January 25, 2013
Coffee Pecan Cake
This was adapted from a Cooking Light recipe for Espresso-Walnut Cake. I had been meaning for the longest time to try this out. And of course - I did not have walnuts. Welcome the biggest change of all - Pecans! I loved the way that this came out - though you can make it a bit less coffee tasting (see note below).
Ingredients (Cooks in an 8x8 pan - will let you figure out how many servings that is)
Cooking spray
1 1/3 cups, plus 2 tsp All-purpose flour
1/4 cup Brown sugar
3 tbsp Pecans, finely chopped
1 1/2 tsp Cinnamon
2 tbsp Instant coffee granules, divided (SEE NOTE BELOW)
5 tbsp Butter or margarine
1 cup Sugar
2 large Eggs
2/3 cup Yogurt (vanilla or plain)
2 tsp Vanilla extract
1/2 tsp Baking soda
1/4 tsp Table salt
NOTE: The instant coffee makes a strong taste. You can change out the tablespoons for teaspoons with instant coffee for a less strong taste.
Directions
1. Preheat oven to 350°. Coat an 8-inch square baking pan with baking cooking spray (or dust with 2 tsp flour atop regular cooking spray).
2. Combine brown sugar, pecans, cinnamon, and 1 tbsp coffee granules in a small bowl.
3. Place the butter or margarine in a large microwave-safe bowl. Heat in microwave until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in yogurt, vanilla, baking soda, and salt. Add flour and remaining tbsp coffee - then stir until blended.
4. Spread half of the batter into the prepared pan, and sprinkle with half of the brown sugar mixture. Carefully spread remaining batter over brown sugar mixture, and sprinkle with remaining brown sugar mixture.
5. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
Enjoy!
Posted by cseeman at 01:11 PM | Comments (0)
January 19, 2013
BBB (Better Blue Buckeyes)
I was at a party for Mosaic Feline Rescue volunteers and these were around for dessert (here are my pictures of the cats at Mosaic). These were amazing and I shared some with my family - who wanted more...more...more!
These are adapted from a no-bake recipe that I was pointed towards on the VegNews site. The recipe is for Chocolate-Covered Crunchy Speculoos Balls. I tweaked this a bit to make it slightly better for you - given that I use Simply Jif (it has less sugar than regular). Low-fat peanut butter might work as well. Well, about the name - being a Michigan person...can't very well call it just Buckeyes....so I am calling it BBB....or Better Blue Buckeyes.
Ingredients (Makes 18-20)
2 cups Peanut butter (you may use an variety including low-fat or low sugar)
1/4 cup (4 tbsp) Butter or margarine (softened)
3 cups Crisp rice cereal
1 cup Powdered sugar
1 lbs Chocolate candy coating (like CandiQuik)
Directions
1. In a large mixing bowl, blend the peanut butter and butter or margarine until well mixed.
2. Add crisp rice cereal and mix well.
3. Add powdered sugar and mix well.
4. Mold around 2 tablespoons of peanut butter mix into a ball (slightly smaller than a golf ball). Place a toothpick in the balls and place them in the refrigerator for around an hour.
5. Melt the chocolate coating as directed, and dip the balls (by the toothpicks and spoon if needed) until coated. Let cool for another hour.
Enjoy!
Posted by cseeman at 04:01 PM | Comments (0)
December 18, 2012
Michigan Biscotti
(Adapted from the Barbara Karoff's The best 50 Biscotti Recipes (Bristol Publishing, 1995) & my Cranberry and Orange Biscotti. I have long wanted to make a Michigan Biscotti with cherries - this is my first attempt! They are just fantastic. The have cherries (the fruit most associated with Michigan) along with chocolate and walnuts. Definitely a great treat with a hot cup of tea, hot chocolate or coffee on a cold day.
Ingredients
3 cups All-purpose Flour (plus some for shaping biscotti)
1 1/2 tsp Baking Powder
1/2 cup Sugar (plus some for topping)
1/2 cup Brown sugar
1/2 cup Unsalted Butter or Margarine (room temperature)
1 tsp Vanilla Extract
3 Large Eggs
2/3 cup Dried Cherries (cut in half if large)
2/3 cup Walnut pieces (crushed small)
2/3 cup Chocolate chips
Directions
1. Preheat over to 350 degrees.
2. Combine dry ingredients (flour and baking powder) and set aside.
3. Combine in a mixer or mixing bowl butter or margarine, white sugar and brown sugar until blended. Then add vanilla extract and eggs. Then blend until thoroughly mixed.
4. Slow the mixer and add the cherries, walnuts and chocolate chips (one at a time). Then add the flour & baking powder until blended.
5. You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with sugar.
6. Bake at 350 for 25 minutes (test with a toothpick that it comes out clean). Let cool on the baking sheet for about twenty minutes (leaving the oven on).
7. Using a spatula, transfer the logs to a cutting board. Using a serrated knife (electric knives work great), cut on the diagonal into 3/4" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20 minutes.
Store in an airtight container and enjoy!
Posted by cseeman at 01:47 PM | Comments (0)
November 21, 2012
Seeded Bread Twists
Adapted from the Poppy Seed Twists recipe from Cooking Light, way back in 2001. While this is a bit of work, using frozen bread dough makes it much easier! Making this for Thanksgiving dinner!
Ingredients
1 tbsp Olive oil
1 1/4 cup Vidalia onion, finely chopped
1 tsp Poppy seeds
1 tsp Caraway seeds
1 tsp Sesame seeds
a pinch of Kosher salt (adjust to taste)
a pinch of Black pepper (adjust to taste)
1 (1-pound) Loaf frozen white bread dough, thawed
1 tsp Skim milk
1 large egg
Directions
1. Heat olive oil in a large nonstick skillet over medium heat. Add onion and cook for 12 minutes, stirring occasionally. Cool to room temperature in a bowl. Stir in poppy, caraway and sesame seeds along with kosher salt and pepper.
2. Roll the dough into a large rectangle (around 14" x 12") on a lightly floured surface.
3. Spread the onion mixture lengthwise over half of rectangle. Fold dough in half lengthwise; press edges of dough firmly to seal. Then cut the dough into 12 (6-inch-long) strips. Gently lift both ends of dough, and twist. Place twisted dough strips 1 inch apart on a large baking sheet covered with parchment paper or coated with cooking spray. Cover the baking sheet with plastic wrap and let sit for around 40 minutes.
4. Preheat oven to 375°.
5. Combine the milk and egg in a bowl and brush over dough. Bake for 20 minutes or until golden. Remove from baking sheet, and cool for 10 minutes on a wire rack.
Enjoy. These will reheat nicely if frozen.
Posted by cseeman at 05:21 PM | Comments (0)
March 11, 2012
Jorge Cruise's Microwave Muffin
Jorge Cruise's Microwave Muffin Recipe (Dr. Oz)
Fitness Trainer Jorge Cruise (author of the Belly Fat Cure Fast Track) showed this recipe for a healthy muffin you can make in no time on the Dr. Oz show. While skeptical, I found that these are really great. Come to think of it, I have a certain skepticism with anything the good Dr. pushes...oh well that is my problem.
So I call these Dr. Oz Miracle Muffins....they are really good.
Ingredients:
1/4 cup Ground flax
1 tsp Baking powder
2 tsp Cinnamon
1 tsp Coconut oil
1 egg
1 packet Stevia (sugar substitute)
Directions:
1. Mix all ingredients into a mug. Coconut oil come in solid form, so we shave it with a butter knife to get the 1 teaspoon.
2. Cook in a microwave for 50 seconds.
DONE!
Note: You can add raisins and other dried fruit (small) as desired. I would experiment here.
Also, the muffin slides right out of the mug. We cut it in half and add a little bit of margarine.
Still do not believe me??? Here are the pictures of the process.
1. Mix the Ingredients:
2. After 50 seconds in the Microwave:
3. Slides right out:
4. Cut and enjoy!
Posted by cseeman at 04:09 PM | Comments (0)
March 03, 2012
Cranberry and Orange Biscotti
(Adapted from the Barbara Karoff's The best 50 Biscotti Recipes (Bristol Publishing, 1995). Loved the way this came out.
Ingredients
3 cups All-purpose Flour (plus some for shaping biscotti)
1 1/2 tsp Baking Powder
1 cup Sugar (plus some for topping)
1/2 cup Unsalted Butter or Margarine (room temperature)
1 tsp Orange Extract
2-3 tbsp Grated Orange Rind (around one large orange)
3 Large Eggs
1 1/2 cup Dried Cranberries
3/4 cup Sliced Almonds
Directions
1. Preheat over to 350 degrees.
2. Combine dry ingredients (flour and baking powder) and set aside.
3. Combine in a mixer or mixing bowl butter or margarine and sugar until blended. Then add orange extract, orange rind, and eggs. Then blend until thoroughly mixed.
4. Slow the mixer and add the flour/baking powder mix slowly until blended. Then add cranberries and almonds.
5. You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with sugar.
6. Bake at 350 for 25 minutes (test with a toothpick that it comes out clean). Let cool on the baking sheet for about twenty minutes (leaving the oven on).
7. Using a spatula, transfer the logs to a cutting board. Using a serrated knife (electric knives work great), cut on the diagonal into 3/4" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20 minutes.
Store in an airtight container and enjoy!
Posted by cseeman at 08:49 PM | Comments (0)
December 27, 2011
Holiday Orange Cookies
Adapted these from a few different recipes this year. Really liked the way they turned out for the holidays. Might be great with drizzled chocolate also.
Ingredients:
1 cup Flour
1/2 tsp Salt
1 tsp Baking Powder + a small pinch extra
5 tbsp Butter - room temperature
1 cup White Sugar
3 Egg Yolks
2 tbsp Orange Juice
Rind from 1/2 a Large Orange (a heaping tablespoon)
Powdered Sugar to coat the cookies
Directions:
1. In one bowl, add flour, salt and baking powder.
2. In another bowl, cream butter with sugar until light and fluffy.
3. Add yolks, orange juice and rind to the butter mix and then blend.
4. Add the dry ingredients and then make sure that it is well mixed.
5. Wrap in plastic wrap and place in refrigerator for at least 2 hours.
6. After the cookie dough is removed from the refrigerator, preheat the oven to 375 degrees.
7. The dough will be sticky, but roll into balls around 3/4" in diameter and then drench in powdered sugar. Place on a cookie sheet with parchment paper at least 2 inches apart.
8. Cook for 8-10 minutes and then let sit on the cookie sheet for around 2 more minutes before moving to a wire rack or paper towel.
Posted by cseeman at 07:42 AM | Comments (0)
August 28, 2011
Doctored Brownie I: Hazelnut & Peanut Brownies
I was demonstrating the Melcat inter-library loan feature to people at the Ross School of Business and I ended up requesting this book:
Brownies! : favorite recipes for brownies, blondies & bar cookies.
They have a number of recipes that use brownie mix as the base - so I am calling these Doctored Brownies! I will make a few and record them out here.
This one is called Easy Hazelnut Brownies (page 125). I did not have hazelnuts - so I played a bit. I used Pillsbury Chocolate Fudge - Family Size (19.5 oz).
Ingredients
1 Family Size Brownie Mix (makes 13" x 9" brownie)
3/4 cup toasted peanuts
1/2 cup Nutella Chocolate Hazelnut Spread
Directions
1. Heat oven to 350 degrees. Spray cooking spray on the bottom of a 13" x 9" pan.
2. Prepare the brownies as directed.
3. In a saute pan, toast peanuts over low heat (around ten minutes) - stirring often. Let cool and then crush into smaller pieces (you can use the bottom of a heavy glass).
4. Mix in Nutella Chocolate Hazelnut Spread until well blended.
5. Add to pan and bake for around 30 minutes, or until an inserted toothpick or knife comes out clean.
Enjoy!
Posted by cseeman at 08:27 PM | Comments (0)
February 07, 2011
Orange Tea Cakes
Orange Tea Cakes
Another idea is calling these "cakies" (part cake - part cookie). This recipe was adapted from
Fifteen-minute meals by Emalee Chapman (101 Productions, San Francisco, CA, 1981).
These are really great!
Ingredients:
- 1/2 cup unsalted butter or margarine (softened)
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 3 tablespoons of orange juice (with pulp if available)
- Powdered sugar
- Optional topping: thinly sliced almonds
Directions:
1. Preheat the oven to 375 degrees.
2. Place butter in the bowl with the sugar and blend together.
3. Add eggs, flour and orange juice and mix well.
4. Lightly butter a cookie sheet or spray with cooking spray. Drop small rounds (around 1 teaspoon) around 2-3 inches apart. They do spread when cooking.
5. Bake at 375 degrees for around 8 minutes (the cakes will be lightly colored with brown edges.
6. Remove from cookie sheet and sprinkle powdered sugar on top.
Alternative - place 4-5 thinly sliced almonds on top of rounds before cooking. This adds a nice taste to the cakes.
I tried with parchment paper - but they did not cook cleanly.
Posted by cseeman at 10:49 AM | Comments (0)
December 20, 2010
Chocolate Crinkles
Chocolate Crinkles
Pam's wonderful recipe! A big hit at the holidays.
Ingredients
• ½ cup vegetable oil
• 4 squares (4 oz) unsweetened chocolate (melted - be careful not to burn)
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• about 1 cup powdered sugar
1. Mix oil, chocolate & regular sugar
2. Blend in one egg at a time until well mixed
3. add in vanilla
4. mix together flour, baking powder and salt - then stir into oil mixture
5. chill overnight (or freeze for up to 2 weeks)
6. Heat oven to 350 degrees
7. Drop teaspoonfuls of dough into powdered sugar. Roll and make into balls. Place 2” apart on a greased cooking sheet or parchment paper (HINT: put some powdered sugar on your hands to help with this step).
8. Bake for 10-12 minutes
Posted by cseeman at 05:35 PM | Comments (0)
September 30, 2006
Orange and Nut Squares
Orange and Nut Squares
I have not made these yet, but they look great.
This recipe is from Everyday Italian with Giada De Laurentiis.
1 package store bought sugar cookie dough
1 cup orange marmalade
1 1/2 cups assorted nuts, toasted and chopped (try hazelnuts, almonds, and walnuts)
1 cup semisweet chocolate chips or chopped chocolate (NOTE: I might use some of the easier chocolate candy because I do not have a double boiler).
Preheat the oven to 350 degrees F.
Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool.
Spread the marmalade over the cookie. Sprinkle with nuts.
In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.
Posted by cseeman at 04:33 PM | Comments (0)
August 03, 2006
Corey’s Chocolate & Almond Biscotti
Corey’s Chocolate & Almond Biscotti
(Adapted from the Williams Sonoma Kitchen Library Recipe --
Kidd, Kristine. Cookies and Biscotti. Williams-Sonoma Kitchen Library, 1994. p20.)
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon (plus some for topping)
1/8 teaspoon salt
1/2 cup unsalted butter or margarine (room temperature)
1/2 cup light brown sugar (packed firmly)
1/2 cup sugar (plus some for topping)
2 tablespoons instant coffee
2 eggs
1 cup sliced almonds
1 cup semi-sweet chocolate chips or chunks
Directions
Preheat over to 325 degrees.
Combine dry ingredients (flour through salt) and set aside.
Combine in a mixer or mixing bowl butter or margarine, brown sugar, sugar and instant coffee. Mix on medium (then high) until light and fluffy (about 1-2 minutes). Mix in the eggs, one at a time and wait a few seconds between each one. When the batter is fluffy (you will know), lower the speed on the mixer and add the almonds and chocolate chips. Then add the dry ingredients slowly until blended and stop mixing when the ingredients are all together in the batter.
You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with cinnamon and sugar.
Bake at 325 for 35 minutes (test with a toothpick that it comes out clean).
Let cool on the baking sheet for about ten minutes (leaving the oven on).
Using a spatula, transfer the logs to a cutting board. Using a serrated knife (bread knives work well), cut on the diagonal into 1/2" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20-25 minutes.
Store in an airtight container and enjoy!
Posted by cseeman at 06:20 AM | Comments (0)
