It's Friday of the Labor Day weekend, the unofficial end of summer. In many places, kids start back to school on Tuesday, the day after Labor Day (though kids in Florida have already been back in school for several weeks already).
Here are six yummy recipes to help you through your three-day weekend, including four strawberry recipes, along with Honolulu Bob's Burgers and Hawaiian Burgers. Enjoy!
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
HAWAIIAN BURGERS
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
STRAWBERRY FOOL
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
TUXEDO STRAWBERRIES
I originally found this in an email from About.com. According to the email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries. This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2 – 3 days, expect to see some condensation on them as they come to room temperature.
Showing posts with label Tuxedo Strawberries. Show all posts
Showing posts with label Tuxedo Strawberries. Show all posts
Friday, August 31, 2018
Saturday, September 2, 2017
Labor Day Weekend - Saturday Recipes
It's Labor Day weekend, the unofficial end of summer. In many places, kids start back to school on Tuesday, the day after Labor Day (though kids in Florida have already been back in school for a week or more).
Here are six yummy recipes to help you through your three-day weekend, including four strawberry recipes, along with Honolulu Bob's Burgers and Hawaiian Burgers. Enjoy!
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
HAWAIIAN BURGERS
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
STRAWBERRY FOOL
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
TUXEDO STRAWBERRIES
I originally found this in an email from About.com. According to the email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries. This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2 – 3 days, expect to see some condensation on them as they come to room temperature.
Here are six yummy recipes to help you through your three-day weekend, including four strawberry recipes, along with Honolulu Bob's Burgers and Hawaiian Burgers. Enjoy!
HONOLULU BOB'S BURGERS
This comes from Country Bob's. Yield: 4 servings.
2 pounds ground beef
Country Bob’s All Purpose Sauce
4 slices Cheddar Cheese
4 well-drained canned pineapple slices
Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.
HAWAIIAN BURGERS
Servings: 4
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml
Ingredients
1 pound extra-lean ground beef
4 slices fresh pineapple, or canned, unsweetened, water packed variety
1 clove garlic, minced
2 scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
4 slices- 1 ounce each french bread
Directions
Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.
Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.
While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.
Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).
Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.
Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g
STRAWBERRY SORBET
This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1 1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
STRAWBERRY FOOL
This comes from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.” Yield: 4 servings; Time: 30 minutes.
To view this online, click here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
STRAWBERRY COUNTRY CAKE
This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the filling for each cake:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
TUXEDO STRAWBERRIES
I originally found this in an email from About.com. According to the email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries. This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2 – 3 days, expect to see some condensation on them as they come to room temperature.
Tuesday, February 12, 2013
Valentine's Day Yummies
Valentine's Day is one of those days that seem to call for something special, whether it's flowers, cards, a day at the spa, or food. While I can't help you with the first three options, I can give you a few ideas for yummy food that might just fit the bill.
Some of these recipes are from different emailing lists that I'm on, while others are foods that I've made for so many years that I'd be at a loss as to where I first found them. Those recipes from emailing lists, etc. will be so labeled.
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
TUXEDO STRAWBERRIES
This recipe is from About.com. I originally found it in their Today email, but it was originally posted in the candy emails (http://candy.about.com). I love about.com, since you can find different email lists on all sorts of stuff.
According the the candy email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries.This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
2. Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
3. Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
4. Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
5. Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
6. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
7. Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
8. Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2-3 days, expect to see some condensation on them as they come to room temperature.
CHOCOLATE TRUFFLES
This is also from about.com, from their baking and desserts guide (http://baking.about.com).
1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.
For Dipping:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped
For Rolling:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate
Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch.Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.
Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.
TO ROLL:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!
CHOCOLATE GANACHE TRUFFLES
This one is from page 56 of the January/February 2011 issue of Vegetarian Times.
Makes 25 truffles
This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.
5 oz. dark or bittersweet chocolate, chopped
3 oz. milk chocolate, chopped
7 Tbs. heavy cream
1 Tbs. light corn syrup
2 tsp. instant coffee granules
2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
Confectioners’ sugar
Unsweetened cocoa powder
1. Combine dark chocolate and milk chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
4. Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
5. Dip hands in confectioners’ sugar. Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
Vegan Chocolate Truffles
This one is from the February, 2009 issue of Vegetarian Times.
Makes 40 1-inch truffles
Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
WHOOPIE PIES
Here's another recipe from the Baking/Desserts emailing list from about.com.
Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting1. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe -
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions -
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner's sugar
1 tsp. vanilla (optional)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CHOCOLATE TRUFFLES
I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…
8 oz. fine semi-sweet chocolate, broken into small pieces
1 C heavy cream
cocoa powder for dusting (see note)
Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.
NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.
Some of these recipes are from different emailing lists that I'm on, while others are foods that I've made for so many years that I'd be at a loss as to where I first found them. Those recipes from emailing lists, etc. will be so labeled.
DECADENT CHOCOLATE MOUSSE
14-16 oz tub silken tofu
16 oz package chocolate chips
1 T vanilla
1 T maple syrup, optional
Melt chocolate chips over low heat, stirring constantly. Set aside. Place tofu in blender. Pulse once or twice to start breaking it down. With spatula or wooden spoon, scrape melted chocolate chips and vanilla into tofu in blender, along with maple syrup, if using. Blend on low setting until chocolate and tofu are completely mixed, maybe 30 seconds. Pour into 4 bowls and let cool.
Note:If you prefer, you can use carob chips in place of the chocolate chips.
TUXEDO STRAWBERRIES
This recipe is from About.com. I originally found it in their Today email, but it was originally posted in the candy emails (http://candy.about.com). I love about.com, since you can find different email lists on all sorts of stuff.
According the the candy email, "Tuxedo Strawberries are beautiful strawberries decorated with white and dark chocolate to resemble tiny tuxedos. They are the perfect candy for Valentine's Day, weddings, showers, or any romantic occasion. Be sure to check out the photo tutorial with step-by-step instructions showing how to make tuxedo strawberries.This recipe calls for candy coating, which stays hard at room temperature and provides a nice shine. You can use real chocolate and white chocolate if you prefer, but it has a tendency to get soft at warm temperatures, so either keep the berries chilled until serving, or consider tempering the chocolates."
1 lb large strawberries
12 oz chocolate candy coating
12 oz white chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil or waxed paper and set aside for now. Wash the strawberries and dry them carefully, as excess water can interfere with the dipping process.
2. Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
3. Dip a strawberry into the white chocolate until it is almost submerged, but leave about 1/2-inch of undipped berry at the top. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess white chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in white chocolate.
4. Place the dipped berries in the refrigerator to set the white chocolate while you prepare the dark chocolate for dipping. Place it in a microwave-safe bowl and melt it, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is completely melted and smooth.
5. Once the white chocolate is completely set on the berries, take one berry and dip it into the dark chocolate at a 45-degree angle, so that the chocolate covers one side of the berry on the diagonal. Now turn it in the opposite direction and dip the other side on a 45-degree angle. The final result should be a berry that has a white "V" of chocolate showing through a darker outer coating.
6. Allow excess chocolate to drip back into the bowl, and scrape the bottom of the berry against the lip of the bowl to remove excess chocolate that might pool around the bottom of the berry. Place the berry onto the foil-lined baking sheet, and repeat with remaining berries, until all have been dipped in dark chocolate.
7. Now it's time to give your berries bow ties and buttons. To pipe these on, you can use a piping bag fitted with a small round attachment, a paper cone, or a plastic bag with the corner snipped off. Whichever method you choose, spoon some melted chocolate into your tool of choice. Make a bow tie by drawing two connected triangles at the top of the white V. Below this, place two or three dots for buttons. Repeat until all of your strawberries are decorated.
8. Place the tray back in the refrigerator to set the dark chocolate, for about 10 minutes. Your Tuxedo Strawberries are now ready to eat! They will keep in the refrigerator for several days, but I think they are best soon after they are made. If you do save them for 2-3 days, expect to see some condensation on them as they come to room temperature.
CHOCOLATE TRUFFLES
This is also from about.com, from their baking and desserts guide (http://baking.about.com).
1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.
For Dipping:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped
For Rolling:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate
Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch.Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.
Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.
TO ROLL:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!
CHOCOLATE GANACHE TRUFFLES
This one is from page 56 of the January/February 2011 issue of Vegetarian Times.
Makes 25 truffles
This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.
5 oz. dark or bittersweet chocolate, chopped
3 oz. milk chocolate, chopped
7 Tbs. heavy cream
1 Tbs. light corn syrup
2 tsp. instant coffee granules
2 Tbs. whiskey or liqueur, such as Grand Marnier or Kahlúa, optional
Confectioners’ sugar
Unsweetened cocoa powder
1. Combine dark chocolate and milk chocolate in large heat-proof bowl.
2. Combine cream and corn syrup in medium saucepan, and bring to a rolling boil over medium heat. Remove from heat, and stir in coffee granules until dissolved. Pour hot cream mixture over chocolate, and stir gently until all chocolate pieces have melted. Let stand 20 to 30 minutes.
3. Add whiskey, if using, and stir 1 to 2 minutes with spatula or wooden spoon until chocolate mixture begins to thicken. Cover, and refrigerate 4 hours, or overnight.
4. Fill small plate with confectioners’ sugar, fill small bowl with cocoa powder, and line baking sheet with parchment or wax paper.
5. Dip hands in confectioners’ sugar. Roll small lump of chocolate mixture into 1-inch ball, then roll in cocoa powder. Place truffle on prepared baking sheet. Repeat with remaining chocolate mixture, dusting hands with confectioners’ sugar to keep truffles from sticking. Refrigerate truffles until ready to serve.
Vegan Chocolate Truffles
This one is from the February, 2009 issue of Vegetarian Times.
Makes 40 1-inch truffles
Melt-in-your-mouth truffles don't need much to make them irresistible, but if you want to jazz up this recipe, try stirring in 2 teaspoons of flavored liqueur, such as Chambord, Frangelico, or Kahlúa.
1/2 cup chocolate soymilk
1 12-oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa
1. Warm soymilk until hot to the touch. Set aside.
2. Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours, or overnight.
3. Place cocoa on plate. Shape chilled chocolate mixture into 1-inch balls, and roll in cocoa.
WHOOPIE PIES
Here's another recipe from the Baking/Desserts emailing list from about.com.
Want to make someone smile? Just offer them a Whoopie Pie. It's a cookie. It's a cake, but I can't think of it as a pie. It's also known as the official treat of Maine. Typically, it's top and bottom are chocolate cake with a middle fluffy frosting often made with marshmallow fluff. These days you can find fancier versions made of Red Velvet Cake, Pumpkin and/or Gingerbread Cake both with a cream cheese frosting filling.
"You'll note that I've included both a from-scratch cake and a cake mix recipe on this page. You could also make yours with a more traditional buttercream frosting1. Personally, I prefer the taste and texture of the marshmallow cream frosting," according to Carroll Pellegrinelli, the Baking/Desserts guide.
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: Makes 8 individual servings
Ingredients:
From Scratch Whoopie Pies
2 cups flour
1/2 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup buttermilk*
Filling
1 cup butter, softened
7-ounce jar marshmallow fluff
1 cup powdered sugar
1 teaspoon vanilla
Cake Mix Version
one 18-ounce chocolate or Devil's Food cake mix
1/2 cup vegetable oil or softened butter
3 eggs
3/4 cup water
Preparation:
For From-Scratch Recipe -
Preheat the oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, mix flour, cocoa, baking soda and salt with a wire whisk. Set aside. In a large bowl, cream butter and sugars. Mix in egg. Slowly add flour mixture alternately with buttermilk. Ending with the buttermilk. Scoop 1/4 cup of batter into rounds on prepared baking sheet. You should be able to get 16 cakes. Bake for 12 minutes. Remove from oven and let sit on baking sheets for 2 minutes, then remove to wire racks for cooling. Cool completely.
For Cake Mix Recipe
Mix ingredients in a bowl with a electric mixer to just moisten. Then, on medium for 2 minutes until well combined. Finish by following the above baking instructions.
Filling Instructions -
Cream the butter and marshmallow fluff. Slowly add in the powdered sugar. Add vanilla and beat until smooth.
To Assemble Whoopie Pies -
Place a couple of tablespoons of filling on the flat bottoms of half of the pies. Top the filling with the flat bottoms of the other pies.
Notes in the Margin:
*Don't have buttermilk? Take a glass mixing cup and add one tablespoon of white vinegar. Fill the rest of the cup with milk. Stir and use instead of the buttermilk.
BUCK-EYES
My mom made these and passed them out for Christmas presents in 1989. It’s amazing that any of them made the trip home; they are incredibly good.
1 lb. butter or margarine, room temperature
2 lb. peanut butter, room temperature
2-3 lbs. confectioner's sugar
1 tsp. vanilla (optional)
2-12 oz. packages of chocolate chips
1/2 bar paraffin (4 oz.)
Mix butter & peanut butter. Add vanilla. Blend well. Mix in confectioner’s sugar. Boil into small balls & refrigerate several hours. Melt chocolate chips & paraffin in top of double boiler. With toothpicks in each peanut butter ball, dip ball into melted chocolate, leaving spot on top of peanut butter balls undipped, then place on wax paper to harden. Try not to eat in one sitting!
CHOCOLATE TRUFFLES
I got this from my oldest son and daughter-in-law for Christmas, 2002. They are so good…These, the buck-eyes, and a pot of coffee…Heaven…
8 oz. fine semi-sweet chocolate, broken into small pieces
1 C heavy cream
cocoa powder for dusting (see note)
Put the cream & chocolate into a pan & heat on low until the chocolate has melted. Stir the mixture until smooth & glossy, then pour into a bowl & chill in the fridge for several hours or overnight. Take spoonfuls of the mixture and, wearing gloves, roll between your hands into a ball. Place each truffle into a tray of SIFTED cocoa powder and shake around until well coated.
NOTE: My daughter-in-law added: “I’ll warn you, this process is very messy but WELL worth it. Also, some chopped pecans to roll them around in was really good. I’m sure you can think of all sorts of cool variations; I bet some grated orange peel or ginger would be good, too…” Also, “for the cayenne ones, I used a mixture of cocoa, cinnamon and cayenne.” Addicting.
Subscribe to:
Posts (Atom)