For Valentine's Day, I tried this delicious Chocolate Cobbler from the Savory Sweet Life blog. I can't help but share it here, because it was so very delicious. And, I'm not even a chocolate-lover. You can't serve this without ice cream though (my choice would be vanilla). It's rich, filling, warm, comforting. Today (rainy, cloudy) would be a perfect day to make it...hmmm, I wonder if I still have enough Nutella. :)
Nutella Chocolate Cobbler
*If you don't love chocolate, I would not necessarily suggest this, even though I liked it.
*I love recipes that don't require an electric mixer. This one comes together easily by hand.
*Do pay attention to the ingredients that are divided.
Ingredients:
3/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
6 TB cocoa powder, divided
1 c. sugar, divided
1/2 c. milk
1/2 c. Nutella
6 TB butter, melted
2 tsp. vanilla
1/2 c. brown sugar
1 1/2 c. hot tap water
Directions:
Preheat oven to 350 degrees. Combine flour, baking powder, salt, 3 TB cocoa, 1/2 c. sugar. Stir in milk, Nutella, butter and vanilla. Mixture will be thick. Spread into ungreased 8-inch baking dish (I used a square one). In a separate bowl, combine 1/2 c. white sugar, brown sugar and remaining 3 TB cocoa powder. Sprinkle over the batter. Pour the hot water over everything and DO NOT STIR. Bake 40-50 minutes or until center is slightly firm. The bottom will be liquidy and bubbling up through the top. Spoon into bowls and serve with ice cream.
Sunday, February 27, 2011
Tuesday, February 1, 2011
Perfect Bierocks
This recipe comes from one of my mom's good friends. Shortly after we moved to Wichita, I was reading an article about bierocks in the newspaper one morning. The article mentioned that this good friend of my mom had recently won a Cook's Country contest with this recipe. I had to have it. My mom emailed her friend and she sent the recipe. I'm so glad. These are delicious.
Enjoy.
Bierocks (Runsas)
Dough
3/4 c. warm water (110 degrees)
1/2 c. sweetened condensed milk
1/4 c. vegetable oil
2 TB sugar
1 large egg
3 1/2 c. all-purpose flour
2 packages rapid-rise or instant yeast
1 tsp. salt
Filling
3 TB butter (2 TB melted)
1 1/2 lb. lean ground beef
1 large onion, chopped fine
1/2 small head cabbage, cored and chopped (about 3 cups)
Salt & pepper
8 slices deli American cheese (optional but really good with it)
For the dough:
Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball , and place in the greased bowl (you can also make the bowl by hand if you prefer). Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
For the filling:
Melt 1 TB butter in a large skillet over medium-high heat. Add the beef adn cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate. Pour off all but 2 TB fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2-4 minutes (I kind of think that this takes me a little longer than that...can't remember exactly though). Return beef to the pan and season with salt and pepper.
To assemble and bake:
Adjust two oven racks to the upper-middle and lower-middle positions (or I've just baked the two pans separately). Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured surface, roll each piece of dough into a 7-inch circle (mine are never perfect). Top each dough circle with one slice of cheese and then 3/4 c. filling. Pinch the edges of the dough together to form a bun. Transfer the bun, seamside down, to the baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
Bake the buns until golden brown, about 20 minutes, rotating sheets halfway through. Brush the hot buns with melted butter and serve.
Now I'm hungry. :)
Enjoy.
Bierocks (Runsas)
Dough
3/4 c. warm water (110 degrees)
1/2 c. sweetened condensed milk
1/4 c. vegetable oil
2 TB sugar
1 large egg
3 1/2 c. all-purpose flour
2 packages rapid-rise or instant yeast
1 tsp. salt
Filling
3 TB butter (2 TB melted)
1 1/2 lb. lean ground beef
1 large onion, chopped fine
1/2 small head cabbage, cored and chopped (about 3 cups)
Salt & pepper
8 slices deli American cheese (optional but really good with it)
For the dough:
Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the water mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball , and place in the greased bowl (you can also make the bowl by hand if you prefer). Cover the bowl with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
For the filling:
Melt 1 TB butter in a large skillet over medium-high heat. Add the beef adn cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate. Pour off all but 2 TB fat from the pan. Add the onion and cook until softened, about 3 minutes. Add the cabbage and toss until just beginning to wilt, 2-4 minutes (I kind of think that this takes me a little longer than that...can't remember exactly though). Return beef to the pan and season with salt and pepper.
To assemble and bake:
Adjust two oven racks to the upper-middle and lower-middle positions (or I've just baked the two pans separately). Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray. Divide the dough into 8 equal pieces. Working on a lightly floured surface, roll each piece of dough into a 7-inch circle (mine are never perfect). Top each dough circle with one slice of cheese and then 3/4 c. filling. Pinch the edges of the dough together to form a bun. Transfer the bun, seamside down, to the baking sheet. Cover the buns with plastic wrap and let rise until puffed, about 20 minutes.
Bake the buns until golden brown, about 20 minutes, rotating sheets halfway through. Brush the hot buns with melted butter and serve.
Now I'm hungry. :)
Sunday, December 19, 2010
Treat #2
I ended up making Miniature Golden Fruitcakes for my book club cookie exchange. I had never attempted any type of fruitcake recipe before, and regardless of the bad rap fruitcake traditionally gets, this recipe looked good. And, to my surprise, it also tastes good. Give them a try...or just come over and try some of mine. The recipe was supposed to make 4 dozen but it made 6. I'll have fruitcake forever!
Miniature Golden Fruitcakes
From Everyday Food
6 c. finely dices mixed dried fruit, such as dried apples, pears, apricots and golden raisins (I used everything but pears)
1 1/2 c. chopped walnuts (5 1/2 oz)
1 3/4 c. brandy
1/2 c. (1 stick) unsalted butter, room temp
3/4 c. packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 c. flour (spooned and leveled)
1 1/2 tsp. coarse salt
3/4 tsp. cinnamon
1/2 tsp. cardamom (I didn't have this, was going to buy it, but ouch, it's expensive...substituted 1/4 tsp. ginger)
1/4 tsp. ground cloves
1/2 c. apricot jam, warmed, for topping
In a large non-reactive bowl, combine dried fruit, walnuts and 1 1/4 c. brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in two additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt and spices. Reduce speed to low and beat in flour mixture in two additions, scraping down bowl in between. Fold fruit mixture into batter.
Preheat oven to 300 degrees with racks in upper and lower thirds. Line two mini muffin pans with paper liners. Fill each liner with about 1 TB of batter. Tap pans to settle batter (I couldn't get my batter to settle - I wet the tips of my fingers with water and pressed it down gently...not much though as they don't change shape really at all while baking).
Bake until toothpick inserted into center comes out clean and edges are light golden brown, about 25-30 minutes. Rotate pans halfway through.
Brush cakes immediately with 1/2 c. brandy; transfer to wire racks to cool completely. Just before serving, brush with jam.
They will keep covered and in the refrigerator for up to 1 month.
Miniature Golden Fruitcakes
From Everyday Food
6 c. finely dices mixed dried fruit, such as dried apples, pears, apricots and golden raisins (I used everything but pears)
1 1/2 c. chopped walnuts (5 1/2 oz)
1 3/4 c. brandy
1/2 c. (1 stick) unsalted butter, room temp
3/4 c. packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 c. flour (spooned and leveled)
1 1/2 tsp. coarse salt
3/4 tsp. cinnamon
1/2 tsp. cardamom (I didn't have this, was going to buy it, but ouch, it's expensive...substituted 1/4 tsp. ginger)
1/4 tsp. ground cloves
1/2 c. apricot jam, warmed, for topping
In a large non-reactive bowl, combine dried fruit, walnuts and 1 1/4 c. brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in two additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt and spices. Reduce speed to low and beat in flour mixture in two additions, scraping down bowl in between. Fold fruit mixture into batter.
Preheat oven to 300 degrees with racks in upper and lower thirds. Line two mini muffin pans with paper liners. Fill each liner with about 1 TB of batter. Tap pans to settle batter (I couldn't get my batter to settle - I wet the tips of my fingers with water and pressed it down gently...not much though as they don't change shape really at all while baking).
Bake until toothpick inserted into center comes out clean and edges are light golden brown, about 25-30 minutes. Rotate pans halfway through.
Brush cakes immediately with 1/2 c. brandy; transfer to wire racks to cool completely. Just before serving, brush with jam.
They will keep covered and in the refrigerator for up to 1 month.
Wednesday, December 8, 2010
Christmas Inspiration
I've been feeling a little humbug this year. I'm not sure why, since I love Christmas and all that it entails. In fact, one of my favorite things about Christmas is making different candies and goodies and sharing them with friends. But even thinking about that hasn't put me in the mood. Instead I'm feeling a bit "grinchy" about the whole thing.
Today I was thinking about what to do to get out of this funk. I've seen several blogs that have declared a "Cookie Week" or "12 Days of Cookies". And I think I need to get in on the action to get back the Christmas spirit. I've decided to put my own spin on it, though.
My goal is to do 12 Days of New Tasty Treats (don't really want to be limited to cookies). I've seen several new recipes I want to try and am hoping this is just the kick in the pants I need to get after it. And, I really need to come up with something to take to a cookie exchange next week.
So, tonight was the kick off. First up, Skibo Castle Ginger Crunch (sounds a little out there, doesn't it?) from Culinary Concoctions by Peabody. I was intrigued by this recipe and had everything but the Lyle's Golden Syrup it calls for (and apparently, there is no good substition). Fortunately, Lyle's Golden Syrup, native to England, can be found at World Market...and I went there today. So, I threw these simple cookies together and put them in the oven while we ate dinner.
Delicious! They are not your typical cookie. It's a very thin shortbread, topped with a delicious icing with a hint of ginger. See Peabody's blog for her beautiful pictures.
Confession: my goal was to share some of these with my co-workers tomorrow. I don't know that there will be enough left to share. Oops.
If you want a tasty new treat to try, here's 1 of 12 that I hope to post here. (Of course, it may end up being the 3 Days of Tasty New Treats...we'll just see how things go). Hoping this brings back my Christmas mojo.
Skibo Castle Ginger Crunch
For the shortbread:
1 1/4 c. flour
3 TB sugar
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. salt
1 stick unsalted butter, cold and cut into pieces
For the icing:
6 TB unsalted butter
1 TB Lyle's Golden Syrup (find it at World Market)
1 c. powdered sugar
1/2 tsp. ginger
1/2 tsp. vanilla (I didn't realize I was out of vanilla, so mine were missing this.)
Preheat oven to 350 degrees. Grease a 9x13 inch metal baking pan.
Whisk together flour, sugar, baking powder, ginger and salt. Cut in butter with pastry blender or your fingers, work it until it resembles coarse crumbs. Press evenly in bottom of pan. It will be thin. Bake on the center rack until golden (but not browned) and crisp for 20-25 minutes.
Shortly before the shortbread is done, make the icing. Melt the butter in a small saucepan. Add the remaining ingredients and whisk until smooth. Heat to a boil and simmer, stirring, for 30 seconds.
Remove shortbread from oven and pour the topping over it, tilting pan to cover shortbread evenly. Cool in pan on a rack. Then, enjoy!
Please note: if you don't like a cookie that isn't gooey or chewy or super sweet, these aren't for you. In fact, I read that they are more of an adult cookie...but CJ gave them 2 thumbs up.
Today I was thinking about what to do to get out of this funk. I've seen several blogs that have declared a "Cookie Week" or "12 Days of Cookies". And I think I need to get in on the action to get back the Christmas spirit. I've decided to put my own spin on it, though.
My goal is to do 12 Days of New Tasty Treats (don't really want to be limited to cookies). I've seen several new recipes I want to try and am hoping this is just the kick in the pants I need to get after it. And, I really need to come up with something to take to a cookie exchange next week.
So, tonight was the kick off. First up, Skibo Castle Ginger Crunch (sounds a little out there, doesn't it?) from Culinary Concoctions by Peabody. I was intrigued by this recipe and had everything but the Lyle's Golden Syrup it calls for (and apparently, there is no good substition). Fortunately, Lyle's Golden Syrup, native to England, can be found at World Market...and I went there today. So, I threw these simple cookies together and put them in the oven while we ate dinner.
Delicious! They are not your typical cookie. It's a very thin shortbread, topped with a delicious icing with a hint of ginger. See Peabody's blog for her beautiful pictures.
Confession: my goal was to share some of these with my co-workers tomorrow. I don't know that there will be enough left to share. Oops.
If you want a tasty new treat to try, here's 1 of 12 that I hope to post here. (Of course, it may end up being the 3 Days of Tasty New Treats...we'll just see how things go). Hoping this brings back my Christmas mojo.
Skibo Castle Ginger Crunch
For the shortbread:
1 1/4 c. flour
3 TB sugar
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. salt
1 stick unsalted butter, cold and cut into pieces
For the icing:
6 TB unsalted butter
1 TB Lyle's Golden Syrup (find it at World Market)
1 c. powdered sugar
1/2 tsp. ginger
1/2 tsp. vanilla (I didn't realize I was out of vanilla, so mine were missing this.)
Preheat oven to 350 degrees. Grease a 9x13 inch metal baking pan.
Whisk together flour, sugar, baking powder, ginger and salt. Cut in butter with pastry blender or your fingers, work it until it resembles coarse crumbs. Press evenly in bottom of pan. It will be thin. Bake on the center rack until golden (but not browned) and crisp for 20-25 minutes.
Shortly before the shortbread is done, make the icing. Melt the butter in a small saucepan. Add the remaining ingredients and whisk until smooth. Heat to a boil and simmer, stirring, for 30 seconds.
Remove shortbread from oven and pour the topping over it, tilting pan to cover shortbread evenly. Cool in pan on a rack. Then, enjoy!
Please note: if you don't like a cookie that isn't gooey or chewy or super sweet, these aren't for you. In fact, I read that they are more of an adult cookie...but CJ gave them 2 thumbs up.
Tuesday, October 5, 2010
Cheesecake
I make a pretty mean cheesecake. And, I mean the real deal New York Style...more packages of cream cheese than should be legal, the springform pan, the water bath, etc. Most of the time I can even manage to keep the top from cracking. And, it's delicious. And it's usually for my husband.
He LOVES cheesecake. And I like to make it for him. But, given its rather complicated nature, I don't do so nearly as often as he would like.
Well, yesterday was his birthday, and our weekend was just packed. I knew I wanted to make him a cheesecake, but I didn't have nearly enough time for the "real" version. I turned to my trusty Betty Crocker cookbook and found a much quicker recipe, and I crossed my fingers and hoped it would be delicious. It went together in a matter of minutes (plus chilling the crust in the fridge briefly). It came out of the oven looking great. And, unfortunately, it had to chill overnight, so I couldn't yet determine how it tasted right away.
The verdict: it was fantastic. It wasn't so tall and pretty as the original. It didn't feed an army. But, it tasted good, and it's something I could throw together with ease most anytime. I guarantee my husband would take that anyday. (He's not big on complicated.)
I also put together a quick topping that was super yummy.
Here are both of those recipes:
Cheesecake
Graham Cracker Crust
1 1/2 c. graham cracker crumbs (about 20 squares) - I might use a little less than this next time. The crust was fairly thick.
1/4 c. sugar
6 TB butter
Mix together crumbs, sugar and butter. Press firmly and evenly against the bottom and sides of an ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
Filling
2 packages (8 oz each) cream cheese, at room temperature
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
Heat oven to 325 degrees. Beat the cream cheese in a large bowl on medium speed until smooth. Gradually beat in sugar and vanilla until smooth. Beat in eggs, one at a time.
Pour the cheesecake filling into the crust and spread evenly. Bake about 40 minutes or until filling is nearly set (It was just a bit jiggly in the center still). Place pan on cooling rack. Let cool 30 minutes. Chill overnight in the refrigerator.
Triple Berry Topping
1 can (21 oz) cherry pie filling
1 pint strawberries, sliced - I didn't quite use the whole pint, but you could.
1 small container (6 oz, I think) raspberries
2 tsp. fresh lemon juice
Combine all ingredients. Chill until ready to serve cheesecake. I would recommend making this the same day you plan on serving the cheesecake, so that the berries will still have the right texture and not water down the sauce.
Enjoy!
He LOVES cheesecake. And I like to make it for him. But, given its rather complicated nature, I don't do so nearly as often as he would like.
Well, yesterday was his birthday, and our weekend was just packed. I knew I wanted to make him a cheesecake, but I didn't have nearly enough time for the "real" version. I turned to my trusty Betty Crocker cookbook and found a much quicker recipe, and I crossed my fingers and hoped it would be delicious. It went together in a matter of minutes (plus chilling the crust in the fridge briefly). It came out of the oven looking great. And, unfortunately, it had to chill overnight, so I couldn't yet determine how it tasted right away.
The verdict: it was fantastic. It wasn't so tall and pretty as the original. It didn't feed an army. But, it tasted good, and it's something I could throw together with ease most anytime. I guarantee my husband would take that anyday. (He's not big on complicated.)
I also put together a quick topping that was super yummy.
Here are both of those recipes:
Cheesecake
Graham Cracker Crust
1 1/2 c. graham cracker crumbs (about 20 squares) - I might use a little less than this next time. The crust was fairly thick.
1/4 c. sugar
6 TB butter
Mix together crumbs, sugar and butter. Press firmly and evenly against the bottom and sides of an ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
Filling
2 packages (8 oz each) cream cheese, at room temperature
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
Heat oven to 325 degrees. Beat the cream cheese in a large bowl on medium speed until smooth. Gradually beat in sugar and vanilla until smooth. Beat in eggs, one at a time.
Pour the cheesecake filling into the crust and spread evenly. Bake about 40 minutes or until filling is nearly set (It was just a bit jiggly in the center still). Place pan on cooling rack. Let cool 30 minutes. Chill overnight in the refrigerator.
Triple Berry Topping
1 can (21 oz) cherry pie filling
1 pint strawberries, sliced - I didn't quite use the whole pint, but you could.
1 small container (6 oz, I think) raspberries
2 tsp. fresh lemon juice
Combine all ingredients. Chill until ready to serve cheesecake. I would recommend making this the same day you plan on serving the cheesecake, so that the berries will still have the right texture and not water down the sauce.
Enjoy!
Thursday, September 23, 2010
A Fall Favorite
Today's meal is not for everyone. In fact, you may have to have some German in your blood to enjoy. But, at our house, we're always excited when the weather cools off enough to enjoy this dish. Life as Mom is hosting a Fall Recipe swap today. Head over there to check out other fall favorites.
This meal doesn't require any recipe. It's just a combination of ingredients. The one requirement: you have to like sauerkraut. If it's not your thing, come back another time. :)
Sausage, Sauerkraut, Mashed Potatoes
1 lb. kielbasa sausage, sliced and browned
1 can sauerkraut, warmed on the stove
Some mashed potatoes, made just the way you like them.
Put a pile of mashed potatoes on your plate. If calories aren't a concern, add a nice-sized pat of butter. Top with hot sauerkraut. And top that with the sausage. Eat and enjoy. I have loved this meal for a long time. I was so glad when I married a man who liked it too. And to top it off CJ is a BIG fan (the kid loves anything with cabbage...is that weird or what?).
This meal doesn't require any recipe. It's just a combination of ingredients. The one requirement: you have to like sauerkraut. If it's not your thing, come back another time. :)
Sausage, Sauerkraut, Mashed Potatoes
1 lb. kielbasa sausage, sliced and browned
1 can sauerkraut, warmed on the stove
Some mashed potatoes, made just the way you like them.
Put a pile of mashed potatoes on your plate. If calories aren't a concern, add a nice-sized pat of butter. Top with hot sauerkraut. And top that with the sausage. Eat and enjoy. I have loved this meal for a long time. I was so glad when I married a man who liked it too. And to top it off CJ is a BIG fan (the kid loves anything with cabbage...is that weird or what?).
Friday, September 10, 2010
Super Yummy Get-well-soon Chicken Tortilla Soup
I just put this recipe on my blog. It's perfect for a cold fall night when you only have about 5 minutes to make dinner!!!
www.tawtieanddobie.blogspot.com
www.tawtieanddobie.blogspot.com
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