This is the cheesecake I made last week, with some help from Stephane. He made the crust. It came out pretty good, and I got a lot of compliments. Although, I have made better cheesecakes before, and I need to find a better recipe.
Saturday, October 20, 2007
Blackberry Cheesecake with Ganache Topping
This is the cheesecake I made last week, with some help from Stephane. He made the crust. It came out pretty good, and I got a lot of compliments. Although, I have made better cheesecakes before, and I need to find a better recipe.
Sunday, October 14, 2007
Friday, October 12, 2007
Ganache for Steph
1 1/4 cup whipping cream
2 tablespoons light corn syrup
1/2 stick butter
1 pound bittersweet or semisweet chocolate, chopped into 1/4-inch pieces
Bring the cream to a simmer in a 2-quart nonreactive saucepan over medium heat. Add the corn syrup and butter and remove the pan from the heat. Immediately add the chocolate and swirl the pan to make sure the chocolate is submerged in the hot liquid. Let stand for 3 minutes.
Using a medium wire whisk, start in the center of the pan and begin whisking slowly in a small circle. As soon as the ingredients in the center of the pan are smooth, begin to whisk slowly outward in an ever-widening arc until the ganache is smooth. If a lump or two of unmelted chocolate remains, place the pan over very low heat and whisk gently until all chocolate is melted.
Scrape the ganache into a bowl and cover loosely with plastic wrap. Cool the ganache to spreading consistency, either at room temperature or in the refrigerator. If you refrigerate the ganache, stir and scrape the bowl with a rubber spatula occasionally so the ganache cools evenly.
Use the ganache immediately, or refrigerate or freeze.
To lighten the ganache, if desired, use the paddle attachment on a mixer and beat the ganache at medium speed for about 30 seconds, don't whip longer or at a high speed.
Storage: Cover the unwhipped ganache tightly and refrigerate or freeze. Bring back to room temperature and use, or beat to lighten as above.
2 tablespoons light corn syrup
1/2 stick butter
1 pound bittersweet or semisweet chocolate, chopped into 1/4-inch pieces
Bring the cream to a simmer in a 2-quart nonreactive saucepan over medium heat. Add the corn syrup and butter and remove the pan from the heat. Immediately add the chocolate and swirl the pan to make sure the chocolate is submerged in the hot liquid. Let stand for 3 minutes.
Using a medium wire whisk, start in the center of the pan and begin whisking slowly in a small circle. As soon as the ingredients in the center of the pan are smooth, begin to whisk slowly outward in an ever-widening arc until the ganache is smooth. If a lump or two of unmelted chocolate remains, place the pan over very low heat and whisk gently until all chocolate is melted.
Scrape the ganache into a bowl and cover loosely with plastic wrap. Cool the ganache to spreading consistency, either at room temperature or in the refrigerator. If you refrigerate the ganache, stir and scrape the bowl with a rubber spatula occasionally so the ganache cools evenly.
Use the ganache immediately, or refrigerate or freeze.
To lighten the ganache, if desired, use the paddle attachment on a mixer and beat the ganache at medium speed for about 30 seconds, don't whip longer or at a high speed.
Storage: Cover the unwhipped ganache tightly and refrigerate or freeze. Bring back to room temperature and use, or beat to lighten as above.
Tuesday, October 9, 2007
Whole Wheat Pizza Dough
Recipe from Cooking Light:
Ingredients
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray
Preparation
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface.
Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.
(Totals are for 1 (12-inch) Pizza Crust.)
Yield
2 (12-inch) pizza crusts
Note: To freeze, follow directions for kneading dough and shape i
Nutritional Information
CALORIES 847(11% from fat); FAT 9.9g (sat 1.4g,mono 5.4g,poly 1.9g); PROTEIN 25.7g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 1764mg; FIBER 12.7g; IRON 10.2mg; CARBOHYDRATE 165g
Deborah Madison , Cooking Light, APRIL 2003
Ingredients
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 1/2 cups warm water (100° to 110°)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 tablespoon olive oil
1 1/2 teaspoons salt
Cooking spray
Preparation
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, wheat flour, oil, and salt; stir until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide in half; roll each dough half into a 12-inch circle on a floured surface.
Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip-top plastic bag. To use them, thaw overnight in the refrigerator. Cover and let rise in a warm place (85º), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Shape as instructed.
(Totals are for 1 (12-inch) Pizza Crust.)
Yield
2 (12-inch) pizza crusts
Note: To freeze, follow directions for kneading dough and shape i
Nutritional Information
CALORIES 847(11% from fat); FAT 9.9g (sat 1.4g,mono 5.4g,poly 1.9g); PROTEIN 25.7g; CHOLESTEROL 0.0mg; CALCIUM 47mg; SODIUM 1764mg; FIBER 12.7g; IRON 10.2mg; CARBOHYDRATE 165g
Deborah Madison , Cooking Light, APRIL 2003
Monday, October 8, 2007
Chocolate Chestnut Torte....
Yum, doesn't this look delish? I want to make this soon (recipe from Epicurious):
For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special equipment: 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated
Preparation
Make ganache:
Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
Make cake layers while ganache chills:
Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
Make mousse and assemble torte:
Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
Glaze cake:
Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
Cooks' notes:
• Cake layers can be made 3 days ahead, cooled completely, then chilled, individually wrapped well in plastic wrap.
• Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.
• Torte can be assembled 2 days ahead and chilled, covered with a cake dome.
• The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.
For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special equipment: 3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated
Preparation
Make ganache:
Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
Make cake layers while ganache chills:
Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
Make mousse and assemble torte:
Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
Glaze cake:
Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.
Cooks' notes:
• Cake layers can be made 3 days ahead, cooled completely, then chilled, individually wrapped well in plastic wrap.
• Ganache can be made 3 days ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.
• Torte can be assembled 2 days ahead and chilled, covered with a cake dome.
• The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.
Chili
- Brown ground beef or turkey, drain fat
- Saute onions and green pepper, mix with meat
- Add chili powder and ground cumin to taste, about a teaspoon of each
- Add large can of tomato sauce
- Add 2 cans of pinto beans, drained
- dash of cayenne pepper
- simmer for about an hour
Sunday, October 7, 2007
Banana Bread
In keeping with the name of the blog I'll post a recipe...
3 bananas, mashed
1/2 cup butter
2 cups flour
1 cup sugar
2 eggs
1/2 teaspoon salt
1 tsp vanilla
1 tsp baking soda
Cream butter and sugar and add eggs, salt and vanilla. In a different bowl mix flour and baking soda, add to other bowl. Grease pan. Add bananas to the mix. Bake for 1 hour at 350 degrees.
For muffins bake for 15 - 20 minutes.
Steph, I don't think you have this recipe...this one is Mom's. Yum yum!
3 bananas, mashed
1/2 cup butter
2 cups flour
1 cup sugar
2 eggs
1/2 teaspoon salt
1 tsp vanilla
1 tsp baking soda
Cream butter and sugar and add eggs, salt and vanilla. In a different bowl mix flour and baking soda, add to other bowl. Grease pan. Add bananas to the mix. Bake for 1 hour at 350 degrees.
For muffins bake for 15 - 20 minutes.
Steph, I don't think you have this recipe...this one is Mom's. Yum yum!
Apple Spice Cake
1 1/3 cups vegetable oil
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 granny smith apples, cored and cut into 1/2 inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
1. Preheat oven to 350, grease a 12-cup bundt pan.
2. Sift together flour, cinnamon, baking soda, and salt.
3. In a bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high spread until lemon yellow.
4. Gradually fold in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75-90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely.
Note: Recipe courtesy of Dorothy Mae Brown
3 cups flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 granny smith apples, cored and cut into 1/2 inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
1. Preheat oven to 350, grease a 12-cup bundt pan.
2. Sift together flour, cinnamon, baking soda, and salt.
3. In a bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high spread until lemon yellow.
4. Gradually fold in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75-90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely.
Note: Recipe courtesy of Dorothy Mae Brown
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