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الأحد، 26 يناير، 2014

Gluten-Free Browned Butter Chocolate Chip Cookie Bars


Made with browned butter, these bars taste slightly of caramel. As for the chocolate chips and coconut, they're merely suggestions. Add whatever chocolate, nuts, or dried fruit you enjoy to these bars. The recipe can handle about 3 cups total of "mix-in" ingredients. Or skip the mix-ins altogether—thanks to the browned butter and brown sugar, these bars taste great on their own

serves Makes 18 bars, active time 30 minutes, total time About 1 hour

Ingredients

  • 2/3 cup (5 1/4 ounces) unsalted butter
  • Gluten-free cooking spray
  • 1 1/4 (6 ounces) cups gluten-free oat flour
  • 1 cup (4 ounces) white or brown rice flour
  • 1/2 cup (2 ounces) cornstarch
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (12 ounces) packed dark brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) dark chocolate chips
  • 1 cup (4 ounces) sweetened shredded coconut
Preparation

  1. In small saucepan, melt butter over medium heat. Stir frequently. At first, the butter will bubble and foam. Cook until butter solids turn lightly golden brown. Butter will be aromatic, about ten minutes. Pour butter into a small bowl. (this prevents it from overcooking) Allow to cool until it just begins to thicken but doesn’t fully set, about 20 minutes.
  2. Preheat oven to 350°F. Spray 13 by 9-inch pan with nonstick cooking spray. Set aside. In small bowl, whisk together oat flour, rice flour, cornstarch, baking powder, and salt. In bowl of stand mixer fitted with paddle attachment, combine cooled browned butter and dark brown sugar. Cream on medium speed until combined. Add eggs one at a time. Allow eggs to fully incorporate before adding the next egg. After you add the last egg, cream for 30 seconds. Stop mixer. Scrape down the bottom and sides of the bowl. Cream for an additional 30 seconds. Butter-egg mixture will be light.
  3. Stop mixer. Add flour mixture and vanilla. Mix until a stiff dough forms. Stop mixer. Add chocolate chip and coconut. Turn on mixer and blend until ingredients are incorporated. Spread batter into prepared pan. Bake until are set and golden brown, about 35 minutes. Cool in pan and then cut into bars.
Source: seriouseats

Caramel-Masala Popcorn and Pistachios from 'Salty Snacks'


serves serves 6 to 8, active time 20 minutes, total time 1 hour and 20 minutes

Ingredients

  • 8 cups popped popcorn (about 1/4 cup kernels)
  • 1 cup chopped toasted pistachios
  • 1/2 cup unsalted butter
  • 2 tablespoons garam masala
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon fleur de sel, coarse or flaky sea salt, or kosher salt
Preparation

  1. Preheat the oven to 250°F. Put the popcorn in a large baking dish, roasting pan, or broiler pan and scatter the pistachios over; set aside.
  2. Melt the butter in a medium saucepan over medium heat. Add the garam masala and cook, 
stirring, until quite aromatic, about 1 minute. Add the brown sugar and corn syrup and cook, stirring often, until the sugar has dissolved and the mixture comes just to a boil. Once it reaches a boil, continue cooking for 3 to 
4 minutes, stirring constantly. Take the pan from the heat and stir in the baking soda, which will lighten and expand the mixture. Pour the caramel mixture over the popcorn and pistachios and stir to combine. Sprinkle the salt evenly over the popcorn. (Don’t worry about the caramel not evenly coating the popcorn at this point.)
  3. Bake the popcorn for 1 hour, taking the pan from the oven every 15 minutes to stir the popcorn well and help distribute the caramel evenly. Set the pan aside to cool, stirring occasionally to avoid sticking. When cool, transfer the caramel corn to a serving bowl. If you are not serving the popcorn within a few hours, store it in an airtight container for 
1 to 2 days.
Source: seriouseats

Chocolate Coconut Nests with Jelly Bean Eggs


Notes:
These nests are a homemade version of the Russell Stover candy, and a fun Easter treat.
  • If making white chocolate version: before adding coconut add a dash of green food coloring until desired shade of green is achieved.
  • Tip: if making all three versions, start with white chocolate first, then move on to milk chocolate, then move on to dark chocolate. This will allow you to use the same bowl for all three flavors
serves makes 6 2-inch pieces, active time 10 minutes, total time 10 minutes

Ingredients
  • 4 ounces finely chopped milk chocolate, or semi-sweet chocolate, or white chocolate
  • 2/3 cup unsweetened dessicated coconut
  • Dash green food coloring, optional (see note)
  • 18-24 small jellybeans
Preparation
  1. Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.
  2. Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes.
Source: seriouseats

Buttermints


If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting

serves makes 1 1/3 pounds, about 300 half-inch pieces, active time 40 minutes, total time 40 minutes, plus drying overnight

Ingredients

  • 8 tablespoons (1 stick/115 grams) unsalted butter, cold, cut into 1-inch chunks
  • 4 cups (520 grams) confectioners’ sugar, sifted, plus extra for rolling
  • 1/4 teaspoon (1 gram) pure peppermint oil
  • 2 tablespoons (30 grams) whole milk
  • Food coloring (optional)
Preparation

  1. Combine the butter and the 4 cups confectioners’ sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.
  2. Add the peppermint oil and milk, and beat on medium speed until combined.
  3. Lightly dust some confectioners’ sugar onto a cutting board, and turn the dough out onto the board. If you’re using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated. If you’re making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball.
  4. Sift more confectioners’ sugar over the cutting board. Divide the dough into 4 pieces (if you haven’t divided it already), and set 3 of the pieces aside, loosely covered in plastic wrap to prevent them from drying out. Using your hands, and dusting them with confectioners’ sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2 inch in diameter.
  5. Use a sharp chef’s knife to cut the log into ½ inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.
  6. Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.
Source: seriouseats

Snacker Bars


These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel, peanuts and chocolate is as classic as it is crave-able.

serves makes 35 1-x-4 inch bars or 160 1-inch squares, active time 80 minutes, total time 4 hours, including setting and cooling time

Ingredients

  • For The Caramel
  • Cooking spray or vegetable oil
  • 1 3/4 cups (340 grams) granulated sugar
  • 1 1/2 cups (12 ounces/375 grams) evaporated milk
  • 2/3 cup (160 grams) heavy (whipping) cream
  • 1 vanilla bean, split open and seeds scraped out, pod reserved; ½ teaspoon vanilla paste; or 1 teaspoon pure vanilla extract
  • 3/4 cup plus 2 tablespoons (300 grams) light corn syrup
  • 3 tablespoons plus 2 teaspoons (scant 1/2 stick/50 grams) unsalted butter
  • 1 tablespoon (18 grams) coarse sea salt
  • 2 cups (300 grams) roasted and salted peanuts
  •  
  • For The Nougat
  • 3 tablespoons (3/4 ounce/20 grams) unflavored powdered gelatin
  • 1/2 cup (120 grams) cold water
  • 4 large egg whites
  • 3 3/4 cups (1.3 kgrams) light corn syrup
  • 2 1/3 cups (435 grams) granulated sugar
  • 1 cup (235 grams) water
  • 12 ounces (340 grams) dark chocolate, melted (see page 24) and cooled slightly to lukewarm (about 1½ cups)
  • 1 tablespoon (45 grams) pure vanilla extract
  •  
  • For Enrobing The Bars
  • 13 cups chopped dark chocolate (about 5 pounds/2.25 kgrams), or 13 cups chopped dark chocolate (about 5 pounds/2.25 kg) and 2 cups (450 g) mild vegetable oil
Preparation

  1. Make the caramel: Coat the baking sheet with cooking spray, and set it aside on a heatproof surface.
  2. Combine the sugar, evaporated milk, heavy cream, and vanilla bean and seeds (if using) in a large (6- to 8-quart) saucepan. Bring the mixture to a boil over medium-high heat, uncovered and without stirring.
  3. Insert the candy thermometer. Add the light corn syrup, and stir gently with the heatproof spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until it reaches 230°F/110°C (thread stage), about 30 minutes.
  4. Add the butter and the vanilla paste or extract (if using). If you used a vanilla bean, fish it out with a slotted spoon. Stirring continuously, continue to cook the caramel until it reaches 241°F/116°C (low firm ball stage), 15 to 20 minutes. The caramel will be a deep golden brown, smell nice and toasty, and have rolling bubbles in the middle. Remove the caramel from the heat and stir in the salt and peanuts, making sure to mix well so that they’re distributed evenly.
  5. Carefully pour the caramel onto the prepared baking sheet, and spread it into an even layer with the spatula. Allow it to set up until it is cool to the touch, about 2 hours.
  6. Make the nougat: Mix the gelatin and the cold water together in a small bowl and let it set until softened, about 5 minutes.
  7. Place the egg whites in the mixer bowl.
  8. Combine the light corn syrup, sugar, and water in a medium-size (4-quart) saucepan and bring to a boil over high heat. Insert the candy thermometer, reduce the heat to medium-high, and cook the syrup, uncovered and without stirring, until the syrup reaches 250°F/120°C (firm ball stage).
  9. Start whipping the egg whites on medium speed until they become foamy and soft peaks form, 5 to 7 minutes. At this point, the syrup should have reached 265°F/130°C (hard ball stage); if it hasn’t reached the proper temperature, just stop the mixer until the syrup catches up.
  10. When the syrup comes to temperature, remove it from the heat. With the mixer on low speed, slowly and carefully pour the hot syrup down the inside of the mixing bowl (if the syrup is poured directly onto the moving whisk, it will splatter, which could mean severe pain for you). Once all the syrup has been added, add the softened gelatin and increase the speed to medium-high and whip until the mixture is very thick and looks like a skin has developed on top, 10 minutes.
  11. Pour in the melted chocolate and the vanilla extract, and mix for another 10 to 15 seconds to incorporate. Remove the bowl from the mixer and scrape the bottom with the spatula, folding the mixture to evenly distribute the chocolate. Once the chocolate is fully incorporated, pour the nougat onto the caramel. Spread it into an even layer with the spatula and allow it to set up until it is cool to the touch, about 30 minutes.
  12. Assemble the bars: Temper the 13 cups chopped dark chocolate (instructions follow) or use the 13 cups chopped dark chocolate and 2 cups oil to make the Cheater’s Chocolate Coating (instructions follow).
  13. Enrobe and cut the bars (instructions follow).
  14. Store the bars, layered with parchment or wax paper, in an airtight container at cool room temperature for up to 8 weeks.
  15. Tempering Chocolate: You'll need 5 pounds of your chocolate of choice for this. Fill a large (6-quart) saucepan with water to a depth of about 1 inch. Bring it to a boil, uncovered, over high heat. Meanwhile, if using a block of chocolate, chop it with a serrated knife.
  16. Once the water has come to a boil, turn off the heat and set a medium-size heatproof bowl on top. Add about two-thirds of the chopped chocolate and allow to sit for 5 to 10 minutes, stirring only occasionally with a heatproof spatula (you want to make sure the chocolate on the bottom of the bowl doesn't get too hot, but if you stir the whole time, the heat will disperse too much and the chocolate won't melt all the way).
  17. Once all the pieces have melted completely, insert the tempering thermometer (recommended but optional; if you don't have one, try using the Cheater's Chocolate Coating, explained next) and check the temperature; for dark chocolate you want it to be around 108°F; milk, 106°F; white, 104°F. If you go a little bit under these temperatures, that's fine; too much under, though, and you won't melt all the "bad" crystals in the cocoa butter (the ones that keep your chocolate from getting glossy). No thermometer? No problem. Dab a bit of the chocolate on your lip instead. At the melted stage, the chocolate should feel distinctly warm, not just lukewarm.
  18. Once your chocolate has reached the desired temperature, CAREFULLY lift the bowl off the pot, and place it on top of a folded dish towel. You'll want to wipe the moisture off the bottom and side of the bowl; this will lessen the risk of accidentally getting some in the chocolate, which is not okay. (Water will cause the chocolate to "seize", or get lumpy and unworkable, and you'll have to make it into chocolate sauce instead.)
  19. Now add some of the reserved chocolate, about 1/4 cup at a time, stirring constantly until the addition has been incorporated completely and there are no more lumps. You'll want to stir like your life depends on it here, both to agitate the chocolate (the more it is agitated, the nice-n-shinier it'll be) and to reduce its temperature. You want to get it down to about 90°F for dark, 88°F for milk, 86°F for white. (Starting to notice a pattern here? More cocoa solids require working at higher heat.) If you're doing the lip test, you'll want it to feel distinctly cool. Agitating not only encourages the right crystals to form, it also helps cool the chocolate more rapidly. This will take you about 15 minutes.
  20. Once the chocolate is close to the desired temperature (a degree or two above is fine), test it: Dip a teaspoon in the chocolate, then stick the dipped spoon on a piece of wax paper and allow it to set up for a few minutes. (If your kitchen is warm, you can put it in the fridge for a bit - 2 minutes for dark, more like 5 for milk and white.) If the test sets up completely; a little glossy, not tacky to the touch, not streaky or blotchy, then huzzah and kudos to you! You just tempered chocolate.
  21. Cheater's Chocolate Coating: If tempering seems like too much fuss to you, try this. You'll need 19 ounces of chopped milk or dark chocolate, and 1/2 cup (100g) neutral-flavored vegetable oil, like sunflower or safflower.
  22. Melt the chocolate: Place it in a medium-size microwave-safe bowl and heat it in the microwave on high for 20 seconds. Stir the chocolate with a whisk or heatproof spatula, then continue heating it on high in 20-second increments, stirring after each increment, until the chocolate is completely melted.
    Alternatively, fill a small (2-quart) saucepan about one-third full with hot water, and place it over medium-low heat. When the water simmers, place the chocolate in a slightly larger metal bowl and set it over the simmering water (make sure the bowl is large enough for you to easily grasp it for removal). Allow the chocolate to melt, stirring it occasionally, until it's completely liquid and there are no lumps left, 15 to 20 minutes. Remove it from the heat.
  23. Slowly stir the oil into the melted chocolate until it is completely incorporated.
  24. Keep the coating warm by setting the bowl over a saucepan of simmering water until you're almost ready to use it; then remove it from the heat and allow it to cool until it has the consistency of warm fudge sauce, 15 to 20 minutes.
  25. Store the chocolate coating in an airtight container in the fridge for up to 1 month. Reheat it as many times as you need to. To reheat, cut the cooled coating into chunks and microwave on high for 20 second intervals, then 5 to 10 second intervals, stirring after each, until it's melted. Or, place the block on top of a double boiler set over low heat and stir occasionally until melted.
  26. Enrobing Candy Bars: The Pour-Over Method You'll need two large (13" x 18") rimmed baking sheets, lined with parchment paper, large and small metal offset spatulas, a ruler, cutting board and wire cooling rack.
  27. Place a sheet of parchment on top of the candy slab. Grasp the parchment and baking sheet on both ends, holding everything together like a giant sandwich. Keeping the parchment as taut as possible, turn "the sandwich" over with one swift, smooth motion onto the cutting board. Remove the baking sheet and peel off any lining. The slab should be upside down; you'll first be coating what will end up as the bottom of the bars.
  28. Pour about 3/4 cup of the prepared chocolate on top of the slab, and use the large offset spatula to spread it over the surface in an even layer, adding more if needed to cover the entire surface (it's okay if some drips down the sides; you'll be trimming them anyhow). Allow the chocolate to set until it is no longer wet but it is still soft, about 5 minutes. Meanwhile, set aside the bowl of chocolate; you'll retemper/reheat it soon.
  29. While the chocolate layer is still slightly soft, flip the slab of candy so it is chocolate side down, and trim the edges with a sharp chef's knife so that they're more or less straight (if the slab contains sticky layers, oil the knife first). Using the ruler and the knife, measure and score 1 by 4-inch bars or 1- by 1-inch bite-size pieces; then press down with a firm hand to cut along the score lines. Set the cut bars, chocolate side up, on a lined baking sheet, and let the chocolate set completely, about 15 minutes.
  30. Meanwhile, retemper the chocolate, or warm the chocolate coating over a pan of simmering water until it's body temperature (test it on your lip).
  31. Set the wire cooling rack over the second lined baking sheet, and arrange the bars, chocolate side down on the rack, about 1/2 inch apart. Ladle the warmed chocolate over each bar, pouring long-ways while making small side-to-side motions; coat as much of each bar as possible (if there are a few small gaps that remain uncoated, you can fix them later). Tap the tray against the counter to even out the chocolate.
  32. Immediately run a small offset spatula or butter knife underneath each bar to loosen it from the rack. Don't be afraid to scrape along the wires of the rack; you can't do any damage to it, and you want to keep as much chocolate on the bars as possible. Use the spatula to transfer the loosened bars to the first lined baking sheet.
  33. Scrape off any excess chocolate on the rack into the pool of chocolate in the baking sheet. Gently pour the chocolate on the baking sheet back into the bowl, and stir it a little to even out the consistency. Using the small offset spatula, cover with chocolate any holes that may be left in the coated bars. Allow the bars to set completely, about 20 minutes.
  34. Coated candy bars will keep, stores in an airtight container, for 3 to 8 weeks (bars with ganache and/or a cookie base will last 3 to 4 weeks; nougat and caramel, 6 to 8).
Source: seriouseats

Cranberry Chocolate Walnut Brickle


There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
Note: Brickle makes a great holiday gift, just be sure to keep it cool so that the chocolate doesn't melt. I keep mine stored between layers of wax paper.
Ingredients
serves makes a 9- by 13-inch sheet of brickle, serving 12 or more., active time 15 minutes, total time 25 minutes, plus 2 hours for cooling

  • About 16 graham crackers
  • 16 tablespoons (2 sticks) unsalted butter, diced
  • 1/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 cups (10 ounces) semi-sweet or dark chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon fleur de sel, such as Maldon
Preparation

  1. Adjust oven rack to middle position and preheat oven to 350°F. Cover baking sheet with a piece of parchment paper to fit, then cover the parchment paper with graham crackers.
  2. In a saucepan over medium heat, combine butter, sugar, and brown sugar. Stir occasionally until butter is melted, letting come to a boil. Let it boil until thickened, three minutes, stirring constantly. Immediately pour caramel mixture over graham crackers to coat.
  3. Place crackers in the oven and bake for 12 minutes. Remove from the oven and top bubbling caramel with chocolate chips. Let stand 5 minutes, then use an offset spatula to smooth melted chips evenly across brickle. Scatter cranberries, walnuts, and fleur de self evenly across surface. Let stand until completely cooled and set, about 2 hours. (If desired, place in the refrigerator to speed up cooling.)
  4. Store brickle between layers of wax paper in an airtight container in a cool, dry place, or in the fridge.

السبت، 25 يناير، 2014

Blueberry Lemon Cheesecake Bars


These cheesecake bars are a dream. The lemony cheesecake matches perfectly with fresh blueberries and that buttery streusel really makes everything work. If you can’t find fresh blueberries, try ripe red raspberries or even blackberries. We really prefer to stick to fresh berries for this, not frozen, since we like how the fresh berries stay intact while baking.

When making these cheesecake bars, you really want them to be cold before cutting, so there is some time spent chilling the baked cheesecake. To speed things up a bit, place the cheesecake into your freezer for 30 minutes instead of the refrigerator for 1 hour before cutting into bars.
Yield: 9  Prep time: 20 minutes
Cook time: 40 minutes  Total time: 1 hour
INGREDIENTS
For the Crust
  • 9 graham cracker rectangles
  • 2 tablespoons sugar
  • 1 teaspoon grated lemon zest
  • 1/4 cup unsalted butter, melted
For the Cheesecake Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 2 eggs
  • 2 tablespoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 1 1/2 cups fresh blueberries
For the Streusel Topping
  • 1 cup packed light brown sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons cold unsalted butter
Directions
  1. Heat oven to 325°F then line an 8- or 9-inch square pan with aluminum foil and lightly spray with non-stick cooking spray.
  2. If you have a food processor, add graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon zest to it then cover and process until fine crumbs form. Add the melted butter then cover and process with until the cracker crumbs are evenly moistened. If you do not have or want to use a food processor, add graham crackers to a plastic bag then use something heavy such as a pan or rolling pan to bash the crackers until fine crumbs form. Then, add crumbs to a medium bowl along with 2 tablespoons of sugar, lemon zest and melted butter. Stir until the cracker crumbs are evenly moistened.
  3. Press graham cracker crumb mixture evenly into the bottom of the pan and bake 10 minutes until lightly toasted. Cool 10-15 minutes.
  4. While the graham cracker base cools, make the cheesecake bar filling: If using a food processor, wipe it with a paper towel to remove any crumbs from earlier then add cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar. Cover then process until smooth and creamy. If you do not have or do not want to use a food processor, use a hand blender to blend cream cheese, eggs, 2 tablespoons lemon zest, the lemon juice and 1/2 cup of granulated sugar until smooth and creamy.
  5. Pour cheesecake filling over crust, and then top with blueberries.
  6. Make the streusel topping by adding brown sugar, flour and cold butter to a medium bowl then use a fork or your fingers to mix until crumbly, and then sprinkle over filling.
  7. Bake cheesecake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved).
  8. Cool 1 hour on at room temperature then refrigerate about 1 hour or until chilled. Cut into 9 bars.

Source: inspiredtaste

الخميس، 23 يناير، 2014

Zucchini Brownies


Delicious and moist, these zucchini brownies will send you reeling with pleasure!

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes

Servings: 24

INGREDIENTS

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa
  • powder
  • 1/4 cup margarine
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract:
DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Source: Source

الأربعاء، 22 يناير، 2014

Walnut Maple Pie Recipe

Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A.
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Makes 8 servings.

INGREDIENTS

  • 1 9-inch pie shell, frozen for at least 30 minutes 
  • 2 cups roughly chopped walnuts
  • 2 eggs, beaten
  • 1 cup maple syrup (grade B)
  • 1 Tbsp dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 2 Tbsp melted butter
  • 2 Tbsp all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon of ground nutmeg

METHOD

1 Preheat oven to 375°F. In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon and nutmeg. Whisk until smooth.
walnut-maple-pie-1.jpgwalnut-maple-pie-2.jpg
2 Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts. Place in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.
walnut-maple-pie-3.jpg
3 Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.
By the way, don't worry if the surface of the pie "cracks" while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.

4 Remove from the oven and let cool completely before serving.



Source: simplyrecipes