03-04-10
Chai Spiced S’mores
Makes 4 Servings (2 s’mores/serving)
Ingredients:
8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon loose chai tea leaves
16 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows or 16 jumbo marshmallows
Special equipment: 8 metal skewers
Directions:
Put the chocolate in a heatproof bowl.
Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.
To make the s’mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler.
Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.
Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. (DO NOT leave the oven – keep an eye on the marshmallows – they toast very quickly).
Remove the s’mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s’mores cool for 1 to 2 minutes before devouring.
To make s’mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer. Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s’more). Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops).
Toast the marshmallows over an open flame until brown (or charred), as desired. While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square. Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich. Repeat with the remaining marshmallows and serve while still warm.
Cook’s Note: Unused chocolate chai sauce can be stored in an airtight container in the refrigerator for up to a week. It can be melted and poured over ice cream or stirred into hot milk for chai-spiced hot chocolate.
03-04-10
Granola Bars
As seen on the following webpage: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?ms=1&prop25=33062195&prop26=HealthyBites&prop27=2010-03-03&prop28=Main&prop29=Recipe&me=1
Makes 24 Bars
Ingredients:
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
NUTRITION INFORMATION: Per serving: 161 calories; 5.5 g fat; 1.5 g fiber; 25 g carbohydrates
02-15-10
Graveyard Crunch
Makes 18 Servings, 1/2 cup each
Ingredients:
Directions:
PREHEAT oven to 300°F. Place syrup, butter and cinnamon in large microwaveable bowl. Microwave on HIGH 1 min.; stir until butter is completely melted. Add cereal and peanuts; mix lightly. Spread into lightly greased 15×10x1-inch baking pan.
BAKE 30 min., stirring after 15 min. Cool completely. Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly. Store in tightly covered container at room temperature.
NUTRITION INFORMATION: Per serving: 220 calories; 8 g fat; 2 g fiber; 33 g carbohydrate
02-15-10
Cinnamon Bread I
As seen on the following website: http://allrecipes.com/Recipe/Cinnamon-Bread-I/Detail.aspx
Makes 12 Servings
Ingredients:
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons margarine
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.
NUTRITION INFORMATION: Per serving: 218 calories; 6 g fat; 1 g fiber; 36 g carbohydrates
02-15-10
Buttermilk Panna Cotta with Cinnamon-Caramel Sauce
Makes 6 Servings
Ingredients:
1 1/2 teaspoons (scant) unflavored gelatin
1 cup heavy whipping cream, divided
1/3 cup sugar
1 1/2 cups low-fat buttermilk
2 1/2 teaspoons vanilla extract, divided
1/2 cup (packed) golden brown sugar
1/8 teaspoon (generous) ground cinnamon
Directions:
Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
Spoon slightly warm caramel sauce over each panna cotta and serve.
NUTRITION INFORMATION: Per serving: 283 calories; 15 g fat; 0 g fiber; 34 g carbohydrates
02-15-10
Giant Apricot-Walnut Scones
Makes 6 Scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar
1 T baking powder
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup golden raisins
1 1/3 cups heavy whipping cream
Powdered Sugar
Directions:
Preheat oven to 400 degrees F. Whisk first 3 ingredients in large bowl. Stir in walnuts, apricots, and raisins. Add cream; stir with fork just to blend. Transfer dough to work surface sprinkled with powdered sugar. Knead dough until smooth, about 10 turns. Form dough into 1-ink thick round. Cut into 60 wedbes. Sift powdered sugar over. Transfer to baking sheet.
Bake scones until golden brown and toothpick inserted into center comes out clean, about 18 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Cool completely, cover, and let stand at room temperature.
NUTRITION INFORMATION: Per serving: 492 calories; 25 g fat; 3 g fiber; 57 g carbohydrates
02-14-10
Toasted-Coconut Souffles with Ruby-red Cranberry Sauce
Makes 8 Souffles
Ingredients:
sauce
1 cup fresh or frozen cranberries (about 4 ounces)
3/4 cup cranberry juice cocktail
1/2 cup sugar
soufflés
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 1/4 cups canned unsweetened coconut milk* (from one 13- to 14-ounce can)
5 tablespoons sugar, divided, plus additional for sprinkling
1 1/2 teaspoons white rum
3/4 teaspoon coconut extract
Pinch of salt
5 large egg whites, room temperature
1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
special equipment
8 3/4-cup custard cups or ramekins
Directions:
SAUCE
Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
SOUFFLéS
Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 1/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.
NUTRITION INFORMATION: Per serving: 232 calories; 50 g fat; 1 g fiber; 26 g carbohydrates
02-13-10
Caramel Chai Crescent Ring
Makes 12 Servings
Ingredients:
1/4 cup butter (do not use margarine)
1/2 cup packed brown sugar
2 tablespoons maple syrup or corn syrup
2 tablespoons whipping cream
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls
2 tablespoons butter, melted
16 large marshmallows
1/4 cup chopped nuts
Directions:
1. Heat oven to 350°F. In 1-quart saucepan, melt 1/4 cup butter. With 1 to 2 tablespoons of the melted butter, grease bottom and side of 12-cup fluted tube cake pan. To remaining melted butter, stir in brown sugar and maple syrup. Heat just to boiling, stirring occasionally. Remove from heat; stir in whipping cream.
2. In small bowl, mix granulated sugar, cinnamon, ginger, nutmeg and cloves. Unroll dough from both cans and separate into 16 triangles. Brush each triangle with melted butter. Sprinkle about 1/2 teaspoon granulated sugar mixture onto each triangle to within 1/4 inch of edges. Top each with marshmallow. Roll up, starting at shortest side of triangle, and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Arrange 8 balls in buttered pan. Sprinkle with nuts; spoon half of brown sugar mixture over dough. Place remaining 8 balls alternately over bottom layer. Spoon remaining brown sugar mixture over balls.
3. Bake 25 to 28 minutes or until golden brown. Cool 3 minutes. Place heatproof serving platter upside down over pan; turn pan and platter over. Remove pan. Serve warm.
NUTRITION INFORMATION: Per serving: 290 calories; 14 g fat; g fiber; g carbohydrates
02-02-10
Peanut Butter and Pretzel Truffles
Makes 20 truffles
Ingredients:
1/2 cup(s) crunchy natural peanut butter
1/4 cup(s) finely chopped salted pretzels
1/2 cup(s) milk chocolate chips, melted
Directions:
1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
NUTRITION INFORMATION: Per truffle: 64 calories; 4 g fat; 0 g fiber; 1 g carbohydrates
01-21-10
Vanilla Crepes
As seen on the following website: http://allrecipes.com/Recipe/Vanilla-Crepes/Detail.aspx?ms=1&prop25=30204894&prop26=DailyDish&prop27=2010-01-16&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
Directions:
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
NUTRITION INFORMATION: Per serving: 142 calories; 6.7 g fat; 0.4 g fiber; 6.3 g carbohydrates