Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Friday, January 27, 2017

Dry Rub Chicken

I had about a cup of rub mix from the last time I made ribs - so when I saw this recipe I had to try it! And I think I'll be making it more often - it takes less time than ribs and I do like chicken - and it was moist and falling apart. I'll try the mix that Smitten Kitchen uses for chicken next time - it's just a little bit different.

From : Smitten Kitchen

I used about 2 pounds of chicken breast - this mix should do about 6 pounds - but you can save any extra mix for another time

6 tablespoons packed dark brown sugar
4 tablespoons smoked paprika
3 tablespoons chili powder
Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 tablespoons Kosher salt
Up to 1 tablespoon coarsely ground black pepper

Preheat oven to 300F

Place the chicken on a large piece of foil. Cover with the spice rub and leave the chicken skin side down and make a packet with the foil.

Place on oven rack with a baking sheet underneath to catch any drips  (there shouldn't be any if you wrap the foil tightly)

Bake for 1.5 - 2 hours - 155F

You can then broil the chicken skin side up for about 5 minutes to crisp it up - or just eat it!

Wednesday, January 04, 2017

Flourless Chocolate Cake

This is really more candy than cake - or a giant brownie with chocolate on top - lots & lots of chocolate ...
 I read that this freezes well - dunno yet but I am trying it - this cake is very rich so I couldn't eat much

From: King Arthur Flour



CAKE

  •    170g semisweet or bittersweet chocolate chips (1 cup)
  •    113g unsalted butter (1 stick)
  •    149g granulated sugar (3/4 cup)
  •    1/4 teaspoon salt
  •    1 to 2 teaspoons espresso powder, optional
  •    1 teaspoon vanilla extract, optional
  •    3 large eggs
  •    43g unsweetened cocoa powder, Dutch-process preferred (1/2 cup)

GLAZE

Instructions

  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan - I used an 8 inch round 
  2. corningware casserole; cut a piece of parchment or waxed paper to fit, grease it, and lay it
  3. in the bottom of the pan.
  4. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the 
  5. butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary.
  6. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter
  7.  to a mixing bowl.
  8. Stir in the sugar, salt, espresso powder, and vanilla.
  9. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  10. Spoon the batter into the prepared pan.
  11. Bake the cake for 25 minutes; the top will have formed a thin crust like brownies, and it should 
  12. register at least 200°F on an instant-read thermometer inserted into its center.
  13. Remove it from the oven, and cool it in the pan for 5 minutes.
  14. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving
  15. plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which
  16.  is also fine. Allow the cake to cool completely before glazing.
  17. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat 
  18. until the cream is very hot, but not simmering. Remove from the microwave, and stir until the 
  19. chocolate melts and the mixture is completely smooth.
  20. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to 
  21. set for several hours before serving the cake.

Monday, December 26, 2016

Guiness Chocolate Cake

This seemed to be a theme this Christmas - using up stuff I had leftover - but I had some leftover Guinness and couldn't decide what to do with it - so I did this - a nice dense, not too sweet chocolate cake! It was frozen unfrosted for about three weeks before I  frosted it with some cream cheese frosting & defrosted it overnight in the fridge - it went well with coffee ice cream ...

From NYT

Frosting from Simply Recipes

1 cup Guinness extra stout

10 tablespoons unsalted butter

3/4 cup natural unsweetened cocoa

1.5 cups sugar

1/2 cup dark brown sugar

3/4 cup sour cream

2 eggs

1 tablespoon vanilla

2 cups all purpose flour

2.5 tsps baking soda

1/4 tsp salt

Cream Cheese Frosting

Butter a 9 inch springform or what I used was a 8/9 inch corningware casserole. Preheat oven to 360F.

Melt butter a large saucepan add Guiness, remove from heat then add cocoa and sugar and stir to blend.

In another bowl mix sour cream eggs and vanilla - then add to Guiness mixture.

Add flour and baking soda and whisk tto mix.

Pour into pan and bake until it rises and feels firm - about 45 mins to 1 hour (depends on what pan you bake it in).

I froze it at this point and frosted it after it was defrosted.

Cream Cheese Frosting

1 stick unsalted butter

1 8 oz pkg cream cheese

2 -3 cups powdered sugar

1 tsp vanilla

Beat butter and cream cheese together, beat in vanilla

Add powdered sugar until as thick and sweet as you like it.

This frosting will prolly make more than you need for this cake ...


Wednesday, December 21, 2016

Black & Whites

I remember these from Bambi's in East Meadow and Benkert's in Astoria ... I almost always picked these if we were offered a free cookie because they were the biggest - I still like the white side better ...

I made the white and black frosting separately.

From: Smitten Kitchen



1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs, at room temperature
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa (optional)
1. Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper.
2. In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, one at a time, then milk and vanilla and lemon extracts, and mix until smooth. Scrape down bowl.
3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
4. Boil a cup or so of water in a small pot. Place confectioners’ sugar in large, heat-safe mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Err on the side of caution because a too-thin frosting is hard to undo. Leave remaining boiling water on the stove.
5. Spread frosting on half of the flat side of each cookie and let dry. Once all cookie halves have been frosted, place the bowl of chocolate in microwave & melt it. Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup. At this point, depending on the chocolate you used and your preferences, you might find the chocolate color to be a little lighter than the “black” of a black-and-white cookie. If so, I find that a tablespoon or so of cocoa mixed in darkens the color nicely.
6. Ice the remaining half of the cookies with the chocolate frosting. I find that the chocolate–especially with cocoa in it–is especially prone to getting too dry, so don’t worry about whisking in an extra teaspoon of that hot water from time to time to smooth it back into a shiny frosting.
7. Let the frosting set. Store in an airtight container. These cookies keep for a few days, but I think they’re best on the first or second. Because of the cake nature of the bases, they can get stale quickly. (I am freezing them & I'll report back how they do - they did very well after freezing)

Thursday, December 15, 2016

Coconut Brown Butter Cookies

I found some Bob's Red Mill Shredded Coconut in the freezer & just had to use it up! I know the recipe calls for coconut chips - but I couldn't find any & I did have the shredded - but they came out amazing anyway ...

From Smitten Kitchen

1 cup (2 sticks or 225 grams) unsalted butter
2 tablespoons water
1/2 cup plus 2 tablespoons (125 grams) granulated sugar
3/4 cup (145 grams) packed light-brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup plus 3 tablespoons (175 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon table salt
4 cups (240 grams) dried, unsweetened coconut chips 
In a medium saucepan, melt butter over medium heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as it seems to take forever (more than 5 minutes) but then turns dark very quickly. Once it is a deeply fragrant, almost nut-brown color, remove from heat and pour butter and all browned bits at the bottom into a measuring cup. Adding 2 tablespoons water should bring the butter amount back up to 1 cup. 
Chill browned butter in the fridge until it solidifies, about 1 to 2 hours. You can hurry this along in the freezer, but check back and stir often so it doesn’t freeze unevenly solid. ( I did this the night before)
Heat oven to 350 degrees. Line baking sheets with parchment paper or a nonstick baking mat.
Scrape chilled browned butter and any bits into a large mixing bowl. Add both sugars and beat the mixture together until fluffy. 
Add egg and beat until combined, scraping down bowl as needed, then vanilla. 
Whisk flour, baking soda and salt together in a separate bowl. Pour half of flour mixture into butter mixture and mix until combined, then add remaining flour and mix again, scraping down bowl if needed. Add coconut chips in two parts as well.
Scoop dough into 1, 2 or more (Rubin recommends a 2-inch wide scoop for bakery-sized cookies) balls and arrange a few with a lot of room for spreading on first baking sheet; use the back of a spoon or your fingers to flatten the dough slightly. Bake first tray of cookies; 1 tablespoon scoops will take 10 to 11 minutes (Mine only took 8 mins - so check early) ; 2 tablespoon scoops, 12 to 14 minutes, the 2-inch scoop used at the bakery, 14 to 16 minutes; take the cookies out when they’re deeply golden all over. If cookies have not spread much, stir 2 teaspoons more water into cookie dough, mixing thoroughly, before baking off another tray. This should do the trick, but if it does not, repeat the same with your next batch. Once you’ve confirmed that you have the water level correct, bake remaining cookies. (I didn't need any more water - just the 2 tablespoons)
Cool cookies on baking sheet for 1 to 2 minutes before transferring to a cooling rack. Cookies keep for up to one week at room temperature. Extra dough can be stored in the fridge for several days or in the freezer for a month or more.

Sunday, December 11, 2016

Nutmeg Maple Butter Cookies

These are really good simple & kinda plain butter cookies with just enough maple flavor to be different - I had just enough maple syrup hiding in the back of the fridge to make them ... 

From Gourmet via Smitten Kitchen


INGREDIENTS

      •  2 sticks (1 cup) unsalted butter, softened
    •  1 cup sugar
    •  1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
    •  1 large egg yolk
    •  1 teaspoon salt
    •  3 cups all-purpose flour

PREPARATION

    1. In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
    2. Preheat oven to 350°F.
    3. Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together. Chill about 10/15 minutes before baking. I glazed these with an egg wash.
    4. Bake cookies in batches in middle of oven until edges are golden, about 8 - 10 minutes.

Chocolate Crinkle Cookies

These are kinda like brownie bites! I added Kahlua instead of vanilla because it sounded good & I had some left over ...


Ingredients

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional, but not really - this makes a difference)
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar

Method

1 Beat together cocoa powder, white sugar, vegetable oil: In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add eggs, one at a time, add vanilla/Kahlua: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 Whisk together flour, baking powder, salt, espresso powder: In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder.

4 Beat dry ingredients into cocoa oil mix: Mix into the chocolate mixture on low speed until just combined.

5 Cover and chill: Cover the dough with plastic wrap and chill the dough for four hours or overnight.

6 Roll dough into balls, roll into powdered sugar, place on cookie sheet: Preheat the oven to 350°F and line two baking sheets with parchment paper or non stick foil. Place the confectioner's sugar in a wide bowl.

Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands.

Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). You can roll them in granulated sugar first - this makes them a bit more crispy on the outside.

I cool them again for about 10/15 minutes before baking as they get a bit soft during rolling.

7 Bake: Bake at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.


Read more: http://www.simplyrecipes.com/recipes/chocolate_crinkles/#ixzz4SXAtsmUi

Wednesday, October 05, 2016

Mango Frozen Yogurt

A good way to eat mango - I used frozen mango because I didn't want to mess with a whole one

16 ounces frozen diced mango, thawed, or 2 1/2 pounds fresh mango, peeled, pitted, and diced
1 (14-ounce) can sweetened condensed milk
8 ounces plain, Greek-style yogurt, preferably full fat
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
pinch of cinnamon (optional)


Put the mango, sweetened condensed milk, yogurt, lime juice, salt, and cinnamon in a blender and then puree until creamy and smooth. Taste and adjust seasonings.

Freeze according to your ice-cream maker’s instructions. Or you can place the puree in freezer-safe container, and allow it to freeze for 8 hours, stirring the puree a couple of times in the first two hours of freezing. 



Friday, May 06, 2016

Tahini Chocolate Chip Cookies

A little bit like peanut butter chocolate chip cookies - but different ...Grandma likes them - but as I'm on a diet I didn't get to taste them properly.

From : NYT

4 oz unsalted butter

1/2 cup tahini, well stirred

1 cup sugar

1 egg

1 egg yolk

1 tsp vanilla

1 cup + 2 tablespoons/150g flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp kosher salt

1 3/4 chocolate chips (dark)/230g

Cream butter, tahini and sugar until fluffy - about 5 minutes

Add egg, yolk and vanilla and beat about 5 more minutes

Mix flour, baking soda and baking salt, add to bowl and mix it all up on low speed just until combined.

Add chocolate chips with rubber spatula or spoon or fork or whatever

Refrigerate for at least 12 hours - I did this for 2 days

When you are ready to bake - heat oven to 325F

Either line cookie sheet with parchment paper or grease pan

Drop cookies fairly far apart as they spread - I did heaping tablespoons

If the batter is too thick to spoon, let it warm to room temperature

Bake for 13 - 16 minutes

Friday, January 22, 2016

Tuna Avocado Salad

New way to enjoy tuna without mayo - I think I'll experiment with the ratios - a little more avocado and less tuna would be sort of a guacamole with tuna - but any way I had this on wasa crispbread and it was really good.


1 5-ounce can tuna, preferably packed in olive oil, drained 
1/2 ripe avocado, roughly chopped
1/2 cup minced celery
1/4 cup minced red onion
1 Tbsp olive oil
2 teaspoons lemon juice
1 teaspoon lemon zest
2 Tbsp chopped fresh cilantro or parsley
1/2 teaspoon kosher salt
black pepper


Read more: http://www.simplyrecipes.com/recipes/avocado_tuna_salad/#ixzz3y1I2xkIy



Mix all together and use for a sandwich or plain on some lettuce or crackers.

Wednesday, January 13, 2016

Oregano Salad Dressing

Finally found a homemade Italian dressing I like ... and an idea for a salad to go with it. But you can use any salad you like - the basic idea is to create a salad that recreates a Subway sandwich without bread.

From Smitten Kitchen

Oregano dressing
4 cloves garlic
1 tablespoon dried oregano 
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin


Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.



1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone, sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce, halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons[

Monday, November 16, 2015

Egg & Veggie Stuffed Peppers

This is not really a recipe - just a guide. You can add whatever you like, leave out what you don't. I added a bit of cilantro and a bit of diced red pepper. A good way to use up leftover bits of veggies!

4 bell peppers, cut in half, seeded

8 eggs beaten

1 diced onion

1 cup mushrooms sliced

3 cups baby spinach

1 tomato, diced

1/2 tsp garlic powder

cooked bacon or sausage

1 tablespoon oil

salt and pepper

cheese - grated


Preparation

  1. Preheat your oven to 375 F.
  2. Melt some cooking fat in a skillet placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Divide the vegetable mixture equally among the bell pepper halves
  7. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
  9. Sprinkle top of peppers with cheese - stick them back in warm oven for a minute or two to melt cheese.

Sunday, November 15, 2015

Pumpkin Espresso Cake


This cake sounds sort of weird - pumpkin & espresso? - so it intrigued me and since I had pumpkin and espresso powder I made it any way ...

It turned out to be really good - so good I had to give most of it away to Liz ... so I wouldn't eat it all - but it does freeze well.

From : Pastry Affair

Pumpkin Cake
1 1/2 cups (370 grams) pumpkin puree
4 large eggs
3/4 cup (177 mL) vegetable oil
1 cup (200 grams) brown sugar, packed
3/4 cup (150 grams) granulated sugar
1 teaspoon vanilla extract
2 cups (250 grams) white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice (or mix of cinnamon, ginger, cloves ...)
1 teaspoon ground cinnamon
1 teaspoon salt
Espresso Filling
1/3 cup (66 grams) brown sugar, packed
1 tablespoon espresso powder
1/2 teaspoon ground cinnamon
Coffee Rum Glaze
1/3 cup (78 mL) strong coffee
1 1/2 tablespoons dark rum  (I used Kahlua)
1/3 cup (66 grams) granulated sugar


Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-cup Bundt pan. Set aside.
For the pumpkin cake, beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until smooth and uniform in appearance. Set aside.
For the espresso filling, whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.
In the prepared baking pan, spoon in 1/3 of the pumpkin cake batter evenly into the bottom of the pan. Sprinkle 1/2 of the espresso filling over the top. Spoon another 1/3 of the pumpkin cake batter into the pan and sprinkle with the remaining espresso filling. Layer the remaining cake batter on top and smooth with an off-set spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before transferring to a cooling rack.
While the cake is baking, make the coffee rum glaze by whisking together the strong coffee, rum, and granulated sugar. Brush all of the glaze evenly over the cake with a pastry brush while it is still warm. Serve after the glaze has fully set. 

Friday, November 06, 2015

Pumpkin Muffins


I made these today from leftover Halloween pie pumpkins - since Michael went to a dance and we had no trick or treaters I never carved them - just had them on the patio for decoration ...

The little pumpkin only measured out to be one cup so I used a third of a cup  of sweet potato - I think either pumpkin or sweet potatoes or any combination would be fine.

From : Smitten Kitchen



1 1/2 cups all-purpose flour (have successfully swapped whole wheat flour for half and I used white whole wheat for half as well)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)

1 1/3 cup canned solid-pack pumpkin or your own roasted pumpkin or sweet potato

1/3 cup vegetable or another neutral cooking oil

2 large eggs

1 1/4 cups plus 1 tablespoon granulated sugar

1 teaspoon cinnamon


Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups or grease them.

Stir or whisk together flour, baking powder, baking soda, salt and spice in small/medium bowl.

In a larger bowl, whisk together pumpkin, oil, eggs and 1 1/4 cups sugar. Add dry ingredients to wet and stir until just combined. Divide batter among muffin cups (each about 3/4 full).

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Do ahead: Most muffins don’t keep well, but these are excellent on Day 2 (after being stored in an airtight container at room temperature) and not bad at all on Day 3. If longer, I’d keep them in the freezer until needed.

Monday, November 02, 2015

Sweet Potato Cornbread


These were a nice change from regular corn muffins and a new way to have kids eat their veggies without realizing it!

From: NYT

2 tablespoons vegetable oil

1 large sweet potato (about 1 pound), boiled until soft and then peeled, mashed and cooled

2 large eggs

1  1/4 cups milk

3/4 cup flour

1 1/4 cups cornmeal

1 tablespoon baking powder

1 tsp salt

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp nutmeg


  1. Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
  2.  Measure out 1/2 cup mashed sweet potato and transfer to a large bowl (discard any remaining potato in the pot or eat it). Add eggs, oil and milk to bowl and stir to combine.
  3. Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Wednesday, October 28, 2015

Enchiladas

These are really simple - especially if you use a rotisserie chicken from the store and pre-grated cheese ...good with either beef or chicken - and rice and a salad or guacamole

From: The Kitchn

1 15-ounce can Hatch red enchilada sauce (or your favorite brand) (I used a bit more of this)
1 8-10 count package taco-size soft corn tortillas (I used 10)
1 pound cooked shredded chicken (from a rotisserie chicken, or 2 to 3 cooked chicken breasts;you can also use 1 pound cooked ground beef
1 small to medium red bell pepper, finely chopped
1 4-ounce can diced green chiles
2 1/2 cups (12 ounces) shredded cheese — Mexican blend, Monterey Jack, and/or cheddar (I think I used a bit more than this)
Sour cream, to serve (optional, well - not optional for me))
If you'd like to bake your enchiladas to serve right away or prior to freezing, preheat the oven to 375°F. If freezing, line two small (8x8-inch) or one large (9x13-inch) pans with parchment — this allows you to lift the frozen enchiladas out of the dish and store them as a solid block in your freezer.
Ladle enough enchilada sauce into your dish(es) to cover the bottom in a thin layer of sauce — about 1/4 to 1/3 cup for smaller rectangular dishes that hold 2 to 3 tortillas, and about 1/2 to 2/3 cup for a 9x13-inch pan that holds 6 to 8 tortillas.
Line up as many tortillas on your pan as will comfortably fit in the dish, using the side "flaps" of each tortilla to prop them open against each other.
Scoop about 1/2 cup chicken into each tortilla. Divide the bell pepper and green chiles evenly between the tortillas, sprinkling the pieces on top of the chicken. Sprinkle about 2 tablespoons shredded cheese into each tortilla, then drizzle about 2 tablespoons enchilada sauce over the filling.
Roll the tortillas up, folding them over as you roll so the seamed side of each tortilla is face-down in the pan and the sauce-covered "bottom" is now on top.
Sprinkle the tortillas evenly with the remaining cheese, then drizzle the remaining enchilada sauce on top.
→ Moment of truth: The enchiladas can either be baked immediately and served for dinner, baked and then frozen once cooled, or frozen now and baked later.
If baking right away: Bake freshly assembled enchiladas for 15 to 20 minutes, until the cheese is melted and the sauce is bubbling.
 Leftovers can also be frozen as individual servings.
To freeze unbaked enchiladas: Cover the casserole dish with a lid or wrap tightly with foil and freeze directly in the dish. Once frozen solid, lift the block out of the pan and wrap tightly in foil to freeze. Don't forget to write reheating instructions on the package.
To reheat frozen enchiladas: For not-yet-cooked enchiladas, preheat the oven to 375°F. Remove the foil from the frozen block of enchiladas and transfer to a casserole dish (you can leave the parchment on or remove it). Cover the casserole dish with foil and bake for 30 minutes, then uncover and bake for 15 minutes more.
For precooked enchiladas, preheat the oven to 350°F. Remove the foil from the frozen block of enchiladas and transfer to a casserole dish (you can leave the parchment on or remove it). Cover the casserole dish with foil and bake for 10 minutes, then uncover and bake for 10 to 20 minutes more (timing depends on the size of the pan; a large 9x13-inch casserole will take longer to heat through than a small casserole with only 2 enchiladas in it).
Frozen individual servings of precooked enchiladas can be zapped in microwave-safe dishes for 3 to 5 minutes.
Serve the enchiladas with sour cream - they are also good with guacamole!

Wednesday, October 14, 2015

Harvest Muffins

A bit more healthy than some - you can vary the mix of veggies as you like or what you have on hand ...

From: NYT


140 grams whole wheat pastry flour ( 1 1/8 cup)

5 grams baking soda (1 tsp)

1 tsp cinnamon

1/4 tsp salt

2 large eggs

1/2 cup olive oil

1 tablespoon honey

70 g dark brown sugar


1/2 cup grated carrots or butternut squash or parsnips

1/2 cup grated apple

1/2 cup grated zucchini or beets

1/2 cup unsweetened shredded coconut

1/3 cup raisins


  • Pre Heat oven to 350F, grease muffin tin
  • Whisk flour, baking soda, salt and cinnamon together.
  • Mix eggs, oil, honey, brown sugar and grated veggies in another bowl.
  • Fold in dry ingredients just until no flour shows, then fold in raisins ans coconut.
  • Place in muffin cups - either mini or full size and bake for about 20 minutes.

Blueberry Frozen Yogurt


 I haven't made ice cream for a while - but I had an overload of Bulgarian yogurt and I wanted something that wouldn't kill the bacteria - otherwise what is the point of yogurt?


1 pound frozen blueberries

1 cup sugar

1/4 tsp salt

1/8 tsp cinnamon

1 1/2 cups full fat plain yogurt

1/2 cup half and half

 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

 Stir in the yogurt and milk Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer's instructions (about 20 minutes).


Read more: http://www.simplyrecipes.com/recipes/blueberry_frozen_yogurt/#ixzz3oZALXouG

Cannoli Chocolate Chip Pound Cake


Absolutely the best cake I've made in years! Moist and stays that way .. better the second day and freezes well - don't even regret buying a whole bottle of Marsala for 1 tablespoon ...

From: Smitten Kitchen



Butter or cooking spray to coat pan

1 cup (200 grams) granulated sugar

Finely grated zest from 1 orange

Finely grated zest from 1 lemon

1/2 cup (120 ml) olive oil

1 tablespoon (15 ml) sweet marsala wine 

1 cup (250 grams) whole-milk ricotta cheese

2 large eggs

2 teaspoons baking powder

1/4 teaspoon fine sea or table salt

1/2 teaspoon ground cinnamon

1 or 2 pinches allspice

1 1/2 cups (190 grams) all-purpose flour

1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits

1/2 cup (60 grams) pistachios, chopped small (I didn't use these)


Heat oven to 350°F (175°C).

 Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.


Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it througout. 

Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine.

 Gently stir in flour, then chocolate and pistachios until just combined.


Scrape into prepared loaf. Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.