1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded coconut
1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
Recipe From: My Kitchen Cafe
Sunday, June 20, 2010
Friday, June 11, 2010
Sausage and Egg Breakfast Casserole
6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese (or 2 c. colby jack and 2 c. pepper jack)
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
Start by removing the crusts from your bread and lightly buttering one side.
Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Grate your cheese and sprinkle it evenly over the top of the bread. I didn't use an entire 4 c. of cheese. I just put some on until it looked good. Spread the browned sausage on top of that, and top with the green chiles.
In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.
Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole.
Cover well and place in the refridgerator overnight.
In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful and your house will smell amazing!
It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.
Recipe From: Our Best Bites
Friday, June 4, 2010
Vietnamese Coconut Sorbet
1 cup Sugar
1 cup Water
½ cups Coconut Milk
½ cups Dried Unsweetened Coconut Flakes
1 whole Lime, Juiced
3 sprigs Fresh Mint (optional For Garnish)
3 Tablespoons Chopped Salted Peanuts
To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.
Recipe From: Tasty Kitchen
1 cup Water
½ cups Coconut Milk
½ cups Dried Unsweetened Coconut Flakes
1 whole Lime, Juiced
3 sprigs Fresh Mint (optional For Garnish)
3 Tablespoons Chopped Salted Peanuts
To make a light sugar syrup, combine sugar and water in a sauce pan. Bring to a boil while stirring constantly. Reduce heat and simmer for approximately 5 minutes.
Stir together sugar syrup, coconut milk, shredded coconut, and lime juice.
Pour mixture into an ice cream maker and freeze according to directions. Return mixture to freezer to freeze till solid.
Scoop sorbet into individual bowls and garnish with a sprig of mint and chopped peanuts.
Recipe From: Tasty Kitchen
Double Chocolate Peanut Butter Ice Cream
2-½ cups Whole Milk
1 cup Sugar
⅓ cups Unsweetened Cocoa Powder
1 whole Pinch Of Salt
3 Tablespoons Cornstarch
½ cups Heavy Cream
¾ cups Semi Sweet Chocolate Chips Or Chunks
½ cups Smooth, Salted Peanut Butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Recipe From: Tasty Kitchen
1 cup Sugar
⅓ cups Unsweetened Cocoa Powder
1 whole Pinch Of Salt
3 Tablespoons Cornstarch
½ cups Heavy Cream
¾ cups Semi Sweet Chocolate Chips Or Chunks
½ cups Smooth, Salted Peanut Butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturer’s instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Recipe From: Tasty Kitchen
Toasted Coconut Ice Cream
1 can (13.5 Ounces) Coconut Milk
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
½ cups Toasted Coconut, Plus Extra For Garnish
Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. (Can be transfered to an airtight container and frozen for a week or so.) When ready to serve, scoop ice cream into serving dishes, sprinkle coconut and serve immediately.
Recipe From: Tasty Kitchen
1 can (12 Ounces) Evaporated Milk
1 can (14 Ounces) Sweetened Condensed Milk
½ cups Toasted Coconut, Plus Extra For Garnish
Mix all ingredients in a medium bowl. Pour into an ice cream freezer. Following factory instructions, churn until creamy frozen. (Can be transfered to an airtight container and frozen for a week or so.) When ready to serve, scoop ice cream into serving dishes, sprinkle coconut and serve immediately.
Recipe From: Tasty Kitchen
Wednesday, June 2, 2010
Schoolyard Cupcakes
Cupcakes:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the melted chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely. (I had to bake mine longer.)
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Recipe From: Kitchen Cafe
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 squares (3 ounces) semisweet chocolate
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 cup sour cream
Frosting:
2 cups heavy whipping cream
1/2 cup cocoa powder
1/2 cup granulated sugar
pinch of salt
Preheat the oven to 325 degrees. Line 18 muffin tin cups with paper liners.
Sift the flour, baking soda and salt together and set aside.
In a small microwave-safe bowl, melt the chocolate on 50% power for 1-2 minutes. Stir and continue melting on 50% power for 30 second intervals until the chocolate is melted. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the vanilla. Add the eggs and beat until the batter is creamy. Blend in the melted chocolate. Add one-third of the sifted dry ingredients and mix just until combined. Add 1/2 of the sour cream and mix. Add another third of the dry ingredients and mix together. Add the other half of the sour cream and mix. Finally add the remaining dry ingredients and beat until well combined.
Fill each muffin cup about 1/2 full. Bake for 10-14 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The key to not drying out these cupcakes is to make sure and not overbake them! Remove the cupcakes to a wire rack and let cool completely. (I had to bake mine longer.)
To make the frosting, combine the cream, cocoa, sugar and salt in a medium saucepan. Gently heat and stir constantly until the sugar has dissolved and the cocoa has blended into the mixture. Remove from the heat and let cool to room temperature. Pour the mixture through a mesh strainer into a medium glass bowl and cover with plastic wrap. Put in the refrigerator until completely chilled.
With an electric mixer, whip the frosting until it is smooth and forms medium peaks and has a spreading consistency. It will be quite firm. Frost and garnish the cupcakes as desired. I use a large piping tip (Wilton 1M tip to be exact) to make the decorative swirly frosting.
Recipe From: Kitchen Cafe
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