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Flourless chocolate cake
Oct. 23rd, 2015 03:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
metawidgetThis is a moist, dense, not-too-sweet cake — a birthday favourite around here. Note that this recipe includes raw egg whites. Serves at least 12.
( recipe… )
( recipe… )
metawidgetScooooooooooones...
Jun. 25th, 2014 06:58 pmmathsnerdSoooo.... I got a recipe for scones from my shrink. And I tried them, and they were good, but not spectacular. They didn't rise enough. And then I tried a recipe online, and it was nice, but a heck of a lot of involvement. They wanted buttermilk (Sheesh!). That's not standard stuff in German stores. So I made my own recipe, that you can make in continental Europe with ingredients from any standard discounter: Aldi, Penny, Lidl. They taste just like the Real Thing (tm).
Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder
Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.
Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).
Guten Appetit!
ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
Scones(for 1 to 2 People - can easily double for 4)
250 g Flour (1 cup and 1 heaping Tablespoon)
40 g Sugar (4 level Tablespoons)
125 g Plain yoghurt (approx. 1 individual portioned container)
60 g Butter (1/4 cup)
4 level Teaspoons Baking Powder
Let the butter stand until it's soft - in my kitchen it takes about an hour, but I don't check it that often. Add all the other ingredients and combine with a clean hand until the dough just comes together. Roll out on a floured surface to 2,5 cm (1 inch) thick and cut out rounds with a large drinking glass (5-6 cm diametre, 2-2,5 inch). Bake at 170°C/340°F fan-assist, 190°C/375°F regular oven, for 15 minutes until golden brown and smelling heavenly.
Serve with butter and marmelade, or clotted cream and marmelade (or if you can't get clotted cream, whipped cream is a sad substitute).
Guten Appetit!
ETA: If you can't eat them all the day of, heat them even two-three days later at 100°C/210°F for ten minutes until warm and delicious again.
Carrot Cake
Oct. 17th, 2012 10:01 pmjjhunterFor stultiloquentia, who has a birthday coming up.
===
CARROT CAKE
( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
stultiloquentia, who has a birthday coming up.===
CARROT CAKE
( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
Peanut Butter - Cracked Wheat Bread
Aug. 27th, 2012 03:05 pmacelightningThis is a bit time-consuming, but most of it is just waiting for the dough to rise (more than once). If you have a heavy-duty mixer, like the classic KitchenAid, it helps a lot. Makes 1 loaf.
SPONGE:
1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)
Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.
DOUGH:
1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast
Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)
FINISHING THE MIXTURE:
1/2 cup cracked wheat (coarse bulgur)
Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.
When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt
Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)
Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.
A slice of this will take you clear to Rivendell! :-)
Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.
Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.
SPONGE:
1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)
Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.
DOUGH:
1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast
Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)
FINISHING THE MIXTURE:
1/2 cup cracked wheat (coarse bulgur)
Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.
When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt
Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)
Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.
A slice of this will take you clear to Rivendell! :-)
Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.
Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.
Cheeseburger Dip
Jul. 16th, 2012 04:54 pmcougars_catnipSo I was just on face book and someone had shared some recipe from Hormel for a Cheeseburger Dip. I thought mmm that sounds so good. So I go look..... And my thought is OMG artificial cheese and meat products?????? ICK. I can do better than that! So I wrote this recipe.
( Read more... )
Lemon Quark Cheesecake
Jan. 8th, 2012 12:26 pmeien_herrisonEvery since finding this recipie on BBC Good Food, it's become our household's go-to recipe for cheesecake. It's light and not at all cloying and, bonus, if you can get quark cheese, this is lower in fat and calories than a lot of other cheesecakes.
While the estimated time is quite long, this is largely to let the cheesecake set -- this can be easily done in the evening and the cheesecake left to set overnight.
Note: method uses UK metric measurements (grams) and ingredients, although approximate substitutions have been given where possible.
( Ingredients & Method )
( Dietary Info, Optional Additions & Alterations )
While the estimated time is quite long, this is largely to let the cheesecake set -- this can be easily done in the evening and the cheesecake left to set overnight.
Note: method uses UK metric measurements (grams) and ingredients, although approximate substitutions have been given where possible.
( Ingredients & Method )
( Dietary Info, Optional Additions & Alterations )
fish_echo( Slight rambling wrt motivation for cooking with lavender. )
There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)
QUICK DESCRIPTIONS
Time and serving sizes for making both
1.5 hr-ish
2 people for supper
Photos
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.
( Corn with Lavender )
( A basic summer squash sauté )
I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!
And if you have any suggestions, observations, etc etc, please also drop them in comments!
There are two dishes here, the lavender-and-corn and the summer squash. They go rather well together and combine to make a light supper, although if you'd rather have a full meal, I'd suggest adding a nice toasted starch-- ideas I contemplated were: naan, lightly toasted cornbread, a very not-rich biscuit, fresh tortillas, or maybe a simple quesadilla. (Um, yeah, and I also was thinking that a bit of my father's homemade beef jerky would have gone quite well too. Which is clearly not a starch. So, um, let your tummy guide you.)
QUICK DESCRIPTIONS
- Recipe 1: Corn with Lavender
- A subtle play of flavours in a refreshing summery dish. The warm and soft corn is nicely complimented by the cool and crisp lemon cucumber. It requires a little bit of time and attention during the cooking but isn't inherently difficult.
- Recipe 2: A Basic Summer Squash Sauté
- Quick, easy, tasty.
Time and serving sizes for making both
1.5 hr-ish
2 people for supper
Photos
I took pictures with my phone, but it's new and I'm having a devil of a time getting it to talk to my computer. Once I get around to figuring that out, I'll update this with pictures. When I do that, I'll drop a quick note to the comm whenever that happens, because I know some people find pictures helpful.
( Corn with Lavender )
( A basic summer squash sauté )
I'm sorry that this is all very rough and informal! :( If I'm unclear or if you have any questions, drop a comment and I'd be happy to help!
And if you have any suggestions, observations, etc etc, please also drop them in comments!
Three different recipes
May. 7th, 2011 11:10 amjanaThree different recipes that lead to very delicious results if you ask me. Maybe you'll like them too... The recipes behind the cuts are described in text only, if you prefer step-by-step descriptions with lots of images, follow the x-posted link at the bottom of each recipe. Enjoy!
( Breakfast buns )
( Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )
( Spring-y nettle soup )
( Breakfast buns )
( Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )
( Spring-y nettle soup )
Snickerdoodle ice cream
Oct. 5th, 2010 01:47 amhighlander_iiLike I said in my journal: "Okay, so I stole the idea from Ben & Jerry's, but their snickerdoodle ice cream was so damned good, I had to try to make my own w/o the cookies in the middle. (They just detracted from the ice cream part!)"
I don't remember where I found this, but this is the basic recipe that I modified:
Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr
Ingredients:
* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract
Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Alterations:
I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.
However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.
I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp
But it comes out really yummy!
Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
I don't remember where I found this, but this is the basic recipe that I modified:
Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr
Ingredients:
* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract
Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Alterations:
I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.
However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.
I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp
But it comes out really yummy!
Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).
Cheesecake!
Oct. 2nd, 2010 06:35 amacelightningHere's a recipe for a basic simple cheesecake - a lot of my friends have been requesting this lately.
CREAMY CHEESECAKE ( Read more... )
Leek, Pepper and Pea Tortilla
Aug. 8th, 2010 02:33 amtroubleI'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
( Read more... )
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
( Read more... )
Genovese Bread*
May. 24th, 2010 11:01 pmpoulpetteThis cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.
Prep time: 15 minutes, Cooking time: 30 minutes.
( Genovese Bread )
* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.
** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.
Shrimp Fettucini
Nov. 24th, 2009 08:00 pminvisionaryThis is actually rather simple for a cook with any experience, but the results are spectacular. Recipe serves between 2 heavy appetites to 4 light ones (or with side dishes).
( Shrimp, pasta, and a simple sauce )
( Shrimp, pasta, and a simple sauce )
Death-By-Mocha Ice Cream
May. 25th, 2009 04:31 pmseidskrattiIt feels like summer here in the Southern US and other parts of the Northern Hemisphere, so that means it's ice cream time! My mother has a 2qt Cuisinart ice cream maker which she kindly allows me to use, and I love the thing. It makes delicious, smooth homemade ice cream, sorbet, frozen yogurt, frozen custard , etc., usually in under an hour. Sometimes in under half an hour. Great investment if you like the frozen desserts.
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
( Recipe under here... )
Past experiments have included a dairy-free dark chocolate pomegranate sorbet and a butter-pecan frozen custard that was almost too rich to eat. It not only stood on its own, it pulled out a buttery switchblade and threatened other flavors to back off. It was still delicious, though, and making the butter pecans was fun (I might re-do that recipe this year to make it a little lower-fat. I'll try and post that if I get around to it.)
Today, though, I was trying to make something to please my parents, since it was their kitchen I was sabotaging (and did I ever). I settled on something with chocolate and coffee, since they're both coffee fans. I also had to do a bit of improvising with ingredients, but it was super-easy and turned out well.
( Recipe under here... )
ringspellsHere I give you a very rich dessert. Brownie base, coffee-flavoured* cream in the middle, topped with a soft meringue. (*You can use different flavourings for the cream: you can use only vanilla flavouring and skip the coffee, or you can use a different flavouring of your choice.)
( Ingredients )
( Directions )
( A visual of the end result )
( Ingredients )
( Directions )
( A visual of the end result )
Magnificent Mac and Cheese
May. 16th, 2009 11:37 pmpasserineThis is a family recipe that has been adapted and modernized to try to make it a bit healthier.
( Nothing like this comes out of a box! )
( Nothing like this comes out of a box! )
Mini Ricotta Cakes
May. 12th, 2009 05:21 pmgillaanI'm sure I'm not the only person who spent Sunday morning baking for Mother's Day... I wanted to make something savoury initially, but relented with a cake recipe as it involved the fewest ingredients that weren't already in the pantry. They were absolutely delicious*! While the cornflour I used was wheat-based, this could easily be made as a gluten free recipe by using pure corn cornflour.
( Mini Ricotta Cakes )
( Mini Ricotta Cakes )
