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  1. Wednesday, January 31, 2007

    Banana Crumb Muffins


    Banana Crumb Muffins
     
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    From Lisa Kreft via AllRecipes.com
    Author:
    Recipe type: Dessert
    Ingredients
    • 1½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 3 bananas, mashed
    • ¾ cup white sugar
    • 1 egg, lightly beaten
    • ⅓ cup butter, melted
    • ⅓ cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • ⅛ teaspoon ground cinnamon
    • 1 tablespoon butter
    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

    Posted by Jane Wallin at 10:37 pm   1 Comment
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  2. Chocolate Ganache Tart


    Chocolate Ganache Tart
     
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    From Martha Stewart
    Author:
    Recipe type: Dessert
    Ingredients
    • 3 tablespoons slivered blanched almonds
    • 6 tablespoons sugar
    • 1¾ cups (spooned and leveled) all-purpose flour
    • 2 teaspoons grated orange or lemon zest, (optional)
    • ¼ teaspoon salt
    • 6 tablespoons unsalted butter, cold and cut into pieces
    • 12 ounces bittersweet chocolate, coarsely chopped
    • 1¼ cups heavy cream
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
    2. Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
    3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
    4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
    5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

    Posted by Jane Wallin at 10:36 pm   2 Comments
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  3. Chocolate Zucchini Bread

    Chocolate Zucchini Bread
     
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    From TWFD Reader, Elise!
    Author:
    Ingredients
    • 3 squares unsweetened chocolate
    • 3 cups flour
    • 1½ teaspoons baking soda
    • 1½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 4 eggs
    • 3 cups sugar
    • 1½ cups vegetable oil
    • 1½ teaspoons vanilla extract
    • 1½ teaspoons almond extract
    • 3 cups grated zucchini (squeeze water out)
    • ½ cup sour cream
    • 1 cup chopped nuts
    Instructions
    1. Preheat oven to 350 degrees
    2. Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, sour cream, and nuts. Bake in poled bundt or 10”³ tube pan for 1 hour and 15 minutes.

    Posted by Jane Wallin at 10:34 pm   No Comments
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  4. Chocolate Chip Amish Puff Cookies

    chocolate chip amish puff cookies from @janemaynard

    Chocolate Chip Amish Puff Cookies
     
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    Adapted from A Field Guide to Cookies by Anita Chu as seen on Erin Cooks and Delish
    Author:
    Recipe type: Dessert
    Ingredients
    • 1½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cream of tartar
    • ¼ teaspoon salt
    • ½ cup softened unsalted butter
    • ½ cup light brown sugar
    • ¼ cup white sugar
    • 1 large egg
    • 1 cup chocolate chips
    • ¼ cup sugar
    • 4 teaspoons ground cinnamon (Jane note – I used way less cinnamon than this, maybe ½ – 1 tsp)
    Instructions
    1. Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
    2. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips. (Jane note – I stirred in the chocolate chips BEFORE I chilled the dough.)
    3. Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.
    4. Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.

    Posted by Jane Wallin at 10:31 pm   5 Comments
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  5. Apple Bavarian Torte

    UPDATE 9/2014: I finally wrote an actual post about this recipe. I recommend clicking through, where the recipe has been re-written with more directions and notes. Thank you!

    Apple Bavarian Torte
     
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    From The Pampered Chef
    Author:
    Recipe type: Dessert
    Ingredients
    • Crust:
    • ½ cup butter
    • ¼ teaspoon vanilla
    • ⅓ cup sugar
    • 1 cup flour
    • Cheese mixture:
    • 1 pkg 8 ounce cream cheese
    • ¼ cup sugar
    • 1 Egg
    • ½ teaspoon vanilla
    • Apple mixture:
    • 3 medium apples (sliced thin and peeled)
    • ⅓ cup sugar
    • ¼ teaspoon cinnamon
    • ¼ cup slivered almonds
    Instructions
    1. Preheat oven to 450. cream together crust ingredients. Press into flat bottom of a springform pan. Set aside. In medium bowl, blend cheese and sugar. Beat in egg and vanilla. Pour mixture over crust. toss apples in cin/sug mix and layer over top. Bake for 10 min. Reduce heat to 400 and bake 25 min more. Sprinkle with almonds and continue baking until lightly browned. Cool before removing from pan.

    Posted by Jane Wallin at 10:27 pm   2 Comments
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  6. Chocolate Mousse

    Chocolate Mousse
     
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    From Ladies Home Journal sometime in the 1970s
    Author:
    Recipe type: Dessert
    Serves: 8-10
    Ingredients
    • 8 eggs
    • 2 packages (6 oz) semi sweet choc chips
    • 10 tablespoons sweet or very lightly salted butter
    • ¼ cognac of brand (I leave this out)
    • 1 bar (4 oz) milk chocolate (for chocolate curls)
    • ¾ cup heavy cream
    Instructions
    1. Make mousse a day or two ahead. Separate eggs, putting whites into a large bowl, yolks in a small bowl. Let whites warm to room temp””1 hour. In top of double boiler, over hot not boiling water, melt semi sweet choc and butter.
    2. Remove top of double boiler from water. With wooden spoon, beat in yolks, one at a time, beating well after each addition. Let cool 10 minutes; stir in cognac (if using). With portable mixer, beat whites until stiff, moist peaks form when beater is slowly raised
    3. With wire whisk or rubber scraper, using an under and over motion, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Turn into an attractive, 1qt serving dish. Refrigerate.
    4. Several hours before serving decorate mousse with whipped cream rosettes and chocolate curls. Makes 8-10 servings (can be made through step 3, wrapped in foil and frozen for a week or two). To serve let thaw in fridge 4-5 hours –then decorate.

    Posted by Jane Wallin at 10:26 pm   No Comments
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  7. Rolo Cookies

    rolo cookies web

    Rolo Cookies
     
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    From Mindy Nielson (who got the recipe from someone else”¦)
    Author:
    Ingredients
    • 1 box Devils’ Food cake mix
    • 2 eggs
    • ⅓ cup oil
    • ½ package Rolo candies
    Instructions
    1. Mix the first three ingredients together (I used my hand mixer) and then roll into little balls with 1 Rolo inside each ball (Mindy tries to make them as small as possible to maximize the Rolo to dough ratio, which is smart). Bake at 350 for 9 minutes. Makes about 30.
    2. Jane sidenote: when I made them, I ended up with 22 cookies”¦and Mindy is right about the ratio thing, next time I’ll try to make them a little smaller.

    Posted by Jane Wallin at 10:22 pm   2 Comments
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