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January 2009

Tomato Salsa

Salsa ingredients  

Salsa 

  • 2 pounds Roma tomatoes, cored, seeds removed, and diced small
  • 1/2 cup tomato juice
  • 1 small jalapeno, seeded and minced (use seeds for hotter salsa)
  • 1 medium red or maui onion, diced small
  • 1 garlic clove minced
  • 1/2 cup chopped cilantro
  • 1/4-1/2 cup fresh lime juice
  • Salt to taste

Mix all ingredients in glass bowl. Refrigerate in an airtight container to allow flavors to blend. Store up to 5 days.

Salsa2


7 Grain Cereal Muffins

 

7 muffin    

7 Grain Cereal Muffins

1 cups unbleached all-purpose flour (10 ounces)

1 cup whole wheat flour

1/2 cup Arrowhead Mills Organic 7 grain hot cereal

1 1/2 teaspoons baking powder 

1 teaspoon baking soda 

1 tsp. cinnamon

½ tsp freshly grated nutmeg

1/2 teaspoon table salt 

2 large eggs 

3/4 cup granulated sugar (5 1/4 ounces)

8 tablespoons unsalted butter (1 stick), melted

3/4 cup sour cream 

1/2 cup milk 

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.

2. Whisk flours, cereal, baking powder, baking soda, spices, and salt in medium bowl to combine; set aside. Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined. Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.

3. Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm

7 grain cereal    


Hearty Whole Wheat Dinner Rolls

Wheat rolls

MULTIGRAIN DINNER ROLLS 

6 ¼ ounces Arrowhead Mills Organic 7-grain hot cereal mix , 1 1/4 cups

20 ounces boiling water (2 1/2 cups)

15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface

7 ½ ounces whole wheat flour (1 1/2 cups)

4 tablespoons honey 

4 tablespoons unsalted butter , melted and cooled slightly

2 ½ teaspoons rapid rise yeast 

1 tablespoon table salt 

¾ cup pumpkin seeds or sunflower seeds, (unsalted)

½  cup old-fashioned rolled oats or quick oats

Instructions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 9-inch baking pans with nonstick cooking spray. Transfer dough to lightly floured work surface and cut in half crosswise with knife or bench scraper. Cut each half into thirds, then into thirds again, to make 18 even sized pieces of dough. Gently roll each piece in circular motion to make round, then roll one side of dough in oats and place in baking pan, oat side up. Repeat to fill both baking pans with nine rolls each. Cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) Bake until internal temperature registers 200 degrees on instant-read thermometer, 30 to 35 minutes. Remove rolls from pan and cool on wire rack for about 2 hours.

 

 

 


Cowboy Cookies

Cowboy Cookie 

Cowboy Cookies

 

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

8 ounces (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup light-brown sugar

2 large eggs

1 teaspoon vanilla  

1 1/2 cups old-fashioned oats

6 ounces Ghiradelli semisweet chocolate bar or, cut into 1/4-inch chunks or 1 cup bits

3 ounces (3/4 cup) pecan halves, toasted and chopped finely, or pulsed in mini cuisinart

1/2 cup shredded unsweetened coconut

   

1.     Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Sift flour, baking soda, salt, and baking powder into a medium bowl.

2.     Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

3.     Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.

4.     Using a #20 ice cream scoop or a tablespoon, drop dough onto baking sheets, spacing 3 inches apart.

5.     Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Cowboy Cookie back  


Devil's Food Cake

 

Devils slice

 

The Cake:

 

4 ounces unsweetened chocolate, chopped (Callebaut)

¼ cup Dutch-processed cocoa powder (Callebaut)

1 tsp instant espresso powder

1 ¼ cups water (boiling)

¾ cup unbleached all-purpose flour

¾ cup cake flour

1 teaspoon baking soda

¼ teaspoon table salt

8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans

1 ½ cups packed dark brown sugar

3 large eggs , room temperature

½ cup sour cream

1 teaspoon vanilla extract

 

1.  Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees. Meanwhile, grease three 8-inch cake pans with butter and line bottom of each pan with parchment paper round. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth. Sift together flours, baking soda, and salt onto large sheet parchment or waxed paper; set aside.

 

2. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute. Add brown sugar and beat on high until light and fluffy, about 3 minutes. Stop mixer and scrape down bowl with rubber spatula. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds. Stop mixer and scrape down bowl. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture. Repeat, ending with flour mixture; beat until just combined, about 15 seconds. Do not overbeat. Remove bowl from mixer; scrape bottom and sides of bowl with rubber spatula and mix gently to thoroughly combine.

 

3. Divide batter evenly among cake pans, smooth batter to edges of pan with rubber spatula. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes. Cool on wire rack 15 to 20 minutes. Run knife around pan perimeter to loosen. Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack. Cool completely before icing

 

 

Best Chocolate Frosting

 

This frosting may be made with milk, semisweet, or bittersweet chocolate.  Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture.

 

 

3 sticks unsalted butter , softened (60 to 65 degrees)

1 ½ cups confectioners' sugar (4 ounces)

½  cup Dutch-processed cocoa 

1/8 tsp salt 

1/2 cup light corn syrup 

1 teaspoon vanilla extract 

8 ounces chocolate BAR - milk, semisweet, bittersweet  , melted and cooled slightly - Lindt or Ghiradelli

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds.

 

 

 

 

Devils top

 

Vanilla Buttercream is also nice with Devil's Food Cake - I like to use real Vanilla Bean - the dark flecks of vanilla bean look great in the frosting...

 

Vanilla Bean Frosting

2 ½ sticks unsalted butter, softened

½ vanilla bean, halved lengthwise

3 cups confectioners' sugar (5 ounces)

Pinch table salt 

1 teaspoon vanilla extract 

2 tablespoon heavy cream 

 

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Srape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Vanilla cake Vanilla slice