2013年10月12日

Eclairs



Ingredients
CHOUX PASTRY:
½ cup butter
1 cup water
1 cup all-purpose flour
¼ tsp salt
4 large eggs
CUSTARD FILLING:
1 (4 serving size) package instant vanilla pudding mix
2 cups milk (or as called for on pudding package)
1 cup heavy cream
¼ cup icing sugar (aka powdered sugar/confectioner’s sugar)
1 tsp vanilla extract
¼ tsp salt
CHOCOLATE ICING:
2 oz semisweet chocolate (or ⅓ cup semisweet chocolate chips)
2 Tbsp butter
1 cup icing sugar (aka confectioners sugar/powdered sugar)
1 tsp vanilla extract
3 Tbsp hot water

Instructions
Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
In medium saucepan, combine ½ cup butter and water. Bring to a boil, stirring to melt butter.
Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan :)
With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1½ x 4″ each.
Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in ¼ cup icing sugar, 1 tsp vanilla, and ¼ tsp salt. Fold whipped cream into pudding.
Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
Store in the fridge.
posted by alice at 03:28| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年10月06日

Carrot Cake Cheesecake - Cheesecake Factory Copycat


Cheesecake:
16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (81/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened (I used 4 oz.)
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
Dash of salt

directions:
1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
posted by alice at 14:17| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年09月27日

Churro Cookies


Ingredients:

2 1/2 cups all-purpose flour
3/4 cup superfine sugar (see note below)
1/4 tsp salt
16 T unsalted butter, cut into 1/2 inch pieces and softened
2 T cream cheese, softened
2 tsp vanilla extract
2T melted butter
1/2 cup granulated sugar
2T plus 2 tsp cinnamon
pinch salt

Directions:
1. Whisk the flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.

2. Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.

3. Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.

4. Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.

5. Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.

Optional - For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar.
posted by alice at 23:39| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年09月23日

Pecan Apple Bread



Ingredients
1 c brown sugar
1 c sour cream
2 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c peeled and finely diced granny smith apples
1 c chopped pecans
DRIZZLE
1/4 c brown sugar
1/4 c butter

350℉ for 50 - 60 min.
posted by alice at 12:05| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする

2013年09月09日

Panera Bread Asian Sesame Dressing

¼ cup rice vinegar
¼ cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
¾ cup canola or vegetable oil
posted by alice at 12:28| Comment(0) | ソース類 | このブログの読者になる | 更新情報をチェックする

Caramel Apple Dip



1 8 oz. package of cream cheese (softened)
¾ C brown sugar
¼ C white sugar
1 tsp vanilla
posted by alice at 12:16| Comment(0) | ソース類 | このブログの読者になる | 更新情報をチェックする

Honey Garlic Chicken Wings



25 to 30 whole chicken wings, approximately 3 to 4 pounds
½ cup all-purpose flour
1 quart vegetable or peanut oil

½ cup honey
¼ cup water
3 Tablespoons lemon juice
3 Tablespoons ketchup
2 Tablespoons garlic powder
3 cloves fresh garlic, finely minced
½ teaspoon salt

Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
Add ½ cup all-purpose flour to gallon size zip locking bag. Add wings 10 at a time and shake to coat. Tap off excess flour before frying.
Add 2 to 3 cups of oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings.
Fry no more than eight to 10 wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the inside.
For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings you run the risk of drying out the meat.
Add more oil, one cup at a time, as needed but bring oil back up to 375*F before continuing to fry the chicken wings.
Drain the wings on paper towels or paper bags for a few minutes.
Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings.
Cover the bowl, and shake to completely coat the chicken wings.
Serve chicken wings hot with celery sticks, carrots sticks and blue cheese dressing.
If you have extra honey garlic sauce left, serve on the side for dipping, if desired.
posted by alice at 12:00| Comment(0) | 鶏肉 | このブログの読者になる | 更新情報をチェックする

2013年09月04日

Pretzel Buns



Ingredients:
1 pkg active dry yeast
2 tsp sugar
4 1/2 c all purpose flour
4 Tbsp butter
1 1/2 c warm water
2 tsp salt
1/4 c baking soda for water bath
8 c boiling water
1 medium egg, beaten with 1 teaspoon water
1 Tbsp coarse salt for tops of buns

How to Make:
In a large mixing bowl, add your warm water and yeast, allow to set for 5 minutes. Mix together your flour, sugar, salt. Add the melted butter and your flour mixture and mix with the dough hook for about 3 minutes to form a soft dough. If it seems to dry add a tablespoon more water. Put your dough in a well greased bowl and cover with a towel, set in a warm place to rise. I put mine in my oven with the light on. Takes about 1 hour to double in size. Remove from bowl and punch down, knead a couple of minutes.
Cut your dough in half, then in half again and again, you should now have eight equal pieces. Roll into balls then place on the counter and with an open palm push down and roll out to the size and shape of buns. Place these onto a bookie sheet lined with greased parchment paper. Allow to rise 30 minutes.
About 10 minutes before the dough is finished rising pre- heat your oven to 425 degrees. Bring 8 cups of water to a boil, now slowly add the baking soda. Be carefully this can foam up and run over if you add it all at once.
Take 2 buns at a time and place them in the boiling water, boil for 30 seconds, turn over and boil 30 more seconds. Remove from water and place back onto your baking sheet, repeat with the rest of the buns. Using a sharp knife cut an X across the tops.
Brush each roll throughly with the egg wash, sprinkle tops with salt.
Bake for 15 to 20 minutes, or until the tops are very brown.
Remove from pan to cooling racks as soon as they come out of the oven
These buns freeze well if you don't need them right away.
posted by alice at 22:37| Comment(0) | パン系 | このブログの読者になる | 更新情報をチェックする

Starbucks Pumpkin Pound Cake



Ingredients

1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin
Instructions

Preheat oven to 350o. Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. Makes 8 serving.
Add a powdered sugar glaze or cream cheese frosting if desired :)
posted by alice at 22:35| Comment(0) | デザート | このブログの読者になる | 更新情報をチェックする

2013年08月30日

Berry Smoothie



INGREDIENTS
4 cups fresh or frozen strawberries (hulled if fresh), blueberries, and/or raspberries
2 cups 2% plain Greek yogurt
½ cup 2% milk
¼ cup honey or agave nectar
1 teaspoon vanilla extract
Pinch of salt

DIRECTIONS
Combine everything in a blender and puree until smooth.
Divide among four glasses.
posted by alice at 13:02| Comment(0) | 飲み物 | このブログの読者になる | 更新情報をチェックする
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