Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

Cake:

• 1 cup flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 ounces bittersweet chocolate, melted and cooled

Glaze:

• 3 ounces bittersweet chocolate, coarsely chopped
• 1 tablespoon powdered sugar, sifted
• 2 tablespoons cold butter, cut into 6 pieces

Directions:

Center a rack in the oven and preheat to 350 degrees. Grease 12 muffin tins or use paper liners.

Whisk together the flour,cocoa, baking powder, baking soda and salt.

Beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then yolk, beating for 1 minute, after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce mixer speed to low, and add half of the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer pan to a wire rack and cool for 5 minutes, before unmolding them. Cool to room temperature.

To make the glaze, melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes. Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (dip the tops of the cakes into the ganache, then give the cakes a little twirl as you pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.

Makes 12 cupcakes.

Nutrition:

Substitutions:

Although the chocolate glaze is delicious, my love of peanut butter prevailed, so I filled and frosted the cupcakes with peanut butter frosting.

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

Cake:

• 1 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
• 1/2 cup (packed) light brown sugar
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 ounces bittersweet chocolate, melted and cooled
• 1/2 cup buttermilk or whole milk, at room temperature
• 1/2 cup boiling water
• 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup mini chocolate chips

Filling and Frosting:

• 1/2 cup egg whites (about 4 large)
• 1 cup sugar
• 3/4 teaspoon cream of tartar
• 1 cup water
• 1 tablespoon pure vanilla extract

Directions:

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper.

TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes,unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny,marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it’s more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: The cake can be served at room temperature or just cool. It will be moist and a little fluffy. The cake can also be served cold and the texture becomes fudgier after it has been refrigerated. No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Nutrition:

Substitutions:

Can also be made in 9-inch cake pans.

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

Cake:

• 1 3/4 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/3 teaspoon salt
• 13 tablespoons butter
• 2/3 cup packed brown sugar
• 2/3 cup sugar
• 4 large eggs, at room temperature
• 1 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled
• 2/3 cup buttermilk or whole milk, at room temperature
• 2/3 cup boiling water
• 5 ounces semi sweet chocolate, finely chopped or 1 cup mini chocolate chips

Filling and Frosting:

• 5 large egg whites
• 1 1/3 cup water
• 1 1/3 cup sugar
• 1 teaspoon cream of tarter
• 1 1/2 teaspoon vanilla extract

Directions:

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper.

TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 28 to 32 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it’s more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: The cake can be served at room temperature or just cool. It will be moist and a little fluffy. The cake can also be served cold and the texture becomes fudgier after it has been refrigerated. No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Nutrition:

Substitutions:

This recipe is adapted from the original, which is made in 8-inch cake pans.

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

• 8 slices day old, good quality Italian bread
• 2 tablespoons extra-virgin olive oil, 3 turns of the pan
• 2 tablespoons butter, cut into pieces
• 4 cloves garlic, finely chopped
• 1 onion, chopped
• Salt and freshly ground black pepper
• 2 cups tomato sauce
• 3 tomatoes, chopped
• Several fresh basil leaves, torn
• 2 cups shredded mozzarella, smoked mozzarella or provolone cheese

Directions:

Preheat broiler.

Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter, garlic, and onions to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.

Serves 4.

Nutrition:

Substitutions:

The key to the recipe is to use very stale bread (rock hard), otherwise the bread gets too mushy when cooked. I liked the dish, but Seth really did not.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 8 ounces semisweet chocolate chips
  
• 1 stick butter
  
• 1/2 teaspoon vanilla extract
  
• 1/2 cup sugar
  
• 3 tablespoons flour
  
• 1/4 teaspoon salt
  
• 4 eggs
  
• Butter, to coat muffin tin
  
• 1 tablespoon cocoa powder

Directions:

Preheat the oven to 375 degrees F. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

Makes 8 muffins.

Nutrition:

Substitutions:

I replaced 1 tablespoon of the flour with cocoa powder and also added 1/4 teaspoon espresso powder to the dry ingredients. I melted the butter and chocolate in the microwave. These were great because they could be prepared a few hours before baking them.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1/2 cup green lentils
• 1 cup bulgur
• 4 cups low-sodium chicken broth
• 2 teaspoons olive oil
• 1 small red onion, finely diced (1 cup)
• 3 yellow peppers, seeded and finely diced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh chives
• 1 lemon, juice and zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions and cook, stirring, until tender, about 5 minutes. Add peppers and cook until peppers are tender, another 5 minutes. Add the onion mixture to bulgur-lentil mixture. Stir in parsley, basil, chives, lemon zest, lemon juice, salt and pepper and toss to incorporate.

Serves 4.

Nutrition:

Substitutions:

I topped the pilaf with a couple of sauteed shrimp. It was great.

Recipe courtesy of

Read my review of this recipe.

Ingredients:

• 1/4 cup mirin or semisweet white wine, like Riesling
  
• 1/4 cup orange juice
  
• 1/4 cup low-sodium soy sauce
  
• 2 tablespoons rice vinegar
  
• 1/4 teaspoon red pepper flakes
  
• 1/4 cup water
  
• 2 tablespoons canola oil
  
• 8 ounces beef round tip steak, sliced 1/4-inch thick
  
• 3 cloves garlic, minced
  
• 2 cups fresh snow peas (6 ounces)
  
• 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets
  
• 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces
  
• 2 cups (8 ounces) frozen shelled edamame
  
• 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
  
• 1 teaspoon sesame oil

Directions:

Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

Serves 4.

Nutrition:

Substitutions:

I’ll admit that I did omit the beef, but it wasn’t the stir-fry itself that I had a problem with. There wasn’t enough sauce, however, so I doubled it (omitting the water).  I really enjoyed the mix of veggies, but there was a taste to the sauce (I think the mirin) that I didn’t enjoy. I would try the recipe again, altering the sauce.

Recipe courtesy of Ellie Krieger.

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 20 to 25 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

Nutrition:

Substitutions:

The original recipe calls for double of the chocolate batter, but I think the recipe as written here provides a better chocolate/cream cheese balance.

Recipe courtesy of Kristy Frey.

Read my review of this recipe.

Ingredients:

• 2 small pancakes
• 1 tablespoon maple syrup
• 1 egg, cooked over-hard (so the yolk is set)
• Optional: sausage, bacon, cheese

Directions:

Once the pancakes are cooked, poke several holes in them with a fork. Using a spoon, slowly spread the maple syrup over the pancakes so it soaks in. Place the egg on top of one pancakes, and then any of the optional ingredients. Top with the second pancake.

Makes 1 sandwich.

Nutrition:

Substitutions:

My own concoction, adapted from the McDonald’s breakfast sandwich.

Read my review of this recipe.

Ingredients:

• 1 cup whole wheat flour
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 egg or 2 tablespoons unsweetened applesauce
• 1 cup milk
• 1/2 teaspoon vanilla extract
• Small piece of butter and a paper towel

Directions:

Mix the flour, sugar, baking powder, cinnamon, and salt in one bowl. In another bowl, scramble the egg, if using, or just add the applesauce, then add the milk and the vanilla extract. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Heat a griddle to medium temperature. Place the piece of butter in the paper towel, and when the griddle is hot, wipe the butter over it (just a thin coat). Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. It takes about 3 to 4 minutes per side. When the pancake looks done, remove it and keep warm. The pancakes can be kept in a 200 degree oven until ready to serve.

Makes about 10 small pancakes or 6 nice sized ones.

Nutrition:

Substitutions:

I’ve used both the egg and the applesauce in these pancakes, and honestly, I can’t tell the difference.

They make great pancakes for McGriddles.

Adapted from many recipes.