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Ingredients:
Directions:
Mix all together in a releasable plastic storage bag. Great for red meats and vegetables. Marinade steaks for 4 hours or up to 24 hours.
Enough for about 1 pound of meat.
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Recipe courtesy of Washington Post .
Read my review of this recipe.
Ingredients:
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Heat the water, sugar, salt and butter over medium heat. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Allow to cool for 2 minutes. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Alternatively, briskly beat the eggs, one at a time, into the hot mixture, until smooth and shiny.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. With a wet finger, lightly press down the swirl at the top of each puff. You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.
Lightly beat the egg yolk and milk together and brush the top of each mound with some of the glaze. Bake for 20 to 30 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 5 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
Best served the day of baking, cut in half crosswise, fill with a small scoop of ice cream, and drizzled with slightly warm chocolate sauce.
Makes about 24 profiteroles.
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Perfect vessel for any ice cream, or to make cream puffs.
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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Ingredients:
Directions:
Whisk together the sugar, cork syrup, water, espresso powder, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in vanilla, and let cool. Chill in the refrigerator before using.
Will keep in the refrigerator for 2 weeks.
Makes about 1 cup.
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Perfect match for Tiramisu Ice Cream!
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Read my review of this recipe.
Ingredients:
Directions:
Pour the heavy cream, vanilla, and vodka into a large bowl, and set a mesh strainer over the top of the bowl. Set the bowl over an ice bath.
Warm the half and half, sugar, and salt in a saucepan.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half and half mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the cream mixture until smooth. Stir in the pineapple. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator (8 hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes 1 1/2 quarts of ice cream.
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Recipe adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
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Ingredients:
Directions:
Puree the peanut butter, sugar, half and half, salt, and vanilla in a blender until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.Makes 1 quart of ice cream.
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Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Read my review of this recipe.
Ingredients:
Directions:
Puree the mascarpone, half and half, sugar, salt, liqueur, and brandy together in a blender until smooth and sugar is dissolved. Chill thoroughly in the refrigerator.
Freeze in your ice cream maker according to manufacturer’s instructions. As you remove it from the machine, alternate layers of Mocha Ripple with the frozen ice cream in the storage container.
Makes just over a 1 quart of ice cream.
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I used cream cheese instead of the mascarpone. On the up side, the ice cream doesn’t freeze too hard because of the alcohol. On the down side, the ice cream has a very heavy alcohol taste. I would definitely cut out the rum next time and see if that helps.
Recipe courtesy of Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Read my review of this recipe.
Ingredients:
Directions:
Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth. Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned, about 2 minutes per side.
Makes 3 or 4 pancakes, serves 1.
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The pancakes are very thin, almost like crepes. I like using flavored yogurts and topping them with the matching fruit.
Adapted from Men’s Health.
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Ingredients:
Directions:
Place the yeast, sugar, and water into a standing mixer’s work bowl. Allow to set for 5 minutes, until foamy. Add salt, 1 tablespoon olive oil, and flour. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Top with desired toppings.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
Makes 2 small pizzas.
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Recipe courtesy of Alton Brown.
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Ingredients:
Directions:
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf, 16 slices.
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This bread is really good when I can get it to raise properly - I seem to have issues with that part - but it has great flavor.
Recipe courtesy of King Author.
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Ingredients:
Directions:
Preheat oven to 375 degrees.
Sift together flour, baking powder, baking soda, and salt. In a seperate bowl, cream together butter, peanut butter and sugars until creamy, 2 to 3 minutes. Beat in eggs, milk, and vanilla. Add flour mixture and mix to combine. Refrigerate while preparing the filling.
In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 36 balls.
Remove cookie dough from the refrigerator and scoop into 36 balls. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls.
On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with non stick spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Makes 36 cookies.
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Alternatively, you can use refrigerated peanut butter cookie dough instead of making your own. One 16.5 ounce package will make 24 cookies, so reduce the peanut butter/powdered sugar mixture to 1/2 cup each.
Adapted from Pillsbury Bake Off.
