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New Blog March 4, 2009

Posted by Sarah in Uncategorized.
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This blog is no longer in commission, obviously, due to lack of posts on my part.  My new blog is still coming together, but can be found at:  http://applicationofheat.squarespace.com/

Thanks!

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Apple Nut Muffins September 9, 2007

Posted by Sarah in Uncategorized.
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The new school year has begun and that means fall is close behind! To help get me in the mood, I made these Apple Nut Muffins from the Taste of Home Muffins and Cupcakes magazine. The muffin itself has a slightly cake-y texture and is delicious warmed. The filling wasn’t difficult to make but I thought that it needed some brightness so I added in some lemon juice until I liked the taste. If you don’t have time to make the apple filling, you could use your favorite jam. These also freeze very well.

This recipe makes 2 dozen regular sized muffins or 1 dozen jumbo muffins.

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Apple Nut Muffins

Filling

2 Tablespoons butter

1/3 cup packed brown sugar

1 Tablespoon flour

1/2 teaspoon ground cinnamon

1/8 – 1/4 teaspoon ground nutmeg

2 cups diced peeled apples

1 Tablespoon lemon juice

1/2 cup finely chopped nuts (I used walnuts)

Muffins:

3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoon vanilla extract

3 1/2 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoons salt

1 1/2 cups (12 oz.) sour cream

Cinnamon sugar

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add the apples; cook over medium low heat for 10 minutes or until tender stirring frequently. Add lemon juice and cook for 30 seconds. Taste. If you are satisfied, remove from heat and stir in the nuts. Cool.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream.

Fill greased muffin cups 1/2 full with batter. Add a teaspoon of filling and top with remaining batter. Sprinkle with cinnamon-sugar mixture. Bake at 350 degrees for 16 – 18 minutes or until a toothpick comes out clean. Cool for 5 minutes and then cool on a wire rack.

**For jumbo muffins, fill greased tin with 1/4 cup batter, then the filling and then the remaining batter. Bake 25-27 minutes.

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Nutmeg Angel Food Cake with Caramel Drizzle March 11, 2007

Posted by Sarah in Uncategorized.
3 comments

Way back in November or December, my school had a staff potluck. I don’t remember what it was for, but I made a Nutmeg Angel Food Cake. I made it the night before and took it to school. Once I got to school, I fell ill and had to go home. However, I left my cake there for everyone to enjoy. I didn’t get to taste it, but everyone liked it, especially the caramel sauce. A co-worker of mine wanted the recipe and I promised it to her. Unfortunately, I kept forgetting to post it! I apologize for taking so long to put this up, Connie!

I will be making this cake again soon (I think for my dad’s birthday) so I’ll get some pictures then and post them. In the meantime, enjoy!

Nutmeg Angel Food Cake with Caramel Drizzle

From Food and Wine Magazine

Tips: Freshly grated nutmeg is very fluffy. When measuring it out, be sure to pack it slightly.

To bring egg whites to cool room temperature, separate eggs and place whites in a large bowl. Place bowl in sink or pan filled with 2-3 inches of hot tap water. Let stand 1-3 minutes until whites are at cool room temperature, stirring occasionally.

Cake

1 cup flour

1/2 cup powdered sugar

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1 1/2 cups egg whites (10-12 large) at cool room temperature

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla extract

1 cup superfine sugar

Caramel

1/4 cup unsalted butter

1/2 cup packed light brown sugar

1 cup whipping cream

Heat oven to 350 degrees. Place flour, powdered sugar, nutmeg and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

Place egg whites in a large bowl. Beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With the mixer running, slowly add superfine sugar in a steady stream, beating just until egg whites are glossy and hold peaks that slightly bend (Do not over-beat; peaks should not be dry and stiff).

Sift one third of the flour mixture over egg white mixture; gently fold to incorporate. Repeat with remaining flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

Bake 35-40 minutes or until cake is golden brown, springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of a bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 – 3 hours.

Meanwhile, to make sauce, melt butter in medium saucepan over medium heat. Add brown sugar; cook and stir 1-2 minutes or until sugar is dissolved. Add cream; bring to a boil. Boil 5-6 minutes until slightly thickened; cool to glaze consistency.

To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter. Spoon caramel onto cake, allowing some to drizzle down the side; let stand until caramel is firm. Slice with serrated knife.

Serves 12: 265 calories, 10 g total fat, 5 g protein, 39.5 g carbohydrate 32.5 mg cholesterol, 110 mg sodium, .5 g fiber per serving.

Chocolate Chocolate Chip Cookies October 1, 2006

Posted by Sarah in Desserts, Uncategorized.
2 comments

On Wednesday, I made one of my very favorite cookies (Chocolate Chocolate Chip) from one of my very favorite cookbooks (The New Best Recipe).  I made the cookies for a martial arts friend of mine, but also for my husband.  And, since the recipe makes so many cookies, I took some to work the next day too.  These cookies are very rich.  They have a deep chocolate flavor (enhanced by a little bit of espresso powder or instant coffee) and are deliciously chewy.  I modified the recipe a bit due to not having certain ingredients and they turned out very well.  I would say this is the best batch of these cookies I have made yet.  A few tips:  Do not over-mix these cookies or they will get cakey.  Do not over-bake these cookies.  When you take them out, they will seem under-baked, however, they will firm up as they cool.     

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Ingredients

2 cups flour

1/2 cup cocoa (preferably Dutch processed)

2 teaspoons baking powder

1/2 teaspoon salt

16 ounces semisweet chocolate chips

An additional bag of chocolate chips (I usually use semi-sweet, although mini-semi-sweets were what I used in this recipe.  You could also use milk chocolate or white chocolate chips if you wanted)

4 large eggs

2 teaspoons vanilla extract

2 teaspoons instant coffee or espresso powder

10 tablespoons unsalted butter, softened but still cool

1 cup packed brown sugar

1 cup white sugar

Directions

Sift together the flour, cocoa, baking powder and salt in a medium bowl.

Melt the chocolate in the microwave for 1 minute.  Stir, heat for 30 seconds longer and stir again until smooth. 

Lightly beat the eggs in a small bowl, then sprinkle the espresso powder over to dissolve, set aside.

Beat the butter at medium speed for 5 seconds, until smooth and creamy.  Beat in the sugars until combined (45 sec), the mixture will look granular.  Reduce speed to low and gradually add the eggs until incorporated (45 sec).  Add the melted chocolate in a steady stream beating until combined (40 sec).  Scrape the sides and bottom with a rubber spatula.  With the mixer on low speed, add the dry ingredients and mix until almost combined.  Stir in the chocolate chips.  Do NOT over-beat.  Cover with plastic wrap and let stand at room temperature for about 30 -45 minutes until the dough is firmer.

Heat oven to 350 degrees.  Scoop the dough onto baking sheets with a 1 3/4 inch ice cream scoop, spacing about 1 1/2 inches apart.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes.  Rotate the baking sheets top to bottom and front to back halfway through baking time.  Cool the cookies on the sheets about 10 minutes, then carefully remove the cookies to wire racks and cool to room temperature. 

Store in an air-tight container for 2-3 days, if they last that long… Enjoy!     

Roast Chicken and Potatoes Catalan September 29, 2006

Posted by Sarah in Dinner, Uncategorized.
5 comments

Roast Chicken and Potatoes Catalan

Roast Chicken and Potatoes Catalan

 Last night, I wanted a nice, homecooked meal that didn’t take too much effort to prepare.  A long time ago, I made this recipe from a cookbook I bought   America’s Favorite Brand Name Light Cooking.  It was okay, and a little more time consuming than I wanted.  So, I created this and it was delicious!   The chicken was juicy, lemony and nicely seasoned.  Don’t let the red pepper scare you.  This is not spicy! 

Serves: 2-3 people

Ingredients

2 T extra virgin olive oil

2 T fresh squeezed lemon juice

1 teaspoon dried thyme leaves

salt

1/4 teaspoon ground red pepper

1/2 teaspoon ground turmeric

2-3 large baking potatoes cut into chunks

1-2 sweet potatoes cut into chunks

2 boneless, skinless chicken breasts

Lemons

Directions

Preheat oven to 400. Get out at jelly roll pan or a 9×13 baking dish. Combine oil, lemon juice, thyme, salt, ground red pepper and turmeric in a large bowl.  Mix well.  Add potatoes and sweet potatoes, toss to coat.

Arrange the potatoes in a single layer around the pan.  Trim the breasts of fat and other undesireables.  Put the chicken breasts in the remaining oil-spice mixture.  Coat on all sides, then place in the middle of the baking sheet.  Pour the remaining oil mixture over the potatoes and chicken in the pan.

Bake 20 minutes.  Turn the potatoes and brush chicken with pan juices.  Bake 20 minutes more or until chicken is no longer pink in the middle and registers above 165 on an instant read thermometer and potatoes are browned.

 Squeeze on some more fresh lemon juice, sprinkle on salt, and garnish with fresh chopped flat leaf parsley.

[You could also add in onions and/or red bell peppers after the first 20 minutes of cooking.  In the last 5 minutes of cooking you could sprinkle on some frozen peas]