Sunday, January 2, 2011
Saturday, January 1, 2011
Fudge Torte
1 C all-purpose flour
3/4 C sugar
1/4 C hershey's cocoa ( I know there are all kinds of fancy
cocoa's out there but hershey's perfect)
1 1/2 tsps espresso
3/4 tsp baking soda
1/4tsp salt
1/2 C butter (1 stick , of course unsalted) softened
3/4 C sour cream
1 egg
1/2 tsp vanilla extract
FUDGE NUT GLAZE (recipe follows)
Heat oven to 350 degrees. Grease 9-inch round baking pan
line bottom with wax or parchment paper. Grease paper, flour paper and pan.
Stir together flour, sugar, cocoa, espresso, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla. beat on low speed of electric mixer until blended. Increase speed to medium, beat 3 min, Spread batter in prepared pan.
Bake 30-35 min, (I check it at 20, so that it doesn't get to "cakey". Cool 10 minutes (I let it cool longer, so that it doesn't crack coming out of the pan) Remove from pan to wire rack. Cool completely. Place torte on serving plate.
FUDGE NUT GLAZE
1/2 C whipping cream
1/4 C sugar
1 T butter
1 1/2 teaspoons lt. corn syrup
1/3 C hershey's special dark or semi-sweet choc chips
3/4 C macadamia nuts ( or any other that you prefer, I love the salted macs because as you know there is something about the salt and sugar!)
1/2 teaspoon vanilla extract
Combine all ingredients except nuts an vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continur to cook, stirring constantly for 5 minutes. Remove from heat. Cool 10 minutes, stir in nuts and vanilla. Pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. You don't have to refrigerate, I don't usually!
Enjoy, again , I am not a baker, and I can do this quite nicely and easily!
3/4 C sugar
1/4 C hershey's cocoa ( I know there are all kinds of fancy
cocoa's out there but hershey's perfect)
1 1/2 tsps espresso
3/4 tsp baking soda
1/4tsp salt
1/2 C butter (1 stick , of course unsalted) softened
3/4 C sour cream
1 egg
1/2 tsp vanilla extract
FUDGE NUT GLAZE (recipe follows)
Heat oven to 350 degrees. Grease 9-inch round baking pan
line bottom with wax or parchment paper. Grease paper, flour paper and pan.
Stir together flour, sugar, cocoa, espresso, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla. beat on low speed of electric mixer until blended. Increase speed to medium, beat 3 min, Spread batter in prepared pan.
Bake 30-35 min, (I check it at 20, so that it doesn't get to "cakey". Cool 10 minutes (I let it cool longer, so that it doesn't crack coming out of the pan) Remove from pan to wire rack. Cool completely. Place torte on serving plate.
FUDGE NUT GLAZE
1/2 C whipping cream
1/4 C sugar
1 T butter
1 1/2 teaspoons lt. corn syrup
1/3 C hershey's special dark or semi-sweet choc chips
3/4 C macadamia nuts ( or any other that you prefer, I love the salted macs because as you know there is something about the salt and sugar!)
1/2 teaspoon vanilla extract
Combine all ingredients except nuts an vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continur to cook, stirring constantly for 5 minutes. Remove from heat. Cool 10 minutes, stir in nuts and vanilla. Pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. You don't have to refrigerate, I don't usually!
Enjoy, again , I am not a baker, and I can do this quite nicely and easily!
As promised!
Spaghetti al Limone (spaghetti w/lemon and olive oil)
1lb spaghetti
1/4 c olive oil
1 med shallot, minced, about 3 Tbls
1/4 c heavy cream
2 tsp finely grated lemon zest, juice from 3 lemons
(about 1/4 c)
1 oz. finely grated Parmesean cheese (about 1/2 c)
plus more for seving
ground pepper
2 tbls shredded fresh basil, I used more! nice garnish!
Bring 4 quarts water to a boil in large Dutch oven over
high heat. Add 1 tablespoon salt and pasta to boiling
water, cook, stirring frequently until al dente. Reserve
1 3/4 C cooking water, drain pasta into colander, and
set aside.
Heat 1 Tbls. oil in now-empty dutch oven over medium
heat until shimmering. Add shallot and 1/2 tsp salt;
cook until shallot is softened, about 2 min. Whisk 1 1/2
cups of reserved pasta cooking water and cream into pot
bring to simmer and cook for 2 min. Remove pot from heat
return pasta, and stir until coated. Stir in remaining 3 tbls
olive oil, lemon zest, lemon juice, cheese and 1/2 tsp
pepper.
Cover and let pasta stand 2 min. tossing frequently and
adjusting consistency with remaining 1/4 C reserved pasta
water if neccessary. Stir in basil and season with S&P to
taste. Serve with drizzling with olive oil , sprinkling
with cheese.
This recipe I followed to a T! I don't usually do that , as I
play a bit, but not this one. The recipe is from Cook's
Illustrated magazine. Enjoy, this is a keeper!
1lb spaghetti
1/4 c olive oil
1 med shallot, minced, about 3 Tbls
1/4 c heavy cream
2 tsp finely grated lemon zest, juice from 3 lemons
(about 1/4 c)
1 oz. finely grated Parmesean cheese (about 1/2 c)
plus more for seving
ground pepper
2 tbls shredded fresh basil, I used more! nice garnish!
Bring 4 quarts water to a boil in large Dutch oven over
high heat. Add 1 tablespoon salt and pasta to boiling
water, cook, stirring frequently until al dente. Reserve
1 3/4 C cooking water, drain pasta into colander, and
set aside.
Heat 1 Tbls. oil in now-empty dutch oven over medium
heat until shimmering. Add shallot and 1/2 tsp salt;
cook until shallot is softened, about 2 min. Whisk 1 1/2
cups of reserved pasta cooking water and cream into pot
bring to simmer and cook for 2 min. Remove pot from heat
return pasta, and stir until coated. Stir in remaining 3 tbls
olive oil, lemon zest, lemon juice, cheese and 1/2 tsp
pepper.
Cover and let pasta stand 2 min. tossing frequently and
adjusting consistency with remaining 1/4 C reserved pasta
water if neccessary. Stir in basil and season with S&P to
taste. Serve with drizzling with olive oil , sprinkling
with cheese.
This recipe I followed to a T! I don't usually do that , as I
play a bit, but not this one. The recipe is from Cook's
Illustrated magazine. Enjoy, this is a keeper!
Monday, December 27, 2010
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