Feb. 10, 2008 - Chocolate Chip Tips
Chocolate Chip Tips
In my household, chocolate desserts always rule and there are never any chocolate leftovers. With this in mind and our favorite chocolate holiday approaching, here are some of my tried and true chocolate chip tips. Have fun sweetening up your chocolate lovers!
Chocolate Chip Cookies: When making cookies, bake only one pan of cookies and store the remaining dough in a plastic bag in the refrigerator. You’ll be able to serve warm and fresh cookies two or three days in a row without any fuss.
Chocolate Pecan Pie: Using your favorite pecan pie recipe, simply spread a handful of chocolate chips on the pie crust before pouring the filling in. There is no need to mix. The chips will melt and distribute throughout the syrupy filling during baking. Dare to try it and you’ll never go back!
Chocolate Flavor Enhancer: Whatever chocolate recipe you are using, there are a couple tried and true flavor enhancers to kick it up a notch. Always double or triple the vanilla and be sure to use real vanilla extract, not imitation. For melted chocolate recipes, add 1 tbsp of freshly brewed coffee to bring out the rich chocolate flavor. By adding only a small amount, you will not taste the coffee. Another alternative: Add a couple teaspoons of instant coffee granules.
Blonde Brownies: Alter your basic chocolate chip cookie dough by substituting additional brown sugar for the granulated sugar and add one egg. Spread about ¾” thick in a 10” x 15” greased pan, sprinkle the top with some extra chocolate chips, and bake approx 20-25 minutes at 350º. Cut into bars.
Ants on a Log: Try this healthy and yummy after-school snack. Spread peanut butter in celery stalks and top with a row of chocolate chips.
Quick Trail Mix: Combine whatever goodies you’ve got, such as: Chocolate, butterscotch or white chocolate chips, nuts, dried fruit (raisins, cranberries, cherries, banana chips), and coconut.
Ice Cream Sandwiches: Put a scoop of softened ice cream on the bottom of a large chocolate chip cookie, top with another cookie and gently squeeze until the ice cream is distributed. Smooth the edges and roll in chopped nuts or minced chocolate chips and freeze.
Chocolate Fondue: Melt chocolate chips and milk together in a double boiler, stirring constantly. Be sure to add milk gradually and sparingly to reach the desired consistency. Dip fruit slices, and cubed angel food or pound cake.
Chocolate Syrup: Use the same recipe as for chocolate fondue, but increase the milk a little to the desired consistency. Pour over ice cream, cake, or brownies while warm.
© Sallie H. 2007, All rights reserved.
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Nov. 24, 2007 - World's Best Leftover Turkey Patties
World's Best Leftover Turkey Patties
My best ever recipe for leftover turkey and stuffing. Try it and your family will be amazed! Make the chopping quick and fabulous with your food processor.
1/2 green pepper, finely chopped
1 small onion, finely chopped
1/4 c. shredded carrot
2 1/2 c. leftover stuffing, finely chopped
2 c. leftover turkey, finely chopped (I like the dark meat for this)
Mix above ingredients together, then add the following:
1 beaten egg
1/2 c. mayo
1-2 tsp of your favorite all-purpose seasoning (I use 'Cookies' brand)
Shape into patties. Dip into flour, then beaten egg, then bread crumbs. Fry in vegetable oil for 4-5 minutes on each side.
© Sallie H., 2007. All rights reserved.
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Jul. 10, 2007 - Zucchini Bread
Zucchini Bread
I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25% and introduced one-third whole wheat flour. The results are in; it’s even better than the original! My son Josh said to tell you he LOVED it and had 6 pieces! Similar in texture and sweetness to banana bread, it’s a fabulous hit in our house! I like to use the huge zucchini that didn’t get picked on time, as long as it’s still green and healthy. This is a large batch recipe, but you can easily cut it in half.
Makes (3) 4”x8” Loaves
Whisk wet ingredients together in a large bowl.
- 6 eggs, whisked until frothy
- 1 c. honey
- 1 c. brown sugar
- ½ c. oil (I like canola)
- 1 tsp. Vanilla
- 4 c. peeled, seeded, and shredded zucchini
Whisk dry ingredients together in a second large bowl.
- 2 c. 100% whole wheat flour
- 4 c. white flour
- 2 Tbsp. Cinnamon
- 2 tsp. Salt
- 2 tsp. Baking soda
- 2 tsp. Baking powder
Add dry ingredients to wet ingredients and stir thoroughly. Add 1 c. chopped nuts, if desired.
Grease (3) - 4”x8” loaf pans and fill ½ full. Bake at 325° for 50-60 minutes, or until inserted knife comes out clean. Cool 10 minutes in pan, then turn out onto wire rack to cool completely before bagging (if they haven’t already eaten it) ;-).
Tips: Use dark, heavy, non-stick loaf pans for best results. Use local honey to help build immunity to summer allergies. If the zucchini is large, take extra care to cut out and discard the seeds.
© Sallie H., 2007. All rights reserved.
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Jul. 8, 2007 - Red Cabbage Slaw
Red Cabbage Slaw
This was a hit with adults and kids alike. Not too strong and not too sweet. I served it with a steak and blanched green beans for a light, delicious, and colorful meal. If your cabbage is spicy, try adding a little more sugar. A food processor makes the cabbage slicing a snap.
1/8 cup Soy Sauce
1/8 cup Olive Oil
1/8 cup Balsamic Vinegar
2 tsp Sugar
½ head thinly sliced Red Cabbage
Toss, salt to taste, chill, & serve.
© Sallie H., 2007. All rights reserved.
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Apr. 8, 2007 - Ricotta Cheese Pizza Pie
Ricotta Cheese Pizza Pie
(Makes 2 Large Pizzas)
Awesome Pizza Dough:
1 c. warm water
1½ Tbsp yeast
2 Tbsp Honey
¾ Tsp salt
¼ c. Olive Oil
3½ c. flour
I recommend a stand-mixer with a dough hook for this recipe. Mix first four ingredients until yeast is moistened, then let stand for a few minutes. Add Olive oil and mix until combined. Gradually add flour, with mixer on medium slow speed, until dough is soft and elastic, forms a ball, and cleans the bowl. Lightly grease the bowl with olive oil and turn the dough to cover it with the oil. Cover with a cloth and let rise in a warm place for about 40 minutes, or until doubled. Punch down and knead a couple of times. Divide into two balls. Dust your rolling surface with a little corn meal, then pat and roll each ball into a pizza round.
Toppings:
2 cloves minced fresh garlic
1 ½ c. ricotta cheese
1 ½ c. pizza sauce *
3 c. Shredded Mozzarella or Italian Cheese Blend with Provolone and Parmesan
Spread toppings in the order given, reserving half for the second pizza.
*A quick pizza sauce- Canned tomato sauce or spaghetti sauce with Italian seasoning, garlic and extra basil to kick it up. If it’s bitter, add a little sugar. Salt to taste.
Bake in preheated oven at 450º, 10-13 minutes.
Try this Cheese-Filled Crust variation- Pull string cheese apart into 3-4 lengthwise pieces, roll and pinch edge of crust over the string cheese, all the way around the pizza. 3-4 pieces of string cheese will do one pizza.
Regular Crust Version
Stuffed Crust Version- A kid favorite!
© Sallie H. 2007, All rights reserved.
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