September 18, 2017

Raspberry Lemon Cookies by Bake.Eat.Repeat.

These have become a new family favorite! They are so delicious!

Raspberry Lemon Cookies - These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

YIELD: 24 COOKIES
These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!
15 minPrep Time
15 minCook Time
30 minTotal Time
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1/2 lemon, zest and juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all-purpose flour
3/4 cup frozen raspberries, coarsely chopped (I've used fresh as well, use less flour if using fresh raspberries)
Directions
  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
  3. Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
  4. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.
Notes

This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.
Source: Adapted from Lauren's Latest via Mel's Kitchen Cafe .

Roasted Acorn Squash and Gorgonzola Pizza













Roasted Acorn Squash and Gorgonzola Pizza
Total Time: 45 min
Prep: 15 min
Cook: 5 min
Yield:4 side dish servings
Level:Intermediate
Ingredients
1 (1- pound) acorn squash
2 tablespoons maple syrup
1 tablespoon olive oil
1 teaspoon red pepper flakes
1/4 teaspoon salt, plus 1/4 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 package fresh tortillas
1 cup shredded whole milk mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
Directions:
Preheat the oven to 375 degrees F.
Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.
Keep the temperature on the oven at 375 degrees F. Place 1-2 tortillas on a piece of parchment paper to a 13-inch diameter. Sprinkle the mozzarella cheese and the Gorgonzola on the tortilla. Bake in the oven until golden and cooked through, about 3 to 5  minutes.
Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.
Recipe courtesy of Giada De Laurentiis- Original recipe done on a pizza dough.

Krista’s Creamy Caramel Apple Dip

(Far right in picture)

½ Cup butter
8 oz. Cream cheese
¾ cup brown sugar
1 tsp vanilla

Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.

Serve with sliced green apples.

Sweet Potato Fries with Marshmallow Dip


(on left)
Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray
3 large sweet potatoes
1 T extra virgin olive oil
Coarse salt and ground pepper
6 T. (¾ stick) unsalted butter
¾ cup marshmallow cream
¼ cup sour cream
¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

Fabulous Fish Tacos



Fish
8 tilapia filets
4T. Butter
2-4 tsp peppery lemon seasoning or Fresh lemon and lemon pepper

Melt butter in 9x13 pan. Place filets on butter and sprinkle generously with seasoning. Cover with foil and bake 350 for 10 minutes. Flip filets over sprinkle again with seasoning and bake for an additional 10 minutes or until meat is white.

Taco Sauce
1 cup sour cream
1 cup mayonnaise
2 T milk
1 tsp cumin
1 tsp garlic salt
½ tsp paprika
Juice from 1 lime
¼ cup minced cilantro

Mix all ingredients together until smooth and creamy.

Tacos
16 corn tortillas
4 cups shredded cabbage
2 cups diced tomatoes
1 cup shredded cheese
1 Taco Sauce Recipe
1 Fish Recipe

Wrap tortillas in wet paper towels and microwave for one minute to warm. Keep warm in a tortilla keeper.

Spread Taco Sauce on tortilla and cover with fish. Sprinkle tomatoes, cheese and cabbage on top.

October 12, 2016

Kale Quinoa Salad from Shauna

2 cup cooked quinoa
4 cups kale chopped
1/4 cup feta cheese (or any white cheese)
1 green apple chopped
1/4 cup craisens
1/4 cup chopped nuts (your favorite)

Honey Balsamic Vinaigrette Dressing:

1/4 c extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tbsp. honey
1 clove garlic minced
salt and pepper


Summer's Fabulous Chili

In a 4 quart sauce pan:
1 large onion diced
1 1/2 lbs hamburger

Brown hamburger and add:

2 cans chili pinto beans
1 can kidney beans
1 can stewed tomatoes
1 can tomato soup
1 cup water
3-5 Tbsp. chili powder
1 1/2 tsp sugar 
1 1/2 tsp salt
1/2 chopped green pepper

Simmer for 1 hour. Best served the next day. Great with cornbread!

Mom's Corn Bread

3 cups flour
1 1/2 cups corn meal
1 1/2 cups sugar
4 tsp. baking powder
2 tsp. salt
1 cup coconut oil or butter

Crumb above ingredients by hand and then add:

2 1/4 cups milk or 1/2 & 1/2
4 large eggs
1/2 cup vegetable oil

Carefully stir wet into dry ingredients by hand. Grease a 9x13 pan and bake at 375 degree for 40 minutes or for 20-25 minutes for mini loafs.



Snow Cone Syrup


(snow cone on right)

1 package Kool Aide
2 cups sugar
2 cups water

Bring to boil and boil for 2 minutes. Let cool and store in an airtight container.

Crystal's Scone Dough


















This is the best scone dough ever!

Mix:
1 cup warm water
4 Tbsp. yeast
Let sit for 5 minutes until bubbly.

Add:
4 cups milk ( scalded--bring to boil, but don't boil)
2 cubes butter or margarine
2 cups sugar
Dash of salt
6 eggs beaten
3-4 tsp. vanilla
Approximately 12 cups of flour

Mix until dough is sticky. Let rise until double. Stir down once. (At this point you can refrigerate for up to 3 days.) Flour counter and roll out. Cut into squares and deep fry.


July 13, 2015

Flafels & Shawarma's

By Joan Nathan

YIELD: Yield: About 20 balls
INGREDIENTS
·         1 cup dried chickpeas (or canned, reduced sodium)
·         1/2 large onion, roughly chopped (about 1 cup)
·         2 tablespoons finely chopped fresh parsley
·         2 tablespoons finely chopped fresh cilantro
·         1 teaspoon salt
·         1/4 teaspoon dried hot red pepper
·         4 cloves of garlic
·         1 teaspoon cumin
·         1 teaspoon baking powder
·         4-6 tablespoons flour
·         Soybean or vegetable oil for frying
·         Chopped tomato for garnish
·         Diced onion for garnish
·         Diced green bell pepper for garnish
·         Tahina sauce by FOOD BABE (below)
·         Pita bread

PREPARATION
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, purple onion, green pepper, pickled beets, pepperoncini,cucumbers, and chopped lettuce or cabbage. Drizzle with Tihini Sauce.

Food Babe's Tahini Dressing

Serves: 10
Prep Time: 5 minutes 

Ingredients
  • Juice of one large lemon
  • 1 garlic clove minced
  • ½ cup water
  • ½ cup raw tahini
  • 1 tsp maple syrup or honey
  • 1 tbsp and 1 tsp apple cider vinegar
  • 1 and ½ tsp tamari soy sauce
  • 1 tsp coriander powder
  • 1 tsp cumin
  • 2 tbsp hempseed oil or olive oil
  • ¼ tsp sea salt
  • 1 tbsp raw sesame seeds
Instructions
  1. Combine lemon juice, garlic and water into a blender and puree for 15 - 30 seconds
  2. Add all remaining ingredients and puree again until smooth
Notes
Stays fresh in the fridge for one week. ***Please buy all organic ingredients if possible***

June 23, 2015

White Chocolate Ganache

8 oz cream
8 oz chocolate chips, milk , or white
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Can store overnight in the refrigerator in a glass bowl covered with saran wrap.

BEST Lemon Cream Filling/Frosting

8 oz cream cheese, softened
¼ c butter, soft, not melted
3 Tbsp fresh lemon juice
1 tsp vanilla
16 oz powder sugar
16 oz cool whip

Cream together cream cheese and butter until smooth. Add lemon juice and vanilla. Add powder sugar 1 cup at a time. Fold in cool whip. Refrigerate overnight to thicken. Fill crepe with ¼ cup and berries. (This also makes an amazing frosting for fruit pizzas!)

Yummy Crepes

4 eggs
2 cups milk
2 cups flour
2 Tbsp. sugar
½ tsp kosher salt
10 Tbsp water
4 Tbsp. melted butter

Mix until smooth. Refrigerate overnight for best consistency. Use approx.. ¼-1/3  cup mixture for each crepe. Cook on medium heat. Crepes can be made the day before and refrigerated in an air tight container. Fill with your favorite filling and enjoy!

Sweet Potato Crisps

Recipe inspired by Epicurious

Ingredients:
1 sweet potatoes
2 eggs
½ cup Parmesan cheese
¼ teaspoon rosemary
1/8  teaspoon pepper
1/8 teaspoon kosher salt

Directions:
Preheat oven to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray. Finely grate sweet potatoes.  To the grated sweet potatoes, add the eggs, cheese, pepper, salt,  and rosemary. Mix until combined. Scoop out potato mixture and set on wire rack. About 3 Tbsp. worth.  Press sweet potato mixture as thin as possible. Repeat until potatoes are gone. Bake for 25-30 minutes or until potatoes are dark around the edges and crispy. Makes about 15.

Ruby Red Strawberry Lemonade Biscuit with Lemonade Curd


by: munchkinmunchies.com

2 1/2 cups of all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (chilled, not softened), cut into cubes
1 cup diced fresh strawberries
1/2 cup freeze-dried strawberries
1 generous tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream
Toppings: sugar, cream, and prepared lemon curd
1.    Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.
2.   In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.
3.   Place dough onto a well-floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.
4.   Brush wedges with cream and sprinkle with sugar. Bake 16-20 minutes until golden brown.   Drizzle scones with lemon curd.  Makes 8-12 scones.
Lemon Curd: (from Barefoot Contessa)
3 lemons (zest and ½ cup juice)
1 ½ cups sugar
½ cup unsalted butter—Room temperature
4 large eggs
1/8 tsp kosher salt
Zest lemons and add sugar. Mix.

In another bowl cream butter and add lemon sugar mixture. Add 1 egg at a time and then the lemon juice and salt. Mix until combined.  Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate for up to a week.
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