Recipes in my Life

Pumpkin and Chocolate Layer Cake

2011-10-12T05:20:00.000-07:00

Via baking bites

Pumpkin Cake Layer Chocolate Cake Layer
1 1/2 cups all purpose flour replace Cinnamon with 2 tbsp of cocoa
1/2 cup brown sugar whisk in 2-oz dark chocolate at end
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1/4 cup vegetable or olive oil
1/4 cup butter, melted and cooled
3/4 cup pumpkin puree
1/2 cup milk
1 tsp vanilla extract

*nutmeg, cloves for pumpkin cake

Preheat oven to 350F. Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.

Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.

In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.

Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. The baking time is the same for one cake as it is for two cakes in the oven at the same time.

Turn cakes out of their pan and onto wire racks to cool completely before frosting.

Maple Cream Cheese Frosting
2 8-oz packages cream cheese, room temperature
1/2 cup butter, room temperature
1/4 cup maple syrup
1/3 cup milk
1 tsp vanilla extract
3-4 cups confectioners’ sugar

Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.

To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally. Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top. Make sure to spread the frosting all the way to the edges of the cake rounds. Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
Use remaining frosting to cover the top and sides of the cake.

Serves 12-16

Pumpkin Ravioli with Sage Brown Butter Sauce

2011-10-12T05:16:00.000-07:00

4 servings

1 cup pumpkin or squash puree
1 cup ricotta cheese (use fresh, otherwise drain the storebought cheese in cheesecloth for an hour)
1 Tbsp butter
2 tsp basalmic vinegar
1 Tbsp dark molasses
1 Tbsp grated Parmesan cheese
.25 tsp freshly grated nutmeg
sea salt
freshly ground pepper
wonton wrappers

Preheat oven to 375 degrees. Mashed-potato consistency squash. Scrape into a large mixing bowl.

Heat 1 Tbsp butter in a small sautee pan over medium heat until it begins to brown. Remove from heat, swirl in basalmic vinegar and molasses. Add to the pumpkin along with the ricotta, Parmesan, and nutmeg. Season to taste with the salt and pepper, chill for a couple of hours. At this point the filling can be refrigerated for 1-2 days.

Lay out your wonton wrappers. Put a small mound (abut half a Tbsp.) of the chilled pumpkin filling in the center of a wonton. Using a small pastry brush, moisten all of the edges with a little cold water. Fold the wonton in half, firmly pressing the seam, forming either a triangle or a rectangle. Repeat until you run out of wrappers or filling. You can freeze these uncooked raviolis, in a single layer, for 1 month. Cook the raviolis in gently boiling water for 2 minutes

for the sage brown butter sauce:

4 Tbsp butter
6 diced sage leaves
4 large whole sage leaves, for garnish

Now, you can either spoon the sacue over your raviolis in their serving bowls, or you can toss the ravioli in the butter before serving. Either way, serve with grated Parmesan cheese, a couple of fried sage leaves and a nice green salad. Enjoy!

Pumpkin Ricotta Gnocchi

2011-10-12T05:11:00.000-07:00

1 cup ricotta, well drained
1 cup canned, pureed pumpkin
2 Tbsp olive oil
Salt
1 egg yolk
1 egg, lightly beaten
2 cups “00″ flour or all-purpose flour plus more as needed
Semolina flour for dusting the gnocchi before storing

1. In the bowl of a stand mixer, combine ricotta, pumpkin, olive oil and salt. With the wire whisk attached, mix on medium-high for about 2 minutes or until it looks really smooth. You are breaking down the curds in the ricotta and emulsifying the olive oil here. Add the egg yolk and half of the beaten egg and mix for another minute.

2. On a clean surface, like a counter-top or large cutting board, spread out a 1/2 cup of the “00″ flour and then turn out the ricotta pumpkin mixture on top of it. Add another cup of flour to the top of the mixture and with a bench scraper fold the flour into the pumpkin ricotta mixture. As the dough starts to form, if it is still sticking to your fingers in a big way, add more flour in 1/4 cup intervals and fold it in. Try not to over-knead the dough or the gnocchi will turn out tough. In the end, total of 3 cups of flour. If you think that your dough needs more stability, add in the remaining beaten egg and incorporate fully.

3. At this point, you could do a test by breaking off a couple of small bits and boiling them in salted for 3 minutes. Then taste them and adjust the batter for salt seasoning or additional egg for structure. Then you’re ready to roll them out and cut them up into the little gnocchi pieces. Here’s how.

4. Divide the dough into 6 equal parts. Keep your work surface well coated with “00″ flour. With both of your palms, press and roll the dough out into a long, slender log, about 1/2 inch in diameter. Set it aside on a surface coated with semolina flour while you roll out the remaining sections into similar diameter logs. Once all of the logs are completed, roll them around in the semolina flour to coat them, then line all of them up side-by-side. With a pizza cutter, cut into 1-inch long pieces. Dust them again with semolina and then place them into a pan that has been coated with semolina flour. Pick a pan that will fit into your freezer, because once you’ve arranged the gnocchi into the pan, if you’re not going to boil them right away, you can freeze them. Once they’re frozen, you can transfer them to an easier-to-store zip-lock bag. Frozen gnocchi keep their shape better when boiled then the completely fresh ones do.

5. When you are ready to cook the gnocchi, bring a large pot of salted water to boil. Dump in about 20 gnocchi and stir them so they don’t stick together. When they are getting close to being ready, they float to the top. Remove them within a minute of that happening. If you need to do multiple batches, use a slotted spoon or small, hand-held strainer to fish them out.

Sprouted Buckwheat Dough

2011-10-11T10:05:00.000-07:00

4 cups sprouted buckwheat

1 1/2 cups soaked flax seed

1/4 cup olive oil

1 1/2 cup carrots

2 cloves garlic

1 tsp curry

1 tsp rosemary

1 tsp thyme

2 tsp sea salt

Raw Pizza

2011-10-11T10:04:00.000-07:00

2 c ground flaxseeds, 1 t salt
1/2 onion
2 celery stalks
1 carrot
1 large tomato
1 large cloves garlic
Jalapeno
1T olive oil
Rosemary, flat leaf pasley
1/2 c water

Rice Paper Rolls

2011-10-11T09:35:00.001-07:00

Dipping Sauce

1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons fermented fish sauce (nam pla)*
1 tablespoon unseasoned rice vinegar
1 tablespoon chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced jalapeño chili with seeds

Rolls

1 1/2 tablespoons olive oil
6 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
4 ounces dried thin Chinese rice sticks (maifun)
12 8- to- 9-inch round rice-paper sheets

1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup small fresh basil leaves
1 cup finely shredded iceberg lettuce or green cabbage
1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
1 cup matchstick-size strips seeded English hothouse cucumber
1 cup matchstick-size strips peeled carrot or jicama
8 slices cooked peeled deveined medium shrimp, cut lengthwise in half

From

http://www.bonappetit.com/recipes/2003/02/shrimp_rice_paper_rolls_with_vietnamese_dipping_sauce#ixzz1aUYOABZ2

Pea Hummus

2011-10-11T09:31:00.000-07:00

1 1/4 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)

1 cup drained canned garbanzo beans

1/4 cup chopped fresh Italian parsley

1/4 cup plain whole-milk yogurt

3 tablespoons chopped green onion

2 tablespoons fresh lemon juice

2 teaspoons ground cumin

3/4 teaspoon salt

2 tablespoons extra-virgin olive oil

Green Apple and Celery Salad

2011-10-11T09:12:00.000-07:00

from Bon Appetit
1/4 cup Dijon Mustard
1/4 cup fresh lemon juice
5 teaspoons honey
2/3 cup extra-virgin olive oil
1 large bunch celery with leaves
2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
3/4 cup walnuts, toasted, chopped

Whisk first 3 in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.

Carrot and Cheese Muffins

2011-10-11T09:08:00.000-07:00

Adapted from here
Makes 12 muffins

1 largish carrot, grated
1 tsp thyme
100g cheddar cheese, grated
1 cup self raising flour
½ cup wholemeal flour
1 tsp baking powder
pinch each of salt and smoked paprika
¾ cup soda water
½ cup canola oil
1 egg

Mix carrot, thyme, cheese and flours in a large mixing bowl. Mix soda water, oil and egg in a small bowl with a fork until mixed. Spoon into greased or lined 12 hole muffin tin. Bake at 180 C for 20-25 minutes (I baked mine for 25 minutes). Cool on a wire rack. Best eaten when room temperature.

Brussels Sprouts, Pumpkin and Bean Salad with Maple Sesame Dressing

2011-10-11T09:07:00.002-07:00

Adapted from for the love of food by Denis Cotter
serves 4

900g pumpkin, peeled and trimmed
drizzle of olive oil for roasting
1 tsp + 1 tbsp olive oil for frying
1 onion
600g brussels sprouts, shredded
400g tin borlotti beans, rinsed and drained

Dressing:
3 tbsp maple syrup
3 tbsp tahini
juice of 1 lemon
1 tbsp grated ginger
1 garlic clove, crushed
2 tsp tamari
1 tsp sesame oil
1 tsp chilli paste

Roast pumpkin for 30 - 50 minutes in a hot oven (I think I did 50 minutes at 220 C) until pumpkin is soft and starting to char on the edges. Cook onion for about 10 minutes in 1 tsp oil in a large frypan.

While pumpkin and onion are cooking, make dressing by stirring all ingredients together until smooth. Preferably use a bigger bowl than mine!

When pumpkin and onions cooked, add brussels sprouts and a tablespoon of oil to the frypan and cook over high heat for 5-10 minutes until leaves soften but keep their brilliant green. Add borlotti beans and stir them a minute or two to warm them. Scatter with pumpkin and dollop some dressing on them. Serve warm.

Chocolate Beetroot Brownies

2011-10-11T09:07:00.001-07:00

from here

100g butter, softened
100g brown sugar
1 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
110g plain flour
4 eggs
90g dark chocolate, melted
100g ground almonds
115g raw beetroot, finely grated
50g extra chocolate, melted (optional)

Preheat the oven to 180 degrees C. Grease and line a 20cm square cake tin with baking paper.

Cream together the butter and sugar. Mix in the vanilla, nutmeg and flour. Beat in the eggs one at a time until well combined. Fold in melted chocolate (at room temperature), ground almonds and grated beetroot.

Spoon the brownie mixture into the prepared cake tin and bake for 25-30 minutes or until a skewer inserted in the middle comes out cleanly.

Optional: Once the brownie has cooled, drizzle the melted chocolate over the top before slicing and serving. Ours lasted almost a week - the top went a bit soft but the cake remained moist and fudgy.

Pumpkin miso muffins

2011-10-11T09:05:00.000-07:00

From here

Makes 24 mini-muffins, or 10 regular size muffins

1 cup roasted pumpkin, mashed
1/2 cup milk (I used Vitasoy)
3 tbsp olive oil
2 tbsp white miso
2 tsp maple syrup
1 tsp smoked paprika
1 cup plain white flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

Preheat oven to 180°C / 375°F. If necessary, oil or spray your muffin tins.

Mix together the wet ingredients and smoked paprika. Add flour, baking powder and bicarb of soda. Even after adding more milk than the original recipe suggested, I still found it quite a stiff batter.

Spoon batter into muffin tins. Smooth the tops if you want them to look even because they don't spread and smooth out as they bake. Bake for 15-20 minutes for mini muffins, 25-30 minutes for regular size. The muffins will not rise much, but will be lightly browned on top. Cool on a rack. Can be frozen.

Pumpkin Muffin

2011-10-11T09:04:00.000-07:00

2 Cups White Whole Wheat or Whole Wheat Flour

1 1/4 cups Oat Flour or Oat Bran

2 tsp Baking Soda

1/2 tsp Baking Powder

2 tbsp Cinnamon

2+ tbsp Pumpkin Pie Spice

3/4 cup Flax Seed Meal

1/2 – 1 tsbp Salt

1 1/2 cups Sugar – white, brown or combo

2 cups Pumpkin puree

Approx 1 cup Cinnamon Applesauce

2/3 cup water

5 large egg whites

Walnuts or pecans as desired

First things first, preheat your oven to 350 deg. combine all of dry ingredients in one bowl, and combine wet ingredients (pumpkin, water, egg whites, applesauce) in another. Mix

Pumpkin Choc Chip Muffins

2011-10-11T09:03:00.000-07:00

from here

Makes about 30 mini muffins

1 cup soy flour
½ cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
½ tsp ginger
¼ tsp allspice
½ cup dark choc chips
½ cup ground walnuts

1 cup mashed pumpkin (approx 300g raw)
1 egg
⅔ cup raw sugar
½ cup buttermilk
1-3 tsp of molasses, to taste
1 tsp vanilla essence

Mix dry ingredients in a mixing bowl. Light whisk wet ingredients in a large jug. Pour the wet ingredients into dry ingredients and mix to combine. Spoon into greased or lined mini muffin tins. Bake at 180 C for about 20-30 minutes or until a skewer comes out cleanly. Cool on a wire tray

Basil Chili Chicken

2010-07-26T11:46:00.000-07:00

Summary:
Sweet soy sauce is a thick syrup that tastes a little like molasses. If you can't find it, dilute some mild molasses with a little chicken or vegetable broth, or mix equal parts of soy sauce and brown sugar.

4 servings
Ingredients:
6 medium cloves garlic
2 small shallots
2 to 4 small Thai bird chili or serrano chili peppers
1 1/2 pounds boneless, skinless chicken breasts
1/4 cup canola or peanut oil
2 to 3 tablespoons sweet soy sauce (kecap manis; see headnote)
2 to 3 tablespoons fish sauce
1 1/2 cups Thai basil leaves (from about 2 bunches)
1/4 teaspoon freshly ground white pepper
Directions:
Mince the garlic and cut the shallots into thin slices. Seed, then finely chop the chili peppers.

Trim any visible fat from the chicken. Cut the chicken into 3/4-inch pieces.

Heat a large wok or nonstick saute pan over medium heat for 40 seconds, then pour in the oil from around the perimeter of the wok or pan so that it coats the sides and the bottom.

When the oil shimmers (after about 30 seconds), add the garlic, shallots and chili peppers; stir-fry for 3 to 4 minutes, until they have picked up a little golden color. Add the chicken and stir-fry for about 8 to 10 minutes, until almost all traces of pink are gone.

Increase the heat to medium-high; add the sweet soy sauce and fish sauce. Stir-fry for 3 minutes, making sure the chicken is cooked through. Add the basil to the wok or pan, tearing any very large ones in half; add the white pepper and stir-fry for a few seconds, then remove from the heat. Divide among individual plates and serve hot.

"Fudgy" Brownies...

2009-02-04T10:27:00.000-08:00

Well hmmm...this blog needs quite the dusting doesn't it? Here's an attempt...

I tried this brownie recipe from "light desserts:"

1 cup sugar (*1/3 cup)
1/2 cup baking cocoa
6 tablespoons fat-free plain or vanilla yogurt (*sour cream)
2 egg whites
1 teaspoon vanilla extract
1/2 cup all-purpose flour (*oat flour)
1/4 cup chopped walnuts
*apple sauce to moisten the batter
*zest of one orange

Confectioners' sugar for dusting

Directions:

In a large bowl, combine the sugar, cocoa and yogurt. Stir in egg whites and vanilla. Gradually stir in flour and nuts just until combined.

Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar. Yield: 16 servings.

^*^*^*^*^*^*^*^*^*^*^*^*^*^*^

*are my addtitions/changes

First time I made it for home I added 1/3 cup agave nectar instead of all the sugar - it wasn’t very sweet but I liked it, kinda like a dark chocolate brownie. I replaced the flour with oat flour. It wasn't the cake like brownie, it was more like a fudge type brownie, solid though. Oh and I added sour cream instead of yogurt, since I didn't have plain yogurt.

I made some yesterday for my office. I added almost 1/2 cup sugar and some chocolate chips, nixed the nuts and in an orange craziness I added the zest of a whole orange! At first I thought it was way too much but once it baked and cooled it is really good!! A little too sweet for me, but the oranginess is perfect!!! It was still fudgish and I liked it better w/o the nuts. I added roasted almonds first time but it came out a bit "soggish" if that makes sense.

Oh I added apple sauce both time to get more of a brownie like batter. Otherwise it was looked too dry...I don't know if it is because I took out so much sugar.

Definitely will make this again!

Spice Cake with Fruit or Cardamom & Almond Mixture...

2008-05-28T21:00:00.001-07:00

I've made this fruit topped cake with apples and later with plums (shown in picture. But lately I've been on a Cardamom kick lately. So tried it with the cardamom almond mixture....it was yummy! Original recipe from 101 Cookbooks.

Topping:

Cardamom and Almond Mixture
* 1/2 cup almonds, with skin, chopped coarsely (125 ml)
* 3 tbsp packed brown sugar (45 ml)
* 2 tbsp all purpose flour (30 ml) (I replaced with bran)
* 1 tsp cardamom (5 ml) maybe 2 tsp
* 3 tbsp unsalted butter, melted (45 ml)

or

* 2 medium tart apples such as Granny Smith
or two plums or the Cardamom mix

Cake base:
* 2 cups unbleached all-purpose flour
* 2 1/4 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1 cup sugar
* 1/2 cup milk or plain soy milk (So far I’ve used skim milk and soy. Soy yummy! I am debating subbing yogurt)
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 1/3 cup apple jelly, stirred over low heat until smooth

1. Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan.

2. Peel, quarter, and core the apples. I didn't peel the plum! Cut each quarter into 1/2-inch-thick wedges.

3. In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In one cake I replaced half of the flour with oat flour (ground oatmeal to a flour). It was a bit crumbly, next time add more milk or possibly replace with yogurt.

4. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy.

5. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.

6. Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. I spread half the batter, put in half of the fruit or mix, fill with remaining batter and topped again.

7. Brush the apples with half of the apple jelly. *The jelly didn’t do much for me; I just found that it made everything sticky. I am thinking of just mixing with a bit of lemon and sugar next time I use apples. I didn’t do the jelly thing for the plums I sprinkled sugar.

8. AT 450F, bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. I found 45-50 mins was plenty.

9. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.

This is excellent with custard. Stay tuned for the recie...

Pumpkin Cornbread Muffins...

2008-05-25T20:15:00.000-07:00

Ingredients:
* 1 cup white whole wheat flour (140g)
* 3/4 cup stone-ground corn flour (100g)
* 1/4 teaspoon salt
* 2 1/2 teaspoons baking powder
* 1/2 teaspoons baking soda
* 2 tablespoons flax seed meal
* 1 egg
* 3/4 cup buttermilk (180g)
* 1/3 cup pumpkin seed?
* 2 tablespoons butter, melted
* 1 teaspoon olive oil
* 1/2 can pumpkin puree
** 2 roasted Anaheim peppers peeled

- Mix together the wet ingredients.
- Mix together the dry ingredients.

Streusel Topping:
* 1 teaspoon butter
* 1 ounce finely grated 2%milk extra sharp Cheddar
* 1 generous tablespoon brown sugar
* 3 tablespoons white whole wheat flour (2nd time used 3 tablespoons oat bran & like it just as well)
* 1/8 teaspoon chilpotle chili powder
* 1/3 cup pistachios chopped- Kept the pistachios separate

1. Preheated oven at 400°F

2. Mixed remaining ingredients together and used my fingers to blend in the cheese and butter with the dry

3. Gently and quickly mixed the wet & dry together and finally fill the muffin molds 2/3 full with the batter

4. Bake for 20-25 mins

** Roast Peppers - in the oven on broil for about 20 to 25 minutes, turning about every 8 minutes until they’re black. Drop them into a paper bag and let cool.

Chocolate Mousse...

2008-05-15T21:59:00.000-07:00

*1 can carnation

*2 tbls gelatin
*1/4 c lukewarm water

*1 c sugar
*3/4c water
*3 tbls cocoa

- Boil carnation tin then freeze
- Mix sugar and water, microwave 3 mins then 2 mins until sugar dissolved
- Add cocoa
- Add gelatin

Coconut Cupcakes with Coconut Cream Cheese Frosting...

2008-03-16T10:55:00.000-07:00

Recipe straight from 101 cookbooks, found here.

Good recipe...a bit nug meggy. Made 18 muffins. Used only 1 cream cheese block for icing, omitte nutmeg and used only about 2-3 cups icing sugar. Basicly till required consistancy reached.

Boston Cream Pie...

2008-03-16T10:36:00.000-07:00

This is a mix and match of bunch of recipes.
I had a crazy time finding a cake recipe. The pastry cream and glaze was excellent though. Still not too sure of the cake...next time I may cheat and use a boxed yellow cake mix (yes I said boxed, head lowered in shame!)

The Cake:
*1 1/4 cups all-purpose flour
*1 cup white sugar
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*3/4 cup milk
*1/3 cup shortening (or butter)
*1 egg
*1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Dry mix flour, baking powder and salt. Set aside.
3. Beat sugar and shortening until creamy. Add egg. Add vanilla.
4. Mix in flour mixture and milk alternatively.
5. Pour batter into the prepared pan. Bake 30-35 mins.
6. Rest cake for approx 10 mins. Slice cake in half while still hot. Use knife or dental floss.

I made the cream a day in advance.

Pastry Cream:
*1 1/4 cups (300 ml) milk
*3 large egg yolks
*1/4 cup granulated white sugar
*1/8 cup all purpose flour
*3 tablespoons cornstarch

1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
2. Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If a few pieces of egg curdles in the mixture, pour through a strainer. I left it lumpy since it was within the cake layers!)
3. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
4. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.

Chocolate Glaze:
3 ounces semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream

1. Set chocolate in microwave for a minute or less. Ensure it doesn't burn, just softens a bit.
2. Microwave whip cream till boiling (will bubble over, must watch carefully!)
3. Add whip cream to chocolate, stir till smooth. Rest for a bit till pouring consistancy.
4. Alternatively, boil whip cream on pan, stir in chocolate.

Lemon Meringue

2008-02-23T15:13:00.000-08:00

Filling:
*3 Eggs
*9 Yolks
*1.5 cup sugar
*1.5 cup lemon juice
*3/4 cup butter
*Zest of one lemon

Meringue
*1 cup egg white
*1.5 cup sugar

Filling:
1. Wisk eggs, egg yolk, sugar and lemon jice in metal bowl until smooth

2. Add butter
3. Place the bowl with the filling over gently simmering water
4. Whisk until the filling has tickened, 8-10 mins
5. Stir in lemon zest. Cool to room temperature. Pour to tart shell.
6. Refrigerate. Make meringue.

Meringue:

7. Place glass bowl in freezer overnight.
8. Add egg whites to clean, grease free bowl.
9. Beat egg whites on medium speed. When the egg whites have doubled in volme, increase speed to high
10. Slowly add the sugar.
11. Beat till glossy peaks form.

12. Pipe meringue over top of tart.
13. Brown meringue in oven under broiler or with a blow torch.

Brownies (with Carrot and Spinach)

2007-11-07T10:20:00.000-08:00

My mother got this from Oprah (came from the controversial Deceptively Delicious book). Made it twice, I don't know about healthy but it is seriously delicious!! Super important to completely cool (chill) prior to serving to make sure the spinach flavour disappears. Pictures, next time I make them...

*Nonstick cooking spray
*3 oz. semisweet or bittersweet chocolate
*1/2 cup carrot puree
*1/2 cup spinach puree
*1/2 cup firmly packed light or dark brown sugar
*1/4 cup unsweetened cocoa powder
*2 Tbsp. trans-fat-free soft tub margarine spread
*2 tsp. pure vanilla extract
*2 large egg whites
*3/4 cup oat flour or all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. salt
*1/2 pecans/walnuts or whatever nuts (my addition)

1. For the puree, I microwaved the carrots till soft then used the magic bullet with a bit of water. I used fresh spinach, microwaved for a couples of till the leaves got soft and again blended with a bit of water. Used the full bunch to get 1/2 puree. Haven't tried frozen spinach yet.
2. Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.
3. Melt the chocolate in a double boiler or over a very low flame. (I tossed into the microwave...pay attn to make sure it doesn't burn, I melt in two or 3 tries)
4. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.
5. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
6. Pour the batter into the pan and bake 35 to 40 minutes.
7. Cool completely in the pan before cutting into 12 bars.

Butternut Apple Soup with Swiss Cheese

2007-10-14T23:23:00.000-07:00

* 1 tbsp Olive oil
*2 Onions, chopped
*4 Cloves garlic
*2 tsp dried rosemary leaves, crumbled
*½ tsp cracked black peppercorn
*5 cups vegetable or chicken stock
*1 butternut squash, peeled seeded and cut into 1 in cubes
(2½ lbs/1.24 kg)
*2 tart apples (granny smith)
*1 cup Swiss cheese (optional)
*½ cup Finely chopped walnuts (optional)

1. In a skillet, heat oil over medium heat for 30 sec. Add onion and cook stirring until softened about 3 mins.
2. Add garlic rosemary and peppercorn and cook stirring for 1 min. Transfer to slow cooker stoneware. Add stock.
3. Stir in squash and apples. Cover and cook on LOW for 8 hrs or High for 4 hours, until squash is tender.

Optional, but for best results:
4. Pre heat broiler. Ladle soup into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 mins. Can also microwave for about 1 min.
5. Sprinkle with walnuts. Optional.

Pumpkin Pie

2007-10-14T17:18:00.000-07:00

I was given the best recipe pumpkin pie! It is originally from here. I've haven't tried the crust yet but here's the filling...

Spicy Pumpkin Filling
* 2 cups (16 ounces) plain pumpkin puree, canned or FRESH!!
* 1 cup packed dark brown sugar
* 2 tsp ground ginger
* 2 tsp ground cinnamon
* 1 tsp fresh grated nutmeg
* 1/4 tsp ground cloves
* 1/2 teaspoon salt
* 2/3 cup heavy cream (I replaced with Soy Milk)
* 2/3 cup milk (Soy Milk)
* 4 large eggs

1. Adjust an oven rack to lowest position, and heat oven to 400 degrees.
2. Process first 7 ingredients in a food processor fitted with steel blade (or mixer) for 1 minute.
3. Bake pie shell for 5-8 mins.
4. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
5. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
6. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
6. OR add eggs one at a time to mixture and mix immediately.
7. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.)
8. Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

Variations:
*Replace Pumpkin with Butter nut squash (shown in picture)