April 14th, 2008 by alice
Tags: Basil, Dip, Italian, Tomato
INGREDIENTS
- 2 (14 ounce)cansdiced tomatoes
- 2fresh tomatoes(diced)
- 3/4cupextra virgin olive oil
- 2tablespoons mincedgarlic
- 2tablespoons choppedfresh basil
- 1/4cup choppedkalamata olives
- 1/3cupfeta cheese
- 1/4cupbalsamic vinegar
- roasted garlic sourdough breador plainsourdough bread
DIRECTIONS
- Bring the diced tomatoes and fresh tomatoes to a boil then remove from heat.
- Mix remaining ingredients into cooked tomatoes then chill.
- Slice bread lengthwise and then into serving size pieces about 1/2 inch thick.
- Place in foil, loosely open at the top with crust side up
- bake in oven at 300 degrees until out crust is crisp.
- Serve crispy bread with the dip!
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April 14th, 2008 by alice
Tags: , Dried, Endive, Peas, Sun, Tomato
INGREDIENTS
- 1lbfrozen peas, thawed
- 8ouncessun-dried tomatoes, drained(about 3/4 cup)
- 2garlic cloves, chopped
- 1/4cupextra-virgin olive oil
- 1teaspoonkosher salt
- 1teaspoonfresh ground black pepper
- 4headsendive, ends trimmed and leaves separated
DIRECTIONS
- Combine the peas, sun-dried tomatoes, and garlic in a food processor.
- Pulse the machine until the peas and tomatoes are finely chopped.
- Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed.
- Transfer to a small bowl and stir in the salt and pepper.
- Serve as a dip with the endive spears alongside.
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April 14th, 2008 by alice
Tags: Cake, Fudge, Strawberry, Trifle
INGREDIENTS
-
CAKE
- 1 (18 ounce)box super moistfudge cake mix
- 1 1/3cupswater
- 1 1/2cupsvegetable oil
- 3eggs
- 2cupsfresh strawberries
-
GANACHE
- 24ouncessemi-sweet chocolate chips
- 1 1/3cupsheavy whipping cream
- 1/4cupreal butter
-
GARNISH
- 1/2cupwhite chocolate chips
- 1/2teaspoonvegetable oil
- 1 wholefresh strawberry
DIRECTIONS
- Preheat oven to 350 degrees.In large bowl combine cake mix, water, oil and eggs on low speed with electric mixer until combined.Beat an additional 2 minutes on medium speed.Bake in 9 x 13 pan for 35 minutes or until toothpick inserted in center comes out clean.Cool completely.
- Pour chocolate chips into a large bowl and set aside.In meduim saucepan bringwhipping cream and butter to a boil over medium heat stirring occasionally.Pour mixture over chocolate chips and stir until chips are melted and mixture is smooth.
- Line the bottom of a 9 inch springform pan with wax paper.Cut cake into 1 inch cubes.In large bowl beat ½ of cake cubeswith electric mixer until crumbly.Add remaining cake cubes and 1 ¾ cups of ganache.Beat 30 seconds on low speed then beat medium speed until well blended (mixture will look like fudge).Add 2 cups strawberries and stir to combine.Spoon mixture into springform pan.Smooth top and cover with plastic wrap.Place in freezer for until firm enough to unmold from pan about 1 hour.
- Remove cake from pan and place on serving dish. Frost with ganache.Melt white chocolate chips and oil over low heat stirring until smooth.Arrange fresh strawberries on top of cake. Spoon white chocolate garnish into decorator bag or Ziploc bag with corner snipped off and drizzle over top of cake.
- Store leftover cake in refrigerator.
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April 14th, 2008 by alice
Tags: Butter, Cake, Chocolate, Layer, Peanut
INGREDIENTS
- 1cupbutter, softened
- 2cupssugar
- 3largeeggs
- 1 3/4cupscake flour
- 1 1/4cupscocoa
- 2teaspoonsbaking soda
- 1/2teaspoonbaking powder
- 1/2teaspoonsalt
- 1 1/4cupsbuttermilk
- 1teaspoonvanilla extract
- choppedpeanuts (optional)
-
Chocolate Ganache
- 1cupsemisweet chocolate morsels
- 3tablespoonsheavy whipping cream
-
Peanut Butter Mousse
- 1/2cuppeanut butter morsels
- 1 1/4cupsheavy whipping cream, divided
- 1/2cupchunky peanut butter
- 1/4cupconfectioners’ sugar
-
Rich Chocolate frosting
- 1cupbutter, softened
- 1/4cupcocoa
- 4cupsconfectioners’ sugar
- 3tablespoonsmilk
-
Peanut Butter Ganache
- 1cuppeanut butter morsels
- 3tablespoonsheavy whipping cream
DIRECTIONS
- Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
- In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
- Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
- Pour batter into prepared cake pans. Bake 33 to 38 minute.
- Cool cake in pans on a wire rack 10 minutes.Remove from pans and cool completely on wire rack.
- For chocolate ganache:.
- Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir.Continue microwaving in 30 second intervals until mixture is smooth when stirred.Let cool 10 minutes.
- For peanut butter mousse:.
- Combine morsels and 1/4 cup cream in a microwave-safe bowl.Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred.Stir in peanut butter; let cool.
- In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
- Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form.Fold whipped cream into cooled peanut butter mixture.
- For rich chocolate frosting:.
- In a large bowl, beat butter with an electric mixer until creamy.Gradually beat in cocoa and confections sugar until smooth.
- Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
- For peanut butter ganache:.
- Combine morsels and cream in a microwave-safe bowl.Microwave on high for 30 seconds; stir.Continue microwaving at 30 second intervals until mixture is smooth when stirred.Let cool slightly.
- Spread chocolate ganache evenly over each cake layer.Place 1 cake layer on a serving platter.
- Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake.Top with another cake layer.
- Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
- Top with final cake layer.Spread rich chocolate frosting over top and sides of cake.Drizzle with peanut butter ganache and garnish with peanuts, if desired.
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April 14th, 2008 by alice
Tags: Cheddar, Melts, Red, Ribbon
INGREDIENTS
- 2slicesItalian bread
- olive oil flavored cooking spray
- salt
- pepper
- 1ounceroasted red peppers
- 4ouncesfresh spinach
- 1 1/2ounceslight cheddar cheese, grated
DIRECTIONS
- Preheat Boiler.
- Lightly coat top of bread slices with olive oil spray and season with salt and pepper.
- Slice peppers lengthwise into ribbons.
- Layer spinach, peppers and cheese on top of bread.
- Broil until bread is golden and cheese is bubbly.
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