Well we're back from our cruise. I'd hoped to be able to post pictures of some of the wonderful foods we ate while cruising. Unfortunately both my husband and I were bitten by the awful (and I mean awful) Norovirus. Tim got sick on Tuesday night, just before dinner. Eventhough I sprayed Lysol constantly, I still got the bug, Thursday afternoon for me. We spent the last two days of the cruise in our cabins. Fortunately, we did have a balcony, so we were able to step out for some fresh air and sunshine.
We ended up going to the medical center on the ship, which I must say is quite impressive. My questionaire asked where I thought I had contracted my illness. I filled in the blank with MY HUSBAND. :) Tim said sounds like there will be another cruise in our future.
No Sweet Melissa Sunday's for me this week. Jennifer of Maple n' Cornbread chose Butterscotch Pudding for this week's recipe. Maybe this will be a rewind post for me in the future.
Sunday, January 31, 2010
Saturday, January 30, 2010
Chocolate Pets De Nonne
Traveling home from our cruise today so my Chocolate With Francois post will be delayed!!
Pets De Nonne means nuns farts. Check out the blog of this month's hostess Maggie at The Other Side of 50, I am sure she has a hilarious story for us about her choice. You can find the links to the other Chocolate With Francois bloggers here.
Pets De Nonne means nuns farts. Check out the blog of this month's hostess Maggie at The Other Side of 50, I am sure she has a hilarious story for us about her choice. You can find the links to the other Chocolate With Francois bloggers here.
Thursday, January 28, 2010
Flourless Chocolate Mint Cake
As you read this we are enjoying a sea day aboard the Crown Princess. Sailing towards the Princess Cays, the ships private island in the Bahamas.
I love flourless chocolate cakes. They're so rich and decadent. And of course, they just scream chocolate! In keeping with my Use it Up theme, I had mint chips in the freezer. I checked out the Andes website and found this recipe.
The recipe says don't bake past 12 minutes. At the end of 12 minutes this cake was what I would call soup. I couldn't bring myself to take it out, fearing it wouldn't turn out. I left it in another 5 minutes. At the end of the 17 minutes, it was still very liquid in the center. I let it cool at room temp and it still was somewhat soft in the center. I was concerned if I removed the sides of the pan at this time it would crack and break, so I put it in the refrigerator. After three hours, I removed the sides. It did crack just a little and it was a little hard to get it off the bottom. I'd love to make this for a party but before I do I want to perfect getting it out of the pan.
We loved this cake, so rich and chocolately with a nice mint flavor. I can't wait to try this recipe with some different flavors, maybe peanut butter?
Flourless Chocolate Mint Cake
12 oz. dark chocolate (60% cocoa recommended)
2 cups (10 oz.) Andes Crème de Menthe Baking Chips
3 1/2 sticks of butter
5 large eggs
1 tsp. vanilla
2/3 cup sugar
Directions:
Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool.
Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
Serves 16 -24
I love flourless chocolate cakes. They're so rich and decadent. And of course, they just scream chocolate! In keeping with my Use it Up theme, I had mint chips in the freezer. I checked out the Andes website and found this recipe.
The recipe says don't bake past 12 minutes. At the end of 12 minutes this cake was what I would call soup. I couldn't bring myself to take it out, fearing it wouldn't turn out. I left it in another 5 minutes. At the end of the 17 minutes, it was still very liquid in the center. I let it cool at room temp and it still was somewhat soft in the center. I was concerned if I removed the sides of the pan at this time it would crack and break, so I put it in the refrigerator. After three hours, I removed the sides. It did crack just a little and it was a little hard to get it off the bottom. I'd love to make this for a party but before I do I want to perfect getting it out of the pan.
We loved this cake, so rich and chocolately with a nice mint flavor. I can't wait to try this recipe with some different flavors, maybe peanut butter?
Flourless Chocolate Mint Cake
12 oz. dark chocolate (60% cocoa recommended)
2 cups (10 oz.) Andes Crème de Menthe Baking Chips
3 1/2 sticks of butter
5 large eggs
1 tsp. vanilla
2/3 cup sugar
Directions:
Pre-heat oven to 325° degrees. Prepare a removable-bottomed cake pan, 9 inches in diameter, lined with parchment or wax paper and buttered.
In a 2-quart saucepan, over very low heat, gently melt butter, Andes Baking Chips and chocolate broken into small pieces. Stir occasionally until completely melted and smooth. Remove from heat and let cool.
Mix eggs, sugar and vanilla in a large bowl with an electric mixer at high speed until mixture becomes three times the original volume (about 3-5 minutes). Through a strainer, add 1/4 of the chocolate mixture into the bowl. Using a spatula, mix gently until thoroughly incorporated. Add remaining melted chocolate through strainer to catch any solid pieces and fold in gently until well mixed.
Pour batter into the prepared pan and bake for 12 minutes. The cake will be slightly soft to the touch, not firm. Don't be tempted to bake it for any longer than this. Remove from the oven and let cool in the pan. When cool, cover pan and refrigerate for 3 hours or overnight. Remove pan sides, invert cake onto large plate and remove pan bottom and peel away parchment paper. Invert cake again on another plate or serving platter. Sprinkle with confectioners' sugar or cocoa powder immediately before serving.
Serves 16 -24
Tuesday, January 26, 2010
Kitchen Aid French Bread
As you read this post, we're in Roatan, Honduras. Tim's looking forward to snorkeling the world's second largest barrier reef.
In keeping with my 2010 resolutions, I made another batch of homemade bread. I am encouraged about my bread baking skills. My biggest challenge in making homemade bread is the kneading, so I am trying to make recipes using my Kitchen Aid to do the kneading for me. I really want to start making whole wheat breads, since we all know the story about white flour but I didn't have any whole wheat flour in the house, so it's white bread again this time.
Kitchen Aid French Bread
2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour.
Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be really sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Roll each half into 12" x 15" rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Place loaves on greased baking sheets, dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes. Place 3 -4 ice cubes in the bottom of the oven. Remove from the oven. Beat egg white and water together and brush each loaf with this mix. Return to the oven and bake 5 minutes longer. Immediately remove from baking sheets and cool on wire racks.
My notes on this recipe: This dough is really, really sticky. Next time I make it, I am going to try kneading a little longer and seeing if that helps. My loaf turned out pretty flat. I think I didn't roll the dough tightly enough. I didn't use the egg wash and the crust was beautiful. The color of the finished bread was a golden color, not the typical white you think of with French Bread. The bread was denser than I would have liked but the flavor was still very good. After learning some things about this bread recipe, I will try it again.
In keeping with my 2010 resolutions, I made another batch of homemade bread. I am encouraged about my bread baking skills. My biggest challenge in making homemade bread is the kneading, so I am trying to make recipes using my Kitchen Aid to do the kneading for me. I really want to start making whole wheat breads, since we all know the story about white flour but I didn't have any whole wheat flour in the house, so it's white bread again this time.
Kitchen Aid French Bread
2 packages active dry yeast
2 1/2 cups water (105F to 115 F)
1 tablespoon salt
1 tablespoon melted margarine or butter
7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water
Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour.
Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be really sticky.
Put dough in large greased bowl, turning to coat.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down and divide in half. Roll each half into 12" x 15" rectangle. Roll dough tightly, from longest side, tapering ends, if needed/wanted. Place loaves on greased baking sheets, dusted with cornmeal.
Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. With sharp knife, make 4 diagonal cuts on top of each loaf.
Bake at 450F for 25 minutes. Place 3 -4 ice cubes in the bottom of the oven. Remove from the oven. Beat egg white and water together and brush each loaf with this mix. Return to the oven and bake 5 minutes longer. Immediately remove from baking sheets and cool on wire racks.
My notes on this recipe: This dough is really, really sticky. Next time I make it, I am going to try kneading a little longer and seeing if that helps. My loaf turned out pretty flat. I think I didn't roll the dough tightly enough. I didn't use the egg wash and the crust was beautiful. The color of the finished bread was a golden color, not the typical white you think of with French Bread. The bread was denser than I would have liked but the flavor was still very good. After learning some things about this bread recipe, I will try it again.
Sunday, January 24, 2010
Black Bottom Brownies - SMS
As you're reading this post, we're enjoying the sunshine of a Caribbean cruise. We're enroute from Fort Lauderdale to the Cayman Islands aboard the Crown Princess.
Brownies are one of those desserts that can so easily overbake. I have the hardest time telling whether or not they are done. These were no exception. The cream cheese filling began to brown, so I pulled them out a few minutes early. The texture and flavor were perfect. Not sure what I did but my cream cheese seemed a little too soft and as a result my chocolate chips sank down on top of the chocolate layer. Everyone at my house loved these, they were gone in no time!!!
Thanks to Cynthia of Bakingtherapist for choosing a yummy recipe. Check out the other baker's creations here!
Brownies are one of those desserts that can so easily overbake. I have the hardest time telling whether or not they are done. These were no exception. The cream cheese filling began to brown, so I pulled them out a few minutes early. The texture and flavor were perfect. Not sure what I did but my cream cheese seemed a little too soft and as a result my chocolate chips sank down on top of the chocolate layer. Everyone at my house loved these, they were gone in no time!!!
Thanks to Cynthia of Bakingtherapist for choosing a yummy recipe. Check out the other baker's creations here!
Thursday, January 21, 2010
Bon Voyage!! Pomegranate Infused Vodka
A cocktail post seemed appropriate on our departure day for the cruise!! We fly to Ft. Lauderdale today. We're leaving a couple of days early, just in case we encounter any midwest weather. We set sail for the Caribbean on Saturday. To all of my blogging friends, I will catch up on all of your great posts when I return on the 30th.
Hubby's camera was packed, so sorry no photo on this one!
A couple of weeks ago, I was able to purchase quite a few pomegranates at a really good price. What an interesting fruit! You cut the end off and break the fruit open and scrape out the ariels. Don't do this unless you have some time, it takes a while to get all of the ariels out of the fruit.
Now that I had all of these ariels, what am I going to do with them. I did some reading and saw the suggestion you can eat them. I tried them and while I didn't dislike them, I didn't find them particularly delicious. Maybe on top of salads or something like that but not just to eat alone.
When we owned our lake house, I used to make infused vodka. It made beautiful summer drinks or incredibly strong shots. Either way, it was an often requested item during the summers at the lake. Pomegranate drinks seem to be all the rage these days, so how about pomegranate infused vodka? I did some reading and based on several recipes, created my own version.
Pomegranate Infused Vodka
750 ml bottle of Vodka
2 cups ariels
Peel of two medium limes
Cinnamon Stick
Pour all of the ingredients into a large glass jar with a lid. Using a potato masher, smash the ariels. Secure the lid. Shake to mix all ingredients. Place jar into a cool, dark place for two weeks. Strain and pour into a clean vodka jar. Use immediately or allow to age further.
Hubby's camera was packed, so sorry no photo on this one!
A couple of weeks ago, I was able to purchase quite a few pomegranates at a really good price. What an interesting fruit! You cut the end off and break the fruit open and scrape out the ariels. Don't do this unless you have some time, it takes a while to get all of the ariels out of the fruit.
Now that I had all of these ariels, what am I going to do with them. I did some reading and saw the suggestion you can eat them. I tried them and while I didn't dislike them, I didn't find them particularly delicious. Maybe on top of salads or something like that but not just to eat alone.
When we owned our lake house, I used to make infused vodka. It made beautiful summer drinks or incredibly strong shots. Either way, it was an often requested item during the summers at the lake. Pomegranate drinks seem to be all the rage these days, so how about pomegranate infused vodka? I did some reading and based on several recipes, created my own version.
Pomegranate Infused Vodka
750 ml bottle of Vodka
2 cups ariels
Peel of two medium limes
Cinnamon Stick
Pour all of the ingredients into a large glass jar with a lid. Using a potato masher, smash the ariels. Secure the lid. Shake to mix all ingredients. Place jar into a cool, dark place for two weeks. Strain and pour into a clean vodka jar. Use immediately or allow to age further.
Tuesday, January 19, 2010
Grapefruit Granita
I love fresh citrus fruit. Grapefruits are so beautiful and a wonderful breakfast treat. Since we're getting ready to leave town, I am following my "Use It Up" philosophy and trying to make sure I use as much as I can before we leave town. I was trying to think of something fun to make with grapefruits. I've never made a granita. They are so pretty and easy to make.
Grapefruit Granita
Juice of 2 ruby red grapefruits
1 cup water
1/2 cup honey
Bring water to a simmer, remove from heat and pour in the honey. Allow to cool and stir in grapefruit juice. Pour into 9 x 13 glass pan. Freeze for at least six hours. Scrape with the tines of a fork and place into a pretty glass for serving.
There's so many possibilities for a granita...add a splash of vodka or tequilla, citrus fruits, coffee, herbs. I can't wait to experiement and create some new combinations.
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