Recipe: Chocolate Crinkles

These are one of my favorite cookies probably because they're chocolate and have powdered sugar coating them. The inside stays nice and chewy while the edges are crisped up. They can be messy to roll but but worth it.

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable or canola oil
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
confectioners sugar

Combine the cocoa powder, sugar, and oil in a medium bowl. Add eggs, one at a time, then stir in the vanilla. In a separate combine flour, baking powder, and salt; add to the cocoa mixture and combine well. Cover and refrigerate for about 4 hours until the dough is firm enough to handle and shape in to spheres.
In a shallow dish add confectioners sugar. Roll the chilled dough into 1-inch balls by hand. Then roll until completely coated in the confectioners sugar. Place on to covered cookie sheet and bake at 350 for 8-12 minutes. The edges should be firm but the insides soft. Allow to cool shortly on  the cookie sheet before transferring.

Notes:
No need to press them down, they will spread out on there own.

Recipe: Fudge Chiffon with Ganache

I made this for a birthday cake on year and this year I made it for myself. It may seem weird to have a heavy frosting on top of a light cake but that's exactly what makes it so delicious. The cake to the right is from my boyfriend's birthday a few years back. I even sprinkled it with powdered sugar, a talent I'm still mastering.

Cake:
1 3/4 cup double sifted flour
1 3/4 cup sugar
3 tsp baking powder
1 tsp salt
1/2 cup cocoa powder
1/2 cup Wesson Oil
7 unbeaten egg yolks
1 cup (7-8) egg whites
3/4 cup cold water
1 tsp vanilla
1/2 tsp cream of tartar

            In the first mixing bowl mix until well blended the flour, sugar, baking powder, salt and cocoa powder. Next add the oil, egg yolks, water and vanilla. Mix until smooth. In a second bowl put the egg whites and cream of tartar. Mix the tartar mixture until stiffer than meringue. Pour the egg yolk mixture over the egg white mixture gradually. Fold in. Pour immediately into a 10 inch ungreased tube pan at least 4 inches deep. Bake for first time then increase to second temperature and time. Once done baking turn pan upside down and let hang until completely cool. Loosen from sides and tube with a spatula. Remove by turning over and hitting it on a table to loosen.

Temperature and times:
First time: 325° for 50 minutes
Second time: 350° for 10-15 minutes

Ganache:
9 oz bittersweet chocolate, chopped or chips
1 cup heavy cream
1 tbsp dark rum (optional)

Just bring the cream to a boil over medium heat, watch carefully so it doesn't boil over. Pour over chocolate in a medium bowl and whisk; add rum. Allow to cool slightly then pour over the cake.

I used dark chocolate morsels this time around and if turned out delicious. I've never made it with rum before mostly because I never have any when I make ganache so let me know how you like it if you ever add in the rum. The recipe also gives the option for a fluffy ganache by allowing the ganache to cool then to whisk.

Cookbooks Galore

If there is one thing I'm proud of it's my cookbooks. I almost have a shelf completely filled in my room. My first cookbook, and the one I trust the  most, is my Betty Crocker Picture Cookbook. It's were my Oatmeal Lemon Refrigerator Cookies come from as well as a delicious mac & cheese recipe. Another one of my favorites is my Illustrated Ingredients Cookbook. I got it a few years ago but plan to use it more now that I'm moving out on my own and see new ingredients at my local grocery store. I can try new things without being completely clueless.

I don't only have the books though, I've collected a few food magazines. I love the ones I got from my neighbor. Thank you for the Cheesecake Recipe and a whole magazine on chocolate. Another one has the recipe for Rum Cake. Thought  I have no interest in trying or making chocolate ice cubes. Pinterest is also a recipe collector I use. I wish I  could organize my cooking and baking board better but I've pinned enough recipes that I don't think I will ever have it under control.
Don't let the cover of a cookbook deceive you nor the age, Some of the best recipes can come from the most unlikely places.

Recipe: Dad's Spaghetti Sauce

As you can probably tell I got my start in the kitchen as a baker and not a cook. However, as a college student trying to save money, I have started to cook more. Starting with some of my favorites from home. So when I saw that the sausage had gone on sale I decided that a big vat of spaghetti sauce was a good use of my money and will give me plenty of meals to eat during the hectic term ahead. This recipe can be halved easily but I figure I can make one giant pot now and freeze most of it for later which is exactly what I did.

4 packages Italian Spaghetti and ingredients as following the instructions on the back. (tomato paste/sauce, water)
1/2 - 3/4 lb Mild Italian sausage
1 lb Ground beef
2 small cans Minced olives
2 smallcans Slivered mushrooms
Garlic powder
Fry each of the meats separately in a large frying pan then combine with the remaining ingredients in a large pot and mix. Cover and allow to simmer; stirring occasionally. The sauce is ready in about an hour but for better flavor development allow to simmer for two hours or so. Serve hot or store once cooled.

Notes:
There is no reason I had to use spaghetti noodles do the picture shows macaroni noodles. I was going to make the spaghetti sauce of mac and cheese for dinner.

Recipe: Vanilla Rum Cake

Photo by: Sarah Rausch

Back when I first started this blog I did a post about powdered sugar and how obsessed I was with it; that post also included a picture of a bunt cake. A friend recently asked for the recipe from me and now that I have found it again here is a delicious recipe to try this fall.
This recipe uses actual rum not rum extract and the flavor combination is delicious. Recipe from Better Homes and Gardens Special Interest Publication: Holiday Baking 2012

Ingredients:
3/4 cup butter (room temperature)
2 eggs (room temperature)
1 egg yolk (room temperature)
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1/2 cup milk
1/4 cup light rum
2 vanilla beans, split lengthwise and seeds scraped
3/4 cup sugar
1/4 cup packed brown sugar
powdered sugar

Generously grease and lightly flour a 10-in fluted tube pan. In a medium bowl combine milk and rum. Stir in vanilla bean seeds into milk mixture. In a large mixing bowl, beat butter with an electric mixer to medium high speed for 30 seconds. Gradually add sugars and  beat for about 10 minutes until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Add flour and milk mixture, alternately, on low speed until combined. Pour batter into pan evenly and bake at 325 for 45 minutes or until a toothpick comes out clean. Cool cake on a wire rack for 10 minutes. Remove cake from pan and cool completely. Sprinkle with powdered sugar.

Recipe: Lemon Pound Cake

This is a yummy pound cake with a hint of lemon.

2/3 cup butter (no sub)
1 1/4 cup sugar
1 tsp. grated lemon zest
1 Tbsp lemon juice
2/3 cup milk
2 1/4 cup sifted cake flour
1 tsp. salt
1 tsp. baking powder
3 eggs
Powdered sugar

Have ingredients at room temperature. In a large mixing bowl, cream butter and sugar until light (5 minutes). Mix in milk, lemon zest, and juice. Sift the dry ingredients together and mix in. Add the eggs one at a time, beating for one minute after each. Pour into a greased 9x5x3 pan, bake for 80 minutes at 300 or until the cake tests done. Allow to cool for 10 minutes before removing from pan. Sprinkle with powdered sugar.

Recipe: White Chocolate Mousse

This has been a hit every time I've made it. I don't recommend this if you're looking for something easy to make. It will, however, impress your guests if you take the time to make it and make it right.

CHOCOLATE CUPS:

Dark chocolate

Melt the chocolate until smooth and no clumps remain. Using a spoon spread a coating of chocolate on the inside of silicone cupcake liners. Making sure that it is completely coated and the base is about 1/4 inch thick. Allow to cool in the refrigerator then remove from mold.

 

Photo Credit: Sarah Rausch

MOUSSE:

1 1/4 cup heavy cream
8 ounces white chocolate, finely chopped (or chips)
4 large eggs, separated
3 Tbsp confectioners sugar
Fresh berries for garnish

In a double boiler heat water to a simmer and add the 1/4 cup cream and the chocolate. Melt the chocolate and stir occasionally. Remove it from heat to melt and let cool slightly before use in the next step.
In a medium bowl, whisk egg yolks until pale yellow and thickened. Gradually whisk in the melted chocolate mixture. Place into a larger bowl of ice water. Let stand and stir ofter until tepid. This is important so as not to melt the whipped cream in the next step.
Beat the remaining 1 cup of whipping cream in a chilled bowl with an electric mixer on high until stiff peaks form. Stir in 1/4 the whipped cream in the the chocolate mixture then fold in the remaining whipped cream.

With a clean bowl and beaters whip the eggs whites until soft peaks form. Add the confectioners' sugar and whip just until the peaks are stiff and shiny. Stir in 1/4 of the beaten egg whites then fold in the remaining to the chocolate mixture.

Allow mixture to set in the refrigerator for a few hours before piping or simply spoon into bowls, glasses, or chocolate cups. Chill at least 3 hours but up to 24. Place into serving dish and garnish with fresh berries.

 

Notes:

Making the chocolate cups the first time wasn't as easy as I thought it would have been. I recommend using a double boiler method so that the chocolate doesn't start to firm as you're working. The difficult part was keeping  the edged from breaking when removing the molds. It can involve re-melting the chocolate  which isn't hard to do with dark chocolate happily.

Recipe: Mini Breakfast Qiuches

While this sounds fancy it really isn't hard to make. I think this would be considered a quiche but I'm not completely sure.  These are great for a breakfast that you can make ahead and then reheat when you're getting ready in the morning. 

Tater tots- I used sweet potato tater tots

Eggs- whisked

Sauteed mushrooms and onions

Fillings- Anything you want.  Meat, veggies, tofu

Cheese- optional

In the bottom of a cupcake pan place about three tater tots in each space. Place in  a 400 oven for 10 to begin cooking. Once removed begin to load with different fillings. Add eggs once filled and sprinkle with cheese on top. Bake again for 20 minutes at 350, until the egg is cooked. Allow to cool some and enjoy or refrigerate to reheat in the morning.

A fruit salad I prepared to go along with breakfast for my family. We commonly put berries (raspberries, blackberries, blueberries), apples, and pear. Be careful with bananas. They can brown faster which can be unappealing if you have any leftovers.

Recipe: Chocolate Chip Cheesecake

This is a recipe I have altered from a Taste of Home magazine. Originally it was  a Mocha Chocolate Chip Cheesecake but since I'm not a coffee fan I've omitted all the coffee components.

Crust:

Photo credit: Sarah Rausch

1.5 cups chocolate wafer crumbs or graham crackers
1/3 cup sugar
6 Tbsp butter, melted
Filling:
1/2 cup heavy whipping cream
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
3 eggs, lightly beaten
2 cups mini chocolate chips

In an 8 inch spring form pan grease put a layer of aluminum foil on the base and grease the sides.
 In a large bowl combine the crumbs, sugar, and butter and press in to the bottom of the pan.
Cream together the cream cheese and the sugar until smooth. Combine with the cream and vanilla. Add the eggs and mix thoroughly.  Add some of the chocolate chips and mix well but leave some to sprinkle on top. Pour into the pan and sprinkle the remaining chocolate chips on top.
Place in a larger dish with approximately one inch of water and bake at 325 for 45-60 minutes. Allow to cool for about ten minutes, loosen the sides, and then refrigerate overnight.

Notes:
If you want to add the coffee flavor back into the recipe simply combine cream and 1 Tbsp coffee granules and cook until the granules have dissolved. Then allow to cool before mixing it in when the cream is normally added.

Recipe: Fruit Frozen Yogurt

This is by far one of the easiest things I have ever made and it is delicious too. First I made peach using the recipe I found on Just a Taste and that was good but then I decided to use the frozen fruit I had on hand. Now its strawberry and mixed berry I keep making.

Fresh out of the food processor

~12 oz frozen fruit- your choice
4 oz plain yogurt 
3 Tbsp. Honey or agave nectar
1 Tbsp Fresh lemon juice

Mix together in a food processor until smooth. Serve immediately or freeze for storage; I recommend freezing it so it can thicken and become a better consistency.

Notes:
Make sure to break the fruit apart well so that it can combine well. Cutting the strawberries helps it blend better and quicker.
The individual containers work too. It's six ounces of yogurt but it doesn't matter too much for this recipe.
Freezing it will change the flavor some. It's kind of weird but it lets the flavors come together better. However if it is frozen it too long it will have to sit out to thaw some.

Recipe: Zucchini Bread

The garden has been providing plenty of ripe zucchini this year. So instead of just giving it all away I decided to make some zucchini bread with it. I has made for a yummy snack and an on  the go breakfast.

3 eggs
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
1 cup canola oil
1 tsp. grated lemon rind
3 cups flour
1 tsp salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄4 tsp. cloves
3 cups grated zucchini
1 cup floured and chopped nuts (optional, I used walnuts)

Beat the eggs until they are foamy. Then beat in sugar, brown sugar, vanilla, canola oil, and lemon rind. Sift together and mix in the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Then mix in the grated zucchini. Finally mix in the nuts.
To bake pour dough into two well-greased 9x5-inch pans.
Oven Temperature: 350° Cook Time: 1 hour

Recipe Book

My neighbor showed me this book and not much later I had it in my collection of recipe books. While there are only a few recipes  in The Illustrated Cook's Book of Ingredients it is filled with information. Including storing, preparing, and cooking a variety of foods. It's separated in to chapters based on types of Ingredients like vegetables, cheeses,  oils, and more.

Actual Expiration Dates

We've all been there, the date on the box passed days if not weeks ago. Sometimes even longer. The best way to food from going bad is to use it and store it properly but just in case here are a few:

EGGS: they're actually good for a long time after the expiration date. They can last about three weeks from when you purchase them. You can smell them and look at the egg yolk and white on a plate like described on What's Cooking America or you can put it into a glass of water and see how it behaves as seen to the right. If in doubt get rid of it; it's not worth someone getting sick.

SPICES: From Spices INC They last a long time but they will lose potency as time passes. Avoid them getting warm (above 70 F). Also avoid exposure to water so don't work right over steaming dishes and don't freeze and thaw herbs.
Whole spices, herbs and flowers~1-2 years
Seeds~2-3 years
Roots~3 years
Ground spices, herbs and flowers~ 1 year
Ground roots~ 2 years