Glazed Chocolate-Pumpkin Bundt Cake

Posted by Cool Blogeee 2 comments




Ingredients
  • 1 cup(s) all-purpose, flour
  • 3/4 cup(s) whole-wheat pastry flour
  • 1 cup(s) granulated sugar
  • 3/4 cup(s) unsweetened cocoa powder, (not Dutch-process)
  • 1 1/2 teaspoon(s) baking powder
  • 1 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) pumpkin pie spice
  • 1/4 teaspoon(s) salt
  • 1 cup(s) nonfat buttermilk
  • 1 can(s) (15 ounces) unsweetened pumpkin puree
  • 3/4 cup(s) dark brown sugar, packed
  • 1  large egg, at room temperature
  • 1  large egg white, at room temperature
  • 1/4 cup(s) canola oil
  • 1/4 cup(s) light corn syrup
  • 1 tablespoon(s) vanilla extract
  • 1/2 cup(s) packed confectioners' sugar
  • 1 tablespoon(s) nonfat buttermilk
  • 2 tablespoon(s) mini chocolate chips, or toasted chopped nuts (see Tips & Techniques)
Directions
  1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
  3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
  4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
  5. To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips & Techniques
To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.


at 11:56 AM

Flourless Honey-Almond Cake

Posted by Cool Blogeee 0 comments







Ingredients
  • 1 1/2 cup(s) whole almonds, toasted (see Tips & Techniques)
  • 4 large eggs, at room temperature (see Tips & Techniques), separated
  • 1/2 cup(s) honey
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 tablespoon(s) honey
  • 1/4 cup(s) sliced almonds, toasted (see Tips & Techniques)
Directions
  1. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

    Carb Servings: 1 1/2 carbohydrates (other), 3 fat. Carbohydrate Servings: 1 1/2
Tips & Techniques
To toast whole almonds, spread on a baking sheet and bake at 350 degrees, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

at 11:54 AM

Squash Cheesecake Bars

Posted by Cool Blogeee 0 comments




Ingredients
  • 9  (4 1/2 ounces) low-fat graham crackers
  • 1/2 cup(s) old-fashioned rolled oats, not quick-cooking or steel-cut
  • 2 tablespoon(s) sugar, plus 1/2 cup, divided
  • 1/4 cup(s) all-purpose flour, plus 3 tablespoons
  • 3 tablespoon(s) all-purpose flour
  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) nonfat milk
  • 8 ounce(s) nonfat cream cheese, at room temperature
  • 8 ounce(s) reduced-fat cream cheese, (Neufchatel), at room temperature
  • 1/2 cup(s) squash puree
  • 2  large eggs
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) salt
Directions
  1. Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray
  2. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.
  3. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.
  4. Meanwhile, reduce oven temperature to 325 degrees. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.
  5. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.


at 11:39 AM

Chocolate Tart with Hazelnut Shortbread Crust

Posted by Cool Blogeee 0 comments




Ingredients


Crust:
  • 1 cup(s) whole-wheat pastry flour
  • 1/4 cup(s) all-purpose flour
  • 1/2 cup(s) hazelnuts
  • 1/4 cup(s) sugar
  • 1/2 teaspoon(s) salt
  • 4 tablespoon(s) cold unsalted butter, cut into small pieces
  • 2 tablespoon(s) hazelnut oil or canola oil
  • 1 tablespoon(s) ice water
Filling:
  • 1 1/2 teaspoon(s) unflavored gelatin
  • 1 tablespoon(s) water
  • 3/4 cup(s) low-fat milk
  • 2 large egg yolks
  • 2 1/2 tablespoon(s) sugar
  • 1/4 cup(s) sugar
  • 1 tablespoon(s) all-purpose flour
  • 2 ounce(s) unsweetened chocolate, finely chopped
  • 1 tablespoon(s) coffee liqueur (optional), such as Kahlúa
  • 4  dried egg whites, reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/8 teaspoon(s) cream of tartar
Directions
  1. Preheat oven to 400 degrees.
  2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
  3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
  4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
  5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
  6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.
  7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
Tips & Techniques
Ingredient note: Dried egg whites are pasteurized — a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.


at 11:35 AM

Goat Cheese and Black Bean Dip

Posted by Cool Blogeee 0 comments







Ingredients
  • 1 tablespoon(s) olive oil, plus more for brushing (optional)
  • 1 small onion, chopped (about 1 cup)
  • 2 clove(s) garlic, minced
  • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
  • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
  • 1 cup(s) chicken stock
  • Salt and freshly ground pepper, to taste
  • 2 large poblano peppers
  • 1 bunch(es) scallions, sliced (about 1/2 cup)
  • 1/2 cup(s) coarsely chopped cilantro
  • 1 log(s) (11-ounce) fresh goat cheese
  • 6  whole-grain tortillas, cut into wedges
Directions
  1. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
  2. Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
  3. Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

at 1:41 PM

Tequila-Bloody Mary Marinated Cherry Tomatoes

Posted by Cool Blogeee 0 comments





Ingredients
  • 4 cup(s) cherry tomatoes
  • 1 pound(s) beefsteak tomatoes
  • 1 large red onion, quartered
  • 1 tablespoon(s) kosher salt
  • 3 large lemons
  • 1/2 cup(s) white tequila
  • 1/2 cup(s) plain or citron- or pepper-flavored vodka
  • 1/4 cup(s) cider vinegar
  • 1 tablespoon(s) Worcestershire sauce
  • 1 tablespoon(s) freshly ground black pepper
  • 2 teaspoon(s) sugar
  • 1 1/2 teaspoon(s) Tabasco sauce, or to taste
  • Margarita Dipping Salt, for serving

Directions
  1. With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl.
  2. By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl. Finely chop onion; add to beefsteak tomatoes. Stir in salt; let stand 5 minutes. Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.
  3. Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup. Gently stir tomato water, lemon zest, lemon juice, and remaining ingredients (except margarita salt) into cherry tomatoes. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.
  4. To serve, spear each tomato with a toothpick or wooden skewer. Put some of the liquid in a glass bowl or vase; place tomatoes in the liquid. Serve Margarita Dipping Salt on the side.

at 1:38 PM

Tropical Salsa of Banana and Papaya

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Ingredients
  • 2 cup(s) chopped papaya
  • 1 medium red onion, finely chopped
  • 1/2 cup(s) chopped cilantro
  • 1/4 cup(s) fresh lime juice
  • 1/4 cup(s) cider vinegar
  • 1  jalapeño chili, seeded and minced
  • 2 teaspoon(s) kosher salt, or to taste
  • 1 teaspoon(s) freshly ground pepper, or to taste
  • 2 cup(s) chopped banana (firm and slightly underripe)

Directions
  1. In a bowl, combine all ingredients except banana. Cover and refrigerate until ready to serve; add banana just before serving.
  2. Variation: Cucumber-Jicama Salsa. In above recipe, replace banana and papaya with 2 cups chopped seedless cucumber and 2 cups chopped jicama. Makes 4 cups.


at 1:34 PM
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