- If your flour is in a bag or big tub, try to loosen it up a little before measuring.
- Never dip your measuring cup into the bag.
- And never tap the measuring cup as you fill it with flour.
- With a big spoon, slowly fill your cup with flour (Remember, no tapping!). Try to make it overflow.
- Then, with a spatula or the back of a knife, run the blade across the cup to make it level.
Friday, March 16, 2012
Thursday, March 8, 2012
To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
Monday, March 5, 2012
- Combine all ingredients except Nutella in a bowl mixing until smooth.
- Divide between two mugs or 3 tea cups (Make sure the mugs you use are microwave-safe!).
- Drop a teaspoon of Nutella in the mug. Push down with a teaspoon.
- Microwave on High for 1.5 to 2 minutes.
- Cool 10 minutes. (They are way too hot served immediately.)
- Dust tops with powdered sugar before serving.
Monday, February 27, 2012
White Chocolate Macadamia Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
2 large eggs
1 cup white chocolate chunks
1 cup macadamia nuts, coarsely chopped
photo courtesy of browneyedbaker.com
Tuesday, February 21, 2012
I don't know if I can officially call myself a foodie but I do like to eat. I think of food 24/7 that I am now convinced that thinking about food makes you fat. But there's just no escaping food. It's everywhere! On billboards, in print, at the supermarket, at the mall and on tv.
Sunday, February 5, 2012
Friday, January 20, 2012
- Preheat oven to 400F.
- Grease and flour a cookie sheet. Set aside.
- Combine flour, sugar, baking powder, and salt in a bowl. Grate butter using box grater and add to flour mixture.
- Mix lightly by hand until you get coarse crumbs.
- Stir in the orange zest and dried cranberries.
- Whisk together the egg and milk.
- Using a fork, combine egg-milk mixture to flour-butter mixture. Take care not to mix too much.
- Transfer dough to a floured surface and knead very lightly and form into a ball.
- Roll out dough to an 8-inch round about 1-inch thick. Cut into 8 triangles.
- Place on cookie sheet one inch apart.
- Brush with milk and sprinkle with a little sugar.
- Bake for 15 to 17 minutes. Cool 5 minutes then serve warm.
Thursday, January 12, 2012
- Mix together Oreo crumbs and melted butter. Press onto bottom of a 9-inch removable bottom pan. Set aside in the freezer.
- Whip all-purpose cream until doubled in volume. Set aside.
- Heat gelatin dissolved in milk in a water bath until you get a smooth liquid consistency. Cool a bit.
- In a mixer at medium speed, cream together cream cheese and refined sugar for about a minute or till smooth.
- With the mixer running on low speed, pour gelatin mixture into the cream cheese mixture.
- Fold in melted white chocolate
- Gently fold in whipped cream.
- Pour cheesecake filling into pan with prepared crust.
- Chill for about 4 hours or till set.
- Decorate the top with shaved white chocolate.