mysecretrecipebook:

Yams. Simple and Healthy.

Want to make yams for dinner? Here’s how for a quick and easy yam dinner!

DIRECTIONS:

1. Preheat oven to 350’C

2. Wash yams thoroughly and let some water stay on it (gives it more moisture and makes it more juicy)

3. Wrap the yams in aluminum foil

4. Bake in oven until completely soft

Some of my friends asked me how I make my yams, and I was surprised that most of them didn’t know that you can bake it! It comes out, soft, juicy and very sweet!

F.rona A.kil

prettygirlfood:

Toffee Crunch Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup chocolate covered toffee bits

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe) 

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

prettygirlfood:

Pumpkin Eggnog Bread Pudding with Orange Whipped Cream

Here is a simple, classic, and delicious dessert that highlights all the great flavors of Christmas.  Enjoy it as the finale of your wonderful Christmas meal!
 
Makes:  Approx. 1 10x7 Baking Dish
Prep Time: 20 minutes
Cooking Time: 60 minutes
 
Pumpkin Eggnog Bread Pudding
1 loaf (24 ounces) Sliced Wide Pan Bread
1 ½ cups Pumpkin Eggnog (Normal Eggnog will work as well)
2 Eggs
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
 
Orange Whipped Cream
1 ½ cups Heavy Whipping Cream
2 tablespoons No-Pulp Orange Juice
2 tablespoons Confectioners Sugar
 
To make the pumpkin eggnog bread pudding, start by turning the broiler on.  Cut the bread into approximately 1-inch squares.  Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.

While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl.  Set aside.

Remove the bread from the oven and place it on a cooling rack to cool completely.  Turn off the broiler and preheat the oven to 350 degrees F.

Once the bread has cooled, place it into a 10x7 baking dish (or a dish similar in size).  Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat.  Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.

Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes.  Once the bread pudding have finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.

While the bread pudding is baking, make the orange whipped cream.  In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed.  Once stiff peaks have formed, add the orange juice and confectioners sugar and whip for 30 extra seconds.

Serve the bread pudding warm with a dollop of orange whipped cream on top.  Enjoy!

gossipchef:

triple chocolate pudding pie

ingredients:

 Crust 1 ½ cups crushed chocolate wafer cookies 1 tablespoon granulated sugar 1/3 cup unsalted butter, melted  Filling 1 ¼ cups granulated sugar ½ cup unsweetened cocoa powder ¼ cup cornstarch 3 ½ cups half and half cream 4 large egg yolks 3 ½ ounces semi-sweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon coffee liqueur 1 teaspoon vanilla extract  Topping 1 cup chilled heavy whipping cream 2 tablespoons granulated sugar 2 teaspoons instant coffee ½ vanilla bean  To Serve: chocolate-covered espresso beans

directions:

Crust:
Preheat oven to 350 F. Add butter and sugar to cookie crumbs and blend. Firmly press mixture into 9-inch-diameter glass or ceramic pie dish. Bake until crust sets, about 8 minutes. Cool.

Filling:
1. Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in half and half and then the egg yolks. Continue to whisk over medium-high heat until mixture thickens and boils, about 12 - 15 minutes. 

2. Remove from heat and add both chocolates and butter, whisking until melted and smooth. Mix in coffee liqueur and vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled and covered.)

Topping:
1. Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken and smooth before serving, if necessary.)

2. Peel plastic off of pie. Cut pie into fairly small wedges (it is quite rich). Spoon a good-sized dollop of coffee whipped cream on top of each slice. Garnish with chocolate-covered espresso beans and serve.

after-thoughts:

This pie would also be delicious served with plain, sweetened whipped cream and fresh fruit (strawberries, raspberries, grilled bananas…)

prettygirlfood:

Hot Fudge Sundae Cupcakes

Ingredients

• 1 2-layer-size package chocolate cake mix
• 1 12-ounce jar hot fudge ice cream topping
• 1 recipe Creamy White Frosting or 1 to 2 16-ounce cans creamy white frosting
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening
• Chopped nuts
• 1 10-ounce jar maraschino cherries with stems, well drained

Preheat oven to 350 degrees. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

Bake for 16 to 20 minutes or until tops spring back when lightly touched (While baking prepare Creamy White Frosting). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake.

Makes 24 (2 1/2-inch) cupcakes.

*Test Kitchen Tip: If desired, use Smucker’s magic shell instead of melting the semisweet chocolate pieces and shortening.

Creamy White Frosting

• 1 cup shortening
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1 pound powdered sugar (about 4 cups)
• 3 to 4 tablespoons milk

In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar. Gradually add enough of the remaining milk to make frosting spreading consistency. Makes about 3 cups.

prettygirlfood:

5 Extract Pound Cake

Ingredients

• 1 cup butter (2 sticks), softened
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 1 teaspoon butter extract
• 1 teaspoon lemon extract
• 1 teaspoon coconut extract

Glaze

• 1 cup sugar
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 1 teaspoon butter extract
• 1 teaspoon coconut extract
• 1 teaspoon almond extract

Preheat oven to 325 degrees. Combine butter, shortening and sugar until fluffy. Beat eggs and add to sugar mixture. Combine flour, baking powder, and add to creamed mixture. Combine milk and flavoring extracts.

Combine with all ingredients, blend well. Spray loaf pan/pans with nonstick cooking spray. Fill loaf pans half way full with batter. Bake in loaf pan or angel cake pan for 1 hour. Bake mini loaf pans for 30-35 minutes or until toothpick inserted into the center comes out clean.

Meanwhile prepare glaze. Combine sugar, water and all extract flavorings in saucepan. Bring to boil. Stir until sugar is completely melted.

When cake has cooled 10 minuted, poke holes into the top with a fork or toothpick. Leave cake in pan and pour half of the glaze mixture over the top of the loaf. Let this soak in. Remove cake from pan to serving plate, pour the rest of glaze mixture on top slowly to soak in.

prettygirlfood:

Cheeseburger Macaroni

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender. Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.