- 1 cup mayo
- 1 cup sour cream
- 1 lb bacon
- 1 finely chopped peeled tomato with the seeds and gunk scraped out
Sunday, January 1, 2012
Bacon Dip
Got it from my coworker S.
Pumpkin Cream Cheese Muffin II
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 teaspoons pumpkin pie spice
- 1 pinch cardamom (optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups pumpkin
- 1 1/4 cups vegetable oil
- 8 ounces cream cheese
- chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp chopped nuts.
9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools
Pumpkin Cream Cheese Muffin I
- 8 ounce(s) cream cheese
- 3 eggs
- 2 1/2 cup(s) sugar
- 2 1/2 cup(s) flour
- 1/4 cup(s) pecans, roughly chopped
- 3 tablespoon(s) butter, melted
- 2 1/2 teaspoon(s) cinnamon
- 1/2 teaspoon(s) salt
- 2 teaspoon(s) baking powder
- 1/4 teaspoon(s) baking soda
- 1 1/4 cup(s) solid-packed pumpkin
- 1/3 cup(s) vegetable oil
- 1/2 teaspoon(s) vanilla extract
1. Heat oven to 375 degrees F.
2. Lightly coat two 12-cup standard muffin tins with oil and set aside.
3. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
4. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
5. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
6. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
7. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
8. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean -- 20 to 25 minutes. Cool on wire racks.
Baked chicken wings
- 3 pounds chicken wings
- 2 tablespoons olive oil
- 1/2 cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.
Truffles
Make 30 truffles
- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
- Dutch-Processed Cocoa Powder
- Confectioners Sugar (Icing or Powdered)
- Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
- Toasted Coconut
- Shaved Chocolate
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
2. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
To Toast Nuts
1. Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.
Pancake
Haven't tried this recipe for a very long time so please exercise caution when used :)
- 2C flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 2 tbsp butter
- 1 egg
- 1.5 cup milk
Lemon Tiramisu
Adapted from a recipe in Livia's Italy
http://www.epicurious.com/recipes/food/views/Limoncello-Tiramisu-em-Tiramisu-al-Limoncello-em-241708
I tried the original version of this recipe and found the taste of mascarpone too light so I adapt it with the portion indicated in the brackets.
I also rewrote the instructions slightly to make the cooking sequence more efficient.
2. Lemon syrup - pour 1 cup (190 ml or 3/4 cup + 2 tsp) of limoncello, all lemon juice (144 ml or 1/3 + 1/4 cup), 1 cup (190 ml or 3/4 cup + 2 tsp) water, and 1/2 cup (80 g or 1/3 cup + 1tbsp) of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
3. Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
4. To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar (40g or 3 tbsp + 1tsp) and 1/2 cup (96ml or 1/3 + 1 tbsp) of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
5. In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar (40g or 3 tbsp + 1 tsp), by hand or by machine, until it holds moderately firm peaks.
6. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
7. Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
8. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
9. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate overnight. To serve, decorate with toasted almonds.
http://www.epicurious.com/recipes/food/views/Limoncello-Tiramisu-em-Tiramisu-al-Limoncello-em-241708
I tried the original version of this recipe and found the taste of mascarpone too light so I adapt it with the portion indicated in the brackets.
I also rewrote the instructions slightly to make the cooking sequence more efficient.
- 5 large eggs (4 eggs)
- 5 or 6 lemons (3 regular lemons - the cookbook uses Sicilian lemons which are a lot smaller)
- 1 cup sugar (160 g sugar)
- 1 1/2 cups limoncello liqueur (284 ml)
- 1 cup water (190ml)
- 1 pound (2 cups) Mascarpone, at room temperature (1 tub - 475g)
- 40 ladyfingers (preferably imported Italian savoiardi), or more as needed (as needed, about 32)
1. Remove the zest of 3 lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup (144ml or 1/3+1/4 cup) of fresh lemon juice.
2. Lemon syrup - pour 1 cup (190 ml or 3/4 cup + 2 tsp) of limoncello, all lemon juice (144 ml or 1/3 + 1/4 cup), 1 cup (190 ml or 3/4 cup + 2 tsp) water, and 1/2 cup (80 g or 1/3 cup + 1tbsp) of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
3. Pour just enough water in the double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
4. To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar (40g or 3 tbsp + 1tsp) and 1/2 cup (96ml or 1/3 + 1 tbsp) of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
5. In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar (40g or 3 tbsp + 1 tsp), by hand or by machine, until it holds moderately firm peaks.
6. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
7. Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
8. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
9. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate overnight. To serve, decorate with toasted almonds.
Blueberry Scones
Makes 8 scones (adapted from Cooks Illustrated)
1. Adjust oven rack to middle position and heat oven to 425 degrees. With the large holes on a box grater, grate the 8 tablespoons of frozen butter. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in chilled medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
- 8 Tbsp unsalted butter, frozen solid, plus additional 2 Tbsp, melted for brushing
- 1 1/2 cup fresh blueberries
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 cup sugar, plus extra for sprinkling
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp lemon zest
1. Adjust oven rack to middle position and heat oven to 425 degrees. With the large holes on a box grater, grate the 8 tablespoons of frozen butter. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in chilled medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
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