Need a cookie pick-me-up that's not chocolate chip? You gotta try these chocolate carmel turtle cookies that's semi-home made. I usually keep a box of the Ghirardelli Caramel Turtle Brownie Mix in my pantry for a pick me up when I need a sweet tooth filling. I've also made these for parties and they always seem to be a hit.
1 package Ghirardelli Caramel Turtle Brownie Mix (1 pouch brownie mix and 1 pouch caramel)4 tablespoons (1/2 stick) butter, softened
18 pecan halves
You can also substitue any brownie mix and buy the caramel syrup that's used for ice cream.
Preheat oven to 350°F.
In large bowl, place Ghirardelli Caramel Turtle Brownie Mix, butter and egg. Use an electric mixer or large spoon and mix until the dough is formed. Drop by rounded tablespoonfuls, 1-inch apart, onto an ungreased baking sheet. With thumb or handle of wooden spoon, press indentation into center of cookie dough and fill with caramel. Place 1 pecan half on top of caramel. Bake 11-13 minutes.
Makes 18, 2 1/2 -inch cookies.
These cookies are bite size turtle brownies which are a bit of heaven to me...
Tuesday, May 5, 2009
Sunday, May 3, 2009
Thai Style Green Curry
6 oz can of bamboo shoots (strips)
1.5 cups fozen green peas
12 oz can of coconut milk
2 cups of chicken broth
2 tbsp of brown sugar
2 tbsp of fish sauce
2 tbsp (thai kitchen) green curry paste. (You can purchase at your local grocery store in the asian aisle or on their website http://www.thaikitchen.com/)
1 lb of chicken breast (diced)
1 tbsp of vegetable oil
Heat up vegetable oil and stir fry chicken until cooked. Add coconut milk, green curry paste, sugar, and fish sauce for 5 minutes. Add green peas and bamboo shoots and cook for 3 minutes.
Serve over brown rice, jasmine rice or sticky rice.
Makes about 4 servings.
This is one of my favorite recipes to put together in under 30 minutes when we don't have any special dinner plans. The green peas can be kept in the freezer and I usually have bamboo shoots and coconut milk in the pantry for other recipes like hot and sour soup, chinese hot pot, other curry recipes. The green curry paste can be kept in the fridge and for $3.50 for the paste I think you can make this meal 4-5 times.
Black and White Chocolate Cupcakes
1 package or pouch of Ghiradelli Double Chocolate Brownie Mix 1/3 cup water
1/2 cup vegetable oil
1 cup (8oz) cream cheese softened
1/3 cup sugar
Preheat oven to 350 degrees F
In medium bowl, stir brownie mix, 1 egg, water, and oil until moistened (40 strokes)
Using an electric mixer, mix cream cheese, sugar on medium speed until smooth. Add 1 egg and continue to mix on medium speed for 1 minute until smooth.
For each cupcake, place rounded tablespoon of cream cheese on top of batter.
Bake 28-32 minutes
Makes 12 cupcakes. (Try not to open the oven during the baking time otherwise your cupcakes might deflate.)
Sunday, February 15, 2009
My husband made dinner for Valentines and this is one of my favorites that he makes. Linguine Aux Fruit is De Mar means seafood linguine.
1 tbs olive oil
2 cloves garlic (sliced)
red pepper flakes (optional depending if you like the heat)
1/2 cup dry white wine
10 oz linguine (cooked)
3/4 cup tomato sauce
8 shrimp (shelled with tail)
5 oz calamari
1/4 fresh chopped parsley
1. Heat olive oil in medium heat and add garlic until it sizzles
2. Add red pepper flakes and cook for 1 min
3. Add wine and clams and raise heat to med-high (cook 5 min)
4. Add tomato sauce, season with salt and pepper, add rest of the seafood
5. Stir and cook until mussels open (about 3 min)
6. Toss with cooked linguine and parsley
The meal goes really well with a glass of white wine.
For lunch today we had tri-tip, scalloped potatoes, and I thought I'd try this recipe I found from FOOD everyday magazine for wilted spinach and cherry tomatoes as a refreshing side dish instead of salad.
The spinach and cherry tomatoes paired perfectly and I'm definitely going to use this recipe again since it was quick and simple and only about 77 calories per serving.
Wilted Spinach and Cherry Tomatoes
2 bags (5 oz) baby spinach
1 tbsp olive oil
1 pint of cherry tomatoes cut in half
1 tbsp of balsamic vineger
salt and pepper to taste
Heat the olive oil in a pan and toss in spinach to cook over medium heat for about (2-3 minutes) Toss frequently until the spinach begins to wilt.
Toss in tomatoes and vinegar; season with salt and pepper and serve immediately.
Makes 4 servings
At my first dining experience at the Cliffhouse in San Francisco I was introduced to popovers. A light and flaky treat that's served with butter or jam. Here's a wonderful recipe that came with my popover pan.
1 1/4 flour
1/4 tsp salt
3 large eggs
1 1/4 cup milk
1 tbsp melted butter
2 tbsp butter cut into 12 pieces
Oil or spray nonstick vegetable oil in the pan. Heat the oven to 400 degrees and set the rack in the middle of the oven to warm. Blend the flour, salt, eggs, milk, and melted butter with an electric or hand mixer for 1-2 minutes until you have the consistency of heavy cream. (You can mix the ingredients ahead of time and place in the fridge but the batter should be used at room temperature before placing in the oven).
Put a piece of butter in each of the popover tins and place in the oven for about 1 minute to melt. Take the pan out and fill each tin 1/2 with batter and bake at 20 minutes.
After 20 minutes, reduce the temperature to 300 degrees and bake for an additional 15-20 minutes. Be careful not to burn.
Popovers are best served warm right from the oven. Serve with butter, jam or other savory spreads.
To kick off the valentines weekend I decided to make homemade blueberry pancakes from scratch.
1 cup all purpose flour
2 tbsp sugar
2 tsp baking power (I omitted since I did not have but it would make fluffier pancakes if you added)
1/2 tsp salt
1 cup milk (I substituted soy milk)
2 tbsp melted butter
1 large egg
1 tbsp vegetable oil for the pan
1 cup of fresh blueberries
1/4 cup of warm maple syrup (for serving)
1. Preheat oven to 200 degrees and put in a baking dish or plate to keep pancakes warm until you are all finished.
2. Mix all the wet ingredients in a medium bowl. Toss in the dry ingredients and mix until moistened (its okay if there are lumps)
3. Oil a pan, griddle, or skillet and heat the pan over medium heat
4. For each pancake use 2-3 tbsp of mix. Heat until bubbles start to form (1-2 minutes) and then flip and cook (1-2 minutes). Once the pancake is done, transfer to the oven to keep warm.
Serve with warm maple syrup. You'll make 12-15 pancakes good for about 4 people.