Tuscan Kale Chips

When life gives you kale, make chips!

This is our first year having a CSA.  We get an email on Monday about what will be in our share for the week.  Mondays have started feeling like Christmas morning for me.  I can't wait for the email to come to my inbox to see what lovely goodies we will get.  :)  We have a medium share, but at times we have a bit more than the two of us can eat before the veggies go bad.  We got tuscan kale a few weeks ago.  I wasn't sure what to make with it so I googled tuscan kale.  Tuscan kale chips came up.  I was very intrigued by veggie chips.  I read the recipe and it was super simple.  I made the chips asap. 

After reading some reviews on Epicurious about the spices, I decided to add garlic salt to the kale instead of just regular salt.  It was a good choice.  They were supper yummy!  I almost felt like I was eating real (potato) chips, except these were very thin and green.  :) 

Tuscan Kale Chips

12 large Tuscan Kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed (I cut  mine into bite size pieces)
1 tablespoon olive oil

Preheat oven to 250 degrees.  Toss kale with oil in a large bowl.  Sprinkle with salt and pepper.  Arrange leaves in a single layer on 2 large baking sheets.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.  Transfer leaves to rack to cool.

Hat Tip - Epicurious.com

Ultimate Chocolate Cupcakes

A hobby of mine is looking at recipes online, in magazines, and of course cookbooks.  Sometimes I even mark the really good looking recipes with post it flags, but I usually end up with more pages that have flags than those that do not.  :)  I have been eying this cupcake recipe from Cooks Illustrated for quite awhile and I finally found a good reason to make it.  I made these cupcakes for a small neighborhood get together.  They were a huge hit!

These cupcakes are very rich, even without the ganache filling.  The cupcakes have bittersweet chocolate, cocoa powder, and coffee in them.  These are not for your average, ho hum, chocolate fan, you need to be an "ultimate" chocolate fan.  Don't get me wrong, these are delicious cupcakes, but one at a time is enough for me.  I would like to make these again with the ganache filling, just to see the triple chocolate threat from the ganache, chocolate cake, and chocolate frosting.

Ultimate Chocolate Cupcakes with Ganache Filling

Ganache Filling - 

2 ounces bittersweet chocolate, chopped fine*
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Chocolate Cupcakes -

3 ounces bittersweet chocolate, chopped fine*
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounce) bread flour
3/4 cup (5 1/4 ounce) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Ganache Filling - Place chocolate, cream, and confectioner's sugar in a medium microwave-safe bowl.  Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds.  Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

Cupcakes - Adjust oven rack to middle position and heat oven to 350 degrees.  Line standard-size muffin pan with baking-cup liners.  Place chocolate and cocoa in medium bowl.  Pour hot coffee over mixture and whisk until smooth.  Set in refrigerator to cool completely, about 20 minutes.  Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth.  Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups.  Place one slightly rounded teaspoon ganache filling on top of each cupcake.  Bake until cupcakes are set and just firm to the touch, 17 to 19 minutes.  Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes.  Carefully lift each cupcake from muffin pan and set on wire rack.  Cool to room temperature before frosting, about 1 hour.

To Frost - Mound 2 to 3 tablespoons frosting on center of each cupcake.  Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center. 

Yield - 12 Cupcakes

*Use a high quality bittersweet or semisweet chocolate for this recipe.  The ganache filling is highly recommended, but can be omitted for a more traditional cupcake.  The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.   

Creamy Chocolate Frosting

1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled*
1/2 teaspoon vanilla extract

Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.  Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on an instant-read thermometer, 2-3 minutes.

Place bowl in stand mixer fitted with whisk attachment.  Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.  Add butter, 1 piece at a time, until smooth and creamy.  (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)  Once all butter is added, add cooled melted chocolate and vanilla; mix until combined.  Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

Yield - About 2 1/4 cups

*Cool the chocolate to between 85 and 100 degrees before adding it to the frosting.  If the frosting seems to soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy.  The frosting can be made up to 24 hours in advance and refrigerated in an airtight container.  When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds.  Once warmed, stir until creamy. 

Hat Tip - Cook's Illustrated

Vanilla Granola

 

Vanilla granola with yogurt, strawberries, and blueberries - a healthy, festive 4th of July snack.  :)  

I have made another granola recipe, but I like this one better.  This one smells like cookies as it bakes, because of the brown sugar and honey in it.  It tastes like a yummy oatmeal cookie in a bowl.  The brown sugar gives the granola such a rich, deep flavor; it is delicious!  It goes really well with yogurt and fruit or milk.  I enjoy it either way. 

The recipe calls for 1/3 cup oil, I reduced it to 1/4 cup to make it a little more figure friendly.  :)  It turned out great with the reduction of oil.  The granola doesn't get crunchy in the oven, it gets crunchy as it cools.  

Happy 4th of July!

Vanilla-Scented Granola

4 cups old-fashioned oats

1 cup chopped walnuts

1/2 cup golden brown sugar

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/3 cup vegetable oil (I used 1/4 cup)

1/4 cup honey

2 tablespoons sugar

4 teaspoons vanilla extract

Preheat oven to 300 degrees.  Line a large baking sheet with foil.

Mix oats, walnuts, brown sugar, salt and cinnamon in a large bowl.  Combine oil, honey, and sugar in a small saucepan; bring to a simmer over medium heat.  Remove from heat; stir in vanilla.  Pour hot liquid over oat mixture; stir well.  Using hands, toss mixture until thoroughly mixed.  

Spread granola on prepared baking sheet.  Bake until golden brown, stirring occasionally, about 30 minutes.  Transfer sheet to rack; cool granola completely.  

Hat Tip - one cake two cake

Key Lime Pie

I'm a huge fan of key lime pie.  There is just something about a graham cracker crust, with tart, creamy pie, and a bit of whipped cream.  It is such a dangerously delicious combination!  For this recipe, I was lazy and used a store bought crust (I know, shame on me), but if you have the time, make your own crust, it is worth it.  If you are looking for an easy dessert, then this is it.  The pie comes together in just a few minutes and then a few minutes in the oven.  The hard part is waiting for the pie to chill, but it is worth the wait. 

Most key lime pies I've seen call for egg yolks, but not this one.  When I saw this one I was very interested in it.  I LOVE sweetened condensed milk!  Who doesn't though, right?  I remember when I was little, my Mom would be baking something that called for condensed milk, I would be there waiting with a spoon to "lick" the can.  :)  Of course, after making the pie, I had to "lick" the cans.  Guilty pleasure, I guess.  Or re-living childhood memories, either way condensed milk is still just as delicious today as it was then.

Key Lime Pie

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (about 2 cans)
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest

Preheat oven to 350 degrees.

In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind.  Mix well and pour in to graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie.  DO NOT BROWN!  Chill pie thoroughly before serving.  Garnish with lime slices and whipped cream if desired.

Yield - 8 servings

Hat Tip - allrecipes.com

Snickers Cookies

One day I was looking at the Brown Eyed Baker's website and I came across these peanut butter snickers cookies.  I was in love!  Snickers are my favorite candy bar.  Everyday in my lunch box I pack two fun size snickers.  I look forward to eating them during the day, it's the little things.  :)

When I read the ingredient list, I didn't have milk chocolate chips, so I had to wait.  :(  After I picked them up, I was looking for an excuse to make these yummy cookies.  The excuse presented itself in the form of a friend's birthday dinner.  I got to bring dessert.  Yay me!  :)  I love a good excuse to bake for others.  The cookies were a huge hit!  Some of the cookies went home with friends as party favors.  

The cookies have an excellent flavor!  The texture is very smooth and creamy from the peanut butter.  I highly recommend these cookies, I can't wait to make them again. 

Peanut Butter Snickers Cookies

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda (I reduced it by about 20% due to baking at altitude)

1/2 teaspoon baking powder (I reduced it by about 20% due to baking at altitude)

1/4 teaspoon salt

1/2 cup unsalted butter, softened (I reduced the butter by 1 tablespoon due to baking at altitude)

1 cup creamy peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tablespoon milk (I used plain, low fat yogurt)

1 teaspoon vanilla extract

1 1/2 cups chopped Snickers candy bars, about 4 regular size bars

3/4 cup milk chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or silicone baking mats.  Set aside.  

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix until combined.  Add the milk and vanilla extract and mix again.

Add the flour mixture and beat until the flour disappears.  Stir in chopped Snickers and milk chocolate chips.  

Drop by heaping tablespoons onto the prepared baking sheets.  Gently flatten each cookie ball with the palm of your hand.  Bake 10-11 minutes, or until cookies are slightly brown on the edges.  

Cool the cookies on the baking sheet for 5 to 10 minutes, then remove to a rack to cool completely.  Store in an airtight container at room temperature.  

Yield - About 24 cookies

Hat Tip - Brown Eyed Baker

Strawberry-Buttermilk Sherbert

This is my third use for four pounds of strawberries!  I hope you have enjoyed the strawberry recipes. 

Strawberry-buttermilk sherbert . . . AMAZING!  Honestly when I first starting making the sherbert, I wasn't sure how it would be with buttermilk in it.  Before I put the sherbert mixture in the fridge to chill for an hour, I sampled a little of the liquid.  It was so tasty, it tasted like liquid strawberry frosting!  Crazy, huh?  Once chilled, it went into my ice cream maker, just a bit later, we had semi-frozen sherbert.  I, of course, ate some while it was semi-frozen and then put the rest into the freezer to freeze further.  The sherbert is so fresh, light, and delicious!  You should run to your kitchen to make this . . . go now, don't wait.  :)

Strawberry-Buttermilk Sherbert

2 cups fresh strawberries*
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs

Process strawberries in food processor or blender 30 seconds or until smooth, stopping to scrape down sides.  Pour strawberry puree through fine wire-mesh strainer into a large bowl, pressing with the back of a spoon.  Discard solids.  Add buttermilk, sugar, and vanilla to puree; stir until well blended.  Cover and chill 1 hour.

Pour strawberry mixture into freezer container of a 1 1/2 quart electric ice-cream maker, and freeze according to manufacturer's instructions.  (Instructions and times may vary.)  Garnish, if desired. 

*1 (16 ounce) package frozen strawberries, thawed, may be substituted. 

Yield - about 4 1/2 cups

Hat Tip - myrecipes.com

Strawberry Shortcake

Strawberry shortcake . . . such yummy goodness!!  These are so delicious, it is hard to explain just how good they are.  :-)  Crunchy slightly sweet biscuit, sweet beautiful strawberries, and of course lovely vanilla whipped cream, in every bite.

Yes, this was another use for our 4 pounds of strawberries.  It didn't use a bunch of strawberries, since this recipe only made 2 servings, but I think it was definitely a good use of the strawberries. 

The shortcake pictured above is actually my second try.  The first batch I made didn't turn out right.  The butter melted,  ran all over the baking sheet and it ended up "frying" the bottom of the shortcakes.  So, I had to make a few changes to this recipe, I believe because of the altitude here in Colorado.  I decreased the butter from 4 tablespoons to 3 tablespoons, 4 was just too much liquid.  I also replaced 1 tablespoon of the all-purpose floor with cake flour.  Cake flour has cornstarch in it, so it helps absorb some of the excess liquid.  Finally I reduced the baking powder to 3/4 teaspoon, we don't need as much leavening agent since there is less air pressure here.  If you make this recipe it sea level, you shouldn't need to make any changes to it. 

Strawberry Shortcake

Shortcakes -
2/3 cup (3 1/4 ounces) unbleached all-purpose flour, plus extra for the counter
2 tablespoons sugar
1 teaspoon baking powder
1/8 teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces and chilled
2 tablespoons half-and-half (I didn't have half-and-half, so I used buttermilk)
1 large egg, at room temperature
1 large egg white, lightly beaten

Fruit-
2 cups (10 ounces) fresh strawberries, hulled*
5 teaspoons sugar
1 recipe Whipped Cream (recipe below)

Shortcakes - Adjust an oven rack to the middle position and heat the oven to 425 degrees.  Line a rimmed baking sheet with parchment paper.

Pulse the flour, 5 teaspoons of the sugar, baking powder, and salt together in a food processor until combined, about 3 pulses.  Sprinkle the butter pieces over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses.  Transfer the mixture to a medium bowl.  Whisk the half-and-half and whole egg together, then stir into the flour mixture with a rubber spatula until large clumps form.

Turn the mixture out onto a well-floured counter.  Divide the dough into two even pieces, then, with well-floured hands, shape each into a 2 1/2 inch circle, about 1 inch thick.

Arrange the shortcakes on the prepared baking sheet.  Brush the tops with the egg white and sprinkle with the remaining 1 teaspoon sugar.  Bake the shortcakes until golden brown, 10 to 12 minutes, rotating the baking sheet halfway through baking.  Transfer the shortcakes to a wire rack and let cool for 15 minutes.  (The shortcakes can be cooled completely and stored in a zipper-lock bag at room temperature for up to 3 days or frozen for up to 1 month.  Before serving, refresh in a 350 degree oven for 3 to 5 minutes, or 7 to 10 minutes if frozen.)

Fruit - Meanwhile, crush 3/4 cup of the strawberries with a potato masher in a medium bowl.  Slice the remaining 1 1/4 cups berries and fold them into the crushed berries along with the sugar.  Let the berry mixture sit at room temperature until the sugar has dissolved and the berries are juicy, about 10 minutes.

Split each shortcake and spoon the fruit over each bottom.  Dollop with the whipped cream and cap with the shortcake tops.  Serve.

Yield - 2 servings

*Fresh blueberries, raspberries, or halved blackberries can be substituted for some or all of the strawberries.  Do not substitute frozen fruit. 

Whipped Cream

1/3 cup heave cream, chilled
1 teaspoon sugar
1/4 teaspoon vanilla extract

Whip the cream, sugar, and vanilla together in a large bowl with an electric mixer on medium-low speed until frothy, about 1 minute.  Increase the speed to high and continue to whip the cream to soft peaks, 1 to 3 minutes.

Yield - about 3/4 cup

Hat Tip - America's Test Kitchen 2009 Cooking for Two Special Issue