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Zucchini Muffins

6/30/2012

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​Ben brought home a couple of zucchini's from work a couple of weeks ago.  They were grown by a couple of coworkers and they were huge.
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​I decided to turn my beautiful green vegetables into muffins.  I have absolutely no idea where this recipe originally came from but it's been in my recipe collection for years.  I love these muffins because they're loaded with pecans and cherries and they are perfectly moist thanks to the zucchini.   
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Zucchini Muffins
1 1/2 cups flour              
3/4 cup sugar                
2 teaspoons baking powder       
1/4 teaspoon baking soda           
1/4 teaspoon salt                
1/2 teaspoon cinnamon          
2 eggs
1/3 cup canola oil
1/4 cup orange marmalade
1 teaspoon vanilla
1 zucchini, shredded and drained
3/4 cup dried cherries (I used cherry flavored craisins.)
1/4 cup pecans (optional)
​Squeeze all of the liquid that you can out of the zucchini in paper towels.   
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​Stir together eggs, oil, marmalade, vanilla and zucchini.
​Combine dry ingredients.
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​Add dry ingredients to wet ingredients in 3 additions.
​Stir in cherries and nuts.
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​Spoon into muffin cups.
​Bake 17 minutes at 400.  
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You may never have had a zucchini muffin quite like this one.  These are so good, you'll forget that they're packed with zucchini.  

​Ciao!
Click here for a printable version of this recipe
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Lacey Cookies

6/29/2012

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​Long gone are the days that I would spend hours pouring over cookbooks in search of new recipes.  Now I turn to google to search out recipes.  My ipad is normally set up on the kitchen counter while I cook so that I can get instant answers to any pressing culinary questions.  (Trust me, I have a lot of questions.)


I have a friend who really likes the Lacey Cookies from Trader Joe's so when his birthday rolled around earlier this month, I turned to the internet in search of a Lacey Cookie Recipe.  (You can find a recipe for almost anything on the internet.)  I found a website called myjerusalemkitchen.com and she claimed to have recreated these delicate cookies in her own kitchen.  I didn't really have anything to lose so I jumped right in and started my own batch of Lacey Cookies.
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Lacey Cookies
1/2 c brown sugar
1/3 c all-purpose flour
1/2 c almonds; coarsely ground
2 Tbsp butter
1 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp milk 
1/4 c honey
1/2 c dark chocolate (for dipping)
​Bring the butter, sugar, milk, vanilla, and honey to a boil, stirring continuously.
Mix the flour, almonds and cinnamon. 
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Once it reaches a rolling boil, wait one minute and then remove from the heat and add dry ingredients slowly.
Cool 20 minutes.  ​ Drop teaspoonfuls of batter onto parchment paper lined baking sheets.  
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​Bake 6-8 minutes in a 350 oven. If you want them more like toffee brittle leave them in on the longer end. I like mine slightly chewy in the center and crispy on the outside.
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​Immediately remove the parchment paper from the tray and let them cool on the counter.
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​After about three-five more minutes, you’ll be able to remove them from the parchment paper without a problem. Any sooner and they’ll still be soft and will break.
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Once the cookies are cool, melt dark chocolate.  I spooned chocolate onto the flat sides of my lacey cookies.
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​I put the cookies in the refrigerator to set the chocolate quickly.  ​Once the chocolate was set, I could move the cookies to a platter.
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​Some of the chocolate actually came through the top to make a deliciously, gooey and chocolatey praline cookie.  
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​​I packaged my cookies up into clear plastic containers to deliver as a birthday gift.
My final evaluation of these Lacey Cookies: good but could use some improvements.  First of all, I think I will leave out the orange zest when I make them again.  That proved to be more of a distraction from the flavor than a bonus.   I also think that I would bake my cookies a little longer next time.  The cookies were a little soft (An issue that could be remedied by storing them in the freezer.) instead of crispy like their Trader Joe's counterparts.  By tweaking those two simple things, I think this recipe could produce superb cookies that would rival the Trader Joe's Lacey Cookies.  

Ciao!
Click here for a printable version of this recipe
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Stuffed Mushrooms

6/28/2012

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​I am not a huge fan of red meat so a couple of weeks ago when I fixed steaks on the grill for the rest of my family, I made some stuffed mushrooms for myself.  (My husband thought they were a nice compliment to his steak too.)  Whether you are looking for a great appetizer, a vegetable side dish or a meat alternative, you will not be disappointed in these mushrooms.  They are fresh and hearty and super delicious.  
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Stuffed Mushrooms
10 portobello mushrooms (I used baby bella mushrooms instead.)
4 Tablespoon olive oil
2 bags baby spinach
2 slices white bread
2 Tablespoons butter
2 medium onions, diced
4 cloves garlic, minced
1/2 cup sherry
2 Tablespoons fresh thyme, chopped
4 ounces goat cheese (I substituted cream cheese.)
1/4 cup heavy cream
1 cup walnuts, chopped
2 teaspoons fresh lemon juice
​Clean mushrooms with a damp paper towel to remove excess dirt.
​Heat baking sheet in a 400 degree oven.  Cut 1/4 inch slits in a crosshatch pattern on the surface of 8 mushrooms. 
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​Clean the gills and stems out of the mushrooms. 
​Dice remaining mushrooms into 1/2 inch pieces.  Brush both sides of mushrooms with oil and sprinkle with salt.  Place mushrooms, gill side up on preheated baking sheet and bake 8 minutes.
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​Flip over and bake another 8 minutes.
​Place spinach and 1 T. water in a microwave bowl.
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​Cover bowl with a dinner plate and microwave 3 minutes.  Remove bowl and keep covered 1 minute.
​Remove plate and transfer to colander.  Press water out of spinach with a rubber spatula.
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​Transfer to a cutting board and chop roughly.  Return to colander and press to release liquid.
​Pulse bread in food processor to 1 minute.  Heat 1 T. oil and 1 T. butter in skillet.  Add bread crumbs and 1/4 t. salt.  Toast until golden brown.
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​Transfer toasted bread crumbs to a bowl.  Heat 1 T. oil in skillet and add chopped mushrooms.
​Cook without stirring for 2 minutes.  Stir and cook for another 4 minutes.  Transfer to a bowl.  Add 1 T. butter and onions to skillet.  Saute onions 5 minutes.
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Add garlic and sherry and cook 1-2 minutes longer.
​Reduce heat to low and stir in reserved mushrooms, spinach, thyme, cheese, cream and walnuts.  Cook until cheese is melted and vegetables are coated.
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​Remove pan from heat and stir in lemon juice.  Season with salt and pepper.  Flip mushrooms, gill side up and distribute filling evenly among mushrooms.
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​Top each with 2 Tablespoons bread crumb mixture.
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​Broil mushrooms 1-3 minutes.  
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​I had 3 of these mushrooms as my dinner and I was absolutely stuffed.  I couldn't believe how full I felt after eating mushrooms!  I really should have quit eating after 2 mushrooms but they were so good that I ended up forcing myself to eat a third.  It was worth it - they were delicious.

Ciao!
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Click here for a printable version of this recipe
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Black and White Cookies

6/26/2012

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​For those of you that have trouble deciding between chocolate and vanilla, I have the cookie for you.  Black and white cookies are usually gigantic in size and cakey in their texture.  They are common in New York City bakeries but for those of you who don't happen to live in NYC, you can make your own delicious black and white cookies at home.  This recipe came from a Cook's Country magazine and I think you're going to like it.  
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​Black and White Cookies
Cookies
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
10 Tablespoons butter
1 cup sugar
1 egg
2 teaspoons vanilla
1/3 cup sour cream

Glaze
5 cups powdered sugar
7 Tablespoons whole milk
2 Tablespoons corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 Tablespoons cocoa powder
​Combine flour, baking powder, baking soda and salt.
​In mixer, beat butter and sugar until fluffy.
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​Add egg and vanilla.  Beat 2 minutes.
​ Add flour mixture alternating with sour cream.
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​Scoop dough onto silpat lined baking sheets.  (I made 16 cookies.)
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​Bake 18 minutes at 350.
Cool completely. 
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​Whisk sugar, 6 Tablespoons milk, corn syrup, vanilla and salt together for glaze.
​Transfer 1 cup to another bowl and add cocoa and 1 Tablespoon milk.
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​Spread 1 Tablespoon of vanilla glaze on half of the bottom of each cookie.
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​ Let icing set for 15 minutes.  
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Cover other half of cookie with chocolate glaze.
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​ These cookies didn't last long.
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​On the cover of the February issue of Cook's Country, these cookies are pictured leaning against each other but I was hesitant to stack them.  The icing never really got super firm so I found a tray where I could lay them flat. 
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Now I need to make a trip to New York City to see how my black and white cookies compare to the bakery version.  

Ciao!
Click here for a printable version of this recipe
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Dinner Rolls

6/25/2012

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I love bread.
There I said it.  I am completely - 100% addicted to really great bread.  There is something absolutely wonderful about a hot, just out of the oven, yeast roll that I just find irresistible.  My obsession over warm bread may be bordering on addiction but I like to think of it as a healthy addiction.  (Do you actually believe that?)   I love when a waiter brings a basket of freshly baked, warm bread to the table when I am dining at a restaurant.  I would be perfectly happy eating the complimentary bread and a great salad instead of ordering an entree.  I know that when I make a batch of rolls at home, I am going to have to eat one before it even has a chance to cool.  (I have the burns on the roof of my mouth to prove it.)  I used a Cook's Illustrated recipe to make my latest batch of yeast rolls.  They did not disappoint.
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Dinner Rolls
4 cups bread flour
2 teaspoons salt
2 1/4 teaspoons yeast
1 1/2 cups warm water
1/4 cup butter
1 egg white
sesame seeds
​Combine 1 cup flour with salt and yeast in mixer.
​Beat in warm water with paddle attachment.
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​Add 1 cup remaining flour and beat until smooth.  Beat in remaining flour.  Switch to dough hook and knead 4 minutes.
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​Transfer dough to a greased bowl, cover with plastic wrap and let rise 1 hour.
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​Cut dough into 16 equal pieces and place on a silpat lined baking sheet.  
​Cover with a towel and let rise 45 minutes. 
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​Combine egg white with 2 teaspoons water.  Brush over rolls and sprinkle with sesame seeds. 
​Bake 15 minutes at 425.  
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Piping hot yeast rolls - yum!
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​If they made computers that would let me actually capture the aroma of these rolls and email it to you, I bet that you would have to eat one too.  These rolls are really yummy.  Soft and chewy on the inside with a thin crispy crust.  They are superb warm and not too shabby when they are cool either.  Whip up a batch for yourself but don't say that I didn't warn you - they're irresistible.  

Ciao!
Click here for a printable version of this recipe
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