Buttercream Frosting (from My Baking Addiction)

Yield: enough buttercream to frost 24 cupcakes or one 9 inch layer cake
Ingredients:

4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Directions:

1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:

- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.

Fresh Mozarerlla Cheese

"American mozzarella" is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Equipment
5 quart covered stainless pot with heavy bottom (or 5 quart covered enamel pot over boiling water in a small skillet as a double boiler)
1 cup pyrex measuring cup
2 cup pyrex measuring cup or glass bowl
Thermometer 20 degree C to 110 degree C (20 degree F to 220 degree F)
Long bladed knife
Sterile handkerchief or non-terrycloth dish towel
8 inch strainer
Receiving container to catch draining whey
1000 watt microwave oven

INGREDIENTS
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 1/4 tsp citric acid powder (from local pharmacy or baking specialty store ex Gygi's) dissolved in 1/2 cup cool water
1/2 tablet Junket Rennet Tablet suspended in 1/4 cup cool water

1. Warm milk over gentle heat to 88 degrees F (31 degrees C), take care not to scorch.

2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water. Add to 88 degree F milk, stir well.






3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1 - 2 hours , until a clean break is achieved.
Clean Break Defined - carefully insert clean dry finger into milk mixture slowly remove finger. If a lot milk product clings to finger it is not ready. The finger needs to be dipped and removed clean for a true clean break.

4. While in large pot cut curd into 1/2 inch cubes by running the long knife vertically across the curd in sections one direction then cross it through the curd from the other direction and angle your knife to cut cross sections horizontally (this is basically breaking up the solid curd into equal pieces).

5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42 degrees C (108 degrees F). Hold at this temperature for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.

6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container. Let drain for 15 minutes. Save whey to make ricotta if you wish.





7. Break up curd, mix in 1 tsp salt thoroughly (3/4 tsp for milder flavor or more for a saltier taste).


 Steps 8 through 10 are repeated since you are splitting cheese in half during this stage
8. Place 1 cup (or half) of salted curd into 2 cup measure glass container or a glass bowl.
9. Microwave on high (1000 watts) for 45 seconds (or adjust to your microwave) to get desired elasticity.
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball. (Do this step to create a more firm cheese than with the original 45 seconds)


11. Drop into cold, salted water (1/3rd cup salt per quart) (or to your taste preference) let sit in refrigerator for at least an hour, but up to a day.
12. Store in an air tight container. Use within a week to a week and a half.

Chocolate Cake for grown ups

Jens Mortensen

Yields: 1 three-layer (9-inch) cake

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Filling: (a little bitter, adjust cocoa to your tastes or use milk choc. chips melted)

• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar, combined with above
• 1 teaspoon(s) corn syrup
• 2/3 cup(s) cocoa powder, sifted
• 3 tablespoon(s) cornstarch
• 2 tablespoon(s) butter, softened
• 1/4 teaspoon(s) vanilla extract

Frosting:

• 13 tablespoon(s) (1 stick plus 5 tablespoons) butter
• 6 ounce(s) semisweet chocolate (60 percent)
• 3 1/2 ounce(s) unsweetened chocolate
• 3/4 cup(s) granulated sugar
• 1 pinch(s) salt
• 5 large eggs

Cake:

• 16 tablespoon(s) (2 sticks) butter, softened
• 3 cup(s) (firmly packed) dark brown sugar
• 4 large eggs
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) cocoa powder, sifted
• 1 tablespoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3 cup(s) cake flour (not self-rising)
• 1 1/2 cup(s) sour cream
• 1 1/2 cup(s) hot water

---

Directions

1. To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
2. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
3. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
4. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.
5. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
6. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
7. To make cake: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.
8. In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
9. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
10. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.
11. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
12. To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

Baking Chocolate Brownies

Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt

and chocolate chips (if using).

Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Source:

Lewis, Matt & Nelson, Alison. Chocolate Bar. Running Press. Philadelphia: 2004.

Brownies:

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped I substituted 2 ounces of milk chocolate for 2 ounces semisweet

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon

pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) semi-sweet chocolate chips (opti

Cream Cheese Filling

8 oz cream cheese (softened)

1/3 cup sugar

1 egg

1 tsp vanilla

whip together with beaters until smooth, drop by spoonfuls into brownie and drag spoon through to swirl the two.

Read more: http://www.joyofbaking.com/brownies.html#ixzz4jz1SHUnI

Cooked Chocolate Pudding

This pudding has a very dark deep chocolate flavor. To cut the bitterness substitute half of the semi-sweet chocolate with milk chocolate or even all if you prefer.

Chocolate Pudding: Have a fine medium-sized strainer and bowl ready near the stove as you may need to strain the pudding after it is cooked. I was diligent with stirring as it cooked and didn't need the strainer

Chocolate Pudding Recipe:

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt.

3/4 cup (150 grams) granulated white sugar

3 tablespoons (30 grams) cornstarch (corn flour)

1/3 cup (30 grams) Dutch-processed cocoa powder

1/8 teaspoon salt

Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste.

1/2 cups (50 ml) milk

Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture.

4 large egg yolks

Set aside while you heat the milk and cream. First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat.

2 cups milk (550 ml)

1/2 cup (120 ml) heavy whipping cream

Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Rinse out the heavy sauce pan and pour mixture back into it. Cook on medium heat for an add'l 3 to 5 minutes thickening pudding to desired thickness. Add chopped chocolate and vanilla and butter, stir until blended in.

4 ounces (120 grams) semisweet chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)

Pour into 6 to 8 bowls or dessert glasses. Can serve warm or if chilling, press plastic wrap

onto the surface of the warm puddings to prevent a skin from forming. Can be made a day or two ahead of serving.

Makes 6 to 8 servings.

Garnish: Lightly sweetened whipped cream

Grated chocolate

Read more: http://www.joyofbaking.com/ChocolatePudding.html#ixzz4jyzl1MXn

Petite Orange and Cream Scones (English)

2 cups sifted flour
3 Tbsp sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange juice concentrate
6 Tbsp cold butter
1 egg, beaten
1/2 cup heavy cream (whipping cream) or half and half
sugar and cinnamon (optional)

Preheat oven to 400ºF.

Sift the dry ingredients together and cut in the butter with a pastry cutter.

Beat eggs until light, then mix them with the whipping cream or half and half and orange juice. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/2" thick circle. Cut into triangle wedges and place on greased and floured baking pan. Or press into greased and floured 7" cake pans. Cut in scores with a knife so they can be pulled apart easier when baked.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired or top with a light coating of a glaze. Bake at 400ºF for about 12 to 15 minutes until lightly golden.

Glaze topping

1 tbsp butter
1/2 tsp vanilla
1 to 1 1/2 cups pwd sugar
milk pour in until desired consistency

Chocolate sugar cookies

Melt together:
4 ounces baking chocolate
1/4 cup butter
stir until smooth let cool

In mixing bowl cream until smooth:
1 egg
1 cup sugar
1 tsp vanilla
3/4 cup softened butter
cooled chocolate and butter

Add dry ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt

Make into 1" balls and roll into granulated sugar until well coated.

Bake at 375 degrees for 8 to 10 minutes. Take out of oven as just undercooked and allow to finish cooking on the hot cookie sheet for a softer cookie.

Quiche Lorraine

1 9" pie crust (unbaked) in 9" pie plate or tart pan

1 cup shredded swiss cheese
6 slices bacon cooked and crumbled
3/4 cup chopped or minced ham
2 green onions, chopped
3 eggs, slightly beaten
1 cup light cream
1/2 tsp grated lemon peel
1/2 tsp salt
1/4 tsp dry mustard
1/2 garlic clove minced

Bake unpricked pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in bottom of shell. Sprinkle green onion.

While shell is baking. combine eggs, cream, lemon peel, salt, and dry mustard and garlic. Pour evenly over cheest and meats.

Bake at 325 degrees for 45 minutes or until set.

Remove from oven and let stand 10 minutes before serving.

Chicken Fajitas

5 chicken breasts cut into strips
saute in garlic until all sides are lightly browned and completely cooked add one packet fajita mix and water simmer down.
warm tortilla shells
Cut up jalepenos to tasts
chop green onions to taste
cut up red peppers to taste
chop cilantro to taste
chop tomatoes to taste
serve with guacamole and sour cream

GIANT Hamburger

Sometimes my husband likes to cook new things also. He came across this on the internet and wanted to give it a try. It was interesting, maybe fun for a large group get together, lol.

6 to 8 pounds hamburger meat (It almost filled up a cookie sheet)
1 lb bacon
1 small carton sliced mushrooms
1/2 sliced onion (color of your choice)
1 large jalepeno sliced (seeds removed for a milder taste)
1 cup shredded cheddar cheese

Bake in oven at 350 degrees for 40 minutes aprox until meat is thoroughly cooked.
Slice into portions and serve on a prepared bun.

Candied Pretzels

I did this about a year ago with my activity days girls and again for one of my superbowl treats. Lay out pretzels on waxed paper lined cookie sheets. Place a rollo, chocolate kiss, or other favorite small chocolate candy onto pretzel. Place in oven heated at 200 degrees for long enough to soften your chocolate into the pretzel. Maybe 2 to 3 minutes tops. Remove from oven and top with small candy pieces. I used peanut butter pieces. When cooled remove from waxed paper and place on serving plate.

Stuffed Salmon

1 salmon steak cut into 3 to 4 inch segments

1 80z cream cheese
1 cup aprox seasoned bread crumbs
1 clove garlic minced
1 green onion finely chopped

lemon juice

Combine cream cheese, bread, garlic and onion and roll a salmon segment surrounding filling. Place in glass baking dish and pour lemon juice over salmon lightly. Bake at 350 degrees 25 to 30 min. Check to make sure you don't overcook the salmon and dry it out.