Monthly Archives: February 2012

by sugarbaker | February 29, 2012

Chocolate Truffles Homemade

Homemade assortment of Chocolate Truffles

Homemade Truffles for Spring! One easy recipe and an assortment of flavors. With this basic recipe you can add flavors and nuts to your liking.

ingredients:

1 can 14 oz sweet condensed milk

1 cup of heavy cream

2 tablespoons of dutch cocoa powder

1 cup mini marshmallows

1/2 cup chopped almonds

a few drops of almond extract and rum

1 cup coconut flakes

whole raw almonds

almond flavoring extract

few crushed graham crackers

cherries

chocolate sprinkles

coco powder for dusting

Directions:

Over medium heat mix
milk, cream and cocoa, stirring constantly for about 15 minutes until mixture thickens and lifts from bottom of the pan.

Remove from heat and add rum flavor or almond extract. You can separate the mixture into small bowls and add a few drops of (select only on flavor for each bowl) rum, almond or Vanilla. Mix well.
Cool mixture.
Grease your hands with butter (just a dab) and roll the chocolate mixture into little balls with mini marshmallows and chopped almonds and a candied cherry in the center than roll in coco powder.

Candied Cherry in center of truffle

Roll the balls in cocoa powder or coconut flakes or chopped candy. With mini marshmallows and graham crackers I made S’more style truffles.

S’ Mores Chocolate covered with mini marshmallow and graham crackers topping

Place in small candy paper cups.

Makes about 24.

Enjoy!

National Pancake Day! Korean Pancake with green onion

Ingredients:
1 cups all-purpose flour
1 egg
1 cup water
2 cloves of garlic minced
2 scallions (green onions) finely chopped
1 carrot grated
salt and fresh ground pepper
chili red flakes
4 tablespoons oil for cooking

Directions for Pancake
In a medium size bowl mix flour and egg adding water. Mix well and set a side. Cut green onions and grated carrot. Mix into pancake mixture adding garlic, chili flakes, salt and pepper.
Prepare a hot skillet with oil. Sir batter and drop on the skillet as if making pancakes. Smooth pancake top with the bottom of a large soup spoon making it smooth and round.
Cook until bottom is golden brown and top starts to look drier. Makes 3 large pancakes. Double recipe if more is needed. Cut each pancake in four.

Spicy dipping sauce 3 tablespoons dark soy sauce

2 teaspoons rice vinegar
1 2 teaspoons toasted sesame seeds
big pinch of red chili flakes
1/2 teaspoon dark sesame oil

Mix and stir all together and set a side. Dipping sauce can be drizzle over pancake or just use a small spoon.

Enjoy<3

Fluffy Buttermilk Pancakes for National Pancake Day!

There is nothing like freshly made pancakes from scratch, that are made with buttermilk, very light and fluffy. I sometimes like mini pancakes for a light snack, like a dessert. I just add a few tablespoon of sugar and 1 teaspoon pure vanilla to the recipe. I serve dessert pancakes with fresh fruit, or add chocolate chips to the batter and topping it off with Nutella.

Dessert size mini pancakes

Ingredients:

1 1/1/2 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 large egg beaten

2 tablespoons soft butter (melted)

1 cup buttermilk

(if you do not have buttermilk, add 1 tablespoon of white vinegar in a measuring cup than add milk equaling 1 cup. Let it sit for 10 minutes than stir adding to the pancake batter).

Directions:

Combine all dry ingredients in a medium bowl, flour, baking powder, salt, sugar and whisk until all is mixed.

In a small bowl add an egg, melted butter and buttermilk. Stir lightly until all is mixed.

Combine egg mixture and dry ingredients, mix lightly.

Do not over mix pancake batter or you will have gooey rubbery style pancakes. A light mixing will produce fluffy pancakes. Heat a griddle or a large skillet on a medium-high heat. Add 1 teaspoon of canola oil to pan (repeat if oil is needed).

Pour desire amount of batter on the pan. Do not flip over until you start to see a little bubbles (air holes) on the pancake and flip over once. Enjoy with your favorite topping, butter, maple syrup or dust with powder sugar. Add fresh seasonal berries.

For a strawberry syrup, 2 cups diced strawberries and 1 cup pure maple syrup, mix well.
Same recipe for a blueberry syrup.

Make mini pancakes for the kids.

Tropical pancakes, just add chopped Macadamia nuts to batter, with a side of fresh sliced or diced mango, papaya and figs.

Enjoy!

2 Comments

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Tagged as Buttermilk Pancakes, Fluffy Pancakes, pancakes

by sugarbaker | February 28, 2012

Pumpkin Spice Pancakes National Pancake day

For a taste of Autumn with anything made of pumpkin and holiday spices, this recipe is for you!

Pumpkin pancakes with pumpkin butter is so delicious, it is almost a dessert. Great for National Pancake Day!

For the Maple frosting:

2 cups powder sugar

1 package cream cheese (at room temperature)

1 1/2 teaspoons pure maple syrup and mix well.

optional add 1/2 teaspoon vanilla extract

All according to taste and thickness of the frosting. Use a mixer to whip frosting.

Ingredients for Pumpkin Pancakes:

1 cup Flour

1 cup whole wheat flour (if you do not have wheat flour us all-purpose flour)

1 cup canned pumpkin puree (not for pumpkin pie)

1 eggs

1 teaspoon vanilla

1 3/4 cup buttermilk, non fat or milk

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

pinch ground cloves

pinch of salt

1/2 teaspoon ground cinnamon

big pinch ground ginger (optional)

1 1/2 tablespoons brown sugar

2 tablespoons extra virgin olive oil or butter

NOTE: If you do not have all the spices just use 2 teaspoons of pumpkin spice

Fluffy pancakes with a nice golden color

Direction:

Hand mix this recipe. Mix egg, milk, oil, and vanilla, followed by all other ingredients.

Heat a non stick pan or griddle. Brush pan with 1/2 teaspoon of vegetable oil for a perfect non stick pancake. Make sure the pan is hot before pouring batter. Pour according to your liking, for pancake size.

Have a plates ready, try not to stack pancakes on top of the other unless serving immediately. To keep pancakes fluffy, keep pancake on a flat surface without stacking.

Dust with powder sugar. Enjoy your pancakes with real pure maple syrup or your favorite fruit and nuts toppings.

4 Comments

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Tagged as Autumn pancakes, fluffy pumpkin pancakes, Pumpkin pancakes, Pumpkin Spice pancakes

by sugarbaker | February 25, 2012

Lentil’s and Meatball soup with cheese

I went to Trader Joe’s the other day and tasted a demo soup which was pretty good, rich in flavors. This soup is very easy to make and delicious. All ingredients can be bought at Trader Joe’s. This is a Trader Joe’s Lentil\’s Trader Joe’s recipe!

Ingredients:

1-2 tablespoons Olive oil

1 package Party size meatballs Freezer section at Trader Joe’s

1 cup diced onions,

3 cloves Garlic, diced

2 Shallot diced

1 can tomato sauce 15 oz I used Trader Joe’s Diced & Fire Roasted Organic Tomatoes

2 teaspoon sugar

1 1/2 cups low sodium beef broth

2 containers Trader Joe’s Lentil soup

Fresh ground Pepper to taste

Parmesan cheese for topping(grated)

Directions: Serves 4-6 persons

Heat oil in a large pot. Saute meatballs, garlic, shallots and onions until brown and translucent. Do not burn garlic or onions.

Add pepper and tomato sauce, sugar and stir in beef broth.

Cook until a simmering boil. Add lentil soup mixture continue to cook until hot. Before serving, top with parmesan grated cheese.

Garnish with cilantro. Serve with warm slices of baguette and a salad.

Best Banana Bread ever with a crunchy Oats topping

This Banana bread recipe is very easy to make, has a lot of flavor with the best crunchy nutty topping and deliciously moist with a banana vanilla flavor.

With this recipe you can make 2 loaves of banana bread or 1 loaf plus 12 banana muffins. I found this recipe on the back of Gold Medal flour and I made a few changes. I added the topping, more vanilla, brown sugar and less white sugar and less salt.

Banana bread lovers this recipe is a keeper! This is one of my most requested recipes.

Ingredients:

2 1/3 cups all- purposes flour

2/3 cup brown sugar

1/4 cups white sugar

1/2 cup butter at room temperature

2 large eggs

1 1/4 cup very ripe mashed bananas

1/2 cup buttermilk* no buttermilk in the refrigerator? Add 1/2 teaspoon white vinegar to milk

1 1/2 teaspoon vanilla

1 teaspoon baking soda

big pinch of salt

1 cup chopped nuts (walnuts, pecans or almonds or cranberries , blueberries)

* for buttermilk : add 1/2 teaspoon white vinegar to milk and let it sit for 5 minutes than mix into ingredients

Topping:

1 cup raw Oats

1/4 cup Almond meal

1 tablespoon cinnamon

1/4 cup dark brown sugar optional (any kind of sugar)

2 tablespoons soft butter

1/4 cup finely chopped walnuts

1 teaspoon vanilla

Mix topping in a bowl and set a side.

Directions:

Heat oven at 350 degrees. Grease pans or use muffin paper holders.

In a large bowl, mix sugars and butter adding one egg at a time, mashed bananas, buttermilk and vanilla, using an electric mixer.

Mix until smooth at medium speed. Stir in flour, baking powder, salt and nuts until all is moistened.

Pour batter into loaf pans or into a muffin pan.

Sprinkle topping on top of batter before baking.

Bake 8 inch loaves for 50 minutes to 1 hour. 9 inch loaves pan 1 1/4 hours.

Muffins 15 to 20 minutes or until golden brown. Check with a toothpick, comes out clean, muffins are done.

Enjoy banana bread with coffee or tea for breakfast or snack time.

2 Comments

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by sugarbaker | February 23, 2012

French Madeleine’s cookies OH LA LA

These scallop French cookies is a classic cookie found all over France, made in different flavors in bakeries and food markets. Delicious, rich buttery flavor, these soft sponge little tea cakes are a delightful treat.

ingredients:

3/4 cup sugar

4 eggs

1 stick unsalted melted butter, slightly cook plus 1 teaspoon butter at room temperature

1/2 teaspoon pure vanilla extract

1 cup bleached all-purpose flour plus 2 teaspoon for dusting the pans

1 teaspoon baking powder

2 tablespoon Lemon zest or orange, finely minced use a zest peeler

tiny pinch of salt

Directions

Pre-heat the oven to 350 degrees F.
Grease and flour 2 Madeleine cookie pan molds, using teaspoon butter and 2 teaspoons flour.

In a large mixing bowl, combine eggs, sugar and vanilla.
With an electric mixer set on high-speed, cream mixture until pale and fluffy, about 10 minutes.
In a small mixing bowl, combine flour and baking powder.

Add lemon zest and half of the flour mixture and beat on medium speed until incorporated.
Add remaining flour mixture and beat again until incorporated.
Add cool melted butter in a steady stream and continue beating until well blended.

Place flour and butter trays in the freeze for about 10 minutes, take trays out and scoop batter into trays. That’s how classic Madeleine’s gets its hump.
Spoon batter into the molds so that they are two-thirds full.

Bake until lightly golden, 15- 18 minutes.
Remove from the oven and using a thin knife.

dust with powder sugar

1 Comment

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Tagged as Best French Madeleine's cookies recipe, Butter French cookies recipe, Easy French Madeleine's cookies recipe, French cookies recipe, French Madeleine's cookies, French Madeleine's recipe, Lemon French cookies, Love my French Madeleine's cookies recipe, Madeleine's cookies, Madeleine's cookies recipe

by sugarbaker | February 20, 2012

Cherry mini turnovers President’s Day National Cherry Pie Day!

National cherry pie day and George Washington pie story, it seems a perfect excuse to make anything with cherries!

In honor of President’s Day, I made cherry turnover treats mini bite size, with different styles of shapes. What is important is the pie crust, when rolling pie dough do not over flour, sprinkle your work area lightly with flour and the result will be a flakey pie crust.

I tried many pie crust recipes before and this is one of the best. Very easy cherry recipe, makes a nice treat. Takes about 30 minutes to make and 12-15 minutes to bake.

Cherry pie also reminds me of “Twin Peaks”, television serial drama created by David Lynch and Mark Frost. Before the show would start, we had our cup of coffee and pie ready to enjoy, thanks to FBI agent Dale Cooper with his love for a good cherry pie!

World’s Flakiest Pie Crust Recipe

ingredients for pie crust

Pie crust recipe: Epicurean pie crust link

Ingredients: Pre-heat oven 350 Bake 12-15 minutes or until golden brown

2 cans of Comstock original Country Cherry COMSTOCK pie filling

1 egg white to close turnover ( mix with 1/2 teaspoon water)

mixture cinnamon and sugar as a sprinkle topping

Directions:

After making your pie dough, roll dough to your desire shapes. For mini turnover, add a tablespoon or teaspoon of cherries to your roll out dough. Using a knife to cut your shapes of your cherry treats. Fold dough over your cherries, using with pastry brush and brush along the edge of the dough, using a small fork, press edges to close making sure cherry juice will not leak. Place turnovers on a cookie sheet pan that is covered with parchment paper (optional) or dust cookie sheet with flour.

You can also make mini cherry pies using a cupcake pan. Grease and flour cupcake pan. Using a medium circle cutter, cut shapes of circles in dough, and place cut dough into cupcake pan pressing lightly. Add 2 tablespoons of cherries to each cup.

Make cut stars or cut another circle for the topping, as seen in the photo. Before baking brush an egg white wash over each cherry treat and sprinkle cherry treats with cinnamon and sugar.

Enjoy !

5 Comments

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Tagged as "Twin Peaks", Cherry pie mini turnovers, cherry pie television serial drama created by David Lynch and Mark Frost, Cherry pie treats, Comstock pie filling, Easy pie crust recipe, Epicurean pie crust recipe, FBI Dale Coopercherry pie lover, George Wasgington cherry pie treats, Pie crust and cherry treats recipe, Pie crust best recipe, Presidential day cherry pei recipes, Twin Peaks cherry pie, Using Comstock pie filling, World's Flakiest Pie Crust Recipe

by sugarbaker | February 20, 2012

KING CAKE Mardi Gras New Orleans

During Mardi Gras, King Cake is a tradition in New Orleans, a must have for any party during Mardi Gras. There is a small plastic baby baked in the cake, another tradition is, who ever gets the baby will either host the next Mardi Gras party or bake the next cake. Some bakers add the trinket after the cake is baked, by adding it underneath the baked cake as soon as it comes out of the oven while it is nice and hot.

This cake is made with colorful sprinkle sugars with traditional colors for mardi gras, green for Faith, purple Justice and gold for power.

The center of the cake has a cream cheese filling with chop pecans or butter and a cinnamon mixture.

The texture and taste are more of a coffee cake but very colorful and delicious!

ingredients:

1/2 cup warm water

2 small packages of dry yeast

2 teaspoons sugar

4 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoon salt

1 teaspoon ground nutmeg

1 large lemon grated rind

1 orange grated rind

1/2 cup warm milk(not hot)

1/2 cup melted unsalted butter

5 egg yolks

Filling

1 8oz package cream cheese at room temperature

1/2 cups powder white sugar

2 tablespoons flour

Glaze:

2 cups powder sugar

juice of one large lemon

1 teaspoon water

Crystal sugars: Purple, Green and Gold(if you cannot find Gold use yellow)

Directions: Pre-heat oven 350 degrees.

Combine warm water, yeast and 2 teaspoon of sugar into a small bowl. Mix well cover and set a side for about 10 minutes in a warm area of the kitchen. In a large mixing bowl combine flour, sugar, salt, nutmeg. lemon and orange grated rinds. Add warm milk, melted butter 5 egg yolks and yeast mixture.

Combine until smooth mixing well. Place dough on a clean lightly flour work surface and knead, take about 10 minutes until dough is no longer sticky but smooth.

Place knead dough into a well oil bowl turn dough once so that the greased surface is on facing the top.

Cover the dough with a clean damp kitchen towel or plastic wrap, place bowl in a warm area until dough doubles in bulk takes about 1 hour and 1/2.

After 1 1/2 hours, punch the dough down and place on a lightly flour surface. If you are making a filling, roll out the dough into a large rectangle shape, as if you are making jelly rolls. Spread filling evenly on the dough leaving 1/2 inch edge clean. Roll the dough tightly like a jelly roll, bringing the ends of the roll together to form around shape ring.

Place dough on a cookie sheet covered with parchment paper. Let it rise in a warm place until it doubles in size. I placed a small heat proof bowl in the center of the dough. Pre-heat oven at 350 and bake for 30 minutes.