Tuesday, June 28, 2011

Turkey Burgers

Ingredients:
1 lb lean ground turkey
1 tablespoon horseradish
1 tablespoon McCormick Montreal Steak seasoning
1 1/2 tablespoons chopped green onion
1/2 cup sharp cheddar cheese
olive oil
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Directions:
Combine and mix the ingredients in a medium sized bowl. Place a tablespoon of olive oil into a medium sized skillet on a stove over medium heat. Make four round balls out of the turkey mixture and place in the skillet. Cook until the sides start to brown. Flip them over to let them cook on the other side. Serve with crispy bread and your favorite condiments (or none, if you're like me).
Source: adapted from Rachael Ray

Chocolate Crinkle Cookies

Daniel's favorite...


Ingredients:
1/3 cup water
4 tablespoons butter, melted
1 package (18.25 ounces) Betty Crocker triple chocolate fudge cake mix
1 large egg
3/4 cup semisweet chocolate chips
confectioner's sugar

Directions:
Preheat the oven to 350˚F.
Place the water, butter, cake mix, and egg in a large mixing bowl. Blend with an electric mixer on low speed for about 1 minute. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Beat for a minute longer on medium speed. This dough will be thick. Fold in the chocolate chips with a rubber spatula until well distributed.
Place a silicone baking mat on a cookie sheet or lightly grease the cookie sheet.
Form the cookie dough into small balls. Roll these balls in confectioner's sugar and place on the silicone baking mat or cookie sheet.
Bake the cookies for about 10-12 minutes.
Once the cookies are done baking, let them rest for about a minute before placing them on wire racks to cool. Store in an airtight container.
Source: adapted from The Cake Mix Doctor

Monday, June 27, 2011

Madeleines

Ingredients
1 1/2 cups sifted cake flour 
1 1/2 teaspoon baking powder 
1/4 teaspoon salt 
3/4 cup unsalted butter, cut into small pieces at room temperature (I like to leave it in the oven overnight to soften)
3 large eggs 
1 large egg yolk 
3/4 cup granulated sugar 
1 1/2 teaspoons pure vanilla extract 

Directions
Sift the cake flour, baking powder, and salt into a small bowl. Set aside. 
Mash and beat the butter in a medium sized bowl with a wooden spoon or a rubber spatula until it is the consistency of mayonnaise. 
Beat the eggs, egg yolk, sugar, and vanilla with an electric mixer in a large bowl on high speed until it is thick and pale yellow. Sift the flour mixture into the egg mixture and fold in with a rubber spatula. Fold a dollop of the egg mixture into the butter, and then fold the butter mixture into the egg mixture with a rubber spatula. Let this batter sit for at least 30 minutes. 
Preheat the oven to 450˚F. Grease 2 madeleines pans with 12 molds each with butter. Fill the molds about three-quarters of the way and place in the oven. Bake until the tops of the madeleines are golden and the edges are golden brown, about 6-7 minutes. Immediately take each madeleine out of the mold when done baking and place on a wire rack to cool. These are best the day they are made. Store in an airtight container. 
Source: adapted from The Joy of Cooking

Monday, June 20, 2011

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