Friday, October 28, 2011

Tomato Mozzarella Basil Tart

Ingredients:
Basil Garlic Dough
8 ounces sliced mozzarella cheese
heirloom cherry tomatoes
salt
pepper
1 tablespoon olive oil
grated Parmesan cheese
basil

Directions:
Preheat the oven to 425°F. Place chilled dough on a lightly floured surface and roll out into a 12-inch circle. Place in a tart pan. Loosely place a sheet of aluminum foil over the dough and place baking beads in the middle. Bake in the oven 10-12 minutes. Remove from oven and carefully remove the baking beads and foil. Place in oven for 5 more minutes. Remove and lower oven to 375°F.


Evenly place the sliced mozzarella in the baked pie crust. Evenly place the tomatoes on top of the cheese. Season with salt and pepper. Evenly drizzle the olive oil on top. Finish by placing Parmesan cheese and basil on top.
Bake about 30 minutes, or until the crust is golden and the cheese starts to bubble. Once the tart has been in the oven for 15 minutes, rotate 180° and soak any excess moisture with a paper towel if necessary. Allow to set 5 minutes before serving.
Source: Annie's Eats


Thursday, October 27, 2011

Basil Garlic Dough

Ingredients:
1/3 cup basil leaves
2 cloves garlic
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
4-5 tablespoons cold water

Directions:
Pulse the basil and garlic in a food processor until finely minced. Add the flour and salt and pulse briefly. Add the pieces of butter and pulse about 10 times, or until the mixture resembles fine crumbs. Add 3 tablespoons of water and pulse until incorporated. Add 1 more tablespoon of water. If the dough does not form a ball, add one more tablespoon of water. Remove the dough from the processor, wrap in plastic wrap and refrigerate for at least an hour.
Use to make a tart. 
Source: Annie's Eats

Wednesday, October 26, 2011

Peanut Butter Chocolate Cookies with Peanut Butter Filling

Peanut Butter Chocolate Cookies
Ingredients:
1 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 cups semi sweet chocolate chips

Directions:
Preheat the oven to 350˚F. Line a cookie sheet with parchment paper. 
Mix the peanut butter, brown sugar, egg, baking soda, and vanilla extract with an electric mixer. Fold in chocolate chips.
Roll dough into small balls, place on prepared cookie sheet, and flatten into small discs. Bake 10-12 minutes.

Peanut Butter Filling
Ingredients:
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/3 cups confectioner's sugar

Directions:
Beat together the butter, peanut butter, and confectioner's sugar until smooth. Pipe into the middle of two cookies.
Source: adapted from Parsley, Sage, Desserts and Line Drives

Tuesday, October 25, 2011

Chicken Artichoke Pesto Calzones

Ingredients:
1/2 batch pizza dough
pesto
grilled chicken, cut into small pieces
canned artichokes
shredded mozzarella cheese
olive oil

Directions:
Preheat the oven to 350˚F. Allow a pizza stone to heat up in the oven for at least 30 minutes.
Divide the pizza dough into 4 or 6 pieces, depending on how big you want your calzones to be. Roll each piece into a circle. Spread a layer of pesto on the dough, leaving a half-inch border along the edges. Place the grilled chicken, artichokes, and cheese on top. Fold the dough over to form a semi circle and press the edges together with a fork to form a seal. Brush lightly with olive oil.
Place the calzones on the preheated pizza stone. Bake about 13-15 minutes.
Source: Annie's Eats


Monday, October 24, 2011

Pesto

Ingredients:
1/4 cup pine nuts
3 unpeeled garlic cloves
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
1/2 teaspoon salt
1/4 cup finely grated Parmesan cheese

Directions:
Toast the pine nuts with a small amount of olive oil in a skillet for about 4 minutes. Set aside.
Add the garlic to the skillet and toast for about 7 minutes.
Place the basil in a plastic bag and pound with a rolling pin until bruised.
Place the toasted pine nuts, toasted garlic, basil, olive oil, and salt in a food processor. Process until smooth. Transfer to a bowl and add the Parmesan cheese.
Source: Baking Illustrated

Sunday, October 23, 2011

Sweet and Salty Halloween Bark

Ingredients:
14 Halloween Oreos, broken into small pieces
1 1/2 cups pretzels, broken into small pieces
1 cup candy corn
24 ounces melted almond bark

Directions:
Line a large rimmed cookie sheet with parchment paper.
Mix the Oreos, pretzels, and 3/4 cup candy corn in a bowl. Spread this mixture on the parchment paper.


Cover evenly with the melted almond bark. Top with the remaining candy corn. Refrigerate until set. Store in an airtight container.
Source: The Girl Who Ate Everything


Wednesday, October 12, 2011

Garlic Fries

Ingredients:
2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3 pieces
3 tablespoons canola oil, divided
salt
pepper
4 garlic cloves, minced
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 450˚F. Coat a rimmed baking sheet with nonstick spray.
Toss the potatoes in a large bowl with 2 1/2 tablespoons oil, salt, and pepper. Arrange in a single layer on the prepared baking sheet.
Roast the potatoes until browned, turning occasionally, for about 30 minutes. Increase to 500˚F. Continue roasting for about 5 more minutes.
Combine 1/2 tablespoon oil, garlic, and parsley in a large bowl. Toss in the hot fries and add salt and pepper.
Source: Bon App├ętit August 2011

Sunday, October 9, 2011

Hershey Kiss Cookies

Ingredients:
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 tablespoon milk
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
48 Hershey's milk chocolate kisses

Directions:
Preheat the oven to 350˚F. 
Beat the butter, granulated sugar, brown sugar, and vanilla with an electric mixer on a medium speed until well blended. Add the eggs and milk and beat until well combined.
Stir together the flour, baking soda, and salt. Gradually add this to the batter until well combined. Shape dough into small balls and place on an ungreased cookie sheet or silpat.
Bake 10 minutes. Once done, place a chocolate kiss in the center of each cookie while still hot.
Source: adapted from Hershey's Recipe Collection

Sunday, October 2, 2011

Hot Chocolate

Ingredients:
4 cups milk
2/3 cup water
1/2 cup granulated sugar
8 ounces Ghirardelli 60% cacao bittersweet chocolate, broken into small pieces

Directions:
Bring the milk, water, and sugar to a boil. Remove from heat and whisk in the broken bittersweet chocolate pieces. Pour into a blender and blend to make sure all the chocolate pieces are melted.
Serve while still hot. 
Source: Laduree: The Sweet Recipes

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