Hot Chocolate

May 6, 2010 by
I seriously considered calling this “Evil Hot Chocolate” or “Seriously Serious Hot Chocolate”.  But then I figured most of you would be hooked at “chocolate”. : )
This is a very rich hot cocoa, and you can definitely add more milk if you want to tame it a bit.
I would make it as per the recipe, and you can always add more in the end if you’re not sure how rich you want it.  You can also use darker chocolate to make it deeper in flavor, or semi-sweet or milk for a more mellow flavor.
 
HOT CHOCOLATE
 
1 cup heavy cream
3 cups milk (any kind is fine, I use fat free)
8 oz. chocolate, chopped (or chips) Dark, bittersweet, semi-sweet, milk, or any combination
(I usually do half each dark and milk or all dark)
1 tsp vanilla
If using bar chocolate, just leave in wrapper and break in pieces.
Heat milk and cream in a pot over medium high heat until warmed.
Add chocolate and whisk until melted and incorporated well.
Stir in vanilla and serve with whipped cream.
This works well to make ahead and reheat as well.
Filed Under: Drinks

New Site!

May 6, 2010 by

After a few glitches, the blog is up and running again! Awhile back I had registered this domain name and finally got around to switching it over.  I’m still using the blogger template, so it should look the same for all of you. The address is http://www.mystainedapron.com/  now, so it should be easier to remember than the .blogspot address. At some point I want to expand it to include crafts, sewing, kids, etc.  But for now, cooking will still be the mainstay. Thanks for your support while the confusion was going on! 

Filed Under: Ramblings

CARROT CAKE with CREAM CHEESE FROSTING

May 4, 2010 by
 
This is a recipe that I made over many years, tweaking here and there. I used to make it with pineapple, but it made it a little dense for our liking.  This is one of my husband’s favorite foods, and he says that it really is more of a muffin batter than a cake batter, so having it for breakfast is totally appropriate. : )
And if you want it to look extra cute, just put a few marshmallow fondant carrots on some cookie “dirt” on top.
 
 
CARROT CAKE with CREAM CHEESE FROSTING

4 eggs
1 1/2 cups sugar
1 1/4 cups oil
1 T vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 lb carrots, shredded (about 6-7 carrots, or 3 cups shredded)
3/4 cup walnuts, chopped (optional)

Beat eggs and sugar together.
Add oil, vanilla, cinnamon, and nutmeg. Mix well.
Add flour, baking powder, baking soda, and salt.
Stir in carrots and walnuts.
Spray 2 cake pans with nonstick spray, you can use either 8 or 9 inch pans.
(Can also do a 9 by 13 pan, or 24 cupcakes)
Bake at 350 degrees for about 35 minutes, or until tests done.
(Cupcakes for about 24 minutes, or mini-cupcakes for about 12 minutes)
Cool in pans for about 10 minutes, then turn out to cool completely on a wire rack.
Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING:
8 oz cream cheese
2 oz unsalted butter, at room temperature
1 tsp vanilla
9 oz powdered sugar (about 2 cups)

Mix cream cheese and butter until smooth.
Add vanilla.
Add powdered sugar, beat until smooth.

 
Filed Under: Cake / Cake Pops

Marshmallow Fondant

May 3, 2010 by
 
My girls had SO much fun making shapes with me. Especially my youngest, who thought it was the COOLEST Play Doh ever! (And not to mention the yummiest).  This is a great activity to have with your kiddos, either 3 years old, or 63.  So go ahead, play with your food!
 
MARSHMALLOW FONDANT (AND FONDANT CARROTS)
 
16 ounces white mini-marshmallows
2-5 T water
2 lbs powdered sugar (I only use C and H for best results)
1/2 cup white shortening
Melt marshmallows and 2 T water in a microwavable bowl.
Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
Place 3/4 of the powdered sugar into the bowl.
Grease your hands and counter generously, then dump the bowl onto the counter.
Start kneading like you would bread dough. Keep kneading, it will be messy!
Add in the remaining powdered sugar and continue to knead.
Re-grease your hands and counter when the fondant starts to stick.
If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
You want a smooth elasticy ball that will stretch without tearing.
Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
It will keep for quite a few weeks.
When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.
You can really make any shape you want, here I am making carrots to top a carrot cake:
I like to roll them in crushed cookies to look like dirt. You can either make green fondant stems, or use parsley or cilantro.
Filed Under: Cake / Cake Pops

Chicken Cordon Bleu

April 30, 2010 by
I love “Cook’s Country” magazine.  They not only give great recipes, they explain why they used specific ingredients or techniques.  When I saw this recipe in the April/May issue, I knew I had to try it. It was a lot easier than my Chicken Kiev since you just cut a slit in the chicken instead of pounding it out.
I did alter it just slightly, in their recipe they made 2 ham rolls for each breast, which I found difficult to fit.
So I just stacked 2 slices of ham and put one ham roll in each.
I also tried it with shredding the cheese, as in the recipe, and also just cutting the swiss into matchsticks.
I didn’t really notice any difference, although you want to make sure the matchsticks fit okay, where as the shredded cheese is easier to adjust to fit.
I hope you try this recipe, I know you’ll see lots of smiles at your dinner table if you do! : )
 
CHICKEN CORDON BLEU
 
25 Ritz crackers (about 3/4 of a sleeve)
4 slices bread, torn into pieces
6 T unsalted butter, melted
8 thin slices deli ham
1 to 2 cups shredded Swiss cheese (or cut in matchsticks)
4 boneless, skinless chicken breasts (about 2 pounds)
3 large eggs
2 T Dijon mustard
1 cup flour
 
Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter, pulse to incorporate.  Bake crumbs on rimmed baking sheet on middle rack at 450 degrees for 3-5 minutes, stirring occasionally. Crumbs should be a light golden brown.  Transfer to a shallow dish.
 
Stack 2 slices of ham and put 1/4 to 1/2 cup shredded cheese in a strip on top of ham and roll up.
Pat chicken dry with paper towels.
Cut a pocket in thickest part of chicken breast.
Stuff with a roll of ham
 
 
Season both sides with salt and pepper.
Transfer chicken to a plate, cover with plastic wrap, and refrigerate for at least 20 minutes.
Beat eggs and mustard together in a shallow dish.
Place flour in a third shallow dish.
One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day)
Transfer chicken to a baking sheet.
Bake on on lowest rack at 450 degrees for about 10 minutes, until bottom of chicken is golden brown.
Move chicken up to middle rack and reduce oven to 400 degrees. 
Bake until golden brown and chicken registers 160 degrees, 20 to 25 minutes.
Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Serve.
 
 
 
Filed Under: Chicken / Turkey

Chicken with Mushrooms and Zucchini

April 28, 2010 by
Zucchini is one of my favorite ingredients, as some of you may have guessed by now. Especially when it’s cooked like this, just enough to infuse some extra flavor, while retaining the crunch of it. I had written down this idea of a recipe awhile back and to be honest, I wasn’t sure if I was going to like it, but much to my surprise, even my picky hubby (who doesn’t love stir fry type dishes) , LOVED it!
This made a decent batch, so go ahead and scale it down if needed.
CHICKEN WITH MUSHROOMS AND ZUCCHINI
3 boneless, skinless chicken breasts
2 eggs, beaten
salt and pepper
1/2 cup cornstarch
5 T oil, divided
1 T sesame oil
4 zucchini, sliced in half lengthwise, then sliced thick
1/2 onion, chopped
1 lb mushrooms, whole or halved
6 garlic cloves, minced
1 T ground ginger
2 tsp soy sauce
2 T Yoshida’s Gourmet Sauce (optional, or extra soy sauce or terriyaki sauce)
sesame seeds for serving.
Cut chicken into 1 1/2 inch cubes or strips.
Season with salt and pepper, then stir with the eggs, coating the chicken thoroughly.
Heat a couple T of oil in a wok or large skillet.
Stir chicken with cornstarch, mixing to coat.
Cook in wok in a couple of batches, drain on paper towels.
Alternatively, you could coat skip the eggs, just roll the chicken in the cornstarch and saute in the pan, using just a drizzle of oil.
Set aside and wipe out wok.
Heat 1 T oil and sesame oil in wok or pan.
Add zucchini, onion, and mushrooms.
Cook until slightly softened, then add garlic, ginger, soy sauce, Yoshida’s Gourmet if using, and cooked chicken.
Stir to combine all.  Sprinkle with sesame seeds.
Serve hot with rice.
Filed Under: Asian, Chicken / Turkey

Carrie’s "World Famous" Cookies

April 26, 2010 by
 You really should make these cookies. They are SO GOOD! Carrie, my very dear friend, brought these to our Irish Dinner Party and was nice enough to share the recipe with all of us. She is a seriously good cookie maker!  She calls these her “world famous” cookies because she’s had requests from friends to send them a batch when they were serving in Afghanistan.  Carrie deserves a HUGE round of applause and pat on the back from us all for serving our country as well. Thanks Carrie for your patriotism and willingness to give so much of your life to serve our country!
You amaze me!
 
Carrie’s “World Famous” Cookies
 
 
1 cup brown sugar
1/2 cup white sugar
1 cup unsalted butter (cold)
2 large eggs
1 tsp vanilla
3/4 tsp baking soda
3/4 tsp salt
2 1/2 cups all purpose unbleached flour
2 cups rolled oats
2 cups chocolate chips*
*You can do 1 cup milk chocolate with 1 cup semi sweet,
or 1 cup white chocolate with 1 cup peanut butter, or any combination you fancy
 
Mix together sugars, chop butter and add, mixing until butter is well blended.
Add in eggs, mixing at high speed.
Add vanilla, mix well. Add baking soda and salt, blending well.
Add flour gradually, mixing in until well blended.
Add oats and mix, then chips and mix.
Use a 1/4 cup measure to measure cookies, roll into balls and place on cookie sheet, flatten slightly.
Bake at 375 for 12 to 14 minutes or until just golden on top. (If you’re butter wasn’t cold enough they will spread out some)
For smaller cookies- drop by tablespoonfulls and bake for 10 minutes.
Transfer to a wire rack to cool.
 
These are my two favorite handy-dandy scoopers.
I placed a Tablespoon measure and 1/4 cup measure next to them to show you their size. I love em!
 
Filed Under: Cookies

Honey Blackberry Ice Cream

April 23, 2010 by
There is a local ice cream shop here that uses Honey Ice Cream as their base flavor. I thought I would try to recreate it at home and we loved the results. If you’re not sure if you’d like the honey flavor, you could put less honey in and more sugar.  I used some frozen blackberries and chopped them up, but we thought it would be better if they were mashed in next time. And this would be really good with raspberries, strawberries, or even just plain without any berries.
 
HONEY BLACKBERRY ICE CREAM
 
1 cup milk
1/3 cup honey
1/4 cup sugar
2 cups heavy cream
1 T vanilla
2 cups mashed blackberries, optional*
 
Whisk milk, honey, and sugar for 1 or 2 minutes until sugar is dissolved and honey is incorporated.
Stir in cream and vanilla.
Process in your ice cream machine according to directions.
Add the blackberries in the last 5 minutes.
*Try without any berries as well, or with raspberries, strawberries, etc. If you use frozen, just thaw and mash.
Filed Under: Ice cream

Citrus punch

April 22, 2010 by
This is such a refreshing drink to serve for BBQs and parties but I think I love it just as much for holidays when everyone is eating lots and something light and refreshing just hits the spot.  Plus it is so simple!

CITRUS WATER PUNCH

1 T citric acid ( I found it locally at whole foods)
2 1/2 quarts water
1 cup sugar
2 T pure lemon extract
lemon, sliced
lime, sliced
orange, sliced
crushed ice
Stir together citric acid, water, sugar, and lemon extract in a large pitcher until sugar is dissolved. Add sliced fruit and crushed ice. Serve.
Filed Under: Drinks, Holiday Recipes

Orange Oven French Toast

April 21, 2010 by
 
I’m not a huge french toast fan, but I do love this recipe. The orange flavor really does brighten it up.  And the flavor changes with different kinds of bread so you can have some fun experimenting.
ORANGE OVEN FRENCH TOAST
 
1 loaf bread of choice (I usually use a presliced french bread, I keep a couple in the freezer and can even make this without thawing first)
1/2 cup butter, melted
1/4 cup honey
2 tsp vanilla
 
CUSTARD:
4 eggs
1 cup milk
1 cup orange juice
1/4 cup sugar
1/2 tsp salt
2 tsp cinnamon
1 tsp grated orange zest, optional 
 
Mix melted butter, honey, and vanilla together.
Pour in large ungreased cookie sheet.
Beat eggs, add remaining custard ingredients.
Dip bread slices in custard, place in pan, single layer.
Pour remaining custard mixture over bread.
Bake at 400 degrees for 10 minutes.
Turn over, bake 10 more minutes.
 
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Filed Under: Breakfast