Archive for the ‘Betty’ Category

Back baby! Nutella Gelato – you know it was worth the wait…

December 3, 2011

Hello my dearest friends!  I’m sooo soooo sorry I’ve been gone so long!   Life simply got away from me… you know how things get.  I’m happy to report I’m back on the East coast, in the middle of my third year of medical school, and loving every minute of it!  Oregon, all the relaxation, the new perspective (and naturally all the food LMM and I indulged in together) have left me refreshed and ready to tackle this beast they call medschool again!

But then, you’re not here to read about medschool.  Let’s be honest.  You read the words “nutella gelato” and your jaw hit the floor and your salivary glands went into over-drive.  It’s ok, there’s nothing to be ashamed of.  It happened to me too…

Yes yes, I know – my last entry was about nutella too, but come on, who doesn’t love it?  Besides, this is a first for me.  Despite my deep love of kitchen gadgets (you should see my Christmas list…) this is the first time I’ve had my hands on an ice cream maker :) You see, it would appear I attract foodies where ever I go, and I’ve recently befriended the fabulous Stephanie – who is quite awesome for a myriad of reasons, only one of which is her possession of an ice cream maker.

I always get nervous when I strike out into a new area of deliciousness.  How could what I make possibly live up to expectations?  Well let me tell you, this slightly modified recipe from Giada De Laurentiis came through… deliciously rich and smooth, it’s enough to make a girl swoon :)  So enjoy, and I promise to come back soon with lots of tastiness!

Ingredients

  • 3 cups half and half
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.

Nutella Cookie Do Crumble

April 5, 2011

So I know I promised all of you my grandmother’s meat loaf recipe, and don’t worry, that’s coming too, but I can post that any time…  Today I have the unique pleasure of posting a new recipe of mine, dedicated to a very special someone.  A very special someone who has, up until today, been known to the world as Cookie Do.

One of my very best friends in the whole world is pregnant, and as her last name is Do, the little one inside’s nick name, has been “Cookie Do”… way way way too many cute puns to be had there.  Today she and her husband found out that it’s a boy!  This wonderfully gooey cookie bar is dedicated to one Mister James William Do, with all the love and adoration in my heart :)

 

Nutella Cookie Do Crumble

3/4 c. butter

1/2 c. granulated sugar

3/4 c. packed brown sugar

1 Tbsp. vanilla

1 egg

2 c. all-purpose flour

1 tsp. baking soda

dash of salt

2 c. semisweet chocolate chips

1/2 c. nutella

1)  Heat oven to 350°F.

2)  In large bowl or the bowl of a stand mixer, beat butter, sugars, vanilla and eggs with electric mixer on medium speed until light and fluffy.

3)  Stir in flour, baking soda and salt (dough will be stiff).

4)  Stir in chocolate chips.

5)  Press 2/3 of the dough into the bottom of an 8X8 baking dish.

6)  Spread with nutella.

7)  crumble the rest of the dough on top.

8) Bake 20 minutes or until golden brown on top.

9)  Coo over James William.

 


Easiest Chocolate Mousse Ever!

April 1, 2011

Hellooooo my dearest readers!  I’m so sorry I’ve been gone – I’ve been baking recently, but for some reason just not motivated to post here.  But never fear – I’m back :D  After a brief respite, Wednesday night dinners have returned, and with them my creative cooking juices.  Last night I had the pleasure of not only cooking for the family, but for a lovely guest as well (I just love cooking for people who like food :)).

The meatloaf I made (my grandmother’s recipe) which will be posted later this week was followed by, as the title of this post implies, the easiest chocolate mousse ever.

I stumbled across this recipe first as a filling for cream puffs, but it wasn’t long before I started making it for dessert all on its own!  Two ingredients – that’s right, only two, and done in less than five minutes, this stuff is dangerous.  In fact I’m sure the waistline police will be outside my house within moments of me posting this recipe, but it has to be done!  Enjoy!

Easiest Chocolate Mousse

1 small box chocolate flavored instant pudding mix

2 cups (1 pint) heavy whipping cream

1)  Combine ingredients in the bowl of a stand mixer or in a large bowl and beat until mixture comes into stiff peaks.

2)  Serve with fresh fruit (strawberries are great this time of year) and enjoy :)

PS – for your viewing pleasure:

Super Bowl Cupcakes

February 9, 2011

 

These cupcakes are crowd pleasers.  Plain and simple.  Whip a batch up, and watch them disappear.  So moist and delicious, even non-beer drinkers will gobble these down. If you make them for a party like I did, you may get random people coming up to you offering to have your children… erm… just fair warning. I mean, what would you expect when mixing alcohol and chocolate? In the words of one of my favorite people ever: “Yes. Just yes.” There’s not much else to say about that :)

<3 Betty

*Original recipe found here:  http://www.instructables.com/id/Irish-Car-Bomb-Cupcakes/

Irish Car Bomb Cupcakes

For the Cupcakes:
1/2 cup Guinness
1/2 cup butter
1/2  cup cocoa powder
1 cup flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup sour cream
For the Frosting
1.5 cup powdered sugar
1/2 cup butter (room temperature)
2 tablespoons Baileys (or other liquor of your choice – all I had on hand was Kahlua and it turned out fabulously)
For the drizzle:
1/2 c. semisweet chocolat chips
1Tbsp good irish whiskey

1)  Preheat oven to 350 F.

2)  Set aside butter for frosting so it’s room temp when you’re ready to frost cupcakes.

3)  Grease muffin tin well or line with muffin cups.

4)  In a large bowl, mix flour, sugar, salt, and baking soda.

5)  Add sour cream and egg and mix well (don’t worry, it’ll still be dry).

6)  Melt butter for cupcakes and add cocoa and Guinness, stirring well.

7)  Add chocolate mixture to the rest of the ingredients and mix well.

8)  Fill muffin tins 3/4 full.

9)  Bake 17 minutes.

10)  Cool completely in muffin tins

11)  Mix all ingredients for frosting until smooth and creamy

12)  Frost liberally.

13)  Melt chocolate in microwave and stir in whiskey until smooth.  Use a piping bag or a sandwich bag with a whole cut into the corner to drizzle cupcakes.

14)  Devour.

Smiling New Years Pumpkin Bread

January 2, 2011

Over the past few months I have had the pleasure of sharing so many good recipes with you.  I love talking and thinking about food.  And I love sharing that love with others.  But I have a secret you see… on this blog you only see my successes, the things I cook that make me go “yummmm” and antsy to share the recipe with others.  Like anyone who’s spent a decent amount of time experimenting in the kitchen however, I’ve had my fair share of failures.  I’ve burnt things.  I’ve had recipes end in disaster, and ultimately – I’m sad to say – in the garbage.

This loaf of pumpkin bread was nearly one of those disasters.  Bake 30-40 minutes the recipe said.  Long story short, after 40 minutes I took the loaf out, confident that it should be done, only to cut into a bread shell, filled with batter…  Back into the oven for fifteen minutes they went… still not done.  I think it cooked for about an hour total, but to be completely honest, I couldn’t tell you.

If you look carefully at the bread, you’ll see a smiling artifact – welcoming you to the New Year.  Despite the lack of clarity in terms of cook time, this pumpkin bread came out beautifully :)

 

Pumpkin Bread

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly bean
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water

Preheat oven to 350 degrees.

Butter and flour 2 9 by 5 loaf pans.

Stir together sugar and oil. Stir in eggs and pumpkin.

Combine dry ingredients in separate bowl.

Blend dry ingredients and water into wet mixture, alternating.

Divide batter between two loaf pans.

Bake for well… probably about 50 minutes, but until the cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Microwave Risotto!

December 11, 2010

I have no picture for this recipe.  Partially because the lighting in my kitchen is questionable, and partially because I think this recipe just stands for itself.  Any of you who have ever made risotto on the stove top will kick yourself for somehow never having known about this before (unless of course, you just wanted to build up your arm muscles…)  This is truly amazing… you can make risotto IN THE MICROWAVE!!!

I’m not kidding.  Same amount of time, but drastically decreased stirring and it came out sooooo sooooooooo tasty!  Make it tonight for dinner and people will ooooooo and aaaahhh :)

<3 Betty

Microwave Risotto

1 cup arborio rice

2.5 Tbsp olive oil

2.5 Tbps butter

1 medium onion diced

mushrooms, and any other veggies you wish to add (optional)

1 box chicken stock

1) Mix butter, oil, and rice in a medium-sized microwave safe bowl and microwave for 3 minutes.

2) Add onion, mushrooms, and any other veggies, stir and microwave 3 more minutes

3) Add chicken stock, stir, and microwave for 7-9 minutes.

4)  Stir, microwave for 7-9 minutes.

5)  At this point, depending on the strength of your microwave, you made need more time (I needed about 5 more minutes).

6)  Show off and enjoy!

Ginger Ale Bread

October 31, 2010

I’m always tempted to start these entries with something to the effect of “necessity is the mother of deliciousness” because every time I go to make something, it seems I can never find all the right ingredients and have to substitute something.

This is a variation on “bubbly beer bread” one of my favorite bread recipes.  This is probably partially because this is the easiest bread I’ve ever made.  Bar none.  You can find the original recipe, made with beer here, but if you’re forced to be… erm… creative… like I was, then gingerale makes a delicious substitute :)

Ginger Ale Bread

3 c.  sifted flour

4.5 tps baking powder

1/3 c. brown sugar

1 bottle ginger ale (or any other carbonate beverage)

1/2 stick melted butter

1)  Mix dry ingredients

2) Add ginger ale and stir well until dough comes together

3)  Put into greased and floured loaf pan

4)  Drizzle butter over the loaf, covering it evenly

5)  Bake 55 minutes at 375 F.

Movie Theater Brownies

October 29, 2010

Last weekend, my cousin Katie convinced me to go see Paranormal Activity 2 at the movies with her.  After buying tickets we made our way to the concession stand and ordered drinks, candy, and popcorn.

Me:  One medium popcorn please.

Clerk:  Do you want to make it a large for only a quarter more?

Me:  Sure, why not?

I’m not sure why it is, but I’m a sucker for this move.  A quarter seems so trivial, and after all, what if I really did want more popcorn?  Well – as predicted I came out of the theater with a good amount of popcorn still in my bag – just about the difference between a medium and a large in fact…

I’m not sure why, but lately I’ve been on a “use every part you can find” kick.  At any rate – I was determined not to let my quarter go to waste.  at first I was tempted to make popcorn balls, but in the end my chocoholic heart won out.  So I present to you – movie theater brownies:

<3 Betty

Movie Theater Brownies

1 batch of your favorite brownie mix

left over popcorn from the movie theater

2 cups M&Ms (whatever other candy strikes your fancy.

1)  Make brownie batter as directed

2)  Add movie theater leftovers

3)  Bake according to recipe.

Peanut Butter Chews

October 23, 2010

This one goes out to all of you who first discovered this peanut-buttery deliciousness in Eagle Hill 7th grade Home Ec. class, with a big shout out to Mrs. Brenner!  So easy even twelve year olds can do it, and done in under a half hour, this was the perfect first project for a bunch of rowdy middle school kids (not to mention the perfect project for weeknights when you desperately need a peanut butter fix…)

Yesterday at work, I was talking to some of my colleagues about these tasty delights, and decided when I got home to whip up a batch.  The following conversation ensued:

My Aunt:  Hey, what are you making?

Me:  Peanut butter chews :)  They’re really easy and ueber tasty!

My Aunt:  Peanut butter JUICE?  GROSS!

And so I present to you, peanut butter juice… erm, chews.  (Best served in fact with a big glass of milk, not juice…)

Peanut Butter Chews

  • 1/2 cup peanut butter
  • 1/2 cup light corn syrup
  • 1/2 cup white sugar
  • 3 cups cornflakes cereal
  1. In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Cook over medium heat 4-5 minutes, remove from heat.
  2. Add cereal, mix well and mold into small balls.


Chocolate “Scuffles”

October 19, 2010

My heart is beating fast as I type this.  In the oven with about nine minutes left, are six chocolate souffles – just waiting to rise or flop.  I consider myself a pretty adventurous cook.  I like trying new recipes and adventuring with new ingredients, but souffles have been the one item I’ve been too scared to try making until now.  There’s something about souffles that intimidate the heck out of me.

Often, friends who don’t cook much will admire my skills in the kitchen, but the way I see it – cooking is like a science lab.  Follow the directions and no one will get hurt.  Of course there’s creativity in coming up with new ingredient combinations too, but generally, I don’t see cooking as a “hard” thing to do.  Except for souffles.

The other night at dinner, my cousin Katie was looking at the dessert menu.  “What’s a chocolate scuffle?” she asked.  ”A chocolate scuffle?  What are you talking about,” we wondered.  Peeking over her shoulder, there it was – “chocolate scuffles” or to the more careful eye “chocolate souffles.”  We were laughing over it all the way home, and I just knew, with an event that silly to share, I had to face my fears and blog about it.  Oops – there’s the timer – wish me luck!

… katie was almost as nervous as I was…

katie was nervous

… TADA!!!!

 

Hooray!  These beauties rose perfectly and are melt-in-your-mouth good.

(Katie agrees)

mmmm good....

Here – I present to you fine ladies and gentlemen – chocolate scuffles!

PS  Any suggestions as to what to do with to left over egg yolks?

PPS  What recipes have you been too scared to try?  Which ones have you tried and confronted your fears with?

Chocolate “Scuffles”:

  • 7 ounces finely chopped bittersweet or semisweet chocolate
  • 4 tablespoons unsalted butter, plus for preparing the molds
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large egg yolks
  • 3 tablespoons warm water
  • 1/2 cup sugar, plus 2 tablespoons
  • 8 large egg whites, room temperature
  • 1/2 teaspoon fresh lemon juice
  • Confectioners’ sugar for garnish

1)  Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

2)  Set an oven rack in lower third of the oven and preheat to 400 degrees F.

3)  Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

4)  Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

5)  Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

6)  Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

7)  Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners’ sugar and serve immediately.

original recipe