Chocolate raspberry pavlova

29 November 2006

Baked this tonight. Well, am currently baking it, to be precise. I’m taking it to Shabbat dinner at a friend’s house.


Chocolate chip cookies

19 November 2006

This isn’t my normal recipe, which is bookmarked on my computer at home. I couldn’t find the site here at my parents’ house, for some reason, so I looked at a few recipes online and came up with something that worked pretty well, to supplement the cherry pie and chocolate-bourbon-pecan pie we’re having for Thanksgiving dessert. There is so much to be thankful for…personally, I’m quite thankful for chocolate.

2 1/4 c flour
1 t baking soda
1 c applesauce
3/4 c sugar
1 t vanilla extract
3 ozs eggbeaters (approx 1.5 eggs)
10 oz chocolate chips (I used pareve chips, since it’s accompanying a meat meal)

Grease (or cooking spray) a baking sheet. Preheat oven to 375 degrees.

In a medium bowl, combine flour and baking soda.

In a large bowl, beat applesauce, sugar, and vanilla on low speed. Add eggbeaters and beat well on low speed. Gradually add flour mixture, beating on low speed. Stir in chocolate chips (mix in with rubber spatula, rather than using the electric mixer).

Drop by rounded tablespoons onto prepared baking sheet. Bake 8-10 minutes (I baked 9 to 9.5 minutes, and probably could have left them in a moment longer).

Makes 3 dozen cookies.

(Edit: The recipe I usually use has disappeared off the internet! Luckily, I have a copy.)

dry stuff:
1.25 c flour
1.5 t baking powder
3/4 t salt (which I generally omit)

wet stuff:
1/4 c margarine, softened
1/2 c applesauce
1 c packed brown sugar
1 T vanilla

other stuff:
1 egg (I use eggbeaters)
1 c chocolate chips
cooking spray

1. Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
2. Combine “dry stuff” in a small bowl and mix well.
3. Beat “wet stuff” in a large bowl until light and fluffy (2-3 minutes on medium speed).
4. Beat in egg.
5. Gradually beat in flour mixture.
6. Mix in chocolate chips.

Drop level tablespoons onto cooking-sprayed baking sheet. Bake 9 to 11 minutes or until golden brown. Cool on baking sheet 2 minutes; remove to wire rack to cool completely.

Makes 3 dozen cookies.

Shabbat dinner

17 November 2006

Super-easy recipes, impressive-looking meal.

Feta Stuffed Artichoke Bottoms, slightly modified:

  • Did not add any oil (olives and red peppers had plenty of their own)
  • I found that each 13-ounce can contained 4 or 5 artichoke bottoms, so I used 3 cans.

Butternut squash soup from a box, with pureed butternut squash added in, with a generous sprinkling of curry powder.

Salad of watercress leaves, mandarin oranges, and hearts of palm.

Super-easy ceviche
1 pound white trout, halibut, or other white fish (filleted)
1 red onion, diced
1-2 cups lemon juice
1 cucumber, diced

Cut fish into bite-sized pieces. Mix fish and onion in a glass baking pan (i.e., shallow non-reactive dish). Pour enough lemon juice over the mixture to cover it, cover with plastic wrap, and refrigerate at least 8 hours, up to 24 hours. Occasionally uncover and turn pieces over (or, forget to do that). Add more lemon juice if you feel like it.

When ready to prepare: carefully drain the lemon juice from the pan. Add diced cucumber to the mix, toss to mix well. Divide mixture evenly among four martini glasses. Cover with plastic wrap and put back into refrigerator. Before serving, garnish with cilantro.

Chocolate mousse
1 c chocolate chips
1 (12.5-ounce or so) package firm silken tofu
1 tsp vanilla
1 c fat-free whipped cream, thawed

Melt the chocolate chips in the microwave for 1 minute; stir until fully melted.
Squish the tofu in your hands (or cut it into small pieces) and put it in the blender. Add vanilla. Blend until well-mixed.
Add chocolate, and blend until well-mixed.
Add whipped cream, and blend into well-mixed.
Pour into bowl or into individual ramekins. Refrigerate at least 2 hours, or up to a couple of days (cover it if it will be more than a few hours).

Top with berries if desired, and/or serve each with a pirouette.

Sunday brunch

12 November 2006

Had two girlfriends over for needed catch-up time.
Baked French Toast modified as follows:

  • Cut the recipe in half
  • Reduced to 3 eggs
  • Reduced to 1 1/4 cups of skim milk, with no half-and-half
  • Skipped the butter / brown sugar / corn syrup topping.

Watercress-Citrus Salad with Grilled Figs modified as follows:

  • Used fresh figs, not canned
  • No tarragon or pine nuts or almonds
  • Did not soak figs in vinagrette before broiling
  • Next time, I’d top the figs with feta / goat cheese before broiling.

Smoked Salmon Roses modified as follows:

Yo ho ho and a bottle of rum

11 November 2006

Dessert for Shabbat lunch at a friend’s.

Chocolate rum cake (pareve)
* 1 package (pareve) chocolate cake mix
* 1 package chocolate pudding mix, instant (4 servings)
* 4 eggs
* 1/2 cup rum
* 1/2 cup cold water
* 1/2 cup oil or applesauce (I used 1/4 c oil)

Pre-heat oven to 350 degrees F.
Grease and flour a bundt pan.
Combine ingredients in large bowl.
Blend well, then beat on medium for 2 minutes.
Pour into prepared cake pan. Bake for 40 mintues. Cool for 10 minutes.

While cake is cooling, prepare glaze:

* 3 T margerine
* 1/4 c water
* 3/4 c sugar
* 1 T cocoa powder
* 1/2 c rum

Combine first three ingredients in small saucepan. Heat to boiling over medium to high heat, stirring constantly. Add cocoa powder, keep stirring another minute or two. Remove from heat and stir in rum.

Put a plate (face-down) on top of the bundt pan, flip the whole thing upside-down so the plate is now face-up on the counter, and carefully slide the cake out of the pan and onto the plate.

Poke several holes in the top of the cake with a toothpick and pour glaze over it.

The basics

10 November 2006

As a starting point, this blog is just going to be a collection of recipes for meals and/or dishes I’ve cooked / baked / otherwise prepared. It may or may not get more interesting at some point.

Random recipe notes:
t = teaspoon
T = tablespoon
c = cup

I only use trans-fat-free pareve margerine (SmartBeat or Smart Balance). It says on the package not to use it for baking. I do, and it always works.

If I post a recipe, I post the quantities I used.

For linked recipes, I generally cut the oil in half when I made it. For baked goods, I often substitute applesauce for oil (measure for measure, using the original quantity).