Heather's Favorite Recipes

Mango Salsa

2009-01-22T14:26:00.000-08:00

Ingredients
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

* In the past I've added papaya too

Directions
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste

Palmier

2008-12-12T17:41:00.000-08:00

Ingredients

Lots of granulated sugar
Puff pastry
Parchment Paper (aka baking paper) or a Silpat baking mat

Method

1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.

2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.

3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

4 Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

Gingerbread Biscotti

2008-12-12T17:32:00.000-08:00

Ingredients:
1 cup sliced almonds
3/4 cup granulated sugar
1/2 cup butter
1/2 cup molasses
3 eggs
3 cups all-purpose flour
1/2 tablespoons baking powder
3 teaspoons ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Directions:

1. Place the almonds on a cookie sheet and bake at 350 degrees for 8-10 minutes, stirring halfway through until golden. Be sure to keep a close eye on them, they can burn quickly.

2. Allow almonds to cool, then chop into small pieces and set aside.

3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.

4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.

5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.

6. Bake in a 350 degree oven until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.

7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, 1/2-inch thick diagonal slices.

8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350 degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Melt 1 cup of white chocolate chips in saucepan over low heat, stirring constantly. Let cool slightly and then spoon into icing bag or ziplock. Cut a small tip in corner of bag. Drizzle in zig-zag pattern on each cookie. Let dry.

Cranberry Obsession Snow Cake

2008-11-25T12:07:00.000-08:00

Ingredients

Cake
10 ounce unsalted butter, at room temperature, plus more for pans
3 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups granulated sugar
7 large egg whites, at room temperature
Cranberry filling
3 3/4 cups cranberries, divided
3/4 cup granulated sugar
1 1/2 cups cranberry or cherry preserves
Buttercream
5 large egg whites, at room temperature
Pinch of salt
1 1/4 cups granulated sugar
12 ounces white chocolate (bars or a block, not chips), divided
1 pound unsalted butter, cut into pieces and at room temperature
Assembly
1/2 cup colorless liqueur such as crème de cacao or kirsch
About 2 tbsp. powdered sugar

Instructions

1. Preheat oven to 325°. Butter two 9-in. cake pans; set aside.

2. Make cake: In a large bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat butter and sugar together on low speed until light and fluffy. Add egg whites in 3 batches, scraping inside of bowl as needed. Beat in flour mixture in 5 batches, adding 1/4 cup water after each addition (you will begin and end with flour); make sure flour is completely blended each time before adding water. Pour batter into prepared pans, dividing evenly. Smooth tops with a spatula.

3. Bake until center of cake feels firm to the touch and a toothpick inserted in center comes out clean, about 40 minutes. Cool cakes completely in pans on a rack.

4. Meanwhile, make cranberry filling: Combine 3 cups cranberries, the sugar, preserves, and 1/4 cup water in a small saucepan and cook over high heat until cranberries pop and preserves melt, 5 to 10 minutes. Add remaining 3/4 cup cranberries, stir to combine, and remove from heat. Transfer to a small bowl and chill until ready to assemble cake.

5. Make buttercream: Fill a 2-qt. pan with about 1 in. water and bring to a simmer over low heat. Put egg whites, salt, and sugar in the bowl of a stand mixer and whisk to combine. Place bowl over hot water, making sure bottom of bowl isn't touching water, and heat whites, whisking constantly, until hot to the touch, 3 to 5 minutes. Remove pan and bowl from heat.

6. Put bowl of warm whites on the mixer and whisk on high speed until tripled in volume and side of bowl is cool to the touch, about 10 minutes.

7. Meanwhile, chop 4 oz. white chocolate, put in a medium metal mixing bowl, and set in same pan of warm water off the heat to melt slowly, stirring occasionally. Remove bowl from pan and let cool to room temperature.

8. Reduce mixer speed to low and whisk butter into whites, about 1/4 cup at a time, until incorporated. Continue to whisk on low speed until smooth and fluffy, about 10 minutes (mixture may look grainy at some point but will come together).

9. With a rubber spatula, gently fold melted chocolate into buttercream until completely combined.

10. Assemble: Rub tops of both cakes gently with your hands to remove browned outer surface, then carefully invert cakes and rub undersides so that cakes are completely white. Place 1 cake layer on a cake stand or serving plate, top side up. Using a pastry brush, brush top with half the liqueur. Spread about 1 1/2 cups cranberry mixture over layer with a metal spatula, leaving a 1/2-in. empty border around edge. Place second cake layer on top, flattest side down, and brush with remaining liqueur. Spread top and sides of cake with a thin layer of buttercream to seal in crumbs and chill 30 minutes. Cover with remaining buttercream, starting with the sides and covering the top last.

11. Use the palm of your hand to warm remaining chocolate. Shave smooth side of chocolate bar with a vegetable peeler to make thin curls; scatter curls over cake's top. Sift powdered sugar over cake. Serve with remaining cranberry mixture on the side.

Make ahead: Baked cake layers can be wrapped in plastic and stored at room temperature or in the fridge up to 2 days ahead. Cranberry filling can be made up to 2 days ahead and chilled.

Bakers' tip: To make a pure white cake, use your fingers to rub off the browned surface of each layer before assembling.

Cranbery Almond Bread

2008-11-20T15:35:00.000-08:00

INGREDIENTS:

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1/2 cup milk
1/2 cup butter, melted
2 teaspoons almond extract
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1 tablespoon sugar
1/4 cup sliced almonds

Directions:

Preheat oven to 375ºF. Grease an 8 1/2 x 4 1/2 x 2 inch loaf pan.

Combine flour, sugar, baking powder and salt in a medium mixing bowl. Set aside.

Combine egg, milk, butter, almond extract and sweetened dried cranberries in a medium mixing bowl. Add to dry ingredients; mixing just until the dry ingredients are moist. Spread batter in loaf pan. Sprinkle with sugar and almonds.

Bake for 1 hour or until a toothpick inserted into center of loaf comes out clean.

Makes 1 loaf.

Gingerbread

2008-11-20T15:26:00.000-08:00

Ingredients:
1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack.

Cranberry Bliss Bars

2008-11-13T16:06:00.000-08:00

Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla

Garnish:
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Instructions:
Preheat oven to 350 and lightly grease a 9x13 pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

Lemon Bars

2008-11-04T11:41:00.000-08:00

1 (18.25 ounce) package lemon or yellow cake mix
1/2 cup butter or margarine, softened
1 egg
2 cups finely crushed saltine cracker crumbs
3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate

Instructions

Preheat oven to 350 degrees F. Grease 15 X10X1-inch baking pan. In large bowl, combine cake mix, butter and 1 egg; mix well (mixture will be crumbly). Stir in cracker crumbs. Reserve 2 cups crumb mixture. Press remaining crumb mixture firmly on bottom of prepared pan. Bake 15 minutes.

Meanwhile, in medium bowl, combine egg yolks, EAGLE BRAND® and lemon juice; mix well. Spread evenly over baked crust.

Top with reserved crumb mixture. Bake 20 minutes or until firm. Cool. Cut into bars. Store covered in refrigerator.

Bacon Mac & Cheese

2008-11-04T11:37:00.000-08:00

1/4 cup flour
1 stick butter
1 quart milk
2 pounds sharp cheddar
1 pound elbow macaroni, cooked and drained

Instructions:

Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux. With a wire wisk slowly pour in milk, wisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.

Chewy Chocolate Chip Cookies

2008-11-04T11:30:00.001-08:00

2 sticks unsalted butter
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Instructions:

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container

Peaches and Cream Cake

2008-09-30T17:04:00.000-07:00

1 (18.25 ounce) package French vanilla flavored cake mix
1 (3.5 ounce) package instant French vanilla pudding
1 cup sour cream
1/3 cup vegetable oil
4 eggs
1 (8 ounce) package cream cheese
1/2 cup milk
4 cups confectioners' sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 (29 ounce) can sliced peaches, drained (you can also use any of your favorite fruit, raspberries, strawberries, etc...)

Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, oil and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Make Filling: In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, alternating with milk. Beat in cinnamon and vanilla until light and fluffy.
Assemble the cake: Slice cakes horizontally to make 4 layers. Reserve 8 peach slices for garnish; chop remaining peaches. Fill each layer with 1/3 cup frosting mixture and 1/2 cup chopped peaches. Frost top and sides of cake with remaining frosting. Garnish with sliced peaches.

Carmel Apple Salad

2008-09-15T18:38:00.000-07:00

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces (Granny Smith and/or Red Delicious)
1 (12 ounce) container Cool Whip
1 (5 ounce) box instant vanilla pudding (dry mix – do not prepare!)

Garnish for extra flair - I like to use a garnish so that people are aware its a dessert since it looks similar to a potato salad

1/2 cup caramel ice cream topping or caramel apple dip (optional)
1/2 cup chopped peanuts, can also sprinkled on top (optional)
Chocolate shavings sprinkled on top (optionsl)

Instructions:
Mix cool whip and dry pudding mix together. Chop apples and chilled Snickers. Mix together.
Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
Drizzle caramel sauce over salad and sprinkle peanuts on top. Chill for at least an hour.-- Voila

Starbucks Chocolate Cinnamon Bread

2008-09-15T18:30:00.000-07:00

Chocolate Batter:

3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
11⁄4 cups Dutch-processed cocoa (I used Hershey's Special Dark cocoa)
1 Tbsp ground cinnamon
1 teaspoon salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1 cup buttermilk
1⁄4 cup water
1 teaspoon vanilla extract

Cocoa-Spice Sugar Crust:
1⁄4 cup granulated sugar
3⁄4 teaspoon ground cinnamon
1⁄2 teaspoon Dutch-processed cocoa powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1⁄4 cup white decorating sugar

Instructions:
Preheat the oven to 350°F. Grease two 9 x 5 x 3-inch loaf pans and line the bottom of the pans with overhanging sheets of parchment paper (this will make it easier to remove the baked cakes.)

Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.