Monday, April 25, 2016

Chocolate Tart

Warning: this dessert is rich! It is delicious and wonderful. Sometimes you just want chocolate. Maybe you want chocolate because it is tastes so good?  Maybe you want chocolate because you gave your daughter lots of loving care since she had a cold in which she shared? Maybe after having a cold it is a celebration that you can actually taste again?
Chocolate Tart
Pastry Crust:
2 cups whole wheat white flour
3 Tbsp sugar
1/4 tsp salt
3/4 cups unsalted butter, cold and cut into small pieces
1 egg yolk
2 Tbsp ice water
1 egg white

1 cup heavy cream
1/2 cup milk
10 oz. dark chocolate, chopped
2 Tbsp sugar
1/4 tsp salt
2 eggs
1 egg white

  1. In a food processor, combine the flour, sugar, and salt. 
  2. Add the butter and pulse about 20 times. 
  3. In a small cup, mix the egg yolk with the ice water in a small bowl.
  4. Slowly, pour the egg yolk mixture into the flour mixture while pulsing.
  5. Pulse until the dough comes together. 
  6. Form the dough into a disk and wrap in plastic wrap. 
  7. Refrigerate 30 minutes.
  8. Roll out the dough into a 12 inch circle on a lightly floured surface.
  9. Place the dough into a 9 inch tart pan with a removable bottom.
  10. Press the dough evenly into the pan and into the scalloped edges.
  11. Cut off any excess dough hanging over the edge with a knife.
  12. Refrigerate the dough for 15 minutes.
  13. Preheat the oven to 350 degrees F.
  14. Place the tart pan onto a cookie sheet. 
  15. Line the tart with aluminum foil and add pie weights/dried beans to keep the sides down.
  16. Bake for 30 minutes. Remove the foil and weights.
  17. Using a pastry brush, coat the crust with a beaten egg white. 
  18. Return the tart to the oven and bake for 8 minutes until golden color.
  19. Set aside to cool.
  1. Lower the heat to 325 degrees F.
  2. In a medium pan, heat the heavy cream and milk over medium low temperature.
  3. Heat until the cream comes to a slight simmer around the edges.
  4. Remove from the heat and stir in the chocolate. 
  5. Stir the chocolate until smooth and melted.
  6. Stir in the sugar and salt until incorporated.
  7. In a small bowl, beat the eggs.
  8. Stir the eggs into the chocolate mixture.
  9. Pour the filling into the tart shell. 
  10. Bake for 15 minute or until the filling is set and glossy.
  11. If any bubbles or cracks form, remove from the oven since it is beginning to over bake (like mine).
  12. Allow to cool before serving.
Recipe adapted from Tyler Florence.

One year ago.....................Provence Chicken.
Two years ago...................Lemon Bars.
Three years ago.................Roasted Hazelnut Ice Cream.
Four years ago..................Store Top Chili Mac.
Did you already know.............
-In the US, there are about 1 billion cases of the common cold each year. 
-On average, a 70 year old person probably had over 200 colds in their life time. 
-Most colds last about seven to ten days.

Monday, April 11, 2016

Ciabatta bread

Since I am trying to use up the white flour in the house, I decided to make some bread. I rarely make a sponge when I'm making bread but it really isn't hard. It just takes a little more planning. It came out good. Plus anytime I make bread, my family thinks it is fancy. Soon, I will be making bread with whole wheat flour and I just hope it doesn't come out dense.
Ciabatta Bread
1 package of active dry yeast
pinch of sugar
2 Tbsp warm water (110 degrees F)
1/3 cup warm water (110 degrees F)
1 cup bread flour
1 package of active dry yeast
2 Tbsp warm milk (110 degrees F)
2/3 cups warm water (110 degrees F)
1 Tbsp olive oil
2 cups bread flour
2 tsp salt

  1. In a cup, combine the 2 Tbsp of warm water with 1 package of yeast with a pinch of sugar. Allow to rest for 5 minutes.
  2. In a large freezer bag, add the water with the yeast. 
  3. Add the 1/3 cup warm water with 1 cup of bread flour to the freezer bag. Mix well for a couple of minutes.
  4. Seal the bag and allow to set in a cool place for 12 to 24 hours to form a sponge.
  5. In a large bowl, combine 1 package of yeast with the warm milk. Allow to rest for 5 minutes.
  6. Add the sponge mixture to the large bowl with the 2/3 cup water, olive oil, and 2 cups bread flour.
  7. Mix until just combined then add the salt.
  8. Mix for 8 minutes and the mixture is smooth and elastic.
  9. Place the dough into an oiled bowl and cover with plastic wrap. Allow to rest for about 90 minutes.
  10. Turn the dough onto a floured surface and divide into half.
  11. Place each half onto a parchment lined baking sheet and form into oval loaves.
  12. Dust the top of the loaves with flour and dimple the surface with fingertips.
  13. Cover loaves with a dampened kitchen towel and allow to rise for 90 minutes.
  14. Preheat oven to 425 with a baking stone in the oven.
  15. Transfer one loaf with the parchment paper onto the baking stone. 
  16. Bake the loaves one at a time on the baking stone for 20 minutes or until pale golden. 
  17. Allow to cool on a wire rack. 
Recipe adapted from Allrecipe.

One year ago.....................................I made Blueberry Oatmeal.
Two years ago...................................I made Creamy Polenta.
Three years ago.................................I made Lemon Cookies.
Four years ago..................................I made Bruschetta.
Did you already know.....................
-Ciabatta bread originates from Italy.
-Ciabatta means slipper since the shape of the bread resembles a slipper.
-Since the bread is very porous, the bread is chewy and light.

Monday, April 4, 2016

Breakfast Bake

Hello Everyone! I haven't meant to be gone so long. I haven't been cooking much. Since I have blogged last, a lot has happened. My oldest daughter came to visit. Also, we went to Maine for a visit. My Dad wasn't feeling the best and was admitted to the hospital. We visited him often. I took my Mom to New Hampshire to visit family. My husband has been diagnosed with diabetes. I have been trying to change our eating habits. I will admit that I have made this dish several times. The family love it. My husband told me that he is going to make it. I'm not saying this dish is the best dish to make for a diabetic. I did double the vegetables. I reduced the potatoes. Also, I used the Jiffy baking mix since it had lower carbohydrates than Bisquick. I figure even if I blog a recipe a week until I get back into cooking more than I can share what I have made and liked.
Breakfast Bake
2 packages (12 oz.) breakfast sausage
2 medium bell pepper, chopped
2 medium onions, chopped
2 cups frozen hash brown potatoes
2 cups Cheddar cheese, shredded
1 cup Bisquick baking mix
2 cups milk
1/4 tsp pepper
4 eggs

  1. Preheat the oven to 400 degrees F.
  2. Spray a baking dish with nonstick baking spray.
  3. In a large skillet, cook the sausage, bell peppers, and onions until the sausage is fully cooked. 
  4. Stir in the hash browns and 1 1/2 cups of the cheese.
  5. Spread the mixture into the baking dish.
  6. In a medium bowl, combine the baking mix, milk, black pepper, and eggs until well blended.  
  7. Pour the baking mixture into the baking dish.
  8. Bake the mixture uncovered for 40 minutes or until a knife inserted in center comes out clean.
  9. Sprinkle the remaining cheese on top.
  10. Bake for a couple of minutes longer until the cheese is melted.
  11. Allow to cool for 5 minutes before serving. 
Recipe adapted from Betty Crocker.

One year ago............................I made Easter Cake.
Two years ago..........................I made Egg Cupcakes
Three years ago........................I made Chocolate Chocolate Chip Cookies.
Four years ago..........................I made Chocolate and PB Ribbon Dessert.
Did you already know.................
-Type 1 Diabetes: the body has lack of insulin production.
-Type 2 Diabetes: the body ineffectively use of insulin properly. 
-90% of people with diabetes have Type 2 Diabetes.