Recipes

Keep track of recipes

Examples of what to put in this section

Recipes and menus you find on the Web Recipes you type into Microsoft Office OneNote 2007 Links to online cooking discussion groups

Tips

Create a new page for each recipe. As your collection grows over time, create a separate notebook with specific sections to organize all of your recipes. Copy information from a Web site into OneNote 2007 as text. If you use Windows Internet Explorer, look for the OneNote button in the toolbar. Select the information you want to copy and click this button to send the information to OneNote 2007 in the Unfiled Notes section. When you copy information from a Web browser and paste onto a page, a reference link is inserted on the page so you can always return to your source. When you need to find a recipe OneNote 2007, use the search feature (CTRL+F). OneNote 2007 searches text, text within images, ink writing, and audio recordings. Want to share a recipe with someone else? Go to the page with the recipe you want to share. On the File menu, click E-mail or press CTRL+SHIFT+E to send recipes to other people. They will be able to read the e-mail message you send even if they don't have OneNote 2007.

Chocolate Chip Cookies

Friday, May 28, 2010

7:55 PM

Chocolate Chip Cookies

By Jill F. Sandique

Here's a starter recipe for this favorite cookie.

Yield 24 to 36 cookies

1 cup butter, softened

3/4 cup granulated sugar

2/3 cup sugar, packed

1/2 teaspoon pure vanilla extract

2 large eggs

2 1/4 cup sifted all purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/2 cups dark or white chocolate chips

3/4 cup walnuts, pecans or macadamia nuts, coarsely chopped (optional)

1 Preheat oven to 350F.

2 Line some cookie sheets with parchment paper. Set aside.

3 In a bowl, cream together butter and sugars until light. Add vanilla extract, then eggs.

4 Meanwhile, sift together flour, salt, and baking soda. Gradually add to the creamed butter mixture.

5 Lastly, add chocolate chips and nuts. (Mix chips if you like! Try semi-sweet and dark chocolate or semi-sweet and mini Kisses.)

6 Scoop into mounds using a spoon or an ice cream scooper and place on cookie sheet, at least 2 to 3 inches apart. Bake for 10 to 12 minutes or until golden brown. Cool for 5 minutes then remove. Place on racks and cook completely. Store in airtight containers.

Photography by Miguel Nacianceno

Recipe 1: Mock Mrs. Fields

1 cup butter (2 sticks or one whole block of Anchor)

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 cups oatmeal

tsp salt


1 teaspoon baking powder

8 ounce (about 1 cup) semi-sweet chocolate chips

*Research the procedure

Recipe 2: from Kitchenaid

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp vanilla


1 teaspoon salt

3 cups all-purpose flour

12 ounce semi-sweet chocolate chips

1 Cream butter, sugar (both brown and white), eggs, and vanilla in a glass bowl with a wire whisk or hand mixer. In a separate bowl, combine baking soda, salt, and flour. Add the dry mix to the butter mixture, scraping down the sides of the bowl. Do not overmix.

2 Add chocolate chips to cookie dough until combined. Drop cookie dough in rounded teaspoonfuls (or tablespoonfuls for bigger cookies) on an ungreased sheet pan. Bake for 8 to 12 minutes and cool on wire racks.

3 Store in Ziploc bags lined with parchment or wax paper.

12 Other Nifty Uses for Salt


7:57 PM

1. Sprinkle salt over salad greens before serving to prevent wilting.

2. Test the freshness of eggs by placing them on a bowl of saltwater - fresh ones sink, old ones float.

3. When boiling eggs, add a pinch of salt to the water to keep the shells intact. And the saltier the water when cooking eggs, faster it boils.

4. When making whipped cream, adding a dash of salt before whisking speeds up whipping. This also works with eggs, it makes fluffier scrambled eggs.

5. When washing vegetables, add salt to the vegetable wash for easy dirt removal.

6. After peeling fruits, soak them into a bowl of water with a pinch of salt to prevent browning.

7. Rubbing salt on a griddle prevents pancakes from sticking.

8. When cooking with a double boiler, adding a pinch of salt to the water makes food cook faster.

9. Adding a tiny pinch of salt to tea enhances flavor.

10. A little salt makes gelatin set faster.

11. Make milk stay fresh longer with a dash of salt.

12. A little salt in coffee and cocoa removes the bitterness

Whipped Cream


7:58 PM

1/2 pint heavy whipping cream 1/3 cups sugar (Optional)icing sugar mixes in more easily 1 pinch salt The cream will expand into more so be careful how much cream you put in. Eg. if you put in 1 cup it will multiply into 2 cups.

Pour the 1/2 pint of heavy cream into a large metal bowl. Add in about a 1/3 cup of sugar and a tiny pinch of salt. Adding more sugar will help thicken the mixture, but don't add too much. 3/4 a cup to a cup is too much. Using a wire whisk or beater, whip the mixture together until you get soft peaks. Let sit in fridge to cool, then enjoy!Tips

The longer you whip the frothier it becomes, but whip it too long and it becomes butter. Add food colouring for special events. If it tastes tart, add more sugar. Alternately, use powdered sugar, stevia, or your favorite artificial sweetener, and sweeten to taste. You can certainly use less sugar. The key to truly tasty whipped cream is vanilla extract--about a half teaspoon will do it.Warnings

Only use fresh Heavy Cream If you whip it too long it will become butter Avoid "ultra-pasteurized" heavy cream, if possible; it does not whip up as well.Things You'll Need

whisk large bowl blender

Boatmeal Raisin Cookies


7:59 PM

1 cup (2 sticks) butter - softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp. vanilla

1-1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp. salt

2 tsp. cinnamon

3 cups Quaker Oats (old fashioned or quick, uncooked)

1 cup raisins

You will also need: Baking Parchment Paper Plastic Cocktail Swords Toothpicks/Sammich Picks Scissors Firstly, heat the oven to 350F/180C. Check. Beat together margarine, brown sugar an' granulated sugar until creamy.

Add eggs an' vanilla; beat well.

Add flour, baking soda, cinnamon an' salt; mix well.

Stir in oats and raisins; mix well.

Drop rounded tablespoonfuls onto an un-greased cookie sheet and press thumb in middle to flatten. Mold the dough into roughly boat-like shapes. The dough will spread out as the cookies bake, but they'll hold the shape to some degree.

Bake cookies for 10-15 minutes, or until golden brown! Anchors away, mateys!

And chopped up a bunch of parchment paper into two sizes (small and large sails) and cut the toothpicks in half, discarding the non-pointy ended half.

15 minutes later, golden brown perfection!

Then I slid a large sail onto each of the half-toothpicks, and a small then large sail onto each plastic sword. I'm going for a galleon-esque

Roasted Potato Skins


8:00 PM

By Rachelle SantosServes 2 Prep Time 2 minutes Cooking Time 45 minutes

4 pieces potatoes, scrubbed, dried and sliced in half

2 tablespoons melted butter

salt and pepper to taste

1/4 cup finely chopped bacon or bacon bits

2 tablespoons sour cream

1 tablespoon chopped green onions

1 Lightly prick potatoes with a fork and place them on a baking tray. Bake the potatoes at 400F in a preheated oven or turbo broiler for about 30 minutes or until soft. Let cool.

2 Scoop all but 1/4-inch flesh of the potatoes. Slice each half in two to make a total of 16 pieces. Drizzle melted butter and season with salt and pepper. Roast the skins at 400F in a pre-heated oven or turbo broiler for 10 minutes or until a bit golden.

3 In a frying pan, cook bacon until golden and crisp for about 6 to 8 minutes. Drain on paper towels.

4 Drizzle sour cream on the roasted potato skins. Top with bacon bits and green onions. Serve immediately

Fish Fillet Salad


8:00 PM

By Little Asia

Tired of cooking your usual meat dishes? Why don't you try this fish fillet salad. It's healthy and oh-so-easy to prepare!

Serves 4 Prep Time 15 minutes Cook Time 12 minutes

1 cup mayonnaise

3 tablespoons condensed milk

3 tablespoons fruit cocktail

250 grams fish fillet

2 pieces beaten eggs

cornstarch

1 Mix 1 cup mayonnaise, 3 tablespoons condensed milk, and 3 tablespoons fruit cocktail in can (drained). Set aside.

2 Dip 250 grams fish fillet (sliced into thick strips) into 2 pieces beaten eggs and then coat well in cornstarch.

3 Fry until golden brown and drain on paper towels.

4 Heat the mayonnaise mixture in a pan and throw in the fish fillets; mix. Serve hot.

Triple Chocolate Cookies


8:01 PM

By Elaine P. Lim

Makes 4 large cookies.

167-gram pack chocolate chip cookie mix

1/2 cup dark chocolate chunks

1/4 cup chopped almonds

1 Prepare a 167-gram pack chocolate chip cookie mix (we used Pillsbury One-Step Chocolate Chip Cookie Mix) according to package directions.

2 Mix in cup white chocolate chips and cup dark chocolate chunks plus 1/4 cup chopped almonds. 3 Bake at 350F for 12 minutes or until golden brown

Sinfully Indulgent Chocolate Chip Cookies


8:02 PM

By Yummy reader Nicole Chua

When Yummy reader Nicole saw her favorite chef Jacques Torress chocolate chip cookie recipe featured on a TV show and knew she just have to give it a try! With a bit of tweaking, she made her own version which she suggests is perfect with a tall glass of milk.

Serves 20 to 24 cookies Prep Time 15 minutes Baking Time 20 minutes

2 cups butter

1 1/4 cup granulated sugar

11/2 cup light brown sugar, packed

4 large eggs

3 cups plus 2 tablespoons all-purpose flour

3 cups bread flour

1 tablespoon salt

2 teaspoons baking powder

2 teaspoons baking soda

1 tablespoon pure vanilla extract

800 grams bittersweet chocolate, chopped in chunks

1 Preheat oven to 350F. Line cookie sheet with parchment paper.

2 In a bowl, combine flours, salt, and baking powder.

3 Using an electric mixer, cream together butter and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla.

4 Set electric mixer to low and then add flour mixture to egg mixture. Fold in chocolate.

5 Using a large ice cream scooper, drop cookie dough onto baking sheets, 2 inches apart.

6 Bake for 20 minutes until lightly browned. Cool before transferring to a wire rack.

Tip: Local chocolates work for this recipe, but if youre craving for more luxurious and velvety mouthfeel, go for fine, high-quality chocolate.

Last-Minute Sundae


8:02 PM

By Tata Mapa

Cool down with this easy to whip favorite

Chocolate wafers or graham crackers

Nutella

Peanut butter

Vanilla ice cream

Nuts or chocolate shavings for garnish

1 Break crackers into 1/3 portions.

2 Spread peanut butter onto the first portion, top with another piece of cracker, then spread Nutella on its open face.

3 Scoop vanilla ice cream into individual bowls and garnish with two Nutella-peanut butter crackers.

4 Sprinkle with nuts or chocolate shavings and youre good to go!

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Chocolate Chip Clouds


8:03 PM

By Roshan Samtani

Makes about 24 cookies Prep Time 20 to 30 minutes Baking Time about 2 hours

3 egg whites

1/8 teaspoon cream of tartar

2/3 cup sugar

1/2 teaspoon vanilla extract

2/3 cup semisweet chocolate chips

1 Preheat oven to 200F. Line 2 cookie sheets with parchment paper.

2 Beat egg whites and cream of tartar with a mixer at high speed until frothy. Add sugar a little at a time, beating until egg whites are stiff. Add vanilla extract. Fold chocolate chips into the egg whites.

3 Drop heaping teaspoons of mixture onto cookie sheets. Bake for about 2 hours. Turn off oven and let cookies cool inside the oven. Store cookies in airtight containers.

Tip: When handling egg whites, make sure your hands and all the utensils are completely grease-free. Otherwise, the egg whites wont whip

Photography by David Hanson Recipes and Cookie Preparation by Roshan Samtani of Homemade by Roshan (To order, call 631-7786 or 0917-8336286) Styling by Paulynn Chang-Afable

Marbled Brownies


8:03 PM

By Yummy

Makes about 25 squares

500-gram box brownie mix

1/2 cup chopped walnuts

1/3 cup chocolate chips

melted cream cheese

1 Prepare one 500-gram box brownie mix according to package directions.

2 Fold in 1/2 cup chopped walnuts and 1/3 cup chocolate chips; mix until just combined. Transfer mixture to a lined baking tray.

3 Drop spoonfuls of melted cream cheese on top of the mixture. Gently swirl with a fork or spatula to create a marbled effect.

4 Bake according to package directions

Homemade Potato Chips with Roasted Garlic-Sour Cream and Dill Dip


8:04 PM

By Dino Guingona

make your own at home? Your favorite potato chips will definitely taste better with this herbed dip.

Serves 6 to 8 Prep Time 10 minutes Cooking Time 15 minutes

8 large potatoes

6 cups canola oil

For the dip

12 cloves garlic

1/2 cup sour cream

2 cups Japanese mayonnaise

1 teaspoon fresh dill, finely minced

1 tablespoon lemon juice

salt, pepper, and cayenne pepper to taste

1 Slice potatoes thinly. Heat up oil and fry potatoes until golden brown. Lightly salt while warm. Set aside.

2 Make the dip: Pan-fry garlic cloves in oil on low flame until evenly golden brown. Transfer to a bowl and mash into a paste. Mix garlic paste with sour cream, mayonnaise, dill, and lemon juice. Season to taste.

Pizza Dip


8:04 PM

By Elaine P. Lim

Makes about 2 cups

1 1/4 cups pizza sauce

1/2 cup grated cheddar

2 tablespoons grated Parmesan

1/3 cup diced pepperoni

1/2 cup grated mozzarella cheese

basil leaves, whole or chopped

1 In a pan, mix together 1 1/4 cups pizza sauce, 1/2 cup grated cheddar, 2 tablespoons grated Parmesan, and 1/3 cup diced pepperoni until well-incorporated.

2 Add 1/2 cup grated mozzarella cheese and stir until melted. Transfer to a microwaveable bowl. Place about 3 tablespoons grated mozzarella on top and heat in microwave for 30 seconds.

3 Garnish with basil leaves, whole or chopped, if desired.

4 Serve in a bowl or fondue set. Best served with breadsticks and crackers.

Vanilla Buttercream Frosting


8:05 PM

By Melanie Jimenez

1 cup confectioner's sugar

1/2 cup butter

1 Using an electric mixer, cream together 1 cup confectioners sugar and 1/2 cup butter on low speed.

2 When well blended, increase speed to medium and beat for another 3 minutes.

3 Add 1 teaspoon vanilla extract and 2 tablespoons whipping cream.

4 Mix continuously until mixture reaches a creamy consistency. Spread on cake slices or cupcakes. Yum!

Buffalo Wings


8:05 PM

By American Hospitality Academy

This chicken recipe brings out the flavor of the wing part to make it a truly flavorful appetizer.

300g chicken wings

500ml vegetable oil

parsley, chifonnade (as needed)

blue cheese dip

Brine

375ml water

5g salt

Seasoned flour

100g all-purpose flour

2g salt

2g pepper

5g cayenne or chili pepper

5g paprika

2g oregano

2g thyme

Chili sauce

125g butter

135g hot sauce

1. Wash, clean chicken. Trim wings.

2. Make brine solution, immerse chicken for an hour.

3. Season flour with salt, pepper. Add to it other spices (optional).

4. Heat oil. Dredge chicken in flour, fry to golden brown. Immediately coat in chili butter mix, drip excess coating. Serve immediately topped with parsley and dip.

Websites


8:06 PM

Substitute:

http://www.joyofbaking.com/IngredientSubstitution.htmlhttp://www.yummy.ph/Blogs-and-finds/mariel-chua/details/easy-chocolate-chip-cookieshttp://www.yummy.ph/recipe/chocolate-oreo-cheesecakehttp://www.yummy.ph/recipe/Solimars-Eggplant-Lasagnahttp://www.yummy.ph/features/food-stories/details/Yummy-s-48-Baon-Ideashttp://www.yummy.ph/yummy-lessons/cooking/details/10-Yummy-Things-to-do-with-Carrotshttp://www.yummy.ph/recipe/Iced-Tea-Slushhttp://www.joyofbaking.com/ChocolateCake.htmlhttp://www.ehow.com/how_2247323_make-cream-cheese.htmlhttp://www.buzzle.com/articles/food-presentation-ideas.html http://www.yummy.ph/recipe/Cafe-Mocha-Cupcakeshttp://www.buzzle.com/articles/how-to-make-batter.htmlhttp://www.buzzle.com/articles/food-presentation-techniques.htmlhttp://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm

Tiramisu

Monday, June 07, 2010

12:37 PM

By Aileen Anastacio

Something special to give away without spending a fortune

Serves 8 to 10

For the chiffon cake

1/3 cup vegetable oil

4 egg yolks

1/2 cup water

1 1/2 teaspoon vanilla extract

1/2 tablespoons coffee powder

1 3/4 cups cake flour

1 3/4 cups sugar

2 teaspoon baking powder

1/2 teaspoon salt

4 egg whites

1 Line 2 9-inch cake pans with baking paper. You can also grease and flour the bottom of the pan but not the sides.

2 Whip the vegetable oil and the egg yolks together just until combined. tir in the water, vanilla extract and coffee powder.

3 Sift together the cake flour, 1/3 of the sugar, the baking powder, and the salt. Stir this into the egg yolk mixture then whip at high speed for 1 minute. Set aside.

4 Whip the egg whites to a foam. Gradually add the remaining sugar and continue whipping until stiff peaks form.

5 Carefully fold the meringue into the reserved batter. Divide the batter between the prepared pans.

6 Bake at 375F for approximately 25 minutes or until the cake springs back when pressed lightly in the center.

7 Invert the pans on a rack and allow the cakes to cool in the pans before unmolding.

For the syrup

1 1/3 tablespoons granulated instant coffee

1 1/3 tablespoons white sugar

1 cup water

1/3 cup rum

For the filling

1/2 bar cream cheese, softened

1/2 cup white sugar

2 egg yolks

2 1/2 cups whipping cream

2 tablespoons ground espresso

1 Meanwhile, make the syrup. Dissolve coffee powder and white sugar in 1/3 cup warm water. Add the remaining water and rum. Mix well and set aside.

2 Make the filling by beating the softened cream cheese, sugar and egg yolks until thick and creamy, about 10 minutes in a mixer on medium speed.

3 In a separate mixing bowl, whip the cream until soft peaks form. Gradually add the cream cheese mixture until well incorporated. Be careful not to over mix.

4 To assemble: Split each cake in half. Brush one cake with coffee syrup then spread about 1/2 cup filling. Repeat this procedure until all the cake layers have been used up and covered with the filling. Spread remaining filling to cover the sides of the cake. Sift ground espresso powder on top and decorate with coffee beans.

Chef Aileens Tips

Most tiramisu recipes call for coffee liquor, but a bottle of rum is a great and cheaper alternative.To save time, you can use ladyfingers instead of making chiffon cake from scratch, or you can buy ready-made chiffon slices from your favorite bakeshop.

Photography by David Hanson and Miguel Nacianceno

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Fried Ice Cream


1:33 PM

Yield 6 to 8 regular scoops

1 3/4 cup all purpose flour

1 1/4 teaspoon baking powder

1 1/4 teaspoon salt

3 tablespoons sugar

1 egg

1 cup milk

2 tablespoons melted butter

oil for cooking (fill the pot halfway)

scoops of desired ice cream

1 A night or two beforehand, scoop your chosen ice cream onto a lined tray then place in the freezer to harden.

2 One hour before serving, make the batter: In a bowl, put the flour. Then mix in the baking powder, salt, and sugar.

3 Whisk in the egg into the dry mixture.

4 Stirring constantly, add milk into the mixture.

5 Stir in the melted butter. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 30 minutes.

6 Meanwhile, heat the oil.

7 Dip and roll each scoop of ice cream in the batter then immediately fry the scooped ice cream, 2 to 3 seconds or until the batter turns golden brown.

8 Place the fried ice cream on a bowl or plate and garnish with dessert syrup and fresh fruits and nuts if desired.

Tip: Best to scoop your ice cream in advance and lay out each scoop on a tray; cover the tray with plastic wrap and place it in the freezer to harden. When frying, use a deep pot and make sure the oil is very hot, about 375F.

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Choco-Vanilla Cupcakes


1:34 PM

By Nadine Abraham

Bake these over the weekend and let the aroma of th delicious chocolate cupcakes lure the whole family to the kitchen. You can further dress the cupcakes up by placing candy sprinkles or dragees on them.

Yields 12 regular cupcakes Prep Time 10 minutes Baking Time 15 to 20 minutes

1/2 cup butter, softened

1 to 1/4 cups sugar

2 large eggs

3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla

For the Vanilla Buttercream frosting:

1/2 cup butter, softened

2 cups powdered sugar, sifted

2 tablespoons milk

1 teaspoon vanilla

food coloring of your choice


2 Beat butter until softened. Add sugar and beat until light and fluffy.

3 Add eggs, one at a time, beating until well combined.

4 Measure and combine flour, baking powder, baking soda, salt, and cocoa powder in another bowl.

5 Measure and combine milk and vanilla in another bowl.

6 Add about a half of the dry ingredients to the butter and sugar mixture and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

7 Scoop batter into cupcake liners. Bake cupcakes for about 15 to 20 minutes or until a cake tester comes out clean.

8 For the frosting, using a hand mixer, whisk the butter for 3 minutes while slowly adding the powdered sugar. Slowly add milk then vanilla. Add more milk if needed. Add a few drops of the food color until you reached your desired icing color.

9 Ice your cupcakes.

Recipe and photo by Nadine Abraham

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Calamansi Cupcake


1:38 PM

By Aileen Anastacio

Calamansi cupcakes can be stored at room temperature in an airtight container for up to four days. If refrigerated, place in the microwave and defrost for 20 to 30 seconds to bring them back to life. If you prefer a tangier citrus flavor, replace the milk in the icing recipe with calamansi or lemon juice.

Makes 12 cupcakes Prep Time 15 minutes Baking Time 18 to 20 minutes

1 cup butter, softened

1 cup sugar

4 eggs

1 teaspoon vanilla

1/3 cup calamansi juice

2 cups all-purpose flour

1 tablespoon baking powder

candy sprinkles for topping

For the buttercream icing (good for 12 cupcakes)

100 grams unsalted butter, softened and cubed

1/4 cup milk

1/2 tablespoon vanilla extract

3 3/4 cups confectioners sugar, sifted

1 Preheat oven to 350F. Line muffin tins with paper cups.

2 Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, then the vanilla, then calamansi juice.

3 In a separate bowl, combine flour with the baking powder. Mix well.

4 On low speed, gradually add the flour to the butter mixture a little at a time and mix until well combined.

5 Scoop batter into paper cups and bake for 20 minutes or until toothpick inserted comes out clean. Remove cupcakes from the muffin molds and allow to cool before icing.

6 Make the icing: Cream the butter for about two minutes in the bowl of an electric mixer on high with the paddle attachment. Add milk, vanilla extract, and half of the sifted confectioners sugar. Beat on low and gradually increase speed to mediumhigh. Beat until mixture is light and fluffy. Add the remaining confectioners sugar and beat for another 3 to 5 minutes. The mixture should have a spreadable consistency. (Add extra milk if mixture is too dry, add extra confectioners sugar if mixture is too wet.) If you wish to color your icing and/or flavor it, add the color a drop at a time, same goes for the flavoring.

7 Top each cooled calamansi cupcake with a dollop of icing and top with candy sprinkles. Serve.

Photography by At Maculangan Styling by Paulynn Chang-Afable

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Belgian Chocolate Cupcakes


1:38 PM

By Bambi Sy-Gobio of Kooky and Luscious

Do you know that the darker the chocolate, the higher its cocoa content and the lesser sugar and fat it contains. Look for chocolates with at least 60% cocoa contenttheyre an excellent source of antioxidants.

Makes 24 cupcakes Prep Time 15 minutes Baking Time 15 to 20 minutes Cooking Time 20 minutes

1/2 cup butter, melted

100 grams bittersweet Belgian chocolate, chopped

1/4 cup butter

1 1/4 cups sugar

2 eggs

2 tablespoons cocoa powder

1 teaspoon vanilla

1 3/4 cup all purpose flour


1/2 teaspoon salt

1 cup milk

1 In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside.


3 In a mixing bowl, cream together butter and sugar.

4 Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.

5 Add melted chocolate.

6 Combine dry ingredients and stir into creamed mixture alternatively with milk.

7 Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.

8 Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting.

For the Belgian chocolate ganache

2 cups cream

400 grams bittersweet Belgian chocolate, chopped

1 Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate.

2 Whisk until smooth.

3 Cool until thick and use to frost cupcakes.

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Heavy CreamSubstitute


1:49 PM

Need heavy cream for a recipe? Use this cheap and easy stand-in, and you won't have to buy any:

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:

3/4 cup milk 1/3 cup butter (unsalted)Preparation:

1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken

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HEAVY CREAM

3/4 c. whole milk

1/2 c. (1 stick) unsalted butter

Heat together over low heat until butter is melted into milk. Do not boil. Pour into blender jar and blend at highest speed for 3 minutes. Do not use a food processor as it does not beat in enough air.

Refrigerate for 24 hours or longer. Whip it as you would cream.

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Or

In case of recipes, which require heavy cream without whipping, you can replace it with a homemade heavy cream substitute. All you have to do is to mix cup milk and cup of unsalted butter (you should not use margarine). This can be used as a substitute for one cup of whipped cream. Low fat milk is not desirable, but, if you are using low-fat milk, add a tablespoon of flour to make the mixture thicker.

Another option is thickened skim milk, which has to be mixed with flour or cornstarch. You can also use unflavored gelatin to thicken the milk.

If you are a vegetarian and want a low fat heavy cream substitute, then this option will be perfect for you. Blend silk tofu with plain soy milk, till you make sure that no lumps are left in the mixture. You may also use soy toppings, which are available in the market.

Another heavy cream substitute can be made at home by mixing cottage cheese with milk powder or skim milk. Take 225 grams of low fat cottage cheese and blend it with three tablespoons of non-fat powdered milk, and blend well, so as to avoid lumps. You may also replace powdered milk with low fat skim milk.

Some people use a heavy cream substitute made of evaporated milk and vanilla extract. For this purpose, you have to chill the evaporated milk, and then add vanilla, and mix well, before adding to recipes.

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Substitute

Food ItemSubstitute(s)Also See

Milkplant milk, grain milkMilk Substitute

Evaporated Milkdry milk and water, soy milk or fresh milkEvaporated Milk Substitute

Condensed Milkmixture of dry milk, boiling water and butter, with sweetener addedCondensed Milk Substitute

Powdered Milkregular milk or coconut milkPowdered Milk Substitute

Heavy Creama mixture of milk and unsalted butterHeavy Cream Substitute

Sour Creambutter added to sour milk of buttermilkSour Cream Substitute

Buttermargarine or olive oilButter Substitute

Buttermilkyogurt or cream of tartar added to plain milkButtermilk Substitute

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Food ItemSubstitute(s)Also See

Anise Seedstar anise seeds or fennel seedsAnise Seed Substitute

Bay Leafthyme or ground basilBay Leaf Substitute

Cardamommixture of nutmeg, cinnamon and cloves or brown cardamom(lesser expensive substitute)Cardamom Substitute

FennelceleryFennel Substitute

Celery Seedcelery salt or dill seedCelery Seed Substitute

Celery Saltground celery seedsCelery Salt Substitute

Cumincaraway or anise seedsCumin Seeds Substitute

Coriander Seedsa mixture of caraway, cumin and fennel seedsCoriander Seeds Substitute

Galangalginger rootGalangal Substitute

Nutmegcinnamon or maceNutmeg Substitute

Paprikacayenne pepper, red pepper or chili powderPaprika Substitute

Vegetable Oilapplesauce, coconut oilVegetable Oil Substitute

Cooking OilapplesauceCooking Oil Substitute

Sesame Oilpeanut oil or toasted sesame seeds; light sesame oil for the dark oneSesame Oil Substitute

Canola Oilvegetable oil, olive oilCanola Oil Substitute

Xanthum Gumguar gumXanthum Gum Substitute

White Wine Vinegarwhite vinegar or cider vinegarWhite Wine Vinegar Substitute

Powdered Sugarblended mixture of granulated sugar and cornstarch or blended plain sugarPowdered Sugar Substitute

Brown Sugarmixture of granulated sugar and molassesBrown Sugar Substitute

Corn Syruphoney or molassesCorn Syrup Substitute

Vanilla Extractmaple syrup, almond extract, Fiori di sicilia extract or vanilla essenceVanilla Extract Substitute

Vanilla Beanvanilla extractVanilla Bean Substitute

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Food Item

Substitute(s)

Also See

Egg

Tofu

Egg Substitute in BakingCocoa

carob powder

Cocoa Powder SubstituteKirsch

Cherry syrup

Kirsch Substitute in BakingOil in Baking

apple sauce, butter

Oil Substitute in BakingBaking Powder

baking soda with cream of tartar, buttermilk or lime juice

Baking Powder SubstituteBaking Soda

baking powder

Baking Soda SubstituteCream of Tartar

baking powder

Cream of Tartar SubstituteShortening

butter, margarine or oil

Shortening SubstituteCake Flour

all purpose flour with cornstarch or pastry flour

Cake Flour SubstituteBread Flour

all purpose flour

Bread Flour SubstituteSelf Rising Flour

all purpose flour, baking powder and salt

Self Rising Flour Substitute

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Sour cream substitutes


2:09 PM

Sour cream is a popular addition to all kinds of cuisine. It's used in sauces and soups to add thickness and a creamy texture. It's also used to top foods such as nachos and tacos. It's a common base for party dips and vegetable or salad dressings. If you are out of sour cream, if you're trying to reduce your fat intake or if you avoid dairy, you may find yourself looking for a suitable alternative.

Mayo

1. Mayo can be used in place of sour cream in many recipes. Usually, salads and salad dressings with sour cream bases take to mayonnaise well. Mayo has a similar fat content to sour cream and is egg based, so those avoiding fat and dairy might consider other options, such as fat-free sour cream, mayo or vegan substitutes of either.

Yogurt

1. To replace sour cream as a topping, yogurt may be your best choice. It's thick and creamy, and offers a similar texture. Using yogurt as a topping is common in Indian cuisine, where it often cuts the heat associated with spicy chutneys. Fat-free, full fat and vegan versions are available. Opt for plain yogurt and add your own seasonings.

Guacamole

1. If American-style Mexican food is your forte, the obvious choice for sour cream substitution is guacamole. Guacamole can be prepared so that it's more creamy than chunky. When chilled, it can provide the cool texture of sour cream and can cut through some of the spice of hot salsas and sauces.

Tofu

1. Vegans have been making their own version of sour cream using tofu for years. It's used in the same way you'd use traditional dairy-based sour cream; however, it's low in fat and contains no dairy or other animal products. See the Resources section for a recipe. Prepared versions are also available in stores.

Cream

1. If you traditionally thicken sauces and stews with sour cream, regular cream will provide similar results. Add lemon juice after stirring in cream to regain some of the tartness of regular sour cream.

Cottage Cheese

1. Cottage cheese works best as a sour cream substitute on baked potatoes and in dips. It can be heated, but works best cold. For a texture that more closely resembles sour cream, add it to a blender or food processor with a few drops of lemon juice.

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http://www.ehow.com/facts_5333700_baking-substitutes-sour-cream.html

Brownies


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Frosting:

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

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Ingredients

1 (21.5 ounce) package brownie mix 6 graham crackers 1 1/2 cups miniature marshmallows 8 (1.5 ounce) bars milk chocolate, coarsely choppedDirections

1. Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan.

2. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.

3. Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.

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Recipes