Not Too Sweet Baked Beans
slightly adapted from Our Best Bites
1 15 oz can Great Northern beans
1 15 oz can navy beans
1 15 oz can baby butter beans
1 15 oz can pinto beans
2 14 oz cans stewed tomatoes
1/3 c molasses
2 T light brown sugar
2 T prepared mustard
1 t kosher salt
1/2 t Tabasco or other hot sauce
6 oz bacon, divided
1 medium onion, diced
1. Preheat oven to 350. Reserving 2 slices of bacon, cook the remaining bacon in a large skillet. While it's cooking, place all beans in a colander and rinse and drain. Transfer to a large baking dish.
2. Pulse the tomatoes in a blender or food processor about 5-6 times or until they are breaking down but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt and pepper.
3. When the bacon has cooked, removed bacon from the pan and cook the onions in the bacon drippings, stirring frequently. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1 inch pieces and place over the beans.
4. Cover and bake at 350 for 1 hour. Allow to stand for 5 minutes and then serve.
*Slow cooker instructions: Follow steps 1-3 and place ingredients into a slow cooker instead of a baking dish. Cook on low for 4 hours or high for 2 hours.
Wednesday, July 29, 2020
French Onion and Bacon Tart
French Onion and Bacon Tart
from America's Test Kitchen
serves 6-8
Crust:
1 1/4 c all-purpose flour (6 1/4 oz)
1 T sugar
1/2 t table salt
8 T unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 T ice water
Filling:
4 oz bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
1 1/2 lbs onions*, halved through the root end, peeled, and cut crosswise into 1/4 inch slices (about 6 c) *yellow or white onions work well (stay away from sweet onions)
1 sprig fresh thyme
3/4 t table salt
2 large eggs
1/2 c half and half
1/4 t ground black pepper
1. For the crust: Spray a 9 inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1 second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1 second pulses. Add 2 T ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 T more water if dough will not form clumps. Pat dough into greased tart pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Transfer to freezer for 30 min.
2. Preheat oven to 375 degrees. Place frozen tart shell on baking sheet. Lightly spray one side of 18 inch square heavy duty aluminum foil with non stick spray. Press foil, greased side down, inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven, carefully remove foil and weights, return to oven and bake another 5-10 minutes until golden brown. Cool on baking sheet.
3. For the filling: While crust is baking, cook bacon over medium heat until browned and crisp, 8-10 minutes. Drain bacon and transfer to paper towel-lined plate. Return 2 T bacon fat to skillet, adding vegetable oil to supplement if necessary.
4. Add onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes, onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
5. Whisk eggs, half and half, and pepper together in large bowl. Remove thyme sprig from onions. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
6. Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20-25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve. Tart can be served warm or at room temperature. Leftovers can be reheated on a baking sheet in a 325 degree oven for 10-15 minutes.
from America's Test Kitchen
serves 6-8
Crust:
1 1/4 c all-purpose flour (6 1/4 oz)
1 T sugar
1/2 t table salt
8 T unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 T ice water
Filling:
4 oz bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
1 1/2 lbs onions*, halved through the root end, peeled, and cut crosswise into 1/4 inch slices (about 6 c) *yellow or white onions work well (stay away from sweet onions)
1 sprig fresh thyme
3/4 t table salt
2 large eggs
1/2 c half and half
1/4 t ground black pepper
1. For the crust: Spray a 9 inch tart pan with nonstick cooking spray. Combine flour, sugar, and salt in food processor with four 1 second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1 second pulses. Add 2 T ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 T more water if dough will not form clumps. Pat dough into greased tart pan. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Transfer to freezer for 30 min.
2. Preheat oven to 375 degrees. Place frozen tart shell on baking sheet. Lightly spray one side of 18 inch square heavy duty aluminum foil with non stick spray. Press foil, greased side down, inside tart shell, folding excess foil over edge of pan. Fill with pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven, carefully remove foil and weights, return to oven and bake another 5-10 minutes until golden brown. Cool on baking sheet.
3. For the filling: While crust is baking, cook bacon over medium heat until browned and crisp, 8-10 minutes. Drain bacon and transfer to paper towel-lined plate. Return 2 T bacon fat to skillet, adding vegetable oil to supplement if necessary.
4. Add onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes, onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
5. Whisk eggs, half and half, and pepper together in large bowl. Remove thyme sprig from onions. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
6. Return baking sheet with tart to oven and bake until center of tart feels firm to touch, 20-25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve. Tart can be served warm or at room temperature. Leftovers can be reheated on a baking sheet in a 325 degree oven for 10-15 minutes.
Tuesday, July 28, 2020
Crazy Cake
Crazy Cake
from Allrecipes
3 c all purpose flour
2 c white sugar
1 t salt
2 t baking soda
1/2 c unsweetened cocoa powder
3/4 c vegetable oil
2 T distilled white vinegar
2 t vanilla extract
2 c cold water
1. Sift flour, sugar, salt, soda and cocoa together into a 9x13 in ungreased cake pan. Make three wells. Pour oil into one well, vinegar into the second, and vanilla intro the third well. Pour cold water over all and sir well with fork.
2. Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean. Frost with your favorite icing.
*for a 8x8 inch pan, half the recipe
*for a 3-layer cake, 1 1/2 times the recipe and bake in 3, 9 inch cake pans for 40 minutes
*for 24 cupcakes, divide equally into lined muffin tins, bake for about 18-22 minutes
from Allrecipes
3 c all purpose flour
2 c white sugar
1 t salt
2 t baking soda
1/2 c unsweetened cocoa powder
3/4 c vegetable oil
2 T distilled white vinegar
2 t vanilla extract
2 c cold water
1. Sift flour, sugar, salt, soda and cocoa together into a 9x13 in ungreased cake pan. Make three wells. Pour oil into one well, vinegar into the second, and vanilla intro the third well. Pour cold water over all and sir well with fork.
2. Bake at 350 degrees for 30-40 minutes or until toothpick inserted comes out clean. Frost with your favorite icing.
*for a 8x8 inch pan, half the recipe
*for a 3-layer cake, 1 1/2 times the recipe and bake in 3, 9 inch cake pans for 40 minutes
*for 24 cupcakes, divide equally into lined muffin tins, bake for about 18-22 minutes
Thursday, July 23, 2020
Copycat Starbucks Lemon Loaf
Copycat Starbucks Lemon Loaf
from Yesterfood
Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon
Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract
1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, combine dry ingredients, whisk to combine.
3. In another mixing bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Add the oil and zest into the batter and mix until combined.
5. Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached. Removed from oven onto a wire cooling rack. Cool for 10-15 minutes while you prepare the glaze. Whisk glaze ingredients together in a small bowl until smooth. Pour glaze over warm cake and let cool completely in pan. Store tightly covered.
*Alternately, cook at 325 degrees for 55 minutes.
from Yesterfood
Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon
Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract
1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
2. In a large mixing bowl, combine dry ingredients, whisk to combine.
3. In another mixing bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4. Pour the wet ingredients into the dry ingredients and stir until smooth. Add the oil and zest into the batter and mix until combined.
5. Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached. Removed from oven onto a wire cooling rack. Cool for 10-15 minutes while you prepare the glaze. Whisk glaze ingredients together in a small bowl until smooth. Pour glaze over warm cake and let cool completely in pan. Store tightly covered.
*Alternately, cook at 325 degrees for 55 minutes.
Pumpkin Spice Steamer
Pumpkin Spice Steamer
from Jillian Harris
makes 2-3 servings
2 c unsweetened vanilla almond milk
3 T pumpkin puree
2 T maple syrup
1/4 t pumpkin pie spice
1/4 c coconut whip (optional)
1. In a medium heavy-bottomed saucepan on medium-low heat, whisk together the almond milk, pumpkin puree, maple syrup and pumpkin pie spice. Bring to a simmer and remove from heat.
2. Divide the milk into mugs and top each with a dollop of coconut whip and a sprinkle of pumpkin pie spice and serve!
from Jillian Harris
makes 2-3 servings
2 c unsweetened vanilla almond milk
3 T pumpkin puree
2 T maple syrup
1/4 t pumpkin pie spice
1/4 c coconut whip (optional)
1. In a medium heavy-bottomed saucepan on medium-low heat, whisk together the almond milk, pumpkin puree, maple syrup and pumpkin pie spice. Bring to a simmer and remove from heat.
2. Divide the milk into mugs and top each with a dollop of coconut whip and a sprinkle of pumpkin pie spice and serve!
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice
slightly adapted from Cookie and Kate
Serves 6
Spicy Thai Peanut Sauce:
1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water
Roasted Vegetables:
3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste
Rice and Garnishes:
3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped
1. Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt. Arrange them in a single layer and set aside.
2. On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt. Toss until lightly coated and arrange in a single layer.
3. Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway. The vegetables will e tender and caramelized on the edges when they are ready.
4. Prepare sauce by whisking together all sauce ingredients. If sauce is too thick or too spicy, whisk in a little more water.
5. Cook the rice and prepare the garnishes.
6. Serve in bowls, dividing rice and roasted vegetables equally. Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts.
slightly adapted from Cookie and Kate
Serves 6
Spicy Thai Peanut Sauce:
1/2 c creamy peanut butter
1/4 c reduced sodium soy sauce or tamari
3 T apple cider vinegar
2 T honey or maple syrup
1 t grated fresh ginger
2 cloves garlic, pressed
1/4 t red pepper flakes
3 T water
Roasted Vegetables:
3 sweet potatoes, peeled and sliced into 1 inch long, 1/2 in wide chunks
1 1/2 red bell pepper, cored, deseeded, and sliced into bite-sized strips
3 T olive oil
1/2 t cumin powder
Sea salt, to taste
Rice and Garnishes:
3 c jasmine brown rice
3-4 green onion, sliced into thin rounds
Cilantro, chopped
Peanuts, chopped
1. Preheat oven to 425 degrees. On a large, rimmed baking sheet, toss sweet potato with 1-2 tablespoons of olive oil, cumin and salt. Arrange them in a single layer and set aside.
2. On a separate, smaller baking sheet, toss bell pepper with about 2 t of olive oil and salt. Toss until lightly coated and arrange in a single layer.
3. Roast sweet potatoes on middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rock for about 20 minutes, tossing halfway. The vegetables will e tender and caramelized on the edges when they are ready.
4. Prepare sauce by whisking together all sauce ingredients. If sauce is too thick or too spicy, whisk in a little more water.
5. Cook the rice and prepare the garnishes.
6. Serve in bowls, dividing rice and roasted vegetables equally. Drizzle each bowl generously with sauce and top with green onions, cilantro and peanuts.
Caputo's Sea Salt Chocolate Chip Cookies
Caputo's Sea Salt Chocolate Chip Cookies
from Female Foodie
Servings: 18 large cookies
1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel
1. In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt. Beat together 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2. In a separate bowl, mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
3. Mix in both flours until barely mixed in. Do not over mix.
4. Mix in chocolate until fully incorporated but do not over mix.
5. Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6. Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
7. Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8. Remove cookies from oven and immediately top with fleur de sel sea salt.
9. Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.
from Female Foodie
Servings: 18 large cookies
1 1/4 c butter (2 1/2 sticks)
1 1/3 c brown sugar
1 c plus 2 T white sugar
1 1/2 t baking soda
1 1/2 t baking powder
1 1/2 t kosher salt
1 3/4 c cake flour
1 3/4 c bread flour
2 large eggs
2 t vanilla extract
16 oz high quality craft chocolate
fleur de sel
1. In a large bowl, beat together butter, sugars, baking soda, baking powder, and salt. Beat together 5-10 minutes or until the batter turns a very pale light brown. Scrape the sides and bottom with a rubber spatula to make sure ingredients are fully combined.
2. In a separate bowl, mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Scrape down sides of bowl.
3. Mix in both flours until barely mixed in. Do not over mix.
4. Mix in chocolate until fully incorporated but do not over mix.
5. Scoop into .25 lb balls and place on a parchment lined tray. (Alternately, use a medium scoop (1.75 in) and bake for 12-14 min total).
6. Refrigerate cookies for 6-7 days, which results in a better texture when you bake the cookie and better flavor. If you cannot refrigerate for 6-7 days, refrigerate for an hour minimum. Preheat oven to 350 degrees before baking.
7. Place 4-5 cookies on standard cookie sheet. Bake cookies in the oven for 9 minutes then rotate and bake for another 8 minutes, or when tops of cookies are golden brown.
8. Remove cookies from oven and immediately top with fleur de sel sea salt.
9. Let cool for 5-10 minutes before eating. Cookies may be enjoyed warm, or wrapped and served later.
Subscribe to:
Posts (Atom)