Spring Is Here...
... though you couldn't tell from the storm/freezing rain etc that's been predicted as coming our way today and in the near future.
Between supply teaching and taking care of my mom, laundry etc I haven't had much time to try out any fancy new recipes. I've been trying to keep up with the LJ posts in the cooking communities that I belong to and throwing in my two cents' worth whenever I had anything relevant to contribute.
Recently I shared a couple of recipes with a new friend who blogs about her cooking experiences. (Blogging is something I've never gotten into as it seems to take a LOT of time to invest in a meaningful blog.) The recipes, for a Magic Coconut Pie and Black Bottom Cupcakes went over well. I shared a Cheese Souffle for Two with another individual who really enjoyed it. I think I'll post them here as well so anyone else who wants to check them out can do so.
Magic Coconut Pie
No crust coconut Pie. Just mix everything and you get a coconut pie.
4 Eggs
1/4 cup Melted butter
1 cup Sugar
1/2 cup Flour
1/2 tsp Baking powder
2 cups Milk
1 cup Shredded Coconut
1 tsp Vanilla extract
In a large bowl, mix all ingredients together. Pour in a greased 10-inch wide, 1-1/2" deep pie dish. Bake in a 325 degree F oven for 1 hour or until golden brown.
Chocolate Cream Cheese or Black Bottom Cupcakes
(makes 12 large cupcakes ... paper liners end up VERY full once they've baked ... can make 14-16)
Cupcake Ingredients
1/4 cup cocoa
1 1/2 cup flour
1/3 cup vegetable oil
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1 cup water
1 cup sugar
Cream Cheese Filling
1-8 ounce package of cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 egg
1-6 ounce package chocolate chips **(reduce to 4 ounces if you wish)
Preheat oven to 350 degrees F.
Cupcakes
In a large bowl combine cocoa, flour, oil, baking soda, salt, vanilla, water, and sugar until smooth. You can use a whisk or stir gently with a wooden spoon.
Cream Cheese Filling
In a smaller bowl, cream together cream cheese, sugar, salt until you get a smooth mixture. Stir in the egg and make sure it's well blended. Stir in chocolate chips.
Line a 12 cup cupcake pan with large size paper liners. Pour equal amounts of chocolate mixture into each cup. This will be a bit more than half the liner if you use the large size liners. Top with equal amounts of cream cheese mixture (about a rounded tablespoon). Bake for 20 to 25 minutes or until a wooden toothpick inserted into the cakey part (not the cream cheese part) of the cupcake comes out clean.
Maman's Cheese Souffle for Two
2 tablespoons unsalted butter, plus more to butter 2 ramekins
2 tablespoons all-purpose flour
2/3 cups cold whole milk
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 oz (2/3 cup) grated Swiss cheese, preferably Gruyere but Cheddar and Parmesan work too
1 tablespoon minced fresh chive blades
Preheat the oven to 375 degrees F.
Butter 2 - 1 cup (8 fluid oz) ramekins, and set aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk all at once, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered ramekins and cook immediately, or set aside until ready to cook.
Bake for 25 to 30 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Broccoli Variation
1/2-3/4 cup broccoli, stems and florettes
1/8-1/4 tsp lemon zest
1/4 tsp garlic powder
Broccoli is steamed, cooled, chopped finely and folded into the souffle along with the cheese and beaten eggs.
Between supply teaching and taking care of my mom, laundry etc I haven't had much time to try out any fancy new recipes. I've been trying to keep up with the LJ posts in the cooking communities that I belong to and throwing in my two cents' worth whenever I had anything relevant to contribute.
Recently I shared a couple of recipes with a new friend who blogs about her cooking experiences. (Blogging is something I've never gotten into as it seems to take a LOT of time to invest in a meaningful blog.) The recipes, for a Magic Coconut Pie and Black Bottom Cupcakes went over well. I shared a Cheese Souffle for Two with another individual who really enjoyed it. I think I'll post them here as well so anyone else who wants to check them out can do so.
Magic Coconut Pie
No crust coconut Pie. Just mix everything and you get a coconut pie.
4 Eggs
1/4 cup Melted butter
1 cup Sugar
1/2 cup Flour
1/2 tsp Baking powder
2 cups Milk
1 cup Shredded Coconut
1 tsp Vanilla extract
In a large bowl, mix all ingredients together. Pour in a greased 10-inch wide, 1-1/2" deep pie dish. Bake in a 325 degree F oven for 1 hour or until golden brown.
Chocolate Cream Cheese or Black Bottom Cupcakes
(makes 12 large cupcakes ... paper liners end up VERY full once they've baked ... can make 14-16)
Cupcake Ingredients
1/4 cup cocoa
1 1/2 cup flour
1/3 cup vegetable oil
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon vanilla
1 cup water
1 cup sugar
Cream Cheese Filling
1-8 ounce package of cream cheese
1/3 cup sugar
1/8 teaspoon salt
1 egg
1-6 ounce package chocolate chips **(reduce to 4 ounces if you wish)
Preheat oven to 350 degrees F.
Cupcakes
In a large bowl combine cocoa, flour, oil, baking soda, salt, vanilla, water, and sugar until smooth. You can use a whisk or stir gently with a wooden spoon.
Cream Cheese Filling
In a smaller bowl, cream together cream cheese, sugar, salt until you get a smooth mixture. Stir in the egg and make sure it's well blended. Stir in chocolate chips.
Line a 12 cup cupcake pan with large size paper liners. Pour equal amounts of chocolate mixture into each cup. This will be a bit more than half the liner if you use the large size liners. Top with equal amounts of cream cheese mixture (about a rounded tablespoon). Bake for 20 to 25 minutes or until a wooden toothpick inserted into the cakey part (not the cream cheese part) of the cupcake comes out clean.
Maman's Cheese Souffle for Two
2 tablespoons unsalted butter, plus more to butter 2 ramekins
2 tablespoons all-purpose flour
2/3 cups cold whole milk
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
2 oz (2/3 cup) grated Swiss cheese, preferably Gruyere but Cheddar and Parmesan work too
1 tablespoon minced fresh chive blades
Preheat the oven to 375 degrees F.
Butter 2 - 1 cup (8 fluid oz) ramekins, and set aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, add the milk all at once, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool.
Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered ramekins and cook immediately, or set aside until ready to cook.
Bake for 25 to 30 minutes, or until the souffle is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Broccoli Variation
1/2-3/4 cup broccoli, stems and florettes
1/8-1/4 tsp lemon zest
1/4 tsp garlic powder
Broccoli is steamed, cooled, chopped finely and folded into the souffle along with the cheese and beaten eggs.