Tuesday, September 30, 2008
Friday, September 26, 2008
So I needed to find something to bring the Ryan's housewarming and I thought what about my yummy pesto spread. I havn't made it in a while and it has all the things that I love. Goat cheese, pesto and sundried tomatoes. It's pretty simple to make. The hardest part is getting the layers to look nice. It's hard to spread the cheese mixture on top of the sundried tomatoes and on top of the pesto. So sometimes if I'm feeling lazy I just mix everything together instead of bothering with the layer. I usually serve this with crackers or bread. I'm sure this would also be good with veggies.
On the left is everything mixed together and on the right is the layered spread
Layered Pesto Spread
1 8 ounce package of lowfat cream cheese, softened
6 ounces goat cheese, softened
2 cloves of garlic, crushed
1/3 cup oil packed sundried tomatoes, drained and diced
1/3 cup pesto
Mix the cream cheese, goat cheese and crushed garlic together until evenly incorporated.
Get a clear glass bowl or in this case I used 2 mini triffle dishes. If doing it in a bowl I would divide the mixture into thirds so you have enough for each layer. If you want to do it in the mini triffle dishes like I did then divide it into sixths. Start with a layer of the cheese and smooth it out in the bottom of the bowl then sprinkle the on diced sundried tomatoes. Layer with more of the cheese mixture and spread it out smooth. Spread pesto on top of the cheese mixture and cover with the remaining cheese mixture.
Chill for at least a hour and serve with crackers or bread.
Monday, September 22, 2008
3 ounces extra-sharp Cheddar, grated (I used a generous 1 cup)
2 ounces blue cheese, crumbled (I used a generous 1/2 cup)
1/4 teaspoon freshly ground black pepper
Thursday, September 18, 2008
Saturday, September 13, 2008
I was craving something with chocolate in it and I thought what about brownies. I haven't made them in a while so I thought it was about time for some. I found a basic recipe here and made a few changes. I mean extra chocolate can't be bad can it? I decided that it needed some chocolate chips and I had some white chocolate chunks so I thought why not throw some of those in too. These brownies are SO good! I like how the chocolate sank to the bottom and gives it a little crunchy texture when you take a bite. If you don't want your chips and chunks to sink then coat them in a little flour before mixing them in and they shouldn't sink to the bottom. I put in less sugar than called for because figured the extra chocolate would compensate for the missing sugar. I'm glad I did use less sugar because I think it would have been too sweet for my liking.
Double Chocolate Chunk Brownies
1 cup (2 sticks) unsalted butter
2/3 cup unbleached AP flour
1 1/2 cups granulated sugar
4 large room temperature eggs
1/2 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
generous 1/2 cup chocolate chips
generous 1/2 cup white chocolate chunks
Preheat oven to 350 degrees
Butter and flour a 9" square pan. (A tip I learned a long time ago is to use the butter wrappers to butter the pan because it has plenty of butter on it still. I also used some cocoa power instead of the flour.)
Melt the butter in a medium sauce pan over medium heat. Once melted remove from heat and stir in the sugar. Then mix in eggs one at a time until completely incorporated. Then add the vanilla.
Stir in flour, cocoa, baking powder and salt. (I sifted them all together into the sauce pan because I was worried about the lumps in the cocoa powder.) Slowly stir together until smooth and you can no longer see the flour. Stir in chocolate chips and chunks. I reserved some of each to sprinkle on top.
Pour into prepared pan. Sprinkle with reserved chocolate if you saved some.
Bake for 35 minutes or until toothpick comes out clean.
Cool brownies and then enjoy!
Wednesday, September 10, 2008
If you don't have bread flour you can use all AP flour. The first time I made this I used all AP flour but I think I prefer the combination of the flours. I also topped it with some oil packed sundried tomatoes. I would recommend draining the tomatoes well if you plan on using them otherwise it will be too oily.
After baking: sundried tomato
After baking: cheese and herb
2 cups AP flour
1 cup bread flour
1 1/2 cups water
3 teaspoons baking powder
1 teaspoons + a pinch of salt.
1 teaspoons dried italian herbs plus 1/2 teaspoon for sprinkling
2 tablespoons parm cheese plus extra for sprinkling
Preheat oven to 425 degrees.
Mix all ingredients together except for extra herbs and cheese for sprinkling and oil.
Lightly oil a silpat lined baking sheet or just a sheet pan if you don't have silpat. Pour mixture onto pan and spread dough into 1/2 inch thickness. Drizzle oil over top and sprinkle with herbs and cheese.
Bake in oven for 20-25 mins or until golden brown.
Cool slightly and cut into strips or squares.