Monday, March 30, 2009

Chocolate banana muffins

Many people would dash off the morning without breakfast and yet manage to sit with family during holidays to savor over a warm muffin and linger over an aromatic cup of coffee. This simple muffin recipe is quick to make, leaving ample time to savor every special ocassions.

1/4 cup unsalted butter, melted, plus more for pan
3 very ripe small bananas, peeled
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup buttermilk
1 1/2 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 cup Dutch-process cocoa powder, sifted
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

  • Preheat oven to 375 164°F. Butter muffin pan; set aside. Break bananas into large chunks. Place in a bowl of a food processor; add vanilla, and process until smooth. Transfer to a medium mixing bowl; whisk in butter, eggs, and buttermilk until just combined. Be careful not to overmix. set aside.
  • In another medium mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Using a wooden spoon stir in banana mixture until just combined.
  • Spoon batter into prepared pan, filling cups almost to the top. Bake for 20-30 minutes or until a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool.

Sunday, March 29, 2009

Frozen Strawberry Yogurt

This summer is excutiatingly hot and frozen delights like the frozen strawberry yogurt is one delicious dessert that would quench everyone's thirst . It is delectable enough for dessert , yet light enough for a snack.

2 cups chopped fresh strawberries
2/3 cup sugar
1 sachet unflavored gelatin
1 (80z) container low-fat strawberry yogurt
1/2 cup buttermilk
2 Tbsp lemon juice

  • In medium bowl, combine strawberries and sugar. Let stand at room temperature for 15 minutes or until soft.
  • Drain strawberry mixture over small saucepan. Set strawberries aside. Add gelatin to liquid in sauceman ; stir to combine. Let stand 1 minute. Stir over medium heat until gelatin is completely dissolved. Pour over strawberries; mix well. Stir in remaining ingredients; mix well. Cover tightly with foil. Freeze 1 to 2 hours or until almost firm.
  • Break mixture apart with spoon. Beat at medium speed until smooth. Cover tightly. Return to freezer; freeze 4-5 hours or until firm.
  • To serve, let stand at room temperature for 15 to 20 minutes.
ALTERNATIVE FLAVOR: Mango is one good substitute if strawberry is scarce in your locality.

Cappucccino Granita

Granita, also called granita siciliana by Italians,is a semi-frozen dessert of sugar, water, and flavorings originally from Sicily.Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.

Common and traditional flavoring ingredients include lemon juice, mandarin oranges, jasmine, coffee, almonds, mint, and when in season wild strawberries and black mulberries. Chocolate granitas have a tradition in the city of Catania and, according to Steingarten, nowhere else in Sicily. The nuances of the Sicilian ingredients are important to the flavor of the finished granita: Sicilian lemons are a less acidic, more floral variety similar to Meyer lemons, while the almonds used contain some number of bitter almonds, crucial to the signature almond flavor.


INGREDIENTS:
1/2 cup sugar
2 Tbsp unsweetened cocoa
3 cups hot strong coffee
1 cup milk

INSTRUCTIONS:
  1. Place 13x9 inch metal pan in freezer to chill. Meanwhile, in medium bowl, combine all ingedients; blend well. Cool 30 minutes until completely cooled;
  2. Pour cooled mixture into chilled pan. Freeze for 30 minutes.
  3. When ice crystals begin to form at edges of pan, stir mixture with fork. Return to freezer; freeze about 2 hours or until completely frozen, stirring every 30 minutes.
  4. To serve, scoop into individual dessert dishes.

Friday, March 27, 2009

Chocolate-covered nutty ice cream pie RECIPE

this is one of the crowd-pleasing desserts that surely draws "oohs" and "aahs.

YIELD: 12 servings

6 cups vanilla ice cream, slightly softened
3/4 cup chopped peanuts
1/2 cup chopped maraschino cherries, well drained
10 oz graham cracker crumb
1 cup hot fudge ice cream topping
2 Tbsp coffee-flavored liquer or strong coffee
12 whole maraschino cherries, if desired

INSTRUCTIONS:
In large bowl, combine ice cream, peanuts and 1/4 cup maraschino cherries; blend well. Spoon into crumb crust. Freeze at least 4 hours or until firm.
Just before serving, let pie stand at room temperature for 10 minutes. In small saucepan, combine ice cream topping and liquer, mix well. Heat over low flame just until warm, stirring constantly. Spoon sauce over individual servings. Garnish each serving with whole maraschino cherry;

Tuesday, March 24, 2009

Im back.........

People of the world!!!!!!!!!! I', m back after almost half a year of slumber...now that my schedule isn't that toxic again, I hope I could update my blog on a daily basis....more recipes...more techniques to share....watch out for it soon.....
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