‏إظهار الرسائل ذات التسميات Tots. إظهار كافة الرسائل
‏إظهار الرسائل ذات التسميات Tots. إظهار كافة الرسائل

الاثنين، 21 مارس 2016

Here’s what you will need:

Serves: 4 cakes
  • 1 2/3 cups Doce de Leite
  • 1/2 cup melted butter
  • 2 egg yolks
  • 2 whole eggs
  • 1/4 cup flour
  • Additional butter and flour to line ramekins.
Equipment needed:
* 4 ramekins

Directions:

1. In a medium bowl, mix Doce de Leite and melted butter.
2. In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture. Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
3. Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about 1/4 inches from the top.
4. Bake the cakes for 425˚F / 220˚C for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
5. Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.

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Chocolate-Covered Mini Olive Oil Cakes

Here’s what you will need:

  • 2 cups of flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 1/2 Tbsp. of finely chopped rosemary
  • 1 cup of sugar
  • 3 large eggs
  • 1 cup of olive oil
  • 1/2 cup fresh orange juice
  • 1 1/2 Tbsp. of orange zest
  • 2 Tbsp. of whole milk
  • Melted chocolate
  • Sugar orange twist for garnish
  • Rosemary leaves for garnish

Directions:

Combine dry ingredients in a medium bowl, then set aside. Mix together wet ingredients. Slowly add the dry ingredients to wet ingredients until you have a consistent batter.
Oil your mini muffin tin. Spoon enough batter so it’s 1/2 way to the top. Bake at 350°F/175°C for eight to 10 minutes. Remove from oven and let it cool to room temp.
Dip each mini olive oil cake in melted chocolate, top with a sugar orange twist and a few rosemary leaves. Let the chocolate set, then enjoy!


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الأحد، 20 مارس 2016

Broccoli Tots


INGREDIENTS

12 ounces broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, finely diced
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt & pepper
Optional: 2 tsp Sriracha (optional but recommended!)

PREPARATION

Preheat oven to 400 degrees.
Fill a medium saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Optional: add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
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