Sunday, November 27, 2016

Chocolate - Orange Biscotti


Chocolate - Orange Biscotti

Ingredients:

2 cups plus 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Directions:

Line large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat sugar and butter in a large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.

Position rack in center of oven and preheat to 350 degrees.

Using floured hands, form each dough piece into 14-inch long, 2 1/2-inch wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart.

Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300 degrees.

Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch thick slices. Stand slices upright on baking sheet. Repeat with remaining log.

Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack.



Sunday, November 20, 2016

Thanksgiving Recipes

Thanksgiving Recipes

Are you looking for some great Thanksgiving recipes? If yes, here are a few delicious holiday recipes that you and your family will love. Happy Thanksgiving!

The Best Pecan Pie Ever!
http://crowdedkitchen509.blogspot.com/2012/04/pecan-pie.html

Aunt Ruth's Pumpkin Pie Cake
http://crowdedkitchen509.blogspot.com/2012/11/pumpkin-pie-cake.html

Down East Maine Pumpkin Bread
http://crowdedkitchen509.blogspot.com/2014/09/down-east-maine-pumpkin-bread.html

Libby's Pumpkin Roll
http://crowdedkitchen509.blogspot.com/2015/11/libbys-pumpkin-roll.html

Pumpkin Cheesecake Parfaits
http://crowdedkitchen509.blogspot.com/2015/10/pumpkin-cheesecake-parfaits.html

Maple - Glazed Pumpkin Spice Cake
http://crowdedkitchen509.blogspot.com/2014/11/maple-glazed-pumpkin-spice-cake.html

Maple - Glazed Pumpkin Spice Cake

Libby's Pumpkin Roll

Pumpkin Cheesecake Parfaits

Aunt Ruth's Pumpkin Pie Cake
Best Pecan Pie Ever

Wednesday, November 16, 2016

Everyday Italian Recipes

Everyday Italian Recipes

I have some very exciting news.  As of November 3, 2016, the new Italian cooking blog "Everyday Italian Recipes" has arrived and is online. Please visit "Everyday Italian Recipes" and view the great tasting recipes. If you like what you see, please "like" and "share" the new blog.  Grazie!

Everyday Italian Recipes

Everyday Italian Recipes

Thursday, November 3, 2016

Classic Chicken and Dumplings


Classic Chicken and Dumplings
Original recipe by Real Simple

This is a great and easy meal to make on a winters day. The original recipe called for 10 cups of water. I used 8 cups of low sodium chicken broth and 2 cups of water instead. I also ended up adding more salt and pepper than what the recipe directed.  

Ingredients:

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups water
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions:

Heat the oil in a large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves and 10 cups water.  Bring to a simmer and cook until chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate.  Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Whisk together the remaining 2 cups flour, the baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.