Friday, May 7, 2010

Roomba cat says: Get out of the way!

Sopapilla Cheesecake Recipe


3 (8 ounce) packages cream cheese, softened
1 1/2 cup white sugar
2-3 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
2 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
 
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 1/2 cup of sugar and the vanilla extract in a bowl until smooth.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
  • Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely.
  • Mother's Day brunch cake


    Seriously simple marble pound cake delivers!

    Author Lori Longbotham has penned a terrific book on coconut desserts. Who knew there was so much to know about coconut?

    She gives valuable tips on selecting coconut milk, coconut cream, shredded dried coconut and coconut extract. You'll also learn how to toast coconut evenly.

    So, if your mom is a coconut lover, why not bake her the cake and give her the book as her gift?

    This Mother's Day treat has a triple dose of coconut. The cake includes coconut milk, shredded coconut and a final touch of coconut extract. Make sure to look for pure extract.


    A ribbon of chocolate batter is swirled through the yellow cake. Select natural cocoa powder (cocoa that does not have an alkali added -- or is not "Dutched," as it is sometimes called).

    Scharffen Berger and Dagoba both make an excellent natural cocoa powder; Hershey's makes both styles, which are available in any supermarket.

    This luscious bundt cake is sure to steal the show. Serve this with a big bowl of strawberries for a fitting to finale to a holiday brunch.

    Coconut and chocolate marble pound cake

    Servings: 10 to 12

    Ingredients:
    3 tablespoons sugar, plus 2 cups
    1/4 cup natural unsweetened cocoa powder
    1/4 cup water
    2 tablespoons light corn syrup
    1/8 teaspoon baking soda
    3 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 3/4 cups (3 1/2 sticks) unsalted butter, at room temperature
    5 large eggs, at room temperature
    1 cup fresh or well-stirred canned unsweetened coconut milk
    1 cup sweetened flaked coconut
    1 1/2 teaspoons pure coconut extract
    Confectioners' sugar for dusting

    1. Position a rack in the middle of the oven and preheat the oven to 325 F. Generously butter and flour a 10-inch Bundt pan.

    2. Combine the 3 tablespoons sugar, the cocoa powder, water and corn syrup in a small saucepan and bring just to a boil over medium heat, stirring until the sugar is dissolved. Transfer to a medium bowl and let cool to room temperature. Stir in the baking soda.

    3. Whisk together the flour, baking powder and salt in a medium bowl.

    4. Beat the butter with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Gradually add the remaining 2 cups sugar and beat until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

    Reduce the speed to low and add the flour mixture and the coconut milk alternately in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary and beating just until blended.

    5. Add 1 cup of the batter to the cocoa mixture and whisk until blended. Whisk the coconut and coconut extract into the remaining batter. Spoon three-quarters of the coconut batter into the Bundt pan.

    Spoon a ring of cocoa batter over the coconut batter, just in the center; do not spread it to the edges. Spoon the remaining coconut batter on top. With a long thin knife, gently swirl the batters to marbleize them.

    6. Bake for 1 hour and 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely. Dust with the confectioners' sugar and serve cut into slices.

    ---------------------------------------------------------------

    Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.

    Comedian's cookies are no joke


    Rosanne Barr lives in Hawaii where she bakes macadamia nut cookies for the grandkids


    Tribune Media Services

    Can you believe it: I ended up on the nut farm! OK, no wise comments.

    I'm talking about a real nut farm in Hawaii, where my five kids and five grandkids can ramble around, work up an appetite (I don't have to work at it), and then enjoy some of the luscious macadamia nut cookies that I'll be making for them on Mother's Day.

    I know that's backward — they should be making them for me.

    Mac nuts are the best — pearly and buttery, with just the right texture and so easy to crunch. Everybody loves them. Of course, that includes the wild pigs that have grudgingly agreed to let Granny (that's me, I still can't believe it), the kids and their pals share the place with them and the wild turkeys.


    The gorgeous greenery, the ocean in the distance, the sound of the rain that keeps it all lush and fragrant: It's a sweet slice of heaven, and I hope everyone can find their own little slice of that, wherever they are.

    Roseanne's giant white chocolate chip macadamia nut cookies

    Prep: 20 minutes
    Cook: 18 minutes
    Makes: 16 cookies

    Ingredients:
    1 cup unsalted macadamia nuts, roughly chopped
    1/2 cup unsweetened flaked coconut
    2 cups flour
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    2 sticks (1 cup) unsalted butter, room temperature
    1 cup packed dark brown sugar
    1/2 cup granulated sugar
    1 teaspoon salt
    1 each: large egg, large egg yolk
    2 teaspoons vanilla extract
    1 1/2 cups white chocolate chips

    1. Heat oven to 350 degrees. Spread macadamia nuts and coconut over a cookie sheet; roast, stirring every 2 minutes, until golden brown, about 6 minutes. Set aside to cool.

    2. Increase heat to 375 degrees. Whisk flour, baking soda and baking powder together in a medium bowl; set aside.

    3. Cream the butter in a mixing bowl with a mixer on low speed, 30 seconds. Add the sugars and salt; increase the speed to medium. Beat the mixture until light and fluffy, 2-3 minutes. Reduce the speed; add the egg and egg yolk. Beat until combined. Beat in vanilla. Add dry ingredients; mix on low until combined. Stir in chips, nuts and coconut.

    4. Scoop out about 3 tablespoons of dough per cookie, arranging 2 inches apart on greased cookie sheets. Bake cookies 1 tray at a time, rotating baking sheet halfway through baking, until cookies are golden brown and edges have begun to set but centers are still soft, 12-14 minutes per batch. Transfer sheet to wire rack to cool.

    Nutrition information:
    Per cookie: 409 calories, 55% of calories from fat, 26 g fat, 13 g saturated fat, 60 mg cholesterol, 43 g carbohydrates, 4 g protein, 216 mg sodium, 2 g fiber.

    ----------------------------------------------------------

    Roseanne Barr is an award-winning actress, comedian and writer best known for ABC's "Roseanne." One for the Table is an online magazine that specializes in food, politics and love:oneforthetable.com.

    MINT CHOCOLATE CHIP CHEESECAKE


    Crust1 c. graham cracker crumbs
    1 T. granulated sugar
    1 T. unsweetened cocoa powder, sifted
    ¼ c. (1/2 stick) butter, melted
    ½ tsp. vanilla extract

    Filling5 (8 oz.) pkgs. cream cheese, softened
    1 ½ c. granulated sugar
    ¼ c. all-purpose flour
    2 tsp. mint extract
    1 tsp. vanilla extract
    5 lg. eggs, room temperature
    ½ c. sour cream
    4 to 5 drops green food coloring
    1 c. miniature semisweet chocolate chips
    1 T. all-purpose flour

    Chocolate Mint Topping
    4 ounces (1 baking bar) sweet dark chocolate
    3 T. butter
    1 T. milk
    1 T. light corn syrup
    ¼ tsp. mint extract
    Garnish: Chocolate Shavings
    Preheat oven to 325ºF. Spray a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Crust: Place crust ingredients in a small bowl and stir until combined. Pat crumbs into bottom of pan. Bake for 10 minutes. Let cool. Reduce oven temperature to 300ºF. Filling: In large mixing bowl beat the cream cheese, sugar, ¼ cup flour, mint extract and vanilla extract on medium speed until smooth. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the sour cream and food coloring. Mix the chocolate chips with the 1 tablespoon flour and fold into batter. Gently pour the filling into the crust. Smooth top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12. Topping: Melt the dark chocolate and butter over low heat, stirring until smooth. Remove from heat and stir in the milk, syrup and mint extract. Cool slightly and pour onto the center of cheesecake and let it run down the sides. Garnish with chocolate shavings. Transfer to refrigerator and allow glaze to set.
    To learn more check out Sweet Kats kitchen