Sep 302013
 

Georgia Pecan Brownie (1) ~ Simple Recipes Dot Me

I must confess that I am not a big fan of brownies…maybe because they are usually overly sweet…on the other hand my husband loves brownies. As a matter of fact he stops quite frequently at the local bakery just to get a piece of brownie…I always think to myself, brownies usually are so simple to make and I could bake brownies that are less sweet with more nuts, this way I could satisfy him (he loves nuts) and me…

After searching many issues of Desserts Magazine, I decided to make a very simple recipe of brownie that was featured on the issue # 6…I made half of the indicated recipe, and yes, I did cut the sugar and increased the amount of pecan…in spite of cutting the sugar they came out sweeter than I expected, but much better than the store bought, and I love the extra pecans in it. No need to say, my husband loved it!

Georgia Pecan Brownie (2) ~ Simple Recipes Dot Me

Ingredients:

½ cup unsalted butter (1 stick)
¾ cup sugar
¾ cup all-purpose flour
½ cup + 1 tablespoons cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ tablespoon vanilla extract
6 oz bittersweet chocolate, finely chopped
1 cup toasted pecan, pieces

Method:

Preheat oven to 350F and butter a 9 x 6 inch baking pan.

In a medium bowl whisk together the flour, cocoa, baking powder and salt. Set aside.

Melt the butter in a saucepan over medium heat and stir in the sugar to dissolves. Keep the mixture warm.

Add the warm butter and sugar mixture to the dry ingredients mix, stir to combine. Add the eggs, vanilla extract, chocolate and the nuts.

Stir until the chocolate is almost all melted and the ingredients are combined into a thick batter.

Pour the batter into the prepared pan and spread the top to even.

Bake for 25 to 35 minutes until set.

Remove from the rack to cool. Cut into pieces and serve. Store into an airtight container for up to 3 days.

Georgia Pecan Brownie (3) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (4) ~ Simple Recipes Dot Me

Georgia Pecan Brownie (5) ~ Simple Recipes Dot Me

Enjoy this simple recipe for brownie with a cup of coffee or tea!

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Aug 192013
 

Salad Candied Pecan ~ Simple Recipes Dot Me

Somehow I love candied pecan on my salad, especially when using dark green leaves. This recipe is quite similar to the Roasted Cinnamon Almond, which I like to munch on as a snack, but do not like on my salad since the texture of almond is kind of “hardy” as compared to pecan or walnut.

This is a very simple recipe and it is always good to have it handy so you can add a handful of these candied pecans to your salad, on your ice cream or just as it is…delicious!

Ingredients:

4 ½ cups pecan
1 egg white
1 teaspoon vanilla extract
½ cup sugar
¼ teaspoon salt
2 teaspoons ground cinnamon

Salad Candied Pecan (2) ~ Simple Recipes Dot Me

Salad Candied Pecan (3) ~ Simple Recipes Dot Me

Salad Candied Pecan (4) ~ Simple Recipes Dot Me

Salad Candied Pecan (8) ~ Simple Recipes Dot Me

Method:

Preheat the oven at 250F.

Add the vanilla extract to egg white and mix until slightly frothy. In another bowl mix the sugar, salt and the cinnamon, set aside.

Add the mix of egg white to the pecans and mix until all the pecans are covered with the egg white.

Add the sugar mix to the almonds covered with egg white and mix gently until all the almonds are covered with sugar.

Spread the almonds in prepared trays (I used 2 baking sheet) and bake for 1 hour at 250F, flipping the almonds every 30 minutes, so the pecans do not stick to the baking sheet.

Remove the pecans from the oven, let them cool completely and store in an airtight container.

Salad Candied Pecan (6) ~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for candied pecans…if you like this, you might want to check on Maple Candied Walnut or Roasted Cinnamon Almonds.

Curiosity Corner Jan 2013
Did you know that adding pecans to your diet might protect your nervous system? Moreover, pecans contain vitamin E and phenolic substances, which are antioxidants that contribute to the well-being of your cardiovascular system.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jul 282013
 

Oatmeal Cookies (1) ~ Simple Recipes Dot Me

There are hundreds, if not thousands of different recipes for oatmeal cookies…I cannot for sure tell you where I came up with this recipe. Of course by mixing, matching and trying different proportions from many recipes…and this is the recipe that I like to use when it comes to oatmeal cookies. I like my cookies chewy and my husband like them crunchy, so I bake the ones for him for a couple of minutes longer.

In spite of a big list of different ingredients required for this recipe, most of them, if not all, are ingredients that we all have available, so here it is…

Ingredients:

½ cup butter
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cup oat
2/3 cup raisin
2/3 cup chopped walnut

Oatmeal Cookies (2) ~ Simple Recipes Dot Me

Oatmeal Cookie (3) ~ Simple Recipes Dot Me

Method:

In a bowl, mix all the dry ingredients together, except the oatmeal. Set aside.

In a bowl, beat the butter and the sugar, until creamy and light, add the egg and continue to beat until light and fluffy.

Fold in the flour mix, mix gently, add the oat and then the raisin and walnut.

Spoon the dough in a cookie sheet and bake in a pre-heated oven for 12 minutes at 350F.

Oatmeal Cookies (4)~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for oatmeal cookies. If you like this cookie recipe, you might want to check the Peanut Butter Cookies and Chocolate Chips Cookies out.

Curiosity Corner Jan 2013
Did you know that oat contain a lot of soluble fiber? Therefore, it helps to lower cholesterol. The sticky and viscous texture of oat when cooked is due to its soluble fiber referred as beta-glucan.

Thank you for stopping by Simple Recipes and have a great week!

Jul 152013
 

Brandied Cherry Frozen Yogurt (1) ~ Simple Recipes Dot Me

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!

Ingredients:

1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)

Brandied Cherry Frozen Yogurt (2) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (3) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (4) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (5) ~ Simple Recipes Dot Me

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in a the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

Brandied Cherry Frozen Yogurt (6) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (7) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (8) ~ Simple Recipes Dot Me

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Curiosity Corner Jan 2013
Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jun 242013
 

Tangerine Chiffon Cake (1) ~ Simple Recipes Dot Me

After purchasing many of the tangerines, known as cutie I found myself with too many tangerines in the fridge. So I decided to make a cake using the fresh squeezed juice from the tangerines. You can substitute with orange juice or even lemon juice.

In order to keep the cake light, I used sour cream frosting and garnished with honey caviar. The cake turned out awesome, the slightly citrus flavor of the tangerine, the tartness of the sour cream and the sweetness of the honey caviar were just a perfect and delicate balance in my palate.

Oh! Be aware that this recipe is for a small cake, 6 inches cake size…

Ingredients:

Chiffon Cake

2 eggs, separated
51 g cake flour
5 tablespoons sugar
¼ teaspoon salt
¾ teaspoon baking powder
¼ cup freshly squeezed tangerine juice
1 tablespoon Grand Marnier
¼ teaspoon cream of tartar
2 tablespoon canola oil
½ teaspoon vanilla extract

Sour Cream Frosting

1 cup sour cream
3 to 4 tablespoons sugar
½ teaspoon vanilla extract

Tangerine Chiffon Cake (2) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (3) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (4) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (5) ~ Simple Recipes Dot Me

Method:

Pre-heat oven to 325F.

Cover a 6 inch round pan with parchment paper.

In a medium bowl, sift flour, 3 tablespoons sugar, salt, baking powder together, whisk to make sure all the ingredients are combined thoroughly.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy. With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted. Set aside.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the dry ingredients, mix gently and add the tangerine juice and Grand Marnier. Mix the wet ingredients into the dry until completely smooth.

Fold the beaten whites into the rest of the batter by gently spooning one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them. Gently fold in the remaining third of the whites.
Spoon or gently pour the batter into the prepared cake pan. Place the pan in the middle of the oven and bake for 30 minutes at 325F and then 3 minutes at 300F, and a toothpick inserted into the cake comes out clean.

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, approximately 1 hour.

Tangerine Chiffon Cake (6) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (7) ~ Simple Recipes Dot Me

Sour Cream Frosting

In a medium bowl, mix all the ingredients.

Assembly:

Cover the cake with the sour cream frosting. Refrigerate for approximately 2 hours.

Garnish with honey caviar.

Serve cold

Tangerine Chiffon Cake (8) ~ Simple Recipes Dot Me

Tangerine Chiffon Cake (9) ~ Simple Recipes Dot Me

If you enjoy this simple recipe for tangerine chiffon cake you might want to check on Chiffon Cake with Lemon Curd or Chocolate Chiffon Mini Cupcake.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jun 102013
 

Honey Caviar (1) ~ Simple Recipes Dot Me

Playing with “molecular gastronomy” again…this time I used agar-agar, which is a vegetarian version of gelatin.

Apparently this can be done using gelatin if you have difficulty  finding agar-agar. I have the feeling that if gelatin is used the texture might be more chewy…something that I will try to make in the future since I love chewy texture.

I must admit that I was reluctant to use agar-agar, because the image of bacteria growing in petri dishes always come to my mind when talking about agar-agar; all this due to years and years of working in microbiology lab…I literally had to block these images from my mind when I started to make this honey caviars.

This recipe is much easier than the Spherical Yogurt; most of the ingredients are commonly found in the kitchen, with the exception of the agar-agar which can be substituted with gelatin.

These little honey caviar or pearls can be used with anything that you want to serve with honey, like cheese, yogurt, cake and the list goes on and on. Besides, they look very “cute”.

Before I go on to the recipe, I just received over the weekend the new issue of Desserts Magazine, and the current issue is available free to non-members, so if you would like to browse the magazine please check the link here

One more thing before I share the recipe, this method is called “Gelification” and is based on a recipe featured in Cookistry.

Ingredients:

1g of agar-agar
3 tablespoons of water
6 tablespoons of honey
¾ to 1 cup of canola oil or any other unflavorful cooking oil
Water and ice

Honey Caviar (2) ~ Simple Recipes Dot Me

Honey Caviar (3) ~ Simple Recipes Dot Me

Honey Caviar (4) ~ Simple Recipes Dot Me

Method:

Place the vegetable oil in the refrigerator.

Mix the agar-agar with the water and place in low heat. Slowly add the honey, stirring constantly until the agar-agar is totally dissolved. It might take a while and needs boiling. You will know when there are no more particles in the liquid.

Let the agar-agar/honey mixture cool until start to thicken a little. If you leave it too long a big gel will form.

In the meantime, remove the oil from the refrigerator and place in an ice bath, so the oil is kept icy cold.

Using a dropper drawn the agar-agar/honey mixture and drip in the cold oil. As soon as the droplets of honey fall into the oil you will see little pearls forming and slowly falling to the bottom of the oil bowl. Let the caviars sit for a while in the oil so they turn firm.

Gently with a slotted spoon or small strainer scoop the caviars out of the oil and rinse in cold water to remove the oil. Drain well and the honey caviars are ready for you to add to anything you wish.

I served the honey caviars with plain yogurt…so good!

Honey Caviar (5) ~ Simple Recipes Dot Me

Honey Caviar (6) ~ Simple Recipes Dot Me

If you enjoy this “molecular recipe”, you might want to check on the Spherical Yogurt.

Curiosity Corner Jan 2013
Did you know that gelatin is made from collagen from animal bones and skin while agar-agar is made from seaweed? Agar-agar is very popular in Asian cuisine and are sold as powder or translucent strands.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

May 202013
 

Chocolate Cupcakes (1) ~ Simple Recipes Dot Me

If you are craving for sweet, I mean really sweet dessert this is perfect for you… the combination of raspberry jam and the gooey marshmallow can really kill your craving for sugar in no time.

Since I always try to cut sugar from recipes that I follow, I must admit… after one of this mini cupcakes every living cell of my body will be asking for insulin…so be prepared.

This recipe was adapted from Desserts Magazine Issue 25 for the devil’s food cake and the Fluffy Marshmallow was taken from the issue 29.

Next time making this cupcakes, I will use the regular size cup, so the ratio of raspberry jam and cake will be lower, therefore not overwhelmingly sweet, but it is up to you and what you and your family like.

Ingredients:

Devil’s Food Cake

½ cup natural cocoa powder
½ boiling water
¼ cup milk
1 teaspoon vanilla extract
½ stick butter
½ sugar
1/3 cup sugar
¼ cup canola oil
2 large eggs
1 cup all-purpose flour
¾ teaspoon baking soda

Fluffy Marshmallow

3 large egg white
¾ cup sugar
2 tablespoons golden syrup
Pinch of salt
1 teaspoon vanilla extract

Chocolate Cupcakes (2) ~ Simple Recipes Dot Me

Chocolate Cupcakes (3) ~ Simple Recipes Dot Me

Method:

Devil’s Food Cake

Preheat oven to 350F
In a medium bowl combine the flour and baking powder, and sift twice. Set aside.

In another bowl place the cocoa powder and add the boiling water, mix well and then add the milk and the vanilla extract.
Beat the butter and the sugars until light and fluffy. Slowly pour the oil and mix until well combined
Add the eggs, one at the time, until a smooth texture.

Add 1/3 of the flour mix to the butter/egg mixture until well incorporated. Add approximately ½ of the cocoa mix to the batter, and mix lightly until combined. Repeat the previous steps until the lst 1/3 flour mix.

Spoon the batter into cupcakes cases.

Bake for 18 to 20 minutes, or until a wooden skewer inserted in the center of the cupcake comes out clean.

Remove and let the cupcakes cool on a wire rack.

Fluffy Marshmallow

Place all the ingredients in a heatproof bowl and place the bowl over a sauce pan of boiling water. Whisk using a stand mixer until frothy and slightly opaque, about 10 to 15 minutes.

Remove from the heat and continue to whip on high speed until the mixture turns white and thick and holds its shape.

Chocolate Cupcakes (4) ~ Simple Recipes Dot Me

Chocolate Cupcakes ~ Simple Recipes Dot Me (5)

Assembly

Use a cupcake corer of a knife make a deep opening in the center of the cupcake.

Spoon the raspberry jam into each opening.

Frost the cupcakes with the fluffy marshmallow using a piping bag or spatula. If desire torch lightly the marshmallow but be careful with the cupcake liners.

Chocolate Cupcakes (7) ~ Simple Recipes Dot Me

Chocolate Cupcakes ~ Simple Recipes Dot Me (6)

If you enjoy this cake, you might want to check on Chiffon Black Forest Cake or the Chocolate Cake with Ganache and Fresh Raspberries.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!