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Peach-Basil Juleps - Spicy Southern Kitchen
By foodiva
The peach puree is a very welcome addition and helps sweeten the drink without adding gobs of sugar
- 5-6 5-6 5-6 peaches
- 6-8 6-8 6-8 basil leaves
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup bourbon
- 2 2 2 tablespoons of basil simple syrup
- 3/4 3/4 3/4 cup peach puree
- basil and peach slices for garnish
- To 1/2 1/2 to to 1/2 cup water, 1/2 cup sugar, and basil leaves to boil in a small saucepan. Stir to dissolve sugar and remove from heat. Let cool.
- 1 2 1/4 3/4 to cup crushed ice, 2 tablespoons basil simple syrup, 1/4 cup bourbon, and 3/4 cup peach puree and stir to combine.
french yule log
By foodiva
for being the first to host Daring Bakers Challenge
- THIS MONTH'S CHALLENGE RULE is to make a French Yule Log that has 6 elements and WE MUST MAKE ALL 6 of these elements for the log:
- Step by step pictures at the end of the post:)
- 1 1) Dacquoise Biscuit
- 2 2) Mousse
- 3 3) Ganache Insert
- 4 4) Praline (Crisp) Insert
- 5 5) Creme Brulee Insert
- 6 6) Icing
- The assembly will essentially be a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish.
- That’s about it for rules.
- FRENCH YULE LOG OR ENTREMETS RECIPE by Flore of Florilège Gourmand
- There are variations for each element and these are the one's which i've opted and executed.
- Element #1 Dacquoise Biscuit (Almond and Coconut Cake)
- Preparation time: 10 mins + 15 mins for baking
- Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper
- Ingredients:
- 1/4 cup 1/4 cup of almond meal plus 2/3 cup shredded coconut(I've used dessicated coconut)
- 1/2 cup 1/2 cup confectioner’s sugar
- 2 Tbsp 2Tbsp all-purpose flour
- 3 medium 3 medium egg whites
- 4 Tbsp 4 Tbsp granulated sugar
- 1 1. Finely mix the almond meal, shredded coconut and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
- 2 2. Sift the flour into the mix.
- 3 3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
- 4 4. Pour the almond meal and coconut mixture into the egg whites and blend delicately with a spatula.
- 5 5. Grease a piece of parchment paper and line your baking pan with it.
- 6 6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
- 7 7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
- 8 8. Let cool and cut to the desired shape.
- Element #2 Vanilla Mousse
- Preparation time: 20 mins
- Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
- Ingredients:
- 2/3 cup 2/3 cup heavy cream (35% fat content)
- 2/3 cup 2/3 cup whole milk
- 1 1 vanilla bean
- 4 medium-sized 4 medium-sized egg yolks
- 6 Tbsp 6 Tbsp granulated sugar
- 3 Tbsp 3 Tbsp cornstarch, sifted
- 2 tsp 2 tsp powdered gelatin or 2 sheets gelatin
- 1 cup 1 cup whipping cream (35% fat content)
- Make a pastry cream:
- 1 1. Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.
- 2 2. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.
- 3 3. Beat the egg yolks with the sugar until white, thick and fluffy.
- 4 4. Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.
- 5 5. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
- 6 6. As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)
- 7 7. Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.
- 8 8. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
- 9 9. Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).
- Element #3 Cinnamon- Milk Ganache Insert
- Preparation time: 10mins
- Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
- Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.
- Ingredients:
- 4 Tbsp 4 Tbsp granulated sugar
- 2/3 cup 2/3 cup + 1 Tbsp heavy cream
- pinch A pinch of cinnamon
- 75 g 75g milk chocolate, finely chopped
- 90 g 90g dark chocolate, finely chopped
- 3 Tbsp 3Tbsp + 1/2tsp unsalted butter softened
- 2 2. Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
- 3 3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
- 4 4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
- Element #4 Coconut Crisp Insert
- Preparation time: 10 mins
- Equipment: Small saucepan, Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).
- Ingredients:
- 100 g 100g white chocolate
- 1/3 cup 1/3 cup shredded coconut
- 1 2/3 Tbsp 1 2/3 Tbsp unsalted butter
- 60 g 60g Rice krispies or Corn flakes or Special K
- 1 1. Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven).
- 2 2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.
- 3 3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
- Element #5 Vanilla Crème Brulée Insert
- Preparation time: 15mins + 1hr infusing + 1hr baking
- Equipment: Small saucepan, mixing bowl, baking mold, wax paper
- Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...
- Ingredients:
- 1/2 cup 1/2 cup heavy cream (35% fat content)
- 1/2 cup 1/2 cup whole milk
- 4 medium-sized 4 medium-sized egg yolks
- 2 Tbsp 2 Tbsp granulated sugar
- 1 1 vanilla bean
- 1 1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
- 2 2. Whisk together the sugar and egg yolks (but do not beat until white).
- 3 3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
- You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
- 5 5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
- Element #6 Dark Chocolate Icing
- Preparation time: 25 mins (10mins if you don’t count softening the gelatin)
- Equipment: Small bowl, small saucepan
- Note: Because the icing gelifies quickly, you should make it at the last minute.
- For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
- Ingredients:
- 1/2 Tbsp 1/2 Tbsp powdered gelatin or 2 sheets gelatin
- 1/4 cup 1/4 cup heavy cream (35 % fat content)
- 5 Tbsp 5 Tbsp granulated sugar
- 1/4 cup 1/4 cup water
- 1/3 cup 1/3 cup unsweetened cocoa powder
- 1 1. Soften the gelatin in cold water for 15 minutes.
- 2 2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
- 3 3. Add gelatin to the chocolate mixture. Mix well.
- 4 4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.
- How To Assemble your French Yule Log
- 1 1) Line your mold or pan, whatever its shape, with parchment paper.
- 2 2) Cut the Dacquoise into a shape fitting your mold and set it in there.
- 3 3) Pipe one third of the Mousse component on the Dacquoise.
- 4 4) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
- 5 5) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
- 6 6) Cut the Coconut Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
- 7 7) Pipe the last third of the Mousse component on top of the Praline Insert.
- 8 8) Freeze for a few hours to set. Take out of the freezer.
- 9 9) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
- 10 10)Close with the last strip of Dacquoise.
- Freeze until the next day.
- NEXT DAY...
- Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
- Cover the cake with the icing. Let set. Return to the freezer.
- You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
- Transfer to the refrigerator no longer than 1/2 hour before serving.
best soft chocolate chip cookies
By foodiva
Preheat oven to 350 degrees
- 1 cup butter, room temperature
- 1 1/4 cups brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups flour
- 2 cups chocolate chips
Honey Butter Pumpkin Dinner Rolls
By foodiva
Directions: Dough - Add milk to a 2-cup microwave-safe measuring cup, or microwave-safe bowl
- 2 2 1/4 1/4 may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 cups bread flour) 2 1/4 teaspoons instant dry yeast (one 1/4
Eggless Vanilla Cardamom Cake
By foodiva
Preheat oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cardamom
- 1/4 teaspoon salt
- 1 can condensed milk
- 1 cup water
- 2 tablespoons vinegar
- 2 tablespoons vanilla
- 1/2 cup melted butter
chocolate chip cookies made w/ oil
By foodiva
Instructions Preheat oven to 350 degrees F
- 1 1/2 cups all purpose flour -- fluff up before scooping and sweep carefully or weigh out 6.7 oz.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups chocolate chips (more chocolate to compensate for the missing butter!)
- 1/3 cup toasted walnuts (nut flavor to compensate for the missing butter!)
- 3/4 cup Rice Krispies (optional)
Cupcakes chocolat fraise – Cuisine moi un mouton
By foodiva
Pour 12 cupcakes au chocolat et à la fraise Préchauffer le four à 180° Dans un saladier mélanger les ingréd...
- Cacao en poudre - 70g
- Farine - 250g
- Beurre - 170g
- Sucre - 170g
- Oeufs - 3
- Crème liquide épaisse - 120ml
- Extrait de vanille - 1 càc
- Sel - 1 pincée
- Bicarbonate de sodium - 1/2 càc
- Blancs d'oeufs à temp ambiante - 4
- Sucre - 130g
- Beurre mou - 230g
- Sel - 1 pincée
- Confiture de fraises - 150g
VEGAN SALTED DATE CARAMEL CHOCOLATE PIE
By foodiva
Instructions Let the dates soak for 15 minutes in hot water
- For the chocolate mousse:
- For the crust
- 160 g almond meal
- 30 g unsweetened cocoa powder
- 60 ml melted coconut oil,
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- For the salted caramel
- 10 - 12 medjool dates (soaked in hot water for 15 minutes)
- 2 tablespoons natural almond butter
- 2 tablespoons coconut oil, melted
- 1/2 cup unsweetened vanilla almond milk
- 1 teaspoon maple syrup
- 1/4 teaspoon fine sea salt
- 1/2 cup full fat coconut milk
- 2/3 cup vegan chocolate chips
- 2 tablespoons natural almond butter
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
50 Flavored Popcorn Recipes
By foodiva
Find more recipes at: foodnetwork
- cups cups freshly popped popcorn
- Canadian Conversions
- Directions
- 1 1. 6 7 1 1/2 16 2 butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 1/2 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.
- 2 2. 4 1-ounce 16 2 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.
- 3 3. 4 4 1 16 2 butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each finely chopped fresh rosemary, sage and thyme and cook1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.
- 4 4. 16 1/2 3 1 2 hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary and 2 teaspoons kosher salt.
- 6 6. 16 6 1 1/2 1/4 1 1/2 with 6 tablespoons melted butter, 1 1/2 tablespoons truffle oil, 1/4 cup grated parmesan, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
- 7 7. 1 16 2 Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.
- 8 8. 2 8 2 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.
- 9 9. 16 2 1 1/2 350 3 popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets. Bake at 350 degrees F until the cheddar melts, 3 minutes. Season with salt.
- 12 12. 4 2 1 1/2 12 4 butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and 1/2 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.
- 13 13. 6 2/3 5 1 16 butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.
- 14 14. 1 1/2 2 16 2 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and1 cup wasabi peas.
- 15 15. 4 2 12 4 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.
- 17 17. 1 2 16 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.
- 22 22. 5 1/4 1 1/2 1 16 butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.
- 23 23. 4 2 1 16 2 butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.
- 25 25. 1 2 3 1 2 16 2 a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.
- 28 28. 6 2 1 12 4 melted butter, 2 tablespoons za’atar spice blend and 1 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.
- 29 29. 6 16 Whisk 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.
- 30 30. 4 1 1 1/4 2 16 with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and 2 chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt.
- 31 31. 6 1/3 16 1/2 tablespoons butter with 1/3 cup Buffalo hot sauce; toss with 16 cups hot popcorn, 1/2 cup crumbled blue cheese and some celery leaves. Season with salt.
- 33 33. 16 6 1/4 2 cups hot popcorn with 6 tablespoons melted butter, 1/4 cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt.
- 34 34. 6 1-ounce 16 6-ounce Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.
- 35 35. 1/4 2 to 16 Combine 1/4 cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve the salt. Spray over 16 cups hot popcorn.
- 36 36. 4 1 12 4 tablespoons butter with 1 teaspoon each cumin, paprika, granulated garlic, chili powder and barbecue sauce, and a pinch of cayenne; toss with 12 cups hot popcorn and 4 cups lightly crushed barbecue potato chips. Season with salt.
- 38 38. 4 16 1 1 4 tablespoons melted butter over 16 cups hot popcorn; toss with 1 cup each crumbled blue cheese and toasted sliced almonds, and 1 teaspoon kosher salt.
- 40 40. 39), 1 1/2 Make Peanut Butter Popcorn (No. 39), adding 1 cup dried banana chips and 1/2 cup chocolate chips with the peanuts.
- 44 44. 6 12 4 1/3 2 1 melted butter over 12 cups hot popcorn; toss with 4 cups cinnamon cereal (such as Cinnamon Toast Crunch), 1/3 cup sugar, 2 teaspoons cinnamon and 1 teaspoon kosher salt.
- 48 48. 47), S'mores Make Rocky Road Popcorn (No. 47), replacing the pecans with lightly crushed graham crackers.
- 49 49. 1/4 12 4 Cream Warm 1/4 cup sweetened condensed milk in a saucepan over medium heat; drizzle over 12 cups hot popcorn. Toss with 4 cups lightly crushed chocolate sandwich cookies (such as Oreos).
Strawberry Maple Cookies
By foodiva
In a medium bowl, whisk together the flour, baking powder, and salt
- 15 15 cookies
- 1 Serving Size: 1 cookie
- 1 1/4 1 1/4 1/4 c whole wheat or gluten-free* flour (measured correctly)
- 3/4 3/4 3/4 tsp baking powder
- 1/8 1/8 1/8 tsp salt
- 2 2 2 tbsp coconut oil, melted
- 1 1 1 large egg, room temperature
- 1 1 1 tsp vanilla extract
- 1/2 1/2 1/2 c maple syrup
- 1/2 1/2 1/2 c diced strawberries (fresh or frozen & thawed slightly)