Category : Recipes
When you are just getting over morning sickness, and the hunger of being pregnant is too much, these brownies hit the spot.Â At 8:30pm last night after whining for 30 minutes about how hungry I was, I finally decided to make something.Â I found a bag of white chocolate chips and frozen raspberries.Â With the help of Google I found just the recipe to utilize these ingredients and sate my hunger. We ate all but 4 pieces so it was a certifiable hit.Â Enjoy!
1 stick (1/2 cup) salted butter, softened
2 ounces white chocolate baking bar, chopped (I used white chocolate chips)
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted almonds, chopped (I left these out and it was still good)
1/2 teaspoon baking powder
dash of salt
1 cup fresh raspberries (or thaw your frozen ones and then paper towel them off)
2 ounces white chocolate baking bar, melted
Small microwave-safe bowl
8x8x2-inch baking pan
Step 1: Preheat oven to 350 degrees F.
Step 2: Line an 8x8x2-inch baking pan with aluminum foil, extending over the edges of pan.
Step 3: Lightly grease foil; set aside.
Step 4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Step 5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
Step 6: Stir in flour, almonds, baking powder, and salt.
Step 7: Spread batter into prepared baking pan.
Step 8: Sprinkle with raspberries.
Step 9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
This recipe is dedicated to anyone still on the Atkins diet. It marries the impressive carb count of potatoes with a heart-cramping amount of dairy. Jalapeños are vegetables, so this pretty much qualifies for a complete meal.
This recipe also comes in two versions: the easy, I-have-access-to-American-convenience-foods version, and the much harder, I-can’t-buy-cheez-whiz-in-my-country version, for our friends overseas.
2 lb. bag of Ore-Ida Frozen Hashbrowns (the diced variety)
16 oz. Jalapeño Cheez-Whiz
Can of Cream of Mushroom Soup
1 Cup of Sour Cream
2 lbs. potatoes, skinned and cut to 1/2″ dice
2 cups light cream
2 cups American Cheese, 1/2″ dice
1/2 cup Sharp Cheddar,1/2″ dice
2-3 Tb. Blue Cheese (optional)
4-6 pickled jalapeños
Can of Cream of Mushroom Soup
1 Cup Sour Cream
Note: I haven’t made this version in a long time, and I may be off about the Cheese. You might want to keep some extra handy in case you need more to cover the potatoes.
Preheat Oven to 350° F. Melt Cheez-Whiz. Break up frozen Hash browns in bag, empty into large mixing bowl. Pour Cheez-Whiz onto Hash browns. Add Cream of Mushroom Soup and Sour Cream. Stir to combine. Empty into 9×13 baking dish. Bake for 30-40 minutes, until top is bubbly and golden-brown
Preheat oven to 350° F. Add potatoes to pot and cover with water. Bring to boil and cook for 2-3 minutes until partially cooked. Drain.In a 3-4 Q sauce-pan, add cream and heat over low flame (While making the cheese, it is vital that the sauce never comes to a boil.) Add American cheese and stir until melted (5-10 minutes). Add Cheddar, repeat. Add Roquefort, or other blue cheese if using. Repeat. Cook, stirring constantly until sauce has thickened. It should cling to the spoon, but still be loose. If it over-thickens, just add some more cream. Off flame, stir in jalapeños. Add potatoes and stir to coat. Add Cream of Mushroom soup and sour cream. Stir to combine. Empty into 9×13 baking dish. Bake for 30-40 minutes until bubbling and golden-brown.
Want to find a birthday cake suitable for a 1 year old? No, then this cake also makes a yummy dessert for any age group. Riley would not touch it, but all adults at the birthday party raved about it. Valerie, sorry my emails to you never worked. Here it is.
- 2 c Apples
- 3 tb Sugar
- 1 ts Cinnamon
- 2 c Sugar
- 1 c Cooking oil
- 4 Eggs
- 1/4 c Orange juice
- 2 ts Vanilla
- 3 c Sifted flour
- 1 tb Baking powder
- 1/2 ts Salt
- Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside.
- In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla.
- Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth.
- Pour half of the batter in a greased and floured 12 cup bundt pan (or 9×13 retangular pan) and then pour in the apple mixture and then pour the rest of the batter on top.
- Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar or lightly frost with cream cheese frosting.
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth.
- In a small bowl, whip the heavy cream until stiff peaks form.
- Fold into the cream cheese mixture.
As it is summer down here, I present Kirsten’s second favorite hot weather dish. It’s not quite as good as Mai’s (and if you are in, or going to, Houston, be sure to stop there), but it does the job.
It’s particularly good with sauteed shrimp (marinate them in a couple tablespoons of nuoc cham), chicken, or barbecued pork. Of course, since this is really just a bowl of noodles with stuff on top, you can try out anything that sounds good. Anyway, this is the way I usually do it.
And Celia, sorry about the delay.
Vegetables and Noodles
- 1/2 lb. dried Rice Stick Noodles (or Rice Vermicelli–not “bean thread”)
- Carrot Cucumber Lettuce Bean sprouts Chilis Cilantro 1/4 cup roasted peanuts
5 Tbsp. sugar
3 Tbsp. water
1/3 cup fish sauce
1/2 cup lime juice
2-3 cloves garlic, minced
minced chili, to taste
2 Tbsp. thinly sliced green onion
Boil 1 quart water
Turn off heat and add dried rice noodles
Stir occasionally until tender
Drain noodles and shock in cold water. Set aside
In a medium bowl, mix water, lime juice, fish sauce, and sugar. Whisk until sugar dissolves.
Add the rest of the nuoc cham ingredients. Stir and set aside for about half-an-hour.
Note: I’m pretty vague on amounts here, because it’s all pretty much to taste. As a round figure, a half cup of each of the vegetables and a few tablespoons of cilantro would probably serve two.
Julienne carrots and cucumbers
trim bean sprouts
slice chili into rings, or chop
To serve, put noodles in a large bowl, arrange vegetables on a plate along with any meat or other toppings. Add noodles to individual bowls, layer whatever toppings you want, and add nuoc cham.
Okay, this recipe is 100% stolen. I got it from an excellent collection of Vietnamese recipes, which, if you like this, might be good place to go next. I include it here because it goes perfectly with the Noodle Bowl recipe.
3 shallots or the whites of 3 scallions
2 cloves garlic
1 1/2 Tbsp. fish sauce
1/8 tsp. black pepper
1 lb. pork shoulder
Mix shallots, garlic, & sugar. Grind or process into a paste.
Add fish sauce and pepper, stir. Set aside.
Slice pork against grain into 1/8″ thick strips. (It will help if you freeze the pork for about half an hour beforehand)
Add pork to marinade. Marinate for one hour.
Heat oven to 450. Line baking sheet with foil (do not skip this step). Arrange slices in overlapping layers.
Bake. The original recipe called for twenty minutes on the first side, flip all the pork, and another twenty minutes. This overdid it a bit. You want the pork to have a crust, and the ends may even blacken, but these instructions turned a fair amount of pork into charcoal. I recommend shortening the time, and just keep an eye on it as it cooks.
Remove and serve with your bun.
Our first recipe is in honor of Kirsten’s pregnancy. She swears this stuff helps with morning sickness.* That’s as may be–I just think it’s tasty.
We adapted this recipe by taking out about 3/4 of the sugar recommended in most of the versions I’ve seen on-line. Be warned though, without all that sugar the ginger gets pretty spicy.
- 1 cup peeled ginger, ~1/2″ dice
- 1 1/2 cups water
- 3/4 cup sugar
- 3/4 cup lime juice
-Chop ginger extremely fine in a food processor, add water as it grinds. Strain juice into a saucepan.
-Add sugar to saucepan and bring to boil. Stir constantly and reduce by about 1/3.
-Add lime juice, return to boil, and remove from heat. Cool
-Serve one part ginger mixture with three parts sprite / tonic water.
*But don’t go crazy–pregnant women are supposed to watch how much ginger they take in. Or so Kirsten tells me.