A couple years ago, I had stuffed pepper soup at a local restaurant. Since they didn’t serve it often, I had to come up with my own version. After experimenting with numerous recipes, this is the result:
Stuffed Pepper Soup
1 ½ pounds ground chuck
1 cup chopped onion
1 large green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 cup uncooked rice (I used organic basmati)
1 15-oz can tomato sauce
1 32-oz carton beef broth
2 cups water
1 large beef bouillon cube (I used Knorr)
1 teaspoon salt Continue reading
Cupcakes, cupcakes, cupcakes. I really can’t get enough of them. After several recipes and numerous family reviews (we are all members of a gym, now), this recipe came out on top. The key is to always use the best ingredients possible, especially chocolate. I used Valrhona cocoa in this recipe, but Scharffen Berger works well, too.
Chocolate Cupcake with Peanut Butter Frosting
1 cup cocoa powder, not Dutch-process
½ cup boiling water
1 cup vanilla almond milk with lemon juice, at room temperature
1 ¾ cups unbleached white flour
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup safflower oil
1 1/3 – 1 ½ cup organic sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup mini chocolate chips
Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the almond milk mixture until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. Using an electric mixer, add the sugar and oil to the cocoa and almond milk. Beat in eggs. Add the dry ingredients and mix. With an ice cream scoop, scoop the batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Frost.
1 cup creamy peanut butter
1 cup confectioners’ sugar
1/4 cup Earth Balance margarine, melted
Mix until smooth.
Posted in Cakes and Cupcakes, Chocolate, Desserts, Sweet
Tagged baking, chocolate, chocolate chips, cocoa, cupcakes, dairy-free, dessert, nondairy
Chocolate. Nothing soothes the soul more than that intense feeling of pleasure you receive biting into a smooth, creamy piece of dark chocolate. If you want something a little fancier, try this velvety rich chocolate mousse. It is a perfect ending for any meal. I adapted this recipe from Bittersweet by Alice Medrich
6 ounces bittersweet chocolate finely chopped (I used Scharffen-Berger)
1/4 cup coffee (I used Illy, decaf)
1 1/2 tablespoons Kahlua
3 large eggs at room temperature
3 tablespoons water
3 tablespoons sugar
six 6-ounce ramekins
Place the chocolate and the 1/4 cup coffee in a medium heatproof bowl in a wide skillet of barely simmering water. Stir frequently until the chocolate is nearly melted. Remove the bowl and stir until completely melted and smooth. Stir in the liquor and set aside.
In a medium heatproof bowl, whisk the eggs with the 3 tablespoons water and the sugar until well blended. Set the bowl in a skillet of not even simmering water and, stirring constantly to prevent the eggs from scrambling, cook until they register 160 degrees F on an instant read thermometer. Remove the bowl and beat with an electric mixer at high speed for 3 to 4 minutes, until the eggs have a texture like softly whipped cream. Fold about one quarter of the eggs into the chocolate. Scrape the chocolate mixture onto the remaining beaten eggs and fold just until incorporated. Divide the mixture among the ramekins.
Cover with plastic wrap and chill for at least 1 hour.
Serve with raspberries and whipped cream (nondairy, of course)
I’m following this recipe for scones with the usual substitutions, and I forget to put in the eggs. Well, the scones turned out better than with the eggs added. I hope you enjoy this as much as I do.
2 cups unbleached white flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons margarine, cold (Earth Balance)
1/2 cup vanilla almond milk (Pacific)
1/4 cup orange juice
3/4 cup dried cranberries
zest of one orange
Preheat oven to 350°F. In a medium bowl, stir the flour, sugar, baking powder, and salt together. Mix the vanilla almond milk and orange juice together; set aside. Cut in the cold margarine into the flour mixture until crumbly. Toss the dried cranberries and the orange zest into the flour; add liquid mixture and stir until moistened. Turn dough onto a lightly floured surface and form into a rough circle. Slice into eight triangles; place on parchment-lined baking sheet. Bake 20 – 25 minutes. Cool slightly; glaze.
Glaze: mix powdered sugar and enough orange juice for spreading consistency
For a non-vegan scone: before baking, brush tops of scones with the yolk of one egg mixed with 2 tablespoons cold water.
Sorry for not having any posts for a month, but I’ve been busy with things that don’t have to do with food. I helped with two moves; one in California and one in Kansas City. I drove to Waco, Texas, took a train to San Jose, California, drove to St. Louis, Missouri, stayed three days, drove back to Kansas City, stayed four days, and took the train back to St. Louis. I am now back in Georgia and back to baking!
I did manage to visit the Whole Foods in Palo Alto with my boys.
Whole Foods in Palo Alto, California