BBQ Grilling: 3 Tasty Compound Butters To Complement Your Recipes

AP photo/Matthew Mead -- Compound Butters

From Denny:  Whether you are grilling or baking in the oven specially infused butters offer wonderful flavor choices to celebrate your food!  Chef Sara Moulton is known for easy recipes that can be done at home with a minimum of fuss.  She's also one of my favorite food teachers as she is so relaxed, giving even the novice cook a boost of confidence.

Her first recipe is for an herb butter.  Do you have some favorite herbs that you just can't cook without?  This recipe is all about your favorite combination of herbs, though she does suggest a few to get you started.  While you could substitute a Vidalia sweet onion in place of shallots, well, shallots are that much sweeter, and, oh, so wonderfully flavorful so try to find them in your area.  Shallots, a favorite of classically trained chefs, are usually in plentiful supply in the spring and summer months, often into autumn.

Are you more in the mood for a citrus butter?  Chef Moulton combines the zest and juice of lemons and limes for a sublime summer taste that everyone will enjoy.

How about something more substantial for those manly men who enjoy a great grilled steak?  Oh, this recipe is for you!  Combine this steak butter with Dijon mustard, a fresh finely minced garlic clove and Worchestershire sauce (we prefer Lea & Perrins at our house though you could use the brand you like),  

If you can't grill outside just use a grill pan on the stovetop to get those prized grill marks, turn it over and place it in the oven to finish.  When ready to plate make sure the steak plate has been heating in the oven. Place a large slice of this steak butter onto the plate and then place the steak on top of the butter.  Talk about awesome taste as the butter melts on the very hot plate, spilling out like a gravy for your steak!  That's the method all the old steakhouses of the 1940's and 1950's used before restaurants went to open charcoal or wood fired grilling.

The beauty of all these butters is that all you have to do is roll them into logs and wrap in plastic wrap and aluminum foil and freeze until ready to use.  Just slice off the amount you need and return it to the freezer.  How simple is that?  You can make these up way ahead of when you will need them.

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Recipe: Super Easy Key Lime Cake Goes Well With Seafood

Photo by m kasahara @ flickr


From Denny: Since we love seafood so much in the South, well, you need something citrusy to chase the garlic taste. Another food popular in Louisiana is cream cheese icing and this cake has a cream-cheese key lime icing. Key limes from Florida are awesome! This simple recipe is just the ticket, enjoy!

From: Mae Hogg

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil (I like canola as it is a neutral oil that doesn't influence other flavors)

4 eggs

3/4 cup orange juice

1 (3 ounce) package lime Jell-O

1 (1 pound) package plus 1 cup powdered sugar

1/2 cup butter or margarine

8 ounces cream cheese

3 Tablespoons lime juice


Directions:

1. In a large mixing bowl, combine cake mix, vegetable oil, eggs, orange juice and lime Jell-O. Pour into 3 greased and floured (8-inch) cake pans.

2. Bake in preheated 350 degrees F. oven for 25 minutes or until a toothpick inserted in center comes out clean.

3. Let cool 10 minutes, then remove from pans. Let cool completely.

4. To make icing, combine powderedsugar, butter, cream cheese and key lime juice.

5. Ice between layers and on top and sides of cake. Enjoy!

Recipe: Super Easy Key Lime Cake Goes Well With Seafood

Image via Wikipedia

From Denny: Since we love seafood so much in the South, well, you need something citrusy to chase the garlic taste. Another food popular in Louisiana is cream cheese icing and this cake has a cream-cheese key lime icing. Key limes from Florida are awesome! This simple recipe is just the ticket, enjoy!

From: Mae Hogg

Ingredients:

1 (18.25 ounce) package lemon cake mix

1 1/3 cups vegetable oil (I like canola as it is a neutral oil that doesn't influence other flavors)

4 eggs

3/4 cup orange juice

1 (3 ounce) package lime Jell-O

1 (1 pound) package plus 1 cup powdered sugar

1/2 cup butter or margarine

8 ounces cream cheese

3 Tablespoons lime juice


Directions:

1. In a large mixing bowl, combine cake mix, vegetable oil, eggs, orange juice and lime Jell-O. Pour into 3 greased and floured (8-inch) cake pans.

2. Bake in preheated 350 degrees F. oven for 25 minutes or until a toothpick inserted in center comes out clean.

3. Let cool 10 minutes, then remove from pans. Let cool completely.

4. To make icing, combine powderedsugar, butter, cream cheese and key lime juice.

5. Ice between layers and on top and sides of cake. Enjoy!

Recipe: Chocolate Revel Bars

Our regular chocolate chip cookie recipe made into a bar cookie version - Image by rachel is coconut&lime via Flickr

From Denny: This week is dedicated to brownie recipes! Yay!

Looking through one of my "elderly" cookbook finds from a book fair I was struck by how much cooking and baking has changed in the past 30 years or so. As we learn more about nutrition the recipes change. As new products, good or bad for us, come onto the market, the recipes of that time period reflect it. Usually, I look for timeless recipes where the ingredients will be easy to acquire and simple.

During the 1960's and 1970's making "bar" cookies (a type of brownie in our minds today) was most popular mainly because it saved time from forming the cookie dough, just bake and cut into serving sizes was faster. Women were entering the work force then and needed to speed up their recipes as they only had so much time in a day. (Sound familiar?)

I chose this recipe for today as I'm always thinking of how to use up something out of the pantry, like sweetened condensed milk, that I bought for last Thanksgiving holiday and never got around to using it for anything. Do you suffer from those pantry extras too? Well, this recipe looked like a tasty idea to meet my needs. It might even end up on this Thanksgiving's table! :)

Note: You can substitute half of the butter here for canola oil. If you make it all canola oil it will lose that buttery flavor. Well, at least the oats are a healthy addition! :)

There wasn't a good enough photo provided for this recipe - that's the only thing about older cookbooks, it was before quality digital photography that gives clear photos. Just imagine a triple layer brownie with the oatmeal crust, a layer of dark chocolate goodness and then dots of oatmeal crust on the top, almost like a miniature chocolate pie idea cut into bars!

Chocolate Revel Bars

From: Better Homes and Gardens All-Time Favorite Cake & Cookie Recipes, published 1980

Yield: 48 (2-inch) squares

Ingredients:

3 cups quick-cooking rolled oats

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter (can substitute margarine)

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla

1 1/2 cups semi-sweet chocolate chips

1 (14 ounce) can (1 1/4 cups) sweetened condensed milk

2 Tablespoons butter (can substitute margarine)

1/2 cup chopped walnuts or pecans

2 teaspoons vanilla


Directions:

Stir together oats, flour, baking soda, and 1 teaspoon salt. In mixer bowl beat 1 cup butter or margarine on medium speed of electric mixer for 30 seconds.

Add brown sugar and beat till fluffy. Add eggs and 2 teaspoons vanilla; beat well. Add dry ingredients to to beaten mixture and beat till well blended.

In heavy saucepan heat together chocolate pieces, sweetened condensed milk, 2 Tablespoon butter or margarine and 1/2 teaspoon salt over low heat, stirring till smooth. Remove from heat. Stir in nuts and 2 more teaspoons vanilla.

Pat 2/3 of the oat mixture into bottom of an ungreased 15"x10"x1" baking pan, saving enough to spread on top too. Spread with chocolate mixture. Dot with remaining oat mixture.

Bake in 350 degree F. oven for 25 to 30 minutes or till done when toothpick inserted in center comes out clean, no dough sticking to it. Cool on wire rack. Cut into bars.


Thanks for visiting! Happy Baking today!



Cookie, Cooking, Chocolate chip, chocolate bars, brownies, Brown sugar, Butter, baking, Home, dessert, baking and confections, chocolate brownie

Recipe: How to Make German Chocolate Cake Without a Mix

Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Now that the economy has everyone so wallet conscious people are learning how to be more independent of convenience foods! I've never been a huge fan of cake mixes as the texture seems to be so, well, gummy. Too many preservatives and who knows what else is in there you don't know about. More than anything, it's a great idea to learn how to make your favorite foods without pre-packaged kitchen helpers so you don't become miserably co-dependent. You also end up with a much higher quality and fresher food!

Found this little gem of a recipe over at the AOL food section. I've always enjoyed German Chocolate Cake but the cake mixes often leave a lot to be desired. Here is the real deal like people used to make it in our grandmothers' time before the large conglomerate food companies started pushing cheap imitation cake mixes on busy women trying to get a good meal on the table in less time.

There are some things that just require the time to make them. You can always break up most recipes into smaller time allotments over a few days when you are pressed for time - or suffer from ADD and can't focus for long. Either way you get to eat well! :)

German Chocolate Cake

From: Stephanie Zonis, "For Chocolate Lover's Only," StarChefs.com
Adapted by StarChefs.com

Prep: 15 mins
Cook: 35 mins

Ingredients:

Frosting:

2 cups shredded, sweetened coconut

1-1/4 cups chopped pecans

1 cup evaporated milk

4 egg yolks, from eggs graded "AA large" (Denny note: AA is fresher than A)

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

9 Tablespoons (1 stick + 1 Tablespoon) unsalted butter, cut into pats

1 teaspoon vanilla

Cake:

2 cups buttermilk

3/4 cup (1-1/2 sticks) unsalted butter, cut into pats

2-1/2 cups flour

2-1/4 cups granulated sugar

2/3 cup Dutch process unsweetened cocoa powder

2 teaspoons baking soda

Pinch salt

2 eggs, graded "AA large" - beaten to mix

2 teaspoons vanilla

Directions:

For Frosting:

Combine coconut and pecans in small bowl and set aside. Pour small amount of evaporated milk into heavy-bottomed, nonreactive 2 quart pot. Add egg yolks. With large spoon, beat to mix well. Gradually and alternately add remaining evaporated milk and both sugars, beginning with evaporated milk and stirring well after each addition. Add butter pats. Place over medium heat. Stir constantly until mixture just comes to a boil (it may appear as though very slight curdling takes place as mixture heats--OK). Remove from heat immediately; mixture will be thin. Stir in coconut and pecans, then add vanilla. Cool briefly, then chill. As frosting chills, beat occasionally with large spoon. Frosting should thicken considerably to spreading consistency in 2-1/2 to 3 hours, but it's OK if it needs to chill longer--this frosting won't harden completely.

For Cake:

Grease two 9" by 2" deep round layer cake pans with vegetable shortening. Line bottoms with wax paper cut to fit, grease paper, then dust entire inside of pan lightly with flour, knocking out any excess. Set aside. Adjust rack to center of oven; preheat oven to 350 degrees F. In small, heavy-bottomed, nonreactive saucepan, combine buttermilk and butter pats. Set over low heat; stir often just until butter is melted. Remove from heat; set aside to cool until just warm.

Meanwhile, into large bowl sift together flour, sugar, cocoa powder, baking soda, and salt. With whisk or large spoon, mix well until of an even color. When buttermilk mixture is warm, add beaten eggs and vanilla; with fork, beat in to mix well. Add all at once to dry ingredients. With whisk or hand-held electric mixer, stir until dry ingredients are moistened, then beat just until batter is well-combined (a few small lumps may remain--OK). Divide batter, which will be thin, evenly among prepared pans. Run batter up sides of pans slightly by tilting pans in a circular motion. Drop each pan three times onto a flat surface from a height of about 3" to distribute air bubbles in batter.

Bake in preheated oven 30-35 minutes, reversing pans back-to-front and exhanging oven positions about halfway through baking time. Cake is done when a toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake. Remove to cooling rack. Let layers stand 10-15 minutes.

Gently loosen cakes from sides of pans. Invert onto cooling racks; remove pans and gently peel wax paper from bottoms of layers. Re-invert to cool completely, right side up, before frosting.

To assemble:

If necessary, trim tops of cooled layers so they are level. Place one layer upside down on serving plate. Top with half of the chilled, thickened frosting. Spread frosting almost, but not quite, to edges of layer. Top with second layer, right side up. Press cake together gently to force frosting to edge of first layer. Top second layer with remaining frosting and spread evenly over top. Serve immediately or chill until needed; refrigerate any leftovers.

To cut this cake, you'll need a large, sharp, heavy knife. I use a knife with a serrated edge, though I know people who use a straight-edged knife here; try both and see which you prefer. You'll also need something to drink when you eat this--a glass of milk or a cup of coffee are fine accompaniments.



Cake, Cook, Butter, make a cake without the cake mix, Baking and Confections, German Chocolate Cake, Home

Recipe: Orange Chocolate Bundt Cake

From Denny: The wonderful site of BellaOnline.com of which their food and wine section is one of many areas they cover for womens' issues! This is an easy recipe to make for weekend company or if you and yours are going to a relative's house to celebrate this Mother's Day.

"Orange Chocolate Bundt Cake combines the flavors of fresh oranges and dark chocolate to make a decadent cake that stays moist; it’s also pretty enough to serve company.

Since this delicious cake starts with a mix, it goes together quickly; once a few other simple ingredients are added, the cake takes on the texture and flavor of a made-from-scratch cake. Don't be surprized when this cake becomes an oft requested favorite."

By Karen Hancock, Desserts Editor

Orange Chocolate Bundt Cake

Yield: 16 Servings

Cake

1 18.25 ounce yellow cake Mix

1 3 oz. package orange gelatin

2 oranges

1/2 cup vegetable oil

4 eggs

1 teaspoon orange extract

1 cup mini chocolate chips, or semi-sweet chocolate chips coarsely chopped in the food processor

Frosting

1 cup semi-sweet chocolate chips

3 tablespoons butter

3 tablespoons whipping cream

1 teaspoon orange extract

Orange zest, for garnish

Spray a 10" bundt pan with Baker's Joy (alternatively, spray the pan liberally with non-stick spray and sprinkle a tablespoon or two of flour into the pan. Rotate the pan so that flour covers the inside of the pan and dump the excess flour out; set the pan aside).

Preheat the oven to 350°.

Mix the cake mix and gelatin in a large mixing bowl.

Using a Microplane or fine grater, remove the zest from the oranges; add all but 1 teaspoon of the zest to the cake mixture (save the other half for the frosting).

Juice the oranges; you should have about 1 cup juice; if you don't have a full cup, add water to make 1 cup.

Add the juice, vegetable oil, eggs, and orange extract to the cake and gelatin mixture.

Mix on low speed until combined, scraping the bowl a couple of times.

Turn the mixer to medium and beat until the batter is smooth, 2-3 minutes.

Pour the batter evenly into the prepared bundt pan.

Bake 45-60 minutes or until a toothpick comes out clean when inserted.

Remove from the oven and cool 10 minutes; invert cake onto a cooling rack and cool thoroughly.

Frosting: Pour the chocolate chips into a microwaveable container; add the butter and whipping cream.

Microwave 1 1/2 minutes or until the butter is melted and the cream is warm; let sit 5 minutes.

Add the orange extract and the reserved orange zest; whisk until thick and smooth.

Pour the mixture over the top of the bundt cake, allowing it to drip down the sides.

Garnish with additional orange peel if desired.

Amount Per Serving

Calories 391 Calories from Fat 198
Percent Total Calories From: Fat 50%
Protein 5%
Carb. 45%

Nutrient Amount per
Serving:

Total Fat 22 g
Saturated Fat 8 g
Cholesterol 63 mg
Sodium 251 mg
Total Carbohydrate 44 g
Dietary Fiber 0 g
Sugars 14 g
Protein 5 g

Vitamin A 5%
Vitamin C 46%
Calcium 0%
Iron 4%

Recipe: Easier Chocolate Soufflé

Image via Wikipedia

From Denny: We love chocolate souffle at our house but rarely make it at home. We live in a humid environment and who wants to fool with something so fussy?

Well, get a load of these guys, they finally gave us the tricks of the pastry chef's trade to make this really easy!

From CBS' Chow.com:

The ultimate in dessert commitment, chocolate soufflé is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won’t rise).

In this recipe, we borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the soufflé’s shape—a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!)

Combine it with our Blood Orange Crème Anglaise for a perfect dessert pairing.

Special equipment: You can find a pastry brush at kitchen supply stores or online.

To make the sugar syrup, you’ll need a deep-frying/candy thermometer that’s up to the task.

Game plan: Make sure the bowl you whip the egg whites in is very clean.

The crème anglaise can be made well before you start the soufflé—even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the soufflé just as you serve it.

INGREDIENTS

1 tablespoon unsalted butter, melted

1/4 cup granulated sugar, plus extra for the soufflé dish

2 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

2 tablespoons water

4 large egg whites

Blood Orange Crème Anglaise

INSTRUCTIONS

Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess.

To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.

Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)

Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.

Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.

Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack.

After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.

Beverage pairing: Pair this rich dessert with a glass of 2005 Bologna Brachetto d’Acqui. This elegant, sweet sparkling red wine from the Italian region of Piedmont is brimming with juicy red berry fruits and hints of blood orange.

Recipe: Hot, Crusty Buttermilk Biscuits

Image via Wikipedia

From Denny: OK, yum! We Southerners love our biscuits which to the uninitiated or folks in Britain, Australia, India and the like, these are little breads not the sweet cookies you call biscuits. What a confusion! :)

Usually, they are basically a baking powder-risen (though some versions are risen by yeast) quick bread cut into 3-inch rounds. They are a close cousin of the scone and can take anything on them but most often it is butter and jam of choice. At our house we even enjoy them with lemon curd!

Southern biscuits are the stuff of legends in many an eatery across the Southeast of America. Few homes make them any more so most people go out to eat them at breakfast with a side of ham or sausage and over-easy fried eggs.

Well, I do know how to make them and quite well. No one else in the family ever got the hang of it. This recipe is a bit different than what I use because I don't use lard but rather clarified butter or canola oil for the cholesterol benefit. But lard, well, it tastes divine and you ought to try the original version at least once in your life! :)

When I make them I often pop the unbaked extras into the freezer. They live to feed us the Divine for another day, baking up beautifully from freezer to oven!

The bonus in this recipe too is that it teaches how to make your own baking powder - which is a first for me, cool!

Kneading Note from Denny: Since he does not mention here, and I rarely see it in biscuit recipes, is a trick I learned a long time ago. When making this bread you don't want it to be too tough but rather light and fluffy. To achieve that, when kneading the dough, slowly and carefully flipping it over, gathering it up and folding down onto itself, make sure you don't allow but a sprinkle of flour to be found inside that fold.

Many people put too much flour into the fold and then wonder why their biscuits are hard as rocks and tasteless. Less is definitely more! I don't use a rolling pin either, too much work, just use my hands like most cooks as it gives you that tactile awareness of how the dough is developing and when to stop working the dough.

From the Atlanta Journal-Constitution they offer a version closer to the historical. Here's Scott Peacock's comments from the article: "Biscuits are the stuff of legend. The mere mention of them conjures images of hearth and home, kindly grandmothers and good-smelling kitchens. A particularly well-made biscuit has been known to inspire proposals of marriage.

People love eating biscuits. They love talking about biscuits.
But when it comes to making them, the sad truth is that many people, even Southerners, are often too afraid to try ...
Experience has taught me that, in the end, a good biscuit really boils down to a few basics: mainly a hot oven, cold fat and a gentle but knowing hand.

But it’s the details that make a great biscuit, and simple as they are, they are important and should be followed closely.
To my taste, a biscuit should be crusty and golden brown on the top — and even lightly browned on the bottom — with an interior that is soft, light and tender but not too fluffy. It should be slightly moist, but not so moist that it becomes gummy when you eat it, and dry enough to absorb a pat of good butter as it melts. It should be flavorful and well-seasoned, with a slight buttermilk tang, pleasing on its own but an excellent vehicle for other flavors as well.

Ratio of crusty exterior to soft interior is important, and I’m no fan of those big, Hollywood-pumped-up-on-steroids-looking biscuits. I prefer a biscuit no larger than three inches or so in diameter and not much more than an inch in height."

Hot, Crusty Buttermilk Biscuits

From: Scott Peacock

Hands on time: 10 minutes

Total time: 22 minutes

Serves: 15

Ingredients:

5 cups sifted White Lily flour (measured after sifting)

1 tablespoon plus 1 1/2 teaspoons homemade baking powder (recipe follows)

1 tablespoon kosher salt

1/2 cup packed lard, chilled

1 3/4 cups chilled buttermilk, plus a few tablespoons more if needed

3 tablespoons unsalted butter, melted

Instructions:

Preheat over to 500 degrees. Put the flour, homemade baking powder and salt in a mixing bowl. Whisk well to thoroughly blend. Add the lard and, working quickly, coat in flour and rub between your fingertips until about half the lard is coarsely blended and the other half remains in large pieces about 1/2 inch in size.

Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk.

Turn the dough immediately onto a generously floured surface, and with floured hands knead briskly 8 to 10 times until a cohesive dough is formed.

Gently flatten the dough with your hands so it is of an even thickness. Then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. (If the dough begins to stick to your rolling pin, dust the pin — not the dough — with flour. Flouring the dough at this point will result in dusty-looking biscuits.) With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals.

Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch. Do not re-roll the scraps. Just bake as is and enjoy as a treat.

Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate the pan if needed to ensure even cooking.) Remove from the oven and brush with melted butter. Serve hot.

Notes:

Homemade baking powder recipe: Sift together three times 1/4 cup cream of tartar and 2 tablespoons baking soda. Transfer to a clean, dry, tight-sealing jar. Store at room temperature, away from direct sunlight, for up to four weeks. Use in any recipe calling for commercial baking powder.

Nutrition:

Per biscuit: 234 calories (percent of calories from fat, 38), 5 grams protein, 31 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 14 milligrams cholesterol, 553 milligrams sodium.

Yet another easy version of the famous humble biscuit:

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Recipe: Chocolate Espresso Bars

Chocolate Expresso Bars


From CBS: Instant espresso powder offers the most practical way to impart a rich coffee flavor to cookies, candies and cakes. Sold in well-stocked food markets and specialty coffee stores, the fine powder dissolves quickly in hot liquid, producing a bolder, more concentrated taste than regular instant coffee. This intense flavor comes with a solid dose of caffeine, however, so if you are sensitive to caffeine's effects, look for a brand of instant espresso powder labeled "decaffeinated."

Ingredients:


3/4 cup all-purpose flour

1/2 cup unsweetened Dutch process cocoa powder

3 tbs. instant espresso powder

1/4 tsp. baking powder

1/4 tsp. salt

8 tbs. (1 stick) unsalted butter, cut into pieces

2 oz. semisweet chocolate, coarsely chopped

2 eggs

1 cup firmly packed light brown sugar

1 tsp. vanilla extract

For the glaze:

1/4 cup heavy cream

1 tsp. instant espresso powder

4 oz. semisweet chocolate, chopped

Pinch of salt

16 chocolate-covered espresso beans (optional)


Directions: Preheat an oven to 350°F. Generously grease an 8-inch square baking pan.

Sift together the flour, cocoa powder, espresso powder, baking powder and salt into a bowl; set aside.

In a small, heavy saucepan over low heat, combine the butter and chocolate and heat, stirring occasionally, until melted, about two minutes. Remove from the heat and let cool slightly.

In a bowl, whisk together the eggs and brown sugar until blended. Gradually stir in the chocolate mixture until blended. Stir in the vanilla, then add the flour mixture and stir until blended.

Pour the batter into the prepared pan. Bake until the edges pull away from the sides of the pan and the center is springy to the touch, about 25 minutes. Transfer the pan to a wire rack and let cool.

Meanwhile, make the glaze. In a small saucepan over medium heat, combine the cream and espresso powder and heat, stirring, just until the powder is dissolved and bubbles start to appear around the pan edges. Add the chocolate and salt, remove from the heat and stir just until the chocolate is melted. Let cool to room temperature.

Using a small offset spatula, spread the cooled glaze over the cookie in a thin layer. Refrigerate until the glaze is set, about 30 minutes. Cut into 1 1⁄2-by-2 1⁄2-inch bars or 2-inch squares. Top each bar with a chocolate-covered espresso bean. Makes 16 bars.

Adapted from Williams-Sonoma Collection Series, "Cookies," by Marie Simmons (Simon & Schuster, 2002 ).

Recipe: Chocolate-Amaretti Heartbreakers

Chocolate-Amaretti Heartbreakers

From CBS:

"These are really waffled cakes? moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge."


Ingredients:


3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets)
2 oz. high-quality bittersweet chocolate

5 tbs. unsalted butter

1 1/4 cups all-purpose flour

1 1/2 tsp. double-acting baking powder

1/4 tsp. baking soda

pinch of salt

3/4 cup granulated sugar

1/3 cup cocoa, preferably Dutch process

1 1/2 cups milk

1 tsp. vanilla extract

1/4 tsp. almond extract

2 eggs

Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional)


Directions: Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.

Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.

Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.

To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.

Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

Recipe: Oreo Cheesecake Bites

From Denny: Here's an easy little gem that sounds absolutely DIVINE to make for this Easter weekend! You could always substitute another hard cookie that your family enjoys or you just have on hand.

The ancient Romans always used cheese in their cakes and make cheesecake for their Spring celebrations. Here's an easy recipe for your family!

Ingredients:

36 OREO Cookies, divided

1/2 cup (1 stick) butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp. vanilla

4 eggs

4 squares BAKER'S Semi-Sweet Chocolate



Directions: HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition (per serving)

Calories 220

Total fat 16g

Saturated fat 9g

Cholesterol 70mg

Sodium 180mg

Carbohydrate 17g

Dietary fiber 1g

Sugars 12g

Protein 3g

Vitamin A 10%DV

Vitamin C 0%DV

Calcium 4%DV

Iron

Recipe: Cornmeal Waffles with Savory Butter

Image by Marilyn M via Flickr

Photo of a cornmeal waffle with pecan butter, yum! We have wonderful pecans here in Louisiana - a favorite brand is Bergeron's.

From Denny: Louisiana has a large German population from the past century. We love sausage down here be it French, German or even Polish versions. These easy waffles are just the ticket for a savory side dish for an easy weekend meal combined with grilled sausages.

From: Eating Well in a Busy World by Francine Allen

Yield: Serves 8


Ingredients for Waffles:

3 eggs

1½ cups buttermilk

6 Tablespoons unsalted butter, melted

¾ cup cornmeal

1 cup self-rising flour

1½ Tablespoons sugar

1 teaspoon baking soda

½ cup grated Cheddar cheese


Ingredients for Savory Butter:


½ cup unsalted butter, softened

1 teaspoon dry mustard

1 Tablespoon or more fresh snipped chives

Dash of Tabasco sauce (more if you are from Louisiana!)


Directions for waffles: Preheat the waffle iron. Put a large platter in the oven to heat.

Mix together the eggs, buttermilk and butter. In a separate bowl, stir together the flour, sugar, soda and cheese. Add the dry ingredients to the liquid; stir gently until the ingredients are combined. Cook the waffles in the waffle iron according to manufacturer’s directions. Cut the waffles into pieces that can be handled like bread. Transfer each to the warm platter as they are cooked, loosely covering with foil so they don’t dry out.

Directions for Savory Butter: Meanwhile, blend together the butter, mustard, chives and Tabasco in a food processor or blender. Serve the waffles with the butter.

Per serving: 366 calories, 26 grams fat, 145 milligrams cholesterol, 438 milligrams sodium.

Recipe: Shrimp with Red-Eye Gravy and Grits

Image by protoflux via Flickr

From Denny: As is often said in south Louisiana: This dish is SO GOOD it will make you slap your dead dog! Or, as any good Cajun would tell you, It's all about the gravy, cher!

Photo of their version of shrimp and grits from another place in the South, the Low Country of South Carolina.


From: Mr. B's Bistro

Yield: Serves 4

Ingredients:


8 strips applewood-smoked bacon, cut crosswise into thirds

20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined

4 large wooden skewers, soaked in water for 10 minutes

kosher salt and freshly ground black pepper to taste

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

3 1/2 tsp firmly packed dark brown sugar

2 1/2 cups dark chicken stock

2 1/2 Tbsp pepper jelly

1 Tbsp cold unsalted butter

3 cups Mr. B’s stone-ground grits

2 Tbsp minced fresh chives


Directions: Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.

To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.

In a small skillet cook leftover bacon until crisp. Cool and crumble.

To serve, mound grits on plates. Remove shrimp from skewers and arrange around grits. Drizzle sauce over grits and garnish with reserved bacon and chives.

Recipe: Oyster Pan Roast

Image by MarxFoods.com via Flickr

Photo of another version of baked oysters with mushrooms

Oyster Pan Roast

From: The Palace Cafe

Yield: Serves 4

Ingredients:

4 pieces French bread, 2-3 inch slices cut on a bias

1 Tbsp Butter, softened

4 Tbsp Breadcrumbs

2 Tbsp Freshly grated Parmesan cheese

1 qt Heavy cream

1 Tbsp Fresh rosemary, minced

1 Tbsp Shallots, minced

20 P & J Oysters

1 Tbsp Parsley, finely chopped for garnish

4 sprigs Fresh rosemary

Salt and white pepper to taste


Directions:

To make croutons, butter both sides of each piece of French bread and season with salt and pepper. Toast in a 350° oven until crisp.

Mix breadcrumbs and Parmesan cheese in a small bowl and reserve. Reduce cream by ½ over medium-high heat in a heavy saucepot. Stir in rosemary and shallots and reduce sauce until it thickens a bit. Strain to remove shallots and rosemary. Ladle cream into an oven-safe skillet and bring to a boil.

Add oysters and season to taste with salt and white pepper. Be careful not to over-salt the dish! Remember, the oysters are somewhat salty. Cook for 1-2 minutes, or until the ends of the oysters start to curl, then remove from heat. Sprinkle breadcrumbs and Parmesan cheese over oysters. Broil in a 350° oven until breadcrumbs are toasted and golden brown.

To serve, place a French bread crouton in the center of each serving plate. Spoon oysters and sauce around crouton. Spear rosemary sprig through crouton and sprinkle dish with parsley.


At the Palace Café this signature dish is served in individual 4 oz. French pans. For this pan roast presentation without all of the pans, serve Oyster Pan Roast family style from a cast iron skillet.

Recipe: Chocolate Sin Cake

Image by Bev (Sugarbloom Cupcakes) via Flickr

Photo of another kind of chocolate cake as it was so beautiful!

From: Café Sbisa

Ingredients:


2 lbs chocolate chips

1 1/3 lb butter

2 cups sugar

2/3 cup water

16 eggs


Directions: Heat chocolate and butter (chunks) in double boiler. Combine sugar and water in a sauté pan and simmer until dissolved, combine with chocolate mixture. Blend until smooth, then remove from heat. Whisk eggs lightly, avoiding excessive air. Gently combine egg and chocolate mixtures.

Using 2 loaf pans lined with parchment, pour cake mix about 1 ½ inch thick. Place pans into a large roasting pan. Place in oven and fill the pan with water being careful not to float the cake pans. Bake at 300 degrees for 2 hours. Remove and let cool.

Refrigerate to remove from parchment, slice prior to service.

At Café Sbisa, we whip 1 teaspoon finely ground espresso with heavy cream and powdered sugar and top the cake. Add berries and a mint sprig for garnish.

Recipe: Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

Martha Stewart knows her chocolate and her cookies. Check out her site for more tempting cookie treats!

“Two kinds of chocolate plus walnuts and coconut equals one tempting treat.”

From: MarthaStewart.com

Ingredients:

Yield: Makes about 5 dozen.


1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

2 cups white-chocolate chunks (about 9 ounces)

1 3/4 cups sweetened flaked coconut

1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Directions:

1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Copyright 2008 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Recipe: Alberta Fudge Cake

Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla


1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.

Recipe: Chocolate Banana Coconut Cream Pie

What’s the tantalizing secret to this cream pie? A chocolate layer is spread over the pie shell like a hidden secret under piles of banana slices and fluffy coconut filling. This is a fast filling for the convenience oriented so this pie comes together quickly, chilling for about four hours.

Tomorrow: Romantic Chocolate Fondue for Two


Chocolate Banana Coconut Cream Pie


Yield: 8 servings

From: Kraft Foods


Ingredients:


2 squares semi-sweet baking chocolate

1 Tablespoon milk

1 Tablespoon butter

1 baked pastry shell (9-inch), cooled

2 bananas, sliced

1 ½ cups cold milk

1 package (4-serving size) vanilla instant pudding and pie filling

1 ½ cups coconut

1 ½ cups thawed whipped topping

Coconut, toasted


Directions: Microwave chocolate, milk and butter in medium microwavable bowl on HIGH for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pastry shell. Arrange banana slices over chocolate.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in 1 ½ cups coconut. Spoon over banana slices. Spread whipped topping over pie. Sprinkle with toasted coconut.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings.

Tomorrow: Romantic Chocolate Fondue for Two

Recipe: Chocolate Pinwheel Cookies

Those of us who LOVE chocolate know one thing: keeping sugar around is a must to combine with chocolate in a recipe. What to do when you go to your pantry only to find there is too little of white granulated sugar? Well, you can switch over to light or dark brown sugar which actually gives cookies a great flavor. (Might be too heavy a sugar for some cakes.)

Then your hopes are dashed when you realize there isn't even any brown sugar available. You pull down the box or large bag of powdered (confectioner's) sugar. What can you do with this sugar? Most times it's used for icing but in this case you can use it to make pinwheel cookies! Yay!

So, here you find your pantry a bit depleted from the holiday cooking and baking. You really don't feel like yet another trip to the grocery store. Make these lovely cookies from Betty Crocker.

After spending for the holidays these inexpensive cookies are easy on the wallet AND you get a chocolate fix. Doesn't get any better than that! Bake up a few to enjoy right now and freeze the cookie dough for later when someone shows up at your house hungry for a little sweet.

Chocolate Pinwheels

Prep time: 50 minutes
Total time: overnight in the refrigerator, about 10 hours
Makes: about 4 dozen cookies

1 1/2 cups powdered sugar

1 1/4 cups butter

1 egg

3 cups Gold Medal all-purpose flour

1/4 teaspoon salt

1/4 cup unsweetened Hershey's baking cocoa

1 Tablespoon plus 1 teaspoon chocolate sprinkles, if desired


In large bowl, beat powdered sugar, butter and egg. Stir in flour and salt.

Divide dough in half. Stir the cocoa into one half. Stir chocolate sprinkles into the other half, if desired.

Cover and refrigerate for 1 hour.

Roll half of plain dough into 9 x 8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on top of plain dough. Roll doughs up together tightly, beginning at long side. repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours. (The butter can make the dough like a little brick if it chills too long.)

Heat oven to 400 degrees F. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

Nutrition: 1 cookie is 90 calories of which 45 calories are from fat. Nothing like a little reality check! :) Guilt advisor: Remember your New Year's resolution about losing a few pounds. That's why this cookie is so great. Temptation can be relegated to the freezer, tightly wrapped, for up to 6 months! Enjoy!


Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Photo from BettyCrocker.com

Recipe - Oven Pancake

Dennys Louisiana Lyon Oven Pancake - Vegetarian! Great for a quick supper or brunch with a minimum of fuss mixed in one bowl and baked in one pan - and this pancake is long on presentation! This is a version of the Dutch baby oven pancake. The only sugar in the recipe is if you serve it with powdered sugar. High in protein and very filling, it is about 400 calories if served to only two people - so no need to add sausage or bacon.

Summary:
heat your pan in the oven before you begin mixing,
melt the butter in the pan until bubbling,
pour in the batter and
let the beauty rise to the occasion in the oven,
bake about 20 - 25 minutes.
serve with lemon wedges and powdered sugar.

WARNING: Can be addicting!