Category Archives: Talking Food

Peanut Sauce

27 Monday Jan 2020

Posted by in Comfort Food, Quick and Easy, Salads, Sauces, Talking Food

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This peanut sauce is so delicious on Asian style salads, chicken or eaten out of the jar with a spoon. I don’t always have everything called for, but no matter what combination of ingredients I use it is always so good. I usually use fresh garlic and ginger in recipes, but by adding garlic powder and ginger powder this keeps in my refrigerator much longer.

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/2 tsp ginger powder
  • 1/4 to 1/2 tsp garlic powder
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha or Thai sweet chili sauce
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 4 – 6 Tbsp hot water (just enough for the consistency desired)

Blend everything in a blender or with a stick blender until smooth. I store it in jar in the refrigerator until needed. Can be served cold or slightly warm.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

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A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

Apple Streusel Muffins with Glaze

03 Thursday Sep 2015

Posted by in Autumn, Muffins, Talking Food

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IMG_5785Sally’s Baking Addiction has some great recipes.

I prepared many of the ingredients the night before I needed these. I made the crumb topping and stored it in a plastic container on the counter. I really like fresh muffins and didn’t want to bake them the night before, but needed them to come together quickly in the morning. I measured out the two sugars and left them in my Kitchen Aid overnight. I measured all the dry ingredients and combined them with a whisk. I measured out the sour cream that I used in place of the yogurt and stored in the refrigerator.

Ingredients:

CRUMB TOPPING

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour

MUFFINS

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped apple (2 small apples)

GLAZE

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract

The next morning I preheated the oven to 425 degrees.

First, I chopped the apples and set them aside.

Then I put the butter in my mixer with the sugars and combined them using the paddle attachment. I didn’t take time to soften the butter and usually don’t, my Kitchen Aid is the pro model and it powerfully softens butter in no time. I do think that I could leave the butter out to soften overnight except in the warmest weather.

Next I added the eggs, vanilla and yogurt/sour cream and mixed until everything was well combined. With the mixer running on the lowest speed I added the flour mixture a cupful at a time alternating with the milk. I added the flour quite quickly. I don’t want to run the mixer on too high of a speed or for too long. The gluten becomes activated and the texture of the muffins is not as good if baked goods are beaten for too long and at a high speed.

Finally, I stirred in the chopped apples by hand.

Line a muffin pan with muffin papers. Using my 1/4 cup scoop I filled each one. Then I put about 1 tablespoon of the crumb mixture on each muffin and pushed it down lightly. I had a lot of crumb mixture leftover. It’s my favorite part so next time I think I will either get the taller bakery type papers or put a little less batter in each cup so I can use 2 tablespoons of the crumb mixture per muffin.

****Bake for 5 minutes at 425 degrees and then lower the heat to 350 degrees and bake for an additional 12-15 minutes. It all depends on your oven. I took mine out at 12 minutes. Test them with a toothpick.

I completely forgot to drizzle them with the glaze and they were still very yummy.

Crumb topping: In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.

Make ahead tip from Sally’s Baking Addiction: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

IMG_5786

 

Shrapnel Dip from Mel’s Kitchen

01 Friday Aug 2014

Posted by in Institute Treats, Quick and Easy, Snacks, Talking Food

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Mel’s Kitchen Cafe is a great recipe website. I haven’t made anything from her that I haven’t like, so far. This dip is always a favorite. I usually leave out the avocados because they get mushy so quickly. This recipe is great and I am always asked for the recipe. Here’s the link to Mel’s Kitchen Cafe.

  • 1 can white beans, I use Great Northern or Cannellini beans
  • 1 can black beans
  • 1 cup frozen corn
  • 1-2 avocados, diced (I usually leave these out unless I am serving it immediately)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1-2 Roma tomatoes, diced and seeded
  • 2 tablespoons  chopped red onion
  • 2-3 tablespoons finely chopped cilantro
  • 1/3 to 1/2 cup Kraft Zesty Italian salad dressing
  • Squeeze of fresh lime
  • Salt and pepper to taste
  • Tortilla chips for serving
  1. Drain and rinse the beans in a colander.  Add them to a large bowl.
  2. Add the corn, avocados, red pepper, green pepper, tomatoes, red onion and cilantro. Pour in the dressing and gently fold the ingredients together until evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve with chips.

Comeback Sauce

07 Monday Nov 2011

Posted by in Talking Food

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Today I came across the blog, Syrup and Biscuits. The recipe for Comeback Sauce is really amazing. I mixed up a jar today and had it on my salad for lunch. It is popular in Mississippi and since I’ve only spent a few short hours of my life in that state it was new to me. It is definitely my replacement for Ranch dressing.

1 cup Duke’s mayonnaise (I used Hellman’s)
1/4  cup Heinz ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Mix all ingredients well and store in refrigerator overnight.

Chicken Tortilla Soup

12 Wednesday Jan 2011

Posted by in Soup, Talking Food

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If you don’t follow The Pioneer Woman’s blog, you should. Every recipe I have tried from her blog has been YUMMY! Last week I made her Quesadilla de Camarones and today I made Chicken Tortilla Soup. It was so good I almost cannot wait until tomorrow for another bowl! You must try the soup. It goes in the talking food category which is amazing since most of the talking food on this blog is full of sugar.

Bon Ton Bread Pudding

03 Saturday Oct 2009

Posted by in Comfort Food, Desserts, Talking Food

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The Bon Ton is a famous restaurant in New Orleans. Rick and I ate there once when I went with him on business. I have changed the sauce and recipe a bit to leave out the alcohol.

Rum Sauce:
1/2 cup apple juice
3/4 cup heavy cream
Rum flavoring to taste
6 oz dark brown sugar
7 oz granulated sugar
1/2 lb unsalted butter, cold, chopped

In a thick plastic container, place the cold chopped butter.

Combine the sugars, apple juice, cream, and rum flavoring in a sauce pan. Bring to a boil stirring occasionally. When the mixture comes to a boil, pour 1/2 of it over the butter and whisk constantly until the butter is melted, add the rest of the hot mixture.

Place the bowl into an ice bath to cool, stirring the sauce a few times during the cooling process. Keep chilled.

When you’re ready to use, just warm it a little to take the chill off.

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (I think dried cranberries would be really good in this, too)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted

1 Preheat oven to 350°F.

2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

3 Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with rum sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Nigella’s Peanut Butter Squares

02 Friday Oct 2009

Posted by in Desserts, Talking Food

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What is Izzie eating?????

When I saw this photo on Shannon’s blog (Ally’s friend and now mine, too) I loved it and asked Luke and Ally what she was eating. I have never seen a messy face quite so lovely in a clown smile kind of way. It reminded me of how truly wonderful Nigella’s Peanut Butter Squares are and I thought I would share the recipe that goes along with the photo. I never make these unless I have someone to share them with because they fall in the category of talking food!

Ingredients for the Base

50 grams or a scant 1/4 cup dark brown sugar
200 grams or 1 1/3 cups confectioners’ sugar
50 grams or a scant 1/4 cup unsalted butter
200 grams or 3/4 cup plus 2 tablespoons creamy peanut butter

Ingredients for the topping

200 grams or 7 ounces milk chocolate
100 grams or 4 ounces bittersweet chocolate
1 tablespoon unsalted butter

Directions

1. Stir all the ingredients for the base together until smooth.

2. I use the paddle attachments to my mixer, but a bowl and a wooden spoon will work.

3. You will find, either way, that some of the dark brown sugar stays in very small, lumps, but don’t worry about that.

4. Press this mixture into a 9-inch square brownie pan and make the surface as even as possible.

5. To make the topping, melt the chocolates and butter together (the microwave works great for this just for a minute at a time until it is melted) stir well to combine and spread evenly over the base.

6. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares because it is very rich.