Showing posts with label Chocolate chip. Show all posts
Showing posts with label Chocolate chip. Show all posts

Tuesday, November 6, 2012

Sweet Potato Bread with Chocolate Chips

If you love sweet potatoes like I do, you would certainly love this moist and delicious bread...more like cake texture. This would probably fall into the category of 'eat your veggies'...as in dessert? First it was carrot, then zucchini, so why not sweet potatoes in a sweet bread...but not too sweet, so you will enjoy the outstanding natural flavor of the grated sweet potatoes in the bread.

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                Thursday Favorite Things Blog Hop @ Katherines Corner
 
With all my cookbooks, magazines, Internet, and favorite food blog recipes, I could not resist this recipe that inspired me from the October 2012 issue of Cooking Light. This is how it happens for me with certain recipes. As long as I don't have to go out of my way to get the ingredients I'm ready to get started. I don't like to make a huge project of it most of the time, so it's a lot more enjoyable to make something. I, of course changed this a little, simply because I had to substitute a couple ingredients...other than that I followed the recipe quite close.

Since this was my daughter's magazine, I copied the page, and photographed it to upload the actual recipe, with my adaptation to follow.

Sweet Potato Bread with Chocolate Chips
recipe adapted from Cooking Light

I followed the ingredients on the above list, the change I made was (1 cup of grated sweet potato)

I used 1/2 cup Greek Yogurt, and 1/2 cup sour cream

omitted the nuts and raisins, and used 1 cup Hershey's semi-sweet chocolate chips. Folded in 3/4 of it, and sprinkled 1/4 on the top before baking.

For the Spread on top: did not use the cream cheese and the powdered sugar. I added the grated lemon rind in the batter

Combine the flour and your dry ingredients
Combine the wet ingredients...stir, just until smooth (do not use and electric mixer)
Add your wet ingredients to the flour mixture...then add the grated potatoes
Fold in 3/4 cup of the chocolate chips
Sprinkle 1/4 cup of the chocolate chips on the top (you still have another cup left over from the large bag of chocolate chips...save for another use) Bake in a preheated 350 degrees oven for 25 minutes...lower the temperature to 325 degrees, and bake for an additional 20 minutes.
Cool in pan for 10 minutes...and remove
I waited another 10 minutes and started to slice it while still warm. Use a serrated knife, and be sure to clean after each slice.
I tried a slice while it still was warm...you cannot imagine the intense flavor of the sweet potato; just the right amount of sweetness from the 1/2 cup of sugar...the lovely flavor and aroma of the cinnamon, nutmeg, and cloves, and the moistness of the sour cream and yogurt...and only 1/4 cup of canola oil. Super moist, delicate in indescribably delicious!










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Wednesday, October 10, 2012

Red Clam Sauce with Linguine

I'm at the point where I feel like 'throwing in the towel'...and take a 'blogging break'...I'm totally discombobulated, disconnected, so not on the 'ball' with my blogging, and keeping up with my posts that would actually amount to something or feel I have a connection to the proper groups, blog hops, social networks. I'm probably the only food blogger that hasn't used STUMBLE! Even my Google+ is sitting there all lonely and not properly attended to. I was one of the last ones that stayed on the old Blogger format, until they finally discontinued the old format! Good thing I'm able to figure out the new Blogger format, which is really great:)

As I mentioned the last time that I don't take photos of the things I make every day...but then, if I don't have a plan for something special, than I have no other choice but sprucing up my dish to take some photos, mostly in my kitchen, for the best light at night... if I want to have a new post.

This is a classic Italian Clam Sauce with Linguine, but one rule is that, it's either 'White Clam Sauce'...not a white cream sauce, but a simple extra virgin olive oil, garlic, and lots of fresh parsley; and don't forget the lemon. In case of the 'Red Clam Sauce'...not drowning the clams in a heavy red sauce, but the same format, leaving out the lemon juice and lemon slices, and using white wine. As for the tomato sauce, it really is just Hunt's diced tomatoes in their natural juices, or you can you fresh diced tomatoes, just don't overcook them so they keep their diced shape.

My recipe is from 'scratch'...from memory of a 70's classic that I still remember, only adding the diced tomatoes to it! The best way to make this even special, is to add fresh steamed whole baby clams, to add more flavor, and for presentation.

Red Clam Sauce with Linguine
recipe by; Elisabeth

2- 7 oz. cans of chopped clams
1/2 cup extra virgin olive oil
3 or 4 cloves garlic chopped
a handful of Italian fresh parley chopped
1-15 oz. can diced tomatoes (I used Hunt's with sweet onions)
1/2 cup white wine (real wine, not cooking wine)
1 teaspoon chili pepper flakes
freshly ground pepper to taste
salt (use sparingly, clams are salty enough)
1 dozen, fresh baby clams (I used 10 for two serv.)
1 lb. linguine, or spaghetti


In a medium saucepan, add the 1/2 cup extra virgin olive oil (don't worry about the amount, you need a lot of oil to soak up the clams and pasta)

On medium high heat, add the oil, the chopped garlic, the red pepper flakes, and heat up till the garlic sizzles, just don't let it get brown. Add the half cup wine, a good portion of chopped parsley, and the juices from the canned clams. Do not add the clams at this time.

Add the canned tomatoes with the liquid, and heat to a slow boil. Simmer for about 10 minutes, and at the very end, add the canned clams. Just gently stir, and simmer on low for a about another 5 minutes. Keep it on warm, while you're boiling the water for the linguine. For the fresh clams, In a skillet, add a small amount of chili red pepper and more garlic if you like, add another 1/2 cup of white, a small portion of parsley, Cover with a lid, and boil until all the clams open up, which should take no longer than a few minutes.

Important to note: Do not try to pry open any clams that do not open up by themselves. In my case, 2 clams did not open up...so I had to discard it. (discard any that do not open up)

To serve: In a serving bowl, add the linguine, and ladle the sauce with the clams, and mix gently together. Garnish with additional parsley, and carefully surround the bowl with the opened fresh clams. (As a rule, do not add grated Parmesan cheese) Serves 4.

Linking to: Thursday Favorite Things Blog Hop, @ Katherines Corner
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Tuesday, October 2, 2012

White Chocolate Chip, Chocolate Cookies


While I'm trailing behind everyone else, on the 'food blogger scene,' I still try to come up with decent photos and different type of recipes. I must admit that I could actually post something every-other day...even every day; let's face it, we all have to eat every day 3 meals a day... but who actually wants to take photos of everything you make?...not me; although I should have taken a picture of my awesome homemade 'nokedli=spaetzli'...or even, my northern bean-vegetable soup cooked in my slow-cooker last week, but then I would have to stop and measure everything from the start because it's from 'scratch' and memory...scratch that, and let's start with my cookies.

Even with the cookies...when you don't have semi-sweet chocolate chips, or any other chocolate chips; just white, what do you do?...well, you make a 'White Chocolate Chip, Chocolate Cookies'...duhh...how easy is that to figure out?

Luckily, I always save the empty bag from the Nestle Semi-Sweet morsels, the 12. oz bag, and follow the recipe on the back, but just alter it a little to make it dark chocolate, with white chocolate chips...no problem...done!




Homemade cookies are so much more appreciated and it is much better than store-bought with all the preservatives, unless it's 'OREOS'..but that is always saved for emergencies.

You can make any kind of 'chip' cookies with the basic Toll House cookies recipe from Nestle's, just keep that in mind. Next time it will be with peanut butter chips with dark chocolate...just switching around the white chocolate chips.

Good thing I have another batch in my fridge...ahh thought you would be wondering why do a have a 'second batch' in my fridge?...saving it for a 'rainy day'...not such a bad idea! Today was actually a rainy day, and I had to be at my service station at 9:00AM sharp to get an oil change, and walk over to Goodwill with my umbrella, while car was being serviced. (didn't really find anything,) or at least nothing that I wanted to carry back on foot to pick up my car...so now, here's the slightly adapted recipe for a different chocolate chip cookie!

White Chocolate Chip Chocolate Cookies
adapted from Nestle's Toll House Cookies

2 cups all-purpose flour
1/4 cup Hershey's or another good brand cocoa powder
1-1 oz block of semi-sweet baking chocolate
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter (1 stick) melted with the 1 oz. of the semi-sweet chocolate, and cooled
1/2 cup (1 stick margarine) or 1/2 cup shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs

2 cups (12 oz. pkg.) white chocolate chips or dark chocolate chips

Preheat  oven to to 375 degrees F.

Line a baking pan with parchment paper. Combine flour, baking soda and salt in a small bowl.In a large bowl, beat cooled down melted chocolate and butter mixture, the 1/2 cup (1 stick margarine)...or the 1/2 cup shortening with the granulated sugar and brown sugar, and vanilla extract until creamy. Add eggs one at time, beating well until each addition.

Gradually beat in flour and cocoa mixture. Stir in chocolate morsels.

Drop by rounded teaspoon onto parchment paper lined baking sheets, keep them 2 inches apart. Bake for  9 to 11 minutes. Cool on baking sheet for 2 minutes.

Note: on the photos above, I saved more than half the portion of the dough, patted it down, wrapped it in plastic wrap...then aluminum foil, and took out more as needed the next few days. Score them first, then cut equally, shape into a walnut size ball and press down lightly; follow baking instructions.


Have a cookie...or two...or three:) You'll love these...yumm!
Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                Thursday Favorite Things Blog Hop @ Katherines Corner
                 Full Plate Thursday @ Miz Helen's Country Cottage


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Sunday, September 2, 2012

Silent Sunday

Mini banana breads with white chocolate chips
I'm not sure, which is better...'Silent Wednesday'...or 'Silent Sunday!'...either way, I haven't done one, or the other! This is something all new to me...so here it goes!
Baked, Eggplant Stacks



 @ Palm Sugar Asian Grill..(Gabby and me)
Red Velvet Cupcake...(celebrating three family members' birthdays)
Super spicy mixed papaya salad
Vegetarian Spring Rolls with Tofu

Perfect and awesome Asian restaurant...Palm Sugar
My beloved city...West Palm Beach, Florida...at dusk










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Wednesday, November 2, 2011

Reese's Peanut Butter Chip Chocolate Cookies


Now that Halloween is  over, and your little ones have their candies sorted out by the parents, just to make sure that there are no unsafe, opened candy or something suspicious in the their "goodie bags." Such a fun time of the year for kids and adults, all alike...except for early snow, as some of you have experienced it.
In the meantime, while the kids are enjoying their Halloween goodies...sparingly, for their health sake, I decide to make a large batch of these wonderful chocolate cookies, made with Hershey's Cocoa Powder, using less sugar, because the Reese's Peanut Butter Chips are just perfectly sweet; made from real peanuts and are so darn addictive, you can just snack on those Reese's chips by themselves, packed with peanutty goodness!
Now, for the big announcement! I will be leaving early...I mean real early morning, on Friday, Nov. 4th flying out, at 5:45am to the Foodbuzz Festival, in San Francisco. This is the 3rd. annual event, and it's my first time that I am attending. It is from Nov. 4th, thru Nov. 6th. I was saving my excitement until now...and now, I can hardly contain it. Finally, I will be meeting up with other food bloggers, and get to know them in person.

The sad part is that I have to leave my poor old kitty, Prince, a tall Maine Coon... who is close to 19 years old, and getting frail, otherwise he is still quite alert, and very sweet and caring. He is my "alarm clock" in the morning, and at night reminds me it's late, and makes sure I don't stay up past the 11:00 news...so funny!

Sunday, October 9, 2011

Chocolate Chip Fudge Brownies...and Breast Cancer Awareness!

I have featured my brownies quite a few times since a little over a year ago that I have been blogging...but trust me, this one is so different...so perfect...so chocolaty goodness...fudgy, and oh, so yummy! Really! I kid you not!
Exactly one year ago..give or take a week earlier, or later, I posted my Breast Cancer Awareness Month post, and  linked it back to my sweet food blogger friend, Joanna, from ChicGorgeous  since she had the most gorgeous pink cupcakes posted.

Linking this with Hearth and Soul Blog Hop #69



Chocolate Chip Fudge Brownies
adapted from: Bon Appetit magazine 1999

3/4 cup (1 1/2 sticks unsalted butter
4 ounces bittersweet Girardelli chocolate chopped
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
3/4 cups all purpose flour
1 cup bittersweet Girardelli chocolate chips

Preheat oven to 350 degrees F. Butter a 13x9x2 inch metal baking pan. Stir butter and bittersweet chocolate in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk eggs and 1 1/2 cups sugar in large bowl until pale yellow and light, about 3 minutes. Gradually, whisk in warm chocolate mixture. Whisk in vanilla, then flour. Mix in chocolate chips. Pour batter into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool brownies completely in pan on rack. Cut into squares. (Can be prepared 1 day ahead.) Store in airtight container at room temperature. You can sift powdered sugar over the top!


Wednesday, August 10, 2011

Original Nestlé Toll House Chocolate Chip Cookies, and Thrift Finds

It's been raining practically all day yesterday, and I have not had the desire to go outside in the rain, to do any errands, except just to chill out inside my condo apartment, open the windows in my living room and listen to the rain. I just love watching summer rain, and listen to the rain drops. Sounds corny, but it's one of the sounds of nature that I love so much. In the early morning, I love to open my back windows in the bedroom, just to hear the cricket sounds, and watch the lush greenery of the enormous grape leave trees. The clean fresh air, even if it's 79 to 81 degrees F. in the morning, I love to open my windows and get the nice cross breeze from the ocean, which is only about 100 ft. away.

I'm linking this to:
I decided to bake cookies last night, and I always refer to the Original Nestle Toll House Cookies recipe.
The only adaptation I use for the full recipe, is instead of 2 sticks of butter, I substitute 1 cup of Crisco all vegetable shortening, which equals to the 1 stick of butter. The reason for that is...my cookies always come out so perfect and just the right amount of crispiness. It never flattens down, as it would with the full amount of the butter. So that's my little secret "tip!"
Now, do you see what I mean?...Perfect cookies every time! Later, I plan to make enchiladas, which I have not made in ages...one filled with leftover rotisserie chicken, and the other vegetarian.
In the meantime, here's the link to the Chocolate Chip cookie recipe. Yeayy!!! saves me from typing it all out! Trust me on this one. Perfect cookies every time!

Monday, May 2, 2011

Chocolate Chip Biscotti to bid on... Becky's Bake Sale

Today is a very important day...it's the day of the Bake Sale!

Becky @ Baking and Cooking-A Tale of Two Loves 

is hosting for a very important cancer drive, for the American Cancer Society. There are at least 27 ...31 participants...including myself, to contribute some really awesome baked goods. Almost, a year ago, just about 11 months ago, when I first started my blog, I made my Chocolate Chip Biscotti and posted the recipe, as well. Becky has posted that photo of my biscotti, which really did not look as great with my old camera, not to mention the biscotti was done, quite mediocre.

Now, just look, I baked these yummy biscottis, even with my sprained ankle, which is healing very nicely...no braces, no walker, just ace bandage on it...still can't stand on it completely, but I have to start little by little. It's such an honor to do this, and I'm ready to ship the biscotti, carefully wrapped, to the person that has the highest bid on it. All 2 dozen, with Nestle's chocolate chips folded inside, and drizzled with more chocolate, of the same kind, melted down.

Actually, if I were to sell these...which I have done so, in the past, it would cost $1.50-$2.50...each, depending on the size...multiply even, $1.50 times 24 would still cost $36.00.
Becky is starting the bidding, at $15.00 on all the items...so what are you waiting for? Check out her blog, and bid on 1 or two selections, from all the talented bakers from our Foodies...and Foodbuzz Community friends. It is for a tremendous cause to save lives, and honor the ones who have lost their lives to cancer. Becky has worked so hard on this project. Please do visit her, and bid on your favorite. As for me...I'm ready to ship this out to the person who has won the bidding!
Thank you, for participating!

Good News: The Bake Sale will still be on till tomorrow...an e-mail note, from Becky!

Hi everyone!

I have decided to leave the Bake sale open for another day! There are many items that haven't received bids.  All of you were wonderful to participate and Bake for the Bake Sale.  I thank you all from the bottom of my heart.

Now, if you wouldn't mind spreading the word that the bake sale will remain open another day. and definitely close tomorrow at 9PM EST.
--
Becky Higgins

Baking and Cooking, A Tale of Two Loves


Here's the e-mail address to bid...bidding starts at $15.00
bakingandcookingataleoftwoloves.blogspot.com



I'm linking my Chocolate Chip Biscotti to: Tuesday Night Supper Club, #39 @Fudge Ripple 
 also to:  Heart and Soul Hop#46
and, to: Foodie Wednesday @Daily Organized Chaos
 and, also to: What's on the Menu Wednesday @Dining with Debbie