karadinart: (Default)
 You can freeze pancakes, allow them to freeze on a baking sheet in the freezer, then wrap and place in a plastic baggy - only 60 secs in the microwave to re-heat.

If you are out of syrup, you can melt jam in the microwave or a small saucepan

Most store brands of syrup are colored and flavored corn syrup, I’ve found if you use real maple syrup, you use less because of the stronger flavor.

Roll a small pancake around a cooked breakfast sausage for a meal on the go

make a pancake sandwich, try spreading nutella between two layers, or peanut butter and fresh sliced bananas.

For kids, instead of cutting pancake into smaller bites with a knife, it’s much easier to use kitchen shears (scissors) when the pancakes are cold, then reheat pieces in the microwave.

Make easy shapes by using metal or silicon cookie cutters, set in pan and fill half way with batter, spray with non-stick cooking spray first. Go free form/create letters by using a squeeze bottle with a narrow tip. For different colors simply separate batter into different bowls and add food coloring to each one.

When making pancakes, remember if you add fruit or chocolate chips or bacon bits, pour your batter into the hot pan first, and when you are almost ready to flip, add the extras.(if you add extras to batter, while you wait to pour, they will all sink to the bottom of the bowl) 

lactose intolerant? Replace milk with soy milk or almond milk, vegan? replace egg and milk with a smashed ripe banana.

For fluffier pancakes, separate the eggs in the recipe, yolks in the batter - egg whites out. Whip the whites until they are fluffy, then fold into the batter, allow to sit for 15 min while prepping your pan for cooking.

Make pouring easier by putting batter into a tall plastic bottle, you can also cap the bottle and place in fridge if you want to finish cooking your pancakes later.

Make pancake bites by pouring batter into a mini-muffin tin, bake at 400degrees for 6-8 min, fill cups 2/3 full, leaving room for batter to expand - oh and spray with non-stick cooking spray before you fill up.

karadinart: (Default)
1/3 cup butter

2/3 cup sugar

1 whole egg

6 tablespoons tart orange marmalade

1 1/2 cups all purpose flour

1 1/4 tsp double acting baking powder

Preheat oven to 375

Beat butter until soft and add in sugar gradually until mixture is light and creamy, beat in the egg, and the marmalade.

Sift the flour, and resift with the baking powder, then stir the flour mix into the marmalade mix, if dough is too wet, add more flour. Mine was the consistency of cake batter, holding a shape.

Drop the batter from a teaspoon onto a greased cookie sheet, making sure to space between cookies. Bake 8 to 12 minutes until just turning brown at the edges and no longer wet ontop.

Recipe says you'll get 48 2-inch cookies, I got about half that of slightly larger and thicker cookies.

My cookies had more of a cake consistency, not very sweet, and great with tea or coffee. I imagine if the batter were a little more runny you'd have a wider flatter cookie that would be a little more crisp.
karadinart: (Default)
4 1/2 cups granulated sugar
1 cup cream
1/2 cup milk
1/2 cup light corn syrup
1/4 tsp salt

1 tablespoon Monin Rose Syrup
1 tablespoon Monin Violet Syrup
2 drops red food color for rose
2 drops blue food color and 1 drop red for violet
20 oz to 1 lb dipping chocolate wafers milk or dark chocolate

(if you get the small pots of Bakers dipping chocolate I used 3)

powdered sugar or cornstarch
candied rose and violet petals optional
small paper cups

heavy 4 qt saucepan
candy thermometer
basting brush and cup water
large glass pyrex dish (9 x 13) or marble slab
wooden spoon or large square metal scraper/spatula
plastic wrap
wax paper

This recipe makes almost 100 chocolates, you can always save half the fondant in the freezer for another batch with different flavorings. Just cut syrup to 2 teaspoons for each half of the remaining portion)

*note, another type of rose or violet flavor may be stronger than the Monin syrup (like an oil) so adjust accordingly.

Read more... )
karadinart: (Default)
my fave recipe from this year, rich, and not too sweet

½ Cup Butter
¾ Cup Dairy Eggnog
2 Cups White Sugar
11oz White Chocolate Chopped
(1) 7 Ounce Jar Marshmallow Creme
2 Teaspoons Vanilla Extract
½ Teaspoon Nutmeg, Grated
I Tablespoon rum or brandy optional


Line a 9x9 pan with foil, rub with extra butter
In a medium sauce pan, combine 1/2 cup butter, sugar, and eggnog. Bring to a boil. Stir only a little, wash down sides of pan with brush dipped in water to remove sugar crystals
Cook until the temperature reaches 234 degrees on a candy thermometer.
Remove from heat. Pour syrup directly into bowl of chopped chocolate, let drip, Do Not Scrape Pan clean.
Stir until chocolate has melted.
Stir in marshmallow creme, vanilla, and nutmeg, brandy
Evenly spread into prepared pan.
Garnish with more grated nutmeg if desired.
cut into strips, then into cubes when completely chilled
karadinart: (Default)
5 ounces bittersweet chocolate (60% to 70% cocoa butter), chopped
5 ounces semisweet chocolate, chopped
1/2 cup finely crushed gingersnaps
1 3 ounce package cream cheese, softened
1/3 cup canned pumpkin
1 tablespoon powdered sugar
1/2 teaspoon finely shredded orange peel
1/8 teaspoon ground cinnamon
Dash kosher salt
1 tablespoon unsweetened cocoa powder or finely crushed gingersnaps


In a small bowl combine bittersweet chocolate and semisweet chocolate. In a small saucepan cook and stir 1/2 cup of the chocolate mixture over medium-low heat until melted and smooth. Transfer to a medium bowl. Stir in 1/2 cup crushed gingersnaps, cream cheese, pumpkin, powdered sugar, orange peel, cinnamon, and salt. Cover and chill about 1 1/2 hours or until firm. Divide mixture into 30 portions, using about 1 rounded teaspoon for each; shape each portion into a ball. Freeze for 15 minutes.

Meanwhile, line a baking sheet with waxed paper or parchment paper; set aside. In a medium saucepan cook and stir the remaining chocolate mixture over medium-low heat until melted and smooth.
Using a fork, dip frozen balls, one at a time, into melted chocolate and place on the prepared baking sheet.* Sprinkle with cocoa powder. Chill for at least 30 minutes before serving.


Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.
karadinart: (Default)
8 slices bacon cut into pieces and cooked in a large pan

2 lbs ground beef, browned in bacon grease, drained

1 cup hard cider with 5oz tomato paste mixed in (Woodchuck Amber)

2 12 oz cans light red kidney beans, drained

3 12 oz cans diced tomatoes with onion, green pepper and celery and all juices

(if you can't get tomatoes with veggies, fine dice 2 cups worth)

1/2 cup water

1 bag carroll shelby chili spices
1/4 c chili powder, 1/2 tsp. garlic powder, 1 1/4 tsp. Oregano, 1/2 tsp. paprika, 1 1/2 tsp. cumin, ground

add salt to taste

for hotter chili add 1/4 tsp cayenne pepper

place all ingredients in a crock pot on high for 2 hours or low for 4 hours
place all ingredients in a heavy-duty pot on the stove covered with a lid on low heat for two hours, making certain to stir occasionally

add a bit of water if chili is getting too thick
karadinart: (Default)
but since I have a bad head cold today, I'm giving you my recipe for Cawl, which is a bacon and leek soup from Wales

8oz slab bacon cut into 1/2 inch pieces
2 small leeks
3 medium parsnips, peeled chopped
1 small turnip peeled chopped
2 russet potatoes peeled chopped
1 large onion chopped
1 bay leaf
1 32oz carton beef broth
1 32oz carton chicken broth
1/2 of a small head of green cabbage chopped, (4 cups)

cook bacon in large saucepan until fat is rendered, set bacon aside.

cut green tops off of leek, halve white leek down the middle, then cut crosswise, and rinse under water, this is because sand can get in between layers and you want it all out.

Place leeks, parsnips, potatoes, onions, turnip and bay leaf into the large saucepan you cooked the bacon in on medium heat, stirring constantly, about 15 min, then add beef and chicken broth and cabbage and bring to a boil.

reduce heat and simmer for 20 min.

put bacon back into pot and cook 10 min longer, season with salt and pepper.


Dec. 23rd, 2015 10:35 am
karadinart: (Default)
xmas 070

the candy I made yesterday, you can find the recipes for dark chocolate cherry fudge and gingerbread caramels under the recipe tag

Here is the recipe for Ks Grand Mariner Truffles with Candied Orange Peel

1/2 cup heavy cream
1/3 + 2tbsp cup light corn syrup
1 tsp pure vanilla extract
10oz bittersweet chocolate, chopped
2oz unsweetened chocolate, chopped
4tbsp unsalted butter, softened
2tsp Grand Marnier

1 cup fine chopped candied orange peel
1/4 cup granulated sugar

8in square baking tin
plastic wrap
small paper cups

line the tin with plastic wrap

place chopped chocolate in a microwave safe bowl and place in the microwave at 20 second intervals, stirring between time until chocolate is completely melted with no lumps. Set aside.

pour cream and syrup into a heavy pan on the stovetop, turn heat to medium and stir liquids, lightly scalding mixture (beginning to boil with small bubbles at edges), take off the heat and add 1 tsp vanilla extract and stir.

Pour cream mixture into the chocolate and stir until blended. Add butter in chunks and stir until each chunk has blended. Add Grand Marnier and blend.

Pour ganache mixture into pan, allowing to spread to sides, or use offset spatula or back of spoon to level off

Chill mixture in fridge until set, about 2 hours

pulse candied orange peel in a food processor or blender to break up big pieces, place in a low bowl and roll in granulated sugar, set aside to roll truffles.

Turn the block of ganache out onto a cold surface, peeling off plastic wrap. Use a hot dry knife to cut truffles into squares. (if truffle block becomes soft when cutting, return to fridge to chill for awhile before continuing)

You can roll truffles in your palms to create a round shape, (truffle mixture can melt on your hands) or keep the truffle in it's square shape, (as pictured) place truffles into bowl with sugar and candied orange peel to coat and place in small paper cups.

serve right away, or will keep in an airtight containter in the fridge, when removing from fridge, allow to reach room temp before eating for best flavor (30 min)

*note, my daughter does not like candied orange peel, so these are perfectly good without the peel (I made some plain ones for her!)
karadinart: (Default)
1 tablespoon veg oil
1 pound peeled, deveined shrimp
1 green pepper, finely sliced
1 red pepper, finely sliced
12 oz. smoked sausage sliced
1 onion,finely sliced
1 zucchini, sliced into ¼-inch slices
2 tablespoons sweet honey barbeque sauce
½ cup apple cider
2 teaspoons shrimp/cajun seasoning
salt and pepper to taste


Heat oil over medium-high heat in a large skillet, add the shrimp, cook for 5 minutes and then remove
Add peppers and onion to the skillet, along with sliced Sausage. Cook for 10 minutes.
Add sliced zucchini, sauce, cider and cajun seasoning. salt and pepper to taste. Cook for 5 minutes.
Add shrimp back to the skillet and cook for 3 minutes more.
karadinart: (Default)
1 lb ground beef
1 lb ground pork
1 15oz can diced tomato with onion
1 15oz can diced tomato with green chilies
1 15 oz can diced tomato
1 15oz can red kidney beans
1 15 oz can black beans
1 6oz can tomato sauce
1 1/2 cup apple cider (not apple juice)
2-3 tablespoons chili spice mix (I use half of the chili spice packet from Carroll Shelby's Chili Kit - gluten free)
nacho cheese shredded for garnish
sour cream for garnish

mix together ground meats and sprinkle with salt and pepper and brown in a skillet, drain meat.
place meat into a crock pot or large heavy pot on the stove (set crock pot to high, set pot on stove to med)
add canned diced tomatoes with juices
but drain canned beans before adding
add tomato sauce
add 1 cup apple cider - reserve half cup and add if your mixture is not liquid enough
add chili spice mix
add salt and pepper to taste

allow mixture to set in crock pot for an hour, on stove heat up to a low boil then simmer for 1/2 hour, covering with lid and stirring occasionally, taste then add more cider or chili seasoning or salt and pepper.

I avoid buying the canned beans or tomatoes that are 'chili ready' as they have spices added and I can't control the heat or the gluten content.
karadinart: (Default)
1 bag frozen corn (or one 15oz can)
4 strips of bacon
1 onion, finely chopped
3 cloves garlic, minced
1/4 cup gluten free flour
3 cups chicken broth
1 large potato, peeled and diced
2 bay leaves
hot sauce (optional)
grated cheddar cheese and chopped green onion for garnish

1. Crisp 4 slices of bacon in a large soup pot and remove. Throw your onion in the bacon grease and saute for a minute, then add the garlic and season with a bit of salt and pepper to your liking.

2. Add the flour and stir it around for about a minute, then add the chicken stock and your diced potato. Let this simmer for about 10 minutes.

3. Add the corn and your bay leaves, and a few drops of hot sauce if desired, Let this simmer for another 15 minutes.

4. Remove the bay leaves and blend about 1/2 - 2/3 of the soup in a blender (or you can use an immersion blender if you have one), and stir the pureed soup back into the pot with the rest of the soup.

Crunch up the bacon you crisped at the beginning to use as a garnish along with some grated cheddar and some chopped green onion,
karadinart: (Default)
Pear & Watercress Soup

2 tbsp olive oil
3 large ripe pears, cored, peeled and sliced
1 tbsp butter
3 large shallots, peeled and sliced
2 cups potatoes, roughly 1 large
4 cups chicken broth
2 bunches watercress, about 3 cups
1 cup heavy cream, divided
Sea Salt
1/2 cup crumbled goat cheese


1. Preheat oven to 350°.
2 peel and core and slice pears. You should have 3 1/2 to 4 cups. Heat butter in a large saucepan over medium heat until bubbly and browning. Add the shallots and cook 5 minutes or until soft. Add potatoes and pears and then pour in broth.

3 Bring to a boil. Cover and simmer for 25 minutes. Set aside 6 to 8 watercress sprigs for the garnish and add remaining watercress to the soup. Heat over medium heat for 5 minutes or until hot. Purée the soup in batches in a blender until smooth.

5 Return soup to the saucepan and stir in 1/2 cup of heavy cream. Heat until hot. Season to taste.

6 garnish with dollop of remaining cream per bowl, with extra crumbles of goat cheese and a watercress sprig. Serves 6.
karadinart: (Default)
1 medium onion, chopped
2 stalks celery, chopped
1/2 head of cauliflower (about 2 1/2 Cups) cut into florets
4 Tablespoons butter
2 Cups vegetable stock (or chicken stock)
1 Cup whole milk
1/3 Cup Stilton cheese
1/2 Cup cream or half and half
Pinch of salt and pepper

Chop up the onion and celery. cauliflower, trim off the greens and cut down the stalk and then slice it into florets. In a large heavy pan, melt butter add your onions, celery and cauliflower. cook for 5-10 minutes over high heat until everything starts to soften. do not caramelize. cook for about 10 minutes

add the stock and milk and salt and pepper to taste *note, stilton is salty.
Bring the soup to a simmer cook, covered, for about 25 minutes

take the soup off the heat and blend with stick blender or in batches in a regular blender. return soup to pan and heat. whisk in your cream and Stilton cheese. Be sure to whisk well so the cheese melts. let it simmer for another five minutes or so (still whisking).

crumble some additional cheese over soup as garnish.
karadinart: (Default)
Shrimp Bisque


1 pound large shrimp, peel and de-vein, reserve shells
2 oranges, juiced plus 2 tbsp. zested, keep aside
3 tbsp. olive oil
2 tbsp. butter
2 leeks, halved, rinsed and thinly sliced
2 garlic cloves, minced
2 carrots, peeled and chopped
6 thyme sprigs, tied together
1 bay leaf
1/3 cup tomato paste
1/4 cup dry sherry
1/4 cup flour
3 cups water
2 cups single cream (18%)
sea salt & pepper to taste
8 shrimps, sauteed (for garnish)
4 thyme sprigs (for garnish)

Heat olive oil & butter in a large saucepan over medium heat. Once butter is melted and oil is hot add in the shrimp shells, leeks, carrots, garlic, thyme, bay leaf, tomato paste, cayenne and orange zest. Cook for about ten minutes or until vegetables have softened and shells are red.

Add in the sherry and cook for a further three minutes. Add in the flour and cook for a couple of minutes longer, stirring with the wooden spoon. Top with the water and orange juice and deglaze the pan, scraping the bits off the bottom of the pan. Add in the single cream and bring just to a boil, reduce heat and simmer for twenty minutes. Add in the shrimp and cook for a few minutes until cooked through.

Remove from heat and remove shells. Working in batches, run the soup through a processor then pour through a fine sieve and return to a clean pot.

Meanwhile, saute the 8 shrimp for garnish and set aside.
Add the pot back over medium-low heat and season. Ladle into four bowls and top with 2 shrimp and a sprig of thyme.
Serves 4.
karadinart: (Default)
5 tablespoons canola oil
½ cup gluten free flour
Kosher salt
Freshly ground pepper
1 pound skinless and boneless chicken cut into pieces
4 carrots, sliced
2 ribs celery, chopped
1 onion, diced
1 leek, thinly sliced
2 cloves garlic, minced
5 cups chicken stock
1 cup water
3 tablespoons lemon juice
1 cup cooked rice
2 tablespoons fresh tarragon, chopped

In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess and place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper. Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
Add the rice and chicken to the stockpot and cover and simmer for about 10 minutes.
Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon.
karadinart: (Default)
1 envelope dry onion soup mix (check that it's gluten free)
2 lbs ground beef
1/2 pound maple flavored bacon, cut into small pieces
1 1/2 cups crushed Rice Chex cereal (or breadcrumbs gf)
2 eggs
1/4 cup Strongbow (or other) hard cider (or reg cider)
1/3 cup Sweet Brown Sugar Kraft Barbecue sauce (or your fave again check for gf)
salt and pepper to taste

heat oven to 350 degrees
mix all ingredients in a large bowl, mix with a large fork or with clean hands
place mixture into a large baking pan (greasing the pan if it is not silicone or nonstick) slightly dome the top, you can place strips of bacon over the top if you desire, and glaze with barbque sauce - bake for 1 hour

you can also make mini meatloves, heat oven to 400 degrees
use a 12 cup muffin tin, make meatloaf mixture into 12 large balls, and lightly press into the muffin cups, leaving the tops domed, place a dollop of barbecue sauce ontop and brush or use finger to glaze. Bake 30 min.
karadinart: (karadin seb)
1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups chopped fresh button mushrooms
1 can 14.5 oz non-condensed mushroom soup (I used Healthy Valley Organic gluten free)
8 oz sour cream
3 cups cheddar cheese
4 cups cooked med-long grain rice of choice
cooking spray

place ground beef, onion, peppers and mushrooms in a deep sided frying pan and cook med-high heat until beef is browned and veggies are softened. Add salt and pepper to taste as you cook. Drain.

Put cooked rice in a deep bowl.

Wipe pan with paper towel, then put in sour cream and melt, adding soup. Pour warm soup mixture over rice and stir to combine, add meat and veggies and stir.

Add two cups shredded cheese to mix and place into a casserole dish that has been lightly sprayed with cooking oil. (I like olive)

Top casserole with remaining cup of cheddar cheese. Put into a 400 degree oven for 30 min.
karadinart: (Default)
1 cup white granulated sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup Bobs Red Mill Gluten Free all purpose flour (or any reg all purpose)
1/3 cup Hershey's Special Dark 100% Cocoa Powder (unsweetened)
1/4 tsp salt
1/4 tsp baking powder

prepare a square 9x9 pan with cooking spray, preheat oven to 350

Combine cocoa powder, salt and baking powder in a bowl using a whisk until combined, set aside

Mix sugar, vegetable oil and vanilla in a bowl until combined, add in eggs and blend.

Stir cocoa powder mixture (gradually, as the powder can get messy before it begins to blend) into wet mixture. Pour into prepared pan and bake for 20-25 min, remove when sides of brownie begin to separate from sides.

Hands down the best brownie recipe I've had, much less adding gluten free flour! This makes a very moist, and not too sweet brownie if you use the Dutched Cocoa, if using Natural Cocoa, you might opt to put in 3/4 cup sugar.

*a mate of mine can't stand Hershey's chocolate, and I'd have to agree on Hershey bar chocolate if you've ever had european chocolate, but with the special dark cocoa, you're not affected by how Hershey's bar candy uses less cocoa fat and adds soured milk to its candy bars, not sweet.

Natural Cocoa Brands: Hershey's (the original), Merckens, Nestle, Ghirardelli, Scharffen Berger

Dutched Cocoa Brands: Callebaut, Hershey's Special Dark, Valrhona, Droste, Schokinag, Pernigotti
karadinart: (Default)
I've had so many compliments on this cake it's ridiculous

2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
4 large eggs
3/4 cup vegetable oil
3/4 cup sugar
3/4 cup packed golden brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups peeled carrots grated
3/4 cup chopped toasted walnuts

frosting *for single layer cake
2 0z package cream cheese room temp
1 cup powdered sugar
2/3 cup orange marmalade
3 tablespoons butter room temp
1 teaspoon finely grated orange peel

Preheat oven to 350degrees, butter and flour 2 9" round cake pans or 1 large square baking pan
Sift first five ingredients
Beat eggs, oil, sugars, marmalade and juice in a large bowl until blended
Stir dry ingredients into 'wet' bowl
Fold in carrots and nuts
Bake until tester comes out clean (30-40 min)
Cool completely before frosting

Frosting (double recipe for layer cake)
Beat cream cheese and sugar in large bowl, add marmalade, butter and orange peel
karadinart: (Default)
2 bags semi sweet chocolate chips (3 cups chopped chocolate)
1 14oz can sweetened condensed milk
1 tablespoon butter
1 teaspoon instant espresso powder
1/4 cup kahlua rum and coffee liquer

2 parts dark cocoa powder to 1 part instant espresso

mini paper cups.
waxed paper or parchment paper
cookie sheet

Place the chocolate, milk, butter and espresso powder into a microwave safe bowl and place in the microwave at half power for a minute to melt, stir, put back into microwave for another minute until completely melted, mixture will be thick because of the condensed milk.

Add the liquor and stir until blended, the mixture will be looser. Chill until firm (The ganache can become hard around the edges while the center of the mixture remains smooth. When left with the hard edges, just pop bowl back into microwave about 10 seconds, and it will be warm enough to scoop.

Using a heavy tablespoon or small metal ice cream scoop, make ganache into balls about an inch across (not much larger) and place each ball onto the waxed paper covered cookie sheet, if neccessary, chill until balls are firm, you can always roll balls between your hands for a second or two until round and smooth (but roll longer and the heat of your hands will melt the candy)

Place cocoa powder and espresso into small shallow dish and mix together, drop a ball into the dish and move around until coated, pick up carefully in your fingers and give a little shake to get off excess cocoa before placing into mini paper cups.

Store in refrigerator but serve at room temp.

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