Smiling Fork

Fish-On-Onion Difficulty: ★★☆☆☆ (easy) This recipe is...

Thu, 24 May 2012 07:52:00 -0400

Fish-On-Onion

Difficulty:
★★☆☆☆ (easy)

This recipe is a really old one: least 200 years old. Hungarian rivers are rich in fishes, so fish dishes are very common in the country. Hungarian gastronomy is famous about the spicy, sometimes hot fish soup (also called as ‘The Fishermen’s Soup’, the bests made from ‘brown bullhead fish’) and other fish meals such as Racz-carp or Baked pike.

This recipe can be made from sea and river fish as well, you can only keep one little information in mind: the less fishbone you have, the easier to cook.

Ingredients:

• 2 nice pieces of sea bass or cod meat

• 2 large onion

• fresh parsley

• grounded nutmeg

• ginger

• olive oil or a big spoon of unsalted butter

• one tbsp flour

• sea salt

• pepper

Season the fish with some salt and pepper. Preheat a pan, drop the butter in. When the butter is melted, place your fish skin down in the pan. Drop the sliced onion, the finely chopped fresh ginger, and the sliced fresh parsley right next to it. Season with 2 heaped teaspoon of grounded nutmeg and the flour, mix together till the flour starts to get a bit greasy and fry it down together, until the fish is cooked, and the onion gets a brown-glassy look. Season more if you like, and finely chop some chili to garnish.

Homemade Easter Bunnies Difficulty: ★★☆☆☆...

Thu, 05 Apr 2012 01:52:17 -0400

Homemade Easter Bunnies

Difficulty:
★★☆☆☆ (easy)

Ingredients:

1/2 cup plus 1 tablespoon cocoa powder
4 tablespoons unrefined coconut oil (melted)
1/4 cup agave or use NuNatural vanilla stevia drops (I use 10 drops. Triple or quadruple that amount if you don’t like extra-bitter chocolate.)
optional: extracts, cocoa nibs, or other add-ins

Directions:

Combine coconut oil with agave or stevia drops.
Stir, then add cocoa powder (and add 3/4 tablespoon of water or nondairy milk if using stevia.)
Stir until the mixture becomes thick, then pour into any flat container (or candy molds or smush between layers of wax paper or in ziploc bags).
Fridge or freeze until solid.
To shape the chocolate like the bunnies you will need a mold or a lot of time and a knife.

Homemade Thin Mints Difficulty: ★☆☆☆☆ (very...

Fri, 16 Mar 2012 08:29:11 -0400

Homemade Thin Mints

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

8 ounces butter
1 cup unsweetened cocoa powder
1 cup powdered sugar
1 teaspoon vanilla
¾ teaspoon salt
1 ½ cups all purpose flour

Coating:

10 ounces semi-sweet baking chocolate
1 ½ teaspoon peppermint extract

Directions:

Preheat oven to 350 degrees.
Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter.
Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit.
Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set.

Triple Chocolate Cupcakes Difficulty: ★★☆☆☆...

Thu, 16 Feb 2012 02:13:36 -0500

Triple Chocolate Cupcakes

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Chocolate Sour Cream Cupcakes:

1.5 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar, packed
3/4 teaspoon baking soda
1/4 teaspoon salt
2 oz. bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, softened
1/4 cup unsweetened cocoa
1/2 cup boiling water
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup buttermilk
2 large eggs

Ganache:

4 oz semi-sweet chocolate, finely chopped
1/2 cup whipping cream, steaming hot

Chocolate Frosting:

1/2 cup butter, room temperature
1/3 cup whipping cream
1/8 teaspoon salt
1/2 cup unsweetened cocoa
1 teaspoon vanilla
1 pound confectioners sugar

Directions:

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.
Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.
Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.
To make ganache, place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.
To make frosting, place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.
To assemble, cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion. Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

No-Churn Blueberry Cheesecake Ice Cream Difficulty: ★☆☆☆☆...

Thu, 09 Feb 2012 02:16:17 -0500

No-Churn Blueberry Cheesecake Ice Cream

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

200g spreadable cream cheese (about 3/4 cup)
1 can (14oz) sweetened condensed milk
2 teaspoons vanilla extract
2 cups heavy (whipping) cream, cold
3/4 cup blueberry syrup

Directions:

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
Allow to sit out for 20-30 minutes before serving.

Chocolate Crinkles Difficulty: ★☆☆☆☆ (very easy) Yield:...

Thu, 26 Jan 2012 00:20:49 -0500

Chocolate Crinkles

Difficulty:
★☆☆☆☆ (very easy)

Yield:
3 dozen cookies

Ingredients:

6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips
3/4 cup All Purpose Flour
1/3 cup cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2/3 cup confectioners’ sugar

Directions:

Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature.
In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking.
Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.

Moules Mediterranee Difficulty: ★☆☆☆☆ (very...

Sun, 22 Jan 2012 05:23:00 -0500

Moules Mediterranee

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

1 onion, chopped
1/2 red bell pepper, chopped
4 garlic cloves, chopped
3 tbsp olive oil
2 quarts fresh mussels
1/4 cup white wine
3 tomatoes, chopped
1/4 cup parsley, chopped

Directions:

Cook the onion, pepper and garlic in the oil on medium flame until the onions are soft.
Turn up the flame to high and add the mussels.
Pour in the white wine and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened.
Serve the mussels in large bowl with the broth and garlic toast.

Coffee Cake with Chocolate Ganache and Chocolate...

Mon, 16 Jan 2012 03:32:00 -0500

Coffee Cake with Chocolate Ganache and Chocolate Bark

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Cake:

280g butter
250g sugar
250g self raising flour
1/2 tsp baking powder
1/4 tsp salt
5 large eggs
2 or more tbsp instant coffee plus 1 tbsp hot water to dissolve coffee, leave aside to cool.
2 tbsp cream/milk

Ganache:

340g bittersweet chocolate
385g heavy cream/whipping cream
57g unsalted butter (optional)

Directions:

Set the oven at 180 C. Prepare 2 9 inch sandwich pans.
Sift flour, baking powder and salt into a bowl.
Mix the coffee mixture with the milk/cream.
Beat butter and sugar until creamy and fluffy. Add egg one at a time and beat until fluffy. Add the coffee and cream/milk mixture. Take it off the mixer if you’re using one and fold in the flour with a spatula in 3 batches.
Pour into pan and bake 35 to 40 minutes (depending on your oven). Will spring back lightly if done, sides will shrink a little. Turn out after 6 or 7 minutes and allow to cool completely.
To make ganache, break chocolate into pieces and process in food processor until very fine. Heat the cream to boiling point and with the food processor running, pour in the cream in a steady stream. Process a few seconds until smooth. Transfer to a bowl and cool completely. Gently stir in the optional butter if using. Allow to cool several hours before using.
To assemble, sandwich cakes together with a small amount of ganache, and ice cake completely with the remaining ganache. Top with chocolate bark.

S’mores Cookies Difficulty: ★☆☆☆☆ (very...

Thu, 05 Jan 2012 06:34:38 -0500

S’mores Cookies

Difficulty:
★☆☆☆☆ (very easy)

Yield:
28 cookies

Ingredients:

10 graham cracker sheets, finely ground in a food processor
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
5 cups miniature marshmallows
3/4 cup milk chocolate chips
3 Tbsp butter
1 Tbsp water

Directions:

Preheat oven to 350 degrees. In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside.
In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes. Stir in egg and vanilla. Slowly add in dry ingredients and mix until well combine.
Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet. Flatten dough balls slightly and bake 9 minutes. Remove from oven and allow to cool.
Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet. Heat oven to broil and toast marshmallows (do not walk away from them) for about 30 seconds - 1 minute until golden. Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies.
In a small microwave safe mixing bowl combine chocolate chips, butter and water. Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth. Pour mixture into a small ziploc bag or piping bag. Cut a small tip off the end and drizzle over S’mores Cookies. Store cookies in an airtight container.

Mexican Chocolate Tart Difficulty: ★☆☆☆☆ (very...

Fri, 30 Dec 2011 00:33:28 -0500

Mexican Chocolate Tart

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

160g AP flour
100g butter
50g sugar
Pinch of salt
1 egg yolk
1 tbsp dutch-processed cocoa powder
500g dark milk chocolate
400ml cream
1 pack of vanilla sugar
Cocoa for dusting the cake

Directions:

Preheat oven to 200°C (390°F).
Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth. Put in refrigerator for 30 minutes.
Grease a 24cm (about 9”) spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas.
Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes.
Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes.
Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.

Red Velvet Cheesecake Cookies Difficulty: ★☆☆☆☆ (very...

Sun, 18 Dec 2011 23:11:17 -0500

Red Velvet Cheesecake Cookies

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

1 box red velvet cake mix
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

Cheesecake Filling:

4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

Drizzle:

1 1/2 cups white chocolate chips, melted

Directions:

To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Nutella Croissant Bread Pudding Difficulty: ★★☆☆☆...

Fri, 16 Dec 2011 18:00:06 -0500

Nutella Croissant Bread Pudding

Difficulty:
★★☆☆☆ (easy)

Yield:
8 servings

Ingredients:

8 large croissants, preferably stale
1/2 cup Nutella
3 whole large eggs
6 egg yolks
2 cups heavy cream
1 1/2 cups half and half
3/4 cup sugar
2 teaspoonfuls cinnamon
1 teaspoon vanilla extract
pinch of salt

Directions:

Preheat oven to 375 degrees and grease a 10 x 6 by 3-inch deep glass baking dish.
Slice each croissant in half lengthwise and spread a generous scoop of nutella on one side. Sandwich the halves back together and roughly chop into 1-2 inch pieces. Layer croissant/nutella pieces evenly in prepared glass baking dish.
In a large bowl, combine large eggs, egg yolks, heavy cream, half and half, sugar, cinnamon, vanilla extract, and a pinch of salt. Pour the custard mixture over the croissants and allow to soak for 10 minutes, pressing down gently.
Loosely cover the baking dish with aluminum foil. Cut a few small holes in the foil to allow steam to escape. Bake for 55-65 minutes. Then remove foil and bake for 10 to 15 more minutes or until the pudding is set and a knife inserted in the center comes out mostly clean. Remove from the oven and cool slightly. Serve warm or at room temperature. Store in an airtight container, in the refrigerator, for up to 3 days.

Gingerbread Spice Cake with Cream Cheese...

Mon, 12 Dec 2011 22:55:13 -0500

Gingerbread Spice Cake with Cream Cheese Filling

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Cake:

8 oz light brown sugar
3 eggs (room temp)
8 oz bread flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon ground cardamom
1/2 teaspoon salt
7 oz melted, unsalted butter (room temp)
1/2 cup plus 2 tablespoons half-and-half (room temp)

Filling:

16 oz cream cheese (room temperature)
4 oz butter (room temperature)
1 teaspoon vanilla extract
8 oz powdered sugar, sifted

Directions:

Cake:

Butter and flour a 13″ x 9″ pan. Preheat the oven to 350 F.
Whip the brown sugar and eggs together to a thick consistency.
Sift together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg & cardamom) and salt. Add to the egg mixture, mixing slowly.
Combine the melted butter and half-and-half, then add to the mixture, mixing in slowly. Be careful not to overmix.
Pour the batter in to the pan and bake for 20 minutes or until the cake springs back when depressed lightly.
Cool the cake completely before icing.

Filling:

Add the cream cheese to the mixer, using a paddle attachment, mixing until soft.
Slowly add the butter until well blended.
Add the vanilla and powdered sugar. Mix until smooth.

To assemble the cake, cut the sheet cake in half, length wise, place one half on a plate and scoop the filling on top of the first layer. Add the other half to the top and sprinkle the entire plate with powdered sugar.

Gingerbread Cheesecake Difficulty: ★★★☆☆...

Thu, 08 Dec 2011 22:01:01 -0500

Gingerbread Cheesecake

Difficulty:
★★★☆☆ (medium)

Ingredients:

Crust:

2C gingerbread cookie crumbs (recipe)
1/4C butter, melted
1 1/2tbsp brown sugar

Filling:

3 – 8oz containers cream cheese, softened
1C and 2tbsp brown sugar
3/4 tsp vanilla
3 eggs
3tbsp molasses
1/4 tsp salt
1 tsp ginger
1 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves

Directions:

Preheat oven to 350 degrees.
Prepare cookie dough (link to recipe above). Divide in half. Roll out onto a baking sheet prepared with parchment paper or a silpat. Bake at 350 for 9-10 minutes.
Remove tray from oven. Carefully cut dough up into large pieces. Continue cooking for 2-3 more minutes. Remove baking sheet, allow cooked dough to sit for several minutes.
When dough has cooled down enough to handle, transfer broken squares to a food processor (or a large bag, using a rolling pin or mallet to crush). Blend until only fine crumbs remain. Measure out 2 cups worth of crumbs, set aside. Discard or store extra crumbs for future use.
In the food processor or a large bowl, blend together cookie crumbs, melted butter and sugar.
Prepare springform pan with two large sheets of tin foil. Pour crust mixture into springform pan. Shake pan to dispurse mixture. Using a flat bottom cup or other item press down on mixture to create a smooth and even crust on bottom and part way up the side of your pan. Bake at 350 degrees for 10 minutes. Set aside to cool.
Reduce oven temperature to 325 degrees.
In a large bowl or stand mxiture, beat cream cheese until smooth. Add sugar, cream mixture. Scrape down sides of bowl prior to each new addition and as needed. Add vanilla and eggs. Finish with the addition of spices and molasses.
Place springform pan into a larger pan such as a roasting pan. Pour cheesecake filling carefully into prepared crust. Pour hot water into larger pan until water is half way up the sides of your springform pan. Very carefully place pans in oven. Bake for 45 minutes at 325 degrees. At the 45 minute mark, turn the oven off and leave the cheesecake for one hour with the door shut.
Remove cheesecake from oven and water bath.
Let cheesecake sit for 1-2 hours at room temperature on a wire rack. Transfer to the fridge to sit for at least 8 hours or overnight before slicing. Store chilled.

Irish Cream Cheesecake-Marbled Fudge Brownies Difficulty:...

Mon, 05 Dec 2011 04:42:13 -0500

Irish Cream Cheesecake-Marbled Fudge Brownies

Difficulty:
★★☆☆☆ (easy)

Yield:
30 brownies

Ingredients:

Brownie Batter:

3/4 cup (1 1/2 stick) unsalted butter, cut into 1-inch pieces
7 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 large eggs
1 cup all-purpose flour

Cheesecake Batter:

12 oz. cream cheese, softened
1/3 cup plus 2 tbsp granulated sugar
1 large egg
1/4 cup Bailey’s Irish cream liqueur

Directions:

Brownie:

Preheat oven to 325 degrees F. Line a 9- by 13-inch metal baking pan with foil, edges overlapping the pan. Grease foil with butter or cooking spray.
In a large saucepan set over low heat, combine unsalted butter, and semisweet and unsweetened chocolate. Stir frequently until the mixture is smooth. Remove saucepan from heat and whisk in sugar, vanilla extract, and salt. Whisk in eggs, one at a time. Fold in flour.
Transfer batter to prepared pan and smooth the top.

Cheesecake:

In a medium bowl, beat together cream cheese and sugar with an electric mixer until smooth. Beat in Bailey’s Irish Cream liqueur and egg yolk.
Dollop the cheesecake batter over the brownie batter. Using a knife or metal offset spatula, swirl the cheesecake batter with the top layer of the brownie batter.
Bake until the cheesecake batter is just set in the center and a toothpick inserter in the center of the brownies comes out with a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan. Using the overhanging foil, lift the brownies out of the pan. Chill in fridge for at least 1 hour. Cut and serve. They are best served cold.

Pumpkin Gnocchi Difficulty: ★★☆☆☆ (easy) Yield: 8...

Tue, 29 Nov 2011 00:21:33 -0500

Pumpkin Gnocchi

Difficulty:
★★☆☆☆ (easy)

Yield:
8 servings

Ingredients:

2 cups pumpkin/squash puree
1 egg yolk
1 1/2 - 2 cups flour
1/2 teaspoon salt
1 pinch nutmeg (optional)

Directions:

If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
Mix the egg yolk into the pumpkin puree.
Mix the salt and nutmeg into the flour.
Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
Roll the pieces over a gnocchi board or a fork to give them the ridges.
Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
Use as desired

Smiling Fork has an all new look! We’re still perfecting...

Sat, 26 Nov 2011 16:54:42 -0500

Smiling Fork has an all new look! We’re still perfecting things though.

Take a look around the new and improved Smiling Fork website.

Buttermilk Pudding Cake with Blueberry-Vanilla...

Mon, 21 Nov 2011 00:43:00 -0500

Buttermilk Pudding Cake with Blueberry-Vanilla Sauce

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Pudding:

1/4 cup all-purpose flour
1/4 tsp salt
1 1/3 cups buttermilk, shaken
4 Tbs unsalted butter, melted and cooled
3 eggs, separated and room temperature
2/3 cup sugar, divided

Blueberry-Vanilla Sauce:

1 1/2 cup blueberries
3/4 cup sugar
1/2 cup water
1 tsp vanilla extract

Directions:

Preheat oven to 350.
Combine salt and flour in a small bowl.
Whisk buttermilk, 1/3 cup sugar, egg yolks and butter in a large bowl, slowly adding in flour mixture.
Use a hand mixer to whip egg whites in a third bowl until frothy.
Slowly beat (on high) second 1/3 cup sugar, one Tbs at a time until soft peaks form.
Fold in egg white mixture into batter one large spoonful at a time. (Mixture will expand!)
Fit 1 1/2 qt baking dish within a larger baking dish and fill large dish with water to midway point.
Spray smaller baking dish with cooking spray and pour in batter.
Bake for 40 minutes until golden brown.
For sauce: Heat blueberries, vanilla, water and sugar in a small sauce pan over medium-high heat, stirring occasionally until reduced. Serve warm.

Turtle Cheesecake Truffles Difficulty: ★☆☆☆☆ (very...

Wed, 16 Nov 2011 01:31:00 -0500

Turtle Cheesecake Truffles

Difficulty:
★☆☆☆☆ (very easy)

Yield:
15 truffles

Ingredients:

1 package Philadelphia Cream Cheese 1/3 Less Fat
1 package (8 ounces) baking chocolate squares, semi-sweet (or candy melts)
1 cup graham cracker crumbs
1/4 cup chopped pecans, finely chopped
1/4 cup caramel sauce (or melted caramel squares)

Directions:

Combine the cream cheese with the graham cracker crumbs. Use a melon baller to scoop up 1 1/4” sized balls to a wax-paper lined baking sheet. Repeat until you’ve scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
While the cheesecake balls are freezing, melt the chocolate according to package directions.
Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).

Hot Chocolate Brownies Difficulty: ★☆☆☆☆ (very...

Fri, 11 Nov 2011 06:17:00 -0500

Hot Chocolate Brownies

Difficulty:
★☆☆☆☆ (very easy)

Yield:
9 brownies

Ingredients:

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1/4 cup white chocolate chips
1/2 cup milk chocolate chips, divided
3/4 cup mini marshmallows

Directions:

Heat oven to 350 degrees F. Line an 8x8-inch baking dish with foil; coat foil with nonstick cooking spray.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt. In a large mixing bowl, whisk together melted butter, sugar and egg until well combined. Whisk in dry ingredients until just combined. Stir in white chocolate chips and 1/4 cup milk chocolate chips until combined. Scrape batter into prepared dish and top with additional 1/4 cup milk chocolate chips.
Bake 20-25 minutes or until set and crusty looking around the edges. Top with marshmallows; flatten marshmallows with the tips of your fingers. Dust additional cocoa powder on top, if desired.