Isa's Baking Corner

Portobello Buger

2006-12-07T17:19:56+01:00

Ingredients:

2 TBS Extra virgin olive oil
1 Portobello mushroom cap
Steak seasoning blend such as Montreal Seasoning by McCormick or salt and freshly ground black pepper, to taste
3 TBS balsamic vinegar
2 slice fresh smoked mozzarella cheese, sliced
1 crusty roll, cut into half
few slices red onion
2 leaves romaine or red leaf lettuce
1/2 tomato, sliced

Heat a non-stick skillet over medium-high heat. Add oil and mushroom cap. Season mushroom with seasoning blend or salt and pepper, and saute, 5 minutes each side. Add vinegar and coat the mushroom in it. When Vinegar had evaporated, turn mushroom cap side up and cover with cheese. Turn off heat and cover pan with foil. Let stand for 3 minutes for cheese to melt.

spred musturd and mayo on the bun, top with lettuce, tomato, place mushroom on it, ready to eat. Serve with your favorite salad.

Katherine Hepburn's Walnut Brownies

2006-12-06T04:32:48+01:00

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.

You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.

Shrimp Garlic Pasta

2006-11-23T17:21:05+01:00

Star-shaped truffle topping Walnut Brownie

2006-11-23T17:30:35+01:00

Ingredients:
Brownie
1 cup unsalted butter
1 cup cocoa powder
1 3/4 cup sugar
4 egg, room temperature
2 tsp vanilla extract
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
0.67 cup walnut pieces, toasted

Chilled Hot Chocolate Sauce
2/3 cup whipping cream
4 0z. seme-sweet chocolate squares, chopped
Directions:

Brownie
Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or 1 4 x 8-inch loaf pan).
Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
Add eggs to mixture, blending well after each addition. Stir in vanilla.
In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
Pour brownie batter into pans and bake for 40-45 minutes, until firm when touched. Allow to cool.
Thaw ice cream for 5 minutes, just to soften.
Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half. Place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
Chilled Hot Chocolate Sauce
Heat cream over medium heat until simmering, remove from heat. Pour over semi-sweet chocolate in a bowl. Let stand for 5 minutes. Gently stir. Let stand another 10 minutes, and stir again. Pour over brownies.

To Die for Blueberry Muffin

2006-11-23T17:29:28+01:00

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Blueberry Coffee Cake

2006-11-23T17:25:07+01:00

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting

DIRECTIONS
Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.

Attention!!

2006-05-19T01:41:45+02:00

Hi Everyone,
I am on vacation for two and half months. I will not post any recipes until mid-July.

Jam Filled Butter Cookies

2006-04-19T15:48:58+02:00

INGREDIENTS:

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any flavor

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DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Chocolate Expresso Cupcake with Vanilla Frosting

2006-04-17T02:01:16+02:00

I made this for the Easter Sunday dinner for my friends, it was a big hit. I also sprinkle some colored sugar toppings on my cupcake, it made it more interesting to eat.

Ingredients:

6 TBSP Cocoa Powder
3/4 cup flour
1/2 cup brown sugar
3/4 tsp Baking soda
1/4 tsp salt
1 Egg
1/3 cup brewed expresso, cooled
1/2 cup buttermilk
1 tsp vanilla extract

Method:

Preheat oven to 350 F. Line 12 muffin tins with muffin cup paper.
In a large bowl, sift together flour, cocoa, baking soda, salt and sugar.
In a medium bowl, whisk together expresso, buttermilk, egg, oil, and vanilla. Pour the wet mixture into dry mixture. Stir to combine all ingredients.Scoop the batter into prepared muffin tins, bake for 19 minutes.

To prepare vanilla icing:

1 cup powdered sugar
1 TBS milk, plus more to make the frosting thin enough to spread out on the cupcake.
1/4 tsp vanilla extract

Mix all ingredient together.

Light & Moist Chocolate Cake with Chocolate Glaze

2006-04-14T16:14:08+02:00

You can use 6 mini bundt cake pan or a 9-inch round cake pan.

Ingredients:
1 Cup Flour
1 Cup Sugar
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup butter, soften
2 large egg whites
1 large egg
1/2 cup 1 % milk
2 tsps instant coffee granules
1 1/2 tsps vanilla extract

Method:

Preheat oven to 350 F. grease baking pan with cooking spray.

Combine first 5 ingredients together. Add butter, egg whites, & egg into flour mixture, blend well; add milk, coffee granules & vanilla extract, mix well. Pour batter into prepared baking pan.
Bake at 350 F for 35 minutes

Chocolate Glaze:

1/3 cup cocoa powder
1/3 cup sugar
3 TBS hot water

combine all together, set aside.