INGREDIENTS
Eclair cake
1 cup water
½ cup butter
1 cup flour
1 teaspoon sugar
4 eggs
Bavarian Cream
2 small boxes instant vanilla pudding
4 cups heavy cream
⅓ cup milk
Toppings
2 cups sliced strawberries
¾ cup Nutella
INSTRUCTIONS
Preheat oven to 400 degrees F.
Boil water and butter together in a medium sauce pan. Remove from heat and add the flour and sugar and beat with hand mixer. Add eggs one at a time and beat after each addition.
Spray jellly roll pan with cooking spray and spread mixture evenly over pan.
Bake at 400 degrees F for 25 minutes. Cool completely.
In a medium mixing bowl add pudding, cream and milk and beat until thick. Spread over cooled eclair cake.
Arrange stawberries over bavarian cream.
In a small mirowavable bowl heat Nutella for 25 seconds and spoon into a ziplock bag and snip off the corner and pipe nutella over the strawberries.
Refrigerate for at least 1 hour before serving.
(Source: http://www.chef-in-training.com/2015/07/strawberry-nutella-eclair-cake/)
Monday, July 27, 2015
Sunday, July 26, 2015
Whole Wheat Apple Pancakes
Ingredients
1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes.
(Source: http://www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-apple-pancakes-recipe.html)
1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes.
(Source: http://www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-apple-pancakes-recipe.html)
Friday, July 24, 2015
Buttermilk Blueberry Breakfast Cake
Cake for breakfast?! Yes, please!!
INGREDIENTS
½ cup butter, softened
¾ cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp salt
2 cups fresh blueberries
½ cup buttermilk
1 Tbsp. sugar, for sprinkling on top
INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour.
In a separate bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
(Source: http://www.chef-in-training.com/2012/05/buttermilk-blueberry-breakfast-cake/)
INGREDIENTS
½ cup butter, softened
¾ cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp salt
2 cups fresh blueberries
½ cup buttermilk
1 Tbsp. sugar, for sprinkling on top
INSTRUCTIONS
Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour.
In a separate bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.
(Source: http://www.chef-in-training.com/2012/05/buttermilk-blueberry-breakfast-cake/)
Thursday, July 23, 2015
Skillet Meatballs with Lemon Rice
INGREDIENTS
Meatballs:
1 1/2 pounds ground turkey or beef
2 tablespoons milk
1/4 cup bread crumbs (panko or regular)
1 1/2 teaspoons fresh lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
Rice:
1 1/2 cups long grain white rice
2 cloves garlic, finely minced
3/4 teaspoon salt, plus more to taste if needed
3 1/4 cups low-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons fresh lemon zest
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.
Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.
(Source: http://www.melskitchencafe.com/skillet-turkey-meatballs-with-lemon-rice/)
Meatballs:
1 1/2 pounds ground turkey or beef
2 tablespoons milk
1/4 cup bread crumbs (panko or regular)
1 1/2 teaspoons fresh lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
Rice:
1 1/2 cups long grain white rice
2 cloves garlic, finely minced
3/4 teaspoon salt, plus more to taste if needed
3 1/4 cups low-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons fresh lemon zest
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.
Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.
(Source: http://www.melskitchencafe.com/skillet-turkey-meatballs-with-lemon-rice/)
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