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BakeBakeBake - Chai Granola Recipe
Cream Cheese Mousse Recipe | The 36th AVENUE
An authentic pierogi recipe - with an American twist
Recipe: Pretzel Cowboy Cookies
Recipe: Bruschetta Al Pesto
Chef's simple recipe for this busy life

BakeBakeBake - Chai Granola Recipe

Posted: 19 Dec 2013 02:03 AM PST

Grab a canister of Trader Joe's Salted Caramel Chai Tea Latte Mix for yourself (ok, you have to use one scoop for the gift) and grab one to add with your Chai Granola gift, and voila - perfect hostess gift!

For more check out The Realistic Housewife

Ingredients:
4 Cups Old Fashioned Oats
1 Cup Honey Crunch Wheat Germ
1 Cup Almonds (next time, I'm using Hazelnuts! Try it!)
1/2 Stick Butter
3 Tablespoons Honey
1 Heaping Scoop Trader Joe's Salted Caramel Chai Tea Latte Mix
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Allspice

Instructions:
1. Preheat oven to 250 degrees
2. Mix nuts, oats and wheat germ in big bowl
3. Melt butter on low in small saucepan
4. Add honey and dissolve
5. Take off heat and add spices and chai mix, stirring together
6. Pour over dry mixture and mix
7. Pour onto parchment papered baking sheet
8. Bake for 1 hour, stirring occasionally
9. Remove from oven and let sit

Cream Cheese Mousse Recipe | The 36th AVENUE

Posted: 19 Dec 2013 12:25 AM PST

Hello to all The 36th Avenue readers! It's Aniko, from Place Of My Taste. We only have a few days until CHRISTMAS and I am sure that many of you have been invited to Christmas parties or Holiday parties, or perhaps you will throw a party for you friends and family at home. If you are looking for an easy, fast, no bake dessert, look no further!

This Cream Cheese Mousse is so delicious. Super easy to make and so, so, so good! placeofmytaste.com #recipe #desserts

We were invited to a Christmas party and I took this

fantastic Cream Cheese Mousse dessert with us last weekend and

I surprisingly noticed that all these little cute cups were GONE in no time.

I would love to share this festive dessert recipe with you all today, so you can make it yourself.

Of course this dessert has my favorite Christmas colors,

RED AND WHITE.

This Cream Cheese Mousse is so delicious. Super easy to make and so, so, so good! placeofmytaste.com

To make this dessert stand out, I cut out different shapes { gift box, stocking, heart }

of red&white plastic cups { from IKEA}

Using a plastic bag, I nicely arranged the mousse into my cups, which I filled with chopped strawberries before.

Sprinkled some crushed pretzels on top to garnish.

Cream Cheese Mousse Recipe

{with Strawberry and Pretzels}

Cream Cheese Mousse Recipe

Author: Aniko at Place of my Taste

Recipe type: Dessert

Ingredients

8 oz. cream cheese, softened
⅔ cup powdered sugar
⅔ cup heavy whipping cream
½ tsp corn syrup
½ tsp vanilla extract
crushed pretzels
chopped fresh fruit { strawberry, raspberry etc.}

Instructions

In large bowl, whip heavy cream until soft peaks form – using an electric mixer.
Add in corn syrup and whip until stiff peaks form. Set aside.
In a separate bowl whip cream cheese until soft and fluffy { 3 minutes }with electric mixer.
Mix in powdered sugar and vanilla.
Slowly fold in the whipped cream mixture, until combined.
Cover bowl with plastic and refrigerate for 2 hours.
Once you are ready to serve, spoon mousse into Ziploc bag, cut an inch whole on one corner of the bag and pipe the mousse on your fresh cut fruit.
Garnish with crushed pretzel.

3.2.2208

This festive dessert is so soft and fluffy. Give it a try, you will love it!

Oh…and your kids will LOVE them too!

Have a Merry Christmas for Everyone!

Posted: Thursday, December 19, 2013, 12:16 AM

ANNA MATKOWSKY'S recipe for pierogi - or varenyky in her native Ukrainian - starts with five pounds of flour, and she measures everything else by touch. Her church group has made as many as 175 dozen pierogi in a day, but this recipe is scaled down for beginners.
Although farmer cheese or cottage cheese would be authentic here, mild cheddar has become common in the U.S.

POTATO AND CHEESE PIEROGI

For the dough:

2 cups flour
1 teaspoon salt

1 egg

1/2 cup water

2 tablespoons vegetable oil

1 to 2 tablespoons milk

For the filling:

2 cups fresh mashed potatoes

1 ounce cream cheese

2 ounces mild cheddar

1/2 ounce sharp cheddar, if desired

For the dough: Blend together salt and flour in a medium bowl. Make a well in the center and set aside.

Beat egg, water, oil and milk together. Pour into flour well and stir with a wooden spoon or spatula. When it begins to come together, knead lightly with your hands and make a ball. Dough should be slightly soft, with some give.

Wrap in plastic and refrigerate until filling is made or overnight.

For the filling: Mix all ingredients together; taste and add more salt if necessary. Form into one-inch balls using a tablespoon or a No. 60 scoop, and place on a tray.

Cover tray with plastic and refrigerate until dough is rolled and cut or overnight.

To make pierogi: Working with about a third to half the dough at a time, roll dough about an eighth-inch thick on a floured surface and cut into desired size rounds (3-inch circles work well).

Place a potato ball on a round. Pick up round and, using the index finger of one hand, lightly press the ball into an oval, encircling the filling. Fold the bottom of the circle to the top and, using your thumb and forefinger, crimp the edges together to form a tight seal. Place on a tray lined with a linen towel and dust with flour.

While forming the pierogi, bring a large pot of salted water to a boil and reduce to a slow boil/quick simmer.

Using a slotted spoon, place pierogi in the water about six or so at a time, depending on the size of your pot. Gently stir to keep them from sticking to the bottom.

Allow them to cook slowly until they come to the surface, about two minutes. Remove from water and drain well. Place on a tray or plate to cool completely.

At this point, pierogi can be bagged and refrigerated or frozen for future use. To serve, reheat or saute in butter and onions.

Makes about 30 pierogi.

Source: Anna Matkowsky, and Traditional Ukranian Cookery by Savella Stechishin
On the third Thursday monthly, "Top Cooks" spotlights a home-cooking whiz and one of their recipes. To nominate a cook, email mytopcook@gmail.com or write: Top Cooks, Philadelphia Daily News, 801 Market St., Suite 300, Philadelphia, PA 19107. Include your name and a daytime phone number. Featured cooks receive a free cookbook.

Recipe: Pretzel Cowboy Cookies

Posted: 19 Dec 2013 12:03 AM PST

Makes 26 large cookies

Make ahead: The cookies can be stored in an airtight container for up to one week.

2 cups flour

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt, plus more for sprinkling

4 cups old-fashioned oats (do not use quick-cooking oats)

30 tablespoons (3¾ sticks) unsalted butter, at room temperature, cut into chunks

2 cups sugar

½ cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup unsweetened dried cranberries

1 cup semisweet chocolate chips

3¾ cups mini pretzels (not the sticks)

1. Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper.

2. Whisk together the flour, baking powder, baking soda and the ½ teaspoon of salt in medium bowl, then whisk in the oats until well incorporated.

3. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed for about 20 seconds, then increase the speed to medium-high; beat for five minutes, until lightly and fluffy. Stop to scrape down the sides of the bowl.

4. Add the eggs and vanilla extract; beat on medium-high until well incorporated. Stop to scrape down the sides of the bowl.

5. On low speed, gradually add the flour mixture; once it's well incorporated, add the cranberries, chocolate chips and pretzels, beating just until they are well distributed and most of the pretzels are broken up.

6. Use a standard ice-cream scoop to place 26 equal-size mounds of cookie dough on the baking sheets, spacing the mounds 2 inches apart. (At this point, the mounds can be frozen without touching one another, then sealed in a zip-top bag with as much air pressed out as possible. Freeze for up to 1 month.)

7. Use a clean, damp hand to gently flatten each mound. Sprinkle each one with a little salt. Bake one sheet at a time for about 10 minutes, then rotate the sheet front to back; bake for 10 minutes. The cookie edges will be lightly browned and the middle of the cookies will be barely golden. After a five-minute rest on the baking sheet, transfer the cookies to a wire rack to cool completely. Repeat to use all of the dough.

Nutritional information per cookie: 340 calories, 4 g protein, 46 g carbohydrates, 17 g fat, 10 g saturated fat, 55 mg cholesterol, 240 mg sodium, 2 g dietary fiber, 22 g sugar

Adapted by The Washington Post from Jenna Huntsberger, founder of Whisked! bakery in D.C.

Recipe: Bruschetta Al Pesto

Posted: 18 Dec 2013 11:30 PM PST

An Italian starter with pesto on ciabatta bread

Recipe Ingredients:

3 ciabatta bread

Pesto; basil leaves 50g

Pine nuts 100g

Parmesan cheese

450g mozzarella cheese

2tsp dried oregano

45ml olive oil

Freshly ground black pepper

Recipe Method:

Cut each bread diagonally into 12 slices. Cut the mozzarella into small pieces. Spread the sundried tomato paste on each slice. Arrange the cheese on the bread and put the slices on a baking tray. Sprinkle the herbs and drizzle the oil.

Bake in a preheated oven at 220 degree C for 5 minutes or till the cheese starts bubbling. Remove from the oven and allow to stand for a minute before serving.

Source: www.pankajbhadouria.com

Chef's simple recipe for this busy life

Posted: 18 Dec 2013 11:07 PM PST

The West Australian Picture: Supplied

Coming up with new meal ideas when you're busy isn't easy. And let's face it, we're all busy. "I'm no different," Karen Martini said. "But cooking shouldn't be a chore and it only becomes a chore because you get people complaining about what you're going to prepare.

"If you have cookbooks or magazines with food ideas, get the family involved. That way, everyone can have some input and hopefully there won't be any complaints."

Chef, restaurateur, TV presenter, recipe columnist, brand ambassador for Swisse Vitamins and busy working mum, Melbourne-based Martini is one of Australia's most popular names in food.

It's the lead-up to Christmas and she's flat out filming for My Kitchen Rules, on which she's been guest judge from the start, and the cooking segment of Better Homes and Gardens that's made her a household name. Her fifth cookbook - Everyday - has just been released with recipes she does at home for husband Michael Sapountsis and daughters Stella, seven, and Amber, five.

"All these recipes are really simple and use easily accessible ingredients. It's all about nourishing family and friends and keeping meals satisfying and interesting because we're all pushed for time. I do a lot of cooking at home because I have to generate recipes for TV and paper (she's contributing editor of Fairfax's Epicure and Good Food weekly liftouts). Then there's my books (a second Everyday is due out next year) and the restaurant."

Her Everyday repertoire includes roast cauliflower salad with almonds and fetta (an all-time favourite), prawn and chorizo tortillas, tandoori chicken burgers and chocolate cream bombs, all with the typical Martini twist. The chocolate ganache on the almond, coconut and raspberry cake is made with avocado. Of course.

"It's actually unidentifiable with the amount of cocoa and has this rich, creamy taste you'd normally get from chocolate, but without the guilt," she said. Her pizza dough is made with mineral water because that's how they do it at her St Kilda pizzeria Mr Wolf.

"We do go through a lot of mineral water and it's been a bone of contention with my partners, but I am standing firm on this. We buy it in kegs and I believe it's what gives the pizza base a stable crumb and crust. It's got something to do with the mineral content. I've used both Italian and Australian mineral water; soda water just doesn't have the same effect. There's no going back - the recipe came from an old man in Italy - but water will work at home."

Much of Martini's passion for cooking stems from the exotic food traditions on her French-speaking Tunisian-Italian father's side, such as salted mullet drying on window sills, lamb couscous, fried eggplant and stuffed olives.

"Meme, my grandmother, would constantly feed us from the moment we walked in," she said. "As soon we arrived, we'd get fougasse - a pizza dough in a hot dog bun shape filled with carrot, potato and caraway mashed lemon. And that was just a snack. She was always making something."

Martini started cooking at 16 after a work experience stint at Mietta's with newly arrived French chef Jacques Reymond that sealed her career in big-name restaurants, including the Melbourne Wine Room and Sydney's Icebergs Dining Room and Bar. Mr Wolf, her current venture, opened in 2004, but there's another restaurant in the pipeline for next year.

Her cooking style is Mediterranean but the book is multicultural with lots of Asian favourites, such as curry laksa, potato and crab somosas and dahl. Sweets get star billing even though Martini describes herself as a "chip and dip" girl.

"I prefer savoury, but I do cook a lot of desserts and they always get good feedback The white chocolate roulade is a winner with everyone but I prefer the croissant, chocolate and hazelnut pudding you can make with Nutella and I do a lot of fruit jellies for my girls."

Google Alert - recipe

Google Alert - recipe

Aniko

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