Full Metal Alchemist

How to make Peanut Butter Brownie Cupcakes

cupcakeluver3 — Fri, 12 Mar 2010 18:00:45 -0800

i found this recipe on a website. It looked REALLY good.
INGREDIENTS

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

DIRECTIONS

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Cheese Danish Doesn't Disappoint

lauren — Fri, 12 Mar 2010 15:21:51 -0800

Adapted from GirlA's recipe

I never thought I would spend a Thursday night making cheese danishes but last night I did! It seems like a complicated process but to be honest it is not. It will take a whole evening plus some but well worth all of the time. I accidentally didn't have enough have enough ricotta cheese to fill all of them, so some were filled with chocolate chips for my chocoholic husband. The ricotta cheese and lemon zest ones were light and airy. The chocolate ones were a little more dense since they probably reacted to the oil in the chocolate but both were might tasty! I would love to make these again and use a different cheese, perhaps goat cheese and some fruit puree. Also, fill them with a lot more delicious filling.

INGREDIENTS

Dough
1/4 C warm water
1/2 C milk, at room temperature
1 large egg, at room temperature
2-1/4 C pastry flour
1 pkg (1/4 oz) rapid-rise yeast
1 tsp salt
1 Tbs sugar
1 C unsalted butter
1 Tbs sugar
Filing
Pinch of salt
1 C ricotta cheese
1 Tbs lemon zest
1 large egg, beaten
3 Tbs unsalted butter, melted and cooled
Glaze
1 large egg, beaten
2 Tbs milk

DIRECTIONS

Pour the water and milk into a measuring cup and add the egg, beating with a fork to mix. Put to one side for a moment. Get out a large bowl, then put the flour, yeast, salt and sugar in the processor, and give one quick whirl just to mix. Add the cold slices of butter and process briefly so that the butter is cut up a little, though you still want visible chunks of at least 1/2". Empty the contents of the processor into the large bowl and quickly add the wet ingredients. Use your hands or a rubber spatula to fold the ingredients together, but don't overdo it: expect to have a gooey mess with some butter lumps pebbling it. Cover the bowl with plastic wrap, put in the refrigerator, and leave overnight or up to 4 days. Mine sat in the fridge for at least three days.
To turn it into pastry, take it out of the refrigerator, let it get to room temperature, and roll it out to a 20" square. Per usual, the dough was a little sticky and required quite a bit of flouring.
Fold the dough square into thirds, like a business letter, turning it afterward so that the closed fold is on your left, like the spine of a book.Roll out again to a 20" square, repeating the steps above 3 times.
Cut in half, wrap both pieces in saran wrap and put each in the refrigerator for 30 mins.

Filling:

Combine the cheese, sugar, salt, lemon zest, egg, and butter in the food processor and give a quick whirl.
Roll out one of the pastry dough halves into a big rectangle. Divide into six pieces and place a tablespoon of cheese filling on each piece of dough.
Fold the opposite corners up together and seal with a pinch. Place on baking sheets prepared with waxed paper and brush with the glaze.
Let them rise until they double in size, about 1 1/2 hours; they should then feel like marshmallows. Mine were not double in size but it did seem the dough puffed up a bit. Preheat oven to 350 and bake 15 mins or until puffy and golden brown.

And here is what they look like, if they are filled with chocolate chips.

Slow Cooker Cuban Braised Beef and Peppers

YumSugar — Fri, 12 Mar 2010 13:18:02 -0800

Slow Cooker Cuban Braised Beef and Peppers
From Real Simple

INGREDIENTS

1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves

DIRECTIONS

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions.
Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Serves 4.

Quinoa Pilaf with Cranberries and Almonds

girlA — Thu, 11 Mar 2010 16:56:14 -0800

Whole Foods

This is one of my favorite side dishes.
Quinoa is not a grain, but actually a seed, but certainly looks, cooks and tastes like a grain. It’s even called a “supergrain” because of it’s many benefits and easy digestibility. Quinoa is packed full of protein, magnesium, and fiber. Research has also found that eating this fabulous seed…can help prevent breast cancer, diabetes and insulin resistance. So dig in!

INGREDIENTS

1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted

DIRECTIONS

Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds. Enjoy!

Black and Tans

partysugar — Thu, 11 Mar 2010 16:36:25 -0800

Black and Tans
From Gourmet

INGREDIENTS

6 ounces chilled Bass or other pale ale or lager
6 ounces chilled canned draft-style Guinness stout

DIRECTIONS

Pour Bass into a 12- to 16-ounce tall glass. Holding a bent spoon right above Bass, slowly pour Guinness over spoon into glass.

Makes 1 drink.

Baileys Pots de Creme

partysugar — Thu, 11 Mar 2010 15:22:07 -0800

From the San Francisco Chronicle

INGREDIENTS

2 2/3 cups heavy cream
10 tablespoons Baileys Irish cream
1/2 cup freshly brewed espresso
18 ounces mascarpone cheese
5 tablespoons powdered sugar

DIRECTIONS

Whip the cream in a bowl until soft peaks have formed.
Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese, and sugar. Beat until well combined, then fold in the cream.
Divide among cups or ramekins of scant 1-cup size and refrigerate overnight before serving. Serve chilled with shortbread cookies, if desired.

Makes 8.

Apple & Pear Tart

YumSugar — Thu, 11 Mar 2010 14:55:49 -0800

INGREDIENTS

1 recipe patee brisee, chilled
2 ripe pears
2 apples
1 tsp. cinnamon
1/2 c. brown sugar
3 Tbsp. cold butter, cut into 1/2-inch cubes

DIRECTIONS

Preheat oven to 375 degrees F. Roll out the patee brisee, on a lightly floured board, into a 16-inch circle. Transfer crust to a parchment- or silpat-lined baking sheet and chill while you peel, core, and thinly slice the fruit. Put the sliced pears and apples in a large bowl, add cinnamon and brown sugar, and toss gently until sugar coats the fruit. Pour fruit onto the middle of the crust and spread to within 4 inches of the edge. Loosely pull the crust edges up and over the fruit, leaving an open space in the center (there will be odd folds and uneven edges - that's fine, it's supposed to be rustic looking). Dot the fruit with butter, then place the baking sheet in the oven. Bake for 1 hour, or until crust is very browned and the fruit is soft and bubbling. Cool for 30 minutes before serving, with ice cream if you like.

Serves 6 (in theory)

Baked Taro Chips

FitSugar — Thu, 11 Mar 2010 11:34:12 -0800

Turista Chef
INGREDIENTS

One large taro, peeled and sliced
1/2 teaspoon salt substitute
1 tablespoon Spanish olive oil

DIRECTIONS

Pre-heat oven to 400° F.
Wash, peel, and slice taro root into quarter-inch thick slices.
Brush olive oil on each side of taro slices.
Place each chip (separately arranged) on a non-stick one to two-inch deep cookie sheet.
Lightly sprinkle salt on taro chips. Bake for 10 minutes on each side or until golden crisp.

Serves: 2 to 3