Wednesday, May 27, 2009
Crunchy Buttermilk Coconut Chicken Fingers
Cooking Light, April 2008
1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg
1 large egg white
3/4 cup crushed cornflakes
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
Cut the chicken into 1/2-in strips. Combine chicken and buttermilk in a shallow dish. Cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
Preheat over to 475 degrees F. Place baking sheet in oven.
Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients in a shallow dish.
Working with one chicken strip at a time, dip into egg mixture, dredge in cornflake mixture. Repeat with remaining chicken. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake for 6 minutes or until done. Serve immediately.
Tuesday, May 26, 2009
The concept is a layer of brownies (sans nuts for me) topped with a layer of chocolate chip cookies (I made butterscotch-toffee).
Everyone in the P&Q said not to overbake, so I was (overly) cautious. Mine ended up being basically cookie dough in the middle, even though the tester didn't come out batter-y. The outside pieces were fabulous- crispy on the outside and chewy on the inside.
The brownie layer and cookie layer separately were SO good, and together.... well, you'll have to make these to truely experience the goodness! Check out Beth's blog for the recipe!
Wednesday, May 20, 2009
This cake is a devil's food cake made with brown sugar and cocoa powder. I halved mine and misread the amount of butter (I thought it said 9T instead of 9 oz. whoops). The cake was still great, if a little dry. The frosting is a brown sugar italian meringue buttercream, where the sugar is cooked and added to whipped egg whites. I was underwhelmed by the frosting; I'd much prefer chocolate frosting! :)
Mile-High Devil’s Food Cake
From: Sky High: Irresistible Triple-Layer Cakes By Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake:
· 1 cup of unsweetened cocoa NOT DUTCH PROCESSED
· 1 and ¼ cups of hot water
· 3 cups of light brown sugar; packed
· 2 and 2/3 cups cake flour
· 1 and ½ teaspoons baking soda
· ¾ teaspoon of salt
· 9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
· 3 large eggs
· 1 and ½ teaspoons of vanilla extract
· ¾ cup of cold water
Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.
Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.
In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.
In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions. Divide the batter among the three pans.
Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.
Brown Sugar Buttercream
- 5 egg whites
- 1 and ¼ cups of packed brown sugar
- ¼ cup of water
- 1 pound of unsalted butter (16 ounces) at room temperature
Place all the egg whites in the bowl of an electric mixer; set aside.
In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.
Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.
With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.
Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.
Tuesday, May 19, 2009
The mango flavor wasn't really all the present in mine. The ginger overpowered everything- if I ever make it again, I will cut the ginger way down or omit it completely. I also made mine without the raisins. It's definitely worth a try- a departure from the regular banana or zucchini bread! My husband and our friends enjoyed the bread- it was moist and flavorful. Check out Kelly's blog for the recipe!