The Social Poets: Posts Roundup at Dennys Blogs - 28 Feb 2011 - Choose from world news analysis combined with the best political cartoon opinion, celebrity watching, science and health news, arts, poetry, funny photos, serious photography, funny videos, great satire, awesome food and spiritual thoughts.
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Raised Doughnuts with Maple or Chocolate Glaze
Ingredients (recipe from West Bend America's Best Automatic Bread and Dough Maker Recipe and Instruction Booklet)
6 oz. or 3/4 cup milk
2 1/2 oz. or 1/3 cup water, 80*F
1 large egg
3 1/2 cups bread flour
1/4 cup sugar
1 tsp. salt
4 Tbls. vegetable shortening
2 teaspoons Fast rise yeast (recommended for lighter, fluffier doughnuts) OR 3 teaspoons Active dry yeast
Vegetable oil for frying doughnuts
Directions
1. Add milk, water and egg to bread pan.
2. Add flour, sugar, and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place a teaspoon of shortening into each corner of pan.
3. Make a slight well in center of dry ingredients and add the yeast.
4. Place bread pan into oven chamber. Program select for DOUGH. Press Start/Stop button to turn bread maker on. When dough is done, remove pan from bread maker and remove dough, placing onto floured surface. Let rest 15 minutes.
5. Roll dough into a rectangle, about 3/8 to 1/2 inch thick. Cut out doughnuts. Leave on counter to rise, covered. Knead together scraps of dough, let rest 10 minutes and reroll. Cut more doughnuts. Let rise in warm, draft-free place for 30-45 minutes or until double in size.
6. Fry 3-4 doughnuts at a time in 3 inches of vegetable oil, preheated to 375*F ( I used a deep fryer instead). Turn doughnuts over as they rise to the surface. Fry 2-3 minutes until golden brown on both sides. Remove and place on a cooling rack that is placed on a cookie sheet to catch drips. Continue frying doughnuts and frost or sugar as desired.
Makes about 1 1/2 dozen.
For the Maple Glaze I adapted a recipe I found on foodnetwork.com from Alton Brown. I ended up making 2 batches of this glaze recipe. Instead of dipping just the tops of the doughnuts, I dipped the whole doughnut into this glaze. Yummy!
Ingredients
1/4 cup whole milk
1/2 tsp. vanilla
1/2 tsp. Mapleine (maple extract)
2 cups confectioners' sugar
Directions
Whisk all ingredients together in a large microwave safe bowl. Microwave on high 30 seconds and whisk again before dipping doughnuts. Dip doughnuts and return them to the cooling rack set on top of a cookie sheet to catch drips.
The Results...
Next time I make these doughnuts I want to try fast rise yeast to see how much lighter and fluffier they might be. All I had on hand was active dry yeast. Obviously everyone loved these. My son suggested I open a doughnut shop, because these doughnuts were THAT GOOD! I don't see a doughnut shop in my future, but I'm happy my family thinks my doughnuts are pretty awesome.Update...
We made these doughnuts again, but with a chocolate glaze. This glaze took much longer to set-up than the maple glaze, but it was also very tasty. We warmed up our leftover chocolate glaze in the microwave and used it as hot fudge sauce on ice cream. It was delicious both ways!
Ingredients (I followed only the chocolate glaze part of Martha Stewart's recipe.)
1 12-ounce package semisweet chocolate chips (about 2 cups)
1 cup heavy cream
1/2 cup assorted sprinkles, for decorating (optional)
Directions
While doughnuts are cooling, make the glaze: Place chocolate chips in a medium heat-proof bowl. Bring cream to a boil in a small saucepan, and pour over chocolate. Whisk until smooth, thickened, and combined. Dip top half of each doughnut into glaze; let excess fall back into pan. Quickly invert so that glaze is on top, and place on a wire rack. Immediately decorate with sprinkles, if desired. Let glaze set, and serve.
Dennys People Watching: 17 Best Oscar Gowns Ever
Dennys People Watching: 17 Best Oscar Gowns Ever: "Check out the truly best Oscar gowns seen on the red carpet over the years. Stunning stuff from some of Hollywood's most glamorous actresses. And learn a little Hollywood trivia while you are at it."
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Tartelettes
The month of February was a very tough one because the whole family got sick, one after another. The thing is, as long as the mother is ok, things are under control. BUT, once she is not feeling well, that's where the trouble starts: who will take care of the still sick husband and the kids? Who cleans, cooks, drive kids (once up and running!) to school and their various activities? who does the groceries?? Sure friends help and I do thank each one of them, but it is always hard to go through a phase like this, especially when you, the "head of the house" need a helping hand, a cup of water or warm tea brought to you while you are stuck in bed not able to move!
Not a lot of baking happened lately neither. Once I started to feel better, I made these tarts to share with some friends. I was happy they enjoyed them. My friend K's 6 year old son liked them, which surprised me. I say so, because he is a very picky eater, and that he liked the Lemon Meringue tart, or the Almond strawberry tart was a bit surprising to me. He sure knows to eat!
These tarts share the same dough and the same cream as a base (except for the Almond ones). Make the dough a couple of hours in advance. The pastry cream could be made up to 2 days in advance, and the lemon cream should be made ahead and left to rest in the fridge for a couple hours. The almond cream could be made in advance too. It keeps well in the fridge for 2 days.
Almond Strawberry, Lemon Meringue and Almond Tartelettes
Dough (Pate Brisee)
250g All purpose flour
125g unsalted butter, cold and cubed
40g ground blanched almonds
1 egg
1 Tablespoon granulated sugar
1/4 teaspoon salt
In a mixing bowl, combine the flour, ground almonds, sugar and salt. Add the cubed butter and rub between your hands until crumbly. Add the egg and work the dough quickly and as little as possible until a dough forms. Wrap the dough in plastic wrap or put it in a zyploc bag and refrigerate for at least 30 minutes or overnight.
Pastry Cream (makes about 2 cups)
1 whole egg
2 egg yolks
40g granulated sugar
2 Tablespoons corn starch
1 Tablespoon all purpose flour
1 heaping cup milk
1 Teaspoon vanilla extract
1- In a saucepan, combine the egg, egg yolks, sugar, corn starch and flour. Mix until all the ingredients are well combined and the mixture is lump free.
2- Heat the milk and slowly add it to the egg mixture while whisking continuously.
3- Slowly, cook the custard over medium low heat, while whisking non stop.
4- Once the custard starts bubbling remove from the heat and add the vanilla extract.
5- Transfer the custard to a bowl and cover with plastic wrap and set aside to cool completely.
Lemon Cream
1 cup pastry cream
zest of half a lemon
Juice of 1 lemon (or more depending on how sour you want the cream to be)
4 tablespoons soft unsalted butter
In a blender, combine the pastry cream, lemon zest and lemon juice. Pulse for 10 seconds. With the machine running add the butter, one tablespoon at a time. Blend until creamy.
The cream will look runny, but after resting a few hours in the fridge it will have the perfect consistency.
Almond Cream
125g ground blanched almonds
100g granulated sugar
125g unsalted butter, room temperature
2 medium eggs
3 Tablespoons flour
In a food processor, combine the almonds, sugar and butter. Pulse until well combined. Add the eggs and pulse for 10 more seconds. Add the flour and pulse again 10 more seconds. The cream is ready to be used right away or can keep in the fridge for up to 2 days.
The Tarts
Strawberry Almond
1 recipe Pate brisee
1 1/2 cups pastry cream
1 cup almond cream
1 Tablespoon soft butter
Strawberries
1- Preheat the oven to 375F.
2- On a floured surface or between 2 sheets of wax paper, roll out the dough to 1/4 in thickness. Cut out circles and transfer them to your tart molds.
3- Fill each tart shell with 1 to 2 tablespoons of almond cream.
4- bake for 20 to 25 minutes or until golden brown. Let the tarts cool.
5- Combine the soft butter and the pastry cream and mix until well combined. Fill each tart with some of the pasty cream and decorate with strawberries.
Lemon Meringue
1 recipe Pate brisee
2 cups lemon cream
2 egg whites
1/4 cup + 2 Tablespoons granulated sugar
1- Bake the tart shells in a 375F preheated oven. Let cool.
2- Fill each baked tart shell with lemon cream
3- Make the meringue: beat the egg white with a pinch of salt and few drops of lemon juice to stiff peaks.
Add the sugar a tablespoons at time while mixing. When ready, the mixture should be thick and glossy. Decorate each tart shell with the meringue (either use a pastry bag or just a spoon). Preheat the oven to 350F.
4- Bake the tarts for 5 to 8 minutes or until the meringue has a light golden color.
Almond Tarts
1 recipe Pate brisee
1 1/2 cups almond cream
sliced almonds
1- Preheat the oven to 350F. Prepare the tart shells
2- Fill each tart with almond cream (do not exceed 3/4 of the tart's height)
3- sprinkle the top of each tart with sliced almonds and bake for 25 to 30 minutes or until golden brown.
Enjoy and have a nice weekend!
Ouch Outrageous Obnoxious and Odd: Head Scratchers: Bizarre Funny Cartoons
Ouch Outrageous Obnoxious and Odd: Head Scratchers: Bizarre Funny Cartoons: "You had a bad day at work? No worries. These silly cartoons will have you grinning in no time."
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Comfort Food From Louisiana: How To Make Good Gumbo With Chef John Besh and James Carville
Comfort Food From Louisiana: How To Make Good Gumbo With Chef John Besh and James Carville - The Big Easy - New Orleans - is where anything can happen because we "Let The Good Times Roll!" (French: Laissez les bons temps rouler!) Seafood gumbo is the most associated dish with Louisiana and also the easiest to make as demonstrated here by celebrity Chef Besh.
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Riding the Rails In Europe - or 8 reasons Trains beat Planes any day.
I'm back! I've returned to the land of snow and ice and slush, from an incredible 24 days in Europe. My Darling Hubby, knowing how much I hate our winters, sent me off to do some "research" abroad for what is typically the worst part of said winter (I know! In my opinion, he has a free pass for Valentine's Day, anniversaries, and birthdays and any other special events for the next year or so).
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Valentine Comfort Food: Chef Eric Lee, Sweet Crab Carbonara Pasta
Image of Simi Winery via SnoothFrom Denny: Well, here I am, still churning out the Valentines Day posts. :) Color me into The Fun Corner for the rest of the week as I sift through network videos to find the goodies for us.
What is it about pasta that we women just love? It seems the perfect comfort food any time of the year and fits well into the Valentine's Day meal. This year a lot of chefs agreed with us because everywhere I turn for romantic meals they are often a pasta.
Chef Eric Lee creates a real beauty of a meal with sweet crab and savory Parmesan cheese over bucatini pasta. Chef Lee is the executive chef at the Simi Winery in Sonoma Country, California, where his job is to create awesome food to showcase the wine. What a great gig!
"I'm not the star," Lee says. "My job is to make wine the star. But I love to be able to pair food and wine ... and make both better." Chef Lee likes to create harmony between the salt and acid, bitter and sweet flavors in food so the wine will feature as that shining star.
He pairs chardonnay with this meal as a way to play up the acidity of the wine.
Here's his Dungeness crab bucatini carbonara recipe:
Dungeness Crab Bucatini Carbonara
From: Chef Eric Lee
Serves: 2
Ingredients:
1 clove garlic, sliced
1 tablespoon extra virgin olive oil
2 ounces pancetta or bacon, chopped
2 tablespoons Simi Sonoma County Chardonnay
1 large egg
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch kosher salt and freshly ground black pepper
1 tablespoon chopped Italian flat parsley
4 ounces fresh cooked Dungeness crab meat or canned lump Blue crab meat
1/2 pound bucatini pasta or spaghetti
Preparation:
Bring a large pot of salted water to a rolling boil.
In a large sauté pan, heat the garlic slices and olive oil over medium heat. When the garlic is golden brown, remove the garlic slices and add the chopped pancetta. Cook until the pancetta is lightly crisp. Add the chardonnay and turn off the heat. Set aside.
Whisk the egg, cheese, salt, pepper and parsley together in a large bowl. Add the contents of the pan containing the pancetta and wine. Add the crab meat.
Cook pasta to al dente. Drain and immediately place the hot pasta into the bowl containing the egg, cheese, pancetta, wine and crab. Toss quickly and thoroughly to assure all noodles are coated and the ingredients are well combined. Season to taste and serve immediately.
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Dennys Food and Recipes - all kinds of food
Comfort Food From Louisiana - Cajun and more comfort food
Unusual 2 Tasty - different twists on familiar foods, international too
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
Ouch Outrageous Obnoxious And Odd - more crazy humor
Dennys Blog Feeds - check out what is posting on all the blogs at a glance
Molten Chocolate Lava Cakes
Ingredients (printable recipe)
8 pieces (squares) Semi-sweet Baking Chocolate
1 cup Butter
1 pint Powdered Sugar (2 cups)
4 whole Eggs
4 whole Egg Yolks
¾ cups Flour
2 cups Real Whipping Cream (seriously It's So Much Better!)
2 Tbl Sugar
Ice cream if desired
Ice cream if desired
Directions
Preheat oven to 425 degrees.
Spray 8 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream or ice cream.
Getting started
Batter is ready, into the cups...
Ready for the oven. I used 7 oz. custard cups and I baked 4 cakes at a time because that's what the original recipe suggests and I wasn't sure if baking all eight at once would change how they baked. I didn't want them to be over or under baked. In my oven 15 minutes for 4 cakes was just right.
The Results...
Rich, chocolatey, decadent little cakes was our result. These lava cakes were delicious and very simple to make. The only thing I would do different next time is serve these with vanilla ice cream, too. The chocolate lava was similar to hot fudge sauce which would be delicious with ice cream. And I think the contrast between the warm cake and cold ice cream would be nice together. The kids liked having their own little "volcano" cake and gave this dessert 5 stars. My husband and I agreed!
From Martha Stewart: Spectacular Baked Alaska For Valentines Day
A real Wow! version of Baked Alaska Image by Anne Davis via FlickrFrom Denny: A classic dessert that is always a show stopper for guests and family alike. It's also the perfect ending to a romantic dinner during the Love Season of Valentine's Day. Our favorite domestic diva, Martha Stewart, shows us how to create this rich, decadent chocolate dessert. This simple version is a chocolate baked alaska using chocolate cake and chocolate ice cream. Could it get any better for lovers - or lovers of chocolate?
In this segment Martha also demonstrates making ice pops from white hot chocolate and more. Cold or hot, Martha thinks hot chocolate reflects the fickleness of human emotions.
Baked Alaska with chocolate cake and chocolate ice cream
From: Martha Stewart
Serving Size: Makes 9
Ingredients:
For the cakes:
2 cups sugar
1 1/3 cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
Salt
1 cup vegetable oil
2/3 cup warm water (about 100°)
2 teaspoons pure vanilla extract
6 large eggs, room temperature, separated
For assembling
Vegetable oil cooking spray
6 cups chocolate ice cream (3 pints)
For the meringue
12 large egg whites, room temperature
3 cups sugar
Pinch of cream of tartar
Preparation:
These mini meringue-coated chocolate ice-cream-and-cake concoctions are stunning desserts for a crowd.
Preheat oven to 350°. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.
Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.
Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface.
Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.
Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
Preheat oven to 500°. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue.
Move flame back and forth until browned and caramelized. Make ahead. Assembled dishes can be frozen for up to 3 days.
Meringue-covered cakes can be frozen for up to 4 hours.
*** Martha's other two recipes in the video can be found at her site:
Milk Chocolate and Peanut Butter Hot Cocoa
White Chocolate Hot Cocoa with Coconut and Rum
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
*** Come by for a visit and check out my other blogs:
Dennys Food and Recipes - all kinds of food
Comfort Food From Louisiana - Cajun and more comfort food
Unusual 2 Tasty - different twists on familiar foods, international too
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
Ouch Outrageous Obnoxious And Odd - more crazy humor
Dennys Blog Feeds - check out what is posting on all the blogs at a glance
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Dennys People Watching: Celebrity: See Comic Joan Rivers At Home: "Celebrity: See Comic Joan Rivers At Home"
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Visual Insights: Best Super Bowl Ads: GM Chevy Miss Evelyn
Visual Insights: Best Super Bowl Ads: GM Chevy Miss Evelyn: "Best Super Bowl Ads: GM Chevy Miss Evelyn"
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Comfort Food From Louisiana: Chili Cook Off: 3 Recipes From The Today Show
Comfort Food From Louisiana: Chili Cook Off: 3 Recipes From The Today Show: "3 awesome takes on chili recipes from cold weather comfort food to inventive and heart healthy." - another blog by Denny Lyon
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La biscuit jaconde imprime
First, please allow me to apologise for the delay in posting, but for the last few weeks I have been traveling through Europe, and posting from the the road is not without it's challenges.... I know, feel bad for me, okay? (PS it's due to these challenges that there are no photos with this post, a situation I am trying to correct)
Jacode Entremets.. not perfect, but pretty good for my first try
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Jacode Entremets.. not perfect, but pretty good for my first try
Unusual 2 Tasty: Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries
Unusual 2 Tasty: Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries: "Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!" - another blog by Denny Lyon.
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Dennys Food and Recipes: Los Angeles Canters Bakery Recipe: Chocolate Cheesecake
Dennys Food and Recipes: Los Angeles Canters Bakery Recipe: Chocolate Cheesecake: "Try this well-loved easy one layer sheet cheesecake." - another blog by Denny Lyon
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Dennys Food and Recipes: From Cafe del Rey: Mediterranean Pizza
Dennys Food and Recipes: From Cafe del Rey: Mediterranean Pizza: "From a famous restaurant - Pizza dough, tomato sauce and basil pesto - 3 recipes." - another blog by Denny Lyon.
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The Social Poets: Groundhog Punxsutawney Phil Predicts Early Spring for 2011
The Social Poets: Groundhog Punxsutawney Phil Predicts Early Spring for 2011: "Check out this year's funny prediction from the famous American groundhog and plenty of groundhog day trivia and more." - another blog by Denny Lyon
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Ouch Outrageous Obnoxious and Odd: Funny Satire Pet Cartoons - 2 Feb 2011
Ouch Outrageous Obnoxious and Odd: Funny Satire Pet Cartoons - 2 Feb 2011 - Some real beauties in this tiny collection of satire goodies. Another blog by Denny Lyon.
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Buffalo Chicken Drumsticks
Ingredients (recipe from Woman's Day)
2/3 cup Frank’s Red Hot sauce
8 chicken drumsticks (2 1/4 lb)1 bottle (8 oz) lowfat blue cheese dressing
Directions
1. Heat oven to 450°F. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.
2. Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.
3. Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.
2. Put hot sauce in a small bowl. Gradually whisk in 1 Tbsp oil. Brush over drumsticks (you’ll have some left); sprinkle chicken with 1/4 tsp pepper.
3. Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10 to 15 minutes until cooked through. Serve with blue cheese dressing for dipping.
The Results...
This was quick and easy to put together. The only sauce I had on hand (Frank's Hot Buffalo) was too spicy for the kids. The kids like Frank's Sweet Heat BBQ, but I was all out. So, I made another batch of drumsticks and brushed on canola oil and seasoning salt. The kids still really liked their drumsticks. My husband and I ate these spicy drumsticks and enjoyed them. Everyone was happy. I liked cooking the chicken on a rack on top of a baking sheet. I thought it turned out crispier this way and with the foil underneath, it was easy to clean up. This would make a great gameday snack or you could turn this into a meal by serving with a salad and/or side dish. Buffalo Chicken Drumsticks is a new favorite around here.
This recipe share at Mom's Test Meal Mondays @ Mom's Test Kitchen
Ouch Outrageous Obnoxious and Odd: Funny Cartoons: Happy New Year and The New Reality
Ouch Outrageous Obnoxious and Odd: Funny Cartoons: Happy New Year and The New Reality: "Get a good laugh and stay warm this winter with some crazy cartoons!"
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Dennys Art Sanctuary: 35 Stunning Wallpapers For February
Dennys Art Sanctuary: 35 Stunning Wallpapers For February: "Choose your favorite of the month to enjoy!"
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