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Tue, Sep. 23rd, 2008, 10:14 am
Strawberry Sunrise Scones

From: Baking Bites
Makes 8 scones

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, cold
6-oz (1 container) orange-flavored yogurt*
1 cup strawberries, fresh or frozen
1 cup confectioners’ sugar
2 tbsp [fresh] orange juice

Preheat oven to 400F. Line a baking sheet with parchment paper.

Combine flour, baking powder, baking soda, salt and sugar in a food processor. Pulse for 5 seconds to combine.

Cut butter into 4 or 5 pieces and add to food processor with flour mixture. Process for 10-15 seconds until no large pieces of butter remain.

Add yogurt and frozen strawberries to food processor. Pulse for 10-15 seconds until mixture comes together into a ball.

Divide dough in half and shape into two balls. Place the balls on the baking sheet and press down until dough is 1-1½ inches thick. With a knife, cut a cross into the dough so that each disk is divided into 4 pieces.

Bake for 18-20 minutes, until scones are lightly browned. Let the scones cool on the sheet for 5-10 minutes. Divide the scones along the lines you cut before baking and remove to a wire rack to cool.

While scones cool, prepare the glaze. Combine powdered sugar and orange juice in a small bowl. Stir until smooth. When scones are cool enough to touch (it’s ok if they’re still a little warm, especially if you still want to serve them warm), drizzle glaze onto scones with a fork.

Tue, Sep. 23rd, 2008, 10:13 am
Rocky Road Fudge Brownie Muffins

From: http://www.cookiemadness.net
Makes 12

8 tablespoons unsalted butter
1/4 cup unsweetened natural cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 scant teaspoon salt (if using salted butter, omit)
3/4 cup all purpose flour
2/3 cup semi-sweet chocolate chips (divided use)
1/3 cup toasted pecan pieces or coarsely chopped pecans
2/3 cup mini marshmallows

Preheat oven to 350 degrees F. Grease or spray top of a 12 cup muffin pan with cooking spray and line cups with paper liners.

Place butter in a 2 cup glass measuring cup; microwave on high for one minute or until butter melts. Add cocoa to melted butter and stir well. Set aside and let cool slightly.

Whisk eggs, sugar, vanilla and salt together in a medium mixing bowl. Add butter/cocoa mixture and stir until well mixed. Add flour, stirring just until blended’ stir in 1/3 cup of the chocolate chips.

Spoon the muffin batter into cups, dividing evenly among all 12 (halfway full).
Stir together remaining 1/3 cup chocolate chips, toasted pecans and mini marshmallows. Set aside.

Bake muffins for 18 minutes. Pull pan from oven and sprinkle with marshmallow mixture. Return to oven and bake for 2 minutes more for a total bake time of 20 minutes. Let cool in muffin tins for about 10 minutes, then carefully loosen muffins from tins and let cool completely before serving.

Tue, Sep. 23rd, 2008, 10:12 am
Key Lime Cupcakes


For the cake:
1-1/2 cup cake flour
2 teaspoon baking powder
1 cup sugar
2 egg whites
¾ cup milk
1 teaspoon vanilla
1 lime, zested
½ cup butter, softened

For the filling:
1 can sweetened condensed milk
½ cup key lime juice OR ¼ cup each lime and lemon juices
2 egg yolks
green and blue food coloring, if desired

1. Preheat oven to 350F
2. Combine all cake ingredients and beat until just combined, careful not to work the flour too much. Set aside.
3. In a separate bowl, beat together all filling ingredients. I added 1 drop of green and 1/2 drop of blue to make my filling a pretty green color, but it's optional.
4. Fill each lined muffin cup halfway with batter. Drop a heaping tablespoon or so of filling into the middle, until the cup is filled up to 1/4" below the top of the liner.
5. Bake for about 15 minutes, until cake springs back when touched and filling is just set. Invert onto cooling rack; filling will sink as it cools.
6. Top with whipped cream and graham cracker crumbs; serve immediately.

EDIT: Nota bene, the cake batter should be a little thinner than usual in order for it to fill and bake properly. If you need to, add some more milk or get your butter really melty to get it to the right consistency. It might be better to make the filling first, too, so that the batter doesn't react too much before baking.

Tue, Sep. 23rd, 2008, 10:12 am
Chocolate Peanut Butter Fudge Crunch

Rachael Ray Magazine
Makes 16 Pieces
Prep Time: 25 min (plus chilling)
Cook Time: 10 min

6 ounces semisweet chocolate, chopped
2 sticks (8 ounces) plus 1 tablespoon unsalted butter
One 16-ounce jar creamy peanut butter
3 cups crispy rice cereal
1/4 teaspoon salt
3 cups confectioners' sugar

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

Tue, Sep. 23rd, 2008, 10:11 am
Ham, Egg and Cheese Bake

Rachael Ray Magazine
Serves 6
Prep Time: 15 min
Bake Time: 40 min

4 to 6 slices white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups)
8 ounces sliced deli ham, coarsely chopped
2 1/2 cups shredded monterey jack cheese
3 tablespoons finely chopped fresh chives
6 large eggs
1/2 cups milk
Salt and pepper
2 plum tomatoes, thinly sliced

1. Preheat the oven to 350°. Grease a 2-quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.
2. Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.

Tue, Sep. 23rd, 2008, 10:10 am
Oatmeal-Apple Scones

Rachael Ray Magazine
Makes 8
Prep Time: 30 min
Bake Time: 20 min

1/2 cup plus 1 tablespoon half-and-half
1 large egg
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (4 ounces) butter, chilled and cut into small cubes
1 1/2 cups rolled oats
1 apple, cut into 1/4-inch cubes

1. Preheat the oven to 450°. In a small bowl, whisk together 1/2 cup half-and-half and the egg.
2. In a large bowl, combine the flour, sugar, baking powder and salt. Blend in the butter with your fingertips until the mixture resembles coarse crumbs. Add the oats and apple and toss. Stir in the liquid mixture until the dough just forms a ball.
3. Turn the dough out onto a floured work surface. Pat into a 7-inch round; cut into 8 wedges. Transfer to a parchment-paperlined baking sheet and brush the tops with the remaining 1 tablespoon half-and-half. Bake until golden, about 20 minutes. Transfer to a rack to cool.

Tue, Sep. 23rd, 2008, 10:10 am
Grilled Bacon Cheeseburger Calzones

Rachael Ray Magazine
Serves 4
Prep Time: 40 min (plus resting)
Cook Time: 20 min

1 pound refrigerated pizza dough
1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 pound ground beef
4 slices bacon
1/2 small onion, finely chopped
3/4 cup shredded cheddar cheese
2 plum tomatoes, chopped

1. Preheat a grill to medium-high. Divide the pizza dough and form into 2 balls. Place in a large bowl greased with 1 tablespoon olive oil, cover with plastic wrap and let rest at room temperature for 15 minutes.
2. Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until browned, about 5 minutes. Drain and transfer to a large bowl.
3. In the same skillet, cook the bacon until crisp. Transfer to paper towels to drain. Reserve the drippings in the skillet. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes; add to the beef. Crumble the bacon into the beef mixture and stir in the cheese; season with salt.
4. On a lightly floured surface, roll out 1 ball of dough into a 12-inch round and transfer to a large oiled baking sheet. Place half the beef mixture on one side of the round. Top with half the tomatoes. Fold over the dough to form a half moon; crimp the edge to seal. Repeat with the remaining dough. Brush the calzones with olive oil. Pierce a vent in the top of each calzone. Transfer the baking sheet to the grill, cover and bake until golden-brown, about 20 minutes.

Tue, Sep. 23rd, 2008, 10:09 am
Honey-Mustard Chicken with Potato Wedges

Rachael Ray Magazine
Serves 4
Prep Time: 15 min (plus marinating)
Cook Time: 40 min

3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons vegetable oil
2 limes, 1 juiced and 1 cut into 8 wedges
8 skinless, bone-in chicken thighs
2 large baking potatoes (about 12 ounces)
3 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons chopped fresh chives

1. In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
2. Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
3. Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.
4. Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Tue, Sep. 23rd, 2008, 10:08 am
Pork Skewers with Pineapple-Scallion Rice

Rachael Ray Magazine
Serves 4
Prep Time: 20 min (plus marinating)
Cook Time: 20 min

One 20-ounce can of pineapple chunks in their juice, drained and juice reserved
1 clove garlic, smashed
2 tablespoons soy sauce
2 tablespoons finely grated fresh ginger
2 tablespoons vegetable oil
Salt and pepper
1 1/4 pounds pork loin, cut into 1-inch cubes
4 scallions, cut into 1-inch pieces
1 1/2 cups long-grain white rice

1. In a resealable plastic bag, combine the pineapple juice, garlic, soy sauce, ginger and oil; season with salt and pepper. Add the pork and scallions and let marinate at room temperature for 30 minutes.
2. Preheat an outdoor grill or grill pan to medium-high. In a medium saucepan, bring 1 3/4 cups salted water to a boil. Add the rice, cover and cook over low heat for 18 minutes.
3. Meanwhile, thread the marinated pork and two-thirds of the pineapple chunks onto four 10-inch skewers and the marinated scallions onto one 10-inch skewer. Grill the kebabs, turning occasionally, until golden and cooked through, 10 to 12 minutes.
4. Coarsely chop the remaining pineapple chunks and stir into the cooked rice. Remove the grilled scallions from the skewer and stir into the rice. Serve the pork kebabs with the pineapple-scallion rice.

Tue, Sep. 23rd, 2008, 10:08 am
Caramel Banana Cupcakes

Rachael Ray Magazine
Makes 18
Prep: 40 Min (plus chilling) Bake: 25 Min

3 sticks (12 ounces) unsalted butter, at room temperature
1 ¼ cups granulated sugar
1 cup mashed ripe bananas
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups flour
½ cup plus 2 tablespoons whole milk
3 large eggs, separated
One 5.5-ounce bag soft caramels, such as Werther’s Original Chewy
¾ cup confectioners’ sugar

1. Preheat the oven to 350°. Line 18 cups of 2 standard 12-cup muffin pans with baking liners. In a large bowl, beat 1 stick butter with 1 cup granulated sugar until fluffy, about 4 minutes. Add 3/4 cup bananas, the baking powder and 1/2 teaspoon salt and beat until smooth. Stir in 1 cup flour. Mix in 6 tablespoons milk and the remaining 3/4 cup flour until smooth.
2. Using an electric mixer, beat the egg whites at medium speed until soft peaks form. Gradually mix in the remaining 1/4 cup granulated sugar at high speed until stiff and glossy. Fold the egg whites into the batter until no streaks remain.
3. Spoon the batter into the prepared muffin pans, filling each liner three-quarters full. Cut 9 caramels in half, and submerge one piece in each muffin cup of batter. Bake until the cupcakes are springy to the touch, about 25 minutes. Let cool.
4. Meanwhile, in a small, heavy saucepan, cook the remaining caramels, 1/4 cup milk, 1/4 cup banana and 1/4 teaspoon salt over medium heat, stirring, until the caramels are melted.
5. Using the electric mixer, beat the egg yolks and confectioners' sugar until thick, about 3 minutes. Slowly beat in the caramel mixture; transfer the mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 1 minute. Transfer to a bowl and refrigerate until cool.
6. Using the electric mixer, beat the remaining 2 sticks butter at high speed until fluffy, about 5 minutes. With the mixer on low speed, slowly add the cooled caramel mixture, then beat at high speed until fluffy. Spread the frosting onto the cupcakes.

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