1. Spiced Pumpkin & Walnut Bread

    Spiced Pumpkin & Walnut Bread

    Read original issue here

    ingredients

    makes 8

    • 2 teaspoons freshly grated ginger
    • 2 eggs
    • 1/3 cup water
    • 1 cup real Vermont maple syrup
    • 1/2 cup agave syrup
    • 1/2 cup vegetable oil, plus a little for the pan
    • 1 cup pureed pumpkin (fresh or canned)
    • 1 teaspoon vanilla
    • 2 cups white spelt flour
    • 1/2 cup buckwheat flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon allspice
    • 1 teaspoon garam masala
    • 1 cup walnuts

    preparation

    1. Preheat the oven to 350° F.

    2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.

    3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.

    4. Lightly grease a 9” x 5” x 3” glass loaf pan.

    5. Pour the batter into the prepared pan.

    6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).

  2. Potato & Apple Latkes with Smoked Salmon

    Potato & Apple Latkes with Smoked Salmon

    Read original issue here

    ingredients

    makes 12 latkes

    • 1 large baking potato, peeled and coarsely grated (about 1 1/2 cups)
    • 1 large apple, peeled and coarsely grated (about 2/3 cup)
    • 1 egg
    • 1/3 cup matzo meal
    • 1 teaspoon coarse sea salt, plus a bit more for serving
    • pinch freshly ground black pepper
    • 1/4 cup olive oil
    • sour cream for serving or creme fraiche
    • smoked salmon for serving

    preparation

    1. Put the grated potato and apple in a bowl of cold water and swish them around. This will get some of the starch out, which helps get your latkes crispy. Drain the potato and apple and squeeze out as much moisture as you can with your hands (or wrap in a clean tea towel and wring dry). Again, crisp is the goal.

    2. Mix everything but the olive oil together in a large mixing bowl. Add a bit more matzo meal if the mixture is very loose (it shouldn’t be if your vegetables are nice and dry).

    3. Form the latkes into whatever size you prefer – I like to pinch off large tablespoons of the mixture and flatten them into thin pancakes using my fingertips.

    4. Heat the olive oil in a large nonstick pan over medium-high heat. Fry the latkes in batches (don’t overcrowd the pan), about a minute or two on each side or until browned and crisp. Regulate the heat while frying – you want the pan to be hot enough to brown the latkes quickly, but not smoking.

    5. Drain the latkes on paper towels, sprinkle with a bit more salt, dollop with sour cream and drape a little slice of smoked salmon over each. Serve immediately.

    http://www.goop.com/recipes/snack/potatoapple-latkes?utm_source=goop+issue&utm_campaign=51a8f57c2d-Goop_Issue_204_06_12_2012&utm_medium=email

  3. Whole Grain Chocolate Chip Cookies

    By Monica              Servings: 4 dozen
    Ingredients
    • 2-1/2 cups whole wheat pastry flour
    • 2 tablespoons ground flax seed
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 1 cup butter, softened
    • 1-1/2 cups packed brown sugar
    • 1/2 cup sugar
    • 2 eggs
    • 1 tablespoon vanilla
    • 3 cups semi-sweet chocolate chips
    • 1 cup chopped pecans (optional)
    Directions
    Preheat oven to 325 degrees. In medium bowl, whisk together flour, flax seed, baking soda, baking powder, and salt; set aside. In large mixing bowl (use stand or hand mixer), cream butter; add sugars and mix until creamy. Mix in eggs and vanilla. With mixer running, gradually add flour mixture 1/2 cup at a time until completely mixed. Add chocolate chips and nuts (if using) and blend on low, just until mixed. (Note: The dough can be refrigerated at this point and baked later.) Use a scoop or spoon to form walnut size balls of cookie dough. Space 2” apart on a parchment lined baking sheet; flatten them slightly with your fingers. Bake 2 sheets at a time, rotating and switching pans half way through cooking time. Bake 12-14 minutes. 

    FREEZING TIP: Mix dough, form into flattened balls and freeze in a single layer on a baking sheet. When completely frozen, transfer to ziploc bag and return to freezer. To bake, arrange frozen dough balls on baking sheet and bake as described above, adding 2-3 minutes to cooking time.

    NUTRITIONAL INFORMATION (per cookie, without nuts): 133 calories, 7.3g fat, 15.3g carbs, .6g fiber, 10.5g sugars, 1.7g protein; Weight Watchers PointsPlus: 4

  4. Cocoa Brownies

    The best—and easiest—brownies you’ll ever make. This recipe belongs in your repertoire.

    Save Recipe
     
    Makes 16

    Recipe by The Bon Appetit Test Kitchen

    Photograph by Tom Schierlitz

    December 2012
    Cocoa Brownies

    Ingredients

    • Nonstick vegetable oil spray
    • 1/2 cup (1 stick) unsalted butter, cut into 1 inch pieces
    • 1 1/4 cups sugar
    • 3/4 cup Scharffen Berger natural unsweetened cocoa powder
    • 1/2 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/3 cup all-purpose flour

    Preparation

    • Preheat oven to 325°. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
    • Melt butter in a small sauce-pan over medium heat. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined (do not overmix). Scrape batter into prepared pan; smooth top.
    • Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
    • Transfer pan to a wire rack; let cool completely in pan. Using foil overhang, lift brownie out of pan; transfer to a cutting board. Cut into 16 squares.



    Read More http://www.bonappetit.com/recipes/2012/12/cocoa-brownies#ixzz2EBv7C0lU

  5. 50 recetas de galletitas →

  6. Tarte au Chocolat →

  7. STARBUCKS CARROT CAKE

    STARBUCKS CARROT CAKE photo

    INGREDIENTS

    • 2 1/2 Cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon allspice
    • 1 1/2 cups dark brown sugar
    • 1 Cup vegetable oil
    • 3 eggs
    • 1/4 teaspoon vanilla
    • 1 Cup shredded carrot (1 large carrot)
    • 3/4 Cup chopped walnuts
    • 1/2 Cup golden raisins
    • FROSTING
    • 8 ounces cream cheese, softened
    • 1 Tablespoon milk
    • 1 teaspoon vanilla
    • 3 Cups powdered sugar
    • Optional Garnish: 1/3 Cup chopped pecans

    DIRECTIONS

    • 1

      A) Preheat oven to 350 degrees.

    • 2

      B) Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl.

    • 3

      C) Use an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high speed for about 1 minute.

    • 4

      D) Combine the wet mixture with the dry stuff. Mix on low speed until all ingredients are incorporated, then crank up the speed and blend on high until batter is smooth.

    • 5

      E) Add shredded carrot, walnuts and raisins and mix by hand. Pour batter into a 13x9-inch baking pan that has been generously greased with shortening.

    • 6

      F) Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.

    • 7

      G) Make the frosting by mixing softened cream cheese, milk and vanilla in a large bowl with an electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth.

    • 8

      H) When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge. Makes 12 servings.

    Source: Top Secret Recipes

  8. Breakfast Burritos with Black Bean Sauce

    Breakfast Burritos with Black Bean Sauce

    The choice of using whole eggs or egg whites in these burritos is a matter of preference. For the maximum vitamins and iron, use whole eggs. If you’re watching your cholesterol, substitute two egg whites for each whole egg called for in the recipe.
    MAKES 4 SERVINGS

    RECIPE BY The Bon Appétit Test Kitchen

    PHOTOGRAPH BY Ashley Rodriguez

    NOVEMBER 2011
    Breakfast Burritos with Black Bean Sauce

    INGREDIENTS

    BLACK BEAN SAUCE

    • 2 teaspoons olvie oil
    • 1/2 cup chopped onion
    • 1 garlic clove, chopped
    • 1/2 jalapeño, seeded, chopped
    • 2 cups cherry tomatoes
    • 1 15-oz. can black beans, drained
    • Kosher salt and freshly ground black pepper
    • 1/4 cup chopped cilantro

    BURRITOS

    • 4 11” whole wheat flour tortillas
    • 1 cup crumbled Cotija cheese or feta
    • 2 roasted red peppers from a jar, thinly sliced
    • 2 teaspoons butter
    • 1 bunch scallions, chopped
    • 8 large eggs, beaten to blend
    • Kosher salt and freshly ground black pepper
    • 1/4 cup chopped cilantro

    PREPARATION

    BLACK BEAN SAUCE

    • Heat oil in a medium skillet over medium-high heat. Add onion and sauté until soft and beginning to brown, 3–4 minutes. Add garlic and jalapeño. Stir until aromatic, about 1 minute. Add tomatoes; cook until softened, about 4 minutes. Mash with a potato masher to release juices. Add drained black beans and cook, stirring and adding water by tablespoonfuls if dry, until flavors blend, about 3 minutes. Season to taste with salt and pepper. Stir in cilantro.

    BURRITOS

    • Preheat broiler. Arrange tortillas on a baking sheet. Sprinkle cheese over tortillas, dividing equally, leaving a 1” plain border around edges. Broil until cheese softens and tortillas are browned in spots, 2–3 minutes. Scatter red peppers over cheese, dividing equally among tortillas.
    • Melt butter in a large nonstick skillet over medium heat. Add scallions and sauté until softened, about 3 minutes. Add eggs, season lightly with salt and pepper, and cook until eggs are softly set.
    • Divide eggs among tortillas. Fold top and bottom edge over eggs, then fold edges over. Place burritos on plates, seam side down. Spoon black bean sauce over; garnish with cilantro.

  9. Blueberry Brie Galette

    Blueberry Brie Galette

  10. Smorgastarta  →

    Smorgastarta!

    Post image for Celebrating 4 Years&with a Smorgastarta!