Stripey Chocolate Peanut Butter Loaf

Stripey Chocolate Peanut Butter Loaf

It's a spectacular delicious light bread. I made first time and will make again and again. It's the first recipe from Canadian Living "Sweet & Simple" cookbook. I plan to try another recipes from the same book. Please, don't waste time, try this recipe. It's quite delicious.


2/3 cup unsalted butter, softened
1 & 1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup natural peanut butter
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups milk
3 tablespoons cocoa powder
1/2 cup powdered sugar

Line 9 v 5 inch loaf pan with parchment paper leaving 1-2 inch collar above rim of pan. Set aside.

In a large bowl, beat butter with granulated sugar until fluffy, beat eggs and vanilla. beat in peanut butter, Whisk together flour, baking powder, baking soda and salt, stir into butter mixture.  Add milk, stir untill smooth. transfer half of the batter to separate bowl.

Whisk cocoa powder with 3 tablespoon water until smooth, fold into one bowl of the batter until combined.

Spoon generous 1/4 cup of the chocolate batter into bottom of the prepared pan, juggle pan or gently dab batter with spoon to spread, repeat with 1/4 cup of the plain batter. Repeat layers, alternating between the two batter.

Bake in 350 F (180C) oven until cake tester inserted in the centre comes out clean, 75 or 85 minutes. let cool in pan on rack for 10 minutes. Turn onto rack.

Whisk icing sugar with 1 tablespoon lemon juice until smooth, brush all over top of warm loaf. Let cool completely.

Шоколадно-арахисовый кекс

2/3 чашки несоленого мягкого сливичного масла
1 & 1/2 чашки сахара
2 яйца
2 чайная ложка ванильного экстракта
2/3 чашки арахисового масла
2 чашки муки
2 чайные ложки разрыхлителя
1/2 чайной ложки соды
1/2 чайной ложки соли
3 столовых ложки какао
1/2 чашки сахарной пудры.

Уложить пергаментную бумагу в формочку для выпечки кекса-хлеба.  Концы бумаги должны быть на 5 см больше, чем вусота формочки.

Миксером взбить сахар и сливочное масло. Добавить яйца и ванильный экстракт. вбить арахисовое масло. в отдельной посуде смешать муку, разрыхлитель, соду и соль. Аккуратно сметаь сухую смесь с яичной, добавив молоко. Отделить половину жидного теста в отдельную посуду.

Смешать какао-порошок с 3 столовыми ложками воды и вмешать с одной частью теста.

Выложить слой  бледного теста в формочку и покрыть слоем шоколадного теста. Так повторять  несколько раз. Печь в духовке при температуре 350Ф (180ц) 75-85 минут. Проверить лучинкой на готовность. Вынуть из духовки, дать остыть 10 минут. Вынуть из формочки и дать немного остынуть. Смшать сахарную пудру с 1 столовой ложкой лимонного сока и покрыть глазурью теплый кекс.

Crescent Layer Bars

The best treat for the summer picnic.

Crescent Layer Bars


1  can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1  cup white vanilla baking chips
1  cup semisweet chocolate chips
1  cup slivered almonds
1  cup cashew halves and pieces
1  can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan. ( I use 8 x 11-inch pan. It fits perfectly)

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Recipe comes from daily Pillsbury newsletter.

Iceberg Lettuce Slaw

Iceberg Lettuce Slaw

1/2 cup mayonaise
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
salt and pepper to taste
1 head iceberg lettuce, cored, cut into 4 equal wedges, and sliced crosswise into 1/4-inch0wide strips
1 carrot, peeled and sheredded (1/2 cup)
1/4 cup thinly slice onion ( I used green onion, white and green parts)
2 tablespoon frozen peas, thawed
2 tablespoons sunflower seeds, toasted

Whisk mayonaise, lemon juice, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Add lettuce, carrot, onion, peas, and sunflower seeds and toss to combine. Season with salt and pepper to taste. Transfer to serving dish and serve.


Салат из lettuce

1/2 lчашки майонеза
1 столовая ложка лимонного сока
1 столовая ложка мелко нарезанной петрушки
соль и перец
1 головка салата lettuce, мелко насшинкованного
1 морковь, очищенная от кожуры и натертая на терке
1/2 чашки мелко нарезанного лука
2 столовых ложки размороженного зеленого горошка
2 столовых ложек семочек подсолнуха.

Смешать майонез, лимонный сок, петрушку и 1/4 чайной ложки соли и 1/4/ чайной ложки черного молотого перца. Добавить салат lettuce, морковь, лук, горошек и семочки. Все хорошо перемешать. Проверить на соль и перец. Если нужно, добавить. Переложить в блюдо и подать к столу.

Recipe comes sfrom Cook's Country magazine

Custardy Apple Squares

I love Dorie's recipes. They are always come out good. This year for Mother's Day I made for my Yiddishe mama. These bars are light, addictive, healthy and absolutely  perfect for breakfast, lunch or dinner. I enjoyed every bite of it.


Custardy Apple Squares

    3 medium juicy, sweet apples, such as Gala or Fuji, peeled
    1/2 cup (68 grams) all-purpose flour
    1 teaspoon baking powder
    2 large eggs, at room temperature
    1/3 cup (67 grams) sugar
    Pinch of fine sea salt
    2 teaspoons pure vanilla extract
    6 tablespoons whole milk, at room temperature
    2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
    Confectioners' sugar, for dusting (optional)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick-- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.

Whisk the flour and baking powder together in a small bowl.

Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can--it will be bumpy; that's its nature.

Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-- make sure the middle of the cake has risen--and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to cool for at least 15 minutes.

Using a long knife, cut the cake into 8 squares (or as many rectangles as you'd like) in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.

Serving: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner.

Storing: The cake, which is good a few minutes out of the oven or at room temperature the day it is made, can also be refrigerated, covered, for up to 2 days and served chilled.

Bonne Idées: You can add a couple of tablespoons of dark rum, Calvados, applejack or Armagnac or a drop (really just a drop) of pure almond extract to the batter. If you have an orange or a lemon handy, you can grate the zest over the sugar and rub the ingredients together until they're fragrant. You can also change the fruit. Pears are perfect and a combination of apples and pears even better. Or make the cake with 2 firm mangoes--the texture will be different, but still good--or very thinly sliced quinces. Finally, if you want to make this look a little dressier, you can warm some apple jelly in a microwave and spread a thin layer of it over the top with a pastry brush.

Мягкие яблочные пирожные от Дори Гринспан.

Я обожаю печь рецепты Дори Гринспан. Они всегда получаются. особенно мне нравится экспериментировать с ними. Следующий раз будет с манго.

3 средних яблока, очищенных от кожуры
1/2 чашки муки
1 чайная ложка разрыхлителя
2 яйца, комнатной температуры
1/3 чашки сахара
щепотка морской соли
2 чайной ложки ванильного экстракта
6 столовых ложек молока, комнатной температуры
2 столовых ложек сливочного масла, размягченного

Нагреть духовку до 400Ф (200Ц). Промазать маслом квадратную форму для выпечки размером 20 на 20 см. Положить пергаментую бумагу на дно.

Нарезать яблоки на очень тонкие полукруги. Вынуть серцевину.

Смешать муку и разрыхлитель в маленькой посуде.

В большой посуде смешать яйца, сахар и соль вместе и взбивать 2 минуты, пока сахар почти раствориться и яйца станут бледными. Добавить ванильный экстракт, молоко и сливочное масло.
Добавить мучную смесь и хорошо перемешать. Вложить яблоки в жидкое тесто и смeшать, чтобы все яблоки были покрыты тестом. Выложить тесто с яблоками в приготовленную форму и лопаткой пригладить. Поставить в духовку и пель 40-50 минут. (я пекла 35 минут). Проверить на готовность лучинкой и вынуть из духовки. Дать остыть 15 минут. Нарезать на 8 равных кусков. Посыпать сахарной пудрой и подать на стол.

Excerpted from Baking Chez Moi, © 2014 by Dorie Greenspan.

Chocolate Chip Oatmeal Raisin Treats

Makes: 15 medium size balls
Prep: 15 mins
Stand: 10 mins
 Chill: 30 mins

    1 cup pitted Medjool dates, tightly packed (see Note)
    1 3/4 cups old-fashioned rolled oats
    3/4 cup raisins
    1/3 cup bittersweet chocolate chips (60% to 70% cacao)
    1 generous tbsp natural peanut, almond or sunflower seed butter
    1 teaspoon chia seeds
    1/2 teaspoon ground cinnamon
    3/4 teaspoon pure vanilla extract
    1/8 teaspoon fine sea salt

Directions

Place dates in a medium bowl.

Fill bowl with hot water to cover dates by about an inch. Let stand 10 minutes. Drain. Combine all ingredients In the bowl of a food processor. Process continuously until mixture comes together, forming a dough of sorts.

You want the oats to be pretty much completely broken down, with a few bits of raisins and little chips of chocolate still visible. Using a teaspoon-size scoop, portion out small pieces of dough, using your hands to roll them into balls about 2 inch in diameter. Place balls on a cookie sheet. Refrigerate until firm, about 30 minutes.

Once chilled, transfer to an airtight container to store in the fridge for up to 10 days. Note: The dates should be nice and tacky here, more like a delicious edible glue than a soft fruit puree, so you should soak them less than you would if you were making baked goods. Medjool dates work best in this recipe because they're extra sticky, but Deglet Noor dates work too --they may require about 10 minutes more soaking time.

Excerpt from Real Sweet by Shauna Sever  published in Family cricle