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Posted on » by Ashley » Theme:

Stuffed Mushrooms

Stuffed Mushrooms
Adapted from Settino Covelli

32 ounces baby bella mushrooms, stems removed
4 cloves garlic, minced
1/2 cup tomato, seeded and diced small
3/4 cup unseasoned bread crumbs
1 cup freshly grated Parmesan cheese
2 tablespoons parsley, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
Olive oil

Preheat oven to 325°F.

In a medium bowl, combine garlic, tomato, bread crumbs, Parmesan, parsley, salt and pepper. Invert mushroom caps so that the gill side is up, and place a generous amount of mixture into each cap, mounding and pressing it into place.

Place stuffed mushrooms onto a baking sheet and drizzle the tops with olive oil. Bake for at least 30 minutes, until the tops get well browned (could take up to 1 hour). Enjoy!

Posted on » by Ashley » Theme:

Aztec Torte with Honey Chipotle Cinnamon Mascarpone

Aztec Torte with Honey Chipotle Cinnamon Mascarpone
Big Flavors from a Tiny Kitchen – Ashley Covelli (torte adapted from Cook Eat Share)

For Torte:
3/4 pound bittersweet chocolate, finely chopped
6 tablespoons unsalted butter
3/4 cup creamy peanut butter
1 1/2 teaspoons chipotle in adobo, finely chopped
4 large eggs, at room temperature
3/4 cup honey roasted peanuts, finely chopped (plus additional for garnish)

For Topping:
8 ounces mascarpone, slightly softened
2 tablespoons honey
1 tablespoon adobo sauce (from can of chipotle in adobo)
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt

For Garnish:
Powdered sugar (optional)

Preheat the oven to 425°F. Cut a circle of parchment paper to line the bottom of a springform pan. Grease the bottom and sides of the pan, then insert the parchment and grease it also. Wrap the outside of the pan with a double layer of aluminum foil to make it watertight.

Heat the chocolate and butter in the top of a double boiler over gently simmering water, whisking constantly once it starts to melt. Whisk until smooth, then remove from heat and whisk in the peanut butter and chipotle.

In a mixing bowl, beat the eggs till they are light and have increased in volume (should take about 2-3 minutes).

Carefully fold the eggs into the chocolate mix in three batches until no streaks of egg are visible. Pour the batter into the prepared pan and smooth the top. Pour about one inch of warm water into a larger baking pan and set the springform in it. Place the pans in the middle rack of the oven and bake for 15 minutes.

Remove from the oven and set the torte on a cooling rack. Sprinkle the minced peanuts on the top of the torte, pressing very gently so they will adhere. When the torte has cooled, cover and chill at least four hours, up to overnight.

To un-mold, dip a knife into warm water, dry it, and run it around the inner edge of the springform. Remove the side of the pan, then hold a large plate over the top of the cake and turn it out over carefully. Remove the plate and parchment paper. The peanuts will now be the crust.

To make Honey Chipotle Cinnamon Mascarpone, in a medium bowl using an electric mixer or whisk, mix together softened mascarpone, honey, adobo sauce, cinnamon and salt.

To serve, slice torte into 8 wedges. Dust each slice with powdered sugar and top with a big dollop of mascarpone. Sprinkle on a few additional chopped peanuts, if desired.

Posted on » by Michael » Theme:

Cinnamon Baked Doughnuts

Barefoot Contessa
Total Time:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min
Yield:
12 doughnuts
Ingredients
  • Baking spray with flour, such as Baker’s Joy
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
Directions

Preheat the oven to 350 degrees. Spray 2 doughnut pans well.

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

I watched a video of this after I made it. Her doughnuts had browned a little and she let them cool before she dipped them. She said “quickly, so the butter doesn’t soak in”. When I did it the doughnuts soaked up the butter like a sponge. I decided it was better without any butter.