Food Hero


Chocolate Skillet Cake with Pears and Walnuts by Rachelle

This is my favorite desert for Rosh Hashanah, which I’ve written about at BlogHer this week. It’s not a traditional Jewish dish, just something this goyim girl does for the season. Enjoy some fall goodness!

¼ c butter
¼ c brown sugar
2 tbsp honey
2 sliced pears
¼ c chopped walnuts

 Melt the butter, brown sugar, and honey in an oven-proof cast-iron skillet. Arrange pears in concentric circles on the bottom of the skillet. Sprinkle walnuts evenly across the skillet.

1/3 c butter, softened
3/4 c sugar
1 tsp vanilla
2 eggs
2 squares (1oz) unsweetened chocolate, melted and slightly cooled
1tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1  1/4c flour
2/3 c milk

 Cream together butter, sugar, and vanilla. Add in eggs one at a time. Stir in chocolate, baking powder, salt, and cinnamon. Gradually alternate adding milk and flour. Pour mixture over pears in skillet. Bake at 350° for 35 minutes. Invert onto a serving platter.

Wonderful warm with fresh whipped cream and a sprinkle of cinnamon!

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Cookie Classics: Chocolate Chip Oatmeal by Rachelle
May 23, 2009, 6:10 pm
Filed under: Baked Goods/Desserts, Rachelle Mee-Chapman | Tags: , , ,

 

 

Chewy, delicious oatmeal chocolate chippers on a handmade napkin.

Chewy, delicious oatmeal chocolate chippers on a handmade napkin.

Suzie the Foodie sent out a Tweet a couple weeks ago about it being time to bake cookies. Seeing as almost the only thing I contribute to this site is baking recipes, I of course immediately jumped on the bandwagon.

Foodimentary said it was National Oatmeal Cookie Day on April 30th so that’s what I cooked up. I’m just now getting the recipe up, but my, my, my it is a keepers.

This recipe came from my pal Heidi Flaming-Buschman. (I know, that’s a freaking AWESOME last name, right?!) The only changes I’ve made is to swap out the shortening for all-butter, and since I can’t get chocolate chips here in Denmark, I chop up a big bittersweet chocolate bar.

On the purple recipe card Heidi gave me as at Christmas a decade ago, under serving size it says, “Makes a large amount.” Use your biggest mixing bowl because it really does make a ton. Have yum!

Heidi and Monte Flaming-Buschman’s Favorite Chocolate Chip Oatmeal Cookies

2 cups butter
1 cup brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
3 1/3 c flour
1 tsp salt
2 tsp soda
4 c oatmeal
2 cups chocolate chips

Cream sugar and butter together. Add eggs and vanilla. Then add dry ingredients to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a cookie sheet. Bake for 8-12 minutes at 375 degree oven. Makes a large amount.



Lunchbox Leftovers Apple Muffins by Rachelle
November 16, 2008, 4:53 pm
Filed under: Breakfast/Brunch, Rachelle Mee-Chapman | Tags: , ,

apple-muffins-beauty-shot

 

My kids take apple slices to school everyday — and almost as often bring a slice or two back home. Because the apples have browned over the course of the day, my girls don’t want to eat them anymore. But eco-mom doesn’t want to throw them away.

 

I adpated this applesauce muffin recipe to use shredded day-old apple slices instead. The yogurt makes up for the extra moisture you’d otherwise get from the apple sauce. I grate the apples and put them in a small container in the freezer until I’m ready to make the muffins. They are yum!

 

P.s. I don’t have a mixer here in Denmark, so all my baking recipes are mixed by hand.

 

Lunchbox Leftovers Apple Muffins

Wet

2 large eggs

1 c packed brown sugar

1 cup plus 3 T unsalted butter, melted

¾ c grated apples

¼ c plain yogurt

 

Dry

1 ½ t baking powder

½ t baking soda

¼ t salt

½ t cinnamon

½ t allspice

¼ t nutmeg

1 ½ c flour

 

Topping

2 T brown sugar

½ t cinnamon sugar

 

Lightly whip eggs. Add brown sugar and butter, stir until mixed. Add apples and yogurt. Mix in all dry ingredients except flour. Once blended add flour.

 

Pour into greased muffin tins. Sprinkle with topping. Bake at 400 degrees for 15-20 minutes. Cool in pan for ten minutes, then remove from pan and continue cooling on a wire rack. Makes one dozen.

 

apple-muffins



Chocolate Chip Banana Bread by Rachelle

submitted by rachelle

Here in Denmark, chocolate chips are a precious commodity. People ship them to us at high postage costs and carry them to us in suitcases. We reduce the amount we put into our cookies, and dole them out into pancakes just four chips per flapjack. When I mention putting chocolate chips into my famous orange-chocolate scones, the Brits in my cooking club look at me askance. Clearly, the love affair with the humble chocolate chip is a uniquely American phenomenon.

That being said, this Chocolate Chip Banana Bread recipe is my favorite thus far. It’s here straight from my favorite cooking magazing, Martha Stewart’s Everyday Food. I’ve included the baking time for muffins below. Have Yum!

1 c mashed banana (3 medium)
1/4c vegetable oil
1t orange zest (how to grate proper orange zest here)
1/2 t salt
1t baking soda
1 c sugar
2 eggs, lightly beaten
1 1/2c all-purpose flour
1/2 c semisweet chocolate chips
1/2 c chopped walnuts (optional)

Preheat oven to 350. Grease and flour a 6 cup loaf pan, or a 12 cup muffin tin. (If you use the muffin tin, you will have enough batter to do a 12 mini muffin tin as well.)

In a large bowl, mix bananas and wet ingredients. Add dry ingredients, stirring until just mixed. Add chocolate chips and walnuts.

Bake until a toothpick inserted in the center comes out clean: 70-80 min for loaf, 20-25 min for muffin, 12-15 for mini muffins. If the loaf browns too quickly, cover loosely with tin foil. Cool loaf for 12-18 minutes in pan before turning out and cooling completely on a rack.

Tip: Banana bread is best with ‘fresh’ over-ripe bananas. But if you want, you can freeze your soft bananas for later and it will still be nice. Just peel the bananas and freeze them in batches of 3 or 4 in a ziploc freezer bag. To defrost, put the bag into a large bowl and allow them to melt. Pour off some of the accumulated liquid before using, or your batter might be too runny.