The Best of 2011

Recipes!

In 2011 we have tried many new recipes. Three of our favorite new recipes we would like to share with all you wonderful readers now.

Puddle and Puff Chocolate Cookies are gluten free, but were still a hit with all the gluten-lovers in our family. Plus they were easy to make and didn't take too much time.

The six ingredients:
1 1/2 cups pecans (hazelnuts or walnuts would be yummy too), toasted & cooled
2 cups powdered sugar
scant 1/2 cup cocoa powder
2 large egg whites
2 teaspoons vanilla extract

Preheat oven to 320F
Make sure your walnuts have cooled a bit, then chop coarsely and mix all of your ingredients together very well.

Spoon one heaping tablespoon of the batter onto cookie sheets covered with parchment paper, leave PLENTY of room between cookies. Don't try to get more than 6 cookies on each sheet.

Bake until they about 12-15 minutes until they, as described by the name, puddle and puff up. They may crack a bit on top.

If you like light, airy, puffed up chocolate treats you have to try this recipe!

The next recipe was taken from a cookbook given to us by some very sweet friends that we are so blessed to know. I have tried making many different pizza crust recipes, and I think this is the best one one I've made so far. It is pretty simple and it works for both a thicker and thin crust.

Ingredients for our mini pizzas:
4 cups flour
1 tablespoon yeast
1 teaspoon salt
1 teaspoon sugar
2 1/2 cups warm water

Mix all the ingredients together until it forms a dough. Knead the dough for about 10 minutes. Put in a slightly oiled bowl and cover with a towel. Put it in a warm place to rise for one hour.
Knead again for 5 minutes then let it rise again for 30 minutes.
Heat oven to 425F.
Because we are making mini pizzas divide the dough into 12 pieces, and roll out to the desired thickness. Keep in mind the dough will rise some while baking.

Each pizza we made was different. One of them we even left plain. But because our pizzas were sauce-less we simply sprinkled the topping on the rolled out dough, drizzled it with olive oil, added a dash of salt, and popped in the oven for 15-20 minutes.

And lastly, Best Cupcakes Ever. Sam made this recipe twice this year, even though she only found the recipe just this fall. She brought them to a birthday party and every one loved them.

2 cups strong brewed coffee, hot
1/2 cup cocoa powder
2 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temp
2 cups sugar
3 large eggs, room temp
1 1/2 teaspoons vanilla extract

Stir the cocoa powder into the hot coffee until dissolved. Set aside until cooled to room temperature. Once it has cooled, preheat oven to 350F.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with remaining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Bake for 20-23 minutes. Allow to cool completely before frosting.


I hope you had a good time in the kitchen last year, and have many more memories and treats made in the kitchen this year.