The Sensitive Kitchen

Monday, April 20, 2009

Chocolate Crack Peanut Butter

I got tired of paying $4.79 a jar for this stuff and decided to try making my own. So named because my husband said it was so addictive I must have put crack in it. Next time I think I'll try adding a half-teaspoon of good vanilla extract.

2 c honey-roasted peanuts
1/2 c bittersweet chocolate chips (I used Ghirardelli 60%)

Food processor

Place peanuts and chocolate in the work bowl of a food processor. Blend until mixture becomes a paste, at least 2 minutes. Stop here for a chunky peanut butter. If a smoother consistency is desired, scrape down sides and underneath blade, then continue processing 1 additional minute. Serve on warm, freshly baked white whole wheat bread, or if no one is looking, eat from a spoon. Makes about 1 1/2 cups.

Friday, April 17, 2009

Fabulous Greek Dressing

1/3 c fresh lemon juice
1/4 c extra virgin olive oil
3/4 tsp each garlic powder, dried oregano, dried basil, salt (I use RealSalt)
1/2 tsp pepper
1/2 tsp Dijon mustard (emulsifier)

Process all together in a blender jar until thoroughly blended.

Sunday, April 05, 2009

South Indian Scrambled Eggs

Serve with dosai, a dry potato-cauliflower curry, and glasses of mango lassi for a unique twist on brunch.

6 eggs
1/4 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
2 Tbsp coconut oil, vegetable oil or ghee
1/2 tsp black mustard seed
1/4 tsp cumin seed
1 dried red chile
8 fresh curry leaves, slivered
1 c onion, chopped
1/4 c unsweetened shredded coconut

Beat eggs with turmeric, cayenne and salt. Set aside.

Heat oil or ghee in your designated scrambled-egg pan over medium to medium-high heat. When hot, add mustard and cumin; immediately cover. When popping subsides, add chile and curry leaves. Allow to crackle for a few seconds, then add onion and stir well. Cook, stirring, until onion softens. Pour eggs over onion mixture, stirring with a spatula and cooking as for regular scrambled eggs.

When egg begins to firm, sprinkle coconut over top and continue to cook as before. Leave chunks largish. Serves 4.

Labels: ,

Saturday, April 04, 2009

Chocolate Half-Birthday Cake

3/4 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c best quality cocoa, plus extra for pan
1/2 c milk
1 1/2 tsp vanilla extract
1 stick butter, at room temperature
1 1/4 c sugar
2 eggs, at room temperature

Preheat oven to 375 degrees. Butter a 9" round cake pan. Dust bottom and sides with cocoa powder; tap to remove excess.

Measure flour, baking powder, baking soda, salt, and cocoa powder into a small bowl; whisk to combine. Measure out milk and vanilla; stir to combine.

Beat butter until softened. Add sugar; beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until well combined.

Add half of dry ingredients to butter/sugar; beat to combine. Add half of milk/vanilla; beat to combine. Continue adding, alternating.

Scoop batter into prepared pan. Bake 30-32 minutes or until a cake tester comes out clean.

While cake bakes, make frosting:

3 oz unsweetened chocolate
3 Tbsp unsalted butter
1/4 c hot coffee, cream or milk
1 tsp vanilla extract
1 3/4 c powdered sugar

Heat chocolate and butter in a glass dish in microwave or over a pan of simmering water until melted. Stir in liquid of choice and vanilla. Add powdered sugar, stirring until smooth. Let cool until spreadable.

Turn cake out from pan. Cut layer in half. Stack and cover middle, sides and top with frosting to give the appearance of half a cake. Serve to one very pleased five-and-a-half-year-old girl.