Thursday, September 22, 2011
Homemade Taco Seasoning
For one pound of meat:
1 tablespoon CHILI POWDER
2 teaspoons CUMIN
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 teaspoon CORNSTARCH
1/2 teaspoon PAPRIKA
1/2 teaspoon GARLIC POWDER
1/4 teaspoon ONION POWDER
1/4 teaspoon RED PEPPER FLAKES
1/4 teaspoon OREGANO
1 pinch GROUND CLOVES
1 pinch GROUND CINNAMON
6 tablespoons CHILI POWDER
4 tablespoons CUMIN
2 tablespoons SALT
2 tablespoons BLACK PEPPER
2 tablespoons CORNSTARCH
1 tablespoon PAPRIKA
1 tablespoon GARLIC POWDER
1 1/2 teaspoons ONION POWDER
1 1/2 teaspoons RED PEPPER FLAKES
1 1/2 teaspoons OREGANO
1 teaspoon GROUND CLOVES
1 teaspoon GROUND CINNAMON
Sunday, September 18, 2011
(Adapted from From Blah to Ta-Daa)
5 tablespoons UNSALTED BUTTER or BUTTER ALTERNATIVE
9 oz. SEMISWEET CHOCOLATE, chopped
5 oz. DARK CHOCOLATE, chopped
2 tablespoons SUGAR
1 tablespoon ALL-PURPOSE GLUTEN-FREE FLOUR
1/4 teaspoon SALT (omit if using salted butter)
1. Preheat oven to 375 degrees and grease or line a cupcake tin with papers.
2. In a heatproof bowl, melt the butter, chocolate, and 1 tablespoon of sugar over a saucepan of simmering water or in the microwave. When smooth and combined, remove from heat and let the chocolate cool and thicken for about 5 minutes.
3. In a separate bowl, beat the eggs and remaining sugar until doubled in volume, about 2 minutes. Mix the flour and salt into the eggs.
4. Slowly incorporate the chocolate into the eggs until well combined.
5. Fill the cupcake tin about 2/3 of the way full and bake about 18-20 minutes or until the tops are springy to the touch. Let cool and keep in an airtight container for up to 3 days. Serve with a scoop of vanilla ice cream.
Saturday, September 3, 2011
Simple Shortbread Cookies (~12 cookies)
(Adapted from Clubhouse)
1 cup WHITE RICE FLOUR
1 teaspoon XANTHAN GUM
1/2 cup BUTTER, at room temperature
1/4 cup WHITE SUGAR
1/2 teaspoon VANILLA EXTRACT
SUGAR, for dusting
1. Preheat the oven to 350 degrees.
2. In a small bowl, whisk together the rice flour and xanthan gum.
3. In large bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla.
4. Stir the flour mixture into the butter and knead lightly until dough is smooth. Refrigerate about 20 minutes.
5. Once cooled, roll out the dough into 1-inch balls. Roll the balls in sugar and use the bottom of a cup or a fork to flatten the cookies slightly.
6. Bake about 15 minutes and let cool for 10 minutes before moving to a cooling rack.