Gluten-Free Chocolate Sprinkles Recipe

August 15, 2012 § Leave a comment

Doing what I do best while on the internet, I found a recipe for chocolate sprinkles on BraveTart! I haven’t tried it yet, but if you get to do before I do, let me know how that goes 🙂 You can either click on the link or the photo to get the recipe.. or keep scrolling as I’ve copied it for you!

Chocolate Sprinkles
5 ounce powdered sugar
1 1/4 ounces cocoa, Dutch or natural
1 ounce water or chocolate liquor, I love Mozart
1 ounce vanilla
1/2 tsp kosher salt
1/2 tsp instant coffee

  1. For the prettiest (and easiest!) sprinkles, you’ll need a piping bag fit with a multi-opening tip, I adore #134 but #89 works too. You can alternately use a small, plain tip or a parchment cone; it just takes a bit longer to pipe the sprinkles one line at a time. Also, have two sheet pans lined with parchment paper set aside.
  2. Using a hand or stand mixer fitted with a paddle attachment, combine all of the ingredients and beat on low speed until the powdered sugar has been thoroughly moistened. Turn the speed up to medium and beat until the mixture forms a smooth, homogenous paste.
  3. Scrape the bowl and beater down with a rubber spatula and beat for another minute to ensure no lumps remain. Even a small lump will clog your pastry tip and cause no end of frustration during piping, so take care to mix enough to destroy all lumps.
  4. Transfer the chocolate paste to the piping bag and pipe into long rows on the parchment lined sheet pans. If you need to take a break, just cover the piping tip with a damp paper towel to prevent the paste from crusting over and clogging up the tip.
  5. Place the trays of chocolate somewhere safe from kids, pets, and debris and let air dry for 24 hours.
  6. After twenty four hours, use a bench scraper to scrape up all the chocolate lines from the parchment by holding it at a 45° angle against the first row of sprinkles then gently pushing forward. Gather up the chocolate sticks into a bundle and chop them into sprinkle sized bits.
  7. Store in an airtight container indefinitely. Use with caution, they’re habit forming.

OOO!!! If you check out BraveTart‘s blog, there’s even a link to rainbow sprinkles recipe.. both soft and crunchy!!

Meatless Meatloaf!

June 15, 2012 § Leave a comment

The photo above is from the website I got the recipe from.  I ate mine with potatoes and broccoli, yummy! This was the first time I tried lentils and after trying this recipe, I feel like I missed out on a life full of lentils haha! Just because it isn’t meat, doesn’t mean it has to be tasteless!

**edited june 15, 2012.

Vegetarian “Meat”Loaf Recipe

click on the header above for the original recipe or go to http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921.  I had to tweak it a bit because I didn’t have some of the ingredients and used whatever I had on hand. Listed below is the way the way I made it and the ingredients I used.

  • 2 1/2 C water
  • 1 tsp salt
  • 1 C lentils
  • 1 small onion, diced
  • 1 1/4 C oats, ground
  • 3/4 cup grated swiss cheese
  • 3 cloves garlic, minced
  • 1/2 red pepper, diced
  • 1 egg, beaten
  • 5 oz ketchup
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

topping: Mix together 1/4 C ketchup. 1/4 C brown sugar.

  1. Place water and salt into a small pot with lid.  Bring water to a boil, add lentils, then turn heat down to bring water to a simmer.  Cook lentils for 30-40 minutes or until lentils are soft.  Make sure you don’t run out of water to prevent the lentils and pot from burning.  Remove from heat and set aside to cool.
  2. Place oats in a food processor or blender and ground until you have what looks like flour.  (I already had this on hand so that’s why I used it.)
  3. Combine ground oats, cheese, onion, red pepper, garlic, garlic powder, dried basil, dried parsley, salt, and pepper.  Set aside.  **if you’d like a “softer” meatloaf, I suggest par-cooking the onion and red pepper before combing with the other ingredients.
  4. Mash lentils well. Drain out water from lentils if any.  Stir in ketchup.  Stir in egg.  **Mix just unti incorporated.  Remember that over mixing may lead to a dry meatloaf.
  5. Combine the two mixtures.  **Don’t be afraid to use your hands to mix, do as you would a real meatloaf.
  6. Grease a loaf pan.  Spoon mixture into prepared loaf pan, cover with foil and bake at 350 degrees F for 30 minutes.
  7. After 30 minutes, spread topping on top of meat loaf and bake uncovered for an additional 15 minutes.
  8. Voila! Meatless meatloaf! YUM!

Mud Pie/Brownie/Crinkle Cookie recipe!

June 14, 2012 § Leave a comment

Mud pie/brownie/crinkle cookie recipe!

As part of my daily routine, I watch the 2nd half of The Chew after dropping my nephew off to school. I love that show! I actually haven’t made this recipe, but how awesome is a recipe if you can use the same batter to make 3 different desserts!!! Carla Hall uses the brownie batter recipe as the base of the other 2 desserts. Click on the Mud pie photo to see the rest of the recipes! The Crinkle Cookie is listed separately, but I’m sure you’ll be able to find it on the side bar once you get to the site.

Carla Hall’s Brownies:
8 ounces Butter
8 ounces Bittersweet or Semisweet Chocolate
4 Eggs
1/2 teaspoon Salt
1 cup Sugar
1 cup Dark Brown Sugar
2 teaspoons Vanilla Extract
1 cup All-Purpose Flour

Chewy Brownies

June 1, 2012 § Leave a comment

From a lot of trial and error, I’ve come up with a brownie recipe that I really like! If you like chewy brownies, you’ve found your recipe right here! I don’t understand cake brownies.. chocolate cake right? Anyway, here you are:

Brownies:

1/2 C unsalted butter, melted

1 C granulated/white sugar

1 tsp pure vanilla extract

2 eggs

1/2 C all-purpose flour

1/3 C unsweetened cocoa powder

1/4 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

1/2 C chopped walnuts (optional)

 

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan.
  2. In a medium bowl, melt butter, then bring to room temperature.
  3. Mix together the melted butter, sugar, and vanilla.
  4. Beat in eggs.
  5. In a separate bowl, combine flour, cocoa powder, cinnamon, baking powder, and salt.
  6. Gradually stir dry mixture into the egg mixture until well blended.
  7. Fold in walnuts.
  8. Spread the batter evenly into the prepared/greased/nonstick pan,.
  9. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Enjoy! 🙂

Chili & Cornbread.

May 31, 2012 § Leave a comment

Feeling quite refreshed, I want to start this blog off by giving all credit to the title of this blog (and quite possibly my future business), “Foreal Dough” to my lovely cousin, Joy! I really wanted something witty, clever, and simple. I loved “Whisked away” and “Dough See Dough,” but they were already taken. Go figure. So here we are: Foreal Dough.

YAYYYYYYY!!!!

This blog will be about a whole lot of food, dishes I make, cakes, cupcakes, things I crave, things I wish I had in my kitchen, and so much more!!! Stay tuned! 😀

And the only way to begin a food blog, is with a recipe! I don’t have any visuals of my own for what I made today because I gobbled it up too quickly to have even remembered to take a picture. Having craved a bowl of chili with a side of cornbread, for over a month, could you blame me? Now.. you do have to know that this meal wasn’t exactly homemade.

I used a McCormick Chili packet and followed the recipe  on the back. I also used 2 (14.5 oz can) of stewed tomato sauce instead of the one can it called for, I boiled my own beans instead of using canned beans, and added 1 cup of diced onion and a piece of dark chocolate (I had to). To garnish, I sprinkled shredded four cheese blend, a couple dots of hot sauce, a dollop of sour cream, green onion, and little bits of jalapeno.

For the cornbread, I used the Trader Joe’s cornbread box mix. I followed the direction on the back of the box, but I also added 1/2 a cup of shredded four cheese blend, and 1/4 cup of diced jalapeno. I meant to replace some of the oil with rendered bacon fat, but I forgot. Blah. It was still delicious!

Voila! CRAVING SATISFIED!

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