notes from my food diary

Can anything good comes out of chocolate and peanuts?  Yes, of course, especially when they are made into small bite-size cookie bars.  They are also pretty close to being candy bars because of dark and rich combination of two types of chocolates.  The first time I made these, I used walnuts and my husband, being a good tester he is, suggested that I try it with peanuts the next time I make them again.  We are peanut lover family so naturally I made these again not long ago with peanuts.  Instead of using just semisweet chocolate like the first time I made it, I combined bittersweet and semisweet chocolate for more chocolate flavor.  This proved to be simple and delicious cookie bar I’ve made so far.

Chocolate Peanut Truffle Bars

Makes 48-56 small squares (1-2")

For the crust:

1 cup all-purpose flour

6 Tablespoons unsalted butter, cold, cut into pieces

3 Tablespoons brown sugar

1/4 teaspoon salt

For the filling:

1/2 cup semisweet chocolate pieces

1/2 cup bittersweet chocolate pieces

6 Tablespoons light corn syrup

1/4 cup sugar

1 Tablespoon sugar

1 Tablespoon cocoa powder

1 teaspoon instant espresso powder

1/4 teaspoon salt

2 eggs

1 Tablespoon dark rum

1 1/2 cups salted, roasted peanuts

Confectioners’ sugar

Preheat oven to 350 degree F and line a 9" square baking pan with foil, coat with nonstick cooking spray.

To make the crust:  combine all ingredients and cut butter by using a pastry blender until thoroughly mixed.  The texture should be dry and sandy.

Sprinkle dough over the bottom of the prepared pan and press to cover.  Bake for 15 minutes, or until barely golden; cool completely.

To make the filling:   Melt both chocolates, corn syrup, sugar, butter, cocoa, espresso powder, and salt in a bowl in a microwave on High power in 30-second intervals, stirring after each interval until smooth.  Add eggs, one at a time, stirring well after each addition, then blend in the rum.  Pour chocolate mixture over cooled crust.

Sprinkle peanuts over the chocolate and press into batter to "sink."  Bake for 18-20 minutes, or until just set, then cool completely.

Using the foil to help you, lift bars out of pan and onto a cutting board.  Peel the foil waway from the sides and cut into 1"-2" squares.  Dust bars with confectioners’ sugar.

Source:  adapted from Holiday Cookies by Cuisine at Home

When life gives you a box of green tomatoes, what would you do with them?  I found a perfect recipe for using your late harvest green tomatoes a few weeks ago.  Those hardy green tomatoes don’t want to turn red in my garden box that I almost gave up on them.  I hate cutting the plants away but October came and went, those plants really need to go.  So enchiladas it is then, butternut squash and pinto beans are the filling along with Monterey Jack cheese.  The green tomatoes came out pretty tasty, similar to tomatillos, but without the hint of lemon.  Since green tomatoes are pretty tart, adding sugar would balance the flavor better.

Squash, Beans and Cheese Enchiladas with Green Tomato Sauce

Makes 4 to 5 servings

Sauce:

1 tablespoon vegetable oil

1/2 medium onion, chopped

2 cloves garlic, chopped

1 7-ounce can whole green chiles, drained and chopped

1 pound green tomatoes, chopped (about 2 1/2 cups)

1 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

1/2 teaspoon kosher salt

1 cup vegetable broth 

1/2 cup water

1/2 cup fresh cilantro leaves

Filling:

1 tablespoon vegetable oil

1/2 onion, chopped

1 clove garlic, chopped

2 cup peeled and diced butternut squash (1/2-inch pieces)

1/2 cup water

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1 diced chipotle chile in adobo (1 tablespoon)

1 14-ounce can pinto beans, rinsed and drained

10 corn tortillas

1 cup shredded Monterey jack cheese (divided)

Preheat the oven to 350 degree F.

To make sauce:  Heat the oil in a large skillet ste over medium-high heat.  Add the onions and saute until translucent, about 5 minutes.  Add the garlic and saute until fragrant, about 1 minute more.  Stir in the green chiles, green tomatoes, cumin, oregano, salt, sugar, broth and water.  Bring to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture becomes saucy, about 10 minutes.  Pour the mixture into a blender or food processor, add the cilantro and puree until smooth.  Set aside.

To make filling:  Rinse and dry skillet and return to medium-high heat.  Add the oil.  When hot, add the onion and saute until translucent, about 5 minutes.  Add the garlic and saute until fragrant, about 1 minute more.  Add squash and saute for about 3 minutes or until it is starting to brown around the edges.  Add the water, cumin, sugar and salt.  Cover and cook until squash is tender but not mushy, about 10 minutes.  Add the chipotle in adobo, pinto beans and 1/2 cup of the green tomato enchilada sauce.  Simmer for a few minutes until beans are heated through.

While the filling simmers, wrap the tortilla in foil and place in the oven until warm and pliable, about 5 minutes.  Ladle 3/4 cup of sauce in the bottom of a 9-by-13-inch pan.  Spoon 1/4 cup filling onto each tortilla, then top with 1 tablespoon cheese.  Roll up the tortillas and place folded side down in the pan.  Cover enchiladas with the remaining sauce and sprinkle with the remaining cheese.  Bake until hot in the center and cheese is melted, about 30 minutes.

Source:  from FOODday test kitchen director, Linda Faus

Steamed cakes are very popular amongst the Asians and there are various recipes of making steamed cakes.  This technique may originate from the time when an oven was not readily available in Asian countries but a steamer was always available and a cheaper alternative means to an oven.  The Chinese has been making all different sweet and savory cakes by using a steamer and the technique spread to various Asian countries.  Indonesians also make steamed cupcakes, which is called "Bolu Kukus",  using various ingredients like coconut milk or flavored sodas for flavor or pandan leaves juice for color and flavor.  I have tried making steamed cakes before but it was a long time ago I don’t even remember when it was.  After looking at my friend’s picture of steamed cakes, I decided last Sunday was the time to do it. 

The original recipe calls for coconut milk for the liquid ingredient and a pandan or chocolate or mocha paste for flavor.  I made a first batch using a mocha paste which I bought in Indonesia, but it turned out that I didn’t particularly care for it in my cakes.  I decided to try combining green tea and cocoa powder, which is a popular choice nowadays.   I kept the coconut milk in it and the cakes turned out very good indeed.  Now, the success of steamed cupcakes is measured by how big the cakes will puff up.  They have to bloom like flowers from the hot steam to produce what Indonesians calls a successful steamed cupcakes.  The first time I opened my steamer lid, they puffed very big, I was afraid that they bloomed too much.  But once they cooled down, the puffiness came down a bit and they were perfect. 

So here is the recipe for the cakes, may the bloom force be with you!

Green Tea-Chocolate Steamed Cupcakes

Makes about 9 "bolu kukus" cups

250 gram all-purpose flour

1/2 teaspoon baking powder

225 gram granulated sugar

2 large eggs

150 cc coconut milk

1/2 Tablespoon emulsifier

1 Tablespoon green tea powder

2 Tablespoons cocoa powder

Sift together the flour and baking powder in a medium bowl.  Set aside.  Prepare individual "bolu kukus" cups by lining them with parchment paper. 

With an electric mixer, cream together sugar and eggs until batter is ribbony and pale in color, about 5 minutes.  Add the emulsifier and cream until almost white in color and very thick.  Add flour and coconut milk alternately.

Divide the batter into two batches, one-third will be mixed with green tea powder and two-third will be mixed with cocoa powder.  Using rubber spatula, mix these powder separately in two bowls until well combined.

Prepare a steamer, filling it with water and have ready a towel to cover the inside to the steamer lid.  Heat the steamer in high heat until the water boils very rapidly.  Keep it in medium heat while you fill the cups with batters.

Using a big ice cream scooper for the cocoa batter, drop a scoop into the cup, filling until about three-quarter high.  Using a small ice cream scooper or a tablespoon for the green tea batter, drop a scoop or a tablespoon of batter on top of the chocolate batter.  Tap the cup to the surface to let the batter settle.  Do the same for the rest.

Place all the cups inside the steamer, line the top with towel and close the lid carefully.  Increase the heat again to high and once the water return to boil, set the timer for 10 minutes.  At the end of the timer, open the lid carefully while holding the towel altogether.  Makes sure the water drops don’t come into contact with the cakes.  Turn off the heat and cool the cakes in a wire rack.

Source:  adapted from Natural Cooking Club website

Here is another cookie recipe that is similar in taste to the one I just posted, Sweet-Salty Almond Chocolate Chip Cookies.  The difference in this recipe is that the saltiness is not so pronounced even though this uses salted dry-roasted cashews; sea salt does make a difference in baked goods.  A little more subtle but equally delicious.  The cookies get a bit crisper as they stand, they get more popular among crowds that way I guess

Salty-Sweet Butterscotch Cookies

Makes about 48 cookies

1/2 cup butter, softened

3/4 cup granulated suagr

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract

2 cups white-whole wheat flour or all-purpose flour

3/4 cup coarsely chopped salted dry-roasted cashews

2/3 cup butterscotch chips

Preheat oven to 375 degree F.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking powder, baking soda, and salt.  Beat until combined, scraping bowl occasionally.  Add eggs and vanila; beat until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Stir in cashews and butterscotch chips.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in a preheated oven for 8 to 10 minutes or until edges are lightly browned.  Transfer cookies to a wire rack; let cool.

Source:  adapted from Better Homes and Gardens Christmas Cookies 2008

Back in the last week of September I got an email from The Foodie BlogRoll  saying that I was selected as the winner for that week’s giveaway.  It was sponsored by Star Fine Foods Company, the maker of olive oils and vinegars in the US.  As a result my blog was featured that month and a bottle of extra virgin olive oil was going to be sent to me.  But, for almost 3 weeks I have waited for the prize, it has never arrived and so I sent an email to Jen, the owner of the Foodie BlogRoll about this.  Jen was very helpful and she solved the problem really quickly.  Within a few days I got it and I finally could rejoice!   Yay… I would have posted this sooner but that server problem got into my blog so I had to wait until today.  Off to go making olive oil cake?