Carolina Kitchen in College

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That’s a (Veggie) Wrap! June 24, 2010

Filed under: Grain,Vegetables — kchrismon @ 8:02 pm

Sorry, I didn’t take a picture of the inside, but this was so quick and easy and delicious! Enjoy!

Ingredients

2 pieces provolone cheese
1 large flour tortilla
2 tbsp. shredded carrot
2 tbsp. thinly sliced orange pepper
2 tbsp. chopped onion
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves
salt and pepper to taste

Cooking Instructions

  1. Lay cheese in the middle of the tortilla and microwave until cheese melts (20-30 seconds).
  2. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste.
  3. Roll tortilla (and probably use toothpicks to keep it together!).

Adapted from Kaboose.com

 

Vegetarian Food Can Be Delicious Too, Garbanzo Bean Salad

Filed under: Salad — kchrismon @ 7:57 pm

I whipped this together (after getting the recipe off the internet) and loved it. It’s light and was perfect after a trip to the gym and running errands in 100 degree heat. Yuck! But this is nowhere near “yuck,” so try it and love it!

Ingredients

1 15oz can garbanzo beans

salt and fresh ground black pepper

1 garlic clove, finely chopped

Half a red onion, finely chopped

1 Cucumber, finely diced

1 green chilli, finely chopped

½ orange pepper, chopped

2-3 tbsp red wine vinegar

6 tbsp Parsley, finely chopped

6 tbsp Mint, finely chopped

lemon juice to taste

Directions

1. Drain the soaked chickpeas. Place the chick peas and the whole garlic clove in a large saucepan.

2. Cover generously with water and bring to the boil. Cook briskly uncovered for 1 and a half hours to 2 hours until the chick peas are tender. Season with salt towards the end of the cooking period. Drain the cooked chick peas.

3. Toss the cooked chick peas with the remaining garlic, onion, cucumber, chilli, wine vinegar, parsley, mint and coriander.

4. Season with salt and freshly ground pepper. Serve.

Adapted from Kaboose.com

 

I Only Want to Be Your Weekend Lover Chocolate Raspberry Truffle Cupcakes June 16, 2010

Filed under: Dessert — kchrismon @ 3:36 pm

So these cupcakes were in celebration of my mom’s birthday. I love the blog Annie’s Eats, where these are from. My mom loves chocolate -who doesn’t?- and raspberry, so I used this recipe. Well, it calls for a filling, which I didn’t use because I thought my mom doesn’t like fillings… apparently she does. Oops? Also, the it called for ganache to fill the raspberries (yum!) and there was extra, so being resourceful, I piped it on top of the cupcakes. Mistake. When I piped the actual frosting on the cupcakes, it slid EVERYWHERE, hence the messiness. However, I only frosted half, and the other half, with just the ganache, turned out fine! So I changed the recipe so the only “frosting” is the ganache. The picture below is the end result, or at least the “good” half of the batch. I also made them too big, so make sure you only fill the liners 3/4 of the way!

Ingredients:

For the cupcakes:

9 tbsp. unsweetened cocoa powder (I used 5 tbsp regular cocoa, 4 tbsp dark)

1 1/2 cups cake flour

1/2 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

8 tbsp. unsalted butter, at room temperature

1 1/2 cups granulated sugar

2 large eggs, at room temperature

1/8 cup strong coffee (or water) – I used water, coffee wasn’t available

1/8 cup low-fat milk

For the raspberry truffles/ganache:

2 pints fresh raspberries

5 oz. semisweet or bittersweet chocolate, finely chopped

1/4 cup seedless raspberry jam

1/3 cup heavy cream

Directions:

To make the cupcakes, preheat the oven to 350° F.  Line two (or about 1 1/2) cupcake pans with paper liners.  In a small bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.  Mix in the eggs one at a time, scraping down the sides of the bowl between additions.

In a liquid measuring cup, combine the coffee and milk.  Add half of the dry ingredients to the mixer and mix on low speed just until incorporated.  Stir in the coffee-milk mixture and mix until combined (you may need more mixture, or you may not need all of it, depending).  Add in the remaining dry ingredients, again mixing just until incorporated.  Divide the batter evenly between the cupcake liners, filling the cups about 3/4 full.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Transfer to a wire rack to cool completely.

To make the raspberry truffles, rinse fresh raspberries and transfer to a baking sheet lined with paper towels.  Gently shake the berries around to remove excess water.  Place the chocolate and jam in a small heatproof bowl.  Bring the cream to a boil in a small saucepan. Remove from the heat and pour over the chocolate and jam.  Let stand for about 3 minutes.  Whisk together gently until smooth.  If any unmelted lumps remain, microwave a few seconds and whisk again.  Let the ganache cool a bit until it has thickened slightly (enough to be piped through a pastry bag).  Once it has reached the right consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries.  Also, pipe the remaining ganache onto the center of the cupcakes. Refrigerate at least 15 minutes to set. Place the raspberries on the cupcakes.

 

Colin’s Chex Mix! June 14, 2010

Filed under: Uncategorized — mdebaugh @ 4:03 am

While talking to a friend the other night discussing delicious snack food. He told me about his favorite home made chex mix. I promised him I would learn how to make it so that I can send it to him when he studies abroad in Spain next Spring. It is so delicious with a kick that is unforgettable.

Ingredients:
6ish cups of Crispix
6ish cups of Wheat Chex
3ish cups of Pretzels
3ish cups of Cheez-Itz
A Jar of Honey Roasted Peanuts (sprinkle desired amount)

Put all of the above in a roasting pan.

1/4 cup of butter/margarine (melted)
1 tsp. of Seasoning Salt
3+ Tbsp. of Hot Saucel  6
3+ Tbsp. of Worcestershire Sauce

2 Tbsp. light brown sugar (I added this ingredient to add a sweet bite and mellow out some of the spiciness)
A little cayenne pepper

Mix all this separate and pour evenly on top and mix

Preheat oven to 250 degrees F
cook 60 minutes taking it out every 15 minutes to stir.
Pour it out on paper towels to cool.

Thanks Colin Drumwright for the delicious snack idea!!

 

Late Night Snack: Cinnfully Delicious French Toast June 12, 2010

Filed under: Uncategorized — mdebaugh @ 4:40 am

So it was about 11 o’clock and I was hungry. I have a knack for making breakfast at random hours of the night like pancakes or cereal, but I have been craving french toast and luckily we had the ingredients so I whipped some up real fast. Here is the quick, but delicious recipe.

Ingredients

  • Oil
  • 4 eggs
  • 1 cup whipping cream
  • 2 thick slices break, cut in half (I used cinnamon bread)
  • Powdered Sugar

Directions

  • Preheat oven to 325 degrees F
  • Place a little oil in skillet. Beat eggs, cream and pinch of salt in bowl.
  • Dip bread into the batter and allow to soak
  • Fry bread in skillet until brown on both sides. Put on baking sheet, then put in oven for about 4 minutes until they puff up. Sprinkle with powdered sugar.
  • Serves 2

Adapted from 1001 community Recipes: Easy Everyday Favorites

 

Melt In Your Mouth Chocolate Surprise: Molten Cupcakes June 10, 2010

Filed under: Uncategorized — mdebaugh @ 5:16 am

Ingredients

  • Basic Chocolate Ganache
    • ¾ heavy (whipping) cream
    • 8 ounces (1 1/3 cups) semi-sweet chocolate chips
    • 1 tablespoon liqueur of your choice or 1 teaspoon pure vanilla extract
    • Cinnamon Crème Anglaise
      • 2 cups whole milk
      • 5 tablespoons sugar
      • Pinch of salt
      • 4 large egg yolks
      • 1 teaspoon pure vanilla extract
      • ½ teaspoon ground cinnamon
      • Vegetable oil/Pam/Olive Oil
      • All-purpose flour
      • 1 package plain devil’s food cake mix
      • 1 cup water
      • ½ cup vegetable oil
      • 3 large eggs
      • 1 teaspoon pure vanilla extract
      • ½ teaspoon ground cinnamon
      • ¼ cup confectioners’ sugar

Directions

  • Prepare the Basic Chocolate Ganache, cover it with plastic wrap, and place it in the refrigerator to chill.
    • Place cream in a small heavy saucepan over medium heat. Bring it to a boil stirring
    • Place chocolate chips in a large bowl, remove the cream from the heat and pour over the chocolate.
    • Stir with a wooden spoon until the chocolate is melted.
    • Stir in the liqueur or vanilla
    • Prepare the Cinnamon Crème Anglaise, cover it with plastic wrap right on the surface, and place in the refrigerator to chill
      • Place the milk, sugar, and salt in a heavy-bottomed, medium-size saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar dissolves.
      • Place the egg yolks in a medium-size mixing bowl and beat with a fork until lemon-colored.
      • Remove saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring gently.
      • Transfer the yolks to the milk mixture to combine. Place pan over medium-low heat and cook, stirring constantly, until the sauce thickens.
      • Remove the pan from the heat and stir in the vanilla and cinnamon
      • Place rack in the center of the oven and preheat to 400°F. Lightly mist cupcake tin with oil and dust with flour, shake out excess flour and set aside
      • Place cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop mixer and scrape down sides of bowl with a rubber spatula. Increase speed of mixer to medium and blend 1 ½ to 2 minutes more. The batter should look well combined and thickened.
      • Spoon 1/3 cup batter into each prepared cup, filling it about ¾ way full.
      • Drop a heaping teaspoonful of ganache onto the top of the batter.
      • Place in oven and bake for about 12-14 minutes. Remove pan from oven, let cool 1 minute.
      • Use knife to cut around edges then use fork to place warm cup cakes on serving place with crème anglaise. Shake powder sugar on top for garnesh.

~ Store cupcakes, in a cake saver or under glass dome, at room temperature up to one day. To reheat so centers are molten, place on microwave safe plate with paper towel on top for 10 seconds on high.

  • Adapted from: Cupcakes! From the Cake mix Doctor by Anne Byrn
 

Ladies afternoon in: Frozen Raspberry Cappuccino

Filed under: Uncategorized — mdebaugh @ 5:09 am

I was craving a smoothie this afternoon, but also wanted some coffee. I didn’t know how to solve my problem, so I ended up pulling out my smoothie book. This recipe was the answer to my prayers. My mom and I enjoyed an afternoon snack of pound cake and this delicious frozen drink before we began working on dinner/dessert.

Ingredients

  • ¾ cup chocolate milk
  • 1/3 cup espresso or 1 tablespoon instant coffee dissolved in 1/3 cup water, room temperature

or chilled

  • 2 tablespoons chocolate syrup
  • 1 ½ cups non-fat coffee frozen yogurt (I used low-fat coffee ice cream)
  • 1 cup frozen raspberries
  • ½ cup whipping cream

Directions

  • Combine the chocolate milk, espresso/instant coffee, and chocolate syrup in a blender
  • Add the frozen yogurt/ice cream and raspberries, blend until smooth
  • Pour into 2 glasses
  • Rinse out blender, pour whipping cream into blender and whip or frappe until frothy. Spoon on top of blended drink

 

*Adapted from Smoothies by Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock