Amy's Recipe of the Day

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Location: Texas, United States

Tuesday, September 15, 2009

Chocolate Hazelnut Bark

From Cooking Light. I could not find hazelnuts and had to pick a few out of a can of mixed nuts (and got to skip a step because they were pre-roasted!). I supplemented with the cashews from the mixed nuts. It was perfect with the hazelnuts and cashews. I used 60% cocoa baking chocolate from Ghirardelli.
  • 3/4 cup hazelnuts (about 4 ounces)
  • 1/3 cup dried cherries, coarsely chopped
  • 2 tablespoons finely chopped crystallized ginger
  • 6 ounces bittersweet chocolate, chopped

1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.

3. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

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Monday, September 14, 2009

Onion Rice

Yummy and easy. I'll try this one again! I used only about half the black pepper, and it was the perfect amount. From

1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth
1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.


Saturday, September 12, 2009

Chocolate Chip Pancake Muffins

Or are they Puffins?
This is from
Martina preferred it without chocolate chips. Next time I will use fewer because you want to be able to taste the batter part too! I will also use bigger chocolate chips like Bakerella did. The mini ones get distributed too well, so, again, you don't get to taste enough of the yummy pancake part.

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips
  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
  • Add wet ingredients to dry ingredients and stir with a spoon until combined.
  • Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
  • Bake for 8-9 minutes.
Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

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