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Posts Tagged ‘secret recipe club’

Shrimp And Lime Cocktail

Guess what time it is? It’s Secret Recipe time!

This months assignment for the Secret Recipe Club was for me to go sneak around A Spoonful of Thyme’s food blog. The site belongs to Kate who is a seasoned traveler (I’m a little jealous here) and her lovely food blog is filled with many, many delicious savory and sweet recipes. Usually I am tempted to go for the sweet recipes but Kate has numerous wonderful shrimp dishes and shrimp is what was on my mind that particular day. And so I pondered for a while over the shrimp dishes and finally settled on this Shrimp and Lime Cocktail.

This shrimp cocktail is a zesty little dish and it’s quick and very easy to prepare. The combination of the tangy lime, sweet ketchup with a little heat from the hot sauce is delicious. The only thing I did differently was to serve it on a bed of baby spinach or even better you could also use finely shredded lettuce. Thanks Kate for sharing your wonderful recipe with all of us ūüôā

Ingredients:

1 lb large peeled and deveined shrimp

1 teaspoon grated lime peel

1/4 cup lime juice

1/4 cup dry white wine

1/2 cup ketchup

a dash of hot sauce (optional)

baby spinach or shredded lettuce

Directions:

Cook peeled and deveined shrimp for 3 minutes or until pink, careful not to over-cook. Place in refrigerator to cool.

Using a microplane, grate the green outer layer of the lime and place in a small bowl. Juice the lime and pour juice over the grated peel. Add wine, ketchup and hot sauce (if desired) to lime juice/peel, stir to combine. Pour liquid over shrimp and stir to cover shrimp. Place shrimp back into refrigerator and marinate for at least 3-4 hours, preferably overnight. Serve shrimp cold on a bed of baby spinach or shredded lettuce. Enjoy!

Source: adapted from A Spoonful of Thyme

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World Peace Cookies

This is my second month of participating in The Secret Recipe Club and I was assigned to go sneak around Everyday Insanity’s food blog. Everyday Insanity is a very lovely blog run by Cindy who lives in Utah and who has grown children as well as grandchildren. The blog has an even mix of wonderful savory foods and delicious sweets. Since Christmas is quickly approaching I really wanted to stick with the Christmas theme. When I came across Cindy’s World Peace Cookies I immediately knew what I was making. What could possibly be more appropriate for the Christmas season than World Peace Cookies?

I had already heard wild rumors about how delicious these cookies¬†are and I am here to tell you that the rumors are true. The cookies are fairly simple and quick to make. I did read a piece of good advice which was to remove one tablespoon of flour and it worked out really well. So I measured out 1 1/4 cups flour and then removed 1 tablespoon. The final dough appears a little bit crumbly but simply just press the dough together gently. After the cookies are done baking they may look undercooked to you, but they really are fully cooked so don’t be tempted to over-bake them.

The cookies are slightly crumbly yet a little chewy and wonderful chocolaty with a hint of sea salt. I believe they will become a stable Christmas cookie here at our house. Thank you so much for sharing this recipe Cindy ūüôā

World Peace Cookies

Ingredients:

1 stick plus 3 tablespoons unsalted butter (11 tablespoons), at room temperature

2/3 cup packed light brown sugar

1/4 cup sugar

a small 1/2 teaspoon sea salt

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour – minus 1 tablespoon

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

5 ounces bittersweet chocolate (use chips or chocolate that’s chopped into small chocolate chip size)

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft and creamy. Add  brown sugar, sugar, salt and vanilla extract. Continue to beat for two minutes more, scraping sides of bowl and paddle as needed.

Sift together flour, cocoa powder and baking soda. With the mixer off, add dry ingredients to butter mixture. Pulse the mixer on low about five times, one or two seconds each time. Continue to mix on low-speed just until the flour disappears into the dough, do not over-mix. The dough will look crumbly. Add the chocolate pieces and mix only to incorporate.

Turn dough out onto work surface, press it together and divide dough in half. Working with one half at a time, press and gently roll the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours.

Preheat oven to 325 degrees, making sure rack is placed in the center of oven. Line baking sheets with parchment paper and set aside.

Using a sharp knife, cut the cold logs into 1/2 inch slices. If the sliced dough cracks, simply just press them together again. Arrange cookies 1 inch apart on baking sheet and bake one sheet at a time for 12 minutes. Do not over-bake cookies even though they may not look done to you. Transfer baking sheet to a cooling rack and let cookies rest until room temperature.

Note: the dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you are using¬†frozen dough, you do not need to defrost it before baking (although it is a lot easier to slice if it’s defrosted)¬†– just slice the logs into cookies and bake for 1 minute longer. Enjoy!

Source: Cookbookhabit via Everyday Insanity

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Dark Chocolate S’mores Pie

I came across a big secret the other day. It’s called¬†The Secret Recipe Club and here is how it works.¬†It’s a club¬†created by Amanda from Amanda’s Cooking which you can join. Every month¬†you are assigned a participating food blog which you then secretly visit and choose one of their¬†recipes to make/bake and blog about. Someone is then in turn assigned to your blog and makes one of your recipes and so on. On reveal day everyone post their recipes at the same time and the secret is out of the bag, I thought this sounds like a lot of fun.

My Secret blog turned out to be a very¬†lovely food blog named Alli-n-son and it’s run by Allison¬†who is the busy momma of¬†two very cute little boys. Allison’s blog is filled with lots of delicious food and desserts. After much going back and forth trying to decide on what to make, I finally decided on Alli’s tempting Dark Chocolate S’mores Pie.

This S’mores¬†Pie quickly became a bit of a hot topic around our house because I wanted to make it with a meringue topping instead of the traditional marshmallows, and so you see, technically it is no longer a S’mores¬†Pie. This is true! Meringue is made with sugar and egg whites while marshmallows are made with sugar, corn syrup and gelatin. Not the same thing I admit, but both white, soft and fluffy ūüôā so therefore¬†in my mind an acceptable substitute. I had to take the topic to my work for other opinions and imagine they all sided with my husband ūüė¶ But as we all know, “you can always tell a Dane, but you can’t tell em¬†much”. Yes that’s right, the stubborn Dane came out in me and so it is a S’mores Pie with Meringue topping.

Dark Chocolate S’mores Pie with Meringue Topping

The pie came out much better than expected. Originally I made this pie with cinnamon graham crackers which was too sweet, so I would recommend using regular graham crackers. Also, with the Meringue topping, the pie is best the same day it’s made. Other than that, wonderful¬†pie¬†and a lot of fun to make.

Ingredients:

For the crust:

1 1/3 cup graham cracker crumbs (123 g or 4.3 oz)

1/4 cup granulated sugar (55 g or 1.9 oz)

4 tablespoons butter, melted (56 g or 1.9 oz)

For the filling:

4 egg yolks

1 cup granulated sugar (220 g 7.7 oz)

1/4 cup cornstarch (33 g or 1.1 oz)

6 tablespoons cocoa powder

a pinch of sea salt

3 cups skim milk (710 ml or 24 fl oz)

2 tablespoons unsalted butter, at room temperature (28 g or 1 oz)

2 teaspoons pure vanilla extract

For the topping:

4 large egg whites

1/2 cup plus 2 tablespoons granulated sugar (130 g or 4.6 oz)

1/2 teaspoon cream of tartar

Directions:

To make the crust:

Preheat oven to 375 degrees F (190 degrees C)

Place graham crackers in a food processor or blender and process until you have a fine crumb. Place cracker crumbs, sugar and melted butter in a small bowl and stir to combine. Place crumb mixture in a 9 inch baking dish and gently press crumbs out and up the sides of the pie dish. Bake in oven for 8-10 minutes or until golden. Set aside to cool. Shut oven off but keep oven door closed to preserve the heat for later use.

To make the filling:

In a medium bowl using an electrical mixer, beat egg yolks to combine and set aside. In a medium sauce pan combine sugar, cornstarch, cocoa powder, salt and milk. Whisk vigorously to combine at first, then set heat to medium and bring mixture to a simmer stirring frequently. Allow to simmer for 1 minute, remove from heat.

While beating the egg yolks, slowly add 1 1/2 cups of the chocolate mixture to the egg yolks. Then pour the beaten egg mixture back into the sauce pan with the remaining chocolate mixture, return to the stove and over medium heat bring mixture back up to a simmer. Allow to continue to simmer for 1 minute, stirring constantly. Remove from heat, add butter and vanilla, stir to combine. Pour pudding mixture into baked pie crust and set aside, the pudding filling will continue to set.

To make the topping:

Separate the egg whites from the yolks and place the egg whites in a clean, dry bowl of your electrical mixer. Using the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Meringue should still have a glossy appearance.

Preheat oven to 350 degrees F (176 degrees C)

Spread meringue over the pie filling or fill meringue into a piping bag fitted with a decorating tip and pipe meringue onto the pie filling, starting in the center working your way out to the edge of pie. Return the pie to the oven and bake for 10 to 15 minutes or until peaks are golden brown.

Place on wire rack and allow to cool. Serve and enjoy same day!

Source: crust and filling adapted from Alli-n-son, meringue is from Joyofbaking

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