vanilla

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Something to Savor: Lovely Lace Cookies! For the keen observer, you may notice this is the same recipe I used for Edible Chocolate Chip Cookie Dough*. There is a simple explanation. For those who are unable eat an entire batch of raw cookie dough, there is an alternative. Simply split the portion and bake a batch of Lovely Lace Cookies. But be forewarned. Once you drizzle them with chocolate, you may eat them faster than ever. I did. No shame!
LOVELY LACE COOKIES
Ingredients:

1/2 cup unsalted butter, softened 

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract 

1/2 teaspoon sea salt 

1 cup flour 

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips 

Chocolate Syrup for drizzling
Instructions:

Preheat oven to 375°. In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Drop by level teaspoons onto nonstick baking sheets. Bake until golden brown, 6-8 minutes. Watch carefully. Do not burn. Cool on baking sheet until firm, about 10 minutes. Transfer to wire rack to cool completely. Drizzle with chocolate syrup before serving. 
*Edible Chocolate Chip Cookie Dough can be referenced under Letter E at https://snapshotsincursive.com/2017/03/23

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Something to Savor: Edible Chocolate Chip Cookie Dough! Now you have no reason to sneak a teaspoon of cookie dough when that sweet craving strikes. Since this recipe eliminates the need for a raw egg, it removes the worry of allergic reactions. Whip up a batch in minutes. I like the idea of spooning half the dough into a canning jar to keep in the refrigerator. Makes snacking unbelievably yummy! The remaining dough can be formed into truffle-size portions and stored in the freezer for later. Edible Chocolate Chip Cookie Dough makes a great gift from your kitchen as well, that is if you have any left to share. 
EDIBLE CHOCOLATE CHIP COOKIE DOUGH 
Ingredients:

1/2 cup unsalted butter, softened 

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract 

1/2 teaspoon sea salt 

1 cup flour 

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips 
Instructions:

In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Transfer dough to a jar and store in the refrigerator. For snack size portions, use a small cookie scoop to keep them uniform. 

Eating My Way Through the Alphabet; Letter I 

What’s Cooking in Gail’s Kitchen? Be Our Guest: Iced Coconut Milk Banana Smoothie! Try something new today. Rev up your morning routine with a nutritious alternative to steel-cut oats. Delight your senses with a sweet-tasting banana infused smoothie. The hint of dark chocolate bathed in tropical coconut creaminess makes it go down with a smile. What better way to include a serving of fresh fruit on a daily basis. 
ICED COCONUT MILK BANANA SMOOTHIE 
Ingredients:

1 ripe banana, peeled and sliced

1 tablespoon dark chocolate syrup

1/2 cup coconut milk

1 teaspoon vanilla extract

2 tablespoons Greek yogurt

1 tablespoon natural honey

4-5 ice cubes

Nutmeg for garnish

Mini chocolate chips for garnish
Instructions:

In a blender, combine banana slices, chocolate syrup, coconut milk, vanilla extract, Greek yogurt, and honey. Pulse to chop bananas. Add ice cubes. Increase speed to liquefy smoothie. Pour into a glass. Sprinkle with nutmeg and mini chocolate chips. Serve immediately. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Be Our Guest: Almond-Vanilla Popovers! What if I told you it was possible to eat a serving of bread, but without all the preservatives? It is. And then, what would you say if I told you the outside was golden brown and the inside was hollow? That’s right. Hollow. These light and airy popovers of pancake-like batter puff up into delectable buttery crowns that leave you singing their praises and clapping your hands. It’s like you just witnessed a bit of magic in your very own kitchen. 
ALMOND-VANILLA POPOVERS
Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour
Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of honey, jam, or butter. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide. 
UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE
Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips
Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Griddle Golden Pancakes! Dust off that old iron skillet you’ve shoved to the back of the cabinet; you’ll never use the electric griddle again. The benefits? Foods brown beautifully holding the cooking temperature steady, plus cleanup is a snap. Just saying. The results are light, fluffy, and golden brown pancakes that would make your grandma proud. 
GRIDDLE GOLDEN PANCAKES 
Ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 egg, beaten

1 cup milk

1/2 teaspoon vanilla extract 

2 tablespoons butter, melted

Vegetable oil for skillet
Instructions:

Heat an iron skillet on medium to low heat. This may take about 5-8 minutes. Combine flour, sugar, baking powder, and sea salt in a bowl. Form a well in the center. Add egg, milk, vanilla extract, and butter. Mix until a few lumps remain. Brush vegetable oil evenly onto the skillet. Using a 1/4 cup, drop batter into the oiled skillet. Cook 2-3 minutes on side one. Bubbles will appear on the surface before flipping over. Then cook 1-2 minutes longer. Serve with warm maple syrup and butter. 

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Cinnamon Glazed Pears! Presenting a dessert as sweet as honey and as satisfying as a piece of pie. Make one for yourself or enough for a crowd. The aroma alone will make your house smell amazing! Split pears are the perfect size for filling with a scoop of vanilla bean ice cream or a dollop of decadent whipped cream. After dinner cordials are also a nice compliment. 
CINNAMON GLAZED PEARS
Ingredients:

3 slightly firm pears; peeled, halved, and cored

6 tablespoons sweet dessert wine

3 tablespoons vanilla extract

3 tablespoons honey

3 tablespoons butter, unsalted

Cinnamon to taste
Instructions:

Preheat oven to 375°. Arrange pear halves in a small baking dish, cut side up. Sprinkle cinnamon, then vanilla over pears. Dot each pear with butter. Drizzle honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Using oven mitts, carefully remove the dish from the oven. Tilt the dish so the juices pool in one corner. Take a spoon and baste the pears. Turn each pear over and return to the oven to roast 20 minutes longer or until a paring knife inserts easily. Baste occasionally for a caramelized finish. The sauce will thicken slightly. Serve warm. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? The Joy of Eating: French Silk Pie! If you’re a chocolate lover…and I suspect that you are, join me on this decadent chocolate trail of passion. The charismatic power of chocolate may be a mystery to every man out there, but serve up a taste of this incredible creamy silk and others will follow! French Silk Pie has become my Signature Dessert; it’s that legendary!
FRENCH SILK PIE
Ingredients for Crust:

1/4 cup butter, melted

25 vanilla wafers, crushed

1/2 cup pecans, chopped
Instructions for Crust:

Preheat oven to 300°. Combine butter, wafers, and pecans until crumbly. Reserve 1 tablespoon for garnish. Press remaining crumb mixture into an 8-9″ pie plate. Bake 15 minutes. Let cool. 
Ingredients for Filling:

3/4 cup butter, melted

1 cup plus 2 tablespoons sugar

6 tablespoons cocoa powder 

2 tablespoons oil

3 eggs

1 teaspoon vanilla
Instructions for Filling:

For best results, use a food processor to get the luscious results. Cream together butter and sugar. Add cocoa powder and oil. Blend well. THIS NEXT STEP IS CRITICAL. Add one egg and beat for 4 minutes. Add the second egg and beat for 4 minutes. Add the third egg and beat for 4 minutes. Finally add the teaspoon of vanilla extract. Beat 30 seconds. Pour the filling into the crust. Garnish with reserve crumb mixture. Chill before serving. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? The Daily Special: Oven-Glazed Pears! Presenting a dessert as sweet as honey and as satisfying as a piece of pie. Make one for yourself or enough for a crowd. The recipe measurements below only need one pear, which is two servings. Perfect for dessert for two. The aroma alone will make your house smell amazing!
OVEN-GLAZED PEARS
Ingredients:

1 slightly firm pear; peeled, halved, and cored

2 tablespoons sweet dessert wine

1 tablespoon vanilla extract

1 tablespoon honey

1 tablespoon butter, unsalted

Cinnamon to taste
Instructions:

Preheat oven to 375°. Arrange pear halves in a small baking dish, cut side up. Sprinkle cinnamon, then vanilla over pears. Dot each pear with butter. Drizzle honey over each pear half. Pour in the sweet wine. Roast for 40 minutes. Using oven mitts, carefully remove the dish from the oven. Tilt the dish so the juices pool in one corner. Take a spoon and baste the pears. Turn each pear over and return to the oven to roast 20 minutes longer or until a paring knife inserts easily. Baste occasionally for a caramelized finish. The sauce will thicken slightly. Serve warm with vanilla bean ice cream.