ISO: ISO a "secret ingredient" recipe

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mboley

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I belong to a recipe club with my local Mom's club. We meet once a month and everyone brings a recipe related to a theme. This month is "secret ingredient".... as in a recipe that you would never guess that XYZ is in there.

I usually have a stack of stuff I've been waiting to try, but not with this month.

ANY suggestions of good "secret" recipes????

TIA!

Melissa

 
I just purchased Nestle Dark Chocolate Chips,and was perusing their website below find 2 interesting

recipes using Chocolate with Basil and Chocolate with Cayenne!

What a fun theme! Please let us know, not only what you make, but for curiousity, what did others bring!

Regards,
Barb

 
Rec: Chocolate Shortbread Olé (Chocolate cookies w/ the "secret ingredient" of cayenne pepper)

Chocolate Shortbread Olé

Estimated Times:
Preparation - 10 min | Cooking - 10 min | Yields - 42 (3 1/2 dozen) cookies

Definitely not your average shortbread. Featuring rich chocolate shortbread with chopped pecans and a hint of cayenne, this cookie has a unique south of the border flair.

Ingredients:

8 oz. NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup pecans, toasted, chopped

Directions:
PREHEAT oven to 325º F.

MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.

SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar.

BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=137826

 
Rec: Bittersweet Chocolate & Basil Truffles

Bittersweet Chocolate & Basil Truffles

Estimated Times:
Preparation - 25 min | Cooking - 3 min | Yields - 36 to 48 truffles (3 to 4 dozen)

Try these delicious, bittersweet truffles and you will taste a surprising hint of basil. A perfect pairing!

Ingredients:

2/3 cup heavy whipping cream
1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Morsels
2 tablespoons sour cream
1 teaspoon light corn syrup
1/2 teaspoon vanilla extract
1/4 cup loosely packed fresh basil leaves (washed and patted dry), finely chopped
Unsweetened cocoa powder for dusting

Directions:
LINE baking sheet with parchment or wax paper.

HEAT cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add morsels. Stir until mixture is smooth and chocolate is melted. Add sour cream, corn syrup, vanilla extract and basil; stir to combine. Refrigerate for 15 to 20 minutes or until slightly thickened.

DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls (if too soft to roll, return to refrigerator for 5 to 10 minutes). Dust truffles with cocoa.* Store in airtight container in refrigerator for up to 3 days.

* TIP: To dust the truffles, place cocoa in a small, fine mesh strainer and tap over the rolled truffles

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=138985

 
These are a favorite...Gale Gand's Extra Spicy Ginger Snappers

They have cayenne in the dough...and have a good kick. I usually scale back the cayenne or omit it for my non-gourmand friends. But the texture and flavor of this cookie are wonderful--with or without the cayenne.

Extra-Spicy Gingersnaps
By Gale Gand

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into
pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Combine the flour, baking soda, and spices in a mixing
bowl and set aside.

Cream the butter until smooth and fluffy in a mixer
fitted with a paddle attachment (or using a hand
mixer).

Add the sugars and mix.

Add the molasses and mix.

Add the egg whites in 2 batches, mixing to combine
after each addition.

Add the dry ingredients in three batches, mixing to
combine after each addition.

Heat the oven to 350 degrees F.

Spread a few tablespoons of granulated sugar on a
small plate. Roll the dough into 3/4-inch balls, then
roll each ball in the sugar until lightly coated.

Transfer to parchment lined cookie sheets, leaving
1-inch of space between the cookies.

Bake until browned, 8 to 10 minutes.

Let cool on wire racks and store in an airtight
container.

 
I posted this yesterday on Epi for someone looking for uses for sauerkraut--

This is from Cooking Alaskan by Alaskans and it is really, really good. Has a texture somewhat like carrot cake.


Sauerkraut Surprise Cake

>1/2 cup butter or margarine
>1 ½ cups sugar
>3 eggs
>1 tsp. vanilla
>2 cups sifted flour
>1/2 cup cocoa powder
>1 tsp. baking soda
>1 tsp. Baking powder
>1 cup water
>1 cup sauerkraut, drained and chopped fine

Oven 350F
Grease and flour 13”x9” baking pan
Cream butter and sugar till light. Beat in eggs one at a time. Add vanilla.
Sift next four ingredients with ¼ tsp salt
Add to creamed mixture alternately with the water, beating after each addition.
Snip kraut or chop. I have used scissors or you can use blender to make it like grated coconut in size.
Stir into cocoa mixture and turn into pan.
Bake 35-40 minutes.
Cool and frost with your favorite chocolate frosting. I have also used cream cheese frosting.

When I serve this to a new group, I like to see if anyone can guess the secret ingredient.

 
REC: Gale's Famous Truffles--as the story goes, Gale Gand was working in France with...

a famous French pastry chef and noticed all the creme fraiche in the walkin fridge. She asked why there so much and was told that it was the secret ingredient in their truffles.


GALE’S FAMOUS TRUFFLES

Recipe By :Gale Gand

1 1/2 cups creme fraiche -- or sour cream
2 tablespoons espresso coffee -- finely ground
12 ounces bittersweet chocolate -- chopped with a heavy knife
1 1/2 pounds semisweet chocolate
1 1/2 cups Dutch-process cocoa powder

In a saucepan, combine the crème fraîche and espresso and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot crème fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not too hard to pipe easily.

The next day, using a pastry bag fitted with a large plain tip, pipe bite-size “kisses” of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.

In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can’t touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. You can sift the unused cocoa and use it for another purpose. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.

NOTES : The secret is the creme fraiche

 
I'm dying for someone to try this (besides me!)

(This was posted over at epi. I especially like the part about soaking up the seeping butter.)

Paula Deene’s Secret-Ingredient Chocolate Christmas Fudge:

This recipe seems unbelievable to most- in fact, when I offered some of the fudge to a bunch of my girlflriends and then told them what was in it- one gal said: "you're sh#@*tting me?" That's how suprising the ingredient is! But, honest-injun, give it a try! You will never use another fudge recipe again as long as ya'll live!

½ lb. velveeta, cubed
1 c. (2 sticks) butter
1 t. vanilla
1 c. nuts, chopped
two 16 oz. boxes powdered sugar
½ c. cocoa

Spray a 9” square glass pyrex dish. Melt all ingredients together either on the stovetop, in the microwave or in a crock-pot. Spread into sprayed dish and allow to set-up all afternoon. You'll have to often dab the surface with paper-toweling to soak up excess butter as it seeps, but don't decrease the butter it calls for 'cause it simply doesn't work well. Cut, serve and shock! (for the creamiest peanut-butter fudge ya’ll ever taste simply leave out the cocoa and substitute 1 c. of creamy peanut butter.)

 
I have the Velveeta Peanut Butter Fudge recipe on my site...

I've never made it, but it's got 4.5 stars and 89% would make this again. But there are a few reviews that say it's disgusting. I think it's an either you love it or hate it kind of thing.

 
My step daughter makes it.... I'd never tell her...but....

I think it's disgusting. ha

But then, you know how I am about fudge.
It's got this...well, cheesy texture and taste.
I'm used to chocolate buttercream so maybe other people won't find it so disgusting.

smileys/smile.gif

 
Two popular ones are the tomato-sauce chocolate cake and the mayo chocolate cake.

 
Sorry, no recipe here but just the other day I was reading something about a chef sprinkling pop

rocks on top of a dessert. Lemme see if I can find the article.

 
We had some "cheese fudge" (or "fudge cheese"--can't remember which) last year.

It was pretty gross. The texture wasn't right for either fudge or cheese. Reminds me of the George Carlin riff:

"Is it meat? Is it cake? It's MEATCAKE!!!" (or something like that...)

 
My friend makes a dessert with pop rocks in the crust. The key with these is moisture control...and

not doing it too far in advance. She made the crusts for a big event, then stuck the trays on a speed rack. They needed space in the small kitchen, so they stuck the speed rack outside. Before long, someone came in and said, "Uh, Dana, your dessert is making a lot of noise outside." The humidity set off the chain reation in the pop rocks! They were popping like crazy!

But I've been at a dinner when she served them to unsuspecting folks. It was especially fun to watch folks a generation or two beyond...who had no previous exposure to pop rocks. Their faces were priceless!

 
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