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Zucchini Bread

This recipe was given to me by a trustworthy friend (thanks MT), and I was right to try it out! It was my first time making zucchini bread and now I’m hooked.

Ingredients:
3 eggs
2 c. sugar
1 c. oil
3 c. grated zucchini
1 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 c. walnuts (optional)
1/2 c. raisins (optional)

Beat eggs and sugar together. Add oil. Sift dry ingredients together and add to first mixture alternately with zucchini. Stir in nuts, raisins and vanilla. Pour into two greased and floured loaf pans (or muffin tins). Bake on lowest rack at 350 degrees for about one hour if making bread, or ~30 minutes if muffins. Let stand 10 minutes. Turn out on wire racks to cool. Breads freeze well.

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Chocolate Oatmeal Peanut Butter Cookies

These peanut butter cookies are for those who like some extra crunch and sweetness.

Ingredients:
2 tablespoons butter
1/2 cup creamy unsalted peanut butter
1 egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 cup packed dark brown sugar
1/2 cup oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup water
pinch salt
1/4 cup mini chocolate chips

Directions:
Melt butter and stir in peanut butter. Add egg and vanilla and mix well. Add flour, sugar, baking powder, baking soda, salt, oats, and water. Mix in mini chocolate chips. Scoop spoonfuls onto an ungreased cookie sheet and flatten so that cookies are about 1/2 an in thick. Bake at 375 for 10-12 minutes or until dark brown on the edges.

Dad’s Lasagna

This is a modified version of the lasagna I ate all the time growing up. Perfect for a family dinner and stays well in the refrigerator if you have leftovers.

Ingredients:
1 box lasagna noodles
1 lb. ground turkey or beef
32 oz. container ricotta cheese
8 oz. shredded mozzarella cheese
1 egg
2 jars tomato sauce
2 c. spinach
shredded Parmesan cheese

Boil the lasagna noodles until mostly done, adding in a small splash of oil once the water is boiling. Drain the noodles and allow to cool. Mix ricotta, mozzarella, and egg in a bowl until thoroughly combined, and then stir in spinach. Put ground meat in a frying pan and cook until fully browned, making sure to break up the ground meat as it cooks. Drain the excess oil from the pan and add 1 to 1.5 jars of sauce to the meat. Lightly cover bottom of lasagna pan with a layer of sauce (from the jar that is not mixed with meat). Lay 4 noodles on the bottom, overlapping them so that there are no holes. Put half of the cheese mixture on top of this layer – 6-8 big spoonfuls will do, and it will melt so no need to spread thoroughly. Cover with another layer of overlapping noodles. Pour the meat sauce mixture over the noodles, and then cover with another layer of noodles. Add the rest of the cheese on top and cover with one last layer of noodles. Finally, cover the top with another layer of sauce (from the jar). Cover the pan with aluminum foil and bake on 375 for about an hour. Serve with extra sauce and Parmesan cheese to taste.

Chocolate Lava Cakes

A great way to warm up on a cold winter night is to eat a oozing chocolate lava cake. “If today was my last day on Earth, this would be dessert” – K. Enough said.

Ingredients:
3/8 c. flour
1/3 c. cocoa powder
2-1/2 tsp. espresso powder
3/4 tsp. baking powder
pinch of salt
1/8 c. butter
1/2 c. egg substitute
3/4 tsp. vanilla
1/3 c. granulated sugar
1/3 c. brown sugar
1.3 oz. dark chocolate

Chop up the chocolate finely. Beat together butter, sugar, brown sugar, vanilla, and egg substitute. In a separate bowl, combine flour, cocoa powder, baking powder, espresso powder, and salt. Add dry ingredients to wet ingredients and mix. Gently mix in the chocolate. Pour batter into six 4-oz. ramkins. Refrigerate for 4 hours. Bake at 350 for 12-14 minutes depending on desired texture. After 12 minutes the cakes will have more lava in the center and after 14 they will be more firm.

Buche de Noël

This is one of the most complicated and intricate desserts we’ve ever made. Given the amount of time and number of ingredients and steps involved in the recipe, we are not going to put it all down on the blog, but feel free to send us a message if you want more details! The general process is as follows:

  1. Bake a thin chocolate sponge cake in a jellyroll pan. Roll in a towel dusted with powdered sugar and let it cool for several hours.
  2. Make marshmallow frosting and spread it all across the unrolled cake. If the cake cracks while being unrolled it is okay.
  3. Roll up the cake. This must be done very gently and there will probably still be some cracks, but they will go unnoticed later.
  4. Frost the top and sides with chocolate ganache icing, making lines in the ganache for the yule log appearance.
  5. Make meringues in the shape of mushroom stems and caps. See this video: https://www.youtube.com/watch?v=FKO-K9aqTN0 . We used some of the ganache to attach the mushroom stems and caps. Dust the meringues with cocoa powder to make them look dirty on the log.
  6. Arrange the Buche de Noël as you please.

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Gingerbread Cookies

‘Tis the season to be jolly fa-la-la-la-la-la-la-la-la. Love actually is all around. Bye buddy, hope you find your dad. Let it snow, let it snow, let it snow. Chestnuts roasting on an open fire. You go Glenn Coco. Happy Hanukkah.

It may not feel like Christmastime with the 50 degree weather, but the smell of these cookies will remind you that the holiday season has arrived. Don’t forget to leave some for Good Old St. Nick hoppin’ down the chimney. Merry Christmas!

Ingredients:
2 c. flour (and more for rolling)
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. baking powder
pinch of salt
1/2 c. butter
1/3 c. brown sugar
1/3 c. molasses
1 egg

Combine flour, ginger, cinnamon, cloves, baking powder, and salt in a large bowl. In a separate bowl, soften the butter and then stir in brown sugar, molasses, and egg. Pour the wet ingredients into the dry and mix well. Split dough in half and make each into a circular disk, an inch or so thick. Allow dough to chill in refrigerator for at least 2 hours. Flour a surface well and roll out the dough until about 1/4-inch thick, and then use cookie cutters or your own creativity to make cookies into wonderful shapes. Bake for 15 minutes at 350 or until the edges begin to darken. Allow to cool before decorating.

Pecan Pie

Nothing screams fall like a good ol’ pecan pie. We made this for Thanksgiving dessert and it was a hit. This recipe doesn’t include bourbon, but you can add 1 tbsp to the filling for some added flavor.

Crust:
1-3/4 c. old-fashioned rolled oats
3 tbsp. sugar
pinch of salt
1/2 stick cold butter, cut into small pieces
2 tbsp. cold water
Cooking spray

Combine oats, sugar, and salt in food processor for until finely ground. Add butter and pulse for about 10 seconds. Add water and pulse for another few seconds. Spray the pie pan with cooking spray and press crumbled mixture firmly into the pan until it covers the whole pan and has the appearance of a crust. Bake at 400 for 12 minutes and cool for 5.

Filling:
3 eggs
3/4 c. sugar
pinch of salt
1 c. dark corn syrup
1 tsp. vanilla
1-1/2 c. pecans

Combine all of the ingredients except the pecans and mix well. Stir in the pecans. Pour filling mixture into the crust and bake for 10 minutes at 425, and then another 30 minutes at 350 or until browned on top.

Welcome to “We Wine We Dine”

We’re two young adults immersed in the graduate school life, and while we certainly live like grad students, we try not to cook like them. We both love cooking and baking, but we love eating even more! This blog is devoted to the dishes we make and how they turn out. We’ll be posting our favorite recipes – what worked and what didn’t – and pictures of the delicious results.

This is totally a work in progress! We are open to suggestions and would love to hear from you. Certainly let us know if there is anything you’d like us to try; we are always looking for new dishes to make. You can email us at wewinewedine@gmail.com.

In the meantime, stay tuned for our first few posts. We promise they won’t disappoint!

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