Bruschetta

Bruschetta

     2 lbs tomatoes, seeded and chopped small
     3 bell peppers, seeded and chopped small
     1 tbsp basil, chopped
     1/4 c chopped onion
     1 small can olives, drained and chopped small
     1/4 c grated Parmesan cheese
     3 tbsp balsamic vinegar
     1/4 c extra virgin olive oil + additional for bread
     1/2 tsp garlic salt
     1/2 tsp salt
     baguette, sliced in 1/2" thick slices

Combine all ingredients except for baguette and additional olive oil.  Toss gently.  Set aside or refrigerate until an hour before serving. Grill baguette slices, brushing one side with olive oil.  Spoon vegetable topping onto baguette slices and serve.

Chocolate Crinkle Cookies

Forget the other chocolate crinkle cookie recipes.  This one will knock your socks off!

Chocolate Crinkle Cookies

     2 c flour
     1 c unsweetened cocoa powder
     2 tsp baking powder
     1/2 tsp baking soda
     1 tsp salt
     3 c light brown sugar, packed
     6 eggs
     1 tbsp instant coffee granules
     2 tsp vanilla
     8 oz unsweetened chocolate, broken into pieces
     1/2 c butter
     3/4 c granulated sugar
     3/4 c powdered sugar

Line cookie sheets with parchment paper.  In a 2-cup measuring cup, microwave butter and unsweetened chocolate for 2 minutes (50% power) until chocolate is melted.  Stir periodically during melting process.  Set aside.  Stir together flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.  In a large bowl, stir together, brown sugar, eggs, instant coffee granules, and vanilla.  Add melted chocolate mixture and stir until combined.  Add flour mixture.  Mix until flour is incorporated.  Set aside for 10 minutes.  Preheat oven to 325 degrees.  Place granulated sugar in a wide bowl. Place powdered sugar in a wide bowl.  Use a #50 disher (2 1/2 tsp) to scoop dough, and plop into granulated sugar.  Roll to coat.  Roll in powdered sugar next.  Place on parchment-lined cookie sheet.  Bake for 15 minutes.  Remove to wire rack to cool

Auntie Kathy's Carrot Cake

This recipe was given to me by my aunt over a decade ago.  She declared it was the best carrot cake, and she was right.

Auntie Kathy's Carrot Cake

     2 c flour

     1 tsp salt

     1 tsp baking soda

     2 tsp cinnamon

     2 c sugar

     1 c oil

     4 eggs

     8 oz carrots, grated (about 2 cups. . .may use up to 4 cups)

     1 can (8 oz) crushed pineapple

Preheat oven to 350 degrees.  Grease a 9 x 13" pan.  In a large mixing bowl, sift together flour, salt, baking soda, and cinnamon.  Add remaining ingredients.  Mix well.  Pour into prepared pan and bake 40 minutes.  Cool completely on a wire rack before frosting.

Cream Cheese Frosting

     1/2 c butter, softened

     8 oz cream cheese

     2 c powdered sugar, sifted

     2 tsp vanilla or 1 tbsp orange juice

Beat butter and cream cheese.  Add powdered sugar and vanilla or orange juice.  Beat until smooth.  Frost top of cake.  

If you prefer to remove cake from pan and frost top and sides, increase amount of powdered sugar to 3 1/2 cups.