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Friday, October 26, 2012

Panera Bread's Copycat Broccoli Cheese Soup

Image by Joelk75


Panera Bread's Copycat Broccoli Cheese Soup is a hearty fall soup. You can use two small sourdough bread for serving bowls. This soup is quick and easy to make.

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Salt and pepper to taste
 

Directions:
Step 1: Sauté onion in melted butter; set aside.
Step 2: Cook butter and onion mixture and flour whisking over medium heat for 3-5 minutes. Stirring constantly and slowly add the half-and-half.
Step 3: Add the chicken stock whisking all the time.
Step 4: Simmer for 20 minutes.
Step 5: Add the broccoli, carrots and onions. Cook over low heat until the vegetables are tender for 20-25 minutes.
Step 6: Add salt and pepper.
Step 7: After the soup has thickened; pour in batches into blender and puree.
Step 8: Place back into the pot over low heat; cheese; stir until well blended.
Step 9: Stir in the nutmeg and serve.



Tuesday, October 16, 2012

The Cheesecake Factory Copycat Chocolate Coconut Cream Cheesecake

       Image by Marit& Toomas Hinnosaar




What sounds better than a Chocolate Coconut Cream Cheesecake? I love chocolate, coconut and cheesecake. This recipe may be a little trouble but worth it. This homemade copycat version tastes much like the one at The Cheesecake Factory. We are definitely not talking calorie!



Ingredients:
2 1/2 cups fresh coconut, grated
1 cup whipping cream, scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons granulated sugar
20 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 whole eggs
2 egg yolks
2 1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 teaspoon coconut liqueur
Toasted coconut flakes (for garnish)


Directions:
Step 1: Puree coconut and whipping cream in a blender for 4 minutes; set aside to cool.
Step 2: Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
Step 3: Press evenly into bottom of a buttered 10-inch springform pan.
Step 4: Bake at 325 degrees for 25 minutes, or until golden brown.
Step 5: In a large bowl cream together cream cheese and 1 1/2 cups sugar.
Step 6: Stir in cooled coconut puree and whipping cream.
Step 7: Slowly stir in eggs and yolks.
Step 8: Stir in 2 1/2 tablespoons coconut liqueur, lemon juice and extracts. 
Step 9: Pour into prepared crust.
Step 10: Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
Step 11: Allow cheesecake to cool for 30 minutes.
Step 12: Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
Step 13: Bake at 325 degrees for 10 minutes.
Step 14: Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
Step 15: Sprinkle coconut flakes over top before serving.