yellowpigs.net

Recipes

Here are some recipes I've made, which I've shared here mostly for my own convenience.

• Waffles
• Chocolate-cranberry-oatmeal muffins
• Chocolate-chip banana bread
• Chocolate (baked) cheesecake
• Vegan chocolate coconut ice cream
• Dark chocolate ice cream
• Chocolate frozen yogurt
• Lemon sorbet forever
• Persimmon cranberry sauce
• Chocolate chip oatmeal cookies

Waffles

Size: 3 waffles.
Time: 30 minutes.

1. In small dish, melt 4 tablespoons unsalted butter (microwave 2-4 minutes on medium heat).
2. In mixing bowl, combine:
   • 2 cups flour
   • 1 tablespoon baking powder
   • 1 tablespoon sugar
   • <1/2 teaspoon salt
3. In large measuring cup, combine:
   • 3 eggs
   • 4 tablespoons unsalted butter (melted)
   • 1 1/2 cups milk
   • splash of vanilla
4. Pour liquid mixture into dry mixture and mix gently.
5. Pour batter into waffle iron; do not overfill.
6. Let waffle iron do its magic.

Chocolate-cranberry-oatmeal muffins

Size: 12 muffins.
Time: 40 minutes.

1. Preheat oven to 400F (200C).
2. In large mixing bowl, combine:
   • 1 1/4 cup rolled oats
   • 1 1/4 cup milk (I usually use 1% or 2% milk)
   • Let this stand for 17 minutes, or however long it takes to mix the rest of the ingredients.
3. Meanwhile, in small mixing bowl, combine:
   • 1/2 cup whole wheat flour
   • 3/4 cup white flour (if you don't have whole wheat flour, use 1 1/4 cups white flour)
   • 1 teaspoon baking power
   • < 1/2 teaspoon salt
   • 1/2 cup unsweetened cocoa powder
   • < 1 tablespoon assorted spices (I consistently use cinnamon and ginger, and sometimes use small amounts of chili powder or cardamom)
   • Whisk.
   • 1 cup chocolate chips (I prefer larger chips)
   • 1/2 cup dried cranberries (or other fruit)
4. And in liquid measuring cup, combine:
   • 1/4 cup applesauce
   • 1/4 cup canola oil (if you don't have applesauce, use 1/2 cup oil)
   • 1 large egg
   • 1 teaspoon vanilla
   • Whisk.
5. Add to large bowl:
   • the contents of the liquid measuring cup
   • 1/3-1/2 cup brown sugar
   • Mix.
   • the contents of the small bowl
   • Fold (mix lightly).
6. Line muffin pan with muffin cups. Spoon in batter.
7. Bake at 400F (200C) for 15-17 minutes.

Source: Extrapolated from several muffin recipes and experimentation.

Chocolate-chip banana bread

Size: 1 loaf.
Time: 70-90 minutes (+ cooling time).

1. In small dish, melt 4 tablespoons unsalted butter (microwave 2-4 minutes on medium heat). Use a bit of the butter to grease the bottom and sides of loaf pan.
2. In small mixing bowl, combine:
   • 1 cup white flour
   • 1/3 cup whole wheat flour (or just use 1 1/3 cups white flour instead)
   • 1/4 teaspoon baking powder
   • 1/2 teaspoon baking soda
   • 3/4 teaspoon salt
   • 2-3 tablespoons cocoa powder (approximately, as I've never measured)
   • 1-2 teaspoons spices (cinnamon, ginger, nutmeg, etc.)
   • Whisk.
3. In large mixing bowl, combine:
   • 4 tablespoons melted unsalted butter
   • < 2/3 cup white sugar
   • Beat until blended.
4. In small dish, lightly beat 2 eggs.
5. Preheat oven to 350F (175C).
6. Add to large bowl:
   • contents of small bowl
   • Beat until blended.
   • 2 eggs
   • splash of rum (optional)
   • Beat.
7. In small dish, mash 2 very ripe bananas.
8. Add to large bowl:
   • bananas
   • 1 cup dark chocolate chips
   • 1/2 cup dried fruit (optional)
   • Fold.
9. Pour batter into loaf pan.
10. Bake at 350F (175C) for 51-60 minutes .

Source: The Joy of Cooking, with minor tweaking (mostly, reduced butter and sugar).

Chocolate (baked) cheesecake

Size: 1 cake.
Time: 2-3 hours (+ chill overnight).

Crust mapper (parallelize with filling mapper):

1. In small dish, melt 4 tablespoons unsalted butter (microwave 2-4 minutes on medium heat).
2. In food processor (or Ziploc bag and mixing bowl -- much slower), prepare crust:
   • 6-8 ounces of chocolate wafer cookies
   • Blend or crush until finely ground.
   • 3-4 tablespoons unsalted butter
   • Blend.
3. Preheat oven to 350F.
4. Press crumbs evenly onto bottom of springform cheesecake pan.
5. Bake at 350F for 5 minutes until just set. Remove and let cool.

Filling mapper (parallelize with crust mapper):

1. Take out 32 ounces of cream cheese (4 8-ounce packages) to soften.
2. Chop about 10 ounces of dark chocolate (I think I used about 70%).
3. Melt chopped chocolate over very low heat until smooth (stir to prevent burning).
4. In small dish or measuring cup, lightly beat 3-4 eggs.
5. In small mixing bowl, combine:
   • 1 cup white sugar
   • 1/4 cup unsweetened cocoa powder
6. Cut cream cheese into chunks.
7. In large mixing bowl, combine:
   • cream cheese
   • sugar and cocoa powder
   • Blend until fairly evenly mixed (I used a combination of utensils, of which a plastic spatula/scraper was most effective).
   • eggs
   • Mix.
   • lukewarm (but still pourable) melted dark chocolate
   • Mix.

Reducer:

1. Pour filling over pre-cooked crust (smooth the top).
2. Bake at 350F for about 1 hour.
3. Chill overnight before cutting.
4. Cut, garnish, and serve. For long-term storage, wrap slices in waxed paper, bag, and place in the freezer. Defrost in the refrigerator and serve as desired.

Source: http://www.epicurious.com/recipes/food/views/Deep-Dark-Chocolate-Cheesecake-236209, with some modification/simplification/nerdification.

Vegan chocolate coconut ice cream

Size: < 1 pint
Time: 25 minutes.

1. Time permitting, chill can of coconut milk in fridge overnight.
2. Pour top (fattier) contents of coconut milk can into mixing bowl and beat with an egg beater.
3. Beat in remainder of coconut milk, 1/4 cup of sugar, 3 tablespoons of cocoa powder, and 1 teaspoon vanilla.
4. Transfer mixture to ice cream maker. Churn for at least 17 minutes.
5. Eat some, and freeze the rest.

Source: http://www.pbs.org/food/recipes/dairy-free-chocolate-coconut-ice-cream/

Dark chocolate ice cream

Size: 1.5 pints.
Time: 4 hours.

1. In medium/large saucepan, boil:
   • 2 cups milk
   • 1/4 cup cocoa powder
   • 1/4 cup sugar
2. In parallel, in large bowl, whip:
   • 1 cup cream
   • 1/4 cup sugar
   • 1 egg
   • 1 teaspoon vanilla
3. Remove from heat and stir in 3/4 cup chocolate solids. I use 1/4 cup tcho 99% chocolate and 1/2 cup semi-sweet chocolate chips.
4. Return to burner and stir in the cream mixture. To avoid the risk of salmonella, the egg needs to be above 160F. If the mixture is starting to boil, you're well within the safety range. Scrape the bottom of the pot frequently to avoid burning chocolate.
5. Remove from heat and let cool thoroughly, then further chill in the refrigerator for 1-2 hours.
6. Transfer mixture to ice cream maker. Churn for at least 17 minutes.
7. Eat some, and freeze the rest.

Chocolate frozen yogurt

Size: ~1 pint.
Time: ~2 hours.

1. In medium saucepan, boil:
   • 2 cups milk
   • 1/4 cup cocoa powder
   • 1/2 cup sugar
2. Remove from heat and stir in 3/4 cup chocolate solids. I use 1/4 cup tcho 99% chocolate and 1/2 cup semi-sweet chocolate chips. Return to heat briefly and stir until fully melted.
3. Stir in 1 cup yogurt.
4. Once mixture is roughly room temperature, transfer mixture to ice cream maker. Churn for at least 17 minutes.
5. Eat some, and freeze the rest.

Lemon sorbet forever

Size: rather a lot of roughly 1-pint batches

1. Get 51+ lemons from ex-roommate. :)
2. Wash and juice all lemons. Zest a few lemons. Store and expect to make sorbet daily for awhile.
3. Mix:
   • 1 cup lemon juice
   • 1 cup water (or less if adding other fruit)
   • 2/3 cup sugar (or less if adding other fruit)
   • a dash of zest
   • a shot of rum
   • optional other fruit (e.g., orange, raspberry, blackberry, plum)
   • optional herb/spice (e.g., mint, basil, rosemary, ginger)
4. Transfer mixture to ice cream maker. Churn for 17 minutes.
5. Eat some, and freeze the rest. Don't forget to label containers.

Persimmon cranberry sauce

1. Pick persimmons from friends' tree.
2. Pick lemon and juice it (alt: 1/4 cup lemon juice, alt: 1/2 cup orange juice).
3. Supplement citrus juice with water to make 1 cup liquid.
4. Boil with 1/4 cup sugar and optional lemon zest.
5. Dice 2 persimmons and boil on high heat 10-15 minutes.
6. Reduce to medium heat, add a bag (12 oz) of fresh cranberries, and simmer 10-15 minutes.
7. Pour hot mixture in to a dish to set.

Chocolate-chip oatmeal cookies

Size: 3-4 dozen cookies.
Time: 1 hour.

1. Melt 2 sticks (unsalted) butter
2. In small mixing bowl, combine:
   • 1 3/4 cup flour
   • 1 tsp baking soda
   • 1 tsp salt
   • 1 tsp cinnamon (optional)
   • 2 Tbsp cocoa powder (optional)
3. In large mixing bowl, beat:
   • 1 1/4 cup brown sugar
   • 1/2 cup white sugar
   • 2 sticks melted butter
   • 2 tsp vanilla
4. Add 2 eggs to large mixing bowl and beat.
5. Add contents of small mixing bowl to large mixing bowl and beat.
6. In small mixing bowl, combine:
   • 2 1/2 cups oats
   • 2 cups chocolate chips
   • 1/2 cup shredded unsweetened coconut (optional)
   • 1/2 cup dried fruit (optional)
7. Gradually add contents of small bowl to large bowl and beat.
8. Spoon cookie dough on baking sheets.
9. Bake for 10 minutes at 375F (190C).