YaDa Chef Private and Personal Chefs

You're going to love this Easy Valentine's Peppermint Patties recipe! Super easy to make, fantastically festive, and always a hit with k ids and adults alike. These holiday treats are the perfect addition to cookie trays and make an excellent gift for teachers and friends! Shape into hearts if you are so inclined. Serves: 5 dozen Ingredients ¼ cup butter, softened ⅓ cup light corn syrup 3 ­ 4 cups powdered sugar, divided 1 ­ 2 tsp peppermint extract or mint extract OR any other extract you want food coloring ­- preferably gel or paste ½ cup granulated sugar (to roll balls in) Instructions 1. Combine butter and corn syrup together in a small bowl. 2. Add 2 cups powdered sugar and your choice of extract and mix until well combined. Add extract ½ teaspoon at a time until the mixture reaches your desired flavor. 3. Stir in an additional cup of powdered sugar. 4. Turn bowl onto a cutting board sprinkled with another half a cup of powdered sugar. 5. Knead

Today is  Molasses Bar  Day (as well as  Opera  &  Boy Scout  day). Here's an easy  recipe  for this afternoon. EASY MOLASSES BAR COOKIES RECIPE 1 c. sugar 1 c. butter 2 beaten eggs 1/2 c. molasses 2 c. flour 1 tsp. salt 2 tsp. soda 1 1/2 tsp. cinnamon 1 1/2 tsp. cloves 1 1/2 tsp. ginger 1 c. hot coffee Beat sugar and butter; add eggs and molasses. Sift flour with spices and soda. Add to mixture and beat well. Blend in hot coffee. Pour into 10 x 15 inch greased pan. Bake 20-25 minutes in 350 degree oven. While warm, ice with a simple glaze of 1 1/2 cups confectioner's sugar, 1 teaspoon vanilla and 2 to 3 tablespoons water. When cool, cut in squares. Makes 1 dozen. Freezes well. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

In the realm of knock-off candy recipes, peppermint patties are one of the easiest candies to make. With just a few ingredients, you can make smooth, creamy patties with a refreshing mint flavor–just like the store-bought variety! Ingredients: 3-3/4 cups confectioners' sugar 3 tablespoons butter, softened 2 to 3 teaspoons peppermint extract 1/2 teaspoon vanilla extract 1/4 cup evaporated milk 2 cups (12 ounces) semisweet chocolate chips 2 tablespoons shortening Directions: In a large bowl, combine the first four ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. Cover and freeze for 30 minutes. In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set. Yield: 5 dozen. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com

We like to use chopped frozen peaches, but you can use frozen berries or whatever frozen fruit you have on hand in this ultra-quick f rozen yogurt that is made without an ice cream maker. INGREDIENTS 3 1/2 cups coarsely chopped frozen peaches (about 16 ounces)/450g 1/2 cup sugar/115g, preferably superfine (see Note) 1/2 cup/120ml nonfat plain yogurt 1 tablespoon/15ml lemon juice PREPARATION Combine peaches and sugar in a food processor; pulse until coarsely chopped. Combine yogurt and lemon juice in a measuring cup; with the machine on, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides once or twice. Serve immediately. TIPS & NOTES Note: Superfine sugar dissolves instantly, preventing a grainy texture in cold desserts and beverages. It is available in the baking section of most supermarkets, but if you can’t find it, simply process regular granulated sugar in a food processor or a clean coffee grinder until ground ve

She loves to make soup--especially cream of yesterday. -  Milton Berle Today is homemade day. Split Pea Soup Recipe  Ingredients 1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup good olive oil 1/2 teaspoon dried oregano 1 - 1/2 teaspoons Sea Salt 1 teaspoon freshly ground black pepper 2 cups medium-diced carrots (3 to 4 carrots) 1 cup medium-diced red boiling potatoes, unpeeled (3 small) 1 pound dried split green peas 8 cups chicken stock or water Directions In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt

An unusually moist, dense and delicious cake, chock full of carrots and other good things. Cake Batter: 2 1/2 cups/312.5g unbleached all-purpose flour 1 teaspoon/5ml ground ginger 1 teaspoon/5ml fresh-grated nutmeg 1 tablespoon/15ml ground cinnamon 1 teaspoon/5ml baking soda 1 teaspoon/5ml salt 1 pound/450g (3 sticks) Earth Balance Butter, at room temperature 1 cup/200g sugar 2/3 cup/167g unsweetened applesauce 1 cup/225ml soy milk 1 tablespoon/15ml pure vanilla extract 1 cup/150g chopped walnuts 3 cups/270g shredded carrots 1 1/2 cups/240g seedless raisins Vanilla Frosting: 1/3 cup/75g "buttery spread", at room temperature 1 pound/450gsoy cream cheese, at room temperature 1 1/2 teaspoons/7ml pure vanilla extract 2 1/2 to 3 cups/310g-375g confectioners' sugar, sifted To make batter: Preheat oven to 350F/180C/Gas. 4 Lightly oil a 9-by-3 1/2-inch/23 x 8 cm spring form pan and cover outside of bottom with aluminum foi

Serves 4-8 1 large pizza crust uncooked (you can make your own or some dough from your local pizza shop) 1 tablespoon/15ml olive oil 1/2 cup/120ml sour cream cucumber sauce, divided in half* 1/4 of the salmon loaf* 1/4 cup/137g capers 1/2 cup/75g feta, crumbled chopped dill to sprinkle Pre heat oven 500F/260C/Gas 10 Roll or press out your dough onto a pizza pan.  Spread olive oil evenly over the dough, then spread half of the sour cream sauce.  Break  the salmon loaf and distribute evenly. Do the same with the capers , feta and dill.  Save some dill to garnish.   Place the pizza in the preheated oven. Bake for 15 minutes.  Remove from oven.  Slice and serve with a drizzle of the sauce and a bit more dill. The recipes for the salmon loaf and dill can be found in our previous post of  Salmon Loaf Bringing Back A Classic. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering a

Ingredients... Cake: 4 eggs, beaten 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon (optional - but I use 2!) 1/2 teaspoon salt 3 cups finely shredded carrot (lightly packed) 3/4 cup oil Frosting: 8 oz cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla 5 to 6 cups powdered sugar Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8" or 9" round cake pans. Line the pans with wax paper, then grease the wax paper. You don't have to use the wax paper but it makes it so much easier! Preheat oven to 350°. In a large bowl stir flour, sugar, baking powder, cinnamon, salt and baking soda. In another bowl mix eggs, grated carrot* and oil. Add the egg mixture to the flour mixture and stir until blended. Divide the batter between the two pans. *Baking Tip: If your carrots are not shredded fine enough, they may sink to the bottom of your cake when baking. Bake at 350° for 30 -

Premake snack packs: You know what happens when you eat chips or crackers out of the box — you practically end up polishing off the entire package!  Take your favorite healthy snacks such as fresh vegetables, mixed nuts, popcorn, cheese, and/or fresh fruit, grab some baggies, and make some 100-calorie or 150-calorie snack packs you can keep in your cupboard or in a snack box in your fridge. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

The truffle-like texture of this flourless cake is decadent — perfect for the gluten-free chocolate lover in your life! Five eggs provide the leavening, and there's a truffle-like creaminess to the texture — with one main change: Toasted hazelnuts are folded into the batter, adding a delectable depth of flavor. Ingredients 1 cup/130g hazelnuts 1¼ cups/275g sugar 8 ounces/225 semisweet chocolate 4 tablespoons/60g unsalted butter 5 large eggs 3/4 cup/180ml heavy or whipping  cream Lightly grease and flour a 9-inch/26cm springform pan. Line the bottom with waxed or parchment paper; grease paper.  Place hazelnuts in a sheet pan. Bake 10 to 15 minutes or until toasted and fragrant, shaking pan occasionally. Remove pan from oven. Wrap hot hazelnuts in clean cloth towel roll hazelnuts back and forth to remove the skins. In food processor, place 3/4 cup/90g nuts and 1/4 cup/50g sugar; pulse until finely ground. Roughly chop remaining nuts; set aside separately. Melt choco

"How language changes. A gobbet is an eighteenth-century word for a mouthful, a polite and dainty word, p erfect to describe these little cakes." We have come up with the following adaption: Makes about 18 mini-muffin cakes. What you will need: 1/2 cup/113g of unsalted butter (1 stick), at room temperature 1/4 cup/50g sugar grated zest and juice of 1 orange 1 1/2 cups/204g all purpose flour 1 teaspoon/5ml baking powder 1/2 teaspoon/2ml ground ginger 2 extra large eggs, beaten This is what you do: Cream the butter with the sugar and orange zest. In a separate bowl, sift the flour, baking powder, and ground ginger together. In an additional bowl, beat your eggs. Mix the flour and beaten eggs alternately into the creamed mixture. When fully mixed, add the orange juice. Butter the smallest tartlet (we used mini-muffin) tins/pans and spoon in the mixture. Bake in a preheated 375 degree oven for 15 minutes or until done. These cakes would