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posted: 4/26/2017 6:00 AM

Cook of the Week Kim Schoeder's recipes

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  • Mocha cupcakes with white chocolate frosting made by Lake Zurich Cook of the Week Kim Schroeder.

      Mocha cupcakes with white chocolate frosting made by Lake Zurich Cook of the Week Kim Schroeder.
    Paul Valade | Staff Photographer

  • Grilled vegetable and orzo salad alongside Graduation Party Chicken made by Lake Zurich Cook of the Week Kim Schroeder.

      Grilled vegetable and orzo salad alongside Graduation Party Chicken made by Lake Zurich Cook of the Week Kim Schroeder.
    Paul Valade | Staff Photographer

  • Rocky Road Fudge Bars, top, and banana oatmeal chocolate chip cookies made by Lake Zurich Cook of the Week Kim Schroeder.

      Rocky Road Fudge Bars, top, and banana oatmeal chocolate chip cookies made by Lake Zurich Cook of the Week Kim Schroeder.
    Paul Valade | Staff Photographer

 

Mocha Cupcakes with White Chocolate Frosting

For the cupcakes

1 teaspoon espresso powder

½ cup plus 1 tablespoon hot water

½ cup plus 1 tablespoon Dutch-processed cocoa powder

2¼ cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

2 sticks plus 1 tablespoon unsalted butter, at room temperature

1 2/3 cups sugar

3 large eggs, at room temperature

1 tablespoon vanilla extract

¾ cup sour cream

Preheat the oven to 350 degrees. Line cupcake pans with paper or foil liners.

Stir espresso powder into hot water, add to cocoa powder and whisk until smooth. In a medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend.

In a medium saucepan, heat butter and sugar over medium heat until butter is melted and mixture is smooth. Transfer mixture to a mixer bowl and beat at medium speed 4 to 5 minutes or until mixture is cool. Add eggs, one at a time, beating well after each addition. Blend in vanilla and cocoa mixture until smooth. Slowly add the flour mixture in three additions alternating with the sour cream. Begin and end with the dry ingredients and mix well after each addition.

Fill prepared cupcake liners 2/3 full. Bake until cupcakes are set and a toothpick inserted in center comes out clean. Bake regular size cupcakes 18 to 20 minutes. Bake mini cupcakes 10 to 11 minutes.

Cupcakes adapted from Annie's Eats

White Chocolate Frosting

12 ounces Ghiradelli white chocolate baking bar, melted and slightly cooled

2 cups butter, softened to room temperature

4 cups powdered sugar, sifted

½ cup heavy cream

2 teaspoons vanilla extract

½ teaspoon salt

Optional: Chocolate sprinkles

In a medium bowl beat the butter on medium speed for 1 minute. At low speed slowly add the powdered sugar until combined. Add the white chocolate to the butter/sugar mixture. Increase mixer speed to medium and beat for 2 minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Frost the cupcakes and top with sprinkles.

Makes 2 dozen cupcakes or 5 to 6 dozen mini cupcakes

Frosting adapted from Sally's Baking Addiction

Graduation Party Chicken

6 boneless chicken breast, pounded flat

Marinade:

¼ cup olive oil

½ cup fresh lemon juice

4 cloves garlic, crushed

½ teaspoon ground black pepper

For the glaze:

½ cup honey

¼ cup fresh lemon juice

1 tablespoon soy sauce

1 clove garlic, minced

In a small bowl, whisk all marinade ingredients until combined. Place chicken breast in a Ziploc bag and pour in marinade. Marinate for 4 to 8 hours, turning occasionally.

For the glaze: In a small bowl, whisk all ingredients until combined. Set aside until ready to cook chicken.

When ready to cook, preheat grill to medium high. Remove chicken breasts from marinade and place on hot grill. Discard marinade. Cook chicken breasts for 6 to 10 minutes on each side or until internal temperature reaches 165 degrees. Brush chicken with glaze after first side is grilled. Flip again to brush the other side.

This recipe can be doubled or tripled. The chicken can be cooked ahead and reheated in an oven when ready to serve.

Serves 6

Grilled Vegetable and Orzo Salad

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

½ pound asparagus cut in 1-inch pieces

1 small sweet onion, 1-inch diced

2 carrots, cut in ¼ inch slices

2 tablespoons olive oil

1 ½ teaspoons kosher salt

½ teaspoon fresh ground black pepper

½ pound orzo

1 pint grape tomatoes, halved or quartered

¼ cup pine nuts, toasted

¼ to ½ cup crumbled feta cheese

¼ cup fresh basil leaves, sliced

For the dressing:

1 teaspoon lemon zest

1/3 cup fresh lemon juice

1/3 cup olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Preheat grill or an oven to 425 degrees. In a large bowl, toss the bell peppers, asparagus, onion and carrots with the olive oil, salt, and pepper. Place in a grill basket on the grill or a large cookie sheet for the oven. Grill or roast for 20 to 30 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add tomatoes, pine nuts, feta and basil. Check the seasonings, and serve at room temperature.

This recipe can be made with a wide variety of vegetables.

Serves 6 to 8

Banana Oatmeal Chocolate Chip Cookies

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

¾ cup butter, softened to room temperature

1 cup brown sugar

½ cup white sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2 to 3 ripe bananas, mashed (about 1 cup)

1½ cups bittersweet or semisweet chocolate chips

2 cups old-fashioned oatmeal

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a medium sized bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt together. In a mixer bowl, beat butter, brown and white sugars until combined. Add egg and vanilla and mix well. Add bananas to the butter/egg mixture. Add the flour mixture and mix until combined. Add chocolate chips and oatmeal and mix until combined.

Drop batter by tablespoon or cookie scoop onto lined cookie sheets.

Bake for 11 to 12 minutes at 350 degrees.

Makes 4 dozen cookies

Rocky Road Fudge Bars

For the base:

½ cup butter

1 ounce unsweetened baking chocolate

1 cup sugar

1 cup all-purpose flour

½ to 1 cup chopped walnuts

1 teaspoon baking powder

1 teaspoon vanilla extract

2 eggs, room temperature

For the filling:

6 ounces cream cheese, softened

½ cup sugar

2 tablespoons all-purpose flour

¼ cup butter

1 egg, room temperature

½ teaspoon vanilla extract

6 ounces (1 cup) semisweet chocolate chips

For the frosting:

2 cups mini-marshmallows

¼ cup butter

1 ounce unsweetened baking chocolate

2 ounces cream cheese, softened

¼ cup milk

3 cups powdered sugar, sifted

1 teaspoon vanilla

Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In large saucepan, melt ½-cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.

In mixer bowl, combine 6 ounces of the cream cheese, ¼ cup butter, ½ cup sugar, 2 tablespoons flour, ½ teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Spread over chocolate mixture; sprinkle evenly with chocolate chips.

Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.

While marshmallows are baking, in large saucepan, combine ¼ cup butter, milk, 1 ounce unsweetened chocolate and 2 ounces cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.

Make 3 to 4 dozen

Adapted from Pillsbury -- Best of the Bake-Off

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