Ikea Daim Torte

I am a HUGE fan of Ikea's Daim Torte & candies (and Ikea too!).  I love it so much that I once emailed Almondy (the company who makes them) to see if they sold them anywhere else since I live hours from the nearest Ikea.  Unfortunately Ikea's the only place in the U.S. who sell them.  (FYI-I think they're best frozen and they're gluen-free too)  Anyway this recipe isn't quite Almondy's version, but it is good.  The cake part is pretty close, but I would bake it in 2 different pans or slice it in 2 so you'll have 2 thin layers instead of one fat one.  Then layer the cream center (which I'll have to let you know when I find a TRUE Almondy-like center) and top with milk chocolate mixed with crushed Daim candies (or other toffee candy like Heath bar). 

(photo courtesy of Almondy)

• 1 cup ground hazelnuts (I'm sure you could use Almonds like Almondy's instead)
  
• 3 eggs
  
• 3/4 cup sugar
  
• 1 1/4 cup whipping cream
  
• 2 cups coarsely chopped Daim (you can buy these at Ikea, otherwise you can use
  
• any chocolate covered toffee candies like Heath or Score bar)
  
• 1 Tbsp cocoa
  
• 1 tsp vanilla extract
  
• 1/2 cup powedered sugar
  
• additional powdered sugar, candy for decoration

Preheat oven to 400°. Line a 10” springform pan with baking parchment. In a mixing bowl, combine hazelnuts, sugar, and eggs. Beat until well combined into a smooth, pliant dough. Press dough into the prepared springform pan and bake in the middle of a 400° oven for 25 minutes. Remove from oven, allow to cool completely. In a medium bowl, beat cream together with cocoa and vanilla. Beat until stiff, adding powdered sugar to taste (if you substitute hot chocolate mix for the cocoa powder, do not add any additional sugar). Chop Daim coarsely. Stir into whipped cream. Spread the whipped cream mixture evenly over the cooled hazelnut crust. Garnish with additional chopped Daim, or with the chocolate candy of your choice.

Julie R.

AG, CA

PF Chang's Chicken Lettuce Wraps

So if you haven't ever been to PF Chang's and had their lettuce wraps, you're missing out!  We had it last night, so I thought I'd share with a you a little piece of PF Chang for your cooking enjoyment (there's a lot of this recipe floating around, so you might have a different one - this is just the one I had on hand).

• 8 dried shiitake mushrooms
  
• 1 tsp cornstarch
  
• 2 tsp dry sherry
  
• 2 tsp water
  
• salt and pepper
  
• 1 1/2 lbs boneless, skinless chicken (or ground turkey or chicken)
  
• 5 Tbsp oil
  
• 1 tsp fresh minced ginger
  
• 2 cloves garlic, minced
  
• 2 small dried chilies (optional)
  
• 1 (8 ounce) can bamboo shoots, minced
  
• 1 (8 ounce) can water chestnuts, minced
  
• 1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking sauce:

• 1 Tbsp hoisin sauce
  
• 1 Tbsp soy sauce
  
• 1 Tbsp dry sherry
  
• 2 Tbsp oyster sauce
  
• 2 Tbsp water
  
• 1 tsp sesame oil
  
• 1 tsp sugar
  
• 2 tsp cornstarch

• Iceberg or bibb lettuce “cups” leaves

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Dipping Sauce:

• 1/2 cup water
  
• 1/4 cup sugar
  
• 2 Tbsp soy sauce
  
• 2 Tbsp rice vinegar
  
• 2 Tbsp ketsup
  
• 1 Tbsp lemon juice
  
• 1 Tbsp Chinese hot mustard
  
• 1-3 tsp garlic chili paste (1 is best – be sure to buy hot chili paste no sweet)
  
• 1/8 tsp sesame oil

Dissolve sugar in water then add remaining ingredients.

Julie R.

AG, CA

Welcome!

After cooking the same recipes for the last 8 years, I'm ready for a change!  I've been inspired to cook something great...well lots of things great.  I am on a quest for not just new recipes, but GOOD recipes.  So I've been checking out different food/cooking/recipe blogs and sites and am excited to get back into the groove of cooking good again.  

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