Christine's Cuisine

Black and White Cookies

2012-02-20T07:00:00.000-05:00

These are the classic – black and white cookie – and they are much simpler than I thought! I was making something for a friend and her family – and I only had one egg and I had no desire to run out to the store for more – so I had to search for a good recipe that only had one egg. I was seriously surprised how many cookie recipes call for more than one egg!

My husband and I were in long island last year for a wedding and on our way home stopped and bought some bagels and black and white cookies. So the last time I had one of these it was truly authentic – and I can honestly tell you that these were just as good as the ones straight from the source! Enjoy!

Ingredients

Cookies (makes 12)

1 3/4 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
10 Tbsp. unsalted butter, softened
1 cup sugar
1 large egg
2 tsp. vanilla
1/3 cup sour cream

Glaze

5 cups powdered sugar, sifted
7 Tbsp. milk
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 tsp. salt
3 Tbsp. Dutch-processed cocoa powder, sifted

Directions

1. Preheat oven to 350°F. Adjust racks to upper middle and lower middle. Line two baking sheets with parchment paper or silicone liners.

2. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

3. Using a stand mixer with a paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.

4. Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets. Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour.

5. To make the glaze: Whisk sugar, 6 Tbsp. milk, corn syrup, vanilla and salt together in a bowl until smooth. Transfer 1 cup of glaze to a small bowl and reserve. Whisk cocoa and the remaining 1 Tbsp. of milk into the remaining glaze until combined.

6. Working 1 cookie at a time, spread 1 Tbsp. of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula. Refrigerate until the glaze is set, about 15 minutes. Cover the other half of the cookies with 1 Tbsp. of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.

Source: Cook’s Country Magazine

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Chocolate Crème Brulee

2012-02-13T07:00:00.000-05:00

Tomorrow is Valentines Day! My husband and I really don’t ‘celebrate’ on Valentines day – but I always love an excuse to make a special dessert. He already bought me flowers – so they are blooming for Valentines day and he doesn’t have to pay the outrageous price mark-up just because it’s a certain calendar date.

If you are looking for a last-minute dessert to make and you want something impressive and outrageously delicious. This is for you. It is like a super smooth, creamy pudding topped with a crispy, crunchy sugary top.

And seriously – who doesn’t want to play with fire? My husband was very happy to help out with this photo!

I added a few fresh raspberries to mine – I thought it was the perfect accompaniment to this. I decided I need to make more crème brulee really soon.

Ingredients

5 large egg yolks
4 Tablespoons granulated sugar (plus more for the burnt sugar topping)
2 cups heavy cream
1/2 vanilla bean, split
4.5 ounces dark chocolate, finely chopped
extra sugar for topping (I used turbinado)

Directions

1. Preheat your oven to 300°F and assemble 4 ceramic crème brulee tarts in a roasting pan.

2. Whisk together two tablespoons of sugar with the egg yolks.

3. Bring the cream, two remaining tablespoons of sugar and vanilla bean to a simmer over medium heat. Once it begins to foam, remove from heat and fish out the vanilla bean. Scrape the vanilla seeds into the cream and discard the pod. Add the chocolate to the mixture and stir until completely melted and smooth.

4. Pour about 1/2 a cup of the warm chocolate cream into the bowl with the eggs while whisking. Then add the remaining cream and mix well.

5. On a large 4-cup glass measuring cup (or another large spouted vessel), place a fine mesh sieve over the vessel and pour in the custard.

6. Pour the strained mixture between the tarts, tapping the roasting pan gently on the counter to settle the custard and remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard and then bake for 25-35 minutes, until set.

7. Allow to cool to room temperature and then chill in the refrigerator until cold.

8. When ready to serve, sprinkle each with 1-2 tablespoons granulated sugar and torch them until melted. Allow the sugar to set and then serve.

Source: Not So Humble Pie

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Chicken wraps w/black bean salsa and guacamole

2012-02-07T07:00:00.000-05:00

I am always looking for easy, healthy lunches and dinners. As soon as I saw this recipe I knew it was right up my alley – it reminded me of something I would order if I saw it on the menu at a deli. I made this much easier on myself by buying a pre-cooked rotisserie chicken and shredding it myself. So I just had to mix up the black bean salsa and the guacamole. I loved every bit of this sandwich – I would probably eat it every day if I could – I ate it for dinner one night, then lunch the next two days. I doubt I would even grow tired of it if I did! Enjoy!

Ingredients

For the guacamole:

2 ripe avocados
1/4 cup red onion, finely chopped
1/4 cup cilantro, finely chopped
3 Tbsp. fresh lime juice
3/4 tsp. kosher salt
1 jalapeño, seeded and finely chopped

For the black bean salsa:

1 can black beans, rinsed and drained
1/4 cup diced red bell pepper
2 Tbsp. red onion, finely chopped
1 tomato, seeded and diced
1 Tbsp. chopped cilantro
1 green onion, chopped
1 Tbsp. jalapeño, finely minced
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 cup corn (defrosted if frozen)
1 tsp. ground cumin

To assemble:

6 large spinach or whole wheat wraps
2 roasted chicken breasts, diced or shredded
4-5 cups baby spinach leaves
Monterey jack cheese, shredded

Directions

1. To make the guacamole: split the avocados and remove the pits. Scoop the flesh into a medium bowl. Mash with a fork until smooth. Add in the onion, cilantro, lime juice, salt, and jalapeño. Continue mashing until it has a fluffy, whipped texture. Adjust seasonings to taste.

2. To make the black bean salsa: combine all of the ingredients in a large bowl. Toss to combine and refrigerate to allow the flavors to mingle.

3. Briefly microwave the tortillas or wraps to warm them and make them malleable. Place a tortilla on a work surface and spread 2 tablespoons of guacamole on top. Add about 1/4 cup of the cooked chicken to the bottom third of the tortilla. Top with 3 tablespoons of the black bean salsa, a handful of baby spinach leaves and a sprinkle of cheese.

4. Roll the bottom edge up and over the fillings, fold the sides inward, and roll tightly the rest of the way, burrito-style. Place on a cutting board and slice diagonally.

Source: adapted from Annie’s Eats

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Sesame crusted Salmon

2012-02-02T07:00:00.000-05:00

Salmon is really the only fish that I buy consistently. In an effort to not waste too much food – I try to plan my meals each week so that some dinners give leftovers and some don’t. So salmon is one of my easy go-to items to make when I already have a fridge full for leftovers for lunches.

[I would never make extra salmon to bring to work for lunch – I am not going to be that person who stinks up the entire office by reheating fish in the microwave]

I loved how perfect the sesame seeds crusted onto the salmon – I burnt my finger getting that perfection! But it was worth it – so is the quick pan sauce you make to dip the salmon in. I served this with some rice and some roasted sugar snap peas – seriously a perfect meal! Enjoy!

Ingredients

for the glaze:

2 Tbsp. soy sauce
1 Tbsp. mirin
1/4 cup low-sodium chicken broth
1/4 tsp. sugar
1 clove garlic, minced
1 tsp. cornstarch
1 1/2 Tbsp. cold water

for the salmon:

1 large egg white
1 Tbsp. cornstarch
2 salmon fillets, about 8 oz. each
2 Tbsp. sesame seeds
2 Tbsp. vegetable or canola oil

Directions

1. To make the glaze: combine the soy sauce, mirin, chicken broth, sugar and garlic in a small bowl; whisk to blend. In another small bowl, combine the cornstarch and water and whisk until smooth.

2. To make the salmon: combine the egg white and cornstarch in a shallow dish and whisk to blend. Brush the skinless side of each salmon fillet with the egg white mixture.

3. Place the sesame seeds in a second shallow dish. Dip the side of the salmon fillets with the egg mixture in the sesame seeds and press gently to coat completely.

4. Heat the oil in a large skillet over medium-high heat. When the oil is hot, place the salmon in the pan, seeded side down, and cook for about 5 minutes or until the sesame seeds are golden brown. Turn and continue cooking an additional 3 minutes or until cooked through (about 130 degrees F). Remove to a plate, tent with foil, and set aside.

5. Pour off any oil remaining in the skillet and lower the heat to medium. Add the soy sauce mixture to the pan and simmer for 2 minutes, stirring constantly. Whisk in the cornstarch-water mixture and continue simmering until the sauce has thickened, about 1 minute more. Serve immediately with the warm salmon fillets.

Source: Annie’s Eats

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Chocolate Biscotti

2012-01-31T07:00:00.000-05:00

I haven’t always been a coffee drinker – but I’ve found myself needing a cup of coffee more and more lately. I think its sufficed to say that I am now a coffee drinker. Luckily biscotti goes perfectly with a hot drink of your choice.

I have a close friend that is an avid tea drinker – and she loved the last biscotti recipe that I made. So for her birthday I decided to make her a batch of biscotti to enjoy with some fun tea flavors.

You can never go wrong with chocolate – never! This recipe has a combination of white and dark chocolates. I think the next time I make this I will put in walnuts in place of the white chocolate. I think it will give them a better texture and not that overly-sweet flavor of the white chocolate.

Enjoy!

Ingredients

2 cups all-purpose flour, plus some extra for dusting
1/2 cup unsweetened cocoa powder
2 Tbsp. instant espresso powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
6 Tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 tsp. vanilla extract
1 cup white chocolate chips or walnuts
4 oz. bittersweet chocolate, coarsely chopped

Directions

1. Center a rack in the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

2. Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly.

4. Scrape down the sides of the bowl, add the eggs and the vanilla and beat for another 2 minutes. Reduce the mixer speed to low and mix in the dry ingredients in three additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the white chocolate chips or nuts and chopped bittersweet chocolate.

5. Sprinkle some flour on a clean work surface. Dust your hands with some flour – the dough may be very sticky. Divide the dough in half. Working with one half at a time, roll the dough into 10-inch logs. Transfer logs onto the baking sheet. Flatten both logs so that they are 1/2 to 1 inch high and at least 4 inches apart.

6. Bake the logs for at least 25 minutes, or until are just slightly firm. The logs will spread and crack during baking. Remove the baking sheet from the oven, place on a wire rack and allow to cool for about 20 minutes.

7. Working with one log at a time, cut each log into slices 1/2 to 3/4 inch thick. Stand the slices up on the baking sheet. Bake the cookies again, this time for 10 minutes. Transfer to a rack to cool.

Source: Annies Eats originally from Baking: From My Home to Yours by Dorie Greenspan

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Butterscotch Pie

2012-01-25T07:00:00.000-05:00

Growing up, I remember eating lots of butterscotch pudding – I’ve since made it from scratch – but it remains one of my favorite comforting desserts. When I was thinking about a dessert to bring to share with my sisters family – I quickly settled on the idea of butterscotch pie.

I’m not sure anyone even talked to each other while we were eating this – it was silence of pure enjoyment!

Ingredients

1 single pie crust recipe (any that you want)

Butterscotch Cream Filling

1/4 cup cornstarch
1/4 tsp. table salt
1/2 cup evaporated milk
5 large egg yolks
6 Tbsp. unsalted butter
1 cup light brown sugar
2 cups milk (whole)
1 1/2 tsp. vanilla extract

Whipped Cream Topping

1 cup heavy cream
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract

Directions

1. Bake your pie crust: Adjust oven rack to lowest position and heat oven to 400 degrees. Bake, with crust lined with foil and pie weights, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and golden brown in color, about 10 to 15 minutes longer. Transfer to wire rack and cool completely.

2. To make the filling: Dissolve cornstarch and salt in evaporated milk, whisk in egg yolks and set aside

3. Meanwhile, heat butter and brown sugar in medium saucepan over medium heat until candy thermometer registers 220 degrees, about 5 minutes. Gradually whisk in whole milk. Once sugar dissolves, gradually whisk in cornstarch mixture. Continue cooking until mixture comes to boil; cook 1 minute longer.

4. Turn off heat, then stir in vanilla. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, 20 to 30 minutes. Pour filling into pie shell and, once again, place sheet of plastic wrap over filling surface. Refrigerate until completely chilled, at least 3 hours.

5. To make the whipped cream: Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.

Source: Cooks Illustrated

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Italian Wedding Soup

2012-01-23T07:00:00.000-05:00

I am submitting this post to Branny’s Souper Bowl For every entry she receives, she’ll donate $1.00 to the ASPCA! She knows how important the work they do is – and how special pets are to their owners.

I thought this soup was fitting one to represent how much my husband and I love our dog. So much, that he was the ringbearer in our wedding. You never would have expected that I was the same girl, who as a child - would scream and cry if a dog came within 100 feet of me – had a dog in her wedding! I was deathly afraid of dogs – and honestly I never ever wanted to have one anyway. So of course, I fell in love with someone who hardly ever lived without a dog in his life. For years, he would tell me how much he wanted a dog – and I just brushed him off. I hardly know how it happened – but I suggested we go look at some puppies – and what I didn’t know at the time is that – you can't just go “look” at puppies (you end up taking one home with you!). That is exactly what happened to us. And it’s changed my life for the better in so many ways. The excited greeting I get every.single.time I come home, the warm cuddles on the couch, kisses when he jumps into bed with us, dropping a toy at my feet when he wants to play, falling asleep at the crook of my knees when I take a nap, unconditional love that I’ve never gotten before (since he is my first dog!). I’ve even told my husband – I can’t imagine my life without a dog – ever again.

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Back to the soup – this is definitely a keeper. It was easy too – especially if you make the meatballs in advance. Super fulfilling and nutritious. Enjoy!

Ingredients

for the meatballs:

1 lb. ground chicken
1/2 lb. mild chicken Italian sausage (casings removed)
2/3 cup fresh white bread crumbs
2 garlic cloves, minced
3 Tbsp. chopped fresh parsley or 1 Tbsp. dried
1/2 cup grated parmesan cheese
3 Tbsp. milk
1 egg, lightly beaten
Kosher salt and black pepper

for the soup:

2 Tbsp. olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots)
3/4 cup diced celery (2-3 stalks)
8 –10 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 cup small pasta (I used Acini di pepe)
7 oz. baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. For the meatballs: Place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl. Mix gently until well combined. Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet. Bake for 30 minutes, until cooked through and lightly browned, flipping over meatballs about halfway though baking. Set aside.

3. For the soup: Heat the olive oil over medium heat in a large Dutch oven. Add the onion, carrots, and celery and saute until softened, 5-6 minutes.

4. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente. Add the meatballs to the soup and simmer for 1 additional minute. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Source: adapted from Barefoot Contessa: Back to Basics by Ina Garten

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Chocolate Chip Cookie Dough dip

2012-01-20T07:00:00.000-05:00

If you ever need an easy, last-minute dessert to bring to a party – this is for you. There is no baking involved – just a little mixing and stirring and you’ve got a drool-worthy dessert.

Most people will not be able to resist a bowl full of ‘cookie dough’. Don’t worry though – there is now raw eggs (or even flour) in this recipe.

I used diced granny smith apples, chocolate graham cracker and chocolate teddy grahams to use to dip into this. I think the apples were my favorite though – the nice tart flavor balances out the sweetness from the dip.

I need to find an excuse to have a party – just to make this again. Enjoy!

Ingredients

1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 Tbsp. brown sugar
1 1/2 tsp. vanilla
1 cup chocolate chips
1 cup toffee bits
graham crackers, apples, etc. (for dipping)

Directions

1. Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined.

2. Serve with graham crackers or apple wedges.

Source: Add a Pinch

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White Chicken Chili Soup

2012-01-18T07:00:00.000-05:00

This is the *perfect* winter soup – easy to make, healthy, fulfilling and delicious. It’s a chili-soup – since there are lots of beans like a chili and no noodles – but it is in a thinner broth like soup. The corn adds a nice sweetness and a reminder that summer is not too far away (well, maybe it is – but we can still think about it!). I hope this soup warms your insides no matter what the weather is like where you live! Enjoy!

Ingredients

1 lb. chicken, cooked and diced
3-4 cups chicken broth
3 cloves garlic, minced
1 yellow onion, diced
2 bell peppers (I used yellow and orange)
1 Tbsp. olive oil
2 Tbsp. fresh lime juice
4 oz. can chopped green chilis
2 (15 oz.) cans Great Northern Beans, rinsed and drained
9 oz. frozen white corn
1 Tbsp. cumin
salt and pepper, to taste
toppings: Monterey jack cheese, green onions, sour cream, etc.

Directions

1. Cook chicken, if not already done. Chop into bite size pieces, set aside.

2. A stockpot, heat olive oil over medium heat until shimmering.

3. Sautee onion and peppers until soft and tender, about 5 minutes. Add in garlic and stir for 30 seconds.

4. Add in broth, fresh lime juice, corn, green chilis, Great Northern Beans, chopped chicken and cumin.

5. Simmer 45 minutes to one hour, season with salt and pepper, to taste. When ready to serve, top with cheeses, green onions, etc.

Source: adapted from Kath Eats

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Overnight Cinnamon Rolls

2012-01-16T07:00:00.000-05:00

This is my very first attempt at cinnamon rolls – I wanted to attempt the classic cinnamon version with cream cheese icing.

This is Alton Brown’s recipe – and as anyone knows – he’s got his recipes down to a perfect science. Here is a photo of him from when my husband and I saw him last year do a live cooking demo:

He’s very entertaining to watch and listen. I would definitely recommend going to see him. On the other hand, we recently went to watch a former Top Chef winner do a live demo – and we actually left in the middle of it - it was so bad. So there is definitely something to be said for someone with experience cooking and explaining recipes in front of an audience/tv.

So it’s no surprise that these turned out perfect! My oven has a ‘proofing’ feature – so I used that in place of the ‘place boiling water in a pan in the oven’ to allow a quick rise before these are baked. So I put these in to rise – and actually went back into bed for a bit.

I also froze half of the dough at the stage before they get the overnight rise. So I’ll have to defrost them in the fridge overnight – and continue the recipe the same way, when we want to have these again!

Enjoy!

Ingredients

Dough:

4 large egg yolks, room temperature
1 large whole egg, room temperature
1/4 cup sugar
6 Tbsp. unsalted butter, melted
3/4 cup buttermilk, room temperature
4 cups (20 oz.) all-purpose flour, plus additional for dusting
2 1/4 tsp. (1 package) instant dry yeast
1 1/4 tsp. kosher salt
cooking spray

Filling:

1 cup light brown sugar
1 Tbsp. ground cinnamon
Pinch salt
1 1/2 Tbsp. unsalted butter, melted

Icing:

1/4 cup ounces cream cheese, softened
3 Tbsp. milk
1 1/2 cups powdered sugar

Directions

1. For the dough: In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.

2. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

3. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

4. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside.

5. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle.

6. Brush the dough with the melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness.

7. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. [You can decide to freeze at this point – when ready to use – place in refrigerator to defrost]

8. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

9. Preheat the oven to 350 degrees F.

10. Place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

11. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Source: Alton Brown, Food Network.com

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Oreo biscotti

2012-01-11T07:00:00.000-05:00

I’ve never made biscotti before, but I am sure glad I decided to change that. Of course, I’ve been on an Oreo kick lately – so these biscotti are just another example of that. Yes, you read that right – they are a cookie within a cookie. But they are the perfect excuse to eat a cookie for breakfast – since biscotti are really perfect for dipping into your coffee or tea. So make your morning (or afternoon or evening) more delightful and make some biscotti! It’s way easier than it looks too! Enjoy!

Ingredients

1 cup sugar
1/3 cup butter, melted
3 eggs
2 tsp. vanilla extract
3 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
16 Oreo cookies, coarsely chopped
2 oz. semisweet chocolate or 2 oz. white chocolate, melted

Directions

1. Preheat oven to 350 degrees F.

2. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.

3. Stir in flour, baking powder and salt. Fold in chopped cookies.

4. Divide mixture in half. With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.

5. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.

6. Remove from oven; cool for 10 minutes.

7. Cut each loaf diagonally into 15 (1/2-inch thick) slices.

8. Place slices, cut side up, on same baking sheet.

9. Bake for 10 to 12 minutes more on each side or until lightly toasted.

10. Once cooled, drizzle tops with melted chocolate.

Source: What Katie’s Baking

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Lemon Poppy seed Muffins

2012-01-09T07:00:00.000-05:00

You can’t go wrong with a basic lemon poppy seed muffin. These are just a little bit better with the addition of a lemon glaze on top. I made these in my mini-muffin pan, but they work just as well regular sized. I’ve actually made these a few times already – just never gotten around to blogging them. It think its finally time to change that!

Ingredients

For the muffins

2/3 cup sugar
Grated zest and juice of 1 lemon
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
2 large eggs
1 tsp. pure vanilla extract
1 stick (8 Tbsp.) unsalted butter, melted and cooled
2 Tbsp. poppy seeds

For the icing

1 cup confectioners’ sugar, sifted
2-3 Tbsp. fresh lemon juice

Directions

1. Preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (or use a mini muffin pan, it will make at least 24 mini muffins).

2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt.

3. In a large glass measuring cup or another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended.

4. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough - a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

5. Bake for 18 to 20 minutes (10 to 12 for mini muffins), or until the tops are golden and a thick knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

6. To make the icing: Put the confectioners’ sugar in a small bowl and add about 1 1/2 tablespoons of the lemon juice. Stir with a spoon to moisten the sugar, then add enough additional lemon juice, a dribble at a time, to get an icing that is thin enough to drizzle from the tip of the spoon. You can then drizzle lines of the icing over the tops of the muffins or coat the tops entirely.

Source: Baking: From My Home To Yours, by Dori Greenspan pages 10 & 11

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Four layer Oreo Bark

2012-01-05T07:00:00.000-05:00

Today is my Birthday!

Plans are to celebrate with my family tonight and have Dairy Queen Ice Cream Cake (probably my favorite dessert ever!). I wouldn’t have it any other way!

I made this Oreo bark around the holidays – but it’s a super simple dessert (or snack!) that can me made anytime. It’s hardly even a recipe – but it was so good I had to share. I’m starting to think you can put Oreos in pretty much anything and it will be a hit. I’ve got another recipe with Oreos coming up soon too!

Ingredients

26 oz. high quality milk or dark chocolate
26 oz. high quality white chocolate
10 Oreos, crushed

Directions

1. Melt 14 ounces of dark chocolate in a double boiler or microwave. Pour on parchment paper and spread, sprinkle with crushed cookies, and set in the freezer for 15 minutes.

2. Within the 15 minutes, melt 14 ounces of the white chocolate. Pour on top of dark chocolate and cookies – it will most likely NOT spread evenly because of the cookies, but move quickly and use a spatula to spread it out. Sprinkle with more cookies and set in the freezer for 15 minutes.

3. Repeat this method with the dark chocolate layer again, and then the white chocolate layer, sprinkling cookies on each time and freezing.

4. Remove from freezer and chop into triangles with a large, sharp knife. Store in the refrigerator.

Source: How Sweet Eats

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Champagne Cupcakes

2012-01-03T07:00:00.000-05:00

Happy New Year!!! The beginning of the new year is always filled with hope and wishes for a fresh start. To celebrate the last day of 2011, and my hopes for 2012, I had to make cupcakes.

My husband and I enjoy spending New Years eve on at home, relaxing on the couch together. It’s almost become a tradition that I make Swordfish in a Lunchbag (my very first post on this blog!) for dinner. So I decided to make a quick dessert as well. Since I knew I’d be opening a bottle of champagne – and what better to use a bit of it for champagne cupcakes. Don’t worry – there will be plenty left in the bottle to drink the rest of the night.

This recipe makes 4 cupcakes – which is perfect for the two of us. We each had one on New Years eve. And then had the other the next day. You can definitely taste the champagne in the frosting and you can see the bubbles in the cupcakes from the champagne fizz.

You don’t have to wait for New Years eve 2012 to make these – I promise that you can find any ordinary reason to celebrate and enjoy these!

Ingredients

For the cupcakes (makes 4 cupcakes):

1/4 cup canola oil
pinch of salt
1/3 cup sugar
1 large egg, at room temperature
2 Tbsp. champagne
1/4 tsp. vanilla extract
1/4 tsp. freshly grated orange/tangerine zest
1/3 cup + 1 Tbsp. flour
1/8 tsp. baking powder
pinch of baking soda

For the frosting:

4 Tbsp. unsalted butter, at room temperature
1 cup powdered sugar
2 Tbsp. champagne

Directions

1. Preheat the oven to 350 degrees F and line 4 cups in a muffin pan with paper liners.

2. In a medium bowl, beat together the oil, salt and sugar until light and fluffy. Add the egg, champagne, vanilla and orange zest and beat to combine. Sprinkle on top the flour, baking powder and baking soda. Beat lightly to combine—do not overmix.

3. Fill each muffin cup 3/4 full and bake for 19-21 minutes, until a toothpick comes out clean. Let cupcakes cool on a wire rack completely before frosting.

4. To make the frosting: beat together in a medium bowl the butter, powdered sugar and champagne. Frost cupcakes and serve.

Source: adapted from EatLiveRun

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Best of 2011

2011-12-30T06:30:00.000-05:00

2011 isn’t really a year that I want to remember, but looking back on what I’ve posted – I have made some pretty yummy things. I’ve also been making lots of my old favorites – so I haven’t had as much new content on the blog this year.

I’ve definitely seen an improvement in my photography as I work my way though understanding my dSLR. I hope that 2012 brings many more delicious treats and healthy dinner ideas to share with you! Here’s a year-in-review of my favorite recipe (or recipes) from each month this year. I don’t know about you – but I can’t wait to ring in 2012!

January – Sponge Candy

Living in Buffalo, NY sponge candy is considered a staple candy. I’m glad I found a recipe that others can enjoy if they can’t get sponge candy as easily as I can.

February – Chocolate Macarons & Thin Crust Pizza

My first and only (I definitely need to change that this year!) attempt at French Macarons. They were amazing and I was so happy they turned out so perfectly.

Thin crust pizza – I seriously need to make this again STAT. Crispy, chewy crust and so satisfying.

March – Chicken lo mein

This has become one of my go-to easy weeknight meals. I’ve discovered these lo mein noodles at my grocery store – and this meal is even easier since I just have to defrost the noodles and not boil them separately. I’ve made this meal more times than I can count – and I haven’t ordered Chinese take-out since!

April – Double Chocolate Chip Cookie Dough Ice Cream

I love anything cookie dough and I love anything ice cream – so this was a no-brainer. Almost too good to be true…

May – Meyer Lemon Cookies

I travelled for work a ton in May – so I didn’t do a lot of cooking or blog posting. But I did discover my love for Meyer lemons – and these cookies were a great example of a way to use them.

June – Chocolate Peanut Butter Squares

This is a family recipe that I’ve enjoyed my entire life – and finally got around to posting on the blog. I like to keep leftovers in the freezer and eat them straight out of the freezer – it’s a reese’s cup, but better.

July – Strawberry Shortcakes

July was my month of almost exclusive strawberry desserts – and shortcakes were my favorite way to enjoy them. It doesn’t feel more like summer than fresh shortcakes and fresh, local strawberries. Luckily I still have some more in my freezer to enjoy over the winter.

August – Lemon Tuna Pesto Salad

This is one of my husbands favorite pasta salads – fresh tomatoes, fresh pesto, tuna and lemon. It’s the perfect summer salad – I can almost feel the summertime heat just thinking about this dish.

September – Santa Fe Burgers & Peach Brown Sugar Ice Cream

These burgers were a surprise hit with me – and turned out to be one of my new favorite burger recipes. I can’t wait until its warm enough to grill outside again.

Peaches are my favorite fruit – so peach ice cream never fails me. The brown sugar was the perfect compliment to perfect summer peach.

October – Chicken with tomato-herb pan sauce

Just seeing this photo again made me add this on the menu for next week. I forgot how much we loved this and how flavorful it was with just a few ingredients.

November – Chocolate Peanut Butter Cupcakes

Easily one of the richest desserts of the year – but completely worth every.single.calorie.

December – Dutch Apple Pie

My new staple recipe for apple pie – I know I can never try another recipe after tasting this one.

Thanks for reading – and here’s to a great 2012!!!!

Chocolate Chip Cookie Dough Fudge

2011-12-21T07:00:00.000-05:00

It’s holiday time! I hope everyone is having fun baking new and old recipes. I knew the second I saw this recipe that it would be a hit with pretty much anyone who tried it. I found myself eating the edges as I was cutting it – and it is highly addictive.

This recipe has now been added to my chocolate chip cookie dough obsession – along with truffles, ice cream and cupcakes.

It’s impossible to not want more cookie dough. It’s not to late to add this one to your holiday baked goods. Enjoy and Happy Holidays!

Ingredients

1 3/4 cup sugar
3/4 cup brown sugar
1/2 cup heavy cream
1/4 cup milk
1 Tbsp. corn syrup
3/4 tsp. kosher salt
2 Tbsp. unsalted butter
1 tsp. vanilla extract
1/2 cup flour
1/3 cup mini semi-sweet chocolate chips

Directions

1. Spray an 8x8 inch baking dish with cooking spray and set aside.

2. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees F (i.e. the soft-ball stage).

3. Remove from heat and stir in the butter, vanilla, and flour.

4. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment, and allow to cool until it reaches 110 degrees – it takes about 20 minutes to cool.

5. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes.

6. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula. Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

7. Allow to set at least 2 hours. If it's not setting up, cover and refrigerate for a few hours. Cut into squares and store in an airtight container.

Source: Pink Parsley

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Winner!

2011-12-19T08:22:00.000-05:00

The winner of the Oxo Egg Beater is...

Congrats Chelsea! I'll contact you directly to send you your prize!!

Lentil Marinara

2011-12-19T07:00:00.000-05:00

It’s that time of year that you need to eat healthy meals during the week in order to balance out all of the extra sweets and snacks that turn up everywhere you go. This lentil marinara is just that – super healthy and really filling. I ate it for lunch two days in a row – and I was so full I barely had room for dinner at night.

It’s a great vegetarian alternative to meat sauce, it definitely has more depth than just plain marinara sauce since the lentils give it a nice texture. Also – this recipe makes a pretty big batch – so feel free to halve it or freeze the leftovers for later. Enjoy!

Ingredients

2 Tbsp. olive oil
1 onion, diced
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 tsp. dried oregano
1 tsp. dried basil
1/4 cup white or red wine
2 (28-ounce) cans whole tomatoes, coarsely chopped
1 (1-pound) bag lentils, rinsed and picked over
3 cups water
1 tsp. salt

Directions

1. In a large saucepan heat the oil over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until the onion just starts to brown around the edges, about 8 minutes. Add the garlic, red pepper flakes, oregano and basil and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add in the wine, scraping any browned residue on the bottom of the pan. Increase the heat to medium-high and add the remaining ingredients.

3. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, about 30 - 45 minutes, until the lentils are tender and the sauce is thickened.

Source: adapted from The Way the Cookie Crumbles

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Lemon Poppy seed Pancakes & OXO Give-a-way!

2011-12-16T06:30:00.000-05:00

Oxo (the makers of numerous ergonomically friendly kitchen and household products) sent me one of their newest items – the Egg Beater to try out!

I’ve never owned a hand-held egg beater before – and now I’m wondering why! It is really smooth and easy to quickly mix up this batter (and I’ve also tried it with some scrambled eggs). Like their other products that I own – the handle is really big and comfortable. My favorite part is that it comes apart really easily to put into your dishwasher (I hate hand-washing anything). It is perfect for eggs, batters and small batches of whipped cream. I’m hoping to get plenty of use out of it in the future – there are lots of times I really don’t need to drag out my stand mixer or even my hand-held electric one. So this is the perfect alternative.

Do you want to own one? Lucky for you OXO also sent me an Egg Beater to give-a-way to one of my readers!

Please leave a comment in this post (no Anonymous comments) telling me what your favorite breakfast item is?

The Giveaway ends on Midnight EST December 18th, 2011. Only open to U.S. residents. You may only enter once (duplicate entries from the same IP address will be deleted). Please leave a valid email address or website so I can reach you to claim your prize. Winner will be chosen based on the number of comments received by random.org.

I don’t want to forget to tell you about these pancakes. They are the perfect alternative to your usual breakfast, in case you are in a rut. The lemon zest really makes these taste lemon-y and the poppy seeds give a bit of texture to the pancakes. I topped them with some sliced strawberries mixed with a bit of maple sugar – which was a nice complement to the lemon flavor in the pancakes. I definitely plan to make these again soon! Enjoy!

Full Disclosure: I was provided the Oxo Egg Beater for free as part of the Oxo Blogger Outreach program. However, the opinions in this post are completely mine.

Ingredients

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. sugar
pinch of salt
2 Tbsp. poppy seeds
zest of 1/2 lemon
1 cup milk
juice from 1/2 lemon
1 large egg
1 Tbsp. canola oil, plus more for cooking
Strawberries and sugar for topping (optional)

Directions

1. Combine the milk and lemon juice in a measuring cup, set aside for 5-10 minutes.

2. Combine the flour, baking powder, baking soda, sugar and salt in a bowl, set aside.

3. In a separate bowl combine the milk (now its actually buttermilk), egg, oil, lemon zest and poppy seeds. Mix thoroughly to combine.

4. Stir all the ingredients until they are just combined.

5. Heat your skillet or griddle to medium and add a bit of oil. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

6. Serve with strawberries, if desired.

Source: adapted from Picky Cook

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Flourless Fudge Cookies

2011-12-14T07:00:00.000-05:00

I was looking for an quick and easy gluten-free and dairy-free dessert recipe to make for a last minute get-together since one of my Aunts can’t have either of those items. I easily whipped these up and baked them in no time at all. The are super gooey and fudgey – who would think the only chocolate flavor comes from the cocoa powder. You definitely need to use high-quality cocoa in a recipe like these (I buy mine at Penzeys), otherwise the intense fudgey flavor will not shine through.

Enjoy!

Ingredients

2 1/4 cups confectioners' sugar
1/4 tsp. salt
1 tsp. espresso powder
1 cup Dutch-process cocoa powder
3 large egg whites
2 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners.

2. Stir together all of the ingredients until smooth and completely mixed.

3. Drop batter onto baking sheets (a cookie scoop will be very helpful since the batter is sticky).

4. Bake the cookies for 8-10 minutes, until the tops are crackly. Cool completely on baking sheet.

Source: King Arthur Flour

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Baked Ziti with pesto

2011-12-12T07:00:00.000-05:00

Now that the winter is no doubt upon us – I am ready for baked pasta dishes. There is something so satisfying and comforting about pasta baked with sauce and cheeses.

This version mixes in some pesto sauce right in with the ricotta cheese mixture. Its an easy way to get that fresh herb taste – without having to buy fresh herbs! I can’t just walk into my backyard and pick some fresh basil anymore – so this is perfect. My grocery store has a great olive bar that also has fresh-made pesto – so I bought just the amount that I would need for this recipe.

Enjoy!

Ingredients

1 pound ziti
2 Tbsp. olive oil
1 onion, chopped fine
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes in thick puree
1/4 tsp. salt
1 bay leaf
1/2 tsp. fresh-ground black pepper, divided
1 cup ricotta cheese
2 cups grated Mozzarella cheese, divided
1/3 cups Parmesan cheese, divided
1/4 cup store-bought or homemade pesto

Directions

1. Heat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray.

2. In a medium-sized saucepan, heat the oil over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt and bay leaf.

3. Bring to a simmer over medium heat and cook until very thick, about 15-20 minutes. Stir in 1/4 tsp. of the pepper. Remove the bay leaf.

4. In a large pot of boiling salted water, cook the pasta for 7 minutes. (It will be partially cooked). Drain.

5. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, 3 Tbsp. of the Parmesan, the pesto and remaining 1/4 tsp. pepper.

6. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1 cup of mozzarella and the rest of the Parmesan.

7. Bake, covered with foil about 30 minutes; then remove foil and bake for an additional 5-10 minutes, until top begins to brown. Let rest 10 minutes before cutting.

Source: adapted from Bake-aholic

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Dutch Apple Pie

2011-12-07T07:00:00.000-05:00

Out of all the desserts I made this year for Thanksgiving (Pecan pie bites, Chocolate Toffee Pie, Pumpkin pie, Lemon Meringue Pie, Concord Grape Pie) – I was most excited about this Dutch Apple Pie.

I love a good crumb topping – and this one was about as good as they come. You actually bake the topping separately for a bit before you top the pie – it helps prevent a soggy topping. Absolutely genius!

Also – the apples are cooked on the stovetop – so you ensure they are all cooked evenly and to the perfect texture.

A photo of the pie table.

And of course – the filling – it was hard to even take this photo, since I wanted to try the pie so bad.

I promise to never make another apple pie recipe in my life – I have found ‘the one’.

Enjoy!

Ingredients

1 pie crust (I use the recipe found in this post)

Apple Filling

2 1/2 pounds Granny Smith apples
2 pounds McIntosh apples
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/8 tsp. table salt
2 Tbsp. unsalted butter
1/2 cup heavy cream

Streusel Topping

1 1/4 cups unbleached all-purpose flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 Tbsp. cornmeal
7 Tbsp. unsalted butter, melted

Directions

1. Bake the pie crust: Preheat oven to 425 degrees. Line unbaked pie crust with foil and pie weights. Bake, leaving foil and weights in place until dough looks dry and is light in color, 20 to 25 minutes. Carefully remove foil and weights and continue to bake until pie shell is golden brown, 10 to 15 minutes longer. Remove from oven and set aside.

2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine.

3. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

4. Remove apples with a slotted spoon – keeping any juices remaining in the pot. Bring drained juice and cream to boil in now-empty Dutch oven over medium-high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.

5. Transfer apples to prebaked pie shell; pour reduced juice mixture over and smooth with rubber spatula.

6. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout.

7. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling.

8. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.

Source: slightly adapted from Cook’s Illustrated

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Pumpkin Pie

2011-12-05T07:00:00.000-05:00

I honestly can not remember the last time I made a pumpkin pie – its usually not assigned to me at Thanksgiving. But I’m pretty sure that when I did make it I just followed the Libby’s recipe on the back of the can. This time I wanted to try the Cooks Illustrated version – since they are the tired and true experts. And they’ve got a very interesting recipe and technique. It was definitely more work than mixing a can of pumpkin with some spices and eggs! But – I think it was completely worth it. The pie was super smooth and custardy. The pumpkin favor really shone through.

Here is my slice – with about as much whipped cream as pie – I would have it no other way! Enjoy!

Ingredients

1 pie crust (I use the recipe found in this post)
1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp. vanilla extract
1 (15-ounce) can pumpkin puree
1 cup drained candied yams from 15-ounce can
3/4 cup sugar
1/4 cup maple syrup
2 tsp. grated fresh ginger
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. table salt

Directions

1. Bake pie crust: Preheat oven to 400 degrees F. Line crust with foil and fill with pie weights. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

2. While pie crust is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

3. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

4. Remove pan from heat and whisk in cream mixture until fully incorporated.

5. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell.

6. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 30 to 45 minutes longer.

7. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Source: Cook’s Illustrated

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Chocolate Toffee Pie

2011-11-30T07:00:00.000-05:00

I made six different desserts this year for Thanksgiving. This pie went quicker than anything else. Any recipe with chocolate and toffee in the title automatically catches my attention because my husband is crazy about anything toffee. I also wanted to make something with chocolate to balance out the fruit and nuts in the other pies. This turned out to be super easy to mix up and super delicious.

I actually only ended up trying one bite of this pie myself – I couldn’t believe how quickly it was gone. I waited until just before serving to add the additional toffee bits on the top – since they have a tendency to get melty when stored in the refrigerator. This way they were nice and crunchy. So if you need a quick and easy (and tasty) pie this holiday season – make sure you add this one to your repertoire.

Ingredients

Crust:

1 1/2 cups chocolate wafer crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Filling:

3/4 cup heavy cream
6 ounces bittersweet chocolate, coarsely chopped (or use chips)
3/4 cup cream cheese, softened
1/4 cup packed light brown sugar
1 tsp. vanilla extract
3/4 cup chopped chocolate covered toffee candy

Directions

1. Preheat oven to 350 degrees.

2. Make the crust: In a medium bowl, combine the wafer crumbs, butter and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie place. Bake for 10 minutes. Place on a wire rack to cool.

3. Prepare the filling: Measure the heavy cream in a 2 cup measuring cup. Heat the cream in the microwave for 1 minute until warmed. Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream. Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.

4. In the bowl of a stand mixer with the paddle attachment, combine the cream cheese, brown sugar and vanilla. Beat with an electric mixer until smooth.

5. Gently beat in the chocolate/cream mixture into the bowl until fully incorporated. Fold in a 1/2 cup of the chopped toffee candy into the mixture.

6. Pour this filling into your cooled chocolate crust. Chill the pie until firm, about 2 hours or overnight to allow flavors to meld. Sprinkle with remaining 1/4 cup chopped toffee bits before serving.

Source: What’s Cooking, Chicago

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Pecan Pie Bites

2011-11-28T07:00:00.000-05:00

I hope everyone had a wonderful Thanksgiving! Last year, I made a pecan pie for the first time. Since its so rich and most people want to try slices of all of the desserts – I decided to make these mini pecan pies this year. Perfect one or two bites – they are all you need when you are already full and you-can’t-help-but-keep-eating-because-its-Thanksgiving.

The only issue with a dessert like this is that it takes longer to make than an actual pie! I only have one mini muffin pan – so I had to make these in two batches. And its more involved because you have to press in all of the crusts and bake them – then pour in the filling and bake that – and then cool in the pan. But I promise you that its worth all of the effort. I’ll definitely be making these again next year! Enjoy!

Ingredients

crust:

1 cup (2 sticks) unsalted butter, softened
2/3 cup brown sugar
2 2/3 cups flour
1/2 tsp. table salt

Filling:

1/2 cup sugar
1/2 cup brown sugar
3 eggs
1/4 cup real maple syrup
2 Tbsp. unsalted butter, melted
1 tsp. vanilla
1/2 tsp. table salt
6 oz. chopped pecans
Kosher salt

Directions

1. Preheat oven to 350 degrees. Coat mini muffin pans with nonstick spray.

2. Cream butter and 2/3 cup brown sugar in a bowl with a mixer until blended. Add the flour and salt; mix until sandy. Dough will seem dry.

3. Press 1 Tbsp. of dough into each well of prepared muffin tins, shaping up the sides. Prebake the shells for 6 minutes or until set and lightly golden around the edges.

4. Remove from the oven and pat the bottoms down lightly with a small spoon. Set the shells aside.

5. For the filling: whisk both sugars, eggs, maple syrup, butter, vanilla, table salt, and pecans together in a bowl. Pour about 1 Tbsp. filling into each shell. Bake for 15 minutes, or until filling is set and crust is browned.

6. Sprinkle tartlets with kosher salt, then let cool in the pan for 15 minutes. To remove, run a knife around each and carefully lift out.

Makes about 4 dozen tartlets.

Source: Kokocooks

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Peanut Butter M&M Cookies

2011-11-23T07:00:00.000-05:00

I think I need more mini M&Ms in my life – I just love them - they are the perfect size for baking and snacking. These peanut butter cookies were super easy to mix together – which is perfect if you don’t have a lot of time. The were also soft and chewy and crisp around the edges – which I think is the way a cookie should be. Enjoy!

And have a very Happy Thanksgiving tomorrow!!

Ingredients

1 and 3/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
2 Tbsp. milk
1 and 1/2 cups M&M’s (mini or regular)

Directions

1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper or silicone baking sheets; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined. Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.

7. Using a rubber spatula, gently stir in the M&M’s.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes. Let cool completely.

Makes about 36 cookies

Source: The Curvy Carrot

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Coconut Banana Bread with lime glaze

2011-11-21T07:00:00.000-05:00

I have a tendency to buy too many bananas – and everyone knows the problem with bananas are that they are all under-ripe and then since you don’t eat all of them the day they are perfectly ripe the rest are over-ripe before you even get a chance to eat them. I decided that this time I must make banana bread with them before fruit flies decided to infest my kitchen.

This bread has coconut throughout and on the top and then its covered with a simple lime glaze. The banana/coconut/lime combination make this the perfect tropical treat. So enjoy and pretend you are someplace tropical and warm while you eat it!

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup (4 Tbsp.) unsalted butter, softened
2 large eggs
3 mashed ripe bananas
1/4 cup sour cream or plain yogurt
3 Tbsp. milk
1 tsp. vanilla extract
1/2 cup coconut
Topping: 2 Tbsp. additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbsp. fresh lime juice

Directions

1. Preheat oven to 350 degrees.

2. Whisk flour, baking soda, and salt together and set aside.

3. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, milk, and vanilla. Beat until blended.

4. Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

5. Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbsp. coconut on top.

6. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

7. When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for at least another 15 minutes before slicing.

Source: adapted from Our Best Bites

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Buttermilk Chocolate Cookies

2011-11-17T07:00:00.000-05:00

I had some buttermilk in my fridge – left over from making my favorite waffles – and I wanted to figure out what to do with it. When I’m stressed or upset – I like to bake – it keeps me occupied and gives me time to think. I should probably try to exercise more for the same reasons – but baking is much more fun (for me!) than exercising.

These cookies were so easy – sometimes I love a dessert that doesn’t require a mixer and can be easily mixed up in one bowl. I recommend using good quality cocoa powder (I use Penzeys) and chocolate chips (Ghirardelli) – it makes a world of difference in something like this that has just a few ingredients. The cookies turn out very soft – perfect with a glass of milk.

Ingredients

1 cup all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (4 Tbsp.) unsalted butter
1/4 cup plus 2 Tbsp. Dutch-process cocoa powder
1 cup sugar
1/2 tsp. vanilla extract
1/3 cup buttermilk
1 cup bittersweet chocolate chips

Directions

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper or silicone liners.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. Melt the butter in a small, microwave safe bowl. In a large bowl, combine the melted butter with cocoa powder and whisk until smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually stir in the flour mixture until no streaks of flour remain. Fold in the chocolate chips.

4. Drop dough in 1-inch balls into prepared baking sheet, leaving about two inches between cookies to allow for spread.

5. Bake for 10-12 minutes, until cookies are set around the edges. Cool for 2-3 minutes on a baking sheet, then transfer to a wire rack with a spatula to cool completely.

Makes about 2 dozen cookies

Source: Baking Bites

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Homemade Oreos

2011-11-11T07:00:00.000-05:00

I know you are excited just seeing the title – who doesn’t love an Oreo? And these surprisingly taste much like the real thing – actually better since the cookie was just a bit softer than the real thing.

I made these for a bake sale at work where we were raising money for the Susan G. Komen foundation – in honor the several women at our office that have or are fighting breast cancer. That is why I chose to make the filling pink! But the fun thing about these cookies are that you can leave the filling white (like the original Oreo), red or green for Christmas, pastels for springtime, orange for Halloween, etc. etc.

In total we raised $400 from the bake sale – definitely an amazing fundraiser in a short period of time. I am so proud of my coworkers!

Enjoy these cookies – I know I’ll be making them again!

Ingredients

For the cookies:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
10 Tbsp. (1 1/4 sticks) unsalted butter, at room temperature
1 large egg

For the filling:

4 tbsp. unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract

Directions

1. Preheat the oven to 375˚ F. Line two baking sheets with silicone baking mats or parchment paper.

2. In a food processor, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix briefly to combine. Add the butter to the bowl and pulse briefly to incorporate. Add in the egg and mix until the dough forms a cohesive mass.

3. Scoop a scant tablespoon of batter onto the baking sheet. Continue scooping, spacing the dough balls a couple of inches apart. With moistened fingers, gently press down on the dough balls to flatten slightly.

4. Bake for 9-11 minutes, rotating the pans halfway through baking. Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set. Be sure the cookies are completely cooled before filling.

5. To make the filling: combine the butter and shortening in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated, then increase the speed to medium-high and beat until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.

6. To assemble the cookies, pair them up by size. Use a pastry bag fitted with a plain round tip to pipe a swirl of filling onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie and press down so that the filling reaches the edges.

Yield: about 20-24 sandwich cookies

Source: Annie’s Eats

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Sausage, spinach gnocchi soup

2011-11-09T07:00:00.000-05:00

I kept moving this soup around my weekly menu – I just wasn’t in the mood for it. Then I finally had to make it – since baby spinach does not last forever in the fridge! I’ve since regretted every second I didn’t make this soup sooner.

It’s so comforting and filling – sausage, spinach, red peppers, and potato gnocchi in a chicken broth. My husband kept saying, “I really really like this soup!” while eating it. My grocery store had ‘mini’ gnocchi – which were perfect for this soup – so use those if you can find them (I shop at Wegmans by the way) Enjoy!

Ingredients

1 yellow onion, diced
1 red pepper, diced
1 Tbsp. olive oil
Kosher salt and fresh black pepper
1 pound chicken or turkey Italian sausage, ground or removed from casings, hot or sweet
4 garlic cloves, minced
1 tsp. dried basil
32-48 ounces low-sodium chicken broth
1 pound gnocchi (mini or regular)
2 cups fresh baby spinach leaves,
Parmesan cheese, fresh grated, for serving

Directions

1. In a large pot over medium heat, pour in olive oil and sauté onion and red pepper until tender, 5-8 minutes. Season with salt and pepper.

2. Add the sausage to the pot to brown, breaking it apart as it cooks. When sausage is cooked add garlic to pot and sauté until fragrant, about 30 seconds.

3. Add the basil and chicken broth and simmer for 20 minutes.

4. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Serve with Parmesan cheese.

Source: adapted from Cinnamon Girl Recipes

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Beef and black bean chili

2011-11-07T07:00:00.000-05:00

It’s definitely fall – which means time for chili! There are so many different varieties – you can get pretty crazy with your ingredients and toppings. My work recently had a chili cook-off and while I didn’t participate as a cook – I did taste them. And I have to say – I am a purist when it comes to chili – I don’t like it when people mix too many crazy things (can you say pineapple, three different kinds of meats and chocolate?). Its just too much!! So what I like about this chili is that its simple – beef and black beans, with lots of chili powder spices and topped with fresh cilantro, red onion and monterey jack cheese. I served it with Frito scoops – I love Fritos – I don’t buy them too often but they were great to dip in this chili. Enjoy!

Ingredients

3 (15 oz.) cans black beans
1 can (14.5 oz.) diced tomatoes
1 diced chipotle chili pepper (in adobo sauce)
1 Tbsp. olive oil
1 lb. lean ground beef
1 medium red onion, diced
2 Tbsp. chili powder
Pinch ground chipotle chili powder (optional)
2 1/2 tsp. ground cumin
2 cups beef stock
2 Tbsp. tomato paste
Juice of 1/2 lime
1/4 cup fresh cilantro, chopped
Kosher salt and fresh ground black pepper, to taste

Directions

1. Drain two cans black beans into colander and rinse well, set aside. Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chili pepper. Process the beans and tomatoes about 1 minute, until they are fairly smooth.

2. In a Dutch oven, heat olive oil and then add beef, using a wooden spoon to break it into small pieces.

3. Remove beef to bowl and set aside. Add a bit more olive oil to the pot and the onions. Lower heat a little and cook onions until they are softened but not starting to brown. Add all the chili powders and cumin and sauté about 30 seconds.

4. Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours. Stir the chili occasionally to prevent any sticking on the bottom of the pot. After 45 minutes, check the seasonings and add more chili powder, salt, and/or pepper as needed.

5. Just before serving, stir in the chopped cilantro and lime juice and cook about 5 minutes. Serve chili hot with toppings of your choice.

Source: Smells like Home

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Chocolate Peanut butter Cupcakes

2011-11-01T07:00:00.000-04:00

I’m sure you know someone who loves peanut butter and chocolate. Well, this cupcake is truly the ultimate peanut butter and chocolate experience. The chocolate cake is filled with a peanut butter cup, then topped with a peanut butter whipped cream and dipped in a chocolate ‘magic’ shell. I promise they are worth the effort – although you may want to the split up the work over two days.

Get yourself a glass of milk right now – because you are going to need it!

I made these for my brother-in-law for his birthday – and I can definitely say that they were enjoyed by all! Hope you had a Happy Birthday Jay!

Ingredients

Dark Chocolate Cupcakes (with Reese’s PB Cup Center)
Makes 12 cupcakes

8 Tbsp. unsalted butter
2 oz. bittersweet chocolate, roughly chopped
1/2 cup Dutch processed cocoa
3/4 cup all-purpose flour
1/2 tsp. baking soda
3/4 tsp. baking powder
2 eggs
3/4 cup granulated sugar
1/2 tsp. salt
1/2 cup sour cream
12 mini Reese’s Peanut Butter Cups

Directions

1. Preheat oven to 350°F. Line cupcake pan with liners.

2. Combine butter, chopped chocolate and cocoa in a small bowl. Microwave 30 seconds then stir. Microwave at 15 second intervals until smooth. Do not overheat. Cool until barely warm.

3. In small bowl, combine flour, soda and powder.

4. In a medium bowl, beat the eggs then whisk in the sugar and salt. Add the cooled chocolate mix, beating until smooth and well combined. Sift 1/3 of the flour mixture into the chocolate mixture. Whisk until fully combined. Add sour cream, mixing well, then add remaining flour mixture, whisking till flour is fully incorporated and batter is thick.

5. Scoop batter into lined cupcake liners. Place a mini Reese’s cup in the center of each cake. Press into the batter until nearly level with the top.

6. Bake 15-20 minutes and check doneness with toothpick. Cool for 5-10 minutes in the pan, then move to a wire rack to cool thoroughly before frosting.

Ingredients

Fluffy Peanut Butter Frosting

1 cup creamy peanut butter
5 Tbsp. unsalted butter
2 cups powdered sugar
1/2 - 2/3 cup heavy cream

Directions

1. Beat peanut butter, butter and powdered sugar until thoroughly combined. Add cream and beat until light and fluffy (adding more if needed). Spread onto cooled cupcakes or pipe with your preferred decorating tip.

Ingredients

Homemade Magic Shell

3 regular size Hershey bars, broken into smaller bits
1/2 cup coconut oil

Directions

1. Combine chocolate and oil in small, deep bowl. Microwave for 30 seconds, then stir. Microwave at 15 second intervals until the mixture is smooth.

2. Dip frosted cupcakes that have been in the freezer at least 15 minutes. Take cupcakes out just a few at a time. If you’re double dipping, place cupcakes back in the freezer for a few minutes before re-dipping. (Note: any leftover can be re-microwaved and used over ice cream – yum!)

Source: seen on Something Shiny Blog [cake originally from Cooks Illustrated, frosting Brown-eyed Baker, magic shell Confessions of a Cookbook Queen]

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Honeycrisp Apple Crisp

2011-10-28T07:00:00.000-04:00

The thing about apples are that there are so many varieties to choose from it makes it hard to pick. I know for sure that I do not like Red Delicious (why is this always the apple of choice at so many places?!). But I like to pick a type that I enjoy eating and baking with. Enter the Honeycrisp – super crunchy and sweet – I love them! I almost don’t want to buy any other varieties this fall for fear of being disappointed. But I bought so many Honeycrisp that I knew I had to bake something with them. I decided on one of my very favorite desserts – apple crisp. There is nothing more heartwarming on on a cold wet Autumn day than a warm bowl of apple crisp with a side of vanilla ice cream. Enjoy!

Ingredients

apple layer:

2 1/2 lbs. Honeycrisp apples, peeled and sliced
1/3 cup vanilla sugar (or 1/3 sugar mixed with seeds from 1/2 of a vanilla bean)
2 Tbsp. flour
1 Tbsp. lemon juice
1/2 tsp. cinnamon
1/8 tsp. salt

crumble:

1/2 cup vanilla sugar (or 1/2 cup sugar mixed with seeds from 1/2 of a vanilla bean)
1 cup flour
1/4 tsp. cinnamon
1/8 tsp. salt
8 Tbsp. unsalted butter, chilled, cut into cubes

Directions

1. Preheat oven to 400 degrees F. Spray an 8x8 in. baking dish with non-stick spray.

2. In a large bowl, combine the apples, sugar, flour, lemon juice, cinnamon and salt. Stir to coat the apples evenly. Then place in baking dish.

3. In a food processor or with a pastry blender combine the ingredients for the topping – sugar, flour, cinnamon, salt and butter. Pulse (or blend) together until mixture resembles coarse crumbs.

4. Top apples with the crumble. Bake uncovered for 45 minutes until apples are soft. Cool for 30 minutes before serving.

Source: adapted from Butteryum

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Korean Beef Tacos

2011-10-26T07:00:00.000-04:00

My husband I were big fans of the Great Food Truck Race on Food Network – a fun reality show without too much drama. Except for the cheating Korilla BBQ team. Even before they got kicked off the show for cheating I was really intrigued by the Korean BBQ tacos that they were always making – they looked and sounded so good. I have no idea where I could find something similar in Buffalo – so it was perfect when I came across this recipe. Although, I’m not really sure if these taste anything like the ones they make – but it doesn’t really matter since they were so good.

The beef is cooked in a slow cooker – and let me just say – the smell was.out.of.this.world – I think it was all of the umami from the soy sauce permeating the kitchen. I was worried that this would end up making too much for the two of us – but my husband ended up eating all of the leftovers for lunches – so you know that means it was a good recipe. Enjoy!

Ingredients

For the Korean beef:

~2.5 lbs beef short ribs
2/3 cup low sodium soy sauce
1/2 cup packed brown sugar
3 cloves garlic, minced
2 Tbsp. ginger, grated
3 Tbsp. rice vinegar
1 Tbsp. dark sesame oil
1 Tbsp. vegetable or olive oil
1 Tbsp. sriracha
1/3 cup water

For the Cucumber Slaw:

1/2 seedless cucumber
Thinly sliced red onion rounds
1/4 tsp salt
1 Tbsp rice vinegar
crushed red pepper flakes to taste

For the tacos:

8 small wheat tortillas
fresh cilantro
bean sprouts
Greek yogurt (or sour cream)
sriracha

Directions

1. To make the Korean beef: Spray your slow cooker crock with non-stick cooking spray and add the ribs.

2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, oils and water. Pour over the ribs in the crockpot. Cook on low for 6 to 8 hours.

3. To make the cucumber slaw: Slice the cucumber very thinly and sprinkle with salt. Place in a colander and let sit for up to an hour over a bowl or in the sink. Shake additional water from the colander or pat with paper towels. Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use.

4. When the beef is done cooking remove 3/4 cup of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer while separating the meat from the bones. Reduce the liquid by about half and pour over the shredded meat.

5. To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.

Source: Confessions of a Foodie Bride

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Turkey Veggie Burgers

2011-10-24T07:00:00.000-04:00

Turkey burgers have always been one of my favorite easy meals. I was intrigued by this version with zucchini and carrot added in the mix – you can’t go wrong with just a few more veggies in the dinner. And they did not disappoint – super moist and flavorful.

These were likely the very last item I cooked on our grill for the season – winter is way too cold around here to stand outside cooking. Luckily I enjoy cooking on a grill pan in the wintertime – so I can still enjoy grilled foods all year long. Even better since I got 8 burgers out of this recipe and have a bunch in the freezer for a quick dinner. Enjoy!

Ingredients

1 1/2 lb. ground turkey
1 medium zucchini, grated
1 medium carrot, grated
3 cloves garlic, minced
1/2 tsp. paprika
spash worcestershire sauce
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 large egg
1/4 cup panko bread crumbs
1 Tbsp. olive oil

Directions

1. Shred zucchini and carrots. Mince garlic.

2. Combine zucchini, carrots, garlic, paprika, worcestershire, salt, pepper, egg, bread crumbs, and turkey in a bowl. Shape mix into 8 patties.

3. Heat oil in large skillet or grill pan (or grill) over medium heat.

4. Cook the patties (about 4-5 minutes per side) until no longer pink. Serve on toasted buns with your favorite condiments.

Source: Beantown Baker

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Pumpkin Pecan Streusel Muffins

2011-10-21T07:00:00.000-04:00

It’s pumpkin time! I still have a few cans of pumpkin I hoarded from last year – so I see lots of pumpkin treats in my future. Luckily pumpkin not only makes baked goods super moist – its good for you too!

See the pumpkin in the background – its actually a glass pumpkin that I made while visiting the Corning Museum of Glass recently. Well, I helped make it – it wouldn’t have turned into a pumpkin had I not blown into it to create the shape. I highly recommend a visit to this museum if you are in the Upstate New York area – lots of interesting displays and interactive demos. I can’t believe it took me so long to actually go there considering its not that far away from Buffalo.

Here’s a close-up of my masterpiece

And the insides of the muffins (made with real pumpkin –not a glass one) – the pecans really helped with the texture contrast – the muffins were so soft and moist that the crunch of the nuts are perfect.

Happy Fall!

Ingredients

Bread:

1/2 cup pecan pieces
1/3 cup vegetable oil or canola oil
1 cup sugar
2 large eggs
2/3 cup pure pumpkin puree
1/3 cup water
1 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt

Topping:

3 Tbsp. light brown sugar
1 1/2 Tbsp. unsalted butter, melted and slightly cooled
1/2 tsp. ground cinnamon
3 Tbsp. toasted pecan pieces (taken from pecans above)

Directions

1. Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes, stirring occasionally. Chop the pecans coarsely. Set aside 3 Tbsp. of the toasted pecans for the topping. Keep the oven on the same temperature for the muffins.

2. Grease 12 standard-size muffin cups with butter or nonstick spray.

3. In a large bowl, whisk together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.

4. Stir in the flour, baking soda, spices and salt just until combined. Gently stir in the 5 Tbsp. of pecan pieces. Divide evenly among the muffin cups (I was able to get 10 muffins)

5. To make the topping: Stir together the sugar, butter, cinnamon and the reserved 3 Tbsp. of pecan pieces in a medium bowl. Sprinkle the topping evenly over the muffins before baking.

6. Bake the muffins for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Source: Ezra Pound Cake

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Chicken with Tomato herb pan sauce

2011-10-19T07:00:00.000-04:00

This is one of those recipes that I flagged to make mostly because my husband loves tomatoes. So I had it on our weekly menu but it kept getting moved around and delayed – but I finally made it - and I regret every second that I didn’t make it sooner. It was one of those dinners where I kept saying “mmm,mmm,mmm” while eating it. I know this will become one of my go-to recipes in the future when I need a quick, easy and very tasty dinner. Enjoy!

Ingredients

For the chicken:

2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
3/4 cup flour

For the sauce:

2 Tbsp. unsalted butter, softened
1 clove garlic, minced
1 1/2 tsp. fresh oregano, minced
1/2 tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes
1/3 cup dry white wine or chicken broth
1 Tbsp. minced fresh parsley

Directions

1. Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.

2. In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper.

3. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

4. Add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits and cook for about a minute more.

5. Slice the chicken, transfer to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

Source: Annie’s Eats, originally from Bon Appetit, July 2011

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Turkey and Stuffing bake

2011-10-17T07:00:00.000-04:00

We’re still over a month away from Thanksgiving – but this recipe is the perfect solution if you are craving Thanksgiving dinner early and don’t want to put the full effort in. I served it with some mashed potatoes and broccoli – warm, comforting and delicious. I really enjoyed the leftovers for lunch as well – I love Thanksgiving dinner and flavors – now if only I could take a nap afterwards at work. Enjoy!

Ingredients

1 Tbsp. extra-virgin olive oil
1 lb. boneless, skinless turkey breasts, chopped into 1-inch chunks
1/2 tsp. dried sage
1/2 tsp. poultry seasoning
2 Tbsp. flour
1 3/4 cup chicken broth
coarse salt and pepper
1/2 yellow onion, diced
2 stalks celery, diced
4 cups of cubed bread (I used a mix of white and whole wheat)
1/3 cup dried cranberries
1 large egg, lightly beaten
1 Tbsp. unsalted butter, cut into small pieces

Directions

1. Preheat oven to 425 degrees F.

2. In a large skillet, heat 1/2 Tbsp. oil over medium-high heat. Add turkey and cook until lightly browned – about 8 minutes. Add sage, poultry seasoning and flour and stir to coat. Add in 3/4 cup of broth and cook, stirring and scraping up any brown bits until liquid is thickened – 2 minutes.

3. Season turkey with salt and pepper and transfer to an 8-inch square baking dish, set aside.

4. Wipe out skillet and add remaining oil over medium heat. Add onion and celery and cook until softened – about 8 minutes.

5. Remove from heat and add in bread, cranberries and remaining 1 cup broth, stir to combine. Add in egg and mix thoroughly.

6. Spoon bread mixture over turkey mixture and dot the top with the butter.

7. Bake in oven until juices are bubbling and the bread is golden brown – about 20 minutes.

Source: adapted from Everyday Food October 2011

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Crispy Southwest Chicken Wraps

2011-10-14T07:00:00.000-04:00

I was so excited when I found this recipe – the title is immediately mouthwatering. I knew this is something we both would enjoy. Next time I need to plan ahead better and use leftover rice and chicken instead of making them just for this recipe – but other than that – this recipe is easy, delicious, and healthy. Yum - enjoy!

Ingredients

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 (15 oz.) can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red pepper, seeded and diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 cups shredded monterey jack cheese
6-8 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt then add in the chicken, beans, green onion, pepper, cilantro and lime juice.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Fold and roll stuffed tortillas into a burrito. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve immediately.

Source: Mel’s Kitchen Café

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Honey-Dijon Chicken Tenders

2011-09-27T07:00:00.000-04:00

As a child – I hated anything with mustard with a passion. I wouldn’t even attempt to like it – I turned my nose up and walked away. I’m still not a huge mustard eater – but I like it enough to try out dishes with mustard in them. They addition of honey really helps to balance out the mustard flavor. It also helps that these chicken tenders have a nice crispy panko crust. Perfect for a quick and easy weeknight dinner! Enjoy!

Ingredients

1 cup panko breadcrumbs
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. paprika
pinch cayenne pepper
3 Tbsp. unsalted butter, melted
1/4 cup Dijon mustard
1 Tbsp. honey
1 1/2 lbs. boneless, skinless chicken tenders

Directions

1. Preheat the oven to 400 degrees. Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

2. In a shallow dish, combine the panko, salt, pepper, garlic powder, paprika, and cayenne. In another dish whisk together the butter, mustard, and honey.

3. Working one chicken strip at a time, dip the chicken first into the mustard mixture, then press into the panko until fully coated.

4. Place chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.

Source: Pink Parsley

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Almond Joy Bars

2011-09-23T07:00:00.000-04:00

I love coconut – and almonds – and chocolate. This is only similar to the candy bar with the same ingredients– but it really is better because you can use bittersweet chocolate and the crunchy graham cracker crust that holds everything together.

These are a decadent treat – and super simple to make. I can definitely see myself making them for many occasions – they are sure to be a hit! Enjoy!

Ingredients

1 cup crushed graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted
1 1/2 cups flaked sweetened coconut
1 (14 ounce) can sweetened condensed milk
3/4 cup sliced almonds
1 cup bittersweet chocolate chips

Directions

1. Melt butter and stir into sugar and graham crackers until evenly combined.

2. Press into the bottom of a 8x8 inch pan. Bake in a 350 degree oven for 10 minutes.

3. While the crust is baking, mix the sweetened condensed milk with the coconut until incorporated.

4. Remove crust from the oven and spread coconut filling over the crust. Sprinkle the almonds over the filling.

5. Bake the bars in the 350 degree oven for 20 minutes or until light golden brown.

6. Take the bars out of the oven, turn off oven and sprinkle the chocolate chips over the bars. Return to oven for a few minutes until the chips are melted enough to spread with a knife.

7. Cool completely and then cut into squares.

Source: Food.com

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Tomato Cucumber Salad

2011-09-21T07:00:00.000-04:00

There is nothing better than ripe tomatoes off the vine. As you can see – I managed to get plenty (from my sisters garden). I really wish I could get free tomatoes all year long! So along with BLTs and tomatoes in salads and on sandwiches – I decided we needed to be eating tomatoes with every meal. It was my lucky day when I looked in the fridge and had a cucumber, left over feta cheese and green onions. This salad was destined to be!

You can definitely adjust the ingredients to suit your taste – but I loved this combination. This would also be a super simple side dish to bring to a party – Enjoy!!

Ingredients

3 beefsteak tomatoes, sliced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/4 cup crumbled feta cheese
salt and freshly ground black pepper to taste

Directions

In a large bowl, toss together the tomatoes, cucumber, green onions, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Source: Allrecipes

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Peach Brown Sugar Ice Cream

2011-09-19T07:00:00.000-04:00

I know for some people its late in the season for peaches and they are already moving onto pumpkins. Well, I like to savor summer as long as possible – and I was still able to buy fresh local peaches at the market, as of yesterday. But I know that time is running out to enjoy my favorite fruit. Other than at least one peach a day in my yogurt for more than the last month – I didn’t make anything with them this year yet.

Well, I could not let summer go by without a fresh peach ice cream. Last year I made honey peach ice cream – so this year I tried this brown sugar peach ice cream. Honestly – anything with peaches is going to be delicious to me. This is rich, creamy and perfectly sweet – I’m sure you are not surprised anything with peaches and cream is going to be amazing! Enjoy!

Ingredients

4-6 ripe peaches (about 2 lbs.)
1/2 cup sugar
1 Tbsp. fresh squeezed lemon juice
1 1/2 cups whole milk
3/4 cup light brown sugar
3 large eggs
1 1/2 cups heavy cream
1 tsp. vanilla extract

Directions

1. Peel and slice the peaches into small pieces. Place in a medium saucepan and combine with the sugar and lemon juice. Cook for about 15 minutes on medium heat, stirring occasionally to mash up the peaches. Remove from heat and let cool to room temperature.

2. Combine the milk and 1/2 cup light brown sugar in a medium saucepan and heat on medium until bubbles form around the edges.

3. Meanwhile, whisk the eggs and remaining sugar together in a medium bowl.

4. Place the cream in a separate large bowl, with a strainer set on top.

5. Pour the hot milk into the eggs in a steady stream, whisking constantly to temper the eggs.

6. Pour the mixture back in the saucepan and place back on stove. Cook on medium-low heat, whisking constantly, until mixture thickens slightly and coats back of a spoon – it should reach 170 degrees F on an instant read thermometer.

7. Strain mixture into the cream and stir to combine and add in vanilla.

8. Chill in an ice bath until it reaches room temperature. Stir in the peaches and chill mixture in refrigerator overnight.

9. Freeze in ice cream maker per manufacturer’s instructions.

Source: Dessert First

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Grilled Blueberry BBQ Salmon

2011-09-12T07:00:00.000-04:00

I am definitely the type who is not sure of fruit mixed with my fish – but I have tried it before and loved it. But I still had my doubts as I was mixing together ketchup and blueberries to make the sauce (seriously – you have to admit it’s a strange combo). But it was completely worth it to veer from my usual staple salmon recipe and try this out. The sauce was sweet and savory – but not overpowering. I served this with some simple risotto and green beans. Enjoy!

Ingredients

2 salmon fillets
kosher salt and freshly ground pepper
olive oil
1/4 cup fresh blueberries, rinsed and patted dry
2 1/2 Tbsp. ketchup
1/2 Tbsp. apple cider vinegar
1/2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1/8 tsp. garlic powder
1 Tbsp. grated onion
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
pinch red pepper flakes

Directions

1. Pat the salmon dry and season liberally with salt and pepper.

2. In a small saucepan, heat the blueberries over medium-low heat until they begin to soften and burst, about 8-10 minutes. Add the ketchup, vinegars, brown sugar, garlic powder, onion, mustard, Worcestershire sauce, and red pepper flakes. Stir well to combine and break up the blueberries, then increase heat to medium. Stirring often, cook until the mixture begins to bubble, then lower the heat to medium low. Continue to cook, stirring frequently, until the sauce has thickened, another 10 minutes.

3. Use a paper towel and tongs to oil the grates of the grill well, then lay the salmon, flesh-side-down, on the grill. Cook 5 minutes, then carefully flip. Brush the salmon with half the BBQ sauce, then cook an additional 3-5 minutes, or until it is mostly cooked through but still pink in the center (130 degrees F). Remove from grill, brush with remaining sauce, and serve.

Source: Pink Parsley

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Crockpot Stuffed Peppers

2011-09-08T07:00:00.000-04:00

It’s starting to be that time of year where the temperatures are perfectly warm during the day and the evenings are nice and cool. It’s this time of year that I like to start to use my crockpot again. These can be prepped the day in advance or you can make them the same day – since they are not in the crockpot for that long. These definitely require some prep – so consider that when doing your meal planning.

I will tell you this though – they are totally worth it! I loved the rich tomato sauce paired with the perfectly cooked rice and sausage. The peppers were soft but not mushy. If you’ve got a few peppers left from your garden this year – I highly recommend you try this recipe out.

Ingredients

4 red, yellow or orange bell peppers
1 1/2 cups low-sodium chicken broth
3/4 cup Arborio rice
8 oz. hot Italian sausage, casings removed
2 onions, chopped fine
6 garlic cloves, minced
1/2 tsp. dried oregano
salt and pepper
1/8 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes
1 1/4 cups Parmesan cheese, divided
2 Tbsp. chopped fresh basil

Directions

1. Cut 1/2 inch off the top of each of the bell peppers. Discard stems and seeds. Chop pepper tops into 1/4 inch pieces; set pepper cups aside.

2. Microwave chicken broth and rice in a covered large bowl until liquid is absorbed and rice is nearly tender – 13 to 15 minutes.

3. Meanwhile, cook sausage in a nonstick skillet over medium-high heat, breaking up into small pieces until browned – 6 to 8 minutes. Transfer cooked sausage to a paper-lined plate once cooked.

4. Pour off all but 1 Tbsp. of fat from skillet (or add some oil if needed – I used lean chicken sausage). Cook onions and chopped pepper until softened and brown – 8 to 10 minutes. Stir in garlic, oregano, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes. Add tomatoes and bring to a boil, then remove from heat.

5. Combine 1 cup of sauce, sausage, 1 cup parmesan cheese and rice. Transfer remaining sauce to the slow cooker.

6. Poke 4 holes in the bottom of each pepper cup, using a skewer or knife. Fill each pepper with rice mixture and place upright in a slow cooker. Top pepper with remaining parmesan cheese.

7. Cover and cook on low until peppers and rice are tender – 4 to 4 1/2 hours.

8. Transfer peppers to a plate. Stir basil into sauce and season with salt and pepper. Spoon sauce over peppers to serve.

Source: Cook’s Country Aug/Sept. 2011

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Blueberry Oatmeal Crumble Bars

2011-09-06T07:00:00.000-04:00

I love fresh blueberries – just like strawberries, they taste so much better when they are grown locally. What I love even more about blueberries is how easy they are to freeze – nothing like the work involved with hulling quarts of strawberries. I reserve most of my blueberries for my morning yogurt – but I wanted to make a few things with some fresh ones while they lasted. I loved these blueberry oatmeal crumble bars – they were simple to make and delicious. They were indulgent enough for dessert, yet wholesome enough that a piece for breakfast also seemed ok too.

Enjoy!

Ingredients

Blueberry Filling

1 1/2 cups fresh or frozen blueberries
1/2 Tbsp. lemon juice
zest of 1/4 lemon
1/4 cup sugar
pinch of salt
1 Tbsp. cornstarch

Crumble and Crust

3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup brown sugar
6 Tbsp. unsalted butter, softened and cut into 6-8 pieces
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract

Directions

1. To make the filling: combine the blueberries, lemon juice and zest in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar, salt and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, until thickened. Remove from heat and set aside.

2. Preheat the oven to 350 degrees and grease a 8x8 inch baking dish.

3. To a food processor, add all the ingredients for the crust and crumble topping. Pulse in 1-second intervals until the mixture resembles coarse crumbs. Reserve 3/4 cup for the topping, then press the rest of the mixture into the bottom of the prepared baking dish.

4. Spread the berry filling over the crust. Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.

5. Bake until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving.

Source: Pink Parsley

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Santa Fe Burgers

2011-09-02T07:00:00.000-04:00

These burgers were the perfect easy summertime burger recipe. They are filled with cheese, salsa and crushed tortilla chips – an oddly perfect ingredient that I wish I had thought of. We are always crushing up tortilla chips in our tacos – so why not cook them inside the burger? Ingenious. I only had Frontera Chipotle salsa on hand – but you can use any kind of salsa you may have. I found the the chipotle really gave these burgers a great taste though. My husband is seriously obsessed with the Frontera salsas – I can barely keep the house stocked with them. I went to two of Rick Bayless’ restaurants in Chicago recently (if you don’t know who he is by now you are missing out!) – and I am still thinking about the food – so fresh, so flavorful and so so delicious. It really has inspired me to cook some more adventurous Mexican dishes. I topped these burgers with some extra cheese, fresh sliced avocados and some more salsa. Y.U.M.M.Y! Enjoy!

Ingredients

1 lb. ground beef
1 cup shredded Mexican cheese, plus more for serving
1/4 cup salsa, plus more for serving
1/4 cup crushed tortilla chips
1/4 cup thinly sliced green onions
1 tsp. chili powder
1/2 tsp. garlic salt
4 burger buns
sliced fresh avocado, for serving

Directions

1. In a medium bowl, combine the beef, shredded cheese, salsa, tortilla chips, green onions, chili powder and garlic salt.

2. Shape into 4 burger patties.

3. Cook on the preheated grill for about 5 minutes on each side, or until cook through.

4. Place on buns and top with additional cheese and salsa. Top with fresh avocado slices.

Source: Pennies on a Platter

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Mocha Marbled Loaf Cake

2011-08-31T07:00:00.000-04:00

First – I finally updated my recipe index and the about me page – I find the recipe index to be the easiest way for me to find inspiration when I’m not sure what to make. I am also amazed with how many recipes I’ve been able to compile in less than two years of blogging. Speaking of inspiration – I am now officially ***obsessed*** with Pinterest – you can follow me if you are also obsessed with pinning.

Now back to this cake – I needed something easy that I could make in advance – so I always go for something frozen. My husbands childhood friend Tom and his wife Sue were staying with us and his birthday was the same weekend – so of course a cake was in order! This was a perfect easy no-bake dessert – an Oreo crust and an almost-ice cream like layers of whipped cream and chocolate mocha. Simple to make, slice and serve! Enjoy!

Ingredients

2 cups Oreo cookie crumbs
3 Tbsp. unsalted butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
2 cups whipped cream, whipped
2 Tbsp. instant espresso granules
1 Tbsp. hot water
1/2 cup chocolate syrup

Directions

1. Line a 9 x 5 inch loaf pan with foil. Combine cookie crumbs and butter in a bowl until moistened. Press firmly into the bottom of the lined loaf pan.

2. Beat cream cheese in a mixing bowl until light and smooth. Add sweetened condensed milk and vanilla, mixing to combine. Fold in whipped cream. Set aside half of this mixture.

3. Dissolve coffee in hot water and fold into one half of the cream cheese mixture. Fold in chocolate syrup.

4. Spoon half of chocolate/coffee mixture over the crust. Top with half of the cream cheese mixture. Repeat layers. Use a knife to swirl layers. Cover and freeze for at least 6 hours.

5. To serve, remove from freezer and lift out of pan. Remove foil and cut into slices.

Source: The Sweets Life

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Grilled Chicken Kebabs

2011-08-29T07:00:00.000-04:00

It would not be summer without a cookout! And this is the perfect recipe since a lot of the prep can be done ahead of time. For this version I marinated the chicken for an entire day ahead of time – and it worked great because the marinade was not acidic and did not cook the chicken like some marinates do. I filled these kebabs with all of my favorite veggies – tomatoes, red pepper, eggplant, baby bella mushrooms, zucchini and onions. Of course you can use a combination of any ingredients you wish – and I promise you that these will be your next grilling success! Enjoy the rest of summer while it lasts!

Ingredients

marinade:

1/2 cup olive oil
6 garlic cloves, minced
1/4 cup chopped fresh herbs (any combination of chives, fresh basil, parsley, tarragon, oregano, cilantro, mint leaves, thyme or rosemary.)
1 tsp. table salt
Ground black pepper

kebabs:

1 1/2 pounds boneless, skinless chicken breasts, cut into 1- to 1 1/2-inch chunks
3 cups vegetables cut into 1/2 to 1 inch chunks (onions, grape tomatoes, zucchini, eggplant, squash, peppers, mushrooms, etc.)
2 Tbsp. olive oil to coat vegetables

Directions

1. To make marinade: Combine all ingredients in a small bowl and whisk to combine.

2. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 hours and up to 24 hours.

3. Meanwhile, lightly coat vegetables by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables onto skewers. Grill over medium heat, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables are lightly browned and meat is fully cooked, about 8 minutes total for white meat. Check for doneness by cutting into one piece of chicken when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Source: Cooks Illustrated

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Grilled Caprese Skewers

2011-08-10T07:00:00.000-04:00

Caprese salads are a summertime staple – so when I found this version – which is quickly grilled and uses sun-dried tomatoes. I immediately knew it would be delicious. I was a little concerned that I would put these on the grill and the cheese would just melt away between the grates – but that definitely did not happen.

Ingredients

For 6-8 skewers (amounts are approximate based on the quantity you need – feel free to add more or less as needed)

1 pound mozzarella cheese, cut into sixteen 1-inch cubes, or sixteen 1 ounce fresh mozzarella balls
Oil-packed sun-dried tomatoes (16 separate pieces)
16 fresh basil leaves
balsamic vinegar (optional)

Directions

On each skewer, alternately thread the sun-dried tomatoes, mozzarella, and basil leaves. Brush the cheese with some of the sundried tomato packing oil, then grill the skewers until the cheese just begins to melt, turning once. Serve immediately and drizzle with balsamic, if desired.

Source: Cook’s Illustrated

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Strawberry Brownie Ice Cream Cups

2011-08-08T07:00:00.000-04:00

In the midst of this excruciatingly hot summer – this dessert is absolutely the perfect relief. A brownie base – that tastes great still frozen – topped with homemade strawberry ice cream (or any flavor of your choice really!) and topped with a dollop of chocolate ganache. It’s almost like your own individual mini ice cream cake. You don’t even need a reason to celebrate to enjoy these – just reward yourself for getting through another hot day.

Ingredients

For the brownies

3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 Tbsp. unsalted butter, cut into 8 pieces
3 oz. unsweetened chocolate, coarsely chopped
2 large eggs, plus 1 egg yolk
1 cup plus 2 Tbsp. sugar
1 tsp. vanilla extract

For the ice cream

2 cups fresh ripe strawberries, stemmed and sliced
3 Tbsp. freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp. vanilla extract

For the ganache

3/4 cup mini semisweet chocolate chips
1/4 cup heavy cream

Directions

1. To make the ice cream: Combine the strawberries with the lemon juice and 1/3 cup of sugar; stir gently and allow the strawberries to macerate in the juices for 2 hours. In another bowl, use a hand mixer to combine the milk and remaining granulated sugar until the sugar is dissolved. Stir in the heavy cream, the vanilla and strawberries and their juices. When ready to use – churn according to your manufactures instructions. Freeze until ready to fill ice cream brownie cups.

2. To make the brownie bottoms: Preheat the oven to 350 degrees F. Line two cupcake pans with foil liners. Combine the flour, baking powder and salt in a small bowl; stir together and set aside.

3. In a heatproof bowl set over simmering water combine the butter and chocolate. Heat, stirring occasionally, until melted and smooth. In a large mixing bowl combine the eggs, egg yolk, sugar and vanilla extract. Whisk to blend. Stir in the warm chocolate mixture, and then the dry ingredients, mixing just until incorporated.

4. Scoop 1 tablespoon of batter into cupcake liner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 6-8 minutes. Leaving the brownies in the cupcake pans, cool on a wire rack to room temperature. Freeze for at least 30 minutes. Top with strawberry ice cream until the cupcake liner is full. (If the ice cream is freshly made, it is just the right consistency for filling the cupcake liners.) Return the cupcake pans to the freezer for 45 minutes to 1 hour.

5. To make the ganache: Place the chocolate chips in a small bowl. Bring the cream to a simmer in a small saucepan. Pour the cream evenly over the chocolate, let stand for 1 minute. Stir until smooth with a rubber spatula and let sit until firm enough to spread. Once the ganache is at the correct temperature, scoop it by the teaspoonful on top of the ice cream cupcakes and spread over the tops.

Source: Annie’s Eats

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Lemon Pesto Tuna Salad

2011-08-03T07:00:00.000-04:00

This is one of my husbands all-time favorite side dishes. I found the recipe years ago when I got Rachael Ray magazine (I only got the first year and then stopped getting it) – it was pegged as a recipe that children could make and enjoy. Good thing my husband is really like a big child (at heart) – since he just loves this dish.

I made it easy on myself and bought some already prepared pesto – but you can definitely make your own if you have an abundance of basil. This really is a great summertime dish – you can use lots of fresh, in season ingredients and it keeps well since there is not mayo or anything that may spoil easily in it. Everyone who tried this loved it (just not as much as my husband) – I hope you love it too! Enjoy!

Ingredients

1 cup pesto (store-bought or homemade)
Juice from 1 lemon
2 (6-oz.) cans of water-packed tuna, drained
4 scallions, sliced thin
1 jarred roasted red pepper, cut into small strips
1 pint grape tomatoes
1/2 pound medium sized shaped pasta, cooked al dente and drained
salt and pepper, to taste

Directions

1. Cook pasta al dente according to package directions, drain and set aside to cool.

2. In a large bowl combine the pesto and lemon juice.

3. Add in the tuna and flake with a fork to break up pieces.

4. Add the scallions, red pepper, tomatoes and pasta. Season with salt and pepper to taste.

Source: Everyday with Rachael Ray magazine June/July 2006

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Chocolate peanut butter crunch brownies

2011-08-01T07:00:00.000-04:00

If you are looking for an easy to whip-up and super delectable and delicious brownies – here you have have them. Gooey brownie base, covered with chopped peanuts, peanut butter cups and if that is not enough all of that is topped with a peanut butter rice krispy layer.

It is no wonder that these are affectionately known as ‘better-than-crack’ brownies across the blogosphere. I decided to go by chocolate peanut butter crunch brownies since I have no idea if they are better than crack and I have no intentions of finding out!

But believe me – the people you make these for will be eternally grateful to you for making their life sweeter. Enjoy!

Ingredients

1 batch brownies for a 9×13-inch pan (store-bought or homemade)
1/2 cup salted peanuts, roughly chopped
8 Reese’s peanut butter cups, roughly chopped
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups creamy peanut butter
1/2 Tbsp. unsalted butter
1 1/2 cups Rice Krispies cereal

Directions

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. Melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat.

3. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly.

4. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator until ready to serve.

Source: Brown-eyed Baker

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Strawberry Pie

2011-07-27T07:00:00.000-04:00

If you’ve never had fresh strawberry pie – you are really missing out. It is just about as all American as apple pie. My family gets together every year on the 4th of July – and I hope to make this pie as part of that tradition. You have to make this with fresh, local strawberries for the best result – but you could use California ones in a pinch. This pie went so quickly I was lucky I even got to try a piece of it. Enjoy – I promise you will not be disappointed!

Ingredients

3-4 pints (about 2 1/2 to 3 lbs.) fresh strawberries, gently rinsed and dried, hulled
3/4 cup sugar
2 Tbsp. cornstarch
1 1/2 tsp. Sure-Jell for low-sugar recipes (pink box)
pinch table salt
1 Tbsp. freshly squeezed lemon juice
1 baked 9-inch pie shell (I use the recipe in this post)
whipped cream (homemade or store-bought)

Directions

1. To make the filling, select 6 oz. misshapen, under-ripe or otherwise unattractive berries, halving those that are large; you should have about 1 1 1/2 cups. In the food processor, process the berries to a smooth puree, about 30 seconds. You should have about 3/4 cup of the puree.

2. In a medium saucepan, combine the sugar, cornstarch, Sure-Jell and salt; whisk to combine. Stir in the strawberry puree. Cook the mixture over medium-high heat, stirring constantly, and bring to a full boil. Boil for 2 minutes, scraping the bottom and sides of the pan constantly. Transfer to a large bowl and stir in the lemon juice. Let cool to room temperature.

3. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a spatula until the berries are evenly coated.

4. When getting ready to serve, scoop the berries into the pie shell, piling into a mound. If any cut sides face up on the top, turn them face down. Refrigerate the pie until chilled, about 2 hours. Serve within 5 hours of chilling. Serve with whipped cream.

Source: Cooks Illustrated, May/June 2011

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Frozen Strawberry and Cream Bars

2011-07-21T07:00:00.000-04:00

I made a call out on Facebook for suggestions when I had my 16 quarts of strawberries – and I got lots of suggestions on what to make and this was one of them (thanks Cathy!). I liked the idea of making things that can be frozen – like ice cream, popsicles, etc. – because they last much longer than say a strawberry cake or muffins. These were really simple to mix up together and I enjoyed that the crust stayed crunchy. Another cool, refreshing treat to make for a summer get together! Enjoy!

Ingredients

1 cup flour
1/4 cups brown sugar
1/4 cups slivered and chopped almonds
1/2 cup (1 stick) unsalted butter, melted
2 whole egg whites
1/2 cups granulated sugar
1 1/4 cups whipping (heavy) cream
2 Tbsp. fresh lemon juice
2 cups crushed strawberries

Directions

1. Preheat oven to 325°F.

2. Combine flour, brown sugar, almonds and melted butter in a medium bowl. Spread gently in an 8×8″ pan.

3. Bake at 325°F for 20 minutes. Stir a couple of times. Cool.

4. Once cooled, evenly press 2/3 of the mixture in the 8×8″ pan to create the crust. Set aside the remaining 1/3 of the mixture.

5. Beat egg whites and granulated sugar until stiff.

6. In a separate bowl, beat whipping cream until soft peaks form.

7. Gently combine beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread the mixture over the crust.

8. Sprinkle remaining crust/crumb mixture on top.

9. Freeze at least for 3-6 hours. Cut in squares to serve.

Source: The Tasty Kitchen

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Strawberry Ricotta Popsicles

2011-07-18T07:00:00.000-04:00

It’s hot hot hot here – like 90 degrees – which is really hot for Buffalo. We only have window air conditioners so we can sleep at night during the summer. But the rest of the house is about as hot as it is outside. I actually don’t mind it completely – because I’m in air conditioning at work, in the car and at night. I don’t want to have to live all summer without actually feeling the heat summer (all you have to do is think about how cold it is during the winter – and you don’t mind the heat). But the heat and humidity can be really draining – and these popsicles turned out to be the perfect relief to the heat. They are super easy – you just mix everything up in your food processor and then pour into popsicle molds and freeze. They are not overly sweet and they are creamy and refreshing. You would never even know there was ricotta cheese in there if I didn’t tell you. I think I’m going to finish up this post now – so I can go have one Enjoy!

Ingredients

1 pint (12 oz.) fresh strawberries, washed and hulled
2 cups (15 oz.) part-skim or whole milk ricotta cheese
1/4 cup sugar
1 Tbsp. fresh lemon juice

Directions

1. Puree strawberries in a blender or food processor. Add ricotta cheese, sugar and lemon juice; blend or process 2 minutes.

2. Pour into freezer pop molds and cover with popsicle mold tops. Freeze 3 hours or until firm. Makes 8-10 popsicles.

Source: My Baking Addiction

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Strawberry Daiquiri Ice Cream

2011-07-14T07:00:00.000-04:00

My husband and I went to Bermuda for our honeymoon two years ago. And while on the cruise ship there we did a rum tasting – and ended up buying three bottles of rum! So when I had an overabundance of strawberries and I found this recipe (which includes rum!) – I knew I was all set! Actually adding alcohol to homemade ice cream helps keep a softer consistency when frozen. Fortunately this only made a small dent in both my strawberry and rum stash – so I can definitely make more of this when I feel like it!.

I have to say – this is some of the best ice cream I’ve ever made. It’s super smooth, creamy and sweet.

Believe me – you will see the bottom of your glass before you know it! Enjoy!

Ingredients

1 cup sugar, separated
Zest from 2 limes
Pinch salt
1 1/2 cups half-and-half
1 1/2 cups heavy cream
4 egg yolks
1 1/2 cups (~12 ounces) strawberry puree
1/4 cup fresh lime juice
3 Tbsp. rum

Directions

1. In a medium saucepan, rub the lime zest into 1/2 cup of the sugar until fragrant. Add the half-and-half and pinch of salt and heat the mixture over medium-high heat until it simmers.

2. Pour the cream into a large bowl; set a fine-mesh strainer over the bowl.

3. In a separate medium bowl, beat the egg yolks with the remaining 1/2 cup sugar. When the half-and-half simmers, very slowly pour it into the beaten egg yolks, whisking constantly.

4. Pour the mixture back into the pot and bring just to a simmer over medium heat, still whisking constantly (the mixture should reach 170 degrees F).

5. Pour through the strainer into the bowl with the cream; stir to combine. Mix in the strawberry puree, lime juice, and rum. Chill until cold, at least 4 hours or up to overnight.

6. Freeze the ice cream custard in your ice cream maker according to the manufacturer’s instructions and freeze until firm.

Source: slightly adapted from The Way the Cookie Crumbles

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Strawberry Bruschetta

2011-07-11T07:00:00.000-04:00

I wasn’t joking in my last post – after I am done with my strawberry posts you are going to think we’ve turned red – I’ve made that many different recipes already. We enjoyed these as a pre-dinner appetizer and they were fulfilling and refreshing. Reminded me a little of the salmon with strawberry salsa I made last year (of course without the salmon). They are a great easy appetizer that would be fun to serve at an outdoor summer party! Enjoy!

Ingredients

1 cup strawberries, hulled and diced
1 Tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 Tbsp. olive oil
2 tsp. balsamic vinegar
1/4 cup minced basil leaves
Freshly ground black pepper

Directions

1. Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices.

2. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with the strawberry mixture.

3. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Source: Annie’s Eats

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Strawberry Shortcake

2011-07-06T07:00:00.000-04:00

I had a bit of a mini heart attack a few weekends ago – I had plans to go to a strawberry farm to pick up a bunch of local strawberries to freeze and to use in some recipes. Well I go to their website for directions – and they are already done picking for the season! Eeek – my heart seriously stopped and I immediately went into search mode online. Luckily I found another farm that wasn’t too far away and they still had berries available. So I immediately got in my car and drove there – expecting to buy about 6 quarts. I get there and they are selling flats (each with 8 quarts) for buy one get one free – since I can’t pass up a deal – I had to get it. So that’s how I ended up with 16 quarts of strawberries.

Let me just say this – 16 quarts is a LOT of strawberries. The hard thing is that you need to process them fairly quickly before they get mushy and moldy. It almost doesn’t need to be said – but I have lots of strawberry recipes to share coming up soon.

I knew that the first thing I wanted to make though was basic strawberry shortcakes. I’ve been craving these since last year when I made them (but my photos got lost so I never shared them here).

You have to have the perfect biscuit that soaks up the juices and compliments the sweet strawberries. This recipe is it! I promise you won’t be disappointed.

Eating these made me reminiscent of 5 years ago when we went to Coney Island to help our friends selling Strawberry shortcakes at their booth there. Good times!

Ingredients

2 cups all-purpose flour, plus extra for work surface
5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) cold unsalted butter, cut into 1/2 cubes
1 large egg, lightly beaten
1/2 cup plus 1 Tbsp. half-and-half
1 large egg white, lightly beaten
6 cups strawberries, hulled
4 Tbsp. sugar
whipped cream (store-bought or homemade)

Directions

1. For the fruit: Crush 2 cups of strawberries with a potato masher. Slice remaining berries and stir into crushed berries along with 4 Tbsp. sugar. Set aside.

2. For the shortcakes: Adjust oven rack to middle-lower position and heat until 425 degrees F.

3. In food processor, pulse flour, 3 Tbsp. sugar, baking powder and salt to combine. Scatter butter over and process until mixture resembles coarse meal – about fifteen 1-second pulses. Transfer to a medium bowl.

4. Mix beaten egg with half and half. Pour into flour mixture and stir with a rubber spatula until large clumps form. Turn onto floured work surface and lightly knead until it comes together.

5. Pat dough into 9 by 6 inch rectangle about 3/4 inch thick. Flour a 2 3/4 inch biscuit cutter and cut out into 6 dough rounds. Pull the scraps together to make 2 or 3 more shortcakes.

6. Place 1 inch apart on a baking sheet, brush tops with beaten egg white and sprinkle with remaining 2 Tbsp. sugar.

7. Bake until golden brown, 12 to 14 minutes. Cook on wire rack until warm, about 10 minutes.

8. When shortcakes are cool, split in half and portion fruit on top and dollop with whipped cream.

Source: Cook’s Illustrated

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Mexican Pizza

2011-07-01T07:00:00.000-04:00

I’m actually not usually a fan of mexican taco pizza – I mean it is typically loaded up with greasy beef topped with loads of cheese and piled on top with shredded iceberg lettuce that wilts within minutes. But this version of mexican pizza was the complete opposite of that one. The ‘sauce’ is actually pureed black beans. I topped this with a mixture of cheddar and monterey jack cheeses and packed it full of yummy toppings – tomatoes, olives, spinach, corn, onions, jalapenos and scallions. Both my husband and I really enjoyed it – it was the perfect meal on a cool summer evening when I didn’t mind turning on the hot oven. Enjoy!

Ingredients

1 ball pizza dough (your favorite homemade or store-bought)
1 can black beans, rinsed and drained
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1 tsp. chili powder
1/2 tsp. salt
3 Tbsp. chicken broth
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded and diced
1/4 cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (fresh or frozen)
1/4 cup sliced black olives
1/3 cup chopped spinach (defrosted frozen spinach)

Directions

1. To make the pizza, preheat the oven and a pizza stone at 450˚ F for at least 15-30 minutes.

2. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil.

3. Combine the black beans, cumin, paprika, cayenne, chili powder and salt in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed.

4. Spread the bean puree onto the shaped pizza crust in an even layer (I did not use all of the puree).

5. Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn, olives and spinach over the cheese layer.

6. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from Annie’s Eats

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Strawberry Salad with Candied Almond Brittle

2011-06-29T07:00:00.000-04:00

Strawberry season is in full swing here in Western New York. Local strawberries are only available for such a limited time – I get so excited when I can finally enjoy them! See strawberries are supposed to be small and red and juicy – not those humongous things that come from sent from California. Notice how red they are inside – no white flavorless centers.

With the first quart that I bought – I wanted to make this salad. It was so simple and I knew I would love the flavor combination of sweet berries, creamy goat cheese and crunchy almonds. I was also really excited to use this bottle of Strawberry Balsamic Vinegar that I had bought just a few months earlier.

This salad definitely did not disappoint – it was so refreshing – really a perfect summer salad. Now, if only Strawberry season would last longer that a few weeks.

The dressing was a (strawberry) balsamic vinaigrette – which was the perfect accompaniment to the sweetness of the berries and the candied almonds. Definitely make the almonds in advance if you want to save some time at dinner.

I ended up serving this as a side to a simple grilled salmon fillet – but honestly it was so good I could have this as a meal in itself. And that is exactly what I did for lunch the next day. Enjoy!

Ingredients

For the salad

4 cups baby spinach, washed
1 cup strawberries, thinly sliced
2 oz. goat cheese, crumbled

For the candied almond brittle

1/2 cup granulated sugar
2 Tbsp. water
3/4 cup sliced almonds, lightly toasted

For the vinaigrette

1/4 cup balsamic vinegar (fell free to use flavored if you have it!)
2 Tbsp. cup extra-virgin olive oil
Pinch granulated sugar
Pinch sea salt

Directions

1. For the candied almond brittle: In a medium saucepan over low heat, combine the sugar and water and continuously stir until the sugar is completely dissolved. Using a silicone or pastry brush dipped in water, brush the sides of the saucepan to dissolve any sugar that adheres to the sides of the pan.

2. Increase the heat to high and bring the mixture to a boil, continuing to brush down the sides of the saucepan as needed.

3. Continue to boil the mixture, swirling the saucepan occasionally, until the mixture is golden brown, about 8-9 minutes.

4. Turn off the heat and quickly add the sliced almonds, stirring to thoroughly coat.

5. Pour the mixture onto a foil lined baking sheet, breaking up the almond pieces with a fork. Let cool completely.

6. For the vinaigrette: Combine the vinegar and olive oil in a small bowl and whisk to emulsify. Add the sugar and salt, to taste.

7. Once the candied almond brittle has hardened and cooled completely, distribute the spinach evenly in the serving bowls and assemble with the strawberries, goat cheese, candied almond brittle, and vinaigrette.

Source: adapted from The Curvy Carrot

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Chocolate Peanut butter Squares

2011-06-27T07:00:00.000-04:00

This is one of the first recipes I remember making as a child. My sister entered it into a baking contest as part of Girl Scouts and won second place! I actually still have the paper booklet with all the recipes that the kids made for that contest – I was so proud of my sister! I’m pretty sure it’s a recipe that my Aunt Linda gave us – since she is the one who I remember making these for family parties, etc. It’s actually a great recipe for a beginner in the kitchen – there is no actual baking involved – just some melting and stirring and mixing. Essentially what they are is like a peanut butter cup in bar form – and you can’t really go wrong with that! They are best cold out of the fridge – I’ve also been known to freeze them and eat them straight out of the freezer (YUM!).

Ingredients

3 cups powdered sugar
1 1/2 cups peanut butter
2 sticks butter, melted
1 cup graham cracker crumbs
12 oz. semisweet chocolate chips

Directions

1. Line a 13x9 inch rimmed baking sheet with foil.

2. Mix together sugar, peanut butter, butter and graham cracker crumbs with a rubber spatula.

3. Press mixture into the lined baking sheet and smooth top.

4. Melt chocolate chips in the microwave on medium heat – stirring occasionally. Spread over peanut butter mixture and smooth top.

5. Refrigerate until chocolate is set – at least 2 hours or overnight.

6. Remove from pan with foil and cut into squares (the chocolate will break). Keep in refrigerator until ready to serve.

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Almond Joy Ice Cream

2011-06-20T07:00:00.000-04:00

Here is a recipe to start your summer off right! Toasted coconut ice cream mixed with chocolate covered almonds – the ice cream version of an Almond Joy candy bar! But I may say this is even better since I used bittersweet chocolate to coat the almonds (a la Mounds bars and not Almond Joy). The smell of the ice cream base with the infused toasted coconut was so amazing – I was ready to drink it. But I did resist and churned it – but it did not last long in our freezer. Enjoy!

Ingredients

1 1/3 cup shredded coconut, unsweetened
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
5 large egg yolks
1/2 tsp. vanilla extract
4 oz. bittersweet chocolate, chopped
1 cup unsalted dry roasted almonds

Directions

1. Preheat the oven to 350. Spread the coconut on a baking sheet and toast for 6-10 minutes, stirring occasionally to toast it evenly. Remove from the oven when it’s fragrant and golden brown.

2. In a medium saucepan, warm 1 cup of the milk, the cream, sugar, salt, and 1 cup of the toasted coconut (reserve the rest of the coconut for folding in later).

3. Using a paring knife, scrape all the vanilla seeds into the warm milk, then add the pod as well. Cover, remove from the heat, and let steep at room temperature for 1 hour.

4. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible. Remove the vanilla bean halves and discard the coconut.

5. Pour the remaining 1 cup of milk into a large bowl and set the mesh strainer on top.

6. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula it should be 170-175 °F.

8. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla extract and stir over an ice bath until cool. Chill the mixture thoroughly in the refrigerator for several hours or overnight.

9. While your custard is cooling, make the chocolate covered almonds. Stretch a piece of plastic wrap over a plate. Melt the chocolate over a double boiler or in the microwave. Stir until smooth. Stir in the almonds, coating them with the chocolate. Spread the mixture onto the lined plate and chill.

10. Freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions. While your ice cream is churning, chop the chocolate covered almonds into bite sized pieces. Fold the reserved toasted coconut and the almonds into the frozen ice cream, as you’re removing it from the machine.

Source: Elly Says Opa who adapted from David Lebovitz

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Vegetable Enchiladas

2011-06-15T07:00:00.000-04:00

I make a conscious effort to have a variety in my menu plan each week – and includes making sure we have a few vegetarian meals each week. I am well aware that Americans get plenty of meat in their diet already – and we are no exception to that fact. It’s really no sacrifice to skip the meat – when you make a very flavorful vegetarian dish. These enchiladas are the perfect example of that!

I like a recipe that can be make completely from scratch – and this includes the enchilada sauce. I recommend if you are going to go this route – make the sauce in advance. I found that making the sauce, filling and then filling and baking these took me over an hour and half in the kitchen. It also didn’t help that I also made mexican rice – which is also somewhat involved. Enjoy!

Ingredients

For the sauce:

1 tsp. canola oil
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
1/2 cup water
Salt and pepper

For the filling:

1 (15 oz.) can black beans, rinsed and drained
1 Tbsp. canola oil
1 onion, chopped
1 red or yellow bell pepper, seeded and chopped
1 zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
2 1/2 cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese
1/2 cup minced fresh cilantro
1/4 cup drained chopped canned green chiles
Salt and pepper

For assembly:

12 (6-inch) corn tortillas
vegetable oil spray
1 cup (4 oz.) shredded cheddar cheese
Lime wedges, for serving

Directions

1. To make the enchilada sauce: Heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

2. To make the filling: Preheat the oven to 350 degrees F.

3. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside.

4. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until softened and browned, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

5. Transfer the mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

6. To assemble: Lightly coat both sides of the tortillas with vegetable oil spray. Place 6 tortillas on a baking sheet and bake until the tortillas are soft and pliable – 2 to 4 minutes. Working quickly place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas.

7. Increase oven temperature to 450 degrees F.

8. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce.

9. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with remaining sauce and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

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Morning glory Muffins

2011-06-13T07:00:00.000-04:00

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine. These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love. They have carrots, coconut, apple, pineapple, walnuts and raisins. I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own. I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin. Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one!

Ingredients

3/4 sweetened shredded coconut, toasted
1/2 cup walnuts, toasted
2 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. baking powder
3/4 tsp. salt
1 (8-oz.) can crushed pineapple
1 Granny smith apple, peeled, cored and shredded
8 Tbsp. (1 stick) unsalted butter, melted and cooled
3 large eggs
1 tsp. vanilla extract
1 1/2 cups shredded carrots (2-3 medium sized)
1 cup golden raisins

Directions

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown. Place in food processor. Then toast walnuts in same skillet until toasted. Place in food processor.

3. Process coconut and walnuts until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine. Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup. Add pineapple to strainer. Press fruit dry – juice should measure about 1 cup. Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup. Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine.

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined. Add in pineapple-apple mixture, carrots and raisins.

8. Divide evenly into muffin cups. Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin. Cool for 10 minutes in pan and then cool completely on wire rack.

Source: Cook’s Country April/May 2011

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Chicken and guacamole tostadas

2011-06-10T07:00:00.000-04:00

I love the idea of tostadas – a crisp tortilla covered with a variety of toppings. These pork tostadas that I’ve made several times are awesome. These chicken and guacamole ones are much healthier though – the tortilla is not fried, and the guacamole is pureed in the food processor which kind of makes it light and fluffy and it is topped with a simple tomato salsa. There is nothing bad for you in this meal – I did add some cheese – but it was a small amount and cheese is good for you!

The main issue I had with this one – was how to eat it. It seemed like there was no easy way. I cut mine into four triangles and ate it like pizza. And my husband rolled his up like a burrito. Anyway you cut it – these taste delish and are easy and healthy – win, win in my book! Enjoy!

Ingredients

For the guacamole

1 ripe avocado, peeled
1 Tbsp. minced red onion
1 Tbsp. freshly squeezed lime juice
1/4 tsp. salt
1/4 tsp. cumin
1 garlic clove
dash of hot sauce

For the chicken

2 boneless skinless chicken breasts
1 cup water or chicken broth
1 Tbsp. tomato paste
1/2 tsp. smoked paprika
1 Tbsp. lime juice

For the tomato salsa

1 large chopped tomato
2 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice
2 Tbsp. minced red onion
dash of salt

For the tostadas

8 fajita sized tortillas
1 cup shredded Monterey jack cheese

Directions

1. For the Guacamole: In a food processor, combine all ingredients and pulse until smooth and creamy.

2. For the Chicken: In a pan stovetop, whisk together water or broth and tomato paste. Add chicken and simmer, turning chicken occasionally, until chicken is cooked through, about 10 minutes (or until it reaches 170 degrees F). Let cool and shred. Toss with smoked paprika and lime juice.

3. For the Tomato Salsa: Toss all ingredients together and set aside.

4. To assemble Tostadas: Spray tortillas with cooking spray and broil 2 minutes on each side, or until crispy and browned.

5. Spread approximately 1-2 Tbsp. of guacamole on each tostada shell. Sprinkle 2 Tbsp. cheese. Spoon 2 Tbsp. tomato salsa and 1/4 cup chicken onto each shell. Serve with additional lime juice and cilantro.

Source: adapted from Branny Boils Over, originally from Cooking Light

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Cashew Chicken stir-fry

2011-06-08T07:00:00.000-04:00

I want to talk about menu planning. As someone who loves to cook and eat healthy meals at home – I find it imperative to plan out what I’m going to make for dinner throughout the week. I honestly do not know how or what people eat if they don’t plan in advance – I guess they just go to the grocery store a lot or concoct a meal on the fly each night. Personally I love having a list of meals that I know I have all the ingredients for that week. Menu planning also = effective, efficient grocery shopping trips. That is except when your grocery store is out of a key ingredient or you forget it. That is exactly what happened to me one night – I completely forgot to buy cilantro for the dinner I had planned that night – luckily I was able to switch course without a second thought since I had this easy dinner on my menu plan for the week.

We eat a lot of stir-fries mostly because they are quick, easy and healthy. I love the simple sauce and the crunchy cashews – as well as the red peppers, which are one of my very favorite ingredients. Now don’t forget to add this onto your menu plan for next week – enjoy!

Ingredients

2 Tbsp. cornstarch
6 Tbsp. water or chicken broth
2 Tbsp. hoisin sauce
1 tsp. Siracha
1 Tbsp. white wine vinegar
2 Tbsp. soy sauce
1 Tbsp. olive oil
4 garlic cloves, minced
1/2 cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
salt and pepper, to taste
red bell pepper, cut into strips
3-4 green onions, thinly sliced
Rice, for serving

Directions

1. Cook rice according to package directions.

2. Meanwhile, in a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar, Siracha and soy sauce and set aside.

3. Add oil to wok or large skillet and set over medium heat. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink and remove from skillet with a slotted spoon and set aside.

4. Add garlic and cashews to the now empty skillet and stir until garlic is golden and fragrant. Then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Return the chicken to the skillet and stir to combine and coat with sauce. Stir in all but 2 tablespoons of the green onions.

5. Serve with rice and top with remaining green onions.

Source: adapted from Cook like a Champion

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Yellow butter cake with Chocolate frosting

2011-06-06T07:00:00.000-04:00

I love birthdays – a perfect reason to make a cake – a delight for someone who likes to bake as much as I do. I had to plan something easy since I made this cake after being gone on a work trip for a week and arriving home a day late since my flight was cancelled. But I love to bake and I love my mom too much to not make this cake for her. Luckily it was an easy cake to whip up. I also made the frosting the day before and then just frosted this once I got to my sisters house where we had a cookout and ate the cake.

As I mentioned several times before – my niece loves birthdays – and especially when it is for her grandma. Here she is with my mom getting ready to blow out the candles and make a wish.

The cake was delish – a perfect soft crumb and the frosting was rich and chocolaty. We also had some vanilla ice cream and strawberries alongside this – yum! You cannot get much better than the classic yellow cake and chocolate frosting. My sister specifically said to me – make sure this goes up on your blog. I have a feeling I will be requested to make this again – and no problem fulfilling that request.

Ingredients

For the cake:

2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs
2 tsp. vanilla extract
1 1/4 cups milk

For the frosting:

1 lb. semisweet chocolate, finely chopped
6 Tbsp. Dutch-process cocoa powder
6 Tbsp. boiling water
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/2 cup confectioners’ sugar, sifted
Pinch of salt

Directions

1. To make the cakes: Preheat the oven to 350˚ F. Line the bottoms of two 9-inch round cake pans with parchment paper. Spray with baking spray.

2. In a medium bowl, combine the all-purpose flour, cake flour, baking powder, and salt; whisk together to blend well and set aside.

3. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.

4. Mix in the eggs one at a time, beating well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the milk. Beat each addition just until incorporated.

5. Divide the batter between the prepared baking pans. Bake, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.

6. Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge of the pans to help remove the cakes. Invert the cakes onto the rack and peel off the parchment. Let the cakes cool completely before frosting.

7. To make the frosting: Place the chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate has melted. Remove from the heat and let cool to room temperature, about 25-30 minutes. Meanwhile, combine the cocoa powder and boiling water in a small bowl; stir until the cocoa is dissolved.

8. In the bowl of an electric mixer, beat the butter, confectioners’ sugar and salt on medium-high speed until light and fluffy, 3-4 minutes. Add the melted chocolate; beat on low speed until combined, 1-2 minutes. Beat in the cocoa mixture until well blended.

9. To assemble the cake: Place one of the cake layers on a serving platter. Top with 1 cup of the chocolate frosting and smooth over the top of the cake. Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting as desired.

Source: Martha Stewart’s Baking Handbook as seen on Annie’s Eats

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Steak tacos w/ sweet & spicy pickled onions

2011-06-02T07:00:00.000-04:00

I was browsing through my newest favorite cookbook – and was looking for something to grill. After a really loooong winter in Buffalo – springtime is so welcome and grilling is one of my favorite ways to enjoy the warmer weather. I don’t typically make pickled foods – and I’m not sure why I don’t – they are so delicious. I made the pickled onions several days before we had this for dinner – and they were super easy to mix up. I also made some of my favorite guacamole to serve with this.

One of the items on my Amazon wish list was this slicing knife. I guess I didn’t realize that a 12-inch knife is literally 12 inches long – this thing is humongous. We all got a good laugh when I got it as a gift this past Christmas. But I have to say it works amazingly for cutting meat really thin. The steak on these tacos melted in your mouth – and a lot of that had to do with how thin I was able to get it cut. The main problem you may have is finding a place to store a 12-inch knife – and that is one of the reasons I installed a magnetic knife strip on the wall next to my stove. After way to many cuts on my fingers from reaching into the kitchen drawer where I used to store my knifes – it has been a lifesaver.

Ingredients

For the sweet and spicy pickled onions:

1 red onion, halved and sliced thin
1 cup red wine vinegar
1/3 cup sugar
2 jalapeno chiles, stemmed and cut into rings
1/4 tsp. salt

For the steak tacos:

3/4 cup packed fresh cilantro leaves
3 scallions, chopped
3 garlic cloves, peeled
1 jalapeno chile, stemmed, seeded and chopped
1/2 tsp. cumin
2 Tbsp. canola oil
1 Tbsp. fresh lime juice
1 1/2 pounds flank steak, trimmed of fat and cut lengthwise
salt and pepper
1/2 tsp. sugar
12 (6-in.) corn or flour tortillas
lime wedges

Directions

1. For the pickled onions: Place the onions in a medium heat-resistant bowl. Bring the vinegar, sugar, jalapenos and salt to a simmer over medium-high heat, stirring occasionally until sugar dissolves.

2. Pour the vinegar mixture over the onions, cover loosely with plastic wrap and let cool to room temperature (about 30 minutes). Once cool, drain the liquid and store in the refrigerator for up to 1 week.

1. For the steak tacos: Pulse 1/2 cup of cilantro, scallions, garlic, jalapeno, cumin and 4 tsp. of oil in a food processor until a paste forms, about 10-12 pulses. Transfer 2 Tbsp. of the paste to a small bowl, whisk in the lime juice and set aside.

2. Using a fork, poke about 10-12 holes in the steak. Pat dry with paper towels and season with salt. Coat steak with remaining herb paste, cover and refrigerate 30 minutes to 1 hour.

3. Scrape herb paste off steak. Sprinkle all sides of the steak with the sugar and season with pepper.

4. Preheat grill on high or heat remaining 2 tsp. oil in a nonstick skillet over medium-high heat. Cook meat until the center registers 125 – 135 degrees F (depending on desired doneness). Transfer to a carving board and rest for 5 minutes.

5. Slice steak thinly across the grain and transfer to a bowl. Toss with reserved herb paste/lime juice mixture and season with salt and pepper. Serve with warm tortillas, pickled onions, remaining 1/4 cup cilantro and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

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Pan roasted fish with orange almond relish

2011-05-31T07:00:00.000-04:00

During one of my recent trips for work – I was in Virginia beach. Two things made me realize how long its been since I’ve been to the ocean – the abundance of fresh seafood every where you went and the sunrise. Luckily I was able to partake in both of them several times while I was there. There is nothing better than waking up early to watch the sun rise over the ocean and then go for a morning run – you just feel so happy to be alive. I really need to get back to the ocean soon. This recipe seems so fancy – although it is very simple. It is perfect for freshly caught fish (mine was freshly bought at Wegmans). Enjoy with a nice glass of chilled white wine and relax and pretend you are at the ocean listening to the waves crash into the shore.

Ingredients

for the relish:

1/4 cup slivered almonds , toasted
1/4 cup green olives , coarsely chopped (see note)
1small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon zest plus 2 Tbsp. juice from 1 orange
1 tsp. white wine vinegar
2 Tbsp. extra virgin olive oil
2 Tbsp. minced fresh mint leaves
Table salt
Cayenne pepper

for the fish:

2 skinless white fish fillets , 1 to 1 1/2 inches thick (about 6 to 8 ounces each)
Kosher salt and ground black pepper
1/4 tsp. sugar
2 tsp. vegetable oil

Directions

1. For the relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, 10 to 12 one-second pulses.

2. Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne, refrigerate until ready to use.

1. For the fish: Adjust oven rack to middle position and heat oven to 425 degrees.

2. Dry fish thoroughly with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over 1 side of each fillet.

3. Heat oil in large oven-safe nonstick skillet over high heat until smoking. Place fillets in skillet, sugared sides down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 2 minutes.

4. Using 2 spatulas, flip fillets and transfer skillet to oven. Roast fillets until centers are just opaque and register 135 degrees on instant-read thermometer, 7 to 10 minutes. Immediately transfer to serving plates and serve with relish.

Source: Cook’s Illustrated

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Meat Sauce

2011-05-24T07:00:00.000-04:00

I saw this recipe and immediately knew I had to make it. There is something so comforting about simple spaghetti and meat sauce. I know I’ve been absent from the blog for too long – I’ve been so busy travelling for work. And that means eating out for every meal for the week (ugh!). When I get back home all I want to do is cook my own food and get my digestive system back in order. So simple, easy, comforting food is what I turn to – tacos, pasta, salmon, rice, etc. What is great about this dish is that you can freeze the extra sauce for an easy meal – like when you finally get home after a week away and have no food left in your fridge. This is especially helpful if you happen to have your flight cancelled and you get home a day later than you expected (Thanks again American Airlines!)

Ingredients

1 lb. sweet Italian sausage
3/4 lb. lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28-ounce) can crushed tomatoes
2 (6-ounce) cans tomato paste
1 (15-ounce) can tomato sauce
1/2 cup water
2 Tbsp. brown sugar
1/2 cup fresh basil leaves, chopped
1/2 tsp. fennel seeds, crushed
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
4 Tbsp. chopped fresh parsley
dash of nutmeg

Directions

1. In a Dutch oven, heat the sausage, ground beef, onion and garlic over medium heat until the meat is cooked through.

2. Add the crushed tomatoes, tomato paste, tomato sauce and water and cook for 1-2 minutes. Stir in the rest of the ingredients.

3. Simmer, covered, for about 1 to 1 1/2 hours, stirring occasionally.

Source: Pennies on a Platter

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Meyer Lemon Cookies

2011-05-02T07:00:00.000-04:00

After making Meyer lemon sorbet – I happened to have a few more Meyer lemons buried in the depths of my produce drawer. They were just hanging out in there for weeks as I used other items stored around them. But I finally decided that I had to make something with them before they got moldy on me. This recipe is a basic sugar cookie that has meyer lemon infused sugar and juice. It gives it a nice citrus touch – without being too tart. I rolled the cookies in the flavored sugar – and it gave them that crispy outer coating to go with the soft and chewy cookie. Enjoy!

P.S. I’ll be out of town all week for work and over the weekend for a wedding – so this will be the only post for about a week or so. Have a great one – I’ll be at the beach

Ingredients

1 1/4 cups plus 3 Tbsp. sugar
zest of two Meyer lemons
2 sticks unsalted butter (1 cup), softened
3 egg yolks
1/3 cup Meyer lemon juice
1 tsp. vanilla
2 3/4 cups flour
1/2 tsp. salt
2 1/4 tsp. baking powder

Directions

1. Preheat your oven to 350 degrees F. Line two baking sheet with parchment paper or silicone liners.

2. In a food processor, combine all of the sugar and the lemon zest. Process until combined. Reserve 3 Tbsp. of the lemon-sugar and set side for rolling the cookies in.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the remaining 1 1/4 cups sugar until light and fluffy. Add eggs and beat well to incorporate. Add the lemon juice and vanilla. Mix until combined.

4.In a medium bowl, use a whisk to mix together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined.

5. Portion out tablespoon-fuls of dough and roll in reserved sugar and place on baking sheets.

6. Bake for 12-15 minutes, switching baking sheets halfway through. Transfer cookies to a rack to cool completely.

Source: seen on Oishii Food from Tall Grass Kitchen

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Daring Bakers: Maple Mousse in a nut bowl

2011-04-27T19:51:00.001-04:00

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

I was really excited when I opened this month’s daring bakers challenge. Living in New York state – real maple syrup is a big deal around here – there are celebrations every spring and the trees are tapped and the syrup is flowing! My sister and her family now live out in the county – and luck will have it – there is a maple farm on the street that she lives on! So the syrup going in this dessert, on my pancakes, waffles, etc. comes from trees growing on her street – seriously, you can’t get more ‘local’ than that!

The challenge was to make this maple mousse in an edible container – any one that you want. One of the options was a bacon container – and while it sure would be daring to try that – I just am not a fan of bacon in my desserts! I like it on BLTs and with eggs or pancakes – not mixed up with chocolate or cream!

But what I did do to bring this over the top – was I had some real Maple sugar in the pantry. So with the remaining cream - I whipped it up with some maple sugar and then sprinkled some more on top! Oh my – this was sooo good. I would definitely make this maple mousse, nut bowls and maple whipped cream again. I love maple – and this challenge couldn’t have come at a better time. YUM!

Ingredients (recipe is adjusted for two bowls and mousse)

nut bowls:

3/4 cup crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
1 Tbsp. sugar

maple mousse:

1/4 cup pure maple syrup
1 large egg yolk
3/4 tsp. unflavoured gelatin
1/2 cup whipping cream (35% fat content)

Directions

1. For the nut bowls: Use a food processor process the nuts until coarse, about 7 pulses.

2. In a bowl, mix together the nuts with the beaten egg and the sugar.

3. Take 2 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil and spray with non-stick cooking spray.

4. Spread half of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around.

5. Bake at 350 degrees F, until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

1. For the Maple mousse: Bring maple syrup to a boil then remove from heat.

2. In a bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).

3. Add warmed egg yolks to hot maple syrup until well mixed.

4. Measure 1 Tbsp. of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 20 seconds or until gelatin completely dissolves.

5. Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.

6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.

8. Remove from the fridge and divide equally among your edible containers.

Sources: Nut Crust posted at Cheap Ethnic Eatz
Maple mousse is adapted from Jaime Oliver is not my boyfriend

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Classic (make-ahead) Macaroni and Cheese

2011-04-25T07:00:00.000-04:00

Sometimes it’s fun to make a kicked up versions of mac and cheese, this this or this or this. But sometimes simpler, classic versions are better for a reason. They are comforting and satisfying – without being distracting.

When deciding to make this recipe – I debated making only half – but ultimately decided to make the full batch and freeze half of it before baking. This worked out perfectly – we didn’t end up with too many leftovers I our fridge and I have an easy meal in the freezer for a night when I don’t feel like cooking. Although – I made the full recipe for the breadcrumbs and ended up putting all of them on the half that I made for dinner. So I’ll have to whip up a new batch for when I cook the rest of this.

I love how cheesy this recipe is – and its not at all grainy like some homemade macaroni and cheeses are. It’s actually pretty perfect – Enjoy!

Ingredients

Toasted Bread Crumb Topping (double if making the full recipe)

4 slices white sandwich bread, quartered
2 Tbsp. unsalted butter, melted and cooled
2 Tbsp. minced fresh parsley
salt and pepper

Macaroni and Cheese

1 pound pasta shapes (shells, elbows, etc.)
6 Tbsp. unsalted butter
2 medium garlic cloves, minced
1 tsp. dry mustard
1/4 tsp. cayenne pepper
6 Tbsp. all-purpose flour
2 1/4 cups low-sodium chicken or vegetable broth
3 1/2 cups milk
1 pound (16-oz.) colby jack cheese, shredded (about 4 cups)
1/2 pound (8-oz.) extra-sharp cheddar, shredded (about 2 cups)
ground black pepper
salt

Directions

1. For the breadcrumb topping: Preheat the oven to 300 degrees.
Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses. Spread the crumbs out over a rimmed baking sheet. Bake, stirring occasionally, until golden and dry, 20-30 minutes. Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

2. To make the macaroni and cheese: Preheat the oven to 400 degrees.

3. Bring water to a large post of water to a boil. Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes (do not cook all the way through!). Drain the pasta and leave in the colander.

4. Wipe the pot dry, and add the butter, and set it over medium heat until melted. Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds. Add in the flour, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk, and bring to a simmer. Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes.

5. Remove pot from heat and stir in the cheeses until completely melted. Season with salt and pepper to taste.

6. Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined. Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.

7. Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.

To make-ahead: Wrap the dish tightly with foil, and refrigerate for up to 2 days or place in freezer for up to 1 month. To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Source: Cook's Illustrated's The Best Make-Ahead Recipes as seen on Pink Parsley Catering

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Toffee Bar Brownie Torte

2011-04-22T07:00:00.000-04:00

I mentioned in my previous post that I also made a cake for my husbands birthday. April is one of these months were several close family members all have birthdays within a week of each other (my sister, step-father and husband). So I see it as a opportunity to make one really indulgent celebration cake (last year I made the triple-chocolate mousse cake). Believe me when I say this was indulgent – one small slice of this baby is enjoy to fulfill your sweet tooth.

This cake consisted of three layers of a dense brownie cake. Filled with two layers of a mascarpone cream and topped with fresh whipped cream and covered with toffee bits. The original recipe also called for brewed espresso in the filling and frosting – but I opted to leave it out because my niece and nephew where there as well – and I think all of the sugar was enough for them for the night!

Just another note of warning – this cake does not travel so well. It happened to slip around a bit during the drive to my mom’s house. Luckily – the toffee bit coating is very forgiving and you can just smush it back together.

My niece loves birthdays so much. Happy Birthday is definitely one of her favorite songs to sing. She is also super excited about eating the cake too! Luckily there were lots – and her Dad was able to bring the leftovers to the hospital where he works – so there was none wasted.

Enjoy and I hope someone has a birthday or special event soon so you can enjoy this cake as much as we did!

Ingredients

For the brownies:

2 cups (4 sticks) unsalted butter
16 oz. bittersweet chocolate, coarsely chopped
3 cups sugar
8 large eggs
2 Tbsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt

For the frosting:

3 cups chilled heavy whipping cream
1/3 cup confectioners’ sugar
1 tsp. vanilla extract

For the filling:

16 oz. mascarpone cheese
1/2 cup confectioners’ sugar
2 tsp. vanilla extract
Pinch of salt
1 cup reserved frosting (above)

For garnish:

2 cups chopped toffee bits or finely chopped toffee bars

Directions

1. To make the brownie layers: Preheat the oven to 350˚ F. Grease and flour the edges of three 9-inch round cake pans and line the bottoms with parchment paper.

2. Combine the butter and chocolate in a very large heatproof bowl set over a few inches of simmering water. Continue heating until the butter and chocolate are melted and smooth, stirring occasionally with a spatula. Remove the bowl from the heat and set aside.

3. Whisk in the sugar, eggs and vanilla extract until the mixture is smooth and glossy, about 1 minute. Stir in the flour and salt, and mix just until the dry ingredients are incorporated.

4. Divide the batter evenly between the prepared baking pans. Bake 20-25 minutes, until the brownies are just firm to the touch. Transfer to a wire rack and let cool in the pans 30 minutes. Then run a knife around the edge of each pan and invert the brownies onto the rack to cool completely.

5. To make the frosting: Add the chilled heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until medium-soft peaks form. Blend in the sugar and vanilla whipping just until combine. Continue to whip until stiff peaks form. Reserve and refrigerate 1 cup of the frosting for use in the filling. Set aside the rest of the frosting.

6. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, combine the mascarpone, sugar, vanilla and salt. Beat on medium speed until well blended and fluffy, about 2 minutes. Gently fold in the reserved 1 cup of frosting with a spatula.

7. To assemble the torte: Lay 1 of the brownie rounds to a large serving platter. Spread half of the filling mixture evenly over the top. Layer with another brownie round, and the remainder of the filling. Top with the final brownie layer. Cover the top and sides of the cake with the frosting. Garnish with the toffee bits to cover the top and sides of the cake. Use any remaining frosting to pipe decorative swirls around the top edge of the cake, if desired. Refrigerate until ready to serve.

Source: adapted from Annie’s Eats, originally from The Pastry Queen by Rebecca Rather

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Double Chocolate chip cookie dough ice cream

2011-04-20T07:00:00.000-04:00

I love my husband so very much – and I am thankful for every year we’ve been together – 8 years this year (married for 2)! So to celebrate his birthday this year – I decided to make him some delicious home-made ice cream. Because if he didn’t love me enough already – this might have brought him over the edge.

I’ve had this recipe on my to-make list forever. Basically you have a brown butter/brown sugar ice cream base and then bits of cookie dough throughout the ice cream. It is pure decadence – and worth every.single.bite!

And don’t worry – he also had a birthday cake – and that will be coming soon!

Ingredients

For the cookie dough:

5 tbsp. salted butter, melted
1/3 cup packed light brown sugar
1/4 cup flour
1/2 tsp. vanilla extract
3/4 cup mini chocolate chips

For the ice cream:

3 Tbsp. unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 large egg yolks
Pinch of coarse salt
2 tsp. vanilla extract
1 1/2 cups whole milk
3/4 cup mini chocolate chips

Directions

1. To make the cookie dough: Stir together the butter and sugar in a mixing bowl until smooth. Mix in the flour, then the vanilla and chocolate chips. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm.

2. To make the ice cream: Melt the butter in a medium saucepan over medium-high heat. Continue heating, stirring often, until the butter is a deep golden brown color, being careful not to burn it. Whisk in the heavy cream and heat until simmering.

3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.

4. Once the cream mixture is warm, add a small amount to the bowl with the egg yolks, whisking constantly. Slowly whisk in the rest of the cream. Mix in the salt.

5. Return the egg-cream mixture to the saucepan and heat until just slightly thickened, and the temperature reads 170-175˚ F on an instant-read thermometer.

6. Immediately remove the mixture from the heat and pour through a fine mesh sieve into a bowl. Stir in the vanilla extract and the whole milk. Cover and chill thoroughly in the refrigerator.

7. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions.

8. Chop the disk of cookie dough into small chunks. As soon as the mixture is done churning, transfer to a bowl or airtight container and stir in the chocolate chips and the chunks of cookie dough. Store in the freezer until firm.

Source: Annie’s Eats

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French Bread

2011-04-18T07:00:00.000-04:00

Sometimes I just get an undeniable craving for fresh baked bread. So I run over and look through the bread making Bible and scan for something I haven’t tried yet. It doesn’t take me long to realize that almost every recipe requires a one or two day ‘starter’ to make for a more flavorful product. So I have to quench my craving and wait for the next day to actually eat the bread. That is exactly what happened with this recipe. And oh – when I was finally able to eat it – it was amazing. So airy and soft – yet a slightly crisp crust. Get out the butter and spread it on this and enjoy a slice of heaven.

Ingredients

For the pre-ferment (pâte fermentée):

2 1/4 cups (10 ounces) unbleached bread flour
3/4 tsp. salt
1/2 tsp. instant yeast
3/4 cup + 2 tablespoons (7 ounces) water, at room temperature

For the final dough:

All of the pâte fermentée
2 1/4 cups (10 ounces) unbleached bread flour
3/4 tsp. salt
1/2 tsp. instant yeast
3/4 cup + 2 tablespoons (7 ounces) water, at room temperature
semolina flour or cornmeal for dusting

Directions

1. Pre-ferment: Stir together the flours, salt and yeast in the bowl of an electric mixer. Add 3/4 cup water on low speed for 1 minute with the paddle attachment. Adjust flour or water until the dough is neither too sticky or too stiff. Knead for 4 minutes on medium speed – the internal temperature of the dough should be 77 to 81 degrees F.

2. Transfer the dough to a bowl coated with oil, cover with plastic wrap and let rise at room temperature about 1 hour.

3. Knead lightly and return to bowl covered with plastic wrap. Keep in the refrigerator overnight and up to 3 days, until ready to use.

4. For the final dough: Take your pre-fermented dough out of the refrigerator, cut into eight pieces and leave it at room temperature for about 1 hour to take off the chill.

5. Mix the flour, salt, yeast and pre-ferment in the bowl of an electric mixer. Add the water and mix on low speed for 1 minute with the paddle attachment. Adjust the flour or water until the dough is neither too sticky or too stiff.

6. Switch to the dough hook and knead for 6 minutes on medium speed. The dough should pass the windowpane test and should be between 77 and 81 degrees F.

7. Place the dough in an oiled bowl and cover with plastic wrap. Let rise at room temperature for 2 hours, until the dough doubles in size.

8. Gently remove the dough from the bowl and cut into three equal pieces. Be careful to degas the dough as little as possible. Shape the dough into three baguettes and place on a parchment lined baking sheet dusted with flour or cornmeal.

9. Proof at room temperature for 45 to 75 minutes.

10. Preheat your oven to 500° F with a steam pan in the bottom of the oven.

11. Score the baguettes with a sharp knife.

12. Place baguettes in the oven. Pour 2 cups of boiling water onto the steam pan and immediately close the oven door.

13. Lower the oven to 450°F and bake for 10 minutes. Rotate the loaves 180 degrees and bake for another 10 to 20 minutes until the crust turns golden brown.

14. Place the baguettes on a cooling rack for about 1 hour.

Source: The Bread Bakers Apprentice, by Peter Rienhart

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