Winter Farro Salad

PCC Winter Farro Salad

Adapted from PCC

2 cups farro
4 cups water
3 teaspoons salt, divided
1 1/4 pounds butternut squash or sweet potato, peeled, seeded and diced into 1 1/2-inch chunks
1 cup olive oil, divided
1 teaspoon black pepper, divided
1 1/4 pounds portobello mushrooms, stems removed, cut into 1 1/2-inch chunks (I used cremini)
1 cup roasted red peppers, diced into 1-inch pieces (used sauteed red peppers)
1/4 cup roasted garlic cloves
1 tablespoon dried thyme
1 teaspoon ground rosemary
3/4 cup white balsamic vinegar (used a mix of blackberry balsamic and white vinegar)
1/2 pound chard and kale mix (equal parts green kale, red kale
and red chard, stems removed, cut into 1-inch pieces)

Soak farro in water overnight. Bring water, pre-soaked farro and 2 teaspoons
salt to a boil. Reduce heat to low and simmer for 45 minutes. Drain in a
colander and let cool slowly at room temperature. Do not rinse. Refrigerate
farro when cooled.

Preheat oven to 400° F.

Toss squash or sweet potato pieces lightly in 1 tablespoon olive oil, 1/2 teaspoon salt and
1/2 teaspoon pepper and roast in oven until brown on the edges and soft, about
20 minutes.

Toss mushrooms and red peppers lightly in 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2
teaspoon pepper. Saute on stovetop with 1-2 cloves of garlic. During final minutes, add the kale and chard and let steam until soft.

In food processor, puree roasted garlic with thyme and rosemary. With the
machine running, first drizzle in vinegar and then remaining olive oil until
dressing is blended. Toss farro with dressing, sauteed vegetables and
squash or sweet potatoes.

To serve, toss equal parts farro mixture and loosely packed chard and kale
mix in individual bowls.

Sausage and Rice Timbale

Timbale

Food Network

Kosher salt

2 1/2 cups arborio rice

3 tablespoons unsalted butter

1 medium onion, chopped

3/4 pound Italian pork sausage (preferably luganega), casings removed

1/2 cup fresh basil leaves

2 cloves garlic, minced

1/4 cup tomato paste

3 cups low-sodium chicken broth

3 to 4 tablespoons breadcrumbs

4 large eggs

1 1/4 cups grated pecorino romano cheese (about 3 ounces)

2 ounces deli-sliced provolone cheese

Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.

Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste.

Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.

Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork.

Put the cooled rice in a bowl; add the egg mixture and stir to combine.Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese.

Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.

Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Tuscaloosa Tollhouse Pie

This is one of my new favorite pies. Practically a chocolate chip cookie in pie form.

Delish!

Tuscaloosa Tollhouse Pie
Baked Cookbook

1 ball of classic pie dough (1/2 recipe)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, softened, cut into cubes
1 tablespoon whiskey
3/4 cup walnuts, toasted and chopped
1 1/4 cups semi-sweet chocolate chips

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 350 degrees F.

In a medium bowl, whisk the flour and sugars together until combined. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until foamy, about 3 minutes. Remove the whisk attachment and add the paddle attachment. With the mixer on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes. Scrape down the bowl and add the butter. Beat on high speed until the mixture is combined. Scrape down the bowl, add the whiskey, and beat the mixture on high speed for 1 minute.

Fold the walnuts and 3/4 cup of the chocolate chips into the filling.

Pour the filling into the frozen pie shell and spread it out evenly. Top the filling with the remaining 1/2 cup chocolate chips.

Bake in the center of the oven for 25 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 25 minutes (this will prevent the crust from browning too quickly). Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again. Transfer to a wire rack and let cool before slicing.

The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Ginger and Cardamom Cookies

I really loved these cookies. They were crispy on the outside and chewy on the inside. Perfect, in my opinion. I also just love the look of the crackle cookies. They just look so rustic! The hint of cardomom was excellent, and who doesn't like cardomom?!

Ginger and Cardomom Cookies
SP Cookie Queen

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/4 cups light brown sugar, loosely packed
1/3 cup vegetable oil
2 large eggs
2 ounces crystallized ginger, finely chopped
1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl. Set aside. I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined. Add the eggs and mix till combined. Add the flour mixture and mix until combined. Add the crystallized ginger and mix until combined. The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom. Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture. Place the cookies on a baking sheet 3-inches apart. Bake for 13 -15 minutes. Let cool on the pans. Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

Baked's Classic Pie Dough

I figured I should post the dough recipe for all the Baked pies I've been making. Here it is. I really do like it, very flaky and buttery.

Classic Pie Dough
Baked Cookbook

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies of 1 (9-inch) double crust pie

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
3/4 cup ice cold water

In a medium bowl, whisk the flour, sugar and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Bourbon Chocolate Pecan Pie

I love pecan pie. I remember my grandmother making it, in true southern fashion. Some people say its way too sweet for them. But I love it. Let's be serious. When I saw this recipe in the Baked Cookbook, I knew I was going to have to try it. I brought it to Thanksgiving, where other people just loved it to death as well!

Please ignore the picture. Bad lighting.

Bourbon Chocolate Pecan Pie
Baked Cookbook

1 ball of classic pie dough, chilled
2 cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 tablespoons sugar
4 tablespoons firmly packed dark brown sugar
3 tablespoons unsalted butter, melted
pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
1 cup (6-ounces) semisweet chocolate

Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding over any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F. Coarsely chop 3/4 cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 1/4 cups pecan hales on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Pumpkin Chocolate Chip Biscotti

I love several things about this biscotti. First, it has pumpkin. "nuff said.

Second, it is not too hard. I hate a super hard, crumbly biscotti.

And third, it has chocolate.

Pumpkin Chocolate Chip Biscotti
The Perfect Pantry

3-1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup canned pumpkin
2 large eggs, beaten
1 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
3/4 cup finely chopped semi-sweet chocolate or mini chocolate chips

Preheat the oven to 350°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.

In the bowl of an electric mixer, combine the flour, brown sugar, baking powder, salt and spices until well mixed. In a small bowl, mix together the pumpkin, eggs, vanilla and melted butter. Add the pumpkin mixture to the dry ingredients and stir well, adding in the chocolate chips. The dough will be quite firm.

Divide the dough into 2 equal portions and form them into rectangular loaves about 3/4 of an inch in thickness. Mine ended up being about 12'' x 3'' each. Bake in the preheated oven until the loaves are cracked on top and set in the middle, 25-30 minutes.

Let the loaves cool at least one hour, until almost completely cool. Slice crosswise into thin slices, 1/4'' to 1/2'' thick. Lay the slices on the baking sheets (they can be quite close together, as they won't spread) and bake for another 15 minutes.

Let the biscotti cool completely before dunking, or store in an airtight container for 2-3 days.

Pumpkin Snickerdoodle Cookies

Yup, I'm still obsessing over pumpkin. Can't get that little orange vegetable out of my mind! (Is it a vegetable?! I'm not sure...)

These were a great cookie. Very mild pumpkin flavor, but just enough. The cookie was crisp and crumbly like a snickerdoodle but pretty light also. This meant that I could shove 7 in my mouth at one time. (Yes, I did that, and no, I am not marathon training anymore)

Pumpkin Snickerdoodle Cookies
Annie's Eats

For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

Pumpkin Bread with Chocolate Chips

As per usual around this time of year, I am totally enamored with pumpkin. I bake with it, I put it in my oatmeal and I generally give it all the love I can.

Many moons ago, Ladyjaypee made some pumpkin bread when I was home for a school break. I couldn't get enough of it. Today, I enlighten you with that pumpkin bread. I halved the recipe as shown below and added chocolate chips because I got an extra large size bag from Costco and feel the need to add them to everything.

Downeast Maine Pumpkin Bread
All Recipes

1/2 of a 15-ounce can of pureed pumpkin
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 1/2 cups white sugar
1 3/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one large loaf pan.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Gently stir in chocolate chips. Pour into the prepared pan.
3. Bake for about 50-70 minutes in the preheated oven. Mine took about 70 minutes to completely finish cooking. Loaves are done when toothpick inserted in center comes out clean.

Healthy Pumpkin Cookies

I have been so incredibly lazy when it comes to blogging lately! I have been baking, not at the same frequency I used to, but it has mostly been things I have already made and posted before. Or I'm just too tired from running my butt off to be bothered with photographing. But, for a split second one morning at 7am, after a 6 mile run, I found the will to photograph the last few of these cookies I had left. No natural light, so excuse the picture.

I really loved these cookies. They are almost like a Lara Bar with pumpkin. They taste chewy, probably from the dates, but are easy to put together as long as you have a food processor!

Healthy Pumpkin Cookies
Fun and Food Cafe

2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
3/4 cup puréed pumpkin
1 tablespoon orange zest
3/4 cup freshly squeezed orange juice
2 teaspoons vanilla extract
1 cup chopped, pitted dates
4 tbsp honey

Take a baking sheet and roast your pecans for about 10 minutes, watching them carefully so they do not burn. you can also do this on a stove in a wok. or you can buy Toasted Pecans in the first place.

Preheat oven to 375°F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cardamom and nutmeg to the ground meal and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.

Add pumpkin, orange zest, orange juice, honey, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute.

Make a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a large spatula.

Scoop about 2 tablespoons of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.

Cilantro Lime Chickpea Salad

This is such a great salad. Very appropriate to bring to work for lunches! Which is, of course, what I am using it for! I also added some extra veggies liked chopped carrots, tomato and cucumber. The "dressing" can be made according to your preferences: more oil, less lemon juice, etc.

Cilantro Lime Chickpea Salad
Oh She Glows

• One 15-oz can chickpeas (2 cups cooked), drained and rinsed


• 2 cups spinach


• 1/4 cup sweet onion, chopped finely


• Juice from 1.5 limes


• 3/4 cup fresh Cilantro


• 1/2 tsp sugar (or to taste)


• 2 tsp Dijon mustard


• 1 garlic clove


• 1 tsp extra virgin olive oil


• 1/2 tsp ground cumin


• 1/2 tsp kosher salt + ground pepper

1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.

Felafel

I love felafel along with almost all other Greek/Mediterranean food. I finally made some felafel and froze the extras for another day. These were perfect for throwing into lunch, whether it be a salad or in a sandwich.

Felafel
Sugarcrafter

• 1 (15 ounce) can chick peas


• 3 cloves garlic, finely minced


• 1 tsp onion, finely minced


• 3 Tbsp fresh cilantro, roughly chopped


• 1 tsp lemon juice


• 1 tsp crushed red pepper


• 1 Tbsp flour


• 1 tsp baking powder


• 1/2 cup breadcrumbs, divided

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain the beans completely, and then place them in your food processor along with all ingredients except for the breadcrumbs. Pulse a few times just until well-blended, and then spoon into a medium-sized bowl. Add the breadcrumbs and combine.

Form the mixture into small balls and flatten them slightly. Bake for 12 minutes and then flip and bake for another 12 minutes.

Banana Soft Serve

Oooooo this was a great discovery. It's funny. I found this recipe and made it and one day later, a sugar loving friend (hi Butthead!) emailed me that I had to try this new "Banana fro yo" recipe! Haha. Great minds think alike.

This really is a genius idea and tastes just like dessert. This is how I made it the first time, but Butthead suggested adding some peanut butter and unsweetened cocoa powder, which of course I tried as well and was super delicious!

You can make this in either a blender or a food processor. I've done both and think the food processor is easier, but it works in a blender, nonetheless.

Banana Soft Serve
Oh She Glows

• 1 frozen banana


• 1/3 cup Almond Milk (or your choice of milk)


• 1 T chia seeds (thickens it)


• Chocolate chips, if so desired

Directions: BLEND!

Rhubarb Pie Tartlets

Loved these little pie tarts. The crust is very unique in that it has cornmeal in it, which gives a crunchier texture. Very good. The rhubarb filling is perfect. I had some farmer's market rhubarb that made a very tangy filling, which was perfectly offset with the crust here.

Rhubarb Pie Tartlets
Brown Eyed Baker

For the Cornmeal Pâte Brisée Crust:
2 cups all-purpose flour
½ cup cornmeal
1 teaspoon salt
1 teaspoon granulated sugar
1 cup (8 ounces) unsalted butter, cold, cut into small pieces
¼ to ½ cup ice water

For the Rhubarb Filling:
1 to 1½ pounds rhubarb (about 5 cups ½-inch diced)
½ cup granulated sugar
¼ cup light brown sugar
¼ cup cornstarch
¼ teaspoon salt
½ teaspoon vanilla extract

1 egg, lightly beaten (for the egg wash)
Sanding sugar or granulated sugar, for sprinkling

1. Make the crust. Place the flour, cornmeal, salt and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds). Turn the dough out onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour.

2. While the crust chills, make the rhubarb filling. Combine the diced rhubarb, both sugars, the cornstarch and salt in a medium saucepan and place over medium-low heat. Cook, stirring occasionally, until the rhubarb releases its liquid and begins to breakdown, creating a thick, chunky sauce, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Set aside to cool to room temperature.

3. One at a time, roll each disk of dough into a 14-inch circle. Using freehand or an upside-down bowl, cut out 5-inch circles and place on a large, parchment-lined baking sheet. Refrigerate for at least 1 hour. Meanwhile, preheat the oven to 375 degrees F.

4. Spoon rhubarb filling into the center of each dough round (about 2 big spoonfuls), leaving about an inch border around the edge. Fold the border over the rhubarb mixture, overlapping where necessary and pressing gently to adhere the folds.

5. Brush the edges of the dough with egg, and sprinkle with sugar. Bake until the crust is golden brown and the filling bubbles a bit, 20 to 25 minutes. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream.

Rhubarb Berry Tart

This is really a mix between a tart and a crisp. The topping is that of a crisp, but there is a crust below the filling. I baked it in a 9 inch round cake pan. This was really the perfect mix between crust, filling and strudel topping. For the filling, I used mostly rhubarb and cherries. Yum, a really great, tart combo!

This tart was apparently from the LA Times. I will certainly make this again. It was the perfect summertime dessert. And I couldn't stop eating it. Winning!

Rhubarb Berry Tart
Baking with Lisa

For the almond crust:
2 sticks unsalted butter, softened
3/4 cup + 3tbsp sugar (I used half brown sugar and half granulated)
1 egg yolk
1 whole egg
1/3 cup almond meal (super easy to make: just grind whole almonds in a food processor or coffee grinder)
3 1/4 cup all purpose flour
1/2 tsp baking powder

1. Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment until creamy. Add the egg yolk until it is incorporated, then add the whole egg and mix until thoroughly combined, scraping down the bowl as needed.

2. In a separate bowl, sift together the almond meal, flour and baking powder. Add the dry ingredients to the mixing bowl slowly and continue mixing until the dough is thoroughly combined. The dough should be slightly sticky but not wet. Divide the dough in half and shape each portion into a disc. Refrigerate one portion for at least an hour, and freeze the remaining portion to use later (thaw in the fridge before using).

3. Preheat the oven to 350F. Remove the dough from the refrigerator, and place on a lightly floured work surface (or between two sheets of wax paper). Roll out the dough into a circle slightly less than 1/4 inch thick. Fit the dough into a 9-inch pie or tart pan, and trim off any excess dough. With a fork, prick holes all over the dough to allow steam to escape during baking. Bake until light golden brown, 15 to 25 minutes. Cool on a rack.

For the streusel topping:
1/2 cup all-purpose flour
1/2 cup packed light-brown sugar
1/2 stick cold unsalted butter, cut into 1/4-inch cubes
1/4 cup rolled oats
1/2 cup walnuts or pecans, coarsely chopped

1. Measure the flour and the brown sugar into the bowl of a food processor and pulse until combined. Add the butter all at once, and pulse until the mixture looks like damp crumbs.
2. Empty the crumbs into a large bowl. Add the oats and nuts. Work them in with your fingers until the topping is stuck together in big clumps. Refrigerate until needed.

For the tart:
1 1/2 pounds fruit (I used a combo of rhubarb and halved cherries)
1/3 cup sugar (if the fruit is really tart, you can increase to 2/3 cup)
1/2 tsp cinnamon
3 tbsp corn starch (If you like a runnier filling, you can reduce to 2)
1 par-baked tart crust
1 recipe streusel topping

1. Preheat the oven to 375F. Place the tart crust on a baking sheet lined with foil. In a small bowl, mix together the sugar, cinnamon, and corn starch. In a large bowl, gently combine the fruit and the dry ingredients. Dump the mixture into the tart shell and spread evenly (don’t worry if it looks over-full). With your fingers, sprinkle the topping over the fruit, making sure to cover the whole surface area.
2. Bake for 35-50 minutes, until the topping is golden and the fruit is bubbling at the edges.
3. Cool the tart on a rack before unmolding. Serve warm, with vanilla ice cream.

Beet Pizza Dough

I loved the idea behind this dough: purple pizza! How fun! It was easy enough to make, the same as regular pizza dough, although with beets. And if you don't like beets you're nuts.

I didn't enjoy the pizza as much as I hoped. The dough was fun and made for a different sort of crust flavor! However, it was definitely not as good as some of the better regular dough's out there. If you're in for a change, though, this could be the dough for you! I topped my pizza with green pepper, fresh mozzarella and onions.



Beet Pizza Dough
The Cooking Photographer

3/4 cup cooked and chopped beets, lightly packed in a liquid measuring cup (or see notes)
Enough almost warm water to make 1 cup when mixed with cooked beets, plus 1 Tablespoon.
1 package bread machine or active dry yeast
1 teaspoon honey
3 cups all-purpose flour (Use good quality all-purpose or bread flour)
1 teaspoon kosher salt
2 Tablespoons extra-virgin olive oil, plus more for the bowl

1. Scrub beets under warm water to clean. Stab a knife into it a few times for venting. Line a plate with paper towels, place the beet on the plate, and cover with a paper towel. Microwave the beet on high for several minutes until easily stabbed through with the knife. Cool completely.

2. Chop the beet into chunks. Place 3/4 of a cup of the chunks (lightly packed) into a liquid measuring cup. Top with enough water to make 1 cup. Puree the beet/water mixture in a blender until smooth. (A couple small chunks are ok, but you might end up picking them out as you roll the dough. You can also strain beet mixture through a fine mesh strainer if you have one.) Pour the mixture back into the liquid measuring cup and top with enough water to make 1 cup, then add 1 more Tablespoon.

3. Add all the ingredients into a stand mixer bowl. Mix with the dough hook until well kneaded.

4. Remove from the bowl and knead by hand for 2 minutes on an unfloured surface. (If you have a counter that stains find another place). Then pat into a ball.

5. Grease a large bowl with olive oil and add the dough, flipping once to coat. Cover the bowl with plastic wrap and let rise in a warm spot until doubled.

6. Roll out the dough on a floured surface, do the final stretches by hand by gently pulling the ends with your fingers. Place on a lightly oiled and coarse cornmeal covered pizza pan, and then add the toppings.

Lemon Blueberry Scones

These were some great scones for a summer morning. Very easy to make. They are a bit crumbly, but I love how they aren't overly sweet. The lemon and blueberry really works well together!

Lemon Blueberry Scones
Gimme Some Oven

• 1 cup all-purpose flour


• 1 cup whole wheat flour


• 1 Tbsp.  sugar (optional)


• 1 Tbsp. baking powder


• 1/4 tsp.  baking soda


• 1/4 tsp. salt


• 1 Tbsp. lemon zest


• 1/4 cup  butter, chilled and cut into pieces


• 1/4 cup olive or canola oil


• 3/4 cup milk or buttermilk (I used 2% milk)


• 1 cup fresh or frozen berries (don’t thaw them)


• 2 Tbsp. lemon juice


• 1 cup powdered sugar

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden.  Remove from oven.

If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended.  (Feel free to add more/less powdered sugar to make the glaze your desired consistency.)  Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.

Soft Peanut Butter Cookies

These were a healthier peanut butter cookie. I brought them for a sweet afternoon treat during the week. These were moist and very peanut buttery!

Soft Peanut Butter Cookies
From Oh She Glows

2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup peanut butter (I used all natural)
3/4 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1/4 cup almond milk
Sugar for sprinkling

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a non-stick mat. In a medium mixing bowl mix the flour, baking soda and salt. In another large bowl, combine the peanut butter, maple syrup and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and combine. Place the batter into the fridge for 30 minutes to set.

Remove from fridge and shape into 1-2 inch balls, place on baking sheet. Bake for 11 minutes at 350 degrees and let cool for 5 minutes.

Banana Cream Pie

I got my mind started on pies last week. Not sure what came over me, but all of a sudden I wanted to make and subsequently eat pie. I was having a hard time deciding what kind to make. Should I go with my favorite lemon? Or go with a fruit pie for summer? Spice suggested a cream pie. And Banana Cream Pie entered my mind.

Not sure I've ever had banana cream pie.  Now I have. And, let me tell you, it's delicious!


This was a great recipe. I used my favorite crust recipe and pre-baked it in the oven. It was my first time pre-baking a crust and it went pretty well. I ended up lining the top of the crust with tin foil and filling it with rice to keep shrinkage at bay. Worked like a charm! This recipe has you layer bananas on top of the crust and top with the custard, which was delicious!!! Will definitely be making this one again.


Banana Cream Pie
All Recipes

• 3/4 cup white sugar


• 1/3 cup all-purpose flour


• 1/4 teaspoon salt


• 2 cups milk


• 3 egg yolks, beaten


• 2 tablespoons butter


• 1 1/4 teaspoons vanilla extract


• 1 (9 inch) pie crust, baked (I halved this recipe)


• 4 bananas, sliced

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.


2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.


3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.


4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

Baked: Sweet and Salty Cake

This was maybe the most ridiculous culinary adventure ever. Making this cake was quite the production, and, of course, I decided to undertake it the afternoon after I ran a half marathon. Smart. Real smart.

Spice got me the Baked cookbook for my birthday, and once I saw this cake, I knew it would be the first thing I made from it!

The cake itself is a classic, very moist chocolate. Maybe one of the best chocolate cakes I've ever had. Seriously. Even after a week and a half, the cake was STILL moist!

In between each layer is a layer of salted caramel. Whooo! I could've stopped here and just used the caramel sauce for everyday adventures in the kitchen. I licked the spoon more than once. The frosting is a whipped caramel ganache frosting. Definitely not your run-of-the-mill frosting here! This is so decadent and rich you may roll over in a chocolate induced coma. In a good way.


Sea salt is love. Honor it.


I can't find this recipe printed online with permissions, so I'm not sure I'm allowed to share the recipe, sorry! But you really should go get this cookbook, because it has some real gems in it!

Donuts

I got a donut pan for my birthday a few months ago (thanks Kali!) and just haaaad to make some donuts with them. I chose some very basic donuts for my first go-round.


The donut pan is perfect. I think you can fill the holes with most muffin mixes and they will come out as a donut! Pretty sweet if you ask me!


I sprinkled some chocolate chips on the top of a few as well as some flaked coconut. Both were delicious and a fun surprise for the donuts.

I dipped the glazed part in some chocolate and rainbow sprinkles, which would make them very fun for kids!


Donuts

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon shortening

Glaze:

1 cup confectioners' sugar
2 tablespoons hot water
Sprinkles

Preheat oven to 350 degrees F.

Lightly grease the doughnut pan. In a large bowl, mix the flour, sugar, baking powder and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.

Fill each donut cup approximately 3/4 cup full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

To make glaze, blend confectioners' sugar and hot water in a small bowl. Dip donuts in the glaze and dip into sprinkles if desired.

Peanut Butter and Chocolate Snack Bars

I'm baaack! Sorry the site was down for so long. Believe me, I missed it as much as some of you did! And hopefully there wont be any more unexpected interruptions! Back to the food!

These were a great bar cookie that I sort of used as an energy bar as well. Obviously, with my sweet tooth extraordinaire, I'm always looking for ways to cut back on sugar! I loved these bars and have made them several times.

Peanut Butter and Chocolate Snack Bars
Jenna Laughs

3 tablespoons softened butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/4 cup flour
1/2 cup whole wheat flour
2 tablespoons milled flax seed
1 cup whole oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips

Preheat oven to 350 degrees F. In a large mixing bowl, beat butter and sugars on medium speed until creamy; 4-5 minutes. Add egg, vanilla and peanut butter. Beat until combined. Add cocoa powder and beat on low speed.

In a separate bowl, combine flours, flax seed, oats, baking soda and salt. Mix together. Combine dry ingredients into wet ingredients and stir until moistened. You may need to use your hands to get it all combined. Add chocolate chips and combine. Pour mixture into an 8-inch baking sheet fitted with aluminum foil or parchment paper. Bake for 18-20 minutes.

Spinach Ricotta Gnocchi

I've been on a gnocchi kick lately. These were very good. LOVED the spinach in them. I made the recipe a bit healthier by using part skim ricotta and whole wheat flour. I also served it with broccoli mixed in. Loved the simplicity of the sauce that really let the gnocchi dominate. This was really pretty easy and the only time consuming part was forming the gnocchi. But, well worth it!

Spinach Ricotta Gnocchi
Simplyrecipes.com

Gnocchi

• 3 ounces fresh or frozen spinach


• 1 egg


• 2 teaspoons salt


• 1 1/2 pounds part skim ricotta cheese, drained of excess moisture


• 1/3 cup finely grated Parmigiano-Reggiano cheese


• 1 3/4 cups whole wheat flour


• Pinch of nutmeg

Sauce

• 1 28-ounce can crushed tomatoes (or whole tomatoes that you shred as you add to the pan)


• 4 Tbsp olive oil


• 2 garlic cloves, peeled


• Salt

Gnocchi

1 Fill a medium saucepan halfway with water and heat until simmering. Add spinach and cook until tender, about 1 minute. Drain. Let spinach cool enough to touch, then squeeze as much moisture as you can out of it. You can also use a potato ricer if you have one to squeeze the excess moisture out of the spinach.

2 Add the spinach, egg, salt, and half of the ricotta to a food processor. Pulse until completely blended. Transfer mixture to a large bowl, mix in the remaining ricotta and the Parmesan cheese. Stir a pinch of nutmeg into the flour. Add the flour in by hand, starting with a half of the flour. Mix everything with your hands until the mixture holds together as a dough.

3 Put the dough out on a lightly floured smooth, clean surface. Knead lightly for about a minute, adding additional flour if needed, if the dough sticks too easily to the board or your hands. (At this point, if you wrap the dough in plastic and refrigerate for an hour, it will be easier to roll out.) When the dough is smooth and pliable, and still just a little bit sticky, divide it into 4 portions, each the size of an orange.

4 Flour your hands lightly. Using both hands, and a light touch, roll the dough out with a back and forth motion, starting at the center and stretching the dough out, to form a roll. This is the tricky part. You don't want to put so much pressure so that you compress the dough, but you do need enough pressure to create a rope of dough. The trick is to stretch the dough sideways as you are rolling. Once the segment you are working on gets to be about a foot long, you may find it easier to cut it in half, and then start working on that smaller segment.

Roll the dough out until the roll is about the size of a middle finger. (Note that if your hands or the board is a little too floured, you may not have enough traction between your skin and the dough to easily stretch it sideways.) Cut each roll into 1-inch pieces.

5 Hold a fork at a 45% angle with its tines facing down on the work board, the curved part of the fork facing away from you. Starting with the curved outside bottom of the fork, press each piece of dough up along the length of the tines. Let the gnocchi fall back down. This is a pretty quick motion, the result is an indentation of the fork tines on one side of the gnocchi, and an indentation of your fingertip on the other side.

I just squeezed a small indent in the middle of the gnocchi without making the fork indentations. Its worked well for me in the past and, well, if its not broke, don't fix it!

Place the gnocchi on a lightly floured cookie sheet. At this point they can be cooked, or kept in the refrigerator several hours or overnight.

5 To cook the gnocchi, fill a large wide pot half-way with water. Bring to a boil, add 1 teaspoon of salt for every quart of water. Once the salt has dissolved, gently drop the gnocchi in the water, one by one. Try to do this in a way that the gnocchi are not falling in on top of each other, but rest on the bottom of the pan in a single layer. As the gnocchi cooks, they will rise to the surface of the water after a couple minutes. Use a slotted spoon to remove the risen gnocchi from the pot, place in a serving bowl. As you remove the gnocchi, add more to the pan.

The Sauce

1 Heat oil in a medium saucepan on medium heat. Add the garlic cloves and cook until lightly browned on all sides. Remove and discard the garlic. Add the tomatoes (include any juices from the can) all at once (careful, they may cause the oil to splatter as the tomatoes hit the pan). As soon as the mixture boils, reduce the heat to low and let simmer, uncovered for 10 to 15 minutes. Season with salt. Stir occasionally. Use a potato masher to break up any solid pieces of tomato, you want a rough purée.

2 Once the sauce reduces to a medium thick consistency, add the goat cheese, stirring until it is well blended. Add more salt to taste.

Serve gnocchi with the sauce and extra grated Parmesan. Serves 4-6.

Whole Grain Waffles

These are great, easy waffles to make. I made a big batch and froze most of them so that I would have breakfast waffles during the week. Definitely better than eggo's with all those preservatives!

I topped them with sunflower seed butter and some mixed berry spread I got at the Union Square Farmers Market.



Whole Grain Waffles
Eating, etc.

2 eggs, beaten
1 3/4 cups milk (I used unsweetened almond milk)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

In a large bowl, whisk together the eggs, milk, oil, applesauce and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar and salt until batter is smooth.

Preheat a waffle iron and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Chewy Coconut Cookies

These are definitely a new favorite cookie. They are super chewy and quite delicious with the coconut. I will certainly be making these again!

Chewy Coconut Cookies
allrecipes.com

1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

Bake for 8-10 minutes, until lightly toasted. Cool on wire racks.

Chocolate Pretzel Bites

These were so easy and fun. I'd seen them around the blogs awhile ago and meant to make them. Every seemed to love these. I think it's the salty/sweet combo. 

Chocolate Pretzel Bites

Rolo's Candy, unwrapped
Butter Snap pretzels (or any pretzels with a square base)
Pretzel M&M's

Preheat the oven to 250 degrees F.

Lay the pretzels in a single layer on a baking sheet. Top each pretzel with a Rolo candy. Place the baking sheet in the oven for 8-10 minutes, until the Rolos are just melted. Remove from oven and place an M&M on top of each Rolo. Allow to cool before serving.

Toffee

I'd never made toffee before.

Sounded delicious.

So I did it. 

Then I immediately gave it away because it was too delicious to keep around.

Toffee
Mehan's Kitchen

1/4 pound almonds 
3 cups (6 sticks) salted butter 
3 cups sugar
1 pound semi-sweet chocolate

Preheat oven to 350 degrees. Toast nuts on baking sheet, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large ziplock bag and pound nuts until coarsely ground.

Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.

Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly. Let cool until toffee is slightly hardened. Run a knife along the edges of the baking sheet to make toffee easier to remove.  

In a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour. To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces.

Buffalo Chicken Dip

Buffalo chicken dip. Bet you can't eat just one. Or something.

I made this forever ago for the superbowl, so pardon the picture. It came out of the oven and I had to beat off one hundred hungry hands to get this picture in!

This dip is so good it will knock your socks off. If you like buffalo chicken wings you may have to hold yourself back from eating an entire dish of this dip. Don't say I didn't warn you!

I recently made this for the second time and used it as a calzone stuffing. Um. Holy amazing!

Buffalo Chicken Dip
Frank's Red Hot 

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I used blue cheese)
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1 cup crumbled blue cheese or shredded mozzarella cheese (I used cheddar cheese)
2 cans (12.5 oz. each)  Chunk Chicken Breast in Water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and 1/2 cup of the cheese. Stir in chicken. Smooth top and sprinkle remaining cheese over casserole.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Cocoa Fudge Cookies

These were a great chocolate cookie. Very chewy. And they sort of taste like a brownie. Love. 



Cocoa Fudge Cookies
Cooking Light

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons unsalted butter
7 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain non fat yogurt
1 teaspoon vanilla extract

Preheat oven to 350°.

Combine flour, soda and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add yogurt and vanilla. Stir to combine. Add flour mixture, stirring until moist. Drop by tablespoons onto a greased cookie sheet. 

Bake at 350 degrees for 8-10 minutes. Cool on pans 2-3 minutes or until firm. Remove to wire racks to cool completely.

Curried Lentils

I made these lentils awhile ago, after being inspired by a Sri Lankan friend cooking for me. They were so good and such a great protein addition to just about everything, I fell in love. I didn't realize I hadn't posted it yet, until I went looking to make them for the third time and couldn't find the recipe!

What a dingbat. Sorry I held these out on you. Make lentils.

Curried Lentils
The Fig Tree 

• 2 cups of red lentils (rinsed)


• 1 teaspoon of olive oil


• 4 cloves of garlic; minced (or 1 and 1/2 teaspoons of garlic powder)


• 1-28 ounce can of diced tomatoes


• 2 cups of vegetable stock


• 1 and 1/2 teaspoons of ground cumin


• 1 teaspoon of turmeric


• 3/4 teaspoon of ground cinnamon


• salt and pepper to taste


• 1/4 teaspoon of cayenne (optional)

Rinse the lentils well and soak them for 5 minutes in warm water. Drain.

Add olive oil to a large pot. Sauté garlic on medium heat for about a minute.

Add canned tomatoes to garlic. Add cumin, cinnamon, turmeric, salt and pepper. Stir to combine.

Add 2 cups of vegetable stock. Bring mixture to a boil and add the drained lentils

Reduce to a simmer. Partially cover the pot with a lid. Simmer for 15 minutes until lentils are tender. If you find that the lentils are becoming too dry, add an additional 1/2 cup of water or vegetable stock.

Chocolate Mousse Non-Mouse

In a little land, probably far far away from where you are now, there is a bakery. This may look like any ordinary bakery, but no! It houses my most favorite dessert find: The Mousse Mouse. Now, you may ask, what is a mousse mouse?! Well, its the most miraculous chocolate creation, with rich chocolate cake sandwiched with a decadent chocolate mousse. All coated in a layer of chocolate ganache. The cherry on top would have to be the pure chocolate mouse that sits atop the cake and the chocolate sprinkles scattered along the sides. Tah dah!

Needless to say, I just had to recreate this bad boy at home! Mine turned out a bit differently. First, I used a rich chocolate brownie for the bottom. Instead of cutting the brownies in half and sandwiching with the mousse, I simply topped it with the mousse followed by the ganache. I didn't go so far as to recreate the chocolate mouse, but I couldn't resist chocolate sprinkles.

The result? I think mine may have been a bit better. More chocolate flavors and mouse or not, super delicious!



Truffle Brownies
First Look then the Cook 

6 ounces bittersweet chocolate, chopped, divided
11 tablespoons unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4  teaspoon salt
1 cup unbleached all-purpose flour 

Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Chocolate Mousse
Annie's Eats 

7 oz. bittersweet or semisweet chocolate, finely chopped
3 tablespoons water
4 large eggs, at room temperature, separated
pinch of course salt

Combine the chocolate and water in a heatproof bowl set over a pan of simmering water.  Heat until the chocolate is almost completely melted, stirring occasionally.  Remove the bowl from the heat and stir until the mixture is smooth.  Set aside and let cool to near room temperature.

In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt.  Whip on medium-high speed until stiff peaks form.  They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture.  Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture.  Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.

Top the cooled brownies with chocolate mousse and spread into an even layer. Refrigerate until set, about 3 hours.

Ganache Topping
First Look then Cook 

6 ounces bittersweet chocolate
3/4 cup heavy whipping cream
Chocolate sprinkles

Bring cream to a simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces of chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over mousse layer on brownies and spread to cover completely. Drop sprinkles over ganache and let stand a room temperature until set, about 4 hours.

Peanut Butter Oatmeal Chocolate Chip Cookies

Yes, I know. I have neglected my little blog here. And for that I am sorry! Lots of new stuff going on though, which is good, but leaves little for other outlets! The end of February was busy busy busy! I acquired two new jobs, both which I love and are a nice transition from dancing from me (which I am still doing when I can). Spice and I also moved, but just downstairs in our apartment complex to a two-person apartment. 

Needless to say, very little time and mental capacity for blogging! Which means my blogging style is probably going to change and you will be seeing less posts. I thought about whether I wanted to continue the blog and ultimately decided that I love having all my favorite recipes in one electronic place, with my thoughts on how I liked it. That being said, I will not only be baking less, but probably wont blog unless something is outstanding! Which I mostly do anyways since I would never want to share a less than stellar recipe!



I was craving a peanut butter cookie a few weeks ago and these were definitely a great find! I loved the hearty combo of the oats and peanut butter and the subtle chocolate that comes through too!



Peanut Butter Oatmeal Chocolate Chip Cookies
Brown Eyed Baker

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Whole Wheat Molasses Bread

I'm still not over my love for molasses apparently.

This was a great bread and I could definitely taste (and smell) the ginger-bread quality it had. I got through about half of the loaf before it started getting dry, so definitely either wrap it up VERY well in the refrigerator or eat it super speedy!

Whole Wheat Molasses Bread
Joy the Baker

1 2/3 cup greek yogurt (Joy says you can use buttermilk as well)
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Place a rack in the center of the oven and preheat to 325 degrees F. Grease and flour an 8 by 4 or 9 by 5 inch loaf pan. Non-stick baking spray works too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl, whisk together yogurt (or buttermilk) and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. You may want to rotate the loaf in the middle of baking.

Remove the loaf from oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature for up to 4 days.

You can serve it with cream cheese, jam, butter, nutella, honey, pumpkin butter, almond butter...the options are endless!

Tortillas

I'd never had homemade tortillas before. When my Stepmom mentioned over Christmas that she wanted to make enchiladas but didn't want to have to make the tortillas, I jumped at the opportunity to enjoy her kitchen!

And boy, oh boy, was it ever worth it! And these weren't even difficult to make. You just need some time over the stovetop after you mix the dough. The difference is astounding. Homemade tortillas are so much fluffier and fresher than store-bought!



Homemade Tortillas
Eating, Etc. 

Makes 8 tortillas

1-1/2c all-purpose flour

1/2c whole wheat pastry flour

1-1/2 tsp baking powder

1tsp salt

2tsp of canola oil

3/4c warm milk

1) Mix together the flours, baking powder, salt and oil.

2) Slowly add the warm milk.

3) Stir until a loose, sticky ball is formed.

4) Knead for 2 minutes on a floured surface. Dough should be firm and soft.

5) Place dough in a bowl and cover with plastic wrap for 20 minutes.

6) Divide dough into 8 sections & roll them into balls. Place on a plate, not touching each other, and cover with plastic wrap for 10 minutes. (It’s very important to let the dough rest or it will be like elastic and won’t roll out to a proper thickness and shape.)

7) After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll it out, like you would a pie crust, until it’s thin and about 8” in diameter. Don’t over work the dough. Keep covered until ready to cook.

8) In a dry cast-iron skillet heated on high, cook the tortillas about thirty seconds on each side. They should start to puff a bit when they’re done.

9) Keep cooked tortillas covered, in a paper towel until ready to eat.

Store leftovers in the fridge tightly wrapped in foil or plastic for a day or so.

Peanut Butter Banana Cookies

During a particularly icy and no-bueno weather day here in New York, I leave you with some hearty cookies to tame the cold-weather blues.

I found these almost a granola-type cookie, but loved them all the same! They were soft but I loved the hearty texture of the oats, the banana and peanut butter together. Next time I make these I think I would try whole wheat flour as it would definitely add to the hippie cookie.

Peanut butter drizzle equals yum. Trust me.



Peanut Butter Banana Cookies
Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

New York Style Cheesecake

While I was at home for the holidays, I asked my dad if he could have one dessert what it would be. He answered cheesecake. Good 'ol New York style cheesecake. Of course, I couldn't leave the man who raised me cheesecake-less!



I made this cheesecake and froze it for him to enjoy after I left. Of course, I had a few bites as I was preparing it for the great freeze. MMmm! Delicious!

About a week and a half after I returned to New York, my Stepmom sends me a text saying how wonderful the cheesecake was and that they served it to some dinner guests, who were floored at how amazing it tasted!

Hehe. Daughter done good! I'll take it!

I made the cheesecake without a topping, but I heard it was enjoyed with caramel, strawberry and raspberry syrups. Although I couldn't be there to enjoy it with them, I am so glad it went over so well!

Shout out to the fam! Love you, miss you XOXO!



New York Style Cheesecake
Smitten Kitchen

Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

For the crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

For the filling: Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Jalapeno Popper Dip

I'm still behind in posting holiday recipes, but this is another one I made at home. I made this after a particularly long run and between my parents and I, we almost demolished the entire thing! Perfect cold day-cuddle up and watch movies dip. Or the Superbowl. Or a super PMS-y day. Wow, are those two conflicting days or what?!



The dips is the perfect blend of spicy and cheesy. We went the healthier route and dipped vegetables in and we used broccoli, cauliflower, carrots, celery and jicama (a fun new veggie for me that I now LOVE!). 



Jalapeno Popper Dip
Eating, Etc. 

8oz Neufchatel or Tofutti cream cheese substitute, at room temperature
1/2 cup mayo
1/2c cheddar cheese, grated (goat cheddar cheese)
1/2c parmigiano reggiano (goat romano cheese)
4oz can chopped jalapenos, drained
1/4c panko bread crumbs
1/4c parmigiano reggiano

1) Mix Neufchatel, mayo, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and transfer to baking dish.

2) In a small bowl, mix panko bread crumbs with parmigiano reggiano, and sprinkle over the dip.

3) Bake, uncovered, at 375°F until bubbling on the sides and golden brown on top, about 30 minutes.

Gingersnaps

This past holiday season, I became a slave to the subtle and spicy flavor of ginger. In everything! I was craving gingerbread like it was going out of style! When I came home for Christmas, I decided to share the love with my parental units and made these gingersnaps.

I couldn't get over how good these were! They are very soft and chewy, but in a good way. Even a certain someone who prefers her cookies crisp loved these! They were very easy as well. No mixer or beaters needed. Just two bowls. 

Were having a cold snap here in the Northeast. I recommend making these if you are too! They will warm you up for sure!

Gingersnaps
17 and Baking 

2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling (I like evaporated cane juice or raw sugar)

Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.

Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.

Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.

French Butter Cookies

When I saw these cookies on Annie's Eats before Christmas, I knew I was going to have to make them. I remember my mom coming home with a big tin of these butter cookies for the holidays several years in a row. I remember loving them! And, of course, eating too many. 



These cookies are just as great, if not better than those you get out of a big tin. They have a delicious buttery flavor, and are soft and crumbly. I made these for the family over Christmas and we literally ate them all in under one week!

They are definitely a process. It took me most of an afternoon to crank these out, but it was soooo worth it. It was also a fun process!





French Butter Cookies
Annie's Eats

1 large egg
10 tablespoons unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups unbleached all purpose flour

1 large egg white
Turbinado sugar for sprinkling 

Place the egg in a small saucepan and cover with 1 inch of water.  Bring to a boil.  Once boiling, remove from the heat, cover and let sit 10 minutes.  Meanwhile fill a small bowl with ice water.  Use a slotted spoon to transfer the egg to the ice water and let stand 5 minutes.  Crack the egg and peel away the shell.  Separate the yolk from the white; discard the white.  Press the yolk through a fine mesh sieve into a small bowl.

In the bowl of an electric mixer, combine the butter, sugar, salt and cooked egg yolk.  Beat on medium speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.  Turn the mixer to low, add the vanilla and mix until incorporated.  Add the flour and mix on low speed just until combine, about 30 seconds.  Use a spatula to press the dough into a cohesive mass.

Divide the dough in half and roll each piece into a log about 6 inches long and 1¾ inches in diameter.  Wrap each log in a piece of parchment or wax paper.  Twist the ends to seal and firmly compact the dough into a tight cylinder.  Chill in the freezer until firm, about 1 hour.  (At this point, the dough can be stored in a freezer bag and frozen for up to 2 weeks.)

To bake, preheat the oven to 350 ˚F.  Line baking sheets with parchment paper.  Using a chef’s knife, slice the dough into ¼-inch thick rounds, rotating the dough log every few slices so that it does not become misshapen.  Place the cookies 1 inch apart on the prepared baking sheets.  Brush lightly with the egg white mixture and sprinkle evenly with turbinado sugar.

Bake until the centers of the cookies are pale golden and the edges are slightly darker, about 15 minutes, rotating the baking sheets halfway through baking.  Cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

Variations: 
Vanilla Pretzel Cookies
Follow the recipe for French Butter Cookies, increasing the vanilla extract to 1 tablespoon and reducing the chilling time to 30 minutes.  Slice the dough into rounds as instructed.  Form each round into a ball.  Roll into a 6-inch long rope with tapered ends.  Twist into a pretzel shape.  Brush with the egg white mixture, sprinkle with turbinado sugar and bake as instructed.

Chocolate Sandwich Cookies
Follow the recipe for French Butter Cookies.  Slice the dough into 1/8-inch thick rounds.  Omit the egg wash and sprinkling sugar.  Bake the cookies as directed, reducing the baking time to 10-13 minutes.  When all the cookies are completely cool, melt dark or semisweet chocolate, spread a thin layer onto one cookie and sandwich with another cookie.  Let sit until the chocolate has set completely.

Black and White Spiral Cookies
Make one batch of French Butter Cookie dough.  Make a batch of chocolate dough by following the recipe for French Butter Cookies, reducing the flour to 1 1/3 cups and adding ¼ cup Dutch-processed cocoa powder with the flour.