I have a soft spot for Roy’s. I celebrated my first wedding anniversary there (in San Francisco) as a way to commemorate our wedding in Hawaii. I went again recently because my office was across the street for a couple of years. I don’t particularly associate chocolate with Roy’s because it’s a Hawaiian fusion restaurant. It’s their Ahi Poke I crave most. But I’m a sucker for molten chocolate cake, so I was thrilled to find that they make their recipe available publicly and that I could make it at home. Rather than making them in rings, I used ramekins. That way I didn’t have to worry about lifting off the ring at the end. If you don’t have the patience to let it refrigerate overnight, refrigerate it for a few hours and let me know how it turns out!
- 1 cup sugar
- 3 tbsp. cornstarch
- 4 eggs plus 4 egg yolks
- 12 tbsp. butter
- 8 oz. semisweet dark chocolate (make sure to use a good quality)
- In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.
- Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill ⅔ of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.
Sometimes you just want the brownie you grew up with – but made with really good chocolate. December 8 is National Brownie Day, so why not celebrate by going out and purchasing a Ghirardelli Semi-Sweet Chocolate Bar and turning it into an 8×8″ pan of awesomeness? These classic brownies have Ghirardelli Chocolate Chips in them too.
I live near San Francisco, so I learned, shortly after moving here 13 years ago, that it’s pronounced with a gggg as in good. Not a g is in geez. It’s Good Ghirardelli. Now you can be in the know too!
I’m going to be selling them at the Church Christmas Bakesale tomorrow! Nothing like a little chocolate for Christmas. Happy Holidays!
- 4 oz. Ghirardelli Semi-Sweet Chocolate Baking Bar (1 bar)
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 1 cup brown sugar, packed
- 1 tsp vanilla
- 2 large eggs
- ¾ cup + 2 Tbsp all-purpose flour
- ¼ tsp baking powder
- ½ tsp salt
- ⅓ cup Ghirardelli Semi-Sweet Chips
- Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan.
- Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan.
- Bake for 25 to 30 minutes, until a tester comes out clean.
- Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
In October 2012, Family Circle Magazine conducted its 6th cookie bakeoff between candidates for first lady. As in most years, the winner of the cookie contest also won the White House. It was close. Michelle only won by 287 votes. Luckily, her husband’s margin was wider.
For the contest, Michelle Obama submitted a recipe authored by Eleanor ‘Mama Kaye’ Wilson, the godmother of her two children. Interestingly, this recipe has an extra stick of crisco as compared to the traditional Nestle Tollhouse recipe. An extra stick! Michelle has set aside her usual approach to food with this indulgent cookie. But hey, that’s fine once in a while, right?
The best part about these cookies, is the subtle hint of mint chocolate brought in by the crushed Andes Creme De Menthe Thins. Since I couldn’t include the nuts in this recipe (I work at a nut-free school), I increased the overall chip content leaning in favor of the semi-sweet chips and playing down the other two slightly. It was great.
Make these for your next Holiday Cookie Party. Just sprinkle some red and green sprinkles on top and you’ll be in business.
Mama Kaye’s White and Dark Chocolate Chip Cookies
Makes 5 dozen cookies
Prep: 15 minutes
Bake at 375° for 12 minutes per batch
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsaltedbutter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts
1. Heat oven to 375°.
2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.
3. Add eggs, 1 at a time, beating well after each addition.
4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.
5. Drop rounded tablespoons of dough onto un-greased baking sheets.
6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Here is a dish elegant enough for Thanksgiving or an autumn dinner party, and hearty enough to serve as a vegetarian (vegan) main dish. Favorite fall flavors of apple, squash, and nuts come together in this healthy, whole grain pilaf. Feel free to substitute your favorite grains. Try it with millet, farro, wheatberries or wild rice. Even lentils would be a lovely addition. Substitute fresh sage or thyme for the parsley, if you prefer. Substitute pear for the apple. Try it in a pumpkin. The possibilities are endless.
- 4 Medium Acorn Squash (I chose a variety that was a lovely orange color, with smooth skin but any variety will do)
- 2 Tbsp olive oil
- 1 medium onion, diced
- 2 cups vegetable stock
- ¼ cup pearled barley
- ¼ cup brown rice
- ¼ cup bulgur
- 1 apple (on the sweeter side, like Honeycrisp or Braeburn), sliced thinly
- 2 Tbsp chopped almonds, toasted
- ¼ cup dried apricots, sliced thinly
- ¼ cup chopped fresh parsley
- salt and pepper to taste
- Preheat oven to 400˚F. Cut each acorn squash in half and scoop out the seeds. Place on a rimmed baking sheet and add water to the pan so that the squash skins don’t get scorched. Add a little dab of butter to each acorn squash. Bake for about 45 minutes to an hour until the squash are cooked through, but not collapsing.
- While the acorn squash are baking, prepare the pilaf. In a medium saucepan, heat the 2 Tbsp of olive oil over medium heat. Add the chopped onion and sautée until onions have softened and started to brown, about 8 minutes. Pour in 2 cups of vegetable stock and bring to a boil. Add the pearl barley, reduce heat and cover. The pearl barley will simmer for a total of 45-55 minutes. After 10 minutes of cooking, add the brown rice. Continue to simmer, covered on low. When 15 minutes remain, add the bulgur.
- In a separate frying pan, over medium heat, heat a bit of olive oil. Then add the apple slices, chopped almonds, and apricots. Toss to coat and sautée for a 3 minutes or until apples start to soften and brown. Remove from heat. Preheat oven to 375˚F.
- Once the grains are cooked through, drain any remaining liquid and toss in the apple mixture. Toss in the chopped parsley, reserving some for garnishing later. Season with salt and pepper.
- Divide the mixture evenly between the acorn squashes. Place the stuffed squashes on a baking sheet and bake in the oven for 15 minutes. Remove and garnish with the remaining fresh parsley and serve immediately.
I have been having so much fun baking with yeast this month. Today is no exception. I decided I wanted to make a coffee cake type pastry with icing and filling that would feature fall pumpkin flavors. I grew up with Entenmann’s pastries from the grocery store, and I was looking to emulate their various Danish rings with this recipe.
I ended up constructing this wreath in two ways. One way was a traditional circle. For the other, I cut little slits all the way around before baking it, and the wring came out a little more decorative – though less tidy. Totally up to you for how to make yours, but the recipe does make 2 loaves, so play with it!
The recipe calls for 2 rises. One for the dough and then another one once the dough is stuffed. If you want to refrigerate your dough after stuffing it, you can refrigerate it overnight, then pull it out, let it come to room temperature, rise and then bake it so it comes out of the oven warm just in time for brunch.
I kept this dish nut free because of allergy concerns, but sliced almonds or pecans are a great addition to the topping.
- 1 package dry yeast (2¼ tsp)
- ¼ cup warm water
- 3½ cups all-purpose flour
- ¾ cups canned pure pumpkin
- ½ cup milk
- ¼ cup butter, melted
- 1 Tbsp sugar
- 1¼ tsp salt
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 8oz packages cream cheese
- ½ cup canned pure pumpkin
- 1 cup sugar
- 2 Tbsp butter softened
- 1 tsp cinnamon
- 1 Tbsp butter, melted
- ¼ cup sugar
- ½ tsp cinnamon
- 1 cup powdered sugar
- 1 Tbsp milk
- ¼ tsp vanilla
- Dissolve the yeast in warm water in a mug and cover with a plate. Set aside for 5 minutes. When you lift the plate, it should be foamy. If it’s not foamy, it means that the yeast is no longer active and you’ll have to start over with new yeast.
- In the bowl of a stand mixer, using the dough hook, combine 3 cups of the flour, the pumpkin, milk, melted butter, sugar, salt, nutmeg, ginger, cinnamon and cloves. Once it has taken on a crumbly texture, add the water and yeast mixture and continue mixing with the dough hook until a ball forms. Scrape the sides as necessary to ensure complete mixing. If the dough is sticky and not well-formed, add a Tbsp or so of flour and continue kneading with the dough hook. Knead for 3 minutes on medium speed, adding flour to ensure a springy, well-formed ball.
- Add a tsp of oil to the bowl and knead for 30 seconds. Remove bowl and cover with towel. Set in a warm place and let rise for 45 minutes to an hour until doubled.
- After the dough has risen, punch it down and turn it out onto a floured cutting board. Let rest for 5 minutes, then cut in half.
- To prepare the filling, go back to your stand mixer (wash that bowl), but this time you will use the wire whisk to beat at high speed, the cream cheese, pumpkin, sugar, butter, and cinnamon. Beat for 2 minutes until fluffy.
- Now roll out one ball of dough into a flat rectangle that is about 10×12 inches in size. Spread the cream cheese mixture over the dough leaving space around the edges. The cream cheese will be about ¼ inch thick. Now roll the long side of the dough up to make a tube. Bend the tube into a circle and press the ends together firmly. If you’d like to try cutting slits in the wreath, go ahead and do so. Repeat with the other ball of dough. You will have left over cream cheese mixture. It can be refrigerated for up to 3 days and used as icing on cupcakes.
- Transfer the rings to a cookie sheet or jelly roll pan sprayed lightly with cooking spray. Cover with a cloth and set in a warm place. Allow them to rise for 45 minutes. (Alternatively, you could cover them in plastic and refrigerate them over night before allowing them to come to room temperature and to rise the next morning)
- Preheat the oven to 375˚F.
- Using a spoon, spread melted butter over the tops of both rings. Use the back of the spoon to coat them evenly. Sprinkle cinnamon sugar on top of each ring. Bake for 30 minutes or until golden brown. Let cool on the baking sheet before transferring them to platters.
- Once the rings are cooled, make the icing by stirring together the sugar, milk and vanilla in a bowl with a fork or a wire whisk. If the icing is not going to hold the shape of its drizzle, add more sugar to thicken. Drizzle onto the rings and allow the icing to set for 5-10 minutes before serving.
The basis for these Pumpkin Pull-Apart Cinnamon Buns comes from a recipe I did during an earlier Pumpkin recipe marathon, when I featured Pumpkin Yeast Rolls. For this recipe, you start by making the dough for the Pumpkin Yeast Rolls and then form smaller balls to dip in melted butter and a sugary cinnamon mixture. Then you mush them into a bundt cake pan for baking. It’s a day’s project, but no one part of the recipe is that difficult, particularly if you have a Kitchen Aid Stand Mixer, which does most of the work. These are truly to-die-for. I took them into work and everyone went crazy for them! The pumpkin flavor in the rolls is subtle, so you could make them this way all year long.
- 1 package active dry yeast
- 2 Tbsp brown sugar
- ¾ cup warm milk
- 6+ cups all-purpose flour
- 1 tsp salt
- ¾ cup unsalted cold butter, cut into small pieces
- 1 large egg
- 1 (15 oz) can of puréed pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- Another Tbsp of melted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 tsp ground cinnamon
- ½ tsp nutmeg
- 1 cup butter, melted
- 1 cup confectioner’s sugar
- 1½ Tbsp milk
- 1 tsp vanilla extract
- In a coffee cup, mix the brown sugar, yeast and warm milk. Cover and let stand for 5 minutes white becomes foamy and you prepare the flour.
- In the mixing bowl of your stand mixer with the wire whip attached, add 5 cups of the flour and the salt. Set the mixer on Level 2 and add the pieces of butter, one at a time, mixing all the time. Mix until the flour becomes course.
- Add the egg and continue mixing until well blended.
- Change the attachment to the flat beater and add the pumpkin and spices, mixing gently until incorporated.
- Change the attachment again, now to the dough hook. Dump in the cup full of yeast, milk, and brown sugar. Kneading on Level 2 for about 8 minutes, watch as a ball of dough forms. Have a cup of flour at the ready to add 1-2 Tbsp at a time until dough takes on a smooth, springy form that’s not sticky. After you’ve added enough of the flour, let the dough hook continue kneading until the 8 minutes is done.
- Spray a large bowl with nonstick cooking spray. From the dough into a big ball and place in the bowl. Brush melted butter over the ball of the dough. Cover with a dish towel and let rise for about an hour. The dough should double in size.
- In the meantime, make your cinnamon-sugar dip by mixing together in a medium bowl, the sugar, brown sugar, cinnamon, and nutmeg.
- Preheat the oven to 350˚F and spray a Bundt cake pan with cooking spray.
- Melt the butter in a microwave safe bowl and set aside.
- Turn the dough out onto a large cutting board and cut the big ball in half. Continue cutting the balls in half until you get down to a size that is about the size of a golf ball. Roll the dough between your fingers so that it forms a little perfect ball. Dip into the melted butter, then roll in the sugar mixture and place in the bottom of a bundt cake pan. Continue rolling, dipping and dredging until all of the little sugar-coated balls of dough are pressed into the bundt cake pan.
- Bake at 350˚F for about 35 minutes.
- Allow to cool for about 10-15 minutes before turning the bundt cake out onto your serving plate.
- With a fork, mix together the confectioner’s sugar, milk and vanilla until smooth. Keep adding sugar until mixture coats the back of a spoon and just drips down slowly. Drizzle over the top of the sticky buns and allows to drip down the sides.
- Serve warm.
The most popular post on this blog, hands down, is My Ultimate Pumpkin Bread post, and one of my personal favorites is my Zucchini Bread post, so now that it’s October, I thought, why not do a mashup? The spices for pumpkin and zucchini bread are so similar, it seems like a marriage made in heaven. And, I’ve been getting a lot of zucchini in my weekly produce box from Full Circle lately.
This version came out perfectly moist. Make sure you squeeze the excess water out of your shredded zucchini. Just press between paper towels before adding to the mixture. I used this kind of grater to prepare the zucchini:
Play with the sugar to meet your tastes. I’ve tried it with 2 cups and it’s perfect for folks who don’t like their quick breads too sweet. I prefer it with 2 1/2 or even 3 cups of sugar.
This recipe makes 2 loaves!
- 3 cups unbleached, all-purpose flour
- 1 cup whole wheat flour
- 2 tsp salt
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- ¼ tsp ground nutmeg
- 2½ cups granulated sugar
- 2 sticks butter, softened
- 4 eggs
- 1 cup milk
- 1½ cups grated zucchini (about 2 medium zucchini)
- 1 15 oz can of pureed pure pumpkin
- Preheat the oven to 350˚F and spray 2 9-inch loaf pans with cooking spray.
- Mix the dry ingredients in a large bowl (including the sugar).
- In the bowl of a large standup mixer, cream the butter. Then add the eggs, one at a time, and beat until fully incorporated. Add the milk and beat until mixed. Add the pumpkin and zucchini and mix on medium until blended.
- Take bowl away from standup mixer. Add bowl of dry ingredients and stir with a wooden spoon until all is moistened. Do not overmix.
- Bake for 45 – 60 minutes or until top is golden brown and a knife inserted comes out clean. Allow to cool for at least 10 minutes before removing from the pan.
It’s the 4th anniversary of StreamingGourmet today! Celebrate by watching some classic pumpkin and Halloween videos in StreamingGourmet’s video collections.
It’s time for another pumpkin blogging binge at StreamingGourmet. You see, I’m a little pumpkin obsessed and even more, Halloween obsessed, so this won’t be the first time I publish a slew of pumpkin recipes in October. There’s always something new to try with pumpkin, so check back often over the next few weeks for pumpkin recipes that are sweet, savory and everything in between.
This time, I’m starting with pumpkin bars. There is a pumpkin bar recipe that has truly made the internet rounds, usually with pecans. I’ve done some tweaking here to make these my own, including swapping in hazelnuts for pecans. You might also like them with a dolup of whipped cream on top or perhaps with a serving of ice cream. The trick to getting these right is to make sure you give the bars time to set before sprinkling the nut mixture on top. Otherwise, the nuts will just sink to the bottom.
In this recipe, you’ll need to chop hazelnuts. I found my little mini-prep Cuisinart to be a champ. Click through to find it on Amazon:
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed brown sugar
- ½ cup butter, softened
- ¾ cup granulated sugar
- 2 (15 oz.) cans Pure Pumpkin
- 2 (12 oz.) cans Evaporated Milk
- 4 large eggs
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp salt
- ½ cup hazelnuts, chopped
- ¼ cup packed brown sugar
- 2 Tbsp butter, softened
- Preheat oven to 350° F.
- Combine flour, oats, and brown sugar in a medium bowl. Cut in the butter and mix until crumbly. Press into the bottom of an ungreased 13 x 9-inch baking pan.
- Bake for 15 minutes.
- In the bowl of a standup mixer, beat together the granulated sugar, pumpkin, evaporated milk, eggs and spices. Beat at medium speed for 2 minutes until frothy. Pour over crust.
- Bake for 25 minutes. While the bars are baking, toast the hazelnuts in a dry sauté pan over medium heat until they start to turn dark brown. Toss them around to ensure they are toasted on all sides. Chop hazelnuts in a small food processor. Combine chopped hazelnuts and brown sugar in small bowl. Cut in the butter and mix until crumbly. Sprinkle hazelnut topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.
The California Strawberry Commission has been hosting events in both Northern and Southern California that feature strawberries in ways you’ve never imagined, like this recipe, created by Chef Rui Wang of Palihouse Courtyard Brasserie in West Hollywood, CA. Combining a smoky spice rub, with the a spicy-sweet strawberry salsa that packs a punch with jalapeño peppers, lime juice and even mint, this light, summer dish will keep your taste buds dancing.
- Spice Mix
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ pound rock shrimp or small tiger shrimp
- 1 tablespoon olive oil
- Salt and pepper to taste
- Strawberry Salsa
- ¼ cup finely minced strawberries
- 1 teaspoon finely chopped jalapeno
- 2 tablespoons finely chopped red onion
- ¼ medium avocado, diced
- 1 teaspoon chopped cilantro
- 1 teaspoon chopped mint
- 1 tablespoon lime juice
- Salt and pepper to taste
- Tortilla or pita chips
- In a bowl, stir spice mix together and place in a shaker.
- In a medium saucepan on medium high heat, sauté shrimp with 1 tablespoon of olive oil. Sprinkle the spice mix on the shrimp as desired.
- In a separate bowl, combine strawberries, jalapeno, onion, avocado, cilantro and mint. Toss with lime juice and salt and pepper to taste.
- Place spiced shrimp on a plate and top with strawberry salsa. Serve with tortilla or pita chips
So today I thought I might make another lentil salad, but I accidentally overcooked the red lentils. Chango presto, it’s lentil burger time. My hubby had just requested a bean burger not made with soy, so voila. Here’s my opportunity.
I wanted to make something with real flavor punch that would sing several notes, not just one. So instead of using Curry Powder or even a store-bought Garam Masala, I introduced Indian flavors by incorporating turmeric and fenugreek. Indian isn’t the only note playing here. With cumin and coriander, there’s a little Southwest happening and with the Cayenne pepper, the burger hits the tongue HOT. The fresh cilantro cools and sweetens. Try it today! Super healthy. Totally vegan. No flavor compromise.
- ½ cup dry lentils
- 1½ cups water
- 1 small red onion
- 8-10 mini carrots, chopped in a mini food processor
- ½ cup raw almonds chopped in a mini food processor
- 2 cloves chopped garlic
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp Cayenne pepper
- ½ tsp turmeric
- 1 tsp ground fenugreek
- ½ cup fresh cilantro, chopped finely
- 2 tsp salt
- 1-2 Tbsp olive oil
- 4 buns
- To prepare the lentils, bring water to a boil in a medium saucepan. Add lentils, reduce heat and cover partially. Simmer for about 15 minutes, which will overcook the lentils. Remove from heat and set aside uncovered.
- In a separate saute pan, heat a Tbsp of olive oil over medium heat. Add chopped onion and saute until onions are softened, about 5 minutes. Add shredded carrots and garlic and continue cooking, stirring frequently.
- Add chopped almonds, cumin, coriander, cayenne, turmeric, and fenugreek and continue to saute for a minute or two more while these flavors meld. Then remove from heat.
- In a medium large mixing bowl, combine the lentils, onion mixture, cilantro, and salt. Stir to combine well. Shape into 4 patties.
- In a large skillet over medium flame, heat the olive oil. Add patties and sautee until golden brown on one side, about 3 minutes. Flip and repeat. Serve immediately. These can be stored and cooked later.