Posts Tagged ‘recipe’
After completely overdoing it at the office cookie swap in December, I decided to pull myself together and start eating mindfully. I’m feeling a lot better and have even lost 10 lbs without feeling like I’m trying that hard. I’m eating super healthy foods in quantities that my body needs to not feel full. I’ve cut down on caffeine too and rarely have dairy or refined sugar. But I don’t feel deprived. I’m going to see how far this approach can take me.
I’ve turned to Pinterest to find new inspiration for recipes and have started a board called “Getting Healthy in 2014″ Come follow along!
While poking around, I found a recipe for Mustard Quinoa, Cranberry & Kale Salad. It had appeared on a blog called Green Kitchen Stories and was part of a post they had done for Bon Appétit magazine that featured vegan recipes for a Christmas dinner.
I decided to adapt the recipe for a dinner party I was planning that was going to be super healthy and have the theme of mustard running through all three courses.
So here is my version. I added shredded Brussels sprouts and punched up the mustard flavor using both Dijon and whole grain mustard.
- 1 cup red quinoa
- Sea salt to taste
- 4 Tbsp. extra virgin olive oil
- Zest and juice of 1 lemon
- 1 Tbsp champagne vinegar
- ¼ cup Maille Dijon mustard
- 1 Tbsp Maille Old Style whole grain Dijon mustard
- Salt and pepper to taste
- 1 10 oz bag of chopped Lacinato kale
- About ¾ of a 10 oz bag of Trader Joe’s shredded Brussels Sprouts
- ¼ cup dried cranberries
- ¼ cup roasted, salted pecans
- ¼ cup fresh pomegranate seeds
- Bring 2 cups of water or vegetable stock to boil. Add quinoa and simmer on low for about 15 minutes or until all of the liquid is absorbed. Remove from heat and transfer to a bowl for cooling.
- In a really large bowl (the largest bowl you have), zest the lemon and squeeze out the lemon juice. Add the oil, vinegar and both mustards. Whisk vigorously until completely emulsified and smooth.
- Add the quinoa to the bowl (when it’s cool) and toss to coat.
- Now add the kale, Brussels sprouts, cranberries, pecans, and pomegranate seeds and toss to coat completely. Allow this mixture to sit for several hours (in the fridge would be ideal) to soften the kale leaves and Brussels sprouts.
- Enjoy. Can be stored in a sealed contained and enjoyed the following day as well.
Chocolate chip cookies are probably my favorite cookies in the world. On StreamingGourmet, we’ve done Michelle Obama’s award-winning chocolate chip cookies that have three kinds of chips. I’ve also featured Nestlé Toll House Chocolate Chip Cookies, as well as peanut butter chocolate chip cookies. You get the picture.
These Chocolate Espresso Brownie Cookies take things to a new level by bringing the fudginess and chocolatiness of brownies, to a cookie – and don’t forget the chips! Since these cookies have a higher ratio of chocolate to flour than average, the batter is not at all firm. You must use parchment paper, and basically spoon drop the batter (which will spread) onto the cookie sheet.
The softness of the cookies does make them more challenging than usual to remove from the pan once cooked, so allow them to cool first before even trying.
It’s all worth it for that melt-in-your-mouth, death-by-chocolate taste.
- 3 oz semi-sweet (62%-70% Scharffen Berger) chocolate, chopped into bits
- 2 cups semisweet chocolate chips (Guittard are great)
- 1 stick unsalted butter
- 3 eggs
- 1 cup + 2 Tbsp sugar
- 2 tsp espresso powder
- ¾ cup all-purpose flour
- ⅓ tsp baking powder
- ¼ tsp salt
- Preheat the oven to 350ºF.
- In a double boiler (I put a pyrex bowl on top of a pan of boiling water), combine the chocolate, half of the chocolate chips and the butter, stirring until melted. Remove from heat and set aside.
- In the bowl of a stand mixer, whisk the eggs, sugar and espresso powder on high speed until very thick, about 3 minutes.
- Slowly add the melted chocolate mixture to the bowl, whisking just until combined.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the dry ingredients to the wet ingredients and mix with a spoon until just combined. Stir in the remaining chocolate chips.
- Spoon heaping tablespoons of batter about 2 inches apart onto a parchment-lined baking sheet. The batter will be looser than normal cookie dough batter and will spread a bit. Sprinkle with sprinkles. Refrigerate batter between batches.
- Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.
- Remove from the oven and allow to cool before transferring to a platter.
Always in search of the ultimate dark chocolate brownie, I’ve blogged about brownies several times before. I’ve tried the Ghiradelli Classic Brownie Recipe. I’ve swirled chocolate brownies with pumpkin, and I’ve tried the Scharffen Berger Fudgy Brownie recipe. But now I can say, I’ve finally made the brownie recipe I will return to again and again.
The secrets to this recipe?
For one, I’ve doubled the quantity so that you can use a larger pan (and make more at a time). The larger pan slows down the baking rate a bit, and I think helps keep everything moist. Also, this recipe calls one more egg than the average recipe. Eggs make batters more cakey, and normally, I wouldn’t want my chocolate brownie recipe to be too cakey. If it’s cakey, then it’s not fudgy, right? We’ll the balance of chocolate, butter, flour and eggs in this recipe seems to hit it just right. They’re fudgy and dark, but they hold together well.
One of the other secret ingredients in this recipe is the espresso powder. In the same way that vanilla functions, the espresso gives the chocolate flavor additional depth and complexity. It doesn’t make it taste like coffee, it just anchors the chocolate flavor.
Lastly,the chocolate chips give these brownies texture and additional chocolate umph.
- 1½ cups all-purpose flour
- ½ tsp salt
- 2 Tbsp cocoa powder (I used Hershey’s Special Dark cocoa powder)
- 8 ounces (2 sticks) butter
- 1½ tsp espresso powder
- 9.7 oz Scharffen Berger® 70% bittersweet chocolate baking bar, broken into pieces
- ¼ cup of Guittard® Real Semi-Sweet Chocolate Chips
- 1.5 cup granulated sugar
- ½ cup light brown sugar, packed
- 6 large eggs
- 2 teaspoon vanilla extract
- 1½ cup Guittard® Real Semi-Sweet Chocolate Chips
- Preheat the oven to 350⁰F. Spray a 9×13-inch rectangular baking pan with nonstick cooking spray.
- Mix the flour, salt, and cocoa powder together in a bowl; set aside.
- In a double-boiler (I put a pyrex bowl on top of a saucepan with boiling water, combine the butter, chocolate espresso powder and stir over low heat until all is melted and combined.
- Take the chocolate mixture off the heat and add the sugars, mixing until combined.
- Transfer the chocolate mixture to a large mixing bowl. Add the eggs, one at a time and mix thoroughly.
- Add vanilla and stir to combine.
- Add the flour mixture and stir just until blended. Gently stir in the chips.
- Pour the batter into the sprayed pan and push the batter into the corners with the back of a spoon.
- Bake the brownies for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake. Cool completely on a wire rack.
Now that it almost October, I’m starting to go pumpkin crazy again. This month’s issue of Fine Cooking features Holiday Pumpkin Desserts on the cover, and I was inspired by a Bundt cake featured inside. I adapted this recipe from that one, pumping up the spice a bit and making other little tweaks. The result is a moist flavorful pumpkin cake that was a hit at the church coffee hour this morning. Bundt cakes are so rewarding because they always come out looking great and aren’t that difficult to pull off. Powdered sugar is the perfect finish and a lot easier than frosting!
The filling includes crystallized ginger mixed in with the cream cheese and sour cream. Don’t skip it. It makes it have real zing. To finely chop it, I just dumped it in this MiniPrep:
And to grind the nutmeg, I used a microplane grater, like this one:
- 12 oz. cream cheese, softened (1.5 packages of Philadelphia)
- ½ cup sour cream
- ½ cup granulated sugar
- ½ tsp. ground ginger
- ¼ tsp. salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- ½ cup finely chopped crystallized ginger (I used a Cuisinart Mini Prep to chop mine)
- 2¼ cups unbleached all-purpose flour
- 2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 Tbsp. ground ginger
- 1 Tbsp. ground cinnamon
- ½ tsp. freshl ground nutmeg (I use a microplane grater)
- ½ tsp. ground cloves
- 1 15-oz. can pure pumpkin purée
- 1½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 2 tsp. pure vanilla extract
- Confectioners’ sugar, for dusting
- For the cream cheese filling:
- In a stand mixer beat the cream cheese, sour cream, sugar, ginger, and salt on medium speed until well combined.
- Add each egg, one at a time, beating after each addition until mixed thoroughly.
- Chop the crystallized ginger in a Cuisinart MiniPrep. It will glom together because it’s sticky, but don’t worry. Once added to the cream cheese mixture, it will distribute.
- Add the vanilla and the crystallized ginger to the cream cheese mixture and blend. Transfer to a bowl and set aside.
- For the cake:
- Preheat the oven to 350°F. Spray a Bundt pan generously with nonstick cooking spray.
- In a separate bowl, mix the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
- In the bowl of the stand mixer, blend the pumpkin, sugar, oil, eggs, and vanilla until smooth.
- Add the ⅓ of the dry ingredients, and whisk until well blended. Then add another third and blend and repeat.
- Fill the prepared Bundt pan with about half of the cake batter.
- Stir the filling to distribute the chopped ginger.
- Create a trough in the batter with the back of a large spoon and then try to pour the cream cheese filling into the trough. Don’t worry if it spills over.
- Spoon the remaining batter on top and spread to evenly over the top.
- Bake until a sharp knife inserted to the bottom comes out clean, about 50 to 60 minutes.
- Cool on a rack for 10 to 15 minutes and then invert onto a serving plate and remove the cake pan.
- Cool completely.
- You can refrigerate the plastic-wrap covered cake for up to 2 days.
- When ready to serve, dust the cake with confectioners’ sugar.
My kids (8 and 5) absolutely adore pizza. Not broccoli pizza. But pizza with cheese, a little red sauce (not too much) and shredded grilled chicken. This pizza dough works like a charm. The rye flour gives it a rich, nutty flavor that I absolutely love. Using the Reinhart method of slow rising in the fridge and minimal kneading means I can make it in the morning while we’re all getting ready for the day, have rise in the fridge while we’re at work and school and then voila: it’s ready to go when we return home.
The trick to making it easy to prepare during the morning rush? A KitchenAid Artisan Series 5-Quart Mixer:
The dough does need to sit out for an hour after being refrigerated, but if you pop it out of the fridge as soon as you walk in the door, it’s about ready to go when the oven is preheated and the fixin’s are ready.
Photo by reivax
- 2 cups dark rye flour
- 2 cups Animo Caputo “00″ flour
- 1 Tbsp honey
- 2 tsp salt
- 1 tsp instant yeast
- 2 Tbsp olive oil
- 1¾ – 2 cups of warm water
- Combine all ingredients with the mixing paddles of your stand-up mixer. Allow to rest for 5 minutes.
- Swap in dough-hook and need on a medium setting for 5 minutes. The dough will still be rather sticky.
- Separate dough into two pieces and place each in an oiled freezer bag. Place the bags in the refrigerator (or in the freezer if you don’t intend to use them with 48 hours). When you are ready to use the dough, remove it from the refrigerator at least 1 hour before it’s time to bake it. The dough needs to come to room temperature (in the bag so that it doesn’t dry out).
- Roll the dough out into a large circle on a pizza pan that has been sprayed with a little nonstick cooking spray. Bake in an oven that has been preheated to 450˚F for about 5 minutes. Then add the sauce and toppings and bake for an additional 10 minutes or so.
As summer draws to a close, it’s time to pause one last time and acknowledge the plum. All summer long, they have been a staple in my weekly CSA box and I have been thinking I must make an upside-down cake.
This one is particularly easy. I made it before work this morning while also packing lunches and preparing breakfast for my two kids. Slice the fruit and mix the batter. That was about it.
The great news is the cake come out light and fluffy and the plums work their own magic so the end result is delicious. I’ve added twice the normal amount of vanilla in this recipe which made the flavor of the cake really pop.
- 7 Tablespoons butter, divided
- ⅔ cup sugar, divided
- 4 plums, thinly sliced – choose plums that are not overly ripe
- 1 egg
- 1 cup flour
- ¼ teaspoon salt
- 1 tsp baking powder
- ½ cup milk
- 2 teaspoons vanilla extract
- Preheat the oven to 350˚F.
- Place one tablespoon of butter in a circular pie pan and melt in the oven for a couple of minutes.
- Meanwhile, cream the butter with the remaining sugar. Add the egg and beat until smooth.
- Remove the pan from the oven and sprinkle ⅓ cup of sugar evenly around the bottom.
- Arrange the plum slices in neat, concentric circles on top of the butter/sugar.
- In a separate bowl, mix together the flour, salt, and baking powder.
- Add the dry ingredients to the cream mixture in batches, alternating with the milk until mixed thoroughly.
- Add in the vanilla and mix until batter is smooth. If the batter is too thick, mix in another tablespoon of milk.
- Spread the batter evenly on top of the plums, working it all the way out to the edge of the pan.
- Bake for 25-30 minutes or until golden brown. A knife inserted in the cake should come out clean.
- Remove from the oven and invert onto a plate immediately.
- Serve warm.
I’ve been making Nestle® Toll House® Cookies for Christmas for 35 years. I’m almost 42, so you do the math. We always sprinkled colored sugar on top. There is no way I know how to improve on the Toll House recipe, except perhaps to add an extra dash of the vanilla extract. And of course, the quality of the chips matters. You can step up to Ghirardelli, or dare I say, Sharffen Berger, but when it comes down to it, Nestlé Semi Sweet Baking Chips really do the trick, and I bought a HUGE bag of them at Costco at the beginning of December, so we’re sticking to the old favorite.
What’s your favorite Christmas Cookie?
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- PREHEAT oven to 375° F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
I baked these for the church bake sale and they were tender and rich. At first, I thought the dough was difficult to handle, but once I got it chilled enough, it was much easier to cut the shapes and transfer them to the baking sheet.
If you don’t have cream of tartar on hand, you can substitute baking powder. Baking powder is simply two parts cream of tartar with one part baking soda. It won’t be perfect, but you could use 1 tsp of baking powder instead of the baking soda and cream of tartar requirement.
- 1 stick butter, at room temperature
- ½ cup canola oil
- ½ cup sugar
- ½ cup confectioner’s sugar
- 1 egg
- 1½ tsp pure vanilla extra
- 2½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- ½ tsp salt
- Sprinkles or caster sugar
- In the bowl of a standup mixer, beat the butter, oil, and two sugars until well blended and fluffy. Mix in the egg and vanilla. Add flour, baking soda, cream of tartar, and salt and mix it in. Form the dough into a large ball. It will be quite soft. You may need to add additional flour, but don’t overdo it. Just chill it for an hour first and then check it.
- Preheat the oven to 350˚F. Divide the dough into 2 large balls. On a floured board, roll out the dough until it is about ⅛” thick. Using cookie cutters, cut the dough into shapes and transfer them, using a spatula to help, to a non-stick cookie sheet. Scatter sprinkles on top. Bake for about 12-15 minutes or until starting to turn golden brown. Remove from oven and allow to cool for a couple of minutes before carefully transferring them to rack for further cooling.
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.