Cardamom Orange Cookies

The past few years, I've taken to sending some homemade goodies to friends whom I don't get to see all that often.  This cookie was a surprising mention from a couple of people, so I knew I'd be remiss not to post the recipe for you!  These are perfect with a cup of chai tea :)

Cardamom Orange Cookies
adapted from Gourmet
yeild:  5-6 dozen

These cookies can be done in stages, the dough can be refrigerated for up to 5 days before baking, or even frozen for up to 1 month (just thaw in the refrigerator before baking).

3c white whole wheat flour
1t baking powder
3/4t kosher salt
3t ground cardamom
1/2t ground cinnamon
1/4t ground ginger
zest of 1/2-1 orange
2 sticks of unsalted butter, RT
1c evaporated cane juice (or granulated sugar)
2 lg eggs
1t vanilla extract
sprinkles, if desired

In a large bowl, whisk together dry ingredients (flour through zest).

Cream together butter and sugar until light and fluffy, preferably in a stand mixer.  Add eggs and vanilla, then beat until well combined.  Reduce speed to low and add in flour mixture until just combined.

Divide dough in half and place on separate sheets of plastic wrap.  Using a spatula and the plastic, form into logs (squares or rectangles, whatever is easiest!).  Place on a baking sheet or large plate and refrigerate for an hour or overnight.

Make sure your oven racks are in the upper and lower thirds of the oven so you can bake two sheets of cookies at a time, then preheat the oven to 350deg.

Add sprinkles to a shallow bowl, a little at a time.  Using a serrated knife, cut ~1/4" slices from one log and roll the edges in the sprinkles.  Place, 1" apart on 2 large, ungreased baking sheets.  Wrap the remaining log and place back in the refrigerator.  Bake cookies 10-12min, switching the position in the oven halfway through, until edges are golden and the cookies are set.  Cool on the baking sheets for ~3min, then transfer to cooling racks.  Repeat with the remaining dough.

Store in an airtight container.

What was your favorite holiday treat this year?

Pumpkin Blondies

First things first, let me say thank you for entering my giveaway, you all make me smile every day.  Random.org chose the winner, Brandi!  Tomato jam and an appearance on the Dr. Oz show??  I don't know what more a girl could ask for ;)

I hope you haven't had too many cookies.  Because I've got two more for you, one a bit more decadent and another a healthy snack.  In the indulgent corner we've got a pumpkin blondie.  I did my best to retain a traditional blondie texture, but pumpkin is tough...  I did manage to retain the slightly crackly top!  The centers of the pan were a bit thinner (more gooey) than the outer edge (a bit cakier), but both parts were delicious in their own right ;)

Pumpkin Blondies

Pumpkin Blondies
adapted from Martha Stewart
Yield:  ~3 dozen

If you don't have an 11x15" pan, I'd suggest halving the recipe and baking it in a 9"square pan for the best results.

2c white whole wheat flour
1t baking soda
3/4t sea salt
1t cinnamon
1/8t freshly grated nutmeg
3/4t ground ginger
dash cloves
dash allspice
2 sticks butter, RT
1 1/4c dark brown sugar (not packed)
1 egg
1t vanilla extract
1c pumpkin butter (I used TJ's)
1c mini cinnamon chips
1/2c chopped toasted, skinned hazelnuts (pecans or walnuts would also be great)

Preheat oven to 350deg.  Spray an 11x15" pan with cooking spray.

In a medium bowl, add flour, baking soda, salt and spices (cinnamon thru allspice).  Stir to combine, then add cinnamon chips and chopped nuts and toss to coat.  Set aside.

Cream together butter and brown sugar in a mixer until light and fluffy.  Add the egg and vanilla, and beat until well combined.  Add pumpkin butter and mix well.  Fold in dry ingredients or mix on low speed.

Pour batter into pan, then spread evenly with a spatula.  Bake for 30-40min, until the center is no longer jiggly and a toothpick comes clean.  Cool completely on a rack before cutting into your desired size blondies!

pumpkin blondies (left), pumpkin oaties (right)

In the healthy corner, we have Pumpkin Oaties, which probably fall closer to snack than cookie due to the absence of added sugar.  Don't let this deter you, they're quite tasty and a nice guilt-free treat ;)



Pumpkin Oaties w/Rosemary Pecans & Cranberries
adapted from Enlightened Cooking
Yield ~2 dozen

I used a Trader Joe's mix of Rosemary Pecans and Cranberries in these cookies, but if you don't have access to a trader joe's, I'd use a mix of dried cranberries, salted pecans, and 1t fresh chopped rosemary.

1/2c mashed very ripe banana
1c pumpkin puree
1/3c mild-flavored oil (I used a mix of extra virgin olive oil and canola)
2t vanilla extract
1 1/4t cinnamon
1/4t fine sea salt (increase if using unsalted nuts)
1/2t baking soda
2c oats
1-2c Rosemary Pecans and Cranberries (see headnote)

Preheat oven to 350deg.

Mix banana, oil, vanilla, cinnamon, salt and baking soda in a medium bowl.  Let sit for 15min, then add remaining ingredients and mix well.

Scoop out ~1T cookie mix and place on a cookie sheet.  Flatten a bit with your fingers or a fork and repeat with remaining mixture.  You don't have to leave too much room in between cookies, they won't spread.

Bake for ~10-12min, then let cool on the sheet.  Store in an airtight container.


I'm submitting the Pumpkin Oaties to Ricki's Wellness Weekend!


Happy Hannukah, Merry Christmas, Happy Kwanzaa and all that jazz :)  Wishing you and yours a wonderful holiday season!!

Sugared Cranberries

These might be my new favorite snack.  A little sweet, a little tart, a little juicy.   Originally made for a drink garnish, I couldn't stop grabbing these as a little sweet snack :)  These would also be gorgeous decorations for a cake or even around your home this time of year!

Sugared Cranberries
slightly adapted from gastronomy & 101 cookbooks

1c fresh cranberries, picked over and rinsed
1c water
1c evaporated cane juice (or granulated sugar)
1/3c mix of sugar for rolling (I used a mix of turbinado & evaporated cane juice)

Add 1c sugar and water in a small, heavy saucepan.  Heat over medium-high, and stir until sugar dissolves.  Remove from heat and let cool a bit (you don't want the cranberries to burst!).

Place cranberries in a bowl or tupperware and poor slightly warm simple syrup over the cranberries.  Cover and refrigerate overnight (or at least 4hrs).

In the morning, prepare the sugar for rolling the cranberries by adding it to a shallow dish (I added a little at a time to prevent clumping, however I'm not sure this was completely necessary.  Get out a cookie sheet to dry the cranberries on, and then go ahead and drain your cranberries (you can reserve the simple syrup for another use...  say cranberry cocktails?).  Roll drained cranberries in sugar mixture, a few at a time, and then place on the cookie sheet to dry.  Repeat, until you've rolled all of the cranberries.  It should take ~1hr or so for them to dry.

Have you ever tried sugared cranberries before?

Truffle Brownie Cups - Secret Recipe Club

This is my second month participating in The Secret Recipe Club and it's been so much fun! This month I was assigned our hostess Angie's Blog, Big Bear's Wife.  She has a really cool Visual Recipe Index which helped when it came to choosing the recipe.  They are all separated by category and you can see a photo right there in the listing.  There were so many recipes I wanted to try but there just isn't enough time in the month of December! The cannoli dip recipe looked amazing and I am definitely tucking that one away for future use.  I chose the recipe for Truffle Brownie Cups.  It sounded like chocolatey heaven!   Chocolate ganache inside a chocolate brownie cup is absolutely my idea of dessert!  These are the perfect size for a little midday snack...or two!

These little brownies are very simple to make and I think I would try them as regular brownies too because they are delicious!  I only got about 18 out of them so I'd suggest doubling the recipe because they will disappear quickly!  My only question to ask Angie is about the ganache.  I've never made it before and I'm not sure if it's supposed to harden and all.  I put it in the fridge for about an hour because it was still liquidy after 10 minutes.  I piped it through which made it easier but it was still too liquidy to hold the shape of the star tip.  Angie, I am an awful baker and I know it's just me! Got any tips for this baking challenged girl?

You've got to try these everyone, they are a deliciously chocolaty treat!

Truffle Brownie Cups
from Big Bears Wife

Ingredients:

1 2/3 cups chocolate chips

2 tablespoons butter (do NOT substitute margarine)

1/2 cup sugar

1 egg

2/3 cup flour

3/4 cup heavy whipping cream

Directions:

Preheat oven to 325.

Spray mini-muffin pan with non-stick spray.

Place 2/3 cup chocolate chips in microwave safe bowl with the butter. Microwave on high 40-60 seconds or until smooth, stirring after each 20 second interval.

Add sugar and egg, stir until smooth.

Add flour and stir until just incorporated. Using a small scoop divide batter evenly among the wells. Flatten the top to make smooth surface with the Mini-Tart Shaper.

Bake 10-12 minutes or until edges are set (DO NOT over bake).

Meanwhile, pour cream into microwave safe bowl. Heat on HIGH for 1-2 minutes or until hot.

Add the rest of the chocolate chips and stir until smooth. Place bowl into freezer for 10-12 minutes or until mixture is cool and starting to thicken. This will be your chocolate ganache.

Once the ganache is thickened, scoop it out of the bowl into a Ziploc bag. I cut a hole in the corner of my baggie and added a star piping tip to give the ganache a little design.

Remove pan from oven; cool 2 minutes. Press tops of brownies with the Pampered Chef Mini- Tart Shaper to make a well. Cool in pan 3 minutes.

Once they are cooled, use your Ziploc baggie full of your chocolate ganache and pipe the ganache into each brownie well.

Be sure to check out Big Bear's Wife for all of her decorating ideas for this recipe!

Rosemary Olive Oil Cake

If you are looking for a unique gift to bring to a party this holiday season, look no further.  This loaf is what you've been searching for!  Don't be afraid to bring this for your host(ess), they can just pop it in the freezer to enjoy later if there's already too much food!

The olive oil is front and center here, so be sure to use one with good flavor.  And if you're someone who doesn't care for rosemary, feel free to reduce the amount or mix it up.  I bet thyme, sage, or even lavender would create lovely versions.

Don't be scared by the olive oil and rosemary.  There's just enough chocolate here to bring you back to the sweet side of things :)  When served warm, the smallest bits of shaved chocolate melt into the loaf... it's pretty delicious!

Rosemary Olive Oil Cake
adapted from 101 cookbooks
Serves 8-12

I used a 8 1/2" x 4 1/2" loaf pan, but you should feel free to use whatever you like, just adjust the baking time accordingly.

1c AP flour
1/2c white whole wheat flour
1/2c semolina flour
2t baking powder
1/2t kosher salt
3/4c evaporated cane juice (or granulated sugar)
3oz bittersweet chocolate, chopped
3lg eggs
4.5oz olive oil (I used TJ's Spanish Extra Virgin)
1/2c greek yogurt (I used 2%)
1/4c almond milk
1 1/2T freshly chopped rosemary

Preheat oven to 350deg.

Sift together flours, baking powder and salt in a large bowl.  Add sugar and chocolate and mix well.

In a small bowl, whisk eggs.  Add oil, yogurt, milk and rosemary and whisk until ingredients are well combined.  Add this wet mixture to the dry ingredients and gently mix until just combined.  Pour into a loaf pan coated with nonstick cooking spray.

Bake for 55-65min, until the cake is nicely browned and a skewer comes clean.  Cool on a rack and serve, warm or room temperature.  Store any extras wrapped tightly in plastic wrap.


What do you bring along to a party?

Fregola Pudding

Fregola Sarda.  No, not fraggle rock.  Fregola is a toasted Sardinian pasta similar to couscous.  Made from durum wheat and toasted, fregola is a coarsely textured, nutty pasta.   I recently received a sample of fregola from Marx Foods for a challenge... to make dessert!

Along with the fregola, we got samples of star anise, vanilla beans and saffron.  I chose the saffron and got to work, creating a pudding with persian flavors.  With hints of rosewater, coconut and saffron, this fregola pudding was delightful.  I loved the contrast of textures between the chewy fregola and crunchy pistachios.

Fregola Pudding
Recipe by Shannon
Serves 2

1 can light coconut milk
2c unsweetened almond milk
1/2c fregola sarda (or your favorite grain)
1/2c evaporated cane juice (or granulated sugar)
2T rosewater
scant 1/2t saffron
chopped pistachios, for garnish

Combine all ingredients (except pistachios) in a medium pot, crushing the saffron between your fingers as you add it to the pot.  Heat over medium heat until the milk begins to boil, then reduce heat to low and simmer 30-45min, until most of the milk is absorbed and fregola tender.   Serve warm or RT, topped with chopped pistachios.

Have you ever tried fregola?

Disclaimer:  The fregola and saffron used in the creation of this recipe were free samples provided by Marx Foods.

Butternut Thyme Bars

I promised another use for my Butternut Coconut Jam, and here it is.  To find the recipe, head over to Beantown Baker for my guest post :)  While you're there, take a peek at some of Jen's awesome creations (cannoli cupcakes anyone?), she's quite the talented baker!

Click here for the recipe!

Pumpkin Bread Pudding

I have to thank Mary Crehan one of my fabulous Willow House hostesses for this recipe.  I tasted it at her party a couple of weeks ago and knew I had to make it.  It tastes delicious when it's warm right from the oven and is even great cold or room temperature.  I had some for breakfast the next day with a drizzle of agave syrup. I'm considering replacing my Baked French Toast with this dish for my cookie exchange. What do you think?

I didn't make any changes to this recipe besides adding some cinnamon and nutmeg and used 2 cups half and half and 2 cups whole milk.  Any combination of heavy cream, half and half and whole milk will work just like it does for the french toast. The bread pudding isn't overly sweet but some of my family felt that a dusting of powdered sugar would really complete this dish.  I did notice that it was an option but to be honest on Thanksgiving I was just too busy to pull out the shaker and fill with powdered sugar.  Next time I'll do that.  After speaking with Mary she mentioned that when making this the second time she sliced the bread instead of cubing it and it held it's shape better.  So I guess you can do it either way. 

Pumpkin Bread Pudding

Ingredients:
1 loaf of challah bread, cut into cubes (or slices)
1 small can of pumpkin puree
2 cups of half and half
2 cups of whole milk
1 cup sugar
sprinkling of cinnamon and nutmeg, to taste
6 eggs, beaten
powdered sugar, optional

Directions:

Preheat oven to 375 degrees.  Place cubed bread on a baking sheet and bake until toasted and browned (10-15 mins).  Combine half and half, milk and sugar, add pumpkin, eggs, cinnamon and nutmeg.  Transfer bread cubes to a 9x13x2 casserole dish and cover with milk mixture.  Toss all the bread to coat.  Wrap with plastic wrap and allow bread to absorb milk in the refrigerator overnight.  The next day bake in a 375 degree oven for about 1 hour or until all the liquid is absorbed.  Sprinkle with powdered sugar.  Serve warm, room temperature or cold. 

Click here for a printable version of this recipe.

Apple Crisp

I hope everyone in the states had a wonderful Thanksgiving yesterday!  I'm still feeling quite grateful, for my family, for my friends... for you.  Thank you for reading and for making me smile with every comment :)

Guess what I made for you?  Apple crisp!  Fitting, I think, as apple crisp makes me think of my mom.  Along with blueberry and strawberry-rhubarb pies, it is one of her go-to desserts in the fall.

Apple Crisp w/Rosemary & Honey
Recipe by Shannon

5-6 lg apples
1T arrowroot
1t fresh lemon juice
1/2-1t freshly chopped rosemary
1t vanilla extract
1/4c clover honey

1/3c oat flour (ground oats)
1/3c brown sugar
1/3c rolled oats
1/3c chopped pecans or walnuts
1/4t salt
1/4-1/2t freshly grated nutmeg
2T extra virgin olive oil (or melted butter)

Preheat oven to 350deg.

Add chopped apples to a large bowl.  Add arrowroot, lemon juice, rosemary, vanilla and honey and toss to combine.  Pour into a large casserole (a 9x13" pan or two smaller ones).

In a small bowl, combine flour, sugar, oats, nuts, salt and nutmeg.  Add oil and stir together.  Sprinkle over the apple mixture.  Bake, until the topping is browned and apples bubbling, ~30-45min.

In case you were looking for recipes to use some leftover turkey...
Curried Turkey Salad
Crustless Turkey and Spinach Quiche
Spicy Turkey Soup w/Yogurt, Chickpeas & Mint
Sweet Potato Hash with Turkey & Eggs


What was the best thing you ate yesterday??

Hummingbird Cake

This was the dessert I made for the Southern themed dinner hosted by my friend Gina for our dinner group.  This was a really delicious (and surprisingly easy) cake to make.  I thought that I would have tasted the pineapple but perhaps it was just there to provide moisture.  I heard that this is also made with coconut which would have been delicious. I'm not sure why the directions say to add the pecans to the frosting.  That seemed a little strange to me so I just chopped them up and added them around the sides. This was a wonderful dessert that I'd make again!
 

Humming Bird Cake

From JoyofBaking.com

Ingredients:

1 cup (110 grams) pecans

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup (180 ml) safflower, corn, or canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

2 cups mashed ripe bananas (3-4 medium sized bananas)

Pecan Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) powdered sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans


Directions:

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the finely chopped pecans.

To assemble: place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.

Serves 10 - 12 people.

Cranberry Upside Down Cake

Cranberries are traditionally part of Thanksgiving dinner, but I wanted to come up with a slightly different way to highlight these rubies.  Deciding upon a cranberry upside-down cake, I consulted no fewer than 10 recipes for various upside-down cakes, cranberry and otherwise.  None were quite what I was envisioning, so I got to work on my own recipe.  Maple and orange were invited to the party, and a little semolina flour helped add some depth to the thin layer of cake.

Cranberries swimming in a browned-butter maple caramel

It smelled heavenly while cooking (I mean, it's essentially a browned butter caramel that ends up topping the cake), and it was delicious.   This would be a fantastic addition to your Thanksgiving table, and it might very well end up at mine again!

Cake, pre-bake

The best part about this cake?  It had nothing to do with the creative process of developing the recipe, my healthy modifications, or even how it tasted.  It was who I got to share it with.  Good friends, whom I wouldn't have met had it not been for this blog (thankful!).  We divided and conquered the meal, leaving us with time to catch up, share some laughs, relax and imbibe.

Good living isn't only about the food you eat, it's about who you get to eat it with.

Cranberry Upside-Down Cake
Recipe by Shannon
Serves 8-12

A few notes on this cake;  the cake is not too sweet and could totally pass as breakfast.  The maple sugar imparts a subtle maple flavor, but if you can't find it feel free to substitute the regular stuff.  It also could be baked in a smaller skillet if you prefer a thicker layer of cake, increase the baking time a bit.

4T butter
1c maple sugar, divided
1T maple syrup
1/4c water
2 1/2c cranberries
1c white whole wheat flour
1/2c semolina flour  (or AP flour)
1/4-1/2t orange zest (I eye-balled this)
2t baking powder
1/4t salt
2 lg eggs
1c greek yogurt (I use 2%)
6T neutral oil (I used 2T melted coconut oil and 4T canola)

In an oven-proof 12" skillet, melt butter over medium heat until it starts to brown and smell nutty.  Whisk in 1/2c maple sugar, maple syrup and water and remove from the heat.  Let cool.

Preheat oven to 350deg.

Add cranberries to the skillet once cool, making sure to cover the surface of the skillet.  Sift dry ingredients (flours through salt) together into a medium bowl.  In a separate large bowl, whisk together eggs, yogurt, oil and 1/2c maple sugar.  Add dry ingredients and stir until just combined.  Dollup the batter onto the cranberries and spread into an even layer.   Bake for 35-45min, until a toothpick inserted into the center comes clean.

Cool the cake for 15min.  Place a plate/platter on top of the cake, then flip the skillet over and remove the skillet from on top of the cake.  Serve warm or RT.

Suggested accompaniments:  maple greek yogurt, maple whipped cream or ice cream

**Edited to add:  If you don't have a large enough skillet, you can also prepare this in a springform pan or cake pan.  Simply prepare the caramel sauce in a saucepan, and then pour into your desired pan lined with parchment paper (sprayed with nonstick spray on both sides).  Add cranberries (you might not need as much) and then proceed as above.  Adjust the cooking time according to the size of your pan and thickness of the batter.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE.  You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:  http://www.fageusa.com/community/fage-greek-getaway.

Gingersnap Apple Pie w/Bacon Crisp

You still have some apples left, right?

I hope so, because it's time to make apple pie!!

I'm sure it's no surprise by now that I like to mix things up a bit.  Well, if you're like me, then you'll like this twist!  That is if you like bacon...  and who doesn't love bacon?

Ok, maybe vegetarians.  Although there are vegetarians out there who make exceptions for bacon.   For those of you who don't fall in that camp, you can leave it out.  The gingersnap crust is still delicious, and I've never met someone who doesn't like a good crumb topping.

Gingersnap Apple Pie w/Bacon Crisp
adapted from Tasting Table

For the crust:
1/4c pecan halves
1c Trader Joe's Ginger Cats crumbs (or other gingersnap cookie)
3/4c white whole wheat flour
pinch salt
1/4c oil (canola, walnut, or other mild-flavored oil)
3T maple syrup

For the filling:
5 medium apples (I used a mix of some from the orchard)
juice of 1 lemon
1t cinnamon
1/8t ground cloves
1/4-1/2t freshly ground nutmeg
1/4c evaporated cane juice (or granulated sugar)
2T white whole wheat flour

For the topping:
6 pieces applewood smoked bacon, cooked (baked or fried), drained and crumbled/chopped
1/3c rolled oats
1/3c white whole wheat flour
1/2c brown sugar
2T ground flaxseed
2T cold butter, cut into small cubes
2-3T greek yogurt

Preheat the oven to 375deg.

To make the crust, add pecans, cookie crumbs, flour and salt into a food processor.  Pulse until pecans are ground and the mixture begins to resemble a coarse meal.  In a small bowl (or mixing cup), whisk together oil and maple syrup.  Add wet ingredients to the dry ingredients and stir well (I used a fork).  Add crust mixture to the pie plate and press into the bottom and sides of the dish.

Bake crust for 10min, then remove and set on cooling rack.

For the filling, peel and thinly slice apples and place in a large bowl.  Add lemon juice to the apples and toss to coat.  In a small bowl, combine the dry ingredients (flour, sugar and spices) and mix well.  Add the spiced flour to the apples and fold until the apples are just coated.  Spread apples into the cooled pie crust.

To assemble the topping, add oats, flour, sugar, flaxseed and bacon to a bowl.  Add yogurt and butter, then cut in with knives or rub between your fingers until you get pea-sized crumbs.  Sprinkle the topping over the apples and bake the pie ~45min, until the top is browned and apples are tender.  Serve warm or at room temperature.

Are you a stickler for tradition or do you like to mix things up a bit?   

Now, if only I could decide whether I like this or my Apple Pie w/Rosemary Crust & Gruyere Crumble better...

Chile Chocolate Tart

I recently received a random package from Marx Foods.  The package itself wasn't unexpected, but the contents surely was!

Dried chilies, dried black trumpet mushrooms, dried marrow beans and coconut sugar filled my box...  two of which I needed to use to create a recipe for the Random Recipe Challenge!  My first thoughts involved mushrooms and beans, but then I recalled a treat I've made at least four times in the past month and still haven't shared with you ;)

I morphed the chocolate avocado pudding I've been making into this mexican chocolate tart, incorporating both types of dried chilies as well as coconut sugar.  I'd highly recommend giving this chocolate pudding a try if you haven't already, with or without the crust, and with or without the chilies!

Chile Chocolate Tart

For a completely no-bake version, you could make a nut & date-based crust!  The choice is yours on how spicy to make this-  1 or 2 New Mexico chilies add more flavor than heat, while 1 Japones chile will kick things up a bit ;)

For the crust:
1/4c Trader Joe's ginger cats crumbs (or any other gingersnaps)
1/2c pecan halves
3/4c rolled oats
1/2c white whole wheat flour
pinch salt
1/4c canola oil
3T maple syrup

For the filling:
2 ripe avocadoes
1/2c nut butter
1/4c coconut sugar
1/4c agave nectar (or more coconut sugar)
4-6T cocoa powder (depends on how intense you want it, I used 5)
1/8t sea salt
2T vanilla extract (or the seeds from one vanilla bean)
1-2 dried chilies (I used 1 New Mexico chile & 1 Japones chile)
1t ground cinnamon
1/4c strong brewed coffee or water

Preheat oven to 375deg.

To make the crust add dry ingredients to a food processor and pulse until the nuts and oats are pulverized, the mixture resembling coarse sand.  In a medium bowl, whisk together the oil and maple syrup.  Add dry ingredients to the bowl and mix until well combined.  Transfer crust to a tart pan or pie plate and press into dish.  Bake for 20min, then set aside to cool.

Grind the chilies in a spice/coffee grinder and pick out any large pieces left behind, you want as close to a powder consistency as you can get.  Add all ingredients for the crust to a blender or food processor and blend until well combined.  Add a little extra water if you need to thin it out any more, you're looking for a thick, but spreadable consistency.  Add filling to the cooled crust and   Refrigerate 1-2hrs or overnight before serving (this will help it firm up and make it easier to cut).

Disclaimer:  The coconut sugar and dried chilies used in the creation of this recipe were free samples provided by Marx Foods.

I'm also submitting this to Ricki's Wellness Weekend and Go Ahead Honey's October Event!

Gajar Halwa

Delicious Indian food was in abundance at the rehearsal dinner for my best friend's wedding earlier this summer.  There was one dish that stuck in my mind...  a cardamom-kissed dessert made with carrots, or gajar halwa.  I was smitten at first taste and determined to make it in my own kitchen.  What better time than when you get carrots in your CSA?

Gajar Halwa
adapted from beyond the plate

I changed the recipe a bit to retain the carrots' integrity, not be too sweet and not take too long... my personal preferences, feel free to adjust as necessary ;)  Raisins could also be added if you have them!

10oz carrots, peeled and grated
2c milk (I used Lactaid)
1/4c water (supposed to prevent milk from sticking to the bottom of the pan, but mine still stuck)
1/2c evaporated milk
1/3t freshly ground cardamom (or 1/2t pre-ground)
1/4-1/2c sugar (1/2c was too sweet for me)
1/4t saffron (a pinch)
2T butter (optional)
2T pistachios, chopped (or almonds or cashews)

Add carrots, milk, water, evaporated milk and cardamom to a medium, heavy-bottomed pot.  Bring to a boil, and then reduce heat to a simmer.  Cook, stirring frequently, until milk is cooked off.  I turned mine down too low (below a simmer) and it took over an hour, so cooking it at a low simmer should take 20-40min.

Add 1/4c sugar, butter (if using) and saffron (crushing between your fingertips as you add to the pot).  Stir and cook until sugar is dissolved.  Taste and adjust to your desired level of sweetness.  Serve, garnished with chopped pistachios.  It's good warm, RT or cold, or even stirred into your morning oats!

You all know I'm all about vegetables for dessert lately ;)  Have you ever tried gajar halwa??

Goat Cheese Ice Cream w/Roasted Cherries

So I decided to mix things up.  Instead of my traditional coconut milk-based ice creams, I went rogue.  Hello egg yolks!   Don't worry (?), I didn't use cream.  I restrained myself.  Ha.

The almost too-sweet cherries were a nice complement to the tang of the goat cheese ice cream I am now in love with.  If you're not as much of a fan of goat cheese as I am, try using 4oz, or perhaps substitute cream cheese instead.

Goat Cheese Ice Cream
adapted from Kitchen Confit & Ezra Pound Cake

Confession:  I must have heated my custard too much, as it curdled.  I continued, didn't bother straining the mixture and simply threw it in the blender before chilling and churning.  I'm not sure how this affected the final texture, as I haven't done it properly yet, but worked well enough for me!

For the cherries:
2c pitted fresh cherries (or frozen, unthawed)
1/2c sugar  (I'd use even less next time)
2t cornstarch

For the ice cream:
1 1/2c milk (I used Lactaid Fat Free Smooth & Creamy...  I had a coupon and it was on sale!)
2/3c evaporated cane juice (or granulated sugar)
8oz goat cheese, RT
6 lg egg yolks

To prepare the cherries, preheat the oven to 400deg.  Toss cherries, sugar and cornstarch in a 9"sq baking dish (or anything that's large enough to hold the cherries).  Bake for 30-45 min, stirring occasionally, until the juice is thick and bubbly.  Cool to RT, then store in the fridge until making the ice cream.  Can be done a few days ahead.

For the ice cream, warm the milk and sugar in a medium saucepan so the sugar dissolves.

Meanwhile, crumble goat cheese into a large bowl and set a mesh strainer on top.

In a separate bowl, whisk together egg yolks.  Temper the egg yolks by pouring warm milk/sugar into the egg yolks, a little at a time, whisking constantly.  Once the milk has been added, pour the entire mixture back into the saucepan.

Stir the milk/egg yolk mixture with a spatula continuously over medium-low heat until the mixture thickens.  You'll be able to coat the spatula with the custard and draw a line that stays once it's thick enough.  Pour custard through the strainer and stir into the goat cheese until it's melted (or just use your blender like I did!).  Cool to RT (use an ice bath if you need it to happen more quickly), then refrigerate until thoroughly chilled, a few hours or overnight is best.

Churn ice cream according to manufacturer's directions.  Once churned, pour a layer of cherries into whatever container you use for ice cream.  Top with a layer of goat cheese ice cream, and continue alternating layers until the container is full or you're out of the ice cream and cherries.  Don't mix, as the ice cream will turn pink!  Cover with a layer of saran wrap or parchment paper and freeze until firm (a few hours).


If you really want to take it up a notch, serve a scoop with a pickled cherry brownie ;)

Pickled Cherry Brownies
adapted from Janetha's go-to brownie recipe

3 squares of Bakers unsweetened chocolate
1/2c butter (1 stick)
1 1/2c evaporated cane juice
2 eggs
1t vanilla extract
3/4c white whole wheat flour
1c pickled cherries, halved

Follow the instructions here (you can use the stove instead of the microwave), using a 9"sq pan and baking for 30-40min.  Mine were done perfectly at 35 min, a toothpick came clean but they were still fudgy when cooled!

Blueberry Ricotta Cake

Found another great recipe from Stacey Snacks.  She found the recipe from the King Arthur Flour website and added some lemon zest to it.  I added the zest to mine too and really loved it. Stacey says to use fresh ricotta but I had some part skim ricotta I wanted to use up in my fridge and it worked just fine.  I'm sure the fresh ricotta will make it even better but don't shy away from trying this if you don't have it.  I prefer eating it at room temperature but when I brought some of it to work some people said they prefer it cold.  So you decide how you like it.  I love the crispy sugar top!

Blueberry Ricotta Cake
from Stacey Snacks

Ingredients:

Batter:
1 cup All-Purpose Flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1 large egg
1/2 teaspoon vanilla
zest of a lemon
3/4 cup fresh blueberries

Topping:
2 large eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla

Directions:

Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan

For the batter: In a small bowl, combine the flour, sugar, baking powder and salt. Add the milk, shortening, egg and vanilla, beating till smooth. Spoon the batter into a greased 9 x 9 x 2-inch pan Sprinkle the blueberries over the batter.

For the topping: In a small bowl, beat the eggs till frothy, then beat in the cheese, sugar and vanilla. Spread this mixture evenly over the blueberries.

Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges. Remove from the oven and cool to lukewarm before serving.

Click here for a printable version of this recipe.

Brown Sugar Peach Ice Cream

Last year it was Saffron Peach Ice Cream, this year it's a simpler Brown Sugar Peach Ice Cream.  I'm not sure which I like better, I'll need to make them both again for a side by side comparison ;)

Brown Sugar Peach Ice Cream
A conglomeration of techniques from The Perfect Scoop, America's Test Kitchen and Eggs on Sunday

Normally I'd use sucanat instead of brown sugar without blinking an eye, but I think this recipe really benefits from brown sugar.  The clusters are completely optional, if you don't want the texture in your ice cream, feel free to leave them out.

3c of peeled, chopped peaches (~4 medium ripe)
1/2t fresh lemon juice
1/4c brown sugar
1 1/2T vodka
2 cans coconut milk
2T arrowroot
1/2c brown sugar
1T vanilla
pinch of sea salt
1 ripe peach, pureed

Stir together peaches, lemon juice and brown sugar in a medium non-reactive saucepan.  Let sit for an hour or so until they've released some juices and the peaches are slightly softened.

Heat peaches over medium high heat until peaches are tender and flesh has just started to break down, 3-4min.  Transfer to a bowl and stir in vodka.  Refrigerate until cold, anywhere from a few hours to overnight.

Reserve 1/4c coconut milk and pour the rest into a medium saucepan.  Add brown sugar to the saucepan and heat over medium heat until sugar has dissolved.  Whisk arrowroot into reserved coconut milk and set aside.  Just as the coconut milk comes to a boil, remove from heat and whisk in the reserved milk/arrowroot, vanilla and salt.  Cool to RT, then refrigerate until well chilled.

At this point you should have chilled peaches and coconut milk.  Strain the peaches and reserve the liquid  (you'll be using both the peaches and the liquid).  Add liquid and pureed peach to the ice cream base and stir well (or blend).  Churn the ice cream according to manufacturer's directions.  Transfer ice cream to a freezer-safe container and add peaches and brown sugar clusters (if using).  Fold in gently, then freeze a couple hours until firm.

Brown Sugar Clusters

1/2c oats
1/4c chopped pecans
1/2c unpacked brown sugar

Preheat the oven to 350deg.

Add oats and pecans to a foil/parchment-lined sheet and toast for 8-10min.  Set aside to cool.

Melt brown sugar in a pan over medium heat.  When liquid and bubbing, and starting to get a bit darker, turn off heat and stir in nuts and oats.  You'll need to work quickly here, and spread the mixture onto the foil-lined cookie sheet and let cool.

Break into chunks and use as an ingredient or topping for ice cream/yogurt/oatmeal/you name it!



What's your favorite thing to do with peaches??

Salads & Cake (CSA Week 9)

Week 9 goods

Weeks are disappearing before I have a chance to catch up...  I really don't know how we're already halfway through August?!  Thank you all for the birthday wishes!

This week I've got a couple salads that I've had the please of enjoying recently.  No real recipes, just some fresh pictures and ingredients :)

Aurgula
Green beans, blanched
Fresh corn kernals, raw
Yogurt-marinated chicken, diced
Croutons, made from cubed wheat baguette, rubbed with olive oil and garlic
Leftover dressing

Baby spinach
Fresh corn kernals, raw
Cherry tomatoes, halved
Feta, crumbled

To balance out the carrots, how about some cake?  (I know, you just had pie)  This one is totally worth it, too, everyone at work was a fan-- especially my birthday buddy :)  Unfortunately I didn't get good pictures...  check out Jen's!!

Please excuse the mess and out-of-focus picture, it ended up looking great!!

Carrot Cake Cheesecake Cake

slightly adapted from Jen

I followed her instructions, but used slightly different recipes, which I'll note below.  The cake was nicely spiced and not too sweet.  The cheesecake, well,

Carrot Cake Layers

adaptations to the CI recipe:

Mix of all purpose and white whole wheat flour

Reduced sugar to 7oz

Reduced oil to 3/4c

Added 3/4c applesauce

Cheesecake

adapted from Louis

2 pkg reduced-fat cream cheese, RT

1c evaporated cane juice (or granulated sugar)

3 eggs, RT

8oz greek yogurt, RT

1t vanilla extract

Preheat oven to 330deg.

Cream together cream cheese and sugar.  Add eggs and beat until incorporated.  Add greek yogurt and vanilla and mix until well combined.  Pour mixture into a springform pan, give the pan a tap to unsettle any bubbles.

Bake at 330deg for 30min, then lower temperature to 300deg for 15min.  Turn off the oven and leave cheesecake in oven for 1hr.  Then remove and let cool.

Cream Cheese Frosting

Recipe by Shannon

8oz reduced fat cream cheese, RT

4T butter, RT

1 3/4c powdered sugar, sifted

1t vanilla extract

Add cream cheese to the bowl of a stand mixer and beat until light and fluffy, a few minutes.  Add butter and continue mixing until well combined.  Gradually add in powdered sugar until frosting has reached your desired consistency (might be more or less than what I used depending on temperature/humidity/personal preference).  Add in vanilla, mix well and then refrigerate for a bit before frosting the cake.

Sweet Corn Ice Cream (CSA Week 6)

When I picked up this week's share, I was pretty excited, and if you look closely, you'll see why...

The first early corn!!!  I mean, I love everything from the fresh peas and kale down to the cucumber and squash, but corn is special.  :)

Call me crazy, but I've wanted to make corn ice cream for well over a year now, so I decided I would do it before it got to be too late again.  There are many versions out there, but none of them seemed to fit exactly what I wanted to do so this is my version.

Sweet Corn Ice Cream
Yield ~2c

I opted to leave the corn in the ice cream to give it some texture, but it becomes a little chewy and is not something everyone will enjoy.  If you're not sure, I'd strain the mixture and top it with some corn kernals if you'd like.  Or perhaps some caramel sauce...  caramel corn ice cream?

2 ears of corn
1 can lite coconut milk
1/3c evaporated cane juice (or granulated sugar)
seeds of 1/2 vanilla bean
pinch of sea salt
1/4c milk (I used almond milk)
1T arrowroot

Cut the corn kernals from both ears of corn and add the kernals (I got 1 1/2c) and cob to a medium saucepan.  Add sugar, vanilla bean and pour in coconut milk.  Turn heat to medium low and cook to boiling, stirring occasionally to make sure the sugar dissolves.  Turn off heat and let the cobs steep for awhile, ~1hr or so.

Remove the cobs and transfer mixture to a blender.  Add a pinch of sea salt and blend well.  Strain, if desired, to remove corn pieces and store in an airtight container in the fridge until mixture is well chilled.

Churn in an ice cream maker according to manufacturer's directions.

I might just have to put corn in some more desserts this summer ;)  But first I'll indulge straight off the cob!!


Have you ever tried corn ice cream, or any other crazy dish with corn??