Saturday, December 31, 2011
Pretzel M&M Oatmeal Cookies
Surely everyone has had Pretzel M&M's before, right? Have you ever tried baking with them? I found this recipe for oatmeal cookies that are loaded with crushed Pretzel M&M's. Sweet, salty, crunchy, chewy oatmeal cookie goodness. Go make them now to show to your invisible internet friends.
Source: Bakers Royale
Ingredients:
- � cup unsalted butter
- � cup cream cheese, softened
- 1 egg
- � cup sugar
- � cup dark brown sugar
- 1 � teaspoon baking soda
- � teaspoon salt
- 1 � cup flour
- 1 � cup oats, quick cooking
- 1 9.90oz Bag of M&M Pretzel (I used a meat tenderizer to crush them in the bag.)
Makes 31/2 dozen cookies
Preparation: Line bake sheet with parchment. Heat oven to 350 degrees F.
1. Melt and heat butter until it is brown and nutty. Set aside to cool slightly.
2. Place softened cream cheese, egg, sugar, dark brown sugar, baking soda and salt in a mixing bowl fitted with a paddle attachment and mix on medium until mixture is fully combined and shiny, about 1-2 minutes. Add browned butter and mix to combine. Turn off mixer.
3. Place flour and quick cooking oats in a bowl and whisk to combine. Use a sturdy spatula or wooden spoon to fold flour mixture into wet mixture and mix to combine.
4. Using a meat tenderizer crush M&M Pretzel in a plastic bag and add to cookie dough and fold to combine.
5. Scoop one heaping tablespoon of cookie dough onto parchment lined baked sheet. Bake at 350 degrees F for 10-12 minutes or until bottoms of cookies are golden brown.
Cookies will keep 2-3 days in a tightly sealed container.
Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/2TMzUaK2L7E/pretzel-m-oatmeal-cookies.html
Bi-Rite Market's Eat Good Food
I am of the mind that the process of learning how to cook should always begin with learning how to shop.
If you know how to select the highest-quality, freshest ingredients you can afford, and if you can organize your life so there's time to stock your fridge and pantry with those, you've really won half the battle.
First in terms of cooking motivation -- we all know the magical inspirational powers of vibrant produce -- but also in terms of results: the exact same recipe and skills will yield an incomparably tastier dish if you're working with the good stuff. (And in truth, the good stuff barely needs your intervention to shine.)
This is why I was thrilled when I received a copy of the just-released Bi-Rite Market's Eat Good Food book, co-written by Sam Mogannam, who runs the popular independent grocery store near Dolores Park in San Francisco, and food writer Dabney Gough.
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Source: http://chocolateandzucchini.com/archives/2011/10/bi-rite_markets_eat_good_food.php
Three Very Good Things: Buckwheat Pralin�, Pasta with Hokkaido Squash, and a Red Collapsible Lunch Box
I recently had the opportunity to meet the lovely Stephanie -- the no less lovely Aran introduced us -- and I am therefore a new reader of her blog, "where practical meets pretty." She wrote about gratitude lists in a recent post, and the first comment underneath that post was by Mary, who talked about her weekly round-up of Three Beautiful Things.
I loved the idea, as I am definitely one to find gratitude and joy in small things. In a flash I decided it would be wonderful to start a (weekly-ish) Three Very Good Things series, in which I'd share three delicious things made, tasted, and/or experienced during the week.
Here's my inaugural Very Good Trio. Feel free to chime in with your own in the comments section, or on your own blog if you'd like to adopt the idea too!
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Source: http://chocolateandzucchini.com/archives/2011/10/three_very_good_things.php
Not Your Usual Baked Beans
The key to the sweetness of these beans is soaking them and cooking them in carrot juice.
Ingredients:
1/2 lb of navy beans
1 onion, chopped (sweet ones like Videlia or Texas would be good here)
4 cups fresh carrot juice (more or less, see method)
Method:
Pick over and rinse the beans.� Put them in a crockpot or slow cooker.� Top with diced onions.
�Pour carrot juice in to cover the beans plus one inch.�
�Cover and soak overnight.� In the morning, cook on high in the slow cooker for 4 hours, then turn down to low for another 4 hours.� If you need to leave the house, you could also cook them on low the whole time.
These smell and taste like baked beans, but have no salt, no sugar, and no additives.
For a less sweet version, you can substitute no salt vegetable broth for half the carrot juice.� Barb says these are great with parsnips cooked in with them.� I'll have to try that.
Source: http://blog.susanscooking.com/2010/07/25/not-your-usual-baked-beans.aspx?ref=rss
Visiting Stratford and Toronto: Recommendations?
Maple leaves photographed by William Warby.
I am writing to you from Canada, where I am spending two weeks at the Stratford Chefs School outside of Toronto: I've been invited as their Gastronomic Writer In Residence (I know, right?), and I'll be devoting my time to working with the students on various assignments to hone their food writing skills.
I will also be hosting a few public lectures and events in Stratford and Toronto; please see the full details here. I hope to meet some of you then!
And although I have a full schedule with little free time, I'm hoping to explore my surroundings a bit, and I'd like to ask for your best recommendations: what are some of your favorite places in Stratford and Toronto, and what's not to miss? Thanks in advance for your insights!
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Source: http://chocolateandzucchini.com/archives/2011/10/stratford_and_toronto_recommendations.php
Soul Sweet 'Taters
Whoever decided to consider this dish a side instead of dessert was genious. It really is like dessert. I cheated a bit and used canned sweet potatoes, so I did cut back on the sugar by 1/2 cup, but next time I think I could cut back even more and not notice. I doubled the recipe and baked in a 9x13 dish. I did bake for an additional 15 minutes, but check yours after 30. I am pretty sure the heating element in our oven is going bad and the temperature is off. I have to set it at least 50 degrees over to get it to register right anymore. Maybe Santa can bring me a new oven?!!!! (ok, a new heating element would make more sense, but that's not as fun.)
Source: The Pioneer Woman
Ingredients:
- 4 whole Medium Sweet Potatoes
- 1 cup Sugar
- 1 cup Milk
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 cup Brown Sugar
- 1 cup Pecans
- � cup Flour
- � sticks Butter
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough?you don?t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), � cup flour, and � stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/8ZFeeFV9YLk/soul-sweet-taters.html
Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze
Whenever I used to see a recipe for cinnamon rolls, I would look at it with longing and envy. Longing because, well, who does love a piping hot pan of fresh cinnamon rolls staring at them from behind the computer screen (or better yet, on a table in front of them). And envy because, the recipe I was looking at meant that someone, somewhere successfully made something that I didn?t think I could.
Well, hallelujah, rejoice, and dig in because dangonnit, I?ve done it! I?ve made my first-ever ooey, gooey, fluffy, soft, ridiculously delicious cinnamon rolls. And they?re pumpkin spiced and taste like fall and will make you want to snuggle up by a fire with a newspaper and coffee. Mmm, don?t you love this season?
I had a lot of fun making these cinnamon rolls and watching a simple combination of ingredients turn into a dough, then little rising rolls nestling a mixture of butter, brown sugar and cinnamon. And then, finally, glorious spirals of beautiful, freshly baked goodness slathered with a maple cream cheese glaze and waiting to be torn into for breakfast with friends?
There?s no stand mixer or fancy equipment required for this recipe, just your hands, some time and a little patience. For a first effort, I considered this recipe very simple for the good lookin? and scrumptious cinnamon rolls that resulted, and I know that you?ll agree, too. The subtle pumpkin flavor combined with the spiced mixture of cinnamon, nutmeg and brown sugar is heaven on earth, and topped with a quick and easy maple cream cheese glaze, these rolls make for one lovely way to liven up your morning!
Pumpkin Cinnamon Rolls
Makes 12 rolls
Printable Recipe (includes Maple Cream Cheese Glaze recipe)
Ingredients
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin or 1/2 cup mashed cooked pumpkin
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
1/3 cup brown sugar, packed
1 1/2 teaspoons ground cinnamon
2 tablespoons melted butter
Directions
In small saucepan, heat milk and 2 tablespoons butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
In large mixing bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very sticky). Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch round or square baking pan (If using round, there will be a few extra rolls which you can simply place into another small pan). Cover and let rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden. Using tongs, gently remove rolls from pan to wire rack. Cool 10 to 15 minutes. Drizzle with Maple Cream Cheese Glaze (recipe below) and serve warm.
Enjoy!
Adapted from Food.com
__________________
Maple Cream Cheese Glaze
Makes about 1/3 cup glaze
Printable Recipe (included in Cinnamon Rolls printable recipe)
Ingredients
2 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon pure maple syrup
Directions
Combine cream cheese, powdered sugar, butter, vanilla and maple syrup in medium bowl. Whisk until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Enjoy!
UNO's Deep Dish Pizza
Pizza has become our dinner of choice on Wednesdays lately. Caitlin is taking a gymnastics class at the Y and so we get home around 7 pm. I make pizza for a quick dinner that we all enjoy. (She has even picked up on the Pizza-Wednesday pattern herself. When we get into the car to go home, she says "Time for pizza!" Smart kid!)
For last week's pizza, I decided to go with a deep-dish recipe. Normally I buy frozen dough and then change up the toppings to whatever sounds good that day. It's good, but getting a little boring. I made the dough on Sunday and put it in my freezer. On Tuesday night, I moved it to the refrigerator so it could slowly rise. I set it on the counter before going to the Y, so when we come home it's ready to go.
I loved so many things about this recipe. First - the crust. It was probably the best I have made. It was chewy, buttery, and didn't get one bit soggy since the cheese was between the crust and the sauce. I will definitely make more and keep in my freezer. Secondly, the sauce, with only 4 simple ingredients tasted garden-fresh. Next time I would use just slightly less sauce on top, but really it was near perfect the way it is. Each piece is very filling!
It's been years since I have been to UNO's, so I can' really say how this compares, but try it and let me know!
Source: Uno Chicago Grill
Master Dough Recipe:
Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza
Ingredients:
- 1 Package active dry yeast
- � Cup warm water (105-110 degrees F)
- 1 Tsp. Sugar
- � Cup Corn oil
- 2� Cups All-purpose flour
- 2 Tsp. Salt
- 1 Tsp. Olive oil
- 12" Deep-Dish Pizza Pan or Cake Pan (I used a cast iron skillet)
Directions:
In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.
*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.
PEPPERONI DEEP-DISH PIZZA
Ingredients:
- 1� Cups Tomatoes, ground (I used crushed - is that the same thing?)
- 1 Tsp. Oregano, dried
- 1 Tsp. Basil, dried
- 2 Tbsp. Romano cheese, grated
- 5 oz. Part-skim, low-moisture mozzarella, sliced
- 5 oz. Provolone, sliced
- 24 ea. Pepperoni Slices (about 2 oz.)
Directions:
In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.
Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.
Spread the tomato mixture evenly over the cheese.
Dot the top of the tomatoes with the pepperoni.
Bake on the middle rack of a preheated 475� F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.
Allow the pizza to rest for 3-4 minutes before cutting and serving.
Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/sGMPO-RNxc8/unos-deep-dish-pizza.html
A Simple Supper
which was followed by this:
Mashed sweet potato surrounded by grilled and roasted vegetables: grilled onions, grilled oyster mushrooms, fennel roasted with balsamic, with some mushroom gravy.
Easy simple supper.
Source: http://blog.susanscooking.com/2010/03/21/a-simple-supper.aspx?ref=rss
Friday, December 30, 2011
Visiting Stratford and Toronto: Recommendations?
Maple leaves photographed by William Warby.
I am writing to you from Canada, where I am spending two weeks at the Stratford Chefs School outside of Toronto: I've been invited as their Gastronomic Writer In Residence (I know, right?), and I'll be devoting my time to working with the students on various assignments to hone their food writing skills.
I will also be hosting a few public lectures and events in Stratford and Toronto; please see the full details here. I hope to meet some of you then!
And although I have a full schedule with little free time, I'm hoping to explore my surroundings a bit, and I'd like to ask for your best recommendations: what are some of your favorite places in Stratford and Toronto, and what's not to miss? Thanks in advance for your insights!
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Source: http://chocolateandzucchini.com/archives/2011/10/stratford_and_toronto_recommendations.php
Vegan Kohlrabi au Gratin
Although the purple ones are pretty if you find them.
This dish is a nice side dish that can be made ahead and reheated.
Vegan Kohlrabi au Gratin
Ingredients:
2 medium size kohlrabi bulbs, peeled, halved,�and sliced approx. 1/4 inch thick
1 cup unsweetened soymilk
1/4 cup raw unsalted cashews
2 tsp Dijon mustard
1 TBSP lemon juice (or more to taste)
dash of freshly ground nutmeg
2 TBSP fresh thyme leaves, plus a few small sprigs for garnish if desired
Method:
Preheat oven to 350 F.
Put soymilk, cashews, mustard, lemon juice in a high speed blender and blend until smooth.
Arrange half the kohlrabi slices in the bottom of a baking dish.
Pour half the sauce over the slices, then add a 1/2 dash of nutmeg plus half the fresh thyme leaves.�
Add the rest of the kohlrabi, sauce, nutmeg and thyme.�
Cover and bake at 350 for approx. 45 min., until cooked through but not mushy.� Remove cover and cook for an additional 10 min to lightly brown the top.
� Remove from oven and let sit 10 min before serving.
This dish holds well on a buffet table and has a nice presentation when garnished with fresh thyme sprigs.
Source: http://blog.susanscooking.com/2010/07/10/vegan-kohlrabi-au-gratin.aspx?ref=rss
Burger Madness (Vegan)
There are many options for the base for a good vegan burger: beans (including tofu), grains, mushrooms, etc. Here are three of my current favorites.
Umami Mushroom Burger
I adapted this from a recipe found here. I made a few changes to the recipe to improve its nutritional profile. I altered the recipe by reducing the sodium (used half the called-for Tamari and used low sodium soy sauce instead, plus used only 1 of the 2 tsp of Worcesterhire sauce). I also didn't use the grapeseed oil. I water sauteed the shallots and garlic and only used a light spray of olive oil spray in the pan when cooking the burgers.
I didn't use parmesan cheese, of course. I substituted 2 TBSP of nutritional yeast. I used raw cashews, untoasted. I substituted rolled oats for the whole wheat flour, and pulsed the oats in the dry container of my Vita-Mix to make them more flour-like in consistency.
I saved the soaking water from rehydrating the porcinis and then used that liquid to moisten the burgers a bit while I was incorporating the oats. And I left them in the fridge for a good 45 min. before cooking.
Roasted Beet Tofu Burgers
These vibrant-looking burgers are from a recipe on fatfreevegan. I've made them a few times and always enjoy them. They are a more delicate burger so probably wouldn't be able to stand up to grilling, but when baked they are great. If you wanted them sturdier, you could add some oat or whole wheat flour.
Lynne's Black Bean Burgers
I also really like a black bean burger recipe developed by Lynne, a member of Dr. Joel Fuhrman's member support forum. Lynne uses black beans, very finely shredded carrots, and brown rice as the base of her burgers. I served them on top of a grilled portobello mushroom, then topped with: grilled onions, roasted red peppers, 1 TBSP low sodium salsa, and a dab of Dijon mustard.
Black Bean Burgers
by Lynne Murray
1 lb dried black beans, cooked (on the soft side) Water saut� onion and red pepper and garlic. Once starting to get soft, add basil. After several minutes add carrots ? they don?t need much cooking. Mash the beans with a potato masher until partially mashed. Mix in veggies and brown rice. Form into ball form, about the size of a small burger. Put on a plate, or plates, cover with plastic wrap and chill. Once chilled you can press into patty form. Lynne cooks hers in her toaster oven on broil. Broil just enough to get hot through and a bit crispy on the outside without browning.
1 medium onion, minced
1 large red pepper, minced
1 Tablespoon dried basil (Lynne uses Penzey?s and so do I!)
2 cloves garlic, pressed
4 carrots, peeled and shredded very fine on a box cutter
� to � cup pre cooked brown rice
Source: http://blog.susanscooking.com/2011/07/24/burger-madness-vegan.aspx?ref=rss
Marinara Magnifica
�I base my recipe on this one from Cooking Light magazine.
It is rich tasting and complex when cooked for the full 3 hours.� I make a few changes to the recipe, though.� Here's the original recipe from Cooking Light with my changes in brackets.
Marinara Sauce
Ingredients:
-
1 tablespoon olive oil (I leave this out and dry or water saute onions instead
-
6� cups chopped onion (about 3 medium)
-
1� tablespoon� sugar (I substitute 1 TBSP date syrup)
-
1/2� cup� dry red wine (you can leave this out, but it is better with)
-
1� tablespoon� extra virgin olive oil (I leave this out)
-
2� teaspoons� dried oregano
-
(I add 1 fresh bouquet garni... see Preparation notes)
-
1� teaspoon� salt (I leave this out)
-
1/2� teaspoon� dried thyme
-
1/2� teaspoon� dried marjoram
-
1/2� teaspoon� dried basil
-
1/2� teaspoon� freshly ground black pepper
-
1/4� teaspoon� crushed red pepper
-
6� garlic cloves, crushed
-
2� (24 ounce) cans crushed tomatoes, undrained
-
2� (14.5-ounce) cans diced tomatoes, undrained
-
2� (6-ounce) cans tomato paste
Preparation
Heat oil (or dry saute) in a Dutch oven over medium heat; add onion and sugar (date syrup). Cook 30 minutes or until golden, stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to a boil. Reduce heat, and simmer 3 hours, stirring occasionally.
I think that a bouquet garni adds to the sauce:
In this case it has:� fresh parsley stems, fresh thyme sprigs and a couple of bay leaves.� (Read about Bouquet Garni here.)
Great sauce.� Sometimes I leave the garlic cloves whole in the sauce.� It gives a slightly milder sauce for some dishes.� Also good is adding a lot of smaller dice mushrooms after you've cooked the onions down partially.� By the time the mushrooms cook down over 3 hours, they add a great 'meaty' texture.
Source: http://blog.susanscooking.com/2010/03/23/marinara-magnifico.aspx?ref=rss
December 2011 Desktop Calendar
At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.
Our calendar for December is a picture of the Christmas sabl�s I baked and wrote about last year, following a recipe by one of my oldest friends' mother. (Check the post for more about the cookies, a recipe, and edible gift ideas.)
What about you: what cookies do you plan to bake for the holidays this year?
Instructions to get your calendar are below.
Continue reading "December 2011 Desktop Calendar"
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Source: http://chocolateandzucchini.com/archives/2011/12/december_2011_desktop_calendar.php
[Edible Idiom] Se vendre comme des petits pains
Photography by J. Annie Wang.
This is part of a series on French idiomatic expressions that relate to food. Browse the list of idioms featured so far.
This week's expression is, "Se vendre comme des petits pains."
Literally translated as, "selling like small breads," it means selling like hotcakes, i.e. selling quickly, effortlessly, and in large numbers. It is very commonly used.
Example: "Les exemplaires sign�s par l'artiste se sont vendus comme des petits pains." "The copies signed by the artist sold like hotcakes."
Listen to the idiom and example read aloud:
Continue reading "[Edible Idiom] Se vendre comme des petits pains"
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Source: http://chocolateandzucchini.com/archives/2011/10/se_vendre_comme_des_petits_pains.php
December 2011 Desktop Calendar
At the beginning of every month, I am offering C&Z readers a new wallpaper to apply on the desktop of your computer, with a food-related picture and a calendar of the current month.
Our calendar for December is a picture of the Christmas sabl�s I baked and wrote about last year, following a recipe by one of my oldest friends' mother. (Check the post for more about the cookies, a recipe, and edible gift ideas.)
What about you: what cookies do you plan to bake for the holidays this year?
Instructions to get your calendar are below.
Continue reading "December 2011 Desktop Calendar"
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Copyright Clotilde Dusoulier © 2003-2011. This feed is for personal enjoyment only, and not for republication.
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Source: http://chocolateandzucchini.com/archives/2011/12/december_2011_desktop_calendar.php
Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms
Even if the temperatures in Austin are still sizzling, there?s nothing I love more than pretending it?s cold outside with a hearty, warm meal. After all, swimsuit season is over and I think that means we can all step away from the scale and indulge a little more!
Chicken alfredo is a meal I make rarely, but when I do it?s a real treat. Plus, instead of using heavy cream I like to incorporate a low-fat, protein-rich cream cheese substitute called Neufchatel. You can find Neufchatel right next to the cream cheese in the dairy aisle of your grocery store, and you?ll be happy to know that the rich taste and soft, creamy texture is exactly the same? Just with half the fat! Which, of course, means an extra slice of garlic bread or glass of wine. See? It?s a win-win scenario.
Make this delicious, decadent and super simple chicken alfredo for dinner some night, pop open a bottle of wine, and bake a loaf of warm garlic bread. It?s a little less sinful than your typical alfredo, but with all the tasty texture and creamy dreaminess of the classic favorite. With tender sliced chicken breast, a mouthwatering medley of vegetables and a sprinkle of freshly grated Parmigiano Reggiano, this scrumptious dinner is bound to become a cool weather staple in your home!
Creamy Chicken Alfredo with Red Pepper, Broccoli and Mushrooms
Makes 4-6 servings
Ingredients
� lb. uncooked penne pasta
1 package (8 ounces) Neufchatel or cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
2 boneless skinless chicken breasts, cooked and cubed
2 cups chopped broccoli, fresh or frozen and thawed
8 button mushrooms, sliced
1/2 cup chopped red bell pepper
1/4 cup plus 4 Tbsp. Parmigiano Reggiano
Directions
In a medium pot of boiling water, add penne pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.
Add the cooked chicken, broccoli, mushrooms and red pepper. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.
Enjoy!
Adapted from Taste of Home
Mini Caramel Apples
Hello, ghosts, goblins and fellow foodies! I have a fun one for you today, just in time for Halloween and straight to you from the table of my costume party this past Saturday. Even an entire lazy Sunday wasn?t enough time to recuperate from the weekend?s festivities, but hey. We?ll sleep when we?re dead, right?
These caramel apples were one of my favorite treats from the party and staged a nice scene on the candlelit table with mountains of other mouthwatering, devilishly delicious goodies. They were very simple to make, too. Just grab a melon baller, two deep red apples and scoop away until you have a nice, rounded ?mini apples.? Make a homemade caramel sauce, dunk in the little apples and coat the bottoms with crushed peanuts. Voila!
I used twigs (scrubbed clean) from my yard to make for a really rustic, spooky presentation and these didn?t fail to impress. They were absolutely adorable and sinfully scrumptious! Try them for your Halloween party or other fall festivities, and I think you?d agree!
Mini Caramel Apples
Makes approximately 16-20
Ingredients
3/4 cup light corn syrup
1 cup sugar
1/2 cup unsalted butter
About 1 1/4 cups heavy whipping cream, divided
1/2 cup chopped peanuts
2 large red apples
About 20 slender but sturdy food-safe twigs or craft sticks
Directions
1. Heat corn syrup, sugar, butter, and 3/4 cup plus 2 tbsp. cream in a 3-qt. saucepan over medium-high heat until mixture reaches 275� on a candy thermometer*, about 15 minutes, stirring often with the thermometer or a wooden spoon once it starts to brown. While caramel boils, prepare the remaining ingredients (you'll need to have everything ready before beginning step 3).
2. Grease a baking sheet and set aside. Place peanuts in a large, deep plate such as a pie pan and set aside. Using a 1-in. melon baller, cut apples into balls (you should get 8 to 10 from each apple). Push thickest end of a twig into each apple ball through skin side to center. Set on paper towels to absorb moisture.
3. Remove caramel from heat when at 275� and pour in remaining 1/4 cup cream, stirring until very smooth (it will come together after about 1 minute) and being careful of any splattering caramel.
4. Dip apple balls into caramel, making sure caramel comes over edges of skin and letting excess drip off. Dip bottom of each ball into peanuts, then set on the baking sheet to cool.
*You'll need an accurate candy thermometer. Check it by immersing in boiling water; it should read 212�. If it's a few degrees too high or low, cook the caramel to a corresponding few degrees more or less. If it's way off, get a new thermometer.
Make ahead: Chill until ready to serve, up to 3 hours ahead. Serve at room temperature.
Enjoy!
Adapted from My Recipes
Source: http://feedproxy.google.com/~r/thecomfortofcooking/FWvg/~3/Dma_0pkapYk/mini-caramel-apples.html
Pumpkin Cake Truffles with White Chocolate and Walnuts
Since Thanksgiving is near and my family is traveling today to spend the holiday with us, I figured what better time to celebrate with something sweet! As much as I love the traditional apple pie, I?m a big lover of cake, and especially cake truffles. Tiny little mounds of cake encased in a crunchy coating of white chocolate candy are the antidote to all your ails. Try one and you?ll trust me!
You may have seen and tasted plenty of variations of cake truffles, but you?ve never had them like this. The rich, moist pumpkin cake that goes together quickly is swirled with candy coating, covered in chopped walnuts and, just like that, they?re all devoured before you know it!
The recipe is super simple, great for families to make together, and just about as delightful as getting a fresh pot of pretty yellow mums for the fall season! You?re bound to enjoy whipping up a batch of these beauties as much as you will enjoy eating them, or giving them away to a grateful family member or friend.
Enjoy the holiday, foodie friends!
Pumpkin Cake Truffles with White Chocolate and Walnuts
Makes about 25 truffles
Printable Recipe
Ingredients
1 package (18 1/4 ounces) spiced cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup pumpkin puree
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons cinnamon, ground
1 teaspoon ground ginger
1 teaspoon cloves, ground
1 teaspoon pure vanilla extract
For coating:
1 (14 ounce) package white chocolate-flavored candy melts
Chopped walnuts, optional
Directions
Preheat oven to 350�F. Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended, then pour into greased and floured 13 x 9-inch baking pan. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Line two large baking sheets with wax paper and set aside. Scoop out small mounds of cake with your hands and roll into small dumpling-sized balls, then place on the baking sheets.
Melt the candy melts according to the package instructions, either in the microwave or a double boiler. Coat each cake truffle evenly in the candy coating and space evenly on the baking sheet, sprinkling with walnuts immediately, if desired.
Allow cake truffles to harden in the refrigerator at least 30 minutes, or overnight.
Enjoy!
This is an original recipe.
Sweet Potato Banana Muffins
Last weekend we locked ourselves at home to do 3-day potty-training, so we spent some time in the kitchen baking. I found a recipe that used 3 ripe bananas and a sweet potato. I just happened to have an extra of those, too, so this recipe was perfect - I didn't need to leave the house!
The muffins came out very moist with a nice Fall flavor. I can definitely taste the sweet potato and banana in them. It has become the breakfast of choice this week for Caitlin...and since she has practically eaten the entire batch herself, I am happy to say she ate a sweet potato this week. That's big.
Source: Noshings
Ingredients:
1 cup mashed sweet potatoes
3 whole Medium, ripe Bananas
1 cup Sugar
2/3 cup Vegetable Oil
2 whole Eggs (large)
2 cups Flour, Not Sifted
2 1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
2/3 cups Mini Chocolate Chips (optional)
1/2 cups Chopped Walnuts (optional)
Directions:
Mix together sweet potatoes, bananas, sugar, oil and eggs.
Then add in the dry ingredients and chocolate chips.
Fold batter carefully until flour is incorporated.
If adding walnuts, save and sprinkle on top so they can toast as the muffins bake.
Spoon into muffin tins and bake for approximately 25 -30 minutes at 350.
Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/fbNGQkizy2c/sweet-potato-banana-muffins.html