Archive for ‘Recipes’

September 6th, 2010

Chocolate & Hazelnut Meringue Cake by Tartelette

 

Since you have all been so good I am rewarding you with another recipe (with pictures) from the talented Tartelette! Enjoy.

Chocolate and Hazelnut Meringue Cake, adapted from Martha Stewart.

That cake is sublime! A flourless, creamy, complex and yet not so rich that you have to stop after one bite – more like control yourself from not wanting it for dessert at every meal.

Makes one 9-inch cake

Prep Notes:
- Now is not the time to use the cheap-o chocolate! Get the best quality bittersweet chocolate you can find as it is the star of the recipe. (Guittard, Callebaut, Valrhona, El Rey, Scharffen Berger, etc…)
- To toast the hazelnuts, preheat oven to 350F and spread the nuts in a single layer on a baking sheet. Bake 10 to 15 minutes until golden brown.
- To skin the nuts without driving yourself crazy, place them in a mesh bag (like a recycled orange or lemon bag) and rub the nuts between your hand over the sink. The skins will fall and only the “naked” nuts will remain in your bag.
- The cake at room temperature is excellent but served really cold, it becomes even fudgier and the meringue gives slightly under your tooth like a soft pavlova. Brilliant!

 
For the cake:
10 tablespoons unsalted butter, plus more for pan
3/4 cup firmly packed light-brown sugar
6 large whole eggs, separated
12 ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)(not with us!)
1/4 teaspoon salt

For the meringue:
4 ounces bittersweet chocolate, roughly chopped (1 cup)
1 cup hazelnuts (about 4 ounces), toasted and skinned (see notes)and roughly chopped
1 tablespoon cornstarch
4 large egg whites
3/4 cup sugar


 

 

Prepare the cake:
Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment paper. Butter parchment and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, whip the butter and brown sugar until pale and smooth at medium speed, about 3 minutes. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined. Transfer to a clean bowl and wash your mixing bowl thoroughly.
In a clean mixer bowl fitted the whisk attachment, beat the 6 egg whites on high speed until soft peaks form, about 2 minutes. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

Prepare the meringue:
Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl fitted with the whisk attachment, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

Assembly and Finish:
Remove cake from oven. Using a large offset spatula, spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

 

All images approved by My Tartelette

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September 1st, 2010

Celebrating Blog Day with Cafe Lynnylu

 

Cafe Lynnylu is another delicious blog filled to the brim with yummy recipe ideas.  The photos Lynne takes of her food are so beautiful, one can practically feel and smell the steam coming through ones computer screen.  Someday, I wish to have half of the photography skills Lynne and Helen (Tartelette) have.  Okay. Fine, I’ll settle for a quarter of the skill they have.

Here are a few recipes from Lynne (the Georgia based writer, foodie and photographer behind Cafe Lynnylu).

 

Grilled Summer Vegetable Focaccia

 

Cafe Lynnylu (Grilled Vegetable Focaccia)

For the Bread Machine Dough

2 teaspoons bread machine yeast
3 teaspoons sugar
1 1/3 cups warm water (105°F)
2 tablespoons olive oil
3 cups bread flour
1 1/2 teaspoons dried oregano
1 teaspoon salt

Place yeast, sugar, warm water, flour, olive oil, dried oregano and salt in the pan of the bread machine in the order recommended by manufacturer and process on the dough cycle. When cycle is complete, remove dough from pan. Let rest covered for a few minutes before preparing the focaccia. Can be made ahead-remove to container and refrigerate for several hours or until ready to assemble focaccia.

For the Grilled Vegetables

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 medium zucchini, cut into 1/4-inch slices
1 red bell pepper, seeded and quartered
1 red onion, cut into 1/4-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
thinly sliced fresh basil, optional

Preheat gas grill on high with grill basket on grate. Combine oil and balsamic vinegar in a small bowl. Brush oil over the zucchini, bell pepper and onion. Sprinkle with salt and pepper. When ready to grill, place vegetables in grill basket and grill for 4-6 minutes. Use a hot pad to remove basket from grill.  Cut bell pepper quarters into 1/4-inch strips. Set aside until ready to assemble focaccia.

To Assemble and Bake Focaccia

Place PizzaQue Stone in a cold oven and preheat to 450°F. Generously sprinkle a wooden peel with cornmeal. Hand stretch dough or roll out on oiled waxed paper until desired size. Invert dough onto peel.  Arrange grilled vegetables evenly over surface. Sprinkle with Parmesan cheese. Slide dough carefully onto stone in oven. Reduce heat to 425°F. Bake for about 20-25 minutes or until golden. Remove from oven. Transfer to a wooden board. Cool for a few minutes. Cut into desired pieces. Serves 6 generously.

For more information on Lynne’s Focaccia Recipe and to view more of her focaccia recipes, click here.

 

 

Blueberry Banana Smoothie

 

Cafe Lynnylu (Blueberry Banana Smoothie)

 

1/4 cup fresh or frozen blueberries
3/4 cup 0% Greek yogurt
1 cup apple juice
1 medium banana, sliced in the 1-1-1/2 inch pieces
2 tablespoons wheat germ
1-2 tsp honey

Combine all ingredients in a blender and process until smooth. Alternatively, use a hand blender to puree ingredients. Makes about 2-1/2-3 cups. Serves 2-4.

For more information about the Blueberry Banana Smoothie, click here.

 

Lynne – thanks for letting us spotlight you!

-C

 

Follow Cafe Lynnylu at http://blog.photographybylulu.com/

 

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August 30th, 2010

Celebrating Blog Day With TARTELETTE!

Where to start?

We discovered Tartelette over a year ago after she kindly commented on my Stories of a Sick Housewife.  Helen the artist, pastry chef, photographer, writer, stylist, French expatriate (currently living in Charleston SC… lucky them) and creator behind Tartelette  left a sweet comment expressing her sympathies regarding my Ovarian Cyst ordeal. This comment not only lifted my spirits (I love to find fellow cyst survivors) but led me to one of the most incredible blogs in all of the blogging world. Although I am challenged in all things culinary, her blog is such an inspiration to me.  Every time I visit Tartelette I leave feeling not only inspired but calmer. That may sound strange, but I swear the images, recipes, and writings of Helen (aka Tartelette) literally have a calming effect. Tartelette opened my eyes to the beauty of food styling. Anyways, to refrain from sounding like a total creep I will stop my ramblings now and highlight some of Tartlette’s amazing posts!

After sending some emails back and forth with the beautiful and talented Helen we’ve decided on some amazing recipes. So cheers to Celebrating Blog Week With Tartelette! Enjoy.

Blueberry Sorbet Macarons:

Makes about 30-35 filled macarons and about 4 cups sorbet

Blueberry Sorbet, adapted from Richard Leach in Sweet Seasons:

3 cups fresh or frozen blueberries

1 cup sugar

2 cups water

zest and juice of one lemon

In a medium saucepan set over medium high heat, place the blueberries and the rest of the ingredients and bring to a quick boil. Reduce the heat to low and simmer 10 minutes. Remove from the heat and let cool completely. Puree until smooth in a blender (or food processor) and then strain through a fine mesh strainer. Process in your ice cream machine according to the manufacturer’s instructions.

Macarons:

For the shells:

90 gr egg whites (use egg whites that have been preferably left 3-4 days in the fridge)

25 gr granulated sugar

200 gr powdered sugar

110 gr almonds (slivered, blanched, sliced, whatever you like)

1 tablespoon cherry pink powdered food coloring

Prepare the macarons:

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store the shells in an airtight container out of the fridge for a couple of days or in the freezer for up to 2 weeks (longer and the sugar starts to seep out which makes them sticky).

Finally, fill the macarons with the sorbet and store in the freezer in an airtight container. Eat them within the week if you can.

Salade Composee:

Serves 2 hungry people

For the salad:

4 golden beets

1 large handful mixed greens

1 large handful savoy salad

1 bunch radishes, washed, stems cut off and quartered

1/2 fennel bulb, washed and sliced thin

1 small handful of Italian parsley

dried cranberries

feta cheese

Preheat oven to 350F. Wash the beets and cut the stems off. Place them in a piece of foil and close it tight. Roast the beets for about 30 minutes. Remove from the oven, let cool, and carefully open the foil packet. Peel the beets and set aside.

With your hands, tear the salads and parsley in small pieces and divide all the vegetables evenly among 2 large plates. Top with some feta and some dried cranberries. Drizzle with vinaigrette.

Amazing Right? Maybe if you’re good we will post a few more of her recipes to close Blog Week!

xoxo Keighley xoxo

 

Follow Tartelette on her:

Blog – http://www.mytartelette.com/

Twitter – @sweetTartelette

Facebook – http://www.facebook.com/tartelette

 

All images and recipes provided and approved by Tartelette

 

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August 18th, 2010

We were meant to be…

 

I ran all around town today searching for materials for my DIY Fall Decor projects.  At one of my Thrift Store stops, I found a hidden treasure among the book section and immediately snatched it up before the lady next to me realized what it was. Ha! 

My dear friends, meet “Soups and Stews {insert booming voice} the World Over”.  This vintage recipe book and I were meant to be friends. 

Don’t you just love the color of this book? I heart mustard yellow.

Soups and Stews the World Over

 

Soups and Stews the World Over

 

Soups and Stews the World Over

 

Soups and Stews the World Over

 

Soups and Stews the World Over

 

I can’t wait to make some fall soups from this book.  

~~Camberley~~ 

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August 17th, 2010

Chickpea Salad

 

I have been following 101 Cookbooks blog for the past 5 years.  I love the rustic look of Heidi’s photographs and the healthy spin she puts on a majority of her recipes.  Plus, I love that she is vegetarian and blogs about vegetarian recipes.  This helps me keep my menu selections creative (it’s so easy to get stuck in a menu rut). 

Today, I decided to put my own twist on Heidi’s Pan-fried Chickpea Salad.  This recipe was rather delicious.  Even Dallan stuffed his pretty little face.  Next time I try this recipe, I would like to incorporate more vegetables. Mmmmmmmmm.

*Note: Heidi’s picture is 100x better than mine.

 

Chickpea Salad

CHICKPEA SALAD

 

INGREDIENTS

  • 1 tablespoon olive oil or coconut oil
  • 2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel (You can use canned chickpeas if you’d like)
  • 1/2 cup chopped green onion
    1 medium clove of garlic, minced
  • 2 teaspoons lemon zest
  • 1/3 cup tzatziki or greek yogurt
  • 1 1/2 teaspoons Indian-style curry powder (or to taste)
    scant
  • 1/4 teaspoon fine grain sea salt
  • 1 or 2 tablespoons warm water
  • 1/2 cup of loosely packed fresh cilantro, chopped
  • 1/2 cup red onion or red spring onions, chopped

 

  DIRECTIONS

Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the green onion and cook until the chickpeas are more golden and the green onions have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool make the yogurt dressing by combining the yogurt (or tzatziki), curry powder, and salt in a small bowl. Thin dressing out a little bit by whisking in warm water a tablespoon at a time. Taste, adjust, and set aside.

When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve at room temperature, on a platter, sprinkled with the remaining onions and cilantro.

Serves 4 People (side portion)

~~Camberley~~

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August 11th, 2010

Healthy Falafel

 

Now that I’m back to eating NO meat, I’m constantly looking for recipes that suit Dallan and Moi.  Recently, I’ve found a passion for falafel.  I love the consistency of falafel.  I love the spices in falafel.  Falafel, falafel, falafel! 

Since I’ve been craving falafel ALL – THE – TIME, I decided it was time for me to find a recipe (rather than break the piggy bank).  Instantly, I noticed that most falafel is fried (Grrrreat – I’ve been eating fried falafel all this time. FOILED!) so I was on a mission to find healthy falafel.  I stumbled on a recipe that axes the deep fryer, Thank You Allrecipes.com.  Here is my version of Bette’s recipe.

Healthy Falafel Recipe

HEALTHY FALAFEL

 

Ingredients

  • 1/3 cup finely chopped onion
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • 1/4 teaspoon baking soda
  • 1 tablespoon all-purpose flour
  • 1 egg, beaten
  • 1 Tablespoon olive oil
  • Pita (I used Wheat Flatout Flatbread)

Directions

  1. Get out a large oven-safe skillet. Add 1/2 Tablespoon olive oil and turn heat to medium.  Once oil is hot, add onion.  Saute until the start to turn translucent.  Remove onions from skillet and set aside.
  2. Place garbanzo beans, parsley, garlic, cumin, turmeric, salt, pepper, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Heat remaining 1/2 Tablespoon of olive oil in the oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  5. Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
  6. Place falafel on warm pita with: tzataziki, romaine, tomato, pickle, et cetera.

Serves 2-3 people

 

~~~Camberley~~~

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August 3rd, 2010

Creamy Pesto Pasta Sauce

 

On yesterday’s Focaccia Recipe post, I mentioned I made a creamy pesto pasta to go with it.  Without futher ado, I present my Creamy Pesto Pasta Sauce Recipe.  Please note: the photos didn’t turn out very well for this recipe.  The lighting was NOT good.  My apologies.

 

CREAMY PESTO PASTA SAUCE

 

INGREDIENTS

  • 2 Tablespoons Olive Oil
  • 1 Clove Garlic
  • Small white onion (diced)
  • 1/4 Cup Vodka (optional)
  • 1 Can Chicken or Vegetable Broth
  • 1 Cup Heavy Cream
  • 3/4-1 Cup Sliced Baby Bella Mushrooms (Optional)
  • 3/4 Cup Pesto Sauce
  • Pinch Salt and Pepper
  • 1/4 Cup Grated Parmesan

 

DIRECTIONS

Place olive oil in a large saucepan and turn burner to Medium Heat.  Once oil is hot, add onions.  Saute until onions start to become translucent.  Then, add garlic and saute for 1-2 minutes.  Next, remove saucepan from heat.  Add vodka and light it on fire.  Once flame has died down, return saucepan to heat.  Add chicken/vegetable broth.  Turn heat to high and once it starts to boil, reduce heat to medium-low until it is reduced in half.  Add heavy cream.  Turn heat to high and once it starts to boil, reduce heat to a simmer.  Simmer for about 10 minutes.  Add sliced mushrooms and simmer for 5 minutes.  Then add pesto sauce, salt, pepper and Parmesan cheese.  Simmer for an additional 5 minutes.  Toss with a noodle of your choice and Enjoy!

Serves 4-5 people. 

 

FOCACCIA MARTIAN

 

Cheers,

Camberley

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August 2nd, 2010

Herb Focaccia Bread

 

Sunday is my fat day.  By fat day I mean; I eat whatever I want and I don’t feel guilty about it {until the guilt kicks in on Monday}.  This past Sunday was no different.  For dinner I made: herb focaccia bread and creamy pesto sauce pasta.  We topped this big ol’ meal off with cookies and icecream.  Like I mentioned previously… Fat Day. 

This past Sunday, was my first attempt at Focaccia bread.  This recipe is surprisingly easy {and forgiving}.  Plus, it only takes about 45 minutes from start to finish.   Added Bonus!  I hate waiting 3 hours for my bread to be done….

 

 

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1 pink ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 3/4 cup mozzarella
  • 1/4 cup grated Parmesan cheese
  • sliced roma tomato (optional)

 

DIRECTIONS:

  • In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  • When the above ingredients are mixed and the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese, mozzarella cheese and sliced tomato {optional}.
  • Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

    • SERVES 12

     

    Happy Baking,

    Camberley

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    July 30th, 2010

    Camberley Makes Herbal Tea for Cramps

    *Disclaimer: I apologize for my greasy, no make-up look.  I had just returned from the sun & sand.

     

    Herbs and recipe from R.D. Alchemy
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    July 15th, 2010

    Bruschetta Appetizer

     

    Last week, my Pesto was a huge hit with the family.  This week, my sisters keep reminiscing about Pesto Yum Yums.  So, this week I decided I would WOW them with another easy Italian Appetizer -- Bruschetta.

     

     

    INGREDIENTS:

    • 8-10 Roma Tomatoes (Peeled, Seeded and Diced)
    • 2 Cloves Garlic
    • 2 Tablespoons Basil
    • 3-4 Tablespoons olive oil
    • 1 Tablespoon Balsamic Vinegar
    • 4 Tablespoons Shredded Parmesan
    • Salt and Pepper (To Taste)
    • 1 Baguette (Grilled if you’d like!)

     

    DIRECTIONS:

    In a large bowl, add tomatoes, garlic, basil, olive oil and vinegar.  Stir.  Add salt a pepper to taste.  Top baguette with bruschetta mixture and sprinkle with Parmesan cheese.

     

    Enjoy!

    Camberley

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    July 12th, 2010

    Apple Carrot Juice Recipe

     

     

    Ingredients:

    • 4 Large Carrots (washed)
    • 4 Granny Smith Apples (washed, with cores removed)

     

    Directions:

    Add the above ingredients to a juicer.  Juice.  Serve Chilled.

     

    Enjoy!

    C

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    July 5th, 2010

    Last Minute Pesto Sauce Recipe

     

     

    Cami forgot to mention salt and pepper so add to your hearts desire.
    PS: This recipe is AMAZING! I mean crazy good. So good I’m wanting more MORE more! Sadly I ate it less then 15 minutes ago so I should probably wait.
     
     
    INGREDIENTS:
    • 3 Cloves Garlic
    • 2 1/2 Cups Basil
    • 2 Tablespoons Flat Leaf Parsley
    • 1 Cup Olive Oil
    • 1/3 Cup Shredded Parmesan Cheese
    • Salt and Pepper (to taste)

     

    DIRECTIONS:

    Place the basil, parsley, garlic, olive oil and Parmesan into a food processor.  Blend until it is finely chopped into a puree.  Then, salt and pepper to taste.

    Serve on a plate with a splash of olive oil, splash of balsamic vinegar and warm bread.

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    July 1st, 2010

    The Amazing Avocado

    Calling all guac addicts: Avocados keep you thin, protect your vision and may even prevent cancer. Read below to find out more about their amazing benefits. 

     

    Eye opener

    Protect your vision with a few slices of avocado at lunch or dinner. Avocados are rich in lutein and zeaxanthin, antioxidants found in the retina that keep eyes healthy; they also may help prevent age-related problems like cataracts and macular degeneration.

    Cancer fighter

    Extracts from avocados kill or stop the growth of precancerous cells that lead to oral cancer and may have a similar effect on other cancers, according to a recent study. Researchers credit the fruit’s unique combo of nutrients—which include folate and vitamins C and E.

    Nutrient booster

    Add avocado to salsa for a bigger health payoff. A study from The Ohio State University found that people absorbed four-and-a-half times more of the cancer-fighter lycopene from the tomatoes when avocado was added; the healthy fats help you absorb more nutrients.

    Healthier fat

    Skip the mayo, and go for creamy avocado on your sandwich. It packs four grams of heart-healthy monounsaturated fat (which lowers cholesterol), two grams of fiber, and one gram of protein per ounce, making it a lower-fat, more-filling substitute for the white stuff.

     

    Cool Southwestern Salad With Corn and Avocado

    This hearty salad combines fresh summer corn, protein-rich pinto beans, and buttery avocado. It’s a decadent, filling dish for under 500 calories.

           

    Ingredients:

    1 (15-ounce) can pinto beans, drained and rinsed

    1 1/2 cups fresh corn kernels (about 3 ears)

    1 1/2 cups fresh corn kernels (about 3 ears)

    1 avocado-chopped

    1/2 red onion-thinly sliced

    1/2 cup fresh cilantro sprigs

    2 tablespoons extra-virgin olive oil

    3 tablespoons fresh lime juice

    1/2 teaspoon ground cumin

    3/4 teaspoon salt

    1/4 teaspoon pepper

    1/2 (9-ounce) bag baked tortilla chips (optional)

    2 small heads romaine lettuce, torn into bite-size pieces (about 12 cups)

     

    Preparation:

    1. Combine lettuce and next 5 ingredients (through cilantro) in a large bowl.

    2. Whisk together oil and next 4 ingredients (through pepper) in a small bowl. Drizzle over salad; toss. Serve with chips, if desired.

     

    Prep Time=20 minutes

    Serves 4

    For more information and recipes using amazing avocados go to Health.com

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    June 29th, 2010

    Banana Zucchini Bread

     

    My cup overfloweth.  As of today, our zucchini plant has officially overtaken 1/3 of our garden.   Luckily, Dallan and I love zucchini.  We eat it at least every other day.  Mmmmmmm.  Lately, “The Dallan” has been pestering me about making zucchini bread.  So, when he was attending ceramic lessons last week.  I tended to the zucchinis and made {insert drumroll} BANANA ZUCCHINI BREAD. Thanks Allrecipes.com

     

     

    Ingredients

    • 3 eggs
    • 3/4 cup vegetable oil
    • 2/3 cup packed brown sugar
    • 1 cup white sugar
    • 1 cup grated zucchini
    • 2 bananas, mashed
    • 2 teaspoons vanilla extract
    • 3 1/2 cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt

     

    Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8×4 inch bread loaf pans.
    2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
    3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40-45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

     

    Happy Baking,

    Camberley

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    June 22nd, 2010

    A Silly Story and some Coconut Cream Cupcakes

     

    Rewind back to August of 2008.  It was my dad’s birthday.  I decided I would love to make him a special dessert.  My recipe of choice – Blueberry Peach Cobbler.  I spent HOURS peeling the ripe peaches, sauteing the sugary cobbler filling, creating the perfect golden cobbler crust.  After all of this pain and suffering, I get it to my dad’s house and… {insert Beetohven’s Symphony No. 5 in C Minor, Op. 67}  95% of the family declared “I don’t like that”.  

    MOI: Please? Just give it one bite. I spent hours working on it.

    One of my Sister (Insert any one of their voices. I’m sure they all said the exact same thing.): Well… I’m still full from dinner and I don’t like cooked peaches. So, I know I won’t like it.

    Conclusion: They didn’t even try it. Not ONE bite.

     

    Rewind back to December of 2008.  We were all gathering at Deb’s house for the annual Christmas party.  I was asked to bring dessert {Side Note: I’m sure Keighley was in charge of the drinks or salad. MUAHAHAHAHA}.  My mind starts racing “Christmas Dessert. Christmas Dessert. What would be good for a Christmas Dessert?”  Then, it hit me like a ton of bricks “Something with apples! Apple Cobbler!” 

    Within minutes, I had a Paula Deen cobbler recipe in my hand and I was making my grocery list.  I sliced and diced those Granny Smiths like it was no body’s business.  Threw them on the stove with butter and cinnamon yum yums. Then, popped the concoction into the oven. 

    Please let me take a moment to brag – This cobbler was picture perfect! It had the perfect fruit to cobbler ratio. It was golden in all the right places.  The apples were cooked to perfection. 

    Then, after hours of slaving away in the kitchen… {insert Beetohven’s Symphony No. 5 in C Minor, Op. 67}  95% of the family declared “I don’t like that”.  

    MOI: Please? Just give it one bite. I spent hours working on it.

    One of my Sister (Insert any one of their voices. I’m sure they all said the exact same thing.): Well… I’m still full from dinner and I don’t like apple desserts. So, I know I won’t like it.

    Conclusion: They didn’t even try it. Not ONE bite.

     

    I was heartbroken. Dallan was pissed.

    “I won’t let you bring anymore desserts to your family ‘get togethers’.  They don’t appreciate good food.  All they like is boxed cake mix.  So, unless you are making them something from a box – FORGET ABOUT IT. You are not taking it. I’m sick of seeing your feeling hurt over dessert.”

     

    This last weekend, I was asked to bring a dessert.  My mind starts spinning.  (In my life, dessert = blog content.)   “I’ve been overdoing the ‘cookie’ posts lately,” I think. “Maybe I should go a different direction. Cupcakes! Coconut Cream Cupcakes.”

    Just as I’m pulling together my list of ingredients, Dallan declares “Stop. You’re family won’t eat whatever you’re making. I don’t want you making that. Go grab a cake mix from our pantry. They’ll eat that.” (Side note: I didn’t care for his tone of voice. It’s as if we’re talking about pigs and their slop.)

    Moi: What if I text everyone and confirm they’ll eat them?

    Dallan:You know Keighley and Ashley probably hate coconut. 

    Text was sent out. Sisters confirmed. I was golden. 

     

     

     

     COCONUT CREAM CUPCAKES

    (by Ina Garten)

     

    Ingredients

    • 2 sticks unsalted butter, room temperature (Her recipe calls for three)
    • 2 cups sugar
    • 5 extra-large eggs at room temperature
    • 1 1/2 teaspoons pure vanilla extract
    • 1 1/2 teaspoons pure almond extract (I only used 1 teaspoon)
    • 3 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon kosher salt
    • 1 cup buttermilk
    • 14 ounces sweetened, shredded coconut

    For the frosting:

    • 1 pound cream cheese at room temperature
    • 3/4 pound (3 sticks) unsalted butter, room temperature
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon pure almond extract (My hand accidentally slipped and I poured in 1 1/2 teaspoons almond extract. Still tasted pretty good.)
    • 1 1/2 pounds confectioners’ sugar, sifted

    Directions

    Preheat the oven to 325 degrees F.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

    In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

    Line a muffin pan with paper liners. Fill each liner to the top with batter (I would only fill your cupcakes 3/4 the way full.  My cupcakes started spilling over the top.) Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

    Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

    Frost the cupcakes and sprinkle with the remaining coconut (I used big sugar sprinkles on the kids cupcakes. They loved them!).

     

    Happy Baking!

    Camberley

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    June 16th, 2010

    Black Bean and Veggie Tostadas

     

    Since our garden is producing a plethora vegetables, I have had to be wise in my menu planning.  This past week, we made Black Bean and Veggie Tostadas using the zucchini and Anaheim chilies from our garden.  I think Dallan was sceptical at first {zucchini and mushrooms on tostadas?}.  Fortunately, after three bites… he was in love.  He ate four of these bad boys and spent the remainder of the night sitting on the couch, moaning.  Too stuffed to move = successful recipe.

     

     

     

    INGREDIENTS

    • 16 Oz. Can Black Refried Beans
    • 1/4 Cup of your Favorite Salsa
    • 8-10 Tostadas
    • Olive Oil
    • 1 Medium Purple Onion
    • 2 Cloves Garlic (Minced)
    • 1 Bell Pepper (Diced)
    • 1 Large Zucchini (Diced)
    • 1 Cup Portobello Mushroom (Diced)
    • 1 Anaheim Chilli with Seeds Removed (Diced)
    • Salt and Pepper
    • Shredded Cheese (Optional)
    • Avocado (Optional)

     

    Add olive oil to a large saute pan and turn stove-top to medium heat.  Next, add the onion.  Once the onion starts to become translucent, add garlic.  Then, add red pepper, chilies and zucchini – saute on medium heat for about 5 minutes.  Add mushrooms, salt and pepper.  Saute for an additional 5-7 minutes. 

    As vegetables are sauteing:

    1. Place can of black refried beans and salsa in a small pan.  Turn stove-top to medium heat.  Once bean and salsa mixture is heated thoroughly, turn stove-top down to low. 
    2. Turn oven to 400 degrees.  Place tostadas on a baking sheet.  Next, put baking sheet in oven.  Heat tostada shells for 3-5 minutes.  Remove from oven.

    ASSEMBLY:

    Take a tostada, add a layer of beans, cheese and vegetable mixture.  Top with avocado and salsa.  Repeat for remaining tostadas or build to your liking!

    I had the leftover beans and vegetables for lunch this week.  They were Mmmm Mmmm Good!

     

    ~~~Camberley~~~

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    June 14th, 2010

    Oatmeal Peanut Butter Pies

     

    Ugh.  Here I am again, making cookies.  Seriously?  This blog content is NOT good for swimsuit season.  If any of you are in the East Mesa area and you would like some dessert, please feel free to stop by! 

    Last week, I found an Oatmeal Peanut Butter recipe on All Recipes.  This isn’t your traditional Oatmeal Peanut Butter cookie recipe.  This recipe kicks it up a notch with a creamy peanut butter filling.  Was it a hit? Yes. Dallan ate around 6 of these things last night.  Luckily for him, he doesn’t need to watch his waist line.  Sigh.

     

    Ingredients

    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup butter, softened
    • 1/2 cup peanut butter (I used creamy peanut butter)
    • 1/2 cup white sugar
    • 1/2 cup packed light brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup quick cooking oats
    • 3 tablespoons butter, softened
    • 1 cup confectioners’ sugar
    • 1/2 cup smooth peanut butter
    • 4 tablespoons heavy whipping cream

    Directions

    1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
    2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
    3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
    4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar.  Next, add 1/2 cup creamy peanut butter, and the cream.  Mix together on medium for about 3 minutes.  Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

     

    Makes about 18 Oatmeal Peanut Butter Pies. 

     

    ~~~Camberley~~~

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    June 9th, 2010

    Black Bean and Corn Salad

     

    A few days ago, my friend Audree turned me on to Whole Food’s Black Bean and Corn Salad recipe.  Instantly, I was intrigued.  You see, Dallan likes corn and black beans.  Wait.  That’s an understatement. Dallan LOVES corn and black beans.  Back in our newlywed days, I came home to a homemade meal – “Dallan Style”.  This homemade meal consisted of Dallan dumping a can of black beans and a couple cups of frozen corn into a saucepan.  Throwing it on the stove top.  Voila!  A bland dinner.  Which I forced down with a smile because I love him THAT much. 

    Here is a flavorful approach to black beans and corn salad.

     

    BLACK BEAN AND CORN SALAD

     

     

    Ingredients

    2 cups fresh or frozen and thawed corn kernels
    1/2 cup finely chopped red onion
    2 tablespoons seasoned rice vinegar
    1 tablespoon extra-virgin olive oil
    1 tablespoon lime juice
    1/4 teaspoon sea salt
    1/2 teaspoon ground black pepper
    4 cups no-salt-added cooked black beans, rinsed and drained
    1 red bell pepper, cored, seeded and chopped
    1/3 cup cilantro leaves, finely chopped

    Method

    Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

    In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

     

    Thanks Audree!

    ~~~Camberley~~~

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    June 8th, 2010

    Soft Ginger Molasses Cookies

     

    I used to believe that one could only make/eat ginger cookies in the fall or winter.  Until yesterday.  You see, last week I found a Big Soft Ginger Cookie Recipe on allrecipes.comand my mouth started to water.  “Mmmmmmmm. Ginger Cookies.” After that, I’ve had ginger on the brain.   Yesterday, I attacked this craving head on.  I made Soft Ginger Cookies.  Today, I am forcing them on my co-workers.  What’s going to happen in 3 weeks when I don’t have their huge appetites and lack of self control on my side? Sigh. Hopefully, I can find some replacements…

     

    SOFT GINGER MOLASSES COOKIES

     

    Ingredients

    • 2 1/4 cups all-purpose flour
    • 2 teaspoons ground ginger
    • 1 teaspoon baking soda
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 3/4 cup margarine, softened
    • 1 cup white sugar
    • 1 egg
    • 1 tablespoon water
    • 1/4 cup molasses
    • 2 tablespoons white sugar

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

     

    Recipe makes about 3 dozen cookies.

     

    ~~~Camberley~~~

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    June 3rd, 2010

    Yum Yum: Honey Grilled Baby Back Ribs

     

    Honey Grilled Baby Back Ribs

     

     

    This past weekend I decided to grill which gave me the chance to try this new recipe.                                       It was a big hit!

     

    Ingredients:

     2 racks of baby back ribs (each 2-3 pounds)

    6 cloves garlic (coarsely chopped)

    ½-1 teaspoon powdered ginger

    1 Tablespoon sugar

    1 Tablespoon coarse salt (kosher or sea)

    2 teaspoons freshly ground black pepper

    2 Tablespoons honey

    2 Tablespoons soy sauce

     

    Directions:

    Cut each rack of ribs in half and place in a glass baking dish that’s large enough for ribs to be arranged in a single layer. Placer garlic, ginger, salt, black pepper and puree in a food processor. Add honey and soy sauce and process until mixed.

     Spread the spice paste over the ribs on both sides. Marinate the ribs in the fridge, covered, for 1-4 hours. (The longer you marinate the richer the flavor.)

     Preheat grill to medium. Prep the grill by brushing oil on the grill grate to prevent sticking. Place the ribs, bone side down, on the hot grate and grill until golden brown-8-12 minutes. Turn and cook meaty side for another 8 to 12 minutes. (May need more time if ribs are thicker.)  

    Remove from grill and cut into individual ribs.

    Makes 4 servings

     

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