Saturday, September 12, 2020
Pumpkin Spice Muffins
Monday, September 7, 2020
Double Chocolate Chunk Muffins
Sunday, August 30, 2020
Double Chocolate Pudding
Recipe
Double Chocolate Pudding
Makes 6 smallish/just about perfect or 4 larger sized servings
Ingredients
Chocolate Pudding
6 Tablespoons (44g) Dutch-processed cocoa
3 Tablespoons (1 1/2 ounces) cornstarch
1/4 teaspoon Kosher salt
1/2 teaspoon instant espresso
1 cup heavy cream
2 egg yolks (from large eggs)
2 cups whole milk
1/2 cup (100g) granulated sugar
2 teaspoons vanilla
2 ounces (60g) semi-sweet chocolate chips
Whipped Cream
1 cup heavy whipping cream
3 Tablespoons confectionary sugar
Fresh Cherries, for garnish
Directions
1. In a medium sized bowl, sift together the Dutch-processed cocoa, instant espresso, Kosher salt, and cornstarch.
2. Slowly pour in the heavy whipping cream and whisk until there are no visible lumps. Note: This mixture will be very thick.
3. Whisk in the egg yolks until the mixture is well blended. Set aside.
4. In a medium sized saucepan, heat the milk and sugar until the sugar dissolves. Remove from the heat when small bubbles start forming around the edges of the pan. Once the bubbles form pour half of the mixture into the cocoa/cream mixture. Whisk until smooth. Note:
5. Pour the milk infused mixture back into the saucepan. Return saucepan to heat and bring mixture to a boil (while whisking constantly).
6. As soon as the mixture comes to a boil, reduce heat to medium-low and continue whisking for 90 seconds to 2 minutes. The mixture will be thick and glossy.
7. Remove from the heat and whisk in the vanilla and chocolate chips. When the chocolate chips have (mostly) melted, pour the pudding into small bowls, glasses or ramekins. Let cool for about 10 minutes before transferring to the refrigerator. Allow the pudding to chill for at least an hour or up to 8 hours before topping with whipped cream. OR alternately serve the pudding slightly warm.
8. In a medium sized bowl, whip together the heavy whipping cream and confectionary sugar until peaks (not stiff) form.
9. Spoon whipped cream on top of the puddings (or use a pastry bag to pipe the whipped cream).
10. Lightly sift some Dutch-processed cocoa over the whipped cream. Top with a cherry (if using) or top with shaved chocolate.
11. Serve immediately.
12. Puddings will be good in the refrigerator for 2-3 days (if they even last that long).
Notes: (1) If you don't want your puddings to have a skin on them, press pieces of plastic directly on the warm pudding. (2) Not all of the chocolate chips will melt when added along with the vanilla. Not to worry, you want some of them to remain to give your pudding an added element of surprise.
Wednesday, August 26, 2020
Homemade Nutty Granola w/ Dried Cranberries & Cherries
Until last week I had been on a running injury free streak for almost two years. But all that changed when I tripped while running on a sidewalk. With less than a quarter mile to go before my run was over I went airborne and fell hard. Breaking the fall with my hands saved my face, my knees, and my Lululemons, but as it turned out I broke my left arm. Something I discovered well after I finished the run and had it x-rayed at an immediate care center. In retrospect, the whole incident must have caused me to go into a state of shock because nothing else explains why my doctor-avoiding self decided to go to the hospital. This is one of those injuries I keep reminding myself could have been worse. I could have been in a cast instead of a sling, I could have broken my wrist, or I could have broken both arms. This kind of thinking helps me feel better for about a few milli-seconds everyday. As well as put an end to the pity party I gave myself the day of the fall. My long awaited hiking trip in Colorado will be here in a little more than three weeks. Which gives me some time to figure out how to navigate with one arm as well as how to move this healing process along. While there are no miracle cures out there (yes, I looked), there are a few things one can do to help it along (yes, I searched for some medical advice on the internet)!
Homemade Nutty Granola w/ Dried Cranberries & Cherries couldn't be easier to make. Heck, it can even be made using only one arm! In a large bowl, the old-fashioned oats, wheat germ, oat bran, almonds, walnuts, pecans, and sunflower seeds are mixed together. After the maple syrup, honey, dark brown sugar and canola oil are brought to a boil, the vanilla, cinnamon, and Kosher salt are added in before this luscious mixture is poured over and mixed into the oat mixture. To give the granola an added crunch (and even more protein) a whisked to soft peaks egg white is folded in. Yes, the secret to a chunky, crunchy granola is an egg white! As the egg white acts as a kind of glue to bind the oats together. Pressing the baked granola down immediately after it comes out of the oven is also key to creating those beautiful clusters of granola.
Baking time for the granola ranges between 45 and 50 minutes. For the first 30 minutes the granola is baked at 250 degrees (F). For the last 20-25 minutes the oven temperature is increased to 300 degrees (F). Once the granola reaches that beautiful lightly golden brown stage it comes out of the oven. After lightly pressing the baked granola down it needs to cool to room temperature before it's broken into chunks. The granola will still feel slightly moist after it bakes. Not to worry, it will dry out and firm up as it cools.
There are so many things that take this Homemade Nutty Granola w/ Dried Cranberries & Cherries over the top. From being loaded with nuts, to the added nuttiness coming from the toasted wheat germ and oat bran, to the hint of maple sugar and cinnamon sweetness, it's a hearty, healthy, ambrosian granola. Seriously better than anything you could buy in the store. To say that I am now obsessed with this loaded with healing powers granola would be an understatement. Already I am thinking bags of this uber yummy, oaty, nutty granola will be going into my holiday cookie and candy boxes this year.
Recipe
Homemade Nutty Granola w/ Dried Cranberries & Cherries
Ingredients
4 cups (360g) old-fashioned oats
3/4 cup (92g) wheat germ
3/4 cup (80g) oat bran
1/2 cup (72g) sunflower seeds
1/2 cup (113g) whole almonds
1/2 cup ( 58g) pecan halves
1/2 cup (56g) walnut halves
1/4 cup (50g) dark brown sugar
1/4 cup pure maple syrup
1/4 cup honey
1/2 cup canola oil
1 1/4 to 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla
3/4 teaspoon Kosher salt
3 ounces (85g) dried cranberries (a little more than 3/4 cup)
3 1/2 ounces (100g) dried cherries (a little more than 3/4 cup)
1 large egg white, whipped to very, very soft peaks
Directions
1. Preheat oven to 250 degrees (F). Line a large rimmed baking pan with parchment paper. Set aside.
2. In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds. pecans, and walnuts.
3. In a medium sized saucepan, combine the dark brown sugar, maple syrup, honey, and canola oil. Bring to boil. Immediately remove from the heat and stir in the vanilla, cinnamon, and Kosher salt.
4. Pour over the oat mixture. Stir to combine.
5. Add the lightly whipped egg white. Stir to combine.
6. Transfer mixture to baking pan.
7. Bake for 30 minutes at 250 degrees (F), tossing the mixture every 15 minutes.
8. Increase oven temperature to 300 degrees (F). Continue baking for 20-25 minutes or until the mixture is lightly golden brown (it may still be slightly moist, but it will dry as it cools).
9. Remove pan from the oven and press the mixture down with your hands. This will help create clumps when you break the cooled granola apart.
10. Top with dried cranberries and cherries.
11. Let granola cool to room temperature. Break the granola apart into various sizes of clusters (not all of the granola will cluster). Mix the granola with the dried fruit.
12. Store the granola in a tightly sealed storage container or wrap in cellophane bags tied with string/ribbon. Granola will be good for at least 2-3 weeks.
13. Serve granola with milk or yogurt. Top a bowl of ice cream with a handful of granola or just eat it as a snack!
Notes: (1) Use your favorite dried fruit. Use all dried cranberries, all dried cherries, raisins, dried apricots and/or a combination of them. (2) In addition to dried fruit add in semi-sweet chocolate chips (about 1 cup) for an even more decadent version. (3) The recipe can easily be doubled. Divide mixture between two large baking pans. If you are lucky enough to have a double oven, put a baking pan of granola in each oven. If you only have a single oven, rotate your two baking trays halfway through the baking process. (4) This recipe was inspired by multiple sources including , but not limited to, this granola recipe on All Recipes and Deb Perelman's Big Cluster Maple Granola recipe from her "Smitten Kitchen" cookbook.
Wednesday, August 19, 2020
Grilled Peach Salad with Honey Ricotta and Prosciutto
Grilled Peach Salad with Honey Ricotta and Prosciutto (slight adaptations to Jason Wilson's Grilled Peach Salad with Ricotta and Prosciutto as shared in Julien Perry's "Washington Wine and Food: The Cookbook" )
Ingredients
2 Tablespoons good quality honey
1 1/2 Tablespoons of Sauvignon Blanc
3 Tablespoons extra-virgin olive oil, divided
3 teaspoons Kosher salt, divided
1 teaspoon black pepper
1 teaspoon finely chopped Fresno chile (See notes)
4 large skin on yellow peaches, pitted and cut into wedges (See notes)
1 cup homemade honey ricotta or whole milk store bought ricotta mixed with 1 teaspoon of honey
5-6 scallions
2-3 cups baby arugula
10-12 mint leaves, torn into pieces
5-6 large basil leaves, torn into pieces
8 thin slices of prosciutto
1/2 cup of Marcona Almonds
Flaky sea salt for finishing
Directions
1. In a medium sized bowl, combine honey, 1 Tablespoon of olive oil, 2 teaspoons of Kosher salt, black pepper, and chile. Add peaches, mix to coat and set aside for 30 minutes to marinate. Note: The marinade can be made several hours ahead. Cover and keep at room temperature.
2. In a small bowl add 1 Tablespoon of olive oil to the honeyed ricotta. Mix well until mixture has a slightly creamy texture.
3. Preheat grill to high heat. Note: Grilling can be done on a grill pan placed on the stove top or on a grill.
4. Remove peaches from the marinade but reserve the marinade!
5. Grill peach wedges for 45-60 seconds on each side or until grill marks on each side. Transfer grilled peaches to a large platter.
6. Grill scallions for 2-3 minutes on each side or until they have grill/char marks. Remove any of the severely charred (blackened) green tops after transferring to a cutting board. Cut charred scallions into large chunks.
7. To the reserved marinade, add the remaining 1 Tablespoon of olive oil, the remaining 1 teaspoon of Kosher salt, and the scallions. Mix to combine to create the dressing.
8. In a large bowl, mix together the arugula, mint, and basil. Toss with only 1-2 Tablespoons of the dressing. You don't want to overdress the greens.
9. On individual plates, spread about 3 Tablespoons of the ricotta on one side of the plate (do not spread too thin); add a large handful of the arugula/herb mixture; arrange peaches (4-6 wedges per plate); and add 2 rolled pieces of prosciutto. Lightly drizzle with the remaining dressing. Note: You might not use all of it.
10. Sprinkle about 8-10 marcona almonds on top of the salad. Finish with some flaky sea salt.
11. Serve with a chilled Sauvignon Blanc, Chardonnay, or a great Grenache Blanc.
Notes: (1) Recommend removing the seeds of the Fresno chile before finely chopping. (2) Peaches need to be ripe but not too ripe. After cutting each peach in half, cut each half into 4 wedges. Each peach will yield 8 wedges. (3) The recipe for homemade ricotta can be found here. To make the Honey Ricotta for this recipe add only one teaspoon of honey and one Tablespoon of olive oil per cup of ricotta. If not using a homemade ricotta use only a whole ricotta.
Monday, August 17, 2020
Giant Peanut Butter Chocolate Chip Cookies
Recipe
Giant Peanut Butter Chocolate Chip Cookies
Makes 15 giant four inch in diameter cookies
Ingredients
2 1/2 cups (325g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (226g) unsalted butter, room temperature
1 cup (240g) peanut butter (see Notes)
1/2 cup (100g) granulated sugar
1 cup (200g) dark brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
20 ounces (567g) semi-sweet or dark chocolate chips
Flaky sea salt for finishing
Directions
1. In a medium sized bowl, combine the flour, baking powder, baking soda and Kosher salt. Whisk to combine. Set aside.
2. In the bowl of standing mixer fitted with a paddle attachment, beat butter for approximately one minute.
3. Add in the granulated sugar and dark brown sugar. Beat until light and fluffy (approximately 4-5 minutes).
4. Beat in vanilla.
5. Beat in eggs, one at a time until well blended.
6. Beat in peanut butter.
7. Remove 45 chocolate chips, then mix in the remaining chocolate chips.
8. Add the flour mixture in two additions. Mix until well blended. Do not over beat.
9. Divide dough into 15 equal sized balls (4 1/2 ounces or 127g). Think of them as an oversized golf ball. Place balls of dough on a baking sheet. Press 3 additional chocolate chips into the tops of the cookie balls. Cover with plastic wrap and chill for at least 4 hours.
10. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper and set aside.
11. Place 6 balls of dough on a baking sheet. Press cookies down very slightly (just removing the top dome). Lightly sprinkle with flaky sea salt. Bake one sheet of cookies at a time.
12. Bake 15-17 minutes or until edges are lightly browned. Let cookies cool on baking sheet for at least 10 minutes. Then remove and transfer to a cooling rack.
13. Pour a big glass of milk and enjoy! Then wrap some up and share with friends!
Notes: (1) Use a creamy peanut butter not a natural peanut butter. I used JIF creamy peanut butter. (2) Using dark brown sugar adds a deep molasses flavor, caramel undertones, a deeper color, and crispness to the cookies. Do not use light brown sugar. (3) I used a 2 1/2 inch in diameter cookie scoop for form the balls of dough.