A few years ago a friend introduced me to his childhood "Strawberry Pretzel Salad" - exact origin unknown, but incredibly well-known by many potluck goers. It goes something like this: a crushed pretzel crust, a cream cheese / whipped cream center, topped with a strawberry jello loaded with fresh strawberries. It was new to me, despite my potluck attendance in years past, and didn't sit well with my taste buds. Well, the time has come for a new dessert and I remembered that particular dish. What could I do to make the treat into something I would enjoy? The next thing I knew I was pulling together this Cranberry Mascarpone Graham Cracker "Salad." It mirrors the original in concept, removes the saltiness, and blends into a rather smooth delight!
For those of us unable to go home for the holidays, food can be one of the simplest ways to bring that taste of home to wherever we are. Accented by the family pie and casserole classics, the season also serves up Banana Pudding on my family's dessert table. Over time, one of my grandmother's sweet specialties began to sit with certainty in our dinner tradition (and I never minded). This year, I added my taste of home to a non-traditional holiday feast among friends bringing what I know as comfort in a simple dish with a few simple steps.
There are a few flavors that give me the nostalgic feeling of home and this is one to certainly add to that list. This Vanilla Custard is a quick and delicious pudding-custard dessert hybrid that pairs artfully with fresh fruit, cream pies, or served as a more elaborate dessert pudding. It thickens quickly and is so simple to make it's a wonder why I don't make it more often. I tend to eat a serving or two right off the stove and another later after it chills (on a puff pastry, mayhaps?). Try it, enjoy it, and see what new desserts come to mind as the creamy dish takes over the taste buds!
Who likes cranberry sauce? Anyone? I don't know many people who actually do, and the memory that comes to mind for many is the canned cranberry-esque gelatin. If that's the tradition, be traditional, but why not soften the tart and start up a new standard? This Raspberry-Apple-Cranberrry Sauce carries with it hints of the other fruit along with the known cranberry flavor. It makes cranberry a subtlety and converts the dish to delish. If made in excess, it becomes a great jam alternative for after the holidays!
Holidays may come and go but sometimes the food remains for days...along with those additional pounds. This Thanksgiving, I made a Bacon Stuffing for a dinner party co-hosted among friends, a variation from a recipe I introduced last year. The stuffing was a hit, the bacon a favorite, but of course in wandering my own leftover woes, I had a decision to make: toss, re-heat, or fry. Of course I explored the latter and I wanted to share it as an alternative to serving stuffing the traditional way.
When it gets down to the wire with guests arriving in less than 24 hours and it's realized that there aren't enough desserts, what does one do? This Mini Peanut Butter Cream Pie is a rather efficient little homemade treat that leaves the complexities on the side and eases right into any dessert spread. The graham cracker crunch and sweetened peanut butter cream pair well for a wanting mouth and hungry belly and will surely be a new household favorite. Holidays or otherwise, this dessert hits the spot in two to three bites!
The days are upon us: gathering together with family, friends, or sometimes even alone but still accompanied by a table overloaded with great holiday food. Pumpkin Cheesecake definitely hints of the holiday season and I find myself craving it come Thanksgiving. It could be the resurgence of pumpkin lattes, bakeries boasting of seasonal treats, or some misguided internal clock that designates that this time, is cheesecake time. However it happens, this no-bake rendition of a cheesecake, looks particular impressive despite its overtly simple approach. Make it at the start of the day and just forget about it until it's time for dessert!
It is never too early to start making, or thinking about, those holiday favorites for the coming season of eating! Pumpkin Pie has always been the easy treat served annually by my family and friends. What isn't to enjoy from a dessert that is simple to throw together and can be made in advance well before any guests arrive? This version takes the classic approach, less the roasting of a gourd, and pairs it with a graham cracker and flour blended crust and crumble. Enjoy!
Tis the season for breads and loaves...or at least an excuse to make some of the sweet variety. My grandma makes a pumpkin bread every year that remains fluffy and moist, and I wanted to create something of the sort with a different gourd. This Butternut Squash Loaf also gets fluffy, remains moist, and has that slightly varied flavor to be certain it is not pumpkin (the resulting bread survived my friends less than 24 hours). With the coming holiday parties, this could make for a great homemade treat to add to the dessert table. Enjoy!
The discernable seasons in this seemingly season-less city vary between summer and spring with the occasional fall day. It seems up to us, eaters of seasonal treats, to make the feeling come alive, at least in the kitchen. This simple Roasted Butternut Squash Soup was put together in minutes from ingredients around the kitchen. The butternut squash had sat for some time with nowhere to go, and with the season of tasty gourd-saturated food fast-approaching, its moment finally came. The soup is smooth, warming, and has just a little 'kick.'
This Chicken Pot Pie is one of those "throw-it-together-at-the-last-minute" recipes that pays some mind to a weightier restaurant version. It is crust-less, and sure, a pie crust could be made and secured to the bottom of the pan, but who needs the 'extra' dough weighing in on the meal? Ok, truthfully, I enjoy my crust, but to go a bit lighter this measures up fine (see: Mini-Italian Pot Pies). The flavors are there and the dish can be eaten among friends looking to warm up to a comforting home-style meal.
A friend recently brought over a batch of gluten-free chocolate chip cookies that were mysteriously moist and deliciously flavored with almond. Needless to say, it inspired this little idea: a Chocolate Chip Cookie Cake using a similar formula. There isn't really a mystery here aside from good ole-fashioned goodness baked and frosted with some good ole-fashioned greatness. This frosting is a rendition of my grandma's own preferred cake topping and I happily jotted it down when we recently spoke. The cake was sweet, moist, and oh yes: it tasted like one big bite of cookie!
In the grocery store I came across an organic buckwheat pancake mix that rendered me curious. I've never eaten nor heard of the stuff and wondered to the taste: I expected it to be 'earthy,' maybe a little dense, and when I had my first batch I was surprised it was edible. Ideally I'd make my own home-made batter, but I couldn't imagine myself utilizing buckwheat in too many future recipes. I felt that the foundation in place may serve well for this recipe: an easy-to-make Pineapple Buckwheat Muffin. With a few tweaks came this moist muffin, which may lead to future switches in batter (buttermilk, wheat, gluten-free) and an endless possibility of mix-ins!
That homestyle approach to cuisine can sometimes be easier than we think. Throughout my childhood I experienced casseroles at potlucks, dinner parties, social events, and well...anywhere that making food for a crowd was the goal. It ranged in style, from saucy to creamy, salty to sweet, crispy to buttery, but therein was a lot of the goodness! This 'casserole' is merely a reflection of those thoughts and a little tribute to those dishes: a simple Cheddar Chicken Lasagna that gets the taste buds going and mouth watering!
'What am I going to do with all of this fruit?!' Is a thought that occurs to me when I'm staring at a fridge full of fresh berries that will inevitably spoil in the days to come. I considered a fruit cobbler, maybe a berry cake, but I went for a good ole 'humble' pie. The meringue entertains the chew, the berries provide the sweet and tart, and the crust provides the crisp - all packaged in a pretty tasty dessert. A friend inspired me with his ever-delicious crust recipe, and I tip my spatula to him for sharing the basics. A nice end to a heavy meal and tomorrow may not feel so guilty!
Oh chocolate, what else can I do with you? I made Spiced Fudge Brownies previously with a little heat - adding a note that most guests wouldn't expect in a brownie. It was tasty, especially with the creamy macadamia nuts in the mix. This time around I went for something a bit more decadent, and unnecessarily so...but the result was something that caused a salivation in my friends I didn't anticipate. Sadly, I only cooked up a batch of one and within a few hours all were gone!
Together again, a full ensemble at play, igniting a memory of childhood - no, I'm not British, but I have many fond memories of my time abroad - freshly fried fish and chips, lamb kabobs, and the highly celebrated English tea. It was a time that I was introduced to, as an American, to sample a scone or three paired with marmalade or jam, and always a clotted cream. The items were usually plated for me, due to the age, but warm and delicious they always were. Whether it was baked fresh or bought from a local vendor, everyone knew just what to do, and I wanted to recreate it as I know how to do.
I was introduced to Clotted Cream during my youth, accompanying the warm scones and jams I ate during snack time. It was my "non-butter" - it would melt similarly, if not more quickly, was a bit creamier in texture, and contained a mild sweetness. If it was a mini-container of cream, I would warm the pack between my palms and allow my body heat to bring it to room temperature. In imagining my own adult version of a snack time (including scones and jam), clotted cream surely needed to make its way on the menu. This recipe is an adaptation of how it is made in factories and uncovered through a series of online reading. The basic principle: thin layer of heavy cream + heat source + time, and a clotted cream one will make.
In my mind it was all there: a warm English tea, fresh scones, and clotted cream melting, being soaked up by the scone's texture. The more I considered it, the more I wanted something extra - a sweetness to add to the dish but remain distinct from the other flavors. I also wanted a tartness and blueberries offered both (attached to its own boldness). Much like before, this is an incredibly quick, simple, and tasty topping that can be used for pies, cheesecakes, cobblers, and so much more!
'Food-astrophes' happen all the time in the kitchen, how can they not? The kitchen is a creative forum for a different kind of artist to explore various food thoughts, theories, recipes, and ingredients. Over-whipping whipped cream, for example, minutes before serving isn't unheard of; this do-it-at-home trick can validate those times the whipped cream was over-whipped ("Oh...I meant to make butter..."). Needing buttermilk? That can be done at home too. With a little research of recipe alternatives over the years, these tricks become less tricky and bolster the taste of most given dishes. As it can be guessed, this isn't a recipe as much as it is a shortcut to fulfill a few items absent the grocery list.
I grew up enjoying the simple sweet breads: zucchini, pumpkin, and banana - either my grandmother was always baking or she froze a few loaves in anticipation of the arrival of her grandkids. Banana bread was one of the staples that felt a bit 'more' than a bread - a legitimate splurge that took the cake, so to speak. To hint back at my childhood and make a rendition of a dessert standard in my family, I made this double-layer Banana Cake iced with an Almond Cream Cheese Frosting. The use of brown and white sugar with the natural sweetness of the banana actually created a lightness pairing well with the richness of the frosting. This cake was claimed by and distributed to friends and their tummies within 24 hours!
The word "macaron," here in southern California, seems to be met with "Oh I like those!" or "What is that??" A while ago I sampled this strangely textured meringue delicacy and decided that it just wasn't a treat into which I'd likely delve. It was crispy on its outside, soft just below its shell, and contained a creamy filling that varied from each of the ones selected. Unique yes, but it was just another cookie - until I thought a bit more. I was sipping a coffee one morning, whilst thinking of macarons, and noshing on a few spoonfuls of peanut butter. It hit me - this combination...this may actually make me like a macaron, but how could I do it? Well, here goes...
Baking was one of the childhood activities that, luckily, my parents promoted - and the result was a mix of delicious treats and baking disasters. I have learned a few lessons...but I still dabble, stir, whip, and frost and hope for the best. Lately, my gauge of quality are the friends that light up when I have the newest treat readied for consumption. This dessert is a very light rendition of the cupcake genre coupled with an even lighter 'frosting'. It was easy to eat in 1 to 3 bites, and a shame that I ran out so quickly!
When I think of avocado, I fondly think of an ice cream I had back in college, and a smoothie I had in Shanghai, or I think of some of my favorite Latin-American restaurants across Southern California. However, of a different note, I wanted to introduce this creamy concoction of the avocado persuasion. The smooth texture enhances to warmth the dish already provides and it can be varied for personal taste - a dollop of sour cream, a spoonful of crema, or a few leaves of cilantro, all add a nice finish to this Creamy Avocado Soup that is quickly made and quickly eaten!
Admittedly, I can never seem to make a boxed cake; said to be easy and heard to be true, yet for some reason I just can't seem to make it work in the kitchen. In my attempt to make a homemade version of a childhood favorite I came to this: a simple yellow cake. In the recipe I utilized the Rich Chocolate Ganache from a previous post whipped with a little cream to fluff. Yes, I was tempted to add in a little extra and did to some degree, but simply put, the cake served its memory; baked and layered, chilled and served, the cake yielded reactions of "Yummy!" "Sooooo goooood" "I want more cake!" I'm glad it's not still sitting in my kitchen, or I'd have some difficulty keeping away!
"Chocolate, chocolate, chocolate, chocolate, chocolate..." One of those 'single' words that can perk up the ears around and bring a smile to quite a number of people's faces. To be honest, chocolate isn't my natural go-to but to make an impressive side to present to some of my closest chocolate lovers - this one takes the cake. I made this particular ganache chocolate heavy to increase density and I added butter to weave in some gloss. The chocolate chosen can vary by taste, but for simplicity I used a common baking item: milk chocolate chips. The result is quite the decadent little treat.
My newest of neighbors kindly brought over a large batch of strawberries that she admittedly couldn't finish between her and her husband. Several recipes came to mind as I thought about using the fruit before it went to spoil. A very simple and longer-lasting item was jam; if using a sterilized bottling process, it can last to about one year on the shelf! The simple jam could be used in a later recipe and for my own enjoyment on breakfast toast, peanut butter and jelly sandwiches, etc. so it was clear that making this was a win-win. The recipe contains minimal ingredients and is something I've made since I was a kid for fruit pies and toppings. Enjoy!
A friend and I were talking about the varying uses of marzipan and it left me inspired to make a home version for a later recipe. The little decorative confection has multiple uses across dessert dishes with its pliability and unique texture. It can be a very dense 'dough' of sorts, and the taste may or may not be sweet to any individual's liking. For pairings with sweeter items, I prefer to let it be as it is, though kneading it further with confectioners sugar will up the sweet ante.
Ingredients
Servings: 6 oz
Prep Time: 10 min
1c Almond Flour
3 Tbsp Light Corn Syrup
1/2 Tsp Vanilla OR Almond Extract
To make the marzipan, draw a hot water bath in a sink and rest a mixing bowl inside. Stir the syrup and vanilla until combined and syrup is thin. Fold in flour until fully mixed and knead for a few minutes. The dough will be sticky at first. Use a small amount of confectioners sugar when kneading to aid. Set aside in a covered container for a few hours before first use.
- Almond flour is pretty simple to make: process blanched almonds in short intervals and sift out the fats. Repeat the process a few times for a finer flour.
- Almond meal is just as easy: replace blanched with raw almonds and do the same process for a grittier texture.
- Note: process for short intervals only or the heat from the blades will draw out the fat and the result will be a paste or clay versus flour.
Nutrition Info (0.5 oz - without confectioners sugar)
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g
Calories 72, Total Fat 4.8g, Sat. Fat 0.4g, Cholest. 0mg, Sodium 3.5mg, Carb. 6.4g, Fiber 1.2g, Sugars 1.9g, Protein 2.1g
Oh...almonds...what am I going to do with you?? Well here's an idea: deviate from another recipe and delve into something new. I've started using roasted almond oil a lot in my cooking at home, adding a mild nutty flavor to the food. In the midst of making almond flour for another dish and separating out the fat, I decided to use the oil to enhance the nuts' potential. This homemade almond butter, made from slivered almonds, is a fast and easy alternative to the store-bought brands, and in my opinion a bit 'cleaner' in flavor. Enjoy!
Ingredients
Servings: 2/3 Cup (approx.)
Prep Time: 5 min
1c Slivered Almonds
1 1/2 Tbsp Roasted Almond Oil
1 1/2 Tbsp Amber Honey
1 1/2 Tbsp Amber Honey
1/4c Slivered Almonds, Crushed
Spoonful of Crunchy Roasted Almond Butter |
Process all the ingredients together in a food processor. Done!! Alright, well to expand the recipe just a bit: process slivered almonds in a food processor until finely ground. Continue to process and slowly add in roasted almond oil, followed by honey, scraping any remaining dry powder from the container's sides. A few minutes and voila: roasted almond butter.
Granulated sugar can be used instead of honey, but I found the honey to allow the butter to spread quite well. If a smoother texture is desired, leave out the crushed almonds. Also, almonds in the raw can be used instead of slivered almonds to create a grittier texture (butter will take on a much darker tone).
Granulated sugar can be used instead of honey, but I found the honey to allow the butter to spread quite well. If a smoother texture is desired, leave out the crushed almonds. Also, almonds in the raw can be used instead of slivered almonds to create a grittier texture (butter will take on a much darker tone).
Nutrition Info (1 Tbsp):
Calories 91, Total Fat 7.6g, Sat. Fat 0.6g, Cholest. 0mg, Sodium 0.2mg, Carb. 4.9g, Fiber 1.4g, Sugars 2.9g, Protein 2.4g
It may be clear that home-cooked flavors and memorable foods have influenced how I approach cooking - this recipe being a clear example of that little fact. I grew up eating country fried steak in my own home and generally sought it out at restaurants, diners, and dives. The variations I became accustomed to included a pan or deep fried cube-steak with a white or brown gravy, determined by the ingredients available and the locale of the dish. This simple interpretation of one of my childhood favorites keeps the proteins high and the calories low, making for far less guilt!
Ingredients
Prep Time: 15 min
1 Serving
'Steaks'
5 oz of Ground Turkey, Extra Lean (99%/1%)
1 Egg Yolk
1/3 Tbsp All-Purpose Flour
1 Egg Yolk
1/3 Tbsp All-Purpose Flour
1/2 Tsp Black Pepper, Ground
2/3 Tbsp of Canola Oil (absorbed)
use approx. 1/4"of oil from the bottom of the saucepan,
amount varies
Country Gravy
amount varies
Country Gravy
1/2 Tbsp Canola Oil (or pan drippings)
1/3 Tbsp All-Purpose Flour
1/3 Cup Nonfat Milk
2 Tsp Black Pepper
Chicken Fried Turkey 'Steaks'
Mix ground turkey with egg yolk and season with salt and pepper to taste. Form into two patties. Put flour on a small plate and mix with black pepper. Press patties into flour to coat each side. Fill medium saucepan with canola oil to coat about 1/4" up from the bottom of the pan and heat to medium to high; with time of frying in several versions, the approximate absorption of oil was 2/3 Tbsp for both 'steaks'. Once heated, sprinkle a little flour into the pan or put the handle of a wood spoon, oil will bubble around either - oil is ready. Fry until golden on each side, a little over two minutes each. I thinned out the patties to ensure the 'steaks' were fully cooked.
Country Gravy
Made just as simply as the steaks: Heat pan drippings or canola oil in a small saucepan on medium. Whisk in flour until thickened and slowly add in milk, continuing to whisk until smooth. While mixing, add in pepper, and a little hot sauce if you want the spice. Spoon over 'steaks' and enjoy!
Mix ground turkey with egg yolk and season with salt and pepper to taste. Form into two patties. Put flour on a small plate and mix with black pepper. Press patties into flour to coat each side. Fill medium saucepan with canola oil to coat about 1/4" up from the bottom of the pan and heat to medium to high; with time of frying in several versions, the approximate absorption of oil was 2/3 Tbsp for both 'steaks'. Once heated, sprinkle a little flour into the pan or put the handle of a wood spoon, oil will bubble around either - oil is ready. Fry until golden on each side, a little over two minutes each. I thinned out the patties to ensure the 'steaks' were fully cooked.
Country Gravy
Made just as simply as the steaks: Heat pan drippings or canola oil in a small saucepan on medium. Whisk in flour until thickened and slowly add in milk, continuing to whisk until smooth. While mixing, add in pepper, and a little hot sauce if you want the spice. Spoon over 'steaks' and enjoy!
Chicken Friend Turkey 'Steak' Nutrition Info (2 Steaks):
Calories 296, Total Fat 15.7g, Sat. Fat 2.9g, Cholest. 278.5mg, Sodium 95.7mg, Carb. 2.6g, Fiber 0.1g, Sugars 0.1g, Protein 35.5gCountry Gravy Nutrition Info (1/3 Cup):
Calories 110, Total Fat 7.2g, Sat. Fat 0.6g, Cholest. 1.6mg, Sodium 36.2mg, Carb. 8.8g, Fiber 1.2g, Sugars 4.2g, Protein 3.5g
The smell of cinnamon awakens a holiday spirit in me - fondly recounting the days of freshly baked pies, cakes and other comforting treats. In such frame of mind (and while being left alone in the kitchen), I took one of my family's pie favorites and adjusted it to be enjoyed as an ice cream and at any time of year. I topped it off with a homemade Pecan Brittle and enjoyed a snack with a nostalgic flavor.
Ingredients
Prep Time: 20 minutes
5 Servings
3/4 Cup Nonfat Milk
1/2 Cup Nonfat Evaporated Milk
1/4 Cup Sugar, Granulated
1/8 Cup Brown Sugar
1 Cup Sweet Potatoes, Pureed
1 1/2 Tsp Vanilla Extract
1/2 Tsp Ground Cinnamon
Set aside the nonfat milk. Combine the evaporated milk, sugars, sweet potatoes, vanilla, and cinnamon until well-mixed. If an ice cream freezer is NOT available, place into an air-tight freezer safe container and place in a standard freezer. Every 45 minutes, use a spatula to stir and pour in 1/4 cup of the nonfat milk each time the batch is checked. Continue until desired consistency is reached (it took approx. 3 hours in my freezer). If an ice cream freezer IS available, combine all milk with the ingredients and follow the manufacturer's instructions.
Sweet Potato Pie Ice Cream + Pecan Brittle |
It's probably been noticed that I don't use an ice cream freezer, though I've found this little cheat to work quite well. Similar to the Banana Ice Cream, I rely on the prime ingredient instead of a rich custard base. The taste is more full-bodied to me, it doesn't seem to melt as quickly, and I don't get an upset stomach, all successes in my book!
Nutrition Info (Ice Cream Only - 1/2 Cup)
Calories: 155, Total Fat: 0.2g, Sat. Fat: 0.1g, Cholest.: 1.8mg, Sodium: 64.8mg, Carb.: 34.3g, Fiber: 2g, Sugars: 25.9g, Protein: 4.1g
Calories: 155, Total Fat: 0.2g, Sat. Fat: 0.1g, Cholest.: 1.8mg, Sodium: 64.8mg, Carb.: 34.3g, Fiber: 2g, Sugars: 25.9g, Protein: 4.1g
It's time for an impressive sweet treat that is so simple to make it could be a joke. I was in the kitchen, staring at a few ingredients and figured I could switch up this ole peanut favorite. The brittle takes on a caramel tone and melts in your mouth with the next little chew. It's brittle + taffy + caramel in my opinion, but check it out for yourself!
Ingredients
Prep Time: 15 minutes
16 Pieces
1/8 Cup Water, Room Temperature
1/2 Cup Sugar, Granulated
4 Tbsp Light Corn Syrup
1/8 Tsp Salt
1/2 Cup Pecans, Chopped
1/2 Tsp Baking Soda
1 Tbsp Butter, Unsalted
Pecan Brittle (soft) |
Boil the water, sugar, corn syrup, and salt on medium heat until dissolved; consistency will take on a thickened syrup. Stir in chopped pecans. When small bubbles begin to appear, remove from heat and immediately stir in baking soda and butter. Fold onto a non-stick surface (I used parchment) and allow to set at room temperature.
Pecan Brittle (hard) |
The brittle firmed up overnight in this recipe. The next day I used a pizza cutter to evenly break the brittle into pieces. Whether it be for a small dinner get-together or a personal snack, enjoy!
Nutrition Info (1 Serving)
Calories: 70, Total Fat: 3.2g, Sat. Fat: .7g, Cholest.: 1.9mg, Sodium: 61.1mg, Carb.: 11g, Fiber: 0.3g, Sugars: 7.9g, Protein: 0.3g
Calories: 70, Total Fat: 3.2g, Sat. Fat: .7g, Cholest.: 1.9mg, Sodium: 61.1mg, Carb.: 11g, Fiber: 0.3g, Sugars: 7.9g, Protein: 0.3g
Being a fan of the breakfast for dinner concept really makes this little creation that much less of a surprise, ha - I like my eggs, what can I say? The great thing, despite the steps, is that making a quiche such as this is simple and easy to vary. Add onions, peppers, chipotle spices or use sausage or meatballs instead of chicken? Why not? It's the choice of the chef or the eater, so enjoy the taste as much as the process! This protein-packed quiche will easily fill the stomach and satisfy the hunger.
Ingredients
2 Serving
Prep Time: 25 Minutes
Quiche
8oz of Chicken
1 Tbsp Butter, Unsalted, Melted
1 Tsp Cayenne Pepper
Salt and Pepper for taste
5 Egg Whites
1 Egg, Whole
1 Slice Muenster Cheese
Crust
1/2 Cup Flour, All-Purpose
1 Tsp Baking Powder
1 Tsp Rosemary, Dried
1 Tsp Garlic, Crushed
1 1/2 Tbsp Butter, Unsalted, Room Temperature
1 1/2 Tbsp Water
Preheat oven to 350 degrees.
1 Tsp Baking Powder
1 Tsp Rosemary, Dried
1 Tsp Garlic, Crushed
1 1/2 Tbsp Butter, Unsalted, Room Temperature
1 1/2 Tbsp Water
Preheat oven to 350 degrees.
Garlic Rosemary Crust, pan-pressed |
First things first, cube and boil the chicken in a saucepan for about 15 minutes on medium-high heat. Drain and set aside when fully cooked. While the chicken is boiling, prepare the crust. Combine the flour, baking powder, garlic, rosemary and butter with a fork until crumbly. Add in water and mix until doughy. Knead with hands until smooth in texture. Press crust mid-way into two nonstick mini-loaf pans (or a comparable sized pan). Use a fork to press a few holes and bake for 10 minutes.
Quiches, pre-bake |
Shred the chicken and toss with melted butter, cayenne pepper, and salt/pepper for taste and set aside. In a mixing bowl, whisk the whole egg and egg whites until foamy. Place a half of the Muenster slice at the bottom of both pans and spoon a few spoonfuls of the eggs over each. Split the chicken between the two and pour the rest of the eggs over each. Bake for approx. 40 minutes at 350 degrees until inserted knife comes out clean and quiche is a golden yellow.
Quiches, ready-to-go! |
Sure, it could seem like a lot, but the combination of lightness and heaviness in both texture and flavor makes this breakfast dish quite the treat. Enjoy it while it's hot!
Chicken Quiche in a Garlic Rosemary Crust |
Calories: 509 Total Fat: 25.1g, Sat. Fat: 13.5g, Cholest.: 224.2mg, Sodium: 336.7mg, Carb.: 25.6g, Fiber: 1.1g, Sugars: 1g, Protein, 45.1g
A trek to the grocery store yielded a few unused items in my pantry. Randomly purchased and sitting isolated in the fruit bowl, this sweet potato was meant for something...unusual. The recipe formed itself and in thinking what could possibly work, I had already started the process. Creativity in the kitchen is a fun hobby, and though it can make the work a bit more challenging the results are usually quite tasty!
Ingredients
Prep Time: 25 Minutes
30 Cookies
Sweet Potato Cookies
1 Cup Sweet Potato (approx. 5"), Mashed
1 1/2 Cup Flour, All-Purpose
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 1/2 Teaspoons Cinnamon, Ground
1 Cup Light Brown Sugar, Packed
1/2 Tablespoon Vanilla Extract
2 Egg Whites
6 Tablespoons Butter, Unsalted, Softened
1/2 Cup Greek Yogurt, Nonfat, Plain
Honey Glaze
3 Tablespoon Confectioners Sugar
2 Tablespoons Honey, Amber
1 Tablespoon Water
When I bake I tend to lay out the ingredients to be sure everything...and I mean everything...is in front of my eyes. Baking is a science. Though I enjoy going off course and experimenting with how things work, it's a good idea to get in the habit when using more than a handful of ingredients.
Ingredients... |
Cube one 5" sweet potato and boil on medium-high heat for 15 minutes. Drain water and set aside to cool. Once a comfortable temperature (chef's discretion), peel off the outer skin from the cubes. Mash potatoes until a smooth consistency and set aside.
Sweet Potatoes, Cubed, Boiling |
In a large mixing bowl, combine wet ingredients (vanilla, egg whites, butter, yogurt). In a separate bowl combine all dry ingredients (flour, baking powder, baking soda, cinnamon, brown sugar). Using a whisk, mix the dry ingredients into the larger mixing bowl until smooth in texture. Fold mashed sweet potatoes into mixture with a spatula until evenly mixed.
Sweet Potato Cookie Batter |
Drop cookie batter by small spoonfuls (approx. 1") onto a parchment paper lined (or greased) cookie sheet, providing ample space for the cookies to expand as they bake. Bake at 375 degrees for 15-20 minutes until cookies are golden and inserted toothpick comes out clean.
Sweet Potato Cookies |
On their own, the cookies are a soft cake-like semi-sweet concoction that would pair easily with a coffee or tea. When I did just that, I thought: what would some honey do? And thus the glaze came about - a very simple addition to sweeten up the cookies for a standalone eat. In a small bowl, whisk the confectioners sugar, honey, and water together. Quickly drizzle over the cookies and allow to set. Enjoy...but be warned, it is hard to have just one!
Nutrition Info (1 cookie)
Calories: 68, Fat: 2.4g, Sat. Fat: 1.5g, Cholest.: 6.1mg, Sodium: 47.8mg, Carb.: 10.3g, Fiber: 0.4g, Sugars: 4.6g, Protein: 1.4g
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