Apple crisp with oatmeal streusel

I am fortunate to work for a pretty awesome company. Every quarter, we get together and go on a "fun day" where we leave the office and partake in an offsite activity. We've gone bowling, fishing and even on a city-wide scavenger hunt. This quarter, our fun activity was apple-picking.

Two of my coworkers were big into baking so we knew right off the bat which apples we wanted to pick. We saw that the apples that were available to pick that day were quite limited, and the one variety that stood out to me (that would be awesome for baking) was Fuji apples. We trekked up the huge hill and picked as many apples as we could carry - probably about 8-10 pounds per person. After we finished apple picking, we did a fun wine tasting on-site. It was a fun day, and I was excited to bring home my loot and start baking.

My husband immediately asked for an apple crisp, so I made it almost immediately. While he was talking with his parents, I prepared the crisp and threw it in the oven. It was so easy to put together, and our kitchen smelled like fall.

He and I enjoyed this classic apple crisp and are already thinking about what recipe to tackle next.

Apple crisp with oatmeal streusel

• 2 and 1/2 pounds medium apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick (I used Fuji but you can use anything like Granny Smith, Golden Delicious, Honeycrisp, Braeburn, etc)
• 2 to 3 TBSP granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 TBSP cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Directions
Preheat your oven to 350°F.

Grease or spray an 8x8 inch baking dish and set aside.
 
In a large bowl, toss the sliced apples with the sugar, cinnamon, and 1/8 teaspoon of the salt until the apples are coated evenly. Transfer the apples to the prepared baking dish and set aside.
 
In the same bowl (do not rinse the bowl), whisk together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until it is thoroughly mixed. Using a fork, pastry cutter or even your fingers, cut in the butter until you get a mixture that resembles wet sand and contains pea-sized chunks.
 
Spread the topping over the apples and bake until mixture is golden brown and the apples mixture is bubbly,  about 50 to 60 minutes. Remove from the oven and allow it to cool at least 30 minutes before serving.

Yield: About 8 servings

Source: Chow.com

I am fortunate to work for a pretty awesome company. Every quarter, we get together and go on a "fun day" where we leave the office and partake in an offsite activity. We've gone bowling, fishing and even on a city-wide scavenger hunt. This quarter, our fun activity was apple-picking.

Two of my coworkers were big into baking so we knew right off the bat which apples we wanted to pick. We saw that the apples that were available to pick that day were quite limited, and the one variety that stood out to me (that would be awesome for baking) was Fuji apples. We trekked up the huge hill and picked as many apples as we could carry - probably about 8-10 pounds per person. After we finished apple picking, we did a fun wine tasting on-site. It was a fun day, and I was excited to bring home my loot and start baking.

My husband immediately asked for an apple crisp, so I made it almost immediately. While he was talking with his parents, I prepared the crisp and threw it in the oven. It was so easy to put together, and our kitchen smelled like fall.

He and I enjoyed this classic apple crisp and are already thinking about what recipe to tackle next.

Apple crisp with oatmeal streusel

• 2 and 1/2 pounds medium apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick (I used Fuji but you can use anything like Granny Smith, Golden Delicious, Honeycrisp, Braeburn, etc)
• 2 to 3 TBSP granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 TBSP cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Directions
Preheat your oven to 350°F.

Grease or spray an 8x8 inch baking dish and set aside.
 
In a large bowl, toss the sliced apples with the sugar, cinnamon, and 1/8 teaspoon of the salt until the apples are coated evenly. Transfer the apples to the prepared baking dish and set aside.
 
In the same bowl (do not rinse the bowl), whisk together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until it is thoroughly mixed. Using a fork, pastry cutter or even your fingers, cut in the butter until you get a mixture that resembles wet sand and contains pea-sized chunks.
 
Spread the topping over the apples and bake until mixture is golden brown and the apples mixture is bubbly,  about 50 to 60 minutes. Remove from the oven and allow it to cool at least 30 minutes before serving.

Yield: About 8 servings

Source: Chow.com

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Cannoli tart

This year is going by so quickly. I can't believe another month has gone by because it's time for another What's Baking challenge. This month's host is Nicole from Seven Ate Nine (cute blog name, right?). She selected "Chow Ciao Italiano" as our theme. We were asked to bake something Italian dessert-inspired. Gelato, tiramisu and cannoli all popped into my head. Since neither gelato nor tiramisu required baking, cannoli was the default winner.

I didn't want to buy any special ingredients for my cannoli, so I didn't want to purchase a cannoli tube (plus, those cannoli shells are traditionally fried... again, this doesn't meet the requirements for a baked good). I thought that the next best thing would be to bake a cannoli tart (this cannoli cheesecake is incredibly good too).

And, timing-wise, this would be the perfect treat to take to work for my friend Eddie's birthday. I actually was so preoccupied on his actual birthday that I forgot to wish him a happy birthday! I brought him this cannoli tart a week late, but he appreciated it nonetheless.

Eddie and our coworkers enjoyed the tart very much. I loved smelling and tasting the homemade cinnamon crust and liked the flavors it brought to the filling. The soft ricotta filling was reminiscent of a real cannoli, and I know that the Amaretto helped too.  =)  Happy belated birthday, Eddie!

Cannoli tart
Crust

• 2 cups sifted flour
• ½ cups and 1 TBSP granulated sugar
• ½ teaspoons salt
• 1 teaspoon cinnamon
• ⅓ cups cold butter
• 1 egg
• 1 TBSP milk of choice

Cannoli filling

• 2¼ cups ricotta
• 1 egg
• 2 teaspoons granulated sugar
• 2 teaspoons Amaretto liqueur
• ½ cups chocolate chips or chunks

Directions
Preheat your oven to 350ºF.

For the crust: In your food processor, pulse the flour, sugar, salt and cinnamon. Add the cold butter and pulse a few times until the crust resembles pea-sized clumps. Then add the egg and milk and pulse the dough turns into a large ball.

If you do not own a food processor, you can mix this by hand: In a large bowl, whisk together the flour, sugar, salt and cinnamon. Using a fork or a pastry cutter, cut in the cold butter until you achieve pea-sized clumps. Using your hands, mix in egg and milk and knead the crust into a ball.

Using a rolling pan or a cylinder-like surface (like a wine bottle or coffee can), roll the dough into a circle so that it is slighter larger than a deep dish pie or tart pan. You may want to place the dough in between two sheets of parchment paper, waxed paper or plastic wrap to prevent it from sticking to your working surface.

Grease your deep dish pie or tart pan with butter or cooking spray. Place the rolled out dough onto the pan and gently push the dough into the sides. Remove any excess dough. Chill the pie/tart pan in the refrigerator.

For the filling: In the bowl of a stand mixer using the paddle attachment (or in a large bowl if using a handheld mixer), mix together the ricotta, egg, sugar, and Amaretto on medium speed until just combined. Stop the mixer and fold in the chocolate chips by hand using a wooden spoon or rubber spatula.

Remove the cooled pie dough/pan from the refrigerator and pour the filling on top of the crust. Use a spatula to smooth out the top. If desired, you can sprinkle on additional chocolate chips or chunks.

Bake the pie in your preheated oven for about 25-35 minutes or until the crust is golden in color and the filling has slightly poofed up.  Remove the pie from the oven and allow to cool completely.

Pie can be served cold or at room temp. If desired, you can dust the top with powdered sugar or drizzle the top with melted chocolate. The pie should be stored either at room temperature or in the refrigerator in an airtight container and will keep for about 3 days.

Yield: About 6-10 servings

Source: Tasty Kitchen

This year is going by so quickly. I can't believe another month has gone by because it's time for another What's Baking challenge. This month's host is Nicole from Seven Ate Nine (cute blog name, right?). She selected "Chow Ciao Italiano" as our theme. We were asked to bake something Italian dessert-inspired. Gelato, tiramisu and cannoli all popped into my head. Since neither gelato nor tiramisu required baking, cannoli was the default winner.

I didn't want to buy any special ingredients for my cannoli, so I didn't want to purchase a cannoli tube (plus, those cannoli shells are traditionally fried... again, this doesn't meet the requirements for a baked good). I thought that the next best thing would be to bake a cannoli tart (this cannoli cheesecake is incredibly good too).

And, timing-wise, this would be the perfect treat to take to work for my friend Eddie's birthday. I actually was so preoccupied on his actual birthday that I forgot to wish him a happy birthday! I brought him this cannoli tart a week late, but he appreciated it nonetheless.

Eddie and our coworkers enjoyed the tart very much. I loved smelling and tasting the homemade cinnamon crust and liked the flavors it brought to the filling. The soft ricotta filling was reminiscent of a real cannoli, and I know that the Amaretto helped too.  =)  Happy belated birthday, Eddie!

Cannoli tart
Crust

• 2 cups sifted flour
• ½ cups and 1 TBSP granulated sugar
• ½ teaspoons salt
• 1 teaspoon cinnamon
• ⅓ cups cold butter
• 1 egg
• 1 TBSP milk of choice

Cannoli filling

• 2¼ cups ricotta
• 1 egg
• 2 teaspoons granulated sugar
• 2 teaspoons Amaretto liqueur
• ½ cups chocolate chips or chunks

Directions
Preheat your oven to 350ºF.

For the crust: In your food processor, pulse the flour, sugar, salt and cinnamon. Add the cold butter and pulse a few times until the crust resembles pea-sized clumps. Then add the egg and milk and pulse the dough turns into a large ball.

If you do not own a food processor, you can mix this by hand: In a large bowl, whisk together the flour, sugar, salt and cinnamon. Using a fork or a pastry cutter, cut in the cold butter until you achieve pea-sized clumps. Using your hands, mix in egg and milk and knead the crust into a ball.

Using a rolling pan or a cylinder-like surface (like a wine bottle or coffee can), roll the dough into a circle so that it is slighter larger than a deep dish pie or tart pan. You may want to place the dough in between two sheets of parchment paper, waxed paper or plastic wrap to prevent it from sticking to your working surface.

Grease your deep dish pie or tart pan with butter or cooking spray. Place the rolled out dough onto the pan and gently push the dough into the sides. Remove any excess dough. Chill the pie/tart pan in the refrigerator.

For the filling: In the bowl of a stand mixer using the paddle attachment (or in a large bowl if using a handheld mixer), mix together the ricotta, egg, sugar, and Amaretto on medium speed until just combined. Stop the mixer and fold in the chocolate chips by hand using a wooden spoon or rubber spatula.

Remove the cooled pie dough/pan from the refrigerator and pour the filling on top of the crust. Use a spatula to smooth out the top. If desired, you can sprinkle on additional chocolate chips or chunks.

Bake the pie in your preheated oven for about 25-35 minutes or until the crust is golden in color and the filling has slightly poofed up.  Remove the pie from the oven and allow to cool completely.

Pie can be served cold or at room temp. If desired, you can dust the top with powdered sugar or drizzle the top with melted chocolate. The pie should be stored either at room temperature or in the refrigerator in an airtight container and will keep for about 3 days.

Yield: About 6-10 servings

Source: Tasty Kitchen

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Healthy chocolate pudding or mousse

This is a recipe that I've bookmarked eons ago and finally got around to making.This was originally supposed to be chocolate frosting shots, but my frosting didn't quite set up as thick as I wanted to. So, I'm going to call this chocolate pudding or mousse. Take your pick.

Traditional chocolate puddings or mousse requires either egg yolks, egg whites and a stove. Not this one. This recipe literally comes together in less than 5 minutes. I almost like this better than the chocolate pudding that I made over a year ago (ugh - the photo I took at the time was simply horrendous). The coconut flavor is barely distinguishable, so every bite is full of decadent chocolate.

Just the way I like it.

Healthy chocolate pudding or mousse

• 1 can full-fat coconut milk (or coconut cream)
• 1/4 cup plus 1 TBSP cocoa powder (I used Hershey's Dark)
• 1/2 tsp vanilla extract
• Powdered sugar to taste (Use stevia or powdered sugar for thickest results.)

Directions
Open your can of coconut milk and drain out any excess liquid (you can save or toss it). If the coconut cream is already thick, move onto the next step. Otherwise, leave it uncovered in the refrigerator overnight.

Dump the coconut cream into a small bowl and mix in the cocoa powder, vanilla and powdered sugar. Beat well with a spatula, fork or a whisk.

If the mixture is thick enough, you can call it chocolate frosting. If it's not as thick like mine, transfer to a bowl or a jar. Then you can call it a chocolate mousse or pudding.

Whatever it's called, it sure is good!

This pudding or mousse will keep in the refrigerator for several days. If you keep it uncovered, it will thicken up each day since the liquids will evaporate.

Yield:  About 1 cup of chocolatey goodness

Source: Chocolate-Covered Katie

This is a recipe that I've bookmarked eons ago and finally got around to making.This was originally supposed to be chocolate frosting shots, but my frosting didn't quite set up as thick as I wanted to. So, I'm going to call this chocolate pudding or mousse. Take your pick.

Traditional chocolate puddings or mousse requires either egg yolks, egg whites and a stove. Not this one. This recipe literally comes together in less than 5 minutes. I almost like this better than the chocolate pudding that I made over a year ago (ugh - the photo I took at the time was simply horrendous). The coconut flavor is barely distinguishable, so every bite is full of decadent chocolate.

Just the way I like it.

Healthy chocolate pudding or mousse

• 1 can full-fat coconut milk (or coconut cream)
• 1/4 cup plus 1 TBSP cocoa powder (I used Hershey's Dark)
• 1/2 tsp vanilla extract
• Powdered sugar to taste (Use stevia or powdered sugar for thickest results.)

Directions
Open your can of coconut milk and drain out any excess liquid (you can save or toss it). If the coconut cream is already thick, move onto the next step. Otherwise, leave it uncovered in the refrigerator overnight.

Dump the coconut cream into a small bowl and mix in the cocoa powder, vanilla and powdered sugar. Beat well with a spatula, fork or a whisk.

If the mixture is thick enough, you can call it chocolate frosting. If it's not as thick like mine, transfer to a bowl or a jar. Then you can call it a chocolate mousse or pudding.

Whatever it's called, it sure is good!

This pudding or mousse will keep in the refrigerator for several days. If you keep it uncovered, it will thicken up each day since the liquids will evaporate.

Yield:  About 1 cup of chocolatey goodness

Source: Chocolate-Covered Katie

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Tiramisu

One of my dear friends, Krystal of Mrs. Regueiro's Plate, asked me if I wanted to collaborate with her and make tiramisu. I adore Krystal and wanted to do a joint posting with her. Plus, tiramisu was something on my baking bucket list, so of course I agreed. Tiramisu is a dessert that I enjoy ordering when we eat at Italian restaurants. I always thought that tiramisu seemed complicated so I avoided making this for the longest time. Also, since neither my husband nor I are coffee drinkers, it was the perfect excuse for me to not make tiramisu.

The flavors of my tiramisu were wonderful, but I am ashamed to admit that I made some silly amateur baking errors. I dunked my ladyfingers, so the spongy layers were way too soggy. And I was dumb and used a full cup of cold heavy cream instead of 3/4 of a cup (I was trying to finish off a carton of heavy cream). Therefore, my mascarpone layer was too watery. I thought I could get away with these small changes, but it turns out that my miscalculations resulted in a very watery and soggy dessert. Regardless, I still enjoyed the flavors and would make it again, but next time I will make sure to follow the directions exactly.

If you haven't already, please hop over to Krystal's blog to see how her tiramisu turned out.

Thanks, Krystal, for making tiramisu with me, and I hope to bake many more things with you!

Tiramisu

• 2 and 1/2 cups strong brewed coffee, room temperature
• 1 and 1/2 TBSP instant espresso granules
• 4 and 1/2 TBSP Kahlua
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 teaspoon table salt
• 1 and 1/2 pounds mascarpone
• 3/4 cup cold heavy cream
• 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
• 3 and 1/2 TBSP cocoa (preferably Dutch-processed), separated
• 1/4 cup grated semisweet or bittersweet chocolate (optional)

Directions
In a medium to large bowl, stir together the coffee, espresso granules, and 2 and 1/2 tablespoons of Kahlua until the espresso granules dissolve; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at low speed until just combined. Add the sugar and salt and beat at medium-high speed until the yolks are pale yellow. It will take about 2 minutes. Be sure to stop the mixer and scrape down the bowl with a  rubber spatula at least once or twice. Add the remaining 2 tablespoons of Kahlua and mix at medium speed until just combined, about 20 to 30 seconds. Then add the mascarpone and whisk at medium speed until no lumps remain, about 30 to 45 seconds. Stop the mixer at least once or twice to scrape down the bowl. Transfer mixture to a large bowl and set aside.

Using the same stand mixer bowl with the whisk attachment (you do not need to clean it), beat the cream at medium speed for about 90 seconds. Then increase speed to high and continue to whisk the cream until it reaches stiff peaks, about another minute or two longer. Using a silicone spatula, fold one-third of the whipped cream into the mascarpone mixture. Gently fold in remaining whipped cream into the mascarpone mixture until no white streaks remain. Set aside.

Individually dip (do not dunk like I did) each ladyfinger into the coffee mixture for about 2-3 seconds total. Place the laydfingers in a single layer in a 9x13 inch glass or ceramic baking dish.

Using a silicone spatula, spread half of the mascarpone mixture over ladyfingers and into the corners of the dish. Smooth out the mixture. Place 2 tablespoons of cocoa in a sieve or fine-mesh strainer and gently dust the cocoa over the mascarpone.

Repeat the process and dip more ladyfingers, arrange them on top of the cocoa, cover with the remaining mascarpone mixture and dust with the remaining 1 and 1/2 tablespoons of cocoa.

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours and up to 24 hours. If desired, grate some chocolate and sprinkle over the top. Cut into slices and serve the dessert chilled.

Yield: One 9 x 13 inch pan

Source: Meggles' Meals; originally adapted from the November & December 2007 issue of Cook’s Illustrated

One of my dear friends, Krystal of Mrs. Regueiro's Plate, asked me if I wanted to collaborate with her and make tiramisu. I adore Krystal and wanted to do a joint posting with her. Plus, tiramisu was something on my baking bucket list, so of course I agreed. Tiramisu is a dessert that I enjoy ordering when we eat at Italian restaurants. I always thought that tiramisu seemed complicated so I avoided making this for the longest time. Also, since neither my husband nor I are coffee drinkers, it was the perfect excuse for me to not make tiramisu.

The flavors of my tiramisu were wonderful, but I am ashamed to admit that I made some silly amateur baking errors. I dunked my ladyfingers, so the spongy layers were way too soggy. And I was dumb and used a full cup of cold heavy cream instead of 3/4 of a cup (I was trying to finish off a carton of heavy cream). Therefore, my mascarpone layer was too watery. I thought I could get away with these small changes, but it turns out that my miscalculations resulted in a very watery and soggy dessert. Regardless, I still enjoyed the flavors and would make it again, but next time I will make sure to follow the directions exactly.

If you haven't already, please hop over to Krystal's blog to see how her tiramisu turned out.

Thanks, Krystal, for making tiramisu with me, and I hope to bake many more things with you!

Tiramisu

• 2 and 1/2 cups strong brewed coffee, room temperature
• 1 and 1/2 TBSP instant espresso granules
• 4 and 1/2 TBSP Kahlua
• 6 large egg yolks
• 2/3 cup sugar
• 1/4 teaspoon table salt
• 1 and 1/2 pounds mascarpone
• 3/4 cup cold heavy cream
• 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
• 3 and 1/2 TBSP cocoa (preferably Dutch-processed), separated
• 1/4 cup grated semisweet or bittersweet chocolate (optional)

Directions
In a medium to large bowl, stir together the coffee, espresso granules, and 2 and 1/2 tablespoons of Kahlua until the espresso granules dissolve; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks at low speed until just combined. Add the sugar and salt and beat at medium-high speed until the yolks are pale yellow. It will take about 2 minutes. Be sure to stop the mixer and scrape down the bowl with a  rubber spatula at least once or twice. Add the remaining 2 tablespoons of Kahlua and mix at medium speed until just combined, about 20 to 30 seconds. Then add the mascarpone and whisk at medium speed until no lumps remain, about 30 to 45 seconds. Stop the mixer at least once or twice to scrape down the bowl. Transfer mixture to a large bowl and set aside.

Using the same stand mixer bowl with the whisk attachment (you do not need to clean it), beat the cream at medium speed for about 90 seconds. Then increase speed to high and continue to whisk the cream until it reaches stiff peaks, about another minute or two longer. Using a silicone spatula, fold one-third of the whipped cream into the mascarpone mixture. Gently fold in remaining whipped cream into the mascarpone mixture until no white streaks remain. Set aside.

Individually dip (do not dunk like I did) each ladyfinger into the coffee mixture for about 2-3 seconds total. Place the laydfingers in a single layer in a 9x13 inch glass or ceramic baking dish.

Using a silicone spatula, spread half of the mascarpone mixture over ladyfingers and into the corners of the dish. Smooth out the mixture. Place 2 tablespoons of cocoa in a sieve or fine-mesh strainer and gently dust the cocoa over the mascarpone.

Repeat the process and dip more ladyfingers, arrange them on top of the cocoa, cover with the remaining mascarpone mixture and dust with the remaining 1 and 1/2 tablespoons of cocoa.

Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours and up to 24 hours. If desired, grate some chocolate and sprinkle over the top. Cut into slices and serve the dessert chilled.

Yield: One 9 x 13 inch pan

Source: Meggles' Meals; originally adapted from the November & December 2007 issue of Cook’s Illustrated

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Homemade peanut butter

I know, I know. Why is the girl who doesn't like peanut butter making...peanut butter? Let me explain. You've all heard me rave about my local CSA. For our last box of the season, we received about 2 pounds of Virginia peanuts. Let's be honest here - I wasn't going to touch a bit of those peanuts since I don't like them. And what was my husband going to do with two pounds of them?  Plus, Stephanie from Brownies and Blondies challenged the What's Baking members to create a homemade version of a convenience item in February. That was the inspiration I needed.

My husband tried eating a raw peanut and wasn't impressed. I told him that he needed to roast them at a minimum to bring out the flavor, and then I got an idea - I could make my own peanut butter. He likes buying all natural peanut butters and always supports a local peanut butter vendor at our farmer's market, so I thought it would be fun to try making some at home. Even better yet, I wouldn't have to taste test any so I wouldn't be inhaling any calories this time around. Sounded like a plan to me.

I found Alton Brown's recipe online and found this to be super easy. The hardest part was shelling all the peanuts. I think that process alone took an hour and a half, so let me know if there is a better way to do this!

My husband really loved this homemade peanut butter and was happy that he got to customize it to his palate. We used a local honey to sweeten it, but you can use any kind you like. Next time, I may pull out the lazy card and just buy some pre-roasted peanuts from the grocery store and make peanut butter that way.

Homemade peanut butter

• 15 ounces shelled and skinned roasted peanuts, recipe follows
• 1 teaspoon kosher salt
• 1-1/2 teaspoons honey
• 1-1/2 tablespoons peanut oil (I used canola)

Directions
In the bowl of a food processor, add the peanuts, salt and honey. Process for 1 minute. Stop the machine to scrape down the sides of the bowl. Put the lid back on and process again while slowly drizzling in the oil. Keep blending until the mixture is smooth, 1-1/2 to 2 minutes. If the mixture is still too chunky, keep processing. You may add a tad more oil if needed. Store the peanut butter in an airtight container in the refrigerator for up to 2 months.

Roasted peanuts

• 2 pounds in-shell raw peanuts
• 2 tablespoons peanut oil (I used canola)
• 1 to 2 tablespoons kosher salt

Roasted peanuts directions
Preheat the oven to 350 degrees F.

Rinse the peanuts in cold water to remove dirt and other grime. Pat the peanuts dry, place in a large bowl, and toss with the oil and salt until well coated.

Place the peanuts on 2 sheet pans and make sure that they are in a single layer. Roast in the oven for 30 to 35 minutes, and rotate the pans halfway through cooking.

Once the peanuts have cooled, remove shells and skins and discard.

Yield: About 1-1/2 cups of peanut butter 

Source: Alton Brown, via the Food Network

I know, I know. Why is the girl who doesn't like peanut butter making...peanut butter? Let me explain. You've all heard me rave about my local CSA. For our last box of the season, we received about 2 pounds of Virginia peanuts. Let's be honest here - I wasn't going to touch a bit of those peanuts since I don't like them. And what was my husband going to do with two pounds of them?  Plus, Stephanie from Brownies and Blondies challenged the What's Baking members to create a homemade version of a convenience item in February. That was the inspiration I needed.

My husband tried eating a raw peanut and wasn't impressed. I told him that he needed to roast them at a minimum to bring out the flavor, and then I got an idea - I could make my own peanut butter. He likes buying all natural peanut butters and always supports a local peanut butter vendor at our farmer's market, so I thought it would be fun to try making some at home. Even better yet, I wouldn't have to taste test any so I wouldn't be inhaling any calories this time around. Sounded like a plan to me.

I found Alton Brown's recipe online and found this to be super easy. The hardest part was shelling all the peanuts. I think that process alone took an hour and a half, so let me know if there is a better way to do this!

My husband really loved this homemade peanut butter and was happy that he got to customize it to his palate. We used a local honey to sweeten it, but you can use any kind you like. Next time, I may pull out the lazy card and just buy some pre-roasted peanuts from the grocery store and make peanut butter that way.

Homemade peanut butter

• 15 ounces shelled and skinned roasted peanuts, recipe follows
• 1 teaspoon kosher salt
• 1-1/2 teaspoons honey
• 1-1/2 tablespoons peanut oil (I used canola)

Directions
In the bowl of a food processor, add the peanuts, salt and honey. Process for 1 minute. Stop the machine to scrape down the sides of the bowl. Put the lid back on and process again while slowly drizzling in the oil. Keep blending until the mixture is smooth, 1-1/2 to 2 minutes. If the mixture is still too chunky, keep processing. You may add a tad more oil if needed. Store the peanut butter in an airtight container in the refrigerator for up to 2 months.

Roasted peanuts

• 2 pounds in-shell raw peanuts
• 2 tablespoons peanut oil (I used canola)
• 1 to 2 tablespoons kosher salt

Roasted peanuts directions
Preheat the oven to 350 degrees F.

Rinse the peanuts in cold water to remove dirt and other grime. Pat the peanuts dry, place in a large bowl, and toss with the oil and salt until well coated.

Place the peanuts on 2 sheet pans and make sure that they are in a single layer. Roast in the oven for 30 to 35 minutes, and rotate the pans halfway through cooking.

Once the peanuts have cooled, remove shells and skins and discard.

Yield: About 1-1/2 cups of peanut butter 

Source: Alton Brown, via the Food Network

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Chinese steamed sticky rice cakes (nián gāo)

Happy Chinese New Year, or 恭禧發財! The lunar calendar marks the year of the snake, which is particularly special to me because it represents the year I was born. According to Chinese horoscopes, people born in the year of the snake are acute, aware, cunning, proud, vain and vicious. Awesome - that is just how I want to be described (sarcasm). I guess it's somewhat true since I can see those characteristics in my personality, though I like to think that I'm not always those things (especially the ones with the negative connotations).

Because we are celebrating Chinese New Year with only the three of us, I'm not cooking up a huge feast. We will have noodles (unbroken ones, to symbolize long life), clementines (traditionally oranges, to represent luck and wealth) and a steamed sticky rice cake, or nián gāo (年糕), which symbolizes a long, sweet life with a rising abundance for the coming year.

Nián gāo can be steamed or baked, and it's usually pan-fried afterwards to achieve the traditionally sticky texture. I found this recipe on Little Corner of Mine that did not require pan frying, so it was an automatic winner for me. And because we didn't need an entire pan of nián gāo to eat at home, I halved the recipe (adjustments are shown below).

Hope the year of the snake is prosperous and sweet for all of you!

Chinese steamed nián gāo (年糕)

• 200g glutinous rice flour (about 8/10 of a cup)
• 150g light brown sugar, packed (a little over 1/2 a cup)
• 100ml hot water (a little under 1/2 cup)
• 100ml room temperature water (a little under 1/2 cup)

Directions
In a large bowl, whisk together the brown sugar and 100ml of hot water. Keep whisking until the sugar dissolves.  Then mix in the 100ml room temperature water until fully incorporated.

Slowly add in the glutinous rice flour and mix until a smooth batter is formed.

Grease a large pan, bowl or individual ramekins (alternatively, you can line your container with parchment paper). 

Pour the batter in your container and steam over high heat for about an hour. Check your nián gāo about 40 minutes in by inserting a toothpick near the center of your pan. The mixture should no longer be watery and bits of the nián gāo may start sticking to the toothpick - this is good.

Once the nián gāo is done steaming, you can invert the cakes onto a flat plate to allow it to cool (or you can keep it in the container). 

Store the nián gāo by keeping it in an airtight container or wrapping it tightly with cling wrap. It can stay in the refrigerator for about a week, but it can also be stored at room temperature for about 3 days.

Yield: 2 seven-ounce ramekins

Source: Little Corner of Mine

Happy Chinese New Year, or 恭禧發財! The lunar calendar marks the year of the snake, which is particularly special to me because it represents the year I was born. According to Chinese horoscopes, people born in the year of the snake are acute, aware, cunning, proud, vain and vicious. Awesome - that is just how I want to be described (sarcasm). I guess it's somewhat true since I can see those characteristics in my personality, though I like to think that I'm not always those things (especially the ones with the negative connotations).

Because we are celebrating Chinese New Year with only the three of us, I'm not cooking up a huge feast. We will have noodles (unbroken ones, to symbolize long life), clementines (traditionally oranges, to represent luck and wealth) and a steamed sticky rice cake, or nián gāo (年糕), which symbolizes a long, sweet life with a rising abundance for the coming year.

Nián gāo can be steamed or baked, and it's usually pan-fried afterwards to achieve the traditionally sticky texture. I found this recipe on Little Corner of Mine that did not require pan frying, so it was an automatic winner for me. And because we didn't need an entire pan of nián gāo to eat at home, I halved the recipe (adjustments are shown below).

Hope the year of the snake is prosperous and sweet for all of you!

Chinese steamed nián gāo (年糕)

• 200g glutinous rice flour (about 8/10 of a cup)
• 150g light brown sugar, packed (a little over 1/2 a cup)
• 100ml hot water (a little under 1/2 cup)
• 100ml room temperature water (a little under 1/2 cup)

Directions
In a large bowl, whisk together the brown sugar and 100ml of hot water. Keep whisking until the sugar dissolves.  Then mix in the 100ml room temperature water until fully incorporated.

Slowly add in the glutinous rice flour and mix until a smooth batter is formed.

Grease a large pan, bowl or individual ramekins (alternatively, you can line your container with parchment paper). 

Pour the batter in your container and steam over high heat for about an hour. Check your nián gāo about 40 minutes in by inserting a toothpick near the center of your pan. The mixture should no longer be watery and bits of the nián gāo may start sticking to the toothpick - this is good.

Once the nián gāo is done steaming, you can invert the cakes onto a flat plate to allow it to cool (or you can keep it in the container). 

Store the nián gāo by keeping it in an airtight container or wrapping it tightly with cling wrap. It can stay in the refrigerator for about a week, but it can also be stored at room temperature for about 3 days.

Yield: 2 seven-ounce ramekins

Source: Little Corner of Mine

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Pumpkin spiced pretzels

Pretzels have been on my baking bucket list for a while. I kept putting them off until I couldn't take it any longer. I had one last can of pumpkin puree in the pantry and one final tablespoon of pumpkin pie spice. It was time.

I freaked because my dough did not rise within an hour like the recipe mentioned. So, I did what any normal person would do - I went ice skating! I skated for about an hour, and after I returned, my dough had finally doubled. See what a bit of skating can do?

Although these pretzels were time-consuming, they were actually very easy to make. The resulting pretzel was nice and chewy, and the pumpkin pie spice mixture on top gave it good fall flavor. You could certainly make a plain cinnamon or plain sugar topping, or even leave it off altogether. The original recipe calls for a cream cheese drizzle, but I left that off to make them more booty-friendly.

I think these are my final pumpkin recipe for the year, but no promises.  =)

Pumpkin spiced pretzels

• 1/2 cup + 1 tbsp warm water
• 1 tbsp active dried yeast
• 1/4 cup light brown sugar
• 3 1/4 cups all purpose flour (plus 1/3 cup more for kneading)
• 1 tsp salt
• 1 tsp pumpkin pie spice mix
• 2 tbsp neutral oil (e.g. vegetable oil, grapeseed oil, melted coconut oil)
• 3/4 cup pumpkin puree
• 1 egg

Dipping solution

• 1 cup hot water
• 2 tsp baking soda

Rolling mixture

• 2 TBSP butter, melted
• 1 tbsp pumpkin pie spice mix
  
• 1/3 cup granulated sugar

Directions
In a small bowl, combine the warm water, yeast and 1 TBSP of the brown sugar. Stir, and set aside until mixture gets frothy (about 10 minutes).

In a large bowl, mix the flour, salt, spice mix and the remaining brown sugar together. Pour in the yeast mixture, oil, pumpkin and egg to the bowl.  Mix until the ingredients come together. .

Place the dough mixture onto a slightly floured work surface. Knead the dough for about 10 minutes, and gradually add the 1/3 cup of flour until the dough becomes smooth yet slightly sticky. Put the dough into a large, lightly oiled large bowl and cover with a clean towel . Let it rise in a warm place for about an hour until doubled in size (my dough took over 2 hours).

Divide the dough into 10-12 equal pieces and roll into balls. Lightly dust the balls with flour to keep them from sticking to the work surface.

Roll each dough ball into a thin rope about 20″ long.

Shape the rope into a U, and cross the ends of the U over each other (it should look like an upside down breast cancer ribbon). Fold the ends of the "ribbon" towards you to make the pretzel shape. Press the ends into the dough so they stick.

In a shallow bowl, combine the hot water and baking soda. Dip each pretzel into the baking soda mixture and place onto a parchment-lined baking tray (I lined my tray with my imitation Silpat). Let the pretzels rest.

Preheat the oven to 425 degrees F. Bake the pretzels for 7-10 minutes, and make sure to rotate the tray 180 degrees halfway through baking, until the pretzels are golden brown.

Melt the butter and set aside.

In a shallow bowl or plate, combine the granulated sugar and spice mix.

Once the pretzels are out of the oven, let them cool slightly (2-3 minutes). Then brush the pretzels with the melted butter and dip them into the spiced sugar mixture to coat.

Yield: 10-12 pretzels

Source: Slightly adapted from Top with Cinnamon

Pretzels have been on my baking bucket list for a while. I kept putting them off until I couldn't take it any longer. I had one last can of pumpkin puree in the pantry and one final tablespoon of pumpkin pie spice. It was time.

I freaked because my dough did not rise within an hour like the recipe mentioned. So, I did what any normal person would do - I went ice skating! I skated for about an hour, and after I returned, my dough had finally doubled. See what a bit of skating can do?

Although these pretzels were time-consuming, they were actually very easy to make. The resulting pretzel was nice and chewy, and the pumpkin pie spice mixture on top gave it good fall flavor. You could certainly make a plain cinnamon or plain sugar topping, or even leave it off altogether. The original recipe calls for a cream cheese drizzle, but I left that off to make them more booty-friendly.

I think these are my final pumpkin recipe for the year, but no promises.  =)

Pumpkin spiced pretzels

• 1/2 cup + 1 tbsp warm water
• 1 tbsp active dried yeast
• 1/4 cup light brown sugar
• 3 1/4 cups all purpose flour (plus 1/3 cup more for kneading)
• 1 tsp salt
• 1 tsp pumpkin pie spice mix
• 2 tbsp neutral oil (e.g. vegetable oil, grapeseed oil, melted coconut oil)
• 3/4 cup pumpkin puree
• 1 egg

Dipping solution

• 1 cup hot water
• 2 tsp baking soda

Rolling mixture

• 2 TBSP butter, melted
• 1 tbsp pumpkin pie spice mix
  
• 1/3 cup granulated sugar

Directions
In a small bowl, combine the warm water, yeast and 1 TBSP of the brown sugar. Stir, and set aside until mixture gets frothy (about 10 minutes).

In a large bowl, mix the flour, salt, spice mix and the remaining brown sugar together. Pour in the yeast mixture, oil, pumpkin and egg to the bowl.  Mix until the ingredients come together. .

Place the dough mixture onto a slightly floured work surface. Knead the dough for about 10 minutes, and gradually add the 1/3 cup of flour until the dough becomes smooth yet slightly sticky. Put the dough into a large, lightly oiled large bowl and cover with a clean towel . Let it rise in a warm place for about an hour until doubled in size (my dough took over 2 hours).

Divide the dough into 10-12 equal pieces and roll into balls. Lightly dust the balls with flour to keep them from sticking to the work surface.

Roll each dough ball into a thin rope about 20″ long.

Shape the rope into a U, and cross the ends of the U over each other (it should look like an upside down breast cancer ribbon). Fold the ends of the "ribbon" towards you to make the pretzel shape. Press the ends into the dough so they stick.

In a shallow bowl, combine the hot water and baking soda. Dip each pretzel into the baking soda mixture and place onto a parchment-lined baking tray (I lined my tray with my imitation Silpat). Let the pretzels rest.

Preheat the oven to 425 degrees F. Bake the pretzels for 7-10 minutes, and make sure to rotate the tray 180 degrees halfway through baking, until the pretzels are golden brown.

Melt the butter and set aside.

In a shallow bowl or plate, combine the granulated sugar and spice mix.

Once the pretzels are out of the oven, let them cool slightly (2-3 minutes). Then brush the pretzels with the melted butter and dip them into the spiced sugar mixture to coat.

Yield: 10-12 pretzels

Source: Slightly adapted from Top with Cinnamon

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Chocolate acorn squash baked custard

Do you love custard? What if I told you I had a recipe for a chocolate custard? Now what would you say if I told you that it didn't contain any eggs, cream, milk or butter? You're probably thinking, "What kind of custard is that?"  Well, in one word, it is amazing.

I had one acorn squash left over and had no idea what to do with it. I did an internet search for "acorn squash desserts" and found this simple chocolate acorn squash custard on Manifest Vegan. Since I am not vegan, I made some slight revisions to the recipe, but if you'd like a vegan or gluten-free version, please go to the link for the original recipe (the original version also contained a topping that I decided to omit).

I wasn't quite sure what to expect from a dairy-free custard, but I am now a believer. This chocolately custard tastes like one of its dairy-filled cousins. I was amazed how the acorn squash puree could create something so divine. Don't believe me? Try it for yourself, and tell me that this stuff isn't pure genius.

If you're still looking for an easy, no-fuss Thanksgiving dessert, then this is it! Happy Thanksgiving to all my United States readers!

Chocolate acorn squash baked custard

• 1 acorn squash, halved and roasted about 50 minutes (slice in half, remove the seeds and stringy bits and roast cut-side down in a pan with 1/2" of water)
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt

Directions
Preheat oven to 350°F.

Lightly grease and flour (using cocoa powder) two 4″ ramekins.

After roasting the acorn squash for 45-50 minutes at 350°F,  scoop out the insides and puree in a food processor or blender.

Add brown sugar, cocoa powder, flour, pumpkin pie spice, vanilla extract and salt to the blender or food processor. Pulse until all ingredients are well combined.

Transfer the mixture into two ramekins (you may have some left over) until the ramekins are 2/3 to 3/4 full.

Bake the custards for about 45-50 minutes. Serve hot or chill in the refrigerator for several hours before devouring.

Yield: Two 4" ramekins

Source: Slightly adapted from Manifest Vegan

Do you love custard? What if I told you I had a recipe for a chocolate custard? Now what would you say if I told you that it didn't contain any eggs, cream, milk or butter? You're probably thinking, "What kind of custard is that?"  Well, in one word, it is amazing.

I had one acorn squash left over and had no idea what to do with it. I did an internet search for "acorn squash desserts" and found this simple chocolate acorn squash custard on Manifest Vegan. Since I am not vegan, I made some slight revisions to the recipe, but if you'd like a vegan or gluten-free version, please go to the link for the original recipe (the original version also contained a topping that I decided to omit).

I wasn't quite sure what to expect from a dairy-free custard, but I am now a believer. This chocolately custard tastes like one of its dairy-filled cousins. I was amazed how the acorn squash puree could create something so divine. Don't believe me? Try it for yourself, and tell me that this stuff isn't pure genius.

If you're still looking for an easy, no-fuss Thanksgiving dessert, then this is it! Happy Thanksgiving to all my United States readers!

Chocolate acorn squash baked custard

• 1 acorn squash, halved and roasted about 50 minutes (slice in half, remove the seeds and stringy bits and roast cut-side down in a pan with 1/2" of water)
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp salt

Directions
Preheat oven to 350°F.

Lightly grease and flour (using cocoa powder) two 4″ ramekins.

After roasting the acorn squash for 45-50 minutes at 350°F,  scoop out the insides and puree in a food processor or blender.

Add brown sugar, cocoa powder, flour, pumpkin pie spice, vanilla extract and salt to the blender or food processor. Pulse until all ingredients are well combined.

Transfer the mixture into two ramekins (you may have some left over) until the ramekins are 2/3 to 3/4 full.

Bake the custards for about 45-50 minutes. Serve hot or chill in the refrigerator for several hours before devouring.

Yield: Two 4" ramekins

Source: Slightly adapted from Manifest Vegan

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Vanilla bean creme brulee

Creme brulee is one of those desserts that I thought was impossibly difficult only to find out that it's actually quite easy!  I bought my first creme brulee kit at Bed Bath & Beyond many years ago (I even used a 20% off coupon--whoo hoo!). It came with a mini ramekin set and a small kitchen torch. I still use the torch, but the ramekins are just sitting around in my cabinets for decoration.

This is a fantastic dessert if you're planning a night in. We like making this for Valentine's Day and other special occasions so that we can avoid the crowds during popular holiday meal times. Plus, I don't like paying $8 for a dessert that I can easily make at home for half the price (or less). Call me cheap.

You can save the leftover egg whites and do what I do - use them for a swiss meringue buttercream. It gives you another excuse to make cupcakes! If you don't have a vanilla bean for this recipe, I'm sure you could substitute it and use vanilla extract instead.

Excuse the bad photo, but I took this a while back and haven't had time to recreate the recipe and take a better picture!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk (do not use skim or 2%)
• 1/2 vanilla bean, split and scraped
• 6 large egg yolks
• 1/2 cup granulated sugar plus 6 tablespoons

Directions

Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat.

Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. 

Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. 

Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. 

Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. 

To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.

Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Source:  Emeril Lagasse, via Food Network

Creme brulee is one of those desserts that I thought was impossibly difficult only to find out that it's actually quite easy!  I bought my first creme brulee kit at Bed Bath & Beyond many years ago (I even used a 20% off coupon--whoo hoo!). It came with a mini ramekin set and a small kitchen torch. I still use the torch, but the ramekins are just sitting around in my cabinets for decoration.

This is a fantastic dessert if you're planning a night in. We like making this for Valentine's Day and other special occasions so that we can avoid the crowds during popular holiday meal times. Plus, I don't like paying $8 for a dessert that I can easily make at home for half the price (or less). Call me cheap.

You can save the leftover egg whites and do what I do - use them for a swiss meringue buttercream. It gives you another excuse to make cupcakes! If you don't have a vanilla bean for this recipe, I'm sure you could substitute it and use vanilla extract instead.

Excuse the bad photo, but I took this a while back and haven't had time to recreate the recipe and take a better picture!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk (do not use skim or 2%)
• 1/2 vanilla bean, split and scraped
• 6 large egg yolks
• 1/2 cup granulated sugar plus 6 tablespoons

Directions

Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat.

Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. 

Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the remainder of the cream mixture to the bowl and whisk vigorously to incorporate. 

Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees F. Pour the custard into 6 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan. 

Pour enough hot water into the pan to come up half way on the sides of the ramekins. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking. 

To test for doneness, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool.

Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Source:  Emeril Lagasse, via Food Network

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Blueberry vanilla panna cotta

My family and I are in the middle of moving. My husband and I found our dream home, and it's only half a mile down the street from where we currently live. The new house has a gorgeous kitchen and plenty of room for all of my cooking-related items. Now might be the time where I can finally buy a food processor! I never had room to store one before... but I digress.

So far, the process leading up to our move has not been easy. We were supposed to close on our house on a Friday. It was originally scheduled for 11:00 am, but we ran into a few snags. The lawyers needed some paperwork from the mortgage company and the homeowners association, and the paperwork was either incorrect or incomplete. I was sitting on pins and needles anxiously awaiting the phone call that would tell me when we needed to come in to sign our names on the (million) dotted line(s).

And because I had to be available to leave in an instant, I didn't want to make or bake anything that would require a lot of time. I came across this blueberry vanilla panna cotta on the Williams-Sonoma website and thought it would be perfect. It didn't take long to put together and didn't require an oven or a mixer. Instead, I let the refrigerator do all the work for me. Plus, I wanted to feature the fresh blueberries from my biweekly CSA box.

The phone call from our realtor finally came, and our closing had been delayed until 5:00 pm. Sigh. I'm glad we were able to close on the day we wanted, even though we were the last appointment for the day. At least I had some amazing dessert waiting for me in the fridge to help celebrate the purchase of our new property!

[Note from Eva: Clearly, I have zero skills when it comes to unmolding any type of desserts from a ramekin or other round pans. If you have any tips for me, please share them with me! I tried running the ramekin under hot water to loosen it, but it obviously didn't work for me.]

Ingredients

• 2 1/2 tsp. (1 package) unflavored gelatin
• 1/4 cup milk
• 2 cups heavy cream
• 1/4 cup sugar
• 1 vanilla bean
• 1 tsp. vanilla extract
• 2 cups blueberries, plus more for garnish

Directions

In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes.

In a saucepan over medium heat, stir together the cream and sugar. Using a small knife, split the vanilla bean in half lengthwise. Scrape the seeds into the cream and add the pod. Heat, stirring, until small bubbles appear around the edges of the pan. Let cool briefly.

Remove the vanilla bean. Slowly add the warm cream mixture to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and the 2 cups blueberries. Pour the mixture into four 3/4-cup ramekins, dividing evenly. Cover and refrigerate for at least 4 hours or up to overnight.

Just before serving, run a thin knife around the inside of each ramekin and invert onto a dessert plate. Garnish with blueberries and serve immediately.

Yield: 4 servings

Source: Williams-Sonoma; originally adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

My family and I are in the middle of moving. My husband and I found our dream home, and it's only half a mile down the street from where we currently live. The new house has a gorgeous kitchen and plenty of room for all of my cooking-related items. Now might be the time where I can finally buy a food processor! I never had room to store one before... but I digress.

So far, the process leading up to our move has not been easy. We were supposed to close on our house on a Friday. It was originally scheduled for 11:00 am, but we ran into a few snags. The lawyers needed some paperwork from the mortgage company and the homeowners association, and the paperwork was either incorrect or incomplete. I was sitting on pins and needles anxiously awaiting the phone call that would tell me when we needed to come in to sign our names on the (million) dotted line(s).

And because I had to be available to leave in an instant, I didn't want to make or bake anything that would require a lot of time. I came across this blueberry vanilla panna cotta on the Williams-Sonoma website and thought it would be perfect. It didn't take long to put together and didn't require an oven or a mixer. Instead, I let the refrigerator do all the work for me. Plus, I wanted to feature the fresh blueberries from my biweekly CSA box.

The phone call from our realtor finally came, and our closing had been delayed until 5:00 pm. Sigh. I'm glad we were able to close on the day we wanted, even though we were the last appointment for the day. At least I had some amazing dessert waiting for me in the fridge to help celebrate the purchase of our new property!

[Note from Eva: Clearly, I have zero skills when it comes to unmolding any type of desserts from a ramekin or other round pans. If you have any tips for me, please share them with me! I tried running the ramekin under hot water to loosen it, but it obviously didn't work for me.]

Ingredients

• 2 1/2 tsp. (1 package) unflavored gelatin
• 1/4 cup milk
• 2 cups heavy cream
• 1/4 cup sugar
• 1 vanilla bean
• 1 tsp. vanilla extract
• 2 cups blueberries, plus more for garnish

Directions

In a bowl, sprinkle the gelatin over the milk. Let stand for about 2 minutes.

In a saucepan over medium heat, stir together the cream and sugar. Using a small knife, split the vanilla bean in half lengthwise. Scrape the seeds into the cream and add the pod. Heat, stirring, until small bubbles appear around the edges of the pan. Let cool briefly.

Remove the vanilla bean. Slowly add the warm cream mixture to the gelatin mixture, stirring constantly until dissolved. Stir in the vanilla extract and the 2 cups blueberries. Pour the mixture into four 3/4-cup ramekins, dividing evenly. Cover and refrigerate for at least 4 hours or up to overnight.

Just before serving, run a thin knife around the inside of each ramekin and invert onto a dessert plate. Garnish with blueberries and serve immediately.

Yield: 4 servings

Source: Williams-Sonoma; originally adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).

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Chocolate chip cookie dough pudding

I was beyond excited when I found out that I won a cookbook of my choice from Lynsey Lou's food blog.  Lynsey is an online friend of mine, and we "met" through a cooking forum. Lynsey had given her readers the opportunity to win one of several cookbooks. Although all of them looked enticing, I had my heart set on The Cookie Dough Lover's Cookbook. I had heard wonderful things about it through many other blogs that I follow, and I hadn't bought it for myself yet.

True to her word, Lynsey sent me this cookbook, and I immediately flipped through each page. What is wonderful about this book is that the author, Lindsay Landis (of Love and Olive Oil), has photos for every single recipe in the book. That, my friends, is rare. This might be the first cookbook I've ever heard of where the author has pictures of every dish.

My husband was swimming one weekend morning, and I was at home with our daughter. I read the recipe, and it looked very easy. The "active time" listed on the page said it would only take 20 minutes from start to finish. I decided to multi-task and both play with my daughter and make this pudding at the same time. 

This pudding really does taste like cookie dough! Because I am a chocoholic, I didn't think that the sprinkling of chocolate chips was enough. In the future, I will probably add chocolate chips into the pudding itself and add some on the top. That might sound like a lot of chocolate chips, but that's the way I roll. Those of you who aren't as big into chocolate like me should stick to the original recipe.

I can't wait to start making all the recipes in this fantastic book. Thanks again, Lynsey, for selecting me to win this cookbook!

Ingredients

• 3/4 cup light brown sugar, packed, divided
• 1/8 teaspoon salt
• 3 TBSP cornstarch
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 TBSP unsalted butter
• 1/4 cup mini semisweet chocolate chips

Directions

In a saucepan, whisk together 1/2 cup of the brown sugar, salt and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and continue to whisk until thick, about 5 minutes more.

Remove from heat and stir in the remaining 1/4 cup brown sugar, vanilla and butter until smooth.

Pour pudding into a large serving bowl or individual dishes. Cover with plastic wrap, pressing plastic onto the surface of the pudding, and chill until set, about 1-2 hours. Before serving, remove plastic wrap and sprinkle pudding with chocolate chips. 

Yield: About 4-6 servings

Source: The Cookie Dough Lover's Cookbook, page 85

I was beyond excited when I found out that I won a cookbook of my choice from Lynsey Lou's food blog.  Lynsey is an online friend of mine, and we "met" through a cooking forum. Lynsey had given her readers the opportunity to win one of several cookbooks. Although all of them looked enticing, I had my heart set on The Cookie Dough Lover's Cookbook. I had heard wonderful things about it through many other blogs that I follow, and I hadn't bought it for myself yet.

True to her word, Lynsey sent me this cookbook, and I immediately flipped through each page. What is wonderful about this book is that the author, Lindsay Landis (of Love and Olive Oil), has photos for every single recipe in the book. That, my friends, is rare. This might be the first cookbook I've ever heard of where the author has pictures of every dish.

My husband was swimming one weekend morning, and I was at home with our daughter. I read the recipe, and it looked very easy. The "active time" listed on the page said it would only take 20 minutes from start to finish. I decided to multi-task and both play with my daughter and make this pudding at the same time. 

This pudding really does taste like cookie dough! Because I am a chocoholic, I didn't think that the sprinkling of chocolate chips was enough. In the future, I will probably add chocolate chips into the pudding itself and add some on the top. That might sound like a lot of chocolate chips, but that's the way I roll. Those of you who aren't as big into chocolate like me should stick to the original recipe.

I can't wait to start making all the recipes in this fantastic book. Thanks again, Lynsey, for selecting me to win this cookbook!

Ingredients

• 3/4 cup light brown sugar, packed, divided
• 1/8 teaspoon salt
• 3 TBSP cornstarch
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 2 TBSP unsalted butter
• 1/4 cup mini semisweet chocolate chips

Directions

In a saucepan, whisk together 1/2 cup of the brown sugar, salt and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and continue to whisk until thick, about 5 minutes more.

Remove from heat and stir in the remaining 1/4 cup brown sugar, vanilla and butter until smooth.

Pour pudding into a large serving bowl or individual dishes. Cover with plastic wrap, pressing plastic onto the surface of the pudding, and chill until set, about 1-2 hours. Before serving, remove plastic wrap and sprinkle pudding with chocolate chips. 

Yield: About 4-6 servings

Source: The Cookie Dough Lover's Cookbook, page 85

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Chocolate mousse

After making a batch of ice cream, I found myself with 5 unused egg whites. While I normally turn these whites into macarons or swiss meringue buttercream icing, I wanted to try something different this time.  I searched the internet for something that wouldn't take too much time. I came across meringue cookies, angel food cake, and of course macarons and swiss meringue buttercream icing.

Then I updated my search terms to "5 egg whites recipe" and this chocolate mousse recipe popped up. I was intrigued. I took a look and only saw 5 ingredients, so I knew that I had to try it.

This mousse was very quick and easy to make, and my only complaint is the lack of specific measurements on the amount of chocolate needed.  I translated the "6 squares" of chocolate to  2/3 of a chocolate bar. Well, the mousse turned out almost flavorless, even with the addition of the coffee liqueur. I did omit the coffee granules as well, so maybe that is where I went wrong.

To salvage the recipe, I added a bunch of mini chocolate chips (semi-sweet), and that did the trick. I actually liked the result because the chips provided a nice contrast to the fluffiness of the mousse.

Ingredients

• 6 squares semi-sweet chocolate (I used about 2 oz of dark chocolate; next time I am upping the amount to about 6 ounces)
• 1 TBSP orange flavored liqueur (I used coffee flavored liqueur instead)
• 1 TBSP strong coffee (I omitted this)
• 1/4 tsp cream of tartar
• 5 egg whites at room temperature
• My addition: about 3 TBSP of semi-sweet mini chocolate chips 

Directions

Melt chocolate with coffee in top of double boiler over hot, not boiling, water. Remove from heat; beat in the liqueur until mixture is smooth. Beat egg white with cream of tartar until stiff, but not dry. Beat 2 or 3 tablespoons of beaten egg white into chocolate mixture to loosen it up. Fold in remaining egg white gently and thoroughly, until no streaks of white remain. Refrigerate two hours or more.

I added mini-chocolate chips to the mousse to boost the chocolate flavor and provide a textural contrast.

Yield: About 6 servings

Source: adapted from Bigoven.com

After making a batch of ice cream, I found myself with 5 unused egg whites. While I normally turn these whites into macarons or swiss meringue buttercream icing, I wanted to try something different this time.  I searched the internet for something that wouldn't take too much time. I came across meringue cookies, angel food cake, and of course macarons and swiss meringue buttercream icing.

Then I updated my search terms to "5 egg whites recipe" and this chocolate mousse recipe popped up. I was intrigued. I took a look and only saw 5 ingredients, so I knew that I had to try it.

This mousse was very quick and easy to make, and my only complaint is the lack of specific measurements on the amount of chocolate needed.  I translated the "6 squares" of chocolate to  2/3 of a chocolate bar. Well, the mousse turned out almost flavorless, even with the addition of the coffee liqueur. I did omit the coffee granules as well, so maybe that is where I went wrong.

To salvage the recipe, I added a bunch of mini chocolate chips (semi-sweet), and that did the trick. I actually liked the result because the chips provided a nice contrast to the fluffiness of the mousse.

Ingredients

• 6 squares semi-sweet chocolate (I used about 2 oz of dark chocolate; next time I am upping the amount to about 6 ounces)
• 1 TBSP orange flavored liqueur (I used coffee flavored liqueur instead)
• 1 TBSP strong coffee (I omitted this)
• 1/4 tsp cream of tartar
• 5 egg whites at room temperature
• My addition: about 3 TBSP of semi-sweet mini chocolate chips 

Directions

Melt chocolate with coffee in top of double boiler over hot, not boiling, water. Remove from heat; beat in the liqueur until mixture is smooth. Beat egg white with cream of tartar until stiff, but not dry. Beat 2 or 3 tablespoons of beaten egg white into chocolate mixture to loosen it up. Fold in remaining egg white gently and thoroughly, until no streaks of white remain. Refrigerate two hours or more.

I added mini-chocolate chips to the mousse to boost the chocolate flavor and provide a textural contrast.

Yield: About 6 servings

Source: adapted from Bigoven.com

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Chocolate pudding

I met my friend Katie twelve and a half years ago when I first started working for my company.  She was one of my first friends in Richmond, and we quickly found out that both of us shared a love of food.  Katie is a phenomenal cook and often shared recipes with me throughout the years.

Katie brought in some homemade pudding to work one day, and I was amazed that one could make this from scratch.  The only pudding I knew came from the store in the refrigerated section.  I tried some of Katie's pudding and was hooked.  Luckily for me, she was willing to share her recipe so I could recreate it at home.

This pudding comes together so quickly and is so much better than the prepared ones at the grocery store. It is rich, thick and chocolately.  And you get the satisfaction of knowing that you made this yourself!  I used chocolate chips for my pudding, but you could definitely use finely chopped chocolate bars if you want.  I bet this might work with white chocolate too, but you'd have to watch the mixture closely so the white chocolate doesn't seize and clump up.

Thank you, Katie, for being such a wonderful friend and for sharing all your amazing recipes!

Ingredients

• 3/4 to 1 cup semisweet chocolate chips (can use regular chocolate if you don't have chips)
• 2 to 3 Tablespoons light brown sugar
• 2 cups milk (lowfat, soy or whole; if using soy, use only vanilla or plain)
• a pinch of salt
• 3 Tablespoons cornstarch
• 1/2 tsp vanilla extract

Directions

Combine the  chocolate, sugar and milk in a medium-sized, heavy saucepan.  Heat gently, whisking constantly, until all the chocolate is melted and the mixture is uniform.  Remove from heat.

Place the salt and cornstarch in a medium-sized bowl.  Pour in about half the hot mixture, whisking vigorously until all the cornstarch is dissolved. Then whisk the solution back into the saucepan.

Keep stirring as you cook the pudding over very low heat for about 8 to 10 minutes more, or until thick and glossy.  Remove from heat and stir in vanilla.

Transfer the hot pudding to a serving bowl or individual cups.  To avoid a skin forming on top, lay a sheet of waxed paper over the surface.  Chill completely before serving.

Source: My friend Katie; original recipe from The Moosewood Cookbook by Mollie Katzen

I met my friend Katie twelve and a half years ago when I first started working for my company.  She was one of my first friends in Richmond, and we quickly found out that both of us shared a love of food.  Katie is a phenomenal cook and often shared recipes with me throughout the years.

Katie brought in some homemade pudding to work one day, and I was amazed that one could make this from scratch.  The only pudding I knew came from the store in the refrigerated section.  I tried some of Katie's pudding and was hooked.  Luckily for me, she was willing to share her recipe so I could recreate it at home.

This pudding comes together so quickly and is so much better than the prepared ones at the grocery store. It is rich, thick and chocolately.  And you get the satisfaction of knowing that you made this yourself!  I used chocolate chips for my pudding, but you could definitely use finely chopped chocolate bars if you want.  I bet this might work with white chocolate too, but you'd have to watch the mixture closely so the white chocolate doesn't seize and clump up.

Thank you, Katie, for being such a wonderful friend and for sharing all your amazing recipes!

Ingredients

• 3/4 to 1 cup semisweet chocolate chips (can use regular chocolate if you don't have chips)
• 2 to 3 Tablespoons light brown sugar
• 2 cups milk (lowfat, soy or whole; if using soy, use only vanilla or plain)
• a pinch of salt
• 3 Tablespoons cornstarch
• 1/2 tsp vanilla extract

Directions

Combine the  chocolate, sugar and milk in a medium-sized, heavy saucepan.  Heat gently, whisking constantly, until all the chocolate is melted and the mixture is uniform.  Remove from heat.

Place the salt and cornstarch in a medium-sized bowl.  Pour in about half the hot mixture, whisking vigorously until all the cornstarch is dissolved. Then whisk the solution back into the saucepan.

Keep stirring as you cook the pudding over very low heat for about 8 to 10 minutes more, or until thick and glossy.  Remove from heat and stir in vanilla.

Transfer the hot pudding to a serving bowl or individual cups.  To avoid a skin forming on top, lay a sheet of waxed paper over the surface.  Chill completely before serving.

Source: My friend Katie; original recipe from The Moosewood Cookbook by Mollie Katzen

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Peppermint bark

I love peppermint bark. The first time I tried it was from one of those pre-packaged tins from Williams-Sonoma. I remember balking at the price tag because it was close to $20 for a small tin. After I refined my baking skills over the years, I sought to recreate this wonderful holiday treat.

I've worked with candy melts before and knew that I could make a version of peppermint bark using this no-fuss ingredient. In fact, my peppermint bark recipe only uses 4 total ingredients! I know that there are other recipes floating out there, but I honestly haven't seen them and like my super simple version. If I have the time (and money) to make a more expensive version, I might try it one day.  But not today.

This is a treat that I make every holiday season to give away as presents. I give them to coworkers, my skating friends, my husband's swimming buddies and our daughter's daycare providers. Next time you see a package or tin of peppermint bark in the store, why don't you pass on it and try to make it at home instead?

Ingredients

• 1 package white chocolate candy melts (can use white chocolate as a substitute)
• 1 package dark chocolate candy melts (can use regular dark chocolate or milk chocolate)
• 1/2 to 1 tsp peppermint extract
• About 1/3 cup crushed peppermint candies or candy canes

Directions

Crush the peppermints with a rolling pin, hammer or other heavy object. Set aside.

Over a double boiler or in a microwave, melt the dark chocolate. Using an offset spatula, spread melted chocolate on a sheet of waxed paper lined on a cookie sheet. Let it set until dry.

Once dark chocolate is dry, melt the white chocolate using the same method. Once the white chocolate is melted, add the peppermint extract. Stir quickly or else the white chocolate will seize. Again, using an offset spatula, spread the white chocolate over the dark chocolate. Try to cover as much of the dark chocolate as you can.

Immediately after spreading the white chocolate, sprinkle the top with the crushed peppermint or candy cane pieces.

Let the bark dry, break into pieces, and enjoy!

Source: An Eva Bakes original, but inspired by Williams-Sonoma and seen on oodles of other websites

I love peppermint bark. The first time I tried it was from one of those pre-packaged tins from Williams-Sonoma. I remember balking at the price tag because it was close to $20 for a small tin. After I refined my baking skills over the years, I sought to recreate this wonderful holiday treat.

I've worked with candy melts before and knew that I could make a version of peppermint bark using this no-fuss ingredient. In fact, my peppermint bark recipe only uses 4 total ingredients! I know that there are other recipes floating out there, but I honestly haven't seen them and like my super simple version. If I have the time (and money) to make a more expensive version, I might try it one day.  But not today.

This is a treat that I make every holiday season to give away as presents. I give them to coworkers, my skating friends, my husband's swimming buddies and our daughter's daycare providers. Next time you see a package or tin of peppermint bark in the store, why don't you pass on it and try to make it at home instead?

Ingredients

• 1 package white chocolate candy melts (can use white chocolate as a substitute)
• 1 package dark chocolate candy melts (can use regular dark chocolate or milk chocolate)
• 1/2 to 1 tsp peppermint extract
• About 1/3 cup crushed peppermint candies or candy canes

Directions

Crush the peppermints with a rolling pin, hammer or other heavy object. Set aside.

Over a double boiler or in a microwave, melt the dark chocolate. Using an offset spatula, spread melted chocolate on a sheet of waxed paper lined on a cookie sheet. Let it set until dry.

Once dark chocolate is dry, melt the white chocolate using the same method. Once the white chocolate is melted, add the peppermint extract. Stir quickly or else the white chocolate will seize. Again, using an offset spatula, spread the white chocolate over the dark chocolate. Try to cover as much of the dark chocolate as you can.

Immediately after spreading the white chocolate, sprinkle the top with the crushed peppermint or candy cane pieces.

Let the bark dry, break into pieces, and enjoy!

Source: An Eva Bakes original, but inspired by Williams-Sonoma and seen on oodles of other websites

reade more... Résuméabuiyad