Cinnamon Roll Swirl Cake

Ingredients:

For the batter:

3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

For the topping:

1 cup butter, softened (the softer, the better)
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

For the glaze:

2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla


Directions

Preheat oven to 350 degrees F. Grease a 9x13 pan.

In a large bowl, mix all the ingredients for the batter together except for the butter. Slowly stir in the melted butter. Pour into the greased 9x13 pan.

Mix topping ingredients together until well combined. Drop evenly over the batter.
Swirl your topping and cake mixture with a knife going up and down the length of the pan.

Bake for 30 minutes.

Mix the ingredients for the glaze. Drizzle over the cake while it's still warm.

Allergy-Friendly Ginger Molasses Cookies

INGREDIENTS

1 1/3 cup buckwheat flour
1/3 cup millet flour (or sorghum flour)
1/3 cup tapioca flour
2/3 cup of sucanat or coconut palm sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
dash of ground cloves and allspice
1/3 cup coconut oil, room temperature
2 Tbsp blackstrap molasses
2 Tbsp fresh lemon juice (1 lemon squeezed)
3 Tbsp apple sauce (I use homemade here)






DIRECTIONS

Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

Mix the buckwheat flour with the rest of the dry ingredients in a large mixing bowl. Then add the oil and the rest of the wet ingredients. Mix well and let sit for a few minutes to soak up the moisture. The batter will be a tad wet, but that is just what makes these cookies chewy too.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough and place on a parchment paper-lined cookie sheet.

Bake in a preheated 350 degree oven for 12-14 minutes. Then pull from oven and let cool for 10-15 minutes before moving to a plate or container. Recipe makes about 3 dozen cookies.

NOTE: I added a glaze to mine to add a little sweetness and "dress them up" a bit.

White Chocolate Lemon Truffles

INGREDIENTS

1/3 cup plus 1 Tbsp whipping cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup unsalted butter, cut into thin slices
2 tsp freshly-squeezed, strained lemon juice
granulated sugar, for coating

DIRECTIONS

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in sugar until well-coated. (If you’re having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the sugar until coated.) Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

Stuffed Pepper Soup

Ingredients:


3 cups cooked brown rice
1 pound lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz each) cans petite diced tomatoes
1 3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp dried marjoram
salt and fresh pepper to taste

 

 

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Spinach and Feta Stuffed Chicken

INGREDIENTS

1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
salt and pepper
1 can diced tomatoes
kalamata olives




DIRECTIONS

Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.

Butterfly the chicken breasts and place the spinach mixture inside.

Fold the chicken breast over and secure it with 2-3 toothpicks.

Place the stuffed chicken breasts in a crockpot and season liberally with salt and pepper.

Add a can of diced tomatoes, I usually add salt and pepper again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.

Cook on low for 4 hours.

Creamy Salsa Chicken Casserole

Ingredients:

2/3 cup uncooked brown rice
1 1/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Tex-Mex cheese, divided
1 can condensed cream of mushroom soup
1 cup mild salsa


Directions:

Preheat oven to 350 degrees F. Place rice and water in a casserole dish. Place seasoned chicken on top and put dish in oven for 30 minutes.

Meanwhile, in a medium bowl, combine 1 1/2 cups of cheese, cream of mushroom soup, and salsa. Pour mixture over chicken and bake for another 30 minutes, or until chicken is cooked and sauce is bubbly.

Top with remaining 1/2 cup of cheese and serve.


This is one of those quick and easy "go-to" meal and it's so very tasty. It's also very forgiving/flexible...

...use Mozzarella or Marbled cheese instead of Tex-Mex
...switch out cream of mushroom soup for cream of chicken or cream of cheddar or even cream of celery
...use diced tomatoes instead of salsa (with Jalapeños, Italian, Greek, plain or whatever you like)


This recipe is also linked to...

Food on Friday: Stews and Casseroles

Zucchini and Coconut Bread with Coconut Rum Lime glaze

INGREDIENTS:

1/4 cup butter
1 cup sugar (you might want to increase the amount, if you like yours more sweet)
2 eggs
1 1/2 cups zucchini, grated (about 2 zucchinis)
1/3 cup plain yogurt
1 tsp rum or rum extract (I used Malibu)
1 tsp vanilla extract
2/3 cup flaked sweetened coconut
3/4 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour


DIRECTIONS:

Preheat oven to 350 F. Grease a loaf pan.

Cream butter and sugar then beat in eggs, one at a time. Add zucchini, yogurt, vanilla and the rum. Beat until well blended. Stir in coconut and all dry ingredients until just blended. Don’t over stir. Spoon batter into loaf pan.

Bake for about an hour, or until toothpick comes out clean from the middle of the bread. Cool in the pan for 10 minutes or so, then transfer to serving plate.


INGREDIENTS FOR GLAZE:

3 cups icing sugar
1 tsp vanilla extract
1 tsp rum or rum extract (again used Malibu)
3 Tbsp fresh squeezed lime juice
enough coconut milk to get glaze to the right consistency (you can use regular milk)
toasted coconut for garnish
lime zest for garnish


DIRECTIONS FOR GLAZE:

Mix all ingredients except coconut milk in a medium bowl. Add coconut milk until it becomes a thick but smooth glaze.

Drizzle glaze over bread. Top with toasted coconut and lime zest.

Apple-Cranberry Pie with Oatmeal Cookie Crust

CRUST:
3 cups old fashioned (rolled) oats
1 cup all-purpose flour
1/2 tsp salt
1 1/2 tsp cinnamon
6 Tbsp light brown sugar
1 tsp vanilla extract
1 cup butter, melted
 
FILLING:
7 cups Granny Smith apples, peeled & thinly sliced
1 cup cranberries, fresh or frozen
3 Tbsp lemon juice, freshly squeezed
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp lemon zest, grated
3 Tbsp all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup sour cream


DIRECTIONS

Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan (or 9-inch deep dish), forming a thick crust. Reserve about a cup of the crust mix for the topping.

 

Preheat oven to 375 degrees F.

 

Prepare filling: Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

 

Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

 

Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).

 

Serve hot, warm or at room temperature and with (or without) ice cream or whipped cream. My personal favourite is warm with ice cream and caramel sauce.

Chewy Chunky Blondies

 

Ingredients:

 

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 1/2 cups (packed) light brown sugar

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup chocolate chips

1 cup butterscotch chips or Heath Toffee Bits 

1 cup coarsely chopped walnuts or pecans

1 cup sweetened shredded coconut

Directions:
 

Preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan and put it on a baking sheet.

Whisk together the flour, baking powder, baking soda and salt.

Beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.

Spaghetti Squash with Chunky Tomato Sauce

INGREDIENTS

2 or 3 small spaghetti squash 
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large can (28oz) crushed tomatoes
1 teaspoon basil (dried or fresh)
½ teaspoon dried oregano
2 cloves garlic, minced
salt and pepper to taste
Mozzarella or Parmesan, grated (I like mine with crumbled Feta)


DIRECTIONS

Cut squash lengthwise, remove the seeds with a spoon and place the halves skin-side down in a baking dish with 1 inch of water. Sprinkle with some pepper and drizzle with olive oil. Cover the dish with foil and bake at 350 degrees F for about 45 minutes, or until the squash can be easily pierced with a knife.

While the squash is cooking, heat olive oil in a large frying pan and sauté the onion until tender, about 10 minutes. Season with a bit of salt and pepper. 

Add crushed tomatoes, basil, oregano, and garlic. Simmer uncovered for 15 minutes.

While the sauce is simmering, remove the squash from the oven and allow to cool enough so it’s easy to handle. Here’s the fun part: using a fork, scrape the inside flesh of the squash. It should come off in strands (that look like spaghetti pasta!).

Spoon sauce over the squash. Add cheese (if using) and serve.


NOTE: I like to serve this using the squash skins as a individual serving bowls.

NOTE: To make grating the mozzarella easier, freeze the cheese for about 10-20 minutes— the frozen cheese will be much easier to grate.

Pumpkin Chocolate Chip Muffins

Ingredients:

3/4 cup sugar
1/4 cup oil
2 eggs
3/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup chocolate chips




Directions:

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.


This recipe is also linked to...

Food on Friday: Parsnips and Pumpkin

Spiced Apple Cookies

INGREDIENTS

1/2 cup unsalted butter, softened
1 1/3 cup dark brown sugar, tightly packed
1/4 cup milk
1 egg
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup chopped walnuts
1 cup unpeeled apple, peeled and finely chopped

Ingredients for the Glaze:

1 Tbsp butter, melted
1 cup icing sugar 
1 tsp maple syrup
approx. 2 Tbsp milk, as needed


DIRECTIONS

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone liners.

Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.

In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.

Stir chopped apple and walnuts into the batter with a wooden spoon.

Drop cookies by rounded teaspoonfuls about 2-inches apart on a lined cookie sheet. Press the tops of the cookie down with your top two fingers so they are slightly flattened.

Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

To make the glaze, whisk together all glaze ingredients in a small bowl. Add a more milk if you’d like the glaze thinner. When the cookies have cooled for a few minutes, drizzle each cookie with glaze.

Magic 7-Layer Pumpkin Bars

Ingredients:

2 cups graham cracker crumbs (about 16 whole crackers)
8 Tbsp butter, melted
1 14oz can sweetened condensed milk
3/4 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 golden delicious apples, shredded
1 cup chocolate chips
1 cup salted almonds, coarsely chopped
1 1/2 cup sweetened shredded coconut

Directions:

Preheat oven to 350 degrees F.

Combine graham crackers and butter and stir until well blended. Press mixture onto bottom of a foil-lined 8x8 pan.

Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.

Peel and core apples. Coarsely shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.

Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.


This recipe is also linked to...

Food on Friday: Parsnips and Pumpkin

Beef Stroganoff

Ingredients

1 pound top sirloin steak, cut into strips
6 Tbsp butter
1 medium onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
1/4 cup dry white wine
1 cup beef stock
1 cup coconut milk
1 Tbsp fresh parsley, finely chopped
salt and pepper to taste


Directions

Heat a large skillet  over a medium-high heat and allow 2 Tbsp of butter to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat isn’t cooked through, as it will return to the heat to cook again later.

Repeat the above step, but this time cooking the mushrooms. They may require a minute or two longer, just enough time so that they begin to take a golden color. Once cooked, remove them from the skillet and set aside for later use.

This time, repeat the first step, but with the onions and garlic. More cooking time will be required, as the onions need to become tender.

Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.

Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. You may need to turn the temperature down to prevent the sauce from boiling. Also be sure to check the beef, as you do not want to overcook it and make it chewy.

Serve as is or on top of some pasta. Bon apetit!

Coconut Oatmeal Cookies

Ingredients
 
1 cup shortening
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup shredded coconut (I used medium)
1 1/4 cups oats


 
Directions
 
Cream shortening with sugar, add egg and vanilla and mix until fluffy.

Add flour, baking powder, salt, coconut and oats, mix well.

I use an ice-cream scoop to place cookie dough onto an ungreased cookie sheet (or you can drop by a spoon). Do not flatten balls as they'll flatten as they bake.

Bake in a preheated 375 degree oven for 7-9 minutes or until golden brown.

When cool, store in a sealed container or cookie jar.

 
NOTE: I like to add 1 cup of mini chocolate chips into the batter when I add the dry ingredients.

Zucchini and Spaghetti Squash "Lasagna"

Ingredients

About 2 cups tomato sauce
1 medium zucchini thinly sliced (I used the slice setting on my cheese grater)
About 2-2 1/2 cups cooked spaghetti squash
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
Ground pepper
Dried parsley flakes


Directions

Preheat the oven to 350 degrees F.

In a casserole dish, smear a little of the sauce on the bottom to prevent sticking then begin layering zucchini, top with a bit of squash, dab on some of the ricotta, sprinkle with a bit of the shredded cheese, add some sauce repeat until you are out of ingredients. Be sure the save a bit of mozzarella cheese for the top.

Sprinkle the top with some ground pepper and dried parsley. Bake uncovered for at about 45 minutes until zucchini is tender.

During the baking process there will be a lot of water, no pasta to soak it up. About every 10-15 minutes use a turkey baster to remove some excess water.

NOTE: This recipe it even better double baked! You can easily make it ahead and then pop it back in the oven. Just like traditional lasagna, it’s better the next day!

Roasted Tomatoes with Shrimp and Feta

Ingredients

5 large tomatoes, cut into eighths
3 Tbsp olive oil
2 Tbsp minced garlic
salt and pepper to taste
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
 2 Tbsp lemon juice
1 cup Feta, crumbled


Directions

Preheat oven to 450 degrees F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss.

Place on top rack of oven and roast for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

Place back in oven for another 10 to 15 minutes or until the shrimp are cooked.

Serve warm with crusty bread.

Grilled Pineapple With Butter-Rum Sauce

Ingredients

1/2 cup unsalted butter
1 cup lightly packed brown sugar
1/2 cup rum (I used Captain Morgan's Spiced Rum)
A pinch each of nutmeg, cinnamon, allspice
1 (3 to 4 pound) pineapple
oilcoconut (or vanilla) ice cream

Directions

In a small saucepan, cook the butter, sugar, rum and spices over medium heat, stirring, until the sugar is dissolved and the butter melted.

Bring to a simmer and let cook for about 10 min. longer, stirring occasionally, until the sauce is slightly syrupy and coats the back of a spoon.

Keep warm.

Heat the grill, making sure it's clean and brush or spray it with a touch of oil so the pineapple doesn't stick. Grill the pineapple slices until warmed through and carmelized, about 7 minutes on each side.
Serve immediately with a scoop of ice cream and the warm sauce drizzled on top.


This recipe is also linked to...

Food on Friday: Pineapple

Peach Cake

INGREDIENTS:


1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
3/4 cups milk
1 tsp vanilla
1 egg
1/3 cup plain yogurt (or sour cream)
1/3 cup oil
1/2 tsp lemon zest
2 peaches, peeled and sliced
2 Tbsp sugar
1/2 tsp cinnamon (or nutmeg, depends on your taste)





DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9" round pan with oil (I also line the bottom of the pan with parchment paper so that I can remove the cake from the pan for serving).

Mix the flour, sugar, baking powder, and salt together in a bowl. In a separate bowl, mix the milk, vanilla, egg, yogurt, oil, and lemon zest together. Add the wet ingredients to the dry and stir completely. Pour the batter into the pan.

Place the sliced peaches on the top of the batter. You don't need to press them in; the batter will rise up around them.Stir together nutmeg and remaining 2 tablespoons sugar and sprinkle over top.

Bake for 60 minutes or until the cake is nice and golden and a tester comes out clean. Let cool slightly before serving.

This recipe is also linked on...

Food on Friday: Cakes

Summer Fruit Crostata

 
Ingredients:
 
For the pastry (makes 2 crostatas):

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1 cup cold unsalted butter, diced
6 tablespoons (3 ounces) ice water


For the filling (makes 1 crostata):

1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon salt
1/4 cup unsalted butter, diced




Directions:
 
For the pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

 
For the filling:
 
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

This recipe is also linked to...

Food on Friday: Plums

Raspberry Crumble

Ingredients

Filling:

2 cups frozen (or fresh) raspberries, thawed and patted dry
juice of half a lemon
1 tablespoon flour
2-3 teaspoons sugar

Topping:

1 cup old fashioned oats
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons oil
2 tablespoons maple syrup
2 teaspoon vanilla


Directions

Preheat your to 350 degrees F. Spray four 1/2-cup ramekins with non-stick cooking spray. 

 

In a small bowl, mix together the filling ingredients and set this aside.

In a medium bowl, stir together the the dry topping ingredients. In another small bowl, whisk together the oil, maple syrup and vanilla. Add the wet mix to the dry mix and stir with a fork until well combined. 

Divide the raspberry mixture among the four ramekins and then add the topping. The filling was just sweet enough for me, but still a little tart. Try the filling before dividing it up into the ramekins and add more sugar if needed.

Bake in the preheated oven for about 15 to 20 minutes or until the topping is golden brown and crisp.

 

 

NOTE: You might want to double the filling, I definitely will next time - you can see how thick the topping layer is in the picture. If you do double, to be on the safe side, I'd put a Silpat or a cookie sheet on another rack under the ramekins in case of any spillage. I really don't think there would be any but I don't want anyone's oven to get dirty.

Spiced Plum Crostata

For the pastry:
1 1/4 cup all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
1/4 pound unsalted butter, chilled, cut in pieces
2-3 Tbsp cold water

For the filling:
8 large plums, halved, pitted and sliced
6 Tbsp granulated sugar
Juice of 1/2 lemon
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 Tbsp flour

Prepare the pastry:

Combine flour, sugar and salt in a large bowl. Add butter and work into flour with fingertips until the dough resembles coarse meal. Add enough water to bind the dough. Form dough into a ball and flatten into a disk; wrap with plastic wrap. Refrigerate at least one hour.

Prepare the crostata:

Preheat oven to 400 F. Toss plums in a bowl with 4 tablespoons sugar, lemon juice, vanilla and cinnamon; set aside.

Roll out dough into a 12 inch circle. Sprinkle 1 tablepoon sugar and 1 tablespoon flour in center of dough, leaving a 2 inch border. Mound plums over sugar and flour, reserving any juices that have collected in the bowl. Sprinkle plums with 1 tablespoon sugar. Fold border of dough up and around the plums. Bake in oven until crust is golden brown, about 30 minutes; remove.

Pour reserved juices from the plums into a small saucepan. Bring to a boil and simmer until reduced to syrup consistency, 3-4 minutes. Brush plums with syrup.

Serve crostata warm or at room temperature with whipped cream or vanilla ice cream.


This recipe is also linked to...

Food on Friday: Plums

Summer Cake

Ingredients

6 Tbsp butter, softened
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 egg
1/2 cup milk
1 tsp vanilla
400 grams strawberries (hulled and halved), cherries (pitted and halved) and red currants


Directions

Preheat oven to 350 degrees F. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Whisk flour, baking powder, and salt together in a small bowl.

Set aside 2 Tbsp of the sugar for sprinkling over the berries.

With an electric mixer, beat butter and the remaining sugar until pale and fluffy. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing just until smooth. Pour into prepared pan.

Arrange berries in a single layer on top of the batter. Sprinkle the reserved 2 Tbsp sugar over the berries.

Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and back for 50 to 60 minutes, until golden brown and a tester comes out clean. Let cake cool in the pan on a rack.

Pineapple Picnic Cakes

Ingredients

2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract

 
Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners. 

In a medium bowl, stir together the flour, sugar, baking soda and salt. 

Add the eggs, oil, pineapple and vanilla, mix until well blended. 

Spoon into muffin tins. Bake for 15 minutes in the preheated oven, until a toothpick inserted comes out clean.

Julia Child's Peach Clafoutis

Ingredients:

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tbsp vanilla
1 tsp ground cardamom
1/8 tsp salt
1/2 cup flour
3 ripe peaches, sliced
1/3 cup sugar
powdered sugar


Directions:

Preheat oven to 350 degrees F.

In a blender blend the milk, sugar, eggs, vanilla, cardamom, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan (about 2-3 minutes).

Remove from the heat and spread the peaches over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter.

Bake at 350 degrees for about 45 minutes to an hour. The clafoutis is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Cinnamon-Raisin Bread Custard with Fresh Berries

Ingredients

16 slices of cinnamon-raisin bread
6 Tbsp unsalted butter, melted and cooled slightly
4 large eggs
2 large egg yolks
3/4 cup granulated sugar
3 cups milk
1 cup heavy cream
1 Tbsp vanilla
Confectioners' sugar
Fresh berries, for serving


Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.

In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they're evenly moistened. At this point, you can cover with plastic wrap and refrigerate overnight.

Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners' sugar over the custard and cut into squares. Serve with berries.

Ravioli Nudi in Tomato Sauce

Ingredients

2 Tbsp olive oil
2 onions, chopped 
2 pounds spinach, stems removed, leaves washed well and chopped
1 1/2 tsp salt
1 clove garlic, minced
1 2/3 cups tomato puree (one 15-ounce can)
1/2 cup water
1/4 tsp freshly ground black pepper
1 Tbsp butter
1 Tbsp chopped fresh basil or parsley
3/4 cup ricotta
1/4 cup grated Parmesan
2 eggs, beaten to mix
Grated zest of 1 lemon
1/8 tsp grated nutmeg
1/16 tsp cayenne
3 Tbsp flour


Directions

In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes. Drain and press all remaining liquid from the spinach.

In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil/parsley and cover to keep warm.

Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with the tomato sauce.

Gnocchi with Wild Mushrooms

Ingredients

2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)
2 shallots, minced
1/4 cup dry vermouth
3/4 cup chicken stock or low-sodium broth
1/2 cup heavy cream
1 tsp chopped thyme
salt and freshly ground pepper, to taste
2 pounds fresh or frozen prepared gnocchi
6 Tbsp freshly grated Parmesan cheese


Directions

Preheat the broiler.

In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well.

Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top. Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling.

Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
1/3 cup buttermilk (approximately)
1 tsp vanilla
1 cup fresh blueberries

Crumb Topping:
2/3 cup brown sugar
1/4 cup flour
1/4 tsp cinnamon
2 Tbsp butter, softened


Directions
 

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
 

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough buttermilk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
 

To Make Crumb Topping: Mix together 2/3 cup brown sugar, 1/4 cup flour, 1/4 tsp cinnamon and 2 Tbsp butter. Mix with fork, and sprinkle over muffins before baking.
 

Bake for 20 to 25 minutes in the preheated oven, or until done.

NOTE: You can substitute any other fresh fruit for the blueberries. I happen to love this with raspberries (I just leave off the topping or leave out the cinnamon from the topping).

Orange, Cranberry and White Chocolate Chip Cookies

Ingredients

3/4 cup unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg, at room temperature
1 tsp vanilla extract
1 tsp orange zest
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup dried cranberries

Directions

Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg, vanilla, and orange zest. Scrape down the sides as needed.

On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350 degrees F.

Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.


NOTE: If I don't have oranges in the house, I just add an extra teaspoon of vanilla in place of the orange zest. Also, I LOVE cranberries with semi-sweet chocolate, so sometimes I use regular chocolate chips instead of white chocolate chips.

Chocolate and Coconut Cream Pie Bars

Crust Ingredients:
1 cup butter
2 cups all-purpose flour
1/2 cup icing sugar

Ganache Ingredients:
3/8 cups heavy cream
about 3 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)
about 3 ounces semi-sweet chocolate chips

Coconut Cream Filling Ingredients:
3 cups half-and-half cream
3 cups coconut milk
4 eggs
1 1/2 cups white sugar
2/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cup flaked coconut
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water (for stabilizing)
1 teaspoon gelatin (for stabilizing)
3-4 tablespoons icing sugar
1/2 cup coconut, toasted

Directions:
Make shortbread crust: Preheat your oven to 350 degrees F. Prepare a 9 x 13 baking dish with a parchment paper sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Keep oven preheated for coconut toasting.

Make ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Toast coconut for the topping: Spread about 1/2 cup of the coconut flakes out on a baking sheet and toast for a few minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly (this can take anywhere from 30-38 minutes. Some folks on All Recipes said you could zap it in the microwave for a minute at a time, stirring after every minute, until it was thickened. It was only supposed to take around 5-10 minutes, but I was too chicken to try. Let me know if you do.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your chilled ganache and stick the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Make whipped cream topping: Using a chilled bowl and beater, whisk the 2 cups of heavy cream and icing sugar together until the cream forms stiff peaks. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Baked Sweet and Sour Chicken

Ingredients

3-4 boneless chicken breasts
salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt


Directions

Preheat oven to 325 degrees F. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. 

Dip chicken into the cornstarch to coat then dip into the eggs. 

Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. 

Place the chicken in a 9x13 greased baking dish. 

Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. 

Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Banana Snacking Cake

Ingredients

1/2 cup brown sugar
1/2 cup butter
1/2 cup applesauce
2 eggs
1/2 cup buttermilk
1 cup mashed bananas
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 cup quick cooking oats
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup flaked coconut
2 cups semisweet chocolate chips


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, mix flour, oats, baking soda and salt together and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and 1 cup of the chocolate chips.

Pour batter into a 9x13 inch pan. Sprinkle top with remaining 1 cup of chocolate chips. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Chocolate Chip Cookie Dough Brownies

For the Brownies:
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
6 ounces unsweetened chocolate
1 cup granulated sugar
1 cup light brown sugar
4 eggs
2 egg yolks
2 teaspoon vanilla extract

For the Cookie Dough:
3/4 cup unsalted butter
3/4 cup light brown sugar
3/4 cup granulated sugar
3 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips

Make the Brownies: Preheat oven to 350 degrees F. Butter an 9x13 baking dish and line with parchment paper, letting the excess hang over the edges. Butter the parchment paper; set aside.

In a small bowl, whisk together the flour, baking powder, and salt; set aside. Bring about an inch of water to a simmer in a medium saucepan.

Place a medium, heatproof bowl on top of the saucepan (do not let it touch the water) and add the butter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are completely melted and smooth. Remove the bowl from the saucepan and whisk in the granulated and brown sugars.

Whisk in the egg, the yolk, and the vanilla extract. Add the flour mixture all at once, and fold it into the chocolate mixture with a rubber spatula until combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a thin knife inserted in the center comes out clean. Allow to cool completely; meanwhile, make the cookie dough.

Make the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Lemon-Rosemary Chicken

Ingredients

4 skinless, boneless chicken breasts
3/4 pound small red-skinned potatoes, halved
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
1 Tbsp extra-virgin olive oil
2 tsp salt


Directions

Preheat oven to 450 degrees F. In a saucepan, cover the potatoes with cold water and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.

Pile the rosemary leaves (1 Tbsp), garlic, 2 tsp salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes. Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.