Spinach & Spring Onions Cakes

INGREDIENTS

• 1 1/4 cup almond flour
• 1 tsp salt
• 1 1/2 tsp baking soda
• 2 1/2 TBS ground cumin
• 1/2 cup finely ground parmesan
• 2lb. fresh spinach
• 3/4 cup spring onions, chopped
• 1 cup full fat organic yogurt
• 3 eggs
• 2 TBS ghee or butter
• creme fraiche for garnish

INSTRUCTIONS

• Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.
• In a bowl combine the almond flour, salt, baking soda and cumin. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.
• Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.
• Heat a frying pan over medium heat, add the ghee/butter. Drop a spoonful of batter into the pan and cook for 2-3 minutes then flip to cook the other side (your pan should hold 4 small cakes). Repeat until all the batter has been used.
• Allow cakes to cool slightly then top with a dollop of creme fraiche.

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Walnut-Miso Mushroom Burgers

 

For the walnut-miso paste:
1/4 cup walnuts, toasted
1 tsp. miso paste

For the burgers:
Olive oil
2 shallots, chopped (about 1/3 cup)
6 oz. mushrooms (mix of cremini & shittakes), chopped into small (about 1/4 inch) pieces
Splash of soy sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Chinese five spice powder
Splash of mirin (or rice vinegar)
1/4 tsp. of honey
1 large egg, lightly beaten
1/2 cup panko (1/4 cup into the mix, 1/4 to roll the patties in)
A few teaspoons sesame seeds
6 mini slider buns (soft ones)

Topping options:
Chopped scallions
Sprouts
Sliced avocado
Sriracha ketchup (mix sriracha and ketchup to your desired spice level)
Wasabi mustard (again, mix in wasabi to taste)

Directions:
Crush the walnuts and miso together to form a chunky paste, (using a mortar & pestle if you have one).

In a medium pan, heat a bit of olive oil. Add the shallots and let them cook down for about a minute. Add the mushrooms, a splash of soy sauce, garlic powder, onion powder and five spice powder. Stir together and let cook until the mushrooms are cooked down, about 5-8 minutes. Add a splash of mirin to deglaze the pan. Then add in the walnut-miso paste, and a small drizzle of honey, combining everything together. Remove from heat and transfer to a medium bowl. Set it aside to cool for a couple of minutes before adding the egg.

Add the egg and 1/4 cup panko, and let the mixture sit in the fridge for 15 minutes or so. While you wait, spread the remaining panko and the sesame seeds (together) on a plate.

Remove mix from fridge and form into small (approximately 3-inch) patties. Roll each into the panko. Use your hands to firmly press them into shape. This will be a messy process, it's ok if they fall apart a little. If they're falling apart too much, let the patties sit in the fridge for another 10 minutes before you cook them. This will help the egg continue to bind them together.

Wipe out the pan you were using before, and heat a few tablespoons of olive oil. Cook patties for 2-3 minutes per side.

Place each patty on a slider bun and garnish as desired (see above for topping suggestions).

via Love & lemons

Butternut Squash Risotto

INGREDIENTS:
For Risotto:
1 small butternut squash
4 cups chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh sage
1 cup arborio rice
1/4 cup dry white wine
1 tablespoon unsalted butter
salt and black pepper, to taste
1/2 cup grated Asiago cheese, divided
For Garnishes:
1/4 cup pine nuts
1/4 cup extra virgin olive oil, divided
8-10 fresh sage leaves
Balsamic Glaze*
*Balsamic glaze can be purchased in the Italian aisle of most grocery stores, or you can also make it yourself by simply reducing 1/2 cup of balsamic vinegar with a spoonful of brown sugar until thick and syrupy.

DIRECTIONS:

Preheat oven to 350 degrees F.

Cut squash in half lengthwise. Rub with olive oil and season with salt and pepper. Arrange on a foil-lined baking sheet, cut side down. Prick outside skin a few times with a fork. Roast for 35 to 40 minutes, or until tender. Remove from oven and let cool slightly. Scoop flesh out of skin and purée in a food processor until smooth. Measure out 1 cup of purée and set aside.

Meanwhile, warm chicken stock in a small saucepan set over low heat. Cover and keep warm.

To prepare garnishes, heat 1 tablespoon of olive oil in a very small saucepan set over medium heat. When oil is hot, add pine nuts, stirring until coated with oil. Toast for 2 to 3 minutes or until nuts start to turn golden brown. Keep an eye on them, they can go from toasted to burnt very quickly.

Remove nuts from pan with a slotted spoon and transfer to a paper towel lined plate. Return pan to heat and add remaining 4 tablespoons oil, or enough to form a 1/4-thick layer in the bottom of the pan. When the oil is hot and shimmering, add sage leaves, 2 or 3 at a time (be careful, they will crackle). Cook for about 30 seconds then quickly remove from oil and transfer to a paper-towel lined plate to cool. Repeat with remaining leaves.

Heat olive oil in a large saucepan set over medium heat. Add shallots and garlic and saute until softened and fragrant, 2 to 3 minutes. Add chopped sage and cook for another minute. Add rice and stir until grains are coated and start to turn transparent, about 2 minutes.

Add wine and stir the wine has completely absorbed. Add 1/2 cup of warm chicken stock to the rice, stirring until liquid is mostly absorbed before adding more. Continue to add broth, 1/2 cup at a time, stirring constantly after each addition. After about 15 to 18 minutes, when the rice is almost done, stir in squash purée. Continue to cook until rice is creamy and al dente. Season with salt and pepper.

Finish with butter and 1/4 cup grated Asiago, stirring until fully incorporated. Divide among serving bowls and top with remaining cheese, a drizzle of balsamic glaze, pine nuts, and sage leaves.

 

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Gingerbread Soufflé

 

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 12 min

Soufflés collapse after a few minutes of coming out of the oven and therefore are best baked immediately before serving so that you can enjoy their blown up goodness while eating.

INGREDIENTS:
For coating the ramekins
1 tablespoon unsalted butter, melted
¼ cup granulated sugar
For the soufflés
3 ounces good quality dark chocolate (60 or 70% cocoa)
2 tablespoons unsalted butter
1 tablespoon unsulphured molasses
¼ teaspoon vanilla extract
1 teaspoon ground ginger
½ teaspoon ground cinnamon
A pinch of ground clove
3 egg yolks
4 egg whites
A pinch of cream of tartar

DIRECTIONS:

Preheat the oven to 375 degrees F.

Brush 4 small (3- to 4-ounce) ramekins with melted butter. Coat the buttered ramekins with granulated sugar by rotating the sugar around the bottom and sides. Tap out excess sugar.

Place the chocolate, butter, molasses, vanilla, ginger, cinnamon and clove in a large glass bowl. Microwave for 30 seconds. Stir and microwave for another 30 seconds until melted. Stir again to combine.

Stir the egg yolks, one at a time, into the chocolate mixture. The chocolate will turn a little thick and sticky.

Beat the egg whites with cream of tartar to soft peaks using an electric mixer with a whisk attachment. (Soft peaks means when you lift the whisk, the egg whites are starting to hold themselves but slowly fall back down after a second or two. Stiff peaks is when the egg whites hold themselves straight up without falling.)

Fold the egg whites into the chocolate mixture, a little at a time. Keep folding until the mixture is fluffy and has a light brown color but don’t over mix.

Divide the mixture among the 4 ramekins, filling them ¾ of the way up. Bake for 12 to 13 minutes until they’re nicely blown up. Do not open the oven during the baking process as that might prevent the soufflés from rising.

Serve immediately.

 

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Marinated Grilled Mushrooms

Yield: 4 SERVINGS

Prep Time: 10 min

Cook Time: 10 min

Ingredients:

1/2 tablespoon harissa
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise

Directions:

Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.

Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.

Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.

Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.

 

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Chocolate Cupcake with Salted Caramel Frosting

Ingredients

• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1 cup boiling water
• 1/2 cup butter, melted
• 1/3 cup vegetable or canola oil
• 1 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp salt
• 2 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 3/4 cup all-purpose flour
• 1 recipe Caramel Frosting, recipe follows
Salted Caramel Frosting
• 1 cup salted butter, at room temperature
• 4 cups powdered sugar
• 3/4 cup Caramel Sauce, recipe follows (cooled completely)
• 1 tsp vanilla extract
• 1 tsp coarse sea salt, for sprinkling
Caramel Sauce
• 1 1 /2 cups granulated sugar
• 1/4 cup + 2 Tbsp water
• 6 Tbsp salted butter
• 1 cup heavy cream

Directions

• Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
• Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with caramel frosting, drizzle with room temperature caramel sauce (I poured the caramel sauce in a small Ziploc bag and cut a very small tip off end to drizzle) and sprinkle with coarse sea salt. Store in an airtight container.
• For the salted caramel frosting:
• In the bowl of an electric stand mixer fitted with paddle attachment, whip butter on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until mixture comes together. Add caramel sauce and vanilla and whip on medium-high speed until light and fluffy about 2 minutes.
• For the caramel sauce:
• Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool completely and refrigerate.

via Cooking Classy

Chocolate peanut butter pie

For peanut butter lovers . Click  here for recipe

Peanut Butter Cheesecake

 

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 1-1/2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
• Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
• In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
• Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

via here 

Warm apple pie pots

Warm apple pie pots

Butter Pecan Crust 

• 2 cups raw pecans
• 1 TBS ghee/butter
• 1/2 tsp salt

Preheat oven to 375F. Line a cookie sheet with foil.

In a medium pot or dutch oven melt the butter. Turn off heat and add the pecans. Toss to coat. 

Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. **Keep an eye on them so they do not turn too dark. Oven temps can vary so it is best to watch them closely** Remove from oven and allow to cool completely.

Place cooled pecans into a food processor and process until a course, crumbly meal forms. Pour into a bowl and set aside. 

Apple Pie Filling

• 8 cups chopped apples, peeled and cored
• 2 TBS ghee/butter
• 1/4 cup honey
• 1/4 cup almond flour
• 1 TBS ground cinnamon
• 1 tsp ground nutmeg

Melt the ghee/butter in the same pot you used for the pecans over medium heat. Add apples, honey and spices.

Cook on medium/low for about 20-30 minutes or until the apples are very tender. 

Turn off heat and add the almond flour. Stir well to incorporate.

To Serve (serves 6)

You will need 6 jars. I used the Weck 9.8oz Mold Jars. You can use any jar you like but keep in mind you may need to eyeball how much of each layer you use depending on the size of your jars. 

Place several spoonfuls of the pecan crust in the bottom of each jar. Follow with a generous amount of the apple filling. Top with your favorite lightly sweetened whipped topping.

Garnish with freshly grated nutmeg and/or cinnamon and an apple chip. Enjoy!

via Roost

Greek Salad Bites

Bite Sized Greek Salad Recipe

Prep Time: 25 mins

Ingredients:
Black Olives
Cucumber
Cherry Tomatoes
Fetta Cheese

Dressing:
1      Lemon juice
        Olive oil
1      Garlic 
1 tsp Mustard
Salt & Pepper

Directions:
1-Slice the cucumbers, olives, cut the fetta cheese into cubes.
2- Using the toothpick, start with the cherry tomatoes, Cucumber, olives and fetta cheese.
3- Dip it in the dressing.

Peanut Butter Mini Cheesecakes

Ingredients

Oreo Cookie Crust Ingredients:
• 1 cup finely-crumbled Oreo cookies
• 2 Tbsp. melted butter
Peanut Butter Cheesecake Ingredients:
• 16 oz. (2 bricks) cream cheese, softened
• 1/2 cup smooth peanut butter
• 3/4 cup light brown sugar, firmly packed
• 2 eggs, room temperature
• 1/4 cup heavy cream
• 1/2 tsp. vanilla extract
Chocolate Ganache Ingredients:
• 1 cup dark chocolate chips
• 3 Tbsp. heavy cream
• 1 Tbsp. powdered sugar (or more)
Topping:
• Reese's Peanut Butter Cups, crumbled

Method

To Make The Oreo Cookie Crust:

Preheat oven to 350 degrees.

In a medium bowl, whisk together the finely-crumbled Oreo cookies and melted butter until blended. Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. 

To Make The Peanut Butter Cheesecake:

In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.

Use a spoon or cookie scoop to transfer the batter to your pan with the pre-baked crusts. Fill each mini cheesecake container to the brim, evening out the tops with a spoon. Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes. Remove and let sit until they reach room temperature, then refrigerate for at least 4 hours. Top with ganache and the crumbled Reese's.

To Make The Chocolate Ganache:

In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted. Add in a tablespoon of powdered sugar, or more to reach your desired consistency. Then spoon the ganache over the mini cheesecakes.

via gimmesomeoven.com

S'mores Truffles

INGREDIENTS:

12 ounces high quality semisweet or bittersweet chocolate, chopped

3 tablespoons unsalted butter

1/3 cup heavy cream

1 teaspoon vanilla extract

20 miniature marshmallows (optional)

4 sheets of graham crackers, crushed into crumbs

DIRECTIONS:

1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.

2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused.

3. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until it is pliable enough to work with.

4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture (if stuffing with miniature marshmallows see the note section below), roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls into graham cracker crumbs. Refrigerate truffles until ready to serve.


via www.mybakingaddiction.com

Barbecue Potato Chips

Ingredients:

1 teaspoon paprika

¾ teaspoon sugar

½ teaspoon garlic salt

½ teaspoon onion powder

¼ teaspoon chili powder

¼ teaspoon Lawry's Seasoned Salt

½ teaspoon salt

5 turns fresh black pepper

2 large baking potatoes, scrubbed

Vegetable oil, for frying

Directions:

Combine all of the seasonings in a small bowl. Set aside.

Using a mandolin, or a very sharp knife, slice the potatoes to 1/8-inch thick. Place the slices in a bowl of ice water so that they are fully submerged. Soak the potatoes for 30 minutes.

Remove the potatoes from the ice water and transfer them to a paper towel-lined plate. Pat them completely dry.

Fill a heavy-bottomed stock pot with 2 inches of oil and heat it over medium-high heat until the oil reaches 375ºF.

Fry the potatoes in batches, flipping them constantly in the oil until they turn golden brown (approximately 3 to 4 minutes). Use a slotted spoon to transfer the potatoes to a paper towel-lined plate. Let them cool for 30 seconds before transferring them to a large bowl. Sprinkle the hot chips with a portion of the seasoning mixture and lightly toss them until they're evenly coated. Repeat the frying and seasoning process with the remaining potatoes.

Store the chips in an airtight container.

via here

Miniature Sorbet Cakes

For a cold and refreshing dessert, give each guest a miniature wedding cake molded from sorbet, a palate cleanser. For a sweet decoration, the bride's and groom's initials are piped in chocolate along the edge of each plate, and the sorbet "cake" is garnished with raspberries.

Get the recipe here 

www.marthastewartweddings.com

Balsamic Onion Marmalade

Ingredients:

1 Tablespoon vegetable oil

4 medium white onions, thinly sliced (about 8 cups)

2 generous pinches Kosher salt

10 grinds fresh black pepper

½ cup sugar

2/3 cup balsamic vinegar

Directions:

Heat vegetable in a large skillet over medium heat until it slides easily across the pan.

Add the onions, salt and pepper and cook, while stirring occasionally, for 20 minutes until the onions are soft.

Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for one hour until they are very soft and dry. Serve warm or at room temperature.

via here

Ice cream cups

Ice cream without a cone is like jelly without peanut butter: It's great on its own but tastes so much better with its classic companion. Now guests can enjoy a drip-free ice cream cone with these delightful -- and delicious -- waffle cups. For a lick of extra visual punch, match the flavor of ice cream or sorbet to your color scheme.

Get the recipe here

www.marthastewartweddings.com