Zucchini Bread

My husband has this saying and he's usually right.  "Don't change horses in the middle of the road" or "If it's not broken, don't fix it".  I recently tried to fix it using a different recipe for zucchini bread.  I'm sure the recipe probably worked but in my rush to bake this delicious bread, I grabbed the wrong measuring cup, thus using half the amount of flour for the bread.  So, as I watched the oven, needless to say after ample amount of baking time, the bread was still like mush.  All was not lost though.  I grabbed some frozen blueberries and proceeded to build a blueberry cobbler, of sorts.  It turned out okay, but lesson learned on measuring correctly.

I realized while glancing through my blog that I hadn't posted my zucchini  bread recipe which is fairly fool proof!  It's the perfect way to put a dent into a huge zucchini harvest!   Hopefully it works for you....

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla

In a large bowl, beat until foamy.  Add 

2 cups shredded zucchini
1 c crushed pineapple

In another bowl blend (I use a whisk instead of sifting)

3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cinnamon
3/4 tsp nutmeg

Add the flour mixture into the egg/sugar mixture  folding until well blended.  Add the 

1 cup raisins
1 cup chopped nuts (I like pecans)

Pour into 2 greased loaf pans and bake at 350 degrees for about 1 hour and 15 minutes or until a knife inserted into the middle comes out clean.  Enjoy! 

Orange Coconut Biscotti

Why did I make these orange coconut biscotti?  Because I can, I wanted to and mostly, because I had a huge bag of coconut in my pantry!  So, I'll add this to my biscotti repertoire.  I prefer a soft cookie like biscotti which is why I rarely second bake them.  It doesn't make sense to me to have to dunk them in order to soften them up to be edible!  But, that's just my opinion....

I also revised a recipe to include a chocolate drizzle on top.  Everything is better with chocolate and besides, it added to the visual appeal.  These would be fantastic with a chocolate or coconut ice cream!

Orange Coconut Biscotti 

1/4 lb (1 stick) softened butter

1 cup sugar

2 eggs

2 tsp vanilla (I used orange extract in this recipe)

2 cups sweetened coconut flakes

2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips, melted for garnish (optional)



Preheat oven to 350 degrees.  With an electric mixer, beat the butter and sugar until light and fluffy.  Add the eggs and whatever extract flavor you want while mixing well.  Reduce mixer speed and add the coconut, then the flour,  baking powder and salt.  Divide the dough into 3 pieces and form each into a "log" about 12  inches in length.  Place onto a parchment lined sheet pan and bake for approximately 20-25 minutes until golden.

Remove, cool slightly and gently lift onto a cutting board.  Using a long serrated knife, slice into 1/2 inch diagonal pieces.  Drizzle with melted chocolate in a crisscross pattern.  And there you have it!  Enjoy.  

Keep in a tightly sealed container to insure the softness.

Ginger Scones

The first time I tried scones I made them from a popular mix you find in the stores.  The results were far from great!  The next time I tried them it was from a local bakery, a grab and go, as my future daughter in-law, at the time, and I drove over the hill to Sacramento for a bridal gown fitting.  Of course, the highlight was having that special time to get to know her better, but, I have to say, that ginger scone was awesome.  Right then and there, it went on my food to bake "bucket list".  A year and a half later, wedding past, I dug up a recipe, made a few substitutions and voila, ginger scones, from scratch.  They don't compare to store bought package ones!

These would be great for a brunch or even a munch item.

Ginger Scones

2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 tsp poppy seeds  (optional) I put them in, but next time I'll omit them.

pinch of salt

1 stick cold butter, diced

1 beaten egg

1/4 cup milk

1/2 cup crystallized ginger, cut up

Preheat oven to 375 degrees.  Combine the flour, sugar, baking powder and salt in a bowl.  Cut in the cold butter, add the egg and milk and ginger pieces.  Mix well and form into a 1/2 inch thick disk.  Place on a parchment covered baking sheet.  Score the scones into 8 wedges.  Brush with a bit of milk and sprinkle with sugar.  Bake for 25 minutes until golden brown.  Cool and then slice.  Delicious and so worth making it from scratch!

Faux Pumpkin Cheesecake

I don't know what it is about pumpkin.  Do we naturally crave this orange veggie because of some vitamin our bodies are lacking with the absence of the sun's warm rays?  Not sure, but, once again, I find myself making an assortment of pumpkin dishes from gnocchi to soup and beyond.  While this pie is never meant to replace a true, made by grandma pumpkin pie, it's for those of us who want to cut back on sugar and calories once in a while.

Don't let the word "tofu" scare you away.  You'll hardly notice and your belly will thank you.

Faux Pumpkin Cheesecake

1/4 cup oat bran

2 cups canned pumpkin

1 pkg firm tofu

1 cup egg whites

1/2 cup maple syrup

1/4 cup almond (or regular) flour

1 Tbsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp ground cloves

pinch of allspice

Preheat oven to 325 degrees.  For the "crust" I sprayed an 8 x 8 glass pan with butter spray, then sprinkled the oat bran evenly over that.

Mix all the remaining ingredients in your food processor until well blended.  Pour cheesecake mixture into a glass pan.  It will be rather thick, so smooth to the edges.  Set the cake pan into a larger pan and pour hot water to within 2 inches of the top of the cake pan.  Bake for about 45 minutes.  Cool and refrigerate a few hours before serving.   Yummy!  Even better the next day.

Five Spice Chocolate Chip Cookies

Still in the hunt  to find that perfect cookie!  It doesn't exist in my kitchen, but I found a recipe to tweak which has no added sugars!  And it tastes good!  Hooray.  The recipe included turmeric, however, healthy as it may be....I didn't want to go there, yet!  I figured Chinese 5 spice would be an interesting substitution for the turmeric.  It was, and we proceeded to make them disappear within 24 hours (or less).  I know they would never win a contest for the best looking cookie...who cares if they taste good and are good for you!


Five Spice Chocolate Chip Cookies

1 Tbsp Chinese five spice powder

1/4 cup oatmeal

1/2 cup almond flour

1 ripe banana, mashed

2 Tbsp applesauce

2 Tbsp tahini (or peanut butter)

2 Tbsp coconut oil

1/2 tsp cinnamon

2 Tbsp honey

1/3 cup brown rice crisps (or rice crispy type cereal)

1/3 - 1/2 cup mini chocolate chips

In a bowl, add all the ingredients, except cereal and chips, and mix well.  Add the cereal and chips blending well.  Preheat the oven to 350 degrees.  Place small spoonfulls of batter onto a parchment covered cookie sheet.  Bake for about 20-25 minutes.  This recipe makes approximately 20-24 cookies.  Enjoy!

Strawberry Lavender Sorbet

How do you spell relaxation?  S T R A W B E R R Y   L A V E N D E R   S O R B E T !!!  There's  something  intoxicating about brushing up against a lavender bush which releases its sensual fragrance and whisks you away  to a calmer place.  I remember on a trip to a lavender farm in the Northwest years back when as soon as  the car door opened, the sweet smell of relaxation (lavender) permeated my nostrils.  I just wanted to lay down in the field and stay until they closed or found me the next morning!

Needless to say, I wanted to go to several of my "happy places" (and I have many) recently.   But, when it's not possible, I go to my kitchen and create a smile in an ice cream dish!   This concoction definitely made the grade.   I used fresh strawberries that I cleaned and froze on a cookie sheet in the freezer, then put into freezer bags for later use.  Or you can purchase store bought frozen bags of berries.

I should note that I don't have an ice cream maker.  Why, you ask?  Probably because that is my favorite food and it would make it waaaaaay to easy to whip some up anytime I got the cravings for ice cream which I practically NEVER refuse!

Strawberry Lavender Sorbet

2 cups frozen strawberries

1 cup sugar

2 Tbsp culinary lavender

1 cup water

First, make the lavender simple syrup by bringing the water, sugar and lavender to a boil, reduce heat and simmer for one minute.  Remove from the heat and cool.  Strain through a fine mesh colander, (to remove the lavender buds).  At this point place the strained simple syrup into an empty ice cube tray and freeze.  When frozen, start the next step.

In a blender toss in the strawberries, simple syrup and a small amount of water, and pulse/blend until smooth.  You may need a bit more water to give it a smooth texture.  Serve immediately or put into a freezer container and freeze for later.  Soooo refreshing!

Healthy Chocolate Pudding

Pudding Girl

Looks like I was exposed to chocolate pudding at a very young age.  But, I'm still that girl in many ways!  Don't bother me when I'm smearing pudding on my face!  Yes, that's one of those pictures that can be used to blackmail you at a much later time in life or propel you into the famous Gerber baby archives.  The fact remains, though, this girl loves her chocolate pudding!

This concoction was no different.  I even impressed the hubby with it.  It has healthy ingredients hidden inside ...avocado, banana and chocolate!   Try it, you'll like it....

Adapted from edibleperspective.com

Ingredients:

2 ripe avocados

2 ripe medium bananas  (The riper the banana, the sweeter this becomes.)

6-8 Tbsp of unsweetened cocoa (I used half sweetened and half unsweetened.)

1 tsp vanilla flavoring

1 tsp cinnamon

In a food processor blend and pulse the avocados and bananas.  Then add the cocoa powder, vanilla and cinnamon and pulse until well blended.   The original recipe called for 1-2 scoops of protein powder, but I didn't add that this time.

Put into a  covered bowl in the refrigerator for at least an hour.  Serve with fresh berries and a bit of nuts sprinkled on top.  You'll wonder why you've never tried this before!

Mother's Day Brunch - Nutella Banana Crepes

Today, I find myself wishing for more of these special Mother's Day crepes!  My awesome son and his lovely bride-to-be arrived at grandma's house with bags full of strawberries, bananas, and all the fixings for an extraordinary brunch!  A jar of nutella was plucked from one of the bags and, right then, I knew this was going to be great!  Chocolate hazelnut spread..brilliant invention!   On our tour of Italy, nutella was at every breakfast counter and I made sure I grabbed a few.   Nutella to Italians is like ketchup packets are to some Americans, except this one.

Jeremy and Leilani, the "Iron Chefs of Reno" are amazing to watch as they mix, and  swirl batter onto a commercial crepe maker, producing perfectly round crepes.  They are always so organized and very at ease in the kitchen.  We even received instructions and a mini tutorial  on how to fill and fold.

First you fold and slather nutella in the middle!

Additionally, they had prepared, bacon wrapped stuffed dates with blue cheese and jalapenos.  I'll be making this in the future...outstanding!  Thanks so much for another memorable Mother's Day, Jeremy and Leilani...I am truly blessed to have them in my life!

Italian Limoncello Pudding

It's a rare occasion when this girl makes a dessert around here.  Don't get me wrong...I love sweets!  That's the problem.  I don't have a sweet tooth....just a mouthful of sweet teeth!  I'm from the club - "Eat dessert first".  One thing you don't know about me....I will share any part of my meal with you, EXCEPT my ice cream!  My hubby thinks I've lost it when he asks for a taste of my ice cream...He knows better now after getting so many looks that could kill!  So, if you see me out and about with ice cream in my clutches, STEP AWAY!

So, once in a great while these sweet teeth need to be satisfied.  I found this simple dessert that fits in perfectly on my current "eating plan".  It's surprisingly tasty..try it.  I even incorporated some nectar of the Italian gods, limoncello.  Yum!

Ingredients:

1 cup ricotta cheese

2 Tbsp of limoncello

2 Tbsp of honey

zest of 1/2 lemon

1/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

1 egg

Heat the oven to 350 degrees.  Butter (or use butter flavored spray) two 1-cup ramekins.  Whisk together ALL of the ingredients and pour into the ramekins.  Bake for 30 minutes.  This can be served warm over biscotti or as a pudding warm or cold.   Sprinkle a bit of nutmeg on top to finish it off.   Delicious!

What's for Valentine's Day?

The jury is still out...I'm undecided on what to prepare for Valentine's day.  I pondered over meals from the past celebrations to get a few ideas.  Last year I prepared veal cutlets, orzo and asparagus, really nothing special.  But, the over the top creation was my "Kiss of Provence" cocktail with lavender and lemon flavors!

Two years ago, I prepared fillet mignon topped with prawns and a butterscotch mini bundt cake for dessert.  This year I'm at a loss for inspiration, believe it or not.  I'm leaning towards a seafood homemade pasta dish with a simple dessert.  I know, some of you are thinking, "Wait a minute.  Aren't you supposed to go out to dinner on Valentine's Day?"  Well, we've done that in the past and usually it's not a pleasant experience.  The service is never attentive because most good restaurants overbook on this day.  Chances of your food being cold are great.  And, last but not least, the ambiance is usually not as romantic as you can create at home.

With that said, why not create some tasty finger food items and feed them to each other.  Maybe these marzipan tartlettes could be included.  Marzipan is pretty much a thick almond paste.

Marzipan Tartlettes

1 ready made pie crust, or you can make your own

8 oz of marzipan paste

1 egg, beaten


I used my round ravioli cutter to get the shape.  Roll out the dough.  Starting at one end, place a teaspoon of the marzipan on the dough and fold the end over so it's covered.  Use the ravioli cutter to cut and seal at the same time.  Move on to the next.  Make as many as you can from the dough.  Bundle the leftover dough back into a ball and roll out to make more.  I did this a few times to use up the dough and marzipan.  Place each tartlette onto a parchment covered sheet pan.  Brush with egg and bake.  350 degrees until nicely browned.  Cool completely.  These are better the next day.  Just pop them into your lover's mouth!  Happy Valentine's Day whatever you decide to do or make!

Chocolate Ginger Biscotti

When hubby and I travel I try to make healthy snacks to go along for the ride, especially when it involves air travel.  Chances are usually 100% that you'll have a "glitch", missed connection, delays, etc, etc.  For the trip down to Riviera Maya this past week, I started my Christmas baking with these chocolate ginger biscotti, knowing they wouldn't last but a few days.  Yes, they were that good!  My only regret was that I didn't make more...could have sold a few to the other passengers as they forked over $8.00 for a salty, tasteless airline snack pack!

More about our trip, later...  Right now you should run to your kitchen and give these a try.  

Chocolate Ginger Biscotti

1/2 cup chopped pecans

1 cup sugar

2 tsp baking powder

2 cups plus 2 Tbsp flour

2 large eggs, for the batter

1 egg for brushing the tops, lightly beaten

2 Tbsp vanilla

1/2 cup crystallized ginger, cut up

1/2 cup mini or regular size chocolate chips

2 Tbsp water (depending on the dough consistency)

Preheat oven to 350 degrees.

In a large mixing bowl stir the pecans, sugar, baking powder, 2 cups flour and the chocolate.

In a smaller bowl, stir the 2 eggs and vanilla until blended.  Add to the flour mixture, then add the ginger and stir.  Wet your hands and start to "work" with the dough.  It will be very sticky.  If it is too dry add some of the additional water until you can form a ball.  If they are too sticky, add some additional flour.  Cut in half. 

On a floured surface, shape each half into a "log" shape about 12 inches long, 3 inches wide and 3/4 inch high.  Place the loaves onto a parchment covered cookie sheet.  Brush with the 1 beaten egg.

Bake for 40 minutes, turning the pan half way through the cooking time.  They should be golden brown.  Remove and cool for about 20 minutes.  Lift the loaves onto a cutting board and using a serrated knife, cut into 3/4 inch slices.

Traditional biscotti get their crunch by baking twice.  I don't like them hard unless they're for dunking.  If you choose to bake twice, reduce the oven temperature to 200 degrees and bake for an additional 20 minutes.  Cool and hide store.  The chocolate and spicy ginger is a great combination.  Love them!

Chocolate Zucchini Cake

If you have an over abundance of zucchini from your garden, and most people do right now, here's a way to put a dent in it and enjoy your harvest.  As for me, my harvest has been slow and sporadic.  For some reason I've gotten shriveled or tapered ends on my zucchini.   Although unsightly, it doesn't stop me from using these.  Who's going to know if they're shredded up!

Not so pretty but perfect for breads and cakes!

When I run across recipes, I check over the ingredients to see if I can cut off some of the fat or sugar. I guess this behavior comes from a lifetime of dieting and trying to eat right.  But, I was in one of my moods that made me declare "Who gives a rip!"   The only adapting I did was using vegan cane sugar (because that's what I had) instead of regular sugar.  Besides, there is healthy zucchini in the recipe making it moist and satisfying.  I rarely put frosting on top unless it's a special occasion so I figure I'm cutting back, right?  Sure....

Chocolate Zucchini Cake - Adapted from The Italian Dish Blog

2 - 2 1/2 cups of medium grated zucchini.  I used my handy box grater.

1 Tablespoon of coconut oil or butter can be used to grease the pan

1 cube  (8 Tbsp)unsalted butter, room temp and cut into pieces

2- 3/4 cup flour

1/4 cup unsweetened cocoa

1 1/4 tsp baking soda

1 tsp salt

1- 1/2 cup sugar.  I used vegan sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

1/2 cup buttermilk  (if you don't have any, put 1/2 Tbsp of white vinegar in milk  and let it sit for 15 minutes before using.)

Grate your zucchini and make sure it is squeezed and well drained.  Grease a 9 inch round baking pan with the coconut oil or butter and heat the oven to 350 degrees.

Sift the flour, cocoa, baking soda and salt together in a medium bowl.  In another larger bowl beat the butter and sugar until fluffy,  Add the oil while beating, then the eggs one at a time, add vanilla and start to incorporate the flour and buttermilk in batches using a low speed on your mixer.  Stir in the zucchini and pour into the pan.  Bake until done, for about an hour.  Check with a toothpick inserted into the middle of the cake.  When it comes out clean, it's done.  Remove from the oven and cool for approximately 15 minutes.  Invert and carefully remove it from the pan.  Dust with powdered sugar or frost with your favorite frosting.

Easy Mixed Fruit Cobbler

It doesn't get much easier than this.  I admit, when I was a working mother I would cheat a bit and use Bisquick for dumplings, waffles, pancakes, and biscuits.  So, for you working moms, this one is for you.  Or if you just want to throw a quick dessert together for company or your family, use this recipe.

I had an assortment of fruit getting riper by the minute and what better to make than a cobbler.  You can use up all those peaches, nectarines, apples and raspberries.  I did.  The only thing that may have made this tastier would've been to add a scoop of vanilla bean ice cream!

Easy Mixed Fruit Cobbler

adapted from Cooks.com

2 Tbsp melted butter

1 cup Bisquick baking mix

1/2 cup sugar

1/2 cup milk

2 1/2 - 3 cups fruit of choice (I used a combination of raspberries, peaches, nectarines and a small apple), peeled and cut up, then put in a pan with a small amount of water.  Cook down until apple is soft.

Heat the oven to 375 degrees.

Pour the melted butter into an 8x8 inch baking dish.  Mix Bisquick, sugar, and milk.  Pour over the butter and spoon fruit on top.  Do not mix.   Bake for about 30 minutes.  This recipe can easily be doubled.  (Just use a larger baking dish.)

Mango Strawberry Ice Cream??

After so many recent computer glitches, I'm glad to be back.  The glitches aren't necessarily fixed, but I've found different ways to maneuver without chucking the whole computer!

This "ice cream" recipe, and I use that term loosely, was developed from my hunger for something sweet and creamy.  There just happened to be a mango on the counter to help with the decision.  Why not use soft tofu (I heard those "yucks") and mango to whip up an ice cream -like dessert?

I learned years ago about how to transform tofu into something delicious and edible.  This had to work...and it did!  If hubby ate it, then it passed the taste test!

Ingredients:

Serves 4

1 box of soft tofu

1 mango, peeled and cut from the seed

2 Tbsp strawberry jam or preserves

1 packet of Truvia  sweetener (optional)

For garnish add a small handful of chopped almonds and mini chocolate chips or garnish of your choice.

In a food processor mix the tofu, mango and jam together.  Put in the freezer to set for a few hours.   Scoop and serve with favorite garnish.  Okay, so it's not ice cream, but it did satisfy a craving and sometimes that's half the battle.

Lemon Lavender Bars

If I had my way, I would re-plant my whole backyard with lavender plants!  And if I lived in a more tropical area, lemon trees would dot my landscape.   Why?  Because there are so many things you can do with both.  Why not mix them to make these lemon lavender bars. 

I've been on a lemon kick lately.  As we speak I have homemade limoncello "macerating" in a large jar, waiting for the last step.  (future post)  When making the lemony liqueur you only use the peel, so now I have juice galore.   Lemonade anyone?

As you bite into these bars, I promise, you'll be pleasantly surprised by a tart crunch of shortbread and lavender permeating your mouth as the  lemony glaze melts in your mouth.   Great for a brunch or wedding shower or a treat for no reason!

Ingredients:

1 stick unsalted butter (room temp)

1 cup all-purpose flour

1 Tbsp culinary lavender buds, slightly crushed with a spoon

1/2 tsp salt

1/2 cup powdered sugar

2 Tbsp lemon juice

1/2 tsp vanilla flavoring

For the glaze:

2 Tbsp lemon juice

1/2 cup powdered sugar

Preheat oven to 325 degrees.  Either butter and flour an 8x8 metal pan or spray with non-stick spray and line with parchment paper, then butter the bottom.  You'll be able to lift the bars right out of the pan.

In a small bowl add the flour, lavender and salt.  Set aside for now.  In a stand mixer with paddle attachment, beat the 1 stick (4 oz) of butter and powdered sugar on high speed until light and fluffy.  Add the lemon juice and vanilla and mix on low speed.  Gradually add the flour.  The dough will be very sticky.  Dip your fingers into water to work with the dough and press the dough into the pan.    Bake for 25-30 minutes.  Remove from oven and cool.

For the glaze, just whisk together the lemon juice and remaining powdered sugar.  Pour and spread onto the cooled bars.  Make sure they cool for another hour or so, remove from the pan and cut into squares.  Makes about 16 pieces.  Delicious!!

Chocolate Raspberry Pudding

Somewhere in the deep dark black hole of my picture archives is a very old snapshot of a small girl in her highchair eating chocolate pudding.    Attempting to, rather!  Chocolate pudding is smeared all over her face, but she is focused on possibly getting some in her mouth and enjoying her first try at creamy chocolate pudding.  Yes, that's me.  I loved it then and I love it now.

But, this is not your typical (probably a jello product) 50's chocolate pudding.  It's a recipe that you can have with almost no guilt!    The secret ingredient is TOFU!  I hear you cringe while making "that face".  It actually has the consistency of a mousse and the flavor is just decadent enough to satisfy your sweet tooth.  Mine, anyway!  I'm anxious to try different flavors, too.

Ingredients:  Makes about 4-5,  1/2 cup servings

6 oz chocolate chips

1/2 tsp vanilla

1 package of firm tofu (I like Mori Nu silken firm)

raspberries for garnish

Melt the chocolate chips in the microwave.  In a food processor, blend the tofu and vanilla and add the melted chocolate.   Mix thoroughly.   Okay, that was it.  It's best refrigerated for at least an hour.  Garnish with raspberries or make a "sundae" by adding a few toasted nuts.

Basically Bread Pudding

So, what does a family of two do with a package of 8  hamburger buns?  First night, barbecued hamburgers, of course.  Then, to freeze or not to freeze...  NOT.  There's alot you can do with day old bread, you know, the kind you don't want for a sandwich.  You can make croutons, make my panzanella pasta or a strata.  But, my go to dessert happens to be a simple bread pudding.  I usually can't mess that one up.

I used sesame seed buns because that's what I had, but, I still like the rustic French or country bread.  The texture has just the right amount of crunch followed by the custard like goodness!  I used this recipe from Williams Sonoma and cut it in half.  I didn't want just the two of us gorging on bread pudding for days.  This adjustment makes at least 4-6 servings in a 8x8 pan.

Bread Pudding 

About 4 hamburger buns or the equivalent of 6 slices of bread, cubed

2 eggs

1/4 cup packed brown sugar

1/2 tsp vanilla

1/4 - 1/2 tsp cnnamon

pinch of fresh ground nutmeg

pinch of salt

2 cups of milk

1/8 cup cranberries or raisins (I used dried blueberry craisins)

  Preheat oven to 350 degrees.  Butter an 8 inch square baking pan.  Put the bread cubes in it.

In a bowl mix the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt using a whisk.  Add the milk and whisk again.  Pour this over the breadcrumbs and let it sit.  Press the bread crumbs into the egg mixture a few times to absorb the moisture a bit.  About 15 minutes.

Toss on the fruit of choice pressing gently to submerge slightly.  Put the baking dish into a larger shallow roasting pan.  Add very hot water to halfway up the sides of the dish.  Bake until done.  A knife inserted into the middle will come out clean.  Baking time should be about 45-55 minutes..

You can serve with a sprinkling of powdered sugar, ice cream, a warm amaretto sauce or all of the above!  It's great chilled also. 

Buttermilk Spice Muffins

If you've ever been to Mimi's Cafe, you've sampled their spice muffins along with the assorted bread basket.  I adapted this with some minor revisions.  Instead of all whole wheat flour, I mixed it up.  These are not overly sweet at all.  Next time I'll even add more spice...love that spice!  Enjoy!

Ingredients:

For the muffins:

1/4 cup vegetable or canola oil

1/4 cup unsweetened applesauce

1/2 cup sugar

2 eggs plus 1 egg white

1 1/2 cup whole wheat flour

1 cup all-purpose flour (or you can use all of either one)

2 tsp baking soda

1 large tsp cinnamon (I would sneak more in)

1 tsp nutmeg

3/4 cup plus 1 tbs low-fat buttermilk

For the topping:

1 cup chopped nuts (I used pecans)

2 Tbsp brown sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

Preheat the oven to 375 degrees.

In a bowl, beat the oil, applesauce and sugar.  Then add the eggs, egg white and continue to beat.  In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg.  Add the flour mix  in batches alternating with the buttermilk and mix well. 

In a small bowl mix the topping ingredients.  Prepare a muffin pan by spraying with non stick spray or by using muffin liners.  Fill each cup 3/4 full.  Sprinkle the nut topping over the top.  Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Creme Puffs - First Edition

I've always wanted to try my hand in pastry making, especially creme puffs.  They're supposed to be easy to make....pretty strait forward, unless you  live in an altitude of over 5500 feet.  Baking recipes need to be tweaked here and there and I've never mastered those tricks, not even now as I give you my first edition creme puff.

My mother-in-law makes them on a regular basis, at least every Easter.  How hard can they be and hers always came out great until she attempted to make them for her daughter's wedding, in my kitchen at only 4200 elevation.  Of course, we were all disappointed when something went terribly wrong with the so called "easy" creme puff.  Enter into the altitude zone, not for the faint of heart!

I knew it would be a challenge going in but what did I have to lose?  A bit of butter, flour and a couple of eggs?  I went onto the internet to compare recipes.  I chose one which I won't name because the "hints" on how to bake a successful batch of creme puffs were inadvertently left out.  And it was probably the most important step.  I won't post the recipe (there are a million of those online) but I'll leave you with the "secret"...or one of them.   Pierce the creme puff as soon as the baking time expires to release the steam or they will look like this.

I salvaged these by putting them back into the oven to "puff" more and crisp up.  Hooray...we have creme puffs!

As soon as I perfect these I'll post the other secrets for high altitude yummy creme puffs!  Happy Easter to all!

Mini Strawberry Jam Turnovers

Today's recipe is one that I wanted to try for Christmas baking, but never got around to it.  The other night I made another chicken pot pie and after neatly trimming the edges, I had leftover pie crust.  I don't like waste, so I formed the dough into a disk, wrapped it in plastic wrap and refrigerated until I could find a use. 

The original recipe called for 2 pie crusts, (yielding 3 dozen) rolled out, using a 3 inch fluted cookie cutter for the "turnovers".  I only had remnants of pie crust so the yield was greatly reduced, but just enough for a snack.  I wanted to try them, anyway.  Maybe for an Easter treat!  The filling I used was a simple strawberry jam, but the possibilities are endless.  I'm thinking nutella, orange marmalade, etc.  The only problem was that they were so tasty, I wanted more!  The following is the "lite" version.

Ingredients:

1 pie crust, either store bought or made with your favorite recipe

about 1/3 cup strawberry jam, or your choice of filling

flour for dusting while rolling

powdered sugar for dusting

Preheat oven to 375.  On a floured surface, roll out the dough until you achieve 1/8 inch thickness.  Use a 2-3 inch fluted round cutter, making as many as you can.  Reroll the scraps and repeat, making more.  Place each round onto an ungreased cookie sheet.  Top each round with your filling (1/2 tsp), moisten outer edge with water and fold over, pressing to seal.  Bake until golden, about 20 minutes or so.  Cool and then dust with powdered sugar.  Voila!