Enjoying Life One Bite at a Time!
My little racecar driver just waiting to hit
the streets and trick or treat!
The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!
Can I just say how excited I was when I saw this challenge? So very excited! I love learning about and trying new foods. And when those new foods are from another culture, I love to read the history of them and learn about how those particular foods play a part in their everyday life. Before this challenge I had never heard of Povitica, but now I can say that I’ve not only heard of it but I have enjoyed it as well.
I’m sure a lot of you are thinking to yourselves, “What is povitica, exactly?” Well here’s a brief history. First of all it is more commonly known as a nut roll.
” A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This ‘log’ is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds; see also bethy.
Nut rolls can be found in the United States and in Central European cuisines. In the United States, “nut roll” is a more or less generic name for pastries of this type, no matter where they originate.[1] Nut rolls are known also by many specific regional names, including: potica, gubana, guban’ca, or povitica in Slovenian; orechovník in Slovak; makowiec in Polish; Povitica,Gibanica, Orahnjača in Croatian (walnut variant, Makovnjača for variant with poppy seed, in Croatia can also be made with carob); and kalács and bejgli in Hungarian.
Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations or holidays.”
Source: Wikipedia
This challenge appealed to me for so many reasons. I won’t bore you with all of the reasons, but here’s a few. I love trying new recipes! I love making bread, and lastly I enjoy experimenting with new flavors and fillings. This challenge allowed me to do all of that! The traditional fillings for the bread seem to be more sweet; cream cheese, walnut, and apple and cinnamon. Although I kept with tradition for this challenge I would love to see how this recipe would turn out by using some fillings of the savory nature.
I was so impressed with this bread. It tasted delicious, and the appearance of it was almost like a cinnamon roll in loaf form. I can’t wait to try other flavor variations. And the holidays are coming up, so this would be a perfect option for a gift for a foodie as well as another option for a dessert!
Povitica
Ingredients:
To activate the Yeast:
2 Tsp sugar
1 Tsp all-purpose flour
½ Cup warm water
2 Tbsp dry yeast
Dough:
2 Cups whole milk
¾ Cup sugar
3 Tsp table salt
4 Large eggs
½ Cup unsalted butter, melted
8 Cups all-purpose flour, measure first then sift, divided
Walnut Filling:
7 Cups ground English walnuts
1 Cup whole milk
1 Cup unsalted butter
2 Whole eggs, beaten
1 Tsp pure vanilla extract
2 Cups sugar
1 Tsp unsweetened cocoa powder
1 Tsp cinnamon
Topping:
½ Cup cold STRONG coffee
2 Tbsp sugar
Melted Butter
Directions:
To Activate Yeast:
In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
Allow to stand for 5 minutes
To Make the Dough:
In a medium saucepan, heat the milk up to just below boiling, stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F.
In a large bowl, mix the scalded milk, ¾ cup sugar, and the salt until combined.
Add the beaten eggs, yeast mixture, melted butter, and 2 cups of flour.
Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: Gradually add the flourI did not use all 8 cups of flour.
Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds)
Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.
To Make the Filling-
In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
Heat the milk and butter to boiling. Pour the liquid over the nut/sugar mixture. Add the eggs and vanilla and mix thoroughly. Allow to stand at room temperature until ready to be spread on the dough. If the mixture thickens, add a small amount of warm milk.
To Roll and Assemble the Dough:
Spread a clean sheet or cloth over your entire table so that it is covered. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly) Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches in diameter.
Spoon 1 to 1.5 teaspoons of melted butter on top. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
Lift the edge of the cloth and gently roll the dough like a jelly roll. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan. Brush the top of each loaf with a mixture of ½ cup of cold STRONG coffee and 2 tablespoons of sugar. If you prefer, you can also use egg whites in place of this.
Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
Preheat oven to 350°F.
Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes. Turn down the oven temperature to slow 300°F gas mark 2 and bake for an additional 45 minutes, or until done. Remove bread from oven and brush with melted butter. Check the bread at 30 minutes to ensure that the bread is not getting too brown.
You may cover the loaves with a sheet of aluminum foil if you need to. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.
I am an avid lover of pumpkin desserts; give me a pumpkin truffle, cupcake, or pastry and I’m good. Well, let’s face it give me anything sweet involving pumpkin and I’ll be very content. Savory pumpkin dishes however, I’m not so sure about. I see recipes from time to time that sound interesting but I’m not as likely to make. I’m trying to be more open minded and incorporate new recipes in my collection, and that includes more savory pumpkin dishes.
I came across this recipe on Elly’s website; it sounded interesting and it really intrigued me. The recipe incorporated many things I love; mushrooms, garlic, arugula and how could you go wrong with cheese and pasta? I knew this dish couldn’t disappoint since it utilized so many different foods that I love. And I was right, it was delicious.
The sauce was thick and creamy, cheesy but not overly cheesy. The arugula, sage and mushrooms all added a wonderful earthy flavor as well as a splash of color. The use of pumpkin was minimal but each bite had a subtle hint of pumpkin flavor. I love the sharpness and saltiness that the cheese added, as well. The starchy, whole wheat pasta served as a wonderful canvas to display all these different flavors and textures.
This meal was completely satisfying and filling. The mushrooms added much substance and heartiness to the dish, we didn’t even miss the meat! This was definitely a winner! The entire family enjoyed it. Tucker even went back for seconds!
Pumpkin Penne with Arugula, Mushrooms and Romano
Ingredients:
1 lb penne or other short pasta (I used whole wheat)
1 Tbsp olive oil
3/4 lb cremini or porotbello mushrooms, sliced or chopped
1 Large onion, cut in half and then thinly sliced
4 Cloves garlic, minced
1/2 lb arugula or spinach
2 Tsp chopped fresh sage, plus optional fresh sage for finishing
1 (12 oz.) Can evaporated milk
1/2 Tbsp cornstarch
1/2 Tbsp water
1/2 Cup pumpkin puree
3/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp freshly grated whole nutmeg
2 oz Pecorino Romano cheese, grated
Directions:
Bring a large pot of water to boil and add the pasta. Cook until al dente.
Meanwhile, make the rest of the dish. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the mushrooms, onion, and garlic. Cover and cook 3 minutes. Uncover and stir in the arugula. Cook for an additional 5 minutes or until vegetables are tender and arugula has wilted, stirring occasionally.
Combine milk and sage in medium saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and water and add to the milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Whisk in the pumpkin. Remove from heat and add salt, pepper, nutmeg, and cheese.
Add pasta and sauce to mushroom mixture. Toss well to combine. Top with additional sage, if desired.
Recipe source: seen on Elly says Opa originally from Cooking Light
I love this time of year; the crispness of the air, football, and most importantly all of the wonderful food. Yes, fall is here! There are so many terrific foods that accompany fall and recipes with pumpkin definitely flourish. I love pumpkin desserts and I love trying new foods that showcase pumpkin flavor. I have a multitude of pumpkin recipes stashed away that I can’t wait to make, but I am pacing myself so my family, friends and coworkers don’t go into a sugar coma!
This was one of my first pumpkin desserts of the season and I absolutely loved it. The inspiration for this cupcake came from Starbucks’ pumpkin spice latte. The combination of coffee, pumpkin and spices; how delicious is that? I decided to take those flavor combinations and put them into cupcake form. The end result was delicious. There is an underlying flavor of pumpkin, complimented by the warm spices of cinnamon, cloves and all spice, paired with the flavor of coffee. Brushing the cupcake tops with coffee after they are baked enhances the flavor even more. Coffee was carried throughout every element of this cupcake; from the actual cake to the frosting. Instead of using milk in the frosting, I used a few tablespoons of coffee to really let the flavor shine. And they have to be topped off and garnished with something delicious, so to imitate the Starbucks’ baristas, top with a drizzle or two of caramel and a sprinkle of cinnamon. These would be the perfect accompaniment to any fall party, or just the perfect way to enjoy a nice fall day.
Spiced Pumpkin Latte Cupcakes
Ingredients:
For the cupcake-
2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp instant coffee grounds
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp all spice
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, browned
1/2 Cup vegetable oil
4 Eggs
1/4 Cup coffee, for brushing
For the frosting-
1 Cup (2 sticks butter)
3-4 Cups powdered sugar
2 Tbsp espresso (or coffee)
Directions:
Preheat oven to 350.
Place cupcake liners in a cupcake tin and set aside.
Place butter in a small saucepan and place over low-medium heat. The butter will begin to melt and crackle; stir or swirl the butter from time to time to keep from burning. Once the butter ceases to crackle the browning should begin. Keep over heat for another 3-4 minutes, swirling from time to time, allowing butter to brown. You will begin to smell a rich nutty-like flavor. Once the butter has turned brown and you smell the nutty flavor, remove from heat and let cool to room temperature.
Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, coffee grounds, nutmeg, cinnamon, all spice, cloves and salt. Mix ingredients and set aside.
Place oil, cooled brown butter, eggs and both sugars in a mixing bowl. Using an electric, stand mixer, mix all ingredients until light and fluffy. Add the pumpkin puree and mix to combine.
Gradually add the flour mixture to the pumpkin butter mixture and mix on medium-low to combine. Once all of the flour mixture has been added, spoon the batter in the prepared cupcake pan.
Bake cupcakes at 350 for 18-20 minutes. Leave the cupcakes in the pan for 2-3 minutes then remove to a cooling rack to allow to cool completely.
For the frosting-
Place the butter in the bowl of an electric mixer and whip on high until light and fluffy, about 2-3 minutes. Add the coffe and whip until combined. Gradually add the powdered sugar until desired consistency is achieved.
Place the frosting in a piping bag and frost the cooled cupcakes. Drizzle with caramel sauce. Sprinkle with ground cinnamon.
Recipe source: cake adapted from Williams Sonoma
frosting-Lynsey original
Early tomorrow morning my city’s downtown streets will be flooded with a sea of pink. Tomorrow is the annual Susan G. Komen race for the cure. In honor of the race and to show my support for the survivors and the cause (and hoping we soon find a cure) I wanted to make something sweet and pink.
There’s nothing that gets me up and going more than sweets, and to be more specific chocolate! I love brownies; I honestly think I could sit down with a fork and a whole pan of brownies and eat myself sick. I love their rich, fudgy, chocolatey goodness. They really do make a bad day good. What’s better? Enjoying one straight from the oven (or heated in the microwave) with a tall glass of ice cold milk. There’s nothing that can top it. Brownies are a classic, and delicious on their own but there are so many spins and twists that are added to them now and it just compliments the deliciousness!
While I love classic brownies I’ve been dying to try cream cheese swirl brownies for quite some time. I’m finally getting around to it and I decided to make them pink in honor of breast cancer awareness month and for our race for the cure. These were delicious. The fudgy chocolate topped with the tangy, yet sweet cream cheese made for the perfect match. No wonder these things are so popular…and I now see why this combination has been around for quite some time. This is the perfect way to jazz up your brownies and add a little twist on a classic. They are also easy to personalize for any party or holiday; just add a touch of food coloring to the cream cheese batter to tint it whatever color you desire.
Although the month is almost over, I challenge you to “think pink” for the rest of the month. Bake something pink and share with others to help spread awareness. Think of the ones you know that have been affected by breast cancer and keep those in mind who are battling through this disease right now. Think pink in hopes the we soon find a cure.
For more things sweet and pink check out Jen’s blog, Beantown Baker, during the month of October and read more about her Power of Pink Challenge.
Cream Cheese Swirl Brownies
Ingredients:
For the brownies-
1 Stick butter
1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1 Tsp Kosher salt
1/4 Cup white chocolate chips
For the cream cheese-
8 Oz. cream cheese, room temperature
1/4 Cup granulated sugar
1/2 Tsp vanilla
1 Egg
Directions:
Preheat oven to 350.
Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.
For the brownies-
Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. Once the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine. Set aside.
For the cream cheese-
Place the cream cheese in a bowl and beat on medium with an electric mixer. Gradually add the sugar, vanilla and egg until all ingredients are combined.
To assemble-
Pour 3/4 of the brownie mixture in the prepared pan. Drop half of the cream cheese mixture, by spoonfuls over the brownies, sprinkle with the white chocolate chips. Repeat layering, pouring the remaining brownie mixture followed by dropping spoonfuls of the cream cheese mixture. Use a knife to gently swirl the cream cheese and brownie mixture together, creating a marble effect.
Place in the oven and bake for 45-55 minutes, until the brownies have puffed and the center feels ever so slightly firm, or when a toothpick inserted into the center comes out with several moist crumbs adhered to it.
Recipe source: Brownies-A Lynsey original
Cream cheese layer- Joy of Baking
I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road. The other day I was going through all of the updates on my reader when I came across this soup on Kelsey’s blog. Just the picture of her soup made me drool. Number one, it looked delicious, and number two I love anything involving shrimp. This recipe moved to the top of my list and it went on the menu for the following week.
I love soup. It’s the perfect meal, no matter what time of year. I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu. We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it. This was fairly simple to put together and quick enough for a weeknight meal. This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change.
It’s delicious and full of so much flavor. The tomato base had so much flavor on it’s own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener. The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup. The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can’t go wrong with cilantro (I love it!). All of these flavors combined made for one delicious pot of soup. This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together. I can’t wait to have this soup again!
Brazilian Shrimp Soup
Ingredients:
2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped
Directions:
In a large Dutch oven (or stockpot) heat olive oil over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.
Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.
Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.
Stir in the pepper, lemon juice and cilantro. Serve immediately.
Recipe Source: Kelsey’s “Apple a day”, originally from Savory, Spicy, Sweet
S’mores are one of my all time favorite treats. There is just something magical about the combination of graham crackers, chocolate and ooey gooey toasted marshmallows. What’s even better? Sitting around a campfire on a cool night and enjoying s’mores. There’s just nothing better! Since we don’t go camping a whole lot I don’t get to enjoy the traditional s’mores as much as I would like so I’m always on the hunt for recipes that incorporate s’mores. I’ve seen quite a few recipes out there that I’m dying to try; s’more bars and adult s’mores, just to name a few. Finding recipes that incorporate these delicious little jewels is the best way to get my s’mores fix and bring the best of the outdoors in!
A few weeks ago Spencer made the first of many trips to the woods, hunting season is here! Every time he and the guys go to the woods, the wives always make sure they are armed with plenty of snacks and goodies to get them through the weekend. While everyone normally changes up what they send each time, it has been requested that I continue to make brownies. I typically stick with the same recipe, but this time I decided to change it up a bit and make s’more brownies. S’mores. Camping. Woods. I mean, it just fits! These are “built” just like smores, but just baked rather than cooked over a campfire. They were absolutely delicious. The graham cracker crust, the fudgy brownies (with a hint of cayenne pepper), all topped off with the toasted and gooey marshmallows is pure goodness. These s’more brownies are the perfect way to quench your craving while staying in the comfort of your own home.
S’more Brownies
Ingredients:
For the crust-
1 1/3 Cups graham cracker crumbs
6 Tbsp butter, melted
1 Tbsp brown sugar
1 Tbsp granulated sugar
For the brownies-
1 Oz. sweetened chocolate
2 Oz. unsweetened chocolate
2 Eggs
1/2 Cup sugar
3/4 Cup flour
1 Tsp vanilla
1/8 Tsp cayenne pepper
1 Tsp Kosher salt
1 Stick butter
For the topping-
2 1/-3 Cups jumbo marshmallows
Directions:
Preheat oven to 350.
Line an 8×8 pan with parchment paper (or foil) and spray with nonstick cooking spray. Set aside.
For the crust-
Combine the butter, graham cracker crumbs, and sugars and stir to mix together. Place the mixture in the prepared pan and press along the bottom of the pan to create an even layer. Bake for about 20 minutes, or until the crust just begins to set.
For the brownies-
Roughly chop the chocolates. Combine both chocolates and the butter in a medium saucepan and place over low-medium heat. Leave over the heat until all ingredients are melted, about 3-5 minutes, stirring occasionally to avoid burning. One the butter and chocolates are melted, remove from the heat and add the sugar and stir until completely incorpated. Add the vanilla, caynenne pepper, and salt and stir. Add the eggs and mix together, followed by the flour. Stir all ingredients together to completely combine. Pour the brownie mixture over the graham cracker crust and return to oven for an additional 30-35 minutes, until toothpick inserted comes out clean.
For the topping-
Turn on the broiler.
Place marshmallows on top of the brownies, in a single layer and place the in the broiler for 3-5 minutes. Place the pan as far away from the flame as possible. Keep an eye on the brownies to ensure the marshmallows do not catch on fire, rotate pan if needed to ensure even browness.
Remove the brownies from the pan and allow to cool completely. Cut into squares and store in an airtight container.
Recipe source: A Lynsey original
When fall arrives I get so excited; there are so many recipes that I look forward to making, a few classics but I am always looking for new ones to try as well. It’s the perfect time of year to pull out your favorite long sleeve shirt or sweat shirt, get cozy and have a big bowl of soup or chili. Fall has been here for a few weeks but the weather hasn’t exactly followed suite. Since the weather has been warmer than normal I watch the weather carefully and plan the meals accordingly. If there is any glimpse if cool weather in the forecast I immediately work one of my fall-ish recipes into my meal plan. One of those cool days finally came around Spencer’s birthday which worked out perfectly. One of his all time favorite meals is red beans and rice, and since the weather was actually going to be cool he decided that he wanted that for his birthday meal.
Before now, I had never made red beans and rice. Which is actually quite interesting and dumbfounding to me since it is one of Spencer’s favorites. Better late than never, right? I’m so glad Spencer decided on this for his birthday meal; it gave me a reason to finally make one if his favorite meals and it gave me a reason to make a classic southern dish! This was delicious, flavorful and so filling. One of the best parts about this actual recipe is that is uses a slow cooker. You know me, I love slow cooker recipes! Throw the ingredients in the pot, turn it on, and when you walk in the door your food is ready! The only thing I had to to when we got home was make some rice and hot water cornbread. How easy is that?
This was simple yet delicious. This perfect for a weeknight meal, since the crockpot does all the work, but can be dressed up for company. Best of all, it’s perfect for fall weather. I am so glad the cool weather has finally moved in…hopefully it will be for good!
Red Beans and Rice
Ingredients:
1 Pound dry red kidney beans, rinsed and sorted
6 Cups water
5 Regular bouillon cubes (or 1 Tbsp. + 2 tsp. chicken base)
1/4 Pound smoked sausage*, quarted and cut into thin slices
1 Onion, chopped
4-5 Cloves garlic, minced
1 Tsp Cajun or Creole seasoning (omit this if using Andouille sausage)
3/4 Tsp cumin
3/4 Tsp coriander
3/4 Tsp oregano
1/8 Tsp cinnamon
1/2 Tsp smoked paprika (omit if using Andouille sausage)
A splash (or two) of hot sauce (optional)
*(Andouille sausage if you can find it), quartered and cut into thin slices. You can also use a large, meaty ham bone.
Directions:
Combine all ingredients in a crock pot and cook on high for 4-5 hours or on low all day. Or you can start on high until it starts to simmer and then switch it to low.
When beans are tender, mash about 85-90% of them against the side of the crock pot. Taste to ensure it’s seasoned to your liking; add more seasoning if you see fit. Replace lid and set heat to low or warm.
In a medium saucepan, bring 4 cups of water, 1 tablespoon white vinegar, and 2 cups of white rice to a boil. Reduce heat to low, cover, and steam for 20 minutes.
Once the rice is finished, place the red beans in a bowl and top with a scoop of rice. (You can also place the rice in the bowl first and then top with the red beans if you prefer) Garnish with green onions (for a touch of color and a little extra flavor).
Recipe source: Our Best Bites
Who doesn’t love a muffin? And, I mean, what’s not to love? They are delicious, and they are small and portable so they can easily be enjoyed on the go. They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat! For a while I was on a muffin kick, and I had muffins up to my ears. It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.
I love zucchini and I love chocolate, so why not try combining the two together? I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients. I’m always up for new things and figured I should give this recipe a try. Boy am I glad I did! These muffins were delicious. They were crumbly, moist and full of flavor from both the zucchini and the chocolate. While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast. Plus, with the chocolate in there you almost forget these are low fat…and even good for you!
I know this recipe sounds kind of if-y…zucchini and chocolate? But I promise you will not be upset you tried these. If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there. I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door. These make a great breakfast but also are perfect for a snack when you need a pick-me-up.
Low Fat Chocolate Chip Zucchini Muffins
Ingredients:
1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded
Directions:
Preheat oven to 325.
Place muffin liners in pan and set aside.
In a large bowl sift together flour, baking soda, and salt. Add the chocolate chips and stir gently to combine. Set aside.
Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine. Add the zucchini and mix until incorporated. Slowly pour in the flour mixture and mix on low until blended. Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.
Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool for about 10 minutes, then remove to cooling rack and allow to cool completely. Store in an airtight container.
Recipe source: seen on Prevention RD originally from Skinny Taste
Tucker is still as in love with the mixer today as he was a year ago. When he hears the mixer turn on it is only a matter of seconds before he’s by my side helping me scoop, pour and mix. Now, he also knows, that whatever comes out of the mixer is something delicious and most of the time it’s sweet and he can’t wait to take a bite. He, now, is under the assumption that anything that is stored in a Tupperware container is a cupcake. The way he says it, however, is incredibly cute and very southern…”cup-caaaaake”! And of course, whenever he sees the container, he points to it, says cupcake and insists on having at least 1 bite, if not the entire thing immediately. It is needless to say that he is not a snob of whatever may come out of that container, even if it’s not a cupcake. Maybe to him cupcakes equal something sweet and delicious?
Serendipity Deluxe Bars
Ingredients:
Crust-
1 Cup (2 sticks) cold butter, cubed
2 Cups all-purpose flour
1/2 Cup sugar
1/4 Tsp salt
Truffle filling-
1 Cup corn syrup
1 1/4 Cups semi-sweet chocolate chips
1 Cup sugar
4 Eggs
1 Tsp vanilla
Caramel crunch topping-
1/4 Cup corn syrup
3/4 Cup brown sugar, packed
1 Cup oats
1/2 Cup pecans, coarsley chopped
3/4 Cup (6 oz) butter, melted
Directions:
Preheat oven to 350.
Line 9×13 pan with foil, then grease the foil and set aside.
For the crust-
Place the butter, flour, sugar and salt in a food processor and pulse until coarse crumbs begin to form. Pour the crumb mixture into the prepared pan and press the crumbs into an even layer. Bake for 18-20 minutes, or until edges are lightly browned.
For the filling-
While the crust is baking, prepare the filling by placing the corn syrup and chocolate chips in a microwave safe bowl. Place the bowl in the microwave and heat the ingredients until the chocolate is melted, be sure to stir the mixture every 15-30 seconds to ensure the chocolate does not burn. Let the mixture cool slightly, add the remaining ingredients and whisk to combine. Pour over the hot crust and spread into an even layer. Bake for 27-30 minutes, until the edges are slightly firm and the middle is very slightly jiggly.
For the caramel crunch topping-
Meanwhile, place the corn syrup, brown sugar, oats, pecans and melted butter in a medium bowl and stir together to incorporate.
Let the filling and crust cool for 10 minutes, after removing from oven, then spoon the caramel crunch layer over the filling and spread evenly. Return to the oven for an additional 25-30 minutes, until the bars are just set.
Let cool in the pan for 5-10 minutes. Remove the bars from the pan and allow to cool completely before cutting. Store in an airtight container.
Recipe source: seen on Baking Blonde, originally from A Passion for Baking
