Halloween and Valentine’s Day are just a clever excuse to eat more sugar! But, that’s okay with me and my sweet tooth. I put a little spin on homemade marshmallows, by rolling them in colored sugar. Valentine peeps! To see all the specifics on how to make these, head over to the Little Skye Blog, where I’m guest posting today!
I’m ready to get out of the winter rut. Because…I seem to be making a lot of the same recipes these days. I crave hearty food that is served piping hot. Something to keep me warm on these chilly nights! This recipe does that…it’s like a stew, but with tons and tons of flavor. Something that will wake up your taste buds! Have I sold you yet?
So, the dish was inspired by Panang Curry at True Food Kitchen. I ordered it off the menu a few weeks ago (craving something warm and satisfying!) and I had to figure out how to make it at home. Now, let me start by saying that panang curry is hard to find. I started with this recipe and then had to tweak it because some of the items I wasn’t able to find at my local markets. And I also had to add some things, so it would be a little more similar to the curry at True Food. It turned out soooo good, I had to share it with you! (And the kids liked it too….score!)
Curry with Chicken and Vegetables
3 Tablespoons red curry paste (you can put in less if you are sensitive to spice)
1 Tablespoon vegetable oil
4 cups coconut milk (or 2 cans…I used 1 regular and 1 light)
2 boneless skinless chicken breasts cut into chunks
1 1/2 cups broccoli
1 cup carrots
1 cup peeled potato
1 Tablespoon fish sauce
1 Tablespoon sugar
3 Tablespoons cilantro
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the raw chicken and vegetables (I cut the vegetables into chunks, similar in size to the chicken); turn the heat down and simmer until the chicken is nearly cooked through, 20 minutes or so. Stir the sugar, fish sauce, and cilantro and simmer an additional few minutes.
Serve over jasmine rice. We also loved to squeeze lime juice on top!
There’s this thing called no-knead pizza dough and it’s pretty much the best thing ever. If you can wield a wooden spoon, you can make this. Seriously.
Also. Pizza is a great weeknight supper. And if you can incorporate vegetables and some protein on top, it’s an A+. I saw this recipe on Joy the Baker and had to try it, despite the general public in my house questioning corn on pizza. It was a hit…a salty sweet carb-y hit.
I made the no-knead dough…found here on Bon Apetit by Jim Lahey. Actually, I made an adaptation of Joy the Baker’s adaptation of this recipe. You can also sub in fresh pizza dough from Trader Joe’s. It will be equally as delicious!
I didn’t have hatch chiles on hand, so I used one jalapeno instead of 3 hatch chiles. I didn’t want it to be too spicy. The one jalapeno was just about right for our taste. Fresh corn and bacon round out the toppings and I also added some sauteed red onion for good measure. After baking with a good amount of cheese, it’s topped with arugula. Healthy pizza!
No Knead Pizza Dough with Corn, Chiles and Bacon (very slightly adapted from the Joy the Baker recipe)
(makes 2 pizzas)
3 3/4 cups white flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon granulated sugar
1 1/2 cup warm water
extra virgin olive oil for the pan
In a medium bowl, whisk together flour, yeast, salt, and sugar. Add warm water all at once. Using a wooden spoon, work the mixture together until fully incorporated. Or you can mix together with your hands (especially toward the end). The dough will be slightly shaggy.
Cover the dough with plastic wrap and a clean kitchen towel. Let rise at room temperature for 2 hours.
After resting, dump the dough out onto a lightly floured work surface. Divide in half. (one for each pizza)
Working with one dough at a time, liberally oil a baking sheet with olive oil. Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle. If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. If the dough tears, don’t worry, just press it back together.
3/4 cup pizza sauce (I made my own from this recipe. But Trader Joe’s also has a great pre-made one!)
1 1/4 cup shredded mozzarella cheese
3 slices cooked bacon, chopped
1 jalapeno (roasted, peeled and coarsely chopped– I didn’t include any seeds)
1/2 red onion (chopped and sauteed in olive oil)
1 ear of fresh corn (roasted) I roasted the corn and jalapeno together in a 425 degree oven before hand and cut the corn off the cob afterward.
arugula and red pepper flakes for topping
Place a rack in the upper third of the oven and preheat oven to 500 degrees F.
Top pizza with sauce (all the way to the edges) cheese, and toppings.
Bake for 18 to 20 minutes until the edges are charred and bubbling. Remove from the oven. Allow to cool for a few moments then slice and top with crushed red pepper flakes and fresh arugula. Serve immediately.
This is the kind of cake that you make when company is coming and you have NOTHING fancy in your cupboard. The simple ingredients create a rustic cake that is elevated with a rich, almost carmel-tasting brown sugar frosting. This is a childhood recipe that my mom used to make. She was always good at whipping stuff up. And, confession: we had dessert after dinner almost every night. That explains two things- my sweet tooth and the fact that I’ll never be a size 0. I love dessert!
If you really want to get crazy, serve this with ice cream. Vanilla is best, of course. Although I made this half-recipe on the fly. For blogging purposes, of course, and it was a perfectly acceptable after school snack.
(recipe from my mom)
1 cup oats
1 1/2 cups boiling water
Soak oats in boiling water for 15 minutes. Set aside.
1 cup brown sugar
1 cup sugar
1/2 cup butter (original recipe called for shortening and I changed it to butter)
Cream the sugars and butter. Mix in 2 eggs. Then add in oatmeal mixture.
1 1/2 cups flour
1/2 t. cinnamon
1 t. baking soda
1/2 t. salt
Sift dry ingredients and add them in. Place in a greased 9×13 pan and bake at 350 degrees for 35 minutes or until a toothpick comes out dry from the center.
Let the cake cool and then frost.
Brown Sugar Frosting
3/4 cup brown sugar
4 T. cream or milk
4 T. butter
Bring all 3 ingredients to a boil in a small sauce pan. Remove from heat and add 1 1/2 cups powdered sugar. Whisk together and add in 1 t. vanilla.
(My photos show a half recipe, but if you follow this recipe, make it in the 9×13 pan and it will serve 12-15 depending on how much cake you like to eat in one serving!)
Can there be too much of a good thing? When it comes to cookies the answer is always no. Never too much of a good thing. Ask Jenny. Have you heard of Picky Palate? She’s one of those food bloggers with a new cook book and her she introduces you to things that you didn’t know were possible. An oreo inside a chocolate chip cookie? That’s amateur hour. She stuffs cookies in brownies, peanut butter cups in cookies, donuts in brownies and any other blow-your-mind combination.
Let me introduce you to the Oreo Stuffed Chocolate Chip Cookie. You’re welcome and I’m sorry.
This isn’t rocket science either. It’s too easy. Just scoop dough on the top and bottom of your double stuff oreo.
Then squish those parts together to cover the oreo.
I baked mine for about 10 minutes and oh man. These are best fresh out of the oven. For sure.
The banana and the pumpkin are unlikely friends. Bananas belong in smoothies and dipped in chocolate. Pumpkins hang out in pies and Starbucks scones. But sometimes, you have bananas turning black and some leftover pumpkin from a facial mask you made (more on that soon). The next thing you know, you’re googling Pumpkin Banana Muffins. And it turns out it’s a thing. Like, a really good thing.
Here’s the recipe I slightly adapted from the Dole Banana website: Pumpkin Banana Muffins
- 2 ripe, large DOLE® Bananas
- 1/2 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1-3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp. cinnamon
- 1/2 tsp salt
- brown sugar for sprinkling on top
- Slightly mash bananas with a fork. Mix bananas, pumpkin, granulated sugar, milk, oil and egg in medium bowl until well blended.
- Combine flour, baking powder, 1 teaspoon cinnamon and salt in large bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin tins. (I suggest a light spray of cooking oil so they don’t stick.)
- Sprinkle brown sugar over the top of each muffin.
- Bake at 375º F 20 to 22 minutes or until wooden toothpick inserted in center comes out clean. Serve warm. Makes one dozen.
Sweet and salty is where my tastebuds want to live. You just can’t have one with out the other. This is the perfect marriage of flavors.
These bars have become a go-to after school snack at our house. I can make them on Sunday night and they last all week. They are hearty enough to fill up bellies and the flavors are basic enough that everyone loves them! Of course, you should never serve these without a glass of milk. Like, ever.
I found the recipe while googling images for peanut butter and jelly bars. I love that it calls for soft white flour. I feel like it kind of balances out all that butter. My mother-in-law gives me freshly ground soft white flour (lucky!) but if you don’t have an awesome mother-in-law, you can either buy it here or use all-purpose flour.
Just wanted to share with you a bit of what I was up to last week! Sometimes the simplest locations can be the best. Even though the beach can be tricky with lighting, using the shade of the pier will take away the harsh light. I love the soft look of these photos. Parks are also a no-brainer for photo shoots. I look for big trees to filter the light. Again, no harsh light. And a little bit of sunset back lighting doesn’t hurt either!
I picked up a copy of Fine Cooking the last time I was at Sprouts. There are so many recipes in the Oct/Nov issue that I want to try, but I started with a tart. Tarts are just so fancy. The article in the magazine talked about how this tart is a bar cookie in disguise. I like that. The same ingredients but wrapped up in a different package. A fancy package.
The original recipe called for cranberries, but I’m just obsessed with raspberries and I know they won’t be around for too much longer. So, I changed up the recipe and tiny bit and I love the way it turned out!
Raspberry Shortbread Tart
(adapted from Fine Cooking’s Cranberry Almond Shortbread Tart)
1 cup granulated sugar
2 Tbs. fresh lemon juice
16 oz. fresh raspberries
3 Tbs. blackberry jam (I think any type of jam will do)
3-1/2 oz. (1 cup) sliced almonds
9 oz. (2 cups) unbleached all-purpose flour
1-3/4 oz. (1/4 cup plus 2 Tbs.) fine yellow cornmeal
3/4 tsp. kosher salt
8 oz. (1 cup) unsalted butter, cut into 16 pieces and softened
1 cup granulated sugar
1/2 Tbs. packed finely grated lemon zest (from 1 large lemon)
3/4 tsp. pure vanilla extract
1/4 tsp. pure almond extract
1 large egg yolk
Confectioners’ sugar, for garnish (optional)
In a food processor (with at least a 10-cup capacity), combine the nuts with 2 Tbs. of the flour. Pulse until very fine but not powdery, 20 to 25 short pulses. Transfer to a large bowl and stir in the remaining flour, the cornmeal, and salt.
In the food processor, combine the butter, sugar, lemon zest, vanilla, and almond extract.
Pulse until creamy, 10 to 20 short pulses. Add the egg yolk and pulse a few times to combine. Add the dry ingredients and pulse, scraping down the sides as necessary, just until a soft dough forms, 30 to 40 short pulses. Turn the dough out onto a piece of plastic and divide.
Lightly coat a round 91/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Press half of the dough evenly onto the bottom and up the sides of the pan. Cover with plastic wrap. Form the remaining dough into a disk and wrap in plastic. Refrigerate the dough and the tart shell until very firm, at least 30 minutes.
Prick the bottom of the tart shell all over with a fork and bake on a heavy-duty baking sheet until firm, dry, and just starting to turn golden brown around the edges, 30 to 35 minutes. The shortbread will have puffed up during baking, so use the back of a spoon to gently press down the bottom of the crust to create enough space for the berry filling. Spoon the filling into the tart and spread evenly.
Crumble the remaining shortbread dough over the berries in pebble-like pieces, covering the filling. Bake until the topping is firm and golden-brown, 30 to 35 minutes. Cool completely on a wire rack.
Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.