tag:blogger.com,1999:blog-55865387993178641072024-02-19T06:01:20.447-06:00Luv'n Spoonfulsgood-for-you deliciousLuv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-5586538799317864107.post-214103287004174312015-04-21T21:10:00.000-05:002015-04-21T21:10:22.940-05:00Strawberry Cheesecake<div class="separator" style="clear: both; text-align: center;">
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Nothing quite says spring to me like the arrival of fresh, ripe, sweet strawberries. Their vibrant color, intense flavor and charming shape make me think that if there ever was a time to use the word 'bodacious' when describing fruit, this would be it! What better way to celebrate this beautiful season than with a gorgeous (and may I say sexy?) dessert that flaunts the beguiling strawberry.</div>
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...a kind of strawberries and cream redux...(warning, ellipsis overdose ahead)<br />
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...that gives the fresh strawberry the leading role...<br />
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...while the strawberry puree in the cheesecake base is more the quiet ingenue.<br />
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The thin, cookie-crumb base is a crunchy, crisp texture foil to all that dramatic goodness going on above. <br />
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Gingersnaps were used here, but any cookie, cracker or nut crust could fill in as an understudy. </div>
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The gingersnaps were a nice compliment to the sweetness from the strawberries, and I had some leftover ginger syrup in the fridge, which I used to give the berries a sultry glaze and shine, so the two flavors paired nicely together.<br />
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Sexy, bodacious and delectable...a screen siren of a different sort!<br />
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<i><u>Strawberry Cheesecake:</u></i><br />
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10 ounces plain goat cheese<br />
4 ounces mascarpone cheese<br />
1/3 cup natural sugar (fine granules), or to taste<br />
1/2 tsp almond extract<br />
1 cup strawberry puree (see below)<br />
2 eggs, large<br />
Whole strawberries for garnish<br />
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<i><u>Strawberry Puree:</u></i><br />
1 cup fresh, ripe, sweet strawberries, chopped (you could use frozen but only if very high quality and flavor)<br />
2 tbs natural sugar<br />
2 tbs freshly squeezed orange juice (or bottled if in a pinch)<br />
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<i><u>Crust:</u></i><br />
1 1/2 cups cookie crumbs of choice (I used ground ginger snaps)<br />
2 tbs natural sugar<br />
2 tbs almond oil, butter or fat of choice (melted coconut oil works well)<br />
1/2 tsp ground cardamom, optional<br />
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Preheat the oven to 375 degrees F. <br />
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Prepare the puree: Place strawberry pieces in a small saucepan with the other puree ingredients. Bring to a gentle boil and simmer, stirring occasionally, until the strawberries soften, approximately 10 minutes. Crush berries with a fork. Set aside to cool completely. The mixture should be thick. Reserve/drain some of the juices if your berries are excessively watery.<br />
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Prepare the crust: In a medium size mixing bowl, stir all the crust ingredients together. Divide between individual tart pans or pour into one large tart pan. Flatten with a spoon. Bake for approximately 6 to 8 minutes. Once done, set aside to cool while you make the filling.<br />
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Prepare the filling: In a large mixing bowl, beat the goat cheese and mascarpone cheese on medium speed until smooth. Add the sugar and almond extract, scraping down the sides of the bowl and the paddle frequently; mix until smooth. Add the eggs slowly, one at a time, beating well after each addition, scraping down the sides of the bowl and paddle. Add the strawberry puree and stir until just incorporated and the strawberries are broken down. Carefully pour the filling into your pan of choice. Bake for 15 minutes or until set. Remove from the oven and cool on a rack until completely cool, then place in the refrigerator. Refrigerate several hours before serving, even over night.<br />
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To serve: Cut the stems off of enough strawberries to cover the top of the tart. I glazed mine with some leftover ginger syrup (which complemented the gingersnap crust), or you could use simple syrup or melted apricot preserves. Place the glazed (or naked) strawberries cut-side down on the tart. Enjoy!<br />
<br />Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com1tag:blogger.com,1999:blog-5586538799317864107.post-33259814563430739302015-04-06T20:21:00.001-05:002015-04-08T18:08:15.505-05:00Blackberry Shortbread<br />
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You know that moment when you're paging through the pictures in a cookbook and your heart does that little flip thingy it do...your eyes dart over to the corresponding recipe, you quickly scan the ingredients, and fall more and more in lust with every word? A love-at-first-sight kind of thing. Well, when I ran across a recipe for blackberry shortbread in one of my cookbooks, I knew I was besotted, that I had the fever, and there was nothing for it except to quickly bake the darn things.<br />
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<a name='more'></a>Blackberries and orange zest lounging (in a come hither sort of way) on an almond shortbread crust. What's not to love?<br />
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The original recipe comes from a Martha Stewart cookbook that I picked up on the cheap somewhere. I was immediately drawn to the recipe because it was loaded with fruit (my favorite dessert ingredient) and appeared to be ripe (eh hem) for a Luv'n Spoonfuls overhaul.<br />
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I replaced some of the butter called for in the original recipe with some coconut oil, added some whole grain flour to the shortbread ingredients, opted for more simple prep by using almond meal (instead of the laborious step in the original recipe of toasting then grinding whole blanched almonds), and added a few flavor boosters like orange zest and two of my favorite baking spices, coriander and cardamom. Martha's called for cinnamon, which you could easily fall back on, but I wanted something a little more exotic.<br />
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<span style="text-align: start;">This is a typical shortbread crust, so it will look like lumpy sand before it gets pressed into the pan. </span></div>
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The orange zest is rubbed into a couple of tablespoons of natural sugar and is sprinkled on top rather than tossed with the berries. Not only does it help cut down on the 'bleeding' that occurs when berries are mixed directly with sugar, the zest and sugar bake up to a slight 'crisp' that is akin to candied orange peel, which is, in my book, simply divine.<br />
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The before baking (above) and after baking (below) photos. The outer edge of the crust will have just a light-brown tinge and the berries will be soft. Use the orange zest/sugar mixture as your guide...if this burns, it will be bitter.<br />
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I opted for a light glaze of powdered sugar mixed with cream and orange flower water, but these were delicious either way. A dusting of powdered sugar would do just as nicely.<br />
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The almond meal, spelt flour and coconut oil bring some subtle but tasty health benefits to the berry orange party. Blackberries are loaded with good compounds, Vitamin C and fiber. Have I talked us into this being a health food yet? Admittedly, at the end of the day, this <i>is</i> still dessert, but it certainly won't derail any healthy eating plan. I would willingly swim a few extra laps or take a couple extra turns around the block for one of these lovelies!<br />
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The blackberries stay intact but bake down to gooey nuggets of tart, jammy-wonderfulness, and provide a lovely texture counterpoint to the crunchy topping and nutty shortbread.<br />
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Other fresh fruit could be substituted for the blackberries...perhaps blueberries with lemon zest, mango with lime zest? I loved these so much, though, I'd be hard pressed to change a thing. Strange, but I'm hearing faint lyrics from that Billy Joel song 'Just The Way You Are' right now. Weird. Anyway...<br />
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sometimes, when you're smitten, you just have to follow your heart, </div>
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down whatever sweet path it may lead you.</div>
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<u><i>Blackberry Shortbread:</i></u></div>
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2 pints fresh blackberries, or fruit of choice<br />
1/2 cup unsalted butter, room temperature<br />
1/4 cup coconut oil<br />
3/4 cup powdered sugar<br />
1 cup all-purpose flour<br />
2/3 cup spelt flour, barley flour or whole wheat pastry flour<br />
2/3 cup almond meal (I like Trader Joe's)<br />
1/2 tsp salt<br />
1/2 tsp ground coriander<br />
1/4 tsp ground cardamom<br />
1/4 to 1/2 tsp almond extract<br />
2 tbs natural sugar<br />
grated orange zest, from one large orange, approximately 2-3 tbs<br />
If desired, glaze with additional powdered sugar mixed with a small amount of cream (or milk) and orange flower water.<br />
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Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking dish (or use parchment paper). Beat the softened butter and coconut oil together in a mixing bowl until smooth. Add the powdered sugar and beat on medium speed for about 2 minutes until light and fluffy. Stir in the almond extract. In another bowl, stir together the flours, salt and spices. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing just until a sandy, crumbly dough forms. Place the 2 tbs natural sugar in a small bowl and grate the orange zest directly over the bowl, capturing all the orange oils and zest. Rub the zest into the sugar with your fingers. Pour all but one cup of the dough into the baking dish, pressing the dough flat. Scatter the berries over the dough, then sprinkle the orange-sugar and the remaining one cup of dough over the berries. Bake approximately 45 minutes until the crust becomes lightly browned. Cool in the pan until completely cooled. Cut into large squares; makes approximately 15 squares. These are best within a few hours after baking...the moisture from the berries weeps into the crust, making it soggy.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com2tag:blogger.com,1999:blog-5586538799317864107.post-65612805390980270372015-03-29T21:00:00.001-05:002015-03-29T21:00:34.788-05:00Granola<div class="separator" style="clear: both; text-align: center;">
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I'm posting a quick and easy recipe today for granola. Although I hadn't made this recipe in a while, I was inspired recently to revisit this old gem. A friend, whom I had given the recipe to years ago, requested the recipe again the other day. As I was throwing this post (and batch of granola) together, I realized that C. and this granola have <i>quite</i> a lot in common--they are both fun, have just the right amount of sweetness, are a little out of the ordinary...and are pretty nutty too! You can't go wrong having either as a friend. Cheers to you and yours, C....enjoy!<br />
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I'm not sure what recipes I used for guidance back in the day, but my version seems to vary little from the 'standard' granola recipes out there, with just a few tweaks. I use a combination of olive oil and melted coconut oil instead of the butter called for in many recipes, which swaps out some saturated fat for some good heart healthy fat and flavor. The liquid sweetener, molasses, adds a deep sweet/salty kick. The ground flax seed amps up the 'stealthy healthy' meter just a bit, providing a touch of omega-3's, fiber and protein. The nutty flavor compliments the other ingredients perfectly.<br />
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I like using the large natural coconut flakes, which are unsweetened, stand up to the long baking time without overcooking, and impart some nice chew. The melted coconut oil provides a delicious foil to the coconut flakes while providing some good-for-you deliciousness.</div>
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Nuts get equal billing here; whereas, some recipes call for a higher oat to nut ratio, my recipe calls for three cups of nuts to three cups of rolled oats. The combination of four different kinds of nuts, including walnuts, pecans, pepitas and sliced almonds, is so much more interesting than just one or two. The kaleidoscope of healthy goodness is just an added bonus.</div>
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The other great thing about this recipe is that you really can toss everything together in one large bowl (I, of course, seemingly emptied out the cupboard so that the photographs would be a little more interesting). </div>
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Everything gets spread out on a rimmed cookie sheet lined with parchment paper and baked for nearly an hour. Frequent stirrings are recommended so that the granola does not burn. </div>
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What comes out of the oven is oodles of crunchy, not-too-sweet, nutty goodness that can be enjoyed any number of ways, with milk and dried fruit, with yogurt and fresh fruit, or simply out of hand for a delightful, any time snack.</div>
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I went the fruit and yogurt parfait route, using frozen fruit (mango and black raspberries here) as I patiently await the appearance of fresh, in-season fruit at the local farmer's market. </div>
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True to the Luv'n Spoonfuls philosophy, this is not an overly sweet granola...if you prefer more sweet, add more sugar and/or liquid sweetener of choice. Taste the mixture before baking and adjust accordingly. I really like the flavor that the molasses lends, but any other liquid sweetener would do, such as unfiltered honey or Lyle's Golden Syrup. As well as having a unique, robust flavor, the molasses adds extra health benefits, as it contains potassium, calcium and iron.<br />
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Sometimes, it's nice to reminisce and revisit our old faves...and remember that <i>old</i> friends, even those we haven't visited with in a while, can still be the very <i>best</i> kind of friends.<br />
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<i><u>Granola:</u></i><br />
<i><u><br /></u></i>
3 cups rolled oats (I use Bob's Red Mill Extra Thick organic)<br />
3/4 cup <u>each</u> walnuts, pecans, sliced almonds and pepitas (or nut mix of choice to total 3 cups)<br />
1 1/2 cup coconut flakes (see notes above)<br />
1/2 tsp salt<br />
3 tbs unsulphured molasses, or any other liquid sweetener of choice (adjust amount to personal taste)<br />
1/4 cup natural sugar (adjust amount to personal taste)<br />
1/4 cup olive oil or melted coconut oil, combination of both, or any oil of choice to equal 1/4 cup<br />
3 to 4 tbs freshly ground flax seed<br />
dried fruit of choice, if desired (added after baking)<br />
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Preheat the oven to 300 degrees F. Place all the dry ingredients in a large mixing bowl. Drizzle the oil(s) and molasses over the dry ingredients, stirring to evenly incorporate. Mix until well blended, there are no clumps, and all the ingredients are evenly distributed. Place parchment paper on a large, rimmed cookie sheet (or non-stick method of choice). Pour the granola mixture onto the cookie sheet and spread evenly. Bake for approximately 45 minutes to an hour, stirring the mixture every 10 to 15 minutes or so until deep, golden brown; I usually watch the coconut flakes and almond slivers and use them as my guide. Be vigilant towards the end of the baking period so that the mixture does not burn. Allow to cool completely in the pan for several hours, without stirring. Add dried fruit of choice if desired. Transfer to a large airtight container. Makes approximately 7 to 8 cups of granola.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com0tag:blogger.com,1999:blog-5586538799317864107.post-26893968287158360982015-03-17T07:20:00.004-05:002015-03-17T07:20:44.535-05:00Lime Ginger Coconut Cake<div class="separator" style="clear: both; text-align: center;">
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Happy St. Patrick's Day! These cheerful flavors and bright colors are an enchanting way to sweep out the dreary days of winter and herald the brighter days of spring. It you love the magical combination of lime, ginger and coconut as much as I do, these little edible leprechauns will be some of the best things you ever put in your mouth...ever! </div>
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Your citrus meter couldn't be happier after just one bite of this light, bright cake, followed by a zinger kicker of ginger in both the cake and frosting. The coconut flavor is the low note, present in the cake, frosting and sprinkle, that ties all the wonderful alchemy together.</div>
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The beautiful color, scent and flavor is just so intoxicating...</div>
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Your zester will get a workout for this recipe...never a bad thing, right?</div>
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The cake is tasty plain, but so much more of an event with the frosting and coconut/lime sprinkle. I used some organic coconut flakes, which are dryer and larger than conventional flake, so I added a teaspoon or so of coconut milk after chopping to help provide some moisture and flavor. The lime zest is incorporated into the coconut during chopping, with a sprinkle of sugar, so that all the natural oils in the zest are spread throughout.</div>
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I've substituted unmelted coconut oil (in it's solid form) for the traditional butter used in a basic powdered sugar frosting recipe. If you want to save a few calories, you could top the cake with some Greek yogurt (above), but the frosting brings some special voodoo to this party that I really think is worth splurging on. The added hint of coconut flavor from the coconut oil is divine. I'm not usually a frosting kind of girl, so when I say 'go for the frosting' you should go for the frosting...<br />
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...which is made with powdered sugar, coconut oil, a drizzle of the ginger syrup and just a tad of Greek yogurt, to smooth everything out. Melted coconut oil is used in the cake batter, which provides another layer of coconutiness. Studies are finding oodles of good things about coconut oil, all the more reason (besides the dynamite flavor) to slip it into your recipes (such as my banana bread recipe <a href="http://luvnspoonfuls.blogspot.com/2011/08/banana-nut-muffins.html" target="_blank">here</a>). The coconut oil and coconut milk, along with the citrus zest, ginger and spices, result in an intoxicatingly fragrant cake.<br />
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The ginger syrup is a simple syrup recipe of melted natural sugar and grated fresh ginger, brightened with fresh lime juice. It can be drizzled over the cake for an extra kick of flavor, like I did in the photo below. The syrup is a knock out and <i>so</i> delicious... it could be used in any number of wonderful ways...Moscow Mule anyone? Fresh ginger is full of health benefits, but I'd adore it just as much even if it wasn't. If you're not as big a fan, simply tone down the recommended amounts. I love this recipe, though, for what I think is the perfectly bewitching balance of the tart, bright lime, the floral and spicy ginger and the creamy, cool coconut.<br />
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Happy spring, happy new beginnings, happy St. Patrick's Day! <br />
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<i><u>Lime Ginger Coconut Cake:</u></i><br />
<i><br /></i>
3/4 cup all purpose flour<br />
1/4 cup whole wheat pastry flour, spelt flour or barley flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 teaspoon freshly grated ginger<br />
2 teaspoons lime zest (approximately the zest from one large lime)<br />
juice from 1/2 large lime, freshly squeezed, to taste<br />
2 large eggs, organic<br />
3/4 cup natural sugar<br />
1/2 cup lite coconut milk<br />
1-inch piece ginger, peeled and sliced (to steep in the coconut milk)<br />
2 tablespoons melted coconut oil<br />
scant 1/4 teaspoon ground coriander<br />
scant 1/4 teaspoon ground cardamom<br />
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<i>Frosting:</i><br />
1/4 cup coconut oil (not melted)<br />
1 cup powdered sugar<br />
1 teaspoon ginger syrup<br />
1-2 teaspoons Greek yogurt (if necessary to smooth out/thin the frosting)<br />
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<i>Ginger Syrup:</i><br />
1/2 cup natural sugar<br />
juice of one large lime<br />
1-2 teaspoons freshly grated ginger, to taste<br />
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<i>Coconut Sprinkle:</i><br />
1-2 cups dried, organic coconut flakes (or conventional, sweetened coconut flakes, see below)<br />
zest from two large limes<br />
1 teaspoon natural sugar<br />
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For the cake: Preheat the oven to 375 degrees. Sift the dry ingredients and spices together into a large mixing bowl. Steep the ginger slices in the coconut milk until just warm (either in a small saucepan or in a bowl in the microwave), and set aside. In another bowl, combine the eggs, melted coconut oil, grated ginger, lime zest and juice, and coconut milk (remove the ginger slices first), and beat lightly. With the mixer on slow speed, slowly add the liquid mixture to the flour mixture in the mixing bowl, scraping down the sides of the bowl and the paddle frequently. Beat until smooth. The batter is very wet. Pour the batter into 12 cupcake liners or prepared cake pan of choice; fill 2/3 full. Bake cupcakes for approximately 15 minutes or until lightly golden and a wooden skewer comes out clean. Cool in the pan on a cooling rack for 5 minutes (longer for a larger cake pan), then remove from the pan and set on the rack to cool completely. Makes 12 cupcakes.<br />
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For the syrup: In a small saucepan combine the sugar, lime juice and grated ginger. Gently bring to the boil, boil for one minute or until the sugar crystals dissolve, then remove from the heat to cool.<br />
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For the frosting: In a mixing bowl combine the coconut oil (not melted), powdered sugar, a teaspoon or two of the ginger syrup, and beat on low until combined and smooth. Beat in a few teaspoons of Greek yogurt, if necessary, if the mixture is too stiff. Adjust the sugar, yogurt and syrup amounts as necessary to achieve a spreadable consistency. <br />
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For the coconut sprinkle: Combine the zest from two large limes with the coconut flakes, and chop the coconut flakes; sprinkle with a teaspoon of natural sugar and one teaspoon of the coconut milk, and mix to combine (if using the larger, natural dried coconut flakes). If using conventional, sweetened coconut flakes, simply rub in the lime zest and omit the added sugar and coconut milk.<br />
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To assemble, spread the tops of the cooled cakes with a thin layer of the frosting. Press the top of the cupcakes into the coconut sprinkle. Drizzle with ginger syrup. Garnish as desired with lime zest ribbons and/or an extra dollop of frosting.<br />
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Please note that although the cakes keep well, the lime zest will begin to fade and bleed into the frosting and syrup by the second day...everything still tastes great, but they'll be at their picture-perfect best on the first day.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com2tag:blogger.com,1999:blog-5586538799317864107.post-50127212887864326582014-03-29T15:17:00.002-05:002014-03-29T15:18:54.005-05:00The Best Whole Wheat Chocolate Chip Cookies <div class="separator" style="clear: both; text-align: center;">
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This is one of my favorite recipes to share because this cookie is so delicious in its own right, whole wheat or no. Really...<i>the...</i><i>best</i>...I'm not just throwin' that out there without any significant data and research to back it up (i.e. years of blanket approval from my very picky housemates, who couldn't give a fig about whole wheat this or reduced fat that.) These make great treats and provide the perfect snack to nibble on whilst eagerly awaiting those first signs of spring just on the other side of the window...just you, a cold glass of milk and your new best friend.<br />
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Since I've decided that my genes must've gotten a total whuppin (as evidenced by my progeny's aversion to anything the least bit healthy), I try to sneak in a little whole wheat here and there when I can. You can usually swap out about one-third to one-half whole wheat for white in most recipes before you start changing the texture. But, for some reason this recipe works great with all whole wheat flour. Hey, when something works, it just works. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDEER3uB23ufW9iNPJuled8IfueOG2gmSRuy3FL3xJh63dTtKko8K8TEsLlDMqAB95obhLTX1A_3zLE7t9NpPzOS0Eez6H42F6Gr-VT3mLGr95n3jfl0kodcJlrrKvpsMgyJMy9SI0fNE/s1600/cccookiesxii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCDEER3uB23ufW9iNPJuled8IfueOG2gmSRuy3FL3xJh63dTtKko8K8TEsLlDMqAB95obhLTX1A_3zLE7t9NpPzOS0Eez6H42F6Gr-VT3mLGr95n3jfl0kodcJlrrKvpsMgyJMy9SI0fNE/s640/cccookiesxii.jpg" height="428" width="640" /></a><br />
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The dough is a dream to work with...even easier with a scoop. I've used my 4-tablespoon one here.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrorihthukuLZb5bpt1FjzjcRs_f3abuZMqEWqzMOwzS3JyZ5B7Ovedr_nxyaVffr-7BvvVfM_m8-INThHkOy9cy9ojZeseEjtS7jQE-T8ASdWf24hTdZRn8b0PMnue6u2l0SQvCz2SGNA/s1600/cccookiesxiii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrorihthukuLZb5bpt1FjzjcRs_f3abuZMqEWqzMOwzS3JyZ5B7Ovedr_nxyaVffr-7BvvVfM_m8-INThHkOy9cy9ojZeseEjtS7jQE-T8ASdWf24hTdZRn8b0PMnue6u2l0SQvCz2SGNA/s640/cccookiesxiii.jpg" height="640" width="427" /></a></div>
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So. hard. not. to. gobble. up. the. dough...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFLxTtKCnPj93AZ6OghwgYxfw-xK88Z3yyWpsIQdBgocSbPBVy1FgTcPHQXU4aj62_VGo72Nn5fevAG8druMlT3oJY0VPGv3Z1e9DHnLI47whjpGIEM3x4nZvR2W-wMMzWP92ZY202bx6/s1600/cccookiesvi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFLxTtKCnPj93AZ6OghwgYxfw-xK88Z3yyWpsIQdBgocSbPBVy1FgTcPHQXU4aj62_VGo72Nn5fevAG8druMlT3oJY0VPGv3Z1e9DHnLI47whjpGIEM3x4nZvR2W-wMMzWP92ZY202bx6/s640/cccookiesvi.jpg" height="640" width="428" /></a></div>
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...but your patience will soon be rewarded with a nutty, dark-chocolatey, crispy on the outside, soft buttery goodness (just a little) on the inside gem of <i>better</i>-for-you-deliciousness. I concede that I can hardly label this cookie with my usual <i>good</i>-for-you-delicious moniker, but the walnut ingredients, dark chocolate and whole wheat do provide some redeeming qualities. Just nod and agree.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXL029mwvwF1VbFZY3r32E8wbAxUGvCNK1iT1KVjsu0aM-3t5veiLjg5oduPfpupW7VtzlALyypAwS71jUrx9gN0lBCrLLcFGEgmc9Eerb7MHka6n4613YmBF3_-S-z4OHgxtTLWDfAIn/s1600/cccookiesiv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHXL029mwvwF1VbFZY3r32E8wbAxUGvCNK1iT1KVjsu0aM-3t5veiLjg5oduPfpupW7VtzlALyypAwS71jUrx9gN0lBCrLLcFGEgmc9Eerb7MHka6n4613YmBF3_-S-z4OHgxtTLWDfAIn/s640/cccookiesiv.jpg" height="640" width="428" /></a></div>
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Back to business here. These bake for about 16 minutes. Since the recipe is all whole wheat, it is a little harder to tell when the cookies are done since whole wheat items don't brown as much as white flour ones. So, be smart and start with a test cookie so that you get the time and texture that works best for you and your oven. If you over-bake these, they will still be delicious, just a little on the crispy side. We like ours a little softer on the inside so I remove them a little early. The cookies store very well in an air-tight container, although we don't usually have any <i>storage </i>issues with these because they disappear so fast!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBL1czngWucbwy4FM3JcEt-KFNgVO1ZEXyrJlfVgGIyiOa1QpUxBYzgF4kfH2yK9Kyf1IumwYHBWwW-1m6BLAFgy20jv51T6CQ4JXOnPtDfJrG6e85wwqHDIQwLeRHM4sQzK5Y_XZgaWvN/s1600/cccookiesi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBL1czngWucbwy4FM3JcEt-KFNgVO1ZEXyrJlfVgGIyiOa1QpUxBYzgF4kfH2yK9Kyf1IumwYHBWwW-1m6BLAFgy20jv51T6CQ4JXOnPtDfJrG6e85wwqHDIQwLeRHM4sQzK5Y_XZgaWvN/s640/cccookiesi.jpg" height="640" width="428" /></a></div>
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Don't you just love go-to recipes that are equal parts special and comforting? For when you want to be a little decadent, a little naughty, a little sweet and salty. That's what best friends do best, right? They put a smile on your face. Well, these are...simply...the best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPPRD2Jl4uUlk6slxNgxnElJvjsVc0wOx_UZJsi1jzC0oajeq-TStsmMFuTDkkNKM7m3CmgygJidp8DpgpCyYSOfov4bpLeJJd-tnrJ_AcGKWbQwOtdSflI7vIUVZTrVEPhjLeeHFXV6z/s1600/cccookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLPPRD2Jl4uUlk6slxNgxnElJvjsVc0wOx_UZJsi1jzC0oajeq-TStsmMFuTDkkNKM7m3CmgygJidp8DpgpCyYSOfov4bpLeJJd-tnrJ_AcGKWbQwOtdSflI7vIUVZTrVEPhjLeeHFXV6z/s400/cccookies.jpg" height="427" width="640" /></a></div>
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<u><i>Whole Wheat Chocolate Chip Cookies:</i></u></div>
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1 1/2 cups whole wheat pastry flour (or spelt flour)</div>
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1 1/2 cups white whole wheat flour</div>
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1 1/2 tsp baking powder</div>
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1 tsp baking soda</div>
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1 tsp salt</div>
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1 stick of butter (preferably organic)</div>
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1/4 cup walnut oil</div>
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1/2 cup walnuts, toasted and ground into a butter or paste</div>
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1 cup dark brown sugar</div>
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1 cup natural sugar</div>
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2 eggs (organic)</div>
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2 tsp vanilla extract</div>
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8 ounces of roughly chopped bittersweet chocolate (or your favorite chocolate)</div>
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Preheat the oven to 350 F. Cream the butter, walnut oil and walnut butter with the sugars in a large mixing bowl, for about two minutes. Add the eggs, one at a time, while scraping down the sides of the bowl in between each addition, then add the vanilla. Sift the dry ingredients together over a piece of wax paper. Add the flour mixture to the mixing bowl in a steady pour until just barely combined. Stir in the chocolate pieces until evenly dispersed. Scoop mounds of dough onto two parchment covered cookie sheets and bake for about 16 to 18 minutes (more or less based upon your crispy/chewy preference and oven temperature). Let cool on the pans for 2 minutes then transfer to racks to cool completely. Sprinkle with coarse sea salt if desired.</div>
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Notes: you can add any number of tasty ingredients to this batter: nut pieces, coconut flakes, etc. My gang here is nut-averse, hence the walnut oil and walnut butter...same flavor profile and health benefits without the texture issues for them. You could also switch out the walnut butter and use macadamia butter, macadamia nuts and white chocolate...yum!...I feel another post coming on. </div>
Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com2tag:blogger.com,1999:blog-5586538799317864107.post-57975657765289633242013-11-23T20:51:00.002-06:002013-11-23T20:53:20.093-06:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuMIdOueUrQnY_KEzv0oWljsOLWHGlzxC03NBFytgtlldcu7K9rFLmNtJrAvFgg0QgIURra0gX9G2bymc2zCMPlmZn61-dcwTMRrm6060pFEWYUWq7Jy7WxLXMqToxVzt27-onjTFgL_N/s1600/pbreadvi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuMIdOueUrQnY_KEzv0oWljsOLWHGlzxC03NBFytgtlldcu7K9rFLmNtJrAvFgg0QgIURra0gX9G2bymc2zCMPlmZn61-dcwTMRrm6060pFEWYUWq7Jy7WxLXMqToxVzt27-onjTFgL_N/s640/pbreadvi.jpg" width="640" /></a><br />
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Nothing says fall around here like the first batch of pumpkin bread, delicious both plain or fancy (quasi fancy version here). Super moist, loaded with spices and definitely pumpkin-forward, this recipe is a love letter to fall and a delicious way to celebrate the flavors of the season.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLVG_S0BPVYDonWl4GUmfu-rimCigmiRPqpaiNV_hcLul0FqB5_oaCoiYpVXN4ppuADYnoNhyphenhyphen591mNJKLaO_9DMI5rXPbxKkbewX0LqD2Q86cyi-1eF9iIdjnCrH30IjgGC0y4z_9AnZy/s1600/pbreadx.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLVG_S0BPVYDonWl4GUmfu-rimCigmiRPqpaiNV_hcLul0FqB5_oaCoiYpVXN4ppuADYnoNhyphenhyphen591mNJKLaO_9DMI5rXPbxKkbewX0LqD2Q86cyi-1eF9iIdjnCrH30IjgGC0y4z_9AnZy/s640/pbreadx.jpg" width="428" /></a></div>
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I've loaded these loaves up with orange juice soaked raisins and toasted pecans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zvflf3zKtk0IM_qgeTHUZAmN51uWRuA8Kb6Q4FgJG9tRVTzpmFE4wNDXz1m4zWZTBgKeajQlesrrS0VGzb3VmhyZSc2GcPIN3k_T4JkopmZEo3Xe31Bd7h_5XUVDjusf4OtabZw-n40A/s1600/pbreadxi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zvflf3zKtk0IM_qgeTHUZAmN51uWRuA8Kb6Q4FgJG9tRVTzpmFE4wNDXz1m4zWZTBgKeajQlesrrS0VGzb3VmhyZSc2GcPIN3k_T4JkopmZEo3Xe31Bd7h_5XUVDjusf4OtabZw-n40A/s640/pbreadxi.jpg" width="427" /></a></div>
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A little kiss of orange zest brightens the pumpkin flavor and adds some lovely citrus interest and aroma.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTSNNmjKibtHkHxYpSA4DnAaEJkWmQ4ux4lSKAF5zx2IJEePML50EerQAyQlBeFzLBLgKNHd2Uz2YxV-arjVA8bbab4Ex4popavE0FWaUhGaugsw_5O4I4qWEYqrhPuYN5ohFKVMkf3yV/s1600/pbreadii.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfTSNNmjKibtHkHxYpSA4DnAaEJkWmQ4ux4lSKAF5zx2IJEePML50EerQAyQlBeFzLBLgKNHd2Uz2YxV-arjVA8bbab4Ex4popavE0FWaUhGaugsw_5O4I4qWEYqrhPuYN5ohFKVMkf3yV/s640/pbreadii.jpg" width="640" /></a></div>
The toasted pecans provide a delectable crunch and texture contrast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5__kzi3f3rJfNOmDl6V_THoiOzmV-PaLFfP65VtbDHN2K5cDYxu4Vs_xXEpTot44sNKP9ZSG6qew52oMT044_urpeUpDtp0ipF7Xm6kpIagJUrb_EGYSRlHkJGaJ7fdxgcc-MPOQZfYD/s1600/pbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt5__kzi3f3rJfNOmDl6V_THoiOzmV-PaLFfP65VtbDHN2K5cDYxu4Vs_xXEpTot44sNKP9ZSG6qew52oMT044_urpeUpDtp0ipF7Xm6kpIagJUrb_EGYSRlHkJGaJ7fdxgcc-MPOQZfYD/s640/pbread.jpg" width="640" /></a></div>
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Although my boys prefer the bread plain without the orange zest (which lets the pumpkin shine), I prefer the more interesting version here with nuts and fruit. An orange juice and powdered sugar glaze is also delicious, but I think these loaves are just right without the extra topping. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cdnEbDmURyGhTSCzwlnrUTck1A4EqR2uP5Of75trJ4OAny9mlUpCEOLGJoGaWCxaxAhBs2v0VhiUbvoJZ2fPGprla4YLRTWo6XITzrcV-IfivCC2NmBiQTyHZJ_cm3N0Ls3T8M8OqNVp/s1600/pbreadi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cdnEbDmURyGhTSCzwlnrUTck1A4EqR2uP5Of75trJ4OAny9mlUpCEOLGJoGaWCxaxAhBs2v0VhiUbvoJZ2fPGprla4YLRTWo6XITzrcV-IfivCC2NmBiQTyHZJ_cm3N0Ls3T8M8OqNVp/s640/pbreadi.jpg" width="427" /></a></div>
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The yogurt and olive oil lend lovely moisture and crumb, while a portion of whole wheat adds a little nutty flavor and complexity.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3038tSvb2iteocoqHLh622quCALNGNkNc4fwaXypnDR5n2-D5A-pRbx6U4LXASsXvRBNsMEr_Nx2gi0MnA8fBuWR6MGolnnSP87-zL_VUMUjx9QjuIjkpg7qGfz53Z_jyd0f6KD38ijGU/s1600/pbreadiii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3038tSvb2iteocoqHLh622quCALNGNkNc4fwaXypnDR5n2-D5A-pRbx6U4LXASsXvRBNsMEr_Nx2gi0MnA8fBuWR6MGolnnSP87-zL_VUMUjx9QjuIjkpg7qGfz53Z_jyd0f6KD38ijGU/s640/pbreadiii.jpg" width="640" /></a></div>
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Perfect with coffee or tea with friends and family or as a fabulous hostess gift.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0_nud85KiRvyZrH6ZQ1D9N8M67OrWH_zcftY6gK3Q8kZ2_7aKTuoBgA1K2NHNy3TlFuN2fMSwapRuNvT28eGTggbuFv6Pe9aMnm2W-c-OliC8RLlpP_r6NDk43_bjTwSNYwz3Z5QV2FC/s1600/pbreadv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0_nud85KiRvyZrH6ZQ1D9N8M67OrWH_zcftY6gK3Q8kZ2_7aKTuoBgA1K2NHNy3TlFuN2fMSwapRuNvT28eGTggbuFv6Pe9aMnm2W-c-OliC8RLlpP_r6NDk43_bjTwSNYwz3Z5QV2FC/s640/pbreadv.jpg" width="428" /></a></div>
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Always so thankful for family, good friends, faith and the blessing of food to nourish the body...like this glorious pumpkin bread! Happy Thanksgiving!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2_-JYyp1wxvM9rE7ZDzETE5_LsFk4t6eb-MvnHqMxyFtsGHQ59jgP14ic41Ux0TlEzMgPuZozD3SKBykMYDZYKAfqw3I8pPpOYiPmLNfR53T3qhgC1UdLzrGH_5TT8-uAJbdoPQriSES/s1600/pbreadvii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr2_-JYyp1wxvM9rE7ZDzETE5_LsFk4t6eb-MvnHqMxyFtsGHQ59jgP14ic41Ux0TlEzMgPuZozD3SKBykMYDZYKAfqw3I8pPpOYiPmLNfR53T3qhgC1UdLzrGH_5TT8-uAJbdoPQriSES/s640/pbreadvii.jpg" width="640" /></a></div>
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<u><i>Pumpkin Bread with Whole Wheat:</i></u><br />
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2 cups pumpkin puree<br />
1/2 cup plain non-fat yogurt<br />
3 large eggs<br />
2 1/2 cup sugar<br />
1/2 cup olive oil<br />
1-2 tsp orange zest (optional)<br />
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2 1/3 cup unbleached all-purpose flour</div>
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1 cup whole wheat flour</div>
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2 tsp baking soda</div>
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1 tsp salt</div>
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1 tsp ground cinnamon</div>
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1/2 tsp allspice</div>
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1/2 tsp ground ginger</div>
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1/2 tsp ground coriander</div>
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1 tsp freshly grated nutmeg</div>
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2/3 cup water</div>
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1/2 cup raisins soaked in a few tablespoons of warm orange juice (optional)</div>
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1 cup toasted pecan pieces, a few tablespoons reserved for topping (optional)</div>
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Preheat the oven to 350 degrees Fahrenheit.</div>
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In a large mixing bowl, mix together the first six ingredients until well blended. On a large piece of wax or parchment paper, sift the flours with the spices, baking soda and salt. Add the flour to the pumpkin mixture in small batches, alternating with the water and finishing with a final portion of the flour. The batter should look like thick pancake batter. Stir in the drained raisins and nuts. Pour into prepared pans (either four mini loaves, two loaf pans or approximately 2 dozen muffin liners), top with a few tablespoons of reserved nuts (if using) and bake at 350 for about 25 minutes for mini loaves or muffins, or approximately 50 minutes for standard loaf pans. A wooden skewer should come out dry. Cool in the pan on a wire rack for approximately 15 minutes (only five minutes in the pans if making muffins), then turn out of the pan and cool completely.</div>
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Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com4tag:blogger.com,1999:blog-5586538799317864107.post-81090590420438979672013-07-14T18:35:00.001-05:002013-07-14T18:35:44.746-05:00Roasted Tomatoes and Pasta<div class="separator" style="clear: both; text-align: center;">
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True confession time: I'm not a big fan of raw tomatoes. I know...I <i>know</i>! Practically sacrilege this time of year. I do like them though in small doses, diced up in a salad, or cooked down into a lovely sauce. But as much as I wish I was one of those people that could just sit down to a plate of sliced tomatoes, fresh from the garden, lightly salted and dressed, it just isn't going to happen for me. There's just too much, well, tomatoiness going on. However, slice up some little beauties, throw them in a pool of olive oil, a sprinkle of salt and a touch of sugar, pop them in the oven for a long and low roast...well, that, as they say, changes <i>everything</i>.</div>
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The health benefits of tomatoes are numerous...loads of vitamins, minerals, lycopene, beta carotene and fiber. They score high on the gorgeous factor too. So, even though I don't crave dishes that have loads of raw tomatoes, I do love their flavor (as an accompaniment) and all their healthy goodness, and feature them in as many dishes as I can, like my <u><a href="http://luvnspoonfuls.blogspot.com/2011/07/orzo-and-oven-roasted-vegetables.html" target="_blank">orzo and oven roasted vegetables</a>,</u> my <a href="http://luvnspoonfuls.blogspot.com/2011/05/southwest-couscous.html#more" style="text-decoration: underline;" target="_blank">Southwest couscous</a> and now here in a light, healthy and delicious summer dish.</div>
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For this recipe, I took a pint of grape tomatoes, sliced them in half, and added some olive oil, salt and a smidge of sugar. After about 50 minutes in the oven, they are shriveled down, slightly caramelized and a bit chewy...in a word, delicious! The natural sweetness is intensified and the texture made more complex. All the acidity becomes tame and mellowed by roasting. I find them best (read 'addictive') straight out of the oven, but they can be stored in an airtight container in the refrigerator for a week or so. (I follow Heidi Swanson's directions in her cookbook Super Natural Every Day.) </div>
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I have been blessed with an exceptional crop of basil this year, so had loads of fresh on hand for this recipe. Some things just go together, right? Tomato and basil is a classic combination that epitomizes the flavors of summer. Nearly as sassy and irresistible a pairing as Loren and Mastroianni, I think.</div>
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This pasta dish could be served as a light side to some grilled fish or meat, or can be a stand-alone vegetarian meal. Whole wheat spaghetti pasta was used here, but any type would do. I wanted to balance out the flavors, so I mixed the sweet, unctuous flavor of the roasted tomatoes with the meaty notes of the dried crimini mushrooms, the creamy and salty bite of the freshly grated Pecorino Romano cheese and the brightness of the fresh basil. A sprinkle of Aleppo pepper adds just the right zing and compliments the sweetness of the tomatoes. The leftover broth from the rehydrated mushrooms adds a tasty layer of flavor and helps 'sauce' the pasta as it mixes with the cheese and starch from the spaghetti.<br />
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Fresh mushrooms could be used in place of the dried crimini, but the concentrated, meaty flavor of the dried mushrooms works so well here and holds its own against the bold flavor of the roasted tomatoes. The slight chewiness adds an interesting texture contrast to the pasta and the slightly softer tomatoes.<br />
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Summer is a time for quick and easy meals that are as good to look at as they are good for you. This pasta dish features the classic combination of tomato and basil, two flavors that <i>clearly</i> belong together...kind of the foodie version of <i>Marriage Italian Style</i>. Not nearly as complicated, but with just as happy an ending.<br />
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<i><u>Roasted Tomatoes and Pasta:</u></i><br />
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1 pint cherry or grape tomatoes</div>
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1/4 cup olive oil</div>
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1 scant tablespoon natural sugar</div>
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1/2 teaspoon salt</div>
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6 to 8 ounces whole wheat pasta, cooked and drained</div>
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1/2 cup grated Pecorino Romano cheese, or hard cheese of choice</div>
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1/2 cup dried crimini mushrooms, broken into small pieces and reconstituted with 1 cup of boiling water, reserve the liquid</div>
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Large bunch of fresh basil, to taste, and sliced into ribbons (roll the leaves lengthwise and slice thinly)</div>
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2 teaspoon Aleppo pepper</div>
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salt and pepper to taste</div>
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2 tablespoon of olive oil</div>
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Preheat the oven to 350 F. In a medium-sized bowl, mix the 1/4 cup olive oil, sugar and salt, and stir together. Slice the tomatoes in half and place them in the bowl with the oil mixture. Toss to coat evenly and turn out onto a greased or parchment paper lined, rimmed cookie sheet. Bake for approximately 50 minutes, or until the tomatoes are collapsed, lightly brown and caramelized. Approximately 20 minutes before the tomatoes are done, cook the pasta until al dente. Place the mushrooms in a small bowl, pour over one cup of boiling water and let sit for at least 15 minutes. Grate the cheese and set aside. While the pasta is draining, add the 2 tablespoons of olive oil to the bottom of the pasta pan. Sprinkle in the Aleppo pepper, salt and pepper. Tip the pasta back into the pot after it has drained, tossing well to coat. When the tomatoes are done, add them to the pasta with the cheese and drained mushrooms. Add approximately 1/4 to 1/2 cup of the reserved mushroom broth until the desired consistency is reached for a 'sauce,' tossing well to coat. Adjust the spices to taste and add the basil ribbons at the very last moment, just before serving. </div>
Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com4tag:blogger.com,1999:blog-5586538799317864107.post-26202899392611154782013-06-30T18:39:00.001-05:002013-07-01T21:35:45.144-05:00Cornmeal Shortcake <div class="separator" style="clear: both; text-align: center;">
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Just a quick and simple post for today, complete with a quick and simple, but <i>much</i> less-than-ordinary, shortcake (sure to become your new favorite as it has mine). I've taken advantage of the strawberry bounty, but any fruit would be proud to poise atop these light and delicate cakes, made more interesting by the addition of cornmeal. Although you can't really tell from the photos, I used my favorite blue cornmeal (see my lovely corn muffin recipe <a href="http://luvnspoonfuls.blogspot.com/2013/03/corn-muffins.html" target="_blank">here</a>), thinking all patriotic and such...red, white and blue for Independence Day. All in all, a stellar recipe to help celebrate the 4th...or any other special occasion you might have.</div>
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I had intended on using fresh fruit, macerated with a little sugar, but ended up making a compote (for reasons unknown even to myself). I wish I had stuck with my original idea, as the resulting dessert was a touch too sweet for me. The compote <i>is </i>lovely, with just the barest hint of rosewater, to enhance the berry flavor (which I think rosewater always does) and gives it that lovely touch of exotic. But, I think fresh fruit would pair best with this delicate cake and I will proceed accordingly the next time I make this (like, tomorrow). </div>
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I got my original inspiration for this cake from a lovely recipe at Technicolor Kitchen called <a href="http://technicolorkitcheninenglish.blogspot.com/2012/09/pistachio-polenta-pound-cake.html" target="_blank">Pistachio Polenta Pound Cake. </a> I omitted the nuts, cut down on the sugar just a tad, swapped out a bit of the butter with some olive oil and substituted in some lovely barley flour I had sitting in the fridge. The result was fantastic--a light and delicate cake that popped right out of the pans (you got to love any cake that doesn't bring out your inner pirate when trying to extricate the little lovely out of the pan, no?).</div>
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Some cake recipes do not tolerate the experimental addition of any whole grain flour very well, and will result in a dense or heavy crumb. That was definitely not the case here. These dreamy shortcakes turned out extremely light, delicate and airy (look at all those holes). Soaking the cornmeal in the yogurt also helps soften the cornmeal, leaving just enough 'bite' to keep things interesting. The level of sweet is just right, so that the fresh fruit of the season can shine and be the star it should. The cornmeal shortcakes would be the perfect foil for every fruit as it comes into season this summer.</div>
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A serrated knife slips right through these cakes...I could've made three layers had I been so inclined. A touch of mascarpone cream or whipped cream keeps things festive, but a dusting of powdered sugar would do just as nicely. This recipe should make one large Bundt cake, two dozen cupcakes, or (as in my case) six mini Bundts and nearly one dozen cupcakes (still mulling over what mischief I'll get into with the cupcakes...mini shortcakes?...filled cupcakes?...boozy trifle?). <br />
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This shortcake comes up <i>long</i> in every category...taste, texture and eye-appeal. It also fits the bill for what I call stealthy healthy--little tweaks that lighten up an ingredient list without sacrificing a bit of flavor or interest, a delicious bake in its own right. This unpretentious darling just might steal the show this Independence Day and be all the sparkle that you need to make the holiday a special one. <br />
Happy 4th!<br />
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<u><i>Cornmeal Shortcake:</i></u><br />
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1 1/2 cups plain yogurt (not Greek)<br />
1 cup cornmeal (I used blue, but white or yellow will work fine)<br />
1 1/2 cups all purpose non-bleached flour<br />
1/2 cup whole wheat flour of choice (I used barley flour, but spelt, whole wheat pastry flour, or any other whole grain flour will do)<br />
2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/4 cup butter, softened<br />
1/4 cup olive oil<br />
1 1/4 cup sugar, preferably natural<br />
3 large eggs<br />
1 teaspoon vanilla extract<br />
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In a medium mixing bowl, stir together the cornmeal and yogurt, and let stand for 45 minutes. Preheat the oven to 350 degrees F. Beat the softened butter and sugar together in a large mixing bowl for two minutes. Add the olive oil and continue to beat until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the paddle and sides of the bowl periodically. Mix in the vanilla. Sift together the dry ingredients (flours, baking powder, baking soda and salt). Add 1/3 of the flour mixture to the sugar/egg mixture, and continue alternating with the 1/2 the yogurt/cornmeal mixture, beginning and ending with the dry ingredients. Mix until just incorporated. Grease your pan of choice (I used six mini Bundts plus muffin tins) and scrape the batter into the prepared pan (or into muffin liners), smoothing out the top. Only fill 2/3 full. Bake until lightly golden and a tester comes out clean, approximately 25 minutes for small cakes (the original recipe says 45 to 50 minutes for one large Bundt). Prepare the fresh fruit or fruit compote while the cake is baking (additional instructions to follow). Cool cakes in the pan on a wire rack for 15 minutes, then invert directly onto the rack. Cool completely before serving. Serve with fresh fruit of choice. If using strawberries, prepare the berries (wash, de-stem, hull and quarter) and mix with a couple of tablespoons of sugar to taste. Set aside until the fruit has macerated slightly, an hour or so, or while the cakes are baking.<br />
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<u><i>Fruit Compote:</i></u><br />
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1 pound fresh fruit (if using strawberries, wash, de-stem, hull and slice into quarters)<br />
1/4 cup natural sugar<br />
zest of one lemon<br />
1 teaspoon rosewater (optional)<br />
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Place prepared fruit in a medium saucepan with the sugar and zest. Bring gently to the boil, reduce heat and simmer for approximately 20 minutes until the fruit softens and the juices thicken. Remove from the heat and cool completely. Stir in the rosewater or other flavoring of choice. Cool in the refrigerator for at least two hours. Will keep for several weeks in the refrigerator. Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com6tag:blogger.com,1999:blog-5586538799317864107.post-67780676455280770422013-06-16T21:32:00.003-05:002015-03-28T20:30:14.312-05:00Lemon Pound Cake<div class="separator" style="clear: both; text-align: center;">
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I.Love.Lemons. There's really not much more to say. I'm actually a citrus-a-holic and go crazy for anything with orange, lemon, lime or grapefruit, desserts especially. Nothing says sunshine to me like lemons and this bright cake with wave after wave of cool citrus flavor is perfect for the sultry days of summer just ahead.<br />
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When I ran across t<a href="http://www.kingarthurflour.com/recipes/lemon-bliss-cake-recipe" target="_blank">his recipe at King Arthur Flour</a>, called Lemon Bliss, and saw that it had a five-star rating from 98 respondents, well, I knew I had to give it a try. However, I was having serious saturated fat guilt after seeing that the recipe called for one cup of butter. I mean, this is late spring/early summer and I'm sure I'm not the only one still trying to figure out where those few extra winter pounds came from and what the heck am I going to do with them. So, in typical Luv'n Spoonfuls fashion, I performed some cosmetic surgery and loved this recipe up just a bit. The result...beyond blissful. If I told you I've made three cakes in one week, would you believe me or need more of a testimonial? Yes, it's <i>that</i> good. Now, go break out your lemons. <br />
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In many cases (such as with saturated fat), I believe less is more, but <i>not</i> when it comes to citrus. I amped up the lemon zest and lemon flavor here to make things a little more bodacious. I wanted the single note in this recipe to not only sing but down right scream 'lemons!!!' This is the kind of cake Mozart would have composed (if he had been into that kind of thing)...a sassy, brilliant, beautiful and dazzling experience for all the senses.<br />
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I suppose a good pseudonym for this cake would be Patience Cake as the house is filled with the hypnotic fragrance of lemony goodness as it bakes and cools-- a strong will is necessary to refrain from diving right in before it has sufficiently cooled. Holes are poked all over the cake after baking and a light lemon glaze is brushed on while it is still warm. The glaze is slowly absorbed by the cake as it cools, adding another note to the chorus of citrus.<br />
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The original recipe called for either lemon zest <i>or</i> lemon extract in the batter--I opted for both, making inaugural use of a unique product I discovered called Fiori di Sicilia (also a King Arthur product, but I swear this isn't a paid endorsement, just coinkidink, honest). The Fiori di Sicilia is made up of several citrus flavors and vanilla, but plain lemon extract would work just fine. The level of tang can be adjusted to taste. Sample the batter and let your personal citrus meter be your guide.<br />
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According to the King Arthur website, the inspiration behind their recipe originally came from Maida Heatter. I found it on page 126 of my <i>Maida Heatter's Book of Great Desserts, </i>the East 62nd Street Lemon Cake. The K.A. recipe appears to come directly from the book with some slight variations in method. A couple of other changes I made: I boiled the glaze to dissolve the sugar and had to let my cake rest longer in the pan than called for in the original recipes. I found that I had better luck with a longer cooling period of 15 to 20 minutes.<br />
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I substituted in some Greek yogurt for half of the butter and also experimented with using one cup almond meal for part of the flour, both of which added some delicate moisture to the cake. The resulting crumb is dense but not heavy. You can use all flour instead of using the almond meal, but I wanted to mix things up a bit and felt that the delicate flavor of the almond meal would compliment the lemon flavors nicely. I have also made the cake with all flour, which is just as delicious. I think the almond version wins by just a nose...the texture is slightly more delicate and seems to absorb the lemon glaze a little more readily. Not much other final bling is necessary, just some powdered sugar or some lemon or mint flavored whipped cream.<br />
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According to some history provided by Maida, her cake recipe has been reprinted in <i>Saveur</i> and the <i>New York Times</i>, and is loved by many. If I was on chummy terms with Maida, I would say 'thank you, Captain Obvious,' but I'm not, so to Maida I respectfully say a simple 'merci...beaucoup', you lemon goddess you. I think you and Mozart must have a lot in common, and although I'm a big fan of Amadeaus, right now I'm lovin' you a whole lot more. <br />
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<u><i>Lemon Pound Cake:</i></u><br />
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Cake:<br />
1/2 cup butter, softened<br />
2 cups sugar<br />
1/2 cup Greek yogurt<br />
1/2 tsp salt<br />
4 large eggs, preferable organic<br />
2 tsp baking powder<br />
3 cups unbleached all purpose flour, or 2 cups flour and 1 cup almond meal<br />
1 cup milk<br />
finely grated zest of 3 medium or 2 large lemons<br />
1/2 to 3/4 tsp lemon extract or fiori di Sicilia<br />
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Glaze:<br />
1/3 cup freshly squeezed lemon juice from the zested lemons<br />
3/4 cup sugar, preferably natural<br />
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Preheat the oven to 350 F.<br />
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Beat together the butter and sugar in a large mixing bowl until mixed thoroughly. Add the yogurt and salt and beat on medium for two minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl and paddle, mixing well after each addition. Add the baking powder, then add the flour alternately with the milk, beginning and ending with the flour. Mix until smooth, and don't forget to scrape down the paddle and bowl throughout the process. Stir in the lemon zest and extract. Pour into a well greased 10-cup capacity Bundt pan or equivalent pan or pans of choice. Bake for approximately 55 minutes or until a tester comes out clean.<br />
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While the cake is baking, combine the glaze ingredients in a small saucepan and slowly bring to the boil. Boil just until the sugar is dissolved, then set aside to cool.<br />
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When the cake is done, cool for 15 to 20 minutes in the pan. Gently pull the edges of the cake away from the sides of the pan with your fingers; don't forget to try to loosen the cake surrounding the center tube. Place a the cooling rack over the top of the cake and invert, gently shaking the pan if necessary. If it seems like the cake won't budge, let it rest another 5 minutes and repeat the process. Poke the hot cake all over with a wooden skewer or toothpick. Place some wax paper underneath the cake and rack. Then brush the cooled glaze all over the cake until all the glaze is used. Let the cake cool completely and transfer to a serving plate. Sprinkle with powdered sugar, whipped cream or garnish of choice.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com10tag:blogger.com,1999:blog-5586538799317864107.post-35233903476395475602013-05-27T17:06:00.001-05:002013-05-27T17:06:30.022-05:00Blueberry Almond Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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Blueberry season is here (hoo-ray), so I thought a coffee cake with fresh berries and almonds would be a perfect way to herald the season. The taste of almond and blueberries goes perfectly together and this recipe sings loud with both flavors; the almond notes are featured four ways (extract, meal, sliced and oil). Lovely for breakfast, coffee, or dessert, this is a delicious way to celebrate the bounty of the season...<i>blue-tifully</i>!<br />
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I started with a recipe from the cookbook <i>Great Food Fast</i> (the blueberry crumble cake) and made some modifications. I used white whole wheat flour, but any combination of all-purpose/whole wheat flours would work. I often use barley flour or spelt flour instead of plain whole wheat in desserts. I also substituted some healthier fat into the recipe by replacing some of the butter with coconut oil in the batter and almond oil in the crumble. <br />
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<span style="text-align: start;">The addition of the almond meal in the crumble and the sliced almonds on top also ups the protein content and adds several more layers of almond flavor and crunch. The contrasting layers between the streusel and batter is made more interesting by the addition of the almond meal. I toast the sliced almonds before baking, which adds a deeper flavor element than plain.</span></div>
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The original recipe calls for the blueberries to be mixed directly into the batter, but I found the batter too dense and worried about the berries breaking apart. Hence, I've provided instructions to layer the batter and berries in the pan, which I believe results in a better appearance and keeps those lovely berries more intact. The berries congregate into two fairly separate layers and provide a nice texture foil to the crunch of the crumble topping. <br />
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Although made with all whole wheat flour, the texture on this cake is very tender and moist. Once cooled, the cake will travel well and retains its lovely crumb (although the sliced almond topping does seem to have a mind of its own). The ground coriander adds just a hint of spice that you would hard pressed to identify. It adds a subtle floral quality that complements the berries and almonds nicely.<br />
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Celebrate the season with this workaday coffee cake that could easily accomodate strawberries, rhubarb, cherries, or whatever glorious fruit is calling to you this spring. And when the fruit calls, you've got this tasty recipe-answer at the ready.<br />
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<u><i>Blueberry Almond Coffee Cake:</i></u><br />
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2 tablespoons unsalted butter, softened<br />
2 tablespoons coconut oil, melted (or use all butter if desired)<br />
3/4 cup natural sugar<br />
1 large egg (preferably organic)<br />
1 tsp almond extract<br />
1/4 cup plain yogurt<br />
1/4 cup buttermilk (I used 1 tablespoon buttermilk powder mixed with 1/4 cup milk)<br />
1 1/2 cup white whole wheat flour, or any combination of all-purpose/whole wheat of choice<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 tsp ground coriander<br />
1 1/2 cup fresh blueberries, rinsed and picked over<br />
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<u><i>Streusel Topping:</i></u><br />
1/2 cup white whole wheat flour (or any flour of choice)<br />
1/2 cup toasted blanched almonds, ground fine<br />
1/2 cup packed light brown sugar (preferably natural)<br />
1/4 tsp salt<br />
1/4 cup butter, softened<br />
1/4 cup almond oil<br />
1/2 tsp almond extract<br />
1/2 cup sliced almonds, toasted and reserved for topping<br />
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Preheat the oven to 350 degrees Fahrenheit, and grease a 9-inch square baking pan. <br />
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For the batter:<br />
In a mixing bowl, beat the softened butter, melted coconut oil and sugar on medium until light and fluffy. Add the egg, almond extract and yogurt, scraping down the sides of the bowl. Sift together the remaining dry ingredients. With the mixer on low, add the flour mixture and buttermilk in alternating batches, ending with the flour. Mix until just combined. The batter will be very thick.<br />
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For the Streusel:<br />
Mix all the streusel toppings together in a small bowl and set aside.<br />
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To assemble the cake, spoon half of the batter over the bottom of the greased pan, scattering spoonfuls across the pan, and spread with the back of the spoon. Sprinkle half of the blueberries over the batter, avoiding the edge of the pan (so the blueberries don't stick to the side of the pan). Repeat layering the remaining batter and blueberries. Place spoonfuls of the streusel topping over the top of the blueberries, spreading evenly. Sprinkle the sliced almonds over the top. Bake for approximately 45 to 50 minutes or until a tester comes out with moist crumbs. Let cool completely on a rack. Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com4tag:blogger.com,1999:blog-5586538799317864107.post-58322849644800481052013-04-07T19:03:00.001-05:002013-04-08T21:16:57.567-05:00Hazelnut Cake with Cherries<div class="separator" style="clear: both; text-align: center;">
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A short but sweet post for today...lots of spring cleaning inside and outside, soccer games, unveiling the grill for some long-awaited outdoor meals...you know what I mean. So, what could be better than a super-easy, come-together-in-a-flash coffee cake recipe, I ask? Not much, especially when the spring fruit bounty has yet to make a real appearance. I had some hazelnut flour languishing in the fridge and a bag of frozen cherries hibernating in the freezer, and decided it was time the two should meet.<br />
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I found just the inspiration I was looking for at <a href="http://pastrystudio.blogspot.com/2012/09/yogurt-cake-with-strawberries-zabaglione.html" target="_blank">Pastry Studio</a>, one of my favorite blogs for sweet stuff. This is a tweaked version of her Yogurt Cake recipe which I was so happy to find since it is a good-for-you-delicious cake made with yogurt and olive oil. I took things up a notch with the hazelnut flour and whole grain flour, to boost the healthy aspects and to compliment this particular flavor profile. I think whole wheat flours add a lovely complexity of taste and texture in desserts when added judiciously. Frozen fruit is a great go-to for all kinds of recipes, but I do try to use fresh when fresh is at its best. Some lovely frozen cherries were featured here.</div>
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Have you baked with hazelnut flour before? I am fairly new to using it, but have been happy with the results so far, and love the fact that it is a nut-based flour (I try to add as many heart-healthy ingredients to my diet as possible, even the sweet stuff). My next experiment will be with some shortcakes once the fresh berries are available...I'm thinking fresh raspberries...blackberries...? The possibilites are endless as this is a very versatile recipe and begs to be played with.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6J0pVecoBqJOuuzBVbkaOquVLEmxNic9WNWapWwCP43CcyMQEVC_GU04Gr1kyVILDHXmPY9Kjjht3kLAKFdwYBWBVwJDRVFt8EPpM3jCObuTBVS3XYX_tg6HFoltKlwBUNsqlWAm63uU/s1600/hazelnutcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6J0pVecoBqJOuuzBVbkaOquVLEmxNic9WNWapWwCP43CcyMQEVC_GU04Gr1kyVILDHXmPY9Kjjht3kLAKFdwYBWBVwJDRVFt8EPpM3jCObuTBVS3XYX_tg6HFoltKlwBUNsqlWAm63uU/s640/hazelnutcake.jpg" width="428" /></a></div>
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Some additional changes to the original recipe included the addition of some ground coriander, which goes lovely with cherries (not to mention many other fruits and desserts), and I skipped the lemon zest this version (but will definitely use it the next time I go <i>citrus</i> with this recipe as in the original). </div>
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The flavor of the cake is fabulous and would be fine with just a dusting of powdered sugar, especially for tea or coffee. I decided to make a mascarpone cream (one part mascarpone two parts Greek yogurt, and some powdered sugar), and briefly boiled together come chopped dried cherries with some berry reduction, for a cherry sauce which accentuated the cherry flavors in the cake perfectly. You will probably want to finish it one way or another as this cake cries out for just a little bling (not exactly homely, but probably won't win any beauty pageants either). </div>
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<span style="text-align: start;">We had a very, almost-rainy kind of day, so the pictures that came out well were limited. I wish you could <i>really</i> see the crumb on this cake--so very light and moist. The flecks of hazelnuts are so beautiful and add not only visual interest but a subtle nutty flavor. Even those who don't like hazelnuts would still love this cake, I think, as the hazelnut flavor is not very pronounced but lends a delicious background complexity that lets the fruit shine. The addition of some chopped hazelnuts would be a deletable addition, though, for those of us who <i>really</i> love the hazelnut flavor (Nutella and I go <i>way</i> back...just sayin'). </span></div>
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A spring-is-almost-here celebration cake. One that won't take you away too long from all those spring-is-almost-here activities. One that makes those scurrying grey clouds and rumbles outside more tolerable, since the sunshine is surely on the way and the grey clouds won't last for long...here today, gone tomorrow...just like this cake.</div>
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<u><i>Hazelnut Cake:</i></u></div>
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3/4 cup hazelnut flour</div>
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3/4 cup spelt flour, whole wheat flour or any other flour of choice</div>
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1 tablespoon baking powder (can reduce to 2 tsp if not using any whole wheat flour)</div>
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1/4 tsp salt</div>
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1/2 tsp ground coriander</div>
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1/2 cup olive oil</div>
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1 cup sugar, preferably natural</div>
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3 eggs, preferably organic</div>
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3/4 cup plain yogurt (I used 1/2 cup Greek and 1/4 cup regular)</div>
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1/2 tsp vanilla extract</div>
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10 ounces of frozen cherries (or fruit of choice) tossed with 1 tbs of sugar</div>
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Preheat the oven to 350 degrees F. and grease a 9-inch springform pan and line the bottom with parchment paper (don't skip this step...you will be sad, very sad indeed).</div>
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Sift together the spelt flour, baking powder, salt and coriander. In large mixing bowl, mix together the olive oil, sugar, eggs, yogurt and vanilla. Stir the hazelnut flour and sifted flour mixture. Gently fold in the fruit, and pour into the prepared pan. Bake approximately 30 to 35 minutes or until a skewer comes out dry. Cool on a rack for approximately 10 minutes, then remove the outer ring (I use a thin plastic spatula to run along the edge before removing the ring). Place a serving plate over the cake, and gently invert onto the plate. Carefully remove the parchment paper, and cool completely. Dust with powdered sugar, or serve with some mascarpone/yogurt that has been slightly sweetened. I also boiled some chopped dried cherries with some reserved berry juice (you could use jam), and cooled before serving with the cream.</div>
<br />Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com10tag:blogger.com,1999:blog-5586538799317864107.post-44293155679402972212013-03-24T15:42:00.000-05:002013-03-24T15:44:06.813-05:00Corn Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t7CNHbZz2Nx8Xahwe5YiKYbg_8_MkSZsJfQyKXaqaSAx6m8fw_J7sew6WJmeoTfUkD5QzCYpGzKpdKz5uolZ6wtqtK7dxrxyZxMh2gnypH9NllBXQpnuPA5Syic-j6M9wiBffRnRhL8s/s1600/cornmuffinvi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1t7CNHbZz2Nx8Xahwe5YiKYbg_8_MkSZsJfQyKXaqaSAx6m8fw_J7sew6WJmeoTfUkD5QzCYpGzKpdKz5uolZ6wtqtK7dxrxyZxMh2gnypH9NllBXQpnuPA5Syic-j6M9wiBffRnRhL8s/s640/cornmuffinvi.jpg" width="428" /></a><br />
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Sometimes, simple foods are the <i>best </i>foods, and are very often the most-loved. They are comforting and nostalgic, and take us back to seemingly less complicated times. Case in point, the humble corn muffin, a mainstay of many a hearty and rustic meal. Corn bread and muffins appear in one version or another in all of the regions across the country, north, south, east and west. They are, however, often sadly ignored for being too simple for fancier affairs. Perhaps it is the lowly pedigree, the corn grain, shunned as fodder for those too poor for wheat, or the fact that is used as a major component in livestock feed (something I could get on my soapbox for a while about...I mean, cows are <i>grass</i>-eaters for Heaven's sake...right?). Maybe it is the grittiness and the inevitable crumbliness that occurs following buttering and munching. For whatever reason the often overlooked corn muffin has been relegated to the role of bread wallflower, I dedicate this post to you, corn muffin, and hope you will feel the love and admiration you deserve, in all your crunchy, hearty, satisfying and unpretentious glory.<br />
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<span style="text-align: start;">My new favorite corn meal is a fabulous product I found on a long weekend trip to Arkansas last fall at the War Eagle Mill in northwest Arkansas. The mill has an interesting history, and actually grinds the organic grains on the premises. It is located on a lovely river in one of the prettiest valleys I've ever seen. I couldn't resist picking up several of their small bags of different, organic whole grains, including a fetching bag of organic blue corn meal. I've had to order more over the Internet since then, we love it that much here at my house! The blue corn meal is so lovely. It is actually more purple than blue before baking, and looses a little of its gorgeous indigo color while baking, turning a little gray, but still beautiful nonetheless. Blue corn meal can be found through other providers, like Bob's Red Mill, and Arrowhead Mills, but I feel good about supporting a unique, small and somewhat local business that has made 'organic', 'natural' and 'traditional' their focus. You can order online </span><u style="text-align: start;"><a href="http://www.wareaglemill.com/" target="_blank">here</a></u><span style="text-align: start;"> (there is no business or kickback affiliation here, just good old fashioned tooting of their horn). </span></div>
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<span style="text-align: start;">My version is definitely a 'sweet' take on the traditional corn muffin or cornbread recipe. I've seen similar recipes with as little as two tablespoons of sugar. A happy medium might be 1/4 cup of sugar to start with. </span><span style="text-align: start;">The sweetness level can be easily adjusted...simply take a finger-swipe taste of the batter before baking, and add more sugar as desired. </span><span style="text-align: start;"> I know that many traditionalists swear that the only way to make real cornbread or muffins is in cast iron cookware. Well, I most respectfully disagree and feel that a traditional heavy muffin pan provides just as lovely and tasty results.</span></div>
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Blue corn meal has a lovely, toothsome crunch that it somewhat nutty and naturally sweet. I don't know if it is just my imagination, given my obvious infatuation, but it seems like the flavor of the blue corn meal is a little more interesting than yellow or white, but yellow or white corn meal could be easily substituted if you don't have access to blue (in which case you have my deepest, heartfelt sympathy, really). I've added a smidge of whole wheat flour to the basic recipe, and the healthy aspects are enhanced by the use of olive oil. Buttermilk keeps these traditional and nutritious. I've successfully used both buttermilk and buttermilk power (with the appropriate amount of added liquid) with equal success. If you have a very strong flavored buttermilk, a half-and-half mix of buttermilk and regular milk works nicely. The end results are dreamy...a crunchy, chewy exterior surrounding a tender, moist interior. Some interesting additions would include whole corn kernels, green chilis, cheddar or a salty cheese such as feta. Or, some blueberries, blackberries or strawberries would take things more towards a dessert, brunch or sweet breakfast treat.<br />
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Blue corn also has some interesting health benefits, including the same anti-oxidant properties found in other blue foods such as blueberries, grapes and blackberries, and contains a form of selenium that is easily absorbed by the body. There are anecdotal stories of some people being able to tolerate blue corn better than the other yellow and white varieties. The history of corn and blue corn meal is fascinating as well. The blue corn grain was first cultivated by the Hopi Native Americans of the American Southwest and remains a feature in their traditional food. I'm a fan for all these health and tradition reasons, but mainly because of its glorious flavor!</div>
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<span style="text-align: start;">These lovely gems provide a tasty accent to so many different kinds of meals. They are, of course, delicious with </span><a href="http://luvnspoonfuls.blogspot.com/2013/03/turkey-chili.html" style="text-align: start;" target="_blank">chili</a><span style="text-align: start;">, and deservedly garner attention next to a hearty stew or bowl of soup, and are just as wonderful filling the 'bread' role for breakfast (or better yet breakfast for dinner) or with any southwest meal, like my </span><a href="http://luvnspoonfuls.blogspot.com/2011/05/southwest-couscous.html" style="text-align: start;" target="_blank">Southwest Couscous</a><span style="text-align: start;">. However you decide to feature them, you'll be happy you did, because they are quite </span><i style="text-align: start;">simply </i><span style="text-align: start;">delicious!</span></div>
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<u><i>Corn Bread/Muffins:</i></u><br />
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1 1/2 cup blue, yellow or white corn meal (I prefer blue, and a medium grind)<br />
1/3 cup whole wheat flour, whole wheat pastry flour, spelt flour or any other whole wheat flour<br />
2/3 cup unbleached all purpose flour<br />
2 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 cup natural sugar (or 1/4 cup for less sweet bread)<br />
1/2 tsp salt<br />
1 cup buttermilk (or 1/2 cup buttermilk/1/2 cup milk, or 4 tablespoons buttermilk powder and 1 cup water)<br />
1 egg (preferably organic, free-range)<br />
1/4 cup olive oil or oil of preference<br />
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Preheat the oven to 400 degrees F.<br />
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Place all the dry ingredients in a large mixing bowl, and stir with a whisk or fork to blend well and remove any lumps. In another small bowl, beat the egg and oil briefly to emulsify. Carefully mix in the milk with the egg/oil mixture, then pour the liquid ingredients into the dry ingredients. Stir with a fork until just moistened and no dry lumps are visible; do not overmix. Scoop into 12 muffin liners or pour into a greased 9x13 inch pan. Bake for approximately 15 to 20 minutes (my oven cooks the muffins perfectly at exactly 17 to 18 minutes) until just lightly browned and a toothpick stuck in the center comes out barely dry. You don't want to over-bake as the end result will be too dry. If making muffins, allow to cool in the pan for five minutes, then remove to a serving bowl or plate. Best if served warm. These keep very well and are great even a day or two later, rewarmed in the oven or microwave.<br />
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Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com7tag:blogger.com,1999:blog-5586538799317864107.post-6778855372208559882013-03-10T12:49:00.001-05:002013-03-10T12:49:40.558-05:00Wild Rice Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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In an effort to prove that it isn't <i>all</i> about the sweet stuff on Luv'n Spoonfuls, I present another savory recipe, which just happens to be vegetarian and packed full of flavor. This stuffed pepper leans towards Spanish with a hint of Aleppo pepper (not Spanish, I know), Manchego cheese, and a sprinkling of Marcona almonds. The wild rice mixture provides fabulous texture and chew, while providing a healthy dose of fiber. If you're still struggling, like <i>some</i> of us, with a few left over pounds from the holidays (I'm <i>almost</i> there), this is a delicious and satisfying way to get that healthy eating plan back on track, all the while kickin' it with a fiesta for the mouth!</div>
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We start with a mirepoix of sorts (OK, so I snuck in some mushrooms)...carrots, celery and <i>red</i> onions (for added color and health benefits), then I added a generous amount of garlic...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2CY2I43XTbSeG03Sngfz86CUvTafR7fLq9oweomm-JK4tm0cp_WTdPQmmsOyWA7qC68l2EMQxcRVAxpJyGX5asofPg3B8x35WsEVpm8myzgMju2Qmkslq1IZx_doxBhxcwv_4Ro2a-mA/s1600/wildriceii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2CY2I43XTbSeG03Sngfz86CUvTafR7fLq9oweomm-JK4tm0cp_WTdPQmmsOyWA7qC68l2EMQxcRVAxpJyGX5asofPg3B8x35WsEVpm8myzgMju2Qmkslq1IZx_doxBhxcwv_4Ro2a-mA/s400/wildriceii.jpg" width="266" /></a></div>
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...then some lovely peppers (not too big or the flesh won't cook through)...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW99OxiBdfK8Fd7xuGhg5PfVsn6TIAxR-kJHwUsve6rEqUlvNOX3sDfS_Gpua7iB6N9p38z1_MDiJriAEdz2bfAYB50SzaDqbxrwmP2E6nz4ll6jk9b7PIyHVmpun2VeNw9rZdGqDLIbX/s1600/wildriceiv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW99OxiBdfK8Fd7xuGhg5PfVsn6TIAxR-kJHwUsve6rEqUlvNOX3sDfS_Gpua7iB6N9p38z1_MDiJriAEdz2bfAYB50SzaDqbxrwmP2E6nz4ll6jk9b7PIyHVmpun2VeNw9rZdGqDLIbX/s640/wildriceiv.jpg" width="428" /></a></div>
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...stuffed with a beautiful wild and brown rice mix. Lundberg Wild Blend was used here. I think it provides a nice balance between the brown and wild rice. Any rice can be substituted here, just adjust the cooking times appropriately. The wild rice blend isn't as heavy as using all brown rice, and provides some nice texture and taste contrasts. Isn't it gorgeous?</div>
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The peppers are halved, stems and all, then left whole for a pretty presentation. The seeds and pith are carefully removed. I sometimes shave just a sliver off the bottom of the pepper to help it sit a little flatter while it bakes, which also makes for easier eating. Just make sure not to cut all the way through the flesh. I prefer the red, orange and yellow varieties as they are sweeter and don't have the bite of the green peppers.</div>
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A sprinkling of Manchego tempers out the sweetness of the peppers and vegetables with a salty sassiness that I love. Firm goat cheese could be used as well (one of my new favorite things).<br />
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The Marcona almonds provide another layer of flavor, crunch and saltiness which is divine. The healthy factor is upped a notch by their heart-healthy goodness.<br />
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The peppers bake for 20 minutes, then a sprinkling of chopped nuts and cheese are added for the last 20 minutes of baking. A drizzle of olive oil keeps everything nice and moist.<br />
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Some chorizo or chicken could be added to 'beef' these up a bit, but I find they are plenty filling and delicious all on their own. The nuts and cheese provide a healthy dose of protein anyway. <span style="text-align: center;">Larger peppers, served with a salad and some bread, would make a lovely meal. Smaller peppers make a great side dish or become part of an array of tapas (which is how I first served these). </span></div>
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Isn't it great when eating right <i>tastes</i> so right? Buen apetito!<br />
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<u><i>Wild Rice Stuffed Peppers:</i></u><br />
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Four medium bell peppers (preferably organic)<br />
1 cup wild rice mix (or rice of choice)<br />
2 cups chicken or vegetable broth<br />
2 medium carrots, small dice<br />
2 medium stalks of celery, diced<br />
1/2 cup of diced red or yellow onion<br />
4 medium mushrooms (Baby Portabellas are nice), sliced small<br />
4-5 cloves garlic, minced small<br />
1/2 cup grated Manchego cheese, some reserved for sprinkling on top<br />
2 ounces of Marcona almonds, chopped, some reserved for sprinkling on top<br />
olive oil for sautéing and for drizzling<br />
1/2 tsp salt<br />
1/4 tsp freshly grated black pepper, or to taste<br />
1/4 tsp Aleppo pepper<br />
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Over medium heat in a medium saute' pan (with a lid) cook the carrots, onions, celery and mushrooms in a tablespoon of oil until nice and nearly caramelized. Add the garlic and continue to cook until the garlic just begins to brown. Add the rice and heat through for several minutes while stirring constantly. Stir in the stock, salt, and peppers. Bring the rice back up to the boil, then reduce to low until gently simmering, then place the lid on the pan and continue to cook for approximately 50 minutes (follow the provided cooking directions if using other kinds of rice). Add a little more broth at the end if the rice has not cooked all the way, and continue to cook in additional five-minute intervals until the rice is cooked through. Remove the pot from the heat and let stand for ten minutes. Fluff with a fork when done. Taste and adjust seasonings, but remember that the cheese and nuts will impart some saltiness.<br />
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Preheat the oven to 350 degree F about 15 to 20 minutes before the rice should be done.<br />
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While the rice is cooking, prepare the peppers. Carefully slice the peppers in half, including the stem. With a short paring knife, remove the seeds and any pith. Brush the pepper with olive oil (including the inside flesh, cut flesh and stem) and sprinkle the inside with salt. Grate the cheese using the fine grating holes. Chop the almonds into small pieces. Reserve about two tablespoons each of the cheese and nuts for sprinkling on top of the peppers--the rest gets mixed into the rice.<br />
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Once the rice mixture is cooked, stir in the nuts and cheese (except for the reserved portions), and mix well. Scoop into the pepper halves, making sure to get rice in all the nooks and crannies. Bake for 20 minutes, then sprinkle with the reserved cheese and nuts, and continue baking for an additional 20 minutes until nicely browned on top. Best if served warm. <br />
<br />Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com6tag:blogger.com,1999:blog-5586538799317864107.post-55379043714229252352013-03-02T20:17:00.000-06:002013-11-29T19:13:01.538-06:00Turkey Chili<div class="separator" style="clear: both; text-align: center;">
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When there's two feet of snow on the ground (holy cow it's almost <i>March</i> for Heaven's sake!), nothing warms the soul quite like a heaping bowl of <i>smokin' </i>chili. And, in keeping with the Luv'n Spoonfuls way, this chili also warms the heart by being chock full of healthy ingredients. I've used ground turkey breast instead of beef, which reduces the amount of 'bad' fat considerably, but nothing is lost in the flavor department. This chili can hold its own next to any beef-based version; I've employed a little 'trick' to steer things more toward 'moo' than 'gobble' (see below). This is a spicy recipe, not for sissies, and packs a punch, but could easily be toned down a bit to suit anyone's heat tolerance. </div>
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I love, love, love peppers...any shape, color or variety. I've used several versions here to help add layers of flavor--fresh, canned and smoked. I like to use a variety of fresh bell peppers for all the beautiful colors and sweet flavors they add. Canned green chilis add a little sweet heat and color, and pureed smoked Chipotle peppers add some depth and complexity. They are all packed with vitamins, nutrients and healthy compounds, which is great (but I love them because they taste so darn good).</div>
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And, of course, garlic...I can hardly make anything savory without at least a smidge of garlic (there's a <i>little</i> more than a smidge in this recipe). Garlic is fabulous for cardiovascular health, and some recent studies suggest that garlic may help inhibit the number of fat cells we form in our bodies...who knew such a homely little allium could be so powerful?</div>
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This recipes makes a <u>big</u> pot of chili, enough for eight people or so, or enough for four to five with glorious leftovers! I served mine with beautiful blue corn muffins (recipe <u><a href="http://luvnspoonfuls.blogspot.com/2013/03/corn-muffins.html" target="_blank">here</a></u>). Some interesting additions to the chili might include roasted corn, roasted tomatoes, or jalapeños, but the brood here prefers this version. The dark beer adds even more flavor and provides a nice foil to the spices. A stout or any dark ale will do, but make sure it is something you would want to drink on its own. Chocolate, coffee and/or malty tones work best.</div>
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I admit to using a very long list of spices, but I think it results in a wonderful composition of flavor (not to mention there are health benefits to all the spices too). Two kinds of paprika, sweet and smoked, add some sweet complexity, while two kinds of chili powder, regular red chili powder and Ancho chili powder, provide the 'chili' base. The 'fire' is stoked with some black pepper, white pepper, cayenne, Aleppo pepper, and red pepper flakes. The heat level can easily be adjusted. But for me though, it ain't chili if a few dainty dabs to the eyes with a napkin aren't necessary...just sayin'. </div>
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OK, for the 'trick'. I brown up small clumps of ground turkey breast in olive oil, in a single layer in the pan, getting a nice, brown crust on the meat. Just before things go to far, I deglaze several times while browning with some beef broth. Stir, brown, deglaze...stir, brown, deglaze. You get the idea. I think this is an important step as turkey breast doesn't have a whole lot of flavor on its own. This method infuses the turkey with a more traditional beef taste, and helps to darken the lighter turkey meat. <br />
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A fiery pot 'o love to help melt away the icy gloom of a winter that, here, just won't seem to go away. </div>
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<u>Turkey Chili:</u><br />
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2 pounds ground turkey breast<br />
4 large cans of mixed beans, 25 ounces each (I used black, cannellini, pinto and kidney), rinsed and drained<br />
1 small can of green chilis (four ounces)<br />
1 to 2 tablespoons smoked Chipotle peppers, pureed (I pop a small can of the peppers in the food processor, and reserve the remaining puree in the fridge)<br />
1 6-ounce can of tomato paste<br />
4 cups of beef broth<br />
1/2 to 1 bottle of dark beer<br />
3 large bell peppers, a variety of red, orange and yellow, large dice<br />
1 large onion, medium dice<br />
4 large cloves of garlic, minced<br />
olive oil for sautéing<br />
Juice of one-half lime<br />
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Spices (adjust to personal preference):<br />
2 tsp salt<br />
1 tsp fresh ground black pepper<br />
1/8 tsp white pepper<br />
1/4 tsp cayenne pepper<br />
1/2 tsp paprika<br />
1/2 tsp hot smoked paprika<br />
1/4 tsp red pepper flakes<br />
2 tsp Ancho chili powder<br />
1/2 cup traditional chili powder<br />
1 1/2 tsp Aleppo pepper flakes<br />
1/2 tsp ground cumin<br />
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Optional garnishes:<br />
A dallop of Greek yogurt or sour cream<br />
Grated cheese<br />
Sprinkling of chopped, fresh Italian parsley or cilantro<br />
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In a large stock pot, saute' the peppers and onions in a tablespoon of olive oil on medium heat, until translucent. Add the garlic, and continue to cook until just the garlic just begins to brown. Remove the pepper mixture to a large bowl. Return the stock pot to the heat, add another splash of olive oil, and in a single layer, brown teaspoon-size pieces of ground turkey breast, stirring only after a nice, brown 'crust' is formed on one side of the meat. Salt and pepper the meat generously. Add beef stock as necessary to keep from burning and to deglaze as you go. Depending on the size of your pot, you will likely have to do this in two batches to cook all of the meat. Once the meat is deeply browned, return the pepper mixture to the pot. Add the beans, canned chilis, tomato paste, chipotle puree, beef broth and about 1/2 bottle of beer (about one and one-half cups). Stir to integrate all the ingredients. Now add all of the spices. Add about 1 cup of water, or enough to get a thin, soupy consistency. Bring everything to a boil then turn down the heat to a low simmer, and continue to cook for at least 30 to 45 minutes (I like to cook mine longer) until nicely thickened. Adjust seasonings to taste. Just before serving, stir in the juice of one-half a small lime. Leftovers keep beautifully in the fridge, and the chili is even better the second time around!Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com2tag:blogger.com,1999:blog-5586538799317864107.post-27847690791072719072013-02-10T17:16:00.000-06:002013-03-02T20:19:18.954-06:00Whole Wheat Chocolate Chip Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;">Just in time for Valentine's Day, a simple but incredibly delicious chocolate chip cake that can be dressed up or dressed down, depending on the occasion. When I tell you that my three EXTREMELY PICKY boys love, love, love this cake, no further testimonial is needed. They have no idea that it is actually a fairly healthy dessert, which makes this mom extremely happy (I know I've shared in the past about my somewhat twisted compulsion about sneaking healthy things into their food). It's made with more than half whole wheat flour, and the only fat in the cake is olive oil! What could be more appropriate for the official day of love than a decadent dessert to feel great about making for your loved ones?</span></div>
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I have seen and tried many olive oil cake recipes, but this one is the best by far. I started with the basic recipe from Kim Boyce's <i>Good to the Grain</i> cookbook and made a few adjustments (to up the health factor just a wee bit ). The final version has been made time and time again at my house, for special occasions and for no occasion at all. It is the most requested birthday cake amongst the kiddos too. It's great plain, or can be made extra special with the addition of some whipped cream (my favorite) or taken over the top with a chocolate or fruit glaze. </div>
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I whipped up some raspberry glaze with a touch of orange juice and Chambord to top a slightly sweetened mascarpone cream for this special Valentine's post, but this cake is very delicious all on its own.</div>
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I've been baking with olive oil in my desserts for years. Normally, the olive oil flavor disappears completely. However, be aware that an overly assertive olive oil may not be a good choice for this recipe, unless you want to celebrate that aspect of the cake. The original recipe calls for rosemary too, which I think<i> I </i>would like, but I knew the kids wouldn't, so I left that out, and opted for a mild olive oil. I cut the amount of oil in the original recipe as I felt the crumb was a little too greasy, and swapped in some plain yogurt, which reduces the total fat in the cake and results in a more traditional cake-like crumb.</div>
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Whole wheat flours have had pride of place in many of my desserts recipes. Finding the right balance, I think, is key. Too much whole wheat results in a dry, overly dense crumb in cakes. The balance here is perfect. I've used spelt flour, but a whole wheat pasty flour or barley flour works nicely too. As with most of my desserts, I tend to favor less sweet recipes, and this cake is no exception. Taste the batter before baking and adjust the sugar level to your personal preference.</div>
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More chocolate was added too (actually more than doubled) to make chocolate the star. Kim calls for all bittersweet chocolate in the original recipe--I've swapped in some semi-sweet morsels. I prefer all bittersweet as well, and have made it a time or two that way, but the hands-high favorite around here seems to be the modified version, with a mix of both. Let your preferences in chocolate be your guide. The heart-healthy aspects go up the more bittersweet chocolate that is used, and I find that the sharper notes of the darker chocolates are usually softened quite a bit by baking, so don't be afraid to dabble with the bittersweet.<br />
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Whichever way you decide to make this, I'm sure you'll be amazed that such a simple cake, made with olive oil instead of butter, could be so decadent and so satisfying. The healthy aspects of this cake take a back seat to the flavors, and are just a happy plus to the overall wonderfulness of this cake. If kept covered, the cake will stay moist for at least a week, which is just one more reason to love it. The basic recipe is amenable to any number of flavor additions...orange zest, nuts, Kahlua or other liquors come readily to mind.<br />
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Bake up some love for that special someone soon, knowing that it will not only warm their heart and dazzle their tastebuds, but will be<i> good </i>for them too! Seems especially appropriate for Valentine's Day.</div>
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<i><u>Whole Wheat Chocolate Chip Cake:</u></i><br />
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Preheat the oven to 350 degrees Fahrenheit. Grease <u>and flour </u>a large Bundt pan, or six small Bundt pans with some extra batter for cupcakes (don't skip the flour step...the chocolate chips want to stick to the pan, making removal of the cake <u>very dicey</u>...I speak from tragic experience here). <br />
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Wet Mix:<br />
4 eggs<br />
3/4 cup olive oil (I used a mild tasting version)<br />
1/4 cup plain yogurt<br />
3/4 cup milk<br />
1 tsp vanilla<br />
1 cup natural sugar<br />
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Dry Mix:<br />
1 1/4 cup spelt, barley or whole wheat pastry flour<br />
1 cup unbleached all purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
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Chocolate Mix:<br />
3 ounces semi-sweet chocolate chips, whole<br />
3 ounces semi-sweet chocolate chips, chopped<br />
3 ounces bittersweet chocolate chips, whole (chop slightly smaller if on the large size)<br />
3 ounces bittersweet chocolate chips, chopped (small, to the same size as the semi-sweet)<br />
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In a large mixing bowl, mix together all the wet mix ingredients. On a piece of wax paper or in another bowl sift together the dry ingredients (flours, baking powder and salt). With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Then stir in the chocolate pieces. The batter will be very wet and liquid. Pour into the prepared pan (you can also make 24 muffins or cupcakes); do not fill more than 2/3 full. Bake for approximately 50 minutes for a large Bundt pan, approximately 22 to 25 minutes for small Bundt pans, or until a skewer inserted in the center comes out with only small, moist crumbs and the cake is lightly browned. Let cool in the cake pan on a rack for 10 to 15 minutes, then remove gently from the pan. If making cupcakes, let cool in the pan for five minutes, then remove to a rack to finish cooling. Cool cakes completely on a rack, then transfer to a plate. A dusting of powdered sugar, chocolate glaze or whipped cream can be added once the cake is completely cool (I prefer this cake plain), or you can dress it up with a fruit glaze and sweetened mascarpone cream as I did here. Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com9tag:blogger.com,1999:blog-5586538799317864107.post-79093956358904237542013-01-26T17:21:00.002-06:002013-01-27T14:30:43.915-06:00Whole Wheat Bran Muffins with Roasted Grapes<div class="separator" style="clear: both; text-align: center;">
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Holidays...good. Overindulging...bad. Sometimes it's hard to get back in the healthy groove once one's fallen off the proverbial wagon. So, I thought I'd offer up a fairly quick and healthy bran muffin, with a tasty twist, to help with those new and improved best intentions (aka resolutions). Read on for said 'twist'...<br />
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Behold the twist....grapes!<br />
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Roasting the grapes couldn't be easier. I had a large bunch that had languished a few days too many in the fridge. Not perky enough to eat on their own, but perfect for roasting. Toss the grapes with some olive oil and honey, roast for about 10 minutes, and prepare yourself for a lovely caramelized (and significantly reduced in volume) mess of shrunken grapes and thick, pink juice.<br />
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For the bran muffin recipe, I borrowed heavily from Heidi Swanson's <i>Super Natural Every Day</i> cookbook, but added a few Luv'n Spoonfuls tweaks here and there. I'm also forever indebted to Maria Speck, the author of <i>Ancient Grains for Modern Meals</i> for the inspiration for the roasted grapes. Roasted grapes...who knew? These have definitely been added to my Where The Heck Has <i>This</i> Been All My Life list. Soooo good! Maria uses them as topping for farro. I can't wait to try them again, maybe as a nice substitute for raisins in an oatmeal cookie? The photos are of the unroasted grapes (the roasted grape pictures resulted in rather homely, shriveled orbs that seriously belied their superstar taste). <br />
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Bran muffins get a bad rap for being dry, crumbly, and not too interesting. More a kind of 'I should eat this because it's good for me' food item. This recipe should shatter those stereotypes rather handily. The muffin is tender and moist, and full of good-for-you ingredients. The roasted grapes add some delicious (and I think much-needed) interest. These are definitely bran muffins, with a bran-forward taste, perfect for those of us who appreciate and enjoy the hearty flavor. <br />
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This is my version of Raisin Bran cereal without the bowl! An interesting addition might be a small dollop of slightly sweetened goat cheese or mascarpone hidden in the middle. I plan on experimenting next time with some grape syrup, something that caught my eye the last time I was at the Middle Eastern store. I think the flavor would work well in place of the agave used here. I would love to hear from anyone who has used this ingredient before as it will be a first for me (and I do so love to experiment). <br />
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Resolutions...so much easier to stick to with the help of a delightful <i>and</i> healthy treat here and there.<br />
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<u><i>Whole Wheat Bran Muffins with Roasted Grapes:</i></u><br />
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2 large eggs, preferably organic<br />
1 cup plain yogurt or buttermilk (I used yogurt)<br />
1/4 cup melted butter<br />
1/4 cup olive oil<br />
1/4 cup agave syrup, or maple syrup, or grape syrup<br />
1 tablespoon unsulphered molasses (optional)<br />
2 cups crushed bran cereal, unsweetened or lightly sweetened<br />
2 tablespoons natural sugar (or slightly more to taste)<br />
1 cup whole wheat pastry flour<br />
1 teaspoon baking soda<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon cinnamon<br />
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Approximately three cups red grapes (which should cook down into approximately one cup)<br />
Splash of olive oil<br />
4 tablespoons honey<br />
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Preheat the oven to 475, and wash and dry the grapes. Scatter the grapes on a parchment lined, rimmed cookie sheet. Drizzle with a splash of olive oil and the honey, tossing well to coat. Roast for approximately 10 minutes; shake the pan every couple of minutes to prevent scorching. The juices from the grapes should have thickened slightly. Set aside to cool while assembling the batter for the muffins.<br />
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Place the eggs in a large bowl and lightly beat. Add the yogurt (or buttermilk), melted butter, olive oil, syrup of choice and molasses and mix well. Sprinkle the sugar and crushed bran cereal over the liquid mixture, mixing well. Set aside.<br />
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Sift the flour, baking soda, baking powder, salt and cinnamon over a piece of wax paper or into a medium bowl. Add to the large bowl with the wet ingredients, stirring until just mixed. Add approximately 3/4 cup of the roasted grapes, and mix lightly. Scoop into paper lined muffin pans (I ended up with approximately 16 muffins using a 4-tablespoon scooper). Top each muffin with a couple of reserved grapes and reduced grape juices. <br />
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Bake for approximately 18 to 22 minutes until lightly browned and a skewer inserted into the center of a muffin comes out dry. Let cool in the pans on a wire rack for five minutes, then remove from the pans to cool completely on the racks.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com4tag:blogger.com,1999:blog-5586538799317864107.post-41883561263584308902012-12-03T21:20:00.002-06:002013-03-02T20:19:43.688-06:00Berry Cheesecake Tarts with Chocolate Crust<br />
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You might think the world just doesn't need another cheesecake recipe...but, I mean, can the world really have <i>too </i>many cheesecake recipes? What makes this one special is that it is made with natural ingredients (made as healthy as possible), has a killer flavor combination (which leans towards 'festive' with the chocolate crust), and comes together in a flash. What's not to love about a knock-out dessert that doesn't take all day in the kitchen? The smooth tart filling is contrasted with the cocoa flavor and nut crunch of the crust, topped off with a high note of berry flourish (enhanced with just a hint of rosewater) as a beautiful, glistening finish, making a gorgeous finale to any holiday get-together.<br />
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I'm partial to a thin cheesecake, which I think has a better flavor ratio between topping, crust and filling, and doesn't seem so heavy or over-the-top as traditional cheesecakes do. Another advantage is that these bake up in minutes and don't have any of the inherent problems with traditional, thick cheesecakes, such as cracking and over-browning at the edges that sometimes happens while waiting for the center to set. The goat cheese provides a lighter taste and texture than traditional cream cheese, and is free of those mystery (and somewhat worrying) ingredients, but cream cheese could be substituted. <br />
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The chocolate and nut crust was made with coconut oil instead of butter, which I think complimented the berry and nut ingredients, and provided better health benefits. Hazelnuts are called for in this recipe, but any nut could be used. Walnuts and a pear topping would be a good combination, or persimmon with almonds, whatever is in season or is calling out to you from the frozen fruit section. The combinations are only limited by your imagination.<br />
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Frozen berries were used here, but any fresh fruit could be made into a compote by simmering cut fruit with some juice and sugar. Since these were frozen, I added very little water when boiling down the topping mix. A sprinkle of sugar, to taste, dissolves and helps bind and thicken the ingredients. I've used a combination of apples and pears with some cinnamon, and have adjusted the crust ingredients, with equal success. I love this composition of frozen berries that is on offer at my local market--Marion blackberries, blueberries and black raspberries.</div>
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For me, these tarts are the perfect size for sharing, and half a tart won't derail any healthy eating plan. The cheese in the tart is high in protein and calcium, and the nuts and coconut oil help boost the heart healthy benefits. Of course, the berries are full of anti-oxidants and vitamins. Healthy kudos aside, they are just plain delicious.</div>
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Well, stopping at just half might be a little harder than I thought...</div>
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<i><u>Berry Cheesecake Tarts with Chocolate Nut Crust:</u></i><br />
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Filling:<br />
10 ounces goat cheese, or same amount of cream cheese if desired<br />
2 eggs<br />
1/3 cup natural sugar<br />
1/2 to 1 tsp vanilla<br />
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Crust:<br />
1 cup chocolate cookie crumbs (I used children's chocolate graham cracker cookies)<br />
1/2 cup chopped and toasted hazelnuts, chopped fine<br />
2 ounces melted coconut oil, or melted butter<br />
pinch of salt<br />
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Topping:<br />
10 ounces frozen or fresh fruit of choice, I used a combination of berries<br />
scant few tablespoons of water, if frozen, approximately 1/4 cup of water if fresh<br />
1 tablespoon of natural sugar, or to taste<br />
1/2 teaspoon rosewater<br />
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Preheat the oven to 375 degrees F. Combine the crust ingredients in a medium bowl, and press into greased pans of choice. I used six, six-inch removable bottom tart pans; one large tart pan would do. Bake for approximately 6 to 8 minutes. Remove from the oven and set aside. <br />
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For the filling, beat the cheese on medium low for a minute or two until smooth (dont' beat too vigorously or you will add too much air and resultant air bubbles in the finished tart). Mix in the sugar and vanilla and beat again for a few minutes on low, scraping down the sides of the bowl and paddle. Add the eggs, one at a time, and scraping down the bowl and paddle after each addition so that the consistency is smooth without any lumps. Pour into the prepared pans, dividing equally amongst the prepared pans, filling to approximately 1/4 to 1/2 inch to the top of the tart pan. Bake for approximately 15 minutes or until completely set. Remove to a cooling rack and cool completely. Cover with foil or plastic wrap, and store in the refrigerator until serving time.<br />
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For the topping, place the frozen berries in a medium sized saucepan with a tablespoon or two of water and a tablespoon (or more, to taste) of sugar. Gently bring to the boil, then turn the heat down and simmer for approximately 20 minutes, or until the sauce begins to thicken. The topping will continue to thicken as it cools. After cooked, add the rosewater, if using. <br />
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To serve, remove the tarts from the pans and top with the fruit.<br />
<br />Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com3tag:blogger.com,1999:blog-5586538799317864107.post-59117457486727952812012-11-18T17:03:00.000-06:002013-03-02T20:20:18.568-06:00Cranberry Orange Galette<div class="separator" style="clear: both; text-align: center;">
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Love the holidays...HATE the frantic pace. One of my favorite flavors of the holidays is cranberry. I eagerly look forward to the happy day every fall when fresh cranberries appear in the stores. They are beautiful, bursting with flavor, and packed with healthy goodness. Another of Nature's jewels. <br />
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This is a super-easy dessert, perfect for the holidays. Traditional, yet rustic. Full of flavor, yet light. It can be dressed up or down, adjusted to any and every fruit to suit personal tastes, and is so very satisfying. I borrowed heavily from the <a href="http://pastrystudio.blogspot.com/2012/08/peach-pecan-galette.html" target="_blank">Pastry Studio peach galette recipe.</a> I adjusted the nuts and filling to match the season, added some whole wheat flour, and brightened everything with a splash of orange. When a heavy dessert after a big holiday meal seems groan-worthy, this light and bright galette provides just the right note of 'finis' to your lovely get-together.<br />
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This is a fabulous dough to work with, one I would strongly encourage you to try if you've been tempted and/or disappointed with other galette recipes (I have a few heart-wrenching disasters I prefer to keep to myself at the moment). Although the instructions seem endless, it is really one of the easier dessert recipes I've made. The dough stays together and isn't too sticky or fragile. This is one I will be coming back to again and again.<br />
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The sweetness level in the filling needs to be adjusted to personal tastes. For me, I love the tartness of cranberries...the more pucker power, the better. However, more sugar can be added if more sweet than tart is your preference. I also served this with a small garnish of citrus-flavored mascarpone cheese (slightly sweetened) which I thought was the perfect foil for the 'zing' of the cranberries. Just mix in a few tablespoons of fresh orange zest and powdered sugar to the mascarpone, or whipped cream, to taste. I made mine up days before, so that the flavors had a long time to blend and meld in the fridge.<br />
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The galette is my idea of the 'just right' type of dessert. It satisfies that end-of-the-meal craving for something sweet, yet isn't heavy or cloying. I think it has just the right balance between fruit, crust, and a few touches of 'healthy', such as the whole wheat and nuts. A small piece won't ruin any balanced meal plan that is reasonable enough to include those occasional treats that keep us on the straight and narrow (and also keep us sane). <br />
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I bought some hazelnut flour this past weekend, and can't wait to tweak this recipe just a bit more in the future, using more of the nut flour, possibly subbing out some of the butter with some hazelnut oil, and trying some different fillings. The quest for better-for-you deliciousness continues.<br />
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For the time being, 'simple' and 'easy', yet oh-so-divine, seem a perfect antidote for this oh-so-frantic (and sometimes just too darn heavy) time of year. Happy Thanksgiving, Everyone!<br />
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<u><i>Cranberry Orange Galette:</i></u><br />
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1/2 cup chopped walnuts, toasted (for the dough)<br />
1/4 cup chopped walnuts, toasted (for the garnish)<br />
1 tbs sugar (for the garnish)<br />
1 tsp sugar (for the dough)<br />
pinch of cinnamon<br />
1/2 cup whole wheat pasty flour<br />
1/2 cup all purpose flour<br />
1/4 tsp salt<br />
2 ounces unsalted butter, cut in very small cubes, very cold<br />
1 egg yolk<br />
3 tbs ice water<br />
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Filling:<br />
2 cups fresh cranberries<br />
zest of one orange<br />
juice of one orange<br />
4 tbs natural sugar (more to taste)<br />
1 tbs flour<br />
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Egg wash for garnish:<br />
1 egg<br />
1 tbs water<br />
pinch of salt<br />
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Toast the walnuts in a 350 degree oven for about 5 to 8 minutes until they are just browned and giving off a lovely toasted aroma. Turn out onto a cutting board, and spread out to cool slightly. Chop the walnuts into small pieces. Take 1/4 cup of walnuts and mix with 1 tbs sugar and a pinch of cinnamon. Set aside for the garnish.<br />
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For the dough, place the flours, 1 tsp of sugar, 1/4 tsp salt, and the remaining 1/2 cup chopped walnuts in a food processor. Pulse until the nuts are finely ground into the flour mixture. Add the very cold pieces of butter (I cube mine at the beginning of the recipe and pop into the freezer until needed) and pulse until the mixture has the appearance of coarse meal--a few larger pieces of butter will be visible. Place the egg yolk in a small bowl, and lightly beat. Whisk in the ice water to the yolk, and add this to the dough mixture, pulsing carefully until the dough just begins to come together into clumps and there are no dry patches of flour.<br />
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Turn the dough out onto a large piece of plastic wrap, and bring the dough quickly together (using the wrap between your hands and the dough), forming into a flat disc. Try to make the disc as near a circle as possible, as this will make rolling out the dough into a nice circle that much easier. Wrap tightly in plastic wrap and store in the refrigerator for at least 30 minutes (I left mine in for several hours). Proceed with the rest of the recipe once the dough is cold enough.<br />
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Preheat the oven to 375 F. <br />
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Place a large piece of parchment paper on the counter, and dust lightly with powdered sugar, flour, or cornstarch. Remove the dough from the refrigerator and place onto the floured parchment paper. Place the plastic wrap from the dough over the top, centering the dough below in the center of the wrap. This keeps the dough from sticking to the rolling pin. Slowly roll out the dough into a large, 14-inch circle, working from the center out, slowly rotating the disc to get an even progression of dough spreading out beneath the plastic wrap. Slide the parchment paper with the dough onto a flat baking sheet, and place the whole thing back in the refrigerator to cool while the filling is assembled (yes, this resulted in some serious re-arranging inside my fridge as well).<br />
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For the filling, place the cranberries in a medium-sized bowl, and sprinkle with the sugar and flour. Zest one orange directly over the bowl (so as to catch all the wonderful oils) and add the juice of one orange. Mix well, making sure that all the ingredients are evenly distributed. <br />
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Take the dough out of the refrigerator and arrange the filling in the center, leaving nearly two inches of border at the edge. Make sure the filling is evenly layered on the dough. Using the edge of the parchment paper (keeping the paper between your fingers and the dough), slowly fold up the edge of the dough, folding and tucking about every three inches as necessary. Place back into the refrigerator while you make the egg wash. Lightly brush the egg wash over the edge of the galette, then sprinkle with the nut/sugar mixture, making sure to evenly distribute the nuts. <br />
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Bake for 28 to 30 minutes or until the pastry is lightly browned and the filling is cooked through. Be careful not to overcook as the nuts on the edge of the galette may burn. Cool for 15 minutes. Garnish with mascarpone cream, whipped cream, a small scoop of ice cream, or whatever tickles your fancy.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com5tag:blogger.com,1999:blog-5586538799317864107.post-35842605633832341522012-10-14T17:36:00.000-05:002013-03-02T20:21:27.765-06:00Apple Harvest Muffins<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">...so, where was I?</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Oh, yes, fall. This is without a doubt my favorite time of year. I can't believe it has been a year (almost) since my last post. Life happens, as I'm sure you all know. Work, family, life. Sometimes there is just not enough hours in the day, and something has to give (like blogging). Well, here is a recipe to help us all slow down and appreciate the simple things in life...like jewel-toned leaves, sparkling skies and cooler breezes, even if life feels a little bit like a whirlwind sometimes. </span><br />
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<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif;">Apples, carrots, raisins and pecans swirl about, like colored leaves on a beautiful fall day, in this rich but simple batter fragrant with cinnamon, nutmeg, coriander, cardamom and just a hint of ginger. A kiss of molasses and orange rind adds depth and character. Made entirely with whole wheat flour, you can feel good about indulging. The fruit and carrots pack a healthy wallop of beta-carotene, and the pecans and olive oil round out the heart-healthy benefits. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AnNvkgD3Db3J5VDXqTzzM1FuQJnXxyJYqSVc8ZBYxXchN1BTA3-P04ChBEvBg5lvbxHvs9BtoMnr2FNoBWuncZUXE3lnG958j9qlPFbn8PnHMiJF7ejaZeBMooMzQ6ScyxF2iWZv2hKk/s1600/appleharvestiii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1AnNvkgD3Db3J5VDXqTzzM1FuQJnXxyJYqSVc8ZBYxXchN1BTA3-P04ChBEvBg5lvbxHvs9BtoMnr2FNoBWuncZUXE3lnG958j9qlPFbn8PnHMiJF7ejaZeBMooMzQ6ScyxF2iWZv2hKk/s640/appleharvestiii.jpg" width="640" /></a><br />
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<span style="color: #38761d; font-family: Georgia, 'Times New Roman', serif; text-align: start;">I adapted this recipe slightly from the King Arthur Flour Whole Grain Baking cookbook--this is my version of their Morning Glory Muffin. I soak the raisins in warm orange juice instead of water, so not to waste any of the raisiny-goodness, and the raisins get a flavor boost from the o.j. I've added a few spices, molasses and orange rind for interest and complexity. If you prefer more muffin to fruit, reduce the amount of apple and nuts--I increased those amounts from the original recipe as I like a lot of 'stuff' in there. I did, however, omit the coconut per my personal taste preference (I love coconut, just feel it is a little out of place in this melange). So, here is another stealthy-healthy recipe that is delicious first, and good-for-you-delicious second.</span></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Did I say how moist these are? Oh...my...goodness. The pictures in no way do these justice. The crumb is moist and tender and belies the whole wheat pedigree. Every bite is a bountiful harvest of fruity-nutty goodness. </span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Perfect for a fall day, and for catching up with friends...I missed you too.</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><i><u>Harvest Apple Muffins:</u></i></span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1/2 cup raisins, soaked in 1/4 cup warm orange juice </span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 cups tart apples (like Granny Smith), peeled and diced small</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 cups shredded carrots (about five long, thin carrots)</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">3 large eggs </span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2/3 cup olive oil</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 tsp vanilla extract </span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 cup packed light brown sugar</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 tbs unsulphered molasses</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 tbs grated orange rind</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 cups whole wheat pastry flour (or any whole grain flour of choice)</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">2 tsp baking soda</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1/2 tsp salt</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">3 tsp cinnamon </span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1/2 tsp ground ginger</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1/4 tsp ground cardamom</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 tsp ground coriander</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1/4 tsp freshly ground nutmeg</span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">1 cup toasted pecan pieces, reserve 1/4 cup for garnish</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Preheat the oven the 375 degrees F. Place muffin papers in two muffin pans.</span><br />
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;">Warm the orange juice slightly in a small bowl in the microwave. Add the raisins and set aside. Dice the apples and sprinkle with 1 tsp of the cinnamon (this helps prevent browning and adds a little flavor boost directly to the apples) and set aside. Shred the carrots and set aside. Sift the flour, baking soda, salt and spices together. In a large mixing bowl, beat the sugar and olive oil together, then add the eggs, one by one. Add the vanilla, molasses and orange juice from the raisins. Mix well, scraping down the sides of the bowl. Slowly add the dry flour mix to the wet ingredients, and mix until well incorporated, then stir in the apples, carrots, raisins, orange rind, and 3/4 cup of the nuts. Scoop into muffin papers, almost to the top. Sprinkle with remaining nuts if desired, and bake approximately 25 to 28 minutes or until a wooden skewer comes out clean. Cool for 5 minutes in the muffin pans, then remove to cooling racks. Yields approximately one and one-half to two dozen muffins.</span>Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com4tag:blogger.com,1999:blog-5586538799317864107.post-12094171680977522742011-11-28T18:25:00.003-06:002019-01-28T21:50:51.604-06:00Breakfast Cookies<div class="separator" style="clear: both; text-align: center;">
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If you ate too much over Thanksgiving, raise your hands. OK, put 'em down (wow, that was <i>a lot</i> of hands). How many of you are now suffering from PHCG? (That's post-holiday calorie guilt in case you were wondering). Lots of hands again (I raised both). Now, how many of us skipped breakfast this morning, thinking it was a perfectly acceptable way to kick-start our Monday-get-back-on-track plans? Or, how many are guzzling sugar-free energy drinks instead? Oh my...way too many hands. Well, we all know the dangers and pitfalls of skipping <i>real</i> meals--research has shown that we usually end up taking in more calories in one sitting than we do by eating more frequent and smaller meals throughout the day. Did you know that there is a definite link between obesity and higher BMIs for those who routinely skip breakfast compared to those that don't? Breakfast is a golden opportunity to get those metabolisms going, and a chance to provide much-needed nutrients. But, life is just too darn complicated sometimes! That is where these super easy, delicious and nutrition-dense breakfast cookies come in. After all those mashed potatoes and pies, I offer up a protein and fiber rich breakfast cookie, full of complex carbohydrates and heart-healthy nuts and fruit, to help jump start the day and get back on track with those health goals. And (oh my goodness), more holiday meals are just around the corner. Bake up a batch of these, pop them in the freezer, and gird your loins against the calorie onslaught that is looming. A perfect grab and go breakfast. Did I mention they were delicious, far more interesting, and definitely better for you than anything you could possibly find in a can? </div>
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I never really understood the whole drink-your-calories food approach (although I must admit to a <strike>severe</strike> moderate chai latte addiction). Good gravy people, I need to <i>chew</i> on something. Oats, whole wheat flour and flaxseed are a perfect triad of fiber-rich, cholesterol-lowering ingredients and are the backbone of these cookies, and provide all the chew you could possibly want in a breakfast (or snack). Heart-healthy nuts and dried fruits add crunch and texture. The minuscule amount of fat is monounsaturated (I used olive oil, but you could use any nut oil or oil of choice). The protein content provided by the nuts and whole grains is boosted even further by a generous amount of yogurt, which also provides a healthy dose of calcium.</div>
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Since I'm notorious for demolishing the kitchen every time I cook, I love that this recipe comes together with a minimum amount of mess. Everything is thrown together in a large bowl and mixed together...easy, peasy.</div>
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Flaxseed is rich in Omega-3 fatty acids, which helps lower blood pressure and cholesterol, as well as many other health <u><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81" target="_blank">benefits</a></u>. However, flaxseed is one of the few seeds that we may not be able to digest without some help (more info on that provided <u><a href="http://www.flaxcouncil.ca/english/index.jsp?p=faq" target="_blank">here</a></u>). I keep a stash of whole flax seeds in the refrigerator, and take out a few tablespoons here and there to add to my baking as needed. The seeds are easily ground in a small food processor, literally taking only about a minute (really). </div>
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Healthy tip #173: use parchment paper instead of greasing your pans. You may not even need to wash them...love.it. That 'grease the pans' step can be skipped entirely, resulting in fewer calories (OK, OK, I know we are talking only a few, but hey). I invest in a large roll of high-quality parchment paper every so often...it is worth every penny in my book. Can we <i>really</i> put a price tag on fewer dishes, I ask? <i>To answer your questions (come on, I know you noticed), yes, I own an iron, and yes, I obviously hate to dust it off and use it, and no, I didn't realize how glaring those wrinkles would be in the photos. Apologies.</i></div>
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These come out of the oven with just a slight crunch to the exterior while the interior remains soft and moist. Like a deliciously complex bowl of <i>portable</i> oatmeal. The dried fruit adds a nice little fruity zing of sweetness, and the nuts add crunch and interest, all wrapped up in the chewy goodness of oatmeal. After I bake a batch, I let them cool completely and then pop them in the freezer. I grab one on my way out the door, and it usually defrosts by the time I get to work. Paired with an ice-cold glass of milk, or hot and steamy cup of tea or coffee, these cookies make breakfast a real event, and will curb those mid-morning hunger pangs that come cruising down Empty Stomach Street right around ten o'clock in the morning. These should provide you with energy to spare, all the way through to lunch.</div>
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Being the texture addict that I am, I choose to use a thick and chewy oat for this recipe. I've never made them with quick oats but don't think the cookies would turn out nearly as well. My favorite oat brand is Bob's Red Mill Extra Thick Rolled Oats (no kick-backs were received in the making of that endorsement...sadly). Oats are a great whole grain choice. They provide a nice serving of protein and fiber (7 grams and 5 grams respectively). Oats also help maintain an even blood sugar level for hours after eating, and help reduce cholesterol. I love them just because they taste so darn good. Cinnamon, nutmeg and coriander add a lovely, subtle hint of spice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkSJ0t3bPYgasw5Q8LyBGIJQKJK_pmz9rr28BHlBB6G7_ITMH20oblR2wuaLjOQB64KwDpp-wDtTK5pp53F82jeJTk_RPkHucQHP3rBf_-wtLBe6Tx2OYVToEIumVfDD3XTSP3lXW0kdL/s1600/breakfastcookiez.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkSJ0t3bPYgasw5Q8LyBGIJQKJK_pmz9rr28BHlBB6G7_ITMH20oblR2wuaLjOQB64KwDpp-wDtTK5pp53F82jeJTk_RPkHucQHP3rBf_-wtLBe6Tx2OYVToEIumVfDD3XTSP3lXW0kdL/s640/breakfastcookiez.jpg" width="428" /></a></div>
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During this hectic, and calorie-laden, time of year, it's important to remember what mamma said. No, not that there'd be days like this, but that breakfast is the most important meal of the day. These cookies are the perfect antidote to PHCG. They will bowl you over with their taste and texture, and will amaze you with the pep they provide, naturally.</div>
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<i>Ring. Ring. </i>Hello? Oh, it's for you...it's your energy drink...calling to say goodbye.</div>
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<u><i>Breakfast Cookies:</i></u></div>
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3 cups old fashioned oats (not instant or quick oats)</div>
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1 cup whole wheat pastry flour</div>
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1/2 cup white whole wheat flour</div>
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1 tsp baking soda</div>
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1/2 tsp salt</div>
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1 tsp ground cinnamon</div>
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1/2 tsp ground coriander</div>
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1/4 tsp nutmeg (freshly ground is best)</div>
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3 tbs ground flaxseed</div>
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1 cup dried fruit (I used 1/2 cup each dried cherries and dried cranberries)</div>
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1 1/2 cup nuts (I used 1/2 cup each walnuts, almonds and pepitas)</div>
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1 1/2 cup plain, low-fat yogurt</div>
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1 egg</div>
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2 tbs olive oil</div>
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2 tbs milk</div>
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2 tbs orange juice</div>
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2 tsp vanilla</div>
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1/2 to 3/4 cup sugar, agave or honey</div>
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Preheat the oven to 350 F. In very large mixing bowl, add all of the dry ingredients, including the nuts and dried fruit. In a smaller bowl, combine all of the wet ingredients, lightly beating the egg into the liquid. Add the wet ingredients to the large mixing bowl, and mix well with a large spoon until all of the dry ingredients are moistened. Line two cookie sheets with parchment paper. With a large 4-tbs scooper or large spoon, evenly place nine cookies on the cookie sheets, and slightly flatten with the back of a spoon. Each cookie should be about three inches across. The cookies will not spread while baking. Bake for 22 minutes, rotating pans half way through, or until just lightly golden brown on the edges and the centers are no longer wet looking. Allow to cool on the pans for a few minutes, then remove to racks to completely cool. Once cool, place in air-tight containers or bags. Cookies freeze very well and will keep for many weeks in the freezer. The recipe will yield approximately 22 three-inch cookies.</div>
Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com9tag:blogger.com,1999:blog-5586538799317864107.post-35151775308193064652011-11-20T20:22:00.001-06:002013-03-02T20:22:33.190-06:00Acorn Squash with Wild Rice Stuffing<div class="separator" style="clear: both; text-align: center;">
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Surprises. They keep things interesting, snap us out of boring patterns, and sometimes provide </div>
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much-needed inspiration. </div>
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Take, for instance, what my dogwood is doing this week...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildwwJ7RsNudTD5Gb_xlhwvfqR5zsldu7_lOFomWIjs2ukRIdyUUJ6Nrsl2SQr0JpYDlyqzP_mj71yTJxhqGgE9pLdfpAOD3-3GCQvEnd9SSis1je5rgrVnGQV8oUqcH5zwbcKllcyrees/s1600/acornsquashxv.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: right;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildwwJ7RsNudTD5Gb_xlhwvfqR5zsldu7_lOFomWIjs2ukRIdyUUJ6Nrsl2SQr0JpYDlyqzP_mj71yTJxhqGgE9pLdfpAOD3-3GCQvEnd9SSis1je5rgrVnGQV8oUqcH5zwbcKllcyrees/s400/acornsquashxv.jpg" width="263" /></a></div>
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Surely a flowering tree shouldn't be towards the <i>end of November</i>???? Nevertheless, it is blooming away, in bold defiance of the freezing overnight temperatures we've been experiencing off and on for the last few weeks. Surprising!</div>
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Also surprising? Well, I'll have to make a couple of confessions here. First, although I love most vegetables, I've never been a huge fan of squash. Early encounters were not good ones, and consisted of bland and mushy concoctions that were frankly hard to get down. The unfortunate name didn't help either...'<i>squash'</i>...surely it sounds more appetizing in another language? Secondly, I'm not a big fan of stuffing either (I know that sounds slightly heretical this time of year). It's just that I find it doughy, overly moist and, well, superfluous. I simply don't get what virtually everyone else waxes rapturous about. It seems to me that stuffing takes up <i>very</i> <i>valuable</i> plate real estate on the big turkey day. </div>
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So, taking the dogwood's bold spirit of non-conformity to heart, I embarked on a personal challenge to find a recipe that features something a little more interesting in the squash and stuffing departments. I was more than happily surprised<i> </i>with the results. </div>
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I knew as soon as I'd seen these little guys at the market that I'd found the perfect conscripts for my quest. These were supplied by a local farmer, which I felt great about as I try to buy local when I can. Since my experience with squash was limited, I searched cook books and settled on and borrowed heavily from Robin Asbell's Pecan and Wild Rice-Stuffed Squash recipe in her lovely book </div>
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<i>The New Whole Grains Cookbook. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN8HIL8UaIwkH7JUF1it39P5fzPtuK8uBzGEs90M4OoQc7qp-OcbIv8McFaJWCJ1WEwMMV5OCTdKgCq8XOs0Wg7ksMSRH2ttxNN4aFdbzv5nCqiyePEEvzwMUsQYv4Q49hKvq9Ch0GDcJ/s1600/acornsquashiii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN8HIL8UaIwkH7JUF1it39P5fzPtuK8uBzGEs90M4OoQc7qp-OcbIv8McFaJWCJ1WEwMMV5OCTdKgCq8XOs0Wg7ksMSRH2ttxNN4aFdbzv5nCqiyePEEvzwMUsQYv4Q49hKvq9Ch0GDcJ/s640/acornsquashiii.jpg" width="640" /></a></div>
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Instead of using wild rice, I opted for a rice mix that I'd used before and liked, made up of wild rice, two kinds of brown rice, and red rice. I used chicken stock for the cooking liquid, but vegetable stock would keep this a strictly vegetarian dish is you so desire. I substituted shallots for the onions called for in the original recipe, and added some mushrooms for texture and interest. My sage had pretty much petered out for the season, so I only had a few small leaves left, which I used for garnish; I used dried in the stuffing mix.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GoeveqgFgZD47D6MOZGlDHthyphenhyphenU0rYKY6gDnijbAmvMlCByD9d0nWCsWBO8-hxTpmAAHoEy_jTU66vcQ8Q6scVwDF3soTidPPzpQSRlVgDPGtkp89AySrZjjetXki13yomsIisJ35TRB8/s1600/acornsquashv.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9GoeveqgFgZD47D6MOZGlDHthyphenhyphenU0rYKY6gDnijbAmvMlCByD9d0nWCsWBO8-hxTpmAAHoEy_jTU66vcQ8Q6scVwDF3soTidPPzpQSRlVgDPGtkp89AySrZjjetXki13yomsIisJ35TRB8/s640/acornsquashv.jpg" width="640" /></a></div>
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The tops of the squash are cut off, the insides scooped out, and a small slice taken off the bottom for leveling purposes. The insides are generously oiled and salted, and baked until tender. Be careful cutting off the bottoms to avoid cutting into and exposing the interior (see squash in the bottom left above...oops). The original recipe called for grinding a large potion of the nuts and mixing this with the scooped out flesh of the squash, but I chose to leave the squash and nuts intact (easier, less time consuming, and more interesting textures that way).<br />
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The toasted pecans provide a delicious compliment to the rice and vegetables in the stuffing, and go particularly well with the subtle flavor of the baked squash. The warm, nutty and slightly sweet crunch of the pecans is a great texture addition. Toasting the nuts adds a layer of depth and complexity that simply isn't present otherwise....this is a quick and easy step that shouldn't be skipped.<br />
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These can be served with the tops off or on, but I think replacing the tops makes for a dressier presentation, and really shows off the natural beauty provided by Mother Nature (they look like jaunty little hats, don't they?).</div>
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The results of this recipe challenge were delicious! Each forkful of the warm, soft and earthy squash contrasted beautifully with the spicy array of vegetables and nutty textures and flavors of the rice and pecans. The sage and marjoram shout 'stuffing' but are not overpowering. The spices could be easily adjusted depending on personal tastes. Next time I may try an Indian or Mediterranean version, but loved this one so much, I will be hard pressed to change a thing. <br />
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This dish exceeded my expectations in every way and is definitely one that I will make again, very soon. The squash and stuffing were delicious and shattered my earlier prejudices (OK, I was <i>wrong</i>). <br />
Every bite affirmed that I had been sorely mistaken about both this humble vegetable and maligned side dish. If you are looking for a less traditional stuffing alongside the bird , or just a fresh, new way to serve this simple vegetable, give this recipe a try. <br />
So satisfying and, for me, <i>so</i> surprising. Like flowers in November...only tastier. <br />
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<u><i>Acorn Squash with Wild Rice Stuffing:</i></u><br />
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4 small acorn squash (or any squash of choice)<br />
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1/2 cup wild rice mix<br />
1 1/4 cup chicken or vegetable broth<br />
1 tbs olive oil<br />
1/2 to 1 tsp salt, to taste<br />
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3 stalks celery, minced<br />
4 small (or 2 large) shallots, minced<br />
1 1/2 cup mushrooms, diced<br />
1 tbs olive oil<br />
1 tsp dried marjoram<br />
1 tsp dried sage (or 3 tbs fresh sage), and fresh sage leaves for garnish<br />
salt and freshly ground pepper to taste<br />
pinch of ground nutmeg<br />
1/2 cup toasted pecan pieces, whole pieces reserved for garnish if desired<br />
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Preheat the oven to 375 degrees F. Oil a large baking sheet and set aside. With a strong and very sharp knife, cut the tops off of the squash. Also cut a small slice off the bottom to keep the squash upright--make sure not to cut too deep or you will cut into the interior of the squash. Set the tops aside, and rub lightly with oil if desired (for presentation). If the seeds are not exposed, cut a circle into the top of the flesh, expose the seeds and interior, and scrape out the insides. You can reserve the seeds and bake along with the squash if desired, or discard with the stringy pulp. Scrape the interior clean. Generously oil and salt the inside of each squash, and place on the greased baking sheet. Bake for approximately 20 to 25 minutes until a paring knife pierces the flesh easily.<br />
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While the squash is baking, fix the rice. Bring 1 1/4 cup broth, rice, olive oil and salt to boil in a medium saucepan. Lower the heat, replace the lid, and simmer for approximately 20 to 30 minutes until all of the liquid is absorbed. Remove from the heat and let set for 5 minutes.<br />
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While the rice is simmering, saute the celery and shallots in the olive oil over medium heat until translucent, about five minutes. Add the mushrooms, marjoram and sage, continuing to saute until all the vegetables are just softened (do not overcook). Season with salt and pepper to taste, and stir in the toasted pecan pieces. Stir into the cooked wild rice mixture.<br />
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To assemble, fill each cooked squash with spoonfuls of the rice stuffing, lightly pressing down while filling. Garnish with whole toasted pecan pieces and sage leaves if desired. Replace the squash tops for serving.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com11tag:blogger.com,1999:blog-5586538799317864107.post-44180297721102782932011-11-14T21:36:00.003-06:002013-03-02T20:23:11.422-06:00Gingerbread<div class="separator" style="clear: both; text-align: center;">
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<i>This week I was honored to be asked to provide a <u><a href="http://thenovicehousewife.wordpress.com/2011/11/14/guest-post-by-luvn-spoonfuls-gingerbread-cake/" target="_blank">guest post</a></u> for a lovely and inspiring blog, <a href="http://thenovicehousewife.wordpress.com/" style="text-decoration: underline;" target="_blank">The Novice Housewife.</a> When I first ran across Shumaila's blog, I was immediately struck by all the unique and colorful recipes there. I bookmarked her site, started visiting often, and began accumulating posts in my 'favorites' folder at an alarming rate! Shumaila has a wonderful variety of recipes (and beautiful photographs) on her site, everything from French Bread to Grilled Coriander Chicken Legs to Zucchini and Coconut Bread with Coconut Rum Lime Glaze. I am always interested in new taste experiences, and <u><a href="http://thenovicehousewife.wordpress.com/" target="_blank">The Novice Housewife</a></u> always provides stellar inspiration. I know you will be just as enthralled as I am when you visit! Thank you so much, Shumaila, for letting me share a little bit of Luv'n Spoonfuls with your readers.</i><br />
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I.love.fall. Waning sunshine captured by shimmering, colored trees. Cool mornings when your breath is transformed into vanishing clouds that float away in front of your face. Crisp, clear air, sharp with brightness. A shifting carpet of leaves, shaping and reshaping itself in the breeze, crunching beneath your feet. Fall...my favorite season here in the Midwest. And when I think of fall, my mind invariable wanders towards all things spice. Spices help warm the soul and body, and awaken the senses. One of my favorite spices, or ingredients, is ginger. I am crazy about the deep, warm and fruity bite of this delicious rhizome, and often cook and bake with it, especially this time of year. Ginger has so many wonderful health benefits, which increases my affection for it even more (if that could be possible). This gingerbread cake is layered throughout with a kaleidoscope of spices, made deep, dark and dense by the addition of molasses and brown sugar. Gingerbread, another one of my <i>favorite</i> fall things.<br />
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The original inspiration for this cake came from a wonderful cookbook, <i>Good to the Grain</i> by Kim Boyce. I borrowed heavily from the gingerbread cake recipe, adding just a few minor tweaks. Since the cookbook features all whole grain recipes, I didn't feel as compelled to complete my usual<br />
Luv'n Spoonfuls 'nip and tuck'. I was, however, able to reduce the saturated fat by half, without any sacrifices in crumb. The texture of this cake is tender and incredibly moist. The yogurt, applesauce and olive oil get to take the credit for that. The molasses has trace vitamins and minerals, including iron, and its taste is like no other. This recipe is actually quite healthy (with very little saturated fat and not much sugar), which you would never guess when tasting. It is just full-on spicy, dense, complex and oh-so-satisfying. Another great stealthy healthy recipe!<br />
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Anise and orange go so well together I think, so I took the liberty of adding some orange extract and zest to the original recipe, which helps lighten and brighten the strong notes of the spices. The dried fruit that I added is also infused and softened with orange juice, which adds another subtle layer of citrus flavor, and helps keep the dried fruit from pulling moisture from the cake batter. The raisins and dates become little, shiny 'jewels' in the batter, and provide an interesting texture and flavor component. Dried figs and plums would also work nicely, as would diced apples or pears...any fruit that can hold its own with the elaborate array of spices.<br />
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I adore ginger in all of its forms, but am especially fond of fresh. The fragrance of fresh ginger catches my attention every time I use it...a little aroma 'kiss' on the cheek. This recipe uses ginger three ways, both fresh and dried in the batter, and again in the syrup. The spices can be adjusted to your personal tastes. I decreased the black pepper from the original recipe and added some coriander and dried ginger. Feel free to use your own favorite blend or mix of spices. Although I did not to use any whipped cream or mascarpone cream on the side (for a change), I think a small dollop of cream spiked with Grand Marnier and/or orange zest would be divine. The ginger syrup, however, is a lighter way to 'dress' this special cake. The recipe for the syrup can be easily doubled so that there is extra for pancakes, waffles, tea, or any other number of delicious uses. <br />
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The ginger syrup was another addition that I made to the original recipe. The cake is delicious both with and without. Fruit and flavored syrups are a great way to add another layer of flavor without adding too many calories or any fat. It is an extra step, but one that is not particularly involved. The results in flavor complexity are well worth the little bit of extra peeling, slicing and boiling required, and it adds such a lovely sheen to the cake. <br />
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Pistachios were used as a final topping for the cake, but they could be omitted entirely, or any other nut could be used. I love their intense green color and distinctive flavor. Did you know that pistachios are actually a seed and <a href="http://en.wikipedia.org/wiki/Pistachio" target="_blank">not a true nut? </a> So glad to learn something new even though I've been baking with them (and snacking on them) for years! Whether a seed or nut, they are definitely good-for-you delicious. They contain heart-healthy fat and are full of anti-oxidants...another example of Mother Nature providing us something beautiful, healthy <i>and</i> tasty. <br />
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The flavor array on each forkful is every bit as varied and dramatic as the autumn colors outside. The subtle hint of orange rounds out the spices, followed by the deep caramel flavor of the molasses, all brightened by the high note of ginger. The aromas of cinnamon, ginger, allspice, nutmeg and anise wafting from your oven, throughout your house, and maybe even to your neighbors while this cake is baking (and cooling) are truly spellbinding. A spice song that sings the hypnotic refrains of fall...and of special times, togetherness and memories. A season that is a kaleidoscope of color and change deserves a cake that delivers a kaleidoscope of fragrances and flavors. Gingerbread...<i>truly</i> fall-worthy.<br />
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<u><i>Gingerbread:</i></u><br />
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Wet Mix:<br />
1 ounce (2 tbs or 1/4 stick) unsalted butter, melted<br />
2 tablespoons olive oil<br />
1 cup low-fat yogurt<br />
3/4 cup dark brown sugar<br />
1/2 cup unsweetened applesauce<br />
1/4 cup unsulphured molasses (treacle or honey may be substituted)<br />
1 egg<br />
2 tbs grated fresh ginger<br />
1 tsp orange extract<br />
grated zest of one orange<br />
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Dry Mix:<br />
1 1/2 cups whole wheat pastry flour<br />
3/4 cup all purpose flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
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Spices:<br />
1 tsp ground aniseed<br />
1 tsp ground allspice<br />
1/4 tsp ground black pepper<br />
1 tsp ground cinnamon<br />
1 tsp freshly ground nutmeg<br />
1/2 tsp ground coriander<br />
1 tsp ground ginger<br />
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Dried Fruit Mixture:<br />
1/2 cup golden raisins<br />
1/2 cup chopped dates<br />
juice of one orange<br />
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Ginger Syrup:<br />
1/2 cup water<br />
1/2 cup sugar<br />
2 ounces fresh ginger, peeled and sliced<br />
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1/3 cup chopped pistachios for garnish<br />
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Pre-heat the oven to 350 degrees F. Grease a large bundt pan or approximately 9-inch diameter pan (you could also make muffins). <br />
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Place the raisins, dates and juice from the orange in a small bowl (make sure to zest the orange first, for use in the wet ingredients). Microwave for 30 seconds, stir, and microwave for another 30 seconds. Set aside.<br />
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In a large mixing bowl blend the melted butter and the remaining wet ingredients. Scrape down the sides of the bowl and beater to make sure everything is well mixed. <br />
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Sift all of the dry mix ingredients, including the spices, over a large piece of wax paper. With the mixer on low, gently lift the wax paper, making a tube, and slowly pour the dry sifted ingredients into the wet mixture, and continue to mix until just blended. The batter is fairly thick. Drain the dried fruit, discarding the orange juice. Stir in the drained raisins and dates. Spoon the batter evenly into the pan. Bake approximately 35 to 40 minutes, turning the pan around halfway through baking, until a wooden skewer comes out clean. My bundt pan took exactly 38 minutes. Remove to a cooling rack, and let cool completely in the pan. Place a large serving plate over the bottom of the pan and flip the pan over onto the plate, shaking and tapping gently as needed to coax the cake out of the pan. <br />
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While the cake is baking, place the ginger syrup ingredients in a small saucepan and bring to a very gentle boil. Simmer gently for approximately 30 minutes, or until reduced by half. Remove the ginger slices. Spoon all but approximately 2 tbs of the syrup over the cooled cake. Sprinkle the nuts on top of the cake (if using), and spoon the remaining glaze over the top of the nuts. Serve with whipped cream, ice cream, mascarpone cream or dessert bling of choice if desired.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com9tag:blogger.com,1999:blog-5586538799317864107.post-72123891601222930282011-11-07T16:03:00.000-06:002011-11-07T16:03:22.923-06:00Blackberry Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmRDsXGFWPpvKxUEZ4xtIjIk9OzB1qvaOQEPe47C0OTuRjN_JHjoAE4LFxRdJXtMc0j90rODAh3U3CJF1A7EtTLK7ePLbBSDgC9XLi_s51hfqx3ukEJweY1GIpJzi_-qAbUaNAcKNe-lr/s1600/blackberrycakexii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmRDsXGFWPpvKxUEZ4xtIjIk9OzB1qvaOQEPe47C0OTuRjN_JHjoAE4LFxRdJXtMc0j90rODAh3U3CJF1A7EtTLK7ePLbBSDgC9XLi_s51hfqx3ukEJweY1GIpJzi_-qAbUaNAcKNe-lr/s640/blackberrycakexii.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even though I knew they were slightly (OK, a lot) out of season, I just couldn't stop myself from grabbing a package of blackberries at the store last week (those darn impulse issues). I usually try to eat produce in season but these looked too darn gorgeous to pass by (I do admit to berry issues as well). I told myself I was willing to lower my expectations in the flavor department this far out of season (addicts start making deals with themselves, no?) Well, no lowering of the standards was required as the fruit was delicious and just bursting with berry-goodness. So, as someone who is always a day late and a dollar short, my planned postings related to all things fall (apples, cranberry, pumpkin, etc.) will have to wait just another week (or two, <i>or...</i>) while I wax nostalgic over summer berries. As a farewell to the end of the flower season as well, a rosewater cream elevates this dessert beyond 'everyday', and is nearly as delicious as the cake itself.</div><div class="separator" style="clear: both; text-align: center;"><br />
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I mean, really? Could you have said no, either? I love blackberries for their flavor alone, but they are also packed with many health benefits, including oodles of anti-oxidants, vitamin C, and lots of other vitamins and minerals. They are also a great source of fiber. Although I used fresh for this cake, frozen berries would work fine too. They were true to their name, and were such a deep, dark, intense purple, they were nearly black!<br />
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Another reason to love this recipe is that it is so easy to prepare. This is a simple cake that comes together in a snap. Perhaps a humble dessert if served plain, the rosewater cream elevates this to an elegant level suitable for guests or special occasions.<br />
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The cream is also easy a cinch to make, and can be thrown together while the cake is baking. Mascarpone cheese is mixed with some powdered sugar, pomegranate molasses and rose water. Mascarpone is a good source of protein and I prefer to use it over cream cheese; however, cream cheese could easily be substituted. I L.O.V.E. both pomegranate molasses and rose water, and think they compliment all things berry so well. I found mine at a local Mediterranean market. The resulting color is gorgeous, and the flavors are an intricate balance of fruity, flowery and exotic.<br />
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I made this in a 10-inch springform pan to showcase all the lovely berries, and sprinkled just a few teaspoons of turbinado sugar over the top for flavor and interest. The berries soften and settle down into the dough while baking, and end up just peeking through the tender crust of the cake.<br />
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Almond oil and almond extract give just a hint of flavor to compliment the berry notes. If you don't have almond oil, use olive or canola. I've been using nut oils in many recipes for quite some time now, and am a big fan. Nut oils are a great source of heart-healthy fat, and I think they add another layer, albeit subtle, of flavor. They are also a great substitute for saturated fats in recipes. <br />
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</div>The cake texture is soft and light and belies the healthy aspects of this dessert. Per my usual, I've used whole wheat flour for the cake, this time using spelt flour. If you haven't tried baking with spelt flour yet, I strongly encourage you to give it a try. It is a soft and delicate flour, and I've simply loved everything I've used it in. I think it is great for desserts when traditional whole wheat might be just a little too heavy.<br />
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If you are missing your summer fruit, or just want a break from all things apple, pumpkin and cranberry, this simple cake with an unexpectedly exotic sidekick might be just the perfect culinary escape.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><i><u>Blackberry Cake:</u></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup butter, softened</div><div class="separator" style="clear: both; text-align: left;">3/4 cup organic cane sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup almond oil</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp almond extract</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 large eggs, preferably free-range organic</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Greek yogurt (or sour cream)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup buttermilk</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cup spelt flour (or whole wheat, white whole wheat, barley flour, etc.)</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground cardamom</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground coriander</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">12 ounces fresh blackberries, or frozen and thawed</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><u>Rosewater Cream:</u></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8 ounces of mascarpone cream (or cream cheese)</div><div class="separator" style="clear: both; text-align: left;">4 tbs powdered sugar</div><div class="separator" style="clear: both; text-align: left;">1 tbs pomegranate molasses</div><div class="separator" style="clear: both; text-align: left;">1-2 tsp rosewater (to taste)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 degree F. Grease a 9 or 10-inch springform pan or cake pan, lining the bottom with parchment paper. Beat the butter, oil and sugar together in a large mixing bowl, on medium speed, until light. With the mixer on low speed, add the remaining ingredients and mix until well blended, scraping down the sides of the bowl and paddle occasionally. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sift together the remaining dry ingredients over a piece of wax paper. With the mixer on low speed, slowly lift up the wax paper and add the dry ingredients to the bowl, mixing until just blended. Pour into the greased pan and spread evenly. Place the berries evenly over the batter. Sprinkle with a few teaspoons of sugar if desired. Bake for approximately 50 minutes or until a wooden skewer comes out clean. Remove to a wire rack and let cool for about 30 minutes, or until cool enough to handle to remove the outer ring (run a knife along the edge first). Remove cake to a serving plate.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the cake is baking, mix together all of the cream ingredients until smooth. Refrigerate until needed. Wait until the cake is completely cooled before garnishing with the cream, or it will melt.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com6tag:blogger.com,1999:blog-5586538799317864107.post-68841604891374255182011-10-10T16:58:00.005-05:002011-10-10T21:13:03.166-05:00Raspberry Nectarine Crumble<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQYsX8Bb_W1OfhAv5cuPI7oZZwOKyUnsw8Jd185UtOLMujuqTyiYujrjbjTioTKd_x8vSXlGyAbexbS2suSVMqju0PujQwerYtJb9kgKGWEkbQHtMP8L4HIo9jJ5B3t0Ho9Rb21Ylo_Ci/s1600/krumbleviii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQYsX8Bb_W1OfhAv5cuPI7oZZwOKyUnsw8Jd185UtOLMujuqTyiYujrjbjTioTKd_x8vSXlGyAbexbS2suSVMqju0PujQwerYtJb9kgKGWEkbQHtMP8L4HIo9jJ5B3t0Ho9Rb21Ylo_Ci/s640/krumbleviii.jpg" width="428" /></a></div><br />
Sometimes life gets too darn busy and certain things fall by the wayside. Like, say for instance, blog postings (mea culpa, mea culpa). So when you want to bake something special, but are feeling swamped with too many responsibilities, big and small, a simple and uncomplicated dessert is so very much appreciated. If you've been following my blog for any amount of time, one thing is probably very clear--I don't make too many things that require too much fuss. Of course, there are always special occasions that I am more than happy to spend a little extra time and creativity on. But, for the most part, I love recipes that come together fairly easily and quickly, so long as they are full of flavor. Segue to this decidedly <i>un-fussy</i> yet delicious crumble, just right for the cooler weather, made even better by the addition of oats, nuts and barley flour...practically guilt-free! The sweet nectarines and tart raspberries compliment each other perfectly. The pumpkin seeds in the topping provide a salty, crunchy foil to the tang of the fruit (and I simply adore their gorgeous green color). Unsophisticated? Perhaps, but delectable with some good-for-you-delicious tweaks thrown in because, well, that's how I roll (wink, wink), and oh-so-special to me because it comes together in a flash. In my book, a perfect dessert.<br />
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Crumbles...indulgent yet informal. They've saved my tush on more than one occasion where I'm in a last-minute pinch (my usual modus operandi) for dessert, either here at the house with guests expected any moment, or as a take-along treat to dinner with friends. I've made them all times of the year, adjusting the fruit as the seasons provide. Experiment with your favorite combinations of fruit, or simply use one kind if you are blessed with a bounty. Some of my favorite combinations include blueberries and mango, strawberries and rhubarb, blackberries and peach, apple and quince, and, as featured in this recipe, raspberries and nectarines. <br />
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<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-TrKXc5Bos4NioMY84KZqJqD-CPgNINb2Use-eMtqNhKUbXR4FwIcb9j21DGwBhjbsI4qxg1uKxMfAjoRZvjhjdQDfZdz2YapfuqyaVQG080tK1EQjnFOkN_1f8O-jnP3MxBspmPyBRc/s1600/krumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-TrKXc5Bos4NioMY84KZqJqD-CPgNINb2Use-eMtqNhKUbXR4FwIcb9j21DGwBhjbsI4qxg1uKxMfAjoRZvjhjdQDfZdz2YapfuqyaVQG080tK1EQjnFOkN_1f8O-jnP3MxBspmPyBRc/s640/krumble.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlfCUinP6iWKZOcYfWGn4Tu3J3Z2FHYmlTUo6CrBnTgOKi80PcmuDshBT4S8TANz3MbqmftCbPBAfI0daiCO6aadBowDcMml6uj2y8mMVF3mdDoTdol906e944OQ_yk0AKOVjHd_QsYIW/s1600/krumblei.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlfCUinP6iWKZOcYfWGn4Tu3J3Z2FHYmlTUo6CrBnTgOKi80PcmuDshBT4S8TANz3MbqmftCbPBAfI0daiCO6aadBowDcMml6uj2y8mMVF3mdDoTdol906e944OQ_yk0AKOVjHd_QsYIW/s400/krumblei.jpg" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0-zZO3nHGFYi7VlnDV-8ORkDIijzCKvrK5qMc6sa4Hw1Vrc0dgZy6ywZmziPTgwHkRGUzJT4DRNvoYBnnR70Gzb2B3cXoh2YCHg6ohg9JU8wm6jKoUSzelhJ3kmqyXSvffcnhnowtpIZ/s1600/krumbleiii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0-zZO3nHGFYi7VlnDV-8ORkDIijzCKvrK5qMc6sa4Hw1Vrc0dgZy6ywZmziPTgwHkRGUzJT4DRNvoYBnnR70Gzb2B3cXoh2YCHg6ohg9JU8wm6jKoUSzelhJ3kmqyXSvffcnhnowtpIZ/s400/krumbleiii.jpg" width="267" /></a></div><div style="text-align: right;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5Gn5enlKMKmzBScVVTxBVN5l9DnHCZIrt2XhEkRidMkuPUxXq7wzIswmxaWHxIMuHjBSikwczScI-jdvgiiAehsQEyrMuo7oQQnIKykUWdHe2sOKN4wQNoATCJN2Vry_Zl9XXFFdnNN7/s1600/krumbleii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5Gn5enlKMKmzBScVVTxBVN5l9DnHCZIrt2XhEkRidMkuPUxXq7wzIswmxaWHxIMuHjBSikwczScI-jdvgiiAehsQEyrMuo7oQQnIKykUWdHe2sOKN4wQNoATCJN2Vry_Zl9XXFFdnNN7/s400/krumbleii.jpg" width="400" /></a></div></div><br />
I also vary the nuts used in the topping to match the fruit. Almonds with the blueberries and strawberries, pecans or walnuts with the apple, or pepitas, which I am especially fond of. They aren't that exciting to snack on on their own, but I love them in baked goods. I also use them in savory dishes, but usually toast them first for those un-sweet additions. Pepitas are full of health benefits, but I love them even more because they taste so darn good when baked or toasted, and are so beautiful. I use them too in my granola, pumpkin bread and breakfast cookie recipes (postings to follow at a later date).<br />
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The original inspiration for this recipe came from a tried and true favorite dessert cookbook from Williams and Sonoma, titled simply <i>Desserts</i> from their New Healthy Kitchen series. I substituted almond oil for half of the butter called for in the original recipe. Almond oil is great for baking and it is a heart-healthy fat. You can find it online, in the Health section of your local grocery store, or at Whole Foods. I use it in many recipes where I want just that extra subtle boost of nut flavor. I also used one of my favorite whole wheat flours, barley flour, for the all-purpose flour. It is another way to add some extra dimension as whole wheat flours lend a more complex, full and nutty flavor than all-purpose flour. The old fashioned oats impart that lovely chew and crunch that is de rigueur for a crumble, at least for me. The health benefits of both the whole wheat flour and oats speak for themselves.<br />
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I always think it is a good idea to taste all of the fruit to be used in a recipe before you bake or cook with it. That way, you know how much natural sugar is in the fruit, and then how much extra sugar to add. The nectarines I bought were super sweet and the raspberries were perfectly tart, so I was able to get by with less sugar.<br />
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I also added in some spices to make things a little more interesting. The ground coriander and ginger provide just a hint of exotic, which pairs so nicely with the nectarines and raspberries. The spices, of course, can always be adjusted to your liking and fruit choice. Although the crumble is luscious on its own, I decided to add just a little bit of dessert bling with some very small scoops of whipped cream (cute little balls from my smallest scooper) and some diced candied ginger (please don't write me about the whipped cream...I know it is an indulgence, but even though the photos don't show it, the serving bowls and scoops were very small, making this an acceptable portion size, really). Handling the ginger is a little easier if you add a sprinkle of sugar to the pieces as you are dicing. The sugar clings to the freshly exposed and sticky surfaces of the ginger, making them less likely to clump.<br />
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Fruity, tangy, crunchy, creamy, spicy, tasty and....easy! OK...<i>and</i> peasy. Crumbles, it's <i>plain and simple</i>...I heart you!<br />
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<u><i>Raspberry Nectarine Crumble:</i></u><br />
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3 large nectarines, small dice<br />
1 cup fresh raspberries<br />
2 tsp cornstarch<br />
1/4 - 1/3 cup organic cane sugar<br />
3/4 cup barley flour<br />
1 cup old fashioned oats<br />
1/2 cup pepitas (pumpkin seeds)<br />
1 tsp ground coriander<br />
1 tsp ground ginger<br />
1/4 tsp salt<br />
1/4 cup melted butter<br />
1/4 cup almond oil<br />
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Preheat oven to 325 degress F.<br />
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In a medium bowl, toss the diced nectarines, raspberries, cornstarch and 1/4 to 1/3 cup sugar (depending on how sweet your fruit is and/or how sweet you want the crumble). Set aside.<br />
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In a large bowl, toss the flour, oats, pumpkin seeds, coriander, ginger and salt. Pour the butter and almond oil over the dry mixture, and stir to evenly distribute.<br />
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Place the fruit in a large shallow dish, approximately 12 to 14 inches across. Cover with the crumble mixture. Bake for approximately 45 to 50 minutes, or until lightly golden and crisp. Serve with a small dollop of whipped cream and sprinkles of candied ginger if desired.<br />
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Note: the recipe makes a fairly large amount of crumble. If you want more fruit peeking through and/or less crumble, use less of the topping, reserving extra in the refrigerator for a later date or another recipe.Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com7tag:blogger.com,1999:blog-5586538799317864107.post-55362939262908699162011-09-24T15:44:00.001-05:002011-09-24T15:44:36.531-05:00Rice and Lentils<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I don't know if I'm becoming a reluctant carnivore or if I am just an ambivalent vegetarian at heart, but as the years slip past I find myself leaning more and more towards meatless meals. Not really for any moral or spiritual reasons, but just because I find meat sometimes, well, superfluous. Now, not to say that I don't enjoy a lovely piece of crisp, salty bacon here and there, or a chewy rib from one of the many delightful barbecue restaurants here in K.C., but those adventures are becoming less the norm and more the exception for me. These days, there are many wonderful complex carbohydrate options out there, and this recipe features one of my new favorites--brown jasmine rice. Back in the day, brown rice was for the <i>real</i> hippies, dense and extremely chewy, and took <i>for-ev-er</i> to cook. Nowadays, the brown rice options available on the store shelves should dissolve anyone's reservations. Brown jasmine rice has all the wonderful fragrant and light qualities of regular jasmine rice, but has a lovely, nutty whole grain flavor and texture that I think is so much more interesting. So, whether you are a card-carrying vegetarian, or a reluctant carnivore such as myself, this dish will satisfy all those taste buds, whatever their leanings...with just a little help from some slightly exotic spices to keep things interesting. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>I got the idea for these rice timbales from a special cookbook titled <i>The New Whole Grains Cookbook</i> by Robin Asbell. I thumb through this cookbook to find inspiration whenever I want to try incorporating more whole grains into our meal rotation. Although I do try to watch my intake of white carbs (sugar, flour and rice), I love diving head first into a meal brimming with whole grain goodness. Whole grains are packed with nutrients and fiber, are heart healthy, and provide so much energy, which I am especially appreciative of on those days that I'm headed to the pool to swim laps. For this go-round, I decided to add a little Middle Eastern flair, with some Aleppo pepper (I LOVE THIS STUFF) and some Zaatar (DITTO), which can both be found online or in your local ethnic store. If you haven't tried them, you are missing out on some delicious taste sensations. <br />
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I use Aleppo pepper on just about everything... fish, meat, pasta, roasted vegetables...anything that I want a subtle and slightly sweet kick of heat. Zaatar is a combination of thyme and sesame seeds, as well as a touch of sumac, all of which results in an over-all strong thyme flavor but is indescribably more interesting. My family loves this sprinkled on meat before it hits the grill. This rice and lentil recipe is very amenable to whatever spice combination you would like to use though. I thought the Middle Eastern spices paired nicely with my chosen ingredients.<br />
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Making the timbales couldn't be easier. Juice glasses that had been greased with a little olive oil provide the molds. The rice mixture is then packed in, somewhat firmly, allowed to set for a few minutes, and turned out onto a plate. The vegetable combination is totally up to personal interpretation, but I went with mushrooms (baby bellas), carrots and peppers, with a healthy portion of chopped garlic thrown in for good measure (and because I'm a garlic-a-holic). The original recipe called for chicken, carrots and dried porcini mushrooms, but I switched things up a little bit, and felt it would be just as tasty and provide an equivalent amount of protein by adding the lentils.<br />
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</div><div class="separator" style="clear: both; text-align: left;">I added another layer of flavor by using fresh herbs, mostly a goodly portion of fresh thyme as well as some savory and a pinch of oregano. The dried thyme in the Zaatar and the fresh thyme from the garden complimented each other beautifully. Herbs were also in the wine sauce. The original recipe called for Pinot Noir, but I went with a dry Pinot Gris, which I thought would go better with my chosen ingredients and spices. Feel free to experiment!</div><div class="separator" style="clear: both; text-align: center;"><br />
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Each timbale provided a nice sized portion suitable as a main dish if paired with salad and a crusty loaf of bread, or could easily compliment any meat dish as a side. I think it would go especially well with chicken or lamb. The original recipe layered the mushrooms in the bottom of the mold, resulting in a mushroom-topped timbale, but I liked the look of all the ingredients all mixed together. When I make this again, I will add some toasted pine nuts or maybe even pecans, which would add another level of crunch and interest (and heart healthy fat and some protein). <br />
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Whether an erstwhile or staunch vegetarian, or a carnivore on hiatus, rice and lentil timbales will gratify. <br />
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How will you make yours? <br />
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<div class="separator" style="clear: both; text-align: left;"><u><i>Rice and Lentils:</i></u></div><br />
<i>Timbales:</i><br />
<div class="separator" style="clear: both; text-align: left;">1 cup brown jasmine rice</div><div class="separator" style="clear: both; text-align: left;">2 cups chicken or vegetable stock</div><div class="separator" style="clear: both; text-align: left;">1/4 cup lentils (I used brown)</div><div class="separator" style="clear: both; text-align: left;">1 large red pepper, small dice</div><div class="separator" style="clear: both; text-align: left;">1 pint mushrooms, small dice</div><div class="separator" style="clear: both; text-align: left;">2 large carrots, small dice</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons minced shallot</div><div class="separator" style="clear: both; text-align: left;">3-4 cloves minced garlic</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Zaatar (to taste)</div><div class="separator" style="clear: both; text-align: left;">1 to 2 teaspoons Aleppo pepper (to taste)</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon freshly cracked pepper</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon fresh thyme, divided (if you don't have fresh, use dried)</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon fresh oregano</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon fresh savory</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons olive oil, divided</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 F.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the lentils in a saucepan according to the directions on the bag. Mine took only 15 minutes. Drain and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat 2 tablespoons olive oil in a large saucepan with a lid, and cook the shallots and garlic over medium heat until just browned. Add the rice to the oil, garlic and shallots, and cook over medium heat, stirring, for about three minutes. Add the stock and salt, bring to a boil, reduce heat, replace the lid, and cook for about 10 to 15 minutes until there are large holes scattered all over the top of the rice and the stock level is reduced below the level of the rice about 1 inch. Place the covered rice in the pre-heated oven to finish cooking, and bake for about 20 to 25 more minutes, or until tender and all the stock is absorbed. Remove from the oven when done, and set aside for 10 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While the rice is cooking, heat the remaining 2 tablespoons olive oil in a skillet over medium high heat, and brown the peppers, mushrooms and carrots until tender, about 5 to 10 minutes. Remove from the heat and sprinkle in 1/2 the fresh thyme (1 1/2 teaspoon), the remaining fresh herbs, Aleppo pepper, Zaatar and pepper. Stir to mix and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a large bowl, mix the lentils, cooked rice and cooked vegetables and spices. Stir to mix evenly, and check for seasonings. Add more salt, spices and/or herbs as necessary. Evenly divide the mixture between 4 to 6 greased molds, pressing down firmly with the back of a spoon, and allow to set up while you make the sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Sauce:</i></div><div class="separator" style="clear: both; text-align: left;">2 cups water</div><div class="separator" style="clear: both; text-align: left;">1 cup Pinot Gris or any dry, white wine (not sweet), or stock if preferred</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoon fresh thyme, and any other herbs to taste (I added a little extra savory)</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon corn starch or other thickener dissolved in a few tablespoons water</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a 1-quart saucepan, bring the water, wine and herbs to a boil. Slowly add the corn starch, and stir to dissolve. Cook over medium heat for about 10 minutes until reduced down to about 1 cup. Season to taste and thin with water or stock if necessary.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>To Serve:</i></div>Place a plate over the top of the mold and quickly flip over, allowing the timbale to slip out onto the plate, keeping everything as level as possible so that the timbales don't come out crooked. Sprinkle some sauce around the timbale, and garnish with fresh thyme and Aleppo pepper flakes. Serve while warm, or cover and store in the refrigerator, and reheat in a 375 F oven for 25 to 30 minutes. <br />
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</div>Luv'n Spoonfulshttp://www.blogger.com/profile/09239534250673530315noreply@blogger.com19