Roasted Beet, Carrot and Goat Cheese Salad

This one was the result of a toss-in. As in I had a "Oh no I just realized I'm really, really hungry and I haven't planed what to make for dinner yet and I'm too lazy to go to the store and buy anything and I'm too cheap to get take out, I have some stuff in my fridge I hope I can make it go together" moment. I get those kind of often.

So with the two vegetables I had sitting in the fridge I got to work. Beets, carrots, go.

When it comes to vegetables, I don't think you can really go wrong in roasting them. I might even go as far to say as that's my favorite way to have them. A little extra virgin olive oil on a cookie sheet, a little salt, oven on 450 degrees and you're done (Tip: rosemary and thyme are an excellent combination on any root vegetable)! I let them roast, sprinkled some goat cheese on top and ended up with what you see here. The salty cheese and sweet vegetable had a really good balance that made for a satisfying, albeit last minute meal.

Berry Cobbler

What I love about cobbler is that it delicious but requires minimal effort, a truly magic combination. This recipe came in a little booklet my grandma put together when my dad married my mom and moved into their first place here in California. I've been eating it all my life and it's always made me happy, I thought it was only right to share it will all of you! So from my grandma's kitchen in Virginia to yours where ever you happen to be, enjoy! 

Filling

5 cups berries (fresh or frozen)
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup water
Batter

1/2 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter
1 egg

This guy's pretty straightforward: 350 degrees and watch it until the top turns golden brown. Eat! 

Candy Cupcakes

Try this delicious twist on traditional cupcakes! I baked these after Halloween, using the extra mini candy bars I had left over.

classic chocolate cupcake with vanilla.... but it has a sweet surprise inside!

First, mix the cake batter by following the directions on the back of the box. I used chocolate cake mix, but if you want your candy bars to really stand out, use vanilla or white cake mix. Then, when the batter is done, fill the cupcakes tins 3/4 full of batter.

Next, take your mini candy bars and cut them in half (if you want to use the whole piece, fill the cupcake tin with a little less batter). I used Hershey's bars, 3 Musketeers bars, and Crunch bars, but any of your favorite chocolate minis will do!

mini candy bars... mmMmm

 Place the mini candy bar pieces on the batter, one for each cupcake. As the cupcakes bake, the bar will sink to the middle of the cupcake!

one piece per cupcake!

Finally, bake the cupcakes normally, frost with any flavor you'd like, and take a bite for a gooey surprise!

frosting away...

The finished product- this one has a Hershey's bar inside!

Sparkling Cranberries

 

For me, one of the best parts of the holiday season is the arrival of winter fruit. Personal favorites include persimmons, pomegranates and of course the classic cranberry. I'm always so excited to see them appear at the super market, it's just another thing to look forward to when I start seeing scarves and mittens. The only sad thing is that some people never see the true potential of cranberries and are stuck at slathering cranberry sauce on their turkey at Thanksgiving. Don't get me wrong, there will never be anything wrong with a good cranberry sauce but there are so many more things you can do with them all throughout the holidays, cranberries are no longer just for Thanksgiving people! In an attempt to save my fellow holiday revelers out of the berry-slump I went on a search for something to do with your cranberries this year that is easy but still looks impressive enough to bring to the holiday shindig Christmas Eve. With that I present to you Sparking Cranberries.

The recipe I made is adapted from this one here at 101 Cookbooks. I wanted to make this as an edible centerpiece for my family's Thanksgiving dinner and didn't realize how much time it took to do it her way, which would have required me to stick the berries in the fridge overnight and I wasn't having any of that. So consider this the time saver's version. I also halved the amount of sugar and water because two cups seemed like a bit much for my purpose. Her's might look more professional than mine but hey, beauty is on the inside right? And I think they tasted just fine and don't look half bad. I want to have a bowl of these sitting around the house at all times this season, they're just so dang cute/delicious! The sugar coating counter-acts the tartness of the cranberry perfectly, they taste just as good as they look!   

Cranberry fun fact: you can tell a cranberry is good when it bounces.

Sparkling Cranberries

2 cup fresh cranberries

1 cup water

1 cup sugar

(See how simple!)

Put sugar and water in a sauce pan and make a simple syrup by simmering the water/sugar for a few minutes. Remove the syrup from heat and let cool, if you try and pour the syrup over the cranberries before it is cool the berries will burst so don't skip this step! Let the cranberries sit in the syrup for a minute or two, make sure they are well coated. Next remove the berries from the syrup and place them aside to dry off a bit, it's best to place them on something like a cookie sheet so they are spread out in a single layer. You want them to dry off enough so they don't get the sugar too wet and cause clumps. Put down some sugar and in small batches roll your cranberries! If you want them more sugary go ahead and give them a second coat. Don't be afraid to, I did!

Lemony Roasted Potatos

 

I got this one from my roommate's cookbook Veganomicon which is subtitled as "the ultimate vegan cookbook" and I can't say I disagree. I actually don't have all that much experience with vegan recipes seeing as I'm not a vegan myself but what I can tell you is that these potatoes were good. I've been meaning to pick this book up off the kitchen shelf after watching the roomie make delicious smelling dish after pretty looking entree for weeks and I'm very glad I got around to it.

The recipes were much simpler than I expected and don't require you to go running out to your local health food store for pricey substitutes which is something that tends to deter me. I like a recipe that is simple, straightforward and effective which I got working out of this book. But bottom line, try these potatoes: they're tender and have a strong flavor without being too tart. Not going to lie, I had a hard time restraining myself from licking the bowl. 

Lemony Roasted Potatoes 

2 1/2 pounds russet potatoes (medium to small potatoes work best)  

1/3 cup olive oil

6 cloves garlic, chopped finely

1/2 cup lemon juice

1 cup vegetable broth (I didn't have any at the time, used water, didn't hurt the flavor, still delicious) 

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon tomato paste (I used ketchup here)

freshly ground back pepper

chopped fresh parsley or dried oregano (optional (and I used oregano))

Preheat the oven to 375 degrees. Peel the potatoes, slice in half lengthwise, and slice each half into wedges no more than 3/4-inch thick. 

In a large, deep baking pan or casserole dish (at least 10 x 17-inches or bigger), combine the olive oil, garlic, lemon juice, vegetable broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with sauce. Cover the pan tightly with foil (or use lid of casserole dish), place in the oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir the potatoes, place the cover back and return the pan to the oven.

Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and/or dried oregano before serving.

Trader Joe's Pumpkin Bread

          It's no big secret that life can get pretty hectic every so often. So, in those chaotic moments when I crave a lil' baking, I will certainly resort to pre-packaged baking mixes. Gasp! Shocking right? Well pre-packaged mixes are so convenient, especially for those who are a little challenged when it comes to measuring cups and teaspoons! In any case, there are some brands you can trust when it comes to pre-packaged baking, and I've discovered that Trader Joe's is one of them. Their Pumpkin Bread is a delicious and tasty treat for Autumn- the loaves turned out perfectly baked and moist on the inside (I used mini loaf pans!). Just follow the directions on the box and be sure you have vegetable oil, eggs, and water.

Try it out for Thanksgiving- it's sure to be a HUGE hit!

It's Pancake Time!

Pancakes with bananas and syrup- YUM

I love pancakes! They're so delicious, especially with some fruit on top. I usually use Bisquick pancake mix because it's easy and turns out great every time. Here are some tips to make the classic pancake a little more creative:

First, mix up your normal pancake batter. I use the Heart Healthy Bisquick (it comes in a white box) with nonfat milk. I don't add eggs to my mix, but if you like your pancakes extra fluffy, follow the directions on the back of the box. Whisk the milk and flour together, until you have a smooth batter- it shouldn't be too runny or too thick! Here's where we can make things interesting- try one or several of these options:

Mix it up:

1. add cinnamon to the batter, just a dash

2. add less milk and add a half cup of cinnamon applesauce- I usually use those prepackaged containers.

3. add vanilla extract- 1 tablespoon. 

4. add a dash of orange juice and a little orange peel zest

Now that your batter is ready, heat up that skillet, add a little butter, and get flipping! After you have a short stack of pancakes, the toppings are where we can add a little more flair- try one or several of these options:

Top it off:

1. add sliced bananas and walnut pieces

2. add sliced strawberries and blueberries

3. add some jelly or jam

4. drizzle a little honey

5. stick to the classic maple syrup

What are you waiting for?! Dig in!

Acorn Squash Stuffed with Raisin Rice

So, in an effort to get into the harvest-time October spirit I decided to conduct a little experiment with an acorn squash out of the "seasonal vegetables" bin at the supermarket. Without a recipe I boldly went forth hoping to come out the other side with something good to eat, I am both proud and happy to report my endeavor a slightly surprising success!   

I'll do my best to recreate the steps for you, but really it wasn't half as hard as it looks it should be and after watching this short and humorous video I just went for it sans measuring cup (which is a good suggestion for life in general).

 My acorn squash looking like the Death Star.

Raisin Rice:

This stuff is very simple to make but it's still delicious and sweet from the raisins, it also has the added bonus of tricking people into thinking that you are a way fancier cook than you actually may be. You will need uncooked white rice, a little vegetable oil, a pack of raisins (I used a snack pack but probably would have used more if I was cooking for more that just myself) and a cup or two of water. 

After pre-heating my oven to 400 degrees in preparation for cooking the squash I pulled out a pan to start my rice in. I coated the bottom of the pan with the vegetable oil and then tossed in the rice which I pushed around with a wooden spoon until it was all evenly browned. It's important to always keep the rice moving so it does not burn.

After my rice had been sufficiently browned I took a cup and poured in enough water to cover the rice, added my raisins and then covered the pan to let it boil. Every couple of minutes I would lift the cover to stir and check if I needed more water. Once the rice is tender and the water has boiled off take your pan off the heat and set aside.

Your rice should look something like this

The Squash:

Now for the squash which is believe it or not even easier than the rice. Here's a visual step by step.

 Cut the top off and spoon out the seeds.

 Add about a tablespoon of butter to the bottom to help it cook.

 Stuff the squash with your raisin rice but be careful not to pack it down.

From there set the top of the squash back on and stick it in the oven for one hour and you're done! See how easy? And I can personally attest to just how good it is.

 Demolished.

Rustic Apple Tart

Try this recipe for a delectable, apple cinnamon treat! It is simple, fast, and healthy, as far as desserts go!

Dough:

I used ready-made pie crust dough- it comes in a two-pack, so feel free two tarts or save the second one for later.

Filling (for two tarts):
5-6 medium sized granny smith apples, peeled and cored (Save the peels)

½ cup flour

¼ stick of butter cut into small cubes
½ cup granulated sugar

1 tsp cinnamon

½ tsp nutmeg

Dash of vanilla extract (just for kicks!)

Glaze:
1/3 cup granulated sugar

Apple peels

Water

Directions:

1. Heat oven to 400F

2. For the glaze, ½ cup of water with sugar and apple peels. Let this reduce into a watery glaze and strain apple peels out for final product.

3. Unroll dough and place in greased 9-inch round tart pan, or parchment-lined baking sheet if you want to go free-form

4. Slice apples into equal, thin pieces. Mix apples with flour, sugar, cinnamon, nutmeg and vanilla extract. Place apples in an overlapping ring design within the tart pan, from the outside, in.

5. Fold excess dough around the edges inwards, making patterned creases.

6. Brush the glaze over the edges of the dough, and sprinkle excess on the tart. Dust with sugar.

7. Scatter small cubes of butter (8-10) on the top of the apple component.

8. Bake in center of oven for 45 minutes or until pie crust is golden brown and apples are soft.

Serve warm with whipped cream or vanilla ice cream! Delicious!

Peppermint Patty Brownie Cupcakes

These cupcakes are a great, gooey chocolate-mint combination that are sure to satisfy even the most extreme chocolate cravings!

 

 

 From Martha Stewart's Cupcakes

8 oz semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter*, cut into pieces, room temp
1 cup sugar*
3/4 tsp salt
3 large eggs*
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder, sifted
12 small chocolate covered peppermint patties, such as York Peppermint Patties

*Healthy Swaps: use light butter (will change consistency), reduce sugar to 3/4 cup sugar, and fat free egg substitute

Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners. Place chocolate and butter in double boiler and stir occasionally just until melted, 4-5 minutes.
Remove bowl from heat, whisk in sugar and salt until mixture is smooth. Whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
Spoon 1 heaping tbsp of batter into each lined cup. Place 1 patty on top, gently pressing into batter. Top with 2 tbsp batter, covering patty completely. Bake, rotating tin halfway through , about 35 minutes (start checking at 30). Transfer tin to a wire rack to cool completely.

Enjoy!