1 (14 oz.) can chickpeas
(garbanzo beans), drained and rinsed
2 Tbsp. freshly squeezed lemon
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. extra virgin olive oil +
extra to drizzle on top
1 clove garlic
1/2 tsp. kosher salt (more or less
cumin, to taste (optional)
freshly ground black pepper, to
paprika, for garnish
fresh parsley, for
1. Combine chickpeas, lemon juice, tahini, olive
oil, and garlic in a food processor and blend until smooth. Add several
tablespoonfuls (about 1/4 cup) of water until you reach the desired
consistency. Season to taste with salt, pepper, and cumin (optional). Place in
a serving bowl and garnish with paprika and parsley (both
Roasted Red Pepper Hummus:
Same as above, except
add 1 whole roasted red pepper. (You will probably not need to add any
water because the roasted red pepper will be very moist.)
about 2 cups.
You know something? I don't like strawberry pastries, cake, sweets, or ice cream. There. I said it. Love strawberries, just not the dessert varieties. Usually. That is, until, I made strawberry frosting from scratch. Now I get it. These yummy yellow cupcakes go great with this strawberry frosting. It's creamy and delicious, and not overpowering at all. Such a perfect little sweetheart treat!
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
In a food processor; puree thawed strawberries, set aside. In a mixer, using a paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce speed and slowly add confectioners' sugar; beat until well combined.Add vanilla extract and 3 tablespoons of strawberry puree. (You can use the remaining puree later.) Mix until just blended. Don't over mix. Consistency should be dense and creamy, almost like ice cream, not airy.
** This recipe makes enough frosting for a dozen cupcakes.
If you're going to a holiday party and want to bring something a little more special, grab one of these delicious treats. They won't disappoint. At the very least, make SURE you stock your pantry with black truffle oil this year. It is a must have staple I tell you!! All of these are tried and true goodness.
I rarely cook anymore. When I was pregnant, cooking made me sick. Now that I have a baby, I don't feel like I could put a meal together un-interrupted.. maybe I'm just uninspired. But cruising through some of my favorite blogs has me in the mood.. to eat, and to prepare.
These are on my copycat list.. I am committed to doing my annual holiday baking day!
Well, I'm off to go plan my baking day and dream of chocolate rivers...
This stuff is like candy crack. It is highly addicitve. We're talking fistfuls. It's a sweet and salty combination that is so tasty. It's perfect for cuddling up and munching on during a spooky movie.
You need 18 tbs. of popcorn kernels, or 2 bags of microwave popcorn.
16 ounces of white chocolate almond bark
1 bag of candy corn
You can also add Reese's Pieces or peanuts. Both are delicious.
-Make your popcorn and put aside in the largest bowl you have. You really need the room to mix it. I ended up putting it all in a large pot, my biggest bowl couldn't handle the task. I also salted the popcorn just a tad.
-Toss in the candy corn and sprinkles.
-Follow instructions for melting the chocolate.. careful not to burn it.
-Pour over popcorn mixture and mix together until everything is easily coated.
-Add more sprinkles.
-Spread mixture out over wax paper and let dry. Then break apart into pieces and enjoy.
I've been wanting some of this for a long time.. I don't know what it is about all things truffle that I find irresistible. Oh wait, yes I do. It makes everything DECADENT and AMAZING! It turns a regular dish into something rich and fancy. After months and months of wanting some truffle oil, and shying away from the hefty price tag every time, i finally snapped up a bottle. Oh I am so glad I did.
So the other night, I broke out the oil and made a truffle grilled cheese with a sharp aged cheddar and a hint of Fleuron cheese. It. Was, Incredible. I also made a side of potato wedges and some Utah Style Fry Sauce with a Sexy Spin..
I made the grilled cheese like I would any other.. I buttered the bread, and added just a half a teaspoon truffle oil to each side of the bread and a bit to the pan. It made all the difference. With truffle oil, a little goes a long way.
As for the fry sauce.. have you noticed it is all the rage lately? Well if you've ever been to Utah.. then you've known about it forever... I think it's also referenced in the movie Step Brothers as "fancy sauce." There are alot of variations of it.. but the base is 1 part ketchup to 2 parts mayo. A common ingredient is a teaspoon of pickle juice and a dash of onion powder. Sounds gross, but don't knock it til you try it. It is the best on fries.
For my sexy version of Fry Sauce.. I combined the W hotel's "sexy ketchup" with fry sauce. It's a basic fry sauce recipe, a dash of onion powder, and a few shakes of hot sauce. TASTY!
Next up.. truffle mac 'n' cheese and truffle parmesan garlic fries!
I adore Susan Branch
. Her little drawings and recipes are so whimsical and sweet.
This particular treat is a winner!
My Grandma Lenni used to make the most delicious pumpkin bread during the holiday season. It was so good, that I've been making it as a tradition for the past several years. I look forward to this bread every year. When the air gets crisp and the scarves come out, I know it's time for the first batch of pumpkin bread. The weather isn't exactly crisp here in New Orleans yet, and we definitely don't have any scarves on.. but I couldn't resist. Decadent, moist and flavorful.. this bread is wonderful! A perfect balance of spice and pumpkin. Fresh out of the oven with butter melting all over it.. ooooh what a treat. I know you'll enjoy it too!
2 cups canned pumpkin (or homemade pumpkin puree)
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon nutmeg
¾ teaspoon ground cloves
A note about this recipe.. using homemade pumpkin puree from fresh pumpkins really adds something special. You can substitute the vegetable oil with real melted butter for something that's nothing short of amazing..
Chopped nuts or chocolate chips or also tasty options.. but I like it plain myself.
Now get to it:
1. Pre-heat the oven to 350 degrees. In a large bowl combine pumpkin, sugar, water, oil and eggs. Beat together until mixed well.
2. In a separate bowl sift together flour, baking soda, baking powder, cinnamon, salt, nutmeg and cloves.
3. Slowly mix the dry ingredients with the wet ingredients beating until smooth.
4. Grease two 9 x 5 inch loaf pans. Pour the better into the 2 loaf pans evenly dividing the batter between the two. Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Remove from oven and allow loafs to cool.
It was only a couple years ago that I discovered how delicious and easy pot roast is. I was raised in a (mostly) meat free home, and I'm slowly overcoming my fear of cooking meat. Someone suggested I try a pot roast and I haven't looked back. The idea of turning a hunk of beef into an aromatic, savory and succulent dinner is so appealing on an Autumn day. Tender roast beef in a rich beef jus packed with flavorful vegetables and herbs. You can use a crock pot or a dutch oven, and the slow simmering really makes your house smell amazing!
Let me tell you, when vegetables are slow-cooked in juicy beef drippings the result is amazing. The vegetables steal the show. Can't make this one too often (since a diet should contain only a little red meat), this is a perfect way to welcome Autumn!
1 3-4 lb. beef chuck roast, trimmed of excess fat
salt and freshly ground black pepper
3 Tbsp. extra virgin olive oil
1 cup water
1 cup beef broth
2 yellow onions, thickly sliced
2 large cloves garlic, chopped
2 celery stalks, sliced
carrots, peeled and chopped (as many as you can fit in the pot)
Yukon gold potatoes, chopped (as many as you can fit in the pot)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1. Heat 2 Tbsp. olive in a large heavy-bottomed pot or dutch oven over medium-high heat. Season beef with a generous sprinkling of salt and pepper. Sear the beef on all sides in the preheated pan, forming a nice brown crust on the outside.
2. Pour in water and beef broth. Add the onion, garlic, celery. Scatter the remaining vegetables and herbs around the pot. Season with salt and pepper and drizzle with the remaining Tbsp. of olive oil.
3. Cover the pot and reduce the heat to low. Continue cooking 3-4 hours, basting every 30 minutes or so with the pan juices, until the beef is fork tender. Place beef on a platter surrounded by the vegetables. Slice and serve with the pot juices on the side.
We've recently perfected the simple art of making French bread. It really is a simple recipe and comes in so handy! I'll be sharing the how-to in an upcoming post.. but today's treat is bruschetta. It is one of my favorite mini meals.. it's great as an appetizer, afternoon snack, or even a light dinner if that's your mood. I like making a series of tapas dishes and including a batch of bruschetta on the menu. You can skip the cheese of course.. these are almost like mini pizzas! Every time I make it, it comes out differently. How do you make your bruschetta?
Here's what you need:
1 pint Cherry tomatoes
4 cloves of Garlic
2 tbs. Olive Oil
2 tbs. Balsamic Vinegar
10 Fresh Basil leaves.. maybe more
Sea Salt to taste
Black Pepper to taste
2 tbs. Butter
Baguette of French Bread
4 tbs. Parmesan cheese
4 tbs. Mozzarella Cheese
Now what to do...
First, slice those tomatoes in half, lengthwise.
Finely chop your garlic
Heat some olive oil in a skillet and throw in the garlic on medium heat.. for just a minute
Toss it in a bowl to the side.
Now chop that fresh basil.
Throw the chopped tomatoes in the bowl with the garlic. Add a little more olive oil, and a bit of balsamic vinegar.
Add the basil. Salt and pepper it to taste.. don't overdo it.
Stir it up together and set aside.
Now you can prepare your bread and cheese.
Slice up your bread.
Saute the bread in a little butter just til golden brown.
Add the toppings and grated cheeses.
(I popped mine in the oven for 2 minutes just to get the cheese melted.)
Devour these little morsels.