Sweet and Spicy Candied Walnuts

Healthy eating: not always very exciting.  I am trying to eat more healthy fats, which includes nuts.  I can't eat some nuts (almonds and hazelnuts, sad right?) so I was eating plain, un-roasted walnuts.  Well, that got boring very quickly, but they were filling and good for me.

I decided I needed to make them more exciting and did a quick search for sweet and spicy walnuts.  This recipe does have a lot of sugar, but you don't add any extra oil and I always feel like homemade is better than store bought.  A quarter of a cup of these is filling, crunchy, sweet, salty, and so yummy!!!  The added cayenne pepper adds a little kick at the end, which you could leave out if you want (bought don't, please!).

Sweet and Spicy Candied Walnuts
by:Smitten Kitchen


Ingredients

• 1/3 cup dark-brown sugar
• 2/3 cup white granulated sugar
• 11/2 teaspoon kosher salt 
• Generous pinch of cayenne pepper
• 1 teaspoon ground cinnamon
• 1 pound walnut or pecan halves or whole peeled hazelnuts (or a mix)
• 1 egg white, room temperature
• 1 tablespoon water

Directions

1. Preheat oven to 300 degrees. 
2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. 
3. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. 
4. Sprinkle nuts with sugar mixture, and toss until evenly coated. 
5. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. 
6. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. 
7. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Strawberry Rhubarb Cobbler

I have been trying to eat healthy and make a general lifestyle change lately.  I think I mentioned that in the last post.  It has been going pretty well, but I haven't been baking as much because it is so hard to find light baked goods that taste goods and use good ingredients.

Since I went strawbery picking a few weeks ago, I had an abundance.  I found this recipe from Cooks Illustrated and figured it must be good since it was on their list of best light recipes.  I was right!!  I used rhubarb, but you don't have to.  I forgot to add the cinnamon and sugar to the top of the biscuits, but it was still delish!  Also, I found that I need about double the cornstarch that the recipe called for because the fruit was extremely juicy; you can adjust this after it cooks for a bit in the oven.  I hope you enjoy!

Strawberry Rhubarb Cobbler
from: Swim Bake Run

Filling

• 1 quart fresh strawberries , rinsed and hulled
• 10 ounces rhubarb , cut into 1/2-inch chunks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

Biscuit Topping

• 1 cup unbleached all-purpose flour (5 ounces)
• 3 tablespoons yellow cornmeal
• 1/4 cup sugar plus 2 teaspoons
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/3 cup buttermilk
• 3 tablespoons unsalted butter , melted
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

Mini Pineapple Upside Down Cakes

[Channeling Michael from the Office] "There has been....a MURDER!!!"

This weekend Max and I went to a murder mystery.  It was set in the 1920s, so me and Max got to dress up fancy and make some Prohibition era cocktails.  I was Torchy, the lounge singer, and Max was Ernie G. Ambler.

We wanted to stay true to the times, so I searched foods that were popular in the '20s.  Apparently jello molds were a big hit, but I was not really interested in making one of those.  Another popular dessert choice was Pineapple Upside Down Cake.  That sounded much more interesting.  Deviled eggs were also a big hit in the '20s, so Max whipped up a batch of those and everyone loved them.

Since I thought individual sizes would be much more manageable for a party, I found this recipe for mini pineapple upside down cakes.  Enjoy!!

Mini Pineapple Upside Down Cakes
from: AllRecipes

Ingredients

• 2/3 cup packed brown sugar
• 1/3 cup butter, melted
• 2 (20 ounce) cans sliced pineapple (save the juice)
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 24 maraschino cherries

Directions

1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.  Place one cherry in the center of the pineapple ring.
2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
3. Wait 3-5 minutes.  Run a knife around the cake to loosen it.  Place a cooling rack on top of the muffin pan and then invert to free the cakes.

Strawberry Rhubarb Crisp

So after my long hiatus, I'm going to update already!  Its nice to be baking and creating again.  I've been cooking dinners for my family almost every night and I've been experimenting with healthy desserts.  


I've been trying to create less of me, but I can't stop baking!  So far, I've made low-fat banana muffins and this delicious strawberry-rhubarb crisp.  


I've never made anything with rhubarb before and, I hate to admit this, but I'm pretty sure I've never even eaten rhubarb before.  I'm glad to report that I loved it!  It was tart and soft, not what I expected at all.  Rhubarb is pretty seasonal, so make this while its still around!


Sorry for the lack of pics lately, I keep eating the dessert before I get a chance to take a picture.  I'm not crazy about pictures of half eaten desserts...


Strawberry-Rhubarb Crisp
From: Cooking Light

• Ingredients

Filling:

• 6 cups (1/2-inch) slices rhubarb (about 2 pounds)
• 2 1/2 cups halved strawberries
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon grated orange rind
• 1/2 teaspoon ground cinnamon
• Cooking spray

Topping:

• 2/3 cup all-purpose flour (about 3 ounces)
• 1/2 cup packed brown sugar
• 1/2 cup regular oats
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 6 tablespoons chilled butter, cut into small pieces

• Preparation
• 1. Preheat oven to 375°.
  2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (including salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.

Cream Cheese Frosting

So...I haven't updated in forever.

Since the last time I updated, I moved back to New Hampshire and am living in my parents' basement with Max.  All of my baking things are in boxes and...(sorry mom) my parents' kitchen is lacking many of the things I usually use.  There is a great gas oven/stove in their kitchen, but I got so used to my other itty-bitty oven that most of the things that I've baked so far have looked...weird.  Things taste great, just aren't pretty at all.

So, to the recipe.  My grandparents came over the other day and my mom is the queen of baking from boxes.  Not that their is anything wrong with that!  Every time we have people over, she makes a cake.  It became a joke when Max and I were dating that she would make a cake every time he came over.

Anyways, my mom wanted to make a red velvet cake.  Its not my favorite cake (I know! sorry!!!), but I do love the cream cheese frosting that accompanies it.  Every cream cheese frosting that I have had from a tub is too sweet and lacks that real cream cheese tang.  So, I convinced my mom that it was a good idea to let me make a frosting for her boxed cake (again, nothing against boxed desserts!).  Not sure why it took convincing, but she was hesitant.

This frosting is amazing.  It is nice and tangy, not too sweet.  I hope that you take the 5 minutes to make this frosting for your next cake, whether it is from a box or not.

Cream Cheese Frosting
from: All Recipes

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Chicken Tikka Masala Take 2

I have been on a quest to make a really good Indian dish.  I love Indian food and have wanted to recreate the flavors that I love from restaurants. I posted a recipe for Chicken Tikka Masala before and that was good, but I think this recipe was better.  I used chicken breasts instead of thighs, but I would recommend the thighs so that the chicken doesn't dry out.  I also chose to cook the chicken in the oven because I was feeling ultra lazy and didn't feel like skewering the chicken and grilling it.  I hope you give this a try!

Chicken Tikka Masala
from: Indian Simmer
Ingredients:
For Chicken Tikka: 
4 boneless skinless chicken thighs (cut into cubes)
1/2 tsp cayenne pepper1 1/2 tsp ginger, very finely chopped or in a paste
1 tsp garlic, minced1 1/2 tsp coriander powder
1 tsp garam masala
1/2 cup yogurt (any fat % is fine)
1 1/2 tsp lemon juice
Salt

For the tomato sauce:
1 14.5 oz can of diced tomatoes (pureed)
1 tbsp garlic paste (I used minced garlic)
1 tbsp ginger paste (again, I used minced)
1 tbsp onion powder (optional)
1 tbsp coriander powder
1 1/2 tsp powdered black pepper
1 tsp garam masala 
1 tsp powdered fennel seeds
1/2 cup heavy cream
1 1/2 tbsp olive oil 
1 tsp chopped cilantro (for garnish)
Salt

Method:

For Chicken Tikka:

1. Mix all the dry ingredients into the mixture of yogurt and lemon juice to prepare a marinade.
2. Add chicken pieces into the marinade.
3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour, but as long as overnight.
4. Thread the chicken pieces onto the skewers. 
5. Grill the skewered chicken until done or pop it into the oven for 15-20 minutes at a temperature of 400 deg. F.

For the Masala:

1. Pour oil in a thick bottom pan. Add ginger garlic paste.Turn on the heat and let the paste slowly cook as the oil heats up. This perfumes the oil.
2. When the oil is hot, add onion, coriander, fennel, black pepper powder and garam masala. Mix it all together.
3. Add tomato puree and mix it very well with all the spices. Let it simmer for about 15 minutes until the sauce starts reducing and the excess water evaporates. Stir occasionally scraping the bottom. 
4. Add cooked chicken pieces along with the drippings if cooked in an oven and cream. Mix it all together and let it simmer for another 5-7 minutes.
5. Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving. 
6. Garnish with some chopped cilantro and serve with naan, roti, or Rice Pulao (from Indian Simmer).

Profiteroles with Whipped Cream and Ganache

A friend of mine, Brittani, had a small get together this weekend where she fried up some fresh fish from the Gulf, made cabbage salad, and put me in charge of dessert.  

We had been gardening that day, so I wanted to make something fairly easy that looked kind of impressive.  I kept hearing that profiteroles (which are essentially the shells that make up cream puffs and eclairs, I believe) were easy.  Let me just tell you, these were very easy and the results are so impressive.  My husband told me that I was just showing off!  Fill them up with a little whipped cream or cut them in half and stuff with ice cream.  I made a chocolate ganache to go with them, too. Yum!

The chocolate was still wet and everyone had started eating already!

Profiteroles

from: Food Network

Ingredients

• 1 cup milk
• 1/4 pound (1 stick) unsalted butter
• Pinch kosher salt
• 1 cup all-purpose flour
• 4 extra-large eggs (I used 4 large eggs and they turned out well)

Directions

1. Preheat the oven to 425 degrees F.
2. Heat the milk, butter, and salt over medium heat until scalded. 
3. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
4. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. 
5. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
6. Spoon the mixture into a pastry bag fitted with a large plain round tip. (You can use a gallon bag with a corner cut out like me!)
7. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. 
8. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) 
9. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. (I took mine out after the first 20 minutes and they were fine for the first batch) Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

Whipped Cream

• 2 cups whipping cream
• 1/4 cup of sugar

1. Put your bowl in the freezer for about 15 minutes.
2. Pour in the whipping cream and sugar and turn on mixer.  Beat cream until you get stiff peaks.  You don't want it to be too soft because it will turn your puffs into mush.
3. To fill the cream puffs: put the whipped cream into a pastry bag or a gallon bag fitted with a small decorating tip.  Insert the tip into the slit you cut earlier, and squeeze gently until whipped cream starts to come out the sides a bit.
4. You can also make a ganache and dip the puffs into this when you are done filling them with whipped cream.

No chocolate for Brittani's kitties!  Sorry, Zoe.