Vegetable Tian

Photo Credit: http://www.fortheloveofcooking.net/

Vegetable Tian

Original Recipe: http://www.fortheloveofcooking.net/2009/02/vegetable-tian.html

Ingredients:

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions:

1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
2. Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
3. Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Peppermint Oreo Truffles Recipe

Photo Credit: http://sweetannas.com/

Peppermint Oreo Truffles Recipe

Original Recipe: http://sweetannas.com/2011/11/peppermint-oreo-truffles.html

Ingredients:

• 1 (16.6oz) package regular Oreo cookies (not double-stuffed)
• 6 regular-sized candy canes, unwrapped and finely crushed
• 1 (8oz) package cream cheese, room temperature
• 2 cups chocolate chips
• 1 tablespoon vegetable oil

Directions:

1. Place all the Oreo cookies in the bowl of your food processor and pulse until they are finely ground.
2. Set aside a few tablespoons of the crushed candy canes and then dump the rest and the block of cream cheese into the food processor.  Continue to pulse until the mixture is well combined and smooth. (You can do this in a mixer or by hand, of course…  I just find that the food processor makes the quickest work of it!  If you’re not using a food processor, crush up the Oreos in a ziploc bag before mixing!)
3. Place the mixture into the fridge to firm up a little for about 30 minutes to an hour.
4. Line a cookie sheet with parchment or waxed paper.  Take the truffle mixture out of the fridge and scoop and roll equal sized balls, placing them onto the tray as you go.
5. Once your tray is full, place the truffles in the freezer to chill for at least an hour or up to a day.
6. When you’re ready to coat, carefully melt the chocolate chips and vegetable oil in the microwave, stirring well every 30 seconds, until smooth.
7. Drop each truffle into the melted chocolate and coat evenly with a fork, gently tapping off the excess chocolate.  Place the now-dipped chocolate truffle back on the tray and immediately sprinkle with a pinch of crushed candy canes.  Repeat until all the truffles are dipped & sprinkled!
8. Store the truffles in the fridge, in an airtight container.  The peppermint flavor comes out even more after several hours of being in the fridge!

Simple Tiramisu

Photo Credit: http://www.gastronomersguide.com/

Simple Tiramisu

Original Recipe: http://www.gastronomersguide.com/2008/06/simple-tiramisu.html

Ingredients:

• 4 large eggs, separated
• 1 cup plus 1 tablespoon sugar
• 16 ounces mascarpone cheese
• 1-1/2 cups brewed coffee
• 1/2 cup coffee liqueur
• 40 store-bought ladyfingers
• 1 cup heavy cream
• cocoa powder
• bittersweet chocolate

Directions:

1. In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
2. In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
3. In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
4. In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
5. Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.

Oven Baked Garlic Fries with Garlic Aioli

Photo Credit: http://pixelatedcrumb.com/

Oven Baked Garlic Fries with Garlic Aioli

Original Recipe: http://pixelatedcrumb.com/2011/05/31/oven-baked-garlic-fries-with-garlic-aioli/

Ingredients:

• 3 potatoes (russet or yukon gold), washed and dried
• 5 tablespoons vegetable oil or peanut oil (optional: swap 1 tablespoon oil for 1 tablespoon rendered duck fat)
• 3 cloves garlic, minced

    Seasoning:

• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon dried rosemary
• 1/2 tablespoon dried thyme
• 1/2 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon mustard powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

    Finishing herbs:

• 1/2 tablespoon fresh parsley
• 1/2 tablespoon fresh rosemary

    For light aioli dip:

• 2 tablespoon light mayo
• 2 tablespoon fat free greek yogurt
• 1 garlic clove, crushed

Directions:

1. For the aioli, combine the mayo, yogurt and 1 crushed garlic clove in a small bowl and mix with a fork. Set aside or refrigerate until fries are ready to serve.
2. Place an oven rack at the lowest position and heat the oven to 475 degrees.
3. Heat the 3 cloves of garlic and 1 tablespoon oil (or 1 tablespoon rendered duck fat) in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil/duck fat aside.
4. Cut each potato lengthwise into 1/4 inch slices and then cut each slice into 1/4 inch fries (if using a mandolin slicer, attach french fry blade and set thickness to 1/4 inch). In a large bowl, cover potato slices with hot tap water and soak for 10 minutes.
5. Meanwhile, coat a 18 by 12-inch heavy-duty rimmed baking sheet with 4 tablespoon oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper and set aside. Use a heavy-duty baking sheet to prevent warping in the hot oven.
6. Drain the potatoes and then dry them by spreading them out on a triple layer of paper towels. Use additional paper towels to pat them dry. Rinse and wipe out the now-empty bowl, return the potatoes to the bowl and toss with the seasonings and the 1 tablespoon oil or duck fat used to heat garlic earlier. Arrange the potatoes in single layer on the prepared baking sheet, cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes start to turn golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes for even browning.
7. Scrape the pan with a spatula and tongs to loosen potatoes from the pan, then turn the fries over, keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer the fries to a second baking sheet lined with paper towels to drain. Toss with garlic, finely chopped parsley and rosemary. Season with additional salt and pepper to taste and serve with light aioli dip.

White Chocolate Raspberry Cheesecake

Photo Credit: http://cookingclassy.blogspot.com/

White Chocolate Raspberry Cheesecake

Original Recipe: http://cookingclassy.blogspot.com/2011/11/white-chocolate-raspberry-cheesecake.html

Ingredients:

• 1 store-bought pre-made oreo crust (save the lid)

• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 1/3 cup cold water
• 1 1/2 cups fresh or frozen raspberries

• 12 oz. cream cheese (1 1/2 pkg.), softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1/2 Tbsp lemon juice
• 6 oz. white chocolate, chopped or 1 cup white chocolate chips
• 1/4 cup heavy whipping cream

Directions:

1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
4. Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza

Photo Credit: http://sugarcooking.blogspot.com/

Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza

Original Recipe: http://sugarcooking.blogspot.com/2010/02/perfect-pizza-crust-and-roasted-garlic.html

The Perfect Pizza Curst

Ingredients:

•     1/2 cup warm water (about 110 degrees)
•     1 envelope (2 1/4 tsp.) instant yeast
•     1 1/4 cups water, at room temp
•     2 tbsp extra virgin olive oil
•     4 cups (22 oz.) bread flour, plug more for dusting
•     1 1/2 tsp salt
•     Cornmeal
•     olive oil or non-stick cooking spray for greasing bowl

Directions:

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
4. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Roasted Garlic Chicken Pesto Pizza

Ingredients:

•     1 perfect pizza crust (recipe above)
•     1/2 cup prepared pesto (store bough or homemade)
•     1 bulb of garlic
•     1 boneless, skinless chicken breast, cooked
•     Mozzarella cheese
•     Parmesan cheese

Directions:

1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
2. Spread roasted garlic over pizza dough. Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.
3. Spread the pesto on the pizza.
4. Add the sliced, cooked chicken.
5. Sprinkle with mozzarella.
6. Top with fresh grated parmesan.
7. Bake on preheated pizza stone for 8 - 12 minutes.

Chicken Florentine Puffs

 Photo Credit: http://www.onelovelylife.com/

Chicken Florentine Puffs

Original Recipe: http://www.onelovelylife.com/?p=3777

Ingredients:

•     2 sheets puff pastry, thawed and rolled out
•     2 cups cooked chicken, cubed or shredded
•     1 (10oz) pkg. frozen chopped spinach, thawed and liquid squeezed out
•     1 roasted red pepper, diced
•     4oz cream cheese, softened
•     1c gruyere, grated
•     2-3 Tbsp fresh basil (or 2 tsp dried)
•     ¼ tsp garlic powder
•     ¼ tsp salt
•     ¼ tsp pepper
•     1 egg
•     1 Tbsp water
•     parmesan cheese (optional, for garnish)

Directions:

1. In a large bowl, combine chicken, spinach, red pepepr, cream cheese, gruyere, basil, garlic powder, salt, and pepper. Toss until well combined and cream cheese is completely mixed in.
2. Make an egg wash by beating egg with water.
3. Roll out puff pastry. Slice each sheet into 4 pieces (for 8 squares total). Divide filling among the 8 squares. For each puff, place filling in the center. Brush the edge of one half with egg wash and fold in half diagonally to form a triangle. Press down the edges with a fork to seal. Brush the top of the puff with egg wash and sprinkle with a bit of fresh parmesan, if using. Make 2-3 small slits in the top to allow steam to escape during baking.
4. Place puffs on two baking sheets lined with parchment or sprayed with nonstick spray (I recommend using parchment).
5. Bake at 400 degrees for 15-18 minutes, or until golden.
6. and place in the center. Brush the edge of one half with egg wash. Fold each square in half diagonally to form a triangle. Press down edges with a fork to seal.

Notes

*To re-heat frozen puffs: place on a baking sheet lined with parchment and bake at 400 degrees 15-18 minutes or till heated through.

Lady Baltimore Cake

 Photo Credit: http://www.singforyoursupperblog.com/

Lady Baltimore Cake

Original Recipe: http://www.singforyoursupperblog.com/2011/03/09/babas-lady-baltimore-cake/

Ingredients:

• 3/4 cup butter, at room temperature
• 2 cups sugar
• grated zest of one lemon
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup water
• 1 1/2 teaspoons vanilla
• 6 egg whites

1. Preheat oven to 350 degrees and line 3 9-inch cake pans with parchment paper and grease generously.
2. Cream butter, sugar and lemon zest together until light and fluffy, about 2 minutes. Sift flour, baking powder and salt together and set aside.
3. Combine milk, water and vanilla. Add small amounts of flour mixture to creamed butter mixture, alternately with milk mixture, beating until smooth after each addition.
4. Beat egg whites until stiff and gently fold into batter. Pour into prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes shouldn’t get very brown on top. Allow to cool for 10 minutes in the pans, then transfer cakes to wire wracks to cool completely.

For the Orange Marmalade Filling:

• 3/4 (18-ounce) jar orange marmalade
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Grand Marnier (or any orange liqueur), optional

Heat the marmalade, orange juice and lemon juice in a small saucepan over medium heat just before it reaches boiling point. Remove from heat and stir in the Grand Marnier. Strain out the peels and allow to cool to room temperature.

For the Frosting:

• 3 cups sugar
• 1 cup water
• 1/4 teaspoon cream of tartar
• 3 egg whites
• 1 teaspoon vanilla

• sweetened, flaked coconut, for garnish

1. Using a mixer, beat egg whites until stiff.
2. Boil sugar, water and cream of tartar in a small saucepan over medium-high heat until it reaches 238 degrees on a candy thermometer, or until a small amount of syrup will form a soft ball when dropped into very cold water (this is what’s known as “soft ball stage”).
3. With the mixer running, slowly pour the hot syrup over the egg whites and continue to beat until the mixture is of spreading consistency (this could take up to 10 minutes; don’t be alarmed if your mixture is runny, just keep beating and eventually it will thicken up.). Add vanilla.

To Assemble:

Spread half of the orange marmalade filling in the center of the bottom cake layer, leaving an inch border around the outside (when you add the frosting, the marmalade will spread). Gently spread some of the frosting over the marmalade and place second cake layer on top. Repeat with the other half of the marmalade filling and more frosting, then place the third cake layer on top. Frost the whole cake with the frosting (be generous, the recipe makes a TON of frosting!) and sprinkle generously with coconut. Refrigerate until 30 minutes to one hour before serving.