Lemon Lavender Shortbreads

This time last year I was getting ready to go to London (and by getting ready, I really mean staring at my empty suitcase, choosing to do anything but pack, and avoiding my swallowed fear of living in a foreign country at all costs). Looking back on the four months that changed my life, I don't know what I was so nervous about, and often find myself daydreaming about strolling those streets of London. I love that December is often a month full of reminiscing, and I found this recipe incredibly nostalgic. The lemon-lavender aroma that filled my kitchen warmed my heart full of London memories. For those of you who've been to London, you'll taste what I mean. For those of you who haven't, let me royally enlighten your tastebuds. For those of you about to go, stop pulling your hair out over the money you'll be spending, curl up with a cup of tea and one of these, and daydream with me. Cheerio! 

Ingredients:

Cooking Spray

3 1/2 cups baking flour

1 tsp kosher salt

3 tbsp cornstarch

1 1/2 cups confectioners' sugar

1 1/2 cups (3 sticks) unsalted butter, softened

1 tbsp lemon zest

1 tsp vanilla extract

2 tbsp dried lavender (*Note: This can be difficult to find, but do not substitute with bath lavender, or decorative lavender plant. Neither of these are edible! I found it at both Fresh Market and Fairway Market in their spice sections.)

Directions: Makes 42 shortbreads

1. Grease a 9x13 in. baking pan with cooking spray and set aside. 

2. In a medium bowl, whisk together the flour, salt, and cornstarch until combined.

3. In a large bowl, beat the butter and confectioner's sugar until smooth (2-3 minutes). Add the lemon zest, vanilla, and lavender and beat until blended and aromatic. Then, add the dry ingredients to this bowl, and beat on low until the dough forms moist clumps. 

4. Transfer the dough to the greased baking pan. Lightly flour your fingers to avoid sticking, and press the dough into the pan until it forms a single, even layer.

5. Using a paring knife, cut the dough into 1x2.5inch bars. Then, pierce each bar with a fork, twice, on the diagonal. 

6. Transfer pan to the refrigerator for 10 minutes, while the oven preheats to 325F. 

7. Once the dough sets and the oven preheats, bake the shortbread for 28-32 minutes, or until the top looks dry and very light brown. 

8. After baking, let sit for 5 minutes to cool in the pan. Then, remove the bars carefully according to your original cuts. You may have to go over the perforations a second time. Remove individual bars and let cool on a cooling rack. 

9. Make a pot of tea to accompany your lemon-lavender shortbreads and enjoy!

Salted Pumpkin Chocolate Chunk Cookies

These cookies put on quite the show tonight. They really deserve an Oscar nod for their outstanding performance as best actors in the lead role of our kitchen tonight. I doubt that anything I write will ever do these cookies justice. Just make them. Promise me? I'm speechless...

...Okay, not quite speechless. If you've ever been to Brussels, Belgium, you know that every other storefront is a chocolate shop. Traveling with my fellow foodies Ariella and Katie, we undeniably went into every single chocolate store in the entire city, multiple times, and tried all of their free samples, multiple times. And then the next day, we did it all over again. Towards the end of our second chocolate adventure day, we were craving something so unbelievably salty, I probably would have opted to take a drinking straw to the Atlantic Ocean. And then...we found frites: a paper cone full of piping hot french fries, topped with a spicy mayo so messy and delicious, we had plenty of leftovers on our fingers long after the frites were gone. That salty, heavenly cone was the sensational refresher we needed to recharge our Belgian candy holiday. Now, after a week of hard work and a busy weekend of play, these cookies have completely refreshed my palate for the week ahead. I'm ready for you, October!

Ingredients

1/2 cup light brown sugar, packed
1/2 cup white granulated sugar
1 stick butter, soft
2 tbsp dark corn syrup
1/2 cup pumpkin puree
1 tsp vanilla
1 egg
1 1/2 cups flour (of your choice)
1/2 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt

2 cups chocolate chunks
Sea salt for topping

Directions: Makes 10-15 cookies, depending on size

1. Preheat the oven to 350 degrees.
2. Add brown sugar, white sugar, and butter to a medium mixing bowl. Beat with a mixer until light and fluffy.
3. Add the egg, vanilla, pumpkin puree, and corn syrup to the mix and combine.
4. Add the flour, cinnamon, baking soda, and salt, and beat until all the ingredients have combined. Then fold in the chocolate chunks with a wooden spoon.
5. On a parchment paper-lined baking sheet, use an ice scream scoop to place dough, a few inches apart. You can alter the size of the cookies to however you like, but they do spread a little while baking.  Top each cookie with a pinch of sea salt.
6. Bake for 12-15 minutes, for medium sized cookies (15-17 for large, 10-12 for smaller). Let cool on the baking sheet for 3-5 minutes, and then transfer to a cooling rack. Once completely cooled (or if you're like me, still ooey-gooey and warm!), let your tastebuds feel the magic that is this cookie experience. You better enjoy!

...My roommates can barely handle their first tastes...

Sweet Potato Lentil Soup

It's officially my favorite time of year. If fall is not your favorite season, and the autumn chills leave you aching for summer, get cooking! If you're not a self-proclaimed chef, fall is the perfect time to start your journey. It's a season full of colorful, rustic flavors just ready for you to set free! 


Sweet potatoes are on my list of favorite fall staples. Here is a simple recipe for sweet potato lentil soup, perfect for a chilly september night. 











Ingredients:
2 large sweet potatoes, peeled and cubed
4 celery stalks, sliced
4 large carrots, sliced
1 cup pearl barley, dry
1 cup lentils, dry
48 oz. vegetable stock
1 15oz. can diced tomatoes
1 large onion, chopped
4 cloves of garlic, minced
1tsp rosemary leaves
2 tsp dried thyme
2 tsp dried oregano
1 tsp cracked peppercorn
2 tsp salt
1 bay leaf

Directions: Serves 6-7
1. Combine all ingredients in a crockpot or slow cooker of your choice, and cook on high for 5 hours, or until vegetables are cooked through. Grab a bowl, light a candle, and enjoy!

Yum! Avery can't wait to dive into fall!

Peanutty Tofu Wraps

If tofu isn't normally your thing, this wrap might change your mind. First of all, peanuts and tofu tend to go together like spaghetti and meatballs, or like Max Grossman and Face-in-a-hole. Second of all, peanut butter has a way of making everything taste like candy. This tofu is tossed in a spicy peanut sauce that is so tasty, don't be surprised if your tastebuds beg for seconds!

Ingredients:

Filling:

1/3 cup quinoa, cooked

2 cups chopped broccoli 

1/2 cup shredded carrots

1 16oz. package extra firm tofu, drained, cut into small cubes

1 tablespoon toasted sesame oil

Sauce:

1/2 cup Organic Powdered Peanut Butter

1/3 cup warm tap water

2 tablespoons sesame oil

2 teaspoons rice vinegar

1/4 cup soy sauce

2 teaspoons sriracha sauce

1 tablespoon ginger

3 tablespoons your favorite Thai Peanut Sauce

*4-5 flat tortillas of your choice

Directions: Serves 4-5

1. Cook the quinoa as the package instructs. Meanwhile, boil the broccoli in a saucepan of boiling water. When broccoli is cooked, remove the pan from heat and add the shredded carrots to the pan (still in the hot water). When you are ready to add this to the tofu skillet, drain the vegetables first.

2. In a medium skillet, heat 1 tbsp of sesame oil. When the oil starts to shimmer, add the tofu. Cook the tofu cubes until lightly browned on all sides.

3. Meanwhile to make the sauce: In a small bowl, combine powdered peanut butter with warm tap water, and stir until thickened. Then add the rest of the ingredients and combine until smooth.

4. Add drained broccoli and shredded carrots, and cooked quinoa to the skillet. Coat in the peanut sauce, and stir for 5 minutes. Remove from heat and let cool.

5. Arrange about 1/2 cup of the tofu mix in the center of a flat tortilla. Roll up and dig in!

Tony Award winner Max Grossman gives this recipe a thumbs up!

Pecan-Crusted Salmon

Here's another weekly favorite of mine. This recipe is so low maintenance, you'll be shocked at how tasty it turns out! I've adapted it from a recipe I found on www.howsweeteats.com, and cut it down to just one serving. Who says you can't treat yourself to a delicious table for one? This honeyed, nutty, flavorful salmon has swooped right into my go-to salmon meal slot. I hope you try it and see what all my hype is about! 

(I could hardly wait to eat it, I had to snap this picture before the steam cooled!)

Ingredients:

1 4-oz. salmon filet

1/4 cup your favorite BBQ Sauce (I used Sweet Baby Ray's Honey Barbecue Sauce)

1/4 cup pecans, coarsely ground in a food processor

1 teaspoon cinnamon

Olive Oil Spray

Directions: Serves 1

1. Preheat the oven to 400 degrees. 

2. Wash the salmon filet, and pat dry. Brush both sides of the salmon with BBQ sauce. 

3. In a medium bowl, combine ground pecans and cinnamon. Proceed to dip the salmon filet in the pecan-cinnamon mixture, to coat both sides.

4. Coat a skillet with olive oil spray, and heat on medium. Cook the salmon on each side until the pecans turn golden-brown.

5. Remove the salmon from skillet, and place on a cooling rack on top of a baking sheet. Bake the salmon for 13-15 minutes, until the salmon flakes easily with a utensil. Yum!

Sweet and Spicy Turkey Chili

I love this recipe. With a full schedule during the week, I like having a hearty meal waiting for me when I get home from class. That's easier said than done, of course, and sometimes it just feels so much easier to reach for that box of Honey Bunches of Oats (What's that face for? I'm in college!). But this recipe is great because if you make it on Sunday night, it will last you most of the week. And, you can freeze a bowl or two for those days when you run out of cereal :) This recipe is instantly-gratifying, and by instantly, I mean it's ready in about thirty minutes-- no crock-pot, other-slow-cooker-that's-not-a-crock-pot, or countless hours required. So gather your chili ingredients, block off a half hour of time, and get ready to please your tastebuds for many-a-weeknight. 

(Recipe adapted from www.chow.com)

Ingredients: 
2 Tablespoons Olive Oil 

1lb. ground turkey

5 mini red bell peppers, chopped
2 garlic cloves, minced
1 medium yellow onion, diced
2 teaspoons salt, plus more if desired
3 tablespoons chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon cayenne peper
1/2 teaspoon cinnamon
1 28-oz. can diced tomatoes (in juice)
1 cup vegetable stock
1 14-oz. can chickpeas
1 bay leaf
Optional: shredded cheese for topping (of your choice)

Directions: Serves 4-5
1. In a large saucepan, heat olive oil over medium heat. Add in the pepper, onion, and garlic, and cook until the vegetables are soft.
2. Turn the heat up to high and add the ground turkey to the vegetables. Breaking the meat up with a wooden spoon, cook the contents of the pot until the meat is no longer pink.
3. Add in the salt, chili powder, cumin, oregano, cayenne, and cinnamon. Stir to coat the turkey and vegetables. 
4. Add in the tomatoes in their juice, plus the vegetable stock, and bring to a simmer. Once the pot is simmering, add in the chickpeas, and return to that simmer once again. Reduce the heat to low and add in the bay leaf. Let this cook uncovered for about 30 minutes, stirring occasionally. Feel free to taste and add spices as you wish.
5. After 30 minutes, remove the bay leaf and serve!

A Sushi Adventure with Sushi Dean

Sushi Night with Sushi Dean! 

You wanna 'les do it?

After living with a Japanese traveler all summer, he finally played sushi chef tonight... and Max, Laine, Drew, and I reaped all the benefits! With the right ingredients and tools, we learned how easy the sushi roll can be, and how creative you can get with flavor combinations. Our sushi party results were so tasty and beautiful, I can't believe I've never attempted this before! But Sushi Dean, Avery, was the best teacher. 

The following were in our basic sushi arsenal: 2 rolling mats covered in plastic wrap, four cups of sushi rice, 1 package of nori, cucumbers, carrots, avocado, cream cheese, soy sauce, and sriracha mayo. Throw in a sesame-seared salmon filet and a traditional Japanese tamagoyaki (prepared egg omelet), and we came up with some lovely sushi creations! 

Golden Coconut Tilapia with Mango-Peach Chutney

And you thought I was DONE with the chutney? Never ever :) I tried the Sweet Mango-Peach Chutney with a coconut-crusted tilapia this time, and boy did it deliver! This meal was light and refreshing, and yet another perfect end to the day. I added some quinoa and a side salad to the plate, with homemade ginger carrot dressing to top it off. The Golden Coconut tilapia is an easy weeknight meal, with a very low-maintenance prep process. So get in your kitchen and cook tonight. It's worth it, I promise...always!

Ingredients:

2 4oz. tilapia filets

1/4 cup breadcrumbs of your choice (I used gluten-free)

1 tablespoon flour of your choice (I used oat flour)

1/4 cup shredded unsweetened coconut 

1/2 teaspoon garlic powder

1/4 teaspoon salt

Dash of pepper

1 egg white

4 tablespoons Perfect Mango-Peach Chutney

Cooking spray

Directions: Serves 2

1. Preheat oven to 425. Line a rectangular baking dish with tinfoil and lay a wire rack on top of the dish. Spray the wire rack with cooking spray. The fish will go right on top of the wire rack so that you won't need to flip each piece while cooking.

2. In a medium bowl, combine the breadcrumbs, flour, coconut, garlic powder, salt, and pepper. In a separate medium bowl, crack the egg white. 

3. Rinse and pat dry the tilapia filets. Take each piece of fish, and coat completely in the egg whites, then the dry mix, respectively. When coated completely, arrange each piece of fish on the wire rack.

4. Add the finishing touch by spraying the coated fish with cooking spray. This will give a golden, crispy finish!

5. Bake for 22-26 minutes, depending on the size of the fish. Remove from oven when the coating is golden-brown, and the inside is white and tender. 

6. Top each piece of fish with 2 tablespoons of mango chutney, and serve with your favorite sides!

Summer Snapper with Pineapple Chutney

A Midsummer Night's Chutney!

Apparently, I've loved my chutneys lately :) This pineapple-topped red snapper makes for the perfect meal on a sunny evening off! I decided to pair it with my previous post, the Sweet Potato Salad with Spiced Yogurt Dressing, and it was delicious. The subtle hint of ginger from the mango chutney in the sweet potato salad brought out both the ginger and citrus flavors in this prepared fish. I chose to use snapper, a white fish, but tilapia, tuna, or mahimahi would work just the same. Choose your fishy favorite!

Ingredients:

4 5-6oz. fish filets

1 cup fresh pineapple chunks

1 teaspoon fresh grated lemon peel

1 red bell pepper, chopped

3 scallions, chopped

2 1/2 teaspoons fresh grated ginger root

1 fresh green chile, chopped and seeded

1 teaspoon of Sriracha

1/4 teaspoon salt

Cooking Spray

Directions: Serves 4

1. Preheat the oven to 375. Coat a baking dish in cooking spray.

2. Wash and dry the fish and arrange them on the baking dish.

3. Combine the rest of the ingredients in a food processor, and blend the chutney until the consistency is somewhat like confetti. 

4. Top the fish with the pineapple chutney. Don't be afraid to be generous!! There should be about 1/4 of the chutney left.

5. Cover the baking dish with tinfoil, and bake the fish for 22-25 minutes until the inside is cooked and tender. 

6. When ready to serve, top the fish with the remainder of pineapple chutney and enjoy! 

Perfect Mango-Peach Chutney

Why buy a jar of fruity chutney when you can free this flavor at home? I have found so many ways to incorporate this mango-peach chutney in my cooking, and I'm so glad to have it on hand. This recipe makes a full mason jar worth of chutney, so you'll be enjoying and savoring this yummy topping for several weeks to come! Mangoes and Peaches are summer fruits, but this chutney is reminiscent of a September pot of apple cider, and will transition into fall very well. You will love the sweet aroma of spices that fill your kitchen for the next hour and more! 

Ingredients: 

2 cups of fresh peaches, peeled and chopped

1 large mango, peeled and chopped

1/2 cup apple juice

1/2 cup packed brown sugar

1/2 cup apple cider vinegar

1 fresh green chile, seeded and chopped

2 teaspoons fresh grated ginger

1 medium white onion, chopped

1/4 teaspoon cloves

1/2 teaspoon cinnamon

1/4 teaspoon salt

Directions: Serves 5-6

1. Mix together all prepared ingredients in a large saucepan. Bring the mixture to a boil, then reduce to a simmer and cook on low for 45 minutes, uncovered. Stir the pot occasionally, until the liquid thickens. Transfer to a jar and chill before serving. 

How easy was that!? In an air-tight mason jar, this chutney will keep for up to 3 1/2 weeks. Use it in dressings, or atop prepared fish or chicken. Happy experimenting! 

Sweet Potato Salad with Spiced Yogurt Dressing

This refreshing side dish is the perfect contribution to your summer barbecue. A lighter, more flavorful take on the traditional potato salad, this recipe fuses a combination of sweet potatoes, fresh veggies, and a green chile kick. Tossed with a curried mango-peach yogurt dressing, this salad will bring out the spice in any fresh tropical-inspired dish. 

The total alotted time is about an hour, but it is a great dish to make ahead of time. Also, the majority of the time is dedicated to baking the sweet potatoes, which adds a sweet, nutty flavor to the salad, but the potatoes can be boiled alternatively. This dish can be served hot or cold, and tastes even better the next day!

Ingredients:

Sweet Potato Salad:

2 1/2 pounds sweet potatoes (about 3 large)

1 large red bell pepper, chopped

1/4 cup red onion, chopped

3 celery stalks, chopped

1 fresh green chile, seeded and chopped

1 cup Spiced Fruity Yogurt Dressing

Spiced Yogurt Dressing:

3 tablespoons of Mango-Peach Chutney

3/4 cup of plain low-fat yogurt

1 1/2 teaspoons curry powder

2 teaspoons red onion, chopped

1/2 lime, juice

Directions: Serves 6

1. Preheat the oven to 400 degrees. Prepare pieces of tinfoil for however many sweet potatoes you're using (I used 3 large ones). Wash the sweet potatoes and cover them in foil. Pierce the foil, through the skin, with a fork, 5 or 6 times per potato. Bake for 45-60 minutes, until soft. 

2. While the sweet potatoes are baking, combine the pepper, onion, celery, and chile in a large bowl. Set aside.

3. To prepare the dressing, combine all ingredients in a small bowl, adding the lime juice last. Cool in the refrigerator. 

4. Once the sweet potatoes are done baking, let them cool on a wire rack until they are chilled enough to handle. Once cool, remove the skin from each potato and cut into cubes. 

5. Add the sweet potatoes to the large bowl and toss all ingredients. 

6. When ready to serve, coat and toss the salad in the yogurt dressing. Serve right away, or store in a refrigerated airtight container. Taste the flavor!

Chicken Sausage Chili

So it's tech week: you're on a 10 minute break, you're between scenes, and somehow you've got to squeeze in dinner that keeps you full for another hour and a half at least (and you're *of course* out of costume at this point). Well lucky for you, you packed the perfect solution- a chicken sausage and bean chili, with enough protein to keep your tummy happy while you're on stage, and enough flavor to keep your taste-buds begging for more! 

Ariella was so excited to try it, she decided the only appropriate utensil was this sized... 

...and Avery was mad I took this picture because it delayed his first taste!

Whether you're going into tech week like us, or just in a hurry, this meal is a perfect make-ahead option (especially for a rainy Ithaca day!) Prepare this meal in a slow cooker Crock Pot in the morning and have it ready by lunch and dinner to feed some hungry mouths! 

Ingredients: 

1 tablespoon of olive oil

Cooking Spray

1 lb. chicken sausage links

1 onion, chopped

2 tablespoons marinara sauce

1 1/2 cups chicken stock

1 14.5oz. can diced tomatoes

1 tablespoon Sriracha sauce

1 14oz. can chickpeas

1 14oz. can cannellini beans

25 baby carrots, cut into chunks

Salt and pepper to taste

Directions: Makes 4-5 Servings

1. Coat a large skillet with 1 tablespoon of olive oil. On medium heat, cook the chicken sausage links until they begin to brown. Remove from heat and cut links into 1-1.5 inch slices and set aside.

2. Re-coat the skillet in cooking spray. Add the chopped onions, and cook on low heat until they begin to brown. Then add the marinara sauce, diced tomatoes, chicken stock, and sriracha. Bring the mixture to a simmer in the skillet, then remove from the heat.

3. Place the carrots in the Crock Pot, then add the chickpeas and beans on top. Proceed to add the skillet ingredients to the pot, then top with the sausage slices.

4. Cover the Crock Pot and cook on low for 4-6 hours, until the carrots are soft. 

5. Add salt and pepper to your liking, and serve hot to enjoy!

Sesame Salmon Salad

Salmon is such a summer food for me. It reminds me of family dinner outings after trips to the beach, and dining at Moosewood on a Summer Ithaca night. It's not often I get the time to make salmon at home, so I wanted to come up with a simple salmon salad recipe to pack for lunches on-the-go. I combined an asian pan-seared salmon with the nutty taste of roasted broccoli for an interesting combination of flavors. This salad is light, tasty, and refreshing- the perfect summer meal!


Ingredients:
8 oz salmon filet
1 tablespoon olive oil
1/2 cup soy sauce
1/4 cup teriyaki sauce
1 tablespoons sugar
3 tablespoons sesame seeds
4 cups mixed greens
1 mini cucumber
8 grape tomatoes
1/2 avocado
1 broccoli crown, cut into florets
2 tablespoons Olive oil
Salt and Pepper
Salad dressing of your choice (I like Maple Grove Wasabi Dijon )

Directions: Makes 2 servings

1. In a small bowl, mix together the soy sauce, teriyaki sauce, sugar, and sesame seeds.
2. Cut the 8 oz filet of salmon in half, lengthwise, yielding 2 4-oz strips. Remove all skin.
3. Coat a nonstick skillet with 1 tablespoon of olive oil. Add both salmon pieces and soy sauce dressing to the pan, and heat on low. 
4. Cook for 1 minute on each of the 4 sides of the salmon pieces, until the center is no longer pink. Once cooked, remove from heat and set aside.
5. Preheat the oven to 425F degrees.
6. Line a baking pan with tin foil. Add the broccoli florets to the pan and drizzle with 2 tablespoons of olive oil, salt and pepper. Place in the oven and roast for 25 minutes.
5. Assemble two salads, including 2 cups of mixed greens, 1/2 mini cucumber, 1/4 avocado, 4 grape tomatoes, and half the roasted broccoli in each. 
6. Top with your favorite teriyaki or dijon dressing, and enjoy!

Spicy Scramble Quesadilla

Spicy may be my favorite umbrella of flavors. I love things with a kick! This recipe even made me sweat (I know, extreme). But you can adjust the levels of hotness according to your own taste-buds. 

I also love taking a twist on a classic...like the quesadilla! Why settle for just tortilla, chicken, and cheese when the flavor options are endless? Feel free to swap these filler ingredients for your favorites, and make your gourmet quesadilla a staple lunch or snack. 

Note: I used tofu for this spicy scramble, but you can replace the tofu with scrambled eggs or egg whites. 

Ingredients:

Cooking Spray
1 tablespoon Olive Oil
3 oz extra firm tofu (or 2 eggs/3 egg whites)
2-4 teaspoons Cayenne Pepper (ground)
2-4 teaspoons Chipotle Pepper (ground)
1 round tortilla of your choice (I like Gluten Free Sandwich Petals)
3/4 cup of chopped kale leaves
1/4 cup chopped yellow onion
1/3 cup sliced mushrooms
Salt and pepper to taste
1/3 cup Shredded cheese of your choice
Salsa of your choice

Directions: Makes 1 serving

1. Coat a small skillet with cooking spray. Place tofu in the pan and break up into small pieces with a spatula (The tofu should look like scrambled eggs). Heat the tofu on medium heat.
2. Add 1 teaspoon of cayenne and chipotle spices to coat the tofu scramble and continue to heat for two minutes, maximum. Remove from heat and set aside in a heatproof bowl.
3. In the same skillet, heat the olive oil to coat the pan. Add the chopped onion and sauté for two minutes. Then add the mushrooms, kale, tofu, and rest of the cayenne and chipotles spices (to your spice liking), and sauté together until the kale leaves wilt. Remove from heat and set aside.
4. Place the tortilla in a separate skillet, without any oil coating. Sprinkle the shredded cheese on top of the tortilla, and heat on low heat.
5. As the cheese begins to melt, add the tofu vegetable scramble on top of the tortilla. Fold the tortilla over itself with a spatula. Continue to heat for one minute on each side, or until the cheese melts evenly as glue on both sides.
6. Now enjoy your extra spicy dish! I like to dip my quesadillas in salsa, but guacamole and sour cream are also classic options. Yum!

Toffee Crumble Cupcakes

Have a free Saturday with lots of time to bake? Try these cupcakes! They are definitely a high maintenance recipe, but stick with it! The work is so worth it. I have taste testers to prove it:

These cupcakes were really something special. They are inspired by a recipe from Annie's Eats, and they were like little cakes of toffee heaven. The frosting was my taste-testers' favorite part. It does taste strongly of butter, but complimented with the caramel and vanilla, this frosting takes on a super sweet flavor your taste buds will love. Soon I want to try this recipe again, and put the chocolate ganache inside the cupcake, as well as on top! 

***Note: I made these cupcakes with gluten free-flour. For those with a wheat/gluten sensitivity, they turned out really well. If you don't have a sensitivity, you can just substitute the regular flour back in.

Ingredients:

Cupcakes:
2 cups gluten-free all purpose baking flour
2 cups sugar
1 teaspoon baking soda
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1 cup unsalted butter (room temperature, not soft)
4 eggs
1 tablespoon espresso powder
1 cup made coffee
2 teaspoons vanilla
3/4 cup toffee bits

Chocolate Ganache:
8 ounces bittersweet chocolate, chopped
1 cup heavy cream
3 tablespoons unsalted butter, room temperature
1-2 cups of toffee bits (use your judgment)

Frosting:
5 egg whites
1 1/2 cups sugar
1/2 teaspoon salt
1 tablespoon vanilla
4 sticks unsalted butter (room temperature, not soft, separated into tablespoons)
1/3 cup Hershey's caramel topping

Directions: Makes 28 cupcakes

Cupcakes:
1. Preheat the oven to 350F and line 3 cupcake pans with paper liners. 
2. In a medium mixing bowl, combine the flour, espresso powder, cocoa powder, salt, and baking soda. 
3. In a larger bowl, combine the butter and sugar. Beat together (with either a hand mixer or a standing mixer) on high speed until the mixture becomes light and fluffy. It may take between 3-4 minutes. 
4. Next, beat in the eggs to the sugar and butter, one at a time. Also blend in the vanilla.
5. If you're using a hand mixer like I did, you may need another set of hands for this next step. While blending the large bowl ingredients on low speed, add in the dry ingredients in three installations. Alternate with adding the brewed coffee. Begin and end with the dry ingredients.
6. Fold in the toffee bits. 
7. Scoop the batter evenly into the cupcake pans. Bake between 16-20 minutes, until they pass the toothpick test. Let the pans cool before removing the cupcakes.

Chocolate Ganache:
1. Place chopped chocolate in a medium heatproof bowl. 
2. Pour the heavy cream into a saucepan and bring to a simmer. 
3. Quickly remove the saucepan from the heat so it doesn't burn, and pour over the chopped chocolate. Let this stand 2 minutes.
4. Whisk together the milk and chocolate until a ganache forms. Then, whisk in the butter 1 tablespoon at a time until completely blended.
5. Place the bowl in the refrigerator or freezer. Whisk every 5 minutes until the consistency thickens.
6. Transfer a third of the ganache into a ziploc bag. Cut the tip of one of the bottom corners. (If you have a pastry bag and know how to use that, go ahead! I find the ziploc easier.) Repeat with two more ziploc bags and the rest of the ganache.
7. Squeeze two rings of ganache onto the top of each cupcake, leaving space for the frosting in the middle.
8. Place the toffee bits in a bowl and dip each ganache-topped cake to coat. 

Frosting:
1. Whisk together the egg whites and sugar in another heatproof bowl. Set it over a saucepan of boiling water. Whisk frequently until the sugar has completely dissolved.
2. Pour the egg and sugar mixture into a large mixing bowl and beat on high until stiff peaks form (like the batter of a meringue cookie). 
3. On medium speed, beat in the butter 2 tablespoons at a time. The mixture will start to look curdled, but keep beating and it will eventually thicken and smooth. 
4. Blend in the salt, caramel topping, and vanilla until completely combined.
5. Use your favorite frosting method! Whether it be a ziploc bag, pastry bag with tip, just a plain old spoon, or some other fun way that I don't know about yet, frost the rest of the cupcake with this delicious buttercream.

Now that your cupcakes are assembled...enjoy one! You deserve it! And share with your friends!

Chai Tea Granola

Chai tea stands strong as my favorite kind of tea! In India, chai is a combination of ginger, cardamom, cloves, cinnamon, and pepper. In America, it can refer to a number of kinds of black tea. Regardless, I can always count on a soothing mix of spices when I sip a cup of Chai tea.

So, I looked up the spices that go into a bag of Chai deliciousness, and tried to replicate it in a recipe for another one of my favorites: granola!

Ingredients:

Granola:
1/2 cup quick oats
3  cups rolled oats
1 cup flaked almonds
2 cups unsweetened shredded coconut
2 tbsp brown sugar
1/2 cup agave
2 egg whites
1 tsp almond extract
1 tsp salt

Chai Spices:
1 tsp ground ginger
2 tsp ground cloves
3 tsp ground cinnamon
1/2 tsp pepper
1 tsp ground nutmeg* (I didn't have ground cardamom so I used nutmeg as a substitute)

Directions: Makes 5 cups

1. Preheat the oven to 350F. 
2. In a small bowl, combine the chai spices and set aside.
3. In a large bowl, combine the rolled oats, quick oats, flaked almonds, salt, and shredded coconut.
4. In a separate small bowl, combine the brown sugar, agave, egg whites, and almond extract.
5. Add the Chai spices and the wet ingredients to the dry ingredients in the large bowl. Mix until combined.
6. Grease 2 cookie sheets. Spread the granola evenly on both cookie sheets.
7. Bake for 20-25 minutes, stirring every 10 minutes or so. After the full cooking time, let cool for 15 minutes without stirring so that the granola forms clumps. 
8. Enjoy! Serve with yogurt, oatmeal, ice cream, or milk.