Chocolate Peppermint Brownies

These little devils are a divine knock off of Kneaders version! I found the recipe from another blog called budgetgourmetmom.com. I opted out of the red food coloring for the frosting and doubled the ganache topping to completely cover the brownies.

Chocolate Peppermint Brownies

Brownies

1 cup butter

1/2 cup dark chocolate chips

2 cups organic sugar

1 teaspoon vanilla

1/2 teaspoon sea salt

4 large eggs

1 cup all-purpose flour

1 cup semi-sweet chocolate chips

Preheat oven to 350` and line a 9×13 pan with parchment paper. Melt the chocolate and butter in a double broiler and cool. Beat in sugar, eggs, vanilla and salt. Whisk the flour and fold in the chocolate chips. Pour into baking dish. Bake for 25 minutes.

Frosting

1/2 cup butter, softened

2 cups powdered sugar

1/2 teaspoon peppermint extract or 10-20 drops peppermint essential oil

2 drops red food coloring, optional

While the brownies are baking mix all ingredients together for the frosting in a medium size bowl and set aside. Once the brownies are completely cooled spread the frosting onto them.

Ganache

1 cup chocolate chips

1 cup heavy whipping cream

1/2 cup crushed candy canes

In a double broiler melt the chocolate and cream. Take off heat and let cool slightly. Spread onto the frosting covered brownies. Sprinkle with candy cane. Chill for 2 hours and serve.

January 2, 2014

Salted Caramels

Salted Caramels are my husbands favorite treat… or one of them at least. I make these for neighbor gifts around Christmas time, but they are wonderful anytime of the year! This recipe comes from the Barefoot Contessa. It’s very simple and practically fool proof! I am not a candy maker which says a lot about how easy it really is! All you need is a candy thermometer which can be purchased just about anywhere for around $5.

Salted Caramels

1 1/2 cups sugar

1/4 cup light corn syrup

1 cup heavy cream

5 tablespoons butter

1 teaspoon fluer de sel (french salt) or sea salt will do too, plus extra for sprinkling

1/2 teaspoon pure vanilla extract

Line an 8-inch square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with canola oil.

In a deep saucepan (6-inches wide and 4 1/2 inches deep), combine 1/4 cup water, sugar, and corn syrup and bring to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir- just swirl the pan. Watch carefully, as it can burn quickly at the end!

In the meantime, in a large pot, bring the cream, butter and 1 teaspoon fluer de sel to a simmer over medium heat. Turn off the heat when you are ready to add the sugar mixture and pour very slowly. Be careful, it will bubble up violently! Stir in vanilla with a wooden spoon and cook over medium heat, until the mixture reaches 248` (firm ball) on a candy thermometer. (If you don’t have one, get one, they are very cheap!) Stir occasionally. Once they are ready pour them very carefully into teh prepared baking dish and refridgerate for a few hours, until firm.

When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the square in half. Starting with a long side, roll one piece of the caramel up tightly into an 8-inch log. Repeat with the second piece. Sprinkle both logs with extra salt, trim the ends and cut into 8 pieces. Wrap each caramel in glassine or parchment paper, twisting at the ends. Store in the fridge and serve them chilled!

November 10, 2013

Apple Butternut Squash Soup

This vegetarian soup is so delicious! I love that it’s made with mostly all veggies and apples and is so satisfying! This soup is low in calories because there is no cream, making it a good option for those who cannot have dairy.

Recipe

2 tablespoons butter

2 tablespoons olive oil

4 cups chopped onions (2-3 large)

2 tablespoons curry powder

5 cups chopped butternut squash (about 2 large)

4 large apples peeled, cored and quartered

water

2 cups apple juice or cider

Salt and Pepper to taste

In a large dutch oven melt the butter and olive oil together on medium high heat. Add the chopped onions and curry. Turn the heat down to medium low, cooking the onions for 15-20 until softened. Add the squash, apples, 2 cups water and 1 teaspoon sea salt and 1/2 teaspoon ground pepper. Cook for 35-40 minutes until softened. Puree with an immersion blender or use a regular blender to mix well. Add the apple juice and more salt to taste. Serve with Rosemary Rustic Loaf

November 10, 2013

Pear, Feta and Pecan Green Salad

This salad is perfect for a full lunch or side for dinner. The saltiness of the feta and sweetness of the pears compliment each other well and then there is the crunch of the pecans to pull it all together! This is a lovely fall salad!

Recipe

1/2 lb. organic spring mix

2-3 large ripe pears cored and sliced

7 oz. package crumbled feta

1 cucumber chopped

1/2 cup chopped pecans

olive oil and balsamic vinegaras a dressing

Mix all ingredients together and eat immediately once the dressing is poured over the greens.

November 4, 2013

Crock-Pot Tomatillo Chicken Tacos

This recipe so easy and so good! This is a great one to use of you are entertaining guests and don’t have a whole lot of time to slave over the stove!

Recipe

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded and chopped

1/4 teaspoon dried oregano

salt and pepper

3 pounds bone skinless chicken breasts

1/4 cup fresh chopped cilantro

2 tbsp. fresh lime juice

12-18 (6-inch) flour or corn tortillas, warmed

Combine salsa, chilies, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in crock-pot. Nestle chicken into sauce. Cover and cook until chicken is tender, about 4-5 hours. Shred chicken and add cilantro and lime juice. Check seasonings and serve with lettuce, tomatoes, avocado, sour cream and cheddar cheese if you like!

November 4, 2013

Red Lentil Stew

This creamy and delicious vegan dish will leave you feeling great and very satisfied! I love that I can throw it all into the crock-pot and have dinner ready when we want it. Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

In a large skillet saute the onions, garlic and oil on medium heat until softened. Add the spices and mix well. Pour into the crock-pot and add the water, lentils, coconut milk and carrots. Cook on low for 6-8 hours or on high for 3-5 hours. During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste. Serve with Homemade French Bread

November 4, 2013

Homemade French Bread

This recipe is from my mother’s kitchen. I love the soft chewy inside and crusty outside of this bread! It’s a perfect companion for many meals including soups and Italian dishes. Sometimes I like to replace one or two cups of all-purpose flour for a cup(s) of barley flour, giving it a lighter texture and flavor. You can make it anyway you want, but I recommend at least using half the amount of flour called for as all-purpose flour for rising purposes.

Recipe

makes 2 loaves

2 1/2 cups warm water

1 tbsp. active yeast

2 tbsp. olive oil

2 tbsp. sugar

1 tbsp. sea salt

6 cups flour

In an electric bowl fitted with a paddle attachment mix together the water, yeast, oil, sugar and salt. Allow yeast to dissolve. Add 2 cups flour and mix together. Switch to a bread dough hook and add the remaining flour. Let rest for 10 minutes. Stir down and repeat 4 more times. This process of rising and stirring builds gluten and gives the bread great texture! Divide dough into two equal parts and roll out onto an oiled surface into 9×12 rectangular shapes. Roll into a log, pinching the edge and sides down to seal. Let rise until doubled. Just before baking cut slits into the top of each loaf and brush with melted butter. Bake at 400 degrees for 20-25 minutes. Let cool slightly and serve.

October 21, 2013October 21, 2013

Crock-pot Vegetable Lentil Soup

I love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden. This vegetarian soup is hearty and filling. Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard. Cook on low for 6-8 hours or high for 4-5 hours. Add the Swiss chard at the very end just before serving and stir to heat through. Add salt and pepper to taste. Serve with warm homemade bread and green salad.

October 21, 2013

Spaghetti Squash Mash with Basil and Mozzarella

I wasn’t a fan of squash growing up as a kid, but over time I have learned to love squash prepared certain ways. This is one that I salivate over! It’s so good and very simple to make!

Recipe

Cut a large spaghetti squash in half and fill the cavities with 8 garlic cloves and 2 tablespoons butter. Drizzle with olive oil and cover with foil. Bake in the oven at 400 degrees for 45-60 minutes until squash is soft.

Scrape out the squash into a bowl and add 1/2 cup chopped fresh basil or 1/4 cup basil pesto. Add 1 cup shredded mozzarella, salt and pepper to taste and mix well. Serve warm with fresh tomatoes.

October 21, 2013

Rosemary Honey Pound Cake

I would have to say rosemary is one of my most favorite herbs. It’s right up there with butter in making just about any dish better! This rich dense pound cake is lovely all by itself, but is also very good with an extra drizzle of honey and herbal tea.

Recipe

Rosemary Honey

1 cup honey

3 sprigs fresh rosemary

In a small sauce pan heat the honey and rosemary on very low heat. Bring to a gentle simmer for 5 minutes and set aside.

If you have two weeks before you plan on making the pound cake try making your rosemary honey in the warmth of a south facing window seal by placing the sprigs of rosemary in honey.

Pound Cake

1/2 pound butter (2 sticks), softened

1 1/4 cups organic sugar

4 large eggs

2 tablespoons rosemary honey

2 tablespoons fresh rosemary chopped finely

2 teaspoons vanilla extract

Zest of one lemon

2 cups cake flour or (7/8 cup + 2 tablespoons corn starch (per cup))

1 teaspoon sea salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees. Prepare a bread loaf pan with Pam spray or grease with butter.

In an electric bowl fitted with a paddle attachment, cream butter and sugar. Add the eggs, honey, vanilla, rosemary and zest and beat until combined. Add the flour, salt and powder. Mix until combined and pour into the loaf pan, smoothing the top. Bake for 50-60 minutes. Make sure the cake is done by inserting a toothpick or knife and make sure it pulls out clean. Cool for 15 minutes and then invert onto a baking rack. While still warm, pour the remainder of the rosemary honey on top of the cake. Allow to completely cool and serve with your favorite herbal tea.