As part of the Foodbuzz Tastemaker program, Ghirardelli® sent me some Intense Dark chocolates: 72% Twilight Delight, 86% Midnight Reverie, and Sea Salt Soiree. You’ve heard me say before that I’m not a huge fan of chocolate, let alone a bar of chocolate. However, I tried the Sea Salt Soiree and it was amazing. I thought the sea salt in the bar was going to be very small flakes and that texturally, the bar would still taste like a plain bar of chocolate with a salty after taste. Au contraire, the sea salt flakes were large and visible throughout the bar. It reminded me of a Crunch candy bar, but infinitely better. I decided why not crumble these squares up and top on some Pumpkin Oatmeal? The Sea Salt Soiree with the pumpkin was delicious. Enjoy!
- 2 cups milk
- 1 cup old-fashioned oats
- Pinch of salt
- 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin
- 2 tbsp brown sugar
- 2 squares of Ghirardelli Intense Dark Sea Salt Soiree Chocolate, crumbled into pieces
- Maple syrup, for drizzling
- In a medium sauce pan, bring milk and salt to a boil. Stir in the oats, reduce heat to low, and cook for 3 minutes.
- Add the cinnamon, pumpkin pie spice, and pumpkin, cook 2 to 3 minutes or until desired consistency.
- Divide oatmeal into two bowls and top each with brown sugar, chocolate crumbles, and maple syrup.
Adapted from Sweet Pea’s Kitchen
I have searched high and low for fresh figs – even at the farmer’s markets, these babies were nowhere to be found. Alas, I finally found some at Wegmans (obv) and decided to make these Fig & Honey Mini Crostatas
. These pictures definitely do not do this little treat justice! I mixed the sliced figs with honey and lemon juice and then baked them inside the crostatas. I reserved a couple of fresh ones to drizzle with honey and serve alongside. I didn’t have any ricotta cheese or Greek yogurt, but a dollop of that on top would be amazing. Enjoy!
Do you like fresh figs? If so, have you been able to find them at your local farmer’s market / grocery store?
- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1/2 tsp sea salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 3 tablespoons ice water
- 12 fresh figs, cut into wedges
- 5 tsp honey
- 1/2 tsp cinnamon
- 1 tsp fresh lemon juice
- 1 egg beaten with 1 tbsp of water
- Ricotta cheese or Greek Yogurt for topping (optional)
- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, re-rolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 375°. In a bowl, toss 8 of the figs with 3 teaspoons of the honey, the lemon juice, and cinnamon. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
- Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
- Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and dollop with ricotta cheese and serve.
*Adapted from Food and Wine
I hope you had a wonderful weekend! Fall is officially here and with it, comes squash, pumpkins, apples, cinnamon, and all my favorite foods and flavors. This Butternut Squash Risotto is creamy, delicious, and perfect for this autumn weather. Even though risotto requires a little extra love and care to prepare, this recipe is well worth it. I also used frozen butternut squash since it’s so much easier to prepare. Definitely give this risotto a try!
What are your favorite foods/flavors of the fall?
- 1 package of frozen butternut squash
- 6 cups nonfat chicken broth
- 1 medium onion, chopped
- 1 tablespoon unsalted butter
- 1 1/2 cups Arborio rice (9 oz)
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
- Sea salt and fresh cracker pepper for seasoning
- Baby spinach (3 cups), stems discarded and leaves very coarsely chopped
- Microwave butternut squash according to directions and set aside.
- Bring broth to a simmer and keep at a bare simmer, covered.
- Meanwhile, cook onion in butter in a heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.
- Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)
- Stir in squash, then stir in cheese, salt, pepper, and spinach and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)
- Serve risotto immediately.
*Adapted from Gourmet
I almost fell over last week when my hubby told me that he’d like me to make vegetarian chili; it’s not that we eat meat every day or anything. It’s just that in certain dishes, like chili, my hubby appreciates a little beef (as do I). However, I took full advantage of his request for vegetarian chili and made this Slow Cooker Vegetarian Chili. I added some barley to my chili and it came out fantastic. The barley added texture and additional protein. I love using my slow cooker because I prepare everything the night before and just dump it in before I leave for work. There’s nothing better than coming home to dinner ready to go! Do you prefer regular chili with meat or vegetarian chili? Definitely give this recipe a try!
- 1 (28-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 can cannellin beans, rinsed and drained
- 1 can red kidney beans, rinsed and drained
- 1 can low-sodium corn
- 1 cup chopped yellow onion
- 1 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 cup dried barley
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon Adobo seasoning
- Your favorite shredded cheese for sprinkling
- Salt and freshly ground black pepper
- In a slow cooker, combine all ingredients except the shredded cheese, salt, and pepper. Cover and cook on Low for 6 hours or on High for 3 to 4 hours.
- Season, to taste, with salt and black pepper.
- Just before serving, top each serving with shredded cheese.
Let’s cut straight to the chase… I made Butternut Squash Mac & Cheese, and it was awesome! I was a little hesitant as to how the flavors in this dish would taste, but they were amazing and perfect for this crisp fall weather. I used frozen butternut squash which saved me a lot of time and elbow grease. I also added 1 cup of Yuengling beer, but you could use any cup of your favorite amber beer. A pumpkin ale might be tasty to use as well. There’s something about homemade mac and cheese that is so comforting and so much tastier than boxed mac and cheese (no offense to anyone who likes this!). While boxed mac and cheese is a definite time saver, sometimes it’s nice to make the homemade version with your favorite ingredients.
What’s the craziest ingredient that you’ve added to your mac and cheese?
- 1 box Barilla whole wheat medium shells
- 4 tablespoons butter
- 3 slightly rounded tablespoons flour
- 1 cup amber beer (I used Yuengling)
- 2 tablespoons honey
- 2 cups milk
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1 tsp. ground mustard
- A pinch of cayenne pepper
- Salt and pepper, to taste
- 2 cups butternut squash purée or 1 14-ounce can unsweetened pumpkin purée
- 2 1/2 cups shredded sharp white cheddar cheese, divided
- Sweet paprika, for sprinkling
- Chopped parsley for garnish
- Bring a large pot of water to a boil. Salt it and cook pasta to al dente. Drain and reserve. Preheat broiler.
- Melt butter in a saucepot over medium heat. Whisk in flour, cook for 1 minute, then raise heat a bit and add beer. Reduce until almost evaporated then whisk in honey and milk. Season with allspice, mustard, cayenne, nutmeg, salt and pepper. Thicken sauce to coat spoon, about 5 minutes, then taste to adjust seasonings.
- Whisk in squash and stir in about 2 cups grated cheese with a wooden spoon until melted. Combine pasta with sauce and arrange in a casserole or individual ramekins. Sprinkle remaining cheese and a light dusting of paprika. Broil to brown and bubble. Garnish with chopped parsley.
Fall is here, and I couldn’t be happier since this is my favorite time of year. The weather suddenly got cooler in D.C. and I’m loving it! What better way to celebrate the season than with these Molasses Cookies. These cookies are so simple to make and the best part is that they are moist and chewy. They are perfect with a glass of milk or a mug of hot apple cider. Enjoy!
- 2 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 cup shortening
- 1 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 1/2 cup granulated sugar, to roll dough balls in
- In a medium bowl, mix flour, baking soda, cinnamon, nutmeg, and salt and set aside.
- In the bowl of a stand mixer, cream the shortening, brown sugar, egg, and molasses until combined. Add flour mix and beat to combine.
- Cover the bowl with plastic wrap and refrigerate dough for 30 minutes.
- Preheat oven to 350 and line baking sheets with parchment paper. Place granulated sugar in a small bowl.
- With a cookie scoop, form 2″ balls and roll in granulated sugar. Place on baking sheet about 2-3″ apart. Bake for 10-12 minutes or until cookies are golden brown.
Yield: About 3 dozen cookies (depending on how big you roll them)
Recipe: My Mamas!
It’s almost the weekend!!! We have some fun plans in store for this weekend: a close friend’s birthday celebration, a wine festival, a 2-year anniversary dinner, and last but not least… a painting project. Since we’ve bought our house, the hubby and I are starting to really settle in and figure out what we want/need to change to make this house our own. This past weekend, I made these Cinnamon Sugar Banana Muffins for us to munch on while running around Home Depot and working on the house.
I’m learning a lot of things about house repair, but that’s not saying a lot since I didn’t know anything to begin with! My father is an architect and my father-in-law is an engineer, so we’ve gotten a lot of expert advice and help for free!! My hubby also knows a thing or two about houses, so I’ve assigned myself to being in charge of decorating the house. I have to say that interior design is a lot of fun; I’ve been reading a lot of books and magazines and frequently visiting Houzz
for ideas. I also had a friend recommend some really cool antique/vintage stores in the area, so I’m looking forward to scoping those out. I guess if I’d have to sum up what style I’d like my house to be decorated in, I’d have to say traditional meets French country.
I love these two rooms! What do you think? What is your favorite decorating style?
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 egg
- 1/2 cup canola oil
- 3 extremely ripe bananas, mashed (about 1 3/4 cups)
- 3 tbsp milk
- 1/3 cup sugar
- 1/2 tbsp ground cinnamon
- 3 tbsp unsalted butter, melted
- Preheat the oven to 375 and spray 12 muffin cups with baking spray.
- In a bowl, stir together the flour, sugar, cinnamon, baking soda and salt.
- In another bowl, whisk the egg, oil, mashed bananas, and milk until blended. Add the flour mixture and beat until creamy and combined.
- Spoon the batter into the muffin cups, filling them level with the rim. Bake until golden or 20-25 minutes.
- Allow the muffins to cool for 5 minutes or until cool enough to handle.
- Meanwhile, to make the topping, stir together the cinnamon and sugar in a small bowl. Have the melted butter ready in another small bowl. Hold the bottom of the muffin and dip into the melted butter and then coat in the cinnamon sugar mixture. Transfer to a wire rack to cool. Repeat with remaining muffins.
*Adapted from Muffins