Monday, October 15, 2012

Pink Raspberry Marshmallows

Hello readers!  I’ve got another guest post today.  Jen at Beantown Baker is blogging this awesome dessert recipe to help spread the word about a cause near & dear to her heart.  I’m so honored she wanted to use my blog as an outlet to spread the word.  So read on to learn more, and find out about these delicious treats!

Pumpkin, apples, and cranberries tend to dominate recipes at this time of year. I thoroughly enjoy each of those ingredients, but October also makes me think PINK. As many of you know, October is National Breast Cancer Awareness month.

If you’re anything like me, you or someone you know has been touched by this horrible disease. Within the last 9 months, my Hubby’s mother and a dear friend’s mother were both diagnosed with early stages of breast cancer. My own mother is a survivor (8 years this year!)

I have made breast cancer awareness and fundraising a personal mission of mine. I have walked three Avon Walks (I plan to walk all 9 of them), organized Bloggers Bake for Hope, and created the Power of Pink Challenge five years ago. Through this challenge, I ask that fellow bloggers make something pink to help raise breast cancer awareness (non-bloggers are welcome too). This year, each participant will be entered to win a $100 donation to a charity of their choice.

I decided it would be fun to make some pink raspberry marshmallows to participate in my own challenge. Have you ever had homemade marshmallows? If not, I highly recommend making some. They are at least a million times better than store-bought. Possibly more like a billion. And they get super gooey when mixed into hot cocoa or melted into a s’more.

I searched for raspberry marshmallow recipes online and most of them used raspberry flavoring and food coloring. I decided to take a shot at just using raspberry puree in my favorite marshmallow recipe and it worked beautifully. These marshmallows have a delicate raspberry flavor and a pretty pink color. I couldn’t be happier with them! I can’t wait to stir some into a mug of hot cocoa.

If you would like more information on the Power of Pink, including how to participate, click here.

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Pink Raspberry Marshmallows

Yield: 4 dozen

Ingredients:

1 1/2 cups frozen raspberries, thawed
3 packages unflavored gelatin
1/2 cup water
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick spray

Directions:

Place raspberries and their juice in a food processor and puree until smooth. Strain to remove seeds. You should get 1/2 cup of raspberry puree.

Place the gelatin into the bowl of a stand mixer along with raspberry puree. Have the whisk attachment standing by.

In a small saucepan combine the water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Recipe adapted from Alton Brown

Tuesday, October 2, 2012

Oatmeal Pumpkin Bundt Cake

I usually try not to post dessert recipes back to back, and I have an amazing grain salad post I’m working on, but I ended up pushing up this bundt cake to the top.  I just love bundt cakes.  I love the simplicity of making them, I love the fun shaped pan.  They seem like a cake you need less “excuses” or specific occasions to eat.  They are much more an everyday cake, but still can be perfect for special occasions.

The reason I pushed this post up ahead is, right around the time I was finishing my last slice of this Oatmeal Pumpkin Bundt Cake, I was contacted by Nashville’s Nothing Bundt Cakes.

They were celebrating their first anniversary in Nashville and wanted to know if I was interested in trying out their cakes.  Umm… YES!  I used to drive by their location all the time (it was near Target!), and wonder what their cakes were like.  Then I read a glowing mention in Styleblueprint.  I finally got to try them for the first time when I went to a friend’s son’s first birthday.  Friends, let me tell you, their bundt cakes are SO tasty, and adorable!  They come in different sizes, bundtini (think cupcakes), bundlet, and regular 8 or 10 inch bundt cakes.  They are unbelievable moist, I think Nathan’s words were “Oh, that’s not dry at all!”  They also have a wide variety of flavors.  For more info, and a chance to win FREE CAKE (Nashville-area only) head on over to my friend Lesley’s blog, LesleyEats, as she’s doing a giveaway!

Ok, back to THIS bundt cake.  As we know it’s currently prime pumpkin baking season.  If you’ve been follow my blog for years, first of all, thank you, second, you probably know I LOVE pumpkin.  Soups, chili,  truffles, cookies, muffins, fudge, ice cream, and even cocktails, you name it, I’ve tried to cram pumpkin in it.  In fact, I have a different pumpkin bundt cake in my blog already, Browned Butter Pumpkin Bundt Cake.  You might be wondering why I wanted to try a different recipe.  The answer, why not?  (You may also wonder why I used the same damn plate as the last time.  For that I have no answer.)  This recipe is a bit different than the previous one.  The previous one calls for browned butter, this one has oatmeal.  Both result in delicious cake, with a wonderful pumpkin flavor, and the perfect seasonal spices.  I highly recommend BOTH recipes.

 

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Oatmeal Pumpkin Bundt Cake

Ingredients:

2 cups granulated sugar
1 cup quick cooking oatmeal
1/4 cup boiling water
1 cup butter, softened
4 large eggs
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
powdered sugar

Directions:

Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan (I use Pam Baking spray).
Place 1 cup oatmeal in a small bowl. Pour 1/4 cup boiling water over the oatmeal and stir together. Allow oatmeal and water to sit for 10 minutes.
Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy.
Slowly add the eggs, one at a time, and continue mixing until well incorporated.
Add the pumpkin, oatmeal/water mixture and vanilla, mixing on slow speed until well blended.
While mixer is still going on slow, add the flour, one cup at a time. Next, add the pumpkin spice, baking soda and salt. Blend until well incorporated.
Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear.
Allow to cool in pan for 10 minutes then invert onto a large cake plate. If desired, dust with powdered sugar.

Tuesday, September 25, 2012

Chewy Chocolate Cookies with Fleur de Sel

One thing I have managed to do in my post-baby world has been keep up with our cookie cravings.  We love having homemade cookies available for dessert.  Every once in a while I’ll get the chance to whip up a batch of cookie dough.  Instead of baking the entire batch, I bake a sheet’s worth of cookies.  Then I portion out the rest of the dough into balls, and freeze on a cookie sheet.  Once frozen I transfer them to a ziploc bag.  This way, when we get a craving for a fresh baked cookie, I just pull out a couple from the freezer & turn on the oven.

These cookies were perfect when I had a cookie craving combined with a chocolate craving.  They have a perfect chewy texture.  The fleur de sel is what really sets these cookies apart in flavor and makes them extra special.  If you can’t locate fleur de sel in a store near you, it’s also available on Amazon.  Or, just use a pinch of the good quality sea.

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Chewy Chocolate Cookies with Fleur de Sel

Yield: 2 dozen cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cup (300 grams) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2/3 cup (80 grams) unsweetened cocoa powder (not dutch-processed)
1 teaspoon baking soda
1/2 teaspoon salt
Fleur de Sel, for sprinkling*

*If you don’t have Fleur de Sel, substitute with a course sea salt.

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.

In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scoop by the rounded tablespoon onto the prepared sheet pan and flatten slightly with your hand. Sprinkle the tops with fleur de sel.

Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes before moving to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for several days.

Wednesday, September 12, 2012

Fluffy Buttermilk Pancakes

 

True story: on a recent Sunday I “slept in” until 8am.  In my state of awakening I thought it was likely 2pm, because it felt like I had slept for ages.  I know lack of sleep is such a cliche “new parent” thing to write about, but I’m doing it anyway.  Everyone wants to ask you “Well, are you sleeping much?”  And I’ll admit that’s a question I would often ask as well.  What sucks about our current state of not sleeping is that in the last weeks before I returned to work, Elliott was sleeping GREAT.  (And by great, I mean he only woke up once, around 2 or 3am.)  So I had a taste of what it felt like to sleep more than a few hours at a time.  Let me tell you, it was fantastic.  Unfortunately, since my return to work (and Elliott’s need to eat from a bottle at daycare), he wakes to eat at least twice a night.  But that’s ok, I’d rather lose a little sleep, than him go hungry!

On a different Sunday morning than the one I began this post with, Elliott woke to eat at 11pm, 2am, and 5am.  And he decided 5am was a great time to STAY AWAKE!  (He also did something else that included lots of Biz and a bath, by the way.)  So, what else is there to do when you’re wide awake in the wee hours, and you have half a carton of buttermilk in the fridge?  Make pancakes.  A quick google revealed this Martha Stewart recipe, and away we went.  I love that this recipe doesn’t involve any crazy shenanigans like separating and beating egg whites.  I’ve done that in the past, and let me tell you, that s–t is for the birds.  It also tends to dirty up way too many dishes.  This recipe is a one-bowl winner.  These pancakes were so fluffy, moist, and superbly satisfying.  I seriously thought Nathan & I might devour this entire stack.  Luckily we didn’t, and I ate leftovers for work breakfasts, slathered with peanut butter.

Now for some tips.  From the recipe source: “The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.”  Always remember that one.  Also, because I think it’s totally unfair if Nathan were to eat his pancakes while I was standing over the hot griddle cooking the rest of them, we waited until all the pancakes were done to eat.  To keep the pancakes warm, I placed an oven proof plate in the oven set at 200 degrees.  Then I just kept adding to the stack!  What you see is the entire yield of my batter.  I made mine a bit smaller, using a 1/3 cup scoop to ladle the batter instead of a 1/2 cup.  I prefer to eat 3 medium pancakes as opposed to 2 large.  As another piece of advice, I’ve since made these with lowfat buttermilk, and they were still delicious, just not quite as thick and fluffy as when I made them with regular buttermilk.

These were nothing short of fantastic, and I’m glad I managed to snap a photo & find time to share them with you.  This recipe is definite keeper, and I can’t wait till Elliott is old enough to SLEEP IN and wake up to me making these for him at, oh say… 10am?

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Fluffy Buttermilk Pancakes

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions:

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 1/3 cup measuring cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Wednesday, September 5, 2012

Baked Penne with Zucchini, Corn, and Basil

Today’s guest post is by a blogger I’ve never actually met in person.  But, we are kindred spirits.  We have bonded over a shared love of bourbon via the blogs.  Kelsey, of Apple a Day, is an awesome blogger.  I like her blog because she cooks things I’d eat.  She has a great mixture of desserts everyone loves, but also has tons of dinner meals, as well as drinks and appetizers.  Today she’s sharing a meal I’d love to eat, because it has a ton of veggies!

Labor Day has come and gone. For many of you, that means fall is on its way. The weather probably hasn’t changed all that much but, mentally, you’re ready. Ready for football, ready for boots and comfy sweaters, ready for hayrides and pumpkin and hot apple cider.

But WAIT! There’s still a good amount of summer produce hanging on for its last hurrah. If you are part of a CSA or you have a home garden, you know what I mean. You’re probably up to your eyeballs in zucchini and basil. I’ll bet you have a decent amount of tomatoes, as well. And, oh man, you’re going to want to use it to make this. I promise.

This pasta was, for my husband and me, a perfect blend of summer and fall. The flavors screamed summer, but the warmth and heartiness of baked pasta made us feel like cooler fall nights were waiting, just around the corner. And you know what, I bet they’ll be here before we even know it.

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Baked Penne with Zucchini, Corn, and Basil

Yield: 8 servings

Ingredients:

1 lb. penne
6 TBSP olive oil, plus more as needed
kernels cut from 2 ears of corn
sea salt and fresh black pepper, to taste
2 lb. zucchini (about 4 medium), cut into half-moons
1/2 yellow onion, diced
4 tomatoes, cored, seeded and cut into 1-in. chunks
1 TBSP sliced garlic
1 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes, plus more to taste
1 TBSP tomato paste
1/4 c. white wine
1/2 c. thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

Directions:

1. Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions. Drain pasta and set aside.

2. Meanwhile, in an ovenproof 12-in. nonstick sauté pan over medium-high heat, warm half of the olive oil. Add corn and season with salt and black pepper. Cook, stirring occasionally, until lightly golden, 6-8 minutes. Transfer to a large bowl and set aside.

3. Return the pan to medium-high heat and warm remaining 3 TBSP olive oil. Season zucchini then cook in batches, stirring occasionally, until the zucchini is tender and golden, 6-8 minutes. Add more oil in between batches, if necessary. Add to bowl with corn.

4. Reduce heat to medium and add the onion, 1 tsp. salt and black pepper, to the pan. Cook, until the onion is translucent, about 2 minutes. Stir in tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin forming a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the sauce has reduce and is fairly thick, about 3 minutes more. Taste and adjust seasonings.

5. Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to pan and sprinkle top with remaining Parmigiano-Reggiano. Transfer to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm.