Handle the Heat

Slow-Cooker Steak & Guinness Pie

noreply@blogger.com (Tessa) — Fri, 27 Jan 2012 14:37:00 +0000

This is rustic comfort food at its finest. Puff pastry brings it up a notch. But at the end of a cold or dreary day, there's really nothing better than a hearty beef stew. And let me tell you, the beef in this stew is so freaking tender. My mouth is watering just thinking about it. If you know your slow-cooker tends to cook faster or slower, go with that. I tend to program mine for the very least amount of time given in a recipe.

Recipe Rundown
Taste: Rich, savory, butter (from the pastry). You can't actually taste the stout.
Texture: The meat is oh-so-tender. The most tender meat that has come out of my slow-cooker. I really think the beer aids in tenderizing.
Ease: Super easy, one pot + one pan meal.
Appearance: Like a stew you want to dig in to.
Pros: Perfect weeknight dinner.
Cons: None.
Would I make this again? 100% yes.

Slow-Cooker Steak & Guinness Pie
Serves 4
From Fine Cooking March 2011

1/4 cup flour, plus more for rolling
Kosher salt and freshly ground black pepper
2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-inch cubes
2 large carrots, cut into 1/4-inch thick rounds
1 large yellow onion, chopped
2 large russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
3 large cloves garlic, minced
2 sprigs fresh thyme
1 12-ounce bottle Guinness (or other stout)
1 cup low-sodium beef broth
1 sheet frozen puff pastry, thawed overnight in refrigerator

In a large bowl or zip-top bag, combine flour, 2 teaspoons salt, and 1 teaspoon pepper.Toss the beef in the flour mixture to coat. Transfer mixture (including flour) to a 6-quart slow cooker. Add carrots, onion, potatoes, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 5-6 hours.

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray. On a lightly floured work surface, roll puff pastry sheet into a 10x14-inch rectangle. Put on prepared baking sheet and bake 15-18 minutes, or until golden brown. Remove from oven, let cool slightly, and cut into quarters. Serve with stew.

ANZAC Biscuits

noreply@blogger.com (Tessa) — Wed, 25 Jan 2012 12:00:00 +0000

Happy Australia Day! Well, technically if you're in the U.S. like me it's tomorrow. In case you didn't know, my mom grew up in Australia and I have family over there. I also lived there for a year when I was a little girl. ANZAC biscuits (we'd call them cookies here in the U.S.) are quite iconic. ANZAC stands for Australian New Zealand Army Corps. The story behind them revolves around World War I. Apparently soldiers received ANZAC biscuits from their wives because they don't spoil quickly and they travel well. They also don't have any eggs as those were scarce at the time.

However these little cookies came to be, they're quite delicious. Sort of like a slightly crispy oatmeal cookie with the addition of coconut. Traditionally they are made with dessicated coconut and golden syrup but those items are difficult to find here in the U.S.

You might also liked this coconutty Australian dessert: Lamingtons

Recipe Rundown
Taste: Sweet without being cloying and a little tropical thanks to the coconut.
Texture: Chewy, slightly crunchy, and altogether wonderful.
Ease: Ridiculously quick and easy. You don't even need eggs!
Appearance: Just the way homemade cookies are supposed to look... homely.
Pros: Delicious, quick, and easy. Plus they stay good for days and days.
Cons: None.
Would I make this again? Yes.

ANZAC Biscuits
Makes about 2 dozen
From Martha Stewart's Cookies
*If you can't find unsweetened coconut, use sweetened coconut and cut the granulated sugar to 3/4 cup.

2 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 1/2 cups granulated sugar
1 cup unsweetened shredded coconut*
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons light corn syrup
3/4 teaspoon baking soda
6 tablespoons boiling water

Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

In a large bowl combine flour, oats, sugar, coconut, and salt.

In a small saucepan melt butter and corn syrup. Dissolve baking soda in boiling water and carefully add to butter mixture. Stir to combine.

Add butter mixture to flour mixture and stir to combine. Drop tablespoonfuls on prepared baking sheets, spreading 2 inches apart. Flatten dough balls with your hand.

Bake for about 15 minutes, or until golden brown and firm, rotating baking sheets halfway through. Transfer sheets to wire racks to cool. Store cookies in an airtight container at room temperature for up to 1 week.

Chocolate-Stuffed Red Velvet Cupcakes

noreply@blogger.com (Tessa) — Mon, 23 Jan 2012 12:00:00 +0000

The very moment I saw this recipe in February's Better Homes & Gardens, I ripped the page out of the magazine. Yum. It appealed to everything I like. Red velvet, chocolate, and cupcakes (only because they are easy, quick, and cute). Not to mention this recipe is perfect for Valentine's Day (these cupcakes aren't a hassle to transport). I kind of want to stuff anything and everything with a ball of chocolate ganache now. Hm.

Recipe Rundown
Taste: Like red velvet, but way amped up. That chocolate in the center is just magnificent.
Texture: The cupcakes are moist and tender while the chocolate is rich and oozing.
Ease: Easy yet impressive.
Appearance: The chocolate is such a wonderful surprise. Plus you can't beat that brilliant red color (thanks, food coloring).
Pros: In my humble chocoholic's opinion, these are so much better than regular red velvet cupcakes.
Cons: None!!
Would I make this again? Absolutely yes.

Chocolate-Stuffed Red Velvet Cupcakes
From Better Homes & Gardens February 2012
Makes 12 cupcakes
For the chocolate stuffing:

1 cup milk chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter

For the cupcakes:

1 cup all-purpose flour
2 teaspoon unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 large egg
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vinegar

For the chocolate stuffing:
In a small saucepan combine chocolate, cream, and butter. Stir over low heat until chocolate is melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze about 1 hour, or until fudge-like consistency. Divide chocolate filling into 12 equal portions and roll into balls. Place in freezer.

For the cupcakes:
Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners.

In a small bowl sift flour, cocoa powder, and salt. Set aside.

In the bowl of an electric mixer beat butter and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, food coloring, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter.

Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter.

Bake 15-17 minutes, or until tops spring back when lightly touched. Serve warm or let cool completely. Cupcakes can be stored in an airtight container at room temperature for 2-3 days.

Potatoes & Chorizo

noreply@blogger.com (Tessa) — Thu, 19 Jan 2012 12:00:00 +0000

This is Mexican comfort food at its finest - easy, fast, rich, and spicy. Throw in a tortilla or some eggs, maybe some cheese or beans, and you have breakfast, lunch, or dinner. Seriously. By the way, that is real steam coming off the dish in the photograph above! I wasn't about to let this dish get cold before eating it just for the sake of a photo.

Recipe Rundown
Taste: Spicy, rich, all-around savory.
Texture: The potatoes are tender and fluffy while the chorizo adds nice meatiness.
Ease: Super easy.
Appearance: Rustic but mouthwatering.
Pros: This dish can be used in so many different ways - tacos, burritos, quesadillas, eggs. It also happens to be scrumptious at nearly any time of the day.
Cons: Not exactly healthy.
Would I make this again? Yes I will. Maybe by the next time I make this I'll have learned to make homemade chorizo!

Potatoes & Chorizo
Serves 2-4
From Authentic Mexican

4 medium red potatoes, halved
salt
2 tablespoons vegetable oil
8 ounces chorizo sausage, casing removed
1 small onion, diced

Place the halved potatoes in a medium pot. Cover with water, sprinkle with salt, and bring to a boil. Boil until just tender, 12-15 minutes. Drain and cool. Cut into a large dice.

Heat the oil in a large skillet over medium-low heat. Add chorizo and cook, stirring to break up any large clumps, until done, about 10 minutes. Remove from pan, leaving enough fat to coat the bottom of the pan.

Turn heat up to medium and add potatoes and onion to pan. Fry until well browned, about 15 minutes, stirring often to prevent the potatoes from sticking. Add the chorizo, stir well and heat through for several minutes.

Shrimp-Stuffed Shells

noreply@blogger.com (Tessa) — Tue, 17 Jan 2012 14:55:00 +0000

Today marks the first day of a semester of regular (non-culinary) college classes for me in over a year. You might recall me mentioning taking a break from culinary school while the program I'm in moves to a new, better building. I'm hoping by the end of December '12 I'll be able to graduate with my bachelor's and finish my culinary degree in a fabulous new facility.

It will be strange to not be studying cooking terms, definitions, and actions. I'm just glad I have this blog to explore new things in the kitchen. Like these Shrimp-Stuffed Shells. I would have never thought to use seafood in a cheesy pasta dish like this but somehow, it works.

Recipe Rundown
Taste: Whoever decided seafood and cheese shouldn't go together was so wrong.
Texture: Al dente, saucy, creamy, cheesy, and the shrimp are perfectly cooked.
Ease: Very easy. Stuffing the shells is the most time-consuming part.
Appearance: Baked cheesy goodness.
Pros: A fun twist on a well-known dish.
Cons: None.
Would I make this again? Yes I will.

Shrimp-Stuffed Shells
Serves 4-5
From Cooking Light January/February 2012

20 uncooked jumbo pasta shells (about 8 ounces)
1 1/2 tablespoons olive oil
2 large shallots, chopped
4 cloves garlic, minced
4 ounces 1/3-less-fat cream cheese
1/2 cup 2% reduced-fat milk
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh basil
1 pound medium shrimp, peeled, deveined, and coarsely chopped
1 tablespoon cornstarch
cooking spray
3 cups marinara sauce, store-bought or homemade
1/3 cup grated fresh Parmesan cheese

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil and cook pasta shells for 7 minutes, or until almost al dente. Drain well.

Heat oil in a medium skillet over medium heat. Add shallots, cook 3-4 minutes, stirring occasionally. Stir in garlic, cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper, cook, stirring, until cheese melts and mixture is smooth. Remove from heat and stir in basil.

Place shrimp in a large bowl and sprinkle with cornstarch. Toss to coat. Add cream cheese mixture to shrimp, toss well.

Divide shrimp mixture evenly among pasta shells. Coat a 13x9-inch glass or ceramic baking dish with cooking spray. Spread 1 cup marinara over bottom of dish. Arrange stuffed shells over marinara, top with remaining 2 cups marinara. Sprinkle with Parmesan. Bake 25-30 minutes, or until shrimp is cooked.

Swirled White Chocolate Raspberry Tart + A GIVEAWAY

noreply@blogger.com (Tessa) — Mon, 16 Jan 2012 12:00:00 +0000

Berries are my most favorite fruit. They're small, vibrant, and reminiscent of gems. Their sweetness, tartness, and freshness make you forget just how healthy they are. I prefer them raw and usually sprinkle them on whatever I happen to be eating for breakfast. Berries are pretty much nature's candy.

This tart enhances the raspberry's natural distinct flavor. Raspberries + cream + white chocolate = bliss. Plus the entire tart is super easy to prepare and assemble. Not to mention the swirl design is quite beautiful. It's perfect for Valentine's Day or really, any other day.

~~Giveaway:~~ Giveaway is Closed
Congratulations to Erin V, Kelsey B, Elizabeth S, and Cindy B!

*Four winners will receive $10 worth of Driscoll's coupons to use at any store on any Driscoll's product.

How to enter:

Leave a comment on this post telling me what your favorite berry is.

Optional Additional Entries:
Do any or all of the following additional entries. Be sure to leave a separate comment for each entry. There are a total of four (4) entries available.

Follow @DriscollsBerry and @HandleHeat on Twitter
Follow Driscoll's and Handle the Heat on Facebook
Subscribe to Handle the Heat's RSS feed

Rules:

Include your name and email address with every entry.

Giveaway open to U.S. residents only.

Giveaway entries must be submitted by Saturday, January 21st at 11:59 PST.

Winners will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.

This giveaway is sponsored by Driscoll's. The berries used to create this recipe were given to me by Driscoll's. All opinions and thoughts given are 100% my own.

Recipe Rundown
Taste: The tartness of the raspberry pairs beautifully with the sweetness of the white chocolate and richness of the cream.
Texture: The crust is buttery yet crunchy while the filling is luscious.
Ease: The food processor does a lot of the work and there are only a handful of ingredients.
Appearance: The best part of this recipe! It's perfect for Valentine's Day.
Pros: Easy yet elegant.
Cons: None.
Would I make this again? Yes.

Swirled White Chocolate Raspberry Tart
Recipe by Tessa of Handle the Heat
Serves 8
Crust:

9 whole graham crackers (1 sleeve), broken into pieces
2 tablespoons sugar
6 tablespoons unsalted butter, melted and cooled

Filling:

10 ounces high-quality white chocolate, chopped
2/3 cup heavy cream
1/8 teaspoon kosher salt

Raspberry Swirl:

6 ounces fresh raspberries
2 tablespoons granulated sugar

For the crust:
Preheat oven to 325 degrees F. Process graham cracker pieces and sugar in a food processor until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch tart pan. Place tart pan on a baking sheet to prevent removable bottom from falling out. Bake 13-15 minutes, or until fragrant and lightly browned. Let cool completely.

For the filling:
Place white chocolate in a large, heatproof bowl.

In a small saucepan bring heavy cream just to a boil then immediately pour over white chocolate and add salt. Let stand 10 minutes before whisking until chocolate is melted and mixture is smooth and shiny, scraping down sides of bowl often. Pour filling into cooled crust.

For the raspberry swirl:
In a clean food processor bowl, pulse the raspberries until smooth, about 30 seconds. Strain mixture using a fine sieve into small bowl, discard seeds. Whisk in sugar. Drop mixture by the teasponful onto tart filling. With a wooden skewer or toothpick, swirl raspberry mixture into filling. Chill for at least 1 hour or overnight before serving.

Pecan, Caramel, and Fudge Pie

noreply@blogger.com (Tessa) — Fri, 13 Jan 2012 14:39:00 +0000

What are things that always make you feel better, despite how bad of a day or how bad of a mood you're in? For me, videos of babies and puppies and kittens always put a smile on my face (don't mind me while I go get distracted by Youtube while writing this post). I also love getting a packages and magazines in the mail. Or discovering something you're about to buy is on sale. Finding a forgotten jar of Nutella in the dark corner of the pantry. Trying on a pair of jeans that fit you perfectly, like they were made for you. Reading the last page of an enthralling book all to fast then realizing it's a trilogy (yes... I'm talking about The Hunger Games). Lighting a heavenly candle. Discovering your deadline is later than you thought it was. Finding everything you needed at the grocery store in one trip. Making, sharing, and eating a homemade pie.

Like this one. It's lush yet crunchy, easy yet impressive. It's sure to put a smile on your face.

Recipe Rundown
Taste: Sweet, super chocolatey, and nutty. What a surprise, right?
Texture: Rich, thick, crunchy, fudgey.
Ease: Much easier than I originally thought when I first read the recipe title.
Appearance: A little haphazard but hey... pie is pie! A slice will always look scrumptious.
Pros: Easy enough and gourmet enough for company - all with a wonderful crave-worthy texture.
Cons: None (unless you have a nut allergy).
Would I make this again? Possibly, I might substitute walnuts next time.

Thanks to Oh Nuts! for providing the nuts used to make this recipe!

Pecan, Caramel, and Fudge Pie
Serves 8
From The Bon Appetit Cookbook
Crust

7 ounces chocolate wafer cookies (about 32)
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Filling

3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped

For the crust:
In the bowl of a food processor pulse the chocolate wafer cookies until finely ground. Add butter and vanilla, pulse until mixture resembles wet sand. Using the bottom of a dry measuring cup or a glass, press crumb mixture into the bottom and up the sides of a 9-inch glass pie dish. Freeze while preparing filling. Crust can be prepared 1 week ahead of time, cover and keep in freezer.

For the filling:
Preheat oven to 350 degrees F. Combine butter, brown sugar, and corn syrup in a heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes longer. Remove from heat. Add chocolate and stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Spread pecans evenly. Place pie dish on a rimmed baking sheet and bake until filling is bubbling all over, about 10 minutes. Transfer pie dish to rack and cool completely.

Rosemary-Balsamic Pork Tenderloins

noreply@blogger.com (Tessa) — Thu, 12 Jan 2012 12:00:00 +0000

Tender. Juicy. Flavorful. Everything you'd want in a pork tenderloin dish and everything you get from this recipe. It really doesn't get much better than this. Pork tenderloin is one of those easy proteins that is relatively inexpensive, low in fat, and naturally tender (hence the name). However it can be quite bland and boring. Toss a few bright flavors at it and slice it up on a nice platter and you've got a pseudo-gourmet meal. That was easy!

Recipe Rundown
Taste: Savory and pungent yet sweet and earthy.
Texture: This pork was hands-down the tenderest and juiciest pork I've ever had. Follow the recipe exactly (including letting the pork season for 30 minutes) and your pork should be juicy and delicious too.
Ease: Nothing too complicated. Like always, read the recipe entirely before starting.
Appearance: Meat will never be as cute as a cupcake but it will still be mouthwatering.
Pros: Seriously scrumptious and easy enough for a weeknight meal.
Cons: None.
Would I make this again? I will definitely use this method for cooking pork tenderloin again, might try a different sauce next time to keep things interesting.

Rosemary-Balsamic Pork Tenderloins
Serves 4
From Cook's Illustrated Cookbook

2 (12-16 ounce) pork tenderloins, trimmed
1 1/4 teaspoons kosher salt
3/4 teaspoon pepper
2 teaspoons vegetable oil
4 tablespoons unsalted butter, cut into 4 pieces
2 shallots, thinly sliced
2 tablespoons water
1 teaspoon packed light brown sugar
3/4 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 tablespoon Dijon-style mustard

Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes.

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes.

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.

Take-out at Home: Kung Pao Shrimp

noreply@blogger.com (Tessa) — Tue, 10 Jan 2012 12:00:00 +0000

I can't tell you how many times I wrote/called/labeled this recipe as "Kung Fu Shrimp." I blame those Jackie Chan V8 juice commercials. Whatever it's supposed to be called, it sure is good. I guess I'm a little partial though because I looooooove shrimp. I could eat shrimp daily and never get sick of it. If there's one thing that I totally hate about living in Arizona (besides the 110 degree summer days) it's the fact that we don't have access to fresh seafood like a coastal area would. I really don't know what I would do with myself if I moved to a coastal, seafood-infested town. Probably burst with excitement. Until then I'll just share this bursting-with-flavor Asian-inspired dish.

Recipe Rundown
Taste: Fresh, complex, slightly spicy. Definitely not lacking in flavor.
Texture: The shrimp are perfectly cooked while the sauce is thick, the bell peppers are crisp, and the peanuts are crunchy.
Ease: As long as you have all of your ingredients prepped and ready, this dish comes together quickly and easily.
Appearance: I love that the shrimp and bell pepper pieces are the same size. The green onions add a nice pop of color.
Pros: As fast as ordering take-out but much healthier and probably cheaper.
Cons: None.
Would I make this again? Yes.

Kung Pao Shrimp
Serves 4
From Cook's Illustrated Cookbook
Sauce:

3/4 cup low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons Chinese black vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1 1/2 teaspoons cornstarch

Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon dry sherry or Chinese rice cooking wine
2 teaspoons soy sauce
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 tablespoons vegetable oil
1/2 cup dry-roasted peanuts
1 1/2 teaspoons dried red pepper flakes
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 green onions, sliced thin

For the sauce:
Whisk all ingredients together in large liquid measuring cup or small bowl. Set aside.

For the shrimp:
Toss shrimp with sherry and soy sauce and let marinate at room temperature for 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon vegetable oil in a small bowl. Combine peanuts and red pepper flakes in a second small bowl and set aside.

Heat 1 tablespoon vegetable oil in a 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring about every 10 seconds, until barely opaque, 30-40 seconds. Add peanuts and pepper flakes and cook until shrimp are almost completely opaque and peanuts have darkened slightly, 30-40 seconds longer. Transfer mixture to a clean bowl and set aside.

Add remaining 1 tablespoons vegetable oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring, until slightly softened, about 45 seconds. Clear center of skillet and add garlic mixture, cooking until fragrant, about 15 seconds. Stir garlic mixture into peppers to combine.

Whisk sauce to recombine then add to skillet along with reserved shrimp, peanuts, and pepper flakes. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Add green onions and serve immediately with rice, noodles, or quinoa.

Vegan Chocolate Cupcakes

noreply@blogger.com (Tessa) — Mon, 09 Jan 2012 12:00:00 +0000

Recently my mom was diagnosed with a dairy allergy and I am still in disbelief about how many food items contain dairy in some form. Pretty much all of them. At least the ones you'd want to eat. She'd probably be better off allergic to gluten because there are a host of gluten-free products and menus out there. Dairy-free people have been sort of screwed over. In reality, all people with food allergies have been screwed over. In an attempt to make a birthday dessert for her I became frustrated when all my recipe search results ended in vegan recipes. I was looking for dairy-free, not vegan! Eventually I found this recipe and decided to give it a try. I'm happy to report these cupcakes were wonderful, you couldn't tell they were vegan at all!

If you have any tried and true dairy-free recipes, I'd love to see them.

The glaze on these cupcakes is a super simple one. I basically took a 1/2 cup seedless raspberry preserves, a splash of lemon juice, and simmered in a small saucepan until thinned. Then I dunked each cupcake while the glaze was still warm and let it set for a few minutes on the counter.

Recipe Rundown
Taste: Super chocolatey, sweet without being cloying. The raspberry adds a lovely fresh burst of tartness.
Texture: Moist, soft, you'd never guess there were no eggs or butter.
Ease: Even easier than regular cupcakes!
Pros: Easier and healthier than non-vegan chocolate cupcakes but just as good.
Cons: None, they get better as they sit on the counter in an airtight container too.
Would I make this again? Yes.

Vegan Chocolate Cupcakes
Makes 1 dozen
Adapted from All Recipes

1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.

Sift together flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.

Pour batter evenly into prepared pan and bake for 25-30 minutes, or until a toothpick entered into the center comes out clean. Cool completely.

Best of 2011 - Most Popular

noreply@blogger.com (Tessa) — Sun, 01 Jan 2012 21:59:00 +0000

I hope you all have enjoyed the holidays and had a safe and fun New Years. This post is a little behind... I've been busy working (retail and food businesses during the holidays can be nightmarish!) and am feeling a little under the weather. But I figured this would be a fun post to see what everyone enjoyed in 2011.

What I most want to say in this post, though, is THANK YOU. Thank you to everyone who takes the time out of their day to come and read my blog, to comment, to tweet, to "like" on Facebook, to send emails, everything. It means so much to me. I'm so thrilled for what 2012 will bring.

10 Most Popular Recipes:

10. Raspberry Lemonade Bars

9. Chocolate Covered Cheesecake Bites

8. One Ingredient Ice Cream

7. Cappuccino Fudge Cheesecake

6. Chicken Fettuccine with Pesto Cream

5. Homemade Mounds Bars

4. Frozen Mocha Pie

3. Peanut Butter Marshmallow Crunch Brownies

2. Lightened Loaded Potato Soup

1. Cookies & Cream Cheesecake Cupcakes

These cheesecake cupcakes have been the most popular post on Handle the Heat for two years! You guys really love this recipe. The One-Ingredient Ice Cream and Lightened Loaded Potato Soup have also been in the top ten for two years. Let's see what will still be the most popular in 2012. If you have any ideas, suggestions, requests for recipes or posts you'd like to see more of, please let me know! Comment or email me - tessa@handletheheat.com.

Rosemary Cheese Straws

noreply@blogger.com (Tessa) — Thu, 29 Dec 2011 12:00:00 +0000

I hope you all have enjoyed yourselves during this holiday season. I'm still in denial that in just a few short days we'll be in 2012. I can't deny you all at least one good New Years Eve recipe though, and these cheese straws fit the bill. They're super easy and simple but the reward couldn't be greater. I mean, who doesn't love cheese and puff pastry? I certainly do.

Here's some more puff pastry recipes that would compliment any appetizer table:

Recipe Rundown
Taste: Buttery, oh-so-cheesy, fresh, piney and slightly salty.
Texture: Crisp yet slightly airy. You can't beat puff pastry and cheese. You just can't.
Ease: A few ingredients in a few minutes make a gourmet, impressive appetizer.
Appearance: How could you not want to taste a straw?
Pros: Perfect as an appetizer or accompaniment to soup or salad.
Cons: None, except maybe that they're a bit indulgent.
Would I make this again? Yessm.

Rosemary Cheese Straws

2 sheets puff pastry, defrosted overnight in the refrigerator
1 large egg
1/2 cup freshly grated Parmesan cheese
1 cup freshly grated white cheddar cheese
2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
freshly ground black pepper

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.

Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry.

In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.

Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.

Crispy Parmesan-Rosemary Roasted Potatoes

noreply@blogger.com (Tessa) — Tue, 20 Dec 2011 12:00:00 +0000

The moment I set my eyes on this recipe by Aimee over at Simple Bites, I knew I HAD to make it. It's a dish that literally combines some of my most favorite flavors and textures - olive oil, rosemary, garlic, crisp, and fluffy. Once I had some potatoes and rosemary on hand I got to work, which there actually wasn't a lot of. This recipe is fairly simple. The results, however, are nothing short of fantastic. I could not stop eating these potatoes, they're completely addictive. I'd crave these crispy roasted potatoes over French Fries any day because they have that much more flavor. Plus they're a cinch to make at home.

Aimee offers a wonderful suggestion - strain and save the leftover olive oil when the potatoes are done roasting. It's scented with rosemary and garlic and will make practically anything taste better.

Recipe Rundown
Taste: Rich with fruity olive oil, piney rosemary, salty Parmesan, and sweet roasted garlic.
Texture: The very best part of this side dish. Extra crispy on the outside thanks to the cornmeal, fluffy inside and completely crave-worthy.
Ease: Just a few simple ingredients.
Appearance: These potatoes just look crispy and wonderful.
Pros: Simple ingredients, delightful results. These potatoes are easy enough for a weeknight side and gourmet enough for company.
Cons: None!
Would I make this again? Yes and yes.

Crispy Parmesan-Rosemary Roasted Potatoes
Serves 4
From Simple Bites

2 pounds red potatoes (about 6-8 medium), peeled
2 tablespoons cornmeal
2 tablespoons grated Parmesan
2 teaspoons salt, divided
1/2 teaspoon pepper
3/4 cup olive oil
2 tablespoons fresh minced rosemary leaves
8-10 garlic cloves, peeled

Cut each potato into quarters. Place quarters in a medium pot with 1 teaspoon salt, cover with cold water and place over high heat. Bring to a boil, lower heat to medium-high, and boil for 10 minutes. Drain well with a colander.

Meanwhile, preheat oven to 425 degrees F. In a small bowl combine cornmeal, Parmesan, 1 teaspoon salt, and pepper.

Remove potatoes to a large bowl. Sprinkle with cornmeal mixture and toss gently to coat.

In a large (12-inch) cast iron or heavy bottomed skillet, heat olive oil over high heat. Once oil is hot (but not smoking), add rosemary and garlic. Heat for 1 minute, stirring often, until fragrant. Add seasoned potatoes all at once, arranging so they are evenly distributed. Place skillet on the bottom shelf of the oven and roast for 15 minutes. Remove skillet and flip potatoes. Return to oven and roast for another 10-15 minutes, or until potatoes are crisp and browned.

Remove from oven and let cool slightly before removing with a slotted spoon to a serving platter. Garnish with fresh rosemary and additional Parmesan, if desired.

Gingerbread-White Chocolate Blondies

noreply@blogger.com (Tessa) — Mon, 19 Dec 2011 12:00:00 +0000

I knew I wanted to post something sweet today. But I had run out of sweet things to post. The past few weeks have been pretty hectic, I haven't had much time to try out new recipes to photograph and publish. I remembered seeing this recipe in Martha Stewart's Cookies cookbook and realized I had all the right ingredients on hand. So after a long day of work on Saturday I came home and whipped these blondies together. And I'm glad I did. I brought them back to work the next day and they were gone by the time I went back to the break room. They're so perfect for this time of year and are smell better than any candle.

Recipe Rundown
Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all around wonderful.
Ease: Pretty easy. I made these after a long day at work and it was so worth it.
Appearance: Love that these gingerbread blondies are studded with white chocolate.
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: A lotta butta'. No seriously, 2 whole sticks (and I cut it down from the original recipe).
Would I make this again? Yes.

Gingerbread-White Chocolate Blondies
Makes about 24 blondies
Adapted from Cookies by Martha Stewart

2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 3/4 cups coarsley chopped white chocolate (10 ounces)

Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

In a medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.

In the bowl of an electric mixer beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk, one at a time, until incorporated. Scrap down sides of bowl as needed. Add vanilla and molasses, beating until combined. Add flour mixture on low speed. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.

Salt River Bars

noreply@blogger.com (Tessa) — Thu, 15 Dec 2011 12:00:00 +0000

There's a restaurant in the East Valley here in Phoenix called Liberty Market that has become a local favorite. Operated out of an old historical building, the establishment has some delectable menu items including absolutely wonderful wood-fired pizza. However, as you can see, this post isn't about pizza. There's no way I could recreate wood-fired pizza at home (unless I was lucky enough to have a wood-fired oven in my backyard like Elijah Wood). Today I'm talking about a delightful little confection served at Liberty Market called the Salt River Bar. Why it's called that, I do not know. What I do know is that the bar consists of layers of buttery, salty Club crackers, peanut butter, caramel, and is topped with chocolate which is sprinkled with sea salt. It's heavenly. You can imagine my excitement when I saw the recipe start to pop up all over the internet. It's crazy how a little local establishment's one recipe has become accessible world-wide. Thanks, internet.

Recipe Rundown
Taste: The combination of caramel, peanut butter, chocolate, and salt is out of this world.
Texture: Crispy, crunchy, smooth, creamy.
Ease: No baking involved! And only a few ingredients. Pretty much just assembly and melting.
Appearance: It's a little curious looking but nevertheless scrumptious.
Pros: Tasty, fast, simple treat.
Cons: None, well maybe except that it isn't exactly like the Salt River Bars at Liberty Market. Guess I'll just have to go back again and again :)
Would I make this again? Yes.

Salt River Bars
Makes about 15 bars
From Bakergirl
To melt the chocolate chips, place in a microwave-safe container and microwave in 20-second bursts, stirring between each burst, until smooth and melted. Do not overheat.

45 Club crackers
1 cup peanut butter chips, divided
1 cup (2 sticks) unsalted butter

1 cup brown sugar, lightly packed

1 1/2 cups semisweet chocolate chips, melted
Coarse sea salt

Line an 8x8 pan with tin foil, allowing the edges to hang over sides. Spray foil with nonstick spray.

Place 15 crackers in the bottom of the pan in 3 rows of five. Sprinkle 1/2 of the peanut butter chips over crackers.

In a small saucepan melt butter and brown sugar over medium heat, stirring constantly, until bubbly and creamy caramel forms, about 4 minutes.

Pour half of the caramel over peanut butter chips and crackers. Add another layer of 15 crackers, top with peanut butter chips, then pour remaining caramel over. Top with another layer of 15 crackers then spread melted chocolate over. Sprinkle with sea salt.

Eggnog-Stuffed French Toast & A GIVEAWAY

noreply@blogger.com (Tessa) — Wed, 14 Dec 2011 14:58:00 +0000

This post is brought to you by Safest Choice Pasteurized Eggs. All opinions are my own.

Eggnog. It's practically synonymous with the holiday season and oh-so-good. When Safe Eggs asked me to participate in their 12 Days of Eggnog special, I happily agreed. It will be 12 days of Safe Eggs and bloggers coming up with fun recipes that use leftover eggnog.

This is actually the second time I've worked with Safest Choice Eggs, the first time I created a Chocolate Mousse Tart recipe utilizing their pasteurized shell eggs. Because Safest Choice eggs are pasteurized, they are free from harmful bacteria and viruses like salmonella. Plus, they look, feel, and taste just like regular eggs (except for a little red Circle P stamped on the shell to help consumers differentiate). That means they are great for making safe homemade eggnog. They're also great for other raw egg culinary applications like mayonnaise, mousse, custard, and cookie dough. If you'd like to try the eggs yourself, here is a $0.75 off coupon.

Now time for a giveaway brought to you by Safest Choice Eggs!

~~Giveaway:~~ Closed
Congratulations to Brigitt!

*One winner will receive a Safest Choice Eggs gift bag which will include: (1) Thirty Minute Pasta cookbook by Giuliano Hazan, (2) two spatulas, (3) two "stress" eggs, (4) and three free coupons and five $0.75 off coupons.*

How to enter:

Leave a comment on this post telling me what your favorite holiday beverage is.

Optional Additional Entries:
Do any or all of the following additional entries. Be sure to leave a separate comment for each entry. There are a total of four (4) entries available.

Follow @SafeEggs and @HandleHeat on Twitter
Follow Safe Eggs and Handle the Heat on Facebook
Subscribe to Handle the Heat's RSS feed

Rules:

Include your name and email address with every entry.
Giveaway open to U.S. residents only.
Giveaway entries must be submitted by Sunday, November 18th at 11:59 PST.
Winner will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.

Recipe Rundown
Taste: Oh so rich, sweet, and joyful.
Texture: The toast is slightly crisp and beautifully browned on the outside, soft and fluffy inside. The eggnog filling oozes out when you cut into the toast, making its own syrup. It's wonderful.
Ease: You can make the filling a few days ahead of time (although I'm not guaranteeing someone won't come and taste test it while it's in the fridge).
Appearance: Just looking at the eggnog filling drizzling down the sides of the toast is making me want to go back in time to when I first ate this dish.
Pros: Perfect holiday breakfast.
Cons: None.
Would I make this again? Yes.

Eggnog-Stuffed French Toast
Serves 4-6
Note: You will probably have leftover eggnog filling, but don't worry. It's scrumptious.
For the eggnog filling:

1 envelope unflavored gelatin
3 tablespoons water
2 1/2 cups whipping cream
1 cup eggnog
1/2 cup granulated sugar
Pinch salt
1/4 teaspoon grated nutmeg

For the French toast:

4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Pinch salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1 loaf Challah or French bread, preferably day-old
Butter for frying

To make eggnog filling:

In a small bowl combine gelatin and water, let stand for 5 minutes.

In a medium saucepan combine cream, eggnog, sugar, and salt. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container and chill in fridge until set, or up to 3 days.

To make French toast:

In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture.

While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.

Norwegian Salmon & Gravlax

noreply@blogger.com (Tessa) — Tue, 13 Dec 2011 21:00:00 +0000

This post brought to you by Norwegian Salmon. All opinions are 100% mine.

Seafood. Where do I begin? It's one of my most beloved foods. I'd be happy eating it daily. Sadly, living in Arizona there isn't much access to high-quality seafood. That's why when the folks over at the Norwegian Seafood Council asked me to work with them I excitedly agreed. I may even get to visit Norway to see how their salmon is farmed (wouldn't that be just plain cool!?). When I found out I'd be learning all about salmon from Norway I was even more thrilled as I've recently discovered a love for salmon. Really, what's not to love?

There are about a million ways to spice up a salmon filet and it's loaded with Omega-3 fatty acids. Just google "Omega-3" and you'll get an amazing list of the health benefits this nutrient offers, including heart-healthy properties. It even makes your skin better. The USDA actually recommends two servings of fish a week. With demand increasing for fresh seafood, the industry must find sustainable practices to safely provide this healthful food.

Responsible & Sustainable Norwegian Practices

It's always good to know where your food comes from. Not only does it make you appreciate and savor every bite just a little bit more, it helps you to keep your family and the Earth safe and healthy. Norway comes from a long line of rich seafaring heritages and traditions. Because of this Norwegians prize their seafood and seafood production. Norway's seafood industry has pioneered the development of responsible ocean salmon-farming, allowing them to keep up with the increasing demand for quality salmon without sacrificing safety or sustainability.

It's not surprising that Norway is the world's largest seafood supplier, providing to over 150 different countries. Norwegian Salmon is raised in spacious, comfortable conditions by highly skilled craftsmen utilizing the latest technologies. In fact, Norwegian law dictates that salmon make up less than 2.5 percent of an aquaculture facility's volume. That means the facility is made up of 97.5 percent water, allowing the salmon to have a healthy life. The salmon are carefully monitored throughout their life and fed an all-natural diet.

The cultural pride and ancestral respect for nature fuels the Norwegian seafood industries' efforts to improve its already strict standards of safety and excellence in raising ocean-farmed salmon. This guarantees consumers enjoy fresh, delicately flavored salmon from Norway year-round.

“Knowing exactly where your seafood comes from and how it was harvested is the best way to make a good choice for your family,” says Børge Grønbech, USA Director of the Norwegian Seafood Export Council.

This dedication to responsible fishing and respect for the environment was eye-opening for R.D., blogger Kate Geagan, M.S., R.D., who participated in an educational trip to Norway in April 2011. “Norway has done a world-class job of linking responsible fisheries with ocean preservation and food security – two of the biggest challenges facing the world in our lifetime,” said Geagan in her June 5 blog titled ‘From Fjord to Fork? My Firsthand Look at A Norwegian Salmon Farm.’ “And remember that the science suggests that fish, even farmed fish, is always a better choice for dinner, from both a lean AND eco-friendly standpoint, when compared to other staples such as beef or pork.”

“The analogy I would give is that farmers in Norway are treating their salmon the way our organic farmers in the U.S. treat their farms,” said Ashley Koff, R.D., M.S., on a Good Morning America Health Segment, May 5, 2011, after also participating in an educational trip to Norway in April of 2011.

Words from Aino Olaisen

For thousands of years, the ice-cold artic waters and crystal-clear fjords of Norway have influenced the rich fishing heritage carried forth by generations of Norwegians who make it their living. One of these Norwegians is Aino Olaisen. Aino hails from Lovund, Norway, a small, now thriving, island fishing village. Her father established Nova Sea AS in 1972 with the goal to reserve the trend of depopulation and depression in Lovund's industry at the time. With a focus on integrity, honesty, and quality, the company has managed to meet that goal and beyond. Lovund has since flourished as a natural source of fresh salmon and cod, slowly grown as nature intended in the cold, clear Norwegian waters. The farmers in Lovund provide more than 425 million meals every year for the global salmon market. Impressive, considering there are only 423 redidents of Lovund. Aino, now the owner, takes pride in her company's strict regulations for traceability and safety. She describes her company as a high-technology global business that has provided a simple way of living. The ocean's bounties are a pleasure shared by everyone in this vital Norwegian industry.

“It’s amazing to be able to every day play an important part in people’s lives,” explains Aino. “Food is such a basic, simple part of people’s survival but at the same time, it’s indispensable. That’s why we take so much pride in providing the highest quality salmon to add taste and enjoyment to the lives of the people who eat it.”

When asked why Americans should choose Norwegian salmon, Aino says simply, “Norway has a long history of harvesting from the ocean and the Norwegian culture is strongly connected to the sea. Our salmon is healthy, delicious and produced in safe environments with complete traceability. Plus, Norwegian salmon contains important marine proteins and omega-3 fatty acids that are so important for the human body. That’s why Norwegians are so healthy.” Aino's family eats salmon regularly. She loves to wrap it in foil and bake it in the oven with soy sauce, herbs, chili, ginger, and fresh lime juice.

Norwegian Gravlax

Norway's popular cuisine is a reflection of the seafaring heritage. Norwegians have found distinctive and delicious ways to incorporate salmon into breakfast, lunch, and dinner. Gravlax literally means "Grave-Salmon" and refers to the medieval practice of curing raw salmon by burying it in the sand above high tide. Today gravlax is cured with sugar, salt, and fresh dill which produces a fresh, delicate flavor. It is traditionally served with stewed potatoes or on an open-faced sandwich.

Last semester in culinary school we actually learned how to make gravlax. I'll admit, when it was done curing I was a bit apprehensive to try it for the first time (I had never tasted cured salmon before) because it looked just like raw salmon. But then I remembered that I had eaten raw salmon in sushi before and that culinary school was a wonderful opportunity to try new things. I was surprised to find I actually really enjoyed the gravlax, so much so I went back for seconds! It's super easy to make which was also surprising.

It's pretty amazing to think about all the cultures that have developed tasty curing methods for foods since refrigeration wasn't always around. Props to our ancestors for managing to nourish both their bodies and taste buds in unfavorable conditions.

Recipe Rundown
Taste: Supremely fresh, clean, and not overly fishy.
Texture: Soft yet somewhat firm. If sliced thin enough it almost melts in your mouth.
Ease: Ridiculously easy. Who would have thought you could cure salmon at home?
Appearance: Gravlax, despite it being centuries old, looks gourmet and elegant.
Pros: Super easy, healthy, and fresh.
Cons: It takes a few days to cure. You'll just have to be patient.
Would I make this again? Yes. But not before I experiment some more with my beautiful Norwegian salmon.

Norwegian Gravlax Recipe

Salmon:

1 (2 pound) salmon fillet, skin on
3 tablespoons salt
2 tablespoons sugar
1 tablespoon coarsely ground pepper
1 bunch dill, coarsely chopped

Gravlax sauce:

4 egg yolks
½ teaspoon salt
½ cup vegetable oil or mild olive oil
1 tablespoon sugar
1 tablespoon white wine vinegar
½ teaspoon white pepper
1 tablespoon mustard
2-3 tablespoon finely chopped dill

For the salmon:

Trim salmon fillet if necessary. Scrape skin well.

Combine salt, sugar and pepper. Sprinkle half of the salt mixture in the bottom of a roasting pan, then sprinkle half of the dill. Place the fillet in the pan skin side down. Press the remaining salt mixture and dill on the flesh side of the fillet, using light pressure.

Put fish in the refrigerator for 3-4 days. Turn it every day. Scrape seasoning and dill from the fillets before serving.

For the sauce:

In a small bowl combine egg yolks and salt. Whisk to break up yolks. Slowly pour in the oil while whisking quickly until the sauce has a thick consistency, similar to mayonnaise. Add sugar, vinegar, pepper, and mustard to the sauce. Add dill just before serving. The sauce will keep in the refrigerator for up to 1 week.

To serve:

Cut the salmon into thin slices and serve with sauce, stewed potatoes or bread and salad.

Roasted Garlic Soup

noreply@blogger.com (Tessa) — Tue, 13 Dec 2011 12:00:00 +0000

Last week I wasn't feeling too well. The whole week I felt run down and small symptoms of a cold coming on - a little tickle in my throat and a little sniffle in my nose. Luckily, I was never plagued by a full-blown cold. When I started to feel sick I remembered seeing this soup recipe in the latest issue of Whole Living magazine. They dubbed it a "Winter Elixir." I decided to make it, even if it didn't cure me it sounded delicious and super simple. I'm glad to report it was indeed delicious and simple, and very well may have helped my body to ward off that damn cold everyone seems to have right now.

Recipe Rundown
Taste: Rich, savory, and intensely garlic-y without being pungent.
Texture: Velvety and smooth.
Ease: Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.
Appearance: Rustic and comforting.
Pros: Easy and healthy with immune boosting properties.
Cons: None.
Would I make this again? Yes.

Roasted Garlic Soup
From Whole Living December 2011
Serves 4

2 heads garlic, halved crosswise
1 tablespoon extra-virgin olive oil
4 cups low-sodium chicken stock
8 ounces Yukon gold potatoes, peeled and chopped
1/4 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground pepper

Preheat oven to 375 degrees F. Drizzle garlic heads with olive oil then warp tightly in aluminum foil Roast until tender, about 40 minutes. Let rest until cool enough to handle then squeeze garlic from papery skin and set aside.

Bring stock, potatoes, and roasted garlic to a boil in a medium saucepan. Reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.

Let cool slightly then puree in with an immersion blender or in a traditional blender until smooth. Season to taste with salt and pepper. Sprinkle with Parmesan.

Peppermint Oreo Truffles

noreply@blogger.com (Tessa) — Sat, 10 Dec 2011 01:05:00 +0000

December is practically synonymous with sugar and baking. And that is just fine with me. These truffles are so perfect for this season - they're cute, they're small and easy to transport, they're chocolate and peppermint! Plus they have only 5 ingredients. You have to make them.

Recipe Rundown
Taste: Super chocolatey, slightly tangy, with that refreshing hint of peppermint.
Texture: The chocolate on the outside is smooth and snappy while the filling is thick, rich, slightly chewy.
Ease: Only 5 ingredients. The truffles require chilling a few times but nothing difficult.
Appearance: What's not mouthwatering about balls of chocolate? Especially when garnished with crushed candy canes!
Pros: Easy, spectacular, perfect for the holidays. Can be made ahead of time.
Cons: None.
Would I make this again? Yes.

Peppermint Oreo Truffles
Serves 48
From Kraft Foods via Sweet Anna's
Note: Crush candy canes by putting them in a resealable plastic bag and pounding with a meat pounder or rolling pin until finely crushed. To quickly bring the cream cheese to room temperature, microwave on a microwave-safe plate in 15 second bursts until just softened.

1 (16.6 ounce) package regular Oreo cookies
6 regular-size candy canes, finely crushed
8 ounces cream cheese, at room temperature
16 ounces semisweet chocolate, finely chopped
1 tablespoon coconut oil or vegetable oil

Place Oreo cookies in the bowl of a food processor and pulse until finely ground (this can also be done manually by placing cookies in a resealable plastic bag and pounding with a meat pounder or rolling pin). Reserve 2 tablespoons of crushed candy canes for garnish, add remaining candy canes to Oreo crumbs. Add cream cheese. Process until mixture is well combined and smooth.

Chill mixture in fridge for 30 minutes to 1 hour, until slightly firm.

Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or spring-loaded ice cream scoop, scoop equal sized balls of the Oreo cookie mixture, placing on prepared baking sheet. Place sheet with cookie balls in freezer until well chilled, at least 1 hour or up to 1 day.

When cookie balls are chilled, melt chocolate by combining chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth.

Drop each cookie ball into melted chocolate, coating evenly. Remove with fork, gently tapping off excess chocolate. Place back on cookie sheet and immediately sprinkle with reserved crushed candy canes. Repeat with remaining cookie balls.

Store truffles in an airtight container in the fridge.

Taco Pie

noreply@blogger.com (Tessa) — Thu, 08 Dec 2011 12:00:00 +0000

Can you believe it's nearly 2012?? It feels like it was just 2009. This year has had its share of ups and downs but as I look back I can't help but mostly remember the ups. All the places I got to visit this year, all the recipes I got to make, all the amazing friends I've made online, all the essays I've written for school, all the onions, carrots, and celery I've chopped at culinary school. It's already starting to blur together. As I look back I can't help but think of the loss that's hit so many friends, especially online ones. I'm thankful for what I have. I'm excited, thrilled really, for what's to come.

One of these days coming up I'll do a roundup of the most popular recipes of 2011 here at Handle the Heat. But I'd like to know, what was the best thing you ate, cooked, or baked this past year?

Recipe Rundown
Taste: Meaty, slightly sweet, slightly spicy, oh so cheesy.
Texture: The tortillas are toothsome but you can't beat the chunks of meat, bursts of corn, and smooth tomato sauce. Not to mention oozing melted cheese.
Ease: Definitely easy enough for a weeknight meal. Takes about 30 minutes from start to finish.
Appearance: Who doesn't love pie-shaped foods?
Pros: Tasty, easy, perfect for when you're craving Mexican flavors. You probably already have the majority of the ingredients on hand.
Cons: Not super healthy.
Would I make this again? Yes.

Taco Pie
Serves 4
From Food Network Magazine

3 tablespoons vegetable oil
8 corn tortillas, halved
1 small onion, chopped
2 cloves garlic, minced
Pinch cayenne pepper
1 pound ground beef
Kosher salt
1 (15-ounce) can crushed tomatoes
2 (4.25-ounce) cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded mozzarella

Preheat oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook, flipping a few times, until golden, about 3 minutes per batch. Remove with tongs and transfer to a paper towel-lined plate to drain.

Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the beef and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt if necessary. Remove from heat and stir in the cilantro.

Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat, and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. If desired, remove foil and broil for a few minutes to brown the cheese.

Creamy Chicken Pasta with Mushrooms and Spinach

noreply@blogger.com (Tessa) — Tue, 06 Dec 2011 12:00:00 +0000

I can't think of a more distracting place than the internet. Especially when I'm writing an essay. When I'm staring at the Word document screen, trying to bust out a few more pages, suddenly everything else in the world seems a million times more interesting and requires my immediate attention. Really the only thing that keeps me going is the thought of the immense relief I'll feel when I finally do finish the stupid essay and turn it in.

The best part of working long, hard hours on something? Food breaks. Not only do they physically keep you going, a good meal can keep your spirits up. Take this dish for example. It's creamy, earthy, and every bite takes you away from what's lurking on your computer screen.

Recipe Rundown
Taste: Savory, earthy, fresh, rich, meaty, slightly spicy.
Texture: The sauce is luscious and creamy while the mushrooms are tender without being overcooked and the chicken is moist.
Ease: Easy and quick enough to be a weeknight meal.
Appearance: Oh so creamy and the spinach adds a lovely pop of color.
Pros: The whole-grains, veggies, and chicken make this meal not overly indulgent. Perfect option for when you need to feed only yourself and don't want to resort to take-out.
Cons: None.
Would I make this again? Yes and yes.

Creamy Chicken Pasta with Mushrooms and Spinach
Serves 1 (can easily be doubled)
Adapted from On the Woodside

1 boneless, skinless chicken cutlet
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
5 medium button mushrooms, sliced
1/2 tablespoon butter
1 1/2 teaspoons whole-wheat flour
1/4 cup heavy cream
1/2 cup packed baby spinach leaves
3/4 cup dried whole-grain penne, or similar shape, cooked according to package directions and drained

Generously season chicken with salt and pepper. Heat oil in a small skillet over medium heat. Once hot, add chicken and cook 2-3 minutes per side or until golden brown and cooked through. Remove from skillet and cover with aluminum foil.

Add garlic, crushed red pepper flakes, and mushrooms to skillet; cook 30 seconds or until fragrant. Be careful not to burn garlic. Add the butter to the center of the pan, let melt, then whisk in flour. Cook 1-2 minutes. Reduce heat to low and whisk in heavy cream.

Stir in spinach, allowing it to wilt slightly. Stir in cooked pasta. Thoroughly mix together before serving.

A Homemade Kitchen: Twix Bars

noreply@blogger.com (Tessa) — Mon, 05 Dec 2011 12:00:00 +0000

A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.

I've professed my love for salty-sweets on the blog before. There's just something so magical about the combination that it makes my taste buds sing. The addition of caramel to the salty-sweet combination is nothing short of perfection. Pour chocolate on top and these homemade twix bars (or chocolate caramel slices as the recipe is titled) contain all my favorite things. Pure joy. Heaven. Bliss. Glee. Rapture. Euphoria.

Recipe Rundown
Taste: Sweet without being cloying, the salt just puts the flavor over the top. SO much better than most store-bought candy.
Texture: The bottom cookie layer is slightly crumbly, the caramel is slightly chewy and sticky, while the chocolate is smooth and rich.
Ease: The caramel is the most difficult to make, just be sure to whisk constantly to avoid the bottom burning.
Appearance: Definitely not as perfect as store-bought candy but who wants perfect when it's homemade?
Pros: Such better flavor than anything packaged. Stays good in the fridge for days.
Cons: A little more difficult than most of the baking recipes I post.
Would I make this again? Yes.

Chocolate Caramel Slice
Adapted from Bon Appetit Desserts
Makes about 20 bars
Crust:

1 cup unbleached all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1 large egg yolk

Caramel Topping:

6 tablespoons (3/4 stick) unsalted butter, diced
1/2 cup packed light brown sugar
1 14-ounce can sweetened condensed milk
2 tablespoons dark corn syrup
1 teaspoon vanilla extract

Chocolate Glaze:

6 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons heavy whipping cream
Flaked sea salt (such as Maldon)

For the crust:
Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with nonstick spray. Line with parchment, leaving enough to overhang, and spray parchment with nonstick spray.

Blend flour, sugar, cornstarch, and salt in food processor. Add butter. Pulse until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of prepared pan; pierce all over with a fork. Bake until golden, piercing if crust bubbles, 22 minutes. Cool completely.

For the caramel topping:
Melt butter in a medium saucepan. Add brown sugar, stir until dissolved. Whisk in milk, corn syrup, and vanilla and let come to a boil. Attach a clip-on candy thermometer to the side of the pan. Boil gently, whisking constantly, until caramel is pale golden and thick and thermometer registers 225 degrees F, about 8 minutes. Pour caramel over cooled crust, spreading evenly to the edges. Cool 15 minutes.

For the chocolate glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second bursts, stirring until smooth. Be careful not to overheat. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. Can be made 3 days ahead; cover and keep refrigerated. Cut dessert into long bars before serving.

Sausage-Stuffed Red Onions

noreply@blogger.com (Tessa) — Wed, 30 Nov 2011 15:09:00 +0000

Who doesn't love a dish that has the word "stuffed" in the title? You know you're in for an amalgam of sensory goodness when one food is stuffed inside another. Sprinkle some cheese on top and it's heaven. This dish tastes like the epitome of autumn flavors. Plus it smells fantastic while roasting in the oven.

Recipe Rundown
Taste: Savory yet sweet, fresh, cheesy. Better than I had expected.
Texture: The onions become so soft and tender while the filling is meaty and rich. The melted, browned cheese on top sets this dish over the edge.
Ease: The hardest part was carving out the center of the onions without crying.
Appearance: You really can't beat that gorgeous reddish purple color.
Pros: Amazingly tasty. Would be great for lunch, a light supper, or phenomenal side dish.
Cons: You may shed tears for this dish.
Would I make this again? Yes.

Sausage-Stuffed Red Onions
From Martha Stewart Living November 2011
Makes 8

8 small-to-medium red onions
Coarse salt
2 tablespoons unsalted butter
8 ounces sweet Italian sausage
2 Granny-Smith apples, chopped into small pieces
1/4 teaspoon fennel seeds
1/2 cup plain dried breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh sage
3/4 cup grated Swiss cheese (3 ounces)

Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a foil-lined baking dish. Cover with parchment, then foil. Bake until just starting to soften, about 1 hour.

Meanwhile, melt butter in a large skillet over medium heat.

Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes. Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool. Stuffing mixture can be made up to one day in advance.

Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.

Banana Cinnamon Waffles

noreply@blogger.com (Tessa) — Mon, 28 Nov 2011 12:00:00 +0000

Are you the type of person to peek into someone's medicine cabinet? I totally am. In fact, I will slow to a near stop if I happen to drive past a family's house at night who has all their blinds/curtains open and all their lights on. I just like to see how other people live, what they eat/drink/watch/do. It's fascinating to me.

A peek inside someone's closet, car, fridge, pantry, purse, iTunes, bookshelf can give away a lot about a personality. If someone were to check out your pantry, what would they surmise?

If someone were to look inside my freezer they would find a batch of these waffles, frozen and ready to be popped into the toaster for breakfast. Quick breakfasts don't get much better than that. Freezing these waffles is super easy. Once you've finished cooking all the batter in the waffle iron, lay the waffles in an even layer on a baking sheet, making sure they aren't touching each other. Freeze until solid and frozen, about 30 minutes. Remove to a resealable zip-top bag. Reheat in microwave, toaster, or toaster oven.

Recipe Rundown
Taste: Slightly sweet, warm, nutty. Everything you'd want in a breakfast item.
Texture: When first out of the waffle maker they're light and fluffy. If you freeze them and reheat in the toaster they become more crisp at the edges.
Ease: Really easy. Making the waffles is somewhat time-consuming because each set of 2 takes up to 4 minutes.
Appearance: Definitely not the worst thing to see when you first wake up!
Pros: Relatively guilt-free, can be frozen and reheat in toasted, tastes extra delicious with peanut butter slathered on top and dotted with fresh fruit.
Cons: None, really.
Would I make this again? I've got some in the freezer.

Banana Cinnamon Waffles
Makes about 1 dozen
Adapted from Cooking Light May 2005

1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups low-fat milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
2 large ripe bananas, mashed

Combine flours, flaxseed, sugar, baking powder, cinnamon, and salt in a bowl.

Whisk together milk, butter, and eggs in a large liquid measuring cup or small bowl. Add milk mixture to flour mixture, stirring until blended. Fold in mashed bananas.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter onto hot waffle iron, spreading batter to edges. Cook 3-4 minutes or until steaming stops; repeat with remaining batter.

Olive Oil & Herb Biscuits and A GIVEAWAY

noreply@blogger.com (Tessa) — Tue, 22 Nov 2011 12:00:00 +0000

This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

I love, love, love olive oil. I use it practically daily. I use it to saute vegetables and proteins because of its good fats and good flavor. Drizzle some over root vegetables to roast to golden, crisp perfection in the oven. Whisk it with vinegar to make a super simple salad dressing. Brush a little oil on slices of bread for bruschetta. Mix the oil with herbs and dip freshly baked bread. I even use it in baking, like this scrumptious recipe for biscuits. My olive oil love affair made it a no-brainer to say yes to Carapelli when they offered me a bottle to test and a bottle to giveaway to you guys. They have also offered a $1.00 OFF coupon at www.CarapelliUSA.com

Carapelli Olive Oil, founded in 1893 by Constantino Carapelli, is 100% Italian extra-virgin olive oil. After following the proper steps for tasting olive oil (that's right, there are steps!), I found Carapelli's oil to be fairly mild yet flavorful with a slight peppery taste. In case you were wondering, the steps to tasting olive oil ("The Four S's") are swirl, sniff, slurp, swallow. Now you know, you can annoy your friends the next time you're at an Italian restaurant or dinner party.

~~Giveaway!~~ CLOSED
Congratulations to Emily Pinto!

Carapelli has provided one bottle of their premium extra-virgin olive oil for me to give to one reader.

How to Enter:

Leave a comment on this post answering this question: What is your favorite way to use olive oil?

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Giveaway closes on Saturday, November 26th at 11:59pm PST.

Winner will be chosen randomly and will be emailed. Winner has 72 hours to respond with mailing address before a new winner is chosen.

Recipe Rundown
Taste: Perfectly seasoned, earthy, savory, rich, addicting.
Texture: The biscuits are slightly crumbly with a golden, crisp exterior and soft, fluffy interior.
Appearance: Rustic. I love that you can see the flecks of herbs.
Pros: Very easy yet impressive. You can substitute your favorite herbs (use a little more - 1 1/2 - 2 tablespoons - for more delicate and mild herb varieties). Healthier than biscuits made with butter.
Cons: None.
Would I make this again? Yes. Next time I might sprinkle a little Parmesan on top during baking.

A few simple ingredients.

Olive Oil & Herb Biscuits
Makes 12-14 biscuits

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon finely chopped fresh rosemary

2/3 cup milk

1/3 cup extra-virgin olive oil

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Sift together flour, baking powder, and salt. Mix in rosemary. Add milk and olive oil and mix until just combined. Don't over-mix.

Drop golfball-sized rounds of dough on prepared baking sheet. Bake 10-12 minutes, or until cooked through and golden brown.