My Baking Heart

Chocolate-Chocolate Chip Pudding Cookies

Jessica — Fri, 17 May 2013 13:00:45 +0000

I missed National Chocolate Chip Day by two days, but couldn’t let these slip by without sharing them with you all! They’re a (very addicting) cookie I’ve had pinned for a long time and since I didn’t have a few of the original ingredients on hand, I used what I had and put my own spin on them!

As you read this, I’m on my way to Florida and the Happiest Place on Earth to gather with fellow food bloggers and friends at Food Blog Forum ’13. I can’t begin to describe just how excited I am about this conference. All my loves are coming together this weekend: food, family, friends, blogging and Walt Disney World. I don’t think I could have planned a more fun weekend! I’m quite the lucky girl, in that C completely understands my ~~addiction to~~ love for Disney. He and his parents agreed to enjoy an extra few days of magic after the conference ends on Sunday, so my “work trip” has turned into quite the needed vacation!

And to add to all the excitement, my little sister is tying the knot next week after we return! I’ll be super busy carrying out my MOH duties (and plan to have a few posts scheduled!), but promise to keep you updated with a ton of tweets and photos while I’m on the road. Follow along with the #FBFOrl hashtag on Twitter and on Instagram for all the fun!

Now… on to this glorious recipe!

Chocolate-Chocolate Chip Pudding Cookies

Yield: 4 dozen cookies

Ingredients

16 tbsp unsalted butter, at room temperature
1 c granulated sugar
2 (1.4 oz) boxes instant sugar-free, fat-free chocolate pudding mix
2 lg eggs
1 tsp pure vanilla extract
2 c all-purpose flour
1 tsp baking soda
1/2 tsp Kosher salt
2 c dark chocolate chips

Instructions

Heat oven to 350 degrees F. Cream butter and sugar together. Add eggs, one at a time, and mix well. Add chocolate pudding mix and vanilla extract. Mix well.

Sift flour, baking soda and salt together. Add to cookie dough and mix until just combined. Scrape down sides of mixing bowl and mix again. Add chocolate chips and mix until combined.

Chill cookie dough in the refrigerator about 1 hour, or until dough is pretty firm. Scoop by tablespoon onto a parchment paper-lined baking sheet. Bake for 10 to 12 minutes, or until cookies look set. Cool on baking sheet for 2 minutes before transferring to a wire cooling rack.

Adapted from: Eclectic Recipes

http://mybakingheart.com/2013/05/17/chocolate-chocolate-chip-pudding-cookies/

See ya real soon!

Mini Spinach Quiches

Jessica — Tue, 14 May 2013 17:12:40 +0000

I’m so excited to share these little babies with you today. I’ve had them on my ‘to-do’ list for quite a while, but we’ve not been home long enough to barely breathe, let alone make a decent meal in the kitchen.

Fortunately, this past weekend we never left the house… except for the five trips to Lowe’s and Home Depot for building supplies. See, we’re renovating our patio, adding a new pergola and generally freshening up the yard. And since we didn’t hire a crew, our list of “things needed” continued to change (and grow!). So, while C was out back helping our friend, Dane, I was in the kitchen baking up a nice little breakfast.

These Mini Spinach Quiches are easy to prep and quick to bake up, making them a perfect Saturday morning breakfast or brunch treat. They’re filled with yummy veggies and protein-packed egg whites, giving you just the amount of energy you need to plant a flat of flowers or build a new pergola for those Summertime parties your husband is already planning in his mind.

Mini Spinach Quiches

Yield: 16 mini quiches

Ingredients

2 (8 oz) cans refrigerated, low-fat crescent dinner rolls
1 (8 oz) carton Philadelphia Chive & Onion cream cheese, at room temperature
3 egg whites
1 sm onion, chopped
1 (9 oz) box frozen, chopped spinach, thawed & drained
1/4 tsp Kosher salt
1/4 tsp freshly ground pepper
1 c shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees F. Spray 16 of the 24 muffin cups in two baking tins with non-stick spray. Separate each can of crescent dough into 8 triangles. Press 1 triangle on the bottom and up the sides of each muffin cup.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add egg whites, one at a time, beating well after each addition. Stir in chopped onion, spinach, salt and pepper until well mixed. Then, fold in cheese. Fill each cup to the top with egg mixture, making sure not to overfill.

Bake for 15 to 20 minutes, or until a knife inserted into the center comes out clean and the edges of the rolls are golden brown. Remove from pan to cool for a few minutes and serve warm.

Adapted from: Allrecipes.com

http://mybakingheart.com/2013/05/14/mini-spinach-quiches/

Hazelnut Tiramisu Brownies from Barista Prima Coffeehouse®

Jessica — Thu, 09 May 2013 17:07:10 +0000

When my sweet contact at Green Mountain Coffee Roasters informed me that the most recent mailer would be right up my alley, I could hardly contain myself. I instantly knew it would involve baking and I secretly prayed that the box would contain dark chocolate.

I was in luck – the box did contain dark chocolate (12 ounces, to be exact), along with ladyfingers, King Arthur cake flour, roasted hazelnuts, mint extract, raspberry preserves, a beautiful baking pan and a huge box of Barista Prima Coffeehouse® K-Cup® packs. Happy Mail Day to me! I couldn’t wait to get started on the recipe, so I ran out to the store to grab a few things necessary to tiramisu (Mascarpone, anyone?).

If you’ve ever made tiramisu, you know that it’s a labor of love (and the time you spend waiting for it to chill is excruciating!). These Hazelnut Tiramisu Brownies are similar… they take quite a bit of time to put together, and even though you’re using an entire carton of eggs for this recipe, the reward is crazy good. Insanely, unbelievably, amazingly good. Creamy and smooth, with a tender crumb. They’re not a friend to the hips, though, so eat in moderation. But, I didn’t need to tell you that… now did I?

Hazelnut Tiramisu Brownies

Yield: 15 large brownies

Ingredients

12 oz dark chocolate chips
16 tbsp unsalted butter, at room temperature
1-1/4 c granulated sugar, divided
4 whole lg eggs
8 lg egg whites, divided
1 c cake flour
2 tsp instant espresso grounds
1/4 c chopped, roasted hazelnuts
8 oz Mascarpone cheese, at room temperature
8 oz cream cheese, at room temperature
2 tsp pure vanilla extract
1 pkg soft ladyfingers (about 24)
1 c Barista Prima Coffeehouse® Italian Roast coffee, brewed
2 tbsp Dark Rum

Instructions

In a large bowl, melt the chocolate chips. Stir until smooth, then set aside to cool. Preheat the oven to 350 degrees F. Butter and flour (or spray with non-stick spray) a 13" x 9" baking pan and set aside.

Add the melted chocolate to a mixing bowl, fitted with the paddle attachment. Beat in the butter, followed by 1 cup of sugar, then the 4 whole eggs and 4 egg whites, mixing until completely incorporated. Add the cake flour, followed by the instant espresso grounds. Mix on low speed until just combined. Then, carefully fold in the chopped hazelnuts. Pour the batter into the prepared baking pan, minus 1 cup of brownie batter.

Place the ladyfingers upside down on top of the batter, pushing down slightly on each one. Brew 1 Barista Prima Coffeehouse® Italian Roast K-Cup pack and combine the hot coffee with the dark rum. Using a pastry brush, carefully brush the coffee & rum mixture over the ladyfingers until they are saturated.

In another bowl, combine the mascarpone cheese, cream cheese, 1/4 cup of sugar, 4 egg whites and the vanilla extract. Carefully spread topping over ladyfingers. Then, place spoonfuls of the reserved brownie batter on top of the creamy filling and swirl it lightly with a toothpick or knife.

Bake for 45-50 minutes, or until center is almost set and brownies begin to pull away from the sides of the pan. Cool completely in the pan before slicing any servings.

Adapted from: Chef Maureen Joyce & Barista Prima Coffeehouse®

http://mybakingheart.com/2013/05/09/hazelnut-tiramisu-brownies-from-barista-prima-coffeehouse/

Barista Prima Coffeehouse® K-Cup® packs are an exclusive collection of the world’s finest Arabica coffees inspired by Europe’s most celebrated coffee houses. Barista Prima® offers a deep, dark-roasted flavor for connoisseurs of coffee, which pairs perfectly with your delicioso Italian treat… say, a Hazelnut Tiramisu Brownie?

Use this month’s promotional code BARISTA8167 for 15% off storewide orders at GreenMountainCoffee.com, and free shipping on orders containing at least one K-Cup® pack of Barista Prima Coffeehouse®! The code is valid now through May 31st and cannot be combined with any other keycode discount.

Disclosure: I am participating in a twelve-month campaign with Green Mountain Coffee Roasters and am being compensated with a brewer and product samples. All photography & opinions are my own.

Live Sigma Kappa – Blueberry Chicken Salad Wraps

Jessica — Tue, 07 May 2013 17:21:41 +0000

Happy National Salad Month! I know… it seems like every day you wake up, it’s time to celebrate something else. However, I’m pretty keen on dedicating an entire month to the salad. Growing up, it was never really a favorite of mine, but since joining WW and turning my eating habits around, it’s become one of my favorite dishes. There are so many ways to put one together, that it’s never really a bore to eat!

This month’s Live Sigma Kappa post features a yummy Blueberry Chicken Salad recipe I ran across in one of my dad’s farming magazines. Strangely, we don’t farm; however, we do own quite a bit of land and once raised Texas Longhorns. Maybe you can figure out how we get these publications in the mail…

Blueberry Chicken Salad Wraps

Yield: 12 servings

Ingredients

6 tbsp plain Greek yogurt
2 tbsp mayonnaise
1/2 c finely chopped celery
1/2 tsp Kosher salt
4 c shredded, cooked chicken
1 c fresh blueberries
Fresh spinach leaves
12 flour tortillas

Instructions

In a large bowl, combine yogurt, mayonnaise, celery and salt. Stir in chicken until all is coated, then gently fold in blueberries. Top each tortilla with spinach leaves, then scoop about 3/4 of a cup of Blueberry Chicken Salad onto each tortilla. Roll each tortilla up, then cut in half. Secure with toothpicks, if desired, and serve.

Adapted from: The U.S. Highbush Blueberry Council

http://mybakingheart.com/2013/05/07/live-sigma-kappa-blueberry-chicken-salad-wraps/

Sangria Cupcakes for Krystal & Her Little Cupcake!

Jessica — Mon, 06 May 2013 11:00:10 +0000

Today we fete sweet Krystal, of Mrs. Regueiro’s Plate. She and her adorable family are awaiting baby #2… lovingly nicknamed ‘Cupcake’. So, in honor of her little ‘cupcake’ (and Elena’s new sibling!), we’re celebrating with cupcakes of all different flavors at today’s Virtual Shower!

I chose to bring a fruity & spicy Sangria Cupcake. With most of my friends and several family members having babies as of late, I know that most mommas crave an alcoholic treat once their new arrival is here. And since Krystal is a wine lover, I had a feeling that these would be the perfect cupcake to bake up. It’s been entirely too long since we’ve seen each other, but I know that if we lived closer to one another, we would definitely enjoy frequent Girls’ Nights, complete with yummy bottles of wine!

Many thanks go to Eva of Eva Bakes for her hard work in hosting this Virtual Shower. Click over to her blog to see a round-up of the other guests and the different cupcakes they all brought to the party!

Sangria Cupcakes

Yield: 24 cupcakes

Ingredients

For the Cupcakes:

2-1/2 c all-purpose flour
1 tsp ground cinnamon
2 tsp baking powder
1/4 tsp Kosher salt
12 tbsp unsalted butter, at room temperature
1-1/2 c granulated sugar
2 lg eggs
1 tbsp freshly grated orange zest
2 tsp pure vanilla extract
1-1/4 c skim milk

For the Sangria Buttercream Frosting:

1 3/4 sticks unsalted butter, at room temperature
6-8 c Confectioners’ sugar
1 tsp pure vanilla extract
1/4 c skim milk
2 tbsp brandy
2 tbsp fruity, red wine
Dash red food coloring

Instructions

For the Cupcakes:

Preheat the oven to 375°. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, cinnamon, baking powder, and salt, then set aside.

In a large bowl using an electric mixer, beat the butter and the sugar until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in the orange zest and vanilla extract. Add one-third of the flour mixture and beat to combine. Add half of the milk and beat to combine. Add another third of the flour, then the remaining milk, then the rest of the flour, beating to combine after each addition.

Divide the batter between the liners, filling each about 2/3 of the way full. Bake for 18 to 20 minutes, or until the cupcakes are golden-brown and spring back when pressed lightly. Transfer to a wire rack to cool completely, then frost with Sangria Buttercream Frosting.

For the Sangria Buttercream Frosting:

In a large bowl, beat the butter with an electric mixer for 1 minute. Add 6 cups of confectioners’ sugar, then the vanilla extract, milk, brandy, red wine and red food coloring. Beat on low speed until creamy. Gradually add the remaining Confectioners’ sugar, a little at a time, until the frosting is thick and creamy. Frost cupcakes, then garnish each with half a wheel of thinly sliced orange.

Adapted from: Simple Vanilla Cupcakes by Cosmopolitan

http://mybakingheart.com/2013/05/06/sangria-cupcakes-for-krystal-her-little-cupcake/

Congrats, again, my lovely friend! I can’t wait to see pictures of your new little one!

Turkey Cutlets with Mustard Cream Sauce

Jessica — Fri, 03 May 2013 16:28:23 +0000

Turkey is traditional Thanksgiving fare, but when you’re looking for a quick weeknight option during the rest of the year, it comes in quite handy. Especially when it tops a bed of fresh spinach and rests beside a big, fluffy scoop of mashed baby reds.

In the past few days, the weather in North Texas has oddly reverted back to winter… even though it’s May. And since it was so chilly last night (we wrapped up in blankets and almost made a fire), it was a welcome treat to have a steaming hot plate of comfort food for dinner. Now, to pack up the jeans and dig out the shorts or grab a hoodie and throw on a scarf??

Turkey Cutlets with Mustard Cream Sauce

Yield: 4 servings

Ingredients

1-1/2 lb turkey breast cutlets
Kosher salt & freshly ground black pepper
1/4 c olive oil
1 lg shallot, finely chopped
1 tsp minced fresh garlic
3/4 c lower-sodium canned chicken broth
1/4 c heavy cream
1 tbsp grainy mustard
10 oz fresh spinach, washed and stemmed
2 tsp fresh lemon juice

Instructions

Season the turkey with salt and pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When it's hot, brown the turkey (working in batches so the turkey is evenly spaced) until it's cooked through, about 1 to 2 minutes per side. Transfer the turkey to a wide plate and cover loosely with foil.

Reduce the heat to low and 1 tablespoon of olive oil. Add the shallot and sauté, stirring frequently, until it softens slightly, about 3 minutes. Add 1/2 teaspoon of the garlic and sauté, stirring, another 30 seconds. Increase the heat to high, add the broth and cook until it reduces by half, about 5 minutes. Add the cream and mustard and cook for another 1 to 2 minutes, whisking until thickened. Season with salt and pepper; set aside.

Heat the remaining 1 tablespoon of oil in another large skillet over medium-high heat. When it's hot, add the remaining 1/2 teaspoon of garlic. Sauté for 15 seconds, shaking the pan so the garlic doesn't burn. Add the spinach and cover the pan. Cook, stirring occasionally, until the spinach wilts completely, about 2 minutes. Toss with the lemon juice and remove from heat.

Serve immediately, placing some spinach in the middle of each plate, topped with a portion of the turkey and a spoonful of the mustard cream sauce.

Source: Fine Cooking

http://mybakingheart.com/2013/05/03/turkey-cutlets-with-mustard-cream-sauce/

TWD: Baking With Julia ‘Rewind’ – Buttermilk Crumb Muffins

Jessica — Tue, 30 Apr 2013 16:56:08 +0000

I’ve wanted to make these muffins from the moment they were originally chosen, way back on November 6th, 2012. However, as we’re all too familiar with, life got in the way and I forgot they’d even existed. So I was elated when TWD: Baking With Julia scheduled a ‘rewind’ for this week and I could choose whatever my heart desired.

These muffins are spicy, yet comforting, and lend a nod towards Autumn. They’d make a perfect treat for breakfast, brunch, an afternoon sweet or after-dinner dessert. I’m normally not a fan of the ‘muffin top’, but these are just too cute to ignore.

Thank you to Alisa of Easier Than Pie for originally hosting this choice. She has the recipe in full listed on her blog. Click over to the TWD:BWJ site to see a list of participating bloggers in this week’s ‘Leave-Your-Link’ post, too. Can’t wait to see what everyone else chose to ‘rewind’!

Buttermilk Crumb Muffins (pg. 207)
Source: Baking with Julia by Dorie Greenspan

Cinnamon-Raisin Oatmeal Squares

Jessica — Tue, 23 Apr 2013 17:09:12 +0000

The square… it’s the best thing since sliced bread! And no, I’m not talking about that little credit card reader that plugs into your phone and lets you accept payments on the spot (although it is pretty genius). I’m talking about these yummy Cinnamon-Raisin Oatmeal Squares. They’re packed with healthy oatmeal, sweet cinnamon chips and plump raisins and it’s the perfect after-school snack for the kids or a fulfilling late-night treat.

I saw the original cookie recipe staring at me from the back of a bag of Hershey’s Cinnamon Chips, calling to me like a long-lost friend… and I knew right then and there that I was in for it. They were very easy to prepare, and the wait time was minimal. Which was good, because I can rarely resist a good cookie (evident from my ‘about’ photo).

Cinnamon-Raisin Oatmeal Bars

Yield: 9-12 squares

Ingredients

8 tbsp unsalted butter, at room temperature
1/2 c packed light brown sugar
1 tbsp + 1 tsp Splenda for Baking
1 lg egg
3/4 tsp pure vanilla extract
3/4 c all-purpose flour
1/2 tsp baking soda
1-1/4 c quick-cooking oats
5 oz Hershey's Cinnamon Chips
1/4 c raisins

Instructions

Preheat oven to 350 degrees F. Spray and flour an 8" x 8" baking pan and set aside.

In a large bowl, beat butter, brown sugar and Splenda until creamy. Add egg and vanilla, then beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).

Spread batter in prepared baking pan. Bake 25 to 30 minutes, or until golden brown. Cool in pan, then cut into squares.

Source: Hershey's Kitchens

http://mybakingheart.com/2013/04/23/cinnamon-raisin-oatmeal-squares/

C’s Corner: Venison Burgers

Jessica — Tue, 16 Apr 2013 17:48:19 +0000

C’s travel schedule has opened up for the last week and a half, and I couldn’t be any happier.

And since he’s been traveling non-stop since January, this means we’ve had more time to spend together… making grocery runs, catching up on our shows, getting together with family, mowing the yard and cooking dinners. We’ve also got over thirty pounds of venison in the freezer from C’s first deer, so we figured it was high time to grill a batch of burgers. We’re in the process of renovating the patio, so we couldn’t enjoy dinner ‘al fresco’ this time. However, we sat in front of the tube with our TV trays, so all was good.

With these burgers, I like a little spice, but C prefers more of a bite. And since the measurements below are just a starting guide, you can make these as mild or as hot as you’d like. They’re easy to prepare ahead of time or you can put them together on the fly… say, when you’re trying to catch the season finale of Dallas.

Venison Burgers

Yield: 4 to 6 patties

Ingredients

1 lb ground venison
1/2 tbsp chopped, fresh garlic
1 tbsp Sweet Baby Ray's BBQ Sauce
1 tsp Tony Chachere's Creole Seasoning
1/2 tsp Sriracha hot chili sauce
Freshly ground black pepper, to taste

Instructions

Preheat grill for high heat. In a large bowl, mix the ground venison, chopped garlic, Sweet Baby Ray's, Tony Chachere's, Sriracha and black pepper using a wooden spoon. Then, form the mixture into 4 to 6 hamburger patties, depending on desired thickness. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

http://mybakingheart.com/2013/04/16/cs-corner-venison-burgers/

Cream Cheese Banana Nut Bread for Nikki & her Sweet Southern Boy!

Jessica — Thu, 11 Apr 2013 17:00:28 +0000

Today is such a special day… one where we celebrate Ms. Nikki of Seeded at the Table and her upcoming arrival!

I have only incredibly sweet things to say about Nikki. Having met her during 2011′s Foodbuzz Festival in San Francisco, I know first hand what a doll this woman is.

She’s the super-cute gal standing to the right of me in the photo above. We had such a fun time that weekend and I can only imagine the amazing time we’ll have when I see her this summer at BlogHer Food in Austin! I’ll even get to see this precious new baby that’s on his way!

Two of my other sweet friends, Kelsey at Apple A Day and Jessica of Sunny Side Up in San Diego (who’s on the other side of Nikki above!), have worked super-hard at putting this virtual shower together. Click over to both of their blogs to see a round-up of the guests and the yummy dishes they’ve brought to the table… including the Cream Cheese Banana Nut Bread below. With a Southern-themed shower, banana bread is only fitting. The toasted pecans and rich cream cheese take this banana bread over the top. I only wish we were having this shower in real life… not just for the delicious food, but for the company of good friends!

Cream Cheese Banana Nut Bread

Cook Time: 1 hour

Yield: 2 loaves

Ingredients

1-1/4 c chopped pecans, divided
1/4 c unsalted butter, at room temperature
1 (8 oz) pkg 1/3-less-fat cream cheese, at room temperature
1/2 c Splenda for Baking
2 lg eggs
1-1/2 c whole wheat flour
1-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 c lowfat buttermilk
1-1/2 c mashed, very ripe bananas (about 4 medium)
1/2 tsp pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

Bake for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Adapted from: Southern Living, February 2008

http://mybakingheart.com/2013/04/11/cream-cheese-banana-nut-bread-for-nikki-her-sweet-southern-boy/

Congratulations to Nikki, Ben and Judah on such a happy occasion!