ElegaSense

Pizza with Potatoes Mushrooms and Tomato Basil Pesto | Fetch My Recipe

2012-10-18T12:44:00.001-07:00

Pizza with Potatoes Mushrooms and Tomato Basil Pesto | Fetch My Recipe:

1 cup lukewarm water
1 Tbs. honey
2 tsp. olive oil
1 envelope (2 1/2 tsp.) active dry yeast
1 1/2 cups all-purpose flour, or more as needed
1/2 cup whole-wheat flour
1 tsp. kosher salt
1/2 cup dry-packed sun-dried tomato halves
Boiling water
2 firm, ripe plum tomatoes, diced (about 1/2 cup)
1/2 cup packed fresh basil leaves
1 garlic clove, chopped
1/2 tsp. kosher salt
2 Tbs. extra-virgin olive oil
1 Tbs. extra-virgin olive oil
3/4 lb. fresh mushrooms, brushed clean, tough stems removed and caps coarsely chopped
2 Tbs. finely chopped fresh flat-leaf parsley
1 garlic clove, finely chopped
1/2 tsp. kosher salt
Freshly ground pepper, to taste
1 lb. Yukon Gold or other small boiling potatoes
1/2 cup grated Parmigiano-Reggiano cheese

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Roast Beef Cheddar and Pepperocini Sandwich | Fetch My Recipe

2012-10-06T08:41:00.001-07:00

Roast Beef Cheddar and Pepperocini Sandwich | Fetch My Recipe:

1 sandwich thin
Low fat mayonnaise
Creamy horseradish sauce
2-3 slices of homemade roast beef
Cheddar cheese, sliced
Romaine lettuce
Tomatoes, thickly sliced
Sea salt and freshly cracked pepper, to taste

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Spicy Stewed Beef with Creamy Cheddar Grits | Fetch My Recipe

2012-10-06T08:39:00.001-07:00

Spicy Stewed Beef with Creamy Cheddar Grits | Fetch My Recipe:

2 Tablespoons Canola Oil
2 Tablespoons Butter
3 pounds Stew Meat Or Diced Chuck Roast
1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
4 cups Low-sodium Beef Broth, More If Needed
5 cloves Minced Garlic
1 Tablespoon Cumin
2 teaspoons Chili Powder
1 whole Onion, Diced
1 whole Red Bell Pepper
3 whole Chilies (any Variety, Hot Or Mild)
4 cups Stone Ground Grits
6 cups Low Sodium Chicken (or Beef) Broth
3 cups Water
2 cups Half-and-half
2 cups Grated Cheddar Cheese

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Chicken Cacciatore | Fetch My Recipe

2012-10-06T08:37:00.001-07:00

Chicken Cacciatore | Fetch My Recipe:

1 pound Pasta Or Egg Noodles
8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
Salt And Freshly Ground Black Pepper, To Taste
Â½ cups All-purpose Flour
4 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Halved And Sliced
2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
5 cloves Garlic, Diced
12 ounces, weight Mushrooms (white Or Crimini), Sliced
Â½ teaspoons Ground Thyme
Â¼ teaspoons Turmeric
Â½ teaspoons Kosher Salt
Red Pepper Flakes, Crushed, To Taste (optional)
Â¾ cups Dry White Wine
1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
Chopped Flat Leaf Parsley
Parmesan Cheese, For Sprinkling

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Brie Cheese Appetizer | Fetch My Recipe

2012-10-06T08:35:00.001-07:00

Brie Cheese Appetizer | Fetch My Recipe:

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 ounce) package frozen puff pastry, thawed
1 egg white

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Holiday Bacon Appetizers | Fetch My Recipe

2012-10-06T08:33:00.001-07:00

Holiday Bacon Appetizers | Fetch My Recipe:

1package Club Crackers
1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
Grated Parmesan Cheese

potato and buffalo chicken casserole

2012-06-02T18:16:00.001-07:00

potato and buffalo chicken casserole:

potato and buffalo chicken casserole

Orange Greek Yogurt Cake

2012-06-02T18:15:00.007-07:00

Orange Greek Yogurt Cake:

Orange Greek Yogurt Cake

Dog Chow - this stuff is amazing!

2012-06-02T18:15:00.005-07:00

Dog Chow - this stuff is amazing!:

Dog Chow - this stuff is amazing!

Trix Krispies

2012-06-02T18:15:00.003-07:00

Trix Krispies:

Trix Krispies

15 different types of frosting!

2012-06-02T18:15:00.001-07:00

15 different types of frosting!:

15 different types of frosting!

crockpot

2012-06-02T18:14:00.005-07:00

crockpot:

crockpot

Bake sale?

2012-06-02T18:14:00.003-07:00

Bake sale?:

Bake sale?

Fathers day

2012-06-02T18:14:00.001-07:00

Fathers day:

Fathers day

Trifles: Australian English Trifle

2012-06-02T18:10:00.001-07:00

"I got this from my mother. It's as English as you can get. Decorate with whipped cream and flaked chocolate."

Prep Time:

15 Min

Cook Time:

5 Min

Ready In:

45 Min

Ingredients

1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk

Directions

Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.
Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

Dessert Pies: Cherry Pie II

2012-06-02T18:09:00.003-07:00

"This lattice-top pie recipe uses fresh tart cherries."

Prep Time:

45 Min

Cook Time:

40 Min

Ready In:

2 Hrs 25 Min

Ingredients

1 pastry for a 9 inch double crust pie
2 1/2 cups pitted sour cherries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon butter
1 pinch salt

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pastry.
Mix the sugar, flour, and salt; toss with the cherries, mixing well. Pour the cherry filling into the pie shell, and dot with butter.
Weave strips of pastry into a lattice top. Place the pie on a baking sheet.
Bake in the preheated oven until the filling is bubbling and the crust is golden brown, about 40 minutes. Cool on a wire rack.

Mousse: Easy Chocolate Mousse

2012-06-02T18:09:00.001-07:00

"Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!"

Ingredients

1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cups milk
1 (16 ounce) container frozen whipped topping, thawed

Directions

Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Custards and Puddings: Microwave Sponge Pudding

2012-06-02T18:08:00.003-07:00

"A very simple microwave sponge pudding in less than 15 minutes with a texture between a sponge and a steamed pudding. I often add 2 tablespoons of jam or syrup to the bottom of the final bowl. Serve hot with custard."

Prep Time:

10 Min

Cook Time:

4 Min

Ready In:

14 Min

Ingredients

1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk

Directions

In a medium bowl, cream together the butter and sugar until smooth. Mix in the egg and milk gradually, so as not to curdle the butter. Sift in the flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
Cover, and cook for 3 1/2 minutes on full powder, or until the pudding appears set when gently jiggled, and the top is sticky. Serve hot.

Cookies: Caramel Turtle Brownies

2012-06-02T18:08:00.001-07:00

"These are so moist and so fantastic that you won't want to stop eating them! They are a brownie version of a confection called Turtles. These are just as good."

Prep Time:

20 Min

Cook Time:

30 Min

Ready In:

50 Min

Ingredients

1 (14 ounce) package individually wrapped caramels
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
1 cup semisweet chocolate chips
1/4 pound whole pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

Cake Recipes: Real Strawberry Cupcakes

2012-06-02T18:07:00.001-07:00

"Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!"

Prep Time:

40 Min

Cook Time:

25 Min

Ready In:

1 Hr 15 Min

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix (optional)
1 drop red food coloring, or as needed (optional)
3/4 cup cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 large fresh strawberries, sliced

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Vanilla Latte Cupcakes

2012-06-02T18:04:00.001-07:00

Since gaining a reputation for being “the cupcake lady” (or whatever you want to call me), I rarely make cupcakes without a purpose. Usually they are for someone’s birthday, graduation, or even the occasional wedding, but it’s not often I find myself baking cupcakes just because. However, these vanilla latte cupcakes had been on my list for a long time without anyone requesting them and when I saw a multi-hued container of chocolate-covered espresso beans at The Fresh Market recently, I figured that was reason enough.

Despite my former dislike of coffee-flavored things, both desserts and the drink in general, I have made a complete 180 in that regard during my past five years of blogging. Now coffee-flavored desserts are at the top of my list and I drink one cup of coffee daily. (With the heat wave we’ve been having, that’s pretty much always iced coffee, please and thank you.) And so it is with full confidence that I can say any coffee lover in your life will love these cupcakes. The cake is moist and full of rich espresso flavor. And the frosting – oooooohhhh my, the frosting. It’s Swiss meringue buttercream so you know it’s bound to be good, but then you go and make it way more awesome by blending in espresso powder. I may have eaten some with a spoon. And I may not want to share these with anyone. Thank goodness I still have a few left in the fridge.

Recipe: Vanilla Latte Cupcakes
Yield: about 18-22 cupcakes

Ingredients:

For the cupcakes:

¾ cup (1½ sticks) unsalted butter, at room temperature

1½ cups sugar

3 large eggs

2 cups all-purpose flour

1 tsp. baking powder

¼ tsp. salt

1 tbsp. espresso powder*

½ cup strong brewed coffee

¼ cup buttermilk

2 tbsp. coffee-flavored liqueur (or additional buttermilk)
For the frosting:

3 large egg whites

½ cup sugar

1 vanilla bean, split lengthwise

¾ cups (1½ sticks) unsalted butter, at room temperature

2 tsp. espresso powder

2 tsp. very hot water
Chocolate-covered espresso beans, for garnish

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the eggs one at a time, mixing well after each addition. In a small bowl, combine the flour, baking powder, salt and espresso powder. Whisk to blend. In a liquid measuring cup, combine the coffee, buttermilk, and coffee liqueur. With the mixer on low speed, add in the dry ingredients alternating with the liquids, mixing each addition just until incorporated and beginning and ending with the dry ingredients.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes, then transfer to a wire rack and let cool completely.
To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water. Scrape in the seeds from the vanilla bean pods. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!) Remove about half of the frosting to a bowl and set aside. In a small bowl, combine the espresso powder and hot water and whisk to dissolve. Blend the espresso powder mixture into the frosting remaining in the mixing bowl until smooth and completely incorporated, scraping down the sides of the bowl as needed.
Fit a pastry bag with a large tip (I used a large, unlabeled closed star tip.) Fill one side of the pastry bag with the vanilla frosting, and then fill in the other side with the coffee frosting (this does not need to be exact – just enough so that both colors are included.) Pipe a test streak until you see both colors coming out of the tip. Frost cupcakes as desired, refilling the pastry bag in the same manner as needed. Garnish the frosted cupcakes with chocolate-covered espresso beans, if desired.
*Espresso powder is generally a specialty ingredient not available in most grocery stores. It is available in specialty stores such as Williams Sonoma, Sur La Table, etc. or from many online retailers.

Fudge Stripe Cookies

2012-05-31T19:21:00.005-07:00

There are lots of foodies out there who inherited their love of food by being raised in a family of the same nature – lots of time spent in the kitchen together, family recipes passed down and all that. That was not my family. On my dad’s side in particular it was more of a permanent meat and carb combination, and never anything fancy. Despite this, I wouldn’t have it any other way. I still have a few foods that are steeped in memories. Apple juice, the drink I always requested the moment I arrived at my grandparents’ house. Ham, corn, and buttered egg noodles, the meal we always ate when that side of the family got together. And fudge stripe cookies, which in particular remind me of my sweet amazing Grampa.

Grampa and I were buddies. Even though he had eight grandchildren and loved us all to pieces, when we were together I felt as though I was the most important thing in his world. We played all sorts of games together. I loved to play doctor with him. He would be my patient and every time he said he was feeling better and start to stand up, I would push him back down on the couch and shout, “No you’re not!” (Great bedside manner – ha!) We went to the park together and he sang me “Back in the Saddle Again” while riding the teeter totter, only this was a customized version all about me, his little Annie. (I was devastated when as a teenager I learned that in fact, someone else had written this song and it was not really about me.) One of my very favorite things to do with Grampa was have what we called “chats”. Our chats were really more like interviews where he would ask me about something, and I would tell him everything I knew on the subject. I loved being at the center of his attention. Often we would enjoy the packaged fudge stripe cookies during our chats, and forever after I would come to associate these cookies with Grampa.

It’s been years since I’ve eaten one of these cookies but the moment I saw this recipe for a homemade version, I knew I had to try them. They were quite simple to make and the results made me feel all kinds of nostalgic. You end up with a crisp, fine textured cookie that is strikingly similar to the original but better. I used dark chocolate this time around because that is what I had on hand but I think semi-sweet would be closer to the store bought version. I’m so happy to be able to make these at home with surprisingly few ingredients, all of them pronounceable.
I decided to photograph these cookies in one of my favorite places in our home, our front living room. It is the place I love to sit and read, reflect, maybe enjoy a warm drink. But the main reason I love it so much is the picture on the wall. This is my very favorite picture of Grampa. I wish he was here to try my version of these cookies but instead I’ll just enjoy them for the both of us.

Recipe: Fudge Stripe Cookies
Yield: about 2 dozen cookies

Ingredients:

For the cookies:

1¾ cups (7.5 oz) all-purpose flour

1½ tsp. baking soda

6 tbsp. (4 oz.) corn syrup

½ cup (6 oz.) melted clarified butter* OR ½ cup neutral oil, such as canola oil

2 tbsp. vanilla extract
For the chocolate coating:

1 lb. semisweet or bittersweet chocolate, chopped and melted**
*To make the needed amount of clarified butter, melt 12 tbsp. butter in a saucepan over medium-low heat. Skim all of the foam from the surface. Measure out the liquid portion (½ cup by volume or 3 oz. by weight), leaving behind any solids that have settled to the bottom.

**For best results, use tempered chocolate for the coating. This gives the chocolate the best texture, makes it less likely to melt when held, and allows the cookies to be stored at room temperature without the chocolate blooming. If you don’t want to bother with tempering the chocolate, just store the cookies in the refrigerator.

Directions:

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Combine the flour and baking soda in the bowl of an electric mixer and stir briefly on low speed to combine. Add in the corn syrup, butter, and vanilla, and mix until a dough comes together. Form into a disc, wrap in plastic wrap and chill for 10-15 minutes.
Place the dough on a lightly floured surface and roll out to ¼-inch thickness. Use a 2½-inch round cookie cutter to cut out rounds of dough, and use any smaller cutter or pastry tip to cut a small hole from the center. Reroll dough scraps and cut out additional cookies. Place the dough rounds on the prepared baking sheets and poke lightly with the tines of a fork. Bake until just barely browned, about 7-9 minutes. Transfer the cookies to a wire rack and let cool completely.
When the cookies are completely cool, melt the chocolate in a heatproof bowl set over a few inches of simmering water. Line the baking sheets with new pieces of parchment (or flip over the pieces you already used). One at a time, dip the bottom of each cookie lightly in the melted chocolate so that it is covered with a thin layer. Transfer to the baking sheet and repeat with the remaining cookies. Use the remaining chocolate to create a striped pattern over the surface of the cookies (use a squeeze bottle or a plastic bag with a very tiny tip cut off). If you are using tempered chocolate, simply let stand at room temperature to allow the chocolate to harden, about 5-10 minutes. If you are using non-tempered chocolate, transfer to the refrigerator to chill briefly and set the chocolate. Store in an airtight container.

Blueberry Yogurt Multigrain Pancakes

2012-05-31T19:21:00.003-07:00

I’m normally not a pancake girl. I’m a waffle girl all the way. Except, I really love these pancakes. Like, I haven’t even gotten my waffle maker out in several months because of them. Most of the time I don’t enjoy pancakes because I just feel like I need to nap after eating half of one. Not these though. They actually have some nutritional value – whole grains, healthy dairy – it’s good stuff, I tell you.
Though I might normally serve pancakes with syrup and a spurt of whipped cream (yes, it’s true), I prefer to eat these with a little bit of vanilla yogurt and a drizzle of honey for dipping. They really don’t need much, they’re wonderful all on their own. These make me feel good, the way you want to you feel when you’re starting your day. And not only do I feel good about eating them, I feel good about serving them to my little man. He goes nutso for them. I’ve started making extra and freezing them to give him some variety in his breakfasts throughout the week. Though I can hardly believe it, now I actually have two pancake monsters instead of one! That’s right, my sweet Caroline is starting to try some table foods and these pancakes are one of her favorites. As much as I am looking forward to warmer weather, right now I’m content staying cozy inside with my sweet snugglers, and enjoy a warm, comforting breakfast that also happens to be healthy.

Recipe: Blueberry Yogurt Multigrain Pancakes
Yield: about 8-9 pancakes

Ingredients:

3 tbsp. butter, plus more for the skillet

½ cup whole wheat flour

½ cup all-purpose flour

¼ cup barley or rye flour

2 tbsp. sugar

1 tbsp. plus 1 tsp. baking powder

½ tsp. salt

2 large eggs

1 cup plain, full-fat yogurt

2 tbsp. milk, plus more as needed

½ tsp. lemon zest

½ tsp. vanilla extract

About 1 cup blueberries (fresh or frozen)

Directions:

Melt two tablespoons of the butter. Stir in the third tablespoon until it is completely melted. (This keeps the butter from being too warm when you add it to the other ingredients.) Set aside.
In a small bowl, combine the flours, sugar, baking powder, and salt. Whisk to blend. Set aside.
In a large bowl, combine the eggs, yogurt and milk and whisk together. If you are using a thin yogurt, no additional milk should be needed. If you use a thick yogurt such as Greek yogurt, add 1-2 more tablespoons of milk. Whisk in the melted butter, lemon zest, and vanilla. Add in the dry ingredients and whisk in just until incorporated.
Warm the oven to 200˚ F and have a baking sheet ready (to keep finished pancakes warm). Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Dot the top with blueberries. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to carefully flip the pancake and cook the other side until light golden and cooked through. Repeat with the remaining batter, storing finished pancakes in the oven until ready to serve.

Black Bean Patties with Corn Relish and Avocado Cream Sauce

2012-05-31T19:21:00.001-07:00

You may be tempted to pass on this recipe. Maybe you’re thinking, hey, I’ve already got all the black bean recipes I need. Some fab burritos, a quick and easy soup, and even burgers, which are basically the same as patties minus a bun, right? Well, that’s what I was thinking too. But then I saw this recipe make its way around the internets and since no one needs to twist my arm to get me to cook with beans, I decided to give it a try.

This meal was a total home run – easy, healthy, and so delicious. The avocado cream sauce really completes the dish and I especially loved the little zing from the lime juice. (Of course Andrew really loved the sauce but preferred to dip his patties rather than have the sauce drizzled over them – it’s a toddler thing.) Depending on the size of the patties, the recipe yields quite a few – I ended up with about 16. It also makes excellent leftovers. I’m sure just as with black bean burgers you could freeze the shaped, uncooked patties for a quick meal. This recipe was a good reminder that no matter how many black bean recipes I have and love, I could always use one more.

Recipe: Black Bean Patties with Corn Relish and Avocado Cream Sauce
Yield: about 16 patties

Ingredients:

For the patties:

2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided

2 roasted red bell peppers, divided*

2 large eggs

1 tsp. oregano

1 tsp. cumin

1 chipotle chile in adobo, minced

1 medium onion, finely diced

½-2/3 cup cornmeal or panko (plus more, as needed)

Salt and pepper

Canola or vegetable oil
For the corn relish:

2 tsp. canola oil

2 cups corn kernels

1 clove garlic, minced

1 jalapeño, seeded and minced

1 medium tomato, seeded and diced

Juice of 1 lime

2 tbsp. minced fresh cilantro

Salt and pepper, to taste
For the avocado cream sauce:

1 avocado, pitted and coarsely chopped

½ cup greek yogurt or light sour cream

Juice of 1 lime

Salt and pepper, to taste
*For instructions on roasting bell peppers, see this post.

Directions:

To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper.
Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more cornmeal.) Chill the mixture for 30 minutes.
While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.
Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.

Caramel Corn Chocolate Chip Cookies

2012-05-31T19:20:00.003-07:00

Recently I made a batch of caramel corn for a baby shower I hosted. (More about the shower soon – I can’t wait to tell you about it!) For a few crazy minutes, I contemplated just making a half batch of caramel corn because we didn’t need very much. Thankfully I quickly regained my sanity, made the full batch, and proceeded to snack with reckless abandon. But even after my snacking binge(s) and hosting the baby shower, I still had a huge amount left over. Not that I consider that a problem, mind you, but this surplus coincided with a strong urge to bake cookies. I was browsing the various cookie recipes I have bookmarked and then this one stopped me in my tracks. Chocolate chip cookies…with caramel corn. So, basically, two of my very favorite things combined in one.
Now, as wonderful as the idea of these sounded, I was very skeptical of how they might turn out. Logistically, I was sure that the caramel corn would lose its crunch, or that the caramel would melt into weird pools and mess up the cookies, or…something. Eventually I figured it was worth a shot and even if they weren’t fabulous, they should still be pretty good. I was pleasantly surprised to find that the caramel corn retained its crunch and its flavor, and the cookies didn’t make any funky moves while baking. I used dark chocolate chips rather than the usual semisweet and added a touch more salt to offset the additional sweetness from the caramel corn.
In closing, caramel corn + amazing chocolate chip cookies = do it.

Recipe: Caramel Corn Chocolate Chip Cookies
Yield: about 20-22 large cookies

Ingredients:

2 cups plus 2 tbsp. all-purpose flour

¾ tsp. sea salt

½ tsp. baking soda

12 tbsp. (1½ sticks) unsalted butter, melted and cooled slightly

1 cup packed light brown sugar

½ cup granulated sugar

2 tsp. vanilla extract

1 large egg plus 1 egg yolk

1 cup bittersweet chocolate chips

1½ cups caramel corn

Directions:

Preheat oven 325°. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside. In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until well combined. Mix in the egg, egg yolk, and vanilla until smooth. With the mixer on low speed stir in the dry ingredients, mixing just until combined. With a rubber spatula, gently fold in the chocolate chips and caramel corn.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, rotating halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 14-18 minutes). Do not overbake.
Let cool on the baking sheets for about 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.
Note: I think these cookies are far better fresh from the oven than enjoyed on subsequent days. Normally I bake only the number of cookies I need at a time, shape the rest of the dough into balls as instructed, and freeze the dough balls individually. Then we bake directly from the freezer (adding a few minutes to the baking time). If you do have left over baked cookies, warm them briefly in the microwave for 5-10 seconds to soften slightly before eating.

ElegaSense

Pizza with Potatoes Mushrooms and Tomato Basil Pesto | Fetch My Recipe

Roast Beef Cheddar and Pepperocini Sandwich | Fetch My Recipe

Spicy Stewed Beef with Creamy Cheddar Grits | Fetch My Recipe

Chicken Cacciatore | Fetch My Recipe

Brie Cheese Appetizer | Fetch My Recipe

Holiday Bacon Appetizers | Fetch My Recipe

potato and buffalo chicken casserole

Orange Greek Yogurt Cake

Dog Chow - this stuff is amazing!

Trix Krispies

15 different types of frosting!

crockpot

Bake sale?

Fathers day

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Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 45 Min

Ingredients

Directions

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Prep Time: 45 Min

Cook Time: 40 Min

Ready In: 2 Hrs 25 Min

Ingredients

Directions

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Ingredients

Directions

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Prep Time: 10 Min

Cook Time: 4 Min

Ready In: 14 Min

Ingredients

Directions

Cookies: Caramel Turtle Brownies

Prep Time: 20 Min

Cook Time: 30 Min

Ready In: 50 Min

Ingredients

Directions

Cake Recipes: Real Strawberry Cupcakes

Prep Time: 40 Min

Cook Time: 25 Min

Ready In: 1 Hr 15 Min

Ingredients

Directions

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Prep Time:

15 Min

Cook Time:

5 Min

Ready In:

45 Min

Prep Time:

45 Min

Cook Time:

40 Min

Ready In:

2 Hrs 25 Min

Prep Time:

10 Min

Cook Time:

4 Min

Ready In:

14 Min

Prep Time:

20 Min

Cook Time:

30 Min

Ready In:

50 Min

Prep Time:

40 Min

Cook Time:

25 Min

Ready In:

1 Hr 15 Min