Makes 2 cups
Serves 4

1/3 cup (55 grams) extra-virgin olive oil
1 1/8 cup (114 grams) mirepoix, this is an equal amount of finely diced onion, carrots, and celery
1 clove of garlic, halved
¼ teaspoon dried oregano
Scant ½ teaspoon salt
¼ teaspoon freshly ground black pepper
16 ounces jarred dry farmed tomatoes or San Marzano canned tomatoes
1 tablespoon tomato paste
½ ounce (15 grams or 1/8 cup) parmesan, in large chunks
2 tablespoons basil chiffonade (about 4 large leaves sliced)

Pour the olive oil into a large sauté pan and heat over medium. Once the oil is warm and glistening, add the mirepoix and halved clove of garlic. Cook for several minutes. Add the oregano, salt, and black pepper. Continue cooking for 3-4 minutes, or until the onions are translucent and the carrots begin to soften.

Add the tomatoes, tomato paste, and chunks of parmesan. Reduce the heat to low and cook the mixture for about 5 minutes. Add 1-2 tablespoons of water, stir and continue to cook for another 5-10 minutes, or until the carrots have softened. Remove the sauce from the heat and stir in the fresh basil.

Allow the sauce to cool for 15-20 minutes. Pour into a blender and puree the sauce for 1 minute, or until smooth. Return the sauce to the pot. Reheat and serve.

**
To make marinara dust, spread 3/4 cup of sauce onto a silicone baking mat. It should be a paper-thin layer. Dry the sauce in a food dehydrator or in an oven at 130°F for 8 hours or until the sauce is completely dry. Once cool and dry, break the sauce into pieces and grind into a fine powder using a spice grinder. Marinara dust can be used for seasoning chicken and adding zip to garlic bread.

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Makes one regular (not deep dish) 9-inch pie

One store bought pie shell -or-

(For the crust)

1 ½ cups (203 grams) all purpose flour
Pinch of salt
4 ½ ounces (130 grams) unsalted butter, cut into 1/2” cubes
½ cup ice water
½ teaspoon lemon juice
1lb bag dried beans or pie weights

(For the filling)

1 1/4 cup (230 grams) sugar
1 ½ tablespoons (14 grams) all-purpose flour
1/8 teaspoon salt
6 tablespoons (90 grams or 3 ounces) unsalted butter, melted
½ cup (114 grams) half and half, warm
2 teaspoons vanilla
3 large eggs

In a mixing bowl, combine the flour and salt. Cut the butter into ½ inch cubes, place on a plate or sheet pan and chill for at least thirty minutes. To make the pie dough, add the chilled butter to the flour mixture. Mix in a stand mixer on medium speed using a paddle attachment. Alternatively, use a pastry cutter to mix in the butter by hand. Once the butter is in small pebble size pieces and the mixture has a sandy consistency, pour in the ice water and lemon juice, mixing just until a smooth dough forms.

Transfer the dough to a large piece of plastic wrap and pat into a disk. Cover the dough with a second piece of plastic wrap and roll out into a large circle that is 1/8” thick. Transfer the dough to a greased 9” pie pan. The dough should hang over the edge of the pan. Fold the edges back over and crimp to create a fluted edge. Chill the dough for at several hours or up to overnight before baking.

To blind bake the crust, preheat the oven to 350°F. Prick the bottom several times with a fork. Cover the entire pie (including edges) with a large piece of parchment. Fill the center with several cups of dried beans or pie weights. Bake the crust for 20 minutes. Remove from the oven and gently lift the parchment paper and beans out of the pie crust. The edges and sides should now be baked. Return to the oven and bake for an additional 5 to 7 minutes, or until the bottom of the crust no longer looks wet. Remove from the oven. If the bottom of the crust has puffed up slightly, gently prick it with a fork to release any trapped air.

The baked pie shell can be kept at room temperature for up to one day.

To make the filling, in a large mixing bowl combine the sugar, flour, and salt. Whisk in the melted butter to form a sandy paste. Warm the half and half slightly. This can be done by microwaving for 30 seconds. Once it is warm, whisk the half and half into the sugar mixture, then add the vanilla.

In a separate bowl, using a stand or handheld mixer, beat the eggs on high speed for 3 or 4 minutes, until light and foamy.

Whisk the whipped eggs into the bowl with the sugar until combined. Pour the mixture into the blind baked pie crust.

Place on a sheet pan and bake in a 350°F oven for 20 minutes. The top should now be golden brown. Tent a piece of foil over the pie and bake for an additional 5-10 minutes, or until the custard is set and jiggly.

Remove from the oven and cool for at least one hour before slicing and serving. Leftovers can be stored in the refrigerator for up to 3 days.

The post Transparent Pie appeared first on Marisa Churchill.

Yield 25 squares or one 8” x 8” pan

Pan spray
1 tablespoon neutral oil, I use algae oil but you can also use canola oil
¾ cup (170 grams) half & half
¼ cup (85 grams) corn syrup
1 cup (100 grams) good quality chocolate, I suggest
1 teaspoon Madagascar vanilla
2 1/3 cup (455 grams) sugar, preferably ultrafine baking sugar
1/8 teaspoon salt
3 tablespoons (42 grams) unsalted room temperature butter, divided use

Mix-Ins

1 cup (roughly 55 grams) mini marshmallows
-or-
1 cup (roughly 60 grams) broken bits of pretzels
-or-
1/3 cup plus 1 tablespoon (80 grams) smooth peanut butter

Toppings
2 tablespoons (25 grams) rainbow sprinkles
-or-
2 tablespoons Poprocks
-or-
1 sheet of edible gold leaf, torn into small pieces

Grease an 8” x 8” pan and set aside.

Use a large stainless steel or copper pot. Add the oil to the pot and brush it all around the base and sides of the pot. This will help to prevent sugar crystals from sticking. Combine the half and half and the corn syrup in the pot. Heat over low until the mixture is warm. Add the chocolate and vanilla. Stir continuously until all the chocolate has melted.

Carefully pour the sugar and salt into the pot. Gently stir until all of the sugar is absorbed into the chocolate. Using some clean water and a pastry brush, wash down the sides of the pot with a small amount of water to make sure there are no sugar crystals. Ideally, you will use a candy thermometer for the next steps. If you don’t have a candy thermometer, follow these steps closely.

Clip the candy thermometer to the side of the pot. Increase the heat to medium and cook while gently stirring occasionally. Once the thermometer registers 200°F, or it has been rapidly boiling for two minutes, add two tablespoons of the butter. Once the mixture reaches 226°F stop stirring and allow the fudge to cook undisturbed. When the temperature reads 236°F the fudge is done cooking. This will take about 4 minutes. If you don’t have a thermometer, check the fudge by dropping a small spoonful into a bowl of clean cold water. If the mixture forms a soft and pliable ball that holds its shape for a few seconds and then flattens, it has reached the desired temperature.

Transfer the fudge to a greased 8”x13” pan to cool the mixture. Do not scrape the bottom of the pan, as this can pull unmelted sugar crystals into the fudge. Set a timer for 20 minutes. Once the fudge is between 110°f to 120°F, or you can drag a spatula through the fudge and it holds a line for several seconds, it’s ready to be worked.

Pour the fudge into a mixing bowl. Add the remaining tablespoon of butter. If using a stand mixer with a paddle attachment, mix on medium speed for about three to four minutes. Alternatively, if mixing by hand you will need to mix for about five to six minutes. Work the fudge until it is no longer ultra-shiny and the fudge starts to hold its shape around the paddle or a spoon. Transfer the fudge to the greased 8” x 8” pan.

*To add your mix-ins, stir them in using a spatula before you pour the fudge into the pan or sprinkle them on top. You will need to work quickly. The fudge should be however you imagine it. If adding peanut butter, pipe it on top of the fudge and drag a knife through it to create a pretty pattern. Once the fudge has been poured into the pan, top immediately with sprinkles, Pop Rocks, gold leaf, sea salt, or anything else you desire.

Allow the fudge to set for at least several hours, up to overnight, at room temperature before slicing. Store fudge at room temp for up to 10 days in an air tight container.

The post Fantasy Fudge appeared first on Marisa Churchill.

Makes 25

¾ cup (120 grams) all purpose flour
3 tablespoons (18 grams) Dutch-processed cocoa powder, sifted
Scant 1 teaspoon (4 grams) baking powder
½ teaspoon (4 grams) salt
3 eggs
1 cup (190 grams) white sugar
¼ cup (60 grams) dark brown sugar, packed
3 tablespoons (45 grams) unsalted butter
8 ounces (226 grams) chocolate, I suggest a dark 63% but choose the flavor you like best
1 tablespoon oil, such as algae or avocado oil
2 teaspoons Madagascar vanilla
2 ounces (56 grams) milk chocolate, finely chopped

In a small mixing bowl, combine the flour, sifted cocoa powder, baking powder, and salt. Set aside.

Meanwhile, preheat the oven to 350°F (176°C).

In a stand mixer, or using a handheld mixer, whisk the eggs on high for several minutes. Once they have started to turn light and foamy, slowly add the sugars. Continue to whip for 6-7 minutes, until pale and thick.

While the eggs whip, combine the butter and dark chocolate in a microwave safe bowl. Melt the chocolate and butter together in 30 second increments until blended and smooth.
Pour the oil and vanilla into the whipped eggs and mix on medium speed for thirty seconds, or until combined. Add in the warm melted chocolate and butter, mixing until mostly combined. At this point add the flour and cocoa mixture as well as the chopped milk chocolate. Mix just until everything comes together.

Allow the batter to sit for 5 minutes before scooping. Using a ¾ ounce ice cream scoop, scoop the dough into golf ball sized rounds of cookie dough. If baking immediately, place the cookie dough on a baking sheet with a sil pat or piece of greased parchment paper. Leave several inches of space between each cookie.

Bake for 6 minutes, or until the tops of the cookies are cracked and the centers still feel slightly soft and fudgy. Remove the cookies from the oven and cool for five minutes. 

Leftovers can be stored at room temperature for 2 days. Unbaked cookies can be stored in the fridge for up to one week, or the freezer for up to a month. Thaw frozen cookie dough before baking. To thaw, leave the cookie dough overnight in the refrigerator. If baking refrigerated dough, increase baking time by 30 seconds.

The post Good Fortune Cookies appeared first on Marisa Churchill.

Makes 12 Servings
Active time: 10 minutes
Total time: 25 minutes

Oil or pan spray for mini loaf pan
4 bananas
1/2 cup avocado or algae oil
1 egg
1 tablespoon vanilla extract
1/3 cup Greek yogurt, plain or vanilla
1 ¼ cup all-purpose flour, such as Flourish
2 tablespoons flaxseeds, ground
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons Dutch-processed cocoa powder, optional

Preheat the oven to 350°F with a rack in the center position. Oil or spray the mini loaf pans.
Place the bananas, oil, egg, vanilla, and yogurt in a blender. Blend until smooth. In a bowl, whisk the flour, flaxseeds, sugar, baking powder and salt. Pour the banana mixture into the flour mixture and whisk until thoroughly combined. Pour half into the mini loaf pans (about 1/3 cup per loaf). Add the cocoa powder to the remaining batter, whisking until combined. Divide the remaining batter between the rest of the mini loaf pans.
Bake for about 15 minutes, or until a knife inserted into the center comes out with only a few crumbs on it. Cool before serving. Leftovers can be stored in the freezer, wrapped in plastic, for up to a month. Simply leave out at room temperature the night before.

The post Best Banana Bread Ever! appeared first on Marisa Churchill.

1. Replace part of the olive oil with fat-free Greek yogurt
2. Replace part of the flour with polenta for fewer carbohydrates and a better texture
3. Use some of the sugar to make a syrup for a nice sweet & sour hit, this creates a more intense contrast, giving the palate something to focus on while not using too much sugar in the cake

205 grams Sugar, divided use

93 grams Polenta, dried small grain

162 grams all-purpose flour

1 teaspoon baking powder

Pinch of salt

2 lemons, large

60 ml extra virgin olive oil

120 ml reduced fat milk

89 grams fat free Greek yogurt

1 large egg

1 large egg white

2 tablespoons poppy seeds

Preheat the oven to 350 º with a rack in the center position. Grease an 8 inch loaf pan and set aside.

In a food processor blend 170 grams of the sugar, the zest of 1 lemon, and the polenta. Blend for one minute. Add the flour, baking powder and salt and blend for 30 seconds, until well combined.

In a mixing bowl, combine the olive oil, milk, yogurt, and eggs. Pour the mixture into the food processor and mix until well combined. Add the poppy seeds, carefully pulsing in at the end, in order to blend but not to break them up.

Transfer the batter to the prepared loaf pan and bake in the oven for 40-45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.

While the cake bakes, prepare the glaze. Thinly slice half of one of the lemons into paper thin slices. Juice the remaining 1 1/2 lemons, straining the juice of any pulp and seeds. Place the remaining sugar in a small sauce pan. Add 2 tablespoons of water to the sauce pan along with the lemon juice and sliced lemon. Cook the mixture over medium heat for about 10 minutes, stirring occasionally and washing down the sides of the pot as needed. Continue to cook until it becomes thick like syrup. Remove from the heat and set aside in a warm place.

When the cake is done, remove it from the oven. Cool for about 5 minutes, and then carefully, using oven mitts, remove the loaf from the pan. Place the cake on a serving tray. Use a pairing knife to poke several holes in the top of the cake. Pour the warm syrup over the top of the cake, allowing it to absorb into the holes on top of the cake. Garnish the top with the candied slices of lemon in the syrup. Allow the cake to cool for at least an hour before slicing and serving. Can be stored, lightly wrapped, at room temperature, for up to 3 days.

The post Lemon Polenta Loaf Cake appeared first on Marisa Churchill.

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First, you need to start with really good quality tomatoes. That’s not such an easy thing to find this time of year, which is why I always use jarred rather than fresh tomatoes. I told you this would be a simple recipe! That said, don’t just buy any old can of tomatoes, make sure you’re selecting a really good product. I personally love Happy Girl Kitchen Co, jarred dry farmed tomatoes. For added depth, I always add some fresh fennel and roasted red peppers to my tomato soup. It gives the soup a slightly sweet and smoky flavor, without being too intense. Last but not least, I don’t use any cream in this recipe. Instead, I used canned butter beans. They puree so beautifully, and everyone who tastes this soup will be certain that it’s loaded with cream, not heart healthy beans! The best thing about this recipe is that it takes very little time to make.

Delicious. Nutritious. Simple. I’d say we’ve got all the bases for a winning meal covered. This soup pairs beautifully with fresh baguette, or grilled cheese. For grilled cheese sandwiches use a rich and nutty cheese, such as gruyere or raclette.

Creamy Tomato Soup

Serves 6

1/3 cup olive oil

4 cloves of garlic, halved

1 small yellow onion, diced

1 bulb fennel, sliced

1 large carrot, sliced

1 teaspoon sugar

½ teaspoon salt

½ teaspoon fresh ground pepper

Pinch of fresh thyme, optional

¼ cup red wine

½ teaspoon smoked paprika

16 ounces (453 grams) quality jarred tomatoes

10 ounces (283 grams) roasted red pepper strips, drained

1 ¼ cup canned butter beans, drained

3 ½ – 4 cups vegetable broth

For garnish

¼ cup thinly sliced basil

6 tablespoons herb marinated goat cheese

In a large pot, over medium heat, warm the olive oil. Add the onion, garlic, fennel and carrot. Stir in the sugar, salt, pepper and fresh thyme. Sauté for about 6 minutes, or until the onions are translucent. Stir in the red wine and smoked paprika. Cook for another 2 minutes. Add in the jarred tomatoes, included all of the liquid in the jar. Drain the pepper strips and the canned beans. Add them to the pot along with 3 ½ cups of vegetable broth. Cover the soup and cook over medium heat for about 25 minutes, until the carrots are fork tender.

Cool the mixture slightly. Blend in batches using a blender, or blend in the pot using an immersion blender. Once smooth, you can add additional vegetable broth, if you prefer a looser soup. Just before serving, top each bowl with one tablespoon of herb marinated goat cheese. Drizzle a bit of the oil from the goat cheese onto the soup. Sprinkle the basil chiffonade on top and serve.

This soup can be stored in the fridge for up to five days, though it’s never lasted that long in our house.

The post The Best Creamy Tomato Soup appeared first on Marisa Churchill.

If decorating isn’t your strong suit, fear not. There are tons of candies that can make your cupcakes look spooktacular with little work on your part. Just top your cupcakes with skeleton lollipops, chocolate zombie fingers, or candied pumpkins. Voila! Your work is done. If you are up for making some monster face cupcakes with your kiddos, just choose a nice assortment of candy and follow the recipe below. Enjoy and Happy Halloween!

Monster Cupcakes for Halloween

Makes 24

6 ounces butter, softened

1 1/4 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups cake flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/2 cup low-fat Greek yogurt

2 ounces (1/4 cup) unsalted butter, melted

For the frosting:

18 ounces cream cheese, softened

1 1/3 cup powdered sugar, sifted

1 teaspoon orange zest

1 teaspoon vanilla extract

Natural orange food color (optional—sold in most health food stores)

Assortment of candies

Line 24 muffins cups with paper liners. Preheat the oven to 350°F with a rack in the center position.

Sift together the cake flour, cocoa, baking powder, and salt. Set aside.

Beat together the butter and sugar for several minutes on medium speed. Add the eggs and vanilla. Scrape down the sides of the bowl if needed, mix until everything blends together.

Combine the yogurt and milk in a small bowl.

Add the cake flour mixture and the milk mixture, to the batter, alternating with wets and dries. Begin and end with the dry (flour) ingredients. Beat together just until combined. Add the melted butter, again beating just until combined.

Divide the batter evenly between the lined muffin tins. Bake the cupcakes for about 15 minutes, or until a knife inserted into the center comes out clean. Cool the cupcakes completely before frosting.

Sift the powdered sugar into a mixing bowl. Add the cream cheese, orange zest, and vanilla. Beat until well combined. If using, add the natural food color. Frost the cooled cupcakes and use the candies to make a variety of faces on top of the cupcakes. Malt balls, licorice, gummy candies and M&M’s are great toppings for making fun faces. Can be stored at room temperature for up to 12 hours before serving.

The post Spooktacular Halloween Cupcakes appeared first on Marisa Churchill.

Roasted Beet & Rhubarb Salad

Serves 2

2 stalks rhubarb (about 1 cup diced)

3 tablespoons olive oil, divided use

1 tablespoon maple syrup

2 small beets

1 teaspoon black pepper corns

2 sprigs fresh thyme

4 large strawberries

1 head Castelfranco radicchio or Chioggia radicchio

1 small container (6 ounce jar) goat cheese marinated with herbs and oil

2 tablespoons balsamic vinegar

¼ cup toasted and salted sunflower seeds

1 teaspoon za’atar

Preheat the oven to 375F and line a baking sheet with parchment paper. Wash the rhubarb and beets. Slice the beets in half. Then, cut side down, slice into ½” thick pieces. Place the beets in foil. Drizzle 2 tablespoons of olive oil over the beets. Add the black pepper corns and thyme sprigs. Seal the foil and place it on the baking sheet. Put into the oven for 30 minutes.

Slice the rhubarb into ½” long pieces. Toss the rhubarb in a bowl with the remaining tablespoon of olive oil, a pinch of salt and the tablespoon of maple syrup. When the beets only have 20 minutes left, spread the rhubarb onto the parchment lined baking sheet next to the beets and continue to cook.

Wash and slice the strawberries. Place them into a bowl with the balsamic vinegar for 5 minutes. Rinse the radicchio and slice into chunks. Toss into a large bowl. Add the strawberries and balsamic to the bowl with the radicchio. Drizzle the oil and herbs from the goat cheese over the radicchio and toss with your hands to blend.

When the beets and rhubarb are fork tender, remove from the oven. Open the foil pack, being careful not to burn yourself with any steam. Allow them to cool for 5 minutes. Toss them into the salad and divide between two plates.

Finish the salad by crumbling the goat cheese on top, sprinkling on the sunflower seeds and za’atar.

Serve.

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