Turtle Cheesecake Brownies

I have been contemplating the best use for some shredded coconut I have in the refrigerator.  I finally decided I wanted to make cheesecake brownies.  I searched around for a crust, but after not finding one that appealed to me I just went in the kitchen and played.  I decided to use my large lasagna pan for this - I am going up to the Coyote Grill to share, so we need a nice size pan of brownies, plus I anticipate it expanding in the oven.  Since My lasagna pan is ceramic I decided to give the cooking a head start on the lower rack at a higher temp so it would cook more evenly.

Now I decided to use Ghirardelli boxed brownie mix for this because I made decadent homemade brownies with melted chocolate etc... last week and didn't feel like making quite as big a mess this week.  Dealing with developing crust and the cheesecake filling was enough creativity for me today.

Turtle Cheesecake Brownies

Crust
1 sleeve Graham Crackers
1 Cup Shredded Sweetened Coconut
1 Cup Walnuts
1/4 C Butter - semi-melted
1 teaspoon Vanilla Extract

Cheesecake Filling
2 Packages Cream Cheese softened
1/2 Cup Sugar
3 Egg Yolks
1 Tbsp Sour Cream
1 teaspoon vanilla extract

Brownies
2 Packages Ghirardelli  Chocolate Caramel Turtle Brownie Mix
1/2 Cup Water
2/3 Cup Vegetable Oil
2 Eggs

Preheat oven to 400 degrees F (you will be turning it down after 15 minutes of baking).

Process the crust ingredients in the food processor to a fine crumb.  Press into you pan and place in refrigerator to set up a little (about 20 minutes).

Mix your Cheesecake Filling ingredients until well blended, light and fluffy (used my Kitchenaide with the paddle attachment).  Put the bowl in the refrigerator while you work on the brownie mix.

Remove the crust from the refrigerator.

For the brownie mix, whisk the water, vegetable oil and eggs in a large bowl until well blended.  Pour the brownie mix into the bowl and fold in together with a spatula until just blended.

Carefully spread the brownie mixture over the crust.

Put the cheesecake mixture into a piping bag with small tip (I used my doughnut filler tip).  Pipe the cheesecake filling into the brownie mix close together at regular intervals.  Now for the Caramel part of the turtle brownies.  Cut the corner of your Caramel Pouches that came with your brownies.  Make eight lines of caramel across the short side of your pan.  Take a sharp knife and run it through the caramel the opposite direction of the caramel to create a pattern (I alternated directions about six times).

Place on the bottom rack of your preheated oven for 15 minutes.  Rotate the pan and move it to the center rack and turn the heat down to 350.  Set the timer for 30 minutes.  Now you will need to check the brownies for doneness.

Salted Peanut Butter Caramel "Sauce"

My friends have asked me, well, practically begged me  for the recipe for this Salted Peanut Butter Caramel "sauce".  I use it in many ways.  The favorite application so far is to layer it in Belgium chocolate cups with caramelized peanuts.  Here you are Juanita.

Peanut Butter Caramel Sauce

1 Cup sugar
1 Tbsp corn syrup (this can be omitted)
1/4 cup water
1 Cup heavy cream
1 tsp fresh lemon juice
1 tsp vanilla
1/2 cup peanut butter
1/2 teaspoon sea salt (more to taste)

Place the sugar and corn syrup in a large heavy bottomed sauce pan,  Pour the water in evenly around the sides of the pan.  Cook over medium-high heat until it comes to a boil and place the lid on the saucepan for 2 minutes (the steam should develop and drip down the insides of the pan).  At this point do not stir - it will cause granulation in your caramel sauce.

Remove the lid and boil until it the sugar becomes a dark amber color, gently swirling occasionally.  Warm the cream in a saucepan, do not boil (or your stove will be a giant mess).  Remove the pan from the heat and, while stirring, gently pour in the cream (it will bubbly vigorously and the caramel may solidify).  Place back over the heat and gently stir until the caramel is simmering and melted together with the cream.  Reduce heat to medium and add the vanilla, lemon juice peanut butter and salt and stir just until it comes back to a simmer.

At this point I normally take a very small 1/2 teaspoonful and put it in a glass ramekin so it cools quickly.  Then I can taste the caramel and decide if it needs more salt.  I use a very fine grained sea salt.  If you use table salt you may need to increase the amount.

Pork ala Zurich

This is an incredibly aromatic and delicious dish.  My husband is Swiss.  This is my version of his daughter's recipe (thanks Corinne!).   I prefer to make this in a heavy bottom oven-proof pan

The traditional "Zurcher Geschneteltes" is made with well seared cubed veal.  I have to admit when we visit Switzerland I willl eat this three times a week at The Baeren in Roggwil.  This is traditionally served with Rosti or Spaetzle.  It is equally good with noodles, rice, anything with the sauce is amazing.

Also, this lends well to chicken.  I should try it someday with leftover turkey and white wine... ummm.

Pork ala Zurich
Heat oven to 325 degrees F.

1 Pork Tenderloin - silver skin removed, sliced very thinly (easiest if partially frozen)
1 pound sliced mushrooms (your choice, this was 8 oz button mushrooms and 8 ounce crimini)
1 onion, medium diced finely
3 cloves garlic, chopped finely
4 Tbsp butter
1 cup cream or and milk of your choice (the sauce will just be thinner, but every bit as tasty)*
1 cup red or white wine (or a mix this was 1/2 each, anything you would drink)
2 Tbsp fresh lemon juice (1 medium lemon)
1 Tbsp Sherry
1 Knorr Chicken Stock Gel
1 tsp Aromat (if not using Aromat use 1 tsp salt and 1/2 tsp Paprika)
1/4 tsp celery seeds (crushed or 1 tsp celery salt)
1 tsp Italian seasoning (I used Penzey's Pasta Sprinkle)
Fresh Ground Pepper

Melt 3 Tbsp butter in your skillet over medium-high heat.  Sear your pork slices in 2 batches and remove to a plate.  Sear the mushrooms in 2 batches.  (Add the other Tbsp butter if you need to.)  Saute the onions until tender, add the garlic and stir until fragrant.  Add the Pork and first batch of mushrooms back into the pan and stir in the remaining ingredients.  Bring to a simmer then cover and place in center of oven.  I normally cook this for about an hour and a half, but it can be left in the oven for several hours with no detriment.

*  If you use non-fat or 2 % milk you may want to thicken the sauce.   To do this make a Beurre Manie, using   1 1/2 Tbsp butter and 1 1/2 Tbsp Flour.  About 10 minutes before you are ready to serve place the pan on the burner over medium-high heat and stir in the Beurre Manie.  It is important to simmer so that the flour is cooked.

Homemade Malted Milk Balls

I recently purchased some "premium" malted milk balls. What a mistake - they had about a quarter of an inch of chocolate all the way around them. You could hardly taste any of the center - which for me is the point and pleasure of eating a malted milk ball.

I did some research and had a really hard time finding a true "homemade" recipe. (I am not interested in melting white choclate and blending in malted milk powder - yuck).

So I started off with a recipe on Yahoo Answers http://answers.yahoo.com/question/index?qid=20070411194516AAwWDZU

Here is my version.

4 egg whites
1/8 teaspoon Cream of Tarter
1/2 Cup White Sugar
1 Cup Confectionary Sugar
4 Tbsp Cocoa Powder
5 Tbsp Malt Powder
2 Tbsp Turbidino Sugar

Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.

Sift together the confectioner's sugar, cocoa and malt powder.

Place the egg whites in a large mixing bowl of stand mixer. Use the whisk attachment and beat on slow then on high speed until beginning to froth. Add cream of tarter and slowly add the
granulated sugar and beat until stiff peaks form.

Remove from stand and fold in the sifted ingredients. Then fold in the turbidino sugar (this adds the little texture tidbits).

Place in a piping bag and cut the tip to desired size. Pipe little balls onto parchment, space a litte bit away - mine spread and flattened slightly. (I'll work on twealking it).

I used piped part of the mixture onto a 9"parchment round to use for a tier inside a Chocolate Malted Milk Cake.

Bake for 50 - 60 minutes then turn off oven and prop open door with a wooden spoon. Leave in the oven to cool for at least 2 hours.

These can then be coated with melted chocolate or ganache.

Creative Epicure's Super Cocoa Espresso Sheet Cake

I love Texas Sheet Cake. It is easy, fast and super delicious. My idea was to create a version that has a little more protein and moistness with the addition of almond flour. Then, I intensified the cocoa flavor with coffee and cinnamon.

Here it is.

Super Cocoa Espresso Sheet Cake

2 sticks butter

1 cup coffee

1 1/2 cups Granulated White Sugar

1/2 cup light brown sugar

1 cup plus 2 Tbsp White Lilly Flour

1/2 Cup plus 2 Tbsp cocoa powder

1 tsp baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 Cup Bob's Red Mill almond flour

1 Cup Sour Cream

2 eggs

1 tsp vanilla

1 tsp rice vinegar

Icing

1/4 cup cocoa powder

1 stick plus 2 Tbsp butter

1/4 cup milk

1 teaspoon instant coffee

1 tsp vanilla

1 lb powdered sugar

Garnish

35 chocolate covered espresso beans

1 Hershey's Special Dark Chocolate Bar

Preheat oven to 40o degrees F. Spray a jelly roll pan with baking spray.

In a large pot over low heat melt together the butter,sugars and coffee, whisking occasionally to make sure the sugars dissolve.

In the mean time, sift together the flour, cocoa powder, soda, salt and cinnamon. Add the almond flour.

In a small bowl mix the sour cream, eggs, vanilla and vinegar until smooth.

When the butter is melted and the sugars are dissolved, remove the pan from the heat and add in the remaining prepared ingredient and mix until incorporated.

Pour into prepared pan and bake for 18 to 20 minutes, until cake springs back to a light touch. Remove from oven and immediately spread the glaze.

When the timer is down to 10 minutes start the glaze. Over medium/low heat slowly melt the butter with the cocoa, stirring until smooth. Add the milk and vanilla. Whisk in the powdered sugar until smooth and pour the icing as evenly as possible over hot cake. Spread with an offset spatula. Garnish with the espresso beans. Break or chop the chocolate bar into small pieces and melt in the microwave in 30 second increments, stirring in between. Drizzle the melted chocolate over the cake in swirls.

Cool completely in pan before slicing.

Blue Cheese Bounties & Poppers

I was trying out a new party popper recipe and had a lot of blue cheese filling left. I remembered a blue cheese cracker recipe I had seen in my book Heirloom Cooking by the Brass Sisters. I decided to use the cracker recipe as a tart base for the filling. Wow! Very blue cheesy, hence the name - Blue Cheese Bounties. The cracker recipe needs to chill before forming. The filling was a take-off on Aarti Sequeira's Bacon-Apple-Jalapeno Pop Em's http://www.foodnetwork.com/recipes/aarti-sequeira/bacon-apple-jalapeno-pop-ems-recipe/index.html

My version of the filling includes the addition of creamy Maytag blue cheese, walnuts, nutmeg and lime juice.

I found a link to Nick's Savory Blue Cheese Cracker with Walnuts: http://www.wgbh.org/article/?item_id=3780064#crackers

This will make about 24 tarts and 8 poppers, or about 40 Poppers.

BLUE CHEESE BOUNTIES

Tart shells:

1 recipe Nick's Savory Blue Cheese Crackers minus the walnuts. Again, I used Maytag blue cheese.

Filling:

8 ounces cream cheese at room temperature

2 ounces Maytag Blue Cheese

1 medium Braeburn apple, cored and minced

3 medium scallions, minced

4 Tablespoons walnuts, chopped (or pecans)

1 1/2 Tbsp freshly squeezed lime juice

1/2 tsp kosher salt

1 tsp coarsely ground Tellicherry black pepper

A very small grating of fresh nutmeg

24 walnut or pecan halves

Poppers:

(If making all poppers you will need 20 pepper and 20 slices of bacon.)

4 slices Wright's Applewood Smoked Bacon, sliced in half

4 Jalapeno peppers/baby sweet peppers, cut in half lengthwise and veins and seeds removed

Mix the cracker recipe, wrap it in plastic and refrigerate at least 1 hour.

Blend cream cheese in food processor until smooth, crumble the blue cheese into the processor and mix until no large chunks remain. Now scrape this amalgamation into a medium bowl and blend in your remaining ingredients. (If you chopped your apple up ahead of time mix the lime juice into it to prevent browning.)

Preheat over to 350 degrees F.

Spray two 12 cup tart pans with baking spray.

Using a 1" cookie/candy measure press full of filling, evenly. Turn the filling into the mini tart pans and press into a tart form. (I used a Pampered Chef press dipped in flour).

Carefully spoon 1 1/2 Tbsp of the filling into the center of each tart shell. Top each with a nut half, gently pressing it into the filling, this will help to distribute the filling, as well as help keep the nut from falling off.

Bake for 15 - 18 minutes until golden.

POPPERS

Line a baking sheet with non-stick foil or parchment paper. Preheat oven to 375 degrees F.

Press filling into each pepper half up to the rim. Gently stretch a piece of bacon. Then, beginning at the tops of the pepper, just under the stem wrap the bacon around the popper spirally to cover the filling. Secure the bacon with a toothpick or small wooden skewer.

Place on the prepared pan. Bake for about 30 minutes until the bacon is crispy. Let set for 5 minutes. Using tongs, gently lift each popper off the pan and blot it on a paper towel to remove some of the extra fat. Place on a serving tray and enjoy!

Creative Epicure's Hearty Healthy Bread

My husband is Swiss and he loves a nice loaf of hearty bread. This was adapted from "Laurel's Black Bread" that I found in The Oakland Press some time ago. The base recipe is very versatile. This is a great snowy or lazy day project.

By the way, I am a huge fan of Bob's Red Mill organic whole grain products.

Ingredients
1/3 cup Cracked Wheat (light bulger)
2 1/2 cups Water
1/4 cup Blackstrap Molasses
1/4 cup Agave Nectar
1 Tbsp active dry yeast
1 cup Gluten Flour
2 cups Whole Wheat Flour
4 Tbsp Olive Oil (divided)
1/3 cup Oat Bran Flour
1 cup Rye Flour
1 cup Wheat Germ
1/2 cup Old-Fashioned Rolled Oats
1/2 to 1 cup additional whole wheat flour
Rolled oats
2 Egg Whites
1 tsp Cold Water

Additional inclusions: you can pretty much add anything you like to the bread when you shape it. I divide the dough in thirds and make 3 kinds. Today’s versions were:

Sunflower: 1/4 cup Sunflower Seeds

Cinnamon Raisin: A handful of Raisins (about 1/4 cup) sprinkled with Saigon Cinnamon

Sun Dried Tomato: A good squeeze of Sun dried Tomato Paste (About 1 1/2 Tbsp), a sprinkle of dried Oregano and a handful of Sun Dried Tomatoes - chopped.

Over medium heat, bring the cracked wheat, water, molasses and agave to a simmer and simmer for 5 minutes. Remove from heat and pour into your stand mixer bowl. Insert a thermometer and wait till it cools to 110 degrees F (mine took 25 minutes to cool). Sprinkle with yeast and add the gluten flour and 2 cups of whole wheat flour. Mix on low speed with the paddle attachment for 2 minutes, scrape down the blow and raise the speed to #2 for 2 minutes, scrape and beat on speed #3 for 2 minutes. Remove paddle, sprinkle with 2 Tbsp of the olive oil and cover with plastic wrap for 15 minutes.

Next I put the rye flour, oat bran flour, wheat germ, oats and salt on a piece of parchment paper and mixed it around a little.

Insert the dough hook onto the blender and, with the speed on low, very slowly add the flours into the mixing bowl and let the machine run to blend it well. (My mixer tends to want to dance around at this point, so I don't leave it unattended.) Then raise the speed to 2 and let it run until all the ingredients become a homogenous mass. Raise the speed to 3 and let it run for another 3 minutes.

Sprinkle 1/2 cup of the wheat flour onto your kneading surface. You may or may not need the other 1/2 cup. Begin to knead and knead in the additional flour until the dough is no longer sticky.

Pour the remaining 2 Tbsp Olive Oil into a large bowl. Put the dough into the bowl, turning to coat all sides with the olive oil. Cover with plastic wrap and a tea towel. Let rise until doubled, about an hour.

Punch down dough and divide it into thirds. Press into a circle, leaving the center slightly elevated. Spread whatever flavor/filling you want to about 1/2" from sides.

Now, this is how to shape you loaf into a nice dense one. Fold over all the edges and make into a circular shape, the flip over and cup with your hands, pressing the dough downward and squeezing the folded edges together with your fingertips. Spin the dough a quarter turn and repeat the process until you have a tightly shaped loaf and you will just start to see your filling through the dough. Roll the bottom of the loaf in oats. Place on a cookie sheet, lined with parchment paper. (Two will fit on 1 sheet.) Cover with plastic wrap and let rise until doubled, a little over an hour.

Now whisk together the egg white and water and strain through a fine mesh sieve. Brush the top of each loaf and sprinkle with desired topping(s).

I topped the Sunflower Loaf with Sunflowers, the Cinnamon Raisin Loaf with Oats and the Sun Dried Tomato Bread with a little Kosher Salt.

Creative Epicure's Ultimate Veggie Patties

I love a great veggie burger. Seeing Guy Fieri make "Morgan's Veggie Patties", http://www.foodnetwork.com/recipes/guy-fieri/morgans-veggie-patties-recipe/index.html on The Food Network really got me excited. I finally pulled my version together based on my personal preferences and what I had on hand. Here is my version. This is definitely worth the effort.

Creative Epicures Ultimate Veggie Patties
This makes 8 large patties

2 Tbsp olive oil
1/2 medium diced red onion
1/4 medium red bell peppers diced
1 diced Serrano chili
1/4 cup diced, thawed frozen artichokes
1 1/2 tablespoons diced garlic
3 cloves roasted garlic
1/4 cup frozen corn
1 can no-sodium chickpeas, drained and rinsed
1 can low-sodium black beans, drained and rinsed
1 can low sodium Cannelini (white kidney beans) beans, drained and rinsed
9 ounces old-fashioned rolled oats by weight
1 tsp Hungarian paprika
2 teaspoons chili powder
2 tsp dried oregano
1 tsp red chili flakes
2 tsp ground cumin
1 tsp celery salt
1/2 tsp poultry seasoning
4 tablespoons seasoned bread crumbs
2 eggs, lightly beaten
2 Tbsp vegetable oil
1 Garlic Clove, gently smashed, still intact

In a medium saute pan heat 2 Tbsp olive oil over medium heat, while you prep the veggies. Add the red onion, red peppers, Serrano chili, and artichokes and reduce the heat to low and slowly sweat out the veggies until the onions are translucent and just starting to caramelize. Add in the garlic and cook about a minute until fragrant. Turn off the heat and leave the pan on the burner to cool slightly.

In a dry pan, roast the frozen corn until it is thawed and has browned slightly, shaking the pan occasionally to get a nice even color.

I pan toasted my chili powder, cumin and paprika until fragrant - personal preference to enhance their flavors.

Pulse 1/2 of the chick peas in a food processor about 5 times, you don't want to puree them, just break them into small bits. This lends an interesting texture to the final burgers.

Dump the beans and processed chick peas into a large bowl. Add the sauteed vegetables and corn and mix well (this will help to cool the veggies so you don't end up cooking the eggs). Dump in your oats, spices, bread crumbs and eggs and then squish the whole thing together into a homogeneous mixture. Crushing some of the beans, but leaving some whole for texture and interest.

Form into 3 inch patties. I used a biscuit cutter, which I lined with plastic wrap spooned the filling in and folded the plastic over and really pressed the mixture in firmly. Then place the wrapped patties onto a baking sheet and refrigerate for at least 1/2 hour before frying. You could freeze them at this point, but I haven't tried this yet - too good.

To fry preheat your oil and garlic clove in a medium frying pan over medium-low heat until the clove is gently brown. Remove the garlic clove and crank up the heat to medium-high heat until shimmering. Gently place the desired number of patties in your pan and fry on each side about 3 minutes, until a deep golden brown crust forms.

* If you use a larger pan - use more oil so that the burgers will create the nice crust that will hold them together. I tried some with flour coating at first, but this was unnecessary - better flavor without the flour.

I have tried this topped with smashed avacado and on top of green taco sauce, both were fantastic!

Creative Epicure "Chippy Scotcheroos"

This makes a cookie sheet full of goodness.
I always have a bag of blended chips on hand to make "My Chips Have Come In" cookies. The mix can have semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, white chocolate chips, butterscotch chips and/or mini-chocolate chips. I just dump a bag of each in a large zip-top bag and shake around to mix.

Creative Epicure Chippy Scotcheroos
9 Cups Rice Krispies Cereal
2 Cups Agave Nectar
1 Cup Granulated White Sugar
1 1/2 Cups Creamy Peanut Butter
1/2 Cup Cream
1 1/2 Cups Chocolate Chips
1 1/2 Cups Butterscotch Chips
1 1/2 Cups Mixed Chips
1/4 cup Dark Chocolate Chips (optional drizzle)

Line a cookie sheet with parchment paper. Measure 9 cups of Rice Krispies into a large bowl and set aside.

In a large saucepan mix the Agave Nectar and Sugar together over medium heat until it comes to a boil, boil for 1 minute then remove from heat and mix in the peanut butter. Add the Rice Krispies and stir until mixed. Working quickly place the mixture into the prepared pan and spread with a spatula (I used 2 so I could keep the parchment in place.

In a medium saucepan bring the cream just to a simmer and remove from heat and add your chocolate and butterscotch chips, stir until smooth and spread evenly over the warm base.

Sprinkle with the mixed chips and press them lightly into the topping.

Melt the dark chocolate in a small microwave safe dish in 20 second increments - stirring until melted. Drizzle the melted dark chocolate over the chips.

Cool thoroughly and cut into squares.

Zesty Mexican Beer Fondue “Mac” & Cheese

On Saturday, May 7, 2005 Corinne e-mailed me a recipe from Food TV for Cheesy Beer Fondue. I finally decided it was time put my own creative spin on it and make a "Mac" and Cheese with it. The Cavatapi pasta and addition of some zesty ingredients make a great adult version. This is definitely a winner! Took it to a tailgate party and it was completely gone.

This makes a 2 1/2 quart casserole.

Ingredients
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 (12-ounce) bottle Lager beer
1 can chopped tomatoes with green chilies, drain out half the liquid
Couple good dashes of Worcestershire sauce
Couple good dashes of Chalula or your favorite brand of Hot Pepper Sauce
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
2 teaspoons of adobo sauce from a can of Chipotles (optional, but delicious)
Black pepper
4 cups shredded mixed cheeses – see ingredient notes
1 lb Cavatapi Pasta (cork screws)
1/4 cup cream (you could use milk as well – I had cream on hand)
A handful of tortilla chips finely crushed in a ziptop bag.

Directions

Eating at home
Heat the oven to 400 degrees.

Taking away
Heat oven to broil. You will use the middle rack to brown the top at the end. If your casserole is not broiler safe you can skip this step. If you will be taking it “on the road,” use a heavy casserole with a lid.

Start the pasta water to boil. Begin to prepare the fondue while the water comes to a boil. I suggest having all the ingredients ready to go.

Melt butter in a medium saucepan over low heat. Whisk in flour and cook for 2 to 4 minutes while stirring constantly to make a roux. Add the pasta to the boiling water and set your timer. If you are going to eat the Mac and Cheese right away, cook your pasta to al dente. If you are preparing it for a party, cook 1 minute more than half of the cooking time (the pasta will continue to cook and absorb the sauce in the casserole).

Turn up the heat to medium/high and add beer and tomatoes. Bring to slow boil and then reduce heat and simmer, stirring occasionally until mixture thickens to the consistency of heavy cream. Add Worcestershire, mustard and cayenne, hot sauce, adobo and a couple grinds of black pepper, stirring thoroughly. Whisk in the cheese one cup at a time, melting cheese after each addition. Stir fondue until it is smooth. Remove the fondue from the heat and stir in the cooked pasta.

Pour into your casserole dish. Sprinkle with cream and top with the tortilla crumbs.

Eating at home
Place in 400 degree oven until bubbly at edges and tortillas are browned and fragrant.

Taking away
Microwave on high until thoroughly heated through (I micro waved for 8 minutes, in 2 minute increments). Place under broiler until chips are toasted (this will not take long!) Heat up the lid and cover. If you have an insulated carrier this is great. If not, place a heavy towel in a flat surface of your car and place your casserole on it and wrap up tightly to keep it warm on your journey. Don’t forget to take a spoon (your hostess will appreciate it).

Ingredient Notes
Dos Equis Lager (the one in the green bottle)
Rotel Tomatoes with Green Chiles (mild)
Chipotles in adobo can be poured in a zip top bag and frozen for other use.
Kraft Triple Cheddar Finely Shredded Cheese (2 cup bag)
Kraft Mexican Four Cheese with a touch of Philadelphia (2 cup bag)

original version can be viewed at http://www.foodnetwork.com/recipes/sandra-lee/cheesy-beer-fondue-recipe/index.html

Back on Track - Black Bean Brownies?

Well I was perusing the Dr. Oz web site and ran across a recipe for... black bean brownies??? Yep. Black bean brownies.

Here is my version that actually tastes great and is healthful. I used Quinoa flour so it is gluten free.


Michel's version of Kim’s Midnight Brownies

Ingredients
1, 15 oz can black beans, drained and rinsed
1/2 cup agave syrup
1/2 cup quinoa flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Tbsp vanilla
3 egg whites
6 tbsp mini semisweet chocolate chips

Directions
Preheat oven to 350º. Spray baking dish with non-stick baking spray. Sift together flour, cocoa, baking powder and salt. I n a food processor, blitz the black beans until smooth. Add the remaining ingredients (except chips) together. Process until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature. (I used a 7x9 baking pan and it took about 27 minutes.)

Frosting
Ingredients
6 oz fat-free cream cheese
1/4 cup agave syrup
1 Tbsp vanilla extract
1 tsp instant coffee granules stirred into 1 Tbsp water
2 tbsp semisweet mini chocolate chips

Directions
Mix the chocolate chips into the coffee until melted. With a whisk attachment on an electric beater and blend the cream cheese until smooth. Add the agave and vanilla and blend again until smooth, with mixer running on low slowly add the coffee/chocolate mixture. Slowly raise the speed and blend until light and fluffy. Let sit for 5 minutes the beat again for 2 minutes. Spread evenly over the top of the cooled brownies. Allow it to set in the refrigerator for 20 minutes.

Apple Cider Fritters

It is amazing the amount of information we can find on the Internet - and surprisingly amazing disappointing at lack of other information. I am speaking about apple fritters. Not apple rings... big, luscious apple fritters. So I read about donuts and slept on it a few days and here is what I came up with.

Please be respectful of your hot oil. I can't teach common sense, but keep your fingers out of it, and for goodness sake, don't "drop" your fritters into it, as this may splash hot oil onto you. When all else fails, read the manufacturer's instructions.

Apple Cider Fritters (makes 16)

1 cup apple cider

1/2 cup sugar (divided)

4 1/2 tsp yeast

4 1/2 cups all-purpose flour (divided)

4 small Macintosh apples, diced

1 Tbsp lemon juice

11 Tbsp butter (room temperature)

3 eggs

1 1/2 tsp vanilla extract

1 tsp salt

1 tsp lemon zest

2 tsp cinnamon

peanut oil (for frying)

Glaze

1 1/2 cups confectioner's sugar

1/4 - 1/3 cup water

Bring apple cider and 1/4 cup sugar to a boil for 1 minute. Remove from heat and cool to 115 degrees F. Sprinkle yeast over and stir slightly. Let dissolve 5 minutes then stir in 1 cup of flour. Cover tightly with plastic wrap and let sponge develop for 1 hour.

Mix lemon juice with 3 cups water. Dice the apples into 1/4-1/2" chunks and place in the acidulated water.

Mix together the butter, 1/4 cup remaining sugar, eggs, vanilla, salt and lemon zest until well blended. Stir this into the sponge until well incorporated. Sift together the remaining flour and cinnamon. Drain the apples and pat dry. Slowly fold the flour and apples into the sponge. (You do not want to over stir as this will develop too much gluton and the fritters will be too dense.)

Cover the dough with plastic wrap and a tea towel. Let rise at room temperature until more than doubled (around 3 hours). Place in 1 gallon zipper bag and squeeze out the air. Refrigerate overnight.

Remove the bag from the refrigerator and divide the dough into 16 equal portions on parchment paper. Let the fritters rest for about 1 hour.

Heat oil to 375 degrees F. Place cooling rack over waxed paper.

Mix glaze. Sift the confectioner's flour into a cereal bowl and add enough water to make a thin glaze, mixing with a fork.

Using a metal spatula, dip the spatula into the hot oil for about 10 seconds, then use the spatula to pick up the fritter and carefully slide it into the hot oil.

The fritters will take about 7 minutes to cook through. Half way through (3 1/2 minutes) turn over the fritter and cook on the second aside. Use tongs to remove the fritters from the oil, allowing the oil to drip back into the pot before draining on three layers of paper toweling, blotting both sides. Dip the presentation side of the fritter into the glaze and place, glaze side up, on the rack to drip and cool.

I took my fritters up to happy hour to share with my friends and get their opinions. These had very good reviews... but then everyone was enjoying happy hour ;-)

Easy Mini Cheesy Chilidog Pizza (revised)

This is my latest creation. I've been thinking about this for quite some time now and trying to decide whether to mix the chili sauce into the cream cheese or not... Decided I am going to mix it in together instead of trying to spread chili sauce over the hotdogs. My first attempt making 1 large pizza was a little hard to eat the center pieces. So here is the newly revised version.

Easy Cheesy Mini Chilidog Pizzas

1 Pillsbury Refrigerated Classic Pizza Crust (13.8 ounce)
4 ounces cream cheese at room temperature
2 Tbsp prepared yellow mustard
1 ten ounce can hotdog chili sauce
4 all-beef hotdogs diced into 1/4" dice
1 small onion chopped finely (about 1/2 cup)
3 cups shredded cheddar cheese


Preheat oven to 425 degrees F.

Oil a baking sheet with 1 Tbsp olive oil.

Open the pizza crust and cut into 8 equal rounds. Cover with plastic wrap and let sit at room temp for 20 minutes. Spread each dough into a circle with a slightly puffy edge (to hold the filling).

Beat cream cheese and mustard until light and fluffy, beat in chili sauce. Spread an equal amount of filling onto each pizza. Top with cheese. Sprinkle each pizza with diced hot dog and onions.

Bake for 17 to 20 minutes until desired doneness.

Place pan on cooling rack and allow to cool 10 minutes before eating (to allow filling to set up).

Grandma Geri's Molasses Cookies

Fall is in the air and there is nothing like a soft, classic old-fashioned molasses cookie. I thought I would make my Grandma Belding's recipe that I scribbled down in my twelve-year-old hand, some 35 years ago. I stood by her side and fantically tried to keep up as she expertly mixed the ingredients and then added the flour a little at a time until it was just the right texture to dollop a "glob" onto her open, flour-covered plam to shape the perfect cookies.

As I was mixing up this batch, I was already thinking of ways to make it my own, changes, updates, whatever you want to call it. But when I tasted the first one, all the memories came rushing back. These needs no changes, no updates. The only concession t the "future" here is measuring the amount of flour for convenience. And, while I did "shape" the first half in Grandma's time-proven method, I opted to use a 2" scoop for the other half. While the classis method did yield a slightly fluffier cookie, the scoop was much less messy...

In my mind these are the quintessential molasses cookie.

I hope you enjoy them too.

Grandma Geri’s Molasses Cookies (makes 28 cookies)

1 cup Crisco

2 cups dark brown sugar
2 eggs
1/4 cup molasses
3/4 cup buttermilk
2 3/4 cups all purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt

Preheat oven to 365 degrees F. Line baking sheet(s) with parchment paper.

Cream together the shortening and sugar. Add eggs and beat until light and fluffy, scraping down as necessary. Add molasses.

Sift together flour, baking soda, salt & spices.

Add flour in thirds to creamed mixture and stir until smooth between each addition.

Shape cookies using a 2” scoop, leveled, place on leveled side down on baking sheet 2” apart.

Bake 15 minutes until lightly brown on edges.

Remove pan to baking sheet and let cool 2 minutes. Remove cookies to rack.

Simply Delicious Pumpkin Spice Cookies

Simply Delicious Pumpkin Spice Cookies (makes 24 cookies)

1/2 cup (1 stick) butter
1/2 cup light brown sugar
1 egg
1 1/2 cup canned pumpkin pie filling
2 cups minus 1 Tbsp all purpose flour
1 Tbsp corn starch
2 tsp cinnamon
1/2 tsp ginger
1/8 tsp nutmeg
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
12 Tbsp (3/4 cup) confectioner’s sugar
4 Tbsp (1/4 cup) maple syrup
12 pumpkin candies cut in half.

Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper.

Cream together the butter and sugar. Add egg and beat until light and fluffy, scraping down as necessary. Slowly add pumpkin. Add vanilla.

Sift together flour, corn starch, baking soda, salt & spices.

Add flour in thirds to creamed mixture and stir until smooth between each addition.

Shape cookies using a 2” scoop, leveled, placing level side down on baking sheet 2” apart.

Bake 15 – 17 minutes until light brown (will spring back to touch).

Remove to baking sheet and cool completely.

Mix confectioners sugar and maple syrup until smooth. Frost the top of each cookie and garnish with pumpkin candy.

Creamy Cannellini Bean Artichoke Dip - Leftover Wonder! Chicken Pizza

"Leftover" Cannellini Bean Artichoke Dip makes a great base for a quick thin crust pizza in lieu of tomato sauce.

I used Pillsbury's thin crust refrigerated pizza dough and slathered it with Creamy Cannellini Bean Artichoke Dip, topped with shredded leftover chicken, thinly sliced Roma tomatoes, 2 slices precooked bacon chopped into thin slices, a drizzle of balsamic vinegar and a little mozzarella and Parmesan cheese. Wow was this good!

I was so excited I almost forgot to take a picture.

Savory Mediterranean Spinach Phyllo Rollups with Feta & Nuts

Here is the answer to Corinne's challenge to create a low fat (? - kinda) spinach and feta phyllo appetizer...

I like to use the spray instead of brushing with butter because it is faster, somewhat healthier (if you use the olive oil spray) and it doesn't pull and tear the phyllo like the pastry brush.

Hot capicola is a delicious spicy cooked ham coated with paprika and spices. (Kroger has their own Private Selections brand in a sliced 3 ounce package for $4.59.) I like to use it in a creamy pasta with peas instead of using prosciutto.

Folding over the phylo and sprinkling with a little cheese and then nut layer helps keep the phyllo flakey. Using a blend of pinenuts and walnuts gave a great depth of flavor, but Art equally enjoyed the all walnut and parmesan version.

Have fun!

Savory Mediterranean Spinach Phyllo Rollups with Feta & Nuts

1 Tbsp olive oil
1 medium onion, chopped fine
1 four ounce package shiitake mushrooms, stems removed, chopped fine
1/8 tsp nutmeg
1/2 tsp black pepper
1/2 teaspoon sea salt
1/2 tsp crushed red pepper flakes
1 ounce hot Capicola chopped finely (spicy Italian cooked ham)
1 cup stock divided (beef, chicken or vegetable)
1 six ounce package baby spinach leaves
1 eight ounce package non-fat cream cheese
1 egg yolk
1/2 cup Parmesan
3/4 cup toasted pinenuts or walnuts or a combination of the two chopped finely
1 five ounce package feta cheese (or additional Parmesan)
Butter flavor cooking spray

Heat olive oil over medium-low heat. Add onions and mushrooms and cook until onions are translucent. Add the nutmeg, pepper, pepper flakes and salt. Turn up heat to medium high. Add 1/3 cup of stock and cook until evaporated and mushrooms start to brown.

In the mean time, remove any large stems from the spinach. Pile up and roll the spinach and cut into fine ribbons (it took me about 8 times to cut all the spinach).

Pile the spinach on top of the mushroom and pour the remaining 2/3 cup of stock over all. Stir occasionally until liquid is evaporated. Remove from heat to cool.

In a stand mixer with paddle attachment beat the cream cheese until light and smooth. Add the egg yolk and beat until smooth, scraping down as necessary.

Fold in the cooled spinach mixture and 1/2 cup Parmesan. Chill.

Preheat over to 350 degrees F.

Unroll thawed phyllo sheets, cover with plastic wrap and a damp towel. Take one sheet of phyllo and lightly spray with cooking spray. Place 1 1/2 Tbsp of spinach filling in the center end of the long end of the phyllo. Fold over the left side third over the filling, spray and sprinkle with feta. Fold the other third over the feta and spray with cooking spray and sprinkle with nuts. Roll the phyllo from the filled end. Spray the seam end with spray and place seam side down on parchment lined baking sheet. Spray exterior with spray.

Do not overcrowd the pan. Bake for 20 minutes, or until golden brown and crispy. Remove to baking rack to cool.

Laura's Birthday Cake - B52 Bundt Cake

This decadent, delicious, delightful B52 Bundt cake was created for my friend Laura's birthday. It includes Kahlua, Bailey's Irish Cream and Grand Marnier in the super rich chocolate mocha cake base and a surprisingly rich cream cheese, chocolate and Grand Marnier "tunnel". The cake is bathed in a dark chocolate, Baileys and Kahlua ganache and decorated with a white chocolate and Grand Marnier drizzle. Recipe to come after it is submitted. I'll keep you posted.

Healthy Living Day 2 - Creamy Cannellini Bean Artichoke Dip ala Piccata with Homemade Whole Grain Baked Zatar Tortilla Chips

Today I continue the mission to come up with healthy snacks. Using a zesty piccata as my inspiration, without the butter of course, I included lemon three ways, bottled juice, reduced fresh lemon juice, and lemon zest.

Creamy Cannellini Bean Artichoke Dip with Lemon and Capers

8 ounces cream cheese
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 14 ounce can cannellini beans (drained)
olive oil cooking spray
1 14 ounce 10-12 count artichoke hearts (drained, halved and blotted dry)
1 shallot minced (about 2 Tbsp)
2 cloves garlic pressed or minced
1 medium lemon zested and juiced (about 1 tsp zest and 3 Tbsp juice separated)
1/2 cup low sodium chicken stock
2 Tbsp white wine
2 Tbsp capers (rinsed and blotted dry)
1/2 tsp black pepper
1/2 tsp sea salt
1/2 tsp red chili flakes
1/4 tsp Italian seasoning

Cream the cream cheese until light and smooth. Slowly blend in 1 Tbsp lemon juice and 1 Tbsp balsamic vinegar.

Heat large sauté pan, sprayed with olive oil spray over medium high heat with shallot and artichokes (cut side down). Cook until nicely browned, shake pan to distribute, remove from heat, add garlic and stir to mix. Place artichokes and beans in food processor.

Deglaze pan with chicken stock, lemon juice, and wine. Reduce by 2/3 and add to food processor with pepper, salt, chili, Italian seasoning and zest. Puree until fairly smooth (a little chunky). Add capers and pulse to combine.

This makes about 23 ounces of dip. For a 4 ounce serving you get apx. 6.8 grams of fiber and 11 grams of protein and 132 calories. (According to Fitday.)
Serve with crudites and whole grain baked tortilla/pita chips.

Homemade Baked Tortilla Chips with Zatar

Whole Grain Baked Tortilla Chips with Zatar

1 whole grain 10" tortilla per person
Olive oil cooking spray
Zatar

Cut each tortilla into 12 triangles. (Cut in half, stack and cut in half again, then cut each half into thirds.)

Place on baking sheet lined with parchment paper. Spray with olive oil cooking spray and sprinkle with Zatar, turn over, spray and sprinkle again. (If making more than 1 tortilla, do not crowd in pan, make multiple batches.)

Heat oven to 425 degrees F. (I like to let the prepared chips sit while the oven heats.)

Bake for about 7 minutes, until golden brown. Remove tray to rack to cool. Of course you could use a whole grain pita bread instead of tortillas, just cut into 8 chips instead of 12.

Zatar is a very aromatic middle eastern spice blend - for a great story and recipe go to: http://www.recipezaar.com/Zaatar-65710

Healthy Crunchy Tasty Snacking - Day 1

Well, no one likes the "d" word, you know the one I mean... "diet".

I prefer to call it healthful eating. My friend Michelle was just issued a challenge to lose 10 pounds. She is a bartender at a sports bars, which means a lot of fried foods and happy hour crunchy, salty snacks.

I told her I would help her in this endeavor. I know she needs texture and lots of flavor to keep her focused on the healthful alternatives.

My mission this week is to create healthful snacks with low fat, incorporating good proteins and fiber.

The first remake. A Mexican inspired black bean dip. A rousing success with carrots and celery for dipping.

Mexican Refried Black Bean Dip - ole!

1 15-ounce can no-fat refried black beans
1 1/2 roasted red peppers (low-sodium,packed in water)
1/3 cup green taco sauce
2 cloves glarlic (pressed)
4 tsp lime juice
1 tsp taco seasoning
1 tsp cumin
1/8 tsp red pepper flakes
1/2 tsp sea salt
2 dashes hot sauce
salsa for garnish

Blend all ingredients in food processor until smooth and creamy. Top with a dollop of your favorite salsa for garnish.

Michelle (and a few of her "lucky" co-workers) deemed this a delicious success. And it came out under 150 calories for 1/2 cup with 2 carrots and 2 celery sticks cut into strips for dipping. With 38% of the daily fiber and 14% of the daily protein requirements a real plus. (I used Fitday to do the calculations.)