Cooking Caramel Apples

To contact us Click HERE
Caramel apples are a favorite snack, and one you probably remember from your childhood. Learn how to make some of these sweet treats.

You probably remember the first time you bit into a caramel apple when you were a child. First you encounter the rich, sweet caramel coating (the part everyone likes) and then your teeth reach the firm, tart apple as you bite into it with a satisfying crunch.

Kids love crunchy, sticky caramel apples. Use you children's favorite variety of apple for that perfect blend of tart and sweet. Red Delicious and Rome Beauties are always a good bet. Another great variety of apple to use is the Jonathan; choose whichever apple is fresh and delicious (local orchards and farm markets will have the best varieties). Be sure to wash the apples well and dry them before applying the sweet caramel topping to the apple skins.

When working with hot caramel, we recommend keeping a bowl of ice-cold water on hand as an antidote to any splatters that threaten to scald your skin. In the event you do get any of the hot caramel on your hands and fingers, immediately plunge them into the ice water. Also, because of the risk of burns, never allow young children to handle hot caramel. You can find wooden ice-cream sticks at a craft store or a hobby shop. Or, try using wooden plant markers, which are sturdy due to their width.

RECIPE
Caramel Apples

Makes 4 caramel apples

Ingredients:

• 4 apples
• 1 cup sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1/4 cup heavy cream
• 1/2 cup milk
• 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts (optional)

Directions:

1. Wash and dry the apples well. Insert wooden sticks into the stem ends of the apples.
2. In a medium saucepan set over low heat, combine the sugar, corn syrup, condensed milk, heavy cream, milk and butter. Cook, stirring constantly, until the mixture reaches 248 degrees F. on a candy thermometer (or until a bit of syrup dropped into cold water forms a firm, pliable ball).
3. Stir in vanilla, then put the pan in a bowl of hot water to keep the caramel soft.
4. Dip the apples in the caramel, coating well. Allow the excess to drip off, then roll in walnuts (if desired) and let cool on waxed paper.

Cooking with Thyme: Lemon-Thyme Granita, Capellini with Tomatoes, Watercress and Herbs

To contact us Click HERE
Have you got time for thyme in your cooking? Use this herb in a frosty Lemon-Thyme Granita and a light, side-dish salad Capellini with Tomatoes, Watercress and Herbs.

If there had to be one utilitarian, all-purpose herb, it would have to be thyme. The herb thyme lends a pungent, lemonlike flavor to any dish you use it in. If you haven't tried thyme in your cooking, there's no reason not to. Grow a patch in your vegetable garden, and then use the leaves in a refreshing, light Lemon-Thyme Granita and a quick-and-delicious side dish, Capellini with Tomatoes, Watercress and Herbs. Have you got time for thyme?

RECIPES 

Lemon-Thyme Granita
Makes 10 servings

To avoid last-minute preparations for this dessert, make this frosty confection up to a week in advance of serving.

Ingredients:

• 3 cups water
• 1 cup sugar
• 11 sprigs lemon balm (optional)
• 1/2 cup fresh lemon juice
• Zest of 2 lemons, finely grated
• 1 tablespoon snipped fresh thyme leaves, stems removed
• 1/4 cup lemon-flavored vodka (optional)
• 10 whole lemons, for shells (optional)
• Almond extract (optional)
• Fresh berries, if desired

Directions:

1. In a heavy saucepan, bring the water, sugar and 6 sprigs of lemon balm, if using, to a boil over medium-high heat until the sugar dissolves. Remove from the heat; discard the lemon balm and cool syrup over a bowl of ice water until cold.
2. In a metal bowl, whisk together the syrup, lemon juice, lemon rind, thyme and vodka, if using, and place in the freezer. For faster freezing, pour the mixture into a shallow dish such as a pie plate. Whisk the mixture every 30 minutes until frozen, about 3 to 4 hours.
3. If using the lemons, remove the ink on the lemons by rubbing with almond extract. Cut off one quarter of each lemon at the stem end. Using a grapefruit knife, cut between the pulp and the pith of each lemon. Remove the pulp with a grapefruit spoon or a melon baller, scraping the shell clean.
4. Break the frozen mixture into small chunks. Transfer the chunks to a chilled mixing bowl. Beat with an electric mixer on medium speed until the mixture is fluffy but not melted. Return the mixture quickly to the container used to freeze the mixture. Cover and freeze until the mixture is firm. Store, covered, in the refrigerator up to 1 week.
5. To serve, scrape across the top of the granita with a tablespoon and form the granita into 2-inch balls. (If the mixture is very firm and unable to be formed easily, you may need to let it stand for 5 minutes at room temperature.) Mound the balls in each lemon shell, if desired, or in a serving glass. Garnish with half a sprig of lemon balm, a few sprigs of thyme or a few fresh berries, if desired.

Capellini with Tomatoes, Watercress and Herbs
Makes 4 servings

Watercress leaves add a spicy, peppery taste to this fresh and easy salad. For a lighter flavor, use spinach leaves in place of the arugula and less strong-flavored herbs from the oregano, tarragon and summer savory used here. Serve the salad at room temperature; chill any leftovers.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 onion, cut into 1/2-inch dice
• 2 small garlic cloves, minced
• 1/2 teaspoon coarse salt, plus more for water
• 1/4 teaspoon freshly ground black pepper
• 4 plum tomatoes, seeded and cut into 1/2-inch pieces
• 2 cups small arugula leaves or torn fresh spinach
• 1 cup watercress leaves
• 1/2 cup chopped assorted fresh herb leaves, stems removed*, such as thyme, basil, oregano, summer savory, tarragon, and Italian parsley, plus 7 whole leaves of basil
• 1 pound dried capellini
• Shaved Parmesan cheese, for garnish
• Lemon wedges, for garnish

Directions:

1. Heat 1 tablespoon of oil in a large heavy saucepan over medium heat. Add the onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring often, until the onions are golden, about 10 minutes.
2. Reduce the heat to medium low; add the tomatoes, arugula or spinach, watercress, and chopped herbs. Simmer until heated through, about 5 minutes.
3. Cover a large pot of salted water, and bring to a boil. Drop the pasta into the boiling water; stir to keep the pasta from sticking together. Cook until al dente; drain, reserving a few tablespoons of the cooking liquid. Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium heat. Fry the basil leaves until they begin to curl. Using a slotted spoon, transfer the leaves to paper towels to drain. Drain the pasta, and transfer to a serving bowl. Top with the vegetables; toss to combine. Serve sprinkled with basil leaves, Parmesan, and lemon wedges.

*Note: The herb leaves are easier to remove from the stems if you plunge the herb bunches briefly into ice water. Shake off the excess water before removing the leaves.

Kitchen Tip
To easily remove the leaves of thyme, first plunge a bunch briefly into ice water, then shake off the excess water. To chop thyme leaves easily, place them in a glass measuring cup and snip them with a pair of kitchen scissors.

Créme Vanilla Sauce

To contact us Click HERE
CRÉME VANILLA SAUCE

Makes 2 cups

Ingredients:

• 1 1/2 cups milk
• 1 vanilla bean, scraped of seeds or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 egg yolks
• 1/2 teaspoon cornstarch

Directions:

1. Boil the milk with the vanilla bean seeds and pod (do not add vanilla extract here). With a hand-held electric mixer, beat the sugar into the egg yolks until thick and fluffy. Beat in the cornstarch. Remove and discard vanilla bean pod. Add boiled milk in dribbles while beating at low speed in an electric mixer.
2. Transfer the mixture to a heavy-bottomed nonreactive saucepan. Set over low heat and, stirring constantly, cook until the sauce thickens into a light, creamy mixture. Do not simmer or the egg yolks will curdle.
3. Remove the sauce from the heat (add the vanilla extract if the vanilla bean was not used), whisk for a moment, and strain through a fine sieve. After cooling, cover the surface of the sauce with plastic wrap and refrigerate.

Thirty-Minute Fettuccine

To contact us Click HERE
Keep the express train of activities chugging along with this fast and simple chicken and pasta dish.

The convenience foods in today's supermarkets are the express trains of the kitchen. This bistro-quality dish uses time-saving refrigerated pasta combined with peppers and onions to help keep your busy family on track.

RECIPE

Thirty-Minute Fettuccine

Makes 4 main-dish servings

Ingredients:

• 12 ounces boneless, skinless chicken breasts
• 1/2 cup homemade or canned low-sodium chicken broth
• 1/2 teaspoon cornstarch
• 1 medium yellow bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 medium white onion, chopped
• 9-ounce package refrigerated fettuccine or linguine
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup chopped tomatoes
• 1/4 cup fresh basil, chopped
• 1 cup grated Parmesan cheese, for garnishing

Directions:

1. Rinse the chicken well under cold running water and pat it dry with paper towels; cut it into bite-sized pieces and set them aside. Stir together the chicken broth and cornstarch; set the mixture aside.
2. Bring a large pot of salted water to a boil. Add the peppers, onion and pasta. Return the water to a boil and cook for about 2 minutes or until the pasta is just tender. Drain the the water from the vegetables and pasta and return the mixture to the pot. Toss the pasta with 2 teaspoons olive oil. Keep the pasta warm over low heat.
3. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chicken, garlic and crushed red pepper. Cook for 3 to 5 minutes or until the chicken is no longer pink, stirring occasionally. Push the chicken to the sides of the skillet. Stir the cornstarch mixture and add it to the center of the skillet. Cook and stir until the mixture has thickened. Stir all the ingredients together to coat them with the sauce.
4. Remove the chicken and sauce from the heat; toss with the cooked pasta mixture, tomatoes and basil. Serve the dish topped with the Parmesan cheese.

Tips on Using Fresh Pasta

Fresh refrigerated pastas are becoming increasingly available in supermarket deli cases. Fresh pastas tend to meld better with lighter sauces such as wine- or broth-based sauces that don't cover up their subtle flavors. Use dried pastas for heavier sauces, such as cream-, meat-, or tomato-based sauces.

Fresh pastas are prepared differently than dried pastas because they contain more moisture. They need only a minute or two to cook (unlike dried pastas, which take about ten minutes).

Once cooked and drained, fresh pasta must be tossed with olive oil or sauce, then served immediately.

How to Make Caesar Salad 101

To contact us Click HERE
Caesar Cardini is credited for creating the famous Caesar salad. Find out how to prepare this restaurant staple at home.

Each ingredient in a Caesar salad has its own unique contribution to the final product. The sharp Parmesan cheese, the salty anchovies, the tang of fresh lemon juice, the spiciness of garlic and the crunchy texture of the romaine lettuce create a medley of flavors that have appealed to countless North Americans who have sampled this salad as least once in a lifetime. To top it all off, Caesar salad wouldn't be complete without the crusty croutons that add the finishing touch to this composed salad.

The origins of Caesar salad is somewhat peculiar. Caesar salad shares no historical significance to the great Julius Caesar, although it's tempting to think so. The salad actually was named after Caesar Cardini, who devised it in his restaurant in Tijuana, Mexico in 1924. History suggests that Cardini put together this salad when he realized one night that he had nothing in his kitchen to serve his hungry diners except for some romaine lettuce, eggs, stale bread and cheese. Not wanting to disappoint, Cardini created a composed salad on the spot, and the Caesar salad was born.

This restaurant staple can easily be made at home. For the best flavors, use only the freshest ingredients possible. Even the croutons should be made with fresh, not stale, bread.

RECIPES

Homemade Caesar Salad

Makes 6 servings

Ingredients:

• 2 cloves garlic
• 2 anchovy fillets
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 large egg yolk
• 1/3 cup vegetable oil
• 2 heads romaine lettuce, inner leaves washed and dried well
• 1 recipe Croutons (recipe follows)
• 1 cup freshly grated Parmesan cheese, plus additional cheese for garnish

Directions:

1. Place the garlic, anchovy fillets and salt in a large salad bowl. Using a fork, mash the garlic, anchovy fillets and salt together to form a paste. Whisk in the lemon juice, Worcestershire sauce, Dijon mustard and egg yolk. Gradually whisk in the vegetable oil.
2. Tear the romaine lettuce leaves into 1 1/2-inch to 2-inch pieces. Add the croutons, romaine and cheese to the bowl. Toss well. Garnish with additional grated Parmesan cheese. Serve immediately.

Note: Raw eggs should be not be used in food prepared for babies, the elderly, pregnant women, young children or anyone whose immune system is compromised.

Croutons

Ingredients:

• 4 tablespoons unsalted butter, melted
• 2 tablespoons extra-virgin olive oil
• 1 10-inch loaf Italian bread, crusts removed, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees F. In a large bowl, whisk together the butter and olive oil. Add the bread cubes, and toss to coat. Add salt and pepper; toss to combine.
2. Spread the bread cubes in an even layer on a baking sheet. Bake until golden brown, about 10 to 12 minutes. Remove from oven, let cool and set aside until ready to use.

Asian Chicken Salad

To contact us Click HERE

I ate this yummy salad every day for about a week, or until the dressing ran out and I had to run to the store again:) The perfect crunch of the won tons with the tangy dressing just makes me a happy girl. We even ate this for dinner one night, and hubbs highly approved.

Asian Chicken Salad
Printable Version

1 chicken breast, sauteed in Olive oil and thinly sliced
6 cups lettuce or spinach
¼ bunch cilantro, stems removed
¼ cup  Asain sesame dressing
1-2 tablespoons slivered almonds, toasted
15 Mandarin oranges
¼ cup fried won ton slices

Combine all ingredients into a bowl & toss to coat. Divide between two dishes and Serve

Serves 2.

Pink Peppermint Soufflé

To contact us Click HERE
Find out how to make a rich and decadent Pink Peppermint Soufflé, including helpful hints and tips for beating egg whites.
Just mentioning the word soufflé can set a cook on edge. There's always the fear that the soufflé will plummet to the bottom of the baking dish as soon as it is removed from the oven. But cooking the perfect soufflé is not as difficult as it may appear to be.
According to caterer Julie Williamson, the basic principles of soufflés lie in the preparation of the eggs. The air trapped inside the beaten eggs is what gives the soufflé volume. Beating the eggs properly is half the challenge of making a homemade soufflé. Start by beating the egg whites in a circular motion so that the air bubbles don't become too large in the beginning. Make sure that all utensils that will come into contact with the eggs are completely clean and free of grease.

This version of the classic French dessert uses peppermint-flavored candies to create a delicious and refreshing treat. For extra peppermint flavor, be sure to use pure peppermint extract. If you prefer, you can substitute a white crème de menthe in place of the peppermint extract in this recipe.

RECIPE

Pink Peppermint Soufflé

Makes 6 servings

Ingredients:

• 1 tablespoon unsalted butter
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1/2 cup peppermint-flavored candies, finely chopped, plus additional crushed candies for garnish
• 1/2 cup cold water
• 6 large egg yolks, plus 7 large egg whites
• Pinch of salt
• 2 tablespoons heavy cream
• 2 teaspoons pure peppermint extract

Directions:

1. Preheat oven to 350 degrees F. with a rack positioned in the bottom. Butter a 6-cup soufflé mold (measuring 7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle the bottom and sides of the mold with 1 1/2 tablespoons sugar.
2. In a 1-quart saucepan, melt 1/2 cup peppermint-flavored candies in the cold water. Remove saucepan from the heat and let cool. The consistency of the mixture should look like a thick syrup.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, remaining 1/2 cup sugar and salt until the mixture is thick and pale yellow. Alternatively, use a hand wire whisk to beat the egg yolks.
4. Mix the cooled peppermint mixture, heavy cream and peppermint extract into the egg yolk mixture until well blended and smooth.
5. In a separate bowl, beat the egg whites until stiff peaks form, being careful not to overbeat them. Mix one-quarter of the beaten egg whites into the peppermint-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared mold.
6. Bake the soufflé until the center has just barely set, about 14 to 16 minutes. Serve immediately, garnished with crushed peppermint candies.

SPECIAL THANKS
Julie Williamson

Spice Up Salad with Tangy Carrot-Curry Dressing

To contact us Click HERE
For a light lunch or a salad course for dinner, try this recipe for Bell Pepper Salad with Carrot-Curry Dressing. You'll need carrot juice to make this homemade dressing; you can usually find it in cans at your local supermarket. With a few slices of red bell pepper and a sprinkling of toasted sunflower seeds, this salad is a virtual medley of colors, flavors and textures.

RECIPE

Bell Pepper Salad with Carrot-Curry Dressing

Makes 4 servings

Ingredients: 

• 1/2 cup carrot juice
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon curry powder
• Coarse salt and freshly ground black pepper
• 1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
• 1/2 red bell pepper, halved and thinly sliced
• 1/3 cup edible sunflower seeds, toasted*

Directions:

1. In a small skillet, bring the carrot juice to a boil. Reduce the heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl.
2. Whisk in lemon juice, oil, and curry powder; season with salt and pepper. Add lettuce and red bell pepper; toss to coat. Sprinkle sunflower seeds over salad; serve.

*Note: To make toasted sunflower seeds, heat a small skillet over medium heat. Add sunflower seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.

Build a Spectacular Spring Brunch

To contact us Click HERE

24-Hour Vegetable Salad

If you're hosting a spring brunch, look to these two unique and lively recipes that will give impact to your brunch buffet.

Spread a little spring cheer with these festive brunch favorites that comes together easily, allowing you plenty of time to enjoy families and guests. Round out the menu with fresh fruit, juice, and coffee.
RECIPES

24-Hour Vegetable Salad

To get the best-looking layers, use a bowl that is taller than it is wide.

Makes 6 to 8 side-dish servings

Ingredients:

• 5 cups torn mixed salad greens
• 1 medium carrot
• 1 cup sliced fresh mushrooms
• 1/2 cup crumbled feta cheese (about 2 ounces)
• 1/2 cup coarsely chopped pitted kalamata olives
• 1 medium cucumber, halved, seeded, and sliced 1/4 inch thick (about 1 3/4 cups)
• 1/4 cup sliced scallions
• 1/2 cup mayonnaise
• 1/4 cup plain low-fat yogurt
• 1 teaspoon finely shredded orange peel
• 1/2 to 3/4 teaspoon crushed red pepper
• 1/8 to 1/4 teaspoon ground black pepper
• 1 medium orange, peeled and sliced
• 1/4 cup coarsely chopped walnuts
• Orange peel strips (optional)

Directions:

1. Place salad greens in a 2 1/2-to 3-quart clear straight-sided bowl or souffle dish. Peel the carrot. Using a vegetable peeler, carefully cut the carrot into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 cup of the cheese, olives, cucumbers, carrot ribbons and green onions.
2. For the dressing, in a small bowl combine the mayonnaise, yogurt, orange peel, crushed red pepper and ground black pepper. Spread the dressing over the top of the salad, sealing to the edge of the bowl. Sprinkle with the remaining 1/4 cup of cheese. Cover the salad tightly with plastic wrap. Chill for 2 to 24 hours.
3. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss lightly to coat the vegetables with the dressing.

Scrambled Eggs with Smoked Salmon

Makes 8 servings

Ingredients:

• 12 eggs
• 2/3 cup milk, half-and-half, or light cream
• 1/2 cup sliced scallions or 1/4 cup snipped chives
• 1/4 teaspoon pepper
• 1 tablespoon olive oil or cooking oil
• 1 cup chopped smoked salmon (lox style) or fully cooked ham (about 5 ounces)
• 1 cup shredded provolone or fontina cheese (about 4 ounces)
• 1 tomato, seeded and sliced
• Sliced green onion or snipped chives (optional)

Directions:

1. In a mixing bowl, beat the eggs with a fork. Add the milk or cream, green onion or chives, and pepper.
2. In a large skillet, heat the oil; add the eggs to the skillet. Cook over medium heat, without stirring, until the eggs begin to set on bottom and around edge. Using a spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Fold in the salmon or ham. Cook over medium heat for 2 to 3 minutes more or until the eggs are cooked throughout but are still glossy and moist. Transfer to a warm serving platter. Top with the cheese, tomato slices, and, if desired, additional sliced green onion or snipped chives.

Tips for Choosing Salmon

Before you buy the salmon, be aware that there are two kinds of smoked salmon: The thinly sliced, cold-smoked salmon, called lox, is what we've used in the recipe above. You can find it in the deli or seafood section of your supermarket. Heat-smoked salmon is thicker and has a meatier texture.

Soup for Supper

To contact us Click HERE
Enjoy a light-tasting Jamaican Winter Squash Soup with Salad for a family dinner at home.

After the lavish holiday dinners we've feasted on for Christmas and New Year's celebrations, we may be ready for a simple and light supper. The recipes below make a great healthy and light soup-and-salad supper that's great for a family dinner and for casual gatherings with friends.

Jamaican Winter Squash Soup

Serves 6

Ingredients:

• 1 medium onion, chopped
• 1 teaspoon unsalted butter
• 6 medium scallions, trimmed
• 6 whole sprigs thyme
• 1 medium winter squash (about 2 pounds), such as butternut, peeled, seeded and cut into 1-inch cubes (4 1/2 cups)
• 3 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
• 1/2 small Scotch-bonnet chile pepper
• 2 cups low-fat milk
• Coarse salt and freshly ground pepper
• Mint or basil sprigs, for garnish (optional)

Directions:

1. In a large saucepan over low heat, cook the onion in the butter until tender but not brown. Tie the scallions and thyme together with a piece of kitchen twine. Place the squash, broth, chile pepper and scallion bundle in the saucepan. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer until the squash is extremely tender, about 15 to 20 minutes.
2. Remove the scallion bundle and chile pepper; discard. Transfer the soup to a blender container and puree until smooth. For a very silky soup, pass through a sieve. Return the pureed soup to the saucepan; add the milk, salt and pepper, to taste. Heat through. Serve topped with mint or basil sprigs, if desired.

Salad Greens with Cheese Croutons

Serves 4 to 6

Ingredients:

• 1/2 cup freshly grated aged white cheddar cheese
• 2 tablespoons freshly grated Parmesan cheese
• 6 cups torn mixed salad greens
• 1 recipe Maple Vinaigrette (recipe below)

Directions:

1. In a small bowl, toss together the cheddar and Parmesan cheeses. Sprinkle the cheese mixture in the bottom of a heavy, nonstick skillet. Cook over medium heat for about 2 to 3 minutes, or until the cheese has melted and become bubbly over the entire surface. (You may need to reduce the heat, if necessary, to prevent the cheese from overbrowning.)
2. Tip the skillet to allow excess oil from the cheese to collect in one place in the skillet and remove with a spoon. Carefully lift the "crouton" from the pan with an offset spatula and place on a piece of paper towel to drain; cool. When cooled, crumble the crouton into pieces.
3. To serve the salad, coat a large salad bowl with some of the Maple Vinaigrette. Add the greens and crouton pieces. Toss to coat. Add additional dressing, if desired.

Maple Vinaigrette

Makes about 1/3 cup vinaigrette

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon vegetable oil
• 1 tablespoon balsamic vinegar
• 2 tablespoon pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper, to taste

Directions:

1. In a small jar with a tight-fitting lid, combine all the ingredients.
2. Cover the jar and shake vigorously.

Samosas (baked or fried)

To contact us Click HERE



There are a few layers to this recipe. You make a dough. You boil several veggies. You even mash one. Don't get overwhelmed. It's much easier than you imagine it to be... and worth the effort. 

Serve with 1/2 recipe of dahl for two people. Make a larger serving of dahl and you can spread the samosas around to serve more people. Either way, it's delicious!

INGREDIENTS 

Dough
------
1 T wheat gluten
1 c wheat flour
water
dash salt
2 t oil


Stuffing
------
2 medium potatoes (boiled, peeled and mashed)
1/4 c carrots (diced, boiled)
1/2 c green peas (boiled)
1/4 c boca crumbles, cooked with onions or onion powder and spices, if you like it spicy 
1 t Garam masala (or more if you're adventurous!) 
1 green chili 
1 t ginger
1 t chili powder
1 T coriander
handful cashews
salt to taste
Other recipes also call for dried mango powder but I don't have any...


Step 1: Make your dough and set aside under a moist cloth. Basically, mix the ingredients listed and begin adding water a little at a time until you have a ball of dough. **I use wheat flour, not all-purpose flour. If you use all-purpose flour, you can leave out the gluten. 

Step 2: Peel and boil the potatoes. Mash. 
Step 3: Boil peas and carrots. Drain.
Step 4: Cook boca (if using). 

Step 5: If baking, preheat oven to 375 degrees. We baked half and fried half. You've probably guessed the fried ones are the golden, dark color. I won't lie.. the fried ones are deliciously-fried. But the baked ones are great, too. 

Step 6: Add your peas, carrots, boca (if using) and all spices to the mashed potatoes. Set aside. This is your filling. 

Step 7: Now, pinch off a small ball of dough. I used a 4" (appox) sized glass bowl as my cutter. I rolled out a small dough as thin as I could get it and cut out a circle. Put the excess back with the rest of the unused dough. Use extra flour to keep it from sticking to you and whatever surface you are using. NOTE: You can make large samosas, small samosas or any size samosa you want. Don't be afraid to try this recipe. You won't mess it up.

Step 8: Put about 3-4 T of filling on each round of dough. Pinch all the way around. I used a fork to ensure it closed. Run each seam under a small amount of water. Set aside to dry. 

Repeat for all 8 samosas. 

Step 9: Bake 15 minutes on each side. Or fry until golden brown. 


Don't forget to serve with your favorite chutneys! 

Fake your bacon

To contact us Click HERE



Tempeh-bacon, avocado and grape tomatoes make a delicious breakfast. Use all of the raw salt and pepper that you want.

We've all heard people say "I just could never give up meat" or "I love bacon too much" .. when in actuality what they mean to say is, "But it's something I've always done" or "I don't know what goes into my food but I love the way it tastes." 

Truly, all of those wonderful "meaty" flavors that people love are spices. Every region in the world has a different variety of "normal" spices. Replicating those spicy flavors using healthy (and cruelty-free alternatives) is tasty, wonderful for your body and well, it also means that we vegans eat well. We eat VERY well.

INGREDIENTS
Tempeh (any variety)
Molasses
Mesquite powder 
Soy sauce 

Slice your tempeh very thin. Place one layer of your tempeh in a bowl. Sprinkle with soy sauce until every piece is lightly wet. Run molasses up and down the strips. If you've never worked with molasses, this can be tricky! Go slowly. Once the molasses starts flowing it's hard to stop it. Then, sprinkle with mesquite powder. 

Now, place your next layer of tempeh on top of that one. 

Repeat previous steps until all tempeh is layered and soaking in these wonderful juices. 

Cook on a hot caste iron griddle until brown on both sides. Use a small amount of oil as necessary.

Steamed dumplings

To contact us Click HERE
Who knew making dumplings was SO easy? I sure didn't.



Stop by any local Asian market and you'll find these inexpensive, round wrappers.

All I did was google "how to wrap a dumpling". I could make a video or take photos.. but why reinvent the wheel, I say? You'll find out just how easy this is.



You can use ANYthing you want for the filler. Make it sweet for a dessert. Make it savory. Flavor with masala (which is what I did). Use extra garlic. Really, the possibilities are endless.

To make them like this, simply chop into very small pieces 1 potato, 1 zucchini, 1 carrot and cook some brown rice. While still warm and after they've become slightly overcooked mash your potato. Then mix with the veggies, rice and a little masala and soy sauce. The mashed potato holds your dumpling contents together very well.



DO NOT OPEN WRAPPERS UNTIL YOU'RE READY TO WRAP. You don't want them to dry out at all.

Now, following the directions in any of the zillion youtube videos you just found, place the filling inside one wrapper and gently make your dumpling. Trust me, it's easier than you think.

Let your dumplings air dry for a few minutes so they stiffen up a little. Place in a large bamboo or metal steamer. Cover and cook for 15-20 minutes.

Enjoy immediately.

Rosemary basil fries

To contact us Click HERE
If you're like my husband, you prefer fried fries. Who doesn't, right? But we only fry the when we've done something particularly active - like cycling, hiking or some heavy remodeling.

Instead, we bake them:



I love mixing sweet potatoes with russet or red potatoes. Just note that russet take longer to cook than most other potatoes.

Serves 2

INGREDIENTS
1 sweet potato
1 russet potato
Basil
Rosemary
Salt
Dash of olive oil


Preheat your oven to 375.

You'll want to slice your russet potatoes thinner than your sweet potatoes, to even out the cooking times. Slice them into long fries or short fries or even wedges. Peel your sweet potato and slice. Wash and do not peel your other potato.

Have your large bowl read with about 1 T olive oil. Throw your fries in there and mix. Now sprinkle with a lot of rosemary and basil and a little salt.

Put a single layer of fries on your cooking sheet. We actually cook on our cast iron skillets. Anything will work.

Cook 30 minutes at 375. Now flip all of your fries and increase heat to 400. Cook up to another 30 minutes or until brown.

Enjoy immediately.

Dog food

To contact us Click HERE
Anyone who knows us knows that we have foster animals coming and going all year long. Well, our recent rescue (from last weekend) is an obese, silly, sweet, needy beagle.

His obesity is probably the reason he has a tumor under his armpit and rotten gums. We have an appointment at the vet soon. We just hope his obesity hasn't caused diabetes -- or any other obesity-related disease.



Sadly, we believe he was left behind when his oh-so-caring owner graduated college and left town last weekend. I suppose if people abandon their pets when they move, when they foreclose.. why wouldn't students do it, too?

Although for Zoid, whom we saw him rummaging through a bag of garbage last weekend, this was lucky! Now he will get his gums and teeth cleaned, he has started eating healthy (and yummy!) foods and will get his tumor removed once he's lost a little weight. You see, he's not just fat - he's obese. Surgery is just as dangerous for an obese dog as it is for an obese person.

Sadly, we can only assume he has been living on pizza, burgers and beer - or some equally unhealthy combination of foods. And he may have gotten many of those meals out of dumpsters because he always takes us there on our walks.

Luckily, he loves loves loves loves broccoli. Just raw, sliced broccoli. No kidding. I always thought dogs loved carrots -- but it turns out they have particular tastes just like you or me. So, try different veggies and fruits until you find what YOUR dog likes.


NOTE: I prefer softer tofu but Zoid prefers pressed. You can purchase pressed tofu at any Asian market. It's super inexpensive, too! Or you could also try pressing firm tofu that you buy at the grocery store. Open and drain package. Wrap the tofu with a hand towel and put something hard on top, like a skillet. Let it squeeze out the water. Now place in a container and freeze solid. When you want to use it, simply thaw and squeeze out any remaining water. You'll notice the texture is firmer and stringier. It can give you variety with your tofu, too! Try it. You might like it.


Dog food 1:

INGREDIENTS
Pressed tofu
Cooked lentils
Cooked oats or brown/red/black rice
Sliced raw broccoli
Dash turmeric
Dash soy sauce
Pureed pumpkin on top

I cube the tofu small and mix with turmeric. Then cook with extra olive oil -- this is the only fat in this meal, so don't be afraid to use it. Now, mix with your other ingredients. Serve warm.


Dog food 2:

INGREDIENTS
Cooked black beans
Cooked brown rice
Sliced, raw broccoli
Sliced cooked or raw zucchini (however your dog prefers)
A few sliced carrots
Pureed pumpkin on top


Dog food 3:

INGREDIENTS
Pressed tofu
Cooked lentils
Cooked peas
Cooked, diced potatoes
Sliced raw broccoli
Dash soy sauce
Pureed pumpkin on top

This time put soy sauce on the tofu cubes. Cook with extra olive oil until well done. Mix with remaining ingredients.


Dog food 4:

Going to try tomorrow with green beans!



IMPORTANT NOTES
Just like us, dogs are NOT obligate carnivores. They do not need meat, saturated fat or any milk. Each meal should have some form of fat, protein, vitamins and moisture... and all of that can and should come from plant sources.

Carrot Cake Sandwich Cookies

To contact us Click HERE

Everything is better with a little frosting, wouldn't you agree?

During lacrosse season in high school we used to bring a box of Wheat Thins and a tub of funfetti frosting to lunch...Healthy? Not so much. Amazingly tasty? Absolutely.

So, how can you jazz up a plain old cookie? With frosting of course!

Now that we've relocated and I've started working in a new place, I have to start all over introducing my colleagues to my sweets. When a meeting showed up on the calender and I found out that a co-workers birthday had yet been celebrated I knew what had to be done.

These cookies are just the beginning.


Carrot Cake Sandwich Cookies
Oven: 350 Bake time: 12 minutes
Yields 12 large sandwich cookies

1 bag Betty Crocker oatmeal cookie mix (yes, I cheated a little)
1 egg
1 stick butter, softened
2-3 TBS milk
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 cup shredded carrots
scant 1/2 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Preheat oven to 350 and line cookie sheets with parchment paper.
In a large bowl, cream butter and egg until combined.
Add cookie mix, carrots, cinnamon, vanilla and milk, mixing until well combined.
Stir in raisins and walnuts, mixing until evenly distributed.
Use a large ice cream scoop for batter to ensure same size cookies- place 1 inch apart.
Transfer to oven and bake for about 12 minutes or until sides are lightly browned.

While cookies are cooling make Cream Cheese Frosting.

Cream Cheese Frosting
4 oz cream cheese (half of the block), softened
1 stick butter, softened
1 tsp vanilla
2 TBS milk
2 cups powdered sugar

In a small bowl, beat cream cheese and butter until combined and smooth.
Add vanilla, milk and powdered sugar and beat until smooth.
*Feel free to add more milk or more powdered sugar to reach desired consistency.

Once cookies are completely cooled, match cookies by size.
Place large dollop on flat side of one cookie and sandwich with the other.
Continue until all cookies have been filled and matched.

 All packed up and ready to go to the meeting!
Happy Baking!





Proving my point, that everything is a little better with frosting.

Homemade Holiday Truffles

To contact us Click HERE

Whether they're a co-worker, your child's favorite teacher, a neighbor across the street or your go-to dry cleaner, everyone deserves a little a holiday cheer and what says cheer better than homemade truffles??
Sunday afternoon I spent the day with my mother making chocolates for Christmas gifts. 
We talked about friends and family and gossiped over the latest Real Housewives, all the while filling candy molds with melting chocolates and whipping up different varieties of fillings.
It's afternoons like this that I'm extremely thankful to be so close to home, especially around the holidays. 
Not only are these truffles extremely easy to make, they're absolutely delicious and make for a perfect gift.
All you need are some flavor boosters including liquors, wine, peanut butter and different flavored chips...


melting chocolates, whole bunch of chocolate chips, heavy cream, a paint brush, some candy melt bottles and candy molds (all bought at your local Michaels).


I wish I would have taken some pictures of the process, but I left my camera on the counter as I rushed out of our house on my way to my moms so all the photos are from my iphone. It's pretty easy though and hopefully this tutorial will do the trick!

First thing you have to do is make your fillings... I started with a basic ganache and then added the flavor boosters. Make sure you add your flavors at the end of the process or your ganache will separate and it will not be pretty or tasty for that matter.
Ganache2 cups semi-sweet chocolate chips1/2 cup heavy cream3 TBS butter
Flavor boosters1/4 cup liquor 1/2 cup sweet red wine2 heaping spoonfuls of peanut butter
In a small saucepan, heat 1/4 cup of water till boiling- you'll be using this for a double boiler.
Place chocolate chips in a large, heatproof bowl.
In a medium saucepan, heat heavy cream over medium heat until just simmering. *You don't want your cream to boil so make sure you keep stirring and really watch it.
Pour heavy cream over chocolate chips and mix gently so cream starts to melt the chocolate.
Move bowl on top of boiling water and stir until chips are completely melted and mixture is smooth.
Stir in butter and mix until mixture is smooth and butter is completely melted.
Slowly add in flavor booster- stirring until combined. (If you just wanted chocolate truffles, you don't have to add a flavor booster)
Place bowl in fridge and allow to set for at least 15 minutes before using.

Meanwhile, start to prepare candy molds.
In a small bowl, melt half bag of dark chocolate candy melts in microwave as directed on back of bag.
Using the paintbrush, coat the inside of the mold with layer of melted candy melts. *Make sure there are no holes and that when you look at the filled molds from the bottom you can't see through the chocolate.
Place coated molds in the freezer to set. Repeat with remaining molds.
Candy melts cool very fast so you have to act quickly- if your melts start to re-harden just pop them back in the microwave for about 30 seconds.

Transfer cooled ganache to candy melt bottle.
Add remaining candy melts to other bottle and heat in microwave just as you did the first batch.
Knead bottle once completely heated to ensure smoothness.
Remove mold from freezer and squeeze ganache into each mold, leaving enough space at the top to cover with a layer of melted candy melts. Knock on counter a few times to eliminate air bubbles.
Using other bottle, squeeze layer of candy melts over ganache, covering completely- knock on counter a few times to smooth layer.
Once all molds are filled and covered, pop back in the freezer to set for about 10 minutes.
Carefully flip candies out onto a kitchen towel.

Repeat process as many times as necessary.


My mom and I made 4 different kinds of chocolates- Irish Cream, peanut butter-chocolate, red wine and mint (we used Andes flavored chocolate chips in place of the semi-sweet). It took us all afternoon, but it was well worth it!

Peanut Butter-Chocolate Truffles
Chocolate Mint Truffles
Red Wine Chocolate Truffles
What are you making for gifts this year??
Happy Baking!

Chocolate Bourbon Pecan Pie & Christmas Cookies

To contact us Click HERE

Has this Christmas snuck up on anyone else?
Seems like just yesterday I was walking down the aisle and now, all of a sudden, it's Christmas time!
Can I let you in on a little secret? I just finished my Christmas shopping this week...like as in Monday afternoon..thank goodness for the internet.
And you can imagine if it took me that long to get my stuff together to buy gifts, that my cookie/holiday baking also took a hit.
In addition to the busy-ness that was my whole month of Decemeber, my cake business has been booming recently (yay!) and with two cakes to bake and decorate every weekend I really haven't had the chance to spend any other time in the kitchen.
By this time last year I was smooth sailing till Christmas- I had all my cookies baked...
Thumbprint Cookies
Candy Cane Kisses
my favorite Chocolate Peanut Butter Squares
and Jeweled Lace Cookies (only 35 calories a cookie!)Not this year though... I just started baking cookies this past weekend! Would you all still want to see what I've made even after the holiday is over??

So while I'm not sharing any new cookies with you this year (yet)...If you're anything like me, and you've been slacking this year for one reason or another, I have the perfect dessert to make it up to you. This is sure to be a crowd pleaser at any Christmas dinner- a little twist on a holiday classic, this pecan pie infused with bourbon and chocolate chips will put a smile on anyone's face.Chocolate Bourbon Pecan PieAdapted from myrecipes.comBake: 425/350 Total time: 1 hour
3 eggs, beaten
3/4 cup light corn syrup4 TBS butter, melted
3/4 cup brown sugar3 TBS bourbon
2 TBS AP flour1 tsp vanilla
1 1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips
1 package prepared pie crust
Preheat oven to 425. Press pie crust into 9-inch pie dish as directed on package and press/crimp edges.In a large bowl, mix eggs, corn syrup, butter, brown sugar, bourbon, flour and vanilla until well combined.
Fold in pecans and chocolate chips.

Pour mixture into prepared pie shell.
Bake for 15 minutes at 425, then reduce temperature to 350 and continue to bake for 45 minutes.Transfer to cooling rack and allow to completely cool before serving.
Happy HolidaysandHappy Baking!

A Yummy Year in Review

To contact us Click HERE
Well folks, can you believe it? Another year has come and gone...

Seems like just yesterday we were ringing in 2011, celebrating in Crested Butte with friends, not knowing that just 2 days into the new year we were about to embark on an extremely exciting and jam packed year.

Let's have a little recap on year 2011 shall we?

We got engaged...


 We got some good traveling in...


We moved back to Virginia, closer to my family...


And oh yeah, we got married!

But you all don't want to see pictures of me and Mountain Man... how bout all those yummy sweets we saw this year?






































From top left to right: 1.Chocolate Meringue Coffee Cake/ 2. Peanut Butter Chocolate Chip Potato Chip Cookies/ 3. Strawberry Bread/ 4. Guinness & Bailey's Cake/ 5. My Wedding Cake!/ 6. Chocolate & Pomegranate Cake/ 7. Pomegranate & Champagne Jelly/ 8. Chocolate Pound Cake with Mocha Glaze/ 9. Popcorn Bread

From top left to right: 1. Chocolate Peanut Butter &Banana Granola Bars/ 2. Strawberry Shortcake Scones/ 3. Chocolate Peanut Butter Pie/ 4. Whole Wheat Cinnamon Rolls/ 5. Fresh Mango Curd 7. Homemade Mallowmars/ 8. White Chocolate Blackberry Cupcakes/ 9. Ooey-Gooey Cinnamon Biscuits
If 2011 was this good, I can't wait to see what 2012 has in store for us!
I hope you all had a lovely holiday with your friends and family and that you have an absolutely fantastic New Years celebration!!
See you in 2012! Happy Baking!Happy New Year!