In the Kitchen: It’s Strawberry Season!

5 Comments

For me, nothing says summer like strawberries! Here in Northeast Ohio, they’re the first fruit ready for picking and since they aren’t available (even in stores) for most of the year, I tend to go a little crazy when I see the juicy red berries come to life.
Aside from my standbys of strawberry lemon marmalade and cheesecake with strawberry sauce, I try to make different treats each year. I’m not always successful with my kitchen endeavors but today I have three delicious recipes to share that I couldn’t be happier with – strawberry cupcakes with strawberry cream cheese frosting, strawberry crumble pie and strawberry scones.
My initial pick of about five quarts got me through these three recipes, two failed frosting attempts, a batch of cheesecake sauce and plenty of daily eating. Just in time to head back out and pick the second batch of bloomers. Get your buckets ready and read on for the recipes, how-to’s and printable recipe cards. Happy Picking!
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Strawberry Cupcakes with Cream Cheese Frosting

If you aren’t tempted to lick your computer screen right now, you better check your pulse. These cupcakes are like heaven in a little fluted liner. Perfectly moist, soft and fluffy with a zen like balance of fresh and sweet. Plus they’re pink, which automatically kicks up the awesomeness a few notches. They’re also pretty easy to make, so what are you waiting for?


Ingredients yields about 16 cupcakes
1 1/3 cup unbleached flour
1/4 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
1 1/8 cup sugar
3/4 tsp vanilla
2 eggs
1/2 cup milk
1 cup finely chopped fresh strawberries
Frosting
8 oz cream cheese, room temperature
1 stick butter, room temperature
2 cup powdered sugar
1 Tbsp + 1 tsp strawberry puree

Preheat the oven to 350° and line muffin tins with paper liners. I often bake muffins (and some cupcakes) without liners but I find these cupcakes work better in liners.
If you have trouble finding cake flour, look by the cake mixes rather than the bags of flour. It’s in a box and looks like a cake mix so it’s hard to spot if you haven’t seen it before. Pillsbury Softasilk is the most common brand but there are others, too. It does make a difference in this recipe, so do use it.
Sift together the flours, baking powder and salt, set aside.


With an electric mixer (stand or hand), cream together the butter, sugar and vanilla on medium high speed. Add the eggs one at a time and beat until just mixed.
On low speed, beat in half the flour mixture, then half the milk, then the remaining flour and lastly the remaining milk, beating until well mixed. Gently stir in the strawberries by hand.

Spoon batter into prepared liners, filling about 3/4 full. I have one 12-cup muffin pan and two 6-cup muffins pans for recipes that make more than 12 cupcakes. Having the smaller 6-cup tins allows for better baking when you have 3-4 extra cupcakes and having two of them allows for two full 12-cup batches.
Bake for 15 minutes and rotate tins in oven. Bake for another 10 – 15 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool the tins on a wire rack for 15 minutes then remove the cupcakes from the tins and allow to cool completely before frosting.
To make the frosting, you’ll first need a little strawberry puree. Finely chop about 5 – 8 strawberries (depending on size) and mash them in a bowl with a fork or masher until pureed.
Next, cream together the butter and cream cheese with a electric mixer. Beat in the strawberry puree followed by the powdered sugar, one cup at a time. Beat until well blended and thick. Add additional powdered sugar as needed to taste or for thickness. Do note, this frosting will be a little thinner than a standard cream cheese or buttercream frosting because of the strawberries. Chill it in the refrigerator for 30 – 60 min before piping and it will work nicely.
My piping is a little sloppy because I was impatient (and running out of daylight), so I piped my cupcakes before the frosting chilled enough. It still works just fine and wont run off the cupcakes, but will look much prettier and stay put a bit better if chilled.

All that’s left now is to enjoy! If these don’t make it into someone’s belly the first day, store them in an airtight container in the fridge for up to a week. Allow them to sit for at least 30 minutes (or longer) and warm to room temperature before eating. Trust me on that one, they’re too hard when cold but just as good as fresh baked after they warm up, even a week later. Fat chance if they make it past day two.
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Strawberry Crumble Pie
If pie is more your thing, listen up. Chances are you are used to cold strawberry pies, topped with piles of whipped cream or made chiffon style. And while there’s nothing wrong with those classics (trust me, I’ll throw back a piece or seven), you don’t often see a warm, gooey baked strawberry pie. Topped with a sweet crunchy crumble, sitting atop a chewy cream cheese crust you say? Yes, please.
It’s not a very sweet pie, it lets the simple strawberry filling speak for itself, but the crumble topping adds a sweet crunch and the buttery cream cheese crust has the perfect bite. I don’t even like fruit pie, let alone warm fruit pie, but I’ve been on this one like a duck on a slug.

Ingredients
Crust
1 stick butter, slightly softened
3 ounces cream cheese, slightly softened
1 1/4 cups unbleached flour
1/8 tsp salt
Crumble
1/3 cup sugar (I use raw turbinado sugar)
1/2 cup unbleached flour
3/4 cup old fashioned or quick-cook oats
4 Tbsp melted butter, cooled
Filling
5 generous cups quartered strawberries
1/2 cup sugar (if you like a sweeter pie, use 2/3 cup)
2 tsp fresh squeezed lemon juice
2 Tbsp cornstarch
2 Tbsp flour
1/4 tsp grated orange zest

To make the crust, beat together the butter and cream cheese until combined. If you have a food processor, you can make the crust in there, otherwise, you can use a hand mixer and a spoon!
Add the flour and salt and mix until blended. Dough will start to come together but still be in pieces. Remove the dough from the bowl and shape into a disk. Wrap in plastic and refrigerate for 45 minutes.

While the dough is chilling, you can make the crumble topping. Combine the sugar, flour and oatmeal in a small bowl, stir until blended. Add the melted butter (cooled slightly) and stir until incorporated. Refrigerate until ready to use.

Back to the dough! Once chilled, remove from the fridge and on a lightly floured surface, roll to about 1/8″ thick and large enough to fill a 9″ pie pan.

I find the easiest way to transfer dough to a pie dish is to roll it around the rolling pin (add a little flour as you go so it doesn’t stick to itself). Hold the rolling pin over the pie dish and unroll over the pan.
Press to fit as needed, trim edges about 1/4 above rim of pan and shape as desired.
Now, I’ll tell you, I’ve never been all that fond of rolling pie dough. It really is a fine art but I do ok after years of practice. However, this dough is a different story. It’s soft, it’s hard to work with, it will probably tear and make you go crazy. But don’t worry! Just smoosh it back together and move on. It won’t look pretty, but it doesn’t have to. The deliciousness will far outweigh a less than perfect fluted edge and everyone will be so impressed that you even made the dough, they won’t care what it looks like.
Place the crust back in the fridge for 15 minutes and preheat the oven to 350°. Once chilled, prick the bottom of the dough with a fork and bake the empty crust for 15-20 minutes until lightly golden. Place on a wire rack to cool while you prepare the filling.

Increase the oven temperature to 375°.
Add the lemon juice and orange zest to the strawberries and toss gently to combine. Next add the sugar, cornstarch and flour, stirring gently until thoroughly mixed.

Spoon the strawberries into the crust and top with the chilled crumble mixture.
Bake for 50 minutes until topping is golden brown and filling starts to bubble. Place on a wire rack and let cool slightly before serving.
As I mentioned earlier, I find this pie best served warm, slightly gooey and syrupy and just cool enough to not burn your mouth. You certainly can eat it cold, which is how I usually like my pie, but I think you lose the sweetness of the strawberries and pick up more of the flour taste in the filling when it’s cold.
Store any leftovers in airtight container in the fridge and heat slices in the microwave for about 30 – 45 seconds before serving.
I’ll end by simply saying, look at that crust…
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Whole Wheat Strawberry Scones
Scones – you either like ’em biscuity (like me), like ’em sweet (like my parents) or you don’t really know what they are (like my husband). Essentially a scone is a small british quickbread of scottish origin. It was originally round, flat and baked on a griddle but the invention of baking powder took this treat to a new level and the common triangle or wedge shape took popularity to minimize dough wastage.
Most scones in the US these days are sweeter than their foregin counterparts and often topped with icing, but I prefer mine less sweet with a sprinkling of coarse sugar and made with whole wheat flour for extra nutrition. You could equate my recipe below to a slightly sweetened fresh strawberry biscuit and for me, it doesn’t get much better than that on a rainy Sunday morning.
Ingredients
1 cup whole wheat flour*
1 cup unbleached flour
1/3 cup sugar
2 tsp baking powder
1/8 tsp salt
6 Tbsp butter, slightly softened
2/3 cup cream
1 1/2 cup fresh strawberries
Topping
1 egg + 1 Tbsp cold water
Coarse sugar
*You can omit the whole wheat flour and use 2 cups total white flour if you prefer.

Preheat the oven to 400°.
Coarsely chop the strawberries and let sit in a colander for about 5 -10 minutes to drain any excess liquid. Toss with about 1 Tbsp sugar and set aside.
Mix flours, sugar, baking powder and salt in a large bowl. Cut the butter into cubes and cut it into the flour mixture using a pastry blender, fork or two knifes until it resembles coarse, pea sized crumbles.
Stir in the strawberries and then add the cream, stirring gently until combined and dough starts to hold together.

Transfer the dough to a lightly floured surface (it will be a little sticky, add a little flour as needed) and shape into a disc about 1″ thick. Cut into 6-8 wedges and transfer to a parchment lined baking sheet. Alternatively you can shape the dough into a rectangle, cut two squares and then cut each square in half forming 8 triangle scones.
Bake at 400° for 15 minutes.
In a small bowl, whisk together one egg and one tablespoon of water (alternatively you can use milk). Remove the scones from the oven, brush with the egg wash and generously top with coarse sugar. I use raw turbinado. You can skip this step if you prefer and top with a powdered sugar icing if you like a sweeter treat but I find them perfect with the sparkly, crunchy raw sugar topping.
Return to the oven and bake an additional 5 – 10 minutes until tops start to brown. Mine took an additional 7 minutes. Be careful to not overbake or they will get dry.
Let cool on pan or a wire rack about 10 minutes before munching. I find these most delicious when served fresh out of the oven and slightly warm, topped with a little butter and fresh fruit spread (like homemade peach butter!).
You can store any leftovers in an airtight container in the fridge for a few days and allow them to warm to room temperature or pop them in the microwave for a few seconds before enjoying.
You can also substitute a variety of fresh fruit for the strawberries in this recipe, such as blueberries, raspberries or peaches – yum!

I hope you’ve enjoyed today’s strawberry celebration! I’d love to hear what you think if you give these recipes a try and I’d also love to see you’re favorite strawberry recipes. Feel free to share in the comments below and happy picking!

In the Kitchen: Jalapeño Lime Chicken Pasta

Leave a comment

I’ll start by saying that my photos of this dish don’t quite do it justice. I’m usually racing against the setting sun (and my grumbling belly) when I make and shoot dinner dishes, plus pasta with a thin sauce is always a tough one to capture, so you’ll just have to trust me when I say that it’s a plate full of creamy deliciousness. A blend of yummy, fresh ingredients give this dish a unique kick and the use of lime juice really turns up the flavor eliminating the need for excess salt. Don’t let the jalapeno scare you away, it’s not that spicy, and you can cut back the quantity if desired. You can also make this dish meatless or swap out the veggies to suit your tastes. If you’re looking for a new, unique pasta dish, definitely give this one a try.
Ingredients (about 4 servings)
8 oz uncooked spinach fettuccine
1/2 to 1lb boneless skinless chicken, cut into pieces
1/2 red onion, finely chopped
2 jalapeño peppers, seeded and finely chopped
2 red or yellow bell peppers, coarsely chopped
1/2 cup low sodium chicken broth
4 Tablespoons lime juice (about 2 limes, divided use)
1 teaspoon garlic salt (divided use)
1/2 cup fresh grated parmesan cheese
3/4 cup fat free evaporated milk
3/4 cup reserved water from fettuccine
1/4 cup chopped fresh cilantro
freshly ground pepper
Cook the fettuccine according to the package directions and drain, reserving 3/4 cup of the cooking water. If you can’t find or don’t like spinach fettuccine, use whole wheat.
Cut up the chicken, onion, jalapeno and red pepper and saute in a large skillet until the chicken is cooked through.
Add the chicken broth and 2 Tbsp lime juice. Saute for 5 – 10 minutes longer until most of the liquid has cooked away but the mixture is still moist.
Stir in 1/2 teaspoon garlic salt. Add the pasta to the skillet along with the evaporated milk, reserved cooking water, parmesan cheese, remaining 2 Tbsp lime juice and 1/2 tsp garlic salt and toss gently to combine. Give it a taste at this point and add additional lime juice or garlic salt if desired, but do note that with both flavors, a little goes a long way so add slowly.
Continue cooking a few minutes until the noodles are heated through and the liquid cooks down a bit. Add the chopped cilantro and a pinch of fresh ground pepper, serve and enjoy! Garnish with additional grated parmesan if desired.
It may look like this is a drier pasta dish, but there really is plenty of sauce to go around. Since it’s thinner, it tends to sink to the bottom when you’re sitting around snapping photos instead of gobbling it up, but I have found that serving it in a shallow bowl makes scooping creamy deliciousness with every bite a little bit easier.
And find more easy and delicious recipes here.

In the Kitchen: Double Chocolate Toffee Cheesecake

6 Comments

For those who have little-to-no interest in the all natural, healthy recipes I’ve been sharing lately, this one’s for you! It may, in fact, be the exact opposite of healthy, if there is such a thing.

If you’re looking for delicious gluttony in a chocolate graham crust, look no further. Yes, it’s rich and sweet and decadent, but the sour cream style filling keeps it light and balances the flavors perfectly. You’ll find a printable recipe card at the end of this post.

Ingredients

Crust:
2 1/2 cups chocolate graham cracker crumbs
1/2 cup butter, melted
2 Tbsp sugar
Filling:
6 oz semisweet chocolate (chips or bar broke into pieces)
1/4 cup heavy whipping cream
3 8-oz packages cream cheese, softened
1 1/3 cups sugar
1 1/2 cups sour cream
1 Tbsp vanilla extract
3 eggs, lightly beaten
Topping:
4 Heath candy bars, chopped
1 dark chocolate candy bar
Grease a 9″ springform pan and wrap two layers of aluminum foil around it.
To make the graham crumbs, you can either crush the crackers in a plastic bag with a rolling pin or use a mini food processor. You’ll need 1 1/2 to 2 packages of full graham crackers to get 2 1/2 cups of crumbs.
Once the crumbs are ready, combine them with the melted butter and sugar in a small bowl.
Press the crumbs into the greased pan, on the bottom and one inch up the sides. Place the foil wrapped pan on a baking sheet and bake for 10 minutes at 350°. Let cool and prepare the filling.
Place the chocolate chips or pieces and the heavy cream in a microwave safe bowl or heavy saucepan and melt, mixing until smooth. If you melt chocolate in the microwave, the key is to remove it before all the pieces are completely melted. Heat until soft and then stir to melt the rest of the way. Set aside.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla, then gradually beat in the melted chocolate mixture. Add the eggs and beat on low until just combined.
Pour into the prepared crust and place the foil wrapped pan in a large baking pan. Add 1 1/2″ of hot water to the baking pan and bake the cheesecake at 350° for 55 – 70 minutes until the center is just set.
Allow to cool on a wire rack or about 20 – 30 minutes then top with chopped heath pieces. You want the cheesecake to still be a little warm so the pieces melt a bit and stick to the top and each other. Let the cheesecake cool completely before adding the dark chocolate. You can do this after another 30 minutes or so, or refrigerate and add the chocolate before serving.
Chop the dark chocolate (one small candy bar is plenty) and melt in a glass bowl in the microwave. Drizzle with a spoon over the top of the cheesecake, allow to cool and harden then serve and enjoy!
If you’re looking to impress, bake one of these up for your next party or get together. But be warned, no matter how much of a chocolate lover you are, cut small pieces. This one means business.

And find more easy and delicious recipes here.

In the Kitchen: Huevos Rancheros

2 Comments
If you love mexican food but have never tried this hearty breakfast dish, you’re in for a real treat, which is also delicious for lunch or dinner! As with many dishes, there are a variety of ways to make it from how you cook your eggs to the ingredients in your sauce. This is how I love ’em, feel free to roll with it from here. This recipe makes four servings and you’ll find a printable recipe card at the end of this post.
Ingredients:
8 corn tortillas, fried
6 eggs, scrambled
1 cup refried pinto beans
shredded cheddar cheese
Ranchero Sauce:
1/2 cup chopped white onion
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 tablespoon minced jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 teaspoon minced garlic
1 cup chopped tomatoes with their juice
1 cup chicken broth
2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro
To make the sauce, heat about 1 tablespoon of oil over medium high heat in a medium saucepan. Add the onion and bell peppers and cook for about 5 minutes. Add the cumin, salt, jalapeno and garlic and cook for about a minute.
Next add the chopped tomatoes, chicken broth (can also use vegetable broth) and tomato paste and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in the fresh cilantro.

You can certainly leave the beans out, but they add a delicious flavor and heartiness to the dish. You can use canned beans or make them any way you like. I make mine from scratch using dried beans. I soak and rinse them, then cook them in water with some chili, garlic and onion powders and some cumin. I drain out most of the liquid, saving it, then mash them up with my mixer. Add more liquid back in as needed and season again to taste with the same spices plus some crushed red pepper and salt, if desired. I make these when we have tacos and enchiladas and always have leftovers, which are perfect for this dish.


To prepare the tortillas, heat about 1/4″ of oil (I use canola) in a non-stick skillet and lightly fry the tortillas until they begin to bubble and brown a bit, flipping as needed.
Lay four tortillas on a baking sheet and spread about 1/4 cup beans on each and top with another tortilla.

Next, top the tortilla with the eggs, followed by the sauce and finally the shredded cheese. I like my eggs scrambled, but you can also try this dish with fried, or even poached, eggs.
Place the baking sheet under the broiler on low for about 5 minutes until the cheese starts to bubble. Serve immediately and enjoy!
The sauce and the beans can be made ahead of time and store well in the fridge, making this dish quick and easy to cook up when you’re ready to eat. Add a side of tropical fruit or citrus salad and you have a hearty, impressive meal that’s perfect morning, noon or night. My dad loves this dish, so guess what’s on my Father’s Day brunch menu!
And find more easy and delicious recipes here.

May Flowers: Crafting a Cork Board Garden

13 Comments

I was pleased as a pretty spring peony when Roxana of Illuminated Perfume invited me to take part in her newest blogging collaborative, May Flowers. Every day this month, a different contributor has been sharing their personal perspective on the theme and today is my day! In true lillyella form, I decided a springy floral craft project would be a great addition to the contributions so today I’ll show you two ways to create pretty, functional cork board gardens.

What you’ll need:
Roll of cork board
Fabric
Scissors or an Xacto Knife
Glue
Templates (found at the end of this post)

I purchased my roll of cork from Staples for about $15 but you can look at any local office supply or craft store. You can also use squares of cork which you can find at many places, but you may be limited with the size of your pieces.
The templates I used for these projects can be found at the end of this post for download in JPG format.
Begin by printing the template and cutting out the pieces. Lay them face down (gray side down) onto your cork and trace around the edges with a pen or dark pencil. Cut out the cork pieces using sharp scissors and/or an Xacto knife.
Choose a piece of fabric you would like for the background and iron a piece large enough to fit your cork flower. The cork pieces you cut may be a little curly from being rolled. Ideally, unroll your cork and lay it flat for a couple days before using it, or you can iron your cork on a medium heat covered with a towel or piece of fabric.

Apply a clear craft glue to the back of each cork piece and use a brush or foam sponge to spread the glue evenly and then apply the pieces to the fabric. Be sure the fabric is smooth and taut as you go. (You can also use scrapbook paper in place of the fabric if you’d like!)
Once you have all the pieces glued in place, let it dry and then trim the fabric closely around the edges of the cork, following the shape of the piece in between pieces of cork. If you have some on hand or would like to, you can apply fray block or similar product to the edges of the fabric.
Next you will create a backer piece. Lay your cork flower face side down onto your roll of cork. Trace around the outside edge and then cut the piece about 1/8″ smaller than your trace lines. Apply a good coat of glue to the backer piece and position the top piece centered in place.
Place it under a stack of phone books or heavy box to dry and flatten out. To hang it on the wall, you can use strong glue to attach small brackets, hooks or wire from a picture hanging kit or you can use double sided adhesive squares made for home decor use. You can also use a small headed nail and press the cork board into it. The piece is very light and as long as you don’t tack anything very heavy to it, any of those options will hold just fine.
At the end of this post you will find the printable JPG templates for the smaller lily flower which measures 9.5″ x 8″ and the large rose which measures 14″ x 10″. The smaller flower will print on one sheet of letter size paper but the rose is broken up onto 3 pages. I also provided files for a larger lily flower which is not shown here, as well as a smaller rose that is shown in the project below. The files can be sized to your preferred dimensions when printed or on a copy machine as well.

Now if you like things a little more structured, here’s another take on this project. You’ll need a picture frame (the one I used is 8×10 size), some fabric and the cork.

Open up the frame and use the glass as a template to cut a piece of cork to the same size. You will not be using the glass in the finished piece.

Once the cork is cut, make sure it fits inside the frame. Next choose your fabric. You can decide on placement by using the empty frame as a guide if needed.
Apply a good, even coat of craft glue to your cork board rectangle and press the fabric smoothly over it.
Once dry, trim the fabric right to the edges of the cork and make sure it fits in your frame. If it’s tight, you can trim the edges a bit. Close the frame up using the provided backer.
Print and cut out the small rose template (found at the end of this post) then trace the pieces onto the cork and cut them out as shown in the project above.
Glue them into place onto the front of the fabric and let dry completely before hanging. Voila!

Even though you have two layers of cork on both of these projects, it’s still a bit thinner than your standard bulletin board, so you’ll need to use shorter push pins and tacks or cut down some longer ones with wire cutters.
Now you can take this idea and run with it! Try fruit or vegetable shapes to hold recipes in your kitchen or use your kids’ favorite shapes to create a piece for their room. As always, the possibilities are endless. I hope you have fun with this one!
PRINTABLE TEMPLATES
Click on the name to download a JPG file
These templates are provided for your own personal use, please do not use them for commercial purposes or share them without my permission. Thank you!

In the Kitchen: Gingerbread Cake with Lemon Yogurt Frosting

5 Comments

I can hear it now, gingerbread in May? Well trust me, it’s not just for Christmas. Chances are many of you have never made it, or have only made the popular cookie form, but this healthy, often all natural, dessert option can be baked up many different ways and may just become a new year-round favorite in your house. Yeah, I said healthy and all natural again! Sweetened with honey and molasses and made with whole wheat flour, today’s recipe is for a light and moist cake version of gingerbread which is delicious all by itself any time of day or dressed up with a springy, lemon yogurt frosting for a unique dessert that will wow. You’ll find printable recipe cards at the end of this post.

GINGERBREAD CAKE
Ingredients
1/2 cup butter, very soft
1/2 cup honey
1 egg, beaten
1 cup unsulphured molasses
1 1/2 cups unbleached white flour
1 cup whole wheat pastry flour
1/2 tsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 cup hot water
1 1/2 tsp baking soda
A note on spices: If you like a milder cake, use 1/4 tsp cloves, 1 tsp cinnamon and 1 tsp ginger. If you’d like a spicier cake, use 3/4 tsp cloves, 2 tsp cinnamon and 2 tsp ginger.

In a large bowl, sift together the flours, spices and baking soda. Set aside.
In a medium bowl, mix the butter, honey, egg and molasses, first with a spoon, then with an electric mixer on low until well blended.

Heat the water in the microwave for about 1 1/2 to 2 minutes until very hot but not boiling.
Add about 1/3 of the water to the flour mixture and stir well, next add half the molasses mixture, then another 1/3 of water, the remainder of the molasses and the last 1/3 of the water, stirring well after each addition. Once blended, whisk to ensure all lumps are out. Batter will be very soupy.

Pour the batter into a well greased and lightly floured 13×9 baking pan.
Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean.
This cake is lightly rich, super moist and uber delicious when served all by its lonesome, but if you’d like to add a unique, refreshing zing, try this healthy frosting alternative…
LEMON YOGURT FROSTING
Ingredients
3 cups Dannon lemon yogurt
1/2 tsp pure vanilla extract
powdered sugar
cornstarch

You have some options with the ingredients when whipping up this frosting, but first you have to drain the yogurt.
Dannon brand works best for draining because it is made with pectin and contains no gums or additives. You’ll want to start with three cups (four 6 oz containers).

You’ll need a colander or wire strainer and cheesecloth or coffee filters. Line the colander with the cloth or filters, place it over a deep bowl and spoon in the yogurt. The bowl doesn’t have to be large but make sure it’s tall enough so that the bottom of the strainer doesn’t sit in the draining liquid. You’ll end up with about 1 1/2 cups of yogurt and 1 cup liquid after it drains, but you will only be using the yogurt.

Place it in the refrigerator for at least 16 hours (longer is ok!) until the yogurt drains and resembles the consistency of light cream cheese.
You are now you are ready to make the frosting. If you’d like to keep it as simple and healthy as possible, add 1/2 tsp vanilla and whip it up with an electric mixer. It will be on the thinner side, but not overly runny and will have a yogurt like flavor.
If you’d like a thicker, sweeter frosting with less of a yogurt taste, whip the 1 1/2 cups drained yogurt with 1/2 tsp vanilla, 6 Tbsp powdered sugar and 3 Tbsp cornstarch. You can then add additional powdered sugar, 1 Tbsp at a time, until it reaches your preferred level of sweetness.
You can also meet in the middle of the two recipes – it’s pretty flexible! Don’t expect it to spread like a thick buttercream or cream cheese frosting, but it’s definitely thicker than an icing and a refreshing, healthy alternative. You can store it covered in the fridge for about a week, and if you’re anything like me, you’re already thinking of all the other treats that this frosting would be good slathered on…
A little bit of frosting goes a long way and you don’t want to overpower the flavor of the cake, so keep it light. I also don’t recommend storing the cake frosted, as it will make it a little soggy.
I find this cake most delicious when served slightly warm, so if you are not serving it right after baking, keep it stored in airtight container. Heat individual servings for about 15 – 20 seconds in the microwave and then spread a little frosting on top or serve a dollop on the side. Enjoy!

In the Kitchen: All Natural Brown Rice Pudding

5 Comments

As I start to share more all natural, sugar free and healthy recipes, I want to make a few points and distinctions about terms and ingredients. When I say something is all natural, it means that it’s made of only whole, natural ingredients containing nothing processed or refined.

When it comes to sugar free, the lines blur a bit depending on who you are talking to. I personally call a recipe sugar free if it contains no refined sugars such as white granulated sugar, brown sugar or powdered sugar. However, most of those recipes do contain honey, rice syrup, molasses or fruit which are natural sugars, therefore technically not completely sugar free. Take it as you will.
Which leads me to my final topic of ‘healthy’. If I say a dessert is healthy, I don’t mean healthy like a bowl of broccoli so eat as much as you want, I mean healthy as in healthier than a piece of mile high mudd pie brimming with chocolate, trans fats, high fructose corn syrup and refined sugars. A dessert made with natural sweeteners and whole grains can still be high in calories and carbs, so always practice moderation when it comes to sweets, but at least you’ll be eating natural, wholesome ingredients with some nutrients and proteins to balance out the natural sugars.
So now onto today’s all natural healthy dessert! It’s not called Brown Rice Pudding because it’s brown, but because it’s made with brown rice. For some ridiculous reason some day back in history, it was decided that we as a society prefer foods that are bright white and clean – white rice, white bread, white pasta. Why? Who knows. ‘White’ foods are simply overly processed, nutrient stripped and sometimes bleaches versions of their natural brown counterparts.
When it comes to rice, brown rice contains about four times more fiber, dozens more nutrients and also takes less energy to produce, therefore making it a healthier and more eco-friendly choice. If you’re not used to eating it (plain), it may taste a little different at first, but when used in a recipe like this one, you won’t even know the difference.
If you’re a fan of rice pudding, please do give this healthy version a try, I was amazed at it’s deliciousness and it’s very easy to make. You’ll find a printable recipe card at the end of the post.
Ingredients:
2 eggs
1 3/4 cups milk
1/3 cup brown rice syrup
1 tsp pure vanilla extract
1 tsp cinnamon
1 1/2 cups cooked short grain brown rice
1/2 cup raisins (optional)
Using 2% milk makes a creamer pudding than nonfat milk, but you can also substitute plain or vanilla soy, rice or almond milk.
I’m not usually a fan of raisins in my food, but I love them in this. You can leave them out, however, if they make you think you’re eating bugs, or you can sub in another dried fruit such as cranberries.

You may have just read the list of ingredients and thought, what is rice syrup? Can I find that here? It’s a delicious natural sweetener, similar to honey, and you can read all about it here. You probably won’t find it in your average grocery store but you can find it at any Whole Foods Market or similar health food grocer and you can also order it online. If you can’t find it or don’t have the time, you can also use honey in this recipe, it works just as well though I prefer the flavor of the rice syrup for this dish.
Now when a recipe calls for vanilla, use the pure stuff. It’s important, trust me. Not only because pure vanilla is natural (rather than being synthesized from sapwood or coal extracts) but because it has a pure, spicy, delicate flavor that cannot be achieved with imitation vanilla, which can often leave a bitter aftertaste. I’ll warn you now, you may be surprised to see the pricetag of a bottle of pure vanilla compared to imitation vanilla, but it is the second most expensive spice in the world, next to saffron, we just never realize because we’re used to buying imitation.

Ok, ok, I’ll get to the recipe now…
Begin by cooking the brown rice. You’ll need 1 1/2 cups of cooked rice so check your package to see how much dry rice to make and for full cooking instructions. This recipe is also a great way to use up leftover rice you may have from a dinner or other recipe.
In a large mixing bowl, blend the the eggs, milk, rice syrup and vanilla until well mixed. Stir in the rice, raisins and cinnamon and mix well.
Spoon into a one quart casserole dish. Don’t worry if it seems the rice and raisins are settling to the bottom and the cinnamon is floating to the top, it’ll happen.
Bake at 350° for one hour, take it out of the oven, give it a good stir and sprinkle some additional cinnamon on top. Return it to the oven and bake for another 20 – 40 minutes until center is set and a knife inserted in the middle comes out clean.
It’s delicious served warm or cold, plain or with a garnish of whip cream or ice cream. Makes about 8 – 10 servings depending on who’s dishing the serving size. Give it a try and let me know what you think!
And stop back this afternoon for another new recipe – Gingerbread Cake with Lemon Yogurt Frosting!

In the Kitchen: Slow Cooker Tex Mex Chili and Whole Wheat Cornbread

4 Comments

With the official arrival of Spring, we may be on the tail end of chili season for some, but I love a good hearty bowl anytime of year. It’s easy to make and always leaves you feeling full and satisfied. You can’t go wrong adding a side of cornbread and this nutritious, whole wheat version is a tasty, and far healthier, alternative to box mixes but is just about as quick and easy to make. Read on for directions and printable recipe cards.

SLOW COOKER TEX MEX CHILI

Ingredients:

Two 16oz cans kidney beans, drained and rinsed
28oz diced, stewed or whole tomatoes, chop large pieces
1 lb ground beef or turkey, browned and drained
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 Tbsp minced garlic
3 Tbsp chili powder
1 tsp black pepper
1 tsp cumin
6 oz sliced jalapenos with juice

If you use canned beans, look for low sodium or no salt added varieties. It’s always healthier to add salt to taste after cooking then to add a bunch in with all your ingredients. You use far less in the end. You can also use dried beans, 32 oz soaked and rinsed.

You can use ground beef or ground turkey in this dish, I use half of each and freeze the other halves for later use. You can also make it meatless and add more peppers and beans.
Lastly, if you don’t want it really spicy, use a can of diced green chilies in place of the jalapenos. Or if you want extra spice, add 2 Tbsp of Tabasco sauce.

Mix all ingredients in a slow cooked and heat on low for 7 – 8 hours.
To make it on the stovetop, simmer in a stockpot or dutch oven for 45 minutes to an hour.

Garnish with a dollop of sour cream and cheese, if desired, and enjoy!

If you’re a chili fan, in a few weeks I’ll have a delicious sweet potato chicken chili for you, so stay tuned!
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
WHOLE WHEAT CORNBREAD

Ingredients:
1 cup coarse stone ground cornmeal
1 cup whole wheat pastry flour
4 tsp baking powder
1 Tbsp sugar*
1 egg
1 cup milk
1/4 cup butter or margarine, softened
*The sugar in this recipe is optional, but it’s a small amount and adds a nice flavor. If you like a slightly sweeter cornbread (such as Jiffy Mix), use 2 Tbsp + 1 1/2 tsp sugar.
If you’d like a slightly healthier alternative to refined white sugar, try using Turbinado sugar in your recipes. Also known as Sugar in the Raw, Turbinado sugar is all natural, unrefined and has less calories than granulated sugar. It also contains some nutrients lost during the processing of white sugar. It does still have the same basic effects on blood sugar levels as white sugar, but it’s less processed and has a slightly richer taste to it.

Sift together dry ingredients in a bowl. I prefer to use coarse ground cornmeal for plain old cornbread like this, but the regular or fine ground cornmeal works, too.

Mix the egg, milk and butter in a small bowl until just blended.

Add wet mixture to the dry ingredients and beat with a spoon until smooth, about one minute, but do not overbreat. The mixture will be a little lumpy.
Bake in a greased 8-inch square pan at 425° for 20 minutes or until golden brown on top.

Cut into squares and serve warm, plain or topped with a little butter. Delicious!
And find more easy and delicious recipes here.

In the Kitchen: Cinco de Mayo!

4 Comments

It’s Cinco de Mayo! Well, actually it’s cuatro de mayo, but this way you’ll have time to hit up the market and be ready to prepare some delicious treats for tomorrows celebration! Today I have three easy and tasty appetizers or side dishes that you can enjoy not only on Cinco de Mayo, but all year long.
Today’s recipes use three types of peppers, so I’ll begin with a little lesson on chilies. You can find these varieties at most grocery stores with a decent produce section and can certainly find them, plus many many more, at any local market, but if they aren’t labeled properly, it can be hard to tell what you’re buying. Poblanos are large, often bigger than your hand, and have a dark green coloring to them. They rate mildly on the Scoville scale, falling just below jalapenos.

Anaheim peppers are long and skinny, often the length of your hand or so, and have a bright, yellowy green color. Most rate equal to poblanos on the scoville scale, though some rate above, and I find them to be spicier than most poblanos.
Jalapenos are small and have a dark green color to them. They still fall pretty low on the scoville scale in spiciness, under cayenne and serrano, but will add a good amount of kick to any dish. Later in the post I’ll show you how to roast and peel peppers, which is a common step needed for many recipes of all kinds.
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
FRESH MANGO SALSA

First up in our fiesta is a delicious Mango Salsa. I’ll admit, I’ve never been into the fruit salsa kick, but I’m growing by leaps and bounds in my culinary adventures and found this to be exceptionally delicious. It has the perfect blend of sweet and savory and tastes remarkably refreshing. While mango is a very common ingredient for salsa, you can substitute other fruits for the base of this recipe including papaya, pineapple, peaches or plums.
Ingredients
1-1/2 cups chopped, peeled mango (or fruit of choice)
3/4 cup chopped red sweet pepper
1/4 cup thinly sliced green onions (about 2 stalks)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons finely chopped fresh Anaheim pepper (can also substitute jalapeno or serrano, use 1-2 peppers)

In a medium mixing bowl stir together all ingredients. Cover and chill at least 2 hours before serving to let the flavors infuse!

This salsa is great with chips or fresh vegetables and can also be used as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish.
· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
STRAWBERRY AVOCADO SALSA

Here’s another fruit salsa that has a slightly sweeter taste to it accented with the richness of avocado, the crunch of cucumber and the spice of jalapeno.
Ingredients
1 cup strawberries, coarsely chopped
1/2 cup avocado, seeded, peeled, chopped
1/2 cup cucumber, coarsely chopped, seeded
2 – 3 teaspoons honey (start with 2 tsp, add more if desired)
1/2 teaspoon lime peel, finely shredded
1 tablespoon lime juice
1 tablespoon jalapeno pepper, seeded, finely chopped
1/4 teaspoon coarse black pepper

I’ll start by showing you the easiest way to cut and peel an avocado. If you’re not used to working with them, they can be confusing and slippery at first, or maybe it was just me…
Using a sharp knife, carefully cut lengthwise around the avocado until you hit the pit. Using two hands, twist the two halfs of the avocado in opposite directions and separate. Using a spoon, separate the meat for the skin, it peels away very easily leaving you with a nice piece that you can then chop up.
To make the salsa, combine all ingredients in a medium bowl. Cover and chill for 2 to 24 hours. Serve with chips or as a condiment for grilled chicken, fish or pork.
Lotus bowl and lilypad plate by Whitney Smith
Before I move onto the last recipe, let’s talk chips. There are about 12 million varieties available these days and everyone has their favorites. Whether you like them white, gold or blue or flavored with lime and salt, many people believe they are healthier than your standard potato chip, but you have to be careful with your choices if you’re trying to be health conscious. Read the labels and look for products made with natural ingredients that have a low sodium content or are salt free. A little salt or flavor won’t kill you, of course, but when you make delicious, flavorful salsas like the two above, keep the delivery vehicle simple.
Here are my recommendations for the two recipes above. I love the Frontera Lime + Sea Salt with the Strawberry Salsa and the Garden of Eatin’ Black Bean with the Mango Salsa. They each accent the flavors nicely and happen to be healthy choices while still tasting great. I’m a big fan of both of these brands in general, all flavors.

The Garden of Eatin’ no salt added Blue Chips are my tortilla chip staple. Some may find them bland, but I think they are quite yummy for being salt free. They don’t work well with everything but I especially love them on homemade guacamole.

· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
QUESO FUNDIDO WITH CORNBREAD DIPPERS

Last but not least I have a delicious, hot Queso Fundido that is sure to please everyone. Who doesn’t love dipping things in hot cheese? As with salsa, there are a million and one ways to make Queso Fundido, but this is how I like it – without sausage, with crunchy jicama and just the right amount of spice.

Ingredients
2 fresh roasted poblano peppers
1 small fresh roasted red sweet pepper
12 ounces Monterey Jack or Pepper Jack cheese
2 tablespoons flour
1/3 cup finely chopped onion
1 tablespoon butter or margarine
3/4 cup half-and-half or light cream
1/3 cup finely chopped jicama
When a recipe calls for fresh roasted peppers or says to roast, skin and peel peppers, this is how you do it. It’s really quick and easy and makes the peppers smell and taste just delicious.

Start by quartering the peppers, discarding the seeds and cutting away any membrane inside. Lay them flat, skin side up, on a foil lined baking sheet. Broil on low for about 5 minutes until all the skin blisters and browns.

Remove them from the oven and wrap them in the foil. Let stand for about 15 minutes then open the foil and let them cool for a couple minutes.

You’ll now be able to easily peel away the skin and chop up your peppers! For this recipe, you will do the same thing with the sweet red pepper. You can do them all at the same time or separately, then chop them coarsely.
If you read the ingredients for this recipe and said, what the heck is jicama? You’re probably not alone. This mystery ingredient is actually in the legume family and can also be referred to as the mexican potato, yam bean or chinese turnip. It’s increasing in popularity and if you’re a big veggie or salad eater, it’s about to become your best friend.
I would personally describe it as a cross between a potato and an apple. There is no pit or core, so you can use the whole thing and the meat has the same texture and consistency of an apple. It is delicious eaten raw alone or in salads and has a semi-sweet flavor and light crunch to it. It’s high in vitamin C, low in sodium and has no fat, and one cup has only 45 calories.
You can find it at more and more grocery stores and usually at any farmers market.

For this recipe, you will chop it semi coarsely. You’ll want some chew in your dip, but not huge chunks. Next chop the onion finely, you will saute it later.

I use a mix of monterey jack and pepper jack cheese, just for a little extra kick. Shred it and toss with the flour in a bowl.

Saute the onions in a medium saucepan with butter until tender. Stir in the half and half or cream and then begin adding the cheese, a little at a time, stirring until melted over medium-low heat.
Once all the cheese is melted, add the chopped peppers and jicama and stir until heated through. Serve immediately or transfer to a fondue pot and keep warm for up to 2 hours.
If you’re a meat eater, add 1/4 lb cooked, crumbled chorizo when you add the peppers.
This recipe is delicious with tortilla chips, cubes of bread, even veggies or meat, but I especially love it with crunchy sticks of cornbread.
To make the cornbread dippers, prepare a batch of your favorite cornbread and cook it in a 8″ or 9″ square pan according to the directions. I always recommend making cornbread from scratch, it’s amazing what they sneak in those mixes. It’s easy and you can control the flavor by adding your preferred amount of salt or sugar, but I find a less sweet cornbread is best for this recipe. I usually use a coarse, stone ground cornmeal but for this I recommend a finely ground cornmeal, or it will be too crumbly.
When the cornbread is done cooking, place on a wire rack and cool completely. Using a long serrated knife, cut the bread into 1/2 lengths, then into halves or thirds to create the dippers. Yes, it will crumble a bit and they won’t be perfect, but it doesn’t matter!
Place them in a single layer on a large, ungreased baking sheet and cook for 5 minutes at 400°. Flip them over and cook for another 5 minutes. Let them cool and store in an airtight container for up to 4 days. Great part is you can make these ahead of time!
You can store any leftover dip in an airtight container in the fridge and reheat on the stove or in the microwave as needed, but it’s much creamier and delicious when enjoyed fresh.

I hope you give one of these recipes a try and let me know what you think – Feliz Cinco de Mayo!

In the Kitchen: Sugar Free Peanut Butter Muffins and Pudding

2 Comments

Today’s recipes are the first of many sugar-free and naturally sweetened desserts and snacks that I’ll be sharing with you here on the blog. With many sugar free recipes, there are often variations and substitutions you can make in the type of natural sweetener you use, as well as other ingredients, that will affect the flavor and sweetness of the dish, so in addition to the basic ingredients, you will see these substitutions listed along with notes on how to sweeten the dish even more with ingredients that may add sugar, for those who are trying to cut back or eat healthy but aren’t ready to entirely cut out sugar.

If you’re not used to eating sugar free treats, even at their sweetest these recipes may take some getting used to, but the more you cut excess sugar out of your diet, the sweeter natural foods will taste.
I especially love these muffins. I call them my power muffins! Packed with peanut butter, whole wheat and a touch of honey for sweetness, they are perfect for a grab and go breakfast, mid day snack or served with soup or salad for lunch or dinner. Drizzle on a bit on honey or natural fruit jam for a healthy dessert alternative. If peanut butter isn’t your thing, try using almond or cashew butter. There are many ways to customize these muffins to suit your tastes and dietary needs.

SUGAR FREE PEANUT BUTTER MUFFINS
Ingredients
2 cups whole wheat pastry flour
1 tbsp baking powder
1/3 cup natural peanut butter
1/3 cup honey
1/4 cup oil
1 1/4 cups original or vanilla* soy, almond or rice milk

*Note that some vanilla milks have a form of sugar in them. If you use a plain milk you can try adding 1/4 – 1/2 tsp pure vanilla extract to the muffins for a little extra flavor.

Substitutions
You can use any kind of natural nut butter in these muffins such as almond, cashew or hazelnut in place of the peanut butter for a different taste or in case of allergies. You can also use any type of molasses in place of the honey. Try blackstrap molasses for an extra boost of iron!

Stir flour and baking powder in a bowl, set aside. Mix peanut butter, oil, honey and milk in a separate large bowl until smooth.

The peanut butter tends to clump in the middle, so I find a whisk especially useful. A glass bowl also lets you look at the bottom to see if it’s mixed thoroughly.
Add the dry mixture to the liquid mixture and stir with minimal strokes, do not beat.
Batter will be a little lumpy looking. Line 12 muffin tins with paper (or grease and flour) and fill about two thirds full.
Bake in a preheated 350° F oven for 20 – 25 minutes, until toothpick inserted in center comes out clean.

· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · ·
Continuing with the peanut butter (yes, it’s my favorite!), here is a super quick and easy recipe to create a healthy, sugar free pudding. This recipe can also be made using different nut butters such as almond or hazelnut.

SUGAR FREE PEANUT BUTTER PUDDING
Ingredients
1 small ripe banana
1/2 cup plain or vanilla* nonfat yogurt
1/2 cup natural peanut butter (or any nut butter)
1/4 teaspoon pure vanilla extract
*I prefer to use vanilla yogurt as it adds a little extra flavor and sweetness but do note that there may be sugar in it. If you’re going for totally sugar free, use the plain. Otherwise, look for a vanilla yogurt that contains natural rather than artificial sweeteners, or learn how to make your own here!
Combine all ingredients in a blender or food processor. Process first on low speed, then on high speed until smooth. Refrigerate and store for up to 4 days. Serves 4.

And find more easy and delicious recipes here.