Apple Garbanzo Bean Stuffing

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Last Fall for Colleen and Stacy’s annual Fall trip we decided to go apple picking for the first time.  We went to Bellingham, WA to one of the apple orchards.  We did decide to go late in the season so the apples were not quite as crisp as during peak season, but perfect for pies and in this case stuffing!  Stuffing is my favorite part of Thanksgiving dinner, so I figured I would make a stuffing for fun and I added a can of garbanzo beans to add some protein to make it a complete meal!  I hope you enjoy this stuffing as much as I did!

Apple Garbanzo Bean Stuffing

recipe from Smitten Kitchen

Ingredients

  • 6 cups torn chunks French, sourdough or country loaf, torn into bits
  • 5 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 – 2 small stalks celery, diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon table salt
  • Freshly ground black pepper
  • 1 large or 2 small firm apples peeled, cored and diced small (Smitten Kitchen recommends tart apples like Granny Smith)
  • 1/4 cup roughly chopped flat-leaf parsley
  • 3 sage leaves, minced
  • 1/2 to 1 cup cup vegetable stock
  • 1 can of garbanzo beans, drained and rinsed with water
  • 1 large egg

Directions

  1. Position rack in center of oven and preheat to 350°F.
  2. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  3. Butter an 8- or 9-inch square dish with 1 tablespoon butter.
  4. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  5. Place bread in large mixing bowl. Scrape contents of skillet on top. Add garbanzo beans.  Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan.
  6. If mixture looks a little dry, pour remaining 1/2 cup broth over it.
  7. Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly.
  8. Serve immediately, or reheat as needed.

Chocolate Peanut Cookie Butter Cookies

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Oh cookie butter!  I love eating Trader Joe’s cookie butter straight from the jar on a spoon, but it’s always good to try and use it in recipes as well.  These cookies are soft, melt in your mouth delicious. Enjoy!

Chocolate Peanut Cookie Butter Cookies

recipe from une gamine dans la cuisine

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 1 Tablespoon baking powder
  • 1/2 cup smooth peanut butter
  • 1/2 cup Trader Joe’s cookie butter
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup tightly packed brown sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • sugar for topping

Directions

1. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, salt, and baking powder and set aside.

2. Beat together the peanut butter, cookie butter, melted butter, and both sugars until creamy & smooth (about 3-5 minutes on med-high speed). Add egg and vanilla extract and beat until combined.

3. Add flour/cocoa mixture and beat on low speed till just combined (try not to over-mix).

4. Line a large baking sheet with parchment paper. For each cookie, measure out a heaping Tablespoonful of dough. Roll into balls and place onto prepared cookie sheet. When you’ve used up all the dough, cover sheet with plastic wrap and refrigerate cookies overnight, or for at least 8 hours.

5. Preheat oven to 350 F. Line another baking sheet with parchment paper.

6. Place chilled cookie dough rounds onto baking sheet. Sprinkle cookies with sugar and use the bottom of a glass to press down until cookies are about 1/2″ thick. Use the tines of a fork to make crisscross patterns.

7. Bake 9-10 minutes or until edges are just beginning to set. They will continue to firm while cooling so try not to over-bake. Remove sheet from oven and place onto a cooling rack.

Lemongrass Tempeh with Veggies

Lemongrass tempeh with veggiesI’m always looking for a new way to eat stir fried vegetables.  I was excited to see a lemongrass recipe on the Sprouted Kitchen.  I love the rich, creamy taste of coconut milk.  The original recipe calls for tofu but I am a much bigger fan of tempeh.  Feel free to go to Sprouted Kitchen for the directions if you prefer to use tofu.
Lemongrass Tempeh with Veggies
recipe adapted from Sprouted Kitchen
Ingredients

  • 1 cup brown rice
  • 3 oz rempeh
  • 2 stalks lemongrass, trimmed and outer stalks removed
  • 2 teaspoons sriracha
  • 1 Tablespoon lime juice
  • 2 teaspoons rice wine vinegar
  • 1 Tablespoon fresh grated ginger
  • 1 Tablespoon coconut oil
  • 2 Tablespoon toasted sesame oil, divided
  • 2 cups broccoli florets
  • 2 large carrots, chopped or sliced thinly
  • 1/2 cup chopped green onions
  • 3/4 cup coconut milk
  • 2 Tablespoon soy sauce
  • toasted sesame seeds, for garnish
  • 2 avocados, chopped

Directions

1. Rinse and cook the brown rice according to instructions.

2. Cut the tempeh into cubes.

3. Smash the lemongrass with the back of a knife and mince it well.

4. In a large mixing bowl, combine the lemongrass, siracha, lime juice, vinegar, ginger, pinch of salt and stir to mix.

5. Add the tempeh and stir everything to coat. Set aside to marinate for 30 minutes.

6. Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tempeh and it’s marinade and saute for 4-5 minutes, until edges are browned.

Lemongrass tempeh with veggies 17. Add the broccoli, carrots, coconut milk, remaining tablespoon of sesame oil and soy sauce and saute until the vegetables are warmed through (about 3 minutes).

8. Add the greens onions, stir and taste for seasonings.

9. Serve each bowl with a scoop of the brown rice, the tempeh vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

Chocolate Chip Pecan Walnut Cookies

Smitten Kitchen Chocolate Chip Cookies 1Smitten Kitchen is one of my favorite blogs.  And chocolate chip cookies is one of my favorite desserts!  I have a bunch of different recipes saved in my bookmarks to try out and this recipe really hit the spot.  The pecans and walnuts were a nice addition for me.  If you are looking for a great cookie recipe, try this one out!

Smitten Kitchen Chocolate Chip Cookies 4Chocolate Chip Pecan Walnut Cookies

recipe from Smitten Kitchen

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 cup walnuts, toasted and chopped
  • 1/2 cup pecans, toasted and chopped

Directions

1. Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheet with parchment paper.

2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

3. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

4. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches apart, on the baking sheet.

5. Bake for 18 minutes, or until pale golden brown.

6. Remove from the oven and cool on a wire rack

Homemade Pokey Sticks

Homemade Pokey Sticks

Throughout college, I longed for the buy one get one free days at Gumby’s.  The pokey sticks are like garlic cheesey bread, but in pizza form.  Absolutely a comfort food in college, great as a snack or late night food.  I’ve also been one to eat these for breakfast!

When I saw this recipe on Lauren’s Latest, I was very excited because it was quite close to the original Pokey Sticks.  This is a savory snack, great appetizer, so served with a salad could be dinner on it’s own.  I hope you enjoy!

Head over to Lauren’s Latest for the recipe.

I do not have a Kitchen Aid mixer so I did the dough by hand.  You can do it!

 

 

Chocolate Chip Cookie Bottomed Cupcakes

Chocolate chip cookie bottomed cupcake 5I figure this post is good timing given the Seahawks win today in the playoffs!  These sprinkles were a gift from my roommate.  I love the colors of these!  These are a really rich and decadent dessert.  I am in love with warm chocolate chip cookies and with the amazing buttercream frosting, these cupcakes were a hit!

Chocolate chip cookie bottomed cupcake 7If you are ready to take your cupcakes to the next level, try these out!  Head over to How Sweet Eats for the recipe.

Chocolate chip cookie bottomed cupcake 9

Chocolate Mint Crinkles: Food Blogger Cookie Swap 2014

Mint Chocolate Crinkles 3

It is finally that time of year again, time for the annual food blogger cookie swap!  This is my third year participating.  It’s always a little challenging to think of a durable cookie recipe.   I am a huge fan of mint chocolate, so when I saw this recipe come up I got excited!  I find that mixing in melted chocolate to the base of the cookie makes for really wonderful, rich flavors in the cookie dough.

In other news, I was called in last night to delivery a baby.  It was my first time delivering a patient that I have known since her first prenatal visit.  It was such a rewarding and amazing experience!

A huge thanks to Krista at Destination Delish for her Chocolate Dipped Orange Spitz Cookies with Candied Orange Peel Sprinkles, Tanaya’s Table  for her Bourbon Pecan Pie Cookies and Elana from Stir and Strain for her Rum Balls.

Chocolate Mint Crinkles

recipe from Bakers Royale

Ingredients

  • 1 3/4 cup plus 2 Tbsp spooned and leveled bleached all-purpose flour
  • 1 1/2 tsps baking powder
  • ½ tsp salt
  • 8 ounces semi-sweet chocolate, finely chopped (I used Trader Joe’s chocolate chunks)
  • 2 3/4 cups sugar, divided
  • 1/4 cup of canola oil
  • 3 Tbsp unsalted butter, melted and warm, not hot
  • 2 Tbsp light corn syrup
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 1 ½ tsp of peppermint extract
  • 1 cup powdered sugar

Directions

  1. In a medium bowl, beat together well the flour, baking powder, and salt and set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.  You can continue to microwave in 15 second intervals until all the chips are melted if needed.
  2. In a bowl using a hand mixer, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
  3. Heat oven to 325 degrees F. Line baking sheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar.
  4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 11 to 12 minutes. For a chewier cookie, bake 8 to 10 minutes. Bake one sheet at a time. Allow cookies to cool for 1-2 minutes, the press flat with a spatula.

Pumpkin Cheesecake with Gingerbread Crust

Pumpkin Cheesecake with Gingerbread Crust 4

If you are looking for an epic cheesecake recipe you have come to the correct place.  I made this for Thanksgiving last year and it was an absolute hit. This is a very light and fluffy cheesecake.  It has great pumpkin pie flavors that mesh well with the gingerbread crust.  The fresh whipped cream and candied pumpkin seeds are nice for an extra special touch but this would be delicious without them.

The key to making a cheesecake that does not crack on the top is to let it cool to room temperature in the warm oven. This allows the cheesecake to gradually pull away from the edges and the top to stay together.

Pumpkin Cheesecake Recipe

adapted very slightly from Brown Eyed Baker

Crust Ingredients
2 cups gingersnap cookie crumbs (about a 14-oz package of cookies, I used the Trader Joe’s Triple Ginger Snaps)
2 Tbps light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

Cheesecake Ingredients
32 ounces cream cheese, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
2 cups (about a 15-oz can) canned pumpkin
4 eggs, at room temperature
2½ Tbps heavy cream
1 Tbps vanilla extract
1½ tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice

Directions

1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.

Pumpkin Cheesecake with Gingerbread Crust 12. Bring a pot of water to a boil for a water bath.

3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.

4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan and pour the boiling water into the larger pan until it is about halfway up the springform pan.

5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1-3 hours. After 1 hour (wait at least one hour to prevent the top from cracking), remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).

6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.

Sugared Pumpkin Seeds

Recipe from Sprinkle Bakes

Ingredients
1/2 cup raw pumpkin seeds
1 egg white
pinch of salt
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
 
1. Line a cookie sheet with a piece of parchment paper
 
2.  Whisk egg white until frothy.  Place pumpkin seeds in another bowl, and pour in just enough egg white to coat the seeds (do not add the whole egg if you don’t need it).  You will most likely not use the entire egg white.  Add salt, sugar and cinnamon.  Toss well to coat.
 
3. Spread seeds on baking pan.  Bake for 15-20 minutes until they begin to dry and color.  Cool completely on a wire rack.  
 
4. Break the sugared seeds into large pieces and keep them separate from the cheesecake until just before serving.
5. Immediately prior to serving, pipe on fresh whipped cream to the edges of the cheesecake.  Then add pieces of sugared pumpkin seeds to decorate. This is a cheesecake that will impress everyone who sees and eats it!
 

Arugula Almond Pesto

Arugula Almond Pesto 2
Halfway through the CSA season late summer I was getting greened out!  I had a lovely bunch o arugula and I was looking for alternative ways to use it besides in salads.  I came across this recipe that I had saved and I’m a total sucker for pesto.  This was absolutely delightful and a great way to use arugula.  Enjoy!
Arugula Almond Pesto
adapted slightly from Cookie and Kate
Ingredients
  • 16 ounces of pasta of your choice
  • 3 cups of packed fresh arugula and/or basil, tough stems removed
  • ¾ cup sliced almonds
  • ½ to ¾ cup freshly grated Parmesan cheese
  • 3 garlic cloves, peeled and roughly chopped
  • ½ tsp salt
  • ½ cup extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • Freshly ground black pepper, to taste

Directions

1.Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.

2. To make pesto, combine all ingredients from arugula to pepper in a food processor and pulse until a paste is formed.  Season with more salt and pepper taste.

3. Combine with drained pasta noodles.  Sprinkle with fresh cheese if desired.

Cinnamon Chocolate Chip Cookies

Cinnamon Brown Butter Cookies 3

I love chocolate chip cookies fresh from the oven.  In fact, I love them warm so much that I usually gently microwave all my cookies prior to eating them to recreate the melty chocolate goodness :)  I love trying out new recipes and these cookies had great texture and I loved the rich flavor added by the browned butter and cinnamon.  I also added some sprinkles for fun!

Cinnamon Chocolate Chip Cookies

recipe from une gamine dans la cuisine

Ingredients

  • 16 Tbsp unsalted butter, softened to room temperature
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1 cup tightly packed light brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp strong, brewed coffee cooled to room temperature
  • 1 1/2 tsp vanilla extract
  • 12 oz bag of semisweet chocolate chips

Directions

1 Place the butter into a medium-size saucepan. Melt the butter over medium heat.  Continue to stir the butter to prevent the bottom from burning.  The butter will become frothy and will begin to turn a golden brown.  Remove the saucepan from the heat and allow the butter to cool to room temperature.

2. In a separate, large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon and set aside.

3. Beat together the browned butter and both sugars on medium-high speed using a hand mixer until creamy and smooth (about 7 minutes).

4. Add the egg, egg yolk, vanilla, and coffee and beat on medium speed to combine.

5, On low speed beat in the dry ingredients until they’re incorporated into the wet.

6. Fold in the chocolate chips.

7. Cover the bowl tightly with plastic wrap, and refrigerate the dough for at least 12 hours.

8. Remove the dough from the fridge and allow it to come to room temperature.

9. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

10. Measure out about 1/4-cup of dough per cookie, and place them on the prepared cookie sheets, leaving about 2-inches of space between each mound of dough.

11. Bake for 12-16 minutes, or until the edges of the cookies are just starting to turn golden brown.  Remove the sheet from the oven and allow the cookies to rest for a few minutes before transferring them to a cooling rack.

* the center may appear under-baked but it will firm up as it cools