Mini Pomegranate and Pistachio No-bake Cheesecakes

I've kind of been on a no-bake cheesecake spree these days. It all started innocently enough when I made mini peanut butter cheesecakes for my friends. Then, for my cousin's birthday, I made a nutella swirl no bake cheesecake. When the long weekend came around a few weeks ago, my parents were invited to a friend's house for dinner and asked to bring dessert. Even though I was scheduled to work the whole weekend, I had a few days off before it started and I asked my mom if I could make these mini cheesecakes for her to bring. She was more than enthused at the idea and agreed without any hesitation.

In my previous no-bake cheesecakes, I had used only whipping cream in the cake. However this recipe used gelatin instead and I was curious to see how it would turn out. Gelatin is great because it adds structure and shape to many desserts, but I am always cautious to use too much as it can also provide a bit of a slimy texture.

The original recipe called for cherry and pistachio flavors, but since I already had an open bottle of POM juice I decided to substitute it in. The cakes turned out quite cute and colorful, especially because I added a drop of gel-based food coloring. More importantly, they tasted great! My parents saved a few for me and my brother and I was impressed with how they turned out. Not only were the flavors of both the pomegranate and the pistachio pronounced, but my texture concerns were completely unfounded. These little cakes have a lot of potential to be featured again soon.

Mini Pomegranate and Pistachio No-bake Cheesecakes
Note: I used my mini cheesecake pan and was able to make 24 cheesecakes. I had a little extra and poured it into a few cupcake liners but unfortunately they didn't come well. If not making minis, the cheesecake could also be made in a larger, 9" size but would have to stay in the freezer longer to ensure that it sets properly.

For the crust:

• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1/6 cup sugar

Combine all of the ingredients and distribute evenly amongst the wells of the muffin/cheesecake pan. Lightly pat down the bottoms and bake for five minutes at 350 degrees Fahrenheit. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, room temperature
• 2 envelopes gelatin
• 1 cup sugar
• 1 cup pomegranate juice
• 1 cup water
• ½ cup pistachios
• Optional: red and green food coloring (to make the color stand out more)

1. Finely grind the pistachios until they become almost like a paste. Set aside.
2. Mix one envelope of the gelatin with ½ cup of the sugar in a small bowl. Bring one cup of water to a boil and add to the sugar-gelatin mixture. Stir well for about five minutes or until the gelatine is completely dissolved.
3. Repeat the same process with the second envelope of gelatin and remaining ½ cup of sugar, this time using the pomegranate juice instead of water.
4. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
5. Divide the cream cheese in half. With one half, beat in the pistachio paste and, if using, a drop of green food coloring. Continue to beat until it is smooth and all the color has been evenly incorporated. 
6. Slow down the speed and gradually beat in the plain sugar-gelatin mixture. Continue beating until the gelatin water has been completely mixed in. 
7. Divide the batter amongst the wells of the pan, filling them halfway to the top. Place the pans in the freezer while finishing the pomegranate batter.
8. With the remaining half of the cream cheese, beat in the drop of red food coloring, if using, and slowly mix in the pomegranate-gelatin mixture.
9. Once again, divide the batter evenly amongst the wells, this time filling each completely to the top. Use a spoon or spatula to even out the tops, making them smooth. Return the pans to the freezer for about two hours, or until firm. 
10. Once firm, carefully remove from the pans. The cakes can be stored in the fridge until ready to serve.

Nutella Swirl No-bake Cheesecake

Back in the beginning of the month it was my lovely cousin's twentieth birthday and we had, as per usual, a big family celebration. For most family occasions, I am given free reign over what kind of dessert to make and my cousin's only request was for something either with chocolate or nutella. I decided to include both, though mostly focusing on the nutella with this no-bake cheesecake.

Funny enough, even though I consider myself to be quite the cheesecake expert having baked dozens over the years, I have only recently started to foray into the world of no-bake cheesecakes. It all started with the mini peanut butter cheesecakes I made a few months ago when my friends came over. Since then, I have come to the realization that there are many flavor combinations I have yet to explore in the no-bake category which makes me quite excited because I now have a whole new world of cheesecake possibilities open to me.

With this cake in particular, I tried to model it somewhat after the pecan pie cheesecake I made for my own birthday, except I made a chocolate ganache layer with chopped hazelnuts over the crust rather than a caramel layer with pecans. The result, however, did not turn out quite as I anticipated as the ganache froze and became difficult to cut into. Since the cake was set in the freezer and not baked like the previous cheesecake, I had not taken that into account.

Also, to make this cake I adapted the recipe from the mini peanut butter cheesecakes but substituted nutella in for the peanut butter. Unfortunately, I don't think my proportions translated well when I converted the recipe from "mini" form into one big ten inch cake. Since there was no gelatin in the cake and it relied purely on whipped cream to give it structure, the resulting cheesecake was very soft, almost like ice cream. Everyone in my actually loved this "soft serve" texture but I wish it had a little more shape to it. I tried to keep it in the freezer as long as possible, transferring it to the fridge mere hours before the party once I piped on the whipped cream topping. Still, even the six hours it spent in the fridge softened the cake and likely it would have had more structure had we eaten it straight from the freezer.

Overall, it was a good venture into the world of no-bake cheesecakes and I will continue to try out new recipes to create the perfect base cake, just as I have with my regular cheesecakes. After that, I'm confident I will truly be the cheesecake queen!

Nutella Swirl No-bake Cheesecake
Note: I think it best to omit the ganache/hazelnut layer from the crust since it clearly did not work for this type of cheesecake. Therefore, I have included the recipe for just a simple crust.

For the crust:

• 2 cups graham cracker crumbs 
• ¼ cup brown sugar
• ⅓ cup butter, melted

Combine all of the ingredients in a bowl and then transfer to an 10" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes.

For the cheesecake:

• 2 blocks (16 oz) cream cheese, room temperature
• 2 cups heavy whipping cream
• 1 cup nutella
• 1½ cups powdered sugar

1. Whip the heavy cream on medium-high speed until light and fluffy with soft peaks. Set aside in the fridge.
2. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
3. Turn down the speed to low and beat in the sugar. Increase the speed and continue mixing for a few minutes until well mixed.
4. Divide the batter in half. To one half, beat in the nutella until completely smooth and incorporated. 
5. Using a spatula, gently fold the half the whipped cream into the plain batter and the other half into the nutella batter. Make sure all of the whipped cream is incorporated but try not to overmix so that it keeps its airiness. 
6. Pour half the nutella batter into the pan over the crust. Carefully spoon half of the plain batter in small dollops over top. Use a thin spatula or knife to swirl the two mixtures. Repeat the process and swirl again.
7. Put the pan in the freezer for at least four hours, though preferably overnight. Touch the top of the cake to make sure it is solid before removing from the pan and transferring to the fridge.

For the whipped cream topping:
Note: The topping is completely optional. I made stabilized whipped cream and then piped it in a circular pattern across the top. However because the whipped cream cannot be frozen, the cake had to be returned to the fridge rather than the freezer. If you will be wanting to serve the cake much later, I suggest skipping the topping and simply serving the cake as is from the freezer.

• 1 cup heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 tsp unflavored gelatin
• 4 tsp cold water

1. In a small pan, combine the gelatin and cold water and let it stand for a minute until thick.
2. Place the pan over low heat, stirring constantly, until the gelatin dissolves. 
3. Remove from the heat and set aside so that it cools to room temperature, but do not let it set.
4. Meanwhile, start whipping the cream on low speed. Once bubbles start to form, add the powdered sugar and vanilla and increase the speed slightly.
5. Slowly pour in the gelatin while continuing to whip the cream. If the gelatin has set, place it briefly over the heat to loosen it again, however make sure it is not hot when adding it to the cream as it will set upon contact with the cold cream and create chunks.
6. Once all the gelatin has been added, increase the speed to high and continue to whip until stiff peaks form.
7. Transfer the whipped cream to a piping bag fitted with a decorative nozzle and pipe in any design across the top of the cake. Once finished, return the cake to the fridge until ready to serve. 

Pecan Pie Cheesecake

Yes, that's right. I am once again posting another cheesecake recipe. In my opinion, cheesecakes are the best type of cake so it's no wonder I chose to bake one for my birthday. In the weeks leading up to my birthday this year I was actually quite busy so I didn't have too much extra time to browse through recipes. At first I was just going to make a simple chocolate cheesecake since it's always popular with my family, but then I happened upon this recipe and I decide to give it a shot.

I know I may have said this in the past, but this was the BEST CHEESECAKE EVER!!! The bottom
half consisted of a pecan pie filling (yum) and the top half was the creamy cheese layer. It was amazing! The pecan pie portion had this rich, caramel type flavor and the top half was so smooth it melted in your mouth. Not only did certain members of my family help themselves to seconds, but the leftovers were finished super fast the next day. My mother has already requested that I make it again with no occasion in mind, just because.

Pecan Pie Cheesecake

For the crust:

• 2 cups graham cracker crumbs 
• ¼ cup brown sugar
• ⅓ cup butter, melted

Combine all of the ingredients in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes.

For the pecan pie layer:

• 1½ cups sugar
• 1 cup corn syrup
• ½ cup butter, melted
• 3 large eggs
• 2 cups chopped pecans
• 1 tsp vanilla 

1. Combine all of the ingredients except the pecans together in a medium saucepan. 
2. Heat over medium-high heat, stirring well, until it comes to a boil. Once boiling, reduce the heat so that it is gently simmering, and continue cooking and stirring until the mixture thickens, about 8-10 minutes.
3. Remove the mixture from the heat and stir in the chopped pecan pieces. Pour the mixture into the springform pan over the crust.

For the cheesecake layer:

• 2 lbs (4 blocks) cream cheese, room temperature
• 1½ cups brown sugar
• 3 tbsp flour
• 4 large eggs
• 1 cup heavy cream
• 1 tsp vanilla

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and flour and continue beating on medium speed until the cream cheese is fluffy. Scape down the sides of the bowl as necessary.
3. Beat in the eggs, one at a time, making sure to incorporate each one before adding the next.
4. Reduce the speed to low and beat in the heavy cream and vanilla. Make sure everything is incorporated but do not overmix the batter.
5. Pour the mixture into springform pan over the pecan pie layer. You may see the pecan mixture shift and come up the sides a little, just make sure the cheesecake batter covers the entire surface. 
6. Bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
7. Without opening the oven door, turn off the oven and leave the cake to cool for 1½-2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

Pecan Tarts

After making blueberry pie last week I had some leftover pie dough and decided to make these little pecan tarts using my little 4" tart pans. I actually bought the pans a long time ago but have only ever used them once before to make french pear tarts with almond cream, which were actually quite delicious.

The beauty of these tarts was that they were super easy to assemble, given that I already had the dough made. The filling came together quickly and then it was just a matter of pouring it over the layer of pecans sitting over top the dough in the pans. Due to the golden corn syrup, the filling had a taste very reminiscent of caramel, something my cousin really appreciated. I only had enough dough to make three tarts, but the filling supposedly could be divided into five or six as it puffs up while baking anyway.

Pecan Tarts:
Note: Since I used leftover pie dough, I don't have proportions for the dough recipe. However I do have a pre-existing dough recipe which I know would be enough for one 9" tart or 5-6 mini 4" tarts. It can be found here.

For the filling:

• 1½ tbsp unsalted butter 
• ⅓ cup packed dark brown sugar
• ¼ cup plus 1 tsp golden syrup 
• ⅛ tsp fine salt
• ½ tsp vanilla extract
• 1 egg, lightly beaten 
• 1 tsp all-purpose flour 
• ⅔ cup whole pecans

1. Combine the butter, brown sugar, golden syrup and salt in a small saucepan and bring to a boil. 
2. Remove from heat and let cool to room temperature. 
3. Whisk in the vanilla, egg and flour until smooth. 
4. On a lightly floured work surface, roll dough out to ⅛" thickness and cut out as many 5-6" circles as you can. Re-roll scrap pastry and cut out another circle so that you have five in total. Fit each round into the 4" tart pans with removable bottoms. 
5. Prick pastry shells several times with a fork and scatter pecans evenly in a single layer over the base of each one. 
6. Pour the filling over to cover the nuts, dividing it evenly. Place tart pans on a baking tray and bake on the bottom rack of the oven at 375 degrees Fahrenheit until the filling has puffed and the pastry is nicely browned, 25-30 minutes. Transfer to a wire rack and let cool slightly before serving.

Avocado Brownies

A week ago while we were sitting and eating my breakfast one of my brothers asked me to make black bean brownies again. Unfortunately we didn't have any black beans in the pantry and I didn't feel like going to the store just for one item. However the request inspired me to research more "healthy" brownie recipes and I found one for avocado brownies. I was intrigued because the recipe seemed relatively easy and I already had all of the ingredients.

While I was making the brownies my mother was very doubtful about how they would taste given the unusual ingredient list. I assured her that she was under no obligation to try them but in the end she decided to have a small piece. She was actually quite impressed with their taste, especially because they weren't too sweet and my mother prefers desserts that way.

My brother came over once I let him know the brownies were ready and he enjoyed them as well. After the fall out from the black bean brownies, I was hesitant to tell my other brother about the avocado and decided to just let him enjoy the brownies. Not only did he like them, but his friends came over the next day and ate them as well, no one the wiser about the mystery ingredient. To this day I still haven't told him...I decided that since he liked them and already ate them there's really no reason to go and disappoint him now.

Avocado Brownies

• 4 oz (112 g) bittersweet chocolate
• 1 tbsp coconut oil
• 1 avocado
• ¼ cup almond butter
• ½ cup honey
• 3 eggs
• ¼ cup cocoa powder
• 1 tbsp vanilla
• 1 tbsp almond flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chopped nuts or chocolate chips

1. Puree the avocado flesh in a food processor until absolutely no lumps remain.
2. Melt the bittersweet chocolate together with the coconut oil in a small saucepan over low heat.
3. Beat the melted chocolate mixture along with the pureed avocado and the rest of the ingredients on medium speed for about 2-3 minutes, or until well mixed.
4. Stir in any add-ins such as chopped nuts or chocolate chips.
5. Pour the batter into a well-greased or parchment lined 9" x 9" pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool before slicing and serving.

Strawberry Balsamic Salad

After returning from Whistler my family came over a couple of weeks ago to celebrate my birthday at home. Most of the food we made consisted of old time favorites but with my burning desire to always try something new I thought to make a different salad than usual. As spring is in the air I thought to take advantage of all the fresh fruit now appearing in grocery stores.

This salad was quite simple: it featured spinach, blueberries, goat cheese, roasted beets and candied pecans. It was tied together through a sweet but tangy strawberry balsamic vinaigrette. I think that there are a variety of ingredients that could be put in the salad but I decided to go for blueberries and beets because I really love them. Also candying the pecans gave them a great crunch and added the necessary amount of texture to the salad.

Note: I will post the recipe for the salad dressing and how to make candied pecans. The rest of the ingredients can be chosen based on what you have/what is in season.

Strawberry Balsamic Vinaigrette
Note: This is more than enough dressing for one large salad. I drizzled some on the salad and served the rest on the side for those who wanted extra.

• 1 lb fresh strawberries
• 1 tsp sugar
• 1-2 tsp water
• Pinch of salt
• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• Optional: 1 tbsp poppy seeds

1. Remove the stems from the strawberries and cut in half.
2. In a small pot, combine the strawberries, sugar, salt, and water. Heat over medium heat until the strawberries begin to soften and release their juices.
3. Blend the strawberries until they are smooth and then strain the mixture through a fine mesh sieve to separate the seeds.
4. Allow the strawberry puree to cool then whisk together with the olive oil, balsamic vinegar, and poppy seeds. Add some extra salt and pepper to taste.

Candied Pecans

• 2 cups pecan halves
• 4 tbsp brown sugar
• 4 tbsp (¼ cup) unsalted butter, cut into pieces

1. In a large pan, roast the pecans for about two minutes, until they start to soften and become fragrant.
2. Add the butter pieces and stir so all the nuts are well coated.
3. Add the brown sugar and keep stirring so that the nuts do not burn. Continue lightly frying for about 3-5 minutes, until all of the butter has melted and the sugar has caramelized.
4. Pour out the nuts on a parchment paper-lined plate and allow them to cool for 10 minutes so that the sugar can set.

Black Bean Brownies

A week ago one of my former classmates, and now colleague, brought a batch of homemade brownies to work. Although I wouldn't call her a health nut, she definitely likes to eat a lot of healthy products and advertised these brownies as such. When I asked her why she explained that they were gluten-free black bean brownies, meaning they had no flour in them and were packed with protein. I was curious so I tried a piece and was amazed that they tasted very good.

I decided to make an experiment and see how my family would react to them, given their unusual ingredients. I hadn't baked brownies in quite a long time and both my mother and brother are chocoholics so I knew they would be initially well-received. I baked the brownies, making sure no one was around to see the ingredients going into them, and then offered them freshly baked to my brother.

I waited until he had finished half of his large piece before letting him in on the secret. Needless to say he was appalled and almost offended that I had "tricked" him into eating this unconventional brownie. I explained that I wasn't trying to be sneaky but I wanted his unbiased opinion of the taste before I told him about the beans. He couldn't believe that it had black beans in it nor could he imagine why anyone would ever create such a recipe. He proceeded to ramble on about how it was a horrible idea to put beans into a dessert, all the while finishing his brownie piece.

Later that evening I gave my mom a piece to sample but she had a different reaction. The recipe also used coconut oil rather than canola or vegetable oil and my mom could taste it right away. Not being a fan of coconut, other than coconut milk, she immediately was put off by the taste and I didn't even have a chance to tell her about the beans. She said that it reminded her a lot of a Nanaimo bar, a chocolate treat made with coconut flakes.

I still wanted more opinions so I packed some up and gave them to my cousins to sample. Of course I didn't tell them about the ingredients, just that I baked brownies and wanted them to have a taste. My cousin texted me later that evening and said they were good and that I should blog about them. It will be interesting to see her reaction once this post goes up and my secret will be out. I wonder if she will be as offended as my brother or find it cool that something so unusual can taste so good.

Black Bean Brownies
Note: I saw one version online that baked the brownies in a mini-muffin pan for 12-15 minutes. According to my brother, traditional brownies should always be baked in a pan and then sliced so I stuck to his preferences however the brownies were quite gooey so it may be more convenient to bake them in the muffin pan and not have to worry about slicing.

• 1 15 oz can black beans, well-rinsed and drained (about 1¾ cups)
• 2 large eggs
• 3 tbsp coconut oil (may use vegetable or canola oil instead)
• ½ cup sugar
• ¼ cup + 1 tbsp cocoa powder
• 1 tsp vanilla
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup chocolate chips
• Optional: ½ cup chopped walnuts  

1. In the bowl of a food processor, puree the beans on high speed until they turn into a paste and are free of any solid pieces.
2. Add the eggs, coconut oil, sugar, cocoa powder, vanilla, and salt and continue to puree until a homogenous mixture forms. The consistency should be like that of a regular brownie batter, spreadable but not too liquidy or thick.
3. Mix in the chocolate chips using a wooden spoon or spatula.
4. Spread the batter evenly into an 8"x8" well-greased or parchment-lined pan. Sprinkle the chopped nuts (if using) on top.
5. Bake at 350 degrees Fahrenheit for 25-30 minutes. (I baked it for 25 minutes but the center was still quite gooey so I would recommend an extra five minutes just to make sure it sets).
6. Remove from the oven and allow the brownies to cool for at least half an hour in the pan before slicing and serving, otherwise they will be too difficult to cut.

Caramel Latte Cheesecake

This year while many families were celebrating Christmas Eve on December 24th, our family was celebrating the silver wedding anniversary of my aunt and uncle. They decided on hosting a big party with many of their closest friends and family and I contributed with my baking. Together with my mom, we baked three cakes for the event over the span of three days. Two of them were well-trusted recipes: my lemon cheesecake and my mom's chocolate cheesecake. The third was a new recipe and also a new shape for me: a caramel latte cheesecake made in a square springform pan.

I was a little hesitant when using the new pan because I had never made a square cheesecake before and I didn't know what proportions to use when scaling the recipe. For example, I doubled the amount of crust and ended up with way too much and was scooping it out of the pan. However doubling the cake batter itself was just perfect and gave me exactly the right amount to fill the pan.

When we brought out the cakes for dessert everyone was thoroughly impressed, especially when they found out we had made all three. They looked beautiful and appealed to people's different tastes with three different flavors. I must say that the chocolate was the biggest hit but this caramel latte cheesecake came in for a close second. I was told by one of my family members that on a scale of 1 to 10 the cheesecake was a 15. My cousin, who loves caramel, was quite pleased when I admitted that I had him in mind when I found the recipe.

Overall the party was a big success and I give kudos to my aunt and uncle for pulling it off. I think that the guests all enjoyed themselves and were genuinely happy to celebrate such a special occasion with their friends. The night had a very festive and happy tone and I was so touched by the warm thanks I received from my aunt and uncle in the end. I hope that one day I too will be celebrating my silver wedding anniversary surrounded by so much happiness and joy.

Caramel Latte Cheesecake
Note: I have adapted the recipe for an 10" or 11" round springform pan as they are more common than square shaped pans.

For the crust:

• 1½ cups graham cracker crumbs
• 2 tbsp light brown sugar
• ⅛ tsp salt
• ¼ cup (4 tbsp) unsalted butter, melted
• ½ cup toffee bits

1. Combine all of the ingredients except for the toffee bits in a bowl and then transfer to an 11" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes. 
2. Remove the pan from the oven and sprinkle the toffee bits in an even layer on top of the crust and press down lightly. Set aside to cool.

For the cheesecake:

• 2 lbs (4 blocks) cream cheese, softened
• ⅔ cup brown sugar
• ½ cup sugar
• 4 large eggs
• ½ cup sour cream
• 4 tsp vanilla
• 2 tbsp instant espresso

1. Dissolve the instant espresso in the vanilla and set aside.
2. Beat the cream cheese on medium-high speed for about a minute, until smooth.
3. Beat in the eggs, one at a time, at low speed. Beat in the sugar. Scape down the sides of the bowl as necessary.
4. Beat in the sour cream and then the vanilla and coffee and mix on medium speed until everything is well incorporated. The batter will be fairly liquidy.
5. Pour the mixture into the cooled springform pan and bake for 55 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
6. Without opening the oven door, turn off the oven and leave the cake to cool for 1 1/2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the topping:

Note: There will be extra nuts left over as this recipe makes more than enough to use as a topping for the cake.

• ⅓ cup sugar 
• 3 tbsp water
• 1½ cups salted peanuts
• Dulce de leche (or caramel)

1. Put the sugar and water in a 2-quart saucepan and cook over medium-high heat, stirring, until
   
   the sugar dissolves. 
2. Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color. 
3. Toss in the peanuts and immediately start stirring. Keep stirring, to coat the peanuts with the sugar. Within a few minutes, they will be covered with sugar and turn white but keep stirring until the sugar turns back into caramel. 
4. Once the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto a baking sheet covered with parchment paper, using a wooden spoon to spread them out as best you can. 
5. Cool the nuts to room temperature and then chop them into small pieces. Sprinkle over top of the cheesecake and drizzle the dulce de leche or caramel sauce on top.

Hummingbird Cake

While my parents were away last week, my aunt and uncle invited my brother and me over for dinner one night. As usual, I volunteered to make something for dessert. We happened to have some overly-ripe bananas lying around and I wanted to use them. However I didn't want to just make a banana loaf, not that it isn't yummy, but I wanted to try something different. When I went to my favorite tastespotting.com and typed in "banana" into the search box I scrolled through quite a few recipes for different variations of banana loaf before I came across one for "hummingbird cake".

The recipe appealed to me because it was simple, easy, and had a twist using crushed pineapple and chopped pecans. Also, the idea of baking it in a bundt pan made for a nice presentation. Of course the cream cheese icing on top also scored points in my book.

The cake turned out moist and delicious and everyone enjoyed it after dinner. According to my aunt, who later phoned my mom, my uncle really loved it and has been taking it to work with him as well. Although I liked how it looked coming out of the bundt pan, I think I may use a regular 9" x 13" pan next time because it took a long time to bake all the way through and that resulted in the outside being a little too crusty for my liking. Despite that fact, I was still satisfied and based on their comments it seemed everyone else was too.

Hummingbird Cake

For the cake:

• 1½ cups pecans, chopped
• 3 cups flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 3 eggs, beaten
• 1¾ cups mashed banana (approximately 3-4 large bananas)
• 1 cup crushed pineapple with juice
• ¾ cups canola oil
• 1½ tsp vanilla extract

For the cream cheese icing:

• 4 oz (½ cup) cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk

1. In the oven or on the stove, gently heat the pecans for 5-8 minutes or until lightly toasted. Cool and set aside.
2. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. 
3. Add the eggs, mashed banana, pineapple, oil, and vanilla. Stir just until all of the ingredients are combined. (The batter will be lumpy)
4. Gently stir in one cup of the chopped pecans.
5. Grease a large bundt pan with butter or non-stick spray and pour the batter into the pan.
6. Bake at 350 degrees Fahrenheit for 60-80 minutes, or until a knife poked all the way to the bottom comes out clean. (Mine took the full 80 minutes) If the top starts to brown too quickly cover the pan with aluminum foil.
7. Remove the pan from the oven and set aside for 10 minutes before carefully loosening the cake and flipping it over. Allow the cake to finish cooling for about an hour on a wire rack.
8. Meanwhile, blend the ingredients for the icing. Add more milk if desiring a more liquidy consistency. 
9. Once the cake has cooled, pour the icing over top and sprinkle the remaining chopped pecans. 

Hazelnut Napoleons with Lemon Curd and Berries

Ever since I made baked potato skins for my brother over a year ago, he has been asking me to make some sort of dessert using hazelnuts. When thinking of dessert and hazelnuts, naturally Nutella comes to mind but I wanted to make something that didn't necessarily involve chocolate. A week ago, while sitting in a waiting room, I was flipping through a magazine and came across a recipe for hazelnut napoleons spread with lemon curd and piled high with berries. I took note of the recipe and saved it for future use.

Little did I know that an opportunity to make it would come so quickly. During my parents' dinner party over the weekend I used phyllo dough to make spanakopita. I decided that since I already had the phyllo out I might as well use a few sheets to make the napoleons as well (though at a separate time as we already had two desserts that evening).

I made the lemon curd a few days later and assembled the napoleons one night for my mom, brother, and me to share. Although they looked nice with multiple layers they were a bit challenging to eat. Also, the flavor of the lemon curd was quite strong and overpowered the hazelnut. However my brother was still satisfied with his hazelnut craving because I made a second dessert as well. When making the hazelnut-sugar mixture I ended up with way too much. I decided to use the excess by sprinkling it over some store bought dough and rolling it into mini buns (kind of like cinnamon buns but with the hazelnut-sugar inside).

On a side note, I know that typically phyllo sheets are meant to be stuck together using melted butter however for the sake of convenience I usually use PAM as it is much easier and less messy. This time, I chose to actually make the spanakopita properly, as well as the napoleons, and used melted butter between the sheets. I have to admit the butter added a wonderful rich flavor and definitely improved the taste compared to previous times. I learned my lesson: sometimes convenience is good but if you have the time and energy, don't take shortcuts.

Hazelnut Napoleons with Lemon Curd and Berries

For the lemon curd:

• 1½ lemons, zested and juiced
• ½ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt

1. Combine the lemon zest with the sugar and mix well.
2. Whisk in the eggs, one at a time, then add the lemon juice and salt.
3. Heat the mixture over low heat for about 10 minutes, stirring constantly, or until it thickens.
4. Whisk in the butter until completely incorporated but do not let the mixture boil. Remove from the heat, cover and refrigerate until ready to use.

For the napoleons:

• 4 sheets phyllo
• ⅓ cup whole hazelnuts, skinned and toasted
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

1. In a food processor, blend the hazelnuts until fine, being careful not to turn into a paste.
2. Add the sugar and cinnamon and pulse a few times so as to mix everything together. 
3. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel, brush the first sheet of phyllo with the melted butter and sprinkle ⅓ of the hazelnut-sugar mixture. 
4. Repeat with the remaining layers, stacking on top of the first layer and pressing down lightly so they hold together.
5. Cut the stack into 12 rectangles and transfer to a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, or until the phyllo becomes crisp and golden brown. Remove from the oven and allow the rectangles to finish cooling in the pan.

To assemble: Place a phyllo rectangle on a serving plate and spread some of the prepared lemon curd carefully over the surface, topping with some berries of your choosing. Repeat using two more phyllo rectangles to create a stacked napoleon.

Cauliflower "Cous Cous" with Crispy Kale Chips

As my parents are currently on vacation I have become the acting head of the household and am responsible for making sure everything is okay while they are gone. Mostly that means feeding myself and my brothers as well as keeping the house neat and tidy, with the occasional bits of laundry in between.

Normally I would love the fact that I get free reign of the kitchen for almost an entire month. However the difficulty for me is that with my parents away, I have to actively remember to scale down on how much food I cook as 40% of our family is currently not present. Also, it restricts the amount of new recipes I can try because generally I like to have a lot of opinions from my family members so that I can gauge how successful a particular dish is.

This cauliflower "cous cous" is a perfect example of the dilemma I face: I made it and enjoyed it but I am the only one that sampled it. My brother is not the biggest fan of cauliflower and my parents, though great cauliflower enthusiasts, can only offer me their reviews if I make it again once they return. However I decided that since it was easy to make and I liked how it tasted I should share it on the blog. What I liked most about it was the fact that it mimicked cous cous but was actually cauliflower chopped into fine pieces.

As for the kale chips...I have recently gotten "into" kale. I've taken some baby steps by incorporating it into some salads with lemon juice, pine nuts, and tomatoes. Since I had heard of people roasting kale to make crisp chips I decided to give it a go. My aunt, who makes kale chips frequently for my cousin, gave me simple instructions and off I went. In the end the kale turned out a little too crispy as I was busy making the cous cous and didn't take the pan out of the oven in time. Despite my poor execution the concept was good and I think I'll try it again soon, but this time I'll keep a closer eye on the oven.

Cauliflower "Cous Cous"

• 1 large head of cauliflower
• 1 large onion, chopped
• 2-3 cloves garlic, finely chopped
• ½ cup dried cranberries
• ¼ cup pine nuts, toasted
• 2 tsp ground cumin
• 1½ tsp paprika
• Optional: ¼-½ tsp red chili flakes
• ¼ bunch cilantro or parsley, roughly chopped
• Olive oil
• Salt and pepper

For the Kale Chips:

• 1 bunch kale
• 1 tsp garlic, minced 
• Olive oil
• Salt and pepper

1. Break the florets from the cauliflower and chop into smaller pieces. Transfer to a food processor and pulse several times until they are finely chopped and resemble cous cous. It may be easier to do so in two batches to ensure the florets can be evenly chopped.
2. Place the dried cranberries in a small bowl and cover with warm water to plump them up. Set aside for 10 minutes.
3. In a large pan heat the olive oil over medium heat and add the onions. Saute for 3-5 minutes, until translucent, then add the chopped garlic. Cook for another minute or until the garlic becomes fragrant.
4. Add the chopped cauliflower, cumin, paprika, and red chili flakes (if using) and mix well to incorporate. Season with salt and pepper and cook for another five minutes until the cauliflower softens.
5. Drain the cranberries and add to the pan along with the pine nuts. Gently mix in the cilantro or parsley and adjust with salt and pepper.
6. To make the kale chips: trim the ends off the kale and toss with the olive oil, garlic, salt and pepper. Lay the kale in an even layer on a large baking tray and roast at 400 degrees Fahrenheit for 10-20 minutes, depending on how crispy you want it. Halfway through flip the kale pieces over so that both sides crisp evenly.

Holiday Treats

For the past few years I have made a habit out of putting together little boxes filled with holiday treats for my family. At first I started off small...a box filled with chocolate truffles. Then the following year I added to it with some chocolate crinkle cookies and berry crumb bars. This year I decided to swap out the truffles and add cranberry bliss bars and almond biscotti.

It was definitely a big undertaking to bake so much in a relatively short time period but I broke it up over two days and it all worked out. I will admit that at one point the kitchen looked quite disastrous with many different mixing bowls, ingredients, measuring cups, and baking trays spread out everywhere. Luckily my mom helped me with the packaging and she also tied up the boxes very nicely for me.

Everyone in my family was quite appreciative of the treats and I received many thanks and compliments. I can honestly say that I love the holiday season and the general joyfulness that can be felt everywhere. Therefore I love to do my part to spread the holiday cheer and brighten everyone's holidays just a touch more. Happy Holidays :)

Almond Biscotti

The idea of making biscotti has truthfully never been quite appealing to me because it seemed like a time consuming process. This, coupled with the fact that most members of my family aren't huge biscotti fans anyway, led me to ignore most biscotti recipes I have seen in the past.

Last summer, however, one of the things I learned to make during my trip to Italy was this biscotti. The recipe was very easy and actually not as time consuming as I thought; although the biscotti had to bake twice each time was only fifteen to twenty minutes. Also because the loaves were sliced while still hot from the first baking they were actually very easy to cut into pieces, unlike my delicious but difficult to slice fruit and nut crisps.

During my trip to Italy I not only picked up some new recipes but I also brought back some ingredients, one of which was Italian baking soda. When I first showed this to my mom she scoffed and questioned my need to buy specific baking soda from Italy. "Isn't ours good enough?" she asked me. Although there is nothing wrong with our baking soda I was fascinated by the fact that the one we used in Italy already had vanilla mixed into it, therefore no additional vanilla extract had to be added to the biscotti.

Up until last week my Italian baking soda had been sitting, unopened, in the kitchen cupboard. Finally I put it to use when I baked these biscotti. I think the person most surprised by the biscotti was my mom; she did not expect the biscotti to still be soft and chewy rather than hard like a rock as is typical of biscotti sold in stores here. Also she enjoyed the fact that each bite held a new "surprise" as she called it with the chunks of chocolate, almonds, hint of cinnamon, orange, and lemon. I was glad she enjoyed it so much, in addition to the rest of the family, and I think I will be baking it again soon for my holiday treat boxes.

Almond Biscotti
Note: Although I used my special Italian baking soda I was provided with a recipe that uses regular baking soda and vanilla, which is reflected below.

• 1 cup whole almonds, lightly toasted
• 4 oz (112 g) chocolate, roughly cut into chunks
• 1 orange, zested
• 1 lemon, zested
• ½ cup unsalted butter, melted
• 1 cup sugar + extra for sprinkling
• 3 large eggs, lightly beaten
• 1 tsp almond extract (can be substituted with almond liquor)
• ½ tsp cinnamon
• ¼ tsp salt
• 1½ tsp baking soda
• 2¾ cups flour
• 1 egg white

1. In a large bowl combine the melted butter, sugar, orange and lemon zests. Add the vanilla and almond extract (or liquor).
2. Mix in the beaten eggs and almonds.
3. In a separate bowl sift together the flour with the cinnamon, salt. If working with liquor add the baking soda last to the dough, right before the chocolate, otherwise sift with the other dry ingredients.
4. Add the dry ingredients to the wet and mix together until a dough forms. Using your hands, work in the chunks of chocolate into the dough.
5. Split the dough in half and form into two long logs about 3" wide. Lay the logs onto a large baking sheet covered in parchment or wax paper. Make sure to leave space between the logs as they will widen as they bake.
6. Pat down the logs so they have a flat surface and use a pastry brush to spread the egg white over top. Generously sprinkle sugar over the surface.
7. Bake the biscotti for 15-20 minutes at 400 degrees Fahrenheit or until the tops of the logs start to crack and become a light golden color. 
8. Remove from the oven and cut diagonally into long pieces while still warm. The best way to do this is to cut straight down rather than use a sawing motion. 
9. Lay the cut pieces, cut side facing up, back on the tray and return to the turned off but still warm oven for 15-20 minutes. If you like the biscotti softer take them out sooner, if you like them crunchier leave them in for longer.

Thai Chicken Enchiladas

I had an intense craving this weekend to get in back into the kitchen after being away for so long! I have been so busy this month I have had hardly any time to cook or bake anything. Even though I had a lot of things to do this weekend as well I decided to take some time for myself and de-stress by making dinner on Sunday night.

To say that I have been wanting to make these enchiladas for a while is an understatement. I think I found the recipe sometime in the summer but by now I can't remember. All I know is that 1) I love Thai food and 2) I love enchiladas. Therefore using simple logic one would be able to conclude that this recipe would be perfect for me to make.

I was quite pleased with how the enchiladas turned out and I'm glad to be able to add them to my arsenal of enchilada recipes. After describing them to my friend the next day she asked if she could look it up on my blog but I had yet to post it. However since it was fresh in my mind I typed it out for her on her iPhone while we were shopping. Hopefully she will find it just as easy to make and delicious as well!

Thai Chicken Enchiladas
Note: Due to the size of my pans I always come out with eleven enchiladas. The filling can probably be stretched to twelve or condensed to ten, depending on how much you stuff the enchiladas.

• 1 can (400 mL) coconut milk
• 2 cups shredded cooked chicken 
• ½ cup shredded carrots
• 1 cup shredded cabbage 
• ½ cup sweet chili sauce
• 1 large onion, chopped
• 3-4 green onions chopped
• 3-4garlic cloves chopped
• ¼-½ cup cilantro, chopped + extra for garnish
• ½ cup peanuts, chopped + extra for garnish
• Tortillas
• Olive oil
• Salt and pepper

1. Sauté the chopped onion over medium heat until translucent, about 3-5 minutes.
2. Add minced garlic and sauté for another 30 seconds to 1 minute or until fragrant.
3. Add shredded carrots and cabbage and cook until softened, another 3-5 minutes.
4. Add shredded chicken, chopped green onions, cilantro, and peanuts. Mix thoroughly and season lightly with salt and pepper.
5. Mix 1 cup coconut milk with ¼ cup sweet chili sauce. Add to the pan and mix thoroughly. Season to taste with additional salt and pepper if necessary.
6. Transfer chicken mixture to a separate bowl with a fine mesh seive over top. Press down on the mixture to remove excess liquids.
7. Mix remaining ¼ cup sweet chili sauce with remaining coconut milk. Combine with liquid strained from chicken mixture. Pour some of the liquid into the bottom of a large baking pan, just enough to cover the bottom.
8. Heat the tortillas for 30 seconds in the microwave to make them soft. One at a time place 2-3 big spoonfuls of chicken mixture along the bottom third of the tortilla. Roll up into a tight log and put in the pan.
9. Repeat with the remaining tortillas and filling. Place them tightly in the pan so that they are touching and slightly squished.
10. Pour the remaining chili/coconut milk mixture over the top and spread around to make sure all of the enchiladas are covered.
11. Cover with aluminum foil and bake for 20 min at 350 degrees Fahrenheit. At fifteen minutes remove the aluminum foil and put sprinkle some extra chopped peanuts and cilantro on top.

Peanut Butter and Quinoa Granola

Yes I know...another granola recipe. You're probably thinking to yourself: "How can she have yet another granola recipe...didn't she already figure it out?" The truth is yes...for the most part I figured out two different base recipes that I alter with different mix-ins to create various flavors. However this granola is not like the others because it also uses quinoa, a new favorite ingredient of mine. The quinoa isn't cooked before being added to the oats, rather it gets baked right into the granola itself.

Personally I think that this is my new favorite granola. Granted I may say that about the next one I make but for now this is it. Being the texture snob that I am, I love how the quinoa provided an extra crunch to the granola. Also, the base recipe had a good ratio of wet to dry ingredients making for a crunchy granola to start with that was full of peanut flavor. Of course that could easily be changed to some other type of nut with the appropriate substitution. That being said I would still recommend using a nut butter of some sort, such as almond or cashew, because without it there will not be enough wet binder for the granola to stick together in clumps.

As for the mix-ins, I'm not a coconut lover myself but I know that coconut flakes are a common and popular granola addition. Other things include various dried fruits, banana chips, or chocolate chips. Ultimately, I highly recommend trying this granola because it's probably unlike any you have tasted before with the great addition of quinoa.

Peanut Butter and Quinoa Granola

• 2 cups large-flake (old-fashioned) rolled oats
• ¾ cup quinoa, rinsed
• ¾ cup lightly salted roasted peanuts, coarsely chopped
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ cup natural cane sugar or packed light brown sugar
• ¼ cup honey
• ½ cup unsweetened natural peanut butter
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup dried cranberries

1. In a large bowl, combine the oats, quinoa, peanuts, salt and cinnamon.  
2. In a small saucepan, combine the sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.
3. Pour the peanut butter mixture over the oats and stir until evenly coated. Spread the mixture in a single layer on a large rimmed baking sheet lined with parchment paper.
4. Bake for 30-45 minutes (time will vary based on size of baking sheet) at 325 degrees Fahrenheit or until the granola becomes golden brown. Stir every 10-15 minutes to ensure even baking.
5. Remove from the oven and allow the granola to cool completely on the tray before mixing in the dried cranberries and transferring to an airtight container.

Caramel Apple Pie Bars

I find it interesting how having time off of school actually leads to me being busier rather than actually taking time off. Somehow my mind plays tricks on me and convinces me that it's a good idea to try to get every little thing crossed off of my to do list that I have been putting off for one reason or another. The result is that I have set way too many goals of things I would like to accomplish by the end of the week, which is not a good thing considering that the weekend is about to start and then I'm back to school on Monday.

Regardless, today my friend came over and we spent time doing research for a big project we are working on. I know how much my friend loves my baked goodies, as does my family, and I thought I would use the occasion to bake these caramel apple pie bars which I first saw on my favorite food blog Annie's Eats about a month ago. The dessert seemed appropriate for fall with the lovely undertones of cinnamon, sweetness of the caramel, and the crunch provided by the nuts on top.

Although making the bars originally detracted from my research, once they were in the oven I got to work. Later on they provided the perfect little pick me up and boost of sugar we needed to keep ourselves going. I have to admit that we were a little impatient to wait for them to cool and slice, so we spooned them out of the pan and ate them as more of a crumble rather than a composed bar. My family enjoyed it too and my brother even said it was "glorious". By the end of the evening only a quarter of the pan was left. My conclusion: this recipe is definitely a keeper.

Caramel Apple Pie Bars

For the filling:

• 4 large apples, peeled and sliced
• 2 tbsp unsalted butter
• 3 tbsp sugar
• ¾ tsp ground cinnamon
• 9 oz (252 g) caramel soft chews
• 2 tbsp milk

For the dough:

• 1½ cups all-purpose flour
• 1 cup old-fashioned oats
• ⅓ cup sugar
• ⅓ cup brown sugar, lightly packed
• ¾ tsp baking powder
• ½ tsp salt
• ¼ tsp ground cinnamon
• 12 tbsp cold unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tsp vanilla extract
• Optional: ½ cup chopped nuts, such as pecans or walnuts

1. To prepare the filling, melt the putter in a large pan over medium heat. Stir in the apples, sugar, and cinnamon and mix to coat evenly. Continue to cook for about 15 minutes, stirring occasionally, and remove from the heat once the apples start to brown and the sugar caramelizes.
2. To prepare the dough, combine the flour, oats, sugars, baking powder, salt, and cinnamon in a large bowl. Stir everything to blend then add the butter pieces. Use a pastry cutter or two knives (I actually used my hands) to cut the butter into the oat mixture until it resembles a course meal.
3. Add the egg yolk and vanilla and knead just until a crumbly dough starts to come together. Press ⅔ of the dough into a 9" x 9" baking pan lined with aluminum foil or parchment paper. Bake for 12-14 minutes at 375 degrees Fahrenheit or until the dough is lightly golden.
4. Meanwhile, while the dough is baking, finish preparing the filling by combining the caramel soft chews and the milk in a small saucepan over medium heat until completely melted and smooth.
5. Once the dough is ready, pour the melted caramel and spread evenly over the surface. Strain the apple filling and spread over top the caramel layer. Crumble the remaining dough mixture evenly over the surface and sprinkle with chopped nuts if using. Return to the oven to bake for another 22-25 minutes or until the top is golden brown. Cool completely before slicing and serving (or spoon and serve if impatient like me ;)

Macarons (Again)

I know that I have already blogged about macarons back when I made them for my friend's birthday at the end of April, but I feel like I should post an update. The truth of the matter is that since that time in April I tried to make macarons again for a baby shower and they turned out to be a total flop. However last week my mom and I attended a macaron making class at a local French cafe and I learned some new techniques.

I have to admit that I attend a lot of these "how-to" cooking classes but rarely do I actually learn new things, usually because I have already experimented so much on my own. I can happily say that this time was different and I definitely learned a lot...starting with how not to be afraid of my Kitchen Aid. Although I love my wonderful Kitchen Aid stand mixer dearly I am still hesitant to use it when it comes to whipping items such as egg whites for meringue or cream for whipped cream. After a few unsuccessful attempts I basically gave up and use my hand mixer instead, relying on the Kitchen Aid for less delicate things like cake batters, cookies, and doughs.

Despite my fear of the Kitchen Aid I saw how easily the teacher used it in our class to whip the egg whites and I wanted that confidence for myself. I intensely grilled her about everything related to the mixer, such as how long to go on each speed, and carefully observed the changes in consistency as she increased speeds. I asked so many questions in such great detail that at some point another person in the class asked if I owned a bakery. My mom laughed when she heard this and was quick to point out that although we did not technically own a bakery she sometimes felt as though we did given my frequency of baking for various occasions.

The macarons we made in class were of course picture perfect...exactly what you would expect from a bakery. As can be seen in the picture, they all had beautiful smooth tops and perfect little feet. We made two varieties, pink and purple, and two different butter cream fillings; raspberry-vanilla for the pink macarons and lemon-lavender for the purple ones. My mom was not thrilled with the lavender filling because she said it reminded her of body wash and made her feel like she was eating soap.

Obviously I wanted to test all of the new things that I learned at home and luckily for me I was invited to a birthday party the following week. I specifically went to a special kitchen store to buy the food coloring that we used in our class, a gel-based color that would not interfere with the moisture content of the macaron shells. Even after coming off my third eight hour clinical shift in a row (PS 5 AM wake-ups are no fun) I was too excited to try making the macarons.

My macarons did not turn out as picture perfect as the ones we made in class but they were definitely an improvement on my previous attempts. Initially I had some problems with getting the oven temperature just right for the first batch of red shells; this resulted in a tray of cracked shells. With the yellow ones I had the right temperature but I had not mixed the batter enough and therefore the shells came out a little bumpy on top instead of smooth. Nonetheless, I was extremely proud of the shells I baked and, more importantly, for getting over my fear of my Kitchen Aid.

Macarons
Note: This recipe makes about 40 shells, 1" in diameter. I highly suggest drawing out a template and placing it underneath the parchment paper in order to be able to pipe all the shells into equal sizes.

• 120 grams egg whites, room temperature
• 40 grams granulated sugar
• 140 grams ground almonds
• 240 grams icing sugar
• Optional: Gel-based food coloring

1. In the bowl of an electric mixer, whisk the egg white on medium speed until frothy. Add the granulated sugar and then whisk on full speed for 6-8 minutes. Note: this may seem like a long time but it really is necessary for the egg whites to be shiny and stiff therefore 6 minutes is a minimum. If desired, add food coloring about 3-4 minutes in, scraping the bowl as necessary.
2. Meanwhile, sift the icing sugar and ground almonds together in a bowl then add to the stiffened egg white mixture with a rubber spatula. 
3. Mix the batter by folding from the bottom up and around the sides (called macronnage) but try not to overmix. The mixture should fall back on itself and form ribbons at the bottom of the bowl.
4. Pipe out 1" sized circles onto a baking tray lined with parchment paper, leaving about ½" between the macarons as the batter will spread. Once the tray is full, tap the tray a couple of times on the counter to release air bubbles and then let the tray sit on the counter for at least 20 minutes before baking.
5. Once ready, bake at 325 degrees Farenheit for 10-11 minutes. I recommend trying a small test batch to check your oven for the right time and temperature. If your oven has a hot spot you might want to turn the tray 180 degrees halfway through to ensure even baking. 
6. Allow the macarons to cool completely (I really do mean completely) before removing them from the parchment paper otherwise they will stick. 
7. The macarons can be filled and stored in an airtight container in the freezer for 2-3 months. To defrost place them on the counter with the lid to the container removed to prevent condensation.

Butter Cream Filling
Note: For my macarons I used a raspberry vanilla butter cream for the red shells and a lemon butter cream for the yellow shells. I used ⅔ cup sugar and ½ cup butter for each filling and still had leftovers.

There are a variety of flavors that macarons can be filled with. To make a simple butter cream filling use the ratio of ¾ cup butter to 1 cup of icing sugar and then add whatever flavor you desire. Just make sure the butter is at room temperature.

Possible suggestions:

• Vanilla (2 tsp vanilla extract)
• Raspberry Vanilla (1 tsp vanilla extract, 1 tbsp raspberry jam)
• Lemon (2 tbsp lemon zest, 1 tbsp lemon juice)
• Chocolate (35 grams chocolate, melted and cooled)

Beat the butter and icing sugar until light and fluffy and pale in color. Add whichever flavor you are using and continue to beat until incorporated. Leftover butter cream can be stored in an airtight plastic bag (like a Ziploc freezer bag) for 2-3 months.

Nutty Granola

It's no secret that I'm crazy about granola. Every single weekday morning I have the exact same thing for breakfast...two hard boiled eggs and Greek yogurt mixed with granola. The variation comes from the flavor of the yogurt or the granola, but it's generally the same and I rotate through different combinations. On the weekends, when I have more time, I like to make some sort of an omelet but I still eat the yogurt with granola at some point during the day.

Ever since the new year I have really gotten into making my own granola. Back in February I posted about fruit, yogurt, and granola parfaits and in it I included a great granola recipe. Since then I have tried to come up with a few different variations but that recipe is still the one I make most frequently. Usually my new flavor combinations come from pre-existing granolas that I see on grocery store aisles. Often times I will buy one box to sample and see if I like the flavor; if I do I then try to recreate it at home. One of the combinations that I have come to love most is the maple/almond combo and honey/peanut. I find that both have a nice flavor that goes well with any variety of yogurt I choose, be it fruit flavored, coffee, plain, etc.

Even though I came up with a few good flavor combos, I was still having problems with the texture. Part of the reason I love granola so much is because of the great crunch it has. I've said it before and I'll say it again...I'm a texture snob, so obviously eating something that stays crunchy even when mixed with liquidy yogurt really appeals to me. That being said you can only imagine my frustration when my homemade granola was failing to achieve the same great crunch of the store-bought variety.

Well I am happy to report that I have finally solved the puzzle and made super crunchy, flavorful granola. The key to my success was to use the biggest sheet pan possible (I think it was 17" x 13" but that's just my rough measurements with a ruler) so that I could spread out the granola in a thin layer. That way it was able to properly dry out in the oven and become nice and crispy.

The recipe posted below can be used as a base and have different substitutions added to it in order to make it how you want it. I recently bought a box of hazelnut and chocolate granola and I liked how it tasted, so I may try making that next. Another popular combo is mocha/almond or mocha/chocolate, but I have yet to try it. One time I made a sort of dessert-type granola with honey roasted peanuts, dried bananas, and mini chocolate chips. Really the possibilities are endless so I suggest getting creative and seeing what you come up with.

Nutty Granola

• 4 cups rolled oats (not instant)
• 1/2 tsp salt
• 1/4 cup ground flax seed
• 1/4 tsp cinnamon (optional)
• 1 cup applesauce
• 1/2 cup nut butter (peanut, almond, hazelnut...)
• 1/2 cup chopped or sliced nuts (any variety)
• 1/4 cup honey (increase to 1/2 cup if making honey flavored)
• 1/4 cup flavored syrup (maple, fruit syrup, agave nectar....)

1. In a large bowl combine the oats, salt, ground flax seed, cinnamon (if using), and the chopped nuts. Note: if adding any "dry" flavors, such as espresso powder, nutmeg, etc do so at this step.
2. In a separate bowl combine the applesauce, nut butter, honey, and syrup. Mix well so that it becomes a homogenous liquid.
3. Pour the liquid into the dry ingredients and mix thoroughly until the oats are evenly coated.
4. Spread the oats onto a large (very large) baking sheet lined with parchment paper. Bake at 325 degrees Fahrenheit for 35-40 minutes, or until the oats become golden and crispy. Stir the oats every 10-15 minutes so that they do not become burned.
5. Remove from the oven and leave to cool on the baking sheet. Once cool store in an airtight container for up to a week.

Macarons

 
A long time ago, when I first started this blog, I set a personal goal for myself to have at least four posts a month. Most months I do end up having more but I told myself that four is the minimum. Well, this past weekend I was scrambling trying to figure out a recipe I could make, take pictures, and write about within a very short time frame. The challenge was made even more difficult by the fact that my parents went away for the weekend and borrowed my camera. Fortunately, they returned on Sunday in time for me to meet my month's end deadline and photograph the macarons I made.

Now about those macarons...let's just say I gave it my best effort, twice. It was my friend's birthday on Sunday and, as per usual, I wanted to bake something for her. I decided to make macarons because 1) I knew she loved them and would enjoy them 2) I had been wanting to try making them for quite some time and 3) she knows they are difficult to make and would appreciate the effort.

Macarons, not to be confused with macaroons (little fluffy coconut cookies) are the latest food trend along with cake pops. They come in a variety of flavors with and can be paired with virtually and filling. The challenge is to bake the shells with pristine tops and the coveted little "feet" at the bottom. I knew from reading many online blogs that macarons were no easy feat and that they can frustrate even the most accomplished of bakers. However I was determined to at least try it once, if only to be able to say I've done it.

I downloaded an excellent tutorial which is available for free here. The blogger wrote out a wonderful pdf, complete with step-by-step pictures, that explains how to make macarons. She also has a section devoted to troubleshooting, also with pictures of common problems, and then goes into detail on how to alter the basic macaron recipe to produce different types and flavors. I highly recommend downloading the document because it is very detailed and by far the best tutorial I have seen out there.

One of my few perfect macarons, complete with little "feet"

The first attempt I made was with the basic macaron recipe. Although the shells turned out with "feet", some of them were hollow inside. According to the tutorial this was a sign of over-mixing my batter. Normally it's hard to tell whether the macarons will turn out right until you bake them, but I had a feeling they weren't quite right because my batter was quite liquidy. My second attempt was with chocolate shells, but this one wasn't perfect either because only a few of the shells ended up with "feet" and most of them had cracked tops, also a sign of over-mixing.

Although my shells did not turn out perfect, I don't regret the experience or the results. I ended up filling the regular macarons with lemon curd and the chocolate ones with nutella. Both tasted good, though I preferred the regular ones because the almond taste was more noticeable in the shells compared to the strong chocolate taste of the other ones.

When my friend came over I presented her a nicely decorated box filled with both types as well as her other birthday gifts. I could tell she really enjoyed the macarons because she said they were delicious and she ate about three of each type while we sat and chatted. My parents and brother also tried them and agreed that they tasted great. Even though I want to eventually one day make perfect macarons, for now I will settle for less-than-perfect yet still yummy ones instead.

Macarons
Note: This is the recipe on how to make basic shells. I highly recommend downloading the document described above as it gives great instructions and also variations. This recipe makes about 100 shells, or 50 filled macarons.

• 1 cup almond flour
• 1 1/2 cups powdered sugar
• 3  large egg whites
• 2 tbsp granulated sugar

1. In a large bowl, sift together the almond flour and powdered sugar and set aside.
2. Using a whisk or hand-held electric mixer, whip the egg whites on low speed.
3. Once the egg whites start to become frothy and meringue-like, add the granulated sugar.
4. Continue to whisk/beat until stiff peaks form.
5. Carefully take half of the dry ingredients and gently, slowly fold into the egg whites until mostly mixed in. It's important to do this slowly so as not to deflate the egg whites too much.
6. Pour the mixture into the bowl with the remaining dry ingredients and gently fold in until evenly incorporated and no dry specks are left. Try to do this with minimal mixing as that can result in a too-liquid batter.
7. Once done, fill a pastry bag, or large ziploc bag with the tip cut off, and pipe nickel-sized rounds onto a baking sheet lined with parchment paper. The batter will continue to spread after piping so make sure to leave about half an inch between each round.
8. Depending on the moisture in the environment, it will take between 30-90 minutes for the shells to develop a "skin" before they can be baked. The shells are ready if you can touch your finger to them and have no batter stick to it.
9. Once the "skins" have developed, bake the shells for 15-17 minutes, depending on how large they are, at 280 degrees Fahrenheit. You should see them puff up and form little "feet" on the bottom.
10. Remove from the oven and allow the shells to cool completely before carefully peeling them off the paper. 
11. Pipe any filling of your choice onto half of the shells and match with a similar sized shell to create a macaron.

Oat Fudge Bars

This past week was my last week at my current clinical placement and our group decided to do something nice for the staff on the unit by writing out a thank you card and providing some treats. Some of the girls purchased cookies and such but I of course took advantage of the opportunity to get in the kitchen and bake. Over the weekend I had bought a large bag of old-fashioned rolled oats because I have decided to try and make my own granola (though I haven't had a chance to do that yet). However I thought I would use the oats in some dessert-type capacity and bring the treats onto the unit.

The thing is...I don't like oats, or rather I don't like oatmeal. Apart from granola, I tend to stay away from any oat-related goods including muffins and cookies. But seeing as how one of my New Year's resolutions involves losing weight and coming up with healthier desserts I figured I should try to embrace oats a little more. Now I'm not going to lie...this recipe is definitely not the healthiest option as it contains a great deal of butter, chocolate, sugar, and a whole can of sweetened condensed milk. That being said, it also makes a large 9" x 13" pan and the bars can be cut into very manageable portions.

The recipe that I found online claimed that these oat fudge bars are supposed to replicate the ones sold by Starbucks. I've never actually tried the Starbucks version so I don't know if this claim is actually true, but they tasted pretty good in my opinion. After cutting and packaging the bars into boxes I had some pieces left over which I gave to my family. My brother said he liked the bars though they would have tasted better if they had a crunchy elements to them. I totally agreed with him because I love to have nuts in my dessert and I'm a bit of a texture snob. Unfortunately I have come to the realization by now that when baking for general events and parties where you don't know everyone, it's best to leave out the nuts in case of any allergies. But if I make these in the future for a more intimate gathering where I know everyone I will definitely include the nuts. My mom tried one too and said she would have just preferred straight dough with chocolate and skip the oats; she claimed they just got in the way of the fudginess of the chocolate. Everyone is entitle to their own opinion of course but sometimes a little bit of variety is nice too.

As for the staff on the unit, they were very thankful of our treats and card. It has been a wonderful six weeks and I really enjoyed working on the unit. I learned so many new things and was able to practice a lot of techniques related to surgical nursing. I'm looking forward to my next rotation but I will definitely miss the unit I was on and my current clinical group and instructor.

Oat Fudge Bars

For the oatmeal layer:

• 1 cup (8 tbsp) unsalted butter, room temperature
• 2 cups packed brown sugar
• 2 large eggs
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 3 cups old-fashioned oats
• Optional: 1 cup chopped nuts (any variety)

For the chocolate layer:

• 1 14 oz can sweetened condensed milk
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 2 cups chocolate chips

1. Combine the flour, baking soda, salt, and cinnamon in a large bowl and whisk to blend.
2. Beat the butter on medium speed until soft and creamy, about 30 seconds to 1 minute.
3. Add the sugar and continue to beat on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the eggs one at a time, then the vanilla, scraping the bowl as necessary.
5. With the mixer on low speed, mix in the dry ingredients just until incorporated.
6. Mix in the oats and nuts, if using, by hand until evenly combined.
7. To make the chocolate layer, set a heatproof bowl over a pan of simmering water to create a double-broiler. Combine the sweetened condensed milk, butter, salt, and chocolate chips and warm, stirring occasionally, until the chocolate chips and butter are completely melted.
8. Press three quarters of the oatmeal dough into a 9" x 13" pan lined with parchment or wax paper. Pour the chocolate mixture over top and spread evenly using a spatula. Crumble the remaining oatmeal dough and scatter evenly over top of the chocolate.
9. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the chocolate starts pull away slightly from the sides.
10. Allow the bars to cool completely before slicing into desired sized bars.