Indulgent Brownies

These brownies are ridiculous. One of my students made a version of this for me in cooking class. I was pregnant at the time and it seemed as if it was her mission to see how much she could feed me. It was sweet, my students wanted to take care of me. So these brownies have a special place in my heart. It's always nice when someone does something just because they think it might make you happy.

The original recipe is just a mixture of cookies and brownies. Since I tend to overdue it, I'm going to add an additional level by adding chocolate chips to the batter which is also made out of chocolate chips. I typically add walnuts to my brownies but I knew I would be giving these away and I was worried about nut allergies. I'm a big fan of using what is already in the house so this recipe is right up my alley. I'm not sure how it happened but there seems to be an over abundance of chocolate and chocolate chips in the house.

Indulgent Brownies

Makes 9 Brownies

Ingredients

1⁄2 cup of sugar
2 tablespoon of butter
2 tablespoon of milk
1 1⁄2 cups of semisweet chocolate chips
2 eggs (room temperature)
1⁄2 tsp of vanilla extract
 2⁄3 cups of all purpose flour
1⁄4 tsp of baking soda
1⁄2 tsp of salt
12 chocolate chip cookies
1⁄2 cup of chocolate chips

Directions

Preheat oven to 350 degrees. Grease an 8 x8 inch square pan.

On low heat in a medium saucepan combine sugar, butter and milk until boiling.

Remove mixture from heat and add chocolate chips until melted and smooth.
Let the mixture cool.

While chocolate is cooling, combine flour, baking soda and salt in a separate bowl.

Add eggs and vanilla to chocolate mixture. Then add flour mixture.

Chop the chocolate chip cookies into small chunks. Place the chopped cookies on the bottom of the greased pan.

Sprinkle chocolate chips into brownie mixture and pour over cookies. Spread mixture evenly in the pan.

Bake for 25 to 30 minutes. Remove pan and let cool for an additional 20 minutes.

Cut into squares  or rectangles and enjoy.

Baba Ghanoush

Must be in the mood for Middle Eastern food this week. We've made all types of dishes this week and I'm kind of in the mood to just snack. Luckily, I can turn to the garden for a little healthy snack. I've been waiting for my eggplant to get a little bigger and considering my current taste buds I know exactly what I should do with it. It's baba ganoush time.

I used to eat this like a meal. One of my favorite restaurants makes a whole baba ghanoush platter with salad, pitas and lots of accouterments. Yum baba ganoush with all the fixin's. Ah good times.

Baba Ghanoush

Ingredients

3 white eggplants
3 cloves of garlic
¼ cup tahini
1-2 tbsp olive oil
¼ tsp salt
¼ tsp cumin
¼ cup lemon (2 lemons)
parsley

Directions:

Preheat oven to 375 degrees.

Place eggplant and garlic on baking sheet. Poke the eggplant with a fork, drizzle with olive oil and sprinkle with kosher salt. Roast eggplant and garlic for 30 mins or until eggplant is soft.

Let the eggplant cool.

Meanwhile chop parsley and juice lemons.

Combine lemon juice, cumin, salt and tahini.

Scoop out the flesh of the roasted eggplant and place it into a food processor with the garlic and the tahini mixture.

Pulse into a coarse mixture; then begin to add the olive oil. The mixture should begin to become smooth. Continue to pulse and add olive oil until desired smoothness.

Sprinkle parsley on top.

Traditionally this would be served with pita bread but for my gluten free friends it's also great with cucumbers and tomatoes.

Enjoy!

Sweet Coconut Sticky Rice

My family might be done with me. We are in the heat of the summer and I continue to turn the oven on. I understand. It makes the house hot but I really like cookies and cupcakes. So I asked myself, what sweet treat would really hit the spot but doesn't require me to turn the oven on?

Then I remembered, the stove top dessert that would satiate my sweet tooth...Sweet Sticky Rice. There's a wonderful Thai restaurant where we used to live and it made an awesome coconut sweet sticky rice. The restaurant made it with Thai Sweet Rice but I'm going to use what I have in my kitchen.

It's a great dessert and it's not too sweet. It's served plain in the restaurant  but I'm going to add fruit or maybe raspberry gelato once it's finished. I'm excited. I've made everyone happy and I still get something sweet. Whoopee!

Sweet Coconut Sticky Rice
Makes 6 servings

Ingredients

1 cup of short grain white rice
1 cup of water
2 cups of Thai coconut milk/ 2 cans (not Lite milk)
1 cup of sugar
1 tablespoon of coconut flour (you can use cornstarch or tapioca flour)
1 cup of shredded coconut
¼ tsp of salt
fruit ( mango or strawberries)

Garnish: Mint

Directions

In a saucepan combine water, 1 cup of coconut milk and rice. Bring mix to a boil.
Reduce heat to medium low and cook for 15 to 20 minutes.

While rice cooks, heat 1 cup of coconut milk in a heavy pot on medium heat. Bring milk to a low boil.

Once boiling, add 1 cup of sugar and ¼ teaspoon of salt and stir. The heat will help the sugar and salt dissolve quicker.

To the above mixture whisk in flour (this will help it thicken). This step can be omitted if you are using sticky rice.

Once rice is soft but firm pour the coconut, sugar, flour mixture over it.

Add ½ a cup of coconut flakes to sweet rice mixture. Make sure mixture is thoroughly combined.

Refrigerate mixture for ½ an hour to 1 hour.

While rice is cooling, cut fruit and toast coconut flakes.

Place remaining ½ cup of coconut flakes in a non-stick pan on the stove at medium heat and toast until lightly browned.

When you're ready to serve, scoop about ½ a cup of rice into a single serving dish, sprinkle with toasted coconut and place fruit on top.

There you have it. A sweet treat without the heat.

Spiced Cake Pops

Every wonder what to do with leftover cake crumbs? After I made the Apple Pie Cupcakes I had cake crumbs from the centers I removed. I know at times, it seems as though I'm joking when I talk about recycling bacon grease and being environmentally friendly but I'm actually really serious. These are not jokes. If we can reuse it or recycle it we do.

So I had to find something to do with the crumbs. Hello spiced cake pops. Cake pops are great because it allows me to use any left over cake and icing I might have and it's bite sized.

Spiced Cake Pops

Makes 8 cake pops

Ingredients

1/2 cup cake crumbs
1 tablespoon of cinnamon frosting
1 cup of white morsels or 4oz of candy melts
splash of heavy cream

8 Lollipop Sticks

Optional: Sanding sugar, sparkle gel or sprinkles for decoration.

*Note: I'm using white morsels because I have it in the house. White chocolate melts or white bakers chocolate is much easier to work with and dries quicker. You also won't need to use as much of it.

Click for the Spice Cake Recipe and Cinnamon Frosting recipe.

Directions:
Crumble spice cake in a bowl. Add about a tablespoon of frosting. Mix thoroughly using your hands or a fork.
You don't need a lot of frosting. Just enough to hold the cake together.

Using a round tablespoon, scoop the cake & frosting mixture into balls.

Once you have your cake balls. It's time to melt to chocolate. 

Melt the chocolate in the microwave for 30 seconds, until smooth. 

If you are using morsels after the first 30 seconds stir and microwave for another 30 seconds. It should take you no longer than 2 minutes to get a smooth consistency.

Dip the tip of the lollipop stick into the melted chocolate, then into the cake ball.

Place the cake pops on parchment paper and let them set in the freezer for at least 30 minutes.

Remove the cake pops from the freezer and remelt your chocolate. Dip the cake into the melted chocolate and turn to coat evenly. Twirl the cake pop gently until the chocolate begins to set.

*Note: I coated the pops twice. The second time using chocolate with a splash of heavy cream in a double boiler (glass bowl over a pot of water). It created a smoother coating for my cake pops. That option resulted in a much longer time twirling the coating onto the cake pop waiting for it to dry.

Place the coated cake pops on parchment paper or stick the lollipop ends in a piece of styrofoam and place it into the refrigerator.

Before I was finished some cake pops were confiscated... so it must be good.

Apple Pie Cupcakes

I love cupcakes and I make them whenever I get an opportunity. So when mom mentioned her coworker was having a bake sale to raise money for FreeToBreath.org I knew I was going to make cupcakes.

Apple pie cupcakes are a sweet delight for me. I first made an apple pie cake for my mini me's birthday and haven't looked back. Actually, I was so excited I made two cakes and took a cake decorating class. But I digress. My point is, I knew everyone would love these cupcakes. What's not to love? There is nothing more comforting than apple pie? Well maybe apple pie cupcakes. I used a delicious spice cupcake and a basic apple pie filling. Yum! I actually liked the spice cake so much, I licked the bowl. What's funny is that I used to buy pie spice in the grocery store. Now I make my own.

So here's to those who battle everyday and those that get involved. Here's to organizations like FreeToBreathe.org.

Apple Pie Cupcakes
Makes 20 cupcakes

Ingredients
Spice Cake

2 cups of flour
1/2 tsp ginger
1/2 allspice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp of salt
2 tsp baking powder
1 1/2 cups of brown sugar
1 tsp vanilla
1 cup of butter milk
2 large eggs
1 cup of unsalted butter, softened

Apple Pie Filling

4 apples diced
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cornstarch
1 cup water/apple juice
squeeze of lemon
pinch of salt

Cinnamon Cream Cheese Frosting

8 oz of cream cheese (softened)
1/4 cup of butter (softened)
1 tsp vanilla
1 1/2 tsp cinnamon
2 to 3 cups of powdered sugar.


*Tip: If you don't have time, you can use the spices here (ginger, allspice, cinnamon & nutmeg) with boxed yellow cake mix to make it a spice cake. For a quick apple pie filling use canned pie filling and add cinnamon and sugar. You can also add a little bit of cinnamon to pre-made cream cheese frosting.

Directions:
Preheat oven to 350 degrees.

In a small bowl mix ginger, allspice, cinnamon and nutmeg together.

Next combine flour, baking powder, salt and the above spice mix in a bowl.

In a large mixing bowl combine sugar and butter using a hand mixer. Once mixed thoroughly, add vanilla, buttermilk then eggs one at a time.

Add dry ingredients to wet ingredients half a cup at a time. Make sure to mix thoroughly and scrape the sides of your bowl. Continue until all wet and dry ingredients are mixed.

Line your cupcake tins with liners then use a 1/4 measuring cup to scoop the batter into the cupcake liners.

Bake for 18 minutes. Insert a toothpick into the center of the cupcake to test if it's done. If the toothpick comes out clean your cupcakes are done. Remove them from the oven.

While the cupcakes are baking, place diced apples into a saucepan. Squeeze lemon over apples.

Add sugar, cornstarch, cinnamon & nutmeg to the pan. Mix well.

Add water or apple juice to the pan and stir well until thick. If the apples aren't as sweet as you'd like  add more sugar until satisfied.

Remove apple pie filling from heat and let cool.

*Note: A little lemon juice keeps apples from browning.

Once cupcakes and apple pie filling has cooled, use a small knife to cut a hole in the center of the cupcake about an inch deep and an inch wide. We had this little tool from when we carved pumpkins. Fill each cupcake with apple pie filling.

Last but not least the cinnamon frosting. I leave the butter and cream cheese on the counter to soften.
Add cream cheese, butter, vanilla and cinnamon in a mixing bowl.
Use a hand held mixer to mix the above ingredients. Add powdered sugar half a cup at a time.
Continue to mix until all the ingredients are combined and the frosting is smooth.

*Note: I only added 2 cups of powdered sugar because I don't like overly sweet frosting. Place the frosting in a disposable decorating bag or any ziplock bag. Just cut one of the corners off. Start with a small hole then slowly pipe the frosting on to the cupcake starting from outside and circling in and up.

If you like apple pie, I hope this cupcake does it for you. I know it's one of my favorites. 

Now what to do with the these cake crumbs?? Hmmm.

Spicy Shrimp and Cheesy Grits

Needed a little reminder of my vacation with the ladies this week. A couple of months ago the girls and I headed down to New Orleans for some good food and music. And that was just what New Orleans delivered. I couldn't have asked for better food or a better time. It was just what I needed. No matter where we were, whether in a restaurant or a friend's home, everything was delicious. So with the hectic weeks we've had and no sign of a break in sight, I'm missing New Orleans. Just a little.

So you know what I decided to do? I set out to create a little New Orleans comfort. I needed something quick and easy. The last couple of days have been a whirlwind and I just did't have time for anything too involved. What cooks up quick? Shrimp. Shrimp and grits it is. A spicy shrimp and grits would do just fine. I couldn't spice the shrimp too much (mini me wouldn't be able to eat it) so I left a lot of the heat off initially and added it to my plate later.

Spicy Shrimp and Cheesy Grits

Ingredients

Spicy Shrimp
1 pound of shrimp (peeled & deveined shrimp)
4 slices of bacon
1/2 tsp of garlic powder
1/2 tsp of salt
1/4 tsp pepper
1/2 tsp cayenne pepper
1 tsp cumin
pinch of red pepper flakes
green onions for garnish

Cheesy Grits
1 cup of quick grits
4 cups of water
2 tbsp of butter
1/2 tsp kosher salt
4 oz of extra sharp Vermont white cheddar cheese
4 oz of sharp cheddar cheese

Directions

Over medium heat bring 4 cups of water and salt to a boil.

Once boiling stir in the grits. After about 10 minutes you will notice the grits thicken.

Add butter to the grits and stir. Turn the heat to low and stir every 4 to 5 minutes.

While the grits are cooking shred the cheese and fry the bacon on medium low heat until crispy.

Yes, I'm cooking bacon on the stove. But only so I can sauté the shrimp in bacon grease. It's good to reuse... it's environmentally friendly! And delicious!

After 20 minutes add shredded cheddar cheese to the grits a handful at a time. Stir, stir, stir.

I know the package stated these were quick grits but we're cooking it for at least 30 minutes.

Mix the garlic, salt, pepper, cayenne and cumin in a bowl or a plastic bag. Add shrimp and coat with the mixture.

Using the pan with the bacon grease, sauté the shrimp over medium heat. Sauté for 2 minutes on each side or until shrimp are pink. Depending on the size of your shrimp it may only take 3 minutes for the shrimp to cook.

Now for the pièce de résistance ... you get it... it's French... New Orleans... ha, ha, ha.
Make your plate. Cheesy grits on the bottom, then shrimp, crumble the bacon on top, sprinkle whatever else you want on top. More cheese...yes please. Green onions. I'll take those too.

*NOTE: More red pepper flakes, jalapeño peppers and/or cayenne pepper can be added to the shrimp once you've removed the shrimp for those with a less tolerable palate. In the end, I added more red pepper and pepper jack cheese to my grits. Yum!!

Coconut Blueberry Popsicles

It's the summer and I can't believe I haven't made popsicles yet. I started making popsicles because I wanted something healthy for mini me and I could use the fruit we had in our garden. We've been working really hard on our garden and within the last two years we've had a nice crop of fruits and vegetables. I was feeding the family (and the neighbors) lots of fruits and vegetables for fear of them going bad. My friend suggested I make ice pops. She said it was really easy. Half yogurt or fruit juice and half fruit. I figured I could do that... it wouldn't take that much time. So I ran with it. It took me a minute to figure out how to get it out of the mold but I did it.

It's funny how life is so connected. When I went to make these for my mini me, I must have been a little nostalgic of my life in New York City. One of my favorite things about summer when I lived there was fruit pops. I don't remember the name of the company that made them. It may not even exist anymore for all I know but I loved the coconut fruit bar and so I set out to make my own.

Side Note: These are Coconut Blueberry Pops at the request of my little one. If I had my way it would just be coconut but gotta keep the little one happy. :-)

Coconut Blueberry Popsicles

Ingredients

6 oz of Coconut Yogurt
6 oz of Blueberries
4 oz of Coconut Flakes
4 oz of Coconut Milk

Directions

Mix coconut yogurt, blueberries and coconut flakes together. Stir gently as to not break the the blueberries.

Next add the coconut milk and stir gently. Use a spoon to scoop the mixture into the mold. Leave at least 1/2 inch at the top. It allows the mixture to have room to expanded without making a mess in your freezer. With the molds I have this equals 4 popsicles.

Place the mold in the freezer for at least 5 hours.

Once the pops have set, run the bottom under warm water to loosen the popsicle.

Sit outside and and enjoy!!

Rum Cupcakes for Dad

Some friends have asked for this recipe so though it's not Fathers Day I decided to share it. My husband and my Dad are truly great men, so for Father's Day I thought it would be wonderful to treat them to something sweet. Following in my father's footsteps, I chose to make rum infused cupcakes (Dad typically brings rum cake to parties - yum) but I wanted to make them over the top. Earlier in the month I came across a recipe in Elinor Klivans cookbook CUPCAKES.

Her recipe was filled with  pecans, dates, apricots and other wonderful dried fruits. The part most reminiscent of my dad's cake .....rum. Her cupcakes were perfect for a fall day, but it's summer so I tweaked the recipe a lil bit.

Cupcake Recipe

2 2/3 cups of unbleached flour
1 tsp of baking powder
1/2 tsp of salt
1 cup of butter
1 1/3 cup of light brown sugar
2/3 cup of granulated sugar
4 eggs
1/8 cup of dark rum
2tsp of vanilla extract
1 cup of walnuts
1 cup of almonds
1 cup of pineapple
1 cup of cranberries
1 cup of carrots

I know carrots...but sometimes I can't help myself

Frosting Recipe

12 ounces cream cheese
3 cups of powdered sugar
2 tablespoons of rum
1 tsp of vanilla extract

Topping

Fresh Pineapple
Dried Cranberries
Almonds