Macaron Fudge and Lemon Curd Fillings

Chocolate Fudge Frosting/Filling
Ingredients:
2 1/2 cups confectioners' sugar
1/2 cup cocoa powder, I like to use equal parts Hershey's and Valrhona
1 teaspoon espresso powder
pinch salt
1 1/2 sticks ( 12 Tablespoons) unsalted butter, room temperature
1 Tablespoon pure vanilla extract
1/4 cup whole milk

Make the Frosting:
        Place a strainer over a medium -size bowl and sift the confectioners' sugar, cocoa, espresso powder and salt together through the strainer.
        In the bowl of a stand mixer, or in a medium size bowl with a hand mixer, beat the beat until light and fluffy. Add the confectioners' sugar mixture in 3 additions, mixing to combine after each. Add the milk and vanilla and beat on medium-high until smooth and shiny, about 2 minutes. Can be stored in the fridge for up to 2 weeks, frozen for 3 months. For a spreadable consistency, bring back to room temperature.

Makes about 3 cups.      YUM!


Lemon Curd Filling:
Ingredients:
1 1/2 teaspoons finely grated lemon zest
3 Tablespoons fresh squeezed lemon juice, from 1 to 2 lemons
2/3 cup sugar
1 large egg, beaten
pinch salt
2 Tablespoons unsalted butter

Make the curd:
        In a small heavy bottomed saucepan, add all of the ingredients except the butter and stir together until well combined. Add the butter to the pot. Over VERY low heat, heat the mixture, stirring constantly until it becomes thickened. When it's ready, you will be able to coat the back of a spoon and draw a line through it easily and the temperature on an instant read thermometer will be about 170 degrees, about 5-7 minutes. Keep the heat on low the whole time or you will have scrambled eggs! Bring to room temperature and then chill in the fridge until ready to use. Store in fridge for up to 2 weeks.

Makes about 2/3 cup.      YUM!


LESSONS Learned:
1. There are so many! And Camila at www.piesandtacos.com has all the answers.
2. Just know that they keep in the fridge for up to 2 weeks (or more), and can be frozen for months, to be pulled out at the last minute as an impressive treat for guests or just for you.

Creamy Strawberry Rhubarb Popsicles

Creamy Strawberry Rhubarb Popsicles
Make the Strawberry Rhubarb Compote:
(slightly adapted from Thomas Keller)

Ingredients:
1 pound strawberries, rinsed and hulled
1 pound rhubarb, trimmed
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice from the same lemon
3/4 cup granulated sugar
a small pinch salt

Make the compote:
        Pick out about 4 ounces of the smallest strawberries and cut them lengthwise into quarters. Set aside. They will be added raw to the cooked compote.
        Cut the remaining berries in halves or quarters so that the pieces are about the same size. You should have about 2 1/2 cups.
        Thoroughly wash the rhubarb stalks and cut into 1/2 inch pieces. You should have about 3 cups.
        Add all of ingredients into a medium saucepan, and stir to completely coat the fruit with the sugar and lemon.
        Place the pan over medium-high heat and cook, stirring often until the sugar dissolves. At this point, the fruit will have released a lot of its juices. Boil for about 4-6 minutes until some of the juices have reduced, then turn down the heat to a simmer and cook for another 3-5 minutes, or until the rhubarb is soft, stirring constantly.
        Take the pan off the heat and stir in the reserved strawberries. Cool to room temperature, and then refrigerate in a covered container for up to 3 weeks. Makes about 3 1/2 cups.

Make the popsicles:
Ingredients:
2 cups thick Greek style yogurt
1/2 cup strawberry rhubarb compote, more or less to taste
another 1/2 cup strawberry rhubarb compote for layering

        In a medium size mixing bowl, combine the yogurt and 1/2 cup of the compote. Into popsicle molds add a spoonful of the mixture, then a spoon of the pure compote, layering once more and ending with the yogurt. Freeze overnight or for 4-6 hours until frozen.

Makes 10 pops.      YUM!

LESSONS Learned:
1. The fresher and riper the fruit, the more flavorful the compote will be.
2. FYI: Rhubarb leaves are toxic! and contain very high amounts of oxalic acid and should not be eaten. Only use the bright red stalks.
3. The rhubarb will have fallen apart once it's cooked, which is fine.
4. I liked adding about 1/4 cup of compote to every cup of yogurt which may be a little tart, but you can always taste and add more for extra sweetness, or less.
5. There are all sorts of yogurts out there now--you could sub in coconut, almond or goat's milk yogurt.

Gingery Carrot Dressing

Gingery Carrot Dressing
Ingredients:
1/2 cup extra-virgin olive oil
⅓ cup brown rice vinegar
3 medium carrots, peeled and sliced 1/4" thick or grated, (about 6 oz.-1 1/2 cups)
1 tablespoon peeled and finely grated fresh ginger
2 tablespoons fresh squeezed lime juice, 1 large
2 tablespoons mild honey, or to taste
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, or more to taste

Make the dressing:
        In a blender, combine all of the ingredients. Blend until completely smooth. Taste for seasoning, adding extra salt or honey if desired.
        This dressing will keep well in the fridge in a covered container, for up to 2 weeks. Shake well before serving.

Makes about 1 1/2 cups.      YUM!


LESSONS Learned:
1. If you want a less zesty dressing, start out with 1/2 Tablespoon of the of the grated ginger, and cut back the dark toasted sesame oil to 1 teaspoon. You can always add more.
2. Use an unseasoned rice vinegar or my fave, brown rice vinegar. Another option to ease up on the zestiness is to replace some of the vinegar with mirin.
3. I like the flavor of honey, but if vegan is your jam, use maple syrup or agave instead.
4. If you don't have a high speed blender, grating the carrots will give you that smooth texture in a regular one.

Peace, Love and Cupcakes CARROT CAKE

Peace, Love and Cupcakes
CARROT CAKE
Ingredients:
For the Cake:
2 ½ cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon fine sea salt
-----------------------
1 cup mild flavored oil, I use cold pressed safflower oil
2 cups sugar
4 large eggs
1 Tablespoon pure vanilla extract
½ cup unsweetened applesauce
½ cup unsweetened crushed pineapple, squeezed dry
3 cups grated carrots, about 3-4 large carrots
1 cup raisins
1 cup coarsely chopped walnuts

For the Frosting:
3 sticks unsalted butter, softened
18 ounces (two 8 oz pkgs plus ¼ of another) full fat cream cheese, softened
6 cups confectioners’ sugar, sifted
2 Tablespoons heavy cream
2 Tablespoons pure vanilla extract

Jelly beans or other Easter candies for decoration (optional)

Make the cake:
        Place the rack in the center of the oven and preheat to 350 degrees F.
        Butter or spray with cooking spray two 8 or 9 inch round cake pans. If using the 8 inch pan it should measure at least 2 inches high. Cut 2 parchment circles to fit the bottoms and butter or spray the parchment again.
        Place a strainer over a medium size bowl, and sift the flour, baking soda, cinnamon, nutmeg and salt through it. Set aside.
        In a large bowl, with a wire whisk, combine the oil, sugar, eggs and vanilla. Whisk in the pineapple until well incorporated. Switch to a large spoon or spatula and stir in the flour mixture until completely combined. Add the carrots, raisins and walnuts and mix until evenly distributed.
        Divide the batter between the 2 prepared pans, and bake for 35-45 minutes until the cake has begun to pull away from the sides of the pan, the center is springy to the touch, and a tooth pick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes and then invert onto a cooling rack. Flip right side up and cool completely.

Make the frosting:
        In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter and the cream cheese, just until combined. On slow speed, add the confectioners’ sugar one cup at a time. Add the heavy cream and vanilla and beat on medium-high speed until creamy and a little lighter in color. Do not overbeat, or it will curdle.

Assemble the cake:
        Remove the parchment from one of the bottom of the layers. Place the layer, domed side up, on a cake plate. Scoop half of the frosting into the center of the cake. With a spoon, or spatula, spread the frosting close to the edges, but not over the edge—it will spread out when the second layer is added.
        Center the second layer on top of the first, again domed side up, and spoon the rest of the frosting on top. Spread that frosting slightly over the edge and decorate with jelly beans or other Easter candies.
        Refrigerate until ready to serve.

Makes 12-16 servings.      YUM!


LESSONS Learned:
1. Even though it may be tempting to use a food processor to grate them, hand grate the carrots through the large holes of a box grater. The food processor makes the carrots too wet.
2. Really squeeze all of the liquid out of the canned crushed pineapple.
3. Make sure to line the cake pans with parchment for easy removal. You don’t want the layers to break.
4. Freezing the cake works really well. Double wrap the layers in plastic wrap and then place in freezer bags or wrap in foil. You can even frost the layers frozen.
5. Unlike a buttercream frosting, you want to beat this cream cheese frosting just until it becomes creamy and becomes a little lighter in color. Overbeating it will make it curdle. Been there, done that.

Broccoli Bacon Salad

Broccoli Bacon Salad
Ingredients:
1/4 red onion, very thinly sliced
4 or more slices thinly sliced bacon, like Applegate Naturals
1 bunch broccoli, cut into small florets, about 5 cups
3 Tablespoons raisins or currants
1 Tablespoon mild honey
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 Tablespoons olive oil
3 Tablespoons mayonnaise
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

Make the salad:
        Place the onions in a bowl and cover with cold water for around 15 minutes to remove the sharp bite of the raw onions.
        Cut the bacon slices into one inch pieces. Cook until crispy and drain on paper towels.
        Place the broccoli, and onions and raisins in a large bowl. In a small bowl, whisk together the oil, honey, vinegar and Dijon mustard. Mix in the mayonnaise, salt and pepper.
        Pour the dressing over the vegetables and toss to combine. Taste for seasoning if you want any more salt and/or pepper. Sprinkle the bacon pieces all over the top just before serving.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. Make extra bacon (I like a healthier no preservative version), because I guarantee that some of it will never make it to the salad.
2. I like to add the crispy bacon right before serving. That way it doesn't get soggy.
3. Get the freshest broccoli with the tightest heads you can find. It will make a difference in the flavor of the salad. Also, I like to cut up the flowerets into small pieces, so each piece is coated with more of the dressing.
4. Use other crunchy veggies or a combination. How about subbing in cauliflower, zucchini or cucumbers?

Super Chunk Peanut Butter Cookies

Super Chunk Peanut Butter Cookies
(Christopher Kimball/America's Test Kitchen) Ingredients:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup dry roasted salted peanuts, I like Planters Dry Roasted or Honey Roasted
1 stick (1/4 pound) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup extra-crunchy peanut butter, I like Skippy Super Chunk
1 large egg
1 teaspoon pure vanilla extract

Make the cookies:
        Fit two racks evenly in the oven, and preheat to 350 degrees. Line two baking sheets with parchment paper, and set aside.
        Place a strainer on top of a medium size bowl, and sift the flour, baking soda, baking powder and salt. Set aside.
        Add the peanuts into a food processor, and pulse until finely ground.
        In the bowl of electric mixer, or by hand, beat the butter until creamy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the crunchy peanut butter and beat until it's fully incorporated. Add the eggs and vanilla, and beat until well combined.
        On low speed, slowly add the dry ingredients, mixing just until combined. Add the ground peanuts and mix again just until combined.
        Scoop 2 Tablespoon size balls (about the size of a golf ball)- about two inches apart, 12 to a sheet. Dip a fork in cold water and press the back into dough, rotate 90 degrees and press again making a crisscross design.
        For crispy cookies, bake until nicely browned all over, 14-16 minutes. For soft and chewy ones, under-bake them. just until the cookies are puffed and slightly brown along edges, 11-12 minutes. Cool cookies on cookie sheet.
        Store at room temperature in an airtight tin lined with aluminum foil for up to 2 weeks.

Makes 2 dozen cookies. The recipe can easily be doubled.       YUM!


LESSONS Learned:
1. You can try other peanut butter brands, but Super Chunk Skippy is your best bet.
2. I like to use the Planters honey roasted peanuts, but regular salted, dry roasted ones would be delicious too.
3. If your oven bakes unevenly---most ovens do that--- rotate the pans top to bottom and front to back halfway through the baking time.
4. As far as the soft/crunchy conundrum, it's simply a matter of the baking time--less for soft and chewy/longer for crispy and crunchy. it's up to you!

Red Wine Buttercream Frosting

Red Wine Buttercream Frosting
Ingredients:
2 cups fruity red wine, like a Malbec or Merlot
--------------------------------
2 sticks (1cup) unsalted butter, softened
4 cups confectioners' sugar
pinch fine sea salt
1 teaspoon pure vanilla extract
3 Tablespoons of the red wine reduction

Make the buttercream:
        In a large pot or skillet, bring the wine to a boil, turn the heat down to medium and simmer stirring occasionally until liquid has reduced to about 1/4 cup. Watch towards the end of the cooking time. Better to stop with a little more than less of the reduced wine, about 15 to 25 minutes. Cover the pan and let cool.
        Place a strainer over a large bowl and sift the confectioners' sugar and the salt. Set aside.
        In a stand mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, beating well after each addition. Add 3 Tablespoons of the reduced red wine and the vanilla, smooth and creamy. Taste, and if desired, add the extra 1 Tablespoon of the reduced red wine.

Frosts about 20-24 cupcakes.      YUM!


LESSONS Learned:
1. Pay closer attention to the simmering red wine towards the end of the cooking time, to make sure it's doesn't completely boil away.
2. After the wine is reduced and cooling, make sure to cover the pot as it will continue to evaporate.
3. You can pipe the frosting onto of the cupcakes, or simply use a spoon or knife to swirl it on top.
4. If you want to play with piping, this is a good VIDEO to start with.

Roasted Red Bell Pepper and Cauliflower DIP

Roasted Red Bell Pepper and Cauliflower Dip
(inspired by Whole30)
Ingredients:
3-3 1/2 cups chopped cauliflower, cut in roughly medium-sized florets, (about 1/2 of a small/medium head minus the greens)
1 red bell pepper, seeds and stems removed, quartered
3 cloves garlic, peeled
2 Tablespoons olive oil
1 teaspoon Kosher salt or 1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 Tablespoon fresh-squeezed lemon juice
2 1/2 Tablespoons tahini, stir well
1 pinch cayenne pepper, optional
1 tablespoon water
olive oil and finely chopped herbs for garnish
To serve: lots of fresh raw veggies, pita, cassava or corn chips

Make the dip:
        Place the rack in the center of the oven and preheat to 450 degrees F. In a medium-size bowl, toss together the cauliflower, red bell pepper, and garlic. Sprinkle the olive oil, salt and pepper over the veggies and toss to coat. On a large rimmed sheet pan or baking pan, spread the veggies out in a single layer. Alternatively you can toss all the ingredients together directly on the sheet pan.
        Roast in the oven for 25-30 minutes, stirring once midway through, until the cauliflower is very tender. Let the veggies cool for a few minutes on the pan.
        In a food processor, add the roasted veggies along with any browned bits from the bottom of the pan. Add the lemon juice, tahini, and cayenne if using. Process to combine until very creamy and smooth, scraping down sides midway through, about 2-3 minutes. Add the water, and blend for another minute. Taste for seasoning, adding extra with salt, pepper, and lemon juice if desired, pulsing again to incorporate.
        Place in a serving bowl, and top with a drizzle of olive oil and minced herbs. Serve with your choice of cut up veggies and chips. Keeps for up to a week in the refrigerator.

Makes 3-6 servings.       YUM!


LESSONS Learned:
1. I prefer to combine all of the veggies in a bowl so that I can evenly coat everything with the olive oil, salt and pepper. But you can do it all directly on the sheet pan too.
2. Check the veggies more often close to the end of the cooking time to make sure they don't burn.
3. Tahini easily separates. So be sure to stir it well before measuring.
4. It's a dip, a sandwich spread, a topping, a salad dressing.
5. You can easily double this recipe.
6. The roasted cauliflower, garlic and red bell pepper are delicious just as they are. So you may want to double the roasted veggies and use half of them as a yummy side dish.

Roasted Sweet Potato Soup

Roasted Sweet Potato Soup
(from Whole 30, slightly adapted)
Ingredients:
1 1/2 pounds sweet potatoes, about 3 medium, peeled and cut into ½ -inch pieces
1 large yellow onion, coarsely chopped, about 2 cups
3 medium carrots peeled and cut into 1-inch pieces
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons cumin seeds, crushed
4 cloves garlic, minced, about 1 1/2 Tablespoons
2 inch piece fresh ginger, peeled and minced, about 2 Tablespoons
1/2 -1 jalapeño, seeded and minced, optional or to taste
4 cups organic chicken broth
1 14-ounce can organic, unsweetened coconut milk
2 tablespoons fresh lemon juice
3/4 teaspoon ground coriander
For garnish: minced parsley and chopped toasted nuts

Make the soup:
        Move the oven rack to the center, and preheat the oven to 450 degrees F.
        In a large bowl, combine the sweet potatoes, onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil and sprinkle with the salt, pepper, and cumin seeds. Toss well to combine.
        Transfer to a large rimmed baking sheet. If you like you can line the pan with parchment paper first. Bake for 25-35 minutes, until tender and beginning to brown.
        In a large pot, heat the remaining one Tablespoon olive oil over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute until fragrant. Stir in the broth, coconut milk, lemon juice, and coriander. Bring to a boil. Add the roasted vegetables, and remove from the heat.
        Let the soup cool for a few minutes, and then blend in batches until smooth. If you like a thinner consistency, add some extra chicken stock or water.
        Garnish with the parsley, chopped nuts, seeds, or any toppings of your choice. Keeps for up to 3 days in the fridge, or up to 3 months in the freezer.

Makes 6-8 servings.      YUM!


LESSONS Learned:
1. You can line the roasting pan with parchment. But I like to roast them directly on the pan so that they caramelize better.
2. Check the roasting vegetables a little more towards the end of the baking time to make sure they don't burn.
3. Make sure you use unsweetened coconut milk.
4. To crush the cumin seeds you can use a mortar and pestle, if you have one. If not, put them in a plastic bag and crush them with a rolling pin or the bottom of a heavy pan. Also, if you like you can lightly toast them first in a small frying pan, but I don't.
5. A high speed blender will make the creamiest soup.

Bloat Reducing Digestive Enhancer

Bloat-Reducing Digestive Enhancer
Jacqui Justice at Daily OM
Ingredients:
2 Tablespoons raw, organic apple cider vinegar, I use Braggs
32 ounces of pure, filtered water
1 Tablespoon grated fresh ginger
Liquid stevia to taste (optional)

Make the drink:
        Combine all ingredients in a quart glass jar or bottle and shake well. Store in the refrigerator.
        Consume 8 ounces 20 minutes before meals to enhance digestion and promote gut healing.

Makes four 8 ounce servings.


LESSONS Learned:
1. Take care of your body, and it will take care of you.
2. Take care of your body, and live a happy, healthy life!

Lentil SLOPPY JOES

Lentil Sloppy Joes
(inspired by Katie Lee) Ingredients:
3 cloves garlic
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 Tablespoon olive oil
One 4 ounce can mild chopped green chilies
One 8 ounce can tomato sauce, I like Muir Glen
1/2 cup ketchup, organic if possible, Heinz of course
1 Tablespoon Dijon mustard
1 Tablespoon dark brown sugar, or honey
1 Tablespoon Worcestershire sauce, regular or vegan (Annie's)
1 Tablespoon chili powder
2 teaspoons apple cider vinegar, I like Braggs
1/2 teaspoon celery seed
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 15 ounce can lentils, drained and rinsed
1/2 cup water

To serve:
6-8 hamburger buns, toasted
Toppings: sliced avocado, lettuce leaves, sweet or dill pickle slices

Make the sloppy joes:
        With a food processor running, drop the garlic through the feed tube until finely minced. Add the chopped onion and green pepper into the bowl of the food processor and process until finely chopped.
        Heat the olive oil in a large heavy bottomed pot over medium heat. Add the minced vegetables and sauté until softened and onions are translucent, about 5-7 minutes.
        Stir in the green chilies, tomato sauce, ketchup, Dijon mustard, brown sugar or honey, Worcestershire sauce, chili powder, vinegar, celery seed, black pepper, salt and the water. Combine well and cook for a minute or 2 to heat through. Add the lentils and reduce the heat to low. Cover and simmer, stirring occasionally, for 15 minutes.
        Serve the sloppy joes on toasted buns, with the toppings of your choice.

Makes 6-8 servings.       YUM!

LESSONS Learned:
1. A food processor is the way to go, but you could also finely chop all of the veggies by hand.
2. Don't just grab a can of green chilies without checking the heat level on the can. I like mild. But you could accidentally grab a hotter one.
2. I like to butter my hamburger buns and toast them in a frying pan until browned. But you could just toast them in a toaster. I even like just a soft, untoasted hamburger bun as the base too.
3. If you use vegan Worcestershire sauce, like Annie's, and brown sugar or agave, it's a totally vegan recipe.
4. Don't want the bun? Serve it over steamed, grated zucchini, zoodels, or any pasta of your choice.

Homemade Chocolate Truffles

Homemade Chocolate Truffles
Ingredients:
8 ounces chocolate, at least 60%, NOT chips
1/2 cup (4 ounces) heavy cream
1 Tablespoon unsalted butter, room temperature
1/2 - 1 teaspoon pure vanilla extract
Optional flavoring possibilities: 1 1/2 teaspoons-1 Tablespoon rum, bourbon, or orange or coffee liqueur, 1/2 teaspoon peppermint extract, 1 teaspoon grated orange rind.

For coating: sprinkles, chopped nuts, cocoa powder, toasted coconut

Make the Truffles:
        Using a serrated knife, or other sharp knife, thinly slice the chocolate bar to finely chop it. Place the chopped chocolate in a medium-size bowl.
        Heat the cream in the microwave on high until it is hot but not boiling. Start with 30 seconds. It may take up to one minute. Alternatively, you can heat the cream over low heat in a small saucepan until there are small bubbles around the edge and it's steaming, but not boiling.
        Pour the hot cream over the chopped chocolate and butter, cover and set aside for 4-5 minutes.
        Add the vanilla, or other flavorings if using, and whisk the mixture together until it's smooth and shiny. You now have a ganache.
        Pour the ganache into a shallow baking dish (8" x 8') or pie plate. Refrigerate until firm, about 30-45 minutes.
        Choose whatever coatings you want and place in them in small bowls.
        Choose what size you want for your truffles. I like them smaller than larger, about 2 teaspoons to one Tablespoon. Of course you can make them larger if you want. Use anything from a melon baller, a one Tablespoon measure, to a 2 Tablespoon cookie scoop to portion them.
        With gloved hands, scoop up one piece, roll between your gloved hands until smooth, and immediately place in one of the coatings and roll with your fingers or by gently shaking the bowl to cover. Place in your storage container and make the rest. If they get too soft to coat, refrigerate them for a few minutes first.
        Truffles keep best in the refrigerator in a closed container for up to 2 months. But they taste best closer to room temperature, so remove them from the refrigerator about 30 minutes before serving.

Makes 24 truffles (one Tablespoon each)      YUM!


LESSONS Learned:
1. Don't use chocolate chips. They have stabilizers that will affect the creaminess.
2. The better quality the chocolate, the better they will taste. If you can find 60-70% cocoa. One of my faves for this is Lindt Excellence bars.
3. Using a serrated knife will help to finely chop the chocolate, and the finer you chop the chocolate, the faster it will melt.
4. Use only heavy cream, or whipping cream (which has a little less milk fat). Half and half or milk won't work.
5. To make them vegan you can also use canned full fat coconut milk well-shaken. Or even better, if you can find it, canned coconut cream.
6. Wearing gloves makes rolling the truffles way less messy.

Baked Apple Cider Donuts

Baked Apple Cider Donuts
(adapted from Erin Jeanne McDowell)
Ingredients:
For the boiled cider:
2 cups apple cider

For the donuts:
1 3/4 cup all-purpose flour
1 1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
10 Tablespoons, room temperature, plus more to butter pans
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup boiled cider, homemade (recipe below) or purchased

For the donut topping:
6 Tab unsalted butter
1/2 cup sugar
1 teaspoon cinnamon

Make the boiled cider:
        Add 2 cups of apple cider to a medium -size heavy bottomed pot, and bring the cider to a full boil. Cook until reduced to 1/2 cup, stirring occasionally. This will take about 25-30 minutes. Keep a close eye on it towards the end of the time, as it can burn easily. It will darken slightly and thicken to the consistency of maple syrup. Or alternatively, you can also buy boiled cider.

Make the donuts:
        Heat the oven to 350 degrees. Butter two 6-cavity doughnut pans or a 12-cup muffin tin( no cupcake liners). In a medium bowl, sift the flour, baking powder, salt, cinnamon and nutmeg through a strainer, and set aside.
        In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, sugar on medium speed until light and fluffy, 2-3 minutes. Crack the eggs into a small bowl and add the vanilla. Add the eggs one at a time into the mixer, and beat until incorporated after each addition, scraping the bowl as necessary.
        Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider and mix to combine. Scrape down the bowl and mix just until well-combined.
        Using a disposable piping bag or a resealable plastic bag with a 1/2-3/4 inch opening cut from one corner, fill the wells about 2/3 full. You may have some batter left over. Just make more. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 15-17 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 18 - 20 minutes, rotating halfway through.)
        While the doughnuts are baking, in a small flat bottomed bowl, combine the remaining granulated sugar and ground cinnamon. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave or in a small saucepan on the stove. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans. Quickly dip the tops of the donuts into the melted butter, and then into the cinnamon sugar. If making muffins quickly dip the tops or roll all around to coat the sides too. Place on a cooling rack. Serve warm or let completely cool. Store at room temperature or freeze in an airtight container for up to 2 months.

Makes 12 donuts or muffins.      YUM!

LESSONS Learned:
1. Buttering the pans tastes best, but could use cooking spray.
2. Use a disposable piping bag or ziploc bag with a 1/2" - 3/4" corner cut off for filling the donut pans. Spooning it in is really messy. And, if you only have one donut pan like me, bake one batch and them wash, rebutter and bake the second batch.
3. If you boiled the cider down too much, just add enough cider to make it 1/2 cup. You can also buy boiled cider at specialty markets or online.
4. If making muffins, don't use cupcake liners, just butter the cups to more easily coat them with the butter and cinnamon sugar.

Hello, World!

Rum Raisin Applesauce Cake

Rum Raisin Applesauce Cake
(loosely inspired by Ina Garten) Ingredients:
3/4 cup raisins
2 tablespoons dark rum, such as Myers
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 Tablespoon pure vanilla extract
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour, such as Heckers
1 1/2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1 1/2 cups applesauce, unsweetened or sweetened
1/2 cup coarsely chopped pecans

Make the Cake:
        Place the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter the pan again.
        Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Stir, and set aside to cool.
        Place a strainer over a medium bowl, and sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
        In the bowl of an electric mixer fitted with the paddle attachment, place the butter, sugar, and brown sugar. Beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula as needed. Add the vanilla and the eggs, and mix until smooth.
        Stop the mixer and add the flour mixture to the batter. With the mixer on low, mix just until combined. By hand with a rubber spatula, stir in the applesauce, and then gently stir or fold in the raisins with their liquid along with the chopped pecans chopped pecans with a rubber spatula until well combined. Pour into the prepared pan and smooth the top.
        Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. Cool for 30 minutes in the pan before turning it out onto a cooling rack, top side up. Cool completely.

Rum Cream Cheese Frosting
Ingredients:
6 ounces cream cheese, at room temperature
8 Tablespoons (1 stick) unsalted butter, at room temperature
2 cups confectioners', sifted
1 tablespoon dark rum, such as Myers
2 teaspoons pure vanilla extract
2 teaspoons heavy cream
pecan halves for decorating the top

Make the frosting:
        Place the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed just until smooth. Add the confectioners' sugar, rum, vanilla and heavy cream to the bowl and with the mixer on low, mix until smooth. Scrape down the sides of the bowl and stir well with a rubber spatula, if necessary.

        On the cooled cake, mound the frosting on top and make decorative swirls. Top with a tumble of the pecans. Makes enough to frost the top of a 9" cake. Store in the fridge lightly covered for up to 3 days. Serve at room temperature.

Makes 8 -12 servings.      YUM!


LESSONS Learned:
1. Don't overmix the cake. Gently stir in the applesauce, raisins and nuts until well combined.
2. You could sub in different nuts and/or dried fruits, such as walnuts, dried cranberries or golden raisins.
3. You could also sub applejack or bourbon for the rum. Or eliminate it and add a teaspoon or more of pure vanilla extract in its place.
4. Make sure to sift the confectioners' sugar, so there are no lumps in the frosting.

Creamy Dairy-free Chocolate Pudding

CREAMY Dairy-free Chocolate Pudding
Ingredients:
1 small ripe Hass avocado, no more than 1/2 cup of the flesh
1/4 cup plus 2 Tablespoons plain unsweetened almond milk, I like Elmhurst
1/4 cup plus 1 Tablespoon unsweetened Dutch processed cocoa powder, I like Valrhona
1/4 cup light agave nectar, or other liquid sweetener
2 teaspoons pure vanilla extract
a pinch fine sea salt
Garnish with fresh berries and/or whipped coconut or heavy cream

Make the pudding:
        Using a spoon, scoop out the avocado flesh into a blender. If it is a particularly large avocado, you may want to measure the flesh. You want no more than 1/2 cup. Add the rest of the ingredients, and blend until smooth, scraping down the blender container, if necessary. Pour into serving bowls. Serve immediately or keep chilled in the fridge for up to 2 days. If desired, garnish with berries and whipped coconut cream.

Makes 2-3 servings.      YUM!

LESSONS Learned:
1. Use small ripe Hass avocados. Other varieties won't work as well. To test for ripeness, they should gently give with light pressure. If they are particularly large, measure the flesh by pressing into a metal dry measuring cup. You don't want more than 1/2 cup, so the avocado flavor doesn't take over the cocoa flavor.
2. Dutch processed cocoa is a must. Natural cocoa powder will not taste as chocolatey.
3. Light agave syrup is the best choice as it has no strong flavor of its own. But maple syrup and honey are other options to try.
4. Be very careful slicing the avocados. I like to slice the avocado in half lengthwise and then make another cut so you have quarters. If they are ripe, the quarters will easily release from the pit. Stabbing the pit with the tip of a knife, can be dangerous!

Vegan Pesto

Vegan Pesto
(slightly adapted from Gena Hamshaw)
Ingredients:
2 cloves garlic
2 cups tightly packed fresh basil
1/2 cup walnuts or pine nuts
1/3 - 1/2 cup extra-virgin olive oil
1/4 teaspoon sea salt, or to taste
12 grinds freshly ground pepper, plus more to taste
1 Tablespoon lemon juice
3-4 Tablespoons nutritional yeast

Make the pesto:
        Fit a food processor with the S blade, and with running drop the garlic cloves through the feed tube, to easily mince them. Alternatively, finely mince them by hand. Remove the lid and add the basil, walnuts or pine nuts. Pulse to combine, until the mixture is coarsely ground, about 10-15 times.
        With the motor running, drizzle in the olive oil in a slow, thin stream. Add the sea salt, pepper, lemon juice, and nutritional yeast, pulsing a few more times to combine. Scraping the bowl down as needed. Taste and adjust for seasoning.
        To store, top the pesto with a thin layer of olive oil (to slow down any browning from oxidation) in a tightly sealed container for up to a week in the fridge, or up to 3 months in the freezer.

Makes about one cup.      YUM!


LESSONS Learned:
1. A food processor is invaluable. Traditionally, pesto is made in a mortar and pestle, but it's a lot more work.
2. Make sure to cover any leftovers, either in the fridge or freezer, with a thin layer of olive oil to help keep it fresh and stop any oxidation.
3. If freezing, pour into ice cube trays for easy portioning.

Zucchini Bread

ZUCCHINI BREAD
(slightly adapted from Smitten Kitchen)
Ingredients:
2 cups grated zucchini, through the large holes of a box grater, from one medium or 2 small ones
2 large eggs
2/3 cup of a neutral oil, I like cold pressed safflower, or mild olive oil
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon fine sea salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
2 cups unbleached all-purpose flour, I like Hecker's
2 tablespoons raw or turbinado sugar, optional but yummy

Make the cake:
        Move the rack to the middle shelf of the oven, and preheat to 350 degrees F. Lightly coat a 9×5-inch loaf pan with cooking spray. Cut a rectangular piece of parchment paper to fit the bottom of the pan. Lay it into the pan and then flip it over so the top is coated with the oil.
        Into a large mixing bowl, add the zucchini, oil, eggs, sugars, vanilla, and salt. Use a fork or whisk to mix until well-combined. Place a strainer over the bowl and sift the cinnamon, nutmeg, baking soda, and baking powder through the strainer into the bowl. Mix until well incorporated. Place the strainer back over bowl and sift the flour through the bowl, mixing again just to combine.
        Pour the batter into the prepared loaf pan and smooth the top. Generously sprinkle with the raw or turbinado sugar. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the center of the cake comes out clean.
        Let the cake cool in the pan for at least 30 minutes, and turn out onto a cake rack to finish cooling. Alternatively, you could leave the cake in the pan, unwrapped, overnight or for 24 hours. Either way, carefully remove the cake from the pan, trying not to disturb the crunchy top. This cake tastes even better the day after it's baked. Cut into slices. This will keep for 4 to 5 days at room temperature, wrapping only the cut end of the cake with foil. Place the cake back in the cake pan to store, leaving the top exposed so that it stays crunchy.

Makes 8 to 10 slices.      YUM!


LESSONS Learned:
1. It's best add the spices into the wet mixture before the flour. That way they will get more easily and thoroughly incorporated into the batter.
2. The raw/turbinado sugar sprinkled on top is optional, but I love the crunchy top.
3. Storing the cake back in the loaf pan will help keep it fresh without having to completely wrap it up, as well as preserve that crunchy top.

Summer Succotash

SUMMER SUCCOTASH
(adapted from Giada DiLaurentis)
Ingredients:
8 ounces green beans, trimmed
Kernels from 3 ears of corn, about 2 1/2 cups
1 cup yellow cherry tomatoes, halved
1 red bell pepper, cut into 2 inch strips, about 1/4 inch thick
3 Tablespoons fresh mint and/or basil leaves, chopped
2 teaspoons dried oregano
3 Tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt, or more to taste
1/4 teaspoon freshly ground black pepper

Make the succotash:
        Cook the beans in a medium-size pot of salted boiling water for 4-5 minutes until crisp tender. Immediately drain the beans and rinse under cold water to stop the cooking and set the green color. Slice the beans on the diagonal in 2 inch pieces. Alternatively, if the beans are very tender and crisp, you can use them raw.
        Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and pepper, and toss to coat. Let sit for 1 hour to allow the flavors to meld. Serve at room temperature, or keep chilled in the fridge for up to 2 days.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. If the green beans are very fresh and tender, you can skip boiling the beans.
2. To wake up the dried oregano, rub the leaves between your fingers to activate the oils and increase the flavor.
3. Make it a light meal by tossing in some cubed fresh feta or mozzarella or topping with some grilled chicken or shrimp.

Superiority Burger's Crispy Fried Tofu Sandwich

Superiority Burger’s Crispy Fried Tofu Sandwich
(adapted from the “The Superiority Burger Cookbook” )
Ingredients:
For the marinated tofu:
1 (14-ounce) package extra-firm tofu
1 ½ cups pickle juice from a 24 ounce jar
1-3 teaspoons hot sauce
1 tablespoon Dijon mustard
1 Tablespoon honey
2 tablespoons grapeseed, olive or another neutral oil

For the fried tofu:
½ cup Dijon mustard
1/4 cup water
2 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cayenne
1 teaspoon kosher salt, plus more as needed
1 teaspoon black pepper
Grapeseed oil, canola or other neutral oil, for frying

To assemble:
6 potato buns or other soft rolls
Vegan mayonnaise, ketchup and hot sauce
bibb lettuce leaves, pickle chips and sliced tomatoes

Make the marinated tofu:
        Drain and then cut the longer side of the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Stand the rectangle up on its side and slice each rectangle into three 1/2-inch thick slabs. Place them on a microwavable plate and microwave for 1 1/2 -2 minutes. Drain off the accumulated water and pat dry with paper towels. Alternatively, you could line a baking sheet with paper towels or a clean kitchen towel, and arrange the slices in a single layer on the baking sheet. Cover them with more towels, and gently press each piece to extract most of the moisture.
        In a large bowl, combine the pickle juice, hot sauce, and mustard. Heat the oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.

Make the fried tofu:
        In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
        In a Dutch oven or sturdy pot, heat 2 inches of oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
        To serve, toast the buns and spread generously with mayo and some ketchup and a shake of hot sauce, if desired. Top with fried tofu, tomato, dill pickles, and lettuce. Serve immediately.

Makes 6 sandwiches.      YUM!


LESSONS Learned:
1. Make sure to get extra-firm tofu, not a softer kind.
2. A faster way to remove the water from the tofu is to microwave the slices for a minute or 2, which will release a lot of water that you can simply pour off. Then you can blot the tofu dry from there.
3. Not wanting to waste it, I re-use the pickle juice marinade to marinate another batch of tofu slices.
4. Frying in hot oil is serious business. So be careful.

COOL Cucumber Avocado Soup

COOL Cucumber Avocado Soup
(adapted from Shira Bocar) Ingredients:
2 English cucumbers, chopped, and if desired peeled as well, about 1 1/2 lbs in total.
2 avocados, halved, pitted, and the flesh scooped out
2 scallions, chopped
1 cup packed fresh cilantro leaves, roughly chopped
1 teaspoon minced jalapeño pepper, or more to taste
1/4 cup fresh lime juice
3/4-1 teaspoon fine sea salt or more to taste
1/4 teaspoon freshly ground pepper, or more to taste
1 cup water, up to 1/4 cup more if desired

Garnishes: extra virgin olive oil, thinly sliced scallions, tiny diced cucumbers and tomatoes minced cilantro leaves, croutons, grilled shrimp or chicken

Make the soup:
        In a blender, combine all of the ingredients and blend until smooth, about 20-30 seconds. Taste for seasoning and add extra salt and pepper, if desired. Add up to 1/4 cup more water, creating a consistency close to heavy cream. Serve at room temperature with a drizzle of olive oil, a sprinkle of salt and pepper, and lots of the garnishes. Or, refrigerate for up to 6 hours first.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Don't use regular cucumbers for this soup. They are too watery and seedy. English cucumbers are thinner with fewer, smaller seeds and a more tender skin. Kirby's would be ok too.
2. If they are organic and unwaxed, you can peel the cucumbers or not, up to you. I don't.
3. The amount of jalapeno depends on how spicy you want the soup. You could use up to a whole pepper, but I prefer just a little bite. Plus remember to remove the seeds if you want less spiciness.
4. Start with the recommended amount of water, but feel free to add up to 1/4 cup more if you want a thinner consistency.