Thursday, May 16, 2013
After a few days of warm temperatures, I am convinced that spring has finally sprung. I am seeing a few lilies of the valley in my yard and the peonies are poking up out of the cold ground. Spring makes me want to bake with delicious fruits, among other things, and I knew as soon as I saw this recipe that I would love it. I have been eating SO many blackberries lately - they've been so inexpensive at my grocery and SO delicious. Since I'm trying to eat less candy, blackberries have made a good substitute.
I also love rhubarb and love finding new "partners" for it. The rhubarb and blackberries pair wonderfully together in this delicious bread, and the cinnamon sugar topping takes it over the top. It's the perfect recipe for this month's Improv Challenge!
Start by slicing up the rhubarb - rhubarb is kind of like celery, so I like to cut the stalks lengthwise before thinly slicing it crosswise.
I also cut my blackberries in half so that they would be distributed more through the batter.
Now, make the batter. Combine the brown sugar, egg, yogurt, buttermilk and oil
in a large mixing bowl and beat until combined. Add the vanilla, baking soda and salt, then gradually add the flour.
Stir in the rhubarb
and the blackberries
then transfer to two greased loaf pans. (Mine are 9x5, if yours are smaller you'll need to adjust the baking time.)
In a small bowl, stir together the melted butter, cinnamon and sugar.
Dollop this mixture on top of the batter -
you don't need to spread it or anything, it will spread a little as it bakes. Bake the bread for about 50 minutes, or until a toothpick comes out with a few crumbs attached. Cool in the pan for 10 minutes, then carefully remove to a wire rack so the bread can cool completely.
Doesn't that cinnamon sugar topping look amazingly delicious? It is!!!
One year ago: Strawberry and Cream Danish
Two years ago: Gingered Strawberry Rhubarb Crisp
Three years ago: Sweet Potato "Fries"
Four years ago: Sesame Asparagus
Find a lot more recipes featuring cinnamon and sugar below. Then, get more great recipes at Full Plate Thursday and Thursday's Treasures, Ingredient Spotlight: Rhubarb.
Blackberry Rhubarb Bread
1 1/2 cups brown sugar
1/4 vegetable oil
1/2 cup buttermilk
1 - 6 oz. container vanilla (or plain) yogurt
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour
1 cup thinly sliced rhubarb
1 - 6 oz. package fresh blackberries, halved
1/2 cup sugar
2 tsp. cinnamon
2 Tbsp. butter, melted
In a large bowl, combine the brown sugar, oil and egg and beat until well blended. Beat in the buttermilk and vanilla then gradually add the flour, salt and baking soda.
Stir in the rhubarb and blackberries. Spoon the batter into two lightly greased 9x5 loaf pans.
In a small bowl, stir together the melted butter, cinnamon and sugar and sprinkle in clumps over the top of the batter. Bake at 350 for 50 minutes or until toothpick inserted in bread comes out with a few crumbs.
Let cool for 5-10 minutes before removing from the pans, then continue to cool on a wire rack.
Recipe Source: Adapted from Patty's Food
Monday, May 13, 2013
I love Greek food and I've always wanted to try my hand at spanakopita - a yummy spinach and feta pie. While I still might, some day, these little appetizers certainly satisfied my immediate craving for this treat. It was my first time working with phyllo dough, and while it is a little putsy - it's totally worth it. The light, crispy shell that is created from the paper thin layers of dough and BUTTER is absolutely delicious...
Let's get cooking!
In a large skillet,saute the two kinds of onion in a bit of olive oil until they are soft.
Transfer the cooked onions to a bowl, then add the cream cheese, feta,
spinach, and egg.
Season this mixture to taste with salt and pepper, then set aside while you prepare the shells.
Take the phyllo and put it in a stack. Then cut into 2-inch squares. I used a ruler so I could try to be as accurate as possible! You'll see that I was able to get 12 2-inch squares from my 1/2 pound of phyllo.
Now take the melted butter and brush a little of it into each well of your mini muffin tin.
Next, take two of your 2-inch squares of phyllo and tuck them into the muffin tin wells.
Brush lightly with butter,
then add two more squares of phyllo. Brush those lightly with butter, top with 2 more squares, and brush those with butter! You should now have 6 sheets of phyllo in each well, each set lightly brushed with butter.
Now fill each well with some of the spinach mixture.
Now place the bites in the oven and bake for 15-20 minutes until slightly bubbly and the shells are golden. Cool slightly then remove the bites from the pan - I actually just used my fingers to pluck them out, then placed them on a wire rack.
These are delicious served warm, and just as delicious at room temperature. You can be sure they will disappear quickly at any party, gathering, or ocassion where eating is involved....
One year ago: Strawberry Oat Muffins
Two years ago: Strawberry Banana Muffins
Three years ago: Molten Chocolate Cakes
Four years ago: Apple Slaw
Find more great stuff at My Meatless Monday, Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth, On the Menu, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking, Wednesday Extravaganza, What's Cooking Wednesday (#2).
1 Tbsp. olive oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach, thawed and squeezed dry
4 ounces feta cheese, crumbled
6 ounces cream cheese (low fat is fine)
Salt and pepper to taste
1/2 pound phyllo sheets, thawed
4 Tbsp. butter, melted
Heat olive oil in medium skillet over medium heat. Add onions; cook until softened, 3 to 4 minutes.
Meanwhile, mix spinach, feta, cream cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper.
Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
Prepare your mini muffin pan by brushing butter in each well. Place 2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 2 squares of phyllo dough into each well and pushing down to create a cup or crust again, then brushing with butter. Repeat with another layer of 2 squares of phyllo dough and brush with more melted butter.
Place a heaping tablespoon of spinach mixture into each well, filling the phyllo cup. Bake at 375 for 15-20 minutes or until golden brown. Makes 36-42 bites
Recipe Source: Adapted from What's Cooking Chicago
Wednesday, May 8, 2013
This is a fun new twist on an old summer stand by - coleslaw. I prefer vinegar-dressed slaw, and I am a huge fan of Asian-inspired salads. This one adds mango for a sweet addition and crunchy almonds and sesame seeds round out the flavors and textures.
Another thing I love about this salad is that it's easily transportable. I needed this for an evening function (where it got rave reviews, by the way!), so I took the pieces and parts to work and then assembled it there.
For the dressing, combine the soy sauce,
sesame oil and lime juice. Whisk well to combine.
Then toast the almonds and sesame seeds in a small skillet over medium heat.
To assemble the salad, pour the coleslaw into a large bowl then add the green onions
and the mango.
Pour the dressing in,
and toss well to coat all the slaw. Top with the almonds and sesame seeds.
Stir up your summer salad rotation with this one!
One year ago: BBQ Shrimp Flatbreads
Two years ago: Pasta Gorgonzola with Asparagus and Peas
Three years ago: Springtime Shells
Four years ago: Spinach Strawberry Salad
Find more great stuff at Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Whatcha Whipped Up, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2), Friday Flash.
Asian Mango Slaw
1 - 16 oz. package coleslaw
3-4 green onions, sliced
1 cup chopped mango
1/4 cup slivered almonds
1 Tbsp. sesame seeds
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 lime, juiced
For dressing, whisk together the rice vinegar, soy sauce, sesame oil and lime juice. Toast almonds and sesame seeds in a dry skillet over medium heat until fragrant and golden, watching carefully and shaking the pan often.
In a large bowl, combine coleslaw, onions and mango. Toss with the dressing and then top with almonds and sesame seeds.
Recipe Source: Adapted from Skinnytaste
Monday, May 6, 2013
Here's a fun (and more importantly, delicious!) way to use leftovers. Usually when I have leftover pot roast, I make stroganoff but I wanted to do something different this time. So when I found myself with plenty of Sassy Pot Roast, I sauteed onions and mushrooms and stuffed them in a pepper together with the roast beef. Topped with provolone, these peppers are so good to eat, and I love using what I have on hand.
Keep them in mind next time you make pot roast! (Alternatively, you can use chopped up roast beef from the deli, if you like.)
Start by halving, coring and seeding the peppers. You can use whatever color you like - this time, I chose red and orange. Place the pepper halves on a rimmed baking sheet
and bake for 10 minutes to soften up the peppers a bit.
Meanwhile, heat the olive oil over medium high heat in a large skillet. Add the onions and mushrooms
and saute for 4-6 minutes until the onions are soft and mushrooms are tender.
Add in the pot roast and cook and stir just to warm everything up.
Carefully spoon the meat and vegetable mixture into the pepper halves
then top with a slice of provolone.
Bake for 5-7 more minutes, just until the cheese is melty and bubbly.
One year ago: Caramel and Chocolate Covered Rice Krispie Bars
Two years ago: Asparagus and Shrimp Quiche
Three years ago: Apple Bread
Four years ago: Chocolate-Glazed Almond Bars
Get more ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe.
Philly Cheesesteak Stuffed Peppers
2 bell peppers, halved, cored and seeded
2 cups chopped roast beef or leftover pot roast
2 tsp. olive oil
1 small onion, sliced
4 oz. mushrooms, sliced
4 slices Provolone cheese
Place peppers on a rimmed baking sheet and bake at 400 for 10 minutes. Meanwhile, heat olive oil in a large skillet over medium high heat. Add onions and mushrooms, and saute until onions are tender, about 5 minutes. Stir in roast beef, and cook and stir for a couple minutes until beef is heated through.
Remove peppers from the oven. Divide the beef and vegetable mixture between the pepper halves, then top each with a slice of cheese. Return the pan to the oven and bake for 5-7 minutes, until the cheese is golden. Serves 2-4.
Wednesday, May 1, 2013
So. These are not the most picturesque brownies - they won't garner a lot of attention from their looks. But don't let that deceive you. They should be tasted, savored and devoured. They're easy to whip up, maybe too easy. I'm going to pretend they're really difficult so that I don't go into the kitchen and make another batch. I love the combination of almonds and cherries, and when you put them in a homemade brownie, well, I'm a goner.
As I said, these are easy. And you don't even need to pull out your mixer - a good bowl and sturdy wooden spoon will do just fine.
In a small saucepan, combine the chopped chocolate and the butter.
Cook on low heat until the butter is melted and the chocolate is nearly melted. Remove from the heat and stir until the chocolate is fully melted. Pour the sugar into a large bowl, then add the chocolate.
Now add the eggs, one at a time,
and beat well after adding each one. Stir in the almond extract. Gently stir in the flour and salt then fold in the cherries
and the toasted almonds.
Transfer the batter to a greased 8-inch baking pan
and bake for 20-25 minutes until not quite set in the center.
Cool the brownies completely on a wire rack before cutting.
One year ago: BBQ Salmon
Two years ago: Oatmeal Raisin Muffins
Three years ago: Black Bottom Banana Cream Pie
Four years ago: Stromboli
There's more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking Wednesday (#2), Full Plate Thursday, Thursday's Treasures, Foodie Friday, Food on Fridays, Foodtastically Friday, Foodie Friday (#2), Try a New Recipe Tuesday.
Cherry Almond Brownies
1/2 cup butter
3 ounces unsweetened chocolate, roughly chopped
1 cup sugar
1/2 cup flour
pinch of salt
1/2 tsp. almond extract
1/2 cup chopped toasted almonds
1/2 cup dried cherries
Combine the butter and chocolate in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat and continue to stir until smooth. Transfer the mixture to a bowl and add the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt and almond extract then fold in the almonds and cherries. Scrape into a greased 8 inch pan and bake at 350 for 20 to 25 minutes, until barely set in the middle. Cool on a rack.
Recipe Source: Mark Bittman
Monday, April 29, 2013
Remember how I don't make cinnamon rolls because I don't get up with the sun? Well, this is another great substitute. Full of cinnamon goodness, this cake is wonderful for breakfast, or a morning coffee break. Or an anytime coffee break. Or dessert with vanilla ice cream. Yum.
Start by beating together the butter and sugar until creamy. Add the eggs, yogurt, oil, vanilla and cinnamon
and mix to combine. Then add the flour, baking soda and salt and mix until all the ingredients are incorporated. Spread the batter into a greased spring form pan.
For the topping, combine the melted butter, brown sugar
and cinnamon and stir well to combine. Carefully spread the topping over the batter, then swirl lightly with a butter knife.
Be sure not to over-swirl - you just want swirls around the top, not all the way to the bottom of the pan.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack for about a half hour. While it cools, make the glaze. Using a mixer, beat together the cream cheese, vanilla and powdered sugar.
Add just enough milk to bring the icing to drizzling consistency, then spoon it over the top of the cake.
Isn't is beautiful? But not too beautiful to eat. Really. You should eat it. It's delicious.
One year ago: Portobello Pesto Pizza
Two years ago: Mediterranean Shrimp and Pasta
Three years ago: Pear Cake with Pine Nuts
Four years ago: Beef Stroganoff
Get more inspiration at Mop it up Monday, Seasonal Inspiration, Mix it Up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tasty Tuesday (#2), Tempt my Tummy, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Friday Flash Blog.
Cinnamon Roll Coffee Cake
1/4 cup butter, softened
3/4 cup sugar
3/4 cup plain or vanilla yogurt
2 Tbsp. canola or vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
1 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, melted and cooled
3/4 cup brown sugar
2 tsp. cinnamon
2 Tbsp. cream cheese
2 Tbsp. milk
1/2 tsp. vanilla
1 cup powdered sugar
In a large bowl, cream together butter and sugar until light and creamy, about 3 minutes. Add yogurt, eggs, oil, vanilla and cinnamon, and mix to combine. Add flour, baking soda, and salt and mix until smooth.
Spread into a greased 9-inch springform pan. Set aside. For the topping, combine butter, sugar, and cinnamon until well combined. Spread over cake batter, then swirl topping into the batter with a butter knife. Bake at 350 for 45-50 minutes, until topping is set and toothpick comes out of center clean.
Let cool for 30 minutes.
Meanwhile, make the glaze. In a medium bowl, combine cream cheese, milk, vanilla, and powdered sugar. Beat with a mixer until smooth. Drizzle over cooled coffee cake. Serves 10-12.
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