Blueberry & Honey Goat Cheese Crostini

Back in Seattle for my final quarter of college!  Spring in Seattle usually redeems the Washington winters, but all this week it's been nothing but rain.  However, I'll refrain from complaining because I think this recipe goes perfectly with the current weather/season situation.

Blueberries + Honey + Goat Cheese + Bread = sweet spring snack.  The berries & cheese make it fresh and light. The honey & cinnamon & nutmeg make it sweet and surprising.  The combination on toasted bread makes this snack ideal for these crisp spring days.

You will need: 

1 baguette; 1/2 inch slices lightly toasted

4 oz. plain goat cheese

1 to 2 tsps. honey

1/4 tsp. grated nutmeg

1 tbsp. cinnamon

A pinch of sea salt

Blueberries

What to do:

1. Whisk goat cheese, honey, nutmeg, cinnamon, and sea salt together. Set aside.

2. Spread 1 tablespoon of honey cinnamon goat cheese over each toasted baguette slice and top with blueberries (or other fruit).

I didn't add the specific amounts of cinnamon and nutmeg. As much as I love those two spices, I decided to do a pinch and a smidgen.  If you follow the measurements, your spread may look darker.  It will definitely taste sweeter, which is by no means a bad thing.  

  Quick and simple recipe from taste spotting!

Pear & Gorgonzola Crostini

Sharing this lovely little treat from LEAF with all of you.

Simple & delicious.

Just the way spring recipes should be:

Pear & Gorgonzola Crostini

You will need:
2 pears
1/2 cup Gorgonzola
1/2 cup of butter
1 baguette
Honey

1. Slice pears.

2. Whip 1/2 cup Gorgonzola and 1/2 cup of butter together until light and fluffy.

3. Toast 1/4 " thick baguette slices.

4. Place pears on toasted baguette slices, top with cheese, drizzle with honey.

nutella mug cake

Did I mention earlier that I'm a student?  Did I also mention that I grew up in California? Those two combined facts are the reason I've neglected to post. I am five weeks into a truly terrible winter quarter.  

  

While I'm thrilled to be almost done, I'm also becoming concerned. It seems as if my professors met secretly and discussed my allergies.  They found what ails me most and agreed they would attack my weakness, an honest attempt to make me a stronger individual.  You see, I'm allergic to two things: winter & tests.  I was self-diagnosed in high school.  There were concerns that I would not be able to thrive outside California, but I came and conquered.  Unfortunately, it now seems that come March I may be sharing a recipe for humble pie.  That is, if I make it to March.  All my professors are giving weekly tests.  I'm a senior and I'm majoring in English. You want in-class essays? Sure thing.  You want a ten page paper? No problem.  You want me to take an online exam for contemporary mathematics with computing? Wait...what?  Between math tests and the weight of winter, my allergies are flaring up and there is only one cure: baking.

For this new year, my resolution was to share more cooking recipes.  (My roommate thinks I'm capable of more than baking, bless her heart.) Hopefully I will post a few in the future, but tonight I baked something that I believe will get me through this week of exams. 

Nutella mug cake.  It has brought a little sweetness back into the study cave and kept the bitterness at bay. It is an instant chocolate remedy for academic woes.

WARNING: Strawberries and whipped cream make it irresistible.

You Will Need:

• 4 tbsp flour
• 3 tbsp sugar
• 1 egg
• 3 tbsp cocoa
• 3 tbsp nutella
• 3 tbsp milk
• 3 tbsp oil
• Pinch salt

What to Do:

1. In a mug (I used an anthropologie latte bowl), break the egg and whisk a little with a fork. 
2. Add milk, oil and mix together.
3. Mix in the Nutella. Make sure it’s mixed well.
4. Add in sugar, cocoa, salt.
5. Fold in the flour with fork. Do not over mix or the consistency will be rubbery.
6. Microwave for 2 minutes on high. (You will have to figure out how long you want to microwave. The original recipe said 2 minutes & 30 seconds to 3 minutes. Mine was ready at 2.)
7. Let cool before adding the cream and strawberries.

Ps. There is more than enough to share with a fellow struggling roommate.

[Adapted from foodgawker]

peppermint brownies

Christmas time is here and I've been absent I fear. Firstly, I'm terribly sorry for the lack of posting.  Between surviving finals and falling into a relaxation coma, induced by my California Christmas break, I haven't been cooking.  During finals week I played the nightly game of what-can-I-create-from-the-contents-of-my-fridge, which took mostly all of my creative juices.  I travelled home in need of nourishment & refreshment.  I found that the lack of studies (which is the trigger for my baking addiction), and living with another chef (my mom), led to a recipe research pause. 

Secondly, it's officially the Christmas week and I hope you have a few parties to attend or relatives to smother, with love, that is.  And what better way to say, "Thanks for inviting me" or "I figured you would love this seeing as how you have great taste," then with peppermint brownies.  Brownies are always considered a classic, but these brownies with their gooey glaze and peppermint pieces instantly became a Christmas classic in my book.  So spread some good cheer and bake for ones who are near!

Thirdly, I hope you are having a wonderful weekend wherever you are and whoever you're with. I hope you feel blessed and not burdened by the commitments of this week and the to-do list on your desk.  I hope this recipe leaves you feeling festive.

Merry Christmas!

You Will Need:
3/4 cup vegetable oil

2 cups sugar

2 teaspoons vanilla extract

4 eggs

1 1/3 cups all-purpose flour

1 cup baking cocoa

1 teaspoon baking powder

1 teaspoon salt

3/4 cup crushed peppermint candy, divided

• 
  
• For the Glaze:
• 1 cup semisweet chocolate chips
• 1 tablespoon shortening
• 
  
• 
  
• What to Do:

1. Grease a 13 x 9 pan and preheat oven at 350. 
2. In a medium mixing bowl, beat oil and sugar. Stir in vanilla. Add eggs (one at a time) and beat well after each addition.
3. In another mixing bowl, combine the flour, cocoa, baking powder and salt.  Gradually add to oil/sugar/egg mixture. Stir until smooth.  
4. Set aside 2 tablespoons peppermint candy for garnish.  Take the remaining candy and add it to the creamed mixture. (It took 3 medium crushed candy canes for the brownie toppings and about 4 for the mixture.)   
5. Once the peppermint candy is added to the batter, spread brownie batter into the pan evenly.  

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For the glaze: melt chocolate chips and shortening in a microwave or heavy saucepan. Stir until smooth. Spread the glaze over brownies and top it off by sprinkling with the remaining peppermint bits.

*Instructions adapted from Allrecipes*

Wish List

Dear Santa,

I saw this little wonder on Tidy Mom's blog.  It would make my life easier and my kitchen much neater. (Just incase you were looking for ideas.)

PS. I've been really REALLY good this year.  Didn't start a kitchen fire once!

pumpkin doughnut muffins

I told myself that I wouldn't post another pumpkin recipe this year.  Then I tasted these moist morsels of pumpkin perfection and  I simply couldn't resist sharing!


  I can boldly testify to their goodness because I was not the main chef on this one.  I assisted Emily's mom, the incredible Tammy Circeo, with this recipe from Martha's Everyday Food Magazine. After this discovery, I think subscribing next year is a financial decision in need of no justification.

These cake-like muffins with a cinnamon, sugar-coated, doughnut exterior are now on my annual must-make list. This time of year is busy and generally feels rather rushed.  With all the office parties and family gatherings, who has time to call grandma and wait while she looks for a recipe that you may or may not have all the ingredients for?  Do yourself (and your co-workers and relatives) a favor! Save this recipe into your cooking files.  It will take about an hour to create these comforting, fall-flavored, doughnut muffins.  Trust me,it's worth it.

You Will Need:

· 10 Tablespoons (1 ¼ sticks) unsalted, room temperature

· 3 cups all-purpose flour

· 2 ½ teaspoons baking powder

· ¼ teaspoon baking soda

· 1 teaspoon coarse salt

· ½ teaspoon ground nutmeg

· ¼ teaspoon ground allspice

· ⅓ cup buttermilk

· 1 ¼ cups pure pumpkin purée

· ¾ cup light-brown sugar

· 2 large eggs

For the sugar coating: 

· ¾ cup granulated sugar

· 2 ½ teaspoons ground cinnamon

· ¼ cup unsalted butter, melted

What to Do:

1. Preheat oven to 350°F. Butter and flour 24 standard muffin cups. (The original recipe said to prepare 12, but I ended up with 24 muffins!)

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

3. In a small bowl, whisk together the buttermilk and the pumpkin purée. 

4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of the pumpkin mixture, and beat

to combine, scraping the bowl as needed.

6. Spoon about ⅓ cup of batter into each muffin cup and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. 

7. Meanwhile, mix the sugar and cinnamon. Remove the muffins from the oven and allow to cool in the pans on a wire rack for 10 minutes. Melt the butter. 

8. Working with one muffin at a time, coat them in melted butter (either brush it or dip it), then toss in the sugar mixture. Let the muffins cool completely on a wire rack.