Friday, April 30, 2010

World Peace Cookies

World Peace Cookies

I'm not sure why these cookies are called "world peace cookies". Dorie Greenspan has some funny names for her baked goods. It could be because these cookies are so good, they make you want to break out in song and hug everyone around you or some such cheesiness, but I'm not really sure. I've been seeing these on various blogs for a long time and I finally got a chance to make them myself. I wish I hadn't waited so long to make these. They are really very tasty. They are rich and chocolaty and the healthy pinch of salt adds a nice crunch and helps bring out the chocolate flavor even more. If you're any kind of moderate baker, you probably have these ingredients in your cupboard. I urge you to make these cookies immediately if you haven't already done so!

World Peace Cookies
(From Baking: From My Home to Yours)

Makes about 36 Cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
11 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the dry ingredients and pulse the mixer at low speed about 5 times, a second or two each time. If there is still a lot of flour on the surface of the dough, pulse a couple of times morel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting Ready to Bake:

Center a rack in the oven and preheat the oven to 325 degrees. Line two baking sheets with parchment or silicone mats or aluminum foil

Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

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Thursday, April 29, 2010

Brown Sugar Ice Cream

Brown Sugar Ice Cream

About a month ago, I tweeted "Pomegrantate or balsamic swirl? First answer wins". Well the winner was balsamic. You see, the original recipe for this ice cream calls for a balsamic swirl. So I made a half batch, tasted the ice cream, and then added the swirl. Turns out, I didn't really like the swirl, but I was in love with the mellow caramel taste of the base so I decided to make it again sans swirl and a full batch. Even though I love to make ice cream, I don't always love to eat it, but I have been slowly savoring this for several weeks. Normally I prefer to jazz up ice cream with something crunchy or chewy, but this really doesn't need it. That said I couldn't resist a very sweet treat which you will see as soon as I get some time to post it. Stay tuned!

Brown Sugar Ice Cream
(Adapted from Bon Appetit, December 2009)

Makes 1 quart

1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
3/4 cup (packed) dark brown sugar, divided
1/2 vanilla bean, split lengthwise
6 large egg yolks

Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves.

Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes.

Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Cover and chill overnight.

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.

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Tuesday, April 27, 2010

Spicy White Pizza with Bacon, Shrimp, and Asparagus

Spicy White Pizza with Bacon, Shrimp, and Asparagus

Please forgive my absence over the last few days. I had to run up to San Francisco for a quick trip. I'm back as of yesterday and ready to eat! The second I saw this pizza recipe posted, I ran to my kitchen to see how I could recreate it. In my case it was only a matter of purchasing asparagus, peppers, and ricotta since all of the ingredients just so happened to be lurking in my fridge. It was well worth the purchase and the leftover ricotta was used up well.

Spicy White Pizza with Bacon, Shrimp, and Asparagus

I've enjoyed asparagus in so many different ways, but this was a unique way for me to have it and I really liked this pizza. It's a bit loaded in terms of ingredients, but they all play well together and work in harmony. Next time I may skip the ricotta base, but that is only because I am one of those weirdos who prefers sauce-less pizzas. I think the only thing that could make this better would be roasting the asparagus before putting it on the pizza. Stop me before I get any more ideas...

Spicy White Pizza with Bacon, Shrimp, and Asparagus

Spicy White Pizza with Bacon, Shrimp, and Asparagus
(Adapted from The Hungry Mouse)

1 ball pizza dough
Coarse cornmeal for the pan
1/2 cup ricotta
4-6 slices bacon, diced
1/2 pound large shrimp, peeled and deveined
6-7 spears asparagus, cut into 1/2-inch pieces
1 chili pepper, seeded, deveined, and sliced into thin strips
Shredded mozzarella cheese
Salt and pepper

Preheat the oven to 450 degrees.

Roll out the dough to desired thinness. Sprinkle a baking sheet with cornmeal and place the dough on top.

In a large pan, cook the bacon over medium heat until done. Drain the bacon on towels and drain most of the fat from the pan. Lightly season the shrimp with salt and pepper and add to the pan. Cook for about one minute on each side until the shrimp are light pink, but not fully cooked through (they will continue to cook in the oven).

Mix the ricotta with a bit of salt and pepper. Spread the ricotta mixture over the dough in an even layer. Sprinkle the bacon over the ricotta then sprinkle with some of the mozzarella. Arrange the shrimp, asparagus, and chili pepper over the pizza and sprinkle with more cheese. Bake for 10-15 minutes until the shrimp are cooked through and the cheese is melted. Serve warm.

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Friday, April 23, 2010

Ricotta Pancakes with Meyer Lemon Curd

Ricotta Pancakes with Lemon Curd

I'm not really big on pancakes for breakfast, but once in a while I get a random craving for them. I haven't made pancakes in an extremely long time because I haven't owned a nonstick pan or a griddle for nearly a year...but now I am in possession of a cute little nonstick pan that I will tell you about later and I want to make all kinds of pancakes! I had some ricotta leftover from another recipe and everything else needed to make a small stack. I was also happy to use some of my Meyer lemon curd that I have been really stingy about using this year. The pancakes came out great! Really light and fluffy in texture with the mild ricotta taste that paired well with the sweet and tart lemon curd. The only thing that could have made these pancakes better were some spring berries, but I made them on Saturday before I went to the farmers market on Sunday. Oh well, guess I will just have to make them again!

Ricotta Pancakes with Lemon Curd
(Adapted from The Kitchn)

Makes about 6 small pancakes

1/2 cup ricotta cheese
6 tablespoons milk
2 eggs, separated
1/4 teaspoon vanilla
6 tablespoons flour
1/4 teaspoon baking powder
2 1/4 teaspoons sugar
Pinch salt
Meyer lemon curd
Powdered sugar for dusting (optional)

Drain the ricotta in a strainer lined with cheesecloth or paper towels, for about 30 minutes. Squeeze off any excess liquid.

In a large bowl, mix the drained ricotta, milk, egg yolks, and vanilla and whisk until combined. In a small bowl, whisk together the flour, baking powder, sugar, and salt. Add the flour mixture to the ricotta mixture and stir gently to combine.

In a medium bowl with a handheld mixer, beat the egg white to stiff peaks. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining egg whites.

Heat a nonstick pan over medium heat. Use a 1/3 cup measure to pour batter into the pan. Cook the pancakes for about 3 minutes per side until golden brown.

Serve the pancakes with lemon curd spread between and topped with powdered sugar.

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Thursday, April 22, 2010

Whole Wheat Spaghetti with Green Garlic and Fried Egg

Whole Wheat Pasta with Green Garlic and a Fried Egg

Another week, another whole wheat pasta recipe with a spring delicacy. I first fell in love with green garlic two years ago when I started food blogging. It has such a great flavor and cooking with it is easy and it doesn't burn as quickly as garlic cloves. I pretty much only use the white and light green parts, but in the LA Times version of this recipe, it looks like they use the whole thing. It's a great, quick cooking dish and the egg yolk helps create a lovely creamy sauce. It's been a little chilly here this week so this was a nice dish to curl up on the couch and watch some of my favorite trashy tv shows.

Whole Wheat Spaghetti with Green Garlic and Fried Egg
(Slightly Adapted from the Los Angeles Times)

Makes 2 servings

4 ounces whole wheat spaghetti
4-5 stalks green garlic, halved lengthwise, washed, dried and sliced thinly
3 tablespoons olive oil, divided
2 eggs, at room temperature
Coarsely grated black pepper
Sea salt

Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9-11 minutes, or according to the instructions on the package.

Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn. Remove the garlic from the pan and put it into a large bowl. When the pasta is cooked, add it, with a bit of the pasta water, to the bowl with the garlic and toss to combine.

Add the remaining 1 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.

Divide the warm pasta among plates. Gently slide an egg onto the top of each. Grind plenty of black pepper over each plate and add a generous pinch of sea salt. Serve immediately.

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Tuesday, April 20, 2010

Halibut over Herbed Lentils with Spinach and Tomatoes

Halibut over Herbed Lentils with Spinach and Tomatoes

Lately watching Food Network has been almost painful. I don't know how or when or why it got so bad, but I hate almost every new show and while it used to be a priority to watch new episodes of shows I loved on the weekend, I now race out of the house to not have to go through the misery. I don't care what Brian Boitano makes! Once in a blue moon, I catch a repeat of something interesting and I immediately add whatever recipe I've just seen to my Springpad so as not to forget it. The most recent recipe I added was these herbed lentils. I really love lentils. They take a while to cook, but most of that is inactive time that you can spend doing something else. In this case, while the lentils are cooking, you can prep all of the other ingredients so that everything is ready at the same time. A while ago I picked up some Pacific halibut at the Silverlake farmers market. I try to always keep pieces of fish in my freezer at all times so if the mood strikes, I can quickly thaw them and have a beautiful dinner ready in no time. The lentils make this dish hearty so you aren't craving more food when you have finished eating and the herbs and lemon juice keep the whole dish feeling fresh. All I did to the halibut was season it lightly with salt and pepper and cooked it in a pan. This is a wonderful meal that is easy to prepare on any night of the week.

Herbed Lentils with Spinach and Tomatoes
(Adapted from Ellie Krieger)

Makes 2 generous servings

1/2 cup green lentils
1-2 cups water
1 tablespoon olive oil
1 tablespoon diced shallots
2 cups baby spinach leaves
1/2 cup halved grape tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place the lentils in a pot with the water and a large pinch of salt and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add the shallots and cook until they are softened, about 3 minutes. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil, parsley, and mint to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, salt and pepper and serve.

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Friday, April 16, 2010


I think I'm the last person in LA that hasn't managed to catch the Kogi truck so I was super excited to learn that chef Roy Choi would be opening a brick and mortar restaurant that I wouldn't have to keep up with Twitter to find. I'd looked over the menu, read some reviews and already knew what I was going to order before I even went...all before I even had any plans to go. Luckily, my friend Kris emailed me earlier in the week to say we should check out the restaurant. Last night could not come soon enough. Chego is in an unassuming strip mall in west LA. In fact, if you aren't paying attention, you could totally drive by and miss it. Luckily, we caught it just in time and despite hearing that parking could be a nightmare in the residential neighborhood, we scored a spot right away.

To start, Kris and I shared the 3PM Meatballs and Charred Asparagus. The meatballs come flavored with Korean spices over a polenta cake. They are really flavorful and definitely spicy, but I didn't find them to be smack you in the face spicy.

3PM Meatballs

The asparagus was phenomenal. The char adds great flavor and I thought the combination of chilis would be weird with blueberries and Parmesan, but it all went perfectly together. I wanted to eat more, but I also wanted to save room for the main event.

Charred Asparagus

All of the bowls at Chego come topped with a fried egg. You can choose between kimchi, chicken, pork belly, and prime rib. I went with the pork belly. It was crispy on the outside and soooo tender inside with a sweet, slightly spicy glaze of gochujang. There was also a healthy heaping of peanuts and fried shallots as well as a welcome side of pickled carrots and water spinach. The only turn off was that the rice was a little overcooked, but honestly, once it's all mixed together, the combination of textures and flavors works. Despite the fattiness of the meat, the ingredients are fresh so you don't feel weighed down.

One Chubby Pork Belly Bowl

Kris got the prime rib bowl. I only tried the beef which was good, but apparently horseradish cream was a bit much.

Tiny’s Prime Rib Rice Bowl

There's only one dessert on the menu and you have to try it. I'm not normally a fan of melting ice cream, but when it's homemade and filled with brownie bits and topped with smoky almonds, caramel, and a candied cherry, I apparently can't stop eating. No matter how full of pork belly I am. There was a little bit of marshmallow fluff on the side that I felt was unnecessary and I really didn't touch. It didn't taste bad, but it's appearance resembled marshmallow snot, but I ignored that side and I think I did a pretty good job of tearing through it.

Rock Yer Road

We got to Chego at just the right time...aka before the line formed and we managed to snag one of the only single tables so we weren't having dinner with a bunch of strangers, although that is not always a bad thing. The restaurant is tiny so if you come late, you may be forced to eat your dinner in the parking lot. The menu is short, but varied, service is quick, and everything is served in a compostable container. If you are looking for a great inexpensive dinner, you will certainly find one at this tiny gem.

3300 Overland Ave.
Los Angeles, CA 90034
(310) 287-0337

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Thursday, April 15, 2010

Whole Wheat Pasta with Fiddleheads and Ramps

Whole Wheat Pasta with Fiddleheads and Ramps

Back when I first started food blogging, I used to race home, cook something, and then post the recipe right away. Obviously times have changed and it takes me much longer (sometimes a month longer!) to post the recipes I've made. However, last night I made an incredible and simple dinner that just couldn't wait to be shared. I first heard about ramps a little over two years ago when I first discovered recipe blogs. They dominated the pages of TasteSpotting and I would search my farmers market for them to no avail. I soon discovered ramps are pretty much indigenous to the east coast. However, over the last couple of years, ramps are making appearances at some of the west coast markets. Around the same time, I also heard of fiddleheads and learned that they too were mostly an east coast fave.

Now, I know I am always boasting about what great produce we have in southern California and the produce I feature is all supposed to be local, but I have been ACHING to try these non-regional favorites for ages so I finally bite the bullet yesterday and paid extraordinary prices for these non-local treats...luckily, my investment paid off. Fiddleheads are the unfurled fron of a fern (say that ten times fast). When they are in this young tender state, they resemble a cross between green beans and brussels sprouts. In other words, totally delicious. Apparently you are supposed to boil them twice before cooking, but I took a walk on the wild side and simply sauteed them. Ramps are baby leeks that have an oniony, garlicky, and peppery bite all in one. By cooking these greens simply in some garlic and olive oil, I let the natural flavors shine through and the lemon brought out a burst of freshness that made this dish totally appealing. It doesn't take long to cook so even if you get home a little late like I tend to do, you can have this on the table in no time. It's not pictured here, but a healthy heaping of grated Parmesan certainly adds a nutty, saltiness to this dish that compliments the greens, lemon, and pasta well. I'm very happy that my first experience with these ingredients was a delight, and the only change I would make to this in the future is to put an egg on it. Will I pay these insane prices for the ingredients next time? Probably not, but at least I got a good fix. I guess now, I just have to move to the north east...or not.

Whole Wheat Pasta with Fiddleheads and Ramps

Makes 2 servings

6 ounces whole wheat spaghetti
1-2 teaspoons extra-virgin olive oil, or as needed
2 cloves garlic, minced
2 1/2 ounces ramps, whites and greens separated
4 ounces fiddlehead ferns, trimmed
Salt and pepper to taste
Juice of 1/2 lemon
Zest of 1/2 lemon
Freshly grated Parmesan cheese (optional)

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes.

Meanwhile, in a large saute pan, heat the oil over medium heat and add the garlic. Cook for about 1 minute until the garlic is fragrant. Add the fiddleheads and cook for 2-3 minutes until they have firmed up and turned bright green. Lightly season with salt and pepper. Add the whites of the ramps and cook for another minute then add the greens and cook for another 1-2 minutes until the greens have wilted. Add the lemon juice and stir to combine.

Drain the pasta, reserving a bit of the pasta water if necessary. Toss the pasta with the fiddleheads and ramps, adding a bit of the pasta water if the mixture is too dry. Check the seasonings and adjust as necessary. Top with the lemon zest and freshly grated Parmesan if desired.

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Monday, April 12, 2010

Loaded Pumpkin Blondies

Loaded Pumpkin Blondies

This coming Saturday, I will be participating in another bakesale for charity. The Food Bloggers Bake Sale is a nationwide effort to benefit Share Our Strength. It's pretty cool to know that bloggers all over the country will be holding bake sales at the exact same time for the same cause. You can find out more about it here, and if you're in the LA area, come out to Morels at The Grove and support a great cause. I'll be there all day! I've been agonizing for weeks about what to make for the bake sale. I really wanted to do the crack pie bars, but there was no guarantee I would be able to keep them cold all day so I had to find something else that could travel well. I had just enough frozen pumpkin left to test this recipe. It was also a great way to use up some of the stuff I had around the house. At first I was doubtful these would turn out well because the batter was so thick, but I pressed on and they came out great. I'm so excited to share these treats this weekend so come out and support!

Loaded Pumpkin Blondies
(Adapted from Martha Stewart)

Makes 16 servings

1 cup all-purpose flour
A few dashes of ground cinnamon
1/2 teaspoon baking soda
Heaping 1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1/2 cup plus 2 tablespoons dark brown sugar
1/2 of a lightly beaten egg
Splash of vanilla extract
1/4 cup pumpkin puree, drained of as much liquid as possible
1/4 cup mini chocolate chips
1/4 cup toffee bits
1/4 cup roasted salted peanuts

Preheat the oven to 350 degrees and lightly grease an 8x8 baking dish with butter or cooking spray. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt and set aside.

In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter and brown sugar together until light and fluffy, about 2-4 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin.

With the mixer on low speed, add the dry ingredients and mix until just incorporated. With a spatula, fold in the chocolate chips, toffee bits, and peanuts.

Spread the batter evenly over the pan and bake for 17-25 minutes until the edges begin to pull away from the pan and a toothpick inserted into the center of the pan comes out mostly clean. Transfer the pan to a wire rack and allow the blondies to cool completely before cutting.

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Friday, April 9, 2010

Lemon Scented Grain Salad with Asparagus, Almonds and Feta

Lemon Scented Grain Salad with Asparagus, Almonds, and Feta

Lately I've been baking a LOT. I think this because life has been stressful and baking calms me down. Plus, I have been able to test possible recipes to make for the Food Blogger Bake Sale and I've been able bring lots of delicious treats to my coworkers. Contrary to popular belief, I do not bake every night. Next to fall, spring produce is my favorite and one of the tops is asparagus. I found this recipe last week and immediately sent it to Diana saying, I want to make this NOW! Well, a few days later, I did make it and it was great!! Lemon and asparagus go so well together as I pleasantly discovered last year.

I loved the combo of chewy farro and Israeli couscous (with a dash of Harvest grain mix thrown in), but I think next time I will up the ratio of farro to couscous. I made a few other changes. I used a regular lemon because I am out of the amazing Meyer lemons that Mary gave me, but now I have a ton of regular lemons courtesy of Raul. The original instructions said to cook the grains separately, but when you start cooking at 9pm, it's necessary to find ways to speed things up so I cooked them together with no problem. I added a few frozen peas for some extra green-ness and sweetness. This salad has tart, crunch, chew, and creaminess. It's pretty addictive and if you desire more protein, this is a great accompaniment to grilled chicken or fish. With way less oil than called for in the original recipe, this was a great light lunch that was perfect to keep me powered through the day. Expect to see many more grain salads like this in the very near future.

Lemon Scented Grain Salad with Asparagus, Almonds and Feta
(Adapted from The Kitchn)

Makes 2-3 servings

4 ounces uncooked farro
4 ounces uncooked pearl (Israeli) couscous
2 cups water
1/2 pound asparagus, trimmed and sliced into 2-inch pieces
Olive oil
1/2 cup shelled peas (fresh or frozen)
1/2 cup slivered toasted almonds
2 ounces feta cheese, crumbled
1 lemon, zested and juiced
Salt and pepper

In a large saucepan, add the water and grains and a large pinch of salt. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 12-15 minutes until the grains are tender and most of the water is absorbed. If there is extra water, drain in a colander.

Heat a little olive oil over medium heat, and cook the asparagus until just barely crisp-tender, about 1-2 minutes. Add the asparagus and peas to the grains and toss. Then toss in the toasted almonds, feta cheese and lemon zest.

Mix the lemon juice with a bit of olive oil (1-2 teaspoons), taste, and adjust. Pour over grain salad and toss, along with salt and pepper to taste.

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Wednesday, April 7, 2010

Double Chocolate Butterscotch Muffins

Double Chocolate Butterscotch Muffins

Hold on to your bar stools friends, there are some exciting things coming up for Dishing Up Delights. Nothing too major, but as I approach my two year anniversary of food blogging, I plan on implementing small changes that will hopefully make this site better than ever.

Double Chocolate Butterscotch Muffins

Now let's talk muffins. Make these immediately. Then take them to your coworkers so that you're not tempted to scarf them all down at midnight.

Double Chocolate Butterscotch Muffins

They will love you. I promise.

Double Chocolate Butterscotch Muffins
(From The Kitchn)

Makes 12 muffins

1/2 cup (1 stick) unsalted butter
1 3/4 cups all-purpose flour
1/2 cup + 2 tablespoons cocoa powder
1 1/4 cups dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons vanilla extract
2 teaspoons white vinegar (can also use red or cider vinegar)
3/4 cup chocolate chips
3/4 cup butterscotch chips

Preheat oven to 425 degrees and line muffin cups with papers or parchment. Melt butter in a small saucepan over low heat and allow to sit and cool while you combine the other ingredients.

Mix all the dry ingredients in a mixing bowl. Stir with a wire whisk to combine, breaking up any extra-large clumps of brown sugar as you go.

Combine wet ingredients in a small bowl (including melted butter), adding vinegar last. Stir quickly to combine and add to dry mixture. Stir mixture with a wooden spoon until the wet and dry ingredients come together.

Add in the chocolate and butterscotch chips and stir to distribute. Using a large scoop, divide batter between the 12 muffin cups. Bake for 17-20 minutes until tops of muffins lose their shine and a toothpick comes out clean.

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Monday, April 5, 2010


Easter was amazing. We hardly even noticed the earthquake.



Easter Lilies

Chicken Wings

Caprese Skewers

Deviled Eggs

This wasn't even the half of it.

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Sunday, April 4, 2010

Happy Easter

Happy Easter!!!!

Hot Cross Buns

Hot Cross Bun recipe found on Pioneer Woman

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Friday, April 2, 2010

Chickpeas with Sausage and Sun Dried Tomatoes

Chickpeas with Sausage and Sun Dried Tomatoes

I've been growing tired of my boring turkey sandwiches for work so lately, I have been looking for new things to throw into the mix. When I think about what I want to eat during the week and what I have time to prepare, the main factors are quickness, healthiness, portability, and cost. This recipe is great because it used things I mostly keep around my tiny kitchen and takes about two seconds to throw together. It is packed with protein and if you want to bump up the iron, I am sure some spinach would go great in here. It's really, very flavorful and the sausage I used was a Louisiana hot link variety from Whole Foods so there was a gentle spice to the whole dish. As I said, I am always looking for easy weekday meals so if you have ideas for me, leave them in the comments and have yourself a great Easter weekend!!

Chickpeas with Sausage and Sun Dried Tomatoes
(Lightly adapted from The Perfect Pantry)

Makes 2-3 servings

4 ounces spicy sausage (I used Louisiana hot links), diced
1 tablespoon olive oil
1/2 small onion, chopped
1 large clove of garlic, roughly chopped
1-15 ounce can chickpeas, drained and rinsed
3-4 sundried tomatoes, thinly sliced
1 1/2 teaspoons red wine vinegar, or to taste
Kosher salt and fresh black pepper to taste
Parsley for garnish (optional)

Heat the oil in a heavy bottomed pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the sausage and cook until cooked through, 5-7 minutes.

Pour the mixture into a bowl and add the chickpeas and tomatoes. Season with vinegar, salt and pepper. Sprinkle with parsley. Serve warm.

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