recipes

Dessert 20 January 2017

Mentor Knows Best

The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more — calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

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Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:
  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting
Filling:
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon
Glaze:
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners’ sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5–10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25–30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25–29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm.

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Grandma’s Kolachy Cookies

Servings: 6 1/2 dozen cookies

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon salt
  • Poppy seed, apricot and strawberry pastry filling
  • Confectioners’ sugar, for dusting
  1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
  2. Heat oven to 375°F.
  3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
  4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

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Tropical Getaway Cupcakes

Servings: 2 dozen

Cupcakes:
  • 2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
  • 1 cup cream of coconut
  • 1/2 cup water
  • 1 teaspoon coconut extract
  • 1/2 teaspoon Wilton Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sweetened shredded coconut, coarsely chopped
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons
Filling:
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 1 1/4 cups thick mango juice, divided
  • 1 tablespoon granulated sugar
  • Pinch salt
Icing:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 tablespoon finely grated orange zest (about 1 orange)
  • 1 teaspoon Wilton Pure Vanilla Extract
  1. Heat oven to 350°F. Line muffin pans with baking cups.
  2. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
  3. In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
  4. Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  5. For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
  6. In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
  7. For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
    To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

Snacks 29 December 2016

Party-Perfect Flavors to Savor with Friends

(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at Culinary.net.

A Naturally Sweet Party Treat

Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at honey.com.

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Cinnamon Honey Buns

Recipe courtesy of the National Honey Board
Servings: 12

  • 1/4 cup butter or margarine, softened and divided
  • 1/2 cup honey, divided
  • 1/2 cup chopped, toasted nuts (optional)
  • 2 teaspoons ground cinnamon
  • 1 pound frozen bread dough, thawed according to package directions
  • 2/3 cup raisins
  1. Grease 12 muffin cups with 1 tablespoon butter.
  2. To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.
  3. To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.
  4. Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.
  5. Heat oven to 375° F.
  6. Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

An Award-Worthy Snack

Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto orville.com to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.

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Mini Popcorn Balls with Chocolate ‘Fondue’

Prep time: 25 minutes
Servings: 12

  • 1 bag Orville Redenbacher's Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn
  • nonstick cooking spray
  • 1/4 cup stick butter or margarine (1/4 cup = 1/2 stick)
  • 1 package (10 ounces) marshmallows
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups light chocolate syrup
  • colored candy sprinkles (optional)
  1. Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.
  2. In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.
  3. In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.
  4. Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.

An Un-beet-able Dessert

There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don't need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at aicr.org.

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Red Velvet Cupcakes

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

  • 1 cup canned beets, drained
  • 1/2 cup reduced-fat buttermilk, divided
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup, plus 2 tablespoons, unbleached all-purpose flour
  • 6 tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/3 cup canola oil, chilled
  • 3/4 cup sugar
  • 1 large egg, cold

Cream Cheese Frosting:

  • 2/3 cup confectioners’ sugar
  • 4 tablespoons reduced-fat cream cheese
  • 1/2-1 teaspoon vanilla extract
  1. Heat oven to 350° F. Drop paper liners into 12-cavity muffin pan.
  2. Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.
  3. In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.
  4. In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.
  5. Divide batter evenly among lined muffin cups, filling them about two-thirds full.
  6. Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.
  7. Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours.

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.

Cinnamon Honey Bun photo
(photo courtesy of Getty Images)

Red Velvet Cupcakes photo
(photo courtesy of Getty Images)

Source: Culinary

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Holiday 09 December 2016

Magical Holiday Meals

Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

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Croquettes

Servings: 4

Tomato Sauce:

  • 10 ounces tomatoes
  • 1 clove garlic
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon curry
  • salt, to taste
  • pepper, to taste

Croquettes:

  • 4 ounces Jarlsberg cheese
  • 4 ounces cured ham
  • 1 garlic clove
  • 2 tablespoons shallots
  • 2 tablespoons parsley
  • 10 gelatin leaves
  • 2 tablespoons butter
  • 3 tablespoons flour, plus extra for dredging
  • 3 cups milk
  • salt, to taste
  • pepper, to taste
  • 4 cups cooking oil
  • 2 eggs
  • 6 tablespoons breadcrumbs
  1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
  2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
  3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
  4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
  5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

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Baked Mashed Potatoes

Servings: 7

  • 4 large baking potatoes
  • 1 cup shredded Jarlsberg cheese
  • 1 cup milk
  • 1 container sour cream
  • 1 cup butter
  • salt
  • fresh ground black pepper
  1. Heat oven to 350° F.
  2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

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Cheese Fondue

Serves: 4

  • 16 ounces Jarlsberg cheese
  • 1 garlic clove
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 1 tablespoon kirsch (optional)
  • 1/4 teaspoon white pepper
  • salt, to taste
  • nutmeg, to taste
  1. Grate cheese, or cut into small cubes.
  2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
  3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
  4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

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Jerusalem Artichokes Au Gratin

Servings: 4

  • 2 cups Jerusalem artichokes
  • 4 shallots
  • 2 garlic cloves
  • 1 1/3 cups creme fraiche
  • salt, to taste
  • pepper, to taste
  • lemon juice, to taste
  • 1 1/3 cups grated Jarlsberg cheese
  • fresh herbs
  • fresh ground black pepper
  1. Heat oven to 400° F.
  2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
  3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Healthy 07 December 2016

A Smooth Way to Start Your Day

(Family Features) A wealth of research shows that starting each morning with a nutritious breakfast delivers benefits throughout the day. If you’re pressed for time or simply need to mix up your morning routine, put a fresh spin on a time-saving favorite by making a smoothie bowl.

Smoothie bowls typically have a thicker consistency than traditional smoothies, and according to a recent study in the “American Journal of Clinical Nutrition,” the thicker the smoothie, the more full you will feel.

“I love smoothie bowls because they are a satisfying and satiating way to get a ton of nutrition in first thing in the morning,” said Carolyn Brown, a registered dietitian and nutritionist at Foodtrainers in New York City. “You can add in healthy ingredients that you might not be able to eat on a daily basis like spinach, basil, mint, cinnamon, nut butters or avocado.”

Brown points out that in her experience with clients, people love to eat with a spoon and find it more mentally and physically satisfying. The same goes for adding texture, such as a crunchy topping like goodnessknows snack squares. These satisfying, gluten-free snacks are crafted with the goodness of whole nuts, real fruits and toasted oats, with no artificial colors, flavors or sweeteners. Divided into four snackable squares per serving and nestled in a layer made with dark chocolate, one individual, two-bite square contains only about 40 calories.

Find out more about how doing a little good for yourself can go a long way at goodnessknows.com.

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Apple Pie Smoothie Bowl

Recipe courtesy of Anna Luther of My Life and Kids

Smoothie

  • 1/2 cup Greek yogurt
  • 1 frozen banana
  • 1/2 cup unsweetened applesauce
  • 1/4 cup raw oats
  • 1/2 cup milk (or unsweetened almond or coconut milk)
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • honey, to taste (optional)

Toppings

  • Diced apples
  • Shaved almonds
  • Cinnamon
  • goodnessknows apple almond & peanut dark chocolate snack squares
  1. In blender, mix all smoothie ingredients until smooth. Add honey to increase sweetness, if desired. Add toppings before serving.

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Oatmeal Banana Smoothie Bowl

Recipe courtesy of Alison Ray of So Chic Life

  • 2/3 cup rolled oats
  • 1/2 cup full fat coconut milk
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla extract
  • sea salt
  • 1/2 cup almond milk, 2 percent milk or soy milk
  • 1 small banana (or 1/2 cup unsweetened applesauce)
  • goodnessknows snack squares (any flavor)
  • grated coconut, to taste
  1. In small bowl, mix together oats, coconut milk, chia seeds, vanilla and pinch of salt. Cover and place in refrigerator at least 30 minutes, or overnight to help flavors soak in.
  2. In blender or food processor, combine oat mixture with remaining milk and half of the banana (or applesauce). Blend until smooth and creamy.
  3. Pour creamy oats into bowl, and top with snack squares, coconut and slices of remaining banana half.

Tip: To thin consistency, use additional milk.

Source: goodnessknows

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Dessert 10 August 2015

Old-Fashioned Soft Pumpkin Cookies

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup Libby's 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)
Preparation
  1. PREHEAT oven to 350°F. Grease baking sheets.
  2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.
  3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
  4. For Glaze: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Serves

Makes 3 dozen

Source

Libby's Pumpkin

Dessert 07 August 2015

Libby's Pumpkin Roll

Ingredients

Cake

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby's 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)

Filling

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)
Preparation

For Cake:

  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

  1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
  2. Spread cream cheese mixture over cake.
  3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
  4. Sprinkle with powdered sugar before serving, if desired.
Nutrition

Calories: 370
Total Fat: 16g
Cholesterol: 105mg
Protein: 5g
Carbohydrates: 52g
Sodium: 280mg

Serves

Makes 10 servings

Notes, Tips & Suggestions

Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source

Nestlé USA, Inc.

Breakfast & Brunch 07 August 2015

Cinnamon French Toast

Ingredients
  • 3 large eggs
  • 3/4 cup Silk Nog or Vanilla Silk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 6 (1-inch thick) slices cinnamon swirl or any sliced bread
  • 1 tablespoon unsalted butter
  • Maple syrup or fruit
  • Sifted powdered sugar
Preparation
  1. In large bowl, whisk together eggs, soymilk, vanilla, cinnamon and nutmeg. Place bread slices in flat casserole dish and cover with egg mixture. Let soak 5 to 10 minutes.
  2. Heat non-stick skillet over medium heat and melt 1 tablespoon of butter. Add slices of soaked bread and cook until golden brown. Top French toast with maple syrup or fruit and sprinkle with powdered sugar.
Serves

Serves 6

Source

Silk Soy Milk

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