Cooking @ Home :: Shishito Peppers 🌶️

This is my favorite go to snack right now. The weather just started to get cold in Northern California and a hot snack in the middle of the day is literally saving my work from home life. I buy a basket at the Farmers market each Sunday [[sometimes two]].

Ingredients

• Basket of Shishito Peppers (2 cups) 
• 1 tbsp Trader Joes Coconut Aminos
• 3 stems of green garlic (baby garlic) 
• 1 tbsp extra virgin olive oil
• 1/2 tbsp red pepper flakes (more or less depending on desired spiciness)

With the pan on high, brown the garlic in the olive oil. Add the coconut aminos and toss in your peppers. Let them blister and brown, usually 3-5 minutes on each side. After you pull them off the heat sprinkle with red pepper flakes and sea salt to taste. 

enjoy! 

 

Cooking @ home :: Harvest Hash 🍂

 I went to Craft Roots a couple weeks ago [[ if you haven't visited them in Morgan Hill- this is your sign to go]] and got to enjoy dinner there. The menu rotates and for the autumn season they had something called a harvest hash. This is my knock off recipe that feeds 2 as a meal or 4 as a side dish.

Ingredients 

• 8 small/medium potatoes
• 1/4 medium red onion 
• 15 brussels sprouts 
• 2 large carrots
• 2 small heads of broccoli 
• 1 tbsp Trader Joes 21 Seasoning Salute
• 1 tsp black pepper 
• 2 tbsp extra virgin olive oil 

Preheat your oven to 420 degrees. Chop everything into 1/2 inch to full inch pieces depending on the ingredient. See below for brussels, potato and onion examples. 

Bake for 20 - 30 minutes depending on your desired crispiness. ;) 

its all about that Pumpkin Spice

The Pumpkin Spice Latte

how did it become so iconic?

I swear there are loyal consumers who have loved it since the beginning.. we have those who don't understand the appeal.. and then there are those who love to hate it and then we have the obsessed. 

Oh baby.

This post is for you!

I've rounded up the best pumpkin spice recipes for you to enjoy without the use of your coffee mug, but will warm you up just the same.

P.S. all three recipes taste great with a... you guessed it, PUMPKIN SPICE LATTE!

Pumpkin Spice Latte Cookies

INGREDIENTS

For pumpkin spice latte cookies:

• ½ c. unsalted butter, melted, slightly cooled
• 1 c. packed brown sugar
• 1 large egg yolk
• 1 tsp. vanilla
• ⅓ c. canned pumpkin puree (not pumpkin pie filling)
• 2 tsp. instant coffee granules (I love Starbucks Via)
• ¼ tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• ¼ tsp. ginger
• ¼ tsp. clove
• ¾ tsp. baking soda
• 1½ c. all-purpose flour
• ⅔ c. cinnamon chips
• ½ c. sugar (optional sugar coating) - SEE NOTES.

For coffee glaze:

• 1 tsp. instant coffee granules
• 2 tbsp. hot water
• 2 c. powdered sugar

INSTRUCTIONS

For pumpkin spice latte cookies:

1. In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.
2. In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.
3. Add the dry ingredients to the wet ingredients, and stir until just combined.
4. Fold in cinnamon chips.
5. Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
6. Line cookie sheets with parchment paper or silicone baking mats.
7. Scoop the dough by tablespoonfuls, and shape into balls.
8. To make the cookies fatter and taller, rather than thin and flat, shape the balls into more of a tall cylindrical shape.
9. If you want the sugar coating, roll each dough ball in sugar before baking. (optional)
10. Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
11. Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
12. If desired, you can press additional cinnamon chips into the tops of the cookies while they're still warm to give them a nice bakery appearance.
13. Once cool, drizzle with coffee glaze.

For coffee glaze:

1. In a medium bowl, combine coffee granules and hot water.
2. Add 2 c. powdered sugar, whisking until smooth. If needed, add more water or powdered sugar to achieve desired consistency. It shouldn't be runny, but you should be able to drizzle it with a spoon.
3. Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes. DEVOUR.

Pumpkin Spice Coffee Cake

INGREDIENTS

CAKE:

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin spice powder (I used Trader Joes)
• ½ cup oil (I used coconut oil)
• ½ cup light brown sugar
• ¼ granulated sugar
• 1 cup pure pumpkin puree
• ⅓ cup buttermilk (see note)
• 2 eggs
• 2 teaspoons vanilla extract

STREUSEL TOPPING:

• ¼ cup cold salted butter
• ½ cup brown sugar
• ½ cup all purpose flour
• ¼ teaspoon pumpkin spice powder
• ¼ cup roughly chopped pecans

GLAZE:

• ½ cup confectioners sugar
• 1-2 tablespoon milk
• ¼ teaspoon pumpkin spice powder

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 8x8 or a 9x9 square pan with cooking spray, set aside.
2. STREUSEL TOPPING: In a small bowl, combine the butter, brown sugar, flour, and pumpkin spice and using a fork or your finger tips, break the butter down into small pea sized pieces. Add the pecans and toss until they are coated in the flour mixture. Place in the refrigerator while you make the cake layer.
3. CAKE: In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin spice powder, set aside. In another bowl, whisk the coconut oil, brown sugar, granulated sugar, pumpkin puree, buttermilk, eggs, and vanilla together. When the wet ingredients are thoroughly mixed, add them to the dry ingredients. Using a rubber spatula, fold until the cake batter is *JUST* combined. Pour the cake batter into the prepared baking pan.
4. Add the streusel topping on top and bake the coffee cake for 32-42 minutes. Depending on the size of pan you use, this will vary slightly. I used a 8x8 and mine took 35 minutes exactly. Use a toothpick of a cake tester, a few crumbs on the tester is fine but more than that will need a few more minutes in the oven. Allow the cake to cool completely before glazing.
5. GLAZE: Combine the confectioners sugar, 1 tablespoon of milk, and pumpkin spice in a small bowl. If the glaze is thick slowly add in 1 teaspoon at a time (a total of 3) or as needed to thin the glaze. Drizzle on cake, let dry 5 minutes before serving.

Pumpkin Spiced Latte Cake

INGREDIENTS

2 1/4 cup flour

3 tablespoons espresso powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1-15 oz. can 100% pure pumpkin puree (1 1/4 cup)

1 teaspoon vanilla

1/2 cup milk

1/4 cup strong black coffee

1 1/2 sticks butter, softened, (3/4 cup)

3/4 cup sugar

1/2 cup brown sugar, packed

2 extra large eggs

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3/4 teaspoon ginger

Stabilized Whip Cream Icing

2 cups heavy whipping cream

1/4 cup powdered sugar

pinch of salt

2 teaspoons unflavored gelatin powder

1/4 cup cold water

Easy Caramel Drizzle:

3/4 cup heavy whipping cream

1/2 cup brown sugar, packed

1/3 cup butter

Toppings:

Pumpkin Pie Spice

Cinnamon stick

INSTRUCTIONS

1. Preheat oven 350 degrees.  Prepare two 8-inch round baking pans with a baking spray or grease and flour.

2. Mix dry (flour, espresso powder, baking powder, baking soda, and salt) and set aside.

3. Whisk together in a separate bowl: pumpkin, milk, coffee, and vanilla and set aside.

4. In a mixer beat butter, brown, and white sugar for 3-5 minutes until fluffy.  Add spices (cinnamon, nutmeg, cloves, and ginger) and beat an additional minute.  

5. Add eggs one at a time and beat in well. 

6. Reduce to low speed and add flour mixture in three batches and pumpkin mixture in two batches alternating between the two as you add. Scrape down the side of the bowl as needed. Mix until smooth.  May mix last flour mixture by hand. 

7. Put in prepared pans smooth batter on top and bake for 35 minutes until cake tester comes out clean.  Cool on wire rack for 10 minutes and then invert.  Cool completely before icing with whip cream. 

For the whip cream:

In a small bowl add gelatin to cold water and whisk.  Scald 1/4 cup of the cream and pour over the gelatin until completely dissolved.  Refrigerate the gelatin mixture for 10 minutes, will have the consistency of egg whites.  

Manually beat the gelatin mixture with a wire whisk.

In a stand mixer with a whip attachment add the rest of the cream, salt , and sugar.  Add the gelatin mixture and whip everything; scrapping the bowl as needed,  until it forms stiff peaks and is thick.

Add to decorator icing bag and pipe on cooled cake as desired.

stuffed chicken

This is the most rewarding recipe you'll make in the kitchen, all year. Hence the reason why you're reading this and it's only the fifth. You might make this numerous times throughout the year. 

Guarantee it in fact. ;) 

You're going to need: 

•3-4 chicken breasts (depending on servings desired)

•provolone cheese 

•salami, cappicola or prosciutto (whichever you like)

•Panko bread crumbs 

• salt & pepper 

•basil & oregano 

•garlic 

•olive oil 

DIRECTIONS: 

1) So take your chicken breasts and pound them a little so they're flat. If they're thin to begin with, you're good. Then salt and pepper them.

2) Mix your basil/oregano/pepper to your liking along with the Panko bread crumbs. Drizzle in some olive oil and create a paste. This paste goes on one side of your chicken breasts. Lay these paste side down. 

3) Layer your cheese and meat on the reverse side. And slowly roll the chicken breast up. Panko facing outward. 

4) In a pan. Smash your garlic cloves with a tablespoon of olive oil. Get it hot and lay your breasts in the pan to sear. About 4 minutes on each side for medium browned crisp. 

The cheese gets so gooey on the inside and the part that spilled out and pooled around the outer edge is now a crisp. The meat is salty and a chewy texture against the chicken. And the Panko crust keeps everything hot and delicious. Serve with whatever the heck you like. French fries or French bread or Brussels sprouts. :) 

Moms birthday Dinner

Some people hate birthdays. Some people like to shout it from the mountain tops.

When I was younger, I used to love birthdays. But now as I get older and my friends get less and less.. I hate them. I don't even want to celebrate next year.

But that's not cool... so, I would like to share a piece of advice so you don't act like a Debbie Downer. You should try celebrating your happiest birthday each year. And for those of us who wish for eternal youth.. just celebrate your 21st or 25th each year and you're bound to feel young every time. 

My Mom's birthday was this week and we celebrated at home on Sunday. 

She likes to celebrate her 27th birthday, every year.

She asked for spaghetti and chocolate cake, and my father, sister and I obliged. Above, are the delicious appetizers my sister put together.  I never know how she can turn something so basic into something so extraordinary. Its a gift, I tell ya!

We tried a new pasta dish, bucatini, and really let the pasta sauce carry the plate, fresh fresh fresh

The sauce filled the center hole, which caused a flavor explosion in your mouth with every bite. 

Look at that garden grown basil and robust Roma tomatoes :)

I was on dessert duty, and I try not to disappoint.

I went for my mothers favorite.. a classic chocolate fudge cake. 

[[ bake tip ]] If you're running late, don't feel bad for using a box cake mix. These companies are in business for a reason. Out of all the brands out there; Duff Goldman (gourmet) Betty Crocker, Duncan Hines and good old Pillsbury.. Dunkin Hines is always receives the most compliments- so start there.

I never make a chocolate cake with chocolate cake mix, I always choose Devils Food cake mix and add my own Vanilla Extract (this is my FAVORITE brand and flavor!!).

I find that it's not too sweet, and it balances well with the chocolate fudge frosting. 

spin the cake and throw on your sprinkles, it adds just the right amount of flair, 
without looking  perfect.
and I don't like when food looks too pretty to eat..  

ciao xo

donuts + coffee

man.. talk about will power..

I needed some of that the night I made these donuts. 

My sister and I could not eat them fast enough. 

And that was when they tasted the best; hot out of the oven with a sprinkle of Cinnamon sugar.

"wait, did she just type, 'oven'?"

Yes, I did. I found that if the deep fried them for 40 seconds and then baked them at 380 for 10 minutes, it gave the perfect texture, both inside and out. 

The original recipe came from here, all I did different was add a 1 teaspoon of cardamom and I used heavy cream instead of buttermilk, since I was making bite sized donuts. I also change the cooking method, as mentioned above.

They are perfect for Sunday morning breakfast, sharing with the kids or even just for you.

ciao xo

Bloody Brownies

I made something yummy over the weekend. I was test driving a Halloween recipe that I want to have for my party at work. . 

I thought they were delicious, especially with a little vanilia frozen yogurt on top.

 I was flipping through Emilys blog and saw the recipe there. But it originally came from here...

Usually when I'm making a recipe for the first time- I try not to tweak the ingredients list too much... for fear that they won't turn out well. This time around the only changes I made was the use of whole wheat flour and low fat cream cheese.

 Nobody even cared or asked about a difference in taste, winner winner!!

I love when I can substitue healthy iems to make a recipe even better. I give these Bloody Brownies two very enthusiastic thumbs up and I hope you enjoy them for all your Halloween spookiness too.

what's up guac

I have a sick obsession with guacamole..

actually, it might just be avocados in general.

So today, I'm sharing three of my favorite holy guacamole recipes, enjoii

For all recipes: add as little or as much of each ingredient/spice as you like.

 <3 ole!!

 

Sweet Mango Guacamole

 

3 large avocados, peeled and pitted

1 small red onion, chopped

1 mango - peeled, pitted, and chopped

1 lime, juiced

1 tablespoon minced garlic

1 tablespoon salt

3 tablespoons chopped fresh cilantro

 

Garlic Guacamole

 

2 ripe small Hass avocados

1 lemon, juiced

1 large clove garlic, minced

1 jalapeno, seeded and finely chopped

1 small plum tomato, seeded and finely chopped

1/2 small yellow skinned onion, finely chopped

1 teaspoon coarse salt

 

Not your average Guacamole recipe (but seriously, too good!!)

 

2 ripe avocados, peeled, pitted and mashed

2 tablespoons lemon juice

1 tablespoon honey

1/2 apple diced

1/4 cup cranberries

1/4 cup finely chopped fresh cilantro

1/2 teaspoon Sea salt