Chocolate Cream Cheese Cookies
A little over a year ago I went to a party celebrating the launch of the Food 52 Cookbook, and at that time had some of the most amazing cookies ever. These cookies were simple and delicious, and could easily be converted to a vegan version making them perfect for family gatherings. Since then I’ve been messing around with the recipe, adding this and that to get the perfect flavor and consistency for my family. Currently I have three versions of this cookie: vanilla, chocolate, caramel and working on a nutella variation. These cookies are easy to put together, and feature ingredients that most people probably have on hand at all times making it even quicker and easier to have fresh cookies.
I’m submitting these chocolate goodies to this week’s r/52Weeks cooking challenge, which is all about chocolate. Nothing like some chocolate indulgances right before the next round of holidays, will have to do my best to avoid recreating some of the recipes I’m seeing!
To make the vanilla, caramel, or peppermint versions leave out the cocoa powder and add 1 tsp of the desired extract. I’m sure other variations are out there and I’m looking forward to trying them all!!!!
Oregano Sourdough Pizza Crust
Every now and then it feels good to make something that is not super healthy…or even moderately healthy. Normally when doing pizza I make a standard crusty crust or a semi-healthy cauliflower crust, but this time I decided to try something different. I have mentioned my sourdough starter, Gunther, before and decided to give a sourdough crust a try. My bread machine cookbook has a recipe for sourdough, but after a quick glance I realized it need a boost to make it more pizza like. The end result was a delicious deep dish experience that was filled to the brim with toppings.
I’m also hoping that my doctor is not reading this because I have a feeling she would not approve of the insane amount of cheese used in this recipe. Probably shouldn’t eat something like this on a regular basis, but hopefully she can overlook the occasional indulgence.
Pasta with Pumpkin Cream Sauce
Time for November’s Random Recipe entry! This month Dom at Belleau Kitchen switched things up this month by having us use our birthday to pick the cookbook, instead of a random number. For me this meant the 7th book on my shelf was the lucky winner, Vegetables from an Italian Garden.
I got this book last year and it has quickly become one of my favorites, especially since the first section of it is a planting guide for the vegetables featured in the book. For the winning recipe, Joe picked page 257 which was a picture of a very large pumpkin. The opposite page gave a full description of pumpkins, including the pages to flip to for pumpkin recipes (304-315). I went to the first page of recipes and settled on Crema Alla Zucca – Pumpkin Cream Sauce. The first time I made this recipe, things went wrong along the way and I had to change up dinner plans. The second time around I made more than a few changes while keeping the basic integrity of the dish for much better, read: edible, results!
This time the recipe worked MUCH better! I’m not sure what changes made it work, since I did make more than a few changes. Make sure to head over the Bellaeu Kitchen for more amazing Random Recipes!
I’m also sending this recipe over the /52weeks since there isn’t any thing more “Harvest” than pumpkin, especially this time of year. Plus, this recipe is a great way to use up any extra pumpkin, be it canned or fresh. Also, for more great recipes join GoodLife Eats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta
Eggs over Haystack
Happy Thanksgiving! Today is one of the biggest food holidays of the year, filled with all sorts of delicious treats. However before one can start the cooking marathon, one needs a protein filled breakfast that will keep them going until the big bird (or celebration roast) is ready to go. This simple breakfast features ingredients already on hand for the big day, and can easily be scaled up or down depending on how many cooks are on hand to help. This breakfast is also great for the morning after as a way to use up any potatoes, regular or sweet, that weren’t used for the big meal.
I finished our eggs three different ways in order to figure out which was best, and to make sure it worked for all styles. Another option would be to beat the eggs in a separate bowl and pour them over the potatoes for a variation on the Spanish Omelette. Regardless of how you enjoy your eggs, Have a Happy Thanksgiving!
Chocolate Cheesecake Cupcakes with Creamcheese Icing
Another week, another /52weeks challenge! This week the theme is desserts, meaning that I HAD to make something all sorts of decadent. Sure there are tons of “healthy” desserts out there, but there is something to be said about a truly scrumptious (calorie heavy) chocolate dessert. For the challenge this week I let Joe pick the dessert, and he was very clear about what he wanted: chocolate, cupcake, cheesecake, and caramel. I wasn’t able to fit in the caramel due to a miscalculation on my part with my caramel syrup, but everything else found a home in this recipe. For the cheesecake filling, I decided to use the technique I learned doing my cookie-dough cupcakes. The basic idea is freeze the filling and layer it in the cupcake dough, that way it doesn’t “bake” and stays soft and moist.
These cupcakes are really rich, so perfect for hard-core chocolate lovers like my husband. Since I have to be careful about what I’m eating, I left the icing off of mine and had to make due with a test spoon of the icing to make sure it was just right.
Coconut Soba Noodles
Sometimes the best dishes are the ones that result from emptying out the cabinets and seeing what all is hiding. I was inspired by last month’s Random Recipes to continue going through my pantry as part of my fall cleaning. In doing this it turned out that I have a large collection of soba noodles, probably because I only have a few recipes for cooking them and lately fresh ginger has been scarce. So I decided to start throwing ingredients together, based on some of my favorite ingredients. The result was a very rich dish popping with flavor and crazy filling, the fact that it came together in no time at all just made it even better.
One day I’ll get better about keeping my cabinets clean, but until then I’ll be turning to quick and easy pantry cleaning recipes. I will certainly keep experimenting with the soba noodles, there are a few Thai inspired recipes I want to try as well as another Burmese noodle dish.
Spinach and Bean Enchilada
I know I just commented on how I didn’t pick an enchilada recipe for SRC because I already have three recipes but I have to add another. There is a Mexican restaurant near us that serves these amazing Spinach & Cheese enchiladas and I had to try recreating them. I switched out the cheese for beans since I’m on a low-cheese diet and greatly increased the amount of spinach. I also made the sauce from scratch, deviating from the original entree again by preparing a red sauce instead of the sour cream verde sauce normally served on them. The end result is a delicious spicy sauce that goes perfectly with the beans and spinach, probably because they got their fair share of spices before being stuffed in the tortilla shells.
and the enchiladas themselves:
The next step will be making my own tortillas, but I’m still more than a little nervous about that. It took long enough for me to conquer bread in my bread machine, but eventually I’ll have to do it!