Roasted Maple Cinnamon Almond Butter

I LOVE peanut and almond butter. Yum--I would eat this everyday for lunch on a sandwich if I knew I would not feel guilty about skipping a spinach salad for a nut butter sandwich. We have a great grocery store in town that sells a lot of items in bulk... including nuts! In addition, many of the blogs I follow have inspired me to try to make my own, especially since they include such options as Salt Kissed Cashew Nut Butter and Maple Vanilla Almond Butter... delicious!

My first foray into nut butter took place over the weekend while my in-laws were visiting. Having an extra set of hands or two around the house seems to provide a bit of free time for things like... making nut butters! I got this recipe from http://edibleperspective.com and and it looks like she has a lot of over tasty recipes. However, as a new follower of her blog, I can only vouch for the nut butters.

Roasted Maple Cinnamon Almond Butter

• 2c Almonds
• 3T maple syrup
• 2T maple syrup
• 1/2t salt
• 1t cinnamon
• 1T grapeseed or canola oil

1. Preheat your oven to 325*
2. Line a pan with parchment if you don’t want to clean a sticky mess!  Pour the almonds on the pan with 1.5T of the maple syrup.
3. Roast for ~15min, stirring 3 times.  Watch so they don’t burn. 
4. Let them cool for 10+min.
5. Put in the food processor.
6. Turn the processor on + let it go until it’s buttery 10 ~15min.  Scrape down the bowl as needed. 
7. Add in the salt, cinnamon and 1T maple syrup and process again until smooth + combined.
8. Stream in oil and process until smooth consistency is reached.  If it’s still not smooth enough add another 1/2T of oil, but that shouldn’t be necessary.

Thanks Edible Perspective!

Roasted Vegetable Dip

Yum! My in-laws were visiting last week and I wanted to make an appetizer that was did not involve cheese. this was delicious and will be made again in the near future!

Preheat oven to 400 degrees. Place veggies on a cookie sheet, drizzle with olive oil, vinegar, salt and pepper. Toss to coat. Roast in oven for 35 minutes until browned. Cool and transfer to a food processor with basil and parsley. Pulse to combine. Transfer to a bowl, stir and season with salt and pepper to taste. Serve with veggies or pita bread.

1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, crushed
small eggplant, peeled and chopped
1 small zucchini, cut into thick half moons
3 T extra virgin olive oil
3 T balsamic vinegar
20 basil leaves, chopped
1/4 cup flat parsley, chopped

Courtesy of Rachel Ray

Chocolate Peanut Butter Cake with Cream Cheese Frosting

     Every year on my birthday Mr. E. is out of town at a work meeting. Luckily, his colleague is going to be attending this meeting on behalf of their office from here on out so I will finally have him back with my on my birthday next year. However, this year we had to hold the celebrations a few days early. I requested a chocolate cake with peanut butter icing but I found this recipe on Epicurious and he decided to give it a try. Even though it is my birthday, I usually try to lighten these recipes just a bit... however, this time around I should have just stuck with the original. The cake tastes okay (I have never met a cake I didn't like!) but it could have been better so next time around I will stick with the original.


Filling (Use half the amount listed below and you will still have leftovers to make truffles)

• 2 1/4 cups heavy whipping cream
• 1/2 cup (packed) golden brown sugar
• 12 ounces bittersweet or semisweet chocolate, finely chopped
• 1/2 cup old-fashioned (natural) chunky peanut butter

Cake

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup old-fashioned (natural) chunky peanut butter
• 1 pound golden brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermillk

Frosting

• 1 1/2 8-ounce packages cream cheese, room temperature
• 2 cups powdered sugar, divided
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chilled heavy whipping cream
• Butterfinger candy bars, coarsely chopped
• Glazed peanuts

Preparation

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight (we did not have time to chill it overnight so I chilled it in the refrigerator for a few hours and it was fine.)

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides (we only have two pans so we made the recipe with two pans and it worked fine). Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake. 
 

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Peanut-Butter-Cake-with-Cream-Cheese-and-Butterfinger-Frosting-231746#ixzz1FpxPanCb

Chickpea Stew

This recipe is actually called Chickpea Chili but in my mind chili includes a topping of sour cream and cheddar and this stew definitely stands on its own... and it was oh-so-delicious and healthy!

Ingredients

• 1  cup  dried chickpeas
• 2  quarts boiling water
• 2  tablespoons  olive oil, divided
• 1 1/2  cups  chopped onion
• 5  garlic cloves, minced
• 1  tablespoon  tomato paste
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  kosher salt
• 1/2  teaspoon  ground red pepper
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground turmeric
• 2 1/2  cups  fat-free, lower-sodium chicken broth
• 1/2  cup  water
• 2/3  cup  sliced pimiento-stuffed olives
• 1/2  cup  golden raisins
• 1  (28-ounce) can whole tomatoes, undrained and crushed
• 4  cups  chopped peeled butternut squash
• 1  cup  frozen green peas, thawed
• 1/4  cup  chopped fresh cilantro
• 6  cups  hot cooked couscous
• 8  lime wedges

Preparation

1. Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.
3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.

Pimiento Mac and Cheese

Oh boy! When Bon Appetit Magazine declared this recipe as the best macaroni and cheese dish to date, I had to try it... especially since it included one of the specialties of our new home state, pimiento cheese! Unfortunately I made a big "no-no" and decided to make the recipe a bit healthier by doubling the amount of pasta in the dish and thus decreasing the amount of cheesy goodness in each serving. Mr. E immediately saw through the change and so I will once again be testing out this recipe in all of its original goodness sometime next week. However, I must say that even my healthier version kicked butt! It might be hard to find the Peppadew Peppers but it will be worth the effort!

Pimiento Mac and Cheese

6 servings 

• PREP TIME: 45 minutes
• TOTAL TIME: 1 hour 5 minutes

Recipe by Rozanne Gold

Photograph by Marcus Nilsson

March 2011

Ingredients

• 1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
• 2 garlic cloves, halved, divided
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
• 1/4 teaspoon ground ancho chiles
• 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta or gemelli (I used cavatelli)

Preparation

• Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
• Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes

http://www.bonappetit.com/recipes/2011/03/pimiento_mac_and_cheese

Almond Crunch Ice Cream

     You would think that I was pregnant or something with all these recent posts about dessert! Nope, not pregnant, just a nursing Momma with cravings. We purchased this ice cream machine with wedding gift certificates but it wasn't until last summer that I started to use the machine. And THEN--my friend Christina recommended that I get Ben & Jerry's Ice Cream book. The ice cream I am able to whip up now could go head to head with B & J's any day....
       This particular flavor is one that I kind of made up as I am in love with all things almond flavored or with Almond chunks/paste. Trader Joe's makes these thin almond crisp cookies that are divine and I thought they would go well with some Almond Ice Cream and Mr. E. and I both agree--this is the best creation I have made yet!

Ingredients:
2 cups light cream
1 cup sweetened condensed milk
2 tsp almond extract
1.5 cups crushed almond cookies

Mix the cream and milk together and then add the almond extract. Pour the milk and cream mixture into the ice cream maker according to their instructions. After 28 minutes of mixing, add the broken cookies for the last 2 minutes of mixing. Voila--believe me, you will not be disappointed. Oh, and you will even have a little bit of sweetened condensed milk left in the can and if you enjoy a cup of coffee at the beginning of your day, a spoonful of this yummy goodness will make an incredible cup of joe!

Buckley's Tavern

Mmmm... wild mushroom soup! I came across this recipe on the website for Buckley's Tavern in Centreville, Delaware as I was searching for their recipe for pumpkin hummus (still no luck), however, this looked like the perfect recipe for our lunchtime soups. Mmmm.... Unfortunately it is not made with the local mushrooms that southeastern Pennsylvania is known for, but rather run of the mill California mushrooms which are sold in our grocery.

Wild Mushroom Soup

Ingredients

3 lbs assorted mushrooms (they suggest portabella, shiitake and chanterelle's from Kennett Square)
2 leeks (whites only) cleaned and chopped
3 cups chopped tomatoes (if using canned, drain liquid and you will need 2 large cans)
1 tsp minced garlic or one garlic clove minced
1 Bay leaf, 1/4 cup chopped parsley and thyme
48 oz. low sodium chicken stock
1/4 cup sherry
EVOO for sauteeing

Directions:

In a heavy bottomed 4 quart pot, saute leeks, tomatos and garlic over medium heat until soft. Add mushrooms and cook for 5-10 minutes until mushrooms release some liquid. Deglaze pot with sherry. Add stock, bay leaf, herbs and cook for 30 minutes. Add salt and pepper to taste.

Serve with a green salad and crusty bread!

Courtesy of Buckley's Tavern, Centreville, Delaware