Tag: food

No-Knead Bread

The smell of freshly baked bread through the house. Doesn’t that make you feel warm and fuzzy all over? Yeah me too! I just dislike all the kneading and rising…. I found this no-knead recipe in a Mother Earth News magazine years ago and was hooked after the first time I made it. It’s basically set it and forget it, for like 14-20 hours. It’s a very simple recipe, keeps well up to a week in a ziplock bag, and is delicious toasted. This is not your sliced Wonderbread. It is chewy on the outside and soft on the inside, in other words a slice will keep you going. The bread is cooked in a dutch oven (cast iron pot) and that is what gives it the wonderful texture.


		
						
				
		
								
						No-Knead Bread
						
						 Print Recipe
			
						
				 Serves: 4-8				 Cooking Time: 30 minutes(+overnight to rise)			
					
		
			
				
							
			Ingredients
			
			
														3 cups  all-purpose or bread flour
																			1/4 tsp active dry yeast
																			1 1/2 tsp salt
																			1 1/2 cups warm water
																					
			
		
				
				
							
			Instructions
			
									
									
				1
				
					Combine all ingredients in a large bowl and mix gently until well incorporated (mixture will be soft)
				
			
						
						
									
				2
				
					Cover bowl with plastic wrap and a large towel and let sit in a warm spot for 14-20 hours. I usually start the bread at night and finish it next day.
				
			
						
						
									
				3
				
					Let dough out of bowl on lightly floured surface and fold onto itself a few times
				
			
						
						
									
				4
				
					Place dough on a floured tea towel and fold. 
				
			
						
						
									
				5
				
					Place back into bowl and let rise in a warm spot for 2 hours.
				
			
						
						
									
				6
				
					30 minutes before time is up, place dutch oven (cast iron pot) in oven that's been preheated at 450F.
				
			
						
						
									
				7
				
					Remove pot from oven, lightly sprinkle bottom of pot with flour and drop dough inside.
				
			
						
						
									
				8
				
					Place lid back on pot and bake in oven for 30 minutes.
				
			
						
						
									
				9
				
					If you like a  crispier crust, you can remove the lid after 30 minutes and further bake for another 10-15 minutes.
				
			
						
						
									
				10
				
					Enjoy!
				
			
						
						
						
						
						
						
		
				
				
			
			Notes
			
			*I use a 5.5QT pot, the smaller the pot the more height you will have to your bread and vice versa.

SaveSave

Tags bread recipe, easy bread, food, no effort bread, no-knead bread, simple bread

Recipes

Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

Post author By WhollyCupcake
Post date November 23, 2017
8 Comments on Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

I had enough dough leftover from my mini pumpkin pies recipe to make another batch of mini pies. I love pecans but not pecan pie, and chocolate and nuts are my weakness. The filling for these is super easy to make, and the only thing you have to bake is the crust. You can also make a 9 inch pie if making individuals ones is not your thing, all instructions are the same.

Preheat oven to 375F and have handy two muffin pans


		
						
				
		
								
						Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)
						
						 Print Recipe
			
						
				 Serves: 15-20				 Cooking Time: 25 minutes			
					
		
			
				
							
			Ingredients
			
			
														Pie Crust(see my post on gluten-free mini pumpkin pies for recipe)
																												Maple and Sea Salt Pecans
																			1 Cup raw pecan halves
																			2 Tbsp Pure Maple Syrup
																			2 pinches Sea Salt
																												Ganache Filling
																			8 oz semisweet chocolate chopped 
																			4 oz dark chocolate chopped
																			1 1/4 Cup heavy cream
												
			
		
				
				
							
			Instructions
			
									
									
				1
				
					Maple Pecans
				
			
						
						
									
				2
				
					Place pecans in skillet and roast on low-med heat until slightly fragrant, about 5 mins
				
			
						
						
									
				3
				
					Drizzle maple syrup over pecans and sprinkle with the sea salt
				
			
						
						
									
				4
				
					Using a wooden spoon gently stir the pecans and roast for about 2 mins more until caramelized. Be careful because they burn easily.
				
			
						
						
									
				5
				
					Remove from heat and spread on parchment paper to cool
				
			
						
						
						
						
									
				6
				
					Pie Crusts
				
			
						
						
									
				7
				
					Prepare pie crust as for the mini pumpkin pies (see recipe on my blog)
				
			
						
						
									
				8
				
					After you have placed it in the muffin tins, gently pierce each crust with a fork to prevent it from puffing too much during baking
				
			
						
						
									
				9
				
					Place in preheated oven and bake 25 minutes until slightly golden, remove from oven and place on a cooling rack thats been placed on top of a baking sheet
				
			
						
						
									
				10
				
					In the mean time prepare the ganache
				
			
						
						
						
						
									
				11
				
					Chocolate Ganache
				
			
						
						
									
				12
				
					Pour the heavy cream into a small saucepan and heat on medium until slightly hot
				
			
						
						
									
				13
				
					Place the chocolate in a heat proof bowl and gently pour the hot cream over it
				
			
						
						
									
				14
				
					Whisk until smooth and silky, cool for about 2-3 minutes
				
			
						
						
						
						
									
				15
				
					Assembling the Pies
				
			
						
						
									
				16
				
					Gently pour the ganache into the crusts, taking care not to overfill
				
			
						
						
									
				17
				
					Place them in the refrigerator and chill for about 20 mins until ganache is set
				
			
						
						
									
				18
				
					Decorate each mini pie with the pecans
				
			
						
						
									
				19
				
					Keep pies in the fridge, bring to room temperature before serving. 
				
			
						
						
									
				20
				
					They are rich and decadent and delicious with a cup of coffee
				
			
						
						
									
				21
				
					Enjoy!😁

SaveSave

Tags baking, chocolate ganache pies, chocolate pie, cooking, food, food blog, gluten free dessert, Gluten free desserts, gluten-free chocolate ganache pies, holiday baking, mini chocolate pies

Recipes

Balsamic Pork Tenderloin

This recipe is quick and easy to make when you are strapped for time. Turn it into sandwiches for lunch the next day.

Preheat oven to 500F and line baking sheet with aluminum foil


		
						
				
		
								
						Balsamic Pork Tenderloin
						
						 Print Recipe
			
						
				 Serves: 6-8				 Cooking Time: 20 minutes			
					
		
			
				
							
			Ingredients
			
			
														2 Pork Tenderloins (approx 2 1/2 lbs)
																			4 Tbsp Balsamic Vinegar
																			4 Tbsp Olive Oil
																			1 Tbsp Sea Salt
																			2 Tsp Ground Pepper
																			2 Tbsp Granulated Garlic
																			2 Springs Fresh Rosemary stripped and chopped
																														
			
		
				
				
							
			Instructions
			
									
									
				1
				
					Trim tenderloins of any silver connective tissue and place them on foil rimmed baking sheet.  
				
			
						
						
									
				2
				
					Drizzle the balsamic vinegar and gently rub it into both side of tenderloins.  
				
			
						
						
									
				3
				
					Drizzle olive oil coating both sides. 
				
			
						
						
									
				4
				
					Sprinkle tenderloins with the salt, pepper, garlic, and rosemary.  
				
			
						
						
									
				5
				
					Roast in oven for 20 mins. 
				
			
						
						
									
				6
				
					 Rest meat about 5-10 mins before slicing.

Tags balsamic pork tenderloin, dinner ideas, food, food blog, meat

Recipes

Curried Brussels Sprouts

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.” Disclaimer

Yes, I will brag that my kids are the kind of kids that ask for Brussels sprouts, and why shouldn’t they? If done properly they can be a delicious addition to your meals. For this recipe I tossed the Brussels sprouts in turmeric and garam masala to give them a nice mild flavor and warmth.

SaveSave

Print Recipe

No ratings yet

Curried Brussels Sprouts

Serves: 4-6 Cooking Time: 30 mins

Prep Time10

Cook Time30

Servings:

Author: WhollyCupcake

Ingredients

2 lbs Brussels sprouts washed and cut in half
3 Tbsp olive oil
1 tsp salt
1/2 tbsp garlic powder
1/2 Tbsp ground turmeric
1/2 Tbsp garam masala

Instructions

1
Preheat oven to 375F, line a baking sheet with aluminum foil.
2
In a large bowl toss all ingredients well to combine and (this might sound weird) taste the seasoning off your fingers and adjust if you need more.
3
Make sure you wash your hands first before mixing again 😁
4
Bake for about 30 mins until sprouts are tender but still crunchy.
5
Enjoy!

Tags brussels sprouts, curried Brussels sprouts, easy meals, food, vegan

Recipes

Rustic Apple Pie

We just returned from a relaxing, nature-filled week in Nothern Idaho. The beautiful fall colors and the fresh crisp air was a welcome site from the smoke-filled air we’ve been having here in the Bay Area from the unfortunate Wine Country Fires.

The apple tree in front of our house produced a spectacular amount of delicious apples (not sure what type they are.) It’s unfortunate that most of them had fallen to the ground by the time we got there, but I was still able to collect a large bowl full of decent ones to use in this rustic apple pie. It looks like the wild turkeys found the apples irresistible as well!!!

Rustic Apple Pie (makes one 9 in. pie)

For the dough

2 1/2 cups all-purpose flour
1 tsp white sugar
1 tsp salt
1 stick cold butter
1 /3 cup ice water

In a large bowl sift the flour, sugar, and salt. Cut the cold butter into small pieces and add to the flour mixture. Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture. Drizzle the ice water over the flour mixture and continue mixing until smalls balls form. If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres. Divide your dough in half and wrap in plastic wrap, pressing dough into disks. Refrigerate for about 30 mins. Preheat oven to 425F

Apple Filling

5-6 medium-sized apples, cored, peeled and cut into chunks
3/4 cup sugar
2-3 tbsp all-purpose flour
1 tbsp fresh lemon juice
1/2 tsp ground cinnamon

In a medium bowl mix the cut apples with the rest of the ingredients, gently stir with a spatula. Let sit about 15 mins for flavors to infuse.

Roll the dough disks and place one of them into the bottom of a 9 inch pie pan. Place the apple filling inside. Cover with the top crust. Seal and crimp edges together with your fingers or a fork. Cut steam vents in the top crust and sprinkle with sugar. Place pie on a baking sheet and bake for 30 mins. Reduce heat to 350F and continue baking for additional 30-45 mins until filling is bubbling and crust is golden brown. Cool for at least 2 hours before serving. Enjoy!

Tags apple pie, baking, food, Recipes, rustic apple pie

Recipes

“Sun-Dried” Cherry Tomatoes

Post author By WhollyCupcake
Post date August 25, 2017
2 Comments on “Sun-Dried” Cherry Tomatoes

Little morsels bursting with flavor…..that’s what they are! Sun dried tomatoes, even though they are not dried by the sun per say, but by my oven, are such a a treat. They are great on sandwiches, salads, pizza or just by the handful. I’ve had an abundant cherry tomato harvest this summer, and what better way to preserve these juicy globes of goodness than preparing them as follows:

Sun-Dried Cherry Tomatoes (makes about 2 cups)

3 lbs cherry/grape tomatoes
3 tbsp extra virgin olive oil
3 cloves garlic, minced
Salt and pepper to taste

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Halve all the tomatoes and spread evenly on the baking sheet. In a small bowl, mix the olive oil with the minced garlic and drizzle evenly over the tomatoes. Sprinkle them with generous amounts of salt and pepper (taste them to make sure they are to your liking.) Place baking sheet in the oven and roast for 30 mins, after which you turn down the temperature to 200F and continue roasting for 3-4 more hours, or until desired dryness. Cool completely, see if you can help yourself from eating them all, and place in a clean jar or airtight container. I’m not sure how long they keep in the fridge for because mine didn’t last past day 2 since we ate them all. If you have better self control than me, leave a comment with the amount of time yours lasted in the fridge. Enjoy!

Tags cooking, food, food blog, summer meals, sun dried tomatoes, tomatoes

Recipes

From the Garden-Caprese Salad

Post author By WhollyCupcake
Post date August 4, 2017
4 Comments on From the Garden-Caprese Salad

One of my favorite produce from the garden are the tomatoes. So sweet and juicy right off the vine, we eat them like candy. The weather has been so hot here that I’ve had no desire to turn on the oven, so for dinner the kids picked a bowl of tomatoes and we turned them into this delicious caprese salad. Try it with this smoky eggplant dip.

Makes about 4 servings

1 1/2 lbs cherry tomatoes
1/2 lb fresh mozzarella
3 Tbsp fresh basil
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Salt and Pepper to taste

Cut the cherry tomatoes in halves and add them to a medium bowl followed by the oil, salt, pepper and vinegar. Toss gently and taste, adjust the seasoning if needed. To the tomatoes add the mozzarella and top with the basil. Toss again gently before serving. Enjoy the taste of summer in this simple salad!

Tags basil, caprese salad, cooking, food, foodblog, garden, international food, mozzarella, produce, Recipes, salad, simple meals, summer recipes, tomato salad, tomatoes, vegetables, vegetarian dishes

Tips Travel

Portland eats- Forktown Food Tour

Post author By WhollyCupcake
Post date July 4, 2017
No Comments on Portland eats- Forktown Food Tour

If you’ve ever done a food tour you know they can be pretty tasty and informative. If you’ve never done one let me explain what it is. A food tour is a walking tour around a part of a certain city where different restaurants or food venues are incorporated into it, along with some type of history about the town, all this led by a guide. While in Portland, we went on a food tour called Forktown Tours. We stopped by a few different restaurants and the farmers market, where we sampled a mix of cheese, charcuterie, cherries, and Oregon hazelnuts.

The first restaurant we sampled at was called Nel Centro. Here we had a beautiful beet salad, local grown beets, arugula and hazelnuts of course, with house made ricotta cheese. Very fresh and beautiful.

Next, we made our way to a local food truck called Wolf and Bears which serves up Middle Eastern food and it’s special is falafel.

Portland has many food carts that specialize in every cuisine imaginable. Grilled Cheese Grill is a popular one that serves up grilled cheese sandwiches, some with hamburger patty inside called ” The Cheesus.”

Grassa was next on our tour. This restaurant serves up homemade pasta which they continuously make behind a counter (fun to watch) serves up with tasty sauces. I’m not a big fan of pasta but this was pretty good.

We had two sweet stops along the way. First up was Cacao and as you can guess it offers chocolate made from cacao beans from different parts of the world. They also offer different drinking chocolates which tasted heavenly, we ended up buying a bottle of it.

Last but not least was Saint Cupcake, an adorable,sweet smelling shop that serves cupcakes of course. With mini and regular sizes, they have a flavor to please everyone.

Tags cacao, chocolate, cupcakes, food, food tours, oregon, pasta, portland, Travel

Travel

The Donut War- Voodoo Vs. Blue Star Donuts

Post author By WhollyCupcake
Post date July 3, 2017
2 Comments on The Donut War- Voodoo Vs. Blue Star Donuts

I’m personally not a fan of American donuts. The fried smell and aftertaste, the soft dough with super sweet glaze. No thanks. That is why the last time I was in Portland I didn’t want to wait in a long line to try the ever so popular Voodoo Doughnuts.

Well this year the kids had to try them, and the line wasn’t so long and went pretty fast. It’s a quirky rock punk doughnut shop with doughnut names like”cock n balls” and “triple chocolate penetration.” Even counter guy couldn’t stifle a giggle when I ordered it. They are loaded with sugary glaze, different cereals and differed powdered sugars.

You can even gift your loved one a coffin filled with these fried dough wonders for $130.

Now, of course I had to compare these to another very popular doughnut shop in Portland called Blue Star Donuts. Apparently there’s a doughnut war happening between these two and each has their die hard fans. Blue Star is an upscale donut shop with flavors like Blueberry Burbon Basil and Cointreau Creme Brûlée amongst others. Blue Star has a few more locations in places like Los Angeles, Tokyo and of course Portland.

Having tried them both onto the judgement part. Voodoo’s doughnuts is the taste you would expect from your everyday doughnut shop. Very sweet and doughnuts were not the freshest tasting, slightly dried out. Blue Star were truly more upscale. The doughnuts were fresh and moist, they make them from brioche dough. They use very good chocolate like Valrhona, ingredients like vanilla bean, pure raspberry purée and herbs like basil and rosemary. Sounds strange for a doughnut, but they taste really nice, not overpowering at all. My favorite were the Lemon Poppyseed and the Valrhona Chocolate Crunch. I can say that in my opinion Blue Star Donuts are far more superior in taste and appearance than Voodoo Doughnuts. Have you tried the two? Let me know your opinion!

Tags blue star dounuts, doughnuts, food, Travel, voodoo doughnuts

Recipes

Smoky Eggplant Dip

Growing up, this was one of my favorite dishes, and still is. My mom would usually make it in the summer to early fall months, when eggplants were in season. Simple to make, yet so full of flavor. Make it as an appetizer with crusty french bread for dipping or spreading, pita chips, or use as topping for chicken or steak. It can be adjusted to become a vegan dish if you omit the mayo. I use sunflower oil, but if you don’t have any on hand you can substitute your favorite oil instead, I recommend something mild in flavor , you want the eggplant to shine.

Smoky Eggplant Dip (makes approx. 2 cups)

3 medium to large eggplants (pick the ones that are darker with shiny skin)
1/4 cup finely diced onion
2 Tbsp Sunflower oil
1 Tsp Mayonnaise
Salt to taste

Turn on your grill until hot. Pierce the eggplants 2-3 times with a fork in the thickest part. This will prevent them from exploding on the grill. When grill is very hot, place eggplants on it and close lid. Grill 15-20 mins on each side until charred and softened. This will give the dip the smoky flavor. Remove eggplants from grill and place in a colander to cool and drain.

While eggplant is cooling, place the finely chopped onions in a small bowl and add a few generous pinches of salt to it and rub with your fingers. This will release most of the juice from the onions and will prevent the dip from having strong onion flavor/spice. Leave onions in salt mixture until you finish cleaning the eggplant.

When eggplant is cool enough to handle, remove the skins with your fingers, rinsing your hands under water if necessary to clean char off. Place flesh in a bowl while removing skins from eggplant, we will then add them back to colander when peeled to finish the draining process which should take about 5 mins. Place eggplant into a medium bowl, squeeze the diced onions until most of the juice is out and they feel dry. Add them to the eggplant along with the sunflower oil, salt to taste ( start with 1 tsp and adjust from there depending on taste.) With handheld mixer turned to high, mix all the ingredients together until homogenized for approx. 2 mins. Taste and adjust salt as needed. Mix the mayonnaise into the dip, and chill it for at least one hour. The longer the dip sits in fridge, the more the flavor develops. Serve with bread, pita chips or fresh veggies. This also makes a great spread for sandwiches.

Serve with the marinated roasted peppers.