Thursday, December 23, 2010

Buttercream Frosted Butter-Cake




Buttercream Butter Cake

Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Wednesday, December 22, 2010

Chocolate Swirl Banana Bread





Chocolate Swirl Banana Bread


Ingredients:

• 2 cups white flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

• 1/4 cup softened unsalted butter
• 1 cup sugar

• 1 teaspoon vanilla extract
• 1/3 cup low-fat plain yogurt
• 1 1/2 cups mashed bananas (ripened)
• 2 large eggs

• 1/2 cups chocolate chips

• Non-Stick Cooking Spray


Directions:

 Preheat oven to 350
 Combine in a bowl the flour, baking soda, and salt and set aside
 Put sugar and butter in a large bowl and with a mixer blend on a low speed until a smooth paste is formed (creaming method)
 Add the bananas in and blend on a low speed until fully incorporated
 Add the vanilla and yogurt and blend until incorporated
 Add 1 egg at a time and blend until incorporated for each
 Slowly add the dry mixture of flour, salt, and baking soda into the large bowl while still blending on a low speed
 Blend for only a few more seconds to get all the edges and dry ingredients incorporated then turn off and set aside
 Put the chocolate into a bowl and melt in the microwave for 35-55 seconds taking them out every 15 to mix and make sure nothing is burned
 Add 1 cup of the banana bread mixture into the bowl of melted chocolate and mix until fully blended together
 Lightly spray 4 small loaf pans with cooking spray
 Pour about halfway into each of them the regular banana mixture
 Disperse the chocolate mixture to the tops of each evenly
 With a skewer make swirls into the chocolate and regular mixtures
 Place in the oven and cook for approximately 40-45 minutes or until you can insert a toothpick into the center and it comes out clean
 Take out, let cool, and enjoy

Chocolate Brownie Cake Part 2



This is the 2nd cake from the Chocolate Brownie Cake recipe.


Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Wednesday, December 15, 2010






Chocolate Brownie Cake


Ingredients:

Cake Batter
• 1 1/2 cups butter at room temp
• 2 cups sugar
• 5 eggs
• 1 teaspoon Mexican Vanilla Extract
• 3/4 teaspoon Almond Flavoring Extract
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup melted semi sweet chocolate
• 1/2 cup cocoa powder

Buttercream Ingredients
• 1 pound powdered sugar
• 1 cup shortening
• 7 teaspoons milk
• 1 teaspoon deluxe white vanilla extract

Filling
• Strawberry puree

Grease
• 1/2 cup oil
• 1/2 cup shortening
• 1/2 cup flour

Directions:

Cake
 Preheat oven to 350
 Combine all the greasing ingredients and mix until fully incorporated
 Grease 2 cake pans
 Set aside
 In a large bowl combine flour, baking powder, and salt for cake batter and mix thoroughly
 In medium sized mixer with a paddle attachment add the butter and sugar and mix on medium speed (Creaming method)
 Add the melted chocolate and mix
 Once blended add 1 egg at a time and blend on a low setting until incorporated then add the next
 Repeat until all the eggs are mixed in
 Add the extract flavors then and mix
 Grab the bowl with the dry ingredients and also the milk
 While on a low setting add about a third of the dry ingredients in and then a third of the milk and continue until everything is in the mixer
 Turn off and scrape the sides
 Once all is in mix for another 10 seconds and turn off
 Pour the batter into the 2 cake pans evenly and set in oven to cook for 40-45 minutes or until you can put a toothpick into the center and it comes out clean
 Grab a piece of greased plastic wrap and set on the counter
 Turn the cake pans upside down onto the plastic wrap and gently tap the pans and slowly remove the cakes
 Set off to the side and let cool

Buttercream
 Add the powdered sugar and shortening into a mixer and mix on a low speed until they are incorporated (should look clumpy)
 Add the milk 1 teaspoon at a time until it has blended
 Add the extract and blend
 Turn off and set aside

Cake Filling
 Take one of the cakes and a cake leveler and determine the middle of the cake
 Use the cake leveler and use a sawing motion from one end to the other to cut your cake in half so there are 2 identical circular pieces
 Fill a piping bag with your plain white buttercream
 Pipe around the top of your bottom cake about 1/4 inches away from the edge
 Add the filling of your choice into the middle of the buttercream barrier you have made
 Make sure not to pour too much where it overflows over the buttercream*
 Gently and slowly add the top cake onto it and press gently the 2 cut pieces together so that the buttercream in a way glues them together
 Use your piping bag to pipe more buttercream around the edges where you can see the gap between the two cakes so that they are sealed

Cake Frosting
 Grab your buttercream and an angled spatula and gently and carefully spread it all over the top of your cake
 Using the buttercream spread it on the sides of the cake and smooth away any lumps and also on the top.
 Let it sit for about 15-30 minutes so that the buttercream can harden a little
 When you can gently touch the cake and it is hardened then you can finish it with your own designs
 Design ideas are also at: http://www.wilton.com/decorating/cake-decorating/
 To have colored frosting you would use buttercream and icing coloring and with a toothpick dip into the coloring and put it into your buttercream.
 A little goes a long way*

Thursday, December 9, 2010





Sugar-Free Pineapple Tamales with a Coconut and Macadamia Filling

Ingredients:

• 1/2 bag corn husks

Dough

• 2 tablespoons baking powder
• 7 cups maseca
• 2 cups stevia sweetener
• 4 sticks unsalted butter (softened)
• 2 20 ounce cans of pineapple chunks
• 2 cups milk

• 1-1 1/2 cup water


Filling

• 13.5 ounces macadamia nuts
• 3 tablespoons butter
• 1 tablespoon stevia sweetener
• 1 5 ounce bag unsweetened coconut shavings

• 2 tablespoons stevia sweetener
• 1/2 teaspoon xanthum gum
• 1 cup water

Garnish

• 1 scoop vanilla ice-cream
• Pineapple sauce



Directions:

 Fill a large bowl with warm water and set the corn husks into it and submerge

Dough
 Put into a bowl the maseca, stevia sweetener, and baking powder and mix together
 Then add the butter, pineapple chunks, and milk and mix
 Next add the water as needed and mix until it has a dough-like consistency (which should be sticky but should be able to still come off your hands without leaving much residue)
 Cover and set off to the side.
 In a steamer pour in the correct amount of water and let it heat up while your working on the recipe


Filling
 In a small bowl add the 1/2 teaspoon of xanthum gum, water, and stevia and whisk
 Set off to the side
 In a pan melt the butter on a medium heat
 Then add the stevia and macadamia nuts
 Once the nuts have a shiny coating and they give off a nutty aroma add the coconut shavings
 Continue to cook the mixture until the coconut has begin to brown a little
 Add the xanthum gum mixture into the pan and mix
 Take off the heat and set aside

Production
 Create your own little production line starting with the bowl of your corn husks, then the bowl that has your dough, and finally your coconut and macadamia mixture
 Take out 1 corn husk at a time and spread with your fingers a little smaller than golf ball size amount of the dough in the center and bottom of the husk.
 Next place a small amount of the coconut mixture in the center of the dough
 Then fold the ends together and press down to make sure that it is sealed shut and looks like a tube
 Pinch the bottom of the husk so that the dough is formed together there also
 Bend the top part of the husk towards the bottom so that the top part is also pinched
 Carefully place it into your steamer with the bottom facing up.
 Repeat the steps again on forming your tamales until the dough has run out
 Cover your steamer and let simmer for about 45-55 minutes
 Remove and plate.

Monday, December 6, 2010

Callah Bread (Sugar Free)



Callah Bread (Sugar Free)

Ingredients

7 cups bread flour (+ more for dusting)
5 Tbs Stevia
4 yolks, slightly beaten
2 eggs, slightly beaten
5 ½ tbs butter, melted
1 ¼ cups water
1/3 cup unsweetened apple sauce
1 tbs salt
2 ¾ tsp yeast


In a large bowl combine the eggs, egg yolks, water, applesauce, and melted butter.

In a separate bowl combine flour, stevia, and salt. Add to the wet ingredients and add the yeast for last. Hand knead for about 1 minute until the ingredients are incorporated. The dough will be sticky.

Dust a flat surface and transfer the dough. Gently add flour as needed when you knead until the dough is firm. (About 2-3 minutes).

Lightly spray the large bowl, put the dough in it, cover it, and let it rest for about 1 hour bulk fermentation. Push down the air and refrigerate overnight. Push down the air once or twice.

When ready to bake, preheat the oven at 380F. Lightly dust a flat surface and divide the dough into 3 equal parts. Roll them lengthwise to form 3 thick strings. Entwine them to braid the bread and transfer it to a greased baking sheet. Let it rest for about 1 hour.

Bake for 40 minutes and remove from heat. Transfer the bread to a cooling rack. Enjoy it with your favorite sugar-free jam.

Friday, December 3, 2010





Gingersnap Eggnog Shake


Ingredients

• 3-4 ice cubes
• 1 cup of eggnog
• 2 scoops vanilla ice-cream
• 4 gingersnap cookies

Garnish

• Ready-whip whip cream
• Half a gingersnap cookie


Directions

 Add all ingredients into blender except ice
 Blend and add 1 ice at a time until crushed and blended
 Pour into a glass
 Garnish with whip cream and a gingersnap cookie

Wednesday, December 1, 2010

Caramel Brownies



Caramel Brownies (Gluten Free- Sugar Free)

Ingredients

2 cups almond flour
1 cup walnuts (more for topping)
1 tsp Xantham gum
1 cup Stevia
½ cup cocoa powder
1/8 tsp Kosher salt
1 tsp baking soda (this reacts to the heat and chocolate)
3 eggs, slightly beaten
1 tbs Pure Mexican Vanilla Extract
1 cup milk chocolate chips
Sugar-Free Caramel topping
1 tsp water

Preheat the oven at 325 F.

In a large bowl, mix the first 7 ingredients.

In a smaller bowl mix the eggs and vanilla extract. Add them to the dry ingredients and mix.

Melt the chocolate in the microwave, 30 seconds at a time and pour them in the batter. Mix well until thoroughly incorporated.

Prepare a 9 x 13 baking dish with non stick oil. Pour batter into it. Add the walnuts on top, and bake for about 30 minutes. Remove from the oven and let them cool at room temperature.

Before serving, mix 2 tbs sugar-free caramel topping with 1 tsp water and make the caramel sauce. Cut the brownies and drizzle the sauce on top.

Enjoy!

Tuesday, November 30, 2010

Borsht (Russian Beet Stew)



Borsht is a delicious beet stew, yet very time consuming if we start by roasting the beets. I've created this recipe for busy people to enjoy the benefits of a different, nutritious comfort food at this time of the year.

Borsht (Russian Beet Stew)

Ingredients

2 tbs butter
2 cans beets
1 lb brisket
2 cans beef broth
1 tsp red wine vinegar
2 tsp Ideal (sugar substitute)
2 small garlic cloves, chopped
¼ red onion, chopped
1 celery stalk, chopped
¼ green cabbage, chopped
½ bag frozen potatoes
Salt and pepper to taste

Garnish
Fresh parsley
Sour cream

The night before, season the brisket with salt and pepper; add the beef broth and cook it overnight in the crock pot.

When ready to cook, sauté the garlic, onion, and celery stalk with the butter. Add the broth from the meat, red wine vinegar, and sugar. Let it cook for about 20 minutes. Add cabbage and potatoes and cook for another 20 minutes. Shred the meat and add it to the pot. Adjust seasoning and serve warm. Garnish with fresh chopped parsley and sour cream.

Enjoy!

Monday, November 29, 2010

Spiced Roasted Turkey




Spiced Roasted Turkey

Ingredients

1 19 lb thawed out turkey
½ cup Ideal (Sugar-free substitute)
1 cup kosher salt (for table salt, use ¾ cup)
9 14 oz cans chicken broth or 1 gallon of water
1 ½ tbs black peppercorns, crushed
2 tsp allspice berries, crushed
2 1” chunks fresh ginger, crushed
1 Madagascar vanilla bean cut in 1” pieces
Ice water to cover the turkey
Fresh rosemary for garnish
Cherry tomatoes

Aromatics

2 apples (1 granny smith/1 red apple) sliced, peel on
2 cinnamon sticks
2 cups water
6 fresh rosemary sprigs
1 tsp fennel seeds
2 whole cloves
1 Madagascar vanilla bean
Vegetable oil to coat
Cheese cloth

A day before cooking, combine salt, Ideal, chicken broth, peppercorns, allspice, fresh ginger, and vanilla bean and bring to a boil in a large pot. Let it cool to room temperature and pour it into a 5-gallon bucket. Remove innards from the turkey and submerge it in the brine. Cover it with ice water and keep it in the refrigerator over night.

Next day, 3 ½ hours before serving, pre-heat the oven to 500 F. (Pre-heating will take about 20 minutes).

Prepare the aromatics and wrap them in the cheesecloth.

Remove the turkey from the brine and rinse it in and out. Discard the brine. Place the turkey in the roasting rack inside the turkey pot and pat dry. (Preferably, use paper towels). Place the aromatics in the innards cavity and tight the legs. Smear the bird generously with the vegetable oil, tuck the wings underneath it, and pour the water in the roasting pan.

Put the turkey in the oven and roast for about 45 minutes. Switch the bird around for even browning. Reduce the heat to 350 F and cook for about 2 hours or until the thermometer indicates 165 F when inserted in the thickest part of the thigh. Baste the turkey every 30-45 minutes.
Once it is done; remove from the oven, cover it and let it rest for about 10-15 minutes before carving.

Garnish with fresh rosemary and cherry tomatoes if desired.

Tuesday, November 23, 2010





Hazelnut Swirl Cheesecake (Sugar-Free)


Ingredients:

Crust:

• 5 ounces Graham Cracker Crumbs
• 2 ounces Brown Sugar
• 3 ounces Unsalted Butter (melted)

Cheesecake Batter:

• 16 ounces Mascarpone Cheese
• 6 ounces Ideal Sugar-Free Sweetener

• 5 fluid ounces Whole Eggs
• 1 Egg Yolk

• 2 1/2 ounces Heavy Cream
• 1/8 teaspoon Madagascar Vanilla Extract
• 1/8 teaspoon Hazelnut Extract
• 5 ounces Chocolate Chips (Semi-Sweet)

Garnish:

Cocoa Powder
Sugar-Free Chocolate Whip Cream

Directions:


 Combine the graham cracker crumbs and brown sugar into a bowl and mix thoroughly
 Add melted butter and mix by hand until butter is even throughout
 Press the mixture into a pie pan evenly through the bottom and sides about ¼ inches thick making sure no loose pieces are present
 Set aside
 Pre-heat oven to 325 degrees Fahrenheit
 Put a deep hotel pan filled with hot water in the oven
 In a mixer fitted with a paddle attachment combine the mascarpone cheese and ideal sweetener on a medium speed
 Whip for 5 minutes then turn off the mixer and scrape the sides for any residual pieces that aren’t mixing
 Turn the mixer back on and whip again for another 5 minutes
 Whisk eggs and egg yolk until blended evenly in a bowl
 Add the eggs in a 2 part method into the mixer
 Continue to whip the mixture until the eggs are fully incorporated and the mixture looks fluffy
 In a bowl add the heavy cream, chocolate chips, and both vanilla and hazelnut extracts and place into the microwave for approximately 35-60 seconds
 Take out and mix the ingredients until the chocolate is fully melted and there are no chunks at all
 Place in a bowl half of the mascarpone mixture and all of the chocolate mixture and whip until it is blended evenly
 Pour in the pie shell the rest of the mascarpone mixture from the mixer and evenly spread it out
 Pour the chocolate mixture on top of that lightly
 Use the skewer to draw a design in the chocolate mixture which will give a swirl effect
 Place the cheese cake into the oven and let cook for 30-40 minutes
 Take out of the oven and let chill in the refrigerator for 4-5 hours
 Garnish with cocoa powder on the plate and chocolate sugar-free whip cream on top of the slice

Friday, November 19, 2010

Apple Supreme Pie (Sugar-Free)




Apple Supreme Pie (Sugar Free)

Ingredients:

• Frozen pie shell
• 1/2 a lemon

Bottom Layer

• 8 ounces cream cheese
• 1 tablespoon sugar free whip cream
• 1/8 teaspoon Madagascar vanilla extract
• Dash of cinnamon
• 2 tablespoons Ideal sugar-free sweetener

Top layer

• 1 package unflavored gelatin
• 2 tablespoons cornstarch
• 1 teaspoon Ideal sugar-free sweetener
• 1 1/2 cup cold apple juice
• 3 apples


Garnish: Sugar-free whip cream


Directions:
 Preheat your oven to 400 degrees Fahrenheit
 Poke the bottom of the frozen pie shell
 Cook for 10 minutes
 Remove from the oven and let cool
 Add the cream cheese, whip cream, vanilla, cinnamon, and Ideal sweetener together and mix thoroughly
 Add the blended mixture into the pie and smear until even throughout
 Set aside
 Peel, core, and slice the apples
 Add to a bowl of cold water and lemon juice from the half lemon to help prevent oxidation
 Dissolve the gelatin in 1/2 a cup of cold apple juice
 Bring to simmer
 Dissolve the cornstarch and Ideal sweetener in the rest of the apple juice
 Combine the cornstarch mixture to the gelatin mixture
 Continue to stir and heat until it thickens
 Drain apples and add into the heated mixture
 Pour mixture on top of the cream cheese in the pie
 Cool in the refrigerator for a minimum of 4 hours
 Garnish with whip cream when ready to serve

Friday, November 12, 2010

Gluten Free Fat Free Pumkin Bread




Enjoy the baking season with minimal calorie intake!

Gluten Free, Fat Free Pumpkin Bread

Ingredients

1 cup unsweetened applesauce
1 cup brown rice syrup
2 eggs
1 tbs Madagascar vanilla extract
1 cup pumpkin puree
1 cup almond flour
1 cup white rice flour
1 ½ tsp pumpkin spice
¼ tsp baking soda
1 tsp baking powder
A pinch of salt

Preheat the oven at 325 degrees. Prepare a bread pan with non stick oil.

In a medium bowl beat the eggs, add applesauce, syrup, vanilla, and pumpkin puree.

In another bowl, mix dry ingredients and incorporate them to the wet ones.

Bake for about 1 hour or until a toothpick comes out clean when inserted in the middle.


Notes:

1. This bread is slow baked due to the moisture content. We need to give sometime for water evaporation. If the temperature is too high, it will cook in the outside and be raw in the middle. Just be patient and enjoy the goodness. 

Tuesday, November 2, 2010

Pear Pie



I originally thought about making a pear tart, but did not have time to make the dough...needless to say, I cheated and bought a frozen pie dough and it turned out to be a PEAR PIE!!! Enjoy!

Pear Pie

1 store-bough pie shell (for time saving)
1 can pears
Raspberries, blueberries, and mint leaves for garnish

Follow the manufacturer’s instructions for cooking the pie dough. Remove from oven and let it cool.

Pastry Cream
2 cups milk or half-half
1/8 tsp Madagascar vanilla extract
½ tsp Pear extract (call 888-396-4552)
¼ cup sweetener (sugar, honey, agave syrup)
A pinch of nutmeg
1 egg + 2 egg yolks
3 tbs corn starch
3 tbs cold butter cut in small pieces
Ice water

In a small pot, bring to a boil the milk, extracts, sweetener, and nutmeg.

In a small container, mix eggs with cornstarch. When the milk mixture is starting to boil, and reduce heat. Slowly pour about ½ cup to egg mixture whisking fast to incorporate air. This is called tempering. Pour the egg mixture into the pot with the milk whisking fast and cook on medium-high heat until thick. Do not overcook.

Put the pot on ice water and add the butter little by little until all incorporated.

Slice the pears; pour the pastry cream in the pie shell and arrange the pear one close to another. Garnish the center with raspberries, blueberries, and mint leaves.

Refrigerate for at least 4 hours before serving.

Wednesday, October 20, 2010

Gingerbread Halloween Cupcakes with Chocolate-Peanutbutter Ganash




Gingerbread Halloween Cupcakes with Chocolate-Peanut Butter Ganash

½ cup butter or butter substitute (room temperature)
½ cup agave syrup
1 large egg
½ cup molasses
1 tbs Mexican vanilla extract
1 ½ cups all purpose flour
A pinch of salt
¼ tsp baking soda
1 ¼ tsp baking powder
½ tsp ground ginger
1 tsp ground cinnamon
½ cup milk (more if needed)

Chocolate-Peanut Butter Ganash

1/3 cup semi sweet chips
1/3 cup heavy cream
3 tbs peanut butter
¼ tsp Mexican vanilla extract

Put all the ingredients in a bowl and put it in the microwave for 30 seconds. Stir, and put it back for another 30 seconds. Whisk the ingredients until a luscious, creamy ganash is formed (about 10 seconds).

Preheat the oven at 350 F.

Cream butter with agave syrup. Add egg, molasses, and vanilla. Mix thoroughly until all ingredients combined. Add half of dry ingredients and half of milk. Do not over mix, and do it again with the second half of dry ingredients and milk.

Spray cupcake paper and spoon in the batter. Bake for about 20 -25 minutes, check for doneness by inserting a toothpick in the middle; if it comes out dry, the cupcakes are done.

Remove from the oven and let them cool at room temperature. Dip them in the ganash and top them off with Halloween decorations.

Friday, October 1, 2010

Gluten Passion Fruit and Raspberry Cake



Gluten Free Passion Fruit and Raspberry Cake

Pastry Cream (This can be done a day ahead)

2 cups milk
1/8 tsp Madagascar vanilla
¼ cup agave syrup
1 egg
2 egg yolks
3 tbs corn starch
3 tbs butter

Boil milk, vanilla, and agave syrup in a medium-size pot.
Mix eggs with corn starch. Temper eggs with milk.
Bring to boil until it thickens.
Put the pot in ice water to cool adding small pieces of butter at a time until all melted. Cover it with plastic wrap to avoid skin from forming. Chill.

Cake

2 cups white rice flour
½ cup corn starch
2 tsp baking powder
2 tsp xantham gum

3 eggs
¼ cup agave syrup
3 tsp melted butter
1 ½ cups almond milk
1 tsp passion fruit extract
1 tsp Madagascar 2-Fold vanilla extract

Garnish
1 container sugar-free whipped cream
2 containers fresh raspberries
Fresh flowers


Preheat the oven at 350 F.

Mix wet ingredients in a medium-size bowl. Mix dry ingredients and add to the wet ingredients until a smooth dough is formed.

Transfer the dough to pre-oiled cake pans and bake for about 35 minutes or until light brown. Remove from the oven and let it cook for about 7 minutes. Remove from the cake pan and put them in a cooling rack.
Level up the cake with a serrated knife.

Transfer the cake to a plate and apply the raspberry diplomat filling.

Cover the cake with sugar-free whipped cream and garnish with fresh raspberries and flowers.

Filling: Raspberry Diplomat Sauce

1 package fresh raspberries
2 tbs water
1 tbs agave syrup

1 cup heavy cream
1 cup pastry cream
1 package unflavored gelatin
Agave syrup as needed

Boil the raspberries with water and syrup until they form a paste. Strain them and set them aside.

Pour the gelatin in cold cream, then warm it up to dissolve it.

Mix the cream with the pastry cream and the raspberry puree and adjust sweetness.

Pour the mixture in a Ziplock bag or a pastry bag and chill.

Thursday, September 16, 2010

Crazy Corn



I needed to come up with a simple recipe to teach Danny how to grill. It was then when I remembered the good times I had in Guatemala City eating Crazy Corn. Vendors in the Central Park grill the corn in the cob and then add anything you want: Lemon, mayo, mustard, chilli, ketchup and top it off with cheese. They are AMAZING! To make mine low-fat, I substituted the mayo for sour cream.

Crazy Corn

4 Corn in the cob
Olive oil to drizzle
1 tbs sour cream
1 tsp mustard
1 tsp ketchup
½ cup Parmesan or Romano cheese

Preheat the grill at medium temperature.

Mix the sour cream, mustard, and ketchup in a small bowl and set aside.

Peel the corn and save some of the husk for serving.

Drizzle the corn with olive oil and grill for about 10-15 minutes on low to medium heat, rotating them to avoid burning.

Remove from the grill and brush the sour cream paste.

Sprinkle generously with cheese.

Enjoy!

Elotes Locos




Necesitaba una receta simple para ensenarle a Danny como usar el anafre. Fue entonces que recorde los buenos tiempos que disfrute en la Ciudad de Guatemala cuando encontre el Elotes Locos. Vendedores en el Parque Central azan el maiz y lo sasonan casi con cada ingrediente que se les pueda ocurrir: Limon, mayonesa, mostaza, chile, ketsup, y luego le agregan queso. Son DELICIOSOS! Para hacer esta receta baja en calorias, reemplaze la mayonesa por crema agria.


Elotes Locos

4 elotes
Aceite de oliva
1 cda crema agria
1 cdita de mostaza
1 cdita de ketsup
½ taza de queso parmesano o romano.

Precaliente el anafre a temperatura media.

Mezcle la crema agria, mostaza, y ketsup en un recipiente pequeno.

Pele el maiz y guarde una o dos hojas para servirlo.

Rocie el maiz con el aceite de oliva y azelo por unos 10 – 15 minutos a fuego bajo o medio rotandolo para que no se queme.

Pongalo en un plato y aplique la crema.

Agregue el queso generosamente.

Buen Provecho!

Tuesday, September 14, 2010

Watermelon Salad



The combination of onions and cheese is not appealing to me when it comes to watermelon salads. I’ve made my own salad using jicama root to make it lighter; raisins and watermelon for sweetness, mint for freshness, and Hawaiian vanilla for its subtle but sweet touch. Enjoy!

Watermelon Salad

1 small seedless watermelon
1 jicama root
1/3 cup raisins
1/3 cup pistachios
12 fresh mint leaves finely chopped
½ Hawaiian vanilla bean
2 tbs apple cider vinegar
4 Tbs olive oil
A pinch of salt

In a small-size bowl combine the vinegar, salt, chopped mint, and vanilla. Add the olive oil little by little while mixing with the whip to emulsify your dressing. Set aside.

Peel and dice the jicama root and the watermelon. Add the vinaigrette and toss. Add raisins and pistachios to garnish.

Ensalada de Sandia



La combinacion de cebollas y queso no me apetece cuando se trata de ensaladas de sandia. Hice mi propia ensalada usando jicama para hacela mas suave; pasas y sandia para agregar dulzura, menta para frescura, y vainilla de Hawaii por su toque dulce y delicado. Buen provecho!

Ensalada de Sandia

1 sandia pequena sin semillas
1 jicama
1/3 taza de pasas
1/3 taza de pistachos
12 hojas frescas de menta picadas
½ vaina de vainilla de Hawaii
2 cucharadas de vinagre de cidra de manzana
4 cucharadas de aceite de oliva
Una pizca de sal

En un recipiente pequeno combine el vinegre, sal, menta, y vainilla. Agregue el aceite de oliva por poquitos mientra lo mezcla con el estribo para emulsificar el aderezo. Pongalo aparte.

Pele la jicama y la sandia y cortela en cuadritos. Agregue la vinagreta y mezclela con la ensalada. Agregue pasas y pistachos para decorar.

Friday, September 10, 2010

Salpicon - 5 Dishes with One Recipe



This is my mother's recipe. It is not only light, but low fat and healthy.

Salpicon – 5 dishes with one recipe

1 14 oz can beef
2 diced tomatoes
1/8 diced onion
¼ green bell pepper
½ bunch parsley, chopped
1/3 cup lemon juice
Ground cumin, salt, and pepper to taste

Drain the beef and shred it. Warm it up in a medium pan and season with cumin, salt, and pepper.

In a medium size bowl, mix the tomatoes, onion, and bell pepper. Add the meat, lemon, juice, and parsley. Mix together and re-season if necessary. Cover and chill until serving time.

Variations:

1. Serve over rice.
2. Serve as appetizers with crackers.
3. For a lighter appetizer, serve it on top of sliced cucumbers.
4. Eat as lettuce wraps.
5. Use it as taco fillings.

Wednesday, September 8, 2010

Grilled Zucchini with Pesto Butter




Grilled Zucchini with Pesto Butter

2 zucchinis
2 yellow squash
1 tbs store-bought pesto
1 tbs melted butter
Salt and pepper to taste
Olive oil

Wash and slice the zucchinis and squash lengthwise.

Season with salt and pepper and drizzle them with a little bit of olive oil. Mix the melted butter with pesto and set aside.

Grill for about 5-7 minutes or until tender. Remove from the grill and brush them with pesto butter.

Can’t get any simpler than that! Enjoy! ;-)

Variations:

1. Add chilli flakes to the butter for an extra kick.
2. Sprinkle parmesan before serving.

Wednesday, September 1, 2010

Quinoa con Naranja, Cerezas, y Pistachos



Quinoa con Naranja, Cerezas, y Pistachos

1 taza quinoa
1 taza jugo de naranja
1/3 taza de miel de vainilla
1/3 taza cerezas deshidratadas
1/3 taza de pistachos
Hojas fresca de menta

Lleve a ebullicion el jugo de naranja y la miel. Agregue la quinoa y deje que hieva lento. Reduzca la temperatura a ebullicion y tape la olla. Quinoa se cocina casi en el mismo tiempo que el arroz blanco, unos 20 minutos o hasta que el jugo de naranja se evapore. Retirelo del fuego y guardelo en el refrigerador por unas 4 horas o por la noche.

Variaciones:

1. Como plato secundario, sirva la quinoa con las cerezas y los pistachos encima. Decore con las hojas de menta.
2. Como desayuno, mezcle las cerezas secas y los pistachos con la quinoa y agregue leche fria.

Buen provecho!

Orange Quinoa with Dried Cherries and Pistachios




Orange Quinoa with Dried Cherries and Pistachios

1 cup quinoa
1 cup orange juice
1/3 cup vanilla honey
1/3 cup dried cherries
1/3 cup pistachios
Fresh mint leaves for garnish

Bring to a soft boil the orange juice and honey. Add the quinoa. Let it boil, reduce heat to simmer and cover it. Quinoa takes almost the same time to cook as white rice, about twenty minutes. Cook it until the orange juice is reduced. Remove from the heat and chill over night or for at least 4 hours.

Variations:

1. As a side dish, serve the quinoa with the dried cherries and pistachios on top. Garnish with mint leaves.
2. As breakfast, mix the dried cherries and pistachios with the quinoa and add cold milk.

Enjoy!

Monday, August 23, 2010

Banana-Buttermilk Muffins



I used banana extract in this recipe to enhace the banana flavor. If using too much banana, the end product will be heavier; however, these are very light and not too rich muffins. They are just perfect! ;-)

Banana-Buttermilk Muffins

1 cup all purpose flour
¾ cup whole-wheat flour
A pinch of salt
¾ cup brown sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 mashed banana
1 tsp banana extract
2 tbs vegetable oil
1 large egg
1 tsp Madagascar vanilla extract
½ cup walnuts

Preheat the oven to 375F. Spray 12 muffin cups with non stick oil.

In a large bowl, stir together the dry ingredients.

In another bowl, whisk together the buttermilk, vanilla extract, mashed banana, banana extract, oil, and egg. Pour the wet ingredients over the dry ingredients and mix just until incorporated. Do not overmix. With an ice cream scoop, pour the batter into the muffin cups and sprinkle the tops with the walnuts.

Bake the muffins for about 20 minutes until they are lightly browned. Test for doneness with a toothpick. Remove from the oven and let them cool for about 10 minutes before serving.

Enjoy!

Friday, August 20, 2010

Chicken Satay with Spicy Peanut Sauce




Chicken Satay with Spicy Peanut Sauce

For Chicken:
1 garlic clove
2 tbs ginger root, grated
2 tbs brown sugar
3 tbs sesame oil
2 tbs soy sauce
½ lb boneless, skinless chicken tenderloins
Cilantro leaves for garnish
Bamboo skewers
Water (for soaking skewers)

Soak bamboo skewers in cold water at least 30 minutes before grilling.

Place the garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.

Place chicken in a bowl. Pour the marine mixture over and stir to coat well. Cover and chill.


Spicy Peanut Sauce

4 tbs water (add more if needed)
1 garlic clove, finely chopped
½ cup peanut butter
4 tbs coconut milk
1 tbs + 1 tsp honey
1 tbs + 1 tsp lemon juice
1 tbs + 1 tsp soy sauce
Hot pepper sauce to taste

Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.

Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce.
Remove from the heat and cool.

Thread the marinated chicken onto the soaked skewers.
Grill the chicken for about 2 minutes on each side, brushing with the leftover marinade.

Serve with the dipping sauce and garnish with fresh cilantro leaves.

Thursday, August 19, 2010

Homemade Mexican Horchata




Homemade Mexican Horchata (Rice Drink)

2 cups white rice
2 cinnamon sticks
6 cups water
5 cups milk
½ tsp Mexican vanilla extract
Sugar or sweetener to taste

Blend the rice and cinnamon sticks with 2 cups of water. Pour them in a jar and add the remaining water. Let it chill overnight or at least 4 hours.

Stir the mixture and pass it through a colander. Add the milk, vanilla, and sweetener. Stir and serve it with ice cubes.

Enjoy!

Horchata Mexicana



Horchata Mexicana

2 tazas de arroz blanco
2 rajas de canela
6 tazas de agua
5 tazas de leche
½ cdita Extracto Puro de Vainilla Mexicana
Azucar o endulzante al gusto

Licue el arroz y la canela con dos tazas de agua. Echelas en una jarra y agregue las otras tazas de agua. Dejelo reposar en el refrigerador por la noche o al menos 4 horas.

Mueva el agua y cuelela. Agregue la leche, vainilla, y endulzante. Sirvalo con cubos de hielo.

Monday, August 16, 2010

A Very Cheesy Pizza




A Very Cheesy Pizza

I got a request for recipes using Freeze-Dried foods so I made this pizza using FD ground beef but you can use sausage as well. If you use sausage, add fennel seeds.

Ingredients

1 frozen pizza crust (I eyeball my own with whole-wheat flour)
Cornmeal
2 cups shredded Mozzarella cheese
2 cups Freeze-Dried ground beef
2 cups warm water
1 tbs butter
1 bottle 4 cheese Alfredo sauce
A pinch of nutmeg
½ bottle sun-dried tomato pesto
2 cups 3 cheese blend
Salt and pepper to taste
Fresh basil leaves for garnish

Preheat the oven at 500 F.

Hydrate the ground beef in the warm water for about 5-10 minutes.

Meanwhile, melt butter in a medium sauce pan. Add the Alfredo sauce, nutmeg, sun-dried tomato pesto and season with salt and pepper. Add the ground beef and let it simmer very slowly.

Cover a pizza pan with cornmeal to avoid sticking. Spread the pizza and sprinkle the mozzarella cheese. Add the meat sauce and top it with the 3-cheese blend.

Bake it for about 20 minutes or until golden brown.

Remove from the oven and garnish it with finely chopped basil.

Enjoy!

Tuesday, August 10, 2010

Crab and Mango Summer Rolls



Crab and Mango Summer Rolls

For Rolls:

5 rice sheets
Warm water
3, 6 oz cans crab meat, drained
¼ chopped onion
2 stalks chopped green onion
2 basil leaves
1 chopped garlic clove
1 tbs mayo
1 tbs sour cream
A pinch of nutmeg
A pinch of chilli flakes
1/8 tsp fennel seeds
Salt and pepper to taste

Mix all of the ingredients except for the rice sheets and water. Cover the crab mixture and put it in the refrigerator.

Soak the rice sheets in warm water for about 25 seconds. Remove from water and put the crab stuffing inside. Fold up once; fold the edges in and roll up (just like a burrito!).

For Mango Salsa

1 large ripe mango, diced
½ red bell pepper, finely chopped
½ Tahitian vanilla bean seeds
4 cilantro sprigs chopped
1 tbs apple cider vinegar
3 tbs salad oil
Salt and pepper to taste

Mix all of the ingredients together and set aside. Use it for garnish.

For Mango Sauce

1 large ripe mango
¼ tsp fresh ginger
A pinch of cayenne
2 tsp agave syrup
½ cup half-half
Salt and White pepper to taste

Cut the mango in small pieces.
Peel and chop the ginger.
Mix all of the ingredients in the blender and strain for a fine sauce.
Use it to garnish.

Tuesday, August 3, 2010

Clafoutis Aux Myrtille (Blueberries Clafouti Custard)



Clafoutis aux Myrtilles (Blueberry Clafouti Custard)

As we went through a “cold front” ( 87 F) here in AZ last week, I decided to make this Blueberry Clafouti. Clafouti is a custard in which pieces of fruit are set, sometimes in a pastry shell, I’ve used pie dough in this recipe. Normally, this dessert is made with cherries or blueberries. It is served warm.

Pie Dough

10 oz pastry flour
6 oz cold shortening
1 tsp salt
1 tbs agave syrup
3 oz cold water
1 lb beans in a baking bag for blind baking

Preheat the oven at 350F.

Mix salt with the flour and agave into water.

Mix in the shortening in the flour. Add the water and mix gently only until incorporated. Chill for about 20 minutes. Sprinkle flour lightly on a surface and on the rolling pin. Roll the dough out and put it in a pre-oiled tart pan. Arrange to fit and pass the rolling pin on top of the pan to remove excess dough.

Put the beans on the pie dough and bake for about 30 minutes until light brown.

Remove from heat.

Add the blueberries to the bottom of the tart and carefully pour the pastry cream on top. Garnish with remaining blue berries and bake for about 25 more minutes or until golden brown.

Pastry Cream

16 oz milk
1/8 tsp Madgascar vanilla extract
1/3 cup agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ tsp orange zest
3 tbs cold butter
Ice water

Mix the milk, vanilla, and agave syrup and bring to a boil.
In a bowl, mix the eggs, orange zest, and starch. Pour a little of the milk into the eggs and stir to prevent curdling. Add the egg mixture into the milk and stir until it thickens.
Transfer the pan to ice water and incorporate the butter a little at a time.

Enjoy!

Wednesday, July 21, 2010

Banana-Vanilla Rum

One of our fans sent us this recipe... Thanks Brian for sharing!

Hi Patty! I love your site…

Just thought I’d share my Banana/Vanilla Rum Recipe with you…

This makes a great rum to serve over ice, as a shot or to use in recipes (like rum cake! Yummmm!)


BANANA/VANILLA RUM



INGREDIENTS:

1 1.75L bottle good dark rum (I use Mt. Gay)

1 extra (empty) 1.75L bottle

5 cups water

1 cup white sugar

2 Mexican Vanilla beans, split and cut in half

2 ripe bananas, halved and split, the long way, in quarters (so they will fit in the bottles)



DIRECTIONS:

Heat, sugar & split/halved vanilla beans in the water, stirring constantly, just until all the sugar is dissolved.

I heat it til it just reaches a light simmer.

Allow mixture to cool.

Split the rum equally between the two 1.75L bottles.

Split the Vanilla/Sugar mixture equally and add to the bottles.

(make sure you add the vanilla beans and any seeds to the rum bottles!)

Add one of the prepared bananas to each bottle.



And now the hard part… wait two weeks (at least), turning each bottle once a day (gently)!

Tuesday, July 20, 2010

Gluten Free Chives and Sour Cream Bread



The keys to gluten-free breads are eggs and xantham gum to act as binders. Proportions are also important. This recipe will give you a crusty bread outside but soft inside. Use high-quality parmesan for better flavor.

Gluten-Free Chives and Sour Cream Bread

1 cup white rice flour
1 cup brown rice flour
1 cup corn starch
1 tbs xantham gum
1 tsp salt
2 tbs unsalted butter (room temp)
¼ cup dry milk
2 ½ tsps yeast
1 ½ cups parmesan (separated to 1 and ½)
1 tbs dried chives or 3 tbs fresh chives, chopped
1 cup sour cream
¾ water (warm, not hot)
2 large eggs
1 tbs agave syrup

Mix all of the dry ingredients.
Cut in the butter and incorporate until it has a cornmeal consistency.
Mix all of the wet ingredients and mix. If the dough is dry, add 1 tablespoon of water at a time until it achieves the right consistency. (Mixing by hand will help you feel the dough better.)
Sprinkle a little of the rice flour in a flat surface and knead the dough for about 2 minutes until it forms a ball. Since it does not have gluten, there is no need to spend your morning kneading! Make a large loaf or two small ones and transfer them to the baking sheet previously prepared with non stick oil.

Score the bread twice on top, cover it with a plastic wrap sprayed with non stick oil too, and let the dough rest for about 1 hour until double in size. Sprinkle the rest of the parmesan cheese on top before you put it in the oven.

Preheat the oven at 375 F for at least 30 minutes before you bake the bread. Bake the bread for 25 minutes, remove from the heat, and let it cool in racks.

As much as we like to eat our bread when it is hot, it is best to enjoy it when it has cooled as all the flavors have settled.

Enjoy!

Saturday, July 17, 2010

Homemade Almond Flour



Yes, I've seen recipes where you have to grind the almonds frozen to avoid making a paste! As much as I appreciate those sharing ideas on how to make almond flour, I still prefer this method because the process is not only simple but the baking draws out some of the moisture of the almonds and it enhaces their nutty flavor.

Homemade Almond Flour

Ingredients
12 oz slivered almonds

Preheat the oven at 200 F.

Spray a baking sheet with non stick oil and spread the almonds thoroughly.

Bake for 30 minutes, stirring at 15 minutes. This process is more to dry the almonds before grinding them.

Let them cool at room temperature and put them in the food processor until coarse.

Keep them in an air tight container, preferably in the refrigerator.

See? This recipe is almost effortless!

Friday, July 16, 2010

Pepper Jack Hamburger



Pepper Jack Hamburgers

Ingredients

1 bag whole wheat hamburger bread
1 lb ground beef
1/3 cup bread crumbs
¼ cup chimichurri salsa (recipe below)
½ lb Pepper Jack cut in squares
2 beef tomatoes cut in slices
Green leaf lettuce

Chimichurri Salsa

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.


Dressing

3 tbs mayo
1 tbs sour cream
1 tsp ketchup
A pinch of cayenne (optional)
1 tsp chimichurri sauce
¼ onion finely chopped
Salt and pepper to taste

Season the meat with chimichurri, salt and pepper. Incorporate bread crumbs and make the patties putting a square of the Pepper Jack cheese in the middle. Cook in the grill for 2 minutes on 1 side and about 1 ½ minutes on the other side. Remove and cover with foil

Mix all of the ingredients for the dressing and smear in the hamburger bread. Put lettuce, tomato, and the hamburger patty to arrange the hamburger and enjoy!

Tuesday, July 13, 2010

Anzac Biscuits



Anzac Biscuits

Even though these are cookies, the name Anzac Biscuits is protected by the Australian government in respect for those soldiers fighting in WW1. Their mothers, wives, grandmas, etc. would make these biscuits to send to them.

Ingredients

1 cup flour
1 tsp baking soda or bicarbonate of soda (it’s the same)
A pinch of salt
1 cup oats
1 cup toasted coconut
1/3 cup agave* syrup
½ tsp Madagascar Pure Ground vanilla (or 1 tsp pure vanilla extract)
7 tbs butter

Preheat the oven at 350 F.

In a small pot, put agave and butter and cook on medium heat until butter is melted. If you use vanilla extract, you can add it in this step too.

In a medium bowl, mix flour, baking soda, oats, toasted coconut, salt, and ground vanilla.

Add the agave mixture to the dry ingredients and mix only until all of the ingredients are incorporated.

Spoon the dough with a tablespoon into baking sheets with wax paper, then spray the wax paper with non-stick oil. This is the easiest way I’ve found to remove them after baking.

Bake for 8 minutes, remove from the oven, and let them cool for about 5 minutes before you put them in cooling racks.

Enjoy!

* The original recipe calls for Golden Syrup; however, I’ve substituted it for agave for its high fructose content. This makes possible for people with dietary needs to enjoy them if they are not gluten intolerant.

Biscochos Anzac



Biscochos Anzac

Aunque estas sean galletas, el titulo de Anzac es protegido por el gobierno Australiano en honor a los soldados que participaron en la Primera Guerra Mundial. Sus madres, esposas, abuelas, etc. hacian estas galletas para enviarselas mientras estaban fuera del hogar.



Ingredientes

1 taza de harina
1 cucharadita de soda para hornear o bicarbonato de soda (Es lo mismo)
Una pizca de sal
1 taza de avena
1 taza de coco tostado
1/3 taza de jarabe de agave*
½ cdita de Vainilla Molida de Madagascar (o 1 cdita de Extracto Puro de vainilla)
7 cdas de mantequilla o margarina

Pre-caliente el horno a 350 F.

En una olla pequena ponga el jarabe de agave y la mantequilla a cocer a fuego mediano hasta que la mantequilla este derretida. Si usa extracto de vainilla, puede agregarlo en este paso tambien.

En un recipiente mediano mezcle la harina, soda, avena, coco, sal, y la vainilla molida.

Agregue la mezcla de agave a los ingredientes secos y mezcle solo hasta que esten incorporados.

Con una cuchara medidora, mida la masa que va a poner en una charola con papel encerado, despues rocie el papel con aceite en spray. Esta es la forma mas facil que he encontrado para despegar las galletas despues de hornearlas.

Hornee por 8 minutos, remueva la charola del horno, y deje las galletas reposar por unos 5 minutos antes de ponerlas en las parrillas para enfriar.

Buen Provecho!

* La receta original tiene Jarabe Dorado pero yo lo sustitui por el Jarabe de Agave por su alto contenido de fructosa. Esto hace posible que personas con dietas alimenticias especiales puedan disfrutar de estas galletas si no son intolerantes al gluten.

Sunday, July 11, 2010

3 EZ Summer Salsas



Southern Salsa

1 14 oz can black beans
1 14 oz can corn kernel
½ red onion, chopped
½ red pepper, chopped
1 avocado, diced
1 tsp olive oil
1 tsp lemon juice
A pinch of cayenne
Cumin to taste
Salt and pepper to taste

Mix all of the ingredients and serve.

Use this salsa to accompany grilled chicken or fish.

Chimichurri

This salsa originated in Argentina to marinade or serve on top of steaks. It is also delicious in bruschetta and melted mozzarella. Just place the salsa on top of the cheese before serving and you’ll have a delicious treat!

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.

Pico de Gallo
Enjoy this salsa with tacos, nachos, bruschetta, enchiladas, quesadillas, etc.

4 -5 roma tomatoes, small dice
½ jalapeno chile seeds removed, small dice
½ onion, minced
1 tbs lemon juice
Cumin
Salt and pepper

Mix all of the ingredients and season to taste.

Wednesday, July 7, 2010

GI Key Lime Pie




Normally Key Lime Pie is made with condensed milk but this version is specially made for people looking for low glycemic options. We included 20% of white whole wheat flour in the pie dough and turned added lemon juice to a pastry cream for the filling. Enjoy!

GI Key Lime Pie

Pie Dough

1 cup *pastry flour
4 tablespoons white whole wheat flour
12 tablespoons cold shortening
1 tsp salt
1 tsp coconut extract
6 tbs cold water
1 baking bag with beans for blind baking

Dissolve salt in water for even distribution. Add the coconut extract.
Place water and shortening in a mixing bowl and rub or cut shortening into flours.
Add the water mixture to the flours and mix gently only until incorporated to avoid developing gluten.
Put the dough in the refrigerator for a couple of hours.
Sprinkle a little flour in a flat surface and roll the dough out.
Transfer the dough to a pre-greased baking pie pan. Place the beans on top and bake for 30 minutes at 375 F.
Remove from the oven and let it cool.


Filling

2 cups milk (or half and half)
¼ agave syrup
1 egg
2 egg yolks
3 tbs corn starch
¼ cup lemon juice
3 tbs cold butter cut in small squares
Iced water

Boil milk with agave.
Mix eggs with cornstarch.
Temper the eggs with the milk.
Bring to a boil until it thickens and add the lemon juice. Stir quickly and remove from heat.
Put the pot in iced water and add the butter until all is melted and incorporated.

Topping
1 cup unsweetened coconut
1 pint heavy cream or sugar-free whipped cream
1 tsp Deluxe White vanilla
2 tbs agave syrup
Lime wedges

Cover pie with coconut.

Combine cream with vanilla and syrup and whip until hard peaks form.

Put the mixture in a Ziplock bag and decorate as desired with lemon wedges.

Friday, July 2, 2010

Patriotic French Toasts



Not exactly coming from France, French Toast have made their way to the U.S. to stay. Enjoy these while celebrating your 4th of July breakfast!

Patriotic French Toasts with Orange Cream

6 slices sandwich bread
2 cups milk
3 whole eggs
1 tbs agave syrup (or sugar)
1/8 tsp Madagascar Vanilla extract
½ stick butter
1 basket fresh strawberries, sliced
1 container blueberries

Orange Sauce

1 pint heavy cream (or 1 container sugar free whipped cream)
1 tsp orange extract (or orange juice to taste)
1 tbs agave syrup

Mix milk, eggs, agave, and vanilla. Cover it and leave it refrigerated overnight.

Leave bread slices drying overnight. This will allow them to absorb more of the liquid the next morning.

Heat a large skillet at medium temperature.

Put two bread slices on the egg mixture and let them soak for about 30 seconds in each side.

Smear butter in the hot pan and cook the toasts until both sides are golden brown.

Mix all of the ingredients in the orange sauce, pour over the French Toasts and garnish with the berries.

Enjoy!

Thursday, July 1, 2010

Patriotic Pizza




Patriotic Pizza

1 Pillsberry pizza crust
8 oz original cream cheese
4 oz whipped cream
2 tbs agave syrup (or sugar)
1 tsp orange extract
1 basket strawberries sliced
1 small container blueberries
Non stick oil spray

Preheat the oven at 425 F.

Spray a baking sheet with non stick oil.

Stretch pizza crust and use a fork to poke the dough. This will allow the dough to “breath” when baking. Bake for 18 minutes.

Cream the cheese in a mixer until smooth; add whipped cream, agave, and orange extract until all ingredients are incorporated. Scrape with a spatula to ensure there is no cream cheese attached to the mixer.

When the pizza is ready, remove from the oven and let it rest to room temperature before smearing the cream cheese mixture on. Use the berries to make the flag shape.

Enjoy!

Wednesday, June 23, 2010

Grilled Top Sirloin Steak




Grilled Top Sirloin Steak

3 Top Sirloin Steaks
1/3 cup olive oil
¼ cup white wine
1-2 garlic cloves, minced
½ onion, minced
1 tbs Italian herbs seasoning
Salt and Pepper to taste

Grape tomato garnish (recipe below)

Mix wine, garlic, onion, herbs, salt, and pepper. Add olive oil slowly to emulsify. Add the marinade to the meat and let it rest at least for four hours or overnight.

Grill for 5 minutes one side and 3 the other side for medium-rare. Remove from heat and let it rest covered for 10 minutes.

Grape Tomato Garnish

1 basket variety of grape tomatoes cut in halves
4 large basil leaves
¼ red onion, chopped
4 tbs balsamic vinegar
4 tbs olive oil
Salt and pepper

Mix olive oil with balsamic vinegar, add salt and pepper. Add tomatoes and onions. Toss.
Cut basil and add it before serving.

Enjoy!

Monday, June 21, 2010

Sopa de Melon en Frio



Hice esta sopa el fin de semana y fue tan refrescante, especialmente cuando el dia estaba a 103 F.

Sopa de Melon Fria

1 melon helado
1 yogurt de vainilla (6 oz)
Una pizca de nuez moscada
5 hojas de tarragon
1 – 2 cucharadas de jarabe de agave

Pele el melon, cortelo en pedazos, y pongalo en la licuadora. Agregue el resto de los ingredientes y licue hasta que este espeso y sin granulos. Sirvalo frio.

Buen provecho!

Chilled Cantaloupe Soup



I made this soup over the weekend and it was so refreshing, especially when it is 103 F!

Chilled Cantaloupe Soup

1 cold cantaloupe
1 vanilla yogurt (6 oz)
A pinch of nutmeg
5 leaves fresh tarragon
1 – 2 tbs agave syrup

Peel 1 cantaloupe, dice it, and put it in the blender. Add the rest of the ingredients, blend together until smooth and serve.

Enjoy!

Thursday, June 10, 2010

Roasted Beet Salad with Gorgonzola



Roasted Beet Salad with Gorgonzola

4 red beets
4 yellow beets
1 package mesclum
2 tbs Gorgonzola cheese, crumbled


Preheat the oven at 400 F. Make the vinaigrette recipe below…

Mustard vinaigrette

½ cup wine vinegar
1 tsp salt
½ tsp white pepper
1 tbs French or Dijon mustard
1 ½ cups salad oil

Mix together the vinegar, salt, mustard, and white pepper until salt is dissolved.
Using a whisk, mix in the oil slowly to emulsify it. Set it aside and mix it again before serving.

When the oven is ready, wrap the red beets in foil drizzled with oil and bake them for about 40 minutes to 1 hr.

Cool the beets slightly. Trim the root and stem ends and pull off the peels.

Cut the beets crosswise into thin slices and arrange them in circles on a cold plate.

Add some of the vinaigrette to the mesclum and toss and drizzle about a tablespoon of the remaining vinaigrette to the beets. Place mesclum on top of the beets, sprinkle the tops of the salad with the gorgonzola cheese.
Enjoy!

Wednesday, June 2, 2010

Pastel de Almendra y Melocoton (Libre de Gluten)



Ingredientes

3 melocotones (enlatados funcionan tambien)
1 ¾ tazas de azucar (En esta receta se uso jarabe para pancake sin azucar, sabor de mantequilla)
6 huevos
½ cdita extracto de melocoton
1 lb + 2 cdas de harina de almendra
1/8 cdita de Vainilla Molida de Madagascar
Agua
Hielo

Precaliente el horno a 350 F.

Corte una cruz en la parte de abajo de los melocotones y cocinelos en agua hirviendo hasta que la piel se comienze a pelar, unos 5 minutos. (Si usa melocotones enlatados, omita los pasos pertinentes). Saquelos y pongalos en agua con hielo y pelelos. Corte uno en rebanadas para decorar y los otros dos en cubitos para el pastel.

Mezcle los huevos, azucar, y extracto de melocoton. En otro recipiente, mezcle la harina de almendras con la vainilla molida. Agregue los ingredientes secos al huevo e incluya los melocotones picados.

Horneelos en una caserola preparada por unos 30 minutos o hasta que este cocido. Sirvalo caliente o frio.

Buen provecho.

Llamanos al (888)396 4552 para ordenar tu extracto de Melocoton.

Almond-Peach Gluten Free Cake





Almond-Peach Gluten Free Cake

Ingredients

3 peaches (canned peaches work just fine)
1 ¾ cups sugar (I used sugar free pancake syrup-butter flavor)
6 large eggs
½ tsp peach extract
1 lb + 2 tbs almond flour
1/8 tsp Madagascar Pure Ground Vanilla
Water
Ice

Preheat the oven at 350 F.

Cut a cross on bottom of peaches and cook them in boiling water until the peel starts to detach (about 5 minutes). If working with canned peaches, omit the steps related. Remove them from the heat and shock them in iced water. Peel them; slice some for garnish and chop the rest for the batter.

Mix eggs, sugar, and peach extract. In another bowl, mix almond flour with ground vanilla. Add the dry ingredients to the eggs and incorporate the chopped peaches.

Bake in a prepared cake pan for about 30 minutes or until done. Serve warm or cold.

Enjoy!

Call us at (888) 396 4552 to order your Peach Extract to make this recipe.

Monday, May 31, 2010

Sirloin Steak with Red Wine Marinade



Arizona Vanilla pays a tribute to the fallen and our gratitude for their sacrifice.

Sirloin Steak with Red Wine Marinade

4 sirloin steaks
½ cup red wine
2 tbs red wine vinegar
1/3 cup olive oil
1 tbs peppercorns
1 tbs fennel seeds
1 tbs coriander seeds
2 bay leaves
½ tsp dry rosemary
1/3 cup A1 sauce
2 cloves garlic, minced
Salt to taste

Combine seeds in a ziplock bag and crack them. Transfer them to a small pan at medium heat for about 3 minutes until they are aromatic.

Mix red wine, vinegar, and A1 sauce. Whisk in the olive oil slowly to emulsify and add the seeds and garlic.

Season the steaks and add the marinade. Chill for about 4 hours and grill 3 minutes per side.

Enjoy!

Thursday, May 27, 2010

Fresh Summer Fruit Compote



The secret to this recipe is the infusion of the spices in the syrup... don't miss it!

Ingredients

1 package black berries
1 package raspberries
1 package blueberries (optional)
1 peach, peeled and sliced

Syrup
1/2 cup water
6 tbs brown sugar
1 Hawaiian vanilla bean
1/2 star anise
1 clove
1/2 cinnamon stick

Combine all of the ingredients for the syrup to a boil and reduce heat to simmer. Reduce until desired thickness. (For this recipe, I let it simmer for about 10 minutes). Let it cool and drizzle over fruit.

Enjoy!

Sunday, May 23, 2010

Pie de Vainilla y Pecans caramelizados



1 base para pie
8 cucharadas de helado de vainilla
3 cdas de margarina o mantequilla
1/2 taza azucar morena
2 tazas de pecan nueces
salsa de chocolate sauce (comprada en el supermercado)
salsa de caramelo (comprada en el supermercado)

En una olla mediana, derrita la mantequilla y la azucar. Agregue los pecans y cocinelos hasta que el azucar se haya disuelto bien (unos 5 minutos). Deje reposar en papel encerado puesto en una cacerola para hornear.

Llene la mitad del pie con helado de vainilla y ponga una capa de nueces. Haga lo mismo con la segunda mitad y decore con las salsas de chocolate y caramelo. Guardelo en el congelador hasta que este listo para servirse.