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Lemon-Blueberry Yogurt Loaf by sweetpeaskitchen #Lemon #Blueberry #Cake #sweetpeaskitchen
1 like 4 repins
Roasted Strawberry, Brie, And Chocolate Grilled Cheese
1 like 2 repins
Tomato, Mozzarella , avocado and pesto grill cheese
1 like 4 repins
brussel sprouts, bacon, avocado, lime
1 like 3 repins
Cinnamon Sugar pull-apart bread...!
1 like 2 repins
Cheese Stuffed Zucchini Rolls - only 3 ingredients @MariaBenignoHayes
2 repins
Four cheese macaroni 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon 3 tablespoons flour 2 cups half and half 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 teaspoon dried mustard 1 teaspoon onion powder 1/4 teaspoon cayenne powder 1 pound macaroni 12 ounces grated Parmigiano-Reggiano or other good-quality Parmesan cheese (about 2 cups) 1/2 cup grated cheddar cheese 1/2 cup fontina cheese 1/2 gruyere cheese 1 cup Panko bread (Japenese bread crumbs) *In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened about 4 to 5 minutes stirring frequently. Remove from the heat, season with the salt, white pepper, dried mustard, onion powder, cayenne powder and 4 ounces of the grated Parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside. *Preheat the oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat. Add salt to taste and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to th pot. Add 2 tablespoons of the butter and stir to combine. Set aside *Use the remaining tablespoon of butter to grease a 3-quart baking dish or casserole and set aside. In a large bowl combine 4 ounces of the remaining Parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. *Place on-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the Panko bread, remaining 1/2 ounce of grated armesan and toss to combine. Sprinkle this over the top of the macaroni and cheese. *Bake for 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Fontina Grilled Cheese with Sage 3/4 cup unsalted butter 5 teaspoons chopped fresh sage plus 32 whole fresh sage leaves 16 5×3 1/2-inch slices country-style bread, crust removed 1 cup (packed) coarsely grated Fontina cheese (about 4 ounces) 1/4 cup (packed) finely grated Parmesan cheese *Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds. *Arrange 8 bread slices on work surface. Brush top side with all of the melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere. *Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
3 repins
Pumpkin Pie Crème Brulee with Butter Pecan Crust 3 ½ cups heavy cream, divided 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg ½ teaspoon powdered ginger 1 teaspoon vanilla extract 8 egg yolks 1 cup sugar ½ cup whole milk 2 cups canned pumpkin Water (hot) ¼ cup natural brown sugar *Preheat the oven to 300 degrees. Divide the crust into 8 (6 ounce) custard cups. Put them in a 9×13” baking dish or roasting pan and bake for 10 to 12 minutes. Set aside to cool. *In a medium saucepan, over medium-high heat, add 2 cups of the cream and the vanilla. Bring to a boil and remove from heat. *In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved. Add the remaining 1 ½ cups of cream and the ½ cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture then strain through a medium-size sieve. Whisk the pumpkin. *Divide the pumpkin mixture evenly into the custard cups lined with the crust. Add the hot water into the baking dish of roasting pan to create a hot bath and put the pan in the oven. Bake until the custard is starting to set about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours. *Lightly sprinkle each custard with brown sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeating with a light sprinkling each time. Allow to cool and serve. Butter Pecan Crust 32 butter crackers (like Ritz) ½ cup pecans 5 tablespoon unsalted butter, melted 2 to 3 tablespoons dark brown sugar In a food processor, pulse the crackers and pecans until finely ground about 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of the baking pans.
2 repins
Pumpkin Cake with Pecan Streusel 1 Butternut squash 8 tablespoons (1 stick) unsalted butter, plus a little for the pan ½ vanilla bean 2 cups all purpose flour ¾ teaspoon baking soda ¾ teaspoon baking powder ¾ cup granulated sugar ½ teaspoon ground cloves 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon kosher salt 1 ½ cups whole milk 1 ¼ cups heavy cream 3 extra large eggs 1 tablespoon honey Pecan streusel topping (recipe follows) Maple ice cream (optional) *Preheat the oven to 400 degrees. Cut the squash in half lengthwise and place on a baking sheet, cut side up (don’t remove the seeds yet, they give extra flavor). Cover with foil and roast about 1 hour until very tender. Let cool 10 minutes and then scoop out the seeds and discard them. Puree the warm squash through a food mill and measure out 1 ½ cups. *Turn the oven down to 350 degrees. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter and then line it with the paper. *Place the 8 tablespoons butter in a medium saucepan. Slice the vanilla bean lengthwise down the center and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally until the butter browns and smells nutty. Remove the vanilla pod and discard. *Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon and nutmeg into a large bowl. Add the salt. Make a well in the center. In another large bowl, whisk the reserved 1 ½ cups squash puree, milk, ¼ cup cream, eggs and honey to combine. Pour the liquid into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan. *Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. Cool the cake on a rack for at least 15 minutes. *In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream. Pecan Streusel Topping ¼ cup pecans 1 teaspoon grapeseed oil ¼ teaspoon kosher salt 4 tablespoons cold unsalted butter, cut into cubes ¼ cup granulated sugar 1 tablespoon brown sugar ¼ cup plus 2 tablespoons all purpose flour ¼ teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg *Preheat the oven to 375 degrees. Spread the pecans on a baking sheet and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt. *In a food processor, pulse the butter, sugars, flour, cinnamon and nutmeg until just combined. Remove to a bowl, stir the salted pecans and chill until ready to use.
Butternut Squash and Fennel Soup with Crème Fraiche and Candied Pumpkin Seeds 2 pounds Butternut squash 2 medium bulbs fennel 4 tablespoons extra-virgin olive oil 2 teaspoons fennel seeds 4 tablespoons unsalted butter 2 cups sliced onions 1 tablespoon thyme leaves 2 chiles de arbol (or red chile flakes) 1 bay leaf ¾ cup sherry 10 cups chicken or vegetable stock or water ¼ cup crème fraiche Candied pumpkin seeds (recipe follows) Kosher salt and freshly ground black pepper *Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into 1-inch thick wedges. *Toss the squash and fennel with the olive oil, 1 teaspoon salt and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized. Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly brown. Pound them coarsely in a mortar. *Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground black pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color. *Add the squash and fennel and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer 20 minutes. *Strain the soup in a colander set in a pot. Put a third of the solids into a blender with ½ cup of the broth (you will puree the soup in batches). Process at the lowest speed until the squash mixture is pureed. Add another ½ cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy. *Transfer to a container and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche in the center of each and scatter the pumpkin seeds over the top. Or serve family-style in a tureen with the crème fraiche and pumpkin seeds on the side. Candied Pumpkin Seeds ¼ teaspoon cumin seeds 2 teaspoons unsalted butter ½ cup raw pumpkin seeds 1 tablespoon granulated sugar Generous pinch each of ground cinnamon, paprika and cayenne pepper 1 teaspoon honey Kosher salt *Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar. *Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the putter and cook a few minutes, until just after they begin to pop and color slightly. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.
1 repin
Malted Chocolate Cream Pie PIE AND FILLING 1 1/2 cups heavy cream 1 cup whole milk 1 cup malt powder 8 ounces milk chocolate, chopped 8 ounces extra-bitter chocolate, chopped 2 large eggs 1 prebaked chocolate piecrust TOPPING 1 1/2 cups heavy cream 1/2 cup mascarpone cheese 1/4 cup sugar 1 tablespoon vanilla extract Cocoa powder for dusting *Prepare the filling: In a large saucepan, combine the cream and milk and bring just to a boil. Put the malt powder in a small bowl. Ladle a little hot cream mixture into the malt powder and whisk until smooth. Add this mixture to the cream mixture in the pan and whisk until incorporated. Remove the pan from the heat. *Add the chocolates to the pan, let stand for about 5 minutes and then whisk to combine. Whisk in the eggs, one at a time, until the mixture is smooth. Strain into a medium container and set aside or refrigerate until ready to use, or for up to 2 days. *Preheat oven to 300 degrees. Fill the piecrust with the filling (it should come just up to the edge of the crust). Bake for 10 minutes, rotate the pie and then bake for 7 to 10 minutes more. The edges of the filling should be puffed and set, while the middle is still slightly loose. Let the pie cool, then refrigerate for at least 1 hour or overnight. *Prepare the topping: Using the whisk or an electric mixer, whip the cream, mascarpone, sugar and vanilla to stiff peaks. Refrigerate until needed or for up to 4 hours. *To assemble, carefully unmold the pie from the tart pan. Scoop the topping onto the center of the pie. Slice the pie, sprinkle each slice with a little cocoa powder and serve.
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