Whipped

May 20, 2012 | 9 Comments

Ooey Gooey Peanut Butter S’mores Bars

I”m home! I’m home! I’m home!

….And I’m ready to turn right back around :)

NYC was SO much fun! I don’t even know where to begin telling you about it!

How about Birthday Cake Truffles at Momofuku Milk Bar??

Tomato Focaccia at Eataly? Chocolate Souffles at The Little Owl??

At least 5lbs of peanut butter M&Ms at that ENORMOUS M&M store in Times Square. Don’t judge.

O wait… and what’s that Kristina?

Who did you see?

Is that… is that a blurry Nick Jonas??

Sam Champion’s butt??

Lara Spencer wondering why the hell you are taking her picture??

Yes. Yes.. and yes!

If you didn’t judge my peanut butter M&Ms go ahead and judge away all you want now. I was totally one of those people that woke up at 6am to sit out front of Good Morning America…and.. it was AWESOME.

I was front row – I was so close I could have plucked out Sam Champion’s grays without him ever knowing.

Did I not take the creepiest pics??

I’ve always been a huge GMA fan. My mom thought I was totally joking when I told her we were going to the show. She was so wrong. We were only two blocks from their studio, how could I not go??? Plus I got to see Nick Jonas?? I touched his shoulder and I could literally feel his body guard’s eyes piercing my skin ready to throw me across the street.

So totally successful trip!

My mom and I happily ate and drank our way through NYC and had an AMAZING time! I’m in absolute love with the culinary school I”m looking at. I seriously cannot wait to go! I’m about 99% positive I’m starting the first week in September…. ah!! I can’t believe I”m going to back to school again… and going back to a school where I get to do what I LOVE most! 8 hours a day learning all about healthy and sustainable cooking and nutrition?? Creating and experimenting in the kitchen all day long with awesome instructors and new foodie friends?? O wait… and in New York City?? This is like vacation or summer camp on steroids.

I could go on and on about the past few days, but instead how about a snack??

These little ooey gooey treasures are about the only thing that can keep my mouth shut at the moment… I am obsessed. If you like peanut butter, chocolate, gooey marshmallow, and crumbly graham crackers you are in for a treat! These babies have a rich graham cracker base with a warm smear of creamy peanut butter, gooey marshmallows, and topped in rich chocolate.

I saw the original recipe on Pinch of Yum (a DELICIOUS blog!) and knew I had to have them. Only I also knew that after a week munching my way through NYC my skinny jeans probably didn’t….so I played around a bit and came up with an irresistible lighter version with so much peanut butter and chocolatey marshmallow goodness you won’t be able to keep our hands way from the pan :)

Enjoy!

Peanut Butter S’mores Bars

Yields 20 servings (serving size; 1 bar)

Ingredients:

2 tbs butter, plus 1 tbs, softened
6 tsp brown sugar
1/4 cup granulated sugar
2 tbs unsweetened applesauce
1/2 tsp vanilla
2 tbs egg substitute
1/2 cup all-purpose flour, plus 2 tablespoons
1/2 tsp baking powder
1/8 tsp salt
3 full Graham Cracker sheets, crushed
1 jar Marshmallow cream, 7 ounces
5 tablespoons creamy peanut butter
6 oz. semisweet chocolate

Preparation:

Preheat oven to 350 degrees. Coat a 8×8 inch baking ban with cooking spray.
Beat 2 tablespoons butter and sugars together until light and fluffy. Beat in applesauce, vanilla, and egg substitute until combined.
Combine, flour, baking powder, and salt in a small bowl. Stir into butter mixture.
Stir in graham cracker crumbs.
Press dough into bottom of pan to make an even layer.
Bake 20 minutes or until golden brown. Let cool completely.
Melt peanut butter in microwave for 30-45 seconds, or until runny and drizzle over cooled graham cracker dough layer. Refrigerate 20 minutes, or until firm
Spread marshmallow cream evenly over peanut butter layer (its easiest to drop spoonfuls evenly over peanut butter and then try and smooth).
Heat chocolate and 1 tbs. butter in microwave until smooth and runny. Carefully drizzle over marshmallow cream layer and smooth with a rubber spatula.
Refrigerate for at least 30 minutes, or until chocolate layer is hardened.

Let bars sit at room temperature for at least 10 minutes before cutting or else the chocolate layer will crack and you will not get even cut pieces.

*These babies are messy! Enjoy the same day for the best damage control. But if these are just for your own sticky fingers, enjoy 2-3 days in the refrigerator.

Nutrition Information (per bar); Calories: 151, Fat: 7 grams

May 17, 2012 | 16 Comments

Guest Post- Peanut Butter Pretzel Truffles by Kayle

Hi guys! So since I’m in NYC for the week visiting my culinary school I thought I’d let a real New Yorker takeover my blog for a bit while I strap on my fanny pack and wander through Times Square…

I am SO excited to introduce you all to my new best foodie friend, Kayle from The Cooking Actress! Not only is her blog bursting with yummy recipes (have you seen her buckeye cake??) but she is the absolute sweetest girl you will ever meet! Friend her, follow her (on twitter people!), subscribe, she’ll put a smile on your face…and bit more junk in your trunk, this girl knows how to cook!

Take it away Kayle!

Hiya! My name is Kayle, and I have a fun little blog called The Cooking Actress. I’m something of a food blog addict-and when I stumbled upon Whipped a few months ago, I absolutely fell in love! The food always makes me drool, while keeping an element of healthiness, and I very quickly formed a friendship with Kristina—she’s just so gosh darn sweet, it’s hard not to, am I right?! When she began planning her trip to NY, I shared some suggestions of places to go (I live in NYC, although I’m originally from Ohio), and I started to cross my fingers that she would end up here (we’d have so much fun if we could hang out!). So, when Kristina approached me with the idea of guest posting while she is in NY, words cannot express how ecstatic and honored I was (and am)!

When thinking about what recipe to share over here, I definitely knew I wanted to keep healthier options in mind. From the few ideas I shared with Kristina, these truffles got the biggest reaction. She said, (and I quote), “I want one of those NOW! And it’s like 10 am…haha”. It’s alright, these are totally OK for breakfast in my opinion. Natural peanut butter and pretzels-those are pretty healthy, right? Right. And if you cover them in dark chocolate you’ve got anti-oxidants. Heck, these are practically as good for you as broccoli (Ok…they’re not. But, they taste a bzillion times better). They’re at least fairly guilt-free. Be careful, however, these little beauties are addictive. When I first made them I ate about half of them before Michael (my boyfriend) even got home from work. So…I suggest you make a double batch. Because I’m not going to ask you to not eat a bunch, that would simply be cruel. These are pretty quick and easy to whip up, and they taste delish! I hope you all enjoy them as much as I do, and I hope you haven’t minded listening to me while we wait for more of Kristina’s wonderousness. :)

Peanut Butter Pretzel Truffles

From How Sweet It Is

Ingredients:

½ cup natural peanut butter (whatever sort you prefer)
¼ cup finely chopped salted pretzels
½ cup chocolate chips (again, whichever kind you like), melted

Preparation:

Crush/chop the pretzels.
Combine peanut butter and pretzels.
Chill the mixture in the freezer for about 15 minutes.

Line a baking sheet with parchment or wax paper.
Roll the pb/pretzel mixture into approx. 20 balls (1 teaspoon each), and place them on the prepared baking sheet. (If out of the freezer for too long, they may get too warm and not want to form properly. If this occurs pop back in the freezer for a bit, and put all the already rolled truffles in there as well).
Freeze the formed truffles in the freezer for about 1 hour.
Roll each ball in the melted chocolate (again, if this takes too long and they get too warm, you’ll end up with a mess. Make sure everything remains chilled).
Refrigerate for about 30 minutes, until chocolate is set.

Store in refrigerator.

And try to contain yourself from eating all of them at once!

Nom nom nom!

-Kayle

May 13, 2012 | 23 Comments

Guest Post- Pecan Pie Lara Bars by Carol

Hi guys! Fingers crossed that by the time you all are reading this I am safely settled into NYC, stalking Sam Champion on Good Morning America and shoving my face at Momofuku Milk Bar…

You all are in for a real treat today! My newest foodie friend Carol, from the fabulous blog, Ditch the Wheat is guest posting for me here! I was absolutely thrilled when she agreed to come up with a yummy recipe for you all while I’m gone. I guest posted for her last week while she was in the Dominican so I thought it would be so fun for her to takeover my space while I”m out of town! Her blog is bursting with delicious low carb and gluten-free recipes and tips. If you don’t know Carol yet, you need to get to know her! Check her out at Ditch the Wheat and indulge in some super yummy healthy recipes!

Thanks Carol!

Hi Whipped readers! I’m Carol from Ditch The Wheat. I specialize in cooking and baking gluten free, low carb, and dairy free. I was so excited when Kristina wrote a guest post for my blog while I was in the Dominican. When she asked me to guest post while she is in New York, I jumped at the opportunity. I hope you like the recipe because I enjoyed developing it for you and eating it too!

I first discovered Lara bars when I needed snacks for my business trip to Texas. I rushed around the grocery store looking for “healthy” bars but most contained a paragraph of ingredients. When I stumbled upon some Lara bars in the grocery store I decided to give them a try. I had heard of Lara bars but I brushed them off as probably gross tasting. Lara bars are gluten free, vegan, sweetener free and contain only natural ingredients. The majority of the bar is made from dates, which I didn’t find appealing. But I discovered they taste pretty darn good.

When Kristina asked me to guest post for her I had trouble coming up with an idea. I wanted to stick with her emerging theme of desserts that are vegan. I eat gluten free and low carb. I enjoyed the challenge of combining all three lifestyle choices.

The result is a YUMMY bar that has the softness of that thick gooey caramel and pecan chunks. It is divine. Actually more like sinful. The ingredient list, 3 ingredients! Baking time, zero! Prep time, maybe 1 minute to de-pit the dates. Then use a food processor and voila you have Pecan Pie Lara Bars. Doesn’t that sound simple? I love simple.

Let’s get to the good part.

Pecan Pie Lara Bars Recipe (Gluten-Free, Vegan)

Adapted from Damy Health’s How to Make Homemade Lara Bars

Ingredients:

1/2 cup of Seedless/Pitted whole medjool dates (about 7 dates)
1 cup of pecans
1/2 tsp vanilla

Instructions:

De-pit your dates. Take a date and gently tear it apart and pull out the seed.
Add all of the ingredients into the food processor. Process until desired smoothness. I added half of the pecans, all of the dates, and the vanilla, processed and then added the remaining pecans to get a nice texture.
Take the mixture and mold into 5 bars.
Store in your refrigerator.
And finally, the best part, EAT!

Enjoy,

Carol

Hi! It’s Kristina again! I just wanted to make sure I sent a HUGE thank you and lots and lots of love to Food Stories for nominating me for the Versatile Blogger Award!! I’m so honored you thought of my blog :) You are absolutely too sweet!

May 11, 2012 | 19 Comments

Mom’s Day Recipe Round-Up

So the game plan for today’s post was supposed to be “Mail Order Mom’s Day”… and no. Not like ordering a new mom.

I was going to do baked goods that are ‘mail-friendly’ for those of us too far to visit mom on her big day or those of us doting children who forgot to buy mom a gift. So the point was to give all you procrastinators some easy recipes to make and send to mom for Mom’s day…only today is Friday. I’m just realizing that I totally just defeated the point of my post. Mom will not get these by Sunday. She will maybe get them Monday. And you will definitely get an unhappy phone call Sunday. I procrastinated my procrastinating post.

Sorry guys…. :)

Its crazy how organized I am.

(Happy Mother’s Day Mom! Aww….)

So instead I’m doing a Mom’s Day Recipe Round-up!

These are some of my absolute favorite “Mom-approved” Mom’s Day Brunch recipes. These have all been taste-tested and approved by my one and only momma. These are a few of our favorites and I hope you and your mom’s can make them your own too! (the chocolate chip banana bundt cake is my favorite! My mom LOVES the egg and arugula toasts!).

So enjoy and have yourselves a fun and tasty weekend!

And before I forget! I take-off for NYC on Sunday so I’m sorry but I’ll be gone until next Friday from my blog. But it all works out even better for you because I have two of the absolute sweetest guest bloggers lined up to takeover my blog for me. All I’m going to say is peanut butter…chocolate….and pecan pie…get ready :)

Here’s the recipe! The titles are all linked to the recipes, enjoy!

Chocolate Chip Banana Bundt Cake

Skinny Blueberry-Lemon Coffee Cake with Almond Streusel

Challah French Toast with Maple-Cinnamon Apples

Arugula, Ricotta, and Fried Egg Toasts

Berry-Papaya Power Parfaits with Maple-Cinnamon Granola

Double Chocolate Bundt Cake

Bon Voyage!

May 7, 2012 | 51 Comments

Strawberry Mousse with Coconut Whipped Cream and Sweet Strawberry Sauce

Happy Monday everyone!

I am in a super extra happy mood today for 3 fabulous reasons!

1. I started drinking caffeine again. This is maybe the only reason I am happy at 6:00 am.

2. I leave for New York City in 6 days! 6 DAYS! I can almost taste the bagels…hear Daniel Radcliffe prancing around Broadway…

And the main reason….

3. I am guest posting over on Carol’s fabulous blog, Ditch the Wheat! If you haven’t checked her out already… DO IT. She is the queen of low carb and gluten-free. Her site is absolutely overflowing in nutritious and delicious tips and recipes!

So when she asked me to come up with a recipe for her this week I got really excited to experiment. I don’t usually count carbs (umm… my dinner last night consisted of chips, sweet potato fries and a hamburger bun…sorry Carol!) and I just started to get into gluten-free baking so this was my chance to play around with recipes outside my comfort zone.

So why not take it even further?

What about dairy-free?

Vegan?

Um…check, check,….and check.

I hope you have your Dr. Scholls in those high heels ladies because we’ve got some work to do.

Or totally not.

This is the EASIEST dessert. EVER.

EVER.

The mousse = 4 ingredients in the food processor.

The secret ingredient to this allergen-free madness is….Tofu!

Don’t be scared! It works soooo absolutely perfect in this recipe. I swear it offers all of the rich creaminess that cream and butter would – without all of the calories and dairy. The other beautiful thing about tofu is that it loves to take on whatever flavors surround it. It just eats up all of the delicious strawberry flavor and combines with the lemon juice to create a smooth and fluffy strawberry mousse.

I topped everything off with a fresh strawberry sauce and fluffy coconut whipped cream.

Enjoy!! And check out the rest of my post over at Ditch the Wheat!

Strawberry Mousse with Coconut Whipped Cream and Sweet Strawberry Sauce

Yields 8 servings

Preparation:

For the Mousse

1 14 oz. container Firm Tofu, drained
1/2 cup sugar
2 – 16 oz. container fresh strawberries, chopped
Juice of half a lemon (about 1 tablespoon)

For the Strawberry Sauce

12 oz. frozen strawberries
2 tablespoons sugar

For the Coconut Whipped Cream

1 14-ounce can coconut milk, chilled, NOT stirred (do not buy lite coconut milk, this must be full fat)
2/3 cup powdered sugar

Preparation:

To Make the Mousse

Combine tofu, sugar, strawberries, and lemon juice in a food processor and blend until smooth. Pour into individual cups and chill before serving.

To Make the Strawberry Sauce

Combine strawberries and sugar in medium saucepan and heat over medium heat. Allow strawberries to boil and reduce for about 10 minutes, stirring occasionally.
Remove from heat and strain through a colander. Allow strawberries to drip liquid, then gently push them with a rubber spatula into bottom of colander to release more syrup. Refrigerate until use.

To Make the Coconut Mousse

Chill bowl and whisk of a stand mixer in the freezer for at least 30 minutes (if they are not very cold the cream will not whip properly).
Carefully skim the solidified cream off the chilled coconut milk and transfer to to the chilled bowl. Make sure you do not include any of the coconut water, even a drop will effect how your cream whips.
Add the powdered sugar and whip 2-3 minutes until mixture begins to stiffen and turn into whipped cream.
Chill whipped cream in a covered container in the refrigerator. It will continue to firm up the longer it sits in the refrigerator – give it a couple hours or even overnight for the firmest cream.

Assemble the Mousse:

*Tip on drizzling sauces – I think the easiest way to drizzle sauces is to use a “Chef’s Condiment Dispenser” (just like the little plastic ketchup bottles you see at restaurants). You can find these at most craft or hobby stores, Bed Bath and Beyond, etc..they cost $1-$2 and are reusable and make drizzling sauces a breeze!

Drizzle strawberry sauce over chilled strawberry mousse. Top with 1 tbs. whipped cream and enjoy!

Chill leftovers.

Nutrition (Per mousse, topped with strawberry sauce and whipped cream); Calories:190, Fat; 8 grams

May 3, 2012 | 47 Comments

Fish Tacos with Mango-Avocado Salsa

Hi guys!

So I’m rested and recovered from my dinner party extravaganza last weekend and ready to get started on the next fiesta! Cinco de Mayo is right around the corner which means its time to indulge in some yummy Mexican food! I love love love Mexican food….Mexican food doesn’t particularly love me back…but I”ll take our rocky relationship.

Ok, but first, I have a serious question for you…

This needs to be cleared up before we get cooking..

How do you cut a mango?

Is it possible??

Does anyone know this??

Because google doesn’t.

Google showed me youtube videos of strangers cutting mangos that look nothing like the mangoes sitting in my fruit bowl.

My mangoes have horrible pits and these hairy “I-dont-know-whats” that pull away when I try to cut. I actually gave up cutting at one point and just kind of ripped away the flesh with my fingers, caveman style.

I swear I know how to cook.

But it was all worth it because these little fish tacos totally kick butt! They’re super easy, super quick, and super delicious (ok, so not so super quick for those of us who were born mango handicapped, but if you typically know how to use a fork to eat your meals I’m sure you will be a-ok).

You can pull this meal together in under 30 minutes, start to finish. The tilapia takes just about 2 minutes per side in the grill pan and the salsa takes chopping just 4 different ingredients.

Plus, these are a totally healthy alternative to traditional fish tacos. They pack all the punch and attitude you crave in a taco without the added calories! No frying, extra oil, or heavy fat! Just simple, delicious, clean food that will keep your tummies happy..and more importantly, leave room for those margaritas and chips and salsa!

So if you’re wondering why I’m posting fish tacos instead of some kind of ooey gooey sugary concoction its because Whipped is getting a facelift!

I’m so excited to let you all know I am doing an entire website re-design (I already have the preliminary drafts worked up and its looking really fun!) and I’m going to expand the scope of my blog to include all kinds of healthy recipes. Before you get mad at me I promise I’m still going to include lots of yummy light dessert recipes! But I want to include other recipes to round out living your best healthy life. There’s always time for treats (which I LOVE posting!) but I also want to show the delicious recipes you can have to balance out your diet and show how you really can have a delicious diet with moderation.

(See! I told you they won’t go away! Cookies from tonight’s dinner :) I swear no one can beat the recipe on the back of the Nestle Tollhouse chocolate chips bag, I challenge you!)

Let me know what you all think! I love hearing your input!

Enjoy and have a GREAT weekend!

Fish Tacos with Mango-Avocado Salsa

Serves 4 (serving size: 2 tacos)

Ingredients:

For the Fish

1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound tilapia fillets

For the Mango-Avocado Salsa

1 avocado, pitted, peeled, and diced
1 mango, diced
1/4 cup finely chopped red onion
1 tomato, seeded and diced
2 tablespoon fresh lime juice
1/2 tablespoon olive oil
salt and pepper to taste

8 (6-inch) Corn Tortillas (I used whole wheat instead)

Preparation:

Combine cumin, paprika, salt, pepper, and garlic in a small bowl. Rub over fish.
Heat a large skillet coated with cooking spray over medium-high heat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.

To Make Salsa

Combine avocado, mango, red onion, and tomatoes in a medium bowl. Drizzle lime juice and olive oil over mixture and toss gently to coat. Season with salt and pepper to taste. Let sit in the refrigerator to marinate for at least 30 minutes.

Assemble the Tacos

Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Divide salsa evenly among tacos. Fold tortillas in half; serve immediately.

Nutrition Information (per 2 tacos); Calories: 298, Fat: 12 grams, Protein 23 grams

Sorry I just couldn’t resist!

April 29, 2012 | 64 Comments

An Earth Day Inspired Dinner Party

So today’s post is extra special – like deserving of glitter, a gold star, and maybe even a firework kind of special…

I hosted my very first dinner party ever yesterday!

I am so excited that Foodbuzz.com liked my proposal for an Earth Day themed, earth-friendly, vegetarian (mostly vegan!) dinner party, because it gave me an amazing excuse to invite over my closest friends to be with the people I love the most – doing the thing I love the most…cooking!

I loved having an Earth Day themed dinner for the month of April because I think that it helps illustrate how delicious and seriously easy it is to cook for the planet. All of the ingredients I used were either local, in season, or close to in season – which isn’t just better for the planet, its better for our taste buds! In season means ripe; it means juicy, crisp, sweet, and an irresistible variety of fruits and veggies. The featured stars of my meal are artichokes, radishes, peas, mangos, lemons, and avocados. Together they combine into a fantastic dinner!

But if ripe and juicy aren’t motivation enough to get on the seasonal bandwagon, how does 15-minute meals sound? Everything I made (with the exception of dessert) can be made in advance. And almost entirely in a food processor. 1-2-3…. umm…where’s my cocktail? Because I’m already done…

Check out my stocked fridge below from the night before the party!

And here’s my little chickpea burgers chillin’ in the fridge

Here’s my super simple, super quick, Earth Day vegetarian meal:

Appetizers

Artichoke-Walnut Pesto Crostini

Roasted Red Pepper White Bean Dip with Goat Cheese

First Course

Baby Lettuce with Carrots, Peas, and Creamy Vinaigrette

Main Course

Sun-dried Tomato Chickpea Sliders with Avocado Spread

Side Dishes

Basil Sweet Potato Fries with Garlic Mayo

Sweet Snap Pea and Radish Slaw

Dessert

Fresh Blueberry Shortcakes with Mango Compote

Cocktail

Sparkling Lemon-Gin Cocktail

Artichoke-Walnut Pesto Crostini

Baby Lettuce Salad with Creamy Vinaigrette

Sun-dried Tomato Chickpea Sliders with Avocado Spread

Fresh Blueberry Shortcakes with Mango Compote

But before I totally get into the recipes, please meet my party!

These are some of my very best girl friends from high school and college. The kind of friends I can laugh with….cry with… and force bean burgers and vegan cheese on with no complaints…

Chowing down on those sliders. You guys have GOT to make these with the avocado spread…yumm!

Cocktails and apps! The gin cocktails were a perfect way to start out a fresh and casual spring dinner. They were light and bubbly with the lemonade and champagne, delicious step up from the usual rum and cokes… and just as easy! Three ingredients!

Here’s the table setting- all of the flower arrangements were done by Twisted Stem and they were amazingly GORGEOUS! The vases were eco-friendly felt buckets and glass jars. I also used a few yards of muslin for the runner and tied up the ends with recycled raffia ribbon.

The party was originally supposed to be outside on the patio, but some serious rain and 40 degree weather moved us inside. It really worked out well though, the flowers still looked great in the kitchen!

I liked how the more rustic muslin runner was balanced out by the clean floating tea lights.

Check out the pink peonies in the background, they are my favorite flower!

Ok, ok, so are you ready for the recipes??? Let’s get plating…..

Artichoke-Walnut Crostini

The pesto can be made 2-3 days in advance and kept in the fridge. Otherwise you can freeze it for up to a month.

Serves 6-8

Ingredients:

14 ounces canned artichoke hearts, drained
1 cup packed fresh basil
3/4 cups walnuts, toasted
3 cloves garlic
2 tablespoon lemon juice
3/4 teaspoon sea salt
3/4 teaspoon pepper
1/4 cup olive oil, plus extra for drizzling
1/4 cup water
1 1b compare tomatoes, sliced thin (or any other small tomato)
1 baguette, cut into 1/2-inch slices

Preparation:

Preheat oven to 425 degrees.
In a food processor, pulse artichoke hearts, basil, walnuts, garlic, lemon juice, salt, pepper, 1/4 cup oil, and water until combined.
Place bread slices on a large baking sheet and drizzle lightly with olive oil. Bake 5 minutes, or until lightly browned.
Spread pesto on warm crostini and top each with one tomato slice. Return to oven for another 1- 1 1/2 minutes, or until tomato is heated through.
Serve warm.

Roasted Red Pepper and White Bean Dip with Goat Cheese

The dip can be made ahead and stored in the refrigerator for 2-3 days.

Serves 6-8

Ingredients:

1 (15.5 ounce) can white beans, drained
4 ounces of goat cheese
1 garlic glove
2 tablespoons olive oil
1 green onion, finely chopped
2 red bell peppers, roasted (either in the oven or you can use jarred), and chopped
1/4 teaspoon salt

Preparation:

Preheat oven to 350 degrees.
In a food processor, combine bean, goat cheese, garlic, and olive oil and process until smooth.
Scrape into a clean bowl and mix in the red onions, half the chopped roasted red peppers, and salt.
Bake 15 minutes or until warm and lightly golden. Garnish with remaining red pepper and serve warm with fresh veggies or crackers.

Vinaigrette for Salad

Check out the link here to Ina Garten’s recipe. This is a staple salad dressing in my house!

Sun-Dried Tomato Chickpea Sliders with Avocado Spread

The sliders can be made in advance and frozen for up to 1 month or kept in the frig for 3-4 days until ready to cook.

Ingredients:

For the Sliders

1 15-ounce can chickpeas, rinsed, drained, and divided
1/2 red onion, finely chopped
2 cloves of garlic, quartered
5 sun-dried tomatoes packed in oil, drained
1/2 cup packed rest Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 cup bread crumbs (preferably whole wheat)
1 tablespoons olive oil
14 slider buns
Tomato slices

For the Avocado Spread

1/4 cup chickpeas, reserved from sliders
1 avocado, pitted and peeled
1/3 cup fresh Italian parsley
1/4 cup olive oil
1 glove garlic
1/2 teaspoon sea salt

Preparation:

Reserve 1/4 cup chickpeas for Avocado Spread. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and bread crumbs in a food processor and pulse until combined. Using the palms of your hands, form mixture into 2-inch by 2-inch patties.
In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3-5 mints on each side until lightly browned. Remove from pan and drain on paper towels.

To make Avocado Spread

Combine 1/4 cup chickpeas, avocado, parsley, oil, garlic, lemon juice, and salt in a food processor and puree.

To Serve:

Layer tomato slice on top of slider bun bottom, top with avocado spread and finish with chickpea patty and top of bun. Serve warm.

Basil Sweet Potato Fries with Garlic Mayo

Click here for the recipe from Giada

Fresh Blueberry Shortcakes with Mango Compote

Click here for the recipe from this week’s earlier post!

(My puppy needed a little cameo, she was getting a bit jealous of all of the attention paid to the chickpea sliders and not her new pink bandana…)

So the dinner party was a total success! Too much food, too much fun, and not enough time with my best friends for a great Earth Day Dinner celebration!

O and before I forget, shout out to the parents for so lovingly lending me their kitchen for the day! And their dishwashing services…

And I’m sorry I didn’t know I had to dry the wine glasses before I went to bed and they now have water spots. I think it might give them character…?

Um..and I’m really sorry that I broke one too….

But only one!

And you got free blueberry shortcakes out of the deal?

Love you guys….!

Have a great week everyone!

Chickpea Sliders and Artichoke Crostini adapted from Chloe’s Kitchen

April 26, 2012 | 29 Comments

Blueberry Sugar Shortcakes with Mango Compote

So I am SO excited for this weekend! Foodbuzz (if you haven’t heard of it, check it out here, its a food blogging website) picked my proposal for an Earth-friendly, Green Dinner Party that I will be hosting this Saturday! It’s going to be featured on their website for the next couple weeks along with a few other deliciously talented food blogger’s parties.

The party’s theme is inspired by this month’s Earth Day, so everything I will be cooking and using will all be eco-friendly, local, natural…vegetarian and mostly vegan! YUM! Think Sun-dried tomato chickpea burgers…Artichoke pesto crostini, basil sweet potato fries…..and plenty more!

It’s been a busy week testing and re-testing recipes…blood, sweat, and olive oil…shoving my face with blueberry shortcakes and sipping sparkling gin cocktails… :)

Which…don’t judge, dinner parties are work! Those “Easy DIY” Martha Stewart table centerpieces…so not DIY.. more like call up Target. And quick. This is my first official dinner party unless you want to count serving oreos and rum and cokes in college…so I’ve got a lot to learn but having so much fun prepping!

I absolutely CANNOT wait to share my party with you all this weekend! So to keep it all a surprise I”m ending this post early and giving you a little taste of what’s to come! Here’s my dessert recipe I will be making on Saturday, Fresh Blueberry Shortcakes with Mango Compote … yummmm!

These little dreamboats are light and fluffy blueberry shortcakes with a bit of a crunch on top from a final sprinkle of coarse sugar. They’re sandwiched with fresh whipped cream and a simple mango compote. The blueberries and mango are an awesome contrast between the tender cakes and fluffy whipped cream!

Best enjoyed the same day you make them. Otherwise the shortcakes will stay pretty well overnight in an airtight container.

Fresh Blueberry Shortcakes with Mango Compote

Yields 6 shortcakes

Ingredients:

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 cup fresh blueberries
1 1/3 cups whipping cream
2 tablespoons unsalted butter, melted
2 tablespoons coarse sugar
1 medium ripe mango, sliced
2 teaspoons sugar
1 cup whipping cream for topping plus 3 tablespoons powdered sugar

Preparation

Preheat oven to 375 degrees. Grease a large baking sheet; set aside.
In a large bowl, stir together flour, baking powder, salt, and the 1/3 cup sugar. Gently stir in blueberries. Add the 1 1/3 cups whipping cream, stirring with a fork just until moistened.
Divide into 12 equal portions and gently pat each into 2-inch diameter circles and place 3 inches apart on prepared baking sheet. Brush tops with butter and sprinkle with coarse sugar.
Bake 10 minutes or until lightly golden. Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
For mango compote, combine mango slices and 2 teaspoons of sugar in a small bowl and mix to combine.
Beat cream on medium-high until it begins to thicken; add sugar and continue to beat until soft peaks form.
To assemble, top one shortcake with mango compote, spoonful of whipped cream, and top off with another shortcake.

Best enjoyed the same day you make them, or else they will stay pretty well overnight in an airtight container.

Recipe adapted from Better Homes and Gardens

April 22, 2012 | 54 Comments

Glazed Cinnamon Sugar-Stuffed Scones

Happy Earth Day everyone!!!

Flip on some Animal Planet! Recycle your Sunday papers! And…don’t flush your toilet every time you go…unless.. you know, you uh…then please do…

Today is all about celebrating our beautiful planet and remembering to love her back as much as she loves us!

I was googling around the other day and found this awesome little awareness project. E arthday.org/2012 is asking everyone to pledge an “Act of Green” for today – whether it be helping drive over your neighborhood recycling to the recycling center, trading paper plates for reusable, or filling up your own water bottle instead of buying plastic, choose something and help make a difference!

And more importantly, try making a difference every day :) Just because you buy someone a card on Valentine’s Day doesn’t mean you have to wait to say “I love you” until the next year! Same with Earth Day, try making small changes every day!

Ok so are you ready for this super smooth transition…..

We’re going from loving Mother Earth to loving our Momma’s that put us on this planet.

You know, the one’s that first taught (or scolded…) us to turn all the lights off because you go play outside, and that overflowing the bathtub is a horrible waste of water (I don’t know why, but for some reason as a kid I thought the absolute coolest thing ever would be to flood the bathroom. Sorry mom….)

So anyways, I thought I’d get a head start on Mother’s Day brunch recipes! Mainly because I love brunch and jump on any excuse to make pancakes and cinnamon rolls on a tuesday night….

and of course because I love you too mom….duhhh

My poor mom’s not getting much of a Mother’s Day this year because that same day she’s flying out with me to New York City to visit the culinary school I’m dying to go to! Umm… Cinnabon brunch at Gate 14? Too bad that would be AWESOME. I love cinnabon. Even though it totally doesn’t love me back. Have any of you tried Burger King’s new mini cini’s from Cinnabon? I’ve been super curious, I may have to give in and make a fast food run one of these days.

Alright so ramble ramble… yes I know I’m rambling…I’ll wrap it up and give you guys what you really want… this delicious Glazed Cinnamon Sugar-Stuffed Scone recipe! It’s mom approved :) And bikini (or maybe more like tankini…just eat one!) approved.

Cinnamon-Stuffed Scones

Yields 12 scones

Ingredients:

For the Scones

1 1/2 cups all-purpose flour
2/3 cup whole wheat white flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg white
3 tablespoon milk
Coarse sugar (for sprinkling)

For the Filling

1/3 cup granulated sugar
1/2 tablespoon ground cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoon unsalted butter, softened

For Glaze

1/4 cup plus 2 tablespoons confectioners’ sugar
1 1/2 to 2 tablespoons milk

Preparation

Preheat oven to 400°.
Make the filling- stir together the flour, sugar, and cinnamon in a small bowl. Work in butter until it becomes a spreadable paste. Set aside.
Combine both flours and the next 6 ingredients (through cinnamon) in a large bowl; stir well with a whisk.
Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Mixture will look very crumbly!
Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands.
Divide dough into 4 equal parts. Pat each quarter into a 6-inch circle.
Carefully place one of the circles onto a cookie sheet coated with cooking spray (or with a silicone baking mat). Spread half of the filling on top of the circle. Take a second circle of scone dough and gently place it on top of the filling to make a sandwich. Carefully press top and bottom together to seal in cinnamon filling. With a dough scraper or knife carefully cut the dough into 6 wedges. Brush tops with milk and sprinkle with coarse sugar. Repeat with remaining two circles of dough.
Bake for 10 minutes or until lightly browned.
To make the glaze, whisk milk and confectioners’ sugar until smooth. Drizzle over cooled scones. Serve warm or at room temperature.

Nutrition Information (per scone); Calories: 195, Fat: 6

Happy Earth Day!!

Recipe adapted/inspired/combined from King Arthur Flour and Cooking Light Magazine

April 19, 2012 | 29 Comments

Arugula, Ricotta, and Fried Egg Toasts

Introducing….

The incredible, edible egg!

Today’s post is all about swooning, drooling, and dreaming about the magic deliciousness of eggs.

But before you go grab your skillet or soufflé recipe cards, please sit down boys and girls, we’re going to learn a little first. Ok I know, I know, I know…my posts usually consist of at least one reference to the Kardashians or a meaningless ramble about my obsession with pink jelly beans…but hear me out alright..just think of me as that cool teacher from high school that would let you play music in study hall or accidentally slip four letter bombs in between lectures.

(I found this pic in latest edition of Bon Appetit Magzine, they did an awesome article on eggs this month!)

So let’s begin!

Eggs have gotten a bad rap in the past for concerns with raising cholesterol. It turns out that the dietary cholesterol in eggs really has little do with the amount of cholesterol in your body. What you need to be concerned with is the saturated fat in foods. So while eggs do contain cholesterol, they only have about 1.5 grams saturated fat. So I’m definitely not telling you to go crazy now and eat eggs for breakfast, lunch, and dinner… but according to MayoClinic, eating four egg yolks or fewer on a weekly basis is just fine. And if you’re still concerned about consuming the cholesterol, just only eat the egg whites. All of the cholesterol is in the egg yolk.

Phew! Now that that’s out of the way… lets get into why these things are good for you. Besides the fact that they are also a super cheap way to stock up on lean protein, they are also rich source of 13 vitamins and minerals!

Counting calories? One large egg contains about 74 calories, 4 grams of fat, and 6 grams of protein . Take out that yolk and you’ve got only about 17 calories and 3 grams of protein.

So how does this all relate to cooking??

Besides the fact that they are an awesome way to incorporate more lean protein into your meal plans, they are….magical.

I’m not kidding. How cool is to that you can whip egg whites and they grow into this beautiful light fluffiness 10 times their original size? They emulsify into aoilis, fluff into soufflés, and bind moist cakes and tender cookies! Plus its hard to beat mopping up a runny sunny-side up egg yolk with some crusty toast.. Mmmm!

Bottom line – I love eggs – Eggs love me back… as long as I don’t eat them by the carton every morning.

Ready to practice? These Arugula, Ricotta, and Fried Egg Toasts highlight everything I love about eggs. The warm runny egg yolk is sooo delicious over the creamy ricotta cheese. The peppery arugula and crispy whole grain toast give the perfect contrast to the buttery goodness spread on top. My family loved this dish. We had it for dinner, but this is one of those meals you can eat whenever you want! I’m just usually too lazy in the morning…cheerios anyone? I’m still working on that….

Arugula, Ricotta, and Fried Egg Toasts

4 (2-ounce) slices whole-wheat country bread
2 cups arugula
2 teaspoons olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

Preparation:

Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme.
Spray a large nonstick skillet with cooking spray and heat to medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.