Saturday, October 22, 2011

Rich granola bars

These are insane, so so good. I modified the recipe on the smitten kitchen blog by adding coconut, chocolate chips and raisins and changing the proportions a little. So so good and easy to boot. MAKE THESE then try not to eat them all.

1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cups raisin
1 cups almonds or walnuts
1 cup shredded coconut
1 cup chocolate chips
1/3 cup almond butter
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
7 tablespoons melted butter
1/4 maple or agave
2 tablespoons light corn syrup
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the raisins, coconut, chocolate chips and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack. Chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Monday, June 6, 2011

thinking i miss this!

who will read this if i get busy with it again?

Thursday, November 26, 2009

i obviously can't keep up with this! so rather than throw in the oven mits i'm just going to publish any photo worthy food on my main blog

bookmark me there!

i'll email recipes by request :)

Tuesday, November 10, 2009

roasted kabocha fondue

this is a delicious, simple and easy but luxurious fall or winter meal. i'm making it by request for friends tonight.


1 (7-pound) kabocha squash
2 shallots chopped
½ cup vermouth
1 1/2 cups heavy cream
1/2 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
2 tsp truffle oil
1 tablespoon olive oil

Preheat oven to 400°F with rack in lower third.
Saute shallots in olive oil until tender. Add ½ cup of vermouth and reduce by half. Set aside.
Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside squash with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of squash with salt and pepper.
Whisk together shallots, cream, broth, nutmeg, truffle oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
Layer cheese and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream.
Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Scoop squash flesh and cheese into bowls and serve with great bread and a green salad.

Thursday, October 22, 2009

baked cheese grits

part 2 of the fab southern meal i made the other night and didn't take pictures of :(
we had this with crab cakes, but eric made those at work so i don't have the recipe.

baked cheese grits

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.
Yield: Makes 8 servings
Active Time: 15 min
Total Time: 1 3/4 hr
1/2 onion chopped
6 cups water
2 1/4 teaspoons salt
2 cups yellow grits* (not quick or instant; 12 oz)
1 stick (1/2 cup) unsalted butter
1/2 teaspoon black pepper
2 tablespoons chopped garlic
3/4 lb Cheddar, coarsely grated (2 cups)
3 large eggs
1 cup whole milk
1.5 cups corn

Put oven rack in middle position and preheat oven to 350°F.

saute onion in some butter in saute pan until tender and golden.

Bring water and 3/4 teaspoon salt to a boil in a 4-quart heavy pot.

Add grits in a slow stream, stirring constantly. Reduce heat and gently simmer, stirring frequently to avoid sticking, until very thick, about 30 minutes. (Use a long-handled spoon to avoid bubbling and popping hot grits.)

Add butter, remaining 1 1/2 teaspoons salt, pepper, garlic, sauteed onion, corn and cheese, stirring until butter and cheese are melted. Lightly beat eggs and milk in a small bowl, then stir into grits until combined.

Pour into an ungreased 8-inch square baking dish (2 inches deep) and bake until set and lightly browned, about 1 hour. Serve immediately.

chess pie

if you haven't had this you must try! its not for the faint of heart. its very sweet and rich but oh so delicious, way way better than its ingredients and unlike anything else. this is my great aunt mae's recipe. i've seen a ton online but they all have very different proportions of these ingredients. this is in my opinion, the very very best.

aunt mae’s chess pie

3 eggs
2 cups sugar
1 stick melted butter
2 tbsp cornmeal
5 tbsp buttermilk
1 tsp vanilla
9 inch unbaked pie shell (homemade or store bought)

mix together eggs, sugar, vanilla and melted butter. In a separate bowl whisk together cornmeal, buttermilk, and salt. Mix wet ingredients into dry until well combined.
Pour mixture into unbaked shell.
bake at 450 for 10 minutes then 350 for one more hour. Watch center, it should be barely jiggly when you take it out and top should be very brown.

Monday, October 12, 2009

vegan super meal

my good friend leah and her husband tim ran a marathon this weekend! 26 miles deserved a super special vegan surprise meal delivered right to their fridge. i didn't take any pictures but here are the recipes.

Lentil Loaf:

  • 3/4 cup lentils (about 5 ounces)
  • 3 cups reduced-sodium vegetable broth (I use veggie demi glace from whole foods)
  • 1 cup uncooked short-grain brown rice, rinsed well
  • 1/2 cup finely chopped white onion
  • 3 cloves chopped garlic
  • 1/2 cup shredded carrots
  • 1 celery rib, sliced
  • 1/2 cup frozen corn kernels
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh oregeno
  • 2 tablespoons vegan earth balance butter, divided
  • 10 ounces fresh baby spinach leaves (about 4 cups)
  • 2 cups cubed vegan mozarella, divided (about 8 ounces total)
  • ½ cup crushed roasted cashews
  • 1/3 cup chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tomato, sliced
  • 2 cups Vegan tomato sauce


Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, garlic, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn, oregano and thyme over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.

Meanwhile, preheat the oven to 350 degrees F.

Spread 1 tablespoon of the vegan over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.

In a large bowl, gently mix the lentil mixture, spinach, 11/2 cup of the mozzarella cheese, cashews, basil, salt, pepper, 1 cup of the tomato sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese. Dot the top with the remaining 1 tablespoon of vegan butter.

Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining tomato sauce.

Best vegan brownies

so good i know they are not going to believe me they are vegan!

Preheat oven to 350

¾ cup vegan butter

12 ounces bag dark chocolate vegan chips

2 cups turbinado sugar

1 cup coconut milk (use the thick cream off the top off two cans, disgard the watery stuff)

2 tsp vanilla

1 ½ cups flour

½ tsp baking powder

½ cup unsweetened cocoa powder

¼ tsp salt


3/4 cup sweetened flaked coconut

3/4 cup toasted pecans, chopped

1/4 cup turbinado sugar

1/8 teaspoon salt

1 cup vegan chocolate chips

2 tablespoons vegan butter

For topping

Mix all ingredients together well and set aside.

For brownies

Melt butter and chocolate chips together at 50% power in microwave until smooth. Set aside to cool. Mix sugar and coconut milk together in a separate bowl. Then in a third bowl whisk together flour, cocoa powder, baking powder and salt.

Mix together chocolate butter mixture and sugar mixture until smooth. Then fold in flour mixture. Add batter to greased 8x8 pan. Then cover with topping and bake until topping is golden about 30-35 minutes.

Vegan coconut milk ice cream

1/2 cup sugar
1 (13.5- ounce) can cream of coconut (i usually find it at mexican markets)
1 (13.5- ounce) can regular coconut milk
2 teaspoons vanilla extract

heat all ingredients in a pot until sugar is dissolved and mixture is smooth. (cream of coconut is usually separated in the can so you just want it all fully incorporated.)
then immediately chill in an ice bath until room temp whisking every few minutes. eventually chill in fridge until cold or overnight.

then mix in ice cream maker following manufacturers directions.