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Archive for the ‘Recipes’ Category

Recipe: Pumpkin Chocolate Chip Muffins

Posted in Recipes on October 26, 2011 | 1 Comment »

My mom makes these delicious muffins every Fall and my kids go crazy for them. When Lucy was very little and tried her first one, she exclaimed, “Grandma, these muffins have cookies in them!” You don’t have to be a child to enjoy these perfect Autumn muffins.

  • 3/4 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp.  salt
  • 1/4 tsp. ground nutmeg
  • 1/2 cup semisweet chocolate chips (use mini chips for mini muffins)

Preheat oven to 400 degrees. Grease and flour muffin pan (my kids especially love the minis) or use paper liners. Mix sugar, oil and eggs. Add pumpkin and water. In a separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake for 20 to 25 minutes.

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Recipe: Gluten-Free Peanut Chocolate Cookies

Posted in Recipes on September 27, 2011 | Leave a Comment »

My dear friend, Megan, dropped a basket of these fantastic gluten-free cookies on my doorstep last year, the day I was undergoing a particularly invasive test to diagnose Celiac Disease. The test was inconclusive, but my doctor counseled me to avoid gluten as much as possible. What a lift it was to receive these delicious treats when I was feeling particularly down.

Even if you are not avoiding gluten, I guarantee you will love these flourless cookies!

Gluten-Free Peanut Chocolate Cookies

  • 1 cup creamy peanut butter
  • ¾ cup sugar
  • 1 large egg (lightly beaten)
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup semisweet or white chocolate chips
  • ½ cup roasted salted peanuts

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in the chocolate chips and peanuts. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely. Makes 2 dozen.

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Recipe: Smoked Mozzarella Spread

Posted in Recipes, tagged , on September 7, 2011 | Leave a Comment »

With the arrival of Fall and the start of football season, it’s always nice to have a new dip recipe to try. This super-easy spread comes courtesy of my BFF (and cooking hero), Giny, and it is great for everything from casual Fall get-togethers to holiday parties. Just throw it in the food processor and voilà—delicious!

Smoked Mozzarella Spread

  • 1 lb. smoked mozzarella (coarsely chopped)
  • ¼ cup Extra Virgin Olive Oil
  • 3 Tbsp. sundried tomato pesto
  • 1 Tbsp. chopped parsley
  • Salt and pepper
  • Lemon juice

Combine mozzarella, oil, parsley and pesto, and process to a coarse paste. Add salt, pepper and lemon juice to taste. Serve with crackers.

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Recipes: Greek Guacamole

Posted in Recipes, tagged , on July 28, 2011 | Leave a Comment »

Guacamole is probably my favorite food, and I’m not a fan of messing with perfection. But this recipe from my friend, Christa, takes things up a notch with exactly the added flavor and zing guac sometimes needs. It’s perfect for summer barbeques. Have a great weekend!

Greek Guacamole

Ingredients

4 Avocados
3 Tomatoes
1/4 red onion
1/4 cup Cilantro
Juice of one lime
1/2 tsp. Garlic Powder
1/2 cup Feta Cheese
1/4 cup Italian Dressing

Instructions

Cut the avocados and tomatoes into chunks and dice the red onion.  Toss with cilantro and remaining ingredients.  Do not make until ready to serve.  Serve with tortilla chips.

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Recipes: A Perfect Summer Salad

Posted in Recipes, tagged , , on July 8, 2011 | Leave a Comment »

I am by no means a cook, but occasionally a recipe comes along that becomes a favorite—like this light olive oil-based (no mayo) potato salad. I think it’s just right for summer meals and it’s a great leftover to have in the fridge. I found this recipe on foodnetwork.com and have tweaked it just a bit.

Potato, Corn, Tomato & Basil Salad

via food network

 

 

 

 

 

 

Ingredients

  • 1 pound baby red potatoes, scrubbed
  • 4 medium ears of corn
  • 1 pint grape tomatoes, halved lengthwise
  • ½ red onion, peeled and sliced thinly (about 1/2 cup)
  • 1 large bunch fresh basil, rinsed, dried, and leaves picked
  • 1/4 cup extra-virgin olive oil
  • 2 large lemons, juiced
  • 1 teaspoon kosher salt
  • About 15 grinds freshly ground pepper
  • Shredded parmesan to taste

Directions

Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender, about 15 minutes. Fish out the potatoes with a spider or slotted spoon and place them in a bowl of ice cold water to stop them from cooking.

Shuck the corn cook in the same boiling water for 5 to 7 minutes until tender but not soft. Remove the cooled potatoes to a dish-cloth to drain and replace the ice water. Immerse corn in the same ice bath until cool. Cut each potato into quarters, then halve and place in a large bowl.

Remove corn from water and let drain. Use a chef’s knife or corn zipper to cut the kernels off each ear. Add kernels to bowl. Add grape tomatoes, onion, and whole basil leaves. Add olive oil and lemon juice and toss gently to combine. Season, to taste, with salt and pepper. Serve immediately for best results, but this can also be made ahead and refrigerated.

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