Homemade White Bread

This is a tough and uncertain time we are living in, our country and the world are battling a pandemic - the corona-virus.  Most of us are quarantined trying to help decrease the spread to spare our most vulnerable and enable our health care workers to care for those that need it.  We are all finding new ways to cope, to work, to interact with each other, to be at home and to survive.  It has become scary to go food shopping, we must do this sparingly and try to get what we need on these infrequent trips.  The first few times I went out shopping, I found bare shelves of paper products - namely toilet paper and paper towels; the entire fresh meat aisle; and the baking sections- mainly flour and yeast.  So this did perplex me, but I understood that people were really scared and did not know how long we would need to quarantine and how much supplies we would need during this period.  So back to the flour and yeast products.  Were they all planning to make their own bread during this time?  How many of you have been doing this?  I have a bread cookbook - "Artisan Bread in Five Minutes a Day" which basically provides recipes that cut down the labor and wait time in bread making.  There's no need for kneading, the initial dough takes about 5 minutes to put together, then you let it rest for 2 hours to rise, then refrigerate overnight.  You can then use parts of it any time during the week to bake up a fresh loaf of bread.  I have tried the recipe for Challah bread and it came out very well.  With more time on my hands I decided to try another recipe for their "Soft American-Style White Bread."  What follows is the adapted recipe that I halved, it yields 2 loaves.  I hope that you are all well and safe and can savor some of this extra time with your families and in your kitchen creating love and memories.

Ingredients:

1 1/2 cups lukewarm water

3/4 Tablespoon active dry yeast - 1 packet

3/4 Tablespoon kosher salt

1 Tablespoon sugar

1/4 cup unsalted butter - 1/2 stick, melted,  plus additional for brushing the top crust

3 1/2 cups unbleached all-purpose flour

Instructions:

In a heavy duty mixer fitted with a dough hook attachment, mix the yeast, salt, sugar, melted butter and water.  Then mix in the flour with the dough hook on low adding about a cup at a time, gradually increase the speed to medium and mix until all flour is absorbed, and a dough is formed, dough will be sticky.  Remove dough hook attachment and let dough rest in same bowl covered - but not airtight-  for approximately 2 hours, dough will have risen to about double the size and may have collapsed - or flattened on top.  Then transfer the dough in the same covered bowl into the refrigerator overnight.  This amount of dough makes 2 loaves, you can use this within the next 7 days.  When you are ready to bake a loaf, remove from refrigerator and cut dough in half.  Sprinkle dough with flour and roll into a ball, then stretch out and roll again to elongate into an oval.  Grease a 9 x 4 x 3 loaf pan and drop the dough into the pan.  Let the dough rest for about 1 hour and 45 minutes.  Preheat the oven to 350 degrees.  Dust the top of the loaf with flour and then slash across the top with a sharp knife.  With a pastry brush, brush on the top the additional melted butter.  Bake the bread for about 45 minutes or until golden brown.  Allow to cool before slicing.

Enjoy all the little things!
Thank you to all our health care workers and all of our essential workers during this time !

Pecan Pie Bark

If you're craving the taste of pecan pie or need a sweet treat ~ this will do the trick, but so much easier and probably a lot less calories.  So sweet, so easy and so good!

Ingredients

Approximately 12-14 cinnamon graham crackers
2 sticks unsalted butter
1 cup light brown sugar
1 tsp pure vanilla extract
1 tsp pure maple syrup (optional but so good with it)
1 1/2 cups chopped pecans

Instructions

Prepare an 11.5" x 17" or larger sheet pan by covering in aluminum foil and spraying lightly with baking spray.  Place the graham cracker in 2 rows of 6 or if a larger pan 2 rows of 7.  Preheat oven to 350 degrees.  In a medium saucepan add the butter and brown sugar and set to low-med heat.  Mix and bring to a boil for 2 minutes, stirring constantly.  Stir in the vanilla, maple syrup and pecans and evenly pour the hot mixture over the graham crackers.  Using an offset spatula, spread the mixture around to get all that goodness evenly over the graham crackers.  Bake for approximately 9 minutes, turning the pan once halfway through the cooking time, until bubbly all over. Remove from oven and let sit until completely cool, then break up the pieces.  To speed up the cooling time put the whole tray in the freezer for a little bit.  Break up and enjoy the sweet goodness!!
Recipe adapted from The Domestic Rebel, a seriously delicious blog, go check it out:  https://thedomesticrebel.com/

Enjoy!

Espresso Chocolate Cheesecake

Coffee, Chocolate, Cheesecake ~ if you are lover of these 3 food groups, you will love when they are wonderfully brought together in this cheesecake.   There is just the right amount of espresso and a touch of cocoa in this creamy cheesecake batter which gets poured into a delicious and generous amount of chocolate graham cracker crust.  This combo bakes into a beautiful cheesecake, which could be enough, you could definitely leave it just like that and it would be wonderful.  But if you'd like to enjoy the coffee/chocolate flavors even further, garnish this cake with homemade chocolate whipped cream and chocolate covered espresso beans and maybe a sprinkle of dark chocolate shavings.  This cake was inspired by my nieces request for a coffee cheesecake for her birthday and adapted from Fine Cooking's Chocolate Coffee Cheesecake.

Crust:
8 oz Chocolate Graham Crackers ~ about 2 cups of crumbs
3 Tbs. granulated sugar
7 1/2 Tbs. unsalted butter, melted
Cheesecake:
3 - 8 oz pkgs cream cheese, at room temp
3/4 cup sour cream plus 1 Tbs heavy cream ~ whisked together
2 Tbs all-purpose flour
pinch of table salt
1 1/4 cups granulated sugar
1 Tbs pure vanilla extract
1 1/4 tsps instant espresso granules
1/2 tsp cocoa powder
 4 large eggs, at room temp
Chocolate Whipped Cream:
3 oz bittersweet chocolate chips
1 cup heavy cream
2 Tbs heavy cream
1/2 tsp pure vanilla extract
Garnishes:  Chocolate Covered Espresso Beans, Chocolate Shavings

Position a rack in the center of oven and preheat to 375 degrees.  In a food processor, process graham crackers until they are crumbs, add sugar and melted butter and process until evenly moist and clump together slightly.  Transfer this mixture to a 9" cheesecake pan and press evenly onto the bottom and along the sides ~ about 2 " up ~ using a flat bottomed measuring cup.   Bake 10 minutes, remove from oven.  Lower the oven temp to 300 degrees.
In a stand mixture fitted with a paddle attachment, beat the cream cheese, sour cream/heavy cream mixture, flour and salt on medium speed, scraping down sides of bowl and paddle as needed until very smooth and fluffy, about 4 mins.  The Cream cheese should have no lumps at this point.  Add the sugar and continue beating until well blended and smooth.  Add the vanilla and espresso and cocoa, beat until blended.  Add the eggs one at a time, beating each until blended and incorporated.  Do not overbeat at this point or the cheesecake will puff too much and may crack as it cools.  Pour the filling into the cooled crust and smooth the top.  Bake until the center is still a bit jiggly about 65-75 mins.  The cake will look slightly puffed around the edges and the center will still look moist.  Remove from oven and after about 5 mins  run a knife around pan edges to help prevent cracking as it cools.  Let cool completely then cover and refrigerate until chilled, at least 8 hours or overnight.  The whipped cream can be prepared the night before or at least 4 before serving.
Put chocolate chips into a medium bowl.  Pour cream into a small heavy saucepan, stir in sugar.  Heat over med heat and bring to a boil.  Pour the hot cream over chocolate chips, stir until smooth and chocolate is melted.  Cover and refrigerate for 4 hours, until thoroughly chilled.  Transfer to a chilled bowl of a stand mixer fitted with a whisk attachment.  Beat to spreading or piping consistency.   Spread over entire top of cake if desired or pipe decoratively on edges or center of cake, alternatively top each cut slice with a dollop of whipped cream.  Garnish the cake as desired with your favorite chocolate covered espresso beans and sprinkle with dark chocolate shavings.  Let it sit at room temp at least an hour before serving.  Slice and Enjoy!!!!

My favorite Cheesecake Pan ~ Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch, available here:  http://astore.amazon.com/rosscoubak-20/detail/B000237FSA

 

                        

Caprese Salad Bowl

This salad is fashioned after the classic and favorite Caprese salad ~ but instead of plating and overlapping the ingredients, we use similar flavor combos and make it a big beautiful, delicious, party worthy salad.  I love the flavors of baby arugula and baby spinach with juicy fresh tomatoes, soft flavorful marinated mozzarella balls, crusty fresh garlic bread croutons, all drizzled with a fresh lemon basil vinaigrette, YUM!

 

 

Ingredients:

8 oz package washed and cleaned baby arugula

4 oz package washed and cleaned baby spinach - chopped a little smaller

approx. 1/2 lb marinated ciliegini (mozzarella balls) cut in 1/2

1/2 loaf good Italian bread, sliced thin

Variety of good tomatoes quartered - I used Campari and Kumato - or use a nice baby heirloom mixed pack and cut in 1/2

 

Lemon-Pesto Vinaigrette:

1/2 cup pine nuts

2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions:  heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins.  Remove from heat and let cool.  Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined.  Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed.  Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.

Vinaigrette recipe adapted from Pastry Queen Parties - Rebecca Rather, salad inspired from Pastry Queen Parties ~ Table Caprese Salad

 

Prepare garlic croutons:  Mix together about 2 Tbsps melted margarine, 1 Tbsp olive oil, 1/2 clove fresh minced garlic,  couple of sprinkles garlic powder, italian seasonings, salt, pepper - to taste ~ brush mixture on 1 side of sliced Italian bread and toast up in toaster oven - turning once and spreading other side with mixture - to get both sides good and crusty.

Place tomatoes and mozzarella balls throughout top of salad, alternating them, top with croutons.  When ready to serve drizzle with vinaigrette and serve remainder along side salad along with the extra croutons.

 

Enjoy!







Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

 

Recipe

2 cups flour

3 tsps. baking powder

1 tsp salt

3 overripe bananas

4 oz,1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups granulated sugar

2 large eggs at room temp

1 tsp pure vanilla extract

3/4 cups sour cream

1/4 cup milk

Streusel

4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups light brown sugar

1 1/2 cups flour

1 tsp cinnamon

1/2 tsp salt

Glaze

1 cup powdered sugar

1 tsp pure vanilla extract

1-2 Tbsps milk

 

Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.

Adapted from Cookies and Cups

 

 



Enjoy!

Sweet Potato Pie with Cinnamon Pecan Streusel

This sweet potato pie is silky smooth, sweet and spiced just right then made even sweeter and more decadent with  a buttery pecan topping.   Comforting and delicious for Thanksgiving and Fall celebrations!

 

Recipe

Crust

9" premade or your favorite pie dough recipe

Filling

2 cups mashed dark orange sweet potatoes *see note

1/2 cup packed light brown sugar

2 Tbsps corn syrup

1 cup evaporated milk

3 large eggs

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger or pinch of freshly grated ginger

Streusel

1/4 cup packed light brown sugar

3 Tbsps flour

2 Tbsps unsalted butter -melted

1/4 tsp ground cinnamon

1/2 cup chopped pecans

Prepare crust in pie pan and crimp edges, place in refrigerator.  For smoothest consistency process sweet potatoes until smooth in food processor.  *To cook sweet potatoes - prick all over with fork, place on a large plate and microwave 15-20 minutes until very soft and surface is slightly wet, flipping and checking every 5 mins.  Immediately slice in half to release steam.  When cool enough to handle scoop flesh into bowl of food processor, process until smooth.  Preheat oven to 425 degrees.  When potatoes are smooth place 2 cups in stand mixer fitted with a whisk attachment.  Add the remaining filling ingredients and beat until smooth.  Remove crust from refrigerator and place on cookie sheet.  Pour filling into crust.

 

 

Bake for 15 minutes, then reduce oven temperature to 350 degrees and rotate pan, let bake an additional 20 minutes.  Meanwhile prepare topping:  Mix together all ingredients except butter, then add butter and mix. 

 

Carefully sprinkle topping over pie.

 

 

Continue baking an additional 15-20 minutes until there is a minimum amount of jiggle in the pie and streusel is golden brown.  Let cool completely, about 3 hours.  Store in the refrigerator until ready to serve. 

Recipe adapted from Pillsbury.com

 

Enjoy!

 

Pyrex Pie Plate and Keeper and other pie tools available in my store:

http://astore.amazon.com/rosscoubak-20/detail/B002PEVOPE

Lemon Blueberry Buckle

Blueberries are in season now and they just shine in this moist and lemony cake.  Half of the blueberries are added to the batter and half are spread on top with the sweet lemony crumble.  The berries sink in and "buckle"  dispersing throughout the cake.   You get the sweet juicy berries and tangy lemon in every delicious bite.   This recipe is a keeper!

 

 

Crumb Topping:

1/2 cup flour

1/3 cup sugar

1/8 tsp salt

zest of 1 lemon

1/4 cup unsalted butter, cubed and at room temp

Cake:

1 1/2 cups plus 2 Tbsps flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground nutmeg

6 Tbsps unsalted butter at room temp

3/4 cup sugar

zest of 1 lemon

2 large eggs at room temp

1/2 cup sour cream

2 cups blueberries, rinsed and picked over

Lemon Syrup:

1/3 cup sugar

juice of 2 lemons

Instructions:

Butter a 9" square baking pan.  Make the crumb topping:  mix the flour, sugar, salt and zest together in a bowl.  Add the butter and using your fingers or a fork cut in the butter until you get a coarse crumb size.  Place topping in the fridge until ready to use.

Make the cake:  Preheat oven to 350 degrees.  Whisk together the flour, baking powder, baking soda, salt and nutmeg in a bowl.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and lemon zest together on med speed for about 4 mins until light and fluffy.  Add the eggs one at a time, mixing and scraping down the sides of the bowl as needed.  Add the flour alternating with the sour cream, just until incorporated, scraping down the sides of the bowl as needed.  Add 1 cup of the blueberries and mix on low just until incorporated throughout the batter.  Spread the batter into the prepared pan, then distribute the remaining 1 cup blueberries over the top of cake. 

Remove crumb topping from fridge and sprinkle over berries, then bake for about 45 mins, or until lightly golden and firm on the top.   

Make the glaze a few minutes before cake is done:  combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over med-low heat, stirring occasionally for about 8 mins, until syrupy.  Pour the glaze over the cake as soon as it is removed from the oven, to let it seep in over the berries.  To store:  cover in plastic wrap, will keep at room temp for 2-3 days.

 

Recipe adapted from a wonderful cookbook:  Rustic Fruit Desserts, book is available here:  http://astore.amazon.com/rosscoubak-20/detail/1580089763 

Enjoy!







Fresh Ricotta Salad with Tomatoes and Pesto

I came home with some farm fresh ricotta amongst the treasures from my local farmer's market this weekend.  I wanted to use it to make something good, but did not feel like cooking after much Easter baking.  So I found this recipe from Giada De Laurentiis at The Food Network for a Whipped Ricotta Salad - no cooking required.  I adapted it just a bit and it turned out to be such a fresh, bright and delicious appetizer at our Easter table.  We served it alongside a basket of thinly sliced Italian bread for spreading on (also acquired at the Farmer's Market) and really enjoyed it!

 

 

Recipe:

1 1/4 cups fresh ricotta cheese or whole milk ricotta

2 tsps. olive oil

1/8 tsp salt

 

1 cup fresh basil leaves

2 1/2 Tbsps pine nuts, toasted

1 tsp white wine vinegar

1 tsp balsamic vinegar

1/2 tsp salt

1/4 tsp red pepper flakes

3 Tbsps olive oil, plus 1 tsp

 

1 cup diced ripe tomatoes

 

First whip the ricotta in a food processor fitted with a metal blade with the olive oil and salt, until light and smooth, about 30 seconds.  Spoon out and set aside.  Then put the basil, pine nuts, vinegars, salt and pepper and olive oil in the food processor and process until desired consistency - pesto like consistency.  Toss the pesto mixture with the tomatoes.  Spread the ricotta onto a small serving platter, then top with tomato/pesto mixture.  Serve alongside sliced Italian bread to use as a dip or spread.

 

 

Fresh Ricotta from Mecox Bay Dairy in Bridgehampton:  https://www.facebook.com/pages/Mecox-Bay-Dairy/137207606300895?fref=ts

All the fresh farmer's market goodies found at The Riverhead Farmers Market: https://www.facebook.com/RIverheadFarmersMarket?fref=ts

 

Enjoy!

SAMOA Brownies

It's Girl Scout Cookie time ~ what's your favorite kind?  Mine is the Samoa: vanilla cookies coated in caramel, sprinkled with toasted coconut and laced with chocolate stripes, so so good!  I thought they'd be so good baked into a rich chocolate brownie too.  So I used a box of Samoa cookies and crumbled them in a food processor and topped the brownies halfway through the cooking process ~ then they just became one, deliciously one :)

Sprinkle Samoa cookie crumbs over brownie batter 1/2 way through the baking time, and gently press in, continue baking remainder of time

 

You can use your favorite brownie recipe or a store bought mix or this great recipe adapted  from "Baked-New Frontiers in Baking"

 

1 1/4 cups flour

1 tsp salt

2 Tbsps dark unsweetened cocoa powder

11 oz bittersweet chocolate chips

8 oz unsalted butter

1 tsp instant espresso gransules

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

5 large eggs, at room temp

2 tsps pure vanilla extract

1 box of Samoa cookies, crumbled in a food processor, until desired size

 

Preheat oven to 350 degrees.  Line a 9 x 13 " pan with parchment paper and spray with baking spray.  In a med bowl whisk together the flour, salt and cocoa powder.  Put the chocolate, butter and espresso in a large heat safe metal bowl set over a saucepan of simmering water.  Stir occasionally, until the chocolate and butter are completely melted and smooth.  Turn the heat off, but keep bowl over water and add the sugars.  Whisk until completely combined, then remove the bowl from the pan.  The mixture should be just about at room temp.  Add 3 eggs to the mixture and whisk until combined.  Add the remaining eggs and whisk until combined.  Add the vanilla and stir.  Sprinkle the flour mixture over the chocolate mixture, using a rubber spatula, fold the flour mixture into the chocolate mixture until no flour is visible.  Pout the batter into prepared pan and smooth the top.  Bake in center of oven for 15 mins, then remove from the oven and sprinkle crumbled Samoa cookies evenly over top, gently press in.  Rotate pan and return to oven and continue baking 15 more minutes.  Remove from oven and let completely cool on rack, then lift out of pan and cut into squares. 

An alternate delicious method is to reserve 12 cookies from the package for topping the brownies with halfway thru baking, the remaining of the pack crumble in a food processor and mix in the batter:

 

Enjoy!

 

Glazed Orange Pound Cake

This recipe is a definite keeper and may be my favorite pound cake of all time!  So tender and moist and full of bright citrus flavor from the fresh orange juice and zest.  When it's warm you poke holes throughout the top and brush it with a sweet orange glaze ~ moistening and flavoring the cake even more!

 

Lot's of fresh delicious orange juice and zest were squeezed and grated from these oranges to make this cake

 

 

Recipe

6 oz (1 1/2 sticks) unsalted butter, cut into pieces and brought to room temperature

2 large naval oranges

2 cups all purpose flour

1 1/2 tsps. baking powder

1/2 tsp salt, plus a pinch

1 1/4 cups sugar

3 large eggs at room temp

1 tsp pure vanilla extract

1 1/4 cups confectioner's sugar

Instructions

Spray a 9x5" loaf pan with baking spray, line the bottom of the pan with parchment paper and spray with baking spray.  Grate zest from oranges to yield 2 Tbsps, and then squeeze the oranges to yield 1 cup juice.  Set aside 1/4 cup of this juice for the glaze.  Preheat oven to 350 degrees and set rack in the center of the oven.

In a medium bowl sift the flour with the baking soda and 1/2 tsp salt.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on med-high until light and fluffy.  Add the eggs one at a time, beating after each addition until incorporated, scrape down the sides of the bowl as needed.  Add the vanilla and zest and beat until incorporated.  Add the flour and juice and beat on low until blended.  Scrape the batter into the pan and smooth the top, tap the pan on the countertop to pop any air pockets.  Bake until a toothpick inserted in the center of the cake comes out clean 50 mins to 1 hour, rotating the pan several times throughout.

Let the cake cool in its pan for about 10 mins, then invert, remove parchment paper and invert again back to right side up on a piece of wax paper or parchment.  Using a toothpick, poke holes at 3/4 inch intervals in the top of the cake, going about 3/4's of the way down the cake.

In a medium bowl whisk the reserved 1/4 cup juice with the confectioner's sugar and the pinch of salt until smooth.  Brush the glaze repeatedly over the top and sides until you've used it all.  Let the cake cool completely before slicing and serving.  The cake can be stored at room temperature wrapped in plastic wrap for up to 3 days.

Recipe adapted from Fine Cooking



 

Enjoy!



Maple Pecan Pie

This is a very rich and decadent pie ~ worthy of a special occasion. It's good with some fresh whipped cream too. 

 

Crust

1/4 cup old fashioned rolled oats

1 Tbsp sugar

1 1/4 cups flour

1/2 tsp salt

8 Tbsps (1 stick) cold unsalted butter, cut into pieces

3 Tbsps ice cold water

1 large egg yolk

Filling

1 1/2 cups chopped unsalted pecans

3 large eggs

 1 cup Grade B maple syrup

4 Tbsps unsalted butter

1/2 cup sugar

1/4 tsp salt

For the crust:  combine oats and sugar in a food processor with a metal blade.  Process for 2 mins, until oats are a fine powder.  Add the flour and salt and pulse to combine.  Add the butter and pulse about 5 times until mixture resembles coarse crumbs.  In a small bowl, stir together the ice water and egg yolk.  Add the egg mixture to the food processor and pulse until the crumbs begin to climb the side of the bowl and start sticking together when pressed.  Press dough together into a disk and wrap in plastic wrap, refrigerate for about 1 hour.  After chilling roll out dough on a lightly floured surface to about 11" circle.  Line a 9"pie pan with the dough and crimp edges under.  Preheat the oven to 350 degrees.  Refrigerate crust while oven is preheating.  When oven is ready, line the crust with aluminum foil, covering the entire crust and sides.  Fill with dried beans and bake for 15 mins.  Rotate the crust and bake another 10 mins, then remove foil and beans and bake for another 5 minutes, or until the bottom looks dry and the shell is very pale golden.  Remove from the oven and let cool.

For the filling:   Spread the pecans out on a baking sheet and toast them in the oven for 8 mins or until they are fragrant.  Remove from oven and let cool.  In a medium bowl, whisk together the eggs and maple syrup.  Set a large heatproof bowl over a pot of simmering water, melt the butter in bowl.  Add the sugar and salt and stir to combine.  Add the egg mixture and stir gently until the syrup is just hot to the touch.  Remove the bowl from the pan and stir in the pecans.  Pour the filling into the pie shell.  Bake for 15 mins, then rotate the dish and bake for 20 more minutes, or until the filling is set in the middle.  If edges are browning too fast, cover with aluminum foil.  Let cool completely before cutting and serving. 

Adapted from One Girl Cookies

 

 

This delicious recipe was adapted from this wonderful book, available here:



http://astore.amazon.com/rosscoubak-20/detail/0307720489

 

 



Enjoy!



 

Spinach Gruyere and Parmesan Stuffed Mushrooms

Stuffed Mushrooms ~ the perfect appetizer ~lot's of flavor and goodness in a few delicious bites!!  These are made with the large stuffing type mushrooms and are packed with a mixture of toasty fresh Italian bread crumbs; sautéed mushroom stem pieces, shallot, garlic and spinach; and Gruyere and Parmesan cheeses. 

 

Ingredients:

20 large white mushrooms, about 1 lb

2 Tbsps melted butter for dipping mushrooms

2 Tbsps butter for sauté

1 small shallot, finely chopped

1 garlic clove, minced

8 oz frozen spinach, defrosted and completely drained

2/3 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, plus more for sprinkling over the top.

1 cup Italian bread, bread crumbs see below

2 Tbsps olive oil

1/2 tsp salt

1/4 tsp black pepper

 

Directions:

For bread crumbs, preheat oven to 400 degrees.  Tear bread into pieces and put in food processor fitted with a metal blade, process until you get coarse crumbs.  Transfer to a bowl and toss with the olive oil, salt and pepper.  Spread in a baking pan and bake in middle of the oven until golden, about 6-8 mins.  Transfer to a bowl.

Prepare mushrooms:  Rinse and dry mushrooms and remove stems.  Dip each mushroom cap in the melted butter and place on a  large baking sheet.   Finely chop the stems, utilizing a total of 1/2 cup of them, set aside.  Melt butter in a heavy skillet pan, add the shallot and mushroom stems and sauté until soft about 3 mins.  Stir in the garlic and cook and additional 30 seconds.  Stir in the spinach and cook until heated through.  Add and stir in the breadcrumbs.  Remove from heat and stir in the cheeses.  Season with salt and pepper to taste. 

Stuff those mushrooms:  Mound filling in mushroom caps, pressing gently.  Sprinkle additional parmesan cheese over, and drizzle with any remaining melted butter, if desired.  Bake the mushrooms for about 20-25 mins until cheese is melted. 

 



Enjoy every yummy bite!

Italian Cheesecake with Berries and Cream

My favorite type of cheesecakes are those made with ricotta cheese.  The flavor is so distinctive, rich and creamy yet lighter then a cream cheese cheesecake.  Orange and lemon zests brighten and flavor the creamy ricotta mixture so nicely.  Many recipes call for no crust, but I need a crust, don't you?!!  This sweet and almondy~amaretti cookie crust pairs with it perfectly.  Add some fresh or macerated berries and cream and you have one delicious and decadent dessert!  Or it can be enjoyed simply as it is with no toppings or just the whipped cream.  An added bonus - ricotta cheesecake has more nutritional value then a cream cheese cheesecake: is a good source of calcium and protein and has less calories :)

 

Crust:

1 cup finely crushed amaretti cookies - amaretti cookies can be found in Italian specialty stores

3 1/2 Tbsps butter, melted  

1Tbsp sugar

Ricotta mixture:

4 cups whole milk ricotta cheese   
1 1/4 cups sugar 
1/4 cup flour                 
1/2 cup heavy whipping cream

2 tsps pure vanilla extract                  

1 tsp grated lemon zest

1/2 tsp grated orange zest

5 large eggs

Garnishes:

1 pint fresh berries

1 Tbsp sugar

1/2 cup heavy whipping cream

1 1/2 tsps sugar

1/2 tsp pure vanilla extract

 

Preheat oven to 350 degrees.  Mix cookie crumbs with butter and sugar and press onto bottom of 9" springform pan.  Bake for 10 minutes, let cool.
In the bowl of a stand mixer fitted with a paddle attachment beat together ricotta cheese, sugar and flour on medium until well blended.  Add whipping cream vanilla and zests, mix well.  Add eggs, 1 at a time, mixing just until blended after each addition, then mix until blended well and smooth.  Pour mixture over crust and bake on middle rack for about 1 hour and 10 minutes until center is almost set.
Run knife around rim of pan to loosen cake.  Cool before removing rim of pan.  Refrigerate several hours or overnight. 
Serve with fresh berries or macerate the berries by tossing with 1 Tbps sugar and letting sit for 30 mins to draw out the juices, cover and refrigerate before serving.  Pipe whipped cream around edges of cheesecake.  In a chilled bowl of a stand mixer fitted with a whisk attachment, beat on high cold whipping cream, sugar and vanilla until stiff peaks form. You can either top the cheesecake with the berries or serve alongside to top each slice with.  I had to serve mine on the side because my daughter loves plain Italian Cheesecake!

 

 

Enjoy!