A Berry Good Baked Pancake

Some of you may have seen the King Arthur baked pancake post on face book the other day. This is the link I saw. Blueberry pancakes cooked in the oven. Brilliant!! But does it work? I'm happy to say in capital letters, "YES, YES it does". Great for breakfast, brunch, dinner or anytime. I had 12 ounces of fresh raspberries and thought I'd go for it. I think this recipe should feed 6 people, but after my two helpings I snuck in a third one. So plan on a meal for 4, just saying... So simple and ready in a half hour.

King Arthur Inspired Baked Raspberry Pancakes
Serves 4

1 T unsalted butter for greasing a 9" x 13" pan (I used a glass dish)
2 cups Bisquick original pancake/baking mix (any pancake mix will do, or from scratch)
2 eggs
1 cup milk (I used 2%)
12 oz fresh raspberries divided

1/2 cup confectioner's sugar
1 tsp maple extract
Approximately 1/4 cup milk
dash of salt

Pre heat oven to 350 degrees. Grease your pan with butter. Set aside and make your pancake batter according to package directions. Add in 6 ounces of the fresh raspberries and pour into baking dish. Place on middle rack in oven. Set timer for 35 minutes.

While the pancakes are cooking make the glaze. With whisk, combine the confectioner's sugar, maple extract and 1/4 cup of milk (or even less, depending how thick you like your glaze). Set aside and wait for pancakes to come out of the oven.

When pancakes are done (test them as you would a cake, with a toothpick) set aside and let cool a bit. When warm and not too hot anymore, brush with at least half the glaze. Slice into 12 squares, garnish with the additional berries and drizzle on some more of that decadent glaze.

Since this was a test recipe for me, I pretty much followed King Arthur's directions to the letter. I'm thinking next time a little orange or lemon zest would be a happy addition to the batter. And call me crazy, but even some mini chocolate chips in the batter would work nicely, with a small little squirt of chocolate sauce on the side. Thanks King Arthur, I'm a happy gal tonight.

Cream-Filled Oatmeal Walnut Raisin Cookies with a Twist

The twist. Ahh the twist is the addition of Maple Extract. I don't bake with it often enough, and it's the perfect addition to so many fall and winter dishes (both sweet and savory).

I know some people are not fond of maple anything, and then some go wild over maple everything. Both my parents were fanatics about maple walnut ice cream and maple walnut coffee cake. So that was my inspiration when I decided to put this experiment together last night. There are a few steps to making these little darlings, but the results are so worth it. And as usual, I've tried to cut some calories and sugar. There might be some future tweaking, but for now...this is a yummy cookie your maple lovers will adore.

Cream-Filled Oatmeal Walnut Raisin Cookies
makes approximately 20-22 sandwich cookies

Filling
8 oz Neufchatel cheese softened
1/2 cup unsalted butter softened (1 stick)
1/2-3/4 cups confectioners sugar
1 T Splenda Brown Sugar Blend (or 2 T regular brown sugar)
1 tsp natural maple extract
1/3 cup finely chopped or ground walnuts

Cookies
1 cup unsalted butter softened (2 sticks)
1 cup Splenda No Calorie Sweetener (same amount if you're using granulated sugar)
1/2 cup Splenda Brown Sugar Blend (or 1 cup regular brown sugar)
2 large eggs at room temp
1/2 tsp pure vanilla extract
1/2 tsp natural maple extract
1 tsp salt
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1cup rolled oats
1 cup raisins
1/2 cup finely chopped or ground walnuts

I like to make my filling first. In medium size bowl, combine your butter and Neufchatel. I use a hand mixer. Now add your sugars and maple extract.

And fold in your ground nuts.

Wrap filling in plastic wrap and set aside in your refrigerator to set up and let the flavors meld.

Let's make the cookies. Pre heat your oven to 350 and line baking sheets with parchment. In medium size bowl, combine salt, flour, baking soda, and baking powder. Whisk with a fork or spoon to incorporate. No need for any sifting. Set aside.

On to the batter. Place butter and sugars in a large bowl. With hand mixer combine sugars and butter until smooth. Add eggs and both extracts and incorporate.

 
Now add the flour mixture in two batches to the wet ingredients and combine. And fold in the oats, raisins and chopped walnuts.

I usually just plop my oatmeal dough by teaspoonfuls onto the parchment paper, but since I was filling these little beauties, I decided to make them into 1 inch to 1-1/2 inch balls, so they would all be pretty uniform in size.

Bake each cookie sheet 9 minutes. Let cool on cooling rack and remove cookies to paper towels to finish setting up. And amazingly enough, the cookies are all pretty much the same size. I lucked out on that one.

While cookies are cooling, remove the filling from the fridge, let it come to almost room temp so filling the cookies will be a snap. Lovingly pile a teaspoon to a tablespoon of the maple infused filling on to the bottom (flat side) of one cookie and top with a second. Keep going, and be sure to sample at least one (or two). They really are yummy.

Christmas Orzo

I made this dish last week to go with a yummy pot roast and it made my meal feel festive. Now I'm not suggesting that you serve this at your Christmas dinner, but the colors just screamed Holiday and Christmas, so I gave it the name Christmas Orzo. And during this hectic time of year, isn't it great to put together a healthy, colorful side dish that's ready in less than half an hour? I certainly think so!

Christmas Orzo
Serves 4

1 cup uncooked orzo
1 T unsalted butter
1 T olive oil
kosher salt and freshly ground pepper
1-3/4 cups canned chicken stock or broth (low sodium, fat free)
1 T additional olive oil for sautéing vegetables:
1 red pepper chopped
4 oz cremini mushrooms chopped
1 small onion chopped
2 cups baby kale chopped
1/4 - 1/2 tsp Herbes de Provence
1/4 - 1/2 cup shaved Parmesan (optional)

Prep your raw vegetables.

And slice/chop the baby kale, which by the way is an excellent source of vitamins A, K and Folate. You can use more or less of the kale than I've recommended, but if you're not sure about the flavor (which is rather pronounced) go with a lesser amount. Here's the package I bought:

In medium size saucepan on medium low heat melt your butter and oil. Add the orzo and toast on medium heat for about 2-3 minutes until some of the grains become toasty and brown. Sprinkle with salt and pepper. Now add the chicken broth and bring to a boil. Cover, reduce heat to low (very low) and cook 12-13 minutes.

While orzo is cooking add your olive oil to a large sauté pan and heat on medium to medium low (my stovetop cooks hot). Add your prepped red pepper, mushroom and onion and coat with oil. Add a pinch more of salt and your Herbes de Provence. Stir to combine veggies and seasoning. After the vegetables soften (about 5 minutes) add your chopped kale. Cook another minute or so until the kale wilts.

Mix the warm vegetables into the cooked orzo and add some cheese if desired.

Serve alone or with anything your holiday heart desires. Merry Christmas!

Egg Nog and Bananas Foster French Toast

 

My fabulous cooking friend Kim has been posting "25 Days of Egg Nog Recipes" and she inspired me last night. Oh did she inspire me!!! I fed myself a decadent dinner and packed up the leftovers for friends at work today.  Who doesn't like French toast? And who doesn't want to jazz up this simple dish every once in a while? Well, the bananas in my fruit basket were calling my name and the egg nog was already in my fridge anticipating Kim's suggestions. I'm happy to share this simple, yet decadent recipe. Oh, and it's a one dish meal, how nice is that?

 

Bananas Foster French Toast

Serves 3

 

Ingredients

Toast:

6 slices firm white bread

3 large eggs whisked

1 cup eggnog

1 tsp vanilla extract

Pinch of kosher salt

 

Banana Syrup/Sauce:

3 bananas sliced 1/4 inch

1/3 cup brown sugar

4 T unsalted butter

3-4 T water

 

Additional:

Butter and Canola Oil for sautéing the toast

 

Ready for some simple instructions and mediocre pictures?

 

Combine eggs, egg nog, vanilla extract and salt. Whisk together until you have a smooth custard. Soak each piece of bread in the mixture.

 

 

I didn't let them get too soggy, and placed each piece of bread on a tray until I was ready to fry them. In large sauté pan, add some butter and canola oil and heat on medium low. I did not measure the amount, but you know me, I was pretty careful not to over do it. Now add your egg-noggy soaked bread and cook a few minutes until slightly brown on each side. I was able to cook 3 at a time.

 

 

Remove cooked bread from pan and set aside. Now it's time to cook the bananas. In same pan that you cooked the toast, add the butter and brown sugar and cook until they are combined. Now add the sliced bananas and let them caramelize in the sugary mix. I wanted to stretch the sauce, so I added some water which seemed to work fine for me.

 

I did a double decker plate for myself. I took one slice of toast and topped it with the bananas.

 

 

Then I added another slice of toast and topped it with more bananas. Of course I topped the whole shebang with powdered sugar.

 

 

How can you make this even better? Add a few slices of bacon. That would do it for me. Or a shot or two of whiskey or rum to the banana sauce. I love being decadent during the holiday season!



Citrus Orzo Salad Re-Mixed

I love the last orzo salad recipe I posted. It was tasty. And sweet. And salty. And right up my alley. But there are a lot of folks out there that are not wild about capers, olives and raisins. So I did some experimenting this weekend and came up with a more conventional version. Well, I shouldn't put it that way, because there is nothing conventional about candied walnuts in an orzo salad. Plus I amped up the amount of sweet navel oranges, added more crunch with the addition of celery, and swapped out the creamy goat cheese for some extra tangy Gorgonzola. Serve this on a big platter or make up individual Bibb lettuce cups. It is a crowd pleaser!

Citrus Orzo Salad with Candied Walnuts

1 T unsalted butter
1 T olive oil
1 large onion diced
Kosher salt
Pepper
1 cup uncooked orzo
Additional salt and pepper
1-3/4 cups water

4 scallions chopped
4 navel oranges supremed
2 stalks celery chopped
4 oz crumbled Gorgonzola cheese
1/4 cup cilantro chopped
1 cup walnuts
3 T sugar
1 T unsalted butter

Salad Dressing:
1 clove garlic finely chopped
Juice of 2 lemons
1 T rice vinegar
Liquid from supremed oranges
Extra Virgin Olive Oil
1 tsp Dijon mustard

To make the orzo: (This is my mom's method, and it is no fail). In medium size saucepan on medium low heat, melt your butter and olive oil. Add the chopped onions and some salt and pepper. Cook uncovered on stovetop to soften the onions, not brown them. After about 5 minutes they will be translucent and ready to accept the orzo. Add the cup of orzo and coat with the buttery onions. Add a bit more salt and pepper (the orzo has absolutely no flavor if you do not season it). Stir to combine onions and orzo and let the orzo toast a bit (2-3 minutes). Add water and bring to a boil. Cover, reduce heat to the lowest simmer and cook 12-13 minutes. The orzo will still be a bit watery, but keep covered off the heat and all the liquid will evaporate.

While orzo is cooling, let's candy the walnuts. In large saucepan on medium heat add the sugar and butter. Mix to combine. Now add the nuts and coat them with the sugary liquid. Toast the mixture for about 3 minutes (that's all the time it takes). Just make sure to keep an eye on the walnuts so they don't burn.

As soon as the nuts are sweet and toasty, transfer them to a piece of parchment paper and separate them the best you can. You do not want clumps of nuts on top of your salad. Set them aside to cool.

To make the dressing: Combine all ingredients in a medium size jar and shake. Or just whisk everything together until it emulsifies.

Assembly: In large bowl combine scallions, orange supremes, celery, and cilantro.

Now add your Gorgonzola and cooled orzo.

If I'm making this dish ahead, I dress the salad with only half the dressing, cover with plastic wrap and refrigerate. Then I  dress it again right before serving time. By the way, I like this salad served at room temp, but it is still delish served cold. And don't forget, liberally sprinkle those sweet, toasty walnuts on top of your salad right before serving.

Decadent Orange Ricotta Cake

I had quite a bit of oranges left from my Saucy Mama challenge last week and had a serious sweet tooth to boot. I remembered the ricotta cheese in my fridge and before I knew it, I was prepping my loaf pan for a variation of Mike's Lemon Ricotta Pound Cake. It's creamy. Oh so creamy! And for those who think the consistency of ricotta is grainy, you won't find that in this sweet little confection. It's a cake that almost reminds me of a flan. It's simple to put together and I think you'll enjoy making it and eating it- especially with the orange/sugar glaze that seeps into the cake and the strawberry/orange sauce that just puts it a little over the edge. Plus there's no waste when it comes to the oranges- you'll use the zest, flesh and juice. Enough talk, let's get cooking.

Orange Ricotta Cake
9 x 5 inch loaf pan

1-1/2 cups flour
2-1/2 tsp baking powder
1 tsp salt
3/4 cups unsalted butter at room temp
1-1/2 cups ricotta cheese (I used the lower fat)
1-1/2 cups sugar (I used Splenda no calorie)
3 large eggs at room temp
Zest of 1 orange
1 tsp pure vanilla extract
Dash of orange extract (optional)

Glaze
1/2 cup confectioner's sugar
Juice of orange that you used for the zest

Orange Strawberry Sauce
16 oz strawberries diced
Zest of 2 oranges
Supremed orange slices from the 2 oranges
Juice of both oranges
1/4 cup water
1 T sugar or Splenda

Prepare loaf pan with cooking spray and pre heat your oven to 350 degrees. In medium size bowl combine the flour, baking powder and salt. Mix ingredients with whisk or fork and set aside.

In large bowl cream your softened butter. I do not have a stand mixer and find that my small hand mixer works fine. Add your sugar (or Splenda) in a few batches and beat until creamy and light. Now add the ricotta and combine to the mix. Add 1 egg at a time until all 3 have been incorporated. Now add the zest, and extracts.

When all the yummy wet ingredients are mixed well add the dry ingredients. I do this in two steps. And like most cakes, don't over beat. Combine until all ingredients are incorporated and there is no dry flour hanging around. Remember to scrape down the sides of your bowl a few times while mixing.  Pour batter into prepared loaf pan and bake 15 minutes. Lower oven heat to 325 degrees and turn loaf pan 180 degrees. Bake another 45 minutes and your cake should be ready. Use the toothpick trick- if a toothpick inserted into the cooked cake comes out clean, you're cake is done. And don't throw away that toothpick because we'll be poking some mini holes in the cake. But first, let cake cool on cooling rack.

Remove from pan and continue to cool on rack. While cake is cooling, make your glaze by whisking together the confectioner's sugar and juice of zested orange.

When the cake is easy to handle, transfer to plate and poke as many holes with your toothpick as you like. These holes are going to allow the sweet glaze to seep into the cake to make it even richer and creamier than you ever imagined.

With holes adequately poked, take a spoon and drizzle the glaze over the top of the cake. Let some of it sink in and repeat. And repeat and repeat until all the glaze is used up.

I let my cake sit overnight carefully wrapped in plastic wrap with toothpicks standing guard on all sides.

As soon as I got home from work tonight I added the final touch, the orange strawberry sauce. Now this is easy. Take your diced strawberries, supremed oranges, sugar (or Splenda), water, zest and orange juice and place in a saucepan on medium heat and bring to a boil.

Lower heat and simmer until mixture concentrates and begins to thicken, about 15-20 minutes. Stir this sauce occasionally as the sugar likes to try and stick to the pan.

Let the sauce cool and plate your dessert and sauce.

The addition of a dab of whipped cream would have been nice on top of the sauce, but darn it again, I didn't have any cream in the fridge. When I make this little bit of decadence again, you can be sure I will have some on hand.

French Toast with Strawberry Syrup

I don't think I've made French Toast in at least 20 or maybe even 30 years. My friend Lynn was talking about it on facebook today and I jumped on that bandwagon and pleased myself like you wouldn't believe. If you ever have a night where you can't decide what to cook, this is a direction you should explore. So easy and quick. Oh, and inexpensive. Get ready, you'll be eating in 20 minutes.

Strawberry Syrup/Sauce
Enough for 4 slices of French toast

8-10 oz fresh strawberries sliced
1/4 cup water
1 T Splenda or sugar
1/2 lemon squeezed

French Toast
4 slices

3 large eggs
1 tsp vanilla extract
Pinch of salt
2 tsp half and half
4 slices sturdy white bread
2 T butter
1-2 T canola oil

Powdered sugar for garnish

Slice your strawberries. Put them in a saucepan with water and Splenda (or sugar). Bring to a low boil and cook for 10 to 15 minutes. Add the lemon juice right before you remove it from the stovetop.

While strawberry syrup is cooking, prepare the batter for your toast. Combine eggs, salt, vanilla and half and half.  Soak bread for a few minutes until it becomes a bit egg-laden and heavy.

The bread I used tonight was Pepperidge Farm Farmhouse Hearty White. It's sturdy enough to hold up to the egg soaking procedure. Heat a large skillet and add butter and canola. On medium to low heat add your bread and cook about 3 minutes on each side until toasy and brown.

Plate and serve with a dusting of powdered sugar and your quick homemade strawberry syrup. Yummy, economical and oh so comforting.

Parmesan Coated Croutons...Quick on the Stovetop

I hate to throw away food, and this week my loaf of Italian bread was not being eaten for some reason. It was getting kind of stale, so instead of tossing it in the freezer for a later date, it went into a semi hot pan with garlic infused butter and olive oil and got a shake up in a brown paper bag with grated parmesan cheese. Voila! Croutons for tomorrow's salad. A simple technique and a great snack even if you're not a salad fan.

Parmesan Coated Croutons

3 or 4 slices of semi stale Italian bread cut into 1 inch cubes
1-1/2 T unsalted butter
1/3 cup extra virgin olive oil
4-6 cloves of garlic smashed
Kosher salt
1/3 cup grated Parmesan cheese

In a large skillet heat butter and oil and add smashed garlic.

Cook until garlic becomes aromatic and slightly brown. Remove garlic from skillet with slotted spoon. This is about the color you're looking for because if you let it go any further it could easily burn and you'll have to start over. That's not something you want to do.

To garlic infused oil/butter mixture add your bread cubes and a tsp (or a little more) of kosher salt. Toss cubes in pan and cook for 5 or so minutes on all sides until mostly brown.

Now the fun begins. Remove croutons from pan and toss into a small brown paper bag with the cheese. Shake, shake, shake until your toasty bread cubes are covered with cheese. Immediate happy snacking and a fabulous salad garnish for another day. Wasn't that quick?