Ingredients:

2/3 cup warm water (105 to 115)
1 1/8 tsp active dry yeast
1 3/4 – 2 cups all-purpose flour
1 Tbs olive oil (plus more for drizzling)
1/2 Tbs salt
1 Tbs sugar
2 Tbs grated cheese
1 tsp dried herbs (Italian mix)

Directions:

1. Combine water and yeast in the bowl of your heavy-duty mixer. Let rest for about 5 minutes, until yeast is dissolved.

2. Slowly mix in flour, olive oil, salt and sugar. Switch to dough hook and knead on low to medium speed for 10 minutes until the dough is smooth and elastic. I always end up having to add a little extra flour so it isn’t too sticky.

3. Roll out the dough to about a 1/2 inch thick round. Transfer to a well-oiled baking sheet or cake pan.

4. Let rise, covered with oiled plastic wrap for 1 1/2 hours.
5. Preheat the oven to 400.

6. Ten minutes before baking use your fingertips and make indents all over the dough. Drizzle with olive oil and top with cheese (I went a little overboard with the cheese this last time) and Italian herbs.

7. Bake until golden brown, about 25 minutes. Let cool and serve.

Now for my friends dip. I’m unsure about the proportions so play around with this.

1. Mince a few cloves of garlic in a mini food processor.

2. In a small bowl combine minced garlic, a couple tablespoons each of olive oil and balsamic vinegar.

3. Season with Italian dried herbs mix and kosher salt.

4. Serve!

This quick dip is super easy and I love the fresh garlic flavor.

It’s about time I made this blog post, and this is now my go-to quick and easy bread that sure wows guests.

Ingredients:

1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup sugar
1/2 cup + 2 Tbs canola oil (You can use some applesauce in place of oil)
2 large eggs
1 1/2 cups grated peeled carrots
1/2 cups coarsely chopped walnuts

Directions:

1. Preheat oven to 350.

2. Butter and flour muffin pan.

3. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.

4. Whisk sugar and oil in large bowl until well blended.

5. Whisk in eggs 1 at a time.

6. Add flour mixture and stir until blended.

7. Stir in carrots and walnuts.

8. Divide batter among cupcake molds, filling 3/4 of each.

9. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean.

10. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack.

11. Let cool completely before icing them.

Maple Cream Cheese Frosting

one (8-ounce) packages cream cheese, softened
1/2 stick unsalted butter, room temperature 
1 cups confectioners’ sugar
1/8 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

Put frosting mixture in a zip-lock bag, cut a small corner and pipe away!

Makes 12 cupcakes

These muffins started out as health using a recipe from Sweet Savory Southern’s Blog but then my sweet tooth kicked in and I had to add a brown sugar topping. While they look monotonous in color they are wonderful in taste.

Ingredients:

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/3 cup rolled oats
1/4 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts walnuts
1/2 tsp ground cinnamon
dash or two of nutmeg
1 egg
3/4 cup skim milk
1/3 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup mashed bananas

Directions:

1. Preheat oven to 400*

2. Using a whisk, combine all your dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).

3. Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.

4. Whisk wet ingredients into dry ingredients. Fold bananas in.

5. Divide the batter among a greased or paper-lined muffin tin.

6. Bake for about 15-18 minutes  or until an inserted toothpick comes out clean.

7. While muffins cook prepare a brown sugar topping if desired.

I didn’t measure anything out for the topping so I’ll give you an idea of how to do this and update later with exact measurements next time I make these.

Melt a couple of tablespoons of butter and brown sugar in a saucepan on low heat. Mix in 1/4 cup of oats and cinnamon to taste. Let cool and spoon over muffins.

Ingredients:

2 1/4 cups all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cloves
3/4 cup unsalted butter, at room temperature
1 cup packed brown sugar
1 large egg
1/4 cup molasses
~ 1/4 cup granulated sugar

Directions:

1. Preheat oven to 350 degrees & line 2 baking sheets with parchment paper

2. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl.

3. In a large bowl, with electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, ~1 min.

4. Stop mixer, scrape sides of bowl and add the egg and molasses. Mix until blended. 

5. On slow speed, add the flour mixture, mixing just to incorporate it.

6. Spread the granulated sugar on a large piece of wax paper. Roll 1/4 cup of dough between palms of your hands into a 2" ball, roll the ball in the sugar, and place on one of the prepared baking sheets. Continue making cookies, spacing them 2 inches apart.

7. Bake the cookies one sheet at a time, in the middle of the oven, until the tops feel firm but they are still soft in the center and there are huge cracks on top, about 14 minutes. Cook the cookies on the baking sheets for about 5 minutes, then cook on wire rack completely.

Makes 14 cookies.

I ended up sprinkling them with some of the leftover granulated sugar after they were baked for a nice finish.

Cornmeal Pastry

Ingredients:

6 Tbs cold butter, finely diced

1 1/2 cups all-purpose flour

1/4 cup coarse cornmeal

1 1/2 Tbs sugar

Pinch of salt

1/3 cup plain low-fat yogurt

Directions:

1. Combine butter, flour, cornmeal, and salt in a food processor. Pulse until mixture resembles fine crumbs.

2. Add yogurt and continue to pulse until mixture starts to come together in a ball. Do not overwork.

3. Turn dough out onto a work surface

White Peach Crostata

Ingredients:

2-3 white peaches, sliced very thinly
2 Tbs lemon juice
1/4 cup granulated sugar (I used a bit less)
1 Tbs powdered sugar, for dusting

Directions:

1. Preheat oven to 350.

2. Roll out pastry on a lightly floured owrk surface to 1/8 in thick.

3. Cut into six 6” rounds, rerolling pastry as needed.

4. Place pastry rounds on baking sheet.

5. Fan peach slices in a ring on center of each pastry.

6. Fold in edge of pastry to slightly enclose peaches, crimping gently with your fingers.

7. Brush peaches with lemon juice and sprinkle with granulated sugar.

8. Bake until golden 25-35 minutes.

9. Dust with powdered sugar & serve warm.

I loved these as a fruit dessert that wasn’t too sweet. I will definitely make these again and try to remember to get a picture. I guess I’m forgetful.

Ingredients:

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil

1. In bowl of your stand mixer, whisk together the flours and salt.

2. Add the water and olive oil.

3. Using mixer with a dough hook attachment, mix the dough at medium speed for about 5 – 7 minutes. The dough should be just a bit tacky – not too dry, not too sticky to work with.

4. Shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate.

5. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 – 60 minutes.

6. Preheat your oven to 450F degrees.

7. When the dough is done resting, flatten one dough ball. Using a rolling pin, roll out into a flat strip (I tried to get it as even and thin as possible, this makes for more even cooking and crispness).

8. Cut into desired shape.

9. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with a fork to prevent puffing, add any extra toppings, and slide into the oven.

10. Bake until deeply golden & let cool before eating.

10. Repeat the process for the remaining dough balls, baking in small batches.

I really enjoyed making these and especially look forward to customizing them with flavors that would match a dip or whatever I serve them with next time!

Ingredients:

3 lb bone-in pork shoulder

2 garlic cloves, cut into slivers

2 tablespoons olive oil

2-3 onions, cut into 1/4 in slices

1 cup unfiltered apple cider

Directions:

1. Preheat oven to 325°F.

2. Score fat and any skin on pork in a crosshatch pattern.

3. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit.

4. Pat pork dry and season with salt and pepper.

5. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

6. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

7. Stir in cider and return pork to pot.

8. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

9. Transfer pork to a serving dish with the aid of tongs and carving fork.

10. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

I served this dish with baked potatoes but next time would add some fall vegetables to the pot. I think this recipe could use a little more flavor impact, probably just adding a few spices would help such as nutmeg, cinnamon, allspice, cloves and a splash of apple cider vinegar. After reading a few reviews of the original recipe there are so many different variations of this dish that sound delicious. You can also make this dish the day before, chill it and then de-fat it before heating up and serving.

I’m looking forward to more fall cooking creations and also wearing my favorite fall coats!

Ingredients:

1/2 bottle pre-made pad thai sauce (I used Mae ploy brand)
1/2 package of rice noodles
3 cloves garlic
1/4 large onion, sliced
1/4 cup carrots, sliced in matchsticks
1 boiled breast, chopped
2 eggs, cooked & scrambled
1/4 cup chopped cilantro
2 stalks green onion, sliced
1 cup fresh bean sprouts
crushed peanuts
lime wedges

 
Directions:

1. In a pot, boil water and add rice noodles. Cook noodles until softened; drain & set aside.

2. In a large pan, add oil and prepare scrambled eggs. Remove from pan; set aside.

3. In same pan, add oil garlic, onions, sliced carrots and green onions. (you can wait to add the green onions but I like to cook mine a bit). Cook until softened.

4. Add cooked chicken.

5. Add 1/2 bottle of sauce; stir to coat.

6. Add cooked noodles & scrambled eggs.

To serve, plate noodles and top with cilantro, bean sprouts, peanuts and lime.

I omitted the tofu from the original recipe but you could easily add that back in. 

We have an amazing Asian grocery store right in the city that I should stop at again for more delicious meals, although you can find the ingredients for this recipe at your local store. Any ideas of what my next Asian adventure should be?