roasted cauliflower risotto

Roasted Cauliflower Risotto

1 large head cauliflower, stem removed, cut into florets

3 tablespoons olive or grapeseed oil, divided

1 teaspoon salt

1 teaspoon black pepper

1 bunch green onions, sliced from root through half of the green

4 garlic cloves, lightly chopped

1 1/2 cups risotto or arborio

3/4 cup white wine

2 cups water

3 cups vegetable broth

1 cup fontina cheese, shredded

1/2 cup fresh parsley, lightly chopped

Heat oven to 400 degrees.  Spread cauliflower on baking pan.  Drizzle with 1 tablespoon of oil and sprinkle with salt and pepper.  Roast cauliflower in oven until tender,  10-12 minutes.  When cauliflower is cooked, place in large bowl.

While cauliflower is cooking, start risotto.  Pour remaining oil in large saute pan.  Add sliced onions to oil and start cooking over medium heat.  Cook onions for a few minutes until they start to soften.  Add garlic and risotto, stirring into onions for two minutes.  Add wine to risotto mixture and stir until wine is absorbed.

Add water and then vegetable broth to risotto mixture one cup at a time, cooking and stirring until liquid is absorbed before adding next cup.  Once all liquid is absorbed, remove risotto from heat.

Add risotto to cauliflower in bowl.  Toss with fontina cheese and fresh parsley.

enjoy xo

almond coconut fudge

Almond Coconut Fudge

1 cup almonds, chopped

1/2 cup evaporated milk

1/2 cup sugar

12 large marshmallows

2 cups shredded coconut

1 cup dark chocolate chips

1 cup milk chocolate chips

2 teaspoons vanilla

Spread almonds evenly on a foil lined cookie sheet and toast in 400 degree oven until lightly browned, approximately 4 minutes.  Set aside.

Make filling: Combine evaporated milk and sugar in medium saucepan.  Bring to a light boil over medium heat, cook and stir for four minutes.  Turn heat down to low and add marshmallows.  Stir until marshmallows are melted.  Remove from heat and add coconut.  Stir until blended and set aside.

Make fudge: In second medium saucepan, combine both semi sweet and milk chocolate chips and sweetened condensed milk.  Heat until chips are melted.  Remove from heat and add vanilla.

Spray 8 x 8 baking dish with pan spray.  Spread half of the fudge mixture in pan.  Spread filling mixture over fudge.  Sprinkle filling mixture with half of the toasted almonds.  Spread remaining fudge over filling and almonds.  Spread remaining almonds over top, pressing into fudge lightly as necessary.

Cool fudge before cutting.

enjoy xo

 

mashed cauliflower

Mashed Cauliflower

1 large head cauliflower

3 cloves garlic, peeled

1/2 teaspoon salt

4 ounces cream cheese

3/4 cup shredded parmesan cheese

3 tablespoons unsalted butter

1 tablespoon fresh parsley

1/4 teaspoon pepper

Rinse cauliflower under water.  Break into pieces, removing and discarding core.  Place cauliflower in large pot with garlic cloves and cover with water.  Place pot on medium heat and bring water to a light boil.  Cook cauliflower until fork tender, about 10 minutes.

While cauliflower is cooking, place remaining ingredients in food processor.

Once cauliflower is cooked, drain into colander.  Added drained cauliflower and garlic to food processor.  Pulse food processor until all  ingredients are combined and smooth.

enjoy xo

 

 

pineapple carrot cake with lemon cream cheese frosting

Pineapple Carrot Cake

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3 eggs, room temperature

1 1/2 cups vegetable oil

2 cups granulated sugar

2 sups carrots, peeled, cooked and pureed

2 teaspoons vanilla

1 cup, 8 ounces, crushed pineapple

1 cup shredded coconut

3/4 cup chopped walnuts

Spay either bundt pan, 9 x 13 baking pan or two cake pans with pan release.

Measure flour, salt, baking soda, cinnamon and nutmeg into bowl.

In mixing bowl on medium speed, combine in following order- eggs, oil, sugar, carrots and vanilla.  Add dry ingredients and continue to mix.

Add pineapple, coconut and walnuts and mix well.

Pour into baking pan(s).  Bake at 350 degrees 50-60 minutes depending on pan size(s) or until inserted toothpick comes out clean.

Once cool, frost with lemon cream cheese frosting and sprinkle with additional chopped walnuts if desired.

Lemon Cream Cheese Frosting

4 ounces or 1/2 brick cream cheese, room temperature

3 tablespoons butter, room temperature

2 cups powdered sugar

2 tablespoons fresh squeezed lemon juice

1 teaspoon vanilla

Cream cream cheese and butter in mixing bowl until light and fluffy.

Alternately add powdered sugar, vanilla and lemon juice until frosting has reached desired consistency.

Beat at high speed until smooth.

enjoy xo

cranberry crumb coffee cake

Cranberry Crumb Coffee Cake

Cake:

1/2 cup, 1 stick unsalted butter, room temperature

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups granulated sugar

1 tablespoon orange zest

1 tablespoon lemon zest

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup sour cream

4 heaping cups fresh cranberries, divided

Crumble:

1 1/2 cups flour

1 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup, 1 stick butter, melted

Prepare cake first:

Spray 9×13 baking pan with pan release.

In medium bowl, stir together flour, baking powder, salt and baking soda.

In mixing bowl at medium speed, beat sugar, butter, orange and lemon zests until light and fluffy.  Add eggs, one at a time, scrapping bowl as necessary.  Add vanilla.  Turn mixer speed to low and add half of the dry ingredients, then the sour cream, then the remaining dry ingredient mixture.  Lightly fold in 2 cups of the cranberries, whole.

Transfer batter to baking pan and spread into an even layer.  Cut remaining 2 cups of cranberries in half.  Top cake batter in baking pan with cut cranberries.

Prepare the crumble:

In medium bowl, mix together flour, brown sugar, cinnamon, nutmeg and salt.  Add butter and mix with fingers until mixture forms crumbs.

Sprinkle crumb mixture evenly over the top of the batter mixture.  Bake in 350 degree oven for approximately 50 minutes or until toothpick inserted into center of cake comes out clean.

enjoy xo

 

 

 

homemade holiday eggnog

Homemade Holiday Eggnog

12 eggs, separated

2 cups granulated sugar, separated

1/4 teaspoon salt

3 quarts heavy cream

1 cup bourbon

1 cup brandy

freshly grated nutmeg for dusting

In mixing bowl, beat yolks, 1 cups sugar and salt until very light.  Gradually beat in cream.  Gradually beat in bourbon and brandy and set aside.

In second mixing bowl, beat egg whites.  Gradually add remaining cup of sugar and beat until soft peaks form.

Fold both mixtures together, refrigerating until served.  Best made at least a day before serving.

Dust top of eggnog in glass with nutmeg.

enjoy xo

whole berry cranberry sauce

Whole Berry Cranberry Sauce

3 cups fresh cranberries

1 1/4 cups fresh squeezed orange juice

Zest of one orange

1 1/2 cups granulated sugar

2 tablespoons grand marnier

Place first four ingredients in small saucepan over medium heat.  Bring to a slow boil stirring regularly.

Turn heat to low and allow cranberries to simmer for 10- 15 minutes still stirring regularly.  Cranberries will pop, break and turn into a wonderful thick lumpy sauce.

When cranberries are cooked, stir in grand marnier.

Allow sauce to cool.  Store in air tight container in refrigerator.

xo enjoy

 

mashed sweet potatoes

Mashed Sweet Potatoes

3 large sweet potatoes, peeled and cut into like size chunks

4 tablespoons butter

2 tablespoons half and half or heavy cream

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 heaping teaspoon thyme

1/4 teaspoon black pepper

Place all ingredients in saucepan with lid.  Cover and cook over low heat stirring occasionally until potatoes are soft and falling apart.

Remove from heat and mash potatoes completely or until desired constancy with fork.

enjoy xo

ultimate chocolate chunk cookies

Ultimate Chocolate Chunk Cookies

3/4 cup light brown sugar

1/2 cup granulated sugar

1 cup, two sticks butter, room temperature

1 1/2 teaspoons vanilla

1 egg, room temperature

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate callets

1 cup white chocolate callets

1 cup coarsely chopped walnuts

Beat butter and sugars until light and fluffy.  Continue beating while adding vanilla and egg.

Combine flour, baking soda and salt in small bowl.  Add flour mixture to butter mixture in mixing bowl.  Add chocolates and walnuts, mixing lightly until just combined.

Drop dough by teaspoons on ungreased baking sheets.  Bake at 350 degrees for approximately 12 minutes or until cookies begin turning golden brown around the edges.

enjoy xo

soft snickerdoodles

Soft Snickerdoodles

1 cup butter, room temperature

1 1/2 cups granulated sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tarter

1 teaspoon baking soda

1/4 teaspoon salt

Begin beating butter in mixing bowl.  Add sugar and eggs and beat until fluffy.

In small bowl, combine flour, cream of tarter, baking soda and salt.  Mix flour mixture into butter mixture until combined, scraping down side of bowl as needed.  Do not over beat.

Place dough and baking pan(s) in refrigerator to chill.

Mix in small bowl:

3 tablespoons granulated sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg

Form chilled dough into balls.  Roll balls in cinnamon sugar mixture and place on ungreased and chilled baking pans.

Bake 14-15 minutes in 350 degree oven.  Allow to cool only a minute before removing from pan.

enjoy xo