Chocolate Hazelnut spread

This week I attempted two chocolate hazelnut spreads.  One was pretty simple with very few ingredients.  It was good, but it was missing the thicker, smoother consistency that nutella has, which is why I love nutella.  So, I found this recipe and tried it out.  I changed a few things, it calls for powdered milk, I replaced it with powdered sugar.  Uh, put your eyebrows back down, it is a perfectly acceptable substitution.  They are both powdered, white, and are solids.  The end.  I also used 1% milk instead of whole milk, because that would make me feel better about eating it...hahaha..not really, it is because that is what I had, and after what the hazelnuts cost me, I had to cut costs somewhere...and that is mostly the truth.  Unless I change my mind to another version of the truth.  :)  So, anyway.  I took pictures, but I guess it wasn't a good picture day, they didn't really turn out, so I only have one, but it kind of shows the creamy, chocolateyness (good word huh?!)  and I am going to continue to enjoy eating it, mostly by itself...(don't tell my diet, this is just between me and you.)

So, party on and chocolate it up!!!


Homemade Nutella

. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk or even better....powdered sugar!!!!!  really, I mean it.
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

Roasted Vegetable Flat Bread Pizza

I saw this on Pioneer Woman's cooking blog, and I wanted to make it, but did it my way.  :)  I had originally planned on buying flat bread at the store, but they were out, so I decided to make it.  It was easier than I thought, especially using a Kitchenaid.  I usually have trouble getting it just right, but I watched one of my Tohono O'Odham students making fry bread and she gave me some tips to make my flatbread thin and round.  She told me to use the palms of my hands to flip it back and forth.  I did, and I used some knuckle action.  The vegetable were roasted first in the oven.  I loved, loved, loved the vegetables, especially the zucchini, oh my goodness, the zucchini was amazing, I ate a bunch of them before I put them on the pizza.  I hope you will try it, it is delicious, so delicious.

Roasted Vegetable Flatbread Pizza
*this is for one pizza
1/2 bell pepper, sliced
1/4 onion, sliced
1/2 cup cherry tomatoes halved
1/4 zucchini sliced thin
mozzarella, 4 slices

place vegetables in baking dish with olive oil and salt, roast under oven broiler on high for 7-10 minutes.

While vegetables are roasting, shape the dough in a thin, round personal pizza sized shape.  I cooked my flatbread on my grill pan on the stove top, you can also put it in the oven.  On the grill pan I added 1/2 tablespoon of butter and cooked the bread on one side for 3 minutes and then flipped it.  I then added four slices of mozzarella and let them start melting.

At this time I was able to take out the roasted veggies and added them on top of the flatbread and cheese and placed under the broiler again for 1 minute to finish melting cheese. 

Flatbread Bread

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/4 cups (10 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon yeast

Dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

I cooked what?? Brussels Sprouts? and I ate them!!

Whenever any one asks me what food I don't like, top of the list...BRUSSELS SPROUTS.  Well, this last week in my bountiful basket was a bag of Brussels sprouts.  I was going to give them to my mom, but she challenged me to take some of them and use the Pioneer Woman's roasted brussels sprouts recipe.  Being the dutiful daughter I am, and I am always willing to challenge my likes and dislikes...so...here is roasted brussels sprouts...by the way, I roasted them with sweet potatoes, and zucchini....it was  actually good!!  I ate them all (I am still in shock) It all made for a delicious dinner.  So keep roasting!!!!

Brussels Sprouts

Ingredients

• 3 pounds Brussels Sprouts
• 1/2 cup Olive Oil
• Salt And Pepper
• 1 cup Balsamic Vinegar
• 1/2 cup Sugar
• 1 cup Dried Cranberries

Preparation Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Spiced Iced Pumpkin Cookies

This weekend is our annual family dinner-go-round.  It is a progressive dinner that we do with the family from my grandmother Hazel and her sister Aggie.  This year I am in charge of a dessert and the dinner-go-round soup.  For the cookies I decided to try something new.  My friend had brought over some pumpkin cookies one night, and I really enjoyed them, so I decided to try my hand at it.  this is what I came up with.  It is spicy, and full of pumpkin.  I also added chocolate chips to one of the batches to make pumpkin chocolate chip cookies.  It is delightful!  So, pumpkin away!

Spiced Iced Pumpkin Cookies

 Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 Tbsp molasses
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
1/2 tsp baking spice
3 tablespoons milk
1 tablespoon melted butter
1/4 cup cream cheese
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost.
To Make icing: Combine confectioners' sugar,baking spice, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Roasted Chile Chicken Chili

My car was in the shop, so I finally had some time to do some housework.  So I looked up soup recipes. I have long wanted to make White Chicken Chile.  However, I thought it was more green than white, and I used kidney beans along with the navy beans, because I love kidney beans!  I roasted the chiles, though the recipes I saw didn't call for it, but my goodness, I love the taste of roasted chiles! This is a very, very (did I mention very) flavorful broth.  It is a little taste bud popping, hot little kick.  I really, really like it.  It is lower in calories than regular chili, and I have to admit, I like it so much better.  I add a dollop of fat free Greek yogurt to slice through the spicy chili and add a bit of creamy texture and contrast.  So my recommendation, instead of cleaning your house, make some sassy, spicy, flavorful bowl of happiness.

Sara’s Roasted Chile Chicken Chili

Based off of ATK White Chicken Chili

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Ingredients

       1 rotisserie chicken boned and shredded                                                    

       1 tablespoon vegetable oil

       1 medium jalapeño chiles

       2 poblano chiles (medium), stemmed, seeded, and cut into large pieces

       2 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces

       1 medium onions , cut into large pieces (2 cups)

       3 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)

       ½  tablespoon ground cumin

       1 1/2 teaspoons ground coriander

       ¼ tsp chipotle powder

       2 (14.5-ounce) cans cannellini beans, or navy beans, or whatever beans you like!

       3 cups chicken broth

       3 tablespoons fresh lime juice (from 2 to 3 limes)

       1/4 cup minced fresh cilantro leaves

       4 scallions , white and light green parts sliced thin

Instructions

       1. Roast peppers and peel.  Discard ribs and seeds from  jalapeño; mince flesh. In food processor, process poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa.

       2. Add oil to stock pot.  Add minced jalapeños, chile-onion mixture, garlic, cumin, chipotle powder, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Add broth, chicken and cilantro

       Simmer and serve..             

       Per Serving:

Cal 370; Fat 6 g; Sat fat 1 g; Chol 115 mg; Carb 25 g; Protein 52 g; Fiber 7 g;

Sara’s Butternut Squash and Vegetable Soup

I still had a bunch of butternut squash leftover from making the muffins.  I wanted to do something different with it, and I wanted to give into making something involving brown sugar and...no that's it....brown sugar, but I decided I should do something more healthy, nutritious and warm.  Well, it is suppose to be fall already...who cares if it is 100 degrees.   So I looked through several recipes and they didn't really have what I was looking for, so I made a compilation recipe and it works for me!!!  some recipes puree all the vegetables after being cooked, but I like seeing my veggies.  So, for my first squash soup I am pleased. 

Sara’s Butternut  Squash and Vegetable Soup

•  
• 2 tablespoons butter
• 1 small onion, chopped

• 2 stalk celery, chopped                                                                                   
• 2 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, roasted and pureed
• 1 (32 fluid ounce) container chicken or vegetable stock
• ½ - ¾ cup of plain greek yogurt
• salt and freshly ground black pepper to taste
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon nutmeg
• Dash of curry powder

Melt 2 Tbsp of butter in a large saucepan, add onion and sauté until soft, add garlic, celery, carrots, potatoes and sauté until cooked, add spices.

When everything is cooked add pureed squash, yogurt and chicken stock, simmer for 20 minutes. 

(roasted sweet potatoes would also be nice in this soup)

To prepare butternut squash cut it in half, scoop out seeds.  Place face down on a baking sheet and bake it, , at 400F for 30 to 40 minutes (depending on the size). Let cool, the flesh scoops out easily with a spoon.

Kid Approved Butternut Squash Muffins with Citrus Glaze

I saw this recipe and had to try it, because I have been having such a blast cooking squash this fall that I just had to give a whirl.  I took them to my sister's house when I went to babysit and her three children and the children devoured them...and I mean devoured them.  I liked them also.  I made a few changes to Jamie Oliver's recipe...adding more squash spices and citrus juice, and I didn't have any nuts, so I didn't add any, which was fine for the children.  So give it a try,  sneak in the squash.

Jamie Oliver’s Butternut Squash Muffins with Citrus Glaze

2 cups of cooked and mashed butternut squash

¼ cup brown sugar

4 large eggs

1 teaspoon vanilla

Dash of salt

2 ½ cups flour

2 teaspoons baking powder

Handful of walnuts

1 teaspoon ground cinnamon

Dash of ginger and cloves

¾ cup oil

Citrus Glaze

Zest of 1 clementine, orange or tangelo

Zest of  1 lemon

Juice of ½ lemon and ½ a Clementine (orange or tangelo)

½ teaspoon of vanilla

½ cup of greek yogurt

1 cup of powdered sugar

Preheat the oven to 350°F.

 Line your muffin tins with paper cups.

Whiz the squash in a food processor until finely chopped. Add the sugar, and eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and  oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more. Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the citrus juice in a bowl. Add the yogurt, powdered sugar, vanilla and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping onto the muffins.