Red Velvet Pancakes

So my little boys had a friend over to spend the night with them and I wanted to make their morning very special with a really fun breakfast.  Who wouldn't like pancakes, right? how about if they are like eating red velvet cake for breakfast? great idea! so after researching several websites, choosing from here and there, I came up with what I am sharing with you right now!

Ingredients:

(For the Pancakes)
2 cups all-purpose flour
1 Tbsp. unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
 Pinch of kosher salt
2 large eggs
3/4 cup granulated sugar
1 1/4 cups buttermilk
1/2 cup melted and cooled unsalted butter, plus more for griddle
  4teaspoons red food coloring
1 teaspoon pure vanilla extract
1 teaspoon white vinegar

(For the icing)
2 oz. cream cheese, room temperature

2 oz. butter, room temperature

1 cup powder sugar

1 Tbsp. Vanilla Extract

1/4 cup heavy whip cream or whole milk

(For toppings/platting)

Maple syrup
Toasted, chopped pecans

Directions:

For the Pancakes:  Sift the flour, cocoa powder, baking soda, baking powder and 1/2 teaspoon salt into a large bowl. Beat the eggs and granulated sugar in a medium bowl until pale yellow; beat in the buttermilk, melted butter, food coloring, vanilla and vinegar. Add the egg mixture to the flour mixture and fold just until incorporated.

Heat a griddle or large nonstick skillet over medium-low heat. Lightly coat the hot skillet with melted butter. Pour 1/4-cupfuls of batter on the hot skillet, spaced evenly apart; use a spatula to spread out slightly if needed. Cook until bubbles begin to pop on the surface, about 3 minutes. Carefully flip and cook until the bottoms are set and the pancakes are cooked through, 1 to 2 minutes longer. Repeat with the remaining batter.

For the Icing:  Cream sugar and cream cheese until smooth and fluffy, slowly add the sugar and salt.  Once all incorporated add vanilla and finally the heavy whip cream.  The consistency must be runnier that regular icing in order to drizzle it on top of the pancakes.

To serve, stack the pancakes on a pretty platter, drizzle the cream cheese and top it with syrup and sprinkle with the toasted pecans.  Enjoy!

Source:  Recipe for Pancakes courtesy of Food Network, slightly adapted. 

White Turkey Chili

Hello! I am back after a long time vacation from the blog!  Today, I want to share a recipe that I created tonight inspired in so many White Turkey Chili recipes out there but wanted to give it my own touch.  The weather got freezing very fast this weekend, and what can be better that a hearty soup to warm ourselves, right?! ;-)  Hope you really enjoy it!

Ingredients:

2 lb. ground lean turkey
Salt and ground black pepper
1 tablespoon vegetable oil
2 medium jalapeño chiles
2 green bell peppers, stemmed, seeded and chopped finely
2 celery stalks, chopped finely
2 medium onions, chopped finely
6 medium cloves garlic, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 (15-ounce) cans pork and beans, drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
1/4 cup of minced fresh chives


Directions:

In a Dutch oven, drizzled some olive oil and brown the ground turkey. Season with salt and pepper to taste.

Once the turkey is cooked, reduce heat to medium. Add minced jalapeños, onions, celery, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes.

Transfer 1 cup cooked vegetable/turkey mixture to a food processor work bowl. Add 1 cup of beans and 1 cup of broth and process until smooth, about 20 seconds. Add this mixture, remaining 2 cups broth, and beans to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally for 10 to 15 minutes.

Stir in lime juice, cilantro, chives into chili and return to simmer. Adjust seasonings with salt and pepper.  If you want an extra kick add some more jalapeños or a teaspoon of chili powder.

Serve topped with sliced avocados, chopped tomatoes, cheese and cilantro.


Enjoy!

Source:  Mohana's Original

Red Beans and Rice

Hello friends!

I'm back with one classic made completely from scratch! For those cold winter days in Chile or if you so happen to have a rainy summer here in the US and need some comfort food, here is your recipe!  Very easy to make and incredibly delicious!

Ingredients:

3 cans of Dark Red Beans, Low Sodium

3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
4 cups chicken stock, or water

1/4 cup chopped green onions, garnish

Directions:

In a large pot, heat the bacon grease over medium-high heat. Add the tasso or ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans with the juice and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are starting to thicken, about 45 minutes.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are creamy, 15 more minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Enjoy!

 Source:  Recipe Courtesy of Emeril Lagasse, through Food Network - Adapted

Bacon, Egg and Toast Cups

A couple of mornings ago I was brainstorming for a quick breakfast treat to take to some friends.  After a few searches on "Pinterest" I came across with this easy and delicious recipe!

Ingredients:

6 slices of sourdough bread
6 slices of bacon (I used Hickory smoked)
6 eggs
6 - 8 Tbsp. shredded cheddar cheese (I used sharp Irish cheddar)
Salt and pepper to taste

Directions:


Preheat the oven to 400° F.

Grease generously 6 wells of a muffin pan with butter.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate.

Cut out rounds of bread with the help of a 3.5-inch round cookie cutter. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a bit more than a tablespoon of shredded cheese in the center of each piece of bread and bake for 5 minutes.

Then, One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake it again until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.


Source:  Recipe Courtesy of "Annie's Eats" - Slightly adapted

Apple Rose Pie

I am back again!  So happy to upload a new post after such a busy season since my last one :)

A few weeks ago, I found this recipe on "Pinterest" and went all the way to the original post from a Rumanian baker.  It was a nice challenge, but I have to warn you.  It is NOT the typical American apple pie.  It has a consistency more of a tart (the shell is just delightful) and the filling is kind of "custardy", not overly sweet.  But, it is for sure a show stopper.  It looks like you could have spend hours preparing it, but you'll be surprised how easily it comes together :)


Ingredients:

- For the dough:
9 Tbsp. butter, softened
1/2 cup Powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp orange zest
100 grams of finely ground almonds  (about a cup)
150 g of flour (about a 1 1/4 cup)

- For the Filling
1 1/2 cup whole milk
1/2 cup white wine
3 egg yolks
1 tsp. vanilla extract
1 tsp orange zest
6 Tbsp. sugar
4 Tbsp.  flour
 
- For the Roses:
5-6  red apples (I used Gala)
A couple tablespoons of apricot jam 


Directions:

Preheat oven to 350ºF.  Grease and flour a pie pan.   Set aside.

For the dough: In the bowl of a mixer, cream butter and sugar.  Add vanilla extract and orange zest.  Then, add the egg and almond meal.  Finally add the flour and mix until it comes together.  It will be quite a soft dough, but remember, the less you handle it, more flaky and delicious will be :)

Transfer the dough to the pie pan and spread it around covering the base and sides of it.  Chill in the refrigerator while you prepare the filling.

For the filling:  Combine the flour, sugar, vanilla and orange zest.  Mix and add the eggs and a splash of the milk.  Once it has the consistency of a paste, add the remaining milk and wine.  Transfer to a sauce pan, bring it to a boil.  Transfer to a bowl and cover the surface of the cream with clear plastic wrap and let it cool.

Once the filling is cooling, wash and dry the apples.  With the help of a vegetable peeler (I recommend the type that looks more like a pencil than the type like a "Y"), start peeling the apples until you get to the core.  Don't worry if some of the strips cut off.  You'll be able to use them anyway.  Start wrapping the apple strips simulating a rose bud. 

Assemble:  Get the pie crust from the fridge and pour the filling over it.  Place apple roses on top of the custard and continue arranging them until the whole surface of the pie is full.

Finally, heat in the microwave a couple of apricot jam until melted.  Brush the jam on top of the roses and bake the pie until the dough is baked and the apples are a little bit golden.  This may vary from oven to oven but start checking your pie after 1 hour.  (1 hour to 1 1/4 hour)

Cook completely and serve at room temperature.
 

Source:  Recipe Courtesy of "yoli-www.blogspot.com" - Slightly adapted.

Apple cake with Brown Sugar Icing, Sea Salt and Chopped Pecans

Nothing screams Fall like a good apple cake.  This recipe is really delicious.  Forget about the old dense apple cake that feels like a brick in your tummy.  Rather, think it now like a fluffy and light apple cake, almost like a good muffin consistency, then dressed it up with this scrumptious brown sugar icing, and to balance it all up a sprinkle of flaky french sea salt and some more chopped pecans.  The result is just amazing.


Ingredients:

- For the Apple Cake:

2 eggs
1 stick of butter at room temperature
1/2 cup of vegetable oil
1 Tbsp. vanilla extract
3 cups of flour
1 Tbsp. baking powder
1 pinch of salt
3 cups of chopped green apples (about 4 apples)
1 cup chopped pecans
1 Tbsp. ground cinnamon
1/2 cup brown sugar
1/2 cup sugar

- For the Brown Sugar Icing:


5 Tbsp. butter (softened)
1/2 brown sugar
3 Tbsp. Heavy Whip Cream
1 1/2 cup powdered sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
Pinch of salt


- Optional:

Chopped pecans
French Sea Salt (Fleur de Sel)


Directions:

Preheat oven to 350ºF.  Prepare a bundt cake pan with melted butter and lightly dust with flour, or use the regular "joy of baking" cooking spray.

Beat butter and both sugar until creamy, for about 3 to 5 minutes.  Add the eggs one at a time.  In the meantime, mix the dry ingredients (flour, baking powder, salt and cinnamon) and stir them with a fork.  Mix the wet ingredients (oil and vanilla).  Add the dry ingredients to the batter in three steps alternating with the wet ingredients.  Mix until just incorporated.  Finally, add the apples and pecans and mix them with a spatula.

Transfer the batter to the prepared pan and bake for 40 to 45 minutes.  Let it rest for 10 minutes in the pan and then transfer to a cooling wrack.

Once the cake is almost cooled, start preparing the brown sugar icing.

Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook, stirring, until the sugar melts. It might look separated, but that's okay. Stir in the cream, and it should all come together. Bring the mixture to a boil, then pour it into a mixing bowl to cool for 10 minutes.

After 10 minutes, stir in the confectioners' sugar, salt, maple extract, and vanilla. Beat well. If the mixture appears too thin, add more confectioners' sugar, if it's too thick, add a spoonful of hot water. Be aware that it sets up QUICKLY. Pour it over the cake while it's still warm. Decorate right away with chopped pecans and french sea salt, if desired.

Enjoy!

Source:  Brown Sugar Icing - Recipe Courtesy of "Cake0rDeath"

Sweet Pumpkin Strudel

I've made many pumpkin desserts but this one is simply amazing. Never ever tried something so light yet so scrumptious and delicious. Flaky, balanced, with great texture yet dissolves like a cloud... let me introduce you to "Sweet Pumpkin Strudels".

Just think for a moment, a flaky and buttery Phyllo dough, filled with the most delicious pumpkin and spices, rolled up, sprinkled with turbinado sugar and chopped pecans... baked and then drizzled with sweet honey and a dollop of homemade whipped cream... if your mouth is not watering by now... I would be shocked! :)

So, if you're looking for something more sophisticated yet easy to make than pumpkin pie for the holidays, this is your recipe!

Ingredients:

1 set of sheets of frozen Phyllo dough (package comes with two set of sheets), thawed
2/3 cup butter, melted
1 cup chopped pecans
3 tablespoons turbinado sugar, or other coarse sugar
2 tablespoons honey, for serving
Whipped cream, for serving, optional

- For the Filling:
1 15-ounce can pumpkin
1 8-ounce package cream cheese, room temperature
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

Directions:

Preheat the oven to 400 degrees F.

For the filling: Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl. Mix until nearly uniform and set aside. 

Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) 

Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip.
To shape, fold the bottom edge of the Phyllo up and over the filling. Fold in the sides and roll up to encase the filling, brushing the exposed dry Phyllo with some of the butter as you roll. 

Place the rolled strudel on a baking sheet, seam-side-down. Brush the top of the Phyllo with some of the butter. Repeat with the remaining ingredients. Sprinkle the tops of the strudels with pecans and turbinado sugar. Bake until the phyllo is golden brown, about 15 minutes. 

Serve the strudels warm drizzled with the honey and topped with whipped cream if using. 

 

 

Note:  It is important not to overfill the strudels.  Otherwise, they will explode while baking (learned that one the hard way ;)


Source:  Recipe Courtesy of  Iron Chef Michael Symon - slightly adapted 

Hearty Kale (braised)

Kale is one of the super "veggies".  A totally underrated and almost not considered green because of its leafy crunch and slightly bitterness.  Many times cooked to death with lots of fat to give it a new flavor.  I have to be honest.  Kale was not a veggie that I dreamed about and I actually tended to avoid it if possible... until I got to this recipe, which by the way... allowed me to have two helpings of kale last night.  Sort of a life changing experience in my culinary world :)

The kale was cooked to perfection.  Delicious and so hearty and full of flavor. I especially enjoyed the texture. Super easy to make and so super healthy.  Give it a try, you will not regret it.  I promise!

Ingredients:

3 Tbsp. olive oil
1 small onion, finely diced
5 garlic cloves, minced
1/8 tsp. red pepper flakes
2 lb. kale, stemmed, leaves chopped into 3-inch pieces.
1 cup homemade chicken stock or low sodium store bought chicken broth
1 cup of water
Salt and freshly ground pepper
2-3 tsp juice of 1 lemon (I squeezed a half of a lemon for this recipe)


Directions:

Heat two tablespoons of oil in Dutch oven over medium heat until shimmering.  Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.  Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.  Add half of the greens and stir until beginning to wilt, about 1 minute.  Add remaining greens, broth, water and 1/4 teaspoon salt; quickly cover and reduce heat to medium low.  Cook, stirring occasionally, until greens are tender, about 25 to 35 minutes.  (I personally like them with a bit of texture, so I only cooked this part for 25 minutes).

Remove lid and increase heat to medium - high.  Cook, stirring occasionally, until most of liquid has evaporated (bottom of the pot will be almost dry, and greens will begin to sizzle), 8 to 12 minutes.  remove pot from heat; stir in 2 teaspoon of lemon juice and remaining tablespoon of olive oil.  Season with remaining lemon juice, salt and pepper to taste.  Serve and enjoy!


Source:  Recipe courtesy of "Cooks Illustrated" - Slightly adapted.

Cauliflower Mash

This is a very simple recipe, for those trying to shed some pounds it can be a great replacement for mashed potatoes.  I have to be honest, it still tastes like cauliflower but the flavor is milder, the texture is velvety and it is much lighter too.

So, here I have two versions for this recipe.  One regular one and a Paleo friendly one.  You pick whichever you desire being both of them really tasty.


Regular Cauliflower Mash:

Ingredients:

1 cauliflower head, cut into florets
Salt and freshly ground pepper
2 Tbsp. unsalted butter
2 Tbsp. heavy whip cream


Directions:

In a large pot bring water to boil.  Add some salt and pour in cauliflower florets.  Cook until soft for about 7-10 minutes.  It will depend on the size of your cauliflower.

Once cooked, drain and transfer to a food processor, season with salt and freshly ground pepper.  Add the butter and heavy whip cream and process until smooth.

Serve and enjoy!


PALEO Friendly Cauliflower Mash:

Ingredients:

1 cauliflower head, cut into florets
Salt and freshly ground pepper
2 Tbsp. unsalted organic butter (from grass fed cow) or Ghee
2 Tbsp. coconut milk


Directions:

In a large pot bring water to boil.  Add some salt and pour in cauliflower florets.  Cook until soft for about 7-10 minutes.  It will depend on the size of your cauliflower.

Once cooked, drain and transfer to a food processor, season with salt and freshly ground pepper.  Add the butter or ghee and coconut milk and process until smooth.

Serve and enjoy!

Braised Pork Shoulder

I workout with a group of women since the beginning of the year.  It has been a blessing and also a great opportunity to build new relationships, learn about healthy eating and challenge ourselves to get fit. A few months ago I became Homewood Fit Chef, and we started offering to the women meals ready to bake to take home once a week.

The menu is based on Paleo friendly meals (a diet based on lean proteins, vegetables, fruits, healthy fats, nuts and nothing processed).  It's been a fun challenge to cook things in a different way but making them still tasty.

A few weeks ago I made this meal.  Braised pork shoulder with a side of cauliflower mash.  It was a hit!  I promised a few friends to post the recipes in the blog, so today I'll be sharing the Pork Shoulder recipe and the cauliflower mash will be posted very soon.  Hope you enjoy!

Ingredients:


2 Tbsp. coriander seeds, toasted
2 Tbsp. cumin seeds, toasted
2 Tbsp. fennel seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 large onion, sliced
3 stalks of celery, cut into chuncks
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Directions:

Using a spice grinder, grind the coriander, cumin and fennel seeds until they are a fine powder. If you don't have a spice grinder a mortar and pestle will do the trick :)

Preheat the oven to 375 degrees F. 

Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly. 

Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove. Lower the heat to medium and toss in onions, celery and season them with salt and a sprinkle of crushed red pepper. Cook the onions and celery until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer. 

Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven. 

After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour. Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate. 

Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.Slice the pork and serve with veggies and juices. 

Source:  Recipe courtesy of Anne Burrel - Adapted

Cupcakes for breakfast?

A couple weeks ago I had the opportunity to make these delicious cupcakes for a brunch.  They were a big hit!  How couldn't they be? I mean, if you think about a soft pancake cupcake frosted with a delicious maple bacon buttercream, with some real bacon bits and maple syrup on top? You can't go wrong!

The beauty of these cupcakes is that you can make them in a breeze! and your guests will be astonished by your creation!

Come on! let's give these a try.. I promise you will not regret it!!

Ingredients:

- For the Cupcakes: 2 cups all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. salt
1½ cups buttermilk
2 eggs
2 Tbsp. unsalted butter, melted and cooled


- For the Frosting:
2 sticks unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp. maple syrup
1 tsp. vanilla extract
3 slices of bacon (good bacon), cooked, cooled and crumbled

Directions:

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (It is very important to spray the cupcake liners, otherwise you won't be able to get your cupcake out of the wrapper).

Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the buttermilk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like when you make regular pancakes.  Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 to 12 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.

To make the frosting, use the whisk attachment of a stand mixer to whip the butter on  medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it’s mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Frost the cupcakes.  If you decide to pipe the icing, it is important to use a big tip (I highly recommend to NOT use a close star tip) since the bacon crumbles will clog the tip and you'll have a real mess within seconds.  You can always add the frosting with a spatula if you will. Top with additional crumbled bacon and some maple syrup, if desired.
 

Source:  Recipe courtesy of Michelle from "Brown Eyed Baker" - Adapted

Honey Roasted Butternut Squash

The air is getting cooler, nicer temperatures, beautiful clean and blue skies... it's time to start our Fall season meals!

I made this recipe a few days ago for a group of women I work out with.  I've got so many good reviews that I knew I had to post the recipe quickly!

So, here we go!

 Ingredients:

1 large butternut squash, peeled, seeds removed and diced
1 garlic head
2 Tbsp. olive oil
2 1/2 tablespoon of honey
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
3 slices of bacon, chopped
5 sage leaves

Directions:

Preheat oven to 400ºF.  Make a cut on top of the garlic head (like a big slice), season with a generous pinch of salt, fresh ground black pepper and enough olive oil to cover the top, then wrap it in aluminum foil.  Place the butternut squash and garlic head (wrapped) on a sheet pan in one layer.  Toss with the olive oil, honey, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.

Sprinkle the bacon and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash looks caramelized.  Unwrap the garlic head (it will be hot!) and squeeze the garlic cloves on top of the squash.  Mix and re-season if necessary. Enjoy!

Source:  Recipe Courtesy of Ina Garten - Adapted

Chocolate Chip Cookie Dough Frosting

I came to this recipe long time ago when I made the cupcakes in the picture above.  As I mentioned in my prior post I made a giant cookie cake and wanted to add something really special that would just turn the volume up of the cookie.  So, it was then when I remembered this luscious frosting! I have to warn you... if you try it with a spoon... you may just want to finish the whole bowl!


Ingredients:

2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 Tbsp. milk
2 tsp. vanilla extract

Directions:

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Source:  Recipe courtesy of "Annie's Eats"

Giant Chocolate Chip Cookie Cake

This past weekend a dear friend of mine asked me to make a cookie cake for his sweet little boy's birthday.  I've never made one before, but I was excited for the challenge.  I researched for several recipes and finally I found one that seemed just perfect for the occasion with a few teaks.  The result... a delicious gooey melt in your mouth concoction! This is the real deal!

Ingredients:


2 sticks unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 12oz. package of bittersweet chocolate chips
1 12 oz. package of white chocolate chips
1 cup of chocolate chunks


Directions:

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the chocolate chips and chunks. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once the cookie is completely cool down.  Put a wire rack on top and flip it over.  Remove the parchment paper and clean the grease out of the pizza pan.  Repeat the procedure now with the pizza pan on top and transfer the cookie back to the pan.  Decorate as desired.

(*) This recipe originally had walnuts and macadamia nuts, so feel free to mix and match if desired.  I decorated the cookie with a "Chocolate Chip Cookie Dough  Frosting".  I'll be posting that recipe this week :)

Source:  Recipe Courtesy of "Emeril Lagasse" - Adapted.

Pisco Sour Cupcakes

Pisco Sour is one of our Chilean flavors that identifies us world widely  and since the challenge for this month is "Chilean treats" I decided to tweak an American classic (cupcakes) and bring our delicious Pisco Sour flavor to the party. 

Actually, the flavor is quite tasty.  Just simply imagine a soft yellow cake infused with Pisco sour and topped with an airy and smooth Pisco sour flavored buttercream... the result is simple delicious!!


Ingredients:

- For the Cupcakes:
1½ cups all-purpose flour
1½ tspn. baking powder
¼ tspn. salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 Tbsp. Pisco
¼ teaspoon vanilla extract
½ cup buttermilk

- To Brush the Cupcakes:
1 to 2 Tbsp. Pisco Sour

- For the Pisco Sour Buttercream:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
3 Tbsp. Pisco Sour
2 Tbsp. Milk or Heavy whip cream
Pinch of coarse salt


Directions:

Preheat the oven to 350ºF. Line a standard muffin tin with paper liners and set aside.

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).  Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition and scraping the sides of the bowl then add the lime zest, lime juice, vanilla extract and Pisco. Mix until combined. 

Reduce the mixer low speed and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for 20 minutes or until just slightly golden and a cake tester (toothpick) comes out clean, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of Pisco Sour. Set the cupcakes aside to cool completely before frosting them.

To make the buttercream, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar (sifted), mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the Pisco sour, milk and salt and continue to mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with a small lime wedge.

For more delicious Chilean treats made by amazing Chilean bloggers, visit "BRBC"

Texas Style Oven Roasted Brisket

Brisket is such a flavorful cut of meat when it's done right.  Prepare for a shoe leather kind of meat if you roast it the wrong way :)  After several recipes, I decided to try this one, since it packs a lot of flavor with a few ingredients and the result is just delicious!


Ingredients:

2 Tbsp. chili powder
2 Tbsp. salt
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. ground black pepper
1 Tbsp. sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock or red wine

Directions:

Preheat the oven to 350 degrees F. 

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock or red wine and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Source:  Recipe courtesy of "Food Network"

Pasta alla Vodka

A few weeks ago while I was watching a cooking show, my boys saw this dish and asked me to make it for dinner.  Since I had all the ingredients in my pantry I didn't hesitate to give this recipe a try.  It was easy, tasty and delicious!

Ingredients:

1 lb. pasta (recipe called for Penne, but you can use any tubular pasta of your choice)
3 garlic cloves, minced
1 whole medium onion, chopped finely
3 Tbsp. butter
2 Tbsp. olive oil
1 cup vodka
One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
Grated Parmesan, for serving
Fresh basil leaves, chiffonade (optional)


Directions:

Cook the pasta according to package directions.

Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes and basil, if desired.


Source:  Recipe courtesy of "Ree Drummond - The Pioneer Woman" - Slightly adapted.

UPDATE - Actualización

I am so excited to report that my mom is back at home!  Thanks so much for all your love and prayers on her behalf.  The past two days have been a roller coaster of emotions with ups and downs. Her heart test was good enough to let her go home (under special care instructions) which was a great praise to the Lord, but at the same time, through this test the doctors discovered that she has fluids in her lungs and some kind of lung disease associated with her heart disease. They ran a CT scan this morning and will give her results in two weeks. By then, we will know how advance it is and what to expect for the days to come.

Please continue to intercede for her.  Her heart is only irrigating blood to 85% of her body and as I told you before "it looks" very tired.  Please also pray that she can keep losing weight in order to help with this problem and somehow "help her heart" to have an easier job.

The Lord has blessed us so much these days and blessed my mother in such a sweet way too.  Thanks for taking the time to read the updates and continue to pray for this "sweet old lady" that is 5,000 miles away.  It means more than you know to each of us!

Love,

Mohana

"Trust in him at all times, O people; pour out your hearts to him, for God is our refuge: - Psalm 62:8

__________________________________________________

¡Estoy feliz de contarles que mi mamá está de vuelta en casa! Muchas gracias por todo su amor y oraciones por ella. Estos últimos dos días han sido como una montaña rusa de emociones con altos y bajos. Su examen al corazón salió lo suficientemente bueno como para dejarla ir a la casa (con instrucciones de cuidado especiales) lo cual fue una tremenda respuesta del Señor, pero al mismo tiempo, por medio de este examen los doctores descubrieron que tiene líquido en sus pulmones y algún tipo de enfermedad asociada a su insuficiencia cardiaca avanzada. Le hicieron un scanner a los pulmones esta mañana y le darán los resultados dentro de dos semanas. Ahí recién sabremos que tan avanzada está y que esperar para los días que vengan más adelante.

Por favor continuen orando por ella. Su corazón sólo está irrigando sangre a un 85% de su cuerpo y como les comenté anteriormente su corazón se ve "muy cansado" Por favor también oren para que pueda seguir bajando de peso de manera que esto ayude con su problema y de alguna forma "le ayude" a su corazón a tener un trabajo más fácil.

El Señor nos ha bendecido tanto estos días y ha bendecido a mi madre en una forma muy dulce también. Gracias por tomarse el tiempo de leer estas actualizaciones y continuar orando por esta "viejita linda" que está a 5,000 millas de distancia de mí. Esto significa mucho más de lo que ustedes imaginan para cada uno de nosotros en este lado del hemisferio.

Con amor,

Mohana

"Esperad en él en todo tiempo, oh pueblos; derramad delante de él vuestro corazón; Dios es nuestro refugio." - Salmos 62:8

Trading a recipe for a prayer request

I've used this site mainly to post food recipes and my experience creating new dishes.  Today, I have a special request.

As you read in my last post, my mother lives in Vina del Mar, Chile.  I live in Birmingham, Alabama.  Yesterday, I got an email from my brother.  On Mother's Day, my mom had a severe stroke and heart problems.  She's been hospitalized and her condition was critical.

Today, I found out that she is doing better, slowly improving.  It seems like her stroke will not leave her any residuals... praise the Lord for that!  but her heart is still weak.  Please lift her up in prayer.  We need your prayers more than you can imagine!

Thanks!

Mohana

He usado este sitio principalmente para publicar recetas y mi experiencia creando nuevos platos.  Hoy, les tengo una petición muy especial.

Como pudieron leer en mi publicación anterior, mi madre vive en Viña del Mar, Chile.  Yo vivo en Birmingham, Alabama.  Ayer recibí un correo de mi hermano.  En el día de la Madre, mi mamá tuvo un infarto cerebral severo y problemas cardiacos.  Ella está hospitalizada y su condición de salud era crítica.

Hoy, logré averiguar que está un poco mejor, lentamente mejorando.  Al parecer el infarto cerebral no dejó secuela... ¡bendito sea Dios por ello!, pero su corazón aún está débil.  Les pido que por favor oren por ella.  ¡Necesitamos sus oraciones mucho más de lo que imaginan!

¡Muchas gracias!

Mohana

Strawberry - Nutella Cake, a perfect dessert to celebrate your Mother!

Mother's Day is just around the corner.  If you need some inspiration to celebrate your mom with a delicious dessert, this is the perfect recipe for you!

Strawberry season came a little bit earlier this year because of our mild winter, which means we started our favorite strawberry recipes earlier too!

I chose this recipe because of two reasons.  My mom loves strawberries and Chantilly cream.  I have lots of memories of my childhood, when my mommy was just enjoying a delicious "pastel" from the next door bakery with a cup of tea and  for every especial celebration she would request a cake with lots of cream on it!

My mom is five thousands miles away... this holiday makes me long even more for those days when I would surprise her in the morning once she woke up with a present or a crazy concoction. I miss her big hug and kiss.  Despite she is far away, I am so thankful to the Lord for blessing us with her love, and that my boys get to talk to her daily.  She is a hard worker lady. A woman of faith and devotion to the Lord. I am honored to be her child.  Te amo, mami!!!  Te mando amor, amor, amor!! :) Happy Mother's Day, 2012!

Ingredients:

- For the cake:

2 1/4 cups cake flour

1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 tsp. grated lemon zest
1 stick (8 Tbsp.) unsalted butter, at room temperature
1/2 tsp. vanilla extract

- For the filling:

1 cup Nutella

1 cup fresh sliced strawberries

1 Tbsp. powder sugar

Simple syrup to moisten the cake

Chantilly cream

- For the Frosting (Chantilly cream):

1 quart heavy whip cream, cold (4 cups)

1 1/4 cup powder sugar

Directions:

- For the cake:  Preheat your oven to 350 degrees F. Butter two 9x2" round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.  Put the pans on a baking sheet.

Sift together the flour, baking powder and salt. Then, whisk together the milk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Pour the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the touch. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.  Invert and cool to room temperature right side up.

- For the filling:   Mix the sliced strawberries with the powder sugar and let it macerate in the fridge.

- For the frosting:  Add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!

- To assemble the cake: place one cake layer on a cake platter and poke it with a fork.  Brush some of the simple syrup and spread a layer of Nutella (you can be as generous as you want).  Then, arrange the prepared strawberries in a single layer overlapping each other.  Cover this layer with the whipped cream frosting over the top.   Poke some holes on the second cake layer, brush it with the simple syrup and cover your cake base.  Frost the top and sides of the assembled cake. Smooth it and proceed to decorate as desired.  Refrigerate and enjoy!

(Note:  I personally love homemade cakes, but you can substitute the cake recipe for a regular white cake mix from a box if you wish)

For more delicious treats made by fabulous Chilean bloggers, please visit this link.

Source:  Cake layers - recipe courtesy of "Baking from My home to yours" by Dorie Greenspan.