Easy Appetizer - Gorgonzola, Walnut, and Honey Toasts

These little appetizers are about as easy as it gets!  So simple, but so delicious.  The combination of the savory and salty gorgonzola with the sweetness of honey and crunch of walnut makes this a perfect pre-dinner treat.  The only thing I wish I had with these appetizers was a glass of wine..haha!

These little treats are very versatile, especially when party planning.  They work perfectly with thin slices of baguette, or take the easy route, as I have, and toast up some pre-sliced Italian bread by Pepperidge Farm, then cut into four bite size pieces.  These would be great to make ahead and pop into the oven right when guests arrive.  Enjoy!

Gorgonzola, Walnut, and Honey Toasts

Slices of Italian bread, or baguette

Olive oil

Chopped Walnuts

Crumbled Gorgonzola cheese

Honey

Directions:

Preheat oven to 400 degrees or use the broil function.  If using sliced bread, place bread in your toaster until golden brown.  Transfer to a baking sheet and brush tops with olive oil.  Sprinkle chopped walnuts over toasts and repeat with the crumbled gorgonzola.  Place into oven until gorgonzola is melty but toast is not overdone/burned.   Generously drizzle honey over warm toasts.  Slice toasts into 4 pieces.  

If you are using baguette, skip the toaster step and pre-bake bread at 400 degrees, topping only with olive oil.  Once toasted, add walnuts and gorgonzola and place back into oven until warmed through.  Drizzle with honey.

Source:  heavily adapted from Giada De Laurentis

Cocoa Brownies with Browned Butter and Walnuts

We love to have something chocolate available at all times around our house.  You will usually be able to find brownies or chocolate chip cookies within grabbing distance in our kitchen as they are our most favorite chocolately treats.  Up to this point, I have tried many brownie recipes and they all seemed to have something missing.  Even the Baked Brownie didn't completely do it for me.  I was still in search of my go-to recipe.  Then here comes along this recipe that was recently featured on the cover of Bon Appetit magazine.  I figured it was worth a try.  It includes pantry staple ingredients, which is always nice (I don't have always have a mix of premium chocolates on hand), and it also includes walnuts.  Walnuts in my brownies takes me back to the Betty Crocker Supreme brownies with Walnuts that I loved as a kid.  They were the quick brownie treats when my mom didn't make her cake-like cocoa brownies from her Home Ec recipe book (those are cake-like brownie perfection).  One thing I look for in a brownie recipe for my little family is a texture that is a combination of fudgey and cake-like, to please everyone, a depth of flavor, and a crackly top.  This new-found recipe has it all.  I'm sold!  It may be awhile before I try any other brownie recipes because these are pretty perfect!  The only thing I may play around with (because I can't leave recipes alone) would be to add a little espresso powder, and to sub out the natural cocoa for dutch-process cocoa, just for kicks.  It would be hard to get better than this though!

Cocoa Brownies with Browned Butter and Walnuts

Nonstick baking spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2 teaspoons water

1 teaspoon vanilla extract

1/4 teaspoon (generous) salt
2 large eggs, chilled
1/3 cup plus 1 tablespoon all purpose flour
1 cup chopped walnuts

Directions:

Preheat to 325°F. Line 8x8x2-inch metal baking pan with parchment, pressing firmly against pan sides and leaving 2-inch overhang. Coat parchment with nonstick spray. 

Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). 

Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25-30 minutes. Cool completely in pan on rack. Using parchment overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

Source:  Bon Appetit.

Chicken, Veggie, and Gorgonzola Panini

I have recently rediscovered my Hamilton Beach grill (their version of the George Forman grill) and I've been burning it up Panini-making!  I've discovered all kinds of yummy combinations and I'm excited to share them with you.  Here is a panini that I made by combining leftover chicken, sauteed vegetables, and gorgonzola cheese.  I like to make paninis with thicker slices of Italian bread because the bread doesn't become miniscule after it has been pressed.  The combination of toasty bread, warm melted cheese, and any fillings your taste buds are craving, makes this quick meal a hit.  So far we've had panini breakfast sandwiches, healthy and warm lunch sandwiches, and quick weeknight panini dinners.  I'm so glad I remembered having this indoor grill!  But, someday I wouldn't mind having an actual panini press - and the Cuisinart Griddler looks pretty nice!

Chicken, Veggie, and Gorgonzola Panini

Thick slices of Italian bread

Olive oil

Slices of chicken

Sauteed vegetables (zucchini, bell peppers, onions, garlic, mushrooms)

Crumbled gorgonzola cheese

Smear of mayo

Directions:

Heat grill or press for 5 minutes while gathering ingredients.  Brush one side of bread with olive oil and place oil side down on grill.   Top bread with chicken, veggies, and gorgonzola.  Smear a little mayo on another piece of bread and place mayo side down on sandwich.  Brush top of last piece of bread with olive oil.  Press until bread is toasty and golden brown.

Source:  original recipe

Chocolate Mousse

I have a cake in mind that I've been wanting to make.  It's a chocolate cake, with chocolate mousse filling, and a whipped cream frosting.  I can't wait to make it.  However, I was in search of a good recipe for chocolate mousse.  I didn't want the chocolate mousse to be heavy, gritty, or too creamy.  I wanted that light and airy feel that was still packed full of wonderful flavor.  I believe I have found that recipe!  This chocolate mousse will go perfect in my upcoming cake, and is also perfect and delicious for an after-dinner treat.  If I had to describe the flavor, I would say that's it's similar to chocolate ice cream.  I loved it and my husband definitely ate more than a "recommended serving" size...haha!   This one is going into my go-to recipe files!

Chocolate Mousse

6 ounces semi-sweet chocolate, coarsely chopped

4 tablespoons (1/2 stick) unsalted butter

Pinch salt

1 teaspoon vanilla extract

2 tablespoons strong coffee

4 large eggs, separated

2 tablespoons sugar

1/2 cup chilled heavy cream, plus more for serving

1. Melt the chocolate in a medium bowl set over a large saucepan of barely simmering water, stirring until smooth. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the salt, vanilla, and coffee until completely incorporated. Whisk in the yolks, one at a time, making sure that each is fully incorporated before adding the next; set the mixture aside.  

2. Whisk the egg whites in a clean mixing bowl set over a saucepan of hot water until warm, 1 to 2 minutes; remove the bowl from the saucepan. Beat with an electric mixer set at medium speed until soft peaks form. Raise the mixer speed to high and slowly add the sugar; beat to soft peaks. Whisk a quarter of the beaten whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

3. Whip the heavy cream to soft peaks. Gently fold the whipped cream into the mousse. Spoon portions of the mousse into individual serving dishes or use as filling for a cake. Cover and refrigerate to allow the flavors to blend, at least 2 hours.

Source:  Cooks Illustrated, The New Best Recipe cookbook

Steak Tips with Peppered Mushroom Gravy

Here is another wonderful, flavorful, and comforting meal from Cooking Light.  Looking at the ingredients I knew this would be good and boy was it!  Finding these kinds of recipes that are so flavorful but yet lower in calories makes me want to do the Charleston right in the middle of my kitchen.  :)   It was easy enough to prepare on a weeknight and yummy enough to go in the rotation again and again!   Cooking Light indicates that this meal is 344 calories per serving.  So go ahead and follow this up with a piece of Pineapple Pie. :)

Steak Tips with Peppered Mushroom Gravy

2 cups of uncooked egg noodles

Cooking spray

1 pound of top sirloin steak, sliced thinly

1 tablespoon butter

2 tablespoons finely chopped shallots

1 cup (8 oz) sliced baby bella mushrooms

1 teaspoon minced garlic

1 tablespoon low sodium soy sauce

3 tablespoons all-purpose flour

1 1/2 cups fat-free beef broth

1/2 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon fresh thyme leaves

Additional thyme leaves for garnish

Directions:

Cook noodles according to package directions, drain.

While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté quickly 2-3 minutes, browning on all sides. Remove from pan; cover.

Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and 1 teaspoon thyme leaves. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Garnish with additional thyme leaves, if desired.

Source: Cooking Light, January 2010

Fresh Pear-Ginger Muffins

These muffins are a new favorite of mine!!  I'm very excited to share this recipe.  In my opinion they taste like a muffin you'd get from a nice coffee shop.  The flavor is unique and comforting at the same time!  If you're not a fan of pear, or ginger, still give these muffins a try.  These muffins would be perfect to take to a brunch function, or just to have warm from the oven on a Sunday morning.  The pears appear to be "chunky" in the photo below, but rest assured they really meld into the muffin and add to the tenderness.  I hope you love these delicious moist muffins!

Oh!  And also note that this recipe can also be made into a 9x5 loaf / quick bread!

Fresh Pear-Ginger Muffins (or Quick Bread)

2 large ripe pears, cut in 1/4 inch cubes

3 tablespoons fresh ginger, in 1/8 inch cubes

1/3 cup buttermilk

1 1/2 teaspoons pure vanilla extract

zest of 1 lemon

zest of 1 orange

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, lightly beaten

Directions

Preheat the oven to 350 degrees F. Grease a muffin pan, or 9×5 inch loaf pan with butter, then sprinkle it with all purpose flour (or use baking spray). Turn the loaf pan upside down and tap out the excess flour.

Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.

Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.

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

Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.

Pour the batter into the loaf pan and bake about 25 minutes for muffins and 60 minutes for a loaf, until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.

Source: The Pastry Queen cookbook

Pineapple Pie

Do you remember those hand pies you had as a kid that came in a waxy, crinkly package, and was covered with a crunchy white glaze?   Those were great, weren't they?   This pie is a throw-back to those pies, and particularly the pineapple flavored one!  My dad loves pineapple pie so I was really thrilled to find a recipe that tastes so delicious, is so simple to make, and isn't filled with ridiculous amounts of butter and sugar.   This pie added the perfect brightness to a cold winter day but would also be a perfect summer pie, as it's not too rich and heavy.  It's just a wonderful pie!  And I can't wait for my dad to try it.  :)

In addition to including the recipe for the yummy pineapple filling, I'm also including my recipe for pie dough.  It's a delicious all butter recipe that has yet to fail me.  I've tried other recipes and either the taste was off or the texture was not ideal - but this recipe, it should definitely go in your recipe box!

Pineapple Pie

1 can (20 oz) crushed pineapple, undrained

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon butter

1 tablespoon fresh lemon juice

Pastry for 9-inch double crust pie, unbaked (see recipe below)

1 egg yolk

1 teaspoon water

Directions:

Preheat oven to 400 degrees.

Combine crushed pineapple, sugar, cornstarch, and salt in a medium saucepan.  Cook on medium to medium-high, stirring, until thick and clear.  The filling will be thick but will still contain a small amount of liquid.  Add butter and lemon juice.  Cool slightly.

Pour filling into unbaked pie shell.  Cover with remaining top crust.  Pinch edges.  Cut slits in top crust if using a full top crust, or alternatively decorate with a lattice crust.

Lightly beat egg yolk with 1 teaspoon of water and brush on crust for a shiny golden brown color.

Bake at 400 degrees for about 30 minutes or until lightly golden brown.

Basic Pie Dough

Yield:  One (1) 9-inch pie crust

* Double recipe for a double crust.

1 1/4 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

8 tablespoons (1 stick), unsalted butter, very cold and cut into small pieces

3 tablespoons very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie.

*Note, since this is an all-butter crust, the edges will look more rustic unless you place your pie into the freezer for about 20 minutes before baking. As the butter heats in the oven it will tend to melt and blend into your crust at a faster pace unless you do the freezing step.

Source:  Pineapple Pie - Dole,  Pie Dough - Williams-Sonoma