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

   

Bourbon-Molasses Beef Tenderloin

Living along the Bourbon Trail really inspires me to try recipes that include bourbon.  Whether it be bourbon spiked whipped cream, or even in a marinade, adding this boozy spirit really adds a special "oomph" to a dish.  I use bourbon in sweet and savory dishes because I don't discriminate. :) 

This bourbon-molasses marinated beef dish also adds another local flavor, molasses.  Sometimes referred to as sorghum, molasses is thick and rich and heightens the flavor of the bourbon (or is it the other way around?).  Regardless, this pairs perfectly with beef.  I actually used a chuck roast this time around, so if you don't have a tenderloin, feel free to use this marinade with steaks or roasts (reduce marinade by half for steaks).  Definitely make sure to give this marinade time to work its magic.  I would recommend marinating your beef overnight.

Enjoy this dish inspired from my homeland!

Bourbon-Molasses Beef Tenderloin

1 1/2 cups molasses
6 tablespoons balsamic vinegar
1/4 cup bourbon
1 1/2 tablespoons black pepper
1 tablespoon minced garlic, about 3 cloves
1 1/2 tablespoons shallot, minced
1 1/2 teaspoons fresh ginger, minced
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1 beef tenderloin (3 1/2 to 4 lbs)
Salt


Directions:


In a medium bowl, mix together molasses, vinegar, bourbon, black pepper, garlic, shallot, ginger, thyme, and red pepper flakes.   Add marinade to a large baking dish or large ziplock bag.  Rinse meat and pat dry.  Add meat to marinade and turn to coat.  Cover, or close bag, and chill (turning meat occasionally) at least 4 hours or up to 1 day.


Lift beef from marinade, discard marinade.  Set beef on a rack in a foil-lined 12x15 roasting pan, or a baking pan.   Sprinkle with salt.


Bake at 400 degrees until internal temperature reaches 145 degrees, about 55 minutes.  Transfer to a platter and let beef rest for about 10 minutes.


To serve, slice 1/4 to 1 inch thick.  Add salt and pepper to taste.


Source:  adapted from Sunset Magazine, recipe by Chef Jonathon Gillespie

Ultimate Blondies

While I was cruising the baking aisle at my local grocery store my eye spotted butterscotch baking chips.  I usually go straight for the chocolate chips when in this part of the aisle and then push on.  However, having not used butterscotch chips much in my baking, I was intrigued.  Into my cart they went.  I'm not sure why I don't use butterscotch chips much, because I do love butterscotch.  I've been known to eat my share of butterscotch pudding, butterscotch pie, and butterscotch candies.  But now that I had these butterscotch chips, I needed a recipe.  I started browsing around and this particular recipe caught my eye.  The ingredients almost convinced me that this was the recipe to try, but when I saw that it was by Dorie Greenspan, I was sold.  She hardly ever lets me down!

If you love brownies, but are looking for something a little different, definitely try this recipe.  No one component is overpowering, but rather everything just melds together very nicely.  Yum. :)

Ultimate Brownies

2 cups all-purpose flour

3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1 cup sweetened coconut


Directions:
Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 pan.


Whisk together the flour, baking powder, baking soda, and salt.


Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy, about 3-5 minutes. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs 1 by 1, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can.


Bake for 40 minutes, or until a knife inserted into the center of the blondies come out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack to cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.


Cut into 32 bars, each roughly 2 1/4 x 2 1/2 inches.


Source:  adapted from Baking: My Home to Yours, by Dorie Greenspan

Loaded Vegetable and Chipotle Quesadillas

One thing I love is having a freezer full of meat.  It's about as good as having a tank full of gas, a clean house, a grocery store trip completed, or folded laundry.  My only problem is that I always forget to thaw out what I need ahead of time.  That leads me to creating vegetable entrees on the spot when dinner time rolls around.  These quesadillas came about from one of those desperate times.  But there is nothing thrown together about the taste!

I started out brainstorming all of my pantry items.  Tortillas - check, peppers and mushrooms - check, refried beans - check, zucchini - why not, how about cheese - check, and sour cream - check and check.  Ok, we're looking good for loaded quesadillas.  What else do I have?  Avocado - yum.  Ah, left over chipotle peppers in adobo, perfection.  So I went to work.  This dish came together quickly, included lots of veggies, and was packed full of flavor.   I had to blog it quickly so I wouldn't forgot how I made it because it will definitely be on the menu again!  (Probably when I forget to thaw out some meat!)

Loaded Vegetable and Chipotle Quesadillas

2 tablespoons olive oil

1 red bell pepper, julienned

1 zucchini, cut in half lengthwise then sliced thinly

Salt and pepper

2 small green onions, white and light green parts chopped

1 small package of button mushrooms, sliced

1 chipotle pepper in adobo sauce, minced

1 1/2 teaspoons of adobo sauce

1 can traditional refried beans (or make your own), heated thoroughly

Tortillas

Sharp cheddar cheese, grated

Sour cream

Avocado, sliced

Directions:

Heat skillet to medium high heat.  Add olive oil to the pan and when hot add red bell peppers and zucchini.  Season lightly with salt and pepper.  Saute until peppers begin to become tender, add mushroom and green peppers, and season lightly with salt.  When mushrooms begin to become tender, add chipotle pepper and adobo sauce.  Heat throughly.

In a clean skillet, place tortilla and spread with refried beans, add heaping amount of vegetables and sprinkle with cheese.  Allow to heat until the cheese starts to melt, fold tortillas over to make a half-moon.  Heat until golden brown and flip over.  Once remaining side is golden, remove to a plate.  Finish plating with sour cream and sliced avocado.

Source:  Original recipe

Mahi Mahi with Avocado Salsa

Lately, I've been trying to add more fish and vegetables into our family's diet.  I've been on the prowl for simple weeknight meals that fit the bill for being tasty and nutritious.  I watch the Dr. Oz show on occasion and noticed that they oftentimes recommend recipes and post them on their website.  I thought I'd start my search there.  This was the first recipe that I tried and I'm pleased to say that I am very impressed!

The lemon in the salsa goes perfectly with the fish and really ties it all together.  I have also substituted the red onion for scallions, added minced garlic, and included salt and pepper.  I also added salt and pepper to the fish before broiling.  Overall this is a quick and excellent dish!  Oh yeah, and healthy.  :)

Mahi Mahi with Avocado Salsa

4 (6oz to 8oz) Mahi Mahi fillets

1 tablespoon olive oil

Salt and pepper

2 cups ripe avocado, peeled and diced

1/2 cup red onion, finely diced

1 cup tomatoes, peeled and seeded

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 cup cilantro leaves, finely chopped

Salt and pepper

Directions:

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper, place fish on baking sheet and brush with olive oil.  Sprinkle with salt and pepper.  Bake until fish is flaky and registers 140-145 degrees internally.

While fish is baking, prepare avocado salsa by mixing together remaining ingredients.

Serve with 3 tablespoons of salsa per fish fillet.

Easy breezy!

Source:  Dr Oz

The "Baked" Brownie

I was only able to get this one solitary photo of these brownies before my camera battery died.  My plan was to charge the battery and take more photos.  One problem though, there weren't any left!  My family devoured these brownies!  These are very good brownies if you are a fudgy brownie person.  If you like your brownies more on the cake-like side, you will probably want to pass.  I kind of bat for both teams so I did enjoyed these brownies.  

This recipe comes from a cookbook by the Baked bakery in New York City and has received several awards.  They are definitely worth a try!  These are my husband's new favorite brownie.  Although my single photo does not do them justice!

The Baked Brownie

1 1/4 cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa

11 ounces dark chocolate (60% or 72% cacao), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, room temperature

2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
3. In a large bowl set over simmering water, stir together chocolate, butter, and instant espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugars. Whisk until completely combined. Remove the bowl from the pan and cool to room temperature.
4. Once the chocolate mixture is cool, add 3 eggs and whisk until combined. Add the remaining two eggs and whisk until combined. Add the vanilla; stir until combined. Be sure not to overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).
6. Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through baking time, in the center of the oven for 27-30 minutes until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.

Source: Baked: New Frontiers In Baking