Chocolate Covered Strawberries with Cream Cheese

For me, these strawberries are the quintessential summer dessert. I often dream about eating them in the fall and winter, and while they make an occasional appearance during those months, it's just not the same. They are truly the best during the summer when strawberries are in season and at their largest, sweetest, and freshest. I had originally planned to make the first batch of summer after I went berry picking in a few weeks, but obviously, I couldn't wait that long.

CHOCOLATE COVERED STRAWBERRIES WITH CREAM CHEESE

1-2 pounds of strawberries (depending on the size of the berry), washed and dried completely

8 ounces of cream cheese, at room temperature

1 tsp vanilla extract (more or less to taste)

1 cup of semi-sweet chocolate (I use the Enjoy Life chocolate chips for a dairy/soy free option.)

Optional: If you want to make the cream cheese filling a bit sweeter, a bit of honey or maple syrup (or other sweetener,) can be mixed in. I personally use the sweetness of the berry/chocolate take care of that. 

Prep by lining a baking sheet with parchment or wax paper and set aside. Beginning with the strawberries, score the tip, about 3/4 of the way down, so that the strawberries "open." Place them on a plate, stem side down.

Mix the cream cheese and vanilla (and sweetener, if using) until smooth, then spoon the mixture into a piping bag (or a Ziploc bag with the corner cut off). Place the tip of the piping bag as far into the opening of the strawberry as possible and fill, but making sure not to overfill. Place each finished berry back on to the plate.

In a microwave or double boiler, melt the chocolate until smooth and glossy, making sure not to burn it. Dip each strawberry into the chocolate, about 3/4 of the way down (or to where it was cut before), and let the excess drip off before placing it on the baking sheet. Once all the strawberries are finished, place the baking sheet in the fridge to set, about 15 minutes. Remove from the fridge and serve.

Portuguese Chicken

Chuck Hughes has to be one of my top five favorite chefs on TV and definitely one of the most entertaining. (And he's kinda cute but whaaatevverr.) Last summer after graduation, Chuck's Day Off immediately became one of my favorite cooking shows to watch on whenever I had some downtime. I've always enjoyed watching cooking shows, but it wasn't until I saw the episode for Portuguese Chicken with Chorizo and Clams did I actually feel inspired to actually make the dish myself. Even before the episode was over, I had the recipe printed and a shopping list of ingredients to pick up at the store, I made it the next day and instantly became a favorite. It's been in dinner rotation ever since.

Before starting the Whole 30, I knew this would be an easy dish to "paleofy" and make Whole 30 compliant. I switched the canola oil for coconut oil, regular potatoes for sweet potatoes (actually really good!), and added some carrots. Either way you make it, the dish is so full of flavor, guaranteed you will make it again, and again, and again. Did I mention that it's incredibly easy and requires only one pot? Because it is and it does. 

Portuguese Chicken (Printable recipe HERE)

adapted from Chuck Hughes, Chuck's Day Off

Ingredients:
2 peppers, halved and seeded
6 pieces of chicken, thighs and legs (I typically do two pieces per person)
1 pound sliced chorizo
1 tablespoon smoked paprika
1 tablespoon paprika
2 tablespoons per person coconut oil (or ghee)
2 sweet potatoes
2 carrots
1 onion (medium sized) halved and sliced
2 cloves garlic, smashed
12 clams*
2 to 3 cups of kale*
1/4 cup each parsley and chives for garnish
Salt and pepper

*More or less of these items is personal preference.

Start by heating the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. You can also do this in the toaster oven or over an open flame on the stove, turning occasionally.

When the skin is blackened, place the peppers in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Once they are cool, remove the skin.

Reduce the heat of the oven to 350 degrees F.

In a bowl, add the chicken as well as the smoked paprika, paprika, chorizo, salt, pepper and mix well.

In a pan, heat the coconut oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the sweet potatoes, carrots and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.

Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale and cook for another 10 minutes. (You can also steam the clams separately and add to the pan after cooking.)

Remove and plate, garnishing with fresh parsley, chives, and a drizzle of olive oil.  

Rosemary Infused Olive Oil

I truly believe there is no greater pleasure in life than that of great food, great people, and great conversation. That was exactly the case last week when I was able to meet Sam of Style of Sam for the first time over a wonderful breakfast at Le Pain Quotidien. As we chatted away about blogging, NYFW, and life, we chowed down on delicious omelettes which came with a side of mixed greens, lightly dressed in olive oil. It was then I got thinking about something I haven't made in while, rosemary infused olive oil.

Banana Pancakes

I will never forget how my grandmother would always slice up bananas and put them in my Corn Flakes for breakfast when I was little. I never complained, but it was my least favorite breakfast in the world. Between the taste and the texture, I just never liked bananas.

Despite that childhood memory, I've been changing my mind about bananas. I really like banana bread and muffins. And these pancakes. So maybe, just maybe, we have turned a corner.

Flourless Nutella Brownies

As much as I love brownies, I very rarely make them as I am the only "chocolate as a baked good" lover at home. I say that in quotes because cakes, cookies, and ice cream in chocolate form are not  popular, but bring in some chocolates from Lindt and watch them disappear before your eyes.


But Nutella brownies? That are flourless? There was no way I was passing up making these. Even if it meant I was the only one to eat them.

Coconut Sugar and a Caramel Sauce Recipe.

I've heard of coconut milk and coconut oil. I've even given coconut aminos a try after discovering it was a gluten free alternative to soy sauce. But coconut sugar? This was new to me and I needed to know more.

A quick Google search lead me to a host of websites and blog posts raving about coconut sugar. As I kept reading, all of the articles I read mentioned two things: that coconut sugar was considered low on the glycemic index and that it was a healthier alternative to sugar. Yes, many will say that “sugar is sugar,” but since I know that all sugars are not created equal, I was intrigued, (and slightly bored of using honey and maple syrup as my sweeteners,) so I decided to pick some up at Whole Foods and give it a try for myself. 

I was pleasantly surprised when I got home and opened the coconut sugar. It does not look, smell, or taste the way one would expect it to. It actually looks, smells, and tastes like brown sugar with the slightest hint of caramel. I was anxious to give it a try, so I used it to make the pumpkin spice syrup recipe I just love so much this time of year and it was a perfect substitution. Actually, it taste better. (Coconut sugar is used 1:1 as regular sugar, by the way.)

The slight hint of caramel in the coconut sugar made it perfect for caramel sauce, something I absolutely crave this time of year (salted caramel hot chocolate anyone?). My previous attempt at caramel was a total bust, but this recipe made it foolproof. It was actually easier than making caramel sauce with regular sugar which can burn and become a mess in an instant. I highly recommend making caramel sauce with coconut sugar even its just for the taste. Because it taste amazing. Straight out of the jar. With a (clean!) spoon. 

Pumpkin, Four Ways.

In October, I'm all about apples. Whether it be pie, in a main dish, or just as they are, I gorge myself on them. When November rolls around, pumpkin gets the same treatment. I usually start picking up cans of pumpkin puree at Trader Joe's in the end of October, in anticipation of whatever pumpkin recipes I may come across and want to try. Pumpkin soup is always a given, so here are a few other ways I have been enjoying pumpkin this fall. 

Pumpkin Spice Syrup

This syrup just gets better and better. I used the same recipe from my post last year but replaced regular sugar with low glycemic coconut sugar. I have been using this syrup to make a pumpkin spice hot chocolate that is too good for words to fully describe.

Pumpkin Spice Syrup (paleo, refined sugar free)
1 1/2 cups water
1 1/2 cups coconut sugar
4 cinnamon sticks
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves or 3 to 4 cloves
3 tbsp pumpkin puree

NOTE: I usually add more puree because I love the pumpkin flavor. This, and the spices, are completely adjustable according to taste.

Over medium heat, combine the water and the coconut sugar until the sugar has completely dissolved. Add in all of the spices (except the cinnamon sticks) and the pumpkin puree, and whisk until the pumpkin puree is combined. Add in the cinnamon sticks and continue to stir the mixture over medium heat (you do not want it to boil,) for 10 to 15 minutes. Remove from the heat and let cool.

Once the mixture has cooled, strain the syrup into a container and store in the refrigerator. 

Pumpkin Spice Smoothie

My new favorite smoothie for breakfast/post workout. I just blend together 1/2 cup pumpkin, 1/2 cup Greek yogurt (I love Fage), 3/4 almond milk, 1/2 teaspoon vanilla extract, 1 teaspoon of pumpkin pie spice and ice! 

Paleo Pumpkin Granola

I adapted this one a bit from a recipe I found via Google search. Great over yogurt or by the handful. It even makes a yummy "cereal" when added with almond milk.

Grain Free Pumpkin Spice Muffins

I am so happy I came across this recipe from the Detoxinista. It's incredibly hard to believe that there is no flour of any kind in this recipe and that the main ingredient is almond butter! They come out so fluffy and moist! (I hate the word moist, but I needed to describe these muffins.) They are great plain and even better with a few added chocolate chips. 

FUN FACT: I've never had pumpkin pie. I just realized that writing this post. 

What are your favorite ways to eat pumpkin?

Madeleines

There are some stores that I just can't go into. Target is number one, Michaels is another, and any type of kitchen/home goods store follows close behind. I will always find something that I just absolutely "need."

Case in point, my madeleine tray. I bought it back in January, not because I wanted it, but because I needed it. I needed it because I had given up processed foods, and while I enjoyed them on occasion at Starbucks with my tall Americano, that was a thing of the past. So I needed that tray to make them on my own, with ingredients I could feel good about.

(I swear that was my entire thought process.)

So I'm sure some irony lies within the fact that the tray I "needed" so badly didn't get used until six months later.  But despite that, I already know that buying that tray was completely worth it. I had a few recipes that I wanted to try out, but went with this recipe for starters. Those dainty, buttery cakes are were just too good to have just one. I can't wait to try other varieties including chocolate and Nutella.

Taste aside, don't they just look so impressive? I suddenly have the urge to have a tea party, especially after laying my eyes on this tea set...

Because I need it right?

Dark Chocolate Hazelnut Bark

Am I alone in saying that I never really see chocolate bark outside of the holiday season? Maybe it's because I have only ever noticed it at Starbucks when they have their peppermint bark during the holidays. Sure, I love indulging in a bit of chocolate, but making truffles is labor intensive (a labor of love no less,) and best saved for a special occasion. Chocolate bark is easy, quick, and completely adaptable. Plus, dark chocolate is good for you. You need to be eating more of it anyway.

Ingredients

1 10 ounce bag of dark chocolate chips (preferably Ghirardelli, 60%cacao)

1/2 cup chopped hazelnuts (add more to your liking)

Optional:
For a truly decadent treat, add 1/4 to 1/2 cup of Nutella when melting the chocolate chips. 

In addition:
Baking tray

Parchment paper

Stainless steel bowl

Spatula

First start by covering your baking tray with a piece of parchment paper. Set aside.

Instructions

Add the chocolate chips to your stainless steel bowl and place over a pot of simmering water (make sure the bottom of the bowl and the water do not touch.) Stir until melted and glossy. Remove the bowl once the chocolate is completely melted, to prevent it from burning.

Using an oven mitt to hold the bowl, carefully pour the chocolate onto the parchment paper lined baking sheet and smooth with a spatula. (The more you smooth it out, the thinner the bark will be.) 

Sprinkle the hazelnuts over the chocolate.* 

Place the baking tray in the fridge for approximately an hour, or until the chocolate has completely hardened. Break apart and enjoy! 

Store leftovers in an airtight container in the fridge.

*If you would prefer, you can add the hazelnuts to the chocolate after it has melted, then spread on the baking sheet. 

Printable recipe available HERE.

Breakfast....Salad?

Never in a million years did I think that this is what my breakfast would look like on some days. Mostly because there was a time when I didn't even eat breakfast. One glum morning as I set out to make breakfast, I was craving the most random things: spinach, a MorningStar "sausage" pattie and an egg, sunny side up. I contemplated it for a few minutes (these cravings! random much?) and decided to make a spin on the breakfast salads I have seen around the interwebz.

This...salad? has easily become one of my favorite breakfast meals. For this specific "salad" I first sautee a bit of baby spinach with olive oil and garlic and plate it as the base. In the mean time, I warm the sausage pattie in the toaster oven and once that is ready, I plate that on top of the spinach. Next, I cook the egg enough so that the egg is still a bit runny to create a bit of a "dressing."  A little salt and pepper to taste and the end result is a great tasting and healthy breakfast.

Easy DIY Almond Milk

In the last year, I have been making many changes in regards to what I eat. One significant change I made was switching from regular milk to almond milk. I initially did not like the taste of almond milk but after giving it a fair try, I came to really love it.

Back in January while on break (and having just run out of almond milk), I came across this recipe and decided to give it a try. The process of making almond milk is very simple and foolproof: soak almonds overnight, pulse in food processor with water, strain, repeat voila! The taste of almond is much more pronounced than regular store bough almond milk, but delicious nonetheless. I like to add a bit of vanilla and agave sweetener but really, the possibilities are endless. 

L: The almonds after their first go in the food processor.  R: The finished product

The great thing about this recipe is how easy it is to turn the leftover almond "pulp" into almond flour. I simply just spread out the almond remains on a baking sheet and dry them out (I usually just toss it in the oven for a bit and then let it air dry), pulse it through the food processor and that's it! One recipe, two great outcomes. 

Adventures in Macaron Making

PART I

challenge chal·lenge something that by its nature or character serves as a call to battle, contest, special effort, etc.: Space exploration offers a challenge to humankind.


Macarons are a challenge. Which is why I was so determined to give them a try. 

For the last two weeks, I have read recipes, watched YouTube videos, and done everything I possibly could short of flying to France to learn about the technique of making macarons.  Last weekend I felt I was ready and decided it was time to attempt the elusive treat.

As I set out to print the recipe I would follow, I came across a new recipe that was so different from all the other recipes I had read. This new recipe skipped most of the "classical" steps seen in the other recipes such as no aging of the egg whites, no drying out of the batter before baking and not adding the sugar in batches to the egg whites. Since it seemed to have so much success (IE it had such pretty pictures...) I decided to abandon everything else I had read before and follow this new recipe. 

It all seemed to be going well. I made sure to measure out all of my ingredients and tried to pay attention to the batter and "macronage." But I think even before the folding of the dry ingredients with the meringue, I don't think my meringue was stiff enough.  The batter consistency didn't fit the profile of over mixed or under mixed so I continued on. As I filled the piping bag and started piping them out (for which I also used the wrong tip) the batter wasn't runny, but it wasn't holding either. But pipe away I did. I even made sure to whack the life out of the baking pan (to remove air bubbles) and as a result, none of the cookies broke. Plus one for me!

I baked the cookies in about three batches. The first came out resembling macarons the most with little "feet." Batch #2 and #3 well, there are no words for them except HUH?

So on the macaron front, they are an epic FAIL! But on the delicate almond cookie front they are absolutely WINNING because they are delicious! I will surely be attempting macarons again, and this time I will surely be sticking to classical wisdom... 

Hot Chocolate Blocks

I can't help but laugh how I go from loving the fact that it felt like spring last week, to loving the fact that it's going to snow this weekend. Maybe that's because one winter "activity" I have been missing out on is curling up in bed, wearing over sized flannels and reading magazines all day, with the perfect cup of almost mandatory hot chocolate.

I became curious about these hot chocolate blocks after seeing them pop up on my search for awesome DIY gifts over the holidays. I was so intrigued, I decided they would be the perfect Christmas gift for my sister and luckily for me, there were a few left over for me to give them a try myself. I used this recipe* and as soon as I tried it, I just knew that it was a keeper. It is true chocolate goodness and way better than the powdered stuff. If you are a chocolate lover like me, you may find yourself eating more of these chocolate blocks than actually using them for hot chocolate, they are that good.

Whether or not the snow decides to fall, I will probably still spend the weekend curled up in bed, wearing over sized flannels, reading magazines all day, and drinking a cup of perfect hot chocolate...

*(One tip I'd like to pass on: make sure you mix the heavy cream and condensed milk very well before warming. I did not and the condensed milk started to caramelize and burn! I had to work fast to strain the mixture to remove the burnt bits, but after that, all was well.) 

Turkey Bacon, Egg, and Toast Cups

Breakfast can be my favorite and least favorite meal of the day. During the week, I often loathe it since I eat the same thing everyday and I'm usually in such a rush to get out the house, I don't even remember eating. But on weekends when I have time, its my absolute favorite meal of the day, and I love to take the time to actually prepare something.

I got inspired for these egg cups by model/food blogger and enthusiast Chrissy Teigen's baked eggs in ham cups (recipe here). I love these egg cups because they are not just simple, but a full breakfast meal in one. And because they use turkey bacon, which I absolutely love. 

Ingredients:

-1 slice of bread

-1-2 strips turkey bacon 

-2 eggs

also:

-Cooking Spray

-Cupcake or muffin tin

Preheat the oven to 350 degrees (I even used my toaster oven), and pray your cookie/muffin tin with cooking spray.

Taking your slice of bread, make a circle the size of the well and place it in.

 Next, take a strip of bacon and wrap it around the side of the well. You can either cut it so it fits around just one time, or you can use the whole strip and just tuck it in.

After the bacon is settled, crack the egg over top. Make sure not to get any shell in!

Place the tin in the oven (I used the toaster oven), and bake for about 15 minutes, or until the egg and bacon are to your liking. (Runny yoke, less time, more crisp bacon more time, so on, so forth. )

Remove from the oven, plate and serve.

Bellini

oooh, bubbles!

To ring in the new year, I wanted one thing and one thing only: a Bellini.

To say I love Bellini's would be an understatement. Whether its a celebration, vacation, brunch, or a good day, its the perfect and probably my favorite cocktail.

Being anti high fructose corn syrup, and other additives in food, finding a high fructose-free peach puree was basically impossible. So I opted for the next best thing; a DIY peach puree. Using a jar of peaches from Trader Joes's, I was able to enjoy my favorite cocktail, guilt free. 

Ingredients:
-About 1 to 1 1/2 cup of peaches. The halves from the jar in Trader Joe's equalled about 2 peaches.
-1/2 cup sugar
-1/2 cup water
-Proseco, or other sparkling wine. For a non-alcoholic alternative, use sparkling cider (like Martinelli's) OR seltzer/Pellegrino.

To start, you will need to make a simple syrup. In a saucepan,  over medium high heat, combine the water and sugar and bring to a boil. Stir until the sugar is completely dissolved, and the mixture is clear again. Remove from heat, and set aside to cool.

Once the simple syrup has cooled, combine the peaches and the simple syrup in a blender or food processor, and blend until smooth. Strain if desired.

To make the Bellini:
Place 3 to 4 tablespoons of the peach puree in a glass of your choosing. Slowly pour in the Proseco (or sparkling cider or seltzer). Stir gently, garnish if you wish, and enjoy!

Truffles

The amount of chocolate around right now is obscene.  Everything I have been baking in the last few days has called for some variety of chocolate: bittersweet, semisweet, unsweetened, the list goes on and on. The number one thing on my to make list for the holidays were some chocolate truffles. One thing I didn't know about truffles (like 85% of the things I set out to make), are how easy they are to make! They only require two ingredients: heavy cream and chocolate chips. That's. It.

I used a combination of recipes (this one, one from a Williams-Sonoma cookbook, and this YouTube vid) and my own little touches. For example, I added a pinch of salt to the chocolate as it was melting, (to enhance the chocolate flavor) and I made a batch of truffles with a very special ingredient: Kahlúa. Mind you, in the process of making the truffles, I can't remember which ones are made with the Kahlúa and which ones aren't. Whoops!  But at least its a pleasant surprise and not like a nail or something....)

DIY Vanilla Extract

With the holiday season just around the corner in full swing, I noticed quite a few recipes pop up for homemade vanilla extract. While I thought it was a great idea, I didn't give it too much thought since I  had no idea where I would even get vanilla beans.

On one of my daily trips to Trader Joe's last week, I did my usual stroll of each aisle to see what new items were in. There, in the baking aisle, in mass abundance, were vanilla beans! It took everything in me not to add them all to my cart, (like in that Snickers commercial) but did purchase enough to make some extract.

2 vanilla beans for $3.99 at Trader Joe's

Making the extract couldn't be simpler. Split vanilla beans lengthwise, throw them in a jar, add vodka and voila! Its the waiting 6-8 weeks for the final product that is the hard part. Which will be perfect because if the winter is going to be as bad as they say, I will have fresh vanilla extract for cakes and cookies while snowed in...

I used 3 vanilla beans per 8oz of vodka. It looks like more because some are cut in half. 

In keeping in line with DIYgift ideas, try this vanilla extract for your (patient) baking/cooking enthusiast. A little ribbon, and a fancy bag and your good to go. 'Tis the season!

Caramel Popcorn

One thing I love this time of year are those massive popcorn tins, and their variety of flavors. Since I couldn't wait until this weekend to pick up a tin from Trader Joe's, (they have one for $9.99!) I decided to make some caramel popcorn last night. I then ate it for dinner, after dinner, before bed...

I used this recipe in particular, because it uses no corn syrup. I also put the popcorn in the pot with the caramel, as opposed to pouring it over the popcorn, to mix it up. Pouring the caramel over the popcorn sounded like a visit to the ER and I wanted to avoid that. 

Lastly, I placed the popcorn on a baking sheet, and in the oven for about 5 minutes at 175 degrees. The outcome was a perfectly crunchy caramel popcorn. 

after the popcorn cooled, I mixed it with an equal amount of plain popcorn so it wasn't such a sugar rush.

My outcome will be a nice long nap as I come off this sugar high...

The Green Smoothie

In a very strange way, the thing I look forward to most after the holidays, is the almost mandatory detox. What better time is there to recharge and cleanse? I am by no means hardcore about it, just no carbs, most dairy, sweets, wine, and, sigh, coffee for a few days. In its place, I eat lots of fruits and veggies, Red Mango, green tea, and the green smoothie.

I've only recently started drinking green smoothies, because I was hesitant as to how or what they would taste like. After much debate, I finally gave it a try, and it wasn't as bad as I thought it would be! The combination of the fruit with the greens definitely helps it from tasting too green. Most importantly, I absolutely love how they work. Almost instantly I feel more energized, less bloated, and overall much healthier. 

My basis for my green smoothie is always spinach (for my green), ginger and the juice from one lime.  Once I have those in the blender, I'll add in any other fruits that I have on hand, that I think are beneficial to my body's needs at the time. For this particular smoothie, I added papaya (great for cleansing your system) and pineapple. Thrown into a fancy glass, you forget its good for you.

While I tend to drink it periodically, I think I may up my green smoothie intake as the cold and flu season draws near. Can't go wrong with all those extra antioxidants!

What do you do to recharge your body?

Thanksgiving Prep

A few days ago, I was talking to my Dad about Thanksgiving dinner, and if he had thought about the menu yet. Since my dad is the HCIC (Head Chef In Charge), I asked if I could make a side dish (corn bread, made it for the first time last year and it was amazing). Somehow, my asking to make a contribution, turned into ME  making the sides for Thanksgiving dinner. And yes just the sides. I'm not ready for the responsibility of the turkey.

With Thanksgiving just a week away, I have been browsing FoodGawker for some new recipes (to go with some of the staples) and using Pinterest to keep them all together. Since my usual Thanksgiving day usually consists of waking up, eating pie for breakfast, and sleeping till dinner, its imperative I start planning now. 

see the board and recipes here

What foods are you looking forward to on Thanksgiving? Are you cooking as well?