Wednesday, January 18, 2017

Dill Pickle Humus

Dill Pickle Humus: Savory Sweet and Satisfying

It is amazing how many different homemade hummus recipes you can find with a simple search of the Internet. I had thought I had made most all of them, but then I came across this one for Dill Pickle Hummus. How have I never come across this one before in my homemade hummus searches?!

This immediately went on my list of recipes to make for the next week. That week also happened to be the week my parents were going to be visiting. When I got out my homemade hummus for lunch one day I warned my mom that it was packed with dill pickles, but not to worry there was another hummus I knew she would like.

Now my mom is not a dill pickle fan. She will not eat a dill pickle plain or even on a sandwich. She just does not eat them. However, my mom said she would try it and to my surprise and I think her surprise, she loved it.  I never thought my mom, the non dill pickle eater, would actually love a hummus made out of dill pickles. I guess that just goes to show how delicious this hummus really is.

Dill Pickle Hummus
Ingredients:
15 ounce can chickpeas, rinsed and drained
3/4 cup chopped dill pickles
2 tablespoons dill pickle brine (from the jar pickles)
1/4 tahini
1 clove garlic, chopped
2 teaspoons dried dill
1 tablespoon lemon juice, fresh squeezed
1/4 cup olive oil

Directions:
In a food processor, add the chickpeas, 1/2 cup chopped pickles, pickle brine, tahini, garlic, dill, lemon juice. Process until smooth. With the food processor on, slowly drizzle in the olive oil and process until well blended. If the hummus is too thick for your taste add 1 tablespoon of warm water until your desired consistency is reached. Transfer the hummus to a resealable container and top with the remaining chopped dill pickles. Refrigerate overnight and then stir before serving.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 234

Total Fat

17.9g

Saturated Fat

2.4g

Polyunsaturated Fat

0.9g

Monounsaturated Fat

6.7g

Trans Fat

0g

Cholesterol

0g

Sodium

551g

Potassium

180.7g

Total Carbohydrates

14.4g

Dietary Fiber

4.2g

Sugars

1.4g

Protein

6.7g

Vitamin A 1% Vitamin C 2.4%

Calcium 4.4% Iron 10.9%

*Nutritional information will vary depending on the brands you use.


*Adapted from Turnip The Oven.
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Tuesday, January 17, 2017

Apple Toffee Bread

Apple Toffee Bread: Savory Sweet and Satisfying

This frosting, oh my goodness, so delicious. Now that's not to say the bread was not delicious. The bread could have been eaten without the frosting and would be just as delicious. It was sweet and moist, but the frosting, oh my the frosting.

Apple Toffee Bread
Ingredients:

Bread
1 cup plain Greek yogurt
1/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup quick cook oats
1 1/2 cups shredded apples
1 cup toffe baking bits

Frosting
2 tablespoons unsalted butter, softened
1/4 cup brown sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
3/4 cup powdered sugar
1/4 toffee bits

Directions:
Preheat the oven to 350º F. Spray a 9x5 loaf pan with cooking spray.

In a large bowl combine the yogurt, both sugars, eggs and vanilla until well mixed and creamy.

In another large bowl combine the flour, baking powder, baking soda and oats. Slowly add this mixture to the wet mixture. Mix until just combined. Gently stir in the shredded apples and toffee bits. 

Pour the batter into the prepared loaf pan and smooth the top into an even layer. Bake for 70-75 minutes or until an inserted toothpick comes out with just few moist crumbs.

Remove the loaf pan from the oven and let the bread cool for 10-15 minutes. Turn the bread out onto a wire cooling rack and allow to cool completely.

In a small saucepan melt the butter. Add in the brown sugar and milk. Bring the mixture to a boil, stirring constantly. One the mixture reachers a boil, continue to boil for 1 minute, while stirring constantly. 

Remove the mixture from the heat and whisk in the vanilla and powdered sugar. Let cool for 2 minutes and then stir in the toffee bits. Spread the frosting on the completely cooled cake. Let the frosting set up before slicing the bread.

Enjoy!!!


Nutrition Facts

Serves: 12

Amount Per Serving

Calories 255

Total Fat

3.5g

Saturated Fat

1.7g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

0.9g

Trans Fat

0g

Cholesterol

37.5g

Sodium

91.3g

Potassium

115.4g

Total Carbohydrates

46.7g

Dietary Fiber

1g

Sugars

29.9g

Protein

5.1g

Vitamin A 2.2% Vitamin C 2.4%

Calcium 2.9% Iron 3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Inside Bru Crew Life
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Monday, January 16, 2017

Roasted Garlic Hummus

Roasted Garlic Hummus: Savory Sweet and Satisfying

When my kids requested some homemade hummus I was happy to look through my recipes and make one. However, when looking at my recipes I realized that they all were spicy. So, I decided it was time to make a roasted garlic hummus.

The result was a delicious hummus with nice garlic flavor. Prefect for dipping vegetables in or you favorite cracker.

Roasted Garlic Hummus
Ingredients:
1 large head of garlic
1 tablespoon olive oil
2- 15 ounce cans chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
1/4 cup lemon juice, fresh squeezed
1/4 teaspoon cayenne pepper
3-4 tablespoons chickpea liquid, from the can

Directions:
Place the oven rack in the middle of the oven and preheat to 400º F. Peel away the outer layer of the garlic head, making sure to leave the head intact. Cut about 1/2 inch slice off the top of the head of garlic exposing all of the cloves. Discard the cut off top. Set the garlic on a piece of foil big enough to completely wrap around and cover the garlic. Drizzle 1 tablespoon olive oil over the top of the garlic head and wrap the garlic head in the foil. Set the foil wrapped garlic on an oven safe pan and roast for 40 minutes, or until the garlic has completely softened and golden brown. Carefully unwrap the garlic and allow to cool.

To a food processor, add the chickpeas, tahini, olive oil, lemon juice and cayenne. Take the cooled garlic and squeeze it from the bottom to push out the roasted garlic into the food processor. Puree until smooth. With the food processor running add 3-4 tablespoons of chickpea liquid until desired consistency is reached. Transfer the hummus to a container, cover and refrigerate overnight.

Enjoy!!!
*Adapted from Five Heart Home.
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Friday, January 13, 2017

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits

Chicken Pot Pie Soup: Savory Sweet and Satisfying

Since there are many different ways to make chicken pot pie, this soup may not be exactly like the filling of a chicken pot pie. However, it is creamy, delicious and filling. Plus you get to enjoy a delicious biscuit with your soup.

Creamy Chicken Pot Pie Soup with Parmesan Drop Biscuits
Ingredients:

Creamy Pot Pie Soup
4 boneless skinless chicken breasts
black pepper, to taste
2 tablespoon canola oil
1/3 cup unsalted butter
1/4 cup all purpose flour
4 cups heavy cream
4 teaspoons low sodium chicken base
1 cup water
1 tablespoon minced garlic
2 cups frozen peas and carrots

Parmesan Drop Biscuits
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
6 tablespoon unsalted butter, cold
2 ounces shredded parmesan cheese
1/2 cup milk
1/4 heavy cream


Directions:
Season the chicken with black pepper on both sides. Heat oil in a large skillet over medium high heat. Add in the chicken and cook, turning once until completely cooked, about 5-10 minutes per sides depending on the thickness of the chicken. Once the chicken is completely cooked remove from the pan, let rest for a little bit and then shred the chicken. Set aside.

While the chicken is cooking prepare the drop biscuits.

Preheat the oven 450º F and line a baking sheet with parchment paper or a slipmat. In a large mixing bowl, whisk together the flour, baking powder, black pepper, garlic powder and cayenne pepper for 30 seconds. Stir in the parmesan cheese. Cut the butter into pieces and add to the bowl. Using your hands, mash the butter into the flour mixture until evenly distributed and the size of peas. Pour in the milk and heavy cream. Stir with a non metal spoon until just combined, batter will be sticky and lumpy. Drop about a slightly less than full 1/4 cup of batter onto the prepared baking sheet. Bake for 10 minutes or until golden. Remove from the baking sheet and cool on a wire rack.

While the biscuits are baking continue on with the soup.

Add the chicken base to the water and stir until completely mixed. Set aside.

In the same large skillet used to cook the chicken, melt the butter, over medium high heat. Add the diced onions and cook until they are softened, about 3 minutes. Then sprinkle the flour over top, stirring until completely mixed and a light golden color. Slowly add in the cream stirring the entire time. Add in the chicken base, garlic and stir until mixture has thickened. Add in the frozen peas and carrots and shredded chicken. Reduce the heat to low and continue to heat until everything is heated through, stirring occasionally. Remove from the heat and serve with the parmesan drop biscuits.

Enjoy!!!

Notes:
Some chicken bases have a lot of sodium in them and if yours is not low sodium the soup may taste too salty.

If the soup becomes too thick add a little bit or low sodium chicken broth or water to think it out.

Creamy Chicken Pot Pie Soup


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 868

Total Fat

69.3g

Saturated Fat

43.9g

Polyunsaturated Fat

1.7g

Monounsaturated Fat

5.2g

Trans Fat

0g

Cholesterol

326.6g

Sodium

215.2g

Potassium

5.7g

Total Carbohydrates

11.4g

Dietary Fiber

1.5g

Sugars

3g

Protein

37.1g

Vitamin A 64.8% Vitamin C 6.4%

Calcium 2.9% Iron 6.5%

*Nutritional information will vary depending on the brands you use.


Parmesan Drop Biscuits


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 196

Total Fat

9.8g

Saturated Fat

6.1g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

1.7g

Trans Fat

0g

Cholesterol

28.2g

Sodium

71.8g

Potassium

140.9g

Total Carbohydrates

21.4g

Dietary Fiber

1.5g

Sugars

0.8g

Protein

4.9g

Vitamin A 7.6% Vitamin C 0.4%

Calcium 6.1% Iron 3.2%

*Nutritional information will vary depending on the brands you use.


*Adapted from Kitchen Dreaming and Cooking Classy.



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Thursday, January 12, 2017

Peppermint Mocha Hot Chocolate

Peppermint Mocha Hot Chocolate: Savory Sweet and Satisfying

This drink is a combination between a hot chocolate and a mocha. It has a very subtle coffee flavor, with great hot chocolate flavor accented by crushed peppermint candy canes. A great way to use up those holiday candy canes that never seem to get eaten.

Peppermint Mocha Hot Chocolate
Ingredients:
1/2 cup milk, divided
1/2 cup half and half
2 tablespoons cocoa powder
2 tablespoons crushed candy canes, plus extra for garnish
1/2 cup strong brewed coffee
whipped cream

Directions:
In a small saucepan whisk together 2 tablespoons milk, cocoa powder and 2 tablespoons crushed candy cane. Heat over medium-low heat, stirring constantly, until the candy canes have melted and everything is well combined. Stir in the rest of the milk and all of the half and half and heat until hot. Stir in the coffee and pour into 1 large mug. Top with whipped cream and extra candy cane pieces.

Enjoy!!!


Nutrition Facts

Serves: 1

Amount Per Serving

Calories 361

Total Fat

18.5g

Saturated Fat

9.9g

Polyunsaturated Fat

0g

Monounsaturated Fat

0.5g

Trans Fat

0g

Cholesterol

42.5g

Sodium

160.6g

Potassium

241.2g

Total Carbohydrates

46.9g

Dietary Fiber

4g

Sugars

32.2g

Protein

10.3g

Vitamin A 13% Vitamin C 2%

Calcium 32.4% Iron 8.3%

*Nutritional information will vary depending on the brands you use.


*Adapted from Inside BruCrew Life.
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Wednesday, January 11, 2017

Cheesy Mexican Pasta

Cheesy Mexican Pasta: Savory Sweet and Satisfying

A few months ago I had a coupon for French's Crispy Jalapeños, so I decided to buy them and figure out how to use them later. Fast forward a bit and I decided to make this Cheesy Mexican Pasta, which calls for French's Crispy Fried Onions. It was then I remembered the crispy jalapeños and decided that they would go great with this recipe in place of the crispy fried onions.

I am so glad I made the switch. The crispy jalapeños added a nice spicy crunch to this cheesy and easy pasta dish.

Cheesy Mexican Pasta
Ingredients:
16 ounces penne pasta
1 can cream of mushroom soup
1 cup milk
1 cup salsa
3 cups shredded Mexican cheese blend
1 cup French's Crispy Jalapeños

Directions:
Preheat oven to 400º F. Lightly grease a 9x13 baking dish.

Cook pasta according to package directions and drain.

In a large bowl combine the cooked pasta, cream of mushroom soup, milk, salsa and 1 cup cheese. Stir until everything is well mixed. Pour into the prepared baking dish. Bake for 20 minutes.

Sprinkle the crispy jalapeños over the top of the casserole and then sprinkle with remaining cheese. Bake for 5-7 minutes, or until the cheese has melted.

Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 580

Total Fat

24.8g

Saturated Fat

12.2g

Polyunsaturated Fat

0.4g

Monounsaturated Fat

0.2g

Trans Fat

0g

Cholesterol

50.8g

Sodium

652.2g

Potassium

229.2g

Total Carbohydrates

67.7g

Dietary Fiber

3.1g

Sugars

6.2g

Protein

23.1g

Vitamin A 9.7% Vitamin C 16.7%

Calcium 51.8% Iron 16%

*Nutritional information will vary depending on the brands you use.


*Adapted from Back for Seconds.
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Tuesday, January 10, 2017

Sparkling Cranberry White Chocolate Cake

Sparkling Cranberry White Chocolate Cake: Savory Sweet and Satisfying


Every time I go to decorate a cake I think I should get a turntable and bench scraper. I feel I get my frosting pretty smooth, but if only I had the right tools I could get it even smoother. The only trouble is finding space to store even more baking supplies.

Anyways, even though my frosting is not as smooth as I would like, it most definitely does not affect the wonderful taste of this cake. The sweet white chocolate frosting goes perfectly with the tart taste of the cranberries in the cake.
Sparkling Cranberry White Chocolate Cake: Savory Sweet and Satisfying

Now for a quick note about the cake. This cake is not mixed like your traditional cake, where you cream the butter and sugar first, then add the eggs and then the combined dry ingredients alternated with the wet ingredients.

When getting ready to make the cake I noticed the difference in how it was mixed and almost made it the way I am used to, but decided to follow the recipe and give it a chance. The cake did not rise quite as much. It was not as light and airy, a little more dense, but too dense and it was plenty moist. Turns out I loved how the cake tasted. It was a bit more firm then I am used to and did not make crumbs everywhere. I feel it worked great with the cranberries and produced a delicious cake.

Sparkling Cranberry White Chocolate Cake
Ingredients:

Sparkling Cranberries
1 1/2 cups granulated sugar, divided
1 cup water
2 cup fresh cranberries

Cranberry Cake
3 1/3 cups all purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1 1/2 cups unsalted butter, room temperature
3 eggs
2 tablespoons vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries

White Chocolate Frosting
12 ounces white chocolate chips
3/4 cup heavy whipping cream
3/4 cup unsalted butter, room temperature
7-9 cups powdered sugar

Directions:

Sparkling Cranberries
In a small saucepan add 1 cup sugar and the water. Bring the mixture to a simmer and simmer until the sugar is completely dissolved and the mixture turns clear.

Pour the mixture in a heatproof bowl and allow to cool for about 10 minutes.

Add the cranberries and stir to coat. Refrigerate for at least 8 hours, stirring several times to coat the cranberries in the syrup.

Place the remaining 1/2 cup sugar into a bowl.

Remove the cranberries from the syrup with a slotted spoon and add to the sugar. Gently stir the cranberries in the sugar to coat them. You will need to do this several times to get a couple layers of sugar on them. Place the cranberries on a baking sheet lined with parchment paper or wax paper and allow them to dry for 1 hour.

Cranberry Cake
Preheat the oven to 350º F. Spray three 8 inch round cake pans with cooking spray and line the bottoms with parchment paper.

In the bowl of a stand mixer whisk together the flour, sugar and baking powder.

Add in the butter, eggs, vanilla extract, sour cream and milk. Mix on medium speed just until smooth. The butter will not be fully incorporated, you will still see pieces of it, you just want the overall mixture to look smooth. Do not over mix.

Gently stir in the cranberries.

Divide the batter equally between prepared cake pans and spread into an even layer.

Bake for 35-40 minutes or until an inserted toothpick come out with just a few crumbs. Allow to cool in the pans for 10 minutes, then remove the cakes from the pans and place on a cooling rack to completely cool.

White Chocolate Frosting
Place the white chocolate chips in a metal bowl.

Heat the heavy cream either in the microwave or on the stove top until it starts to boil. Remove form the heat or microwave and pour over the chocolate chips. Cover the bowl with saran wrap and let sit for 5-7 minutes.

Whisk the chocolate and cream together until smooth. Allow the mixture to cool, it will be thick.

With a mixer, beat the chocolate mixture until smooth and fluffy. Add in the butter and beat until completely combined. Slowly add in the powdered sugar and beat until fluffy and the right consistency for spreading on the cake. Add more cream if need to get the right consistency.

Cake Assembly
Slice the domes off of the cakes, creating a flat surface. Place one cake on serving plate and spread some frosting on top into an even layer. Top with another cake and spread more frosting on top into an even layer. Top with remaining cake and lightly ice the entire cake. Refrigerate the cake to allow the frosting to set and seal in the crumbs.

Add a final coat of frosting to the entire cake and smooth into an even layer. Line the bottom of the cake in cranberries and place the remaining cranberries on the top of the cake.

Enjoy!!!
*Adapted from Live Love and Sugar.
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