by Kathy Douglas | Nov 5, 2024 | Desserts
Apricot Walnut Crumb Bars are a delightful twist on a classic fruit crumble. They combine the sweet, tangy flavor of apricot jam with the warmth of cinnamon and the crunch of toasted walnuts. This easy-to-make recipe features a buttery, golden crust that doubles as both the base and crumbly topping, creating a perfect balance of textures and flavors. Whether you’re looking for a crowd-pleasing dessert or a simple treat to enjoy with your coffee, these bars will hit the spot. Makes 8-12 servings.
2 cups (240g) flour
Cooking spray
1 cup (226g) cold unsalted butter, cubed
½ cup (200g) granulated sugar
¼ tsp salt
1 cup (320g) apricot preserves
½ cup (64g) walnut pieces
¼ tsp cinnamon
¼ tsp of cardamom
Preheat the oven to 325°F. Using cooking spray, lightly coat a 9” cake, springform pan, or 9×9 inch baking pan with cooking spray. Line the bottom with parchment paper.
Add the flour, butter, sugar, and salt to the bowl of a stand mixer. Mix the ingredients on speed two using a paddle attachment until blended, about 30 seconds. Then increase to speed four and mix for 2 minutes or until dough is no longer crumbly and comes together.
Reserve about 1 cup of the dough in a small bowl. Press the remaining dough into the bottom of the prepared baking pan.
Add the apricot preserves into a small bowl. Stir to loosen the preserves, then spread evenly over the dough in the baking pan.
Chop the walnut pieces and add to the bowl with the remaining dough. Add the ¼ teaspoon of cardamom to the small bowl. Mix with a spoon to thoroughly combine, then evenly crumble the mixture over the apricot jam.
Place in the oven and bake until golden brown on top and bubbling about 50-60 minutes. Remove from the oven and cool slightly on a wire cooling rack for about 30 minutes. Then cut into 8-12 pieces and serve warm topped with whipped cream or vanilla ice cream, if desired. Or, cool completely at room temperature and serve.
by Kathy Douglas | Oct 30, 2024 | Entrees
Get ready for a thriller with these spooky yet scrumptious Skull-Shaped Stuffed Pizzas! Perfect for Halloween (or any eerie occasion), these savory skulls are filled with rich, easy homemade marinara sauce, juicy sausage, and sweet red onions. With each bite, you’ll experience a burst of flavors encased in a perfectly baked, golden crust. Whether you’re hosting a haunted gathering or want to add a fun twist to your pizza night, these stuffed pizzas will be a hit! Makes 3 pizzas
Marinara Sauce
16 oz can Italian tomatoes, chopped fine
2 tbsp olive oil
1 clove garlic
½ tsp Italian Seasoning
½ tsp salt
½ teaspoon crushed red pepper (optional)
Pizzas
3 spicy Italian sausages, casings removed
1 lb pizza dough, homemade or high-quality store-purchased
1 small red onion, thinly sliced
3 cups coarsely grated mozzarella cheese
2 tbsp olive oil
Pinch of salt
3 to 4 basil leaves torn into pieces
Prepare the Marinara
Combine all the ingredients in a blender and puree. Transfer to a small pot to heat on the stovetop or microwave until warm. Set aside and cover to keep warm.
Prepare the stuffed pizzas
Preheat oven to 475˚F degrees. Line a sheet tray or two with parchment paper. (depending on the size of the pizzas, you may need two trays).
Add the sausage (casings removed) to a large sauté pan. Cook, cutting into small pieces, over medium heat until no longer pink in the center. Set aside to cool slightly.
On a lightly floured surface, divide the dough into three balls. Set two aside and start with one ball. Cover the other two with a floured towel.
Divide the one dough ball into two pieces – 2/3 and 1/3 sizes. Set the 1/3 piece aside, covered.
Stretch the 2/3 piece of dough to make a 6-7” oval-shaped pizza. In the center, add 1/3 of the sausage, 1/3 of the onion, and 1/3 of the mozzarella, leaving room for a crust. Then, add 2-4 tablespoons of marinara sauce and the basil leaves over the top of the cheese and sausage.
Continue with the rest of the dough, making three pizzas and saving the three 1/3 pieces of dough covered with a towel. Add the pizzas to the parchment-lined pan.
Using the remaining 1/3 of the dough pieces, stretch each one into a skull shape large enough to cover only the sauced center. Using a small knife, cut eye holes, nose, and teeth. Gently place the skull over the sauced area and softly pinch it to connect the edges on the sides and top of the skull (not the teeth portion). Brush the dough, skull, and crust with olive oil. Sprinkle with salt.
Bake one tray at a time in the oven center for 14-18 minutes or until the bottom and top are browned and the crust is cooked through. Serve immediately.
by Kathy Douglas | Oct 22, 2024 | Entrees
Elevate your Halloween menu with these fun and flavorful Pumpkin-Face Chicken Pot Pies! These pies are the ultimate fall comfort food, packed with a hearty filling of tender chicken, carrots, celery, and onions, seasoned with tarragon and parsley. Topped with golden, flaky puff pastry shaped like playful pumpkin faces, they add a spooky yet charming touch to your fall festivities. Makes 4-5 potpies.
1 box puff pastry (Dufour or Pepperidge Farm)
1 egg white
2 cups of boxed unsalted chicken stock
½ cup carrots, peeled and diced
½ cup celery, diced
2 cups diced onion
6 tbsp unsalted butter
6 tbsp of all-purpose flour
1 clove of garlic, minced or pressed through a garlic press
2 tbsp of white wine
2 cups of cooked, cubed chicken breasts
¾ cup of frozen peas
1 ½ tbsp of fresh tarragon leaves
1 tbsp of finely chopped, fresh flat-leaf parsley
1 tsp of salt
½ tsp of freshly ground pepper
Prepare the pumpkin tops
Preheat the oven to 400˚F. Next, line a baking sheet with parchment paper. Lay the puff pastry out on a floured cutting board. Cut out four circles the size of the top of 4-5″ ramekins. Lay the cut-out circles on a parchment-lined baking sheet and crimp the outer side of the circle, making the circle slightly smaller (it will puff back when baked), then cut out the eyes and a mouth, removing those pieces. Whisk the egg white with one tbsp water, then lightly brush the egg wash over the pumpkin faces. Place in the oven and bake 20-22 minutes until slightly puffed and browned. Leave on the sheet pan and set aside while you make the filling .(Leaving the oven on.)
Prepare the chicken filling:
Heat the stock in a saucepan over medium heat with the carrots, celery, and onions. When simmering, cover and lower the heat. Cook for 15 minutes until the vegetables are tender, then set aside and keep warm.
Melt the butter in a large pot over medium heat. Stir in the flour and cook the flour, constantly stirring, until the mixture smells nutty, about 2-3 minutes. Whisk in half the stock and vegetables until smooth. Whisk in the balance of the stock until you have a smooth, thick mixture. Add the wine, garlic, chicken, peas, parsley, tarragon, salt, and pepper. Stir in well and cook for another 2-3 minutes. Taste for seasoning and add more salt and pepper as desired. Transfer the mixture to the ramekins, place on a foil-lined sheet tray, and bake in the oven for 20 minutes.
Remove and rest for 5 minutes, then top each with a puff pastry pumpkin face and serve warm.
by Kathy Douglas | Oct 16, 2024 | Desserts
It’s the ultimate fusion of rich chocolate and autumnal flavors with this Brownie Bottom Pumpkin Cheesecake. A luscious dark chocolate brownie forms the base, providing a decadent contrast to the silky, spiced pumpkin cheesecake layered on top. To elevate this dessert even further, it’s crowned with a delicate Swiss meringue, toasted to golden perfection. Whether for a festive gathering or a cozy night in, this dessert promises to be a show-stopping centerpiece that’s as impressive as it is delicious. Makes 12-16 slices.
INGREDIENTS
Brownie Layer.
6 oz high-quality bittersweet or dark chocolate, chopped
2 oz unsweetened chocolate, chopped
1 ½ sticks unsalted butter
1 ½ cups sugar
2 tsp vanilla
3 large eggs, plus 2 egg yolks, room temperature
1 teaspoon salt
1 cup all-purpose flour
Cheesecake Layer
2 packages 8-ounce cream cheese, room temperature
½ cup sugar
¾ cup canned pumpkin
2 large eggs
½ tsp vanilla
½ tsp of cinnamon
¼ tsp of ginger
2 tbsp flour
Swiss Meringue Topping
4 large egg whites
1 cup superfine* sugar or granulated
Pinch kosher salt
2 tsp vanilla extract
*Superfine sugar dissolves faster than granulated. You can find it at specialty grocery stores or make your own by running white sugar in a food processor until ground very fine, about 2 minutes.
Preheat oven to 350°F. Butter and flour a 9-inch round springform pan.
Prepare the Brownie Layer
In a double boiler or using a metal bowl set over simmering water (the bowl should not touch the water), melt the chocolate and butter over low heat, stirring, until smooth.
Remove the pan from heat and cool the mixture to lukewarm. Whisk in the sugar and vanilla. Add the eggs, one at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined.
Pour into the springform pan and smooth the top. Bake for 25-30 minutes or until a cake tester comes out with moist crumbs attached. Remove from the oven, leaving the oven on, and cool the brownie layer slightly while you make the cream cheese layer.
Prepare the Pumpkin Cheesecake Layer
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until smooth and creamy, scraping down the sides often. Add the pumpkin and beat on medium until blended. Reduce to low speed and add the eggs, one at a time. When mixed, add in the vanilla, cinnamon, ginger, and flour, mixing on low and scraping down the sides until well combined.
Pour the cheesecake filling over the baked brownie base and smooth the top.
Bake for 40 to 45 minutes until the center is set. Set on a rack and cool for 30 minutes. Run a thin knife around the edge of the pan to loosen the cake and remove the springform. Cool completely, then cover and refrigerate for another hour, preferably overnight. One hour before serving, remove from the refrigerator and set aside to add the Swiss meringue.
Swiss Meringue Topping
(Swiss meringue is best when used immediately and served the same day.)
Right before you serve the cheesecake, combine the egg whites, sugar, and salt in the bowl of a stand mixer.
Bring a saucepan with a few inches of water to a simmer. Set the mixer bowl over the simmering water, ensuring the water does not touch the bottom of the bowl.
Gently stir the mixture until the egg whites are very warm to the touch (175˚F) and the sugar has dissolved about 4 minutes.
Add the bowl to a stand mixer fitted with a whisk attachment. Beat the meringue at medium to low speed until foamy, about 2 minutes.
Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift the whisk and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the vanilla extract and beat for a few seconds to mix it in.
Pipe with a piping bag or spread on the top of the cheesecake, making decorative swirls. If desired, use a kitchen torch to brown the edges of the topping or place under the oven broiler to brown (be careful not to over-brown in an oven).
For best results, enjoy your cheesecake immediately after adding the topping.
by Kathy Douglas | Oct 8, 2024 | Entrees
Elevate your weeknight dinners with this irresistible fusion of flavors. Our Peanut Sauce Chicken with Spicy Cilantro Rice combines tender, juicy chicken thighs coated in a creamy, nutty peanut sauce with a zesty kick from a bed of fragrant cilantro rice. The spice in the sauce and rice creates a perfect balance that will tantalize your taste buds and leave you craving more. Makes 4 servings.
Peanut Sauce
1 small jalapeno chile, chopped
1 garlic clove
1 cup creamy peanut butter
¾ cup unsweetened coconut milk
2 tbsp dark brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp fish sauce
Kosher salt
Chicken Thighs
1 lb bone-in chicken thighs
1 ½ tsp salt, or more to taste
1 tsp ground black pepper
2 tbsp vegetable oil
¼ cup Roasted and Salted Peanuts, Chopped
Cilantro Rice
1 tbsp unsalted butter
1 tbsp vegetable oil
1 cup long-grain white rice, such as jasmine or basmati
1 ½ cups water
½ tsp salt, plus more to taste
1 tsp Aleppo Pepper or ½ tsp Crushed Red Pepper
Juice of ½ lime, plus more to taste
¼ cup cilantro leaves, separated from stems and chopped
Make the Peanut Sauce
In a high-speed blender, pulse chile, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce until smooth.
Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt.
Keep warm over low heat, whisking occasionally.
Make the Chicken
Season chicken thighs with salt and pepper.
Heat a skillet over medium-high heat. Add the oil and place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, a out 7 to 9 minutes. Flip the thighs over and brush with some of the peanut sauce. Cook for an additional 3 to 5 minutes or until the internal temperature is 165˚F. Remove from the heat and brush with more peanut sauce, cover, and set aside to keep warm. Brush with remaining sauce before serving and top with chopped peanuts,
Make the Cilantro Rice
Melt the butter in a medium saucepan over medium heat. Add the oil, then the rice and stir until coated with the butter and oil, just a few seconds.
Add 1½ cups water, raise the heat to high, and bring to a simmer. Reduce the heat to low, cover the saucepan, and cook until all the water is absorbed, for 17 to 20 minutes. Remove from the heat and let the rice sit, still covered, to steam for 10 more minutes.
Stir in the salt, cilantro leaves, Aleppo or Crushed Red Pepper, and lime juice. Taste and add more salt and lime juice as desired.
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