Almonds - in Muffins and Cakes

One-bowl Blueberry Almond Muffins

Streusel:

2 tbs. unsalted butter

1/4 c. flour

1/4 c. sugar

1/4 c. slivered almonds

pinch of salt

Muffins:

1 large egg

½ c. sugar

1/4 c. oil

1 tsp vanilla

1 tsp almond extract

½ tsp. white vinegar

½ tsp. bakind soda

1/4 tsp salt

½ c. sour cream

1 c. flour

1 c. blueberries

Preheat oven to 350° (180C). Spray a 12 count muffin pan with nonstick spray, or line with cupcake wrappers. 

To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds and salt and stir with a fork to combine untio a crubly streusel. Set aside.

Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 second, until the mixture is thick and slightly frothy. Add extracts, vinegar, baking soda, and salt. Whisk to combine. Add sour cream. Whisking to combine, then gently stir in the flour. The batter will be thick and lightly lump. Gently stir in the blueberries. Divide batter evenly among muffin cups and prinkle the topping evenly over the tops. Bake for 18-22 minutes until the top are golden brown and a toothpick inserted int he the center of a muffin comes out clean. Let cool for about10 minutes in the pan, then removed to a wire rack to cool completely.

Buttery Almond Pound Cake

For the Cake:

½ c. butter, softened, plus more for the pan
1-1/4 c. flour, plus more for the pan
1-1/4 c. sugar
2 eggs
1½ tsp almond extract
1/4 c. milk
½ tsp baking powder
1/4 tsp kosher salt

For the Glaze: 

1 Tbs. butter, melted

1 c. powdered sugar

1½ Tbs milk

½ tsp almond extract 

½ c. sliced almonds, (opt)

Preheat oven to 325°. Arrange oven rack to the center of the oven. Thoroughly grease and lightly flour a 6 c. loaf pan with butter.

To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder and salt. Beat until just combined. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until golden on top, and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Let cake cool completely before slicing. If you'd like to make the glaze, melt the butter in a small glass bowl in the microwave. Add the powdered sugar, milk and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 tsp more milk to think it, or 1-2 Tbs more powdered sugar to thicken it. Pour over cake, sprinkle with almonds.

Vegetarian Weeknight Dinner

Eggplant Stuffed with Onions, Peppers, Cheese and Nuts

4 small Italian eggplants (1½ -2 pounds total)

2 Tbs+ ½ tsp kosher salt, or more as needed

1/4 c olive oil, plus more for brushing

3 small yellow onions, halved and thinly sliced

3 medium red peppers, stemmed, seeded and cut into 1/4" strips

2 cloves garlic, chopped

1 c. walnuts (chopped

1 c. feta cheese crumbles

1 tsp ground cumin

½ tsp crushed red pepper flakes, or more as desired

1 large beefsteak tomato, cored and cut into 8 slices

1 c. store-bought marinara or other plain tomato sauce

Parmesan or Romano cheese shreds for top

Slice eggplants in half lengthwise, keeping the stem. Score the flesh lightly with a knife and generously season the eggplants with 2 Tbs salt. Let them drain in a colander set over a bowl for 30 minutes to 1 hour. Rinse with cold water and pat dry with a clean dish towel.

Preheat the oven to 400° with a rack in the middle. Place eggplants, cut-side up on a baking sheet. Brush liberally with oil on both sides. Bake until eggplants are golden, about 20 minutes.

In a deep skillet over medium heat, warm the 1/4 c. oil until shimmering. Add the onions and the remaining ½ tsp kosher salt and cook, stirring frequently, until soft, 8-10 minutes. Add the red peppers and cook, stirring frequently, until soft, about 8 minutes. Stir in the garlic, cook for 1 minutes, then removed from the heat. Stir in walnuts, cheese, cumin and red pepper flakes. Taste; add more salt of flakes as needed. Choose a baking dish that will hold the eggplants snugly. Brush the pan with oil and line with tomato slices. Place the eggplants on the tomatoes, skin-side down.Using a spoon, press into the eggplants' softened flesh to create indentations for the stuffing. Fill each eggplant half with the onion-pepper mixture and top with 1-2 Tbs of the tomato sauce. Push any extra stuffing into the gaps between the eggplants, and pour an remaining sauce around them. Bake until bubbling and browned on top, 30-40 minutes. Let cool for a few minutes. May be eaten warm or at room temperature.

Pie season

This post-Thanksgiving blog post is courtesy of a request for the pie crust recipe I use. I'm quite sure there are those out there who think I'm blaspheming all that is good and right in pie world by posting this Betty Crocker recipe, but I like it best and it is easy! I've tried a lard pie crust and nope! didn't like it! So here's the Oil Pastry crust thanks to Betty Crocker!

For 8-9" one crust pie:
1 c. + 2 Tbs. plain flour
1/2 tsp salt
1/3 c. oil
1-2 Tbs. cold water

For 10" one crust pie or 8-9" two crust pie:
1-3/4 c. plain flour
1 tsp salt
1/2 c. oil
3-4 Tbs cold water

For 10" two crust pie:
2-2/3 c. plain flour
1-1/2 tsp salt
3/4 c. oil
4-5 Tbs cold water

Measure flour and salt into bowl. Add oil; mix. Sprinkle in water, 1 Tbs. at a time until dough almost cleans the side of the bowl. If dough seems dry, add 1-2 Tbs. oil, not water). Gather dough together; press firmly into a ball.

Shape dough into flattened round (divide into 2 for 2 crust pie). Place between 2 strips of waxed paper (taping two strips together for larger pies). Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pan. If you are pre-baking the pie crust, pierce multiple times with a fork and bake at 475°F for 12-15 minutes, allowing crust to cool before filling. For two crust pie, roll the same way, cutting slits in the crust after removing the top paper and before placing over filling.

What is this?! A BLOG POST!!

I realize it has been awhile again! The great thing is, I've had some time lately and in that time I've spent some of it with my dear sister who wanted some recipes! I promised her the recipes so here they are! When she was with me the other day I served salmon cakes (based on a crab cakes recipe) and a simple salad dressed with a lemon vinaigrette.  These salmon cakes are so good as cold leftovers that I plan to have them frequently to eat with salads when I'm working - starting later this month! Yes! That's right! After 2 years of "just sitting around eating bon-bons" (and studying!) I have the degree and the state credentials to practice as a registered nurse! I also am grateful that I will start my residency on the medical oncology floor where we'll care for cancer patients, palliative care and hospice patients, as well as medical overflow from the rest of the hospital. It should give me a broad expanse of experience as well as point me in the direction of hospice care which is what I'm really feeling drawn to this last while!

It's also busy around our house with a bathroom remodel. Such a fun mess.... The project has required that I do some clearing/sorting/purging so I guess that's not all bad! I've also had some time to do some paper-crafting -- something else that took a back seat over the course of the last 4 years!

Good to see you again - enjoy these recipes!

Crab Cakes

(or Salmon Cakes!)

2/3 cup panko (Japanese breadcrumbs), divided

1 tablespoon minced fresh flat-leaf parsley

2 tablespoons finely chopped green onions

I like to also add 1-2 Tbs finely chopped red pepper

1-2 Tbs finely chopped celery if I have it

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. If serving with as a main-dish salad, I like to make 8 smaller patties so the salad takes the limelight!

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. 

I follow these directions to prepare the fresh salmon. I will freeze pre-portioned packages of 8 oz. of salmon to use later. 

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Lemon Vinaigrette

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel

1/2 teaspoon sugar

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

Spring Rolls - A NYE tradition

This seems to be the almost-tradition that Kent and I have for New Year's Eve - Spring/egg rolls! This is the recipe we first used for our Chinese Christmas back in probably 2001. It was on the back of the wrapper package and I thought I'd lost it today, so I decided I best put it up here so I'd always know where it is!  I'll include the meat options, but we usually make these vegetarian.

Spring Roll Recipe
4 oz. shrimp, shredded chicken or pork
3 oz. bean sprouts
3 oz. shredded carrots
4 oz bamboo shoots
4 oz. shredded cabbage
2 oz. shredded onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. soy sauce
1/2 tsp. peanut butter
1 tsp. sesame oil

Mix together all ingredients and stir fry for approximately 15 minutes.

Mix 1 Tbs. flour with one egg white. Roll up filling with completely defrosted spring roll wrapper; seal end with paste.

Deep fry at 325° for 3-4 minutes.

Lavender! It's all about the Lavender!

At convention this year, I served Lavender Shortbread with coffee. In discussing lavender-scented recipes I also mentioned the Lavender Lemon Pound Cake I've made and was then quickly persuaded to post those recipes here! The links to the original recipes are posted, but for ease, here is the recipe without leaving! Hang out here and check out my other posts, too! You're always welcome! :)

Lavender Shortbread

1/2 cup powdered sugar

2 teaspoons teaspoons dried lavender flowers

zest of one lemon

1 cup butter, room temperature

2 1/4 cup all purpose flour

1/4 teaspoon salt

course sugar, optional

In a food processor, gently blend powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. 

Add softened butter to the food processor and cream with the sugar. 

Add flour and salt and mix just to combine. 

Remove the dough from food processor and on a large piece of parchment or waxed paper, delicately form into an 8-inch log. 

Carefully roll the paper around dough to create a smooth log and chill far at least 4 hours or up to a few days. 

When ready to bake, heat oven to 375 degrees and slice chilled dough into 1/4-inch slices. 

Optional: roll or sprinkle in a course sanding sugar before placing in the oven. 

Bake for 13-15 minutes, then remove from oven and cool completely before serving.

Lavender Lemon Pound Cake

1 1/2 cups all-purpose flour

1/4 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

1 cup sugar

3 eggs

3/4 cup (6 ounces, weight) 2% Greek Yogurt 

1 Tbs. lemon juice

1 tsp. vanilla extract

1 tsp. lemon zest

1 Tbs. dried lavender seeds

Preheat oven to 325 degrees. Grease one 9x5 (or two 5.75x3 mini) loaf pan and set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter. Gradually add the sugar and cream until light and fluffy, about 7 minutes. Add the eggs, one at a time, mixing each until fully incorporated.

Slowly add the dry ingredients, alternating with the Greek yogurt, to the creamed butter and sugar and mix just until incorporated. Add the lemon juice, vanilla extract and lemon zest and beat on low just until blended. Gently stir in the lavender seeds.

Pour the batter into the prepared pan(s) and bake for 30-35 minutes until the edges begin to brown and a toothpick inserted in the center of the loaf comes out clean. Bake at 325° for 1 hour and 25 minutes or until cake tests done. Cool in the loaf pans for 10-15 minutes before transferring to a wire rack.

Cookies!

So, by now I think you have a pretty good idea that I like to bake! I tried two new recipes for convention.  I made the biscotti for our traditional French press coffee time at 2 pm during convention. The other cookies are for the general fund. I think they may be new favorites!

Oreo Biscotti

1 cup sugar

1⁄3 cup butter, melted

3 eggs

2 teaspoons vanilla extract

3 cups flour

1 1⁄2 teaspoons baking powder

1⁄4 teaspoon salt

16 Oreo cookies, coarsely chopped

2 ounces semisweet chocolate or 2 ounces white chocolate, melted

Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.

Stir in flour, baking powder and salt.

Fold in chopped cookies.

Divide mixture in half.

With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.

Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.

Remove from oven; cool for 10 minutes.

Cut each loaf diagonally into 15 (1/2-inch thick) slices.

Place slices, cut side up, on same baking sheet.

Bake for 10 to 12 minutes more on each side or until lightly toasted.

Drizzle tops with melted chocolate.

Pumpkin Cinnamon Chip Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup pumpkin (we use Libby's canned pumpkin)

1 large egg

2 teaspoons vanilla extract

1 cup cinnamon chips

Cinnamon Sugar Topping:

1/4 cup granulated sugar

2 teaspoons ground cinnamon

directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.