DIY Colored Easter Eggs!

I just wanted to add a quick post about coloring eggs today because tomorrow is Easter! I'm sure many people have been doing their Easter egg coloring over the past couple of days so I just wanted to share this easy "do it yourself" recipe.  You can definitely find all sorts of ways to color eggs just by doing a simple search via Google, but I wanted to post mine on here because I have pictures with my results!  All you need are a few things that are probably already in your kitchen!  So, if you forgot to pick up an egg coloring kit don't worry, just read below!  Enjoy and Happy Easter!


Ingredients:

Hardboiled eggs
White Vinegar
Food Coloring

Directions:

• Fill small containers (I used mugs) with 1/4 cup hot water, 1 tbsp white vinegar and 5 drops of different colored food dye in each.
• Place hardboiled eggs into each container, and dye them different colors.  The longer you allow the eggs to sit in the dye, the darker the color will be.  I waited about 5mins and mine came out pretty nice. 
• Place into an egg carton and allow to dry.
• That's it! HAPPY EASTER! :) 

Classic Hummus

It was probably about 20 years ago when my Na-Na first introduced me to hummus.  Like most newly introduced foods, I turned her down at least the first ten times she told me to try it.  I was around the age of 7 or 8 at the time and had already made a decision to become a vegetarian.  Because of this, I always felt like everyone was out to get me by sneaking meat into my meals!  To this day whenever I go out to eat, I pick through my food and examine everything to ensure no mistake has been made and my meal is 100% vegetarian.  I think I would freak if I ate meat by accident!  Anyway, my Na-Na was always trying to get me to try new things and barely took no for an answer, as most Grandmothers I'm sure do.  The hummus looked odd to me and the color seemed weird, but when she said it was made with chickpeas I decided to give it a try (she had previously made me try chickpeas in my salad which I liked).  I'm glad I finally did give in to her though, because I have loved it ever since! I remember the hummus she had was stored in a large glass jar and her friend had made it.  I even remember that it wasn't completely smooth, it still had some pieces of chickpeas in it.  I don't remember anyone else in my family eating it either, it was just her and I…which made me feel like we had a special little bond.  It was just me, Na-Na, and our hummus!  This post is just a plain old classic hummus recipe that I having been making for as far back as I can remember and reminds me of the hummus I shared with my grandmother that day.  It's a great base for other variations too that I will definitely post at later dates.  Until then, Enjoy!


Ingredients:


1 cup canned chickpeas, drained
3 tbsp tahini (sesame paste)
2 tbsp fresh squeezed lemon juice
1 tsp salt
1 garlic clove, minced
1 tbsp olive oil

1 tsp paprika
1 tsp chopped parsley


Directions:

• Combine all ingredients in the bowl of a food processor (except the paprika and parsley) and blend until smooth.  While blending, stream in some olive oil for a smoother consistency.  (I add at least 1 extra tablespoon while the mixture is blending)
• Remove from food processor and pour into a bowl.  Sprinkle chopped parsley and paprika on top.
• Serve with any type of chips or pita.
• Enjoy!

Whole Wheat Irish Soda Bread

As I've noted in previous posts, I love cooking and baking specifically for certain holidays even if I don't celebrate them.  St. Patrick's Day is no different from the rest.  Although I'm not Irish I still like to wear green and cook accordingly on that day!  I don't do the corned beef and cabbage dinner because I'm a vegetarian but I remember my mom always made it when I was growing up.  My favorite part of her St. Patrick's Day meals was always the irish soda bread.  This recipe is a healthier alternative to the traditional one because it's made with whole wheat flour.  I left out the raisins because I was giving half to my parents and my father despises raisins! If you like raisins though, definitely be sure to put them in, I think they taste great and add an extra sweetness to the bread! Happy St. Patrick's Day! Enjoy!



Ingredients:

2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
4 tbsp sugar
2 1/4 cups buttermilk
1/2 cup raisins (optional)




Directions:

Preheat oven to 375 degrees
Prepare a baking sheet with non stick spray, parchment paper or a silpat

• In a medium bowl, mix all dry ingredients.
• Slowly add buttermilk to dry mixture, continuously stirring with a wooden spoon until a soft dough is formed.
• Add raisins, if using, then knead on a lightly floured surface for about 1 minute
• Flatten dough into a ball of about 2 inches in diameter.  Transfer to your prepared pan.
• Using a serrated knife, mark a deep X in the center of the bread, about 1/2 inch deep.
• Bake for about 40 minutes, or until golden.
• Place on a wire rack and let cool for about 30 minutes before serving.
• Enjoy!

Adapted from cooking.com

Club: Baked- Mississippi Mud Pie (B) aka Muddy Mississippi Cake

Can you say chocolate??!  Before I go any further, I would like to provide a breakdown of each layer in this decadent dessert because as you can see in the photo above, there are quite a few!  We begin with a simple yet delicious Oreo cookie crust.  On top of the crust is a gooey flourless chocolate cake.  On top of the cake is a rich and creamy chocolate pudding.  Lastly we have our final layer, our topping, which is a freshly made light and fluffy whipped cream.  MmmMMmMmM!  Ok, so welcome to my blog!  I am hosting this week for Club Baked!  Yay me!! I was thrilled when I was asked to host and specifically choose a pie because I had been eyeing this recipe since I first opened the Baked Explorations book!  I knew immediately that this was the recipe I was going to pick!  It's a variation of Mississippi Mud Pie although it's really very cake like and thus listed under the cake section of the book.  I am a chocolate lover and if you are too then you have to make this pie at least once.  That's right, you HAVE TO!!!  Clearly, I have very strong feelings towards this pie and I have to admit I enjoy eating healthy!  When I'm craving chocolate, I like to have few cocoa nibs to satisfy me.  Or sometimes I'll buy one of those specialty chocolate bars,  you know the ones that are carb free, sugar free, everything free basically and have a small piece of that.  I try to get my chocolate fix without consuming too much sugar and bad stuff!  So with that said, I have to share a quick little story.  I was shopping at a new specialty grocery store that just opened up down the street from me called The Fresh Market and this is where I picked up all of my ingredients to make the pie.  The Fresh Market is like a cross between Whole Foods and Trader Joe's, they say they are an upscale grocery store and I found them to sell a lot of  fresh, organic, and natural foods.  Anyway, when I was checking out, the cashier made a huge deal that I was buying a package of Oreos!  She turned around to the cashier next to her to show him what I was buying and said she wasn't even aware they carried them in the store.  She went on to tell me that she was sure I was the first person to buy Oreos there and that she didn't think their customers ate them!  I was a little taken back, but to be honest, I was also surprised they carried Oreos and I think the last time I bought them was for the same reason, to make a pie crust! OK, I thought that was kind of funny and wanted to share!  I wouldn't put Oreos up there on top of my list of odd foods I've purchased, haha! Anyway, back to the pie!!..…… I think that one really good thing about this Mississippi Mud Pie is that you can have a very small piece and be satisfied because there are so many layers of chocolate and depth of flavor in each bite.  There's a brewed coffee and instant espresso powder requirement in the recipe and when you take a bite, I found that you can actually taste all of the components, which makes it so wonderful!  Alright, enough of my rambling….check out the recipe and some photos below!  Also, pleaseee check out all of the Club: Baked member's blogs for their rendition of this lovely pie!  Enjoy!!!


Ingredients:
FOR THE CHOCOLATE COOKIE CRUST
16 ounces chocolate sandwich cookies such as Oreos (35-40 cookies), crushed
5 tablespoons unsalted butter, melted

FOR THE FLOURLESS CHOCOLATE CAKE
4 tablespoons (1/2 stick) unsalted butter
6 ounces good-quality chocolate (60-70%), chopped
2 tablespoons plus 1 teaspon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar

FOR THE CHOCOLATE PUDDING
3/4 cup sugar
1/2 cup dark unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-qality dark chocolate (60-70%)

SIMPLE WHIPPED CREAM
1 1/2 cups heavy cream
2 tablespoons granulated sugar


Directions:
Preheat oven to 300 degrees

Lightly coat a 9 inch springform pan with nonstick spray then line the pan with parchment paper and coat that as well.


CRUST

• The chocolate cookie crust is easy as pie to make! (hehee)  Process the cookies in a food processor into fine crumbs.  Melt the butter, pour over the crumbs and mix with a rubber spatula until well combined.  Spread the crumb mixture out evenly into your prepared pan leaving about 1/2 inch between the top of the crust and the top of the pan.  Place in the freezer for about 10 minutes to let it set then bake in the oven for about 10 mins.  Set aside and let cool on a wire rack.  

CAKE

Increase oven temp to 350 degrees

• The  cake comes together in a small amount of time, and already is starting to smell delish!  Using a double broiler, carefully melt butter and chocolate together then set aside to let cool.  
• In a small bowl, mix together the espresso powder, coffee, salt and vanilla.  Set aside, it will be used shortly.  
• Beat egg yolks in the bowl of  a standing mixer with 1/2 cup of the sugar until the mixture is light and has almost doubled in volume, about 5 minutes. (this step actually took a little longer for me, so I allowed the mixer to do it's thing until the amount doubled)  
• Add the chocolate mixture and beat until combined.  Scrape down the sides of the bowl and mix on low for 5 seconds.  Add the coffee mixture and beat until just combined.  Scrape down the sides of the bowl and mix on low for 5 seconds.  
• Beat egg whites until foamy.  To do this, either use a clean bowl with the whisk attachment on your standing mixer or it can be done by hand with a whisk, but you'll need some strength and it will take much longer..trust me I have done this many times in my pre-mixer days!  If using the mixer, gradually increase the whisk speed to high and add in the remaining 1/2 cup sugar until the soft peaks form.  
• Now, fold the whipped egg whites into the chocolate mixture.  You want to do this in two parts and ensure you are careful!  Start with 1 cup of the mixture.  Slow and steady wins the race here as you don't want the egg whites to break! Oh, and be sure not to over mix either!  Once incorporated, pour the batter onto the cookie crust (which should be cooled by now) and cake for 38-42 minutes.  The cake will be set however, it will still jiggle slightly and may not have the appearance of being completely cooked.  As the cake cools, it will look sunken in the middle.  (Mine also cracked a bit and I was worried, but the consistency was perfect and it was very gooey and moist! So don't be alarmed if yours looks this way too!) 
• Tightly wrap and refrigerate the cake for a minimum of three hours or overnight.

PUDDING

• In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. 
• Add the egg yolks and whisk until combined.  The mixture will look like a thick paste
• Slowly pour in the milk, whisking constantly.
• Bring the mixture to a boil over medium heat, whisking constantly to prevent it from burning on the bottom of the pan.  (I found this step to be long and tiring, haha.  You really have to stand there and constantly whisk until it boils on medium heat, which for me took some time.  I think it's worth it, because who want's burned pudding? Not me! So, make sure you do whisk the entire time!)
• Once the mixture reaches the boiling point, let it boil for 30 seconds then transfer to a medium bowl.  Add the butter, vanilla, and chocolate and whisk until combined.  Continue to whisk for a few minutes to allow the mixture to cool slightly.
• Let the pudding stand for 15 mins at room temperature then cover with a piece of plastic wrap and press it directly onto the surface of the pudding to prevent a skin from forming.  Chill for at least 3 hours.  (I let mine chill overnight.  I checked it after 3 hours, but it didn't seem like it was completely set yet, so I just waited until the next day)

ASSEMBLE THE PIE…FINALLY!

• Stir the pudding to loosen it, then pour it on top of the cake keeping it within the cookie-crust border.  (Mine went over the border, whoopsss…but the whole thing still held together nicely…and there was some extra pudding left over too)  Use an offset spatula to spread the pudding into an even layer.  Put the pie back in the fridge while you prepare the whipped cream.
• Pour the heavy cream into a chilled metal bowl and beat with a chilled whisk until soft peaks form.  Sprinkle the sugar onto the cream then continue to whisk vigorously until stiff peaks form.
• Take the pie out of the refrigerator and spread the fresh whipped cream on top. 
• CUT.…EAT….ENJOY!!!

*side note: The side note in the Baked cookbook suggests to break this recipe up over the course of two days due to all of the steps involved.  I made everything the same day except the whipped cream.  I let the pudding set overnight in the fridge then, the next day, made the whipped cream and assembled the pie.  Although there are many steps, they aren't too difficult and if you do break it up, it makes the process that much easier.  It is worth the effort!!*

Sweet Potato Oatmeal Breakfast with Crispy Topping

I tend to go through "oatmeal phases".  I will obsess over it and love it and eat it everyday for a month.  Then suddenly I'll wonder, why did I buy all of this oatmeal?  Oatmeal is boring and I'm sick of it!    Typically in New York once the fall season comes around, oatmeal becomes my go to breakfast….in phases, of course.  I found myself though constantly eating the instant varieties which usually aren't too healthy.  Since I'm living in Florida now I haven't really had a "craving" for it probably because it's not cold out! This is not really winter to me at all! But I was down that particular isle in the supermarket and decided to buy a can of steel cut oats.  I have read about the health benefits of it, but never actually had a go with steel cut oats.  Upon making it the first time, I found that I definitely love the taste, but the cooking time seems endless!  I then decided I would prepare them according to the overnight directions on the can which I found to be easier and less time consuming in the morning.  I also make 1 cup at a time which gives me breakfast for the next 2-3 days.  Also, I love to mash up a banana, add a touch of agave nectar and top with a few slivered almonds.  I stumbled upon the sweet potato and oatmeal combination one night when I was making sweet potatoes for dinner and had a couple of leftovers.  I thought if i mashed them up into the oatmeal like I do with the banana, maybe it would taste good?  I was hoping for more of a dessert type dish so I added in some cinnamon and chopped dates.  I loved the flavor and thought, "success".  Later on began looking through recipes I have saved on my computer for future posts and skimmed across one I have been making forever which requires a crumbly topping.  A lightbulb went off in my head and that's when I immediately headed to the kitchen to concoct a lighter version on a smaller scale for my oatmeal.  Success again, but a sweeter crunchier success this time!  This recipe is a great change up for the oatmeal you eat regularly.  The best part is you can eat it day or night and love it all the same!  Enjoy!


Ingredients:

For The Oatmeal:

Steel cut oats (made according to package instructions)
2 small-medium sweet potatoes (cooked and mashed)
dates, seeded and chopped (I used about 5 and ran them through the food processor to get tiny pieces)
1 tbsp agave nectar
1 tbsp cinnamon

For The Topping:

1/4 cup rolled oats (uncooked)
2 tbsps flour
1/8 cup light brown sugar
2 tbsps earth balance, melted
1/4 cup chopped walnuts


Directions:
Preheat oven to 350 degrees

• Combine 1 cup of the cooked oats with sweet potatoes, agave nectar, dates, and cinnamon 

• Place combined ingredients into an oven safe vessel 

• Melt butter in the microwave.  While butter is melting, in a food processor, combine rolled oats, light brown sugar, and flour.  Pulse until oats become smaller pieces and the mixture is almost powder like, but not quite there yet.  
• Now, add in walnuts and pulse a few more times until they are broken up into smaller pieces. 

• Add mixture to bowl with melted butter and stir until well combined.

• Spread mixture onto of the sweet potato/oat mixture and place onto a cookie sheet.

• Bake for 20 mins then turn broiler on the low setting and allow the topping to get darker brown and crispy, about 5 mins more.
• Enjoy 

Mini Black Bean Pies

Because I'm a vegetarian, I try to incorporate beans into my diet as much as possible.  In case you weren't aware, these little guys are great for you and are a wonderful source of fiber, protein, and antioxidants.  Black beans are one of my favorite varieties and can be found in many mexican dishes.  They are probably one of the main reasons I love mexican food!  In most mexican dishes, meat can be taken out, replaced with beans and even a meat lover would still enjoy the meal…or so I think anyway!  I often make rice and bean dishes or bean, cheese, and veggie wraps when I'm cooking with black beans.  This time, I was actually making veggie pot pies when I thought up this particular dish because I had some pie dough left over.  Although small, these were actually very filling and perfect for my boyfriend and I to have for dinner one night.  Top them off with some cheese and serve with guacamole and salsa on the side! Switch up your Taco Tuesday night with some black bean pies and everyone will be thanking you! Enjoy!!      

Ingredients:

Dough for pie crust

2 tbsp canola oil

1/2 medium onion, chopped (any type is fine)

12 oz black beans (I used 1 can, drained with liquid reserved and rinsed)

1/4 cup fresh cilantro, chopped

2 tsps cumin

2 tbsps tabasco sauce (optional)

1/4 cup shredded cheese (I use a light mexican blend, already prepared)

Directions:

Heat oven to 350 degrees

• Roll out dough and divide between the two pie pans ensuring the dough fits into the pans enough to go up the sides.  Place them on a cookie sheet for easy handling and bake for about 8 mins.  Set aside.
• In a medium sauce pan, heat oil on medium high heat
• Add chopped onion and cook until soft and translucent
• Reduce heat then stir in black beans with half of the reserved liquid
• Let the black beans simmer on low until they become slightly softer.  This will happen quickly if you are using canned beans. 
• Once the beans are ready, I just use the edge of a wooden spoon and mash about 1/2 of my mixture, leaving some of the beans whole.
• Stir in the chopped cilantro, cumin, and tabasco
• Pour the bean mixture into your prepared pans and top with some shredded cheese
• Place in the oven and bake until cheese melts, approx 10 mins. 
• Enjoy!

Club: Baked- Soft Candy Caramels

I was excited to see that Soft Candy Caramels was the chosen recipe this time for Club: Baked because I just love caramels!  My sister and I used to eat caramels from the candy bins in the supermarket while my mom food shopped!  Making these definitely brought me back to those days!  I think candy making can often be intimidating to most people and I have personally found that if you're not careful, it can be easy to burn what you're making, haha.  Luckily this time, I did nothing of the sort and these came out perfect!  Keeping a watchful eye on your thermometer and ingredients in your saucepan are key to successful caramels.  I think the addition of fleur de sel at the end of the recipe was great touch.  Wrapping each individual caramel in wax paper was time consuming, but worth it.  They looked store bought and I think individually wrapping them helped to preserve freshness and keep them soft.  Overall, the combination of sweet and salty was perfect and the caramel just melted in your mouth!  It was nearly impossible to eat just one and walk away!  I was sure to share these with my family who also agreed they were irresistible.  I highly recommend trying this recipe! It was fairly easy and may just be the best caramels I've ever had! Check out Terry's blog for the recipe as she is hosting this week for Club: Baked!  Also head on over to the Club: Baked blog to see all of the member's caramels! Enjoy!!