Give brownie sundaes a seasonal twist by topping them with peppermint stick ice cream and chopped peppermint bark. Use your favorite brownies or make a batch of molten chocolate brownies (my favorite – see the index for the recipe) to use for these delicious sundaes. It’s a casual and homey dessert that is sure to tickle everyone’s tastebuds this time of year.
I adore pumpkins – especially pumpkin pie. Since I am gluten-free, I had to find a substitute for my traditional fall favorite. I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie. It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned. Just be sure to use plain canned pumpkin, not pumpkin pie filing. I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter). I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft. I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.
Crustless Pumpkin Pie
15 oz. pumpkin puree
14 oz. sweetened condensed milk (fat free, low-fat or regular)
2 large eggs, lightly beaten
2 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp. ground allspice
1. Preheat oven to 350°F. Spray 9” pie plate with nonstick cooking spray and set aside.
2. Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl. Whisk in eggs until well combined. Pour into prepared pie plate. Bake in preheated oven until filling is set in center, about 50 minutes. Cool slightly before serving or let stand at room temperature for up to 2 hours. (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.
My niece is quite the pastry chef. She bakes beautiful cakes and comes up with fun cupcake ideas. These turkey cupcakes are inspired by her creations from Thanksgivings past.
Turkey Cupcakes
12 Chocolate cupcakes
1 batch chocolate frosting
1 bag candy corn
12 chocolate melting wafers
1 vanilla frosting in tube
1 piece shoe-string black licorice, cut into tiny pieces
To Assemble Turkey Cupcakes: Top chocolate cupcakes with frosting, spreading a thick layer around the top of each cupcake. Stick 5 pieces of candy corn in a row along one edge of the cupcake. Make two dots with vanilla frosting toward the bottom of each chocolate wafer (leave a little 1/4″ space at bottom) and place a piece of licorice in center to make eyes. Stand chocolate face toward the front (opposite end from the candy corn tail) of the cupcake, leaving room to lay one candy corn flat for the “nose.”
I created this recipe for Vegetarian Times (1 Food 5 Ways: Beets). I played around with replacing some of the fat in a traditional brownie recipe with pureed beets, which keep brownies tender and rich. I’ve made this recipe for self-proclaimed “beet haters” and children, who scarf them down without a second thought about the veggie content. Generally, I’m not into the whole “sneaky chef” thing – I prefer to veggies to be consumed willingly – but adding veggies to baked goods can be met with some resistance, so it’s best to a keep it a secret until after they’ve been eaten.
Fresh cooked or canned beets both work well in this recipe. Be sure to thoroughly drain the beet puree, otherwise the red color will bleed.
Red Velvet Brownies
2 large cooked beets or 1 14-oz. can beets, rinsed and drained
1/2 cup unsalted butter (1 stick), melted
1 cup sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 cup plus 2 Tbs. unsweetened cocoa powder
1 Tbs. instant espresso powder
1/2 cup mini chocolate chips
1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.
2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.
3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.
4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.
5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.
Makes 16 brownies
Per brownie: Calories: 161, Protein: 2g, Total fat: 8g, Saturated fat: 5g, Carbs: 21g, Cholesterol: 42mg, Sodium: 17mg, Fiber: 1g, Sugars: 16g
Photo Source: Vegetarian Times
Reviews from Vegetarian Times readers:
By Priscilla on Mar 14, 2011:
I made these for my friends who are gluten-free, so I used Pamela’s Baking Mix instead of flour. Delicious!
By Anne on May 10, 2011:
I have made these brownies several times and all of my friends want the recipe. Don’t change a thing and they turn out perfectly! I will definitely try the gluten free mix next time.
By Rachel on May 14, 2011:
I made these brownies with spelt flour. They came out with a fudgy texture, not that of brownies. Although they were nice, they weren’t what I expected.
By Anonymous on Jun 03, 2011:
I did not have any espresso powder and used regular sized chocolate chips, these came out denser than expected but the flavor was great.
By Deb on Jun 09, 2011:
Even though the beets were a pain to puree in a blender because I do not have a food processor, it was worth it! So moist and yummy. I also did not have the espresso powder but the brownies still tasted very much like chocolate heaven. I will make again for sure.
By Frantasm on Aug 31, 2011:
I used whole wheat flour. All I can say is THESE ROCK!!!!! The brownies are more like molten lava cake bites when warm. I grated canned beets with a grater with tiny graters then mashed by hand. So yummy. Even my picky wife liked them. Thanks!
By Zornitsa on Sep 14, 2011:
I’ve substitute the flour with low-fat soy flour, the butter with applesauce + 1 tbsp oil, and the cocoa powder with carob powder. I also omit the sugar and substitute with 1/2 tsp liquid stevia. One of the best brownies i’ve ever tried!
Imagine the best olive mix you’ve ever bought. The marinated olives you can make at home are infinitely better. Combine a few simple ingredients that you probably already have in your house (garlic, wine, bay leaf, oregano, etc.), bake them with your favorite mix of olives, and serve them with crusty bread for a simple tapas-style appetizer. The smell of these olives cooking will elicit moans from anyone in the vicinity of your kitchen.
Mediterranean Baked Olives
1 cup Kalamata olives
1 cup green olives, such as Picholine
1 bay leaf
3 cloves garlic, 1 sliced and 2 minced
1 tsp. oregano
1 Tbs. parsley
1 ½ Tbs. olive oil
½ cup dry white wine
1 ½ Tbs. olive oil
1/8 tsp. crushed red pepper flakes
1. Preheat oven to 350˚F. Combine olives, bay leaf, sliced garlic and wine in baking dish coated with cooking spray. Bake in single layer, covered, for 45 minutes or until olives are fragrant and swollen.
2. Meanwhile, combine minced garlic, parsley, oregano and olive oil in mortar and pestel until it resembles a thick paste. When olives are done baking, pierce each olive with a knife or fork, and add parsley mixture, along with olive oil and crushed red pepper, tossing to combine. Serve immediately or cool and store at room temperature for up to a week.
Serves 6-8
If you have the time, this is a wonderful weekend dish for entertaining. It takes several hours, and there aren’t any short cuts you can take to cook the meat, but the majority of the time is hands-off and the results are well worth the effort. Short ribs are economical for entertaining (in NYC I paid $35 for 4 lbs.) and, when cooked well, are rich in flavorful and extraordinarily tender.
I like to make the meat with enough time to refrigerate the sauce so I can skim the excess fat before reheating, but it’s not an essential step if you’re short on time.
Serve this over any type of mashed potatoes. I made a mix of mashed apples and potatoes (cooked in apple cider) for a seasonal twist and the flavors married well. I also served it with a side of shaved fennel and green apple salad and the crispness of the salad was a nice contrast to the rich meat and potatoes. The only thing missing from the meal was a punch of color; the meat, potatoes and fennel were a bit bland to look at. Chopped parsley as a garnish added a bit of color, but it wasn’t as visually appealing as I would have liked. Mashed sweet potatoes or roasted beets would have added some color to the dish so I may try one of those additions to the meal next time.
This recipe is based on the basic recipe for braised short ribs in Simple to Spectacular by Jean-Georges and Mark Bittman.
Short Ribs Braised in Red Wine
2 Tbs. canola or olive oil
3 Tbs. butter
4 lbs. short ribs
Salt and pepper
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
4 large cloves garlic, chopped
1 bottle sturdy red wine, such as Zinfandel
4 branches thyme
4 stems parsley
1 bay leaf
½ cup chopped parsley, for garnish
1. Preheat oven to 350˚F. Add tablespoon of oil and butter to cast iron pot or covered roasting dish and melt over high heat. Add ribs and brown well on all sides, seasoning meat with salt and pepper as it cooks (about 20 minutes total). Work in batches if necessary [I browned the meat in 2 batches in a large cast iron pot]. Remove meat from, pour out fat and wipe pan clean.
2. Add remaining tablespoon oil and another tablespoon butter to pan and melt over medium-high heat. Add onion, carrot, celery and garlic with a pinch of salt and pepper. Cook, stirring until the onions are soft (about 8 minutes). Add red wine, thyme, parsley stems and bay leaf and bring to boil. Add ribs, cover, and cook in oven until meat is very tender and falling from bone, about 3 hours. Turn the meat once or twice an hour.
3. Transfer ribs to a platter. Strain liquid from vegetables in a medium bowl, pressing hard on vegetables to extract all of the liquid. Refrigerate liquid separate from ribs and, once chilled, skim fat from sauce (there will be a tick layer that is easy to remove with a spoon, leaving a silky sauce below).
4. To reheat: Add sauce to pan and bring to boil. Stir in remaining tablespoon butter and whisk until slightly thickened. Add ribs and ¼ cup chopped parsley. Heat ribs through, add salt and pepper to taste, and additional red wine if necessary (about ¼ cup at a time), and serve garnished with remaining chopped parsley.
Serves 4
This soup is the ultimate comfort food: It’s warm and creamy but completely dairy-free and healthy. I like to make it for lunch on the weekend with grilled cheese or crostini topped with goat cheese, thyme and honey. It’s equally great for entertaining. I’ve served it as the first course for fancy 5-course dinner party wth rave reviews. Butternut squash soup is one of my all-time favorite recipes that I make over and over again.
Butternut Squash Soup
3 lbs. Butternut squash (about 1 large)
1 med. onion, chopped
8 cloves garlic (5 if they are large), minced
3.5 cups vegetable or chicken broth
1 tsp. salt
¼ tsp. fresh-ground black pepper
Optional: add Nutmeg (1/2 tsp.), cinnamon (1 tsp.) and cloves (1/4 tsp.)
Plain yogurt or low fat sour cream for garnish (optional garnish)
Chives or fresh thyme, minced (optional garnish)
1. Preheat oven to 400˚F. Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes (until completely soft).
2. Meanwhile, in a large pot sauté onion and garlic in 1/2 cup broth (if you are using nutmeg, etc., add it here).
3. Scrape squash flesh from peel and add to onion mixture; add broth at same time. Bring to boil then reduce heat and simmer, with the lid on, for 20 minutes.
4. Put soup into blender (1/3 at a time) and puree. Serve in bowl with dollop of plain yogurt swirled in and minced chives or thyme sprinkled on top.
There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!
Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)
1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe. Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!
This recipe came about when I was cooking for a crowd but only had 4 ears of corn from my crop-share. Cutting corn off the cobb is a great way to make a little corn go a long way and mixing it with other complimentary ingredients, such as basil and tomato, adds a burst of summer flavor.
Grilling the corn makes the natural sugars caramelize and creates a nice charred flavor. This salad is a great use for late-summer corn, which generally has larger kernels that aren’t as tender and sweet as early-season corn.
Use the best ingredients you can find – super ripe tomatoes and fresh basil make this corn salad amazing.
Grilled Corn, Tomato & Basil Salad
4 ears of sweet corn
2 beefsteak tomatoes, cut into ½” pieces
½ C. fresh basil, chopped
salt & fresh-ground pepper to taste
1. Preheat grill. Shuck corn by removing husks and silk. (To remove pieces of clingy silk use a moist paper towel and wipe in a downward motion, from stalk to tip of cobb). Grill corn until slightly charred. Set aside to cool slightly. When cool enough to handle, stand corn vertically in center of large bowl and using a sharp knife, cut corn from stalk, allowing cut corn to fall into bowl. Squeeze any “milk” from empty husk into bowl and continue with remaining pieces of corn.
2. Add tomato and basil to corn and toss. Add salt and pepper to taste. Can be made up to 2 hours in advance and served at room temperature.
Serves: 6-8 as a side
My crop-share has been doling out green bell peppers in massive quantities. While I love the sweet-earthy flavor of red, orange and yellow bell peppers, I find green peppers to be slightly bitter when raw and prefer them cooked. After making several rounds of fajitas I decided to stuff the remaining bounty with a flavorful sun-dried tomato chicken sausage mixture. I added some leftover cooked rice to the mix and it made for a deliciously healthy and satisfying meal. Choose peppers that sit evenly if you plan to stuff them, and if your peppers are lopsided and/or wobbly, slice a very thin piece off the bottom to give them a flat base.
Some stuffed pepper recipes call for steaming or blanching the peppers before stuffing and baking. I prefer a firm, slightly crisp pepper shell in this dish so I skip the pre-cooking.
Stuffed Peppers with Sun-dried Tomato Chicken Sausage
4 green bell peppers
1 lb. sun-dried tomato chicken sausage, removed from casing
½ C. onion, chopped
15oz can tomato sauce (I used no salt added)
½ C. green bell pepper, chopped (used leftover pepper from sliced-off tops)
2 Tbs. fresh flat-leaf parsley, chopped + additional for garnish
1 ½ tsp. kosher salt
2 tsp. garlic powder
¼ tsp. dried oregano
¼ tsp. crushed red pepper flakes
Fresh-ground black pepper to taste
1 C. cooked rice (any kind will work; I used brown rice)
1 egg, beaten
4 oz crumbled goat cheese (optional)
1. Preheat oven to 350 degrees. Slice tops off peppers (about ½” from top), carefully remove core and seeds and rise with cold water to remove any remaining seeds. Set peppers aside and make the filling by browning the chicken sausage in a large skillet over medium-high heat. Add onions and cook until soft and slightly brown. Add chopped green pepper, tomato sauce, salt, garlic powder, oregano, red pepper flakes and black pepper. Cook until peppers are slightly soft and adjust seasoning if necessary.
2. Remove chicken mixture from heat and place in a bowl to cool for several minutes. Add rice and beaten egg and mix well. Place hallowed peppers upright in a pie dish and, using a tablespoon, carefully fill peppers with chicken sausage mixture.
Bake peppers, uncovered, for 30 minutes or until peppers are bright green and slightly soft. Top with goat cheese, if using, and return to oven for a few minutes to melt cheese. Garnish with chopped parsley and serve immediately.
Serves 4 (serving = 1 pepper)
