Matt Rosie

08/24/2024

Asian Chickpea Lettuce Wraps
Ingredients
- 2-14oz cans of chickpeas, drained and rinsed
- 1 tbsp thai style chili sauce
- 2 tbsp hoison sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp olive oil
- 2 tbsp rice vinegar
- 1/2 tbsp sugar
- 1 tsp red pepper flakes
- 1 tbsp sirachi sauce, optional
- 1/2 cup chopped basil, optional
- 6-8 lettuce leaves, Bibb, boston or romaine leaves

Preparation

Drain and rinse both cans of chickpeas.

Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.

Add 1 tbsp of olive oil to a pan and heat.

Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.

Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.

If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.

Wash lettuce leaves and pat dry.

Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately.

Drizzle with sirachi sauce if desired.
Source: Foodista

08/24/2024

Peanut Butter Hummus
Ingredients
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- ½ tsp (2 mL) ground cumin
- ¼ cup (60 mL) lemon juice
- 1/2 cup peanut butter
- 1/2 teaspoon salt
- ¼ cup (60 mL) hot water

Preparation

Place all ingredients in a food processor or blender. Whirl until smooth.

Serve with veggies and crackers.Tip: If a thinner hummus is preferred, add additional water or lemon juice to taste.
Source: Foodista

08/23/2024

Coffee Chia Pudding
Ingredients
- 90ml brewed coffee
- 120ml of unsweetened almond milk
- 1 tablespoon of maple syrup
- 8 tablespoons of chia seeds
- 2 drops of vanilla extract

Preparation

In a mixing bowl, add all of the ingredients and stir until fully combined.Fill your glasses or bowls with the chia pudding mixture and pop them into the fridge to chill for at least 4 hours or, better, overnight.If desired, you can add dairy free whipped cream on top (totally optional!)
Source: Foodista

08/23/2024

08/23/2024

Celebrating Fall with a Chocolate Peared Cake
Ingredients
- 1/2 cup All-purpose flour
- 1/4 cup Hershey's Cocoa powder
- 1/4 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 2 teaspoons vegetable oil
- 1/4 teaspoons vanilla extract
- 1/4 cup boiling water
- 3 Pears - skinned & Halved (look for smaller sizes)
- Some Confectioners sugar to top it all at the end....

Preparation

Pre-heat the oven to 350F

Thoroughly grease 4-5 ramekins with oil..

Fill cups 1/2 full with batter. (if the size of pears is large-ish, consider filling 1/3 else it with overflow massively)

Slowly lower a pealed half pear into each ramekins.

Bake 22 to 25 minutes.

Insert a toothpick to check if it has baked fully (it is ready if the toothpick comes out clean)

Let it cool completely.

Sprinkle with some confectioners sugar

And we are ready to go.
Source: Foodista

08/22/2024

Coffee Bean Cookies
Ingredients
- 2 Tbsp freshly brewed coffee, cooled to room temperature
- 1/3 c salted butter, softened to room temperature
- 2/3 c powdered sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 c cake flour* (see "notes" below)
- 3 Tbsp cornstarch
- 2 Tbsp cocoa powder

Preparation

First, cream butter and powdered sugar.

Then whisk in the egg yolk, brewed coffee, and vanilla extract.

In a separate bowl, mix together the cake flour, cornstarch, and cocoa powder.

Slowly add dry to wet ingredients. The resulting batter will almost look like cake frosting.

Place the bowl in the fridge for 1 hour to chill, which will allow it to firm up a bit and be much easier to work with and form into coffee bean shapes.

Preheat oven to 325℉.

Using a teaspoon (a 1-tsp measuring spoon, not the one from your silverware drawer), measure out heaping teaspoonfuls of batter.

Roll the teaspoonfuls of batter between your hands, forming a ball.

Then, roll it back and forth once or twice, to form it into an oval.

Lightly press the ends with two fingers and place on a lined baking sheet.

Finally, using a toothpick, press lengthwise into the center of each cookie, about halfway down, to get that coffee bean appearance.

Bake for 12 minutes, then let cool and enjoy!
Source: Maplewood Road

08/22/2024

Pear, Leek & Gruyere Turnovers
Ingredients
- 2 tablespoons butter
- 1 1/2 cups chopped leeks
- 6 7 ounces pears peeled, cored, chopped (1 pear, firm but ripe)
- 1 1/2 teaspoons sugar
- 3/4 cup grated Gruyére cheese cheese (about 3 ounces)
- 1 1/2 tablespoons chopped fresh chives
- 1 package puff pastry
- 1 egg beaten to blend (for glaze)

Preparation

Melt butter in heavy large skillet over medium heat.

Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes.

Stir in pear and sugar. Increase heat to medium; saute uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper.

Transfer to bowl; cool.

Stir in cheese and chives. Set aside.

Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet.

Roll out each pastry round to 5-inch circle.

Place leek mixture on half of each pastry round, dividing equally.

Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal.

Brush turnovers with egg glaze. Pierce pastry in several places with toothpick.

Place on baking sheet. Chill 20 minutes or freeze until ready to bake.

Preheat oven to 400

Bake turnovers until puffed and golden, about 18 minutes.

Serve warm.
Source: Foodista

08/21/2024

Coffee Mousse Cake
Ingredients
- 1 1/4 cups all purpose flour (570 cal)
- 1 3/4 teaspoons baking powder
- 1/2 tablespoon brandy (20 cal)
- 1 tablespoon brandy (40 cal)
- 1/4 cup brown sugar, not packed (140 cal)
- 1 1/2 cups cottage cheese (330 cal)
- pinch of cream of tartar
- 8 ounces dark chocolate (1090 cal)
- 4 egg whites (60 cal)
- 3 eggs separated (210 cal)
- 2 tablespoons gelatin
- 2 tablespoons instant coffee (10 cal)
- 1/2 cup milk (65 cal)
- 2/3 cup milk (85 cal)
- 1 tablespoon raspberry sauce (50 cal)
- 1/4 teaspoon salt
- 1/2 cup sugar (390 cal)
- 3/4 cup + 3 tbsp sugar (720 cal)
- 3/4 cup unsalted butter or margarine at room temperature (1220 cal)
- 1 teaspoon vanilla extract (10 cal)
- 2 tablespoons vanilla extract (75 cal)
- 1/4 cup + 2 tbsp water
- 1/4 cup water

Preparation

For the cake

Preheat the oven to 350F. Butter a 9-inch cake pan.In a bowl, sift together the flour, baking powder, and salt and whisk together.Cream the butter and the 3/4 cup of sugar, with a mixer or a heavy wooden spoon.

Whisk in the egg yolks, the milk and the vanilla extract until the mixture is smooth.

Whisk in the flour mixture, 1/2 cup at a time. Dont overwork.Beat the egg whites and cream of tartar for about 2 minutes until soft peaks. Then add the remaining 3 tbsp of sugar and beat until medium peaks.

Whisk one-forth of the egg mixture into the butter mixture to lighten it. Fold the rest of the egg white mixture with a rubber spatula.

Spread the batter in the cake pan, and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 5 minutes in a cake pan and then transfer to a cooling rack to cool completely.When the cake is at a room temperature, insert 4 toothpicks on 4 sides of the cakes, to mark the middle. With a long bread knife, cut the cake into 2 halves lengthwise along the toothpicks.For the syrup

Mix the sugar with the water and the brandy thoroughly until all the sugar is dissolved.

Place in the fridge until the cake is ready to assemble. When the coffee mousse is ready using a pastry brush spread the syrup over the 2 halves and let soak for 3-5 minutes before adding the mousse.For the mousse

Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute.

Let it sit for 3 minutes, the gelatin water will become completely clear.

Add instant coffee into 2 tbsp of warm water, stir till melts.In a food processor or a blender, process the cottage cheese until smooth.

Add the brandy, the coffee, the vanilla essence, 1/4 cup of sugar and the gelatin and blend to uniform consistency.

Whisk 4 egg whites with cream of tartar until soft peaks.

Add the remaining 1/4 cup of sugar and beat until medium peaks. Fold the egg whites into the cheese mixture.

Spread 1/2 of the mousse over the first layer of the cake, once its soaked with the syrup.

Place the second cake layer on top of the mousse and spread the remaining mousse over the top and along the sides. It is very convenient to use an offset spatula to smoothen the mousse.Chill the cake in the fridge for about 3 hours until the mousse sets.For the ganache

Break the chocolate into small pieces.

Pour the raspberry syrup over the chocolate.In a small saucepan heat the milk until simmers.

Pour the milk over the chocolate and stir until the chocolate melts and the mixture is of uniform consistency.

Let the ganache cool for about 5 minutes until only slightly warm and pour over the cake. Do not pour hot ganache because it could melt the mousse.Chill the cake for another 3 hours.
Source: Foodista

08/21/2024

Humble Pear Crumble
Ingredients
- 150g butter
- 3 tbsp cacao powder
- 1 cup chocolate pudding
- 200g flour
- 700g pear
- 70g sugar

Preparation

Cut the pears into bite-sized pieces and mix with 1/7th of the sugar. If the pears are still very firm gently cook them in a saucepan for a couple of minutes under low heat.Use the rest of the sugar, the flour, the butter, and the cacao powder in a bowl and use your fingertips to make the crumbles.

Put the (cooked) pears mixture in a baking dish and spread the chocolate pudding evenly on the pears.Distribute the crumbles on top of the pears and pudding mixture.

Heat up the goodness for 10 minutes at 180°C and 5 minutes high heat only from the top to make the crumbles crispy.

Serve warm and enjoy.
Source: spoonacular

08/20/2024

Coffee Cookies
Ingredients
- 100 grams cake flour
- 35 grams sugar
- 1 tablespoon instant coffee granules
- 50 grams toasted walnuts
- pinch of salt
- 3 tablespoon canola oil
- 1 tablespoon water
- 20 grams raisins
- powdered sugar, to dust

Preparation

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.

Put the cake flour, sugar, coffee, walnuts, and salt in a food processor and process for about 10 seconds (or until the walnuts are well grounded).

Now put the mixture into a mixing bowl and add canola oil. Form a pasty dough, then separate the dough with your hands to form small crumbs.

Add the water and form into a clean dough. If you like raisins, you can combine it with the dough now.

Divide the dough into 16 pieces and roll each piece into a ball. Put each ball on a cookie sheet and bake at 350 degrees F for 25 minutes.

Let the cookies cool for about 20 minutes. Dust with powdered sugar before serving.
Source: Foodista