pomegranate grapefruit sorbet

Refreshingly cool.  The first bite is pomegranate, lemon and a little lime; the aftertaste is grapefruit.  YUM.  I love this.  I grew up eating tons of pomegranates and tons of grapefruit – so together in this light dessert, well…happiness!  Greg and Andy liked this a lot too.  Sadly, Rob is not a grapefruit guy – so he liked it until the aftertaste.  Oh well.  I didn’t really share this because I’m kind of hoarding it.  However, if I had a dinner party coming up I’d make meringue shells and pop these in for a pretty, tasty summer sweet.  Alternatively, a half ounce of vodka might be super on this sorbet in a little dish with fresh pomegranate seeds and grapefruit segments. I’m having neither so I’ll just eat plain (although the vodka sounds good this second…hmmm maybe later!)  The POM people were kind enough to send me a case of their juice – which was such a treat both mentally (nice that they like my blog) and physically (well, it is good!)  Last year I made pomegranate sorbet but without grapefruit or citrus notes and that too was good with just juice and a simple syrup.  You can try that if you’re not in love with the added grapefruit.  It was back to Sally Sampson for this recipe – I loved her Recipe of the Week-Cookies, so I purchased her Ice Cream of the Week book which is filled with a lot of awesome looking frozen treats.  Many more to come…Enjoy!

pomegranate grapefruit sorbet (adapted from Recipe of the Week-Ice Cream by Sally Sampson):

3 cups pomegranate juice
1 cup freshly squeezed grapefruit juice (don’t bother if using from a carton), strained
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon lime juice
pinch kosher salt

Mix together the pomegranate juice, grapefruit juice , sugar, lemon, and lime juice.

Heat until sugar has melted.  You do not need to boil.

Refrigerate until cold – several hours or overnight.

Season with a pinch (or 2) of kosher salt  – taste it.

Run in your ice cream machine.

Enjoy!

multigrain waffles

Filled with oats, whole wheat flour, flax seeds, eggs, Greek yogurt, buttermilk and more…these multigrain waffles will certainly fill you up.  Decided to try another breakfast treat for Andy and had success with these.  I had to fiddle with the recipe since I didn’t have all the ingredients on hand but they came out great!  A lot of different ingredients in here but really easy to to pull this batter together.  As usual, I added Andy’s beloved chocolate chips to the batter, but other than that (oh, and some butter) I feel fairly good about serving these to him for breakfast.  With a few slices of banana Andy is ready to conquer the world 🙂

Enjoy-

As usual – once cool, wrap each waffle individually and freeze in an airtight container. Pull the waffle out the night before and place in fridge (or defrost in microwave in the AM) and either toast or microwave to re-heat in the morning.  Easy.

This made a lot of 7 inch round waffles.  I’m guessing about 15 or so.

multigrain waffles (adapted from the Cuisinart recipe/instruction manual):

2 cups whole wheat flour
1 cup all purpose flour
1 cup old fashioned oats
2 teaspoons baking powder
2 teaspoons baking soda
3 tablespoons ground flax seed
1/2 teaspoon cinnamon
1 teaspoon kosher salt
4 eggs, lightly beaten
2 cups milk (whole or skim or 1 percent or soy)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
3/4’s cup unsalted butter, melted and cooled slightly
1 cup Greek yogurt plus 3/4 cup buttermilk (this is what I used) or 2 cups plain low fat yogurt (recipe called for)
added nuts, chips, blueberries (optional)

Whisk together the whole wheat flour, all purpose flour, oats, baking powder, baking soda, ground flax seed, cinnamon and kosher salt.

In another bowl, whisk together the eggs, milk, maple syrup, vanilla extract, melted butter and Greek yogurt and buttermilk (or the plain yogurt).

Pour the wet mixture into the dry and mix together until just incorporated.  Add chocolate chips, nuts or berries.  If too thick, thin with a little more milk or buttermilk (although my batter was perfect).

Follow the directions on your waffle maker mine takes 1/2 cup of batter per waffle.  Serve with fruit or a sprinkling of confectioners’ sugar – or with a tad of maple syrup or eat plain.

All good.  Enjoy-

flourless (and butterless) crazy delicious chocolate cookies

These cookies are phenomenal.  Seriously beyond anything that I’ve had in a while.  I’m so excited to share them!  They are flourless which is great for anyone who is gluten free (or for next years Passover.)  They are so rich and dreamy I had to double check again and again when I realized that there wasn’t any butter or oil in the recipe.  This recipe has just a few ingredients, takes one bowl and a spoon for mixing and just like that you can have a cookie-fest.  Rob really really liked these – the kids too.  They said chewy gooey goodness!  Big hit.  Zach loved them so much that even Jodi had to give them a try…she said they were “Outta this world, and way more than a cookie.”  Ali too thought pure goodness.  The walnuts give the cookies stability and bite – but I decreased the amount and added Guittard semi sweet chocolate chips to my batch which my family loved.  If you’re not a nut lover – try the chips and replace the nuts with a dried fruit like cherries…or even coconut.  Enjoy!

No…you do not have to beat the egg whites 🙂  many of you are asking…but nope!

Also – these cookies stick.  Let cool for a bit, but easier to remove from parchment when still warm.

And btw I put this in the “healthier” category – because it is low in cholesterol – but you should know it has a lot, a lot of sugar!

flourless crazy delicious chocolate cookies (adapted from recipe in tastespotting.com which was adapted from Payard, via New York Magazine)

2 cups toasted walnut pieces
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons cocoa powder (I used Dutch Processed)
1/2 teaspoon salt
3/4 cup chocolate chips (high quality if possible or chocolate chunks cut up)
4 egg whites – room temp
1 tablespoon vanilla extract

Preheat the oven to 350 degrees and toast the walnuts until fragrant – 7 to 10 minutes.  Let cool.

Lower oven to 320 degrees and line sheet pan with parchment or a silpat.

In a medium bowl, mix together the confectioners’ sugar, cocoa powder and salt.

Add the nuts and chips to the dry ingredients and stir.

Mix together the egg whites and vanilla.  Add this wet mixture to the dry and mix until just incorporated.

Let the batter sit for 5 minutes.  Stir once more to redistribute nuts and chips.

Drop by heaping tablespoons 2 inches apart on sheet pan (they will spread) and bake (rotating the pans halfway through) from about 13-16 minutes.  The cookies should look shiny and glossy a little cracked.

Let the cookies cool for a few minutes then transfer to a wire rack to cool.  Repeat with the rest of the batter.  And really…enjoy these!!

chocolate chip (whole wheat) muffins

Greg kept saying…are these healthy?  Are they?  I said no not healthy at all (since he as an immediate aversion to anything whole wheat).  He sat down, took a bite and said, mmmm…good.  “These are good.”  I came clean.  Told him they were made with white whole wheat flour – and he said really?  Really?  And he said, yeah, well, these are good, but not great.  I’ll take it, these are good!  Certainly not a healthy healthy snack with the butter and sugar, but the whole wheat flour makes me happy.  Andy, Sylvie, and Danika all loved them.  Ali too – she and I both enjoy the nuttiness that the flour brings and the extra bite as well.  There are many chips and a sprinkling of sparkling sugar so really who am I kidding.  Anyway, nice treat for all – brunch, afternoon and as always in that vanilla ice cream!  Enjoy-

Add a little cinnoman or some nuts to change it up a bit.

chocolate chip (whole wheat) muffins (adapted from The King Arthur Flour catalogue):

Makes 12 muffins

2 cups King Arthur white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter (one stick)
3/4 cup sugar
2 eggs
1/2 cup milk (I used 1 percent any will do)
1 1/2 cups chocolate chips (or less as this is a lot!)
coarse sparkling sugar for topping (optional), or granulated sugar, or leave plain

Preheat oven to 350 degrees.  Line muffin pan with paper, or butter the mold.

Whisk together the flour, baking powder and salt and set aside.  (If adding cinnoman – add a 1/2 teaspoon to the dry ingredients.)

With paddle attachment, beat together the butter and sugar until lighter about 4-5 minutes.  Add the eggs, one at a time, and scrape the bowl, mix again.

Add one third of the dry ingredients on lowest speed, when almost incorporated, add 1/4 cup of the milk, then add the next third of dry ingredients, followed by remaining milk – and finish off with the dry ingredients.

Remove from mixer and fold in chocolate chips.

Spoon batter into muffin molds –  they will be full.  Sprinkle muffins with sprinkling sugar or sugar (if you are using).

Place in oven on rack in middle of oven and bake for about  29-34 minutes – – until a toothpick comes out clean.  Really try not to over bake them.

Let cool for 5 minutes, then gently pull them from the mold – and let cool on a rack.

Enjoy!

(luscious) lemon yogurt cake

Mmmmm…mmm –  lemons again!  I know, I do know that we already have a lemon cake.  But this one is yogurt based and a little less rich.  Without butter, this cake relies on the tart lemon syrup that is poured and absorbed into the cake.  The sweet and tangy glaze completes it.  It is bright yellow, super cheery and certainly easier to make than the luscious lemon pound cake.  (But don’t forgo the pound cake when the mood strikes!  Greg just asked me for the pound cake for his b-day.)  My family loved this lighter yogurt cake.  I made two decent sized loaves and as Andy left for basketball practice, he said “please save some for me!” – as if we’d eat it all!  Daniel, Lauren, Zach, Melissa – so many of the kids friends enjoyed.  Especially the glaze.  Sylvie eats the whole inside then saves her outer sweet crust for her last few bites.  Good to have a plan.  Ali said Johnathan was licking his fingers with delight.  Don’t freeze this cake with the glaze on – but if you would like, freeze with the syrup and glaze once defrosted.  Oh, I doubled and made two loaves…but obviously do what you want 🙂  Enjoy!

lemon yogurt cake(from Ina Gartens Barefoot Contessa at Home):

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/3 teaspoon kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar (divided)
3 extra large eggs
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup veggie oil
1/3 cup freshly squeezed lemon juice

glaze–
1 cup confectioners’ sugar
2 tablespoons  freshly squeezed lemon juice

Squeeze your juice and zest your lemons.  Bring eggs and yogurt to come to room temp.

Preheat oven to 350 degrees and grease a 9×5 loaf pan with butter (or spray) and line the bottom with parchment and grease again.

Whisk together the flour, baking powder and salt and set a side.

In another bowl whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest and vanilla.

Slowly whisk the dry ingredients into the wet and then with a spatula, fold in the oil making sure it is absorbed by the batter.

Bake for about 48-52 minutes or until a tooth pick comes out just clean.

In the meantime make the syrup by cooking the 1/3 cup lemon juice with the remaining 1/3 cup sugar.  Mix and heat until the sugar is dissolved.  Set aside.

When the cake is done, let it cool in pan for about 10 minutes, then carefully invert and place on a wire rack over a sheet-pan.  Poke lots of little holes all over the cake with a toothpick – and then while the cake is still warm, pour the lemon syrup all over the cake, over and over again – allowing it to soak in.  You may have a little leftover.  Let cake cool.

Next, combine the confectioners’ sugar and lemon juice and pour over the cooled cake.

Enjoy-

(moist) bran muffins with fruit and nuts

So these muffins were a nice surprise…pretty good!  They are healthier than others – packed with bran, whole grains, fruits and nuts.  Not too sweet, these are truly meant for breakfast.  I did the math and there is about 1 teaspoon of butter in each muffin – making these a decent choice for an afternoon snack for you or your kids – or really for everyone.  I warned tasters that these are healthy and “wheaty” and they all liked them – Sylvie, Greg, Andy, Zach and Lauren!  I liked them too 🙂  The addition of chunky bananas, soft raisins and toasted walnuts add a lot of flavor, texture and moistness to these little brown muffins.  An oh, they are best warm out of the oven.  Next time, I might try the same base – but substitute apples for bananas – and add a little cinnamon too.  With the raisins and nuts – really – any fruit will do.  This made about 24 muffins.  As usual, you can cool, wrap and freeze some – to re-heat each AM for a long lasting breakfast treat.  Enjoy-

bran muffins with fruit and nuts (slightly adapted from Ina Garten’s Barefoot Contessa At Home):

2 cups wheat bran (mine was coarse but any will do)
2 cups buttermilk, shaken
1/4 pound or 1 stick butter, room temp
1/2 cup light brown sugar – lightly packed
4 extra large eggs – at room temp
3/4 cup unsulfured molasses
2 teaspoons grated orange zest
1 teaspoon vanilla extract
3 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups raisins
2 cups diced banana – cut medium dice (2 bananas)
1 cup chopped walnuts, toasted (if time)

Preheat oven to 350 degrees.  Toast walnuts for 5-9 minutes – until fragrent and lightly toasted.  Set aside to cool.  Wash then zest your orange.  Set aside.

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

Line muffin pans with liners.

Combine the bran and buttermilk and set aside.  In the bowl of your mixer, beat the butter and sugar with the paddle on high speed for about 5 minutes – until light and fluffy.  Scrape and mix again.

On low speed, add the eggs, one at a time.  Scrape and mix again.  Add the molasses, orange zest and vanilla.  (The mixure may look curlded at this point but that is OK.)

Add the buttermilk/bran mixture and combine on low speed.  Then add the dry flour mixture to the batter and mix on low until justcombined.  Do not overmix.

Remove from teh mixer and fold in teh raisins, bananas and cooled walnuts.

Fill the muffin cups full and bake for about 24-29 minutes – until a toothpick comes out clean.

When you can handle the muffins – pull them from the pan.  I recently read that it is better to let muffins cool outside of the pan so that they don’t get condensation and moisture build up from the heat.

Enjoy!

(healthy) buttermilk pancakes

We all really like these pancakes.  Andy especially loves these fresh off the griddle.  I omitted the butter and replaced the white flour with King Arthur’s white whole wheat flour.  It is less dense than whole wheat and the pancakes look whiter which seems to have big appeal.  Mixed with buttermilk, eggs, and chips – these are very yummy and healthier than the norm (OK, I know the chocolate isn’t health-food, but you can add blueberries, rasberries or bananas instead.)  I slip in a little flax-seed and I’m extra happy.  As you may know, I have whole wheat pancakes in the blog – but these are what I tend to make most (for Andy).  Experiment, pick your poison and enjoy-

Look to the bottom of the whole wheat pancake recipe for photos and directions on how to freeze the pancakes and reheat for early school mornings…

buttermilk pancakes (adapted from smittenkitchen.com – which was originally adapted from Martha Stewart’s Original Classics Cookbook):

2 cups white whole wheat flour
2 tablespoons ground flax-seed
2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons sugar
2 large eggs, slightly beaten – room temp
1 teaspoon vanilla
3 cups buttermilk
chocolate chips (to taste)
or, blueberries, raspberries or banana
(if you want to add butter you can add a bout 3-4 tablespoons, melted)

In a medium large bowl, whisk together the flour, flax-seed, baking powder, baking soda, salt and sugar.  Set aside.

Measure the buttermilk in a large liquid measuring cup – and add the eggs and vanilla to the buttermilk.  Mix a bit.

Pour the buttermilk mixture into the dry ingredients – and mix until just incorporated.  Stir in melted butter if desired.   Stir in chocolate chips, blueberries, rasberries or banana slices.

Lightly grease pans and heat over medium heat.  Pour batter onto hot pan.  I use a little less than a 1/4 cup per pancake.  Turn when the pancakes have bubbles on top and are slightly dry around the edges.  These can be tricky to flip – they are delicate but you’ll get the hang of it.  Cook other side until lightly browned.

I find I have to lower the heat as I cook the pancakes – eventually cooking on low – otherwise my pancakes burn.

You can keep the finished pancakes in the oven at 180 degrees.  Alternately, let pancakes cool – and wrap by 3’s in plastic wrap and freeze for healthy pancakes on the fly.  Enjoy!

(beautiful) blue cornmeal pancakes

The kids, Alisa, myself – we all adored these pancakes.  The blue cornmeal brings a slightly nutty taste and terrific texture to the pancake that was not only different but truly tasty.  And the blue hue was a hit with the kids (well, and the adults too!)  I will make these for brunch next time I’m hosting…and keep them warm in the oven for service.  If you purchased blue cornmeal for the blue corn biscotti (and you should…it is so very very good) – then you will have a lot of cornmeal left over.  And although you can make biscotti over and over again, it is nice to have something else to do with it.  So enjoy these, mix it up for yourself or your family and oh…yes drizzle with warm maple syrup.  Delicious.  Enjoy-

Best if you let this batter rest for 30 minutes before you cook – keep in mind if planning ahead.

blue cornmeal pancakes (from Bradly Ogdens: Breakfast, Lunch, and Dinner):

This is enough for a small crowd  6 dozen tiny 2 inch pancakes or 3 dozen medium.  Halve the recipe if you want less.  These do freeze.

2 cups blue cornmeal
2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/2 cups buttermilk
2 eggs
4 tablespoons unsalted butter, melted

Whisk together the dry ingredients.  Mix together the wet ingredients.  Pour the wet into the dry and mix until just comes together and then let batter sit for 30 minutes.

Grease (slightly) and heat griddle or pan on medium heat.  Let pan heat up.  Pour batter by skant 1/4 cup portions – or less or more depending on your taste.  The pancake will bubble and the edges will brown – then flip and cook on other side for a minute.

Serve warm with syrup.  Enjoy!

blueberry buckwheat pancakes

So again, trying to make some healthier pancakes and these were a success!  The blueberries burst with flavor and add a sweetness to this healthy batter.  Add maple syrup if you want to sweeten these up – or make a fruit compote instead.  Yum.  The were a hit with Alisa, Rob and me – the kids, well, they don’t love blueberry pancakes.  I studded a few with chocolate chips for Andy and well, yes, of course very good!  Enjoy these – easy to make, pretty to look at, and a pleasure to eat!

blueberry buckwheat pancakes (from Williams-Sonoma’s Eat Well):

1 1/4 cups all purpose flour
3/4 cup buckwheat flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
2 tablespoons canola oil
1 1/4 cup fresh blueberries
warm maples syrup (optional)

Whisk together the flours, baking powder, soda and salt.  In a small bowl, whisk together the eggs, buttermilk and oil until well blended.

Stir the egg mixture into the flour mixture until just blended, and then gently fold in the blueberries.

Coat your pan with a little bit of oil and wipe out excess.  Heat pan over medium heat and spoon batter into the pan in 1/4 – 1/3 cup portions.

Cook until pancakes are browned on  the bottom and bubbles from on the surface – for a bout 2 minutes…then flip and and cook another 1-2 minutes.

Enjoy-

pumpkin walnut bread

OK, so again, easy and delicious.  2 bowls, no mixer and lots of yummy spices.  Not too sweet pumpkin bread with lots of healthy walnuts make this an easy staple for a breakfast treat, brunch or an afternoon snack.  And save for the icing, it is dairy free (and it is still quite good without).  I made this with my continued vertigo so you know it is simple.  I felt like purging the excess from my (somewhat excessive) pantry and I knew I would not want pumpkin in the spring and summer.  I scoured my new Sur La Table cookbook which is chock full of baking tips – really good ones – and found this.  I took out a little sugar since I wanted it to be more bread(y) than sweet and it was a great success.  Everyone really enjoyed – Mike thought too many nuts – so go easy on them if you prefer less.  These would also be great as muffins.  (Just adapt and watch baking time.)  Smart to make a double batch and pop one in the freezer since this freezes very well.  Enjoy-

pumpkin walnut bread (adapted from Sur La Table’s The Art and Soul of Baking):

2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 (almost) teaspoon kosher salt
2 large eggs, room temp
1/3 cup water
1 1/2 cups sugar (minus 3 tablespoons – if you want sweet bread, keep the tablespoons)
1 cup canned pumpkin puree
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
1 cup toasted chopped walnuts (or less if desired)
sprinkling of sugar for top (optional)

cream cheese frosting (you will have a leftover – hold for another occasion) –

6 oz cream cheese, room temp
1 1/2 oz butter room temp
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Toast your walnuts and set aside.

Lightly coat at 9×5 loaf pan with butter or spray – and line the bottom with parchment.

In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, nutmeg, ginger and salt.  Set aside.  In a medium bowl, whisk together the eggs and water, then add the sugar and mix well.  Next add the pumpkin puree, oil and vanilla extract and mix well.

Add the wet mixture to the dry ingredients and mix until just blended.  Add the walnuts and mix in.  Pour batter into prepared pan and level the top with a small palate knife or back of a spoon.  Optional – sprinkle one tablespoon of sugar to the top of the loaf for a crispy slightly sugary top – especially good if you do not plan to ice the bread.

Bake for about 54-64 minutes – until the bread is firm to touch and toothpick comes out clean.  Let cool for 15 minutes- then turn out onto pan to cool completely before you frost (if you plan too.

icing–

Place the cream cheese, softened butter in mixer and blend until smooth (with paddle – or hand mixer).  Beat well –

Whisk the confectioners’ sugar then add to the mixture and blend on low for a minute.  add the vanilla and on medium speed beat for about a minute, scrape down sides and beat again.

Spread desired amount onto pumpkin loaf and enjoy!  (The icing does need refrigeration – so pull out of frige a half hour before you plan to serve for best flavor.)