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Recipe Doodle

Tag Archives: sweet

PI(E) DAY

14 Tuesday Mar 2017

Posted by Ceri Wilkin in Pies, Recipes

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Tags

chocolate, custard, delicious, Dessert, easy, family, fruit, mini, pi(e) day, sweet

RASPBERRY, WHITE CHOCOLATE MINI PIES

1 egg

1 tablespoon water

2 tablespoons flour

1 package puff pastry sheets, thawed

4 ounces cream cheese, softened

2 tablespoons sugar plus more for decorating

1/2 cup white chocolate chips

1 package raspberries

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.

Enjoy!

EGG CUSTARD PIE

Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.

Enjoy!

Recipe adapted from relish, November 2015

relish.com/

WHITE CHOCOLATE BLONDIES

19 Tuesday Apr 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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chocolate, Dessert, easy, honor, quick, snack, sweet, Volunteer of the Year Banquet, Washington Elementary School

My husband and I were recently selected as two of the “Volunteers of the Year” for Washington Elementary School, and attended the banquet along with the other parents being recognized. It was quite an honor and a lovely conclusion to the eight years we have spent at the school.
There was a tempting buffet with a selection of salad, pasta and bread and a choice of dessert, but once we were home, we wanted another bite of something sweet – these White Chocolate Blondies were the perfect ending to a wonderful evening with fabulous people.
volunteer banquet
– The Washington Elementary School Volunteers of the Year, 2016
WHITE CHOCOLATE BLONDIES
white chocolate blondies
2 (8-ounces each) white chocolate baking bars, chopped
1/2 cup unsalted butter, cut into small pieces
2 eggs
1/3 cup sugar
1 tablespoon vanilla extract
1 1/4 cups flour
3/4 teaspoon salt
1 cup white chocolate chips
1 cup milk chocolate chips
Heat oven to 350F. Line a 9-inch square baking pan with paper, then grease the paper.
Melt white chocolate and butter in a pan over low heat. Stir mixture occasionally until smooth. Set aside.
In a large mixing bowl, beat eggs until foamy. Add sugar, vanilla extract, melted chocolate and butter.
Fold in flour, salt, and white and milk chocolate chips until well combined.
Spoon mixture into prepared pan.
Bake for 25 minutes.
Enjoy!
Recipe adapted from Ghirardelli Chocolate
www.ghirardelli.com/recipes

 

 

KEY LIME PIE and CHOCOLATE CREAM PIE and BANANA CREAM PIE

08 Monday Jun 2015

Posted by Ceri Wilkin in Pies, Recipes

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Dessert, family, favorites, greek yogurt, sweet

My daughter loves pie. Occasionally she will randomly articulate the word, will ask almost anyone she encounters if they like pie, uses it as a secret code between her and her friends, and requests we eat it at every available opportunity.

She hasn’t found a flavor she doesn’t adore (except maybe apple), and her favorite usually happens to be whichever one she has eaten most recently. She delights in the filling, but not always the crust. Here are three I have made recently for our family.

KEY LIME PIE

key lime pie

CRUST

1 cup graham cracker crumbs

1 tablespoon brown sugar

1/8 teaspoon salt

2 ounces white chocolate, grated

3 tablespoons butter, melted and cooled

2 tablespoons canola oil

FILLING

1/2 cup plain Greek yogurt

1/2 cup fresh Key lime juice

1/2 teaspoon grated lime rind

3 egg yolks

1 (14-ounce) can sweetened condensed milk

Heat oven to 350F.

To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine. Add butter and oil, stir to combine. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.Bake for 8 to 10 minutes or until beginning to brown. Cool completely on a wire rack.

To prepare filling, place yogurt, key lime juice, lime rind, egg yolks and condensed milk in a bowl, beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake for 12 to 14 minutes or until set. Cool pie on a wire rack, cover and chill at least 2 hours.

Enjoy!

Recipe adapted from Cooking Light, July 2013

www.cookinglight.com/

CHOCOLATE CREAM PIE

chocolate cream pie

3/4 cup sugar

1/3 cup flour

1/4 teaspoon salt

2 cups milk

2 eggs

1 tablespoon butter

1 cup chocolate chips

1 teaspoon vanilla

1 baked and cooled 9-inch pastry shell

In a saucepan, mix sugar, flour and salt. Add 1 cup of the milk, mix until smooth, and bring to a boil over medium heat. Continue to stir and boil until smoothly thickened, about 2 minutes. Remove from heat. With fork, beat eggs with remaining milk, gradually stir into hot mixture, then put back over heat and boil again until mixture thickens a bit more, about 1 minute. Remove from heat, and stir in butter, chocolate and vanilla. Stir until chocolate is completely melted. Pour into baked shell and chill. Serve with whipped cream if desired.

Enjoy!

BANANA CREAM PIE

banana cream pie

GRAHAM CRACKER CRUST

18 square graham crackers

1/4 cup light brown sugar

1/4 teaspoon freshly grated nutmeg

pinch of salt

8 tablespoons unsalted butter, melted

FILLING

2 cups half-and-half

1/2 cup milk

1/4 cup light brown sugar

1/4 cup sugar

1/3 cup cornstarch

3 egg yolks, beaten

2 tablespoons butter

1 teaspoon vanilla

2 ripe bananas

1 cup cream, whipped with 2 tablespoons of confectioners sugar and 1 teaspoon of vanilla extract

Heat oven to 325F.

TO MAKE PIE CRUST

Place graham crackers in a food processor and pulse until there are no large pieces. In a medium bowl, combine crumbs, 1/4 cup brown sugar, nutmeg, salt and melted butter. Mix thoroughly, scrape mixture into 9-inch pie plate. Using the bottom of a measuring cup, press the crumbs against the bottom and up the sides of the pan, making the crust as even as possible. Bake for 10 minutes, then cool on a wire rack.

TO MAKE FILLING

In a medium saucepan, whisk together the 1/2 and 1/2, milk, brown sugar, sugar, cornstarch and egg yolks. Over medium heat, using a whisk, cook the mixture, stirring constantly and taking care to scrape the bottom and sides of the pan, until the mixture starts to thicken and bubble. About 3 to 4 minutes. Stir in butter and vanilla and set aside to cool slightly. Chop the bananas and mix into the filling, scrape filling into crust.

Cover pie and refrigerate for 6 hours or overnight. Cover with whipped cream.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2015

www.arkansasonline.com/news/features/food/

 

AQUAVIT BITTER

09 Friday Jan 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Angostura, aquavit, bitters, sweet, vermouth

I had long wanted to try aquavit, and searched it out at the liquor store after having seen it in several recipes. I mixed the ingredients for this distinctive Aquavit Bitter cocktail, to enjoy while my husband went out with friends. However, when the guys arrived, they poured themselves tumblers of whiskey, and decided to stay put by the warm and cozy fire – disturbing my quiet and peaceful night of solitude.

AQUAVIT BITTER

aquavit bitter

ice

2 ounces aquavit

1 ounce sweet vermouth

2 dashes Angostura bitters

1 lemon twist for garnish, if desired

Fill a pint glass with ice. Add the aquavit, sweet vermouth and Angostura bitters and stir well. Strain into a chilled coupe. Garnish with a lemon twist if desired.

Enjoy!

Recipe adapted from Food and Wine, June 2012

www.foodandwine.com/recipes

Cardamom Brown Sugar Snickerdoodles and Chocolate Chip Oat Cookies

17 Thursday Apr 2014

Posted by Ceri Wilkin in Dessert, Recipes

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brown sugar, cardamom, chocolate chip, cookies, oat, snack, snicker doodles, sweet

Always love a little sweetness!

CARDAMOM BROWN SUGAR SNICKERDOODLES

2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons ground cardamom, divided use
1/4 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar

Sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer, beat on medium speed for 1 minute. Increase the speed to high and beat until very light and fluffy, 2 or 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, add the vanilla extract.
Add 1/3 of the flour mixture and beat on low speed until fully incorporated. Repeat 2 more times, stopping to scrape down the sides of the bowl as needed.
Cover and refrigerate until firm, about 1 hour.
Heat oven to 350F. Line baking sheets with nonstick baking mats. Combine the sugar and remaining 1 teaspoon of cardamom in a medium bowl.
Scoop tablespoons of dough into the sugar-cardamom mixture. Arrange the cookies 2 inches apart on each baking sheet. Bake for 10 to 12 minutes, or until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2012
www.arkansasonline.com/news/features/food/‎

CHOCOLATE CHIP OAT COOKIES

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar
1 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 1/2 cups oats
2 cups semi-sweet chocolate morsels

Heat oven to 375F.
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats and chocolate morsels. Drop by rounded tablespoons onto baking sheets.
Bake for 10 to 12 minutes. Let stand 1 minute, remove to wire racks to cool completely.
Enjoy!

Recipe adapted from Best Loved Cookies, 1999
www.amazon.com/…best-loved-cookies/dp/B001O8QBLO‎

CARAMEL CHOCOLATE CHIP COOKIE BARS

31 Friday Jan 2014

Posted by Ceri Wilkin in Dessert

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bars, caramel, chocolate, cookie, sweet

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it’s a busy, purposeful time, but not too harried.
However – on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn’t want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

CHERRY ALMOND FUDGE

22 Sunday Dec 2013

Posted by Ceri Wilkin in Uncategorized

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almond, cherry, christmas, confection, fudge, sweet

I made a decision to keep our family Christmas very simple this year. At first we thought we might leave for New Zealand either Christmas day or the day after – in our experience it is a great time to travel – and I didn’t want to be rushing around Christmas morning, taking down and storing away more than what we had needed to put up. Although we decided to postpone the trip for a couple of months, it gave me a good excuse to leave most of our decorations up in the attic.
Secondly, I have attempted many times, using many different methods, to have the kids pick up what they play with – all still to no avail!! So I am reluctant to buy them even more toys that I will have to pick up, and probably throw out, sell in my Flea Market Booth, or hide in the attic, along with the unused Christmas ornaments. Therefore, the pile under the tree will be a little smaller this year.
Thirdly, I decided a few years back to host a minimal amount of events during the holiday season. I love to entertain, but when I am asked to go somewhere, I like to make an effort to, at the very least, put in an appearance, and it is difficult to attend any other events when you have invited people to your home. I do love to cook, but I lower my expectations during the holiday season, as there is so much else to focus on. My children were appalled this past week when they dined on Fast Food two nights in a row. I had to coach them to hang in there, this was not usual and next month we would return to home cooked meals.
There is nothing less time consuming to prepare, than fudge. This Cherry Almond variety is no exception, minimal cooking and construction required.

CHERRY ALMOND FUDGE

1 bag (12 ounces) white vanilla baking chips
1 container (1 pound) vanilla frosting
1/2 cup chopped red candied cherries
1/2 cup slivered almonds, toasted
1 teaspoon vanilla
dash of salt

Line a 9 inch square pan with foil, spray foil with cooking spray.
In a large microwavable bowl, microwave baking chips for 1 minute and 30 seconds, stirring every 15 seconds, until melted.
Stir frosting into melted chips. Fold in remaining ingredients. Pour and spread into pan. Refrigerate 20 minutes or until set.
Using foil, lift fudge out of pan, remove foil. Cut into 6 rows by 6 rows. Store tightly covered.
Enjoy!

Recipe adapted from Betty Crocker, 2010
www.bettycrocker.com/recipes‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

17 Sunday Nov 2013

Posted by Ceri Wilkin in Cocktails, Dessert, main, Salad, Soup

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bacon, dinner, ginger, gingerbread, green beans, parmesan, parsnip, pear, pork chops, rum, side, sweet

I have been on quite a ginger kick lately – I didn’t realize it until I had gathered my recipes from the past week to sit down and write them – sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps – recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

07 Wednesday Aug 2013

Posted by Ceri Wilkin in Salad, Vegetables

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Tags

bakes, bean, broccoli, cheese, cipollii, french fries, glazed, onions, oven, potatoes, side, squash, strata, stuffed, sweet, tart

My goal is to make one new recipe a day – although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I’m going out for the evening, or I’m not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/…/beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an ‘X’ in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

MINI COCONUT CUPCAKES

20 Saturday Jul 2013

Posted by Ceri Wilkin in Dessert

≈ Leave a comment

Tags

coconut, cupcakes, mini, snack, sweet

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting – I just couldn’t get the cream to whip. After throwing out one batch and trying again – I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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