Vegetarian Delights: A Confessions of a Foodie Offspring: Pumpkin Whoopie Pies

Showing posts with label Pumpkin Whoopie Pies. Show all posts

Tuesday, October 10, 2023

Pumpkins - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with pumpkin recipes again! Here are six pumpkin recipes to help you through the day, including Pumpkin Spice Ghost Cake and Pumpkin Whoopie Pies. Enjoy!

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Thursday, May 27, 2021

Thursday Recipes

We're almost to the end of the week, heading for a three-day weekend (yay!). Here are six yummy recipes to help you through the day, including Pumpkin Whoopie Pies and Curried Vegetable & Chickpea Stew. Enjoy!

STRAWBERRY MANGO POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”

Prep Time: 7 minutes; Yield: 6

To view this online, click here.

Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

10 ounces frozen unsweetened strawberries, thawed

2 tablespoons pure maple syrup

1/2 cup diced mango

10 ounces fresh beet juice, store-bought

1 tablespoon sugar

Preparation

In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.

In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES

This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Ingredients

2 chamomile tea bags

8 ounces boiling water

1/2 cup blueberries, divided

2 tablespoons fresh mint leaves

2 tablespoons honey

4 ounces cold water

1/4 cup whole milk vanilla yogurt

Preparation

In a mug, add the tea bags and boiling water. Steep for 10 to 15 minutes, until the water is golden. Remove the tea bags and place the tea in the refrigerator to cool.

Place about 1 tablespoon of blueberries into each pop molds and set aside.

In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.

To unmold, run the pop briefly under warm water, remove and enjoy.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

Preparation

Heat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

LEMON BASIL PESTO WITH FRESH VEGETABLES

Recipe Yield: Makes 8 servings.

View online: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables

Print version: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables/print/

Ingredients

1-1/2 cups packed basil leaves

1/2 cup packed baby spinach leaves

1/2 cup walnuts

1/4 cup (1 ounce) grated Asiago cheese

2 Tbsp. soft silken tofu

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup extra virgin olive oil

1/2 tsp. grated lemon zest

1 large red bell pepper, cut into 3/4" strips

1 pint small cherry tomatoes

Directions

In food processor, pulse basil and spinach until finely chopped.

Add nuts and cheese. Whirl until nuts are finely chopped.

Add tofu, salt and pepper. With motor running, drizzle in oil.

Add lemon zest and whirl to blend.

Cover and refrigerate up to 24 hours. Makes 1 cup pesto.

To serve, scoop pesto into serving bowl.

Set bowl in center of a plate and arrange pepper strips and tomatoes around it.

Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving: Calories: 140; Fat: 12 g; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 180 mg; Protein: 3 g; Carbohydrates: 4 g

CURRIED VEGETABLE AND CHICKPEA STEW

This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)

Anyway, Emma Christensen, Contributor and former editor for The Kitchen, wrote, “This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.

“This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.

“Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.

“This recipe is also easily replicated in a Dutch oven, if you'd prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.

To view this online, click here. Serves 8 to 10. Adapted from Cooking Light. This recipe was originally published on The Kitchn in October 2008.

1 teaspoon olive oil

1 large onion, diced

1 tablespoon kosher salt, divided

2 medium red or yellow potatoes, diced

1 tablespoon curry powder

1 tablespoon packed brown sugar

1 tablespoon peeled and grated fresh ginger

3 cloves garlic, minced

1/8 teaspoon cayenne pepper (optional)

2 cups low-sodium vegetable broth, divided

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium head cauliflower, cut into bite-sized florets

1 (28-ounce) can diced tomatoes with their juices

1/4 teaspoon freshly ground black pepper

1 (10-ounce) bag baby spinach

1 cup coconut milk

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)

Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.

Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes

Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.

Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.

Thursday, January 3, 2019

Thursday Recipes

Here are today's yummy recipes to help you through the day, including Pumpkin Whoopie Pies and Curried Vegetable & Chickpea Stew. Enjoy!

STRAWBERRY MANGO POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”

Prep Time: 7 minutes; Yield: 6

To view this online, click here.

Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

10 ounces frozen unsweetened strawberries, thawed

2 tablespoons pure maple syrup

1/2 cup diced mango

10 ounces fresh beet juice, store-bought

1 tablespoon sugar

Preparation

In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.

In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES

This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Ingredients

2 chamomile tea bags

8 ounces boiling water

1/2 cup blueberries, divided

2 tablespoons fresh mint leaves

2 tablespoons honey

4 ounces cold water

1/4 cup whole milk vanilla yogurt

Preparation

Place about 1 tablespoon of blueberries into each pop molds and set aside.

In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.

To unmold, run the pop briefly under warm water, remove and enjoy.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

Preparation

Heat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

LEMON BASIL PESTO WITH FRESH VEGETABLES

Recipe Yield: Makes 8 servings.

View online: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables

Print version: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables/print/

Ingredients

1-1/2 cups packed basil leaves

1/2 cup packed baby spinach leaves

1/2 cup walnuts

1/4 cup (1 ounce) grated Asiago cheese

2 Tbsp. soft silken tofu

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup extra virgin olive oil

1/2 tsp. grated lemon zest

1 large red bell pepper, cut into 3/4" strips

1 pint small cherry tomatoes

Directions

In food processor, pulse basil and spinach until finely chopped.

Add nuts and cheese. Whirl until nuts are finely chopped.

Add tofu, salt and pepper. With motor running, drizzle in oil.

Add lemon zest and whirl to blend.

Cover and refrigerate up to 24 hours. Makes 1 cup pesto.

To serve, scoop pesto into serving bowl.

Set bowl in center of a plate and arrange pepper strips and tomatoes around it.

Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving: Calories: 140; Fat: 12 g; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 180 mg; Protein: 3 g; Carbohydrates: 4 g

CURRIED VEGETABLE AND CHICKPEA STEW

This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)

Anyway, Emma Christensen, Contributor and former editor for The Kitchen, wrote, “This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.

“This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.

“Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.

“This recipe is also easily replicated in a Dutch oven, if you'd prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.

To view this online, click here. Serves 8 to 10. Adapted from Cooking Light. This recipe was originally published on The Kitchn in October 2008.

1 teaspoon olive oil

1 large onion, diced

1 tablespoon kosher salt, divided

2 medium red or yellow potatoes, diced

1 tablespoon curry powder

1 tablespoon packed brown sugar

1 tablespoon peeled and grated fresh ginger

3 cloves garlic, minced

1/8 teaspoon cayenne pepper (optional)

2 cups low-sodium vegetable broth, divided

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium head cauliflower, cut into bite-sized florets

1 (28-ounce) can diced tomatoes with their juices

1/4 teaspoon freshly ground black pepper

1 (10-ounce) bag baby spinach

1 cup coconut milk

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)

Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.

Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes

Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.

Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.

Tuesday, October 30, 2018

Pumpkins! - Double-Post Tuesday

PUMPKIN SPICE GHOST CAKE

This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”

Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings

To view this online, click here.

Ingredients

Cake:

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

Cream Cheese Frosting:

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

Instructions

For Cake:

Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting:

Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

To Garnish:

Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

PUMPKIN, CHARRED KALE & ONION TACOS WITH RICOTTA AND BALSAMIC DRIZZLE

This comes from a blog titled Cheese and Chocolate. (Even the blog’s title sounds yummy!) I definitely recommend checking it out! Go ahead, I’ll wait.

To view this recipe online, click here.

1/2 cup balsamic vinegar

2 Tbsp pure maple syrup

3 cups fresh pumpkin, peeled and cut into bite sized pieces

2 Tbsp olive oil, plus 1/2 tsp, divided

3/4 tsp smoked paprika

1 small bunch kale, stemmed, leaves coarsely chopped

1 yellow onion, sliced

1/4 cup roasted pepitas

salt & pepper

fresh whole milk ricotta

corn tortillas

To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.

Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.

Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper.

To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas.

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

PUMPKIN ALREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

Tuesday, October 31, 2017

Pumpkins! - Double-Post Tuesday

Saturday, October 28, 2017

Desserts!

Is there anything better than dessert? I don't think so!

One of my favorite magazines is Vegetarian Times. Other magazines may come and go on my I-like/love-this-magazine list, but this is one of three that always makes the list.

The first three of today's offerings come from Vegetarian Times emailing list, and are also available on the Vegetarian Times website. I make no claims that they are my recipes, nor are they my creations. If you click on the recipe's name, the link will take you to V.T.'s page where you can view the recipe; I've also included the issue that each recipe can be found in.

And now, for today's six yummy dessert recipes, including No-Bake Espresso Mud Pie and Chocolate Espresso Oatmeal Cookies. Enjoy!

DECADENT DAIRY-FREE CHOCOLATE TRUFFLES

Serves 10 (makes about 30 truffles)

The recipe comes with this disclaimer: "Truffles are usually made with heavy cream, but you'll never miss the dairy in these luscious vegan chocolates."

6 oz. high-quality dark chocolate (60% cocoa), finely chopped

1/4 cup walnut, almond or canola oil

1/2 cup unsweetened cocoa

1/2 cup chopped nuts

1. Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight.

2. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve.

from the May 2006 issue

nutritional information

Per TRUFFLE:

Calories: 66; Protein: 1 g; Total Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 4 g; Fiber: 1 g; Sugar: 3 g; Vegan

FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING

Serves 8

From the website: “I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” says single mom and café manager Shelly Platten. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”

1 1/4 cups Bob’s Red Mill organic unbleached white flour

1 2/3 cups Florida Crystals organic cane sugar, divided

1 1/3 cups Chatfield’s cocoa powder, divided

1 tsp. baking soda

1/2 tsp. salt

1 cup Silk vanilla soymilk, divided

1/3 cup plus 1/4 cup canola oil, divided

1 cup toasted chopped hazelnuts

Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.

Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.

Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.

from the September 2012 issue, p.66

nutritional information

Per Slice:

Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g

CHOCOLATE ESPRESSO OATMEAL COOKIES

Makes 48 cookies

from the recipe: "Take chocolate chip cookies to the next level with this espresso-spiked dough that's laced with chewy oats."

3/4 cup all-purpose flour or oat flour

1/4 cup unsweetened cocoa powder

1/4 tsp. salt

1/2 tsp. baking soda

4 oz. (1 stick) margarine, softened

3/4 cup sugar

1/4 cup cooled espresso or strong coffee

1/2 tsp. vanilla extract

1 1/2 cups oats

1/2 cup mini semisweet chocolate chips

Whisk together flour, cocoa powder, salt, and baking soda in bowl.

Cream margarine and sugar together with electric mixer in bowl. Beat in espresso and vanilla. Beat in flour mixture 1/2 cup at a time, adding up to 1/2 cup more if necessary to make thick dough. Stir in oats and chocolate chips.

Divide dough in half. Transfer each dough half to large sheet of plastic wrap or wax paper. Use plastic wrap to shape dough into 2 2-inch-diameter logs with plastic wrap or wax paper. Wrap tightly, and chill 2 hours, or overnight.

Preheat oven to 350ºF. Slice dough logs into 1/2-inch-thick slices. Transfer slices to greased or parchment paper–lined baking sheet. Bake 8 to 11 minutes, or until cookies look dry on top. Cool cookies 3 minutes on baking sheet before transferring to wire rack.

from the December 2011 issue, p.75

nutritional information

Per Cookie:

Calories: 56; Protein: less than 1 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 8 g; Cholesterol: 0 mg; Sodium: 43 mg; Fiber: less than 1 g; Sugar: 4 g; Vegan

NO-BAKE ESPRESSO MUD PIE

This is from Jake Cohen, a food editor on Tasting Table. Jake wrote, “When we venture into dessert territory, summer is all about pies. But when we simply can't handle the heat of turning on our ovens, this no-bake mud pie saves the day. An Oreo® crust holds layers of chocolate ganaches and espresso whipped cream for a decadently sweet pick-me-up.

“This recipe is super simple but requires some wait time while you let the layers firm up in the fridge. It's a great one to make in advance and even keep in the freezer. This way, you can cut perfect slices before the pie tempers.

”To learn more, read ‘No Sweat.’”

This recipe stars off, “Turn your oven off for a slice of heaven.”

Yield: One 9-inch pie; Prep Time: 30 minutes, plus 4 hours chilling time; Cook Time: N/A; Total Time: 30 minutes, plus 4 hours chilling time

To view this online, click here.

Ingredients

For the Crust:

One 14.3-ounce package Oreos®

1 stick unsalted butter, melted

For the Dark Chocolate Ganache:

12 ounces semisweet chocolate chips

1 1/4 cups heavy cream

1 tablespoon instant espresso

1 teaspoon kosher salt

For the Milk Chocolate Ganache:

12 ounces milk chocolate chips

3/4 cup heavy cream

1 teaspoon kosher salt

1 vanilla bean, seeds scraped

For the Espresso Whipped Cream:

1 cup heavy cream

1 tablespoon confectioners' sugar

1 teaspoon instant espresso

Pinch kosher salt

For the Garnish:

1 tablespoon confectioners' sugar

1/2 teaspoon instant espresso

Chocolate-covered espresso beans

Directions

Make the crust: In a food processor, pulse the Oreos® into fine crumbs. Add the butter and pulse to incorporate. Press the crumbs into the bottom and up the sides of a deep 9-inch pie tin. Keep in the refrigerator while you make the dark chocolate ganache.

Make the dark chocolate ganache: In a medium microwavable bowl, combine all the dark chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour into the crust and chill until firm, 1 hour.

Make the milk chocolate ganache: In a medium microwavable bowl, combine all the milk chocolate ganache ingredients. Microwave on high until the chips have melted, 1 to 2 minutes. Then whisk until smooth. Pour over the dark chocolate ganache and chill until firm, 2 hours.

Make the espresso whipped cream: In a large bowl, combine all the whipped cream ingredients. Using an electric hand mixer, beat to stiff peaks. Spread over the chilled milk chocolate ganache. Chill the pie for 1 hour more.

For garnish: In a small bowl, stir together the confectioners' sugar and instant espresso. Remove the pie from the refrigerator and, using a fine-mesh sieve, dust the top with the sugar mixture. Sprinkle with chocolate-covered espresso beans. Then slice and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

CLASSIC HOT FUDGE SUNDAE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.”

Yield: 4 to 6 servings; Time: 35 minutes

To view this online, click here.

Check out Melissa Clark’s guide “How to Make Ice Cream”.

Ingredients

For the Fudge Sauce:

3/4 cup heavy cream

1/2 cup packed light brown sugar

1/3 cup light corn syrup or honey

3 tablespoons Dutch-processed cocoa

1/4 teaspoon fine sea salt

2 tablespoons unsalted butter, cubed

7 ounces finely chopped bittersweet chocolate

1 teaspoon vanilla extract or 1 tablespoon brandy or rum

For Assembly:

1 cup chilled heavy cream

1 tablespoon superfine sugar, more to taste

1/2 teaspoon vanilla extract

2 pints your favorite flavor ice cream

Chopped toasted nuts, such as almonds, peanuts, or pecans (optional)

Cherries, for garnish (optional)

Preparation

In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.

Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.

For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.

Thursday, October 26, 2017

Thursday Recipes

Here are today's yummy recipes to help you through the day, including Pumpkin Whoopie Pies and Curried Vegetable & Chickpea Stew. Enjoy!

STRAWBERRY MANGO POPSICLES

This is from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Cold and flu season extends into late spring, so it's smart to keep making sure your immune system is ticking. I loaded up this pop with antioxidant and vitamin C-rich ingredients like strawberries, beets and mango. If you don't want to go the extra step of freezing the strawberry puree first, simply combine the strawberry mixture with the beet mixture and freeze for a total of 6 hours, or until completely frozen.”

Prep Time: 7 minutes; Yield: 6

To view this online, click here.

Notes: You will need six (3-ounce) ice pop molds with sticks. You can typically find fresh beet juice in the refrigerated section with the fresh juices.

Frances Largeman-Roth, RDN, is a nutrition expert, writer and best-selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color. Follow her @FrancesLRothRD.

Ingredients

10 ounces frozen unsweetened strawberries, thawed

2 tablespoons pure maple syrup

1/2 cup diced mango

10 ounces fresh beet juice, store-bought

1 tablespoon sugar

Preparation

In a blender, add the berries and maple syrup. Combine until pureed. Transfer the mixture to a measuring cup with a spout and stir in the mango. Pour 2 tablespoons of the mixture into each pop mold and transfer to the freezer; freeze for 1 hour.

In a bowl, add the beet juice and stir in the sugar. Remove the pop molds from the freezer and pour about 1.5 ounces of the beet mixture into each mold. Return to the freezer for another 5 to 6 hours, or until completely frozen.

To unmold, run the pop briefly under warm water, remove and enjoy.

BLUEBERRY, CHAMOMILE AND MINT YOGURT POPSICLES

This is also from Frances Bargeman-Roth, RD, on the Today website. Frances wrote, “Being plugged in and scheduled 24/7 can leave us feeling frazzled. When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint helps relieve gas and indigestion, a common symptom of stress. Blueberries are loaded with anthocyanins, a type of polyphenol antioxidant that may help women cut their risk of having a heart attack by a third. Anthocyanins also are quite promising for helping to reverse age-related declines in brain function. Did I also mention that this interesting combination tastes amazing?”

Note: You will need six (3-ounce) ice pop molds with sticks.

To view this online, click here.

Ingredients

2 chamomile tea bags

8 ounces boiling water

1/2 cup blueberries, divided

2 tablespoons fresh mint leaves

2 tablespoons honey

4 ounces cold water

1/4 cup whole milk vanilla yogurt

Preparation

Place about 1 tablespoon of blueberries into each pop molds and set aside.

In a blender, add the cooled tea, mint leaves, honey, water and yogurt. Blend until frothy. Pour the chamomile mixture into the pop molds and place in the freezer for 6 hours or overnight. The tea and yogurt will separate during the freezing process, but this won't affect the flavor.

To unmold, run the pop briefly under warm water, remove and enjoy.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

PreparationHeat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

LEMON BASIL PESTO WITH FRESH VEGETABLES

Recipe Yield: Makes 8 servings.

View online: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables

Print version: https://diabeticgourmet.com/diabetic-recipes/lemon-basil-pesto-with-fresh-vegetables/print/

Ingredients

1-1/2 cups packed basil leaves

1/2 cup packed baby spinach leaves

1/2 cup walnuts

1/4 cup (1 ounce) grated Asiago cheese

2 Tbsp. soft silken tofu

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 cup extra virgin olive oil

1/2 tsp. grated lemon zest

1 large red bell pepper, cut into 3/4" strips

1 pint small cherry tomatoes

Directions

In food processor, pulse basil and spinach until finely chopped.

Add nuts and cheese. Whirl until nuts are finely chopped.

Add tofu, salt and pepper. With motor running, drizzle in oil.

Add lemon zest and whirl to blend.

Cover and refrigerate up to 24 hours. Makes 1 cup pesto.

To serve, scoop pesto into serving bowl.

Set bowl in center of a plate and arrange pepper strips and tomatoes around it.

Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving: Calories: 140; Fat: 12 g; Saturated Fat: 2 g; Fiber: 2 g; Sodium: 180 mg; Protein: 3 g; Carbohydrates: 4 g

CURRIED VEGETABLE AND CHICKPEA STEW

This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)

Anyway, Emma Christensen, Contributor and former editor for The Kitchen, wrote, “This creamy coconut curried stew is a perennial favorite in my house. It's full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic — and it's vegan! Yes, a batch of this stew makes it worth pulling out the slow cooker and clearing some space on the counter.

“This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed using — but not vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, sweet potatoes, turnips, winter or summer squash, extra carrots, and Swiss chard.

“Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since that can separate and become grainy once frozen.

“This recipe is also easily replicated in a Dutch oven, if you'd prefer that route. Preheat your oven to 350°F and do all the steps in your Dutch oven. Cover and cook for 45 minutes to an hour, until the vegetables are tender.

To view this online, click here. Serves 8 to 10. Adapted from Cooking Light. This recipe was originally published on The Kitchn in October 2008.

1 teaspoon olive oil

1 large onion, diced

1 tablespoon kosher salt, divided

2 medium red or yellow potatoes, diced

1 tablespoon curry powder

1 tablespoon packed brown sugar

1 tablespoon peeled and grated fresh ginger

3 cloves garlic, minced

1/8 teaspoon cayenne pepper (optional)

2 cups low-sodium vegetable broth, divided

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium green bell pepper, diced

1 medium red bell pepper, diced

1 medium head cauliflower, cut into bite-sized florets

1 (28-ounce) can diced tomatoes with their juices

1/4 teaspoon freshly ground black pepper

1 (10-ounce) bag baby spinach

1 cup coconut milk

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)

Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.

Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes

Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.

Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted.