Cream Puffs!

I originally considered making a whole croquembouche for my parents' anniversary, but then decided it'd be too hard to move and whatnot, so ended up just making the cream puffs instead. I also brought some to a BBQ with old friends, where it was very welcome. :) I like a richer filling than normal whipped cream, so I tried a cheese filling instead, and I gotta say, it worked out OK. After one bite, one of my friends declared I should start all dates by feeding the guy one of these.

Puffs
Ingredients
1 cup water
1 stick unsalted butter
1/2 Tbsp sugar
dash of salt
1 cup flour
4 eggs

1. Preheat oven to 425F. Over high heat, bring water, butter, sugar, and salt to a boil. Turn off heat and mix in the flour; it should pull away from the edges of the pot into a ball of dough. Wait a few minutes for it to cool slightly, then add one egg at a time, mixing to incorporate the whole egg before adding the next. The batter should be thick, but thin enough to slowly fall from a wooden spoon - add another egg if it's still too thick.
2. Transfer the batter to a pastry bag fitted with a large, plain tip. Pipe 1" round, 1/2" high disks onto a foil or wax paper lined baking sheet, leaving some space in between each dollop. With a wet finger, knock down the tip of each dollop. Bake at 425F for 15min until puffy, then drop the temperature to 375F for another 10-15min, until golden brown.
3. Peel the puffs off the foil immediately; once the foil cools, it'll be hard to peel them off without peeling the bottom off the puff.

Filling
Ingredients
2/3 cup mascarpone
2/3 cup ricotta
3 Tbsp sugar (more to taste)
1 tsp vanilla extract

Mix ingredients together. I couldn't figure out a way to pipe it into the puffs, so just slice the puffs halfway in the center and spoon a dollop of the filling inside, then close.

Triple Chocolate Chip Cookies

Today I made another great recipe from Lovin From the Oven, her Grandma's Triple Chocolate Chip Cookies (I cut her recipe in 1/4th since it makes an obscene amount of cookies).

Ingredients:
1/2 cup (1 stick) butter
1/2 cup vegetable shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 and 1/4 cup flour
1 tsp baking soda
1 tsp salt
15 oz dark chocolate chips
3 oz white chocolate chips
3 oz milk chocolate chips

Directions: Combine butter, shortening, sugars, eggs, and vanilla until well mixed. Separately mix flour, baking soda, and salt and add to butter-sugar mixture until mixed. Add chocolate chips. Drop in spoonfuls on cookie sheet, bake at 375 for 11 minutes or until lightly brown.
The recipe claims to make 3 dozen, although I've found it makes about 4 dozen (unless you like your cookies giant).

You might notice that this looks almost exactly like the Nestle Tollhouse Recipe. In fact, there are only two differences: 1) subbing out half the butter for shortening, and 2) using different varieties, and a larger total amount, of chocolate chips. Shortening is apparently really ridiculously bad for you (something or other about trans fats...psh) but I think it makes cookies so excellent, because it has a higher melting point than butter or margarine, so the cookies don't spread out very much! They stay nice and fat, just the way I like them :P I also like my cookies loaded with chips, but if you don't, you could cut that down a little.

Chocolate Butterscotch Brownies

I couldn't decide if I wanted butterscotch brownies (like these) or just plain old chocolate brownies, so i thought, why not mix them?? The result was pretty ridiculous--incredibly chocolatey and rich and gooey with a crispy crust on top and amazing and probably all eaten in the next two hours hahaha

1 1/2 Tbsp butter

1/4 c oil

1 Tbsp instant coffee

1 c brown sugar

1 egg

1 tsp vanilla

1/2 c flour

1/2 c cocoa powder

1 tsp baking powder

dash of salt

Preheat oven to 350F. Grease and flour an 8x8 baking dish.

Melt butter in a microwave-safe mixing bowl. Stir in oil, instant coffee, and sugar. Mix in the egg and vanilla. Sift the remaining ingredients into the bowl and mix to combine. Pour and spread into prepared pan. The batter will be really thick and sticky, so carefully spread it out in the pan.

Bake for ~30 min and then test with a toothpick. Remove from the oven and allow to cool to make cutting them easier.

Simple Turkey Chili

I had one pound of ground turkey in the freezer all winter and kept thinking I'd make chili someday, but didn't get around to it until today. It's been cold and rainy here lately, so I decided to warm myself up with a hot bowl of chili.

Ingredients
1 medium yellow onion, finely diced
1lb ground turkey
3 Roma tomatoes, finely diced (puree for a paste-like consistency if you'd like, but I thought a fine chop was good enough)
1 can (15oz) kidney beans, drained and rinsed
1 can (15oz) black beans, drained and rinsed

Seasonings to taste
salt
cayenne pepper
paprika
oregano

1. Mix in some amount of the seasonings with the ground turkey. I'd say, 1 tsp salt and oregano, 1/2 tsp of cayenne pepper and paprika. You'll def have to do more adjusting, but it's nice to give the meat some flavor as well.

2. In a medium stockpot over medium-high flame, saute the onions until slightly browned. Stir in the ground turkey, making sure to break up clumps. When there's only a little bit of pink left, stir in the beans and tomato. Turn the heat down and let it simmer for a few minutes; stirring occasionally to prevent burning.

3. Adjust seasonings to taste. Serve with a dash of chives, a sprinkle of grated cheese, a dollop of sour cream, a handful of tortilla chips... whatever you desire. :)

Rosemary Flatbread

I considered making focaccia, but I'd already made the dough for Light Whole Wheat Bread from Artisan Bread in Five Minutes a Day. Oops. I went through with the remainder of the instructions anyway, and the result turned out pretty well, though with a harder crust than I expected, so I'm not comfortable calling it focaccia. Taking 1lb of your typical bread dough, preheat the oven to 425F. Grease the bottom of a baking sheet with olive oil. Make a round dough, then roll it out to about 3/4in thickness. Sprinkle a pinch of salt and 1 Tbsp dried rosemary on top. You can also add some lightly sauteed onions, or in my case, sliced olives (I love olives). Drizzle the top with some olive oil. Pop into oven and pour 1 cup hot water into a broiler tray, then quickly close the oven to seal in the steam. Bake for 25min, adjusting for thickness of dough.

Banana Carrot Oatmeal Pancakes

Adapted from this recipe, these pancakes are superhealthy, and reheat incredibly well. I've been making them over the weekend and enjoying them all week long, topped with various fruits, like apples, bananas, and strawberries instead of syrup.

Yield: 8-10 pancakes

1 1/4 c whole wheat flour

2 packets (~1/2 c) instant oatmeal (any flavor will do, but I prefer plain or something NONfruity)

2 heaping teaspoons baking powder

dash of salt

1 tsp cinnamon (optional)

1/2 tsp nutmeg (optional)

1/2 tsp ground ginger (optional)

1 1/2-2 c soymilk (i've been using the sweetened soy milk and omitting sugar in the recipe)

2 eggs

2 Tbsp vegetable oil

2 carrots, peeled and grated

1 ripe banana, mashed

Combine flour, oatmeal, baking powder, salt, and spices (if using) in a large mixing bowl. If using sweetened instant oatmeal, I like to sieve it first to get rid of all the excess sugar. Measure out 1 1/2 c soymilk and mix together with eggs, oil, carrots, and banana. Add the milk mixture to the dry ingredients and mix until just moist. Depending on how thick you like your pancakes, add more soymilk (I end up adding at least 1/2 c more). Heat a griddle or nonstick frying pan over medium high to high heat and lightly coat with oil. When the pan is ready (a few drops of water should spatter around when dropped on a ready griddle), pour about 1/4-1/2 c of batter onto the pan. Use the back of a spoon to quickly spread it out a bit to the desired thickness. Cook for a couple minutes, until the top of the pancake changes color slightly and bubbles form. Flip the pancake over and cook for another few minutes, until both sides are golden brown. Enjoy right away, or refrigerate and pop in the microwave for 30 seconds. These taste great with a little syrup, some butter and cinnamon, warmed jelly, or simply sliced fruit!

Grilled asparagus with a twist

Ingredients:
1.5 lbs asparagus
1 tsp salt
1/4 tsp black pepper
1 clove garlic
3-4 tbsp olive oil
1 tbsp butter
Zest of 1 orange
Small handful of finely chopped almonds

Remove fibrous ends of the asparagus, and the cut stems in half. Heat olive oil in a stir fry pan. Keep at medium heat. Add in asparagus. Roll each stem around in the oil so it is coated. Sprinkle the salt and pepper. Once asparagus has been in for a couple minutes, add the garlic, and 3/4 of the lemon zest. Mix in. After another couple minutes, add the butter (in thin slices). Total cook time is 5-7 minutes, but keep taste checking to make sure the asparagus doesn't get over cooked. Once cooked, immediately transfer to a cool serving bowl. Pour the excess oil/butter from the stir fry pan over the asparagus. Top with the remaining orange zest and almonds.