Tag: Cinnamon

Gingerbread Chocolate Pumpkin Trifle

Every Christmas, my mom makes an absolutely delicious trifle to give to neighbors and have for dessert on Christmas day. This trifle is so ingrained in our winter holidays that I’m pretty sure we aren’t allowed to show up to my aunt and uncle’s house without the trifle in hand. I’ve always loved the simplicity of trifles and wanted to try out a version using my favorite ingredient: pumpkin!

I was given the opportunity to enter a contest with nine other bloggers. The challenge is to use Walkers Shortbread products to make a new dessert, and luckily one of the categories was trifle! It was a sign!

 

My mom’s trifle has custard, chocolate pudding, and rum-soaked pound cake slices with whipped cream and fruit on top. So I wanted to keep the general concept the same with my recipe. I decided to keep the chocolate pudding because, well, who doesn’t love chocolate pudding? A thought a pumpkin mousse would just be fantastic. I decided to make it a bourbon pumpkin mousse to add an extra layer of flavor. And of course instead of pound cake slices, I used Walkers’ Stem Ginger Biscuits and Pure Butter Shortbread. The trifle is topped off with whipped topping, pecan pieces, and a some more Walker’s cookie crumbs.

 

Ingredients:
  • 1 box Walker’s Stem Ginger Biscuits
  • 1 box Pure Butter Shortbread
  • 3 cups milk
  • 2 packages instant chocolate pudding
  • 1 (15 oz) can pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 8 ounces (1 package) cream cheese
  • 1/4 cup firmly packed brown sugar
  • 2 cups whipping cream
  • 2 ounces bourbon (can omit if you’d like)
  • 1/4 cup sugar
  • 1 container whipped topping
  • 1/4 cup pecans, roughly chopped
Begin by preparing your ingredients. Thaw your whipping cream. Roughly chop the pecans and set aside. Crush the biscuits and shortbread in separate ziploc bags, using a rolling pin.

 

Take one tablespoon of the stem ginger biscuit crumbs and set aside. Combine the remaining biscuit crumbs with the shortbread crumbs.
Prepare your chocolate pudding. Combine the two packs of instant pudding mix with three cups milk.

 

Mix for two minutes with a whisk. Refrigerate until ready to use.

 

In a large bowl, combine 1 can pumpkin puree, the spices, vanilla extract, cream cheese, and brown sugar using a hand mixer.

 

In a separate bowl, make whipped cream. Add two cups heavy whipping cream, 2 ounces bourbon, and 1/4 cup sugar and whip on high speed until soft peaks form (about 3 minutes).
Fold the whipped cream into the pumpkin mixture.  Refrigerate until ready to use.

 

Time to assemble! These are photos from my test batch so take note that I might be pointing out what I changed in comparison to the photo. Oh the joy of recipe development. You’ll need a clear bowl to get the full effect of the trifle.

 

Arrange a layer of cookie crumbs at the bottom of a glass or plastic (see through) bowl. You want to be able to see it coming up the edges. (I initially added melted butter to form more of a crust. But that made the crumbs super sticky, so leave that out)

 

Add a layer of chocolate pudding next. I attempted to put the pumpkin mousse first, which was silly. The pudding is much heavier than the pumpkin mousse and sank into it. So go pudding, pressing it against the sides of the bowl, and then put the pumpkin mousse on top.
Continue this process until the bowl is filled. (Crumbs, pudding, mousse). I made a mini version so it didn’t take much to fill mine up. Top with the whipped topping.
Rim the bowl with crushed pecans.

 

Sprinkle with the reserved ginger biscuits. I’d suggest refrigerating for a few hours to let the flavors meld together. You can also make it mostly ahead of time and just assemble a few hours before eating.

 

You clearly don’t have to have a steady hand to make these still look cool, although I do wish mine was a bit more uniform layer-wise. Ah well.

 

They are also easy to assemble as individual servings.

 

The flavors of this are rocking.  Pumpkin, chocolate, gingerbread, and pecans were just made for each other. This is perfect for Thanksgiving, especially because it can be made ahead of time!

 

I will be entering this trifle in the contest on November 12 so send some good vibes my way that day!
Print
Gingerbread Chocolate Pumpkin Trifle

Total Time: 30 minutes

Yield: 8 servings

Ingredients

  • 1 box Walker’s Stem Ginger Biscuits
  • 1 box Pure Butter Shortbread
  • 3 cups milk
  • 2 packages instant chocolate pudding
  • 1 (15 oz) can pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 8 ounces (1 package) cream cheese
  • 1/4 cup firmly packed brown sugar
  • 2 cups whipping cream
  • 2 ounces bourbon (can omit if you’d like)
  • 1/4 cup sugar
  • 1 container whipped topping
  • 1/4 cup pecans, roughly chopped

Instructions

  1. Begin by preparing your ingredients. Thaw your whipping cream. Roughly chop the pecans and set aside. Crush the biscuits and shortbread in separate ziploc bags, using a rolling pin.
  2. Take one tablespoon of the stem ginger biscuit crumbs and set aside. Combine the remaining biscuit crumbs with the shortbread crumbs.
  3. Prepare your chocolate pudding. Combine the two packs of instant pudding mix with three cups milk.
  4. Mix for two minutes with a whisk. Refrigerate until ready to use.
  5. In a large bowl, combine 1 can pumpkin puree, the spices, vanilla extract, cream cheese, and brown sugar using a hand mixer.
  6. In a separate bowl, make whipped cream. Add two cups heavy whipping cream, 2 ounces bourbon, and 1/4 cup sugar and whip on high speed until soft peaks form (about 3 minutes).
  7. Fold the whipped cream into the pumpkin mixture. Refrigerate until ready to use.
  8. Time to assemble! You’ll need a clear bowl to get the full effect of the trifle.
  9. Arrange a layer of cookie crumbs at the bottom of a glass or plastic (see through) bowl. You want to be able to see it coming up the edges.
  10. Add a layer of chocolate pudding next. I attempted to put the pumpkin mousse first, which was silly. The pudding is much heavier than the pumpkin mousse and sank into it. So go pudding, pressing it against the sides of the bowl, and then put the pumpkin mousse on top.
  11. Continue this process until the bowl is filled. (Crumbs, pudding, mousse). Top with the whipped topping.
  12. Rim the bowl with crushed pecans.
  13. Sprinkle with the reserved ginger biscuits. I’d suggest refrigerating for a few hours to let the flavors meld together. You can also make it mostly ahead of time and just assemble a few hours before eating.
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Pumpkin Cheesecake Tarts

Have you ever had a recipe just not work out the way it’s supposed to? It happens to me all the time. I usually tend to mess up a recipe so badly that I don’t even post it on here. But every now and then, my odd mistake ends up not being so bad, and is, dare is say it, quite delicious. This is one of those times, so I decided to share it. This recipe is adapted from verybestbaking.com.
Ingredients:
2/3 cup (~15) crushed gingersnap cookies
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 can pumpkin puree
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon vanilla extract
2 eggs
2 tablespoons dark or semi-sweet chocolate chips

Preheat your oven to 325 degrees. Line a muffin tin with cupcake liners. (I tried both paper and foil cupcake liners. Use foil, the paper ones got stuck and I couldn’t get the tarts out!)
Crumble the gingersnaps. Place them in a ziploc bag and roll with a rolling pin until finely crushed.
Combine the cookie crumbs and butter in a small bowl.
Evenly distribute into each muffin tin (about 1 tablespoon per muffin tin) and press into the bottom to create a crust. Bake the muffin cups for 5 minutes.
Beat the cream cheese, pumpkin, sugar, spices, and vanilla extract until blended.
This is where things went south. My cream cheese was not having this whole “blended” thing. I think it still might have been too cold so it kind of chunked off into the mixture. Blargh.
Add eggs and beat well.
Nope, still chunky.
Pour the mixture into the muffin cups, filling about 3/4 of the way full.
Bake for 25 to 30 minutes, remove, and allow to cool in a pan on a wire rack.
Refrigerate the tarts for 10 minutes. You can prepare the chocolate drizzle at this point. Add the chocolate chips to a heavy duty ziploc bag. Microwave on high in 10 second intervals, taking the bag out and kneading to see if the chips have melted. (I think mine took 3 10 second intervals).
Cut a super tiny corner from the bag.
Squeeze over the tarts to drizzle with chocolatey goodness.
So. They probably aren’t as pretty as they were supposed to be. And I was pretty bummed about the chunks of cream cheese. Sigh.
But one bite, and I was over it. They were delicious! It kind of ended up being like a mini pumpkin pie with bursts of cheesecake. So you can judge how funny they look all day, but I’ll just keep on snacking on my funny looking tarts. 🙂

Applejack Spiked Hot Cider

Well, we are apparently forecasted to get hit with yet another nor’easter on Halloween. I remember as a kid, some houses would serve us hot cider to keep us warm while trick-or-treating. Those (along with the houses with candied apples and tons of Reeces) were my favorite. Now that I no longer go house to house on Halloween, nor do I even get trick-or-treaters, I wanted to make a more adult hot cider to enjoy during the crummy weather, or Applejack Spiked Hot Cider, to be specific.
Cooking Light must’ve read my mind, because The New Way To Cook Light showed up on my doorstep this week, with a wonderful sounding recipe for Applejack-Spiked Hot Cider!
Ingredients:  (makes 6 servings)
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 10 black peppercorns
  • 8 whole allspice berries
  • 5 whole cloves
  • 2 cinnamon sticks
  • 6 cups apple cider
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 2 (2-inch orange rind strips)
  • 2 (2-inch lemon rind strips)
  • 3/4 cup applejack brandy
  • for garnish (optional):
  •   1 tablespoon brown sugar
  •   1/4 teaspoon cinnamon

Continue reading Applejack Spiked Hot Cider

Cinnamon Rum-Spiked Grilled Pineapple with Ice Cream

When I was creating my Labor Day Round Up post, I realized one of my favorite grilling recipes was conspicuously missing. My friends and I love to soak pineapple in a rum-sugar mixture, heat it on the grill until the sugars caramelize, and dig in. Although I have been butchering the recipe all summer, I used this Cooking Light recipe as inspiration for our favorite summer grilling treat. Now that I am making this in my kitchen on a grill pan, I’m actually able to pair it with the ice cream for the full effect.
Ingredients:
1/4 cup packed brown sugar
1/4 cup dark spiced rum (such as Captain Morgan’s)
1 pineapple, peeled, cored, and sliced
1 tablespoon butter
1 pint vanilla ice cream
Cinnamon, to taste
Continue reading Cinnamon Rum-Spiked Grilled Pineapple with Ice Cream

Chilean Sea Bass Tacos with Chipotle Cream

I have never made a taco recipe from Cooking Light that I didn’t love. Honestly, how do they manage to deliver fantastic recipe after fantastic recipe? This one for Chilean Sea Bass Tacos with Chipotle Cream is no different, although the original recipe was made with red snapper. I’ve been having really bad luck recently coming across the fish I want when I go to the market, so I had to sub in Chilean sea bass instead.
Ingredients:
  • 1/2 cup fat-free sour cream
  • 1/8 teaspoon salt
  • 1 canned chipotle chile in adobo sauce, seeded and minced
  • 1 1/2 cups chopped onion, divided
  • 1 1/2 cups chopped tomato, divided
  • 2 tablespoons butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 4 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 pound Chilean sea bass
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 4 (8-inch) fat-free flour tortillas
Continue reading Chilean Sea Bass Tacos with Chipotle Cream

Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce

What is it about nuts that go so wonderfully with pumpkin and butternut squash dishes? Walnuts, pecans, and hazelnuts just pair so nicely with the flavors of squash. When I first received Buitoni’s Butternut Squash Agnolotti, I knew I wanted to make a hazelnut cream sauce with it. Hazelnuts, like most nuts, taste significantly better when toasted. I have no idea why this is, but I feel the need to always heat nuts for a little while to increase the flavor.
Ingredients:
  • 1 package of Buitoni’s Butternut Squash Agnolotti
  • 1/2 cup hazelnuts, blanched
  • 1 stick of butter
  • 1/4 cup sweet vermouth
  • 1/2 cup heavy cream
  • 1/4 teaspoon cinnamon
  • a pinch each of ginger, allspice, and nutmeg (1/8 teaspoon or less)
  • Salt and pepper, to taste
  • Sage leaves, for garnish

Continue reading Butternut Squash Agnolotti with Toasted Hazelnut Cream Sauce

Cherry Pie and Review of Taste of Home Cooking School Cookbook

I was recently sent the Taste of Home Cooking School Cookbook to review.  Paging through the cookbook, I really loved the number of how-to’s included in the book. Everything from how to cook an omelette to what kitchen utensils every beginner cook needs. The recipes are really simple with beautiful photos to help you throughout; it’s basically a better version of my blog! 🙂

 

The cookbook isn’t just for beginners though, there are plenty of recipes that are helpful for any level of at-home cook. There is a recipe for gnocchi I can’t wait to try! (I attempted to make gnocchi once before, but they didn’t end up being happy little pillows of deliciousness; they were pretty dense. Sigh)
I decided to try to make their cherry pie. I have only made pie crust once before so I was excited to try again. Plus, I recently bought a Babycakes Pie Maker and had yet to try it out. The recipe for the cherry pie was followed by a how-to for making a lattice pie top so I wanted to try that out as well.

 

Ingredients:
   Filling:
1 1/4 cups sugar
1/3 cup cornstarch
1 cup cranberry juice
4 cups frozen pitted tart cherries, thawed
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
Pie crust:
2 cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening
7 tablespoons cold water


Note: I will give the directions as if I was making a large pie and will add commentary where the mini pie maker has different instructions. (I’m guessing most people don’t have a mini pie maker lying around!)

To make the filling, combine the sugar and cornstarch in a large saute pan.

Stir in the cranberry juice until smooth.

“Smooth” might be more appropriate

Bring to a boil, stirring for 2 minutes or until thickened.

Remove from heat and add the cherries, cinnamon, nutmeg, and vanilla.

 

To make the crust, combine the flour and salt in a large bowl. Cut in shortening until crumbly.

Gradually add the cold water. Start with 5 tablespoons and add 1 or 2 tablespoons more if needed. Toss with a fork until a ball forms.

Divide the dough in half with one ball slightly larger than the other. (You don’t have to do this if making mini pies.)

On a lightly floured surface, roll out the larger ball to fit in a 9-inch pie plate. When ready to transfer to the pie plate, loosely roll the dough around your roller and unroll into the pie plate. Trim dough 1 inch beyond the edge of the plate. (The mini pie maker comes with a cutter so I used that to get the correct shape. I then used another tool that comes with the product to push the dough into the mini pie plate.)

Preheat your oven to 425 degrees. Add the filling. (For mini pies, this is about 2-4 tablespoons of the filling per pie)

The book also goes through how to make a lattice-topped pie! Roll out the remaining pastry dough into a 12-inch circle. (I just used the cutter provided with my mini pie baker). With a pastry wheel (? No idea what a pastry wheel is. Feel free to use a pizza cutter or a knife), cut the dough into 1/2 inch to 1 inch wide strips.

Take half the strips (I just went every other that was cut) and lay them across the pie in with 1/2 inch to 3/4 inches between them.

Fold back every other strip.

Take one strip of dough and lay it perpendicular to the strips already on the pie. Unfold the folded strips over the perpendicular strip and fold back the strips that are running underneath that strip.

Lay down a second strip and continue the process until the lattice top is finished.

Trim the strips to fit in the pie and fold bottom pastry up over the edges of the strips and seal. (I couldn’t do this for mine, but I bet they would have looked much nicer!)

Bake at 425 F for 10 minutes. Reduce heat to 375 degrees and bake for 45-50 minutes longer or until crust is golden brown. Allow to cool on a wire rack. (I baked mine for 15 minutes and cooled on a wire rack).

 

I was quite happy with how these turned out. I think they needed a bit more sugar, but I think I used the wrong type of frozen cherries (mine were no sugar added). I also think a little lemon zest would really up the flavor of these quite nicely.
I also made a normal topped pie

I’m so excited about the lattice top! I obviously added a bit too much filling because it spilled over, but when I make a real pie, I now know how to do the lattice on top, yay!

 

To sweeten it up, I just topped the mini pies with ice cream. That solved the problem!

Tandoori Chicken Thighs with Saffron Rice

Adding spices to your meal is a great way to add tons of flavor to a dish without adding calories. Because you need so little of the spice to enhance a dish, it’s a pretty cost-effective way to add flavor as well. (I try to buy my spices outside of supermarkets where they are really marked up. Spice Terminal in Reading Terminal was my favorite spot — I hope it’s coming back soon! update: The Head Nut is now open!) This dish in the latest Cooking Light for Tandoori Chicken Thighs incorporates traditional Indian spices which I absolutely love. I also made a quick saffron rice to go with the chicken.
Ingredients (this recipe makes 2 servings):
For the chicken:
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup finely chopped onion
  • 1 1/2 tablespoons grated peeled fresh ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground turmeric
  • 5 garlic cloves, minced
  • 4 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1 tablespoon canola oil
For the rice:
  • 1 cup uncooked basmati or similar rice
  • 1 1/2 cup boiling water
  • 1/2 tsp saffron, crushed
  • 1 tablespoon ghee, or butter
  • 6 cardamom pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 1/4 teaspoon tumeric
  • Salt, to taste

Continue reading Tandoori Chicken Thighs with Saffron Rice

Bunny Carrot Cake

Every Easter, we have this adorable little bunny cake that shows up for dessert. I honestly don’t know what bakery we get it from, but it always makes me smile. So I thought I’d try to recreate it. Obviously, a bunny would be filled with carrots, so I decided to make a Bunny Carrot Cake with cream cheese frosting, covered in coconut.
I used a recipe from David Lebovitz for the cake and frosting, and used Betty Crocker‘s instructions on how to make it into a bunny.

Ingredients:

Carrot Cake:
  • ¾ cup butter, melted and browned
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups loosely packed grated carrots (about 5 carrots)
  • 1/2 cup golden raisins
Frosting:
  • 2 (8oz packages) cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Additional ingredients:

  • 1 bag of coconut flakes
  • green food dye
  • jelly beans

Tools needed (paid links):

Continue reading Bunny Carrot Cake

Banana Berry Pecan Granola Bars

There are so many fantastic food bloggers out there. One food blog I regularly check is Cookin’ Canuck. Dara makes the most appealing looking recipes and her photos are always stunning. She has also cooked her way healthy and has a wonderful post about her journey. Dara has a great recipe for Low Fat Granola Bars with Bananas, Dried Cranberries, and Pecans that I just had to try. I switched it ever so slightly, but you can find the original recipe here.
Ingredients:
  • 3 1/2 cup rolled oats
  • 3/4 cup pecan pieces
  • 3 ripe bananas
  • 2/3 cup unsweetened applesauce
  • 2 tablespoons honey (to make vegan, substitute agave nectar)
  • 3/4 cup dried berries (I used Trader Joe’s Golden Berry Blend)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3 tbsp whole flax seeds
  • 1/2 tsp salt
Continue reading Banana Berry Pecan Granola Bars

“Irish Potatoes”

I am Irish, on my father’s side. So, more appropriately, I’m Irish American (among other things). Even more specifically, I am Irish Philadelphian. (Yes, I may have made that phrase up. But there are a bunch of us so I think the phrase should exist.)

Now I’m sure you were very interested in what my heritage is, but there is a reason I’m telling you this. Philadelphia has this… candy? dessert? … we will go with “treat”… called an Irish Potato.

It’s cream cheese, powdered sugar, vanilla extract, and coconut rolled into a little ball and coated in cinnamon. So it ends up looking kind of like a potato, hence the name.

A super cute potato, that is

I’m under the impression this treat is essentially a Philadelphia-only thing. Friends from New York and D.C. both look at me like I’m crazy when I bring these up. But they are delicious and an integral part of every St. Patrick’s Day for me, so I needed to share them!

 

Ingredients:
  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 2 cups sweetened coconut, lightly packed
  • 1 teaspoon cocoa powder (optional)
  • 1 tablespoon plus 1 teaspoon cinnamon
Continue reading “Irish Potatoes”

Sauteed Spiced Pears with Pecans Over Ice Cream

This recipe is a result of having all of the ingredients in my kitchen, and my endless sweet tooth. Pears hold up really well to being cooked so I thought they would be great with traditional baking spices (cinnamon, nutmeg, cloves) and some pecans for crunch. I also had a bit of ice cream left in my freezer so I used the pears and pecans as a topping.
Ingredients:
1 bosc pear, peel, cored, and cut into slices
1 tablespoon unsalted butter
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
A pinch of cloves
1/4 cup pecans
1 scoop French vanilla ice cream

Continue reading Sauteed Spiced Pears with Pecans Over Ice Cream

Spice Rubbed Salmon with Lemon-Garlic Spinach

If you’re like me, you can never have too many salmon recipes. If I could, I’d eat salmon every day, so I prefer some variety with how it’s prepared. Cooking Light had a recipe that incorporated some really interesting spices: coriander, cinnamon, cumin and paprika. I was excited to see how this would turn out. The recipe also pairs the salmon with a wilted spinach, one of my favorite sides.
Ingredients (this makes one serving)
Salmon:
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon paprika
a pinch of ground cinnamon
a pinch of freshly ground black pepper
1 5 oz salmon fillet
1/2 white onion, thinly sliced
Cooking spray
chopped cilantro, for garnish
lemon wedges
Spinach:
1 teaspoon olive oil
1 garlic clove, minced
2 large handfuls uncooked baby spinach
zest from one lemon
1/4 teaspoon salt
the juice of half a lemon

Preheat your oven to 400 degrees. To prepare the spice rub, combine the salt, cumin, coriander, paprika, cinnamon, and pepper in a bowl.
Rub the mixture evenly over the salmon.
Thinly slice your onion. Add the onion to a baking dish coated with cooking spray.
Add the salmon on top of the onions. Bake at 400 degrees for 20 minutes or until flaky.
When there is about 5-10 minutes left on the salmon, prepare the spinach. Heat the olive oil over medium heat. Add the garlic and saute for 1 minute.
Add one handful of spinach.
Cook for one minute, stirring. Add the remaining handful of spinach and cook for 4 minutes or until wilted, stirring frequently.
Add lemon zest and salt. Stir in juice and remove from heat.
Serve the salmon with the onions and spinach.
Sprinkle salmon with cilantro. Serve with lemon wedges.
You’d think all of those powerful spices would overwhelm the salmon. Not at all. The flavor was fantastic!
I can’t even describe it. But my taste buds did a little dance.
The lemon added a nice tanginess to the spinach, which was a great contrast to the sweet caramelized  onions.
I think the next time I make this, I will check the salmon after 15 minutes of cooking. The salmon was slightly overcooked for my liking. Past that, this recipe is a definite keeper!

Grilled Rosemary Swordfish with Vegetable Couscous

I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous.
Ingredients (this makes one serving so multiply as needed):
  • 1 teaspoon olive oil’
  • 1 teaspoon minced fresh rosemary
  • 1 garlic clove, crushed
  • 1 (5-ounce) swordfish steak
  • 1/2 carrot, diced
  • 1/2 zucchini, diced
  • 3 Kalamata olives, pitted and roughly chopped
  • the juice of one lemon
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup low sodium chicken broth
  • 1/4 uncooked couscous
  • Salt and pepper, to taste

Continue reading Grilled Rosemary Swordfish with Vegetable Couscous

Snickerdoodles

I am back in cookie baking mode. This time around, I’m going the more traditional route. First on my list, classic snickerdoodles.

Ingredients

  • 3/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Continue reading Snickerdoodles

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