I know I promised I would post the recipes here every time I post a new recipe on my blog’s new home … but it’s getting away from me … so much to do with the transfer of domains and all the other things going on in my life … I did export and import all of the email subscribers from here over to there … are you getting emails from my new blog? If not, please go add your email address on my new blog: www.SumptuousSpoonfuls.com … seriously, please, go now! I don’t want to lose you.
Okay, now let’s talk new recipes … here’s what’s new on my blog: click on the pic or the title to see the recipe … I hope you’ll visit me at my new site!
I’ve been dreaming of this granola for weeks it seems … dying to make it … looking for pumpkin seeds at the store. I thought about toasting up some out of one of these little pumpkins I have here, but I really wanted those lovely little crunchy green ones that you can get, not the big seeds you pull out of your pumpkin and roast.
I knew I saw some at the grocery store, but every time I went back, they were gone … FINALLY, this morning, I found some! Granola time, baby!
So I made this lovely granola with maple syrup and pumpkin puree, pumpkin spices, honey, dried cranberries and lots of fun seeds and nuts.
But I’m sorry to say, you’re not going to find the recipe for this delicious holiday granola here …
I’ve decided it’s time for my blog to have its own space … I think we’ve outgrown the capabilities of Free WordPress and we need to move on … sooo I moved everything over to www.SumptuousSpoonfuls.com … yes, all of it, all the recipes, all your comments, everything! Tada! Isn’t that magic?
Please go over there to find the recipe for this granola (and ALL of my others!) and while you are there, I would really love it if you would click the link to follow me there. If I am can figure out a way to redirect all of you lovely people who already follow my blog, I will … and for a little while, I will post little ticklers here to remind you I’m hanging out over there now.
So what are you waiting for? Come hang out with me in my new home and get the recipe for this lovely Maple Spice Pumpkin Cranberry Granola!
My friend gave me a bit of this lovely roasted pepper tomato tapenade she made. Ooh it was delicious! I tried spreading it on toast with melted cheese over top. Yum. I put it on a sandwich. Oh yes! I imagined all the things I could do with this scrumptious spread: it would be lovely in lasagna and all sorts of appetizers (little toasts! yes!) and pizzas and things. I only had a tiny bit that she gave me … but … she had told me what she put in it … tomatillos, sundried & fresh tomatoes, roasted peppers, garlic, olive oil … hmmm …
I still had four of the tomatillos she gave me and a couple fresh garden tomatoes, and oh yes, peppers from mom’s garden … and I even had some of the “sundried” tomatoes (that I dried in the oven), so I thought I would see if I could make a tapenade.
I threw in some fresh herbs and capers for good measure. It’s not exactly like her tapenade, but even if I had had her recipe on hand, I am sure I wouldn’t have followed it precisely. I just can’t properly follow a recipe!
I want to thank my dear friend Denise for giving me her marvelous tapenade … which spurred me to try making it. What a wonderful spread!
Roasted Pepper Tomato Tapenade
The best way to roast the peppers, tomatillos and tomato for this tapenade is on the grill, but you could also roast them in the oven.
- 1 medium fresh garden tomato
- 3 roma tomatoes
- 4 tomatillos
- 1 large bell pepper
- 1 hot pepper (I used this big hot red pepper my mom gave me similar to a New Mexico Green Chile, only it’s red … but I think you could use any hot — or not so hot — red pepper)
- 2 – 4 cloves of garlic, peeled
- 1/2 cup sundried tomatoes
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Several sprigs of rosemary
- A couple sprigs of tarragon
- A few fresh basil leaves
- 1 – 2 tablespoons capers
- Heat up the grill and set the tomatoes, tomatillos, and peppers directly over the heat. Roast until the skins of the peppers are charred and black (make sure you turn them to roast all sides of the vegies!) and the tomatoes are soft. This should only take a few minutes if your grill is good and hot.
- Let the roasted vegies cool for a bit till they are cool enough to handle, then cut out the stem & core of the peppers and tomatoes, leaving the charred skin ON.
- Pop all the ingredients except the capers in a handi chopper or food processor and blend until it forms a smooth paste. Pour the tapenade into a bowl and stir in the capers. Add salt if you like … I didn’t think it needed any.
- Serve on toast or crackers, use as a sauce for pizza, stir it into the ricotta mixture for your lasagna, use it as a tasty sandwich spread … or just let your imagination run wild.
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Gala Dinner Party, Fit & Fabulous Fridays and All my Bloggy Friends.
My sister gave me this pretty parfait glass … isn’t it gorgeous? This is a simple idea to dress up a Lemon Poppy Seed cupcake (muffin? What IS the difference between muffins and cupcakes anyway?) and change things up if you are tiring of the same old cupcake. I used an unfrosted Zucchini Lemon Poppy Seed cupcake for my trifle, but if you have another on hand, feel free to use that! You could change out the flavors, add fruit, whatever you like. If you use healthy cupcakes like my Zucchini Lemon Poppy Seed ones, it can make for a very healthy breakfast, snack or dessert. You could do this on a larger scale in a glass bowl using several cupcakes and a big tub of lemon yogurt for a party too.
Lemon Poppy Seed Yogurt Trifle
For each trifle you will need:
- 1 lemon poppy seed cupcake (a normal sized one … if yours is a large-size “muffin”, half of one will do!)
- 1 small container of lemon lowfat yogurt (or use plain yogurt and mix in lemon juice/lemon zest & some sweetener)
- Garnish: Poppy seeds and fresh lemon slices
Cut the cupcake into small squares (about 1/2 inch wide/deep/tall). In a pretty parfait glass, carefully spoon in some of the yogurt, then add some of the cupcake squares. Top with another layer of yogurt (reserving a dollop for the top), more cupcake squares, then a nice dollop of yogurt on top. Sprinkle the top with poppy seeds and garnish with fresh lemon slices. Serve immediately with long, fancy ice cream parlor-style spoons if you have them.
with a sweet rosewater glaze
I have been planning/dreaming of making these scones since June, when my friend Melissa posted her Rose Butter Tea Sandwiches. I saw the rose petal sugar she used on her pretty little tea sandwiches and thought: hey I could use that in SCONES!
So, when my most fragrant rose bush was covered with roses, I gathered some and made some rose sugar and set it in my cupboard to wait for a week. A week went by, and then a month, and then another. I told my daughter I was planning to make her rose scones and her face lit up. But life got crazy and the summer got SO hot and there never seemed to be a good time to bake rose petal scones.
Now it’s fall, the temperatures are dropping and my thoughts are turning to baking again. I woke up this morning, looked at the clock and decided today is the day I’m going to make those rose petal scones.
These scones have a soft, gentle rose flavor. It’s just a light hint of rose, like a passing floral scent on a breeze.
White Chocolate Rose Petal Scones
Inspired by Melissa at ChinDeep, who makes the most beautiful things with edible flowers. Plan ahead if you want to make these because it takes a week to make the rose petal sugar.
- 1 cup all-purpose flour
- 1 cup unbleached white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup rose petal sugar (recipe below)
- 6 tablespoons chilled butter, cut into little pieces
- 1 egg
- 1/4 cup vanilla low fat yogurt
- 1/2 cup plain low fat yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon culinary rosewater (my recipe for rosewater is here)
- about 3/4 cup good quality white chocolate chips (I used Ghirardelli)
- Rosewater glaze (recipe below) and fresh clean organic rose petals (if desired, for garnish)
Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray.
In a bowl combine flours, baking powder, baking soda and salt. Stir in the rose petal sugar, crushing any lumps with your fingers.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
- Make a well in the center of the flour mixture and add the egg, yogurt and extracts. Mix until just blended (dough will be soft and wet).
Turn onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut into wedges and place on your prepared cookie sheet.
- Bake scones for 12-14 minutes or until golden brown. Drizzle with rosewater glaze and let the glaze set. At serving time, garnish with fresh organic roses or rose petals (if you like).
Sweet Rosewater Glaze
- 1 cup powdered sugar
- 3 teaspoons culinary rosewater
In a small mixing bowl, stir together the powdered sugar with the rosewater till smooth.
Rose Petal Sugar
Recipe from ChinDeep
- 1 cup white sugar
- 2 cups very fragrant, unsprayed rose petals, washed and dryed completely
In a food processor or handi chopper, pulse the sugar and rose petals until the rose petals are tiny little confetti-like pieces. Put the sugar in a covered jar and wait for a week before you use it.
This post is an Eating the Alphabet post.
This month we’re cooking things that begin with the letters P, Q or R. R is for ROSES!
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Click here to see the other great Eating the Alphabet Challenge recipes this month …
Chocolate craving! Time for something chocolatey good. With nuts. Yes LOTS of nuts. Oh and some peanut butter. Dried fruit in there … ah yes. And to add a little bit more healthy yumminess, some oats.
Roll it all into a little ball and what do you have? A quick, healthy snack. Not one you want to eat a LOT of at one sitting because they are a bit calorific, but something you can grab on the go when you need a little energy, especially before or after a good workout. An energy byte! (Terrible geeky pun intended.)
I like to eat one of these for a bit of dessert after a good meal, or when I am running out the door and need something fast to grab for a quick bit of energy. Or when you need a quick chocolate fix, but you don’t want to totally destroy your healthy eating plan. A little bit of chocolate and a few nuts every day are very good for your health.
Chocolate, Fruit & Nut Energy Bytes
You could use a good quality dark chocolate in place of the almond bark and cocoa powder. I just didn’t have enough on hand, so I decided to make my own “chocolate”!
- 2 squares of almond bark (or white chocolate)
- 4 Tablespoons dark cocoa powder
- 3 Tablespoons of Chocolate PB2 powder
- 1/2 teaspoon vanilla
- 1/4 cup peanut butter
- 1 cup quick-cooking oats
- 2/3 cup nuts (I used a mix of peanuts and cashews)
- 1/2 cup dried cranberries
- 1/2 cup dried apricots, chopped into bits
- Coarse sea salt
- Melt the almond bark in a medium mixing bowl in the microwave by microwaving on high for 1 minute, stir, microwave for 30 seconds, stir again, keep microwaving for 30 seconds/stirring until the white almond bark is completely melted.
- Stir in the dark cocoa powder, PB2 powder, vanilla and peanut butter and stir until the mixture is smooth and creamy.
- Stir in the oats, nuts, cranberries and apricot bits until everything is coated in chocolate. Form the mixture into balls and set on a tray. Sprinkle the bytes with a bit of coarse sea salt.
- Set it in the fridge until the chocolate is set, then transfer to a covered storage container. You can store these at room temperature or in the fridge, as you prefer. I like to eat them at room temperature so I’m not bothering to refrigerate mine. They aren’t going to last that long anyway!
I was seriously craving spinach artichoke dip yesterday … but alas! I am all out of spinach. Hmm, but I have kale … and it occurred to me … why does spinach get all the attention? Shouldn’t kale get to play in the dip too?
I also had some salmon that we had barbecued the other night that needed using, so I threw that in the dip too. By this time, it was getting pretty tasty, so I skipped the artichokes altogether and threw it in the toaster oven to bake. It totally satisfied my craving, and then some. I’m kinda wishing I hadn’t eaten it all … I would really like some more now … these pictures are making me hungry!
I think this dip would be fantastic with shrimp or crab in place of the salmon …
Hot & Cheesy Kale & Salmon Dip
This makes a small portion, just right for 2 people snacking (or one hungry muncher). Double (or triple) the recipe if you are serving to several people.
- 1 heaping up of kale leaves, chopped roughly (about 2 ribs of kale)
- 3 cloves of garlic
- 1/4 cup chopped red onion
- Several sprigs of fresh dill
- 3 Tablespoons white wine
- 3/8 cup of salmon, flaked
- 1/4 cup fat free plain greek yogurt (or more if you want a creamier dip … I like lots of “stuff” in my dips)
- about 2 oz. of goat cheese
- 1/3 cup shredded Dubliner cheese (or parmesan)
- A bit of shredded mozzarella or Italian blend, for the top
- Put the kale leaves, garlic, onion, and dill in a food processor or handi chopper and process till the kale is chopped into tiny bits.
- Heat a frying pan to medium heat, spray with cooking spray, then add the kale mixture and the wine. Stir it around a little and cover to cook for just a few minutes, then remove the cover and cook a minute longer to evaporate the moisture from the wine.
- Mix the kale mixture with the greek yogurt, salmon, goat cheese and shredded Dubliner cheese. Put in a small casserole or oven-safe bowl and top with a little bit of shredded mozzarella cheese.
- Bake at 350 for about 10 – 15 minutes or until the cheese is all melted and bubbly. Serve with chips, crusty slices of bread, or vegies for dipping.