Spiced Pumpkin, Lentil and Goat Cheese Salad


Pumpkin Week continues…

I made this salad for lunch on Sunday to share with my mother and then took leftovers to work to share with Aaron. Aaron made out like a bandit this week with home-cooked meals. Lucky dog. The recipe comes from the October 2009 issue of Bon Appetit and once you peel and seed and cube the pumpkin (is there a trick to this?) it’s easy. The pumpkin is roasted with cumin and paprika while the lentils cook on the stove. Once both are done and cooled they are mixed with the goat cheese and other ingredients. It’s actually the perfect meal for the Indian Summer we’re having in Southern California–Fall flavors served chilled.

You can find the recipe HERE.


Cacao Nib Gelato


Oh, I had trouble with this ice cream. Serious trouble. When I first read the recipe in the September 2009 issue of bon appetit I knew I had to make it. I tweeted about it with Nancy of The Dogs Eat the Crumbs and we decided to churn it together. The cream base is seeped with cacao nibs and a vanilla bean  so the  flavor is intense, very intense {but in a good way}. Once the base is reheated, egg yolks added, and cooked to just the right consistency it is chilled in the refrigerator overnight.

This is where my trouble started. I churned the gelato the next morning and everything seemed fine. I placed it in the freezer and went along my merry way. The next day, I notice a puddle of water in my water dispenser. I open my freezer and it’s warm. The ice in the ice maker was melting, food stuff was thawing, and my lovely lovely gelato was back in its unchurned form.

I assume I didn’t close the freezer door all the way, stick the gelato base in the refrigerator, and turn the temp on the freezer super low. I also place a cup with water in the freezer to test if it is working.  The next morning I open up the freezer and everything is frozen. Yay! I rechurn the gelato and stick it back in the freezer. But no, my freezer/refrigerator was only pretending to work. Yes, my gelato was back in it’s unchurned form. I teary-eyed threw it away {along with all of the other contents} and called the repairperson.

Luckily, my refrigerator just needed a new motherboard which was only $150 for parts & labor. {fyi: if you have a GE Profile, they are notorious for motherboards conking out soon after the 5 year warranty expires. My refrig is 6 years old}. Once everything was nice and chilly, I made the gelato base again. I had to, this is the best tasting chocolate ice cream. I really had no choice. It really is that good.

You can find the recipe HERE.

{I came back to add, after I scheduled this post: I don’t think I expressed my love for this gelato enough. It is heaven. Pure Heaven. The chocolate flavor is clean and slightly bitter like good chocolate should be. Man. I think I may have to make another batch.}

Cappuccino Brownies

Another word I’ve learned to spell through food blogging: cappuccino. The minute I saw the recipe for these in the July 2009 issue of bon appétit (there’s another word), I knew I needed to make these.

Cappuccino Brownies are espresso brownies topped with a white chocolate ganache and sprinkled with cinnamon. Need I write more?

You can find the recipe HERE.

Flaxseed Waffles with Berries and Honey Cream

flaxseed waffles

I love breakfast. It’s my favorite meal of the day. I love breakfast for dinner too. I guess I like breakfast for lunch, but usually that is just called a late breakfast or sometimes brunch. I recently made Flaxseed Waffles with Berries and Honey Cream. I found this recipe in my piles of ripped out pages from food magazines. It comes from the January 2009 (fairly recent, so it was near the top of the pile 😛 ) issue of Bon Appetit.

In addition to the flaxseeds, the waffles are made with a combination of whole-wheat and all-purpose flour. You drizzle the waffles with maple syrup, add some mixed berries, and top with a delicious honey whipped cream. Each individual component is wonderful, but in combination it’s spectacular.

You can find the recipe HERE.

Cherry and Chocolate Chip Cookies


Here’s another treat I wasn’t going to blog about, but were too good to share.
I’ve been going through stacks and stacks of recipes from food magazines  I’ve collected over the past year or so. Pretty much just creating more stacks for some sort of order. I found this recipe from the  July 2008 issue of Bon Appetit. It comes from the R.S.V.P./Readers’ Favorite Restaurant Recipes section and is not online.

The recipe comes from Icing on the Cake Bakery of Los Gatos, California and is a souped up version of a chocolate chip cookie with alcohol-soaked dried cherries and both semisweet and white chocolate chips. The cherries take this cookie over the edge. YUM.

Cherry and Chocolate Chip Cookies

From Bon Appetit July 2008 and Icing on the Cake
  • 1 cup dried tart cherries (about 5 1/2 ounces)
  • 1/3 cup cherry liquor (I used kirsch)
  • 2 tablespoons water
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup of sugar  (thanks to Amanda of Amanda’s Cookin for pointing out my omission. )
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup semisweet chocolate chips (about 6 1/2 ounces)
  • 1 cup white chocolate chips (about 6 1/2 ounces)

Preheat oven to 375° F and line 2 baking sheets with parchment paper.

Bring cherries, cherry liquor, and 2 tablespoons water to boil in small sauce pan. Remove from heat and let cherries soak for 15 minutes. Drain and pat dry; set aside.

Whisk flour, salt, and baking soda in  a medium bowl. Using electric mixer, beat butter and both sugars in a large bowl until creamy. Add eggs and extracts, beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips.

Scoop tablespoonfuls of dough onto prepared baking sheets spacing 1 inch apart. Bake cookies one sheet at a time  until edges are light golden brown 11-13 minutes, turning baking sheets halfway through cooking time. Transfer to rack and cool.

Makes about 30 cookies.

Thank you to everyone that wished me luck and gave me support yesterday while running my half-marathon. I finished with a good time (for me) 2 hours, 18 minutes. I’m sore as all-heck today, but doing well.