Raspberry Crème Brûlée

This is a weird one, as it neither uses cream nor… brulees? Anyway you don’t use a torch or a broiler! I’ll admit it’s been years since I’ve had proper creme brulee, but this really grew on me, especially with the berries, and was super simple, so…worth trying at some point when you bought whole milk for something else and need to use it up, at least!

I found that the topping didn’t make enough to cover, so I’m just going to go ahead and double it in the ingredient list below. If you’re not planning on eating the whole thing at once (presumably with help) I’d say just make half and try to pour it just on one half, as the topping will sort of dissolve into the cream part over time, so you can just cover the other half the next day!

Ingredients:

Pudding:

  • 2 cups raspberries
  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/3 teaspoon salt
  • 2 3/4 cup whole milk (the recipe just says milk, I’d go with whole so it’s at least cream-adjacent)
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest

Topping:

  • 1/2 cup sugar
  • 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

IMG_7104

These berries were weak on the vibrancy scale.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute.

IMG_7105Remove from the heat and stir in the butter, vanilla, and orange zest.

IMG_7106Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

IMG_7107After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden. This feels like it takes forever, but when it does melt it happens very quickly, so do pay attention and take it off the heat before it burns!

Nearly there...

Nearly there…

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

See? It needed more topping!

See? It needed more topping!

To serve, crack the topping with the back of a spoon, then scoop and plate.

Not pictured: The fact that after the first slice, you can actually take out whole pieces without making a mess.

Not pictured: The fact that after the first piece, you can actually take out whole slices/pieces without making a mess.

Raspberry Crème Brûlée

From Joey Green’s Magic Meals.

Pudding:

  • 2 cups raspberries
  • 1/3 cup sugar
  • 1/4 cup corn starch
  • 1/3 teaspoon salt
  • 2 3/4 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest

Topping:

  • 1/2 cup sugar
  • 2 tablespoons light corn syrup

Rinse and dry your berries, then spread them in the bottom of a shallow 8 to 9 inch dish. Set aside.

In a heavy-bottomed saucepan, combine the sugar, corn starch, and salt for the putting. Gradually stir in the milk while whisking. Continuing to whisk, bring to a boil over medium heat, then let boil 1 minute. Remove from the heat and stir in the butter, vanilla, and orange zest.

Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.

After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden.

Quickly drizzle the melted sugar over the top of the custard, then put back in the fridge to chill for an additional 15 minutes.

To serve, crack the topping with the back of a spoon, then scoop and plate.

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Shrimp Arrabbiata with Spaghetti Squash

I had been seeing the word arrabbiata around a bit last week, and had no idea what it was, but luckily this recipe popped up and answered the question! This makes a lightly spicy sauce and a very low calorie meal. (You could theoretically use regular pasta instead of the spaghetti squash. Some of you may have noticed that I’ve been using a lot of spaghetti squash and cauliflower lately, and posting less/fewer desserts, but relatedly, I’ve been losing a bunch of weight, so this will probably continue.)

IMG_7100This may be only the 3rd time I’ve cooked shrimp, but it’s really easy!

Ingredients:

  • 1 medium spaghetti squash
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 12 ounce raw medium shrimp, peeled, tails removed, deveined
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.

With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.

IMG_7097Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm.

IMG_7098Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.

IMG_7099Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.

Serve the squash covered with the tomato/shrimp mixture. The recipe makes 4 pretty large portions.

IMG_7102

Next time, I clearly need to do better draining the spaghetti squash…

Shrimp Arrabbiata with Spaghetti Squash

Slightly adapted from Hungry Girl.

  • 1 medium spaghetti squash
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 teaspoon red pepper flakes
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 12 ounce raw medium shrimp, peeled, tails removed, deveined
  • 1/2 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.

With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.

Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm. Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.

Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.

Serve the squash covered with the tomato/shrimp mixture.

 

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Cauliflower Pizza Bagels

I’ve been doing a lot with riced cauliflower lately, and it works in a good variety of ways because it doesn’t have much flavor itself, so you can do what you want with it while creating some lower calorie recipes. To make riced cauliflower, you just chop up a head of cauliflower small enough that you can get it in a food processor, process it into tiny bits, then put all of it in a microwave-safe bowl, cover with saran wrap, and microwave 10 minutes. You’re then ready to go for a whole variety of recipes like cauliflower pizza crust, as the rice in your favorite fried rice recipe, or in the recipe below:

IMG_6960 IMG_6807Ingredients:

  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup riced cauliflower
  • 25-30 slices pepperoni cut into quarters
  • 1/2 tsp fennel seed
  • 3/4-1 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 2 medium tomatoes, diced

I added a lot more tomato than the blog where I got this recipe, but seeing as it’s your only sauce stand-in, I think it’s important. Another important thing for this recipe is that you cook it in either a donut pan or a mini-muffin tin, nothing bigger. The key to the tastiness of this is the well browned/crisped edges, so doing it in a regular sized muffin tin or something else large like that would really throw off the proportion of center to crispy edges.

Preheat your oven to 400 degrees and lightly grease your donut pan/mini-muffin tin. Stir all the ingredients together in a medium bowl.

IMG_6956Spoon the mixture into the prepared pan.

IMG_6804 IMG_6957Bake 30 minutes, or until they are well browned and firm.

IMG_6805 IMG_6958…and that’s it! Nice!

IMG_6959 IMG_6808

Cauliflower Pizza Bagels

Slightly adapted from Up Late Anyway.

  • 2 eggs
  • 1 cup shredded mozzarella cheese
  • 1 cup riced cauliflower
  • 25-30 slices pepperoni cut into quarters
  • 1/2 tsp fennel seed
  • 3/4-1 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 2 medium tomatoes, diced

 

Preheat your oven to 400 degrees and lightly grease your donut pan/mini-muffin tin. Stir all the ingredients together, then spoon into the prepared pan. Bake 30 minutes, or until they are well browned and firm.

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Buffalo Turkey with Spaghetti Squash

Kind of a combination of the recent buffalo turkey chili and the spaghetti squash lasagna boats, this is just a different way to combine things that remains delicious, filling, and decently healthy.

IMG_6954Ingredients:

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

IMG_6948During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.

IMG_6949Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.

IMG_6950Sprinkle the blue cheese over the mixture.

IMG_6952When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

IMG_6953 IMG_6955

Buffalo Turkey with Spaghetti Squash

  • 1 large spaghetti squash
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground turkey
  • 2 ribs celery
  • 1 small onion
  • 1 carrot
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 1/2 cup Franks buffalo sauce
  • 1/2 cup blue cheese crumbles

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scrape out the seeds, then sprinkle the insides with salt and pepper. Place cut-side down on a baking dish with edges and bake for an hour.

During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey. Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce. Sprinkle the blue cheese over the mixture.

When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.

Serve the turkey mixture over the squash.

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Gluten Free (Baked) Donuts

These are some fairly plain, but tasty, donuts. At least until you top them, at which point they can become pretty fun! They definitely went over well with the friends whose house I brought them to!

20160408_200014I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.

Ingredients:

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, to taste (to taste = replace with cinnamon, for my tastes!)
  • 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix (the recipe is from King Arthur… I actually used a Pillsbury mix, as it’s what I could find – just make sure you’re using a baking mix, not just a plain flour – you want something with xanthan gum)
  • 1 cup milk
  • 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

  • 1/2 cup chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 – 2 teaspoons hot water
  • sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined.

IMG_6934Add the eggs and beat again, then beat in the nutmeg and vanilla.

IMG_6936Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

IMG_6937Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.

IMG_6938Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.

IMG_6939Cool in the pans 5 minutes, then turn out to a wire rack.

IMG_6940Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

IMG_6941To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.

IMG_6942 IMG_6945

Gluten Free Donuts

From King Arthur Flour (and the chocolate glaze recipe came from the packaging on the donut pan!).

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, to taste
  • 2 2/3 cups King Arthur Gluten Free All-Purpose Baking Mix
  • 1 cup milk
  • 1/2 cup powdered sugar for coating

Chocolate Coating (makes enough for 8 full sized donuts, half-dipped):

  • 1/2 cup chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1 – 2 teaspoons hot water
  • sprinkles, as desired

Preheat oven to 425 degrees. Lightly grease donut pans.

In a medium bow, beat the butter, oil, and sugars until combined. Add the eggs and beat again, then beat in the nutmeg and vanilla. Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.

Transfer the batter into a piping bag and pipe into the pans. Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans. Cool in the pans 5 minutes, then turn out to a wire rack.

Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.

To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.

 

 

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Gluten Free, Vegan, Double Chocolate Craisin Cookies

My friend Mary Kate was in town (aka 4 hours away in Denver, which is as close as anyone ever has any reason to get) last weekend, so I needed a cookie that worked with her food allergies, the incredibly limited selection of gf ingredients in Rawlins, and my reluctance to spend money on things I basically never need (egg replacers). These cookies ticked all the boxes, and are chocolatey, plus I added craisins so you can call it a fruit recipe. The recipe only makes about a dozen, though, so you might consider just doubling it to start with!

IMG_6858Ingredients:

  • 3/4 cup almond flour
  • 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 1 tablespoon coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips
  • 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

IMG_6850Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

IMG_6851Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.

IMG_6852Bake 9-10  minutes, or 11 if you froze the dough.

IMG_6856When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.

IMG_6857

Gluten Free, Vegan, Double Chocolate Craisin Cookies

Adapted from Vitamin Sunshine.

  • 3/4 cup almond flour
  • 3/4 cup oat flour (ground from roughly 1 cup whole oats in a blender or food processor)
  • 2 1/2 tablespoons cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup + 1 tablespoon coconut oil
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup dark chocolate chips
  • 1/3 cup craisins

Preheat oven to 350 degrees. Line two sheets with parchment.

Combine the almond flour, oat flower, cocoa powder, sea salt, and baking soda in a large bowl and stir together.

Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.

Pour the wet ingredients into the dry ingredients and stir together, then add the chocolate chips and craisins and stir again.

Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. Place the baking sheets in the freezer for 10 minutes, then bake for 11 minutes. Let cool partway, then place back in the freezer to firm up completely. Store in the fridge or freezer.

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Fudge Oatmeal Bars

Someone a block up from me was giving away cookbooks a few weeks ago. I’m not sure how much use I have for 101 Things to do with Zucchini, but this Ivy Bake Shoppe Cookbook has several recipes that look worth making!

IMG_6848Ingredients:

Dough:

  • 2 sticks unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups old fashioned oats

Filling:

  • 2 cups milk chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease a 10 x 15″ jelly roll pan.

In a large bowl, cream together the butter and brown sugar.

IMG_6840Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed.

IMG_6842Spread 2/3 of the dough into the greased pan – I used a combo of fingers and a greased spatula. Set aside the remaining dough.

IMG_6843In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan and smooth.

IMG_6844Drop the remaining 1/3 of the dough in clumps over the chocolate mixture.

IMG_6845Bake 25-30 minutes, until golden brown.

IMG_6847Let cool a bit, then cut into bars and serve.

IMG_6849

Fudge Oatmeal Bars

From The Ivy Bake Shoppe Cookbook.

Dough:

  • 2 sticks unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups old fashioned oats

Filling:

  • 2 cups milk chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease a 10 x 15″ jelly roll pan.

In a large bowl, cream together the butter and brown sugar. Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed. Spread 2/3 of the dough into the greased pan. Set aside the remaining dough.

In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan.

Drop the remaining 1/3 of the dough in clumps over the chocolate mixture, then bake 25-30 minutes, until golden brown. Let cool a bit, then cut into bars and serve.

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