Cauliflower Crust Pizza

Posted on April 29, 2015 by sparecake

While theoretically this is a useful recipe for gluten free folk, it’s also just an easy change for a slightly different pizza that works some extra vegetables into your diet. You can actually use this recipe to make either pizza, or cheesy bread sticks, it’s up to you if you put on the sauce, or keep it to the side for dipping!

IMG_5246Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice.

IMG_5238 IMG_5239Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

IMG_5240Divide the mixture between the two prepared sheets and spread to create your crusts. Don’t worry if it looks a bit watery now – it dries out while baking.

Tried different thicknesses - I think I preferred thinner.

Tried different thicknesses – I think I preferred thinner.

Bake, untopped, for about 25 minutes, or until golden.

IMG_5242 IMG_5243Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

IMG_5244 IMG_5245The crust is, thanks to the eggs and cheese, surprisingly sturdy, and quite tasty, and has the added bonus of not requiring any rising time. Handy dandy!

Cauliflower Crust Pizza

From Jo Cooks.

Ingredients:

  • 1 large head cauliflower
  • 4 eggs
  • 2 cups of shredded mozzarella cheese
  • 3 teaspoons oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups shredded mozzarella cheese
  • 1 – 1 1/2 cups pizza sauce, as desired
  • pizza toppings, as desired

Line two baking sheets or pizza pans with parchment paper. Preheat oven to 425 degrees.

To prepare the cauliflower, cut into rough chunks and then process in a food processor until it is in tiny bits, semi-resembling rice. Pour the riced cauliflower into a microwave-safe bowl, cover loosely, and microwave for 10 minutes. Stir in the eggs, mozzarella, oregano, garlic, salt, and pepper until well combined.

Divide the mixture between the two prepared sheets and spread to create your crusts. Bake, untopped, for about 25 minutes, or until golden. Top with sauce, cheese, and any other desired toppings, and return to the oven for another 5 minutes, or until the cheese has melted.

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Old Fashioned Chocolate Cake

Posted on April 27, 2015 by sparecake

Last weekend I got a friend in Denver to have a cake party. I didn’t actually take any pictures of any of the cakes other people brought, but it was a successful night. The cake I made is actually the cake on the right in the blog’s header image (scroll back up!), although it looks a bit different for a few reasons. The main thing is, I was using borrowed cake pans, one of which was way bigger than 9″, so the cake batter had to cover more ground, therefore making thinner cake. Also, that time a few years ago I had to cut the chocolate by hand, and this time I had a food processor at hand, making for much smaller flakes of chocolate. Either cake, though, tastes really fantastic, and is as chocolatey as you’d expect from the Death By Chocolate cookbook!

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour...

Bummer for my mother, who bought this cookbook back when she could eat (wheat) flour…

IMG_4269Ingredients:

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

A first note – freezing the chocolate is important, whether you plan to cut the chocolate with a knife, grate it with a cheese grater, or chop it with a food processor disk. For cutting or grating, freezing will help it withstand the warmth of your hand without turning to mush, and similarly it will keep the heat of the food processor from making a pile of melted chocolate. Store the grated chocolate in the refrigerator when not using.

IMG_5075To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk if you have one, until slightly thickened, and the color has lightened slightly.

IMG_5074In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

A friend I hadn't seen in roughly 15 years, who turns out to be kind of scared of mixers??

A friend I hadn’t seen in roughly 15 years, who turns out to be kind of scared of mixers??

IMG_5078Gradually add the flour to the egg yolk mixture, beating on low.

IMG_5079Add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

IMG_5080As you can see from the pictures, the bowl I had to work with at my friend’s was a bit small/fragile for high speed mixing, so much of this happened with just a fork, and the texture of the cake still came out well.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture.

IMG_5081Fold in the remaining 2/3s, gently stirring until evenly mixed, then gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

IMG_5082Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven.

IMG_5084Cool in the pans for 20 minutes, then invert onto cake circles (or flat plates/cutting boards if you don’t have cake circles) and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes. All this cooling and chilling helps the cakes stand up to what happens to them next!

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined.

IMG_5085Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

IMG_5086To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. The cake stood up well to tilting last time I made it, and looked quite nice, but this time with the different cake sizes, I just kind of sprinkled the chocolate all over, since it was already a bit of a pile.

IMG_5087

The one other picture I have of the old cake. A bit nicer looking...

The one other picture I have of the old cake. A bit nicer looking…

Cut with a serrated knife, and serve.

IMG_5089I had been trying to remember what this cake (in my own header image!) was for years, and was really excited to make it again when I figured it out. This recipe does not disappoint!

Old Fashioned Chocolate Cake

From Death By Chocolate by Marcel Desaulniers.

Speckled Chocolate Cake:

  • 2 sticks plus 2 tablespoons unsalted butter, divided
  • 8 egg yolks
  • 1 1/4 cups granulated sugar, divided
  • 6 egg whites
  • 1 1/2 cups cake flour, sifted
  • 10 ounces semisweet chocolate, frozen and then finely grated

Chocolate Icing:

  • 2 sticks unsalted butter
  • 3/4 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 1/3 cup half-and-half
  • 1 teaspoon vanilla extract

To make the cake, first melt the two tablespoons of butter and brush to cover the insides of two 9″ cake pans. Line with parchment, then butter the parchment as well. Set aside. Preheat oven to 325 degrees.

In the top of a double boiler, or carefully in a pot, melt the two sticks of butter until just melted, then remove from the heat and set aside.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl and beat on high, using a balloon whisk, until slightly thickened, and the color has lightened slightly.

In another large bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup of sugar and beat until stiff peaks form.

Gradually add the flour to the egg yolk mixture, beating on low, then add the melted butter and mix another ten seconds. Increase the speed to medium for 5 seconds, then use a rubber spatula to ensure the batter is well mixed.

Gently stir 1/3 of the egg white mixture into the egg yolk mixture, then fold in the remaining 2/3s, gently stirring until evenly mixed. Gently stir 8 ounces of the chocolate into the batter, returning the remaining 2 ounces to the refrigerator.

Spread the batter evenly between the two pans and bake 25-30 minutes, until the cakes pass the toothpick test, then remove from the oven. Cool in the pans for 20 minutes, then invert onto cake circles and cool a further 20 minutes. Peel off the parchment and refrigerate the cakes for 30 minutes.

While the cakes are cooling, prepare the frosting. Combine the butter, cocoa, and salt in a bowl and beat until evenly combined. Add the remaining ingredients and beat on low speed for 10 seconds, medium speed for 10 seconds, and then on high speed until light and fluffy. Scrape down the sides of the bowl and beat again briefly.

To assemble, remove the cakes from the refrigerator and cut both in half vertically, cutting each into two evenly thick layers. Take the bottom layer of one cake and place it on a cake board or serving platter. Cover with 3/4 cup of icing, then top with the top layer of that cake. Cover with another 3/4 cup of icing, then repeat with both layers of the second cake. Spread the remaining frosting around the sides of the cake.

Gently tilting the cake, press the remaining grated chocolate around the sides of the cake. Cut with a serrated knife, and serve.

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(Chunky Monkey) Monkey Bread

Posted on April 22, 2015 by sparecake

For my first yeast baked good at altitude, I went for something without long rising times that could go too far, and I had great results. In fact, this is quick enough to get in the oven that I baked it on a work day, and still made it in on time.

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

What does it even mean if flowers say to keep them in bright light, but not direct sunlight? How does that work??

This combines the cinnamon sugar-ness of many monkey breads with everyone’s other favorite flavor combination, chocolate and banana. You really can’t go wrong!

Ingredients:

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts (I left these out. I always leave the nuts out.)

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

IMG_4985Place the banana slices evenly across the bottom of the pie pan.

IMG_4986Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up.

IMG_4987Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

IMG_4990Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top.

IMG_4991Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

IMG_4994

In case you were wondering...

In case you were wondering…

I’m not sure why my breakfasts have been getting real nice lately, but I’m certainly enjoying it! And this has fruit, so you can pretend you’re starting the day off healthily!

Chunky Monkey Bread

From Piece of Cake.

Dough:

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 envelopes RapidRise yeast
  • 1/2 teaspoon salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 cup chopped walnuts

Assembly/Topping:

  • 2 medium bananas, cut into 1/2-inch thick slices
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1 ounce bittersweet chocolate, finely chopped, or 3 tablespoons mini chocolate chips

Lightly grease a 9″ pie plate and set aside. Stir together the sugar and cinnamon for the topping in a small bowl and set aside.

In a medium bowl, whisk together the flour, sugar, yeast, and salt. Stir in the water and melted butter, mixing well, then add the walnuts. You can knead the dough briefly if desired, but thoroughly stirring is enough.

Place the banana slices evenly across the bottom of the pie pan. Divide the dough into roughly tablespoon sized pieces, and roll each piece in the cinnamon sugar mixture before placing on top of the banana slices, until the dish is full and the dough is used up. Sprinkle remaining cinnamon sugar over the dough, then brush/drizzle the melted butter over the top of the dough. Sprinkle the chocolate over the top.

Place the prepared dish in a cold oven, then set the oven to 350 degrees and bake for 25-30 minutes, until lightly browned and crisp on top. Set on a wire rack to cool for 10 minutes, then serve still warm. Refrigerate any leftovers.

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Soft Chocolate-Peanut Butter Cookies

Posted on April 20, 2015 by sparecake

In a bid to use up the chocolate peanut butter spread from the baked french toast in any way other than via a spoon, I made some cookies recently! They’re nice and soft, not hard and dry as so many peanut butter cookies are. The ones I brought to work did not last long!

IMG_4984Ingredients:

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy.

IMG_4970Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla.

IMG_4972Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

IMG_4974Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased (or parchment-lined) baking sheet.

IMG_4975Bake 8-9 minutes until just beginning to crack on top.

IMG_4980Remove from the oven, and let cool before moving. (Or eat them still hot, I’m not your boss, but they’ll stay together much better if you let them cool!)

IMG_4983

Soft Chocolate Peanut Butter Cookies

Slightly adapted from Sally’s Baking Addiction.

  • 1/2 cup salted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 3/4 cup chocolate peanut butter spread
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all purpose flour

In a large bowl, combine the butter and sugars and cream until light and fluffy. Beat in the chocolate peanut butter spread, followed by the egg, then the vanilla. Add the baking soda and flour and beat in until just combined. Cover with plastic wrap and refrigerate at least 30 minutes.

Preheat oven to 350 degrees. Spread some sugar in a plate or pie plate. Roll the chilled dough into roughly tablespoon-sized balls, then roll each ball in the sugar to coat. Place on an ungreased baking sheet, and bake 8-9 minutes until just beginning to crack on top. Remove from the oven, and let cool before moving.

 

 

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Crock Pot Chicken Chow Mein

Posted on April 15, 2015 by sparecake

Very frequently crock pot meals are (delicious) brown smooshy foods when served. This recipe manages to have some brightly colored vegetables and a mix of textures, plus being delicious, which is a nice change!

IMG_4966Ingredients:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
  • 2 medium carrots, sliced diagonally
  • 2 medium celery stalks, coarsely chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 8 ounce can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped ginger root
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms
  • 1 cup snow pea pods
  • chow mein noodles
  • Asian noodles of your choice, for serving (I have these)

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

IMG_4959Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken.

IMG_4960In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

IMG_4962In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.

IMG_4964Serve on top of noodles, garnished with chow mein noodles.

IMG_4965I think no homemade Chinese may ever match up to February’s mu shu pork, but I happily ate this for days! (I should really get a roommate or something!?)

Crock Pot Chicken Chow Mein

From Betty Crocker.

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ pieces
  • 2 medium carrots, sliced diagonally
  • 2 medium celery stalks, coarsely chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 8 ounce can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped ginger root
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms
  • 1 cup snow pea pods
  • chow mein noodles
  • Asian noodles of your choice, for serving

Heat the oil in a skillet over medium-high heat, then add the chicken and cook until lightly browned.

Spray the inside of your crock pot with cooking spray, then put in the carrots, celery, onion, garlic, and water chestnuts. Add the cooked chicken. In a small bowl, stir together the broth, soy sauce, and ginger, then pour over the chicken. Cover, and cook on low heat for 6-8 hours.

In a small bowl or cup, stir together the cornstarch and water until no clumps remain. Stir into the crock pot mixture, then add the mushrooms and pea pods. Turn the heat to high, recover, and cook an additional 15 minutes.  Serve on top of noodles, garnished with chow mein noodles.

 

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Pizza Bites

Posted on April 13, 2015 by sparecake

A convenient, tasty lunch, the only problem with these pizza bites is the risk of eating half of them while you’re bagging them up to take along to work/school! (Make a double batch, as I did, and you’ll be all set!)

IMG_4979

Ingredients:

  • 1 cup instant potato flakes
  • 1 large egg white
  • 1 tablespoon low fat cottage cheese (I actually used leftover ricotta – either should be fine)
  • 1/8 cup grated Parmesan cheese
  • 1/2 cup low fat milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 cup mini turkey pepperoni (Why, oh why, can this stuff be sold unrefrigerated??)
  • handful of sliced mushrooms (optional, I added them)
  • pizza sauce, for serving

Preheat oven to 425 degrees. Line a mini muffin pan, ideally with silicone liners, or foil liners with the paper cups removed. I couldn’t find either option, and used regular paper ones, which stuck some – not ideal, but not a huge disaster. Just use silicone/foil if you can. Spray whatever kind of liner you do find with cooking spray, then set aside.

Combine all the ingredients, except the pepperoni and pizza sauce, in a large bowl and stir until well mixed.

IMG_4967Microwave for 1 minute, then stir in the pepperoni.

IMG_4968Scoop the mixture, spreading it evenly between the twelve cups and pressing down to compact the mixture in each.

IMG_4969Bake 20-22 minutes, until golden brown.

IMG_4973Let sit until cool, then remove from the liners.

IMG_4977 IMG_4978Serve warmed, with pizza sauce to dip in. A few seconds back in the microwave is all it takes to have a warm tasty pizza lunch! I really liked the flavor of this, and could easily snack on far, far too many of them!

IMG_4982

Ready to go to work!

 

Pizza Bites

From Idaho Spuds.

  • 1 cup instant potato flakes
  • 1 large egg white
  • 1 tablespoon low fat cottage cheese or ricotta
  • 1/8 cup grated Parmesan cheese
  • 1/2 cup low fat milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 cup mini turkey pepperoni
  • handful of sliced mushrooms (optional)
  • pizza sauce, for serving

Preheat oven to 425 degrees. Line a mini muffin pan, ideally with silicone liners, or foil liners with the paper cups removed. Spray with cooking spray, then set aside.

Combine all the ingredients, except the pepperoni and pizza sauce, in a large bowl and stir until well mixed. Microwave for 1 minute, then stir in the pepperoni. Scoop the mixture, spreading it evenly between the twelve cups and pressing down to compact the mixture in each.

Bake 20-22 minutes, until golden brown. Let sit until cool, then remove from the liners. Serve warmed, with pizza sauce to dip in.

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Creamy Garlic Spaghetti Squash

Posted on April 8, 2015 by sparecake

After the mac and cheesecake, I was looking for, at the very least, a veggie side dish to help me feel slightly less far from healthy. My friend Catie suggested this, and I must say I’m a fan! I had never cooked a spaghetti squash before, and I was prepared for the sort of time consuming event that shredding meat can be. If you haven’t cooked one before either: good news! The majority of each half can be shredded in under a minute, with just a bit more scraping needed to get the last little bits. So much faster than expected!

IMG_4958Ingredients:

  • 1 medium/large spaghetti squash
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 3/4 to 1 cup low sodium chicken broth
  • 1/4 to 1/3 cup fat free half and half
  • 1/2 cup grated or shredded Parmesan cheese
  • 2 tablespoons fresh or 1 tablespoon dried parsley
  • salt and pepper to taste

To prepare the spaghetti squash, first cut it in half and scrape out the seeds, like you would a pumpkin or a cantaloupe. Either bake, cut sides down, for 45 minutes at 350 degrees (too slooow), or microwave, cut side down, for 10-12 minutes. You can nuke one half, then while the second one microwaves, have time to deal with the first one and watch some youtube videos. Swell! Using a fork, shred the insides of the cooked squash. As I said, it comes apart into thin ‘noodles’ surprisingly easily. Transfer the shredded squash to a bowl and set aside.

IMG_4948 IMG_4950 IMG_4952Spray a large pan with cooking spray, then heat over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the squash and a pinch each of salt and pepper, and stir together.

IMG_4953Stir in the chicken broth, then the half and half.

IMG_4954 IMG_4955Add the cheese and parsley and stir.

IMG_4956I let mine continue to cook just until it had thickened enough that chicken-cream wouldn’t run all over the plate, which you may or may not need to do depending on how much half and half you add, then removed from the heat and served. I’m quite pleased with how my first foray into spaghetti squash cookery went!

IMG_4957

Creamy Garlic Spaghetti Squash

From A Healthy Makeover.

  • 1 medium/large spaghetti squash
  • 2 shallots, diced
  • 2 garlic cloves, minced
  • 3/4 to 1 cup low sodium chicken broth
  • 1/4 to 1/3 cup fat free half and half
  • 1/2 cup grated or shredded Parmesan cheese
  • 2 tablespoons fresh or 1 tablespoon dried parsley
  • salt and pepper to taste

To prepare the spaghetti squash, first cut it in half and scrape out the seeds, like you would a pumpkin or a cantaloupe. Either bake, cut sides down, for 45 minutes at 350 degrees, or microwave, cut side down, for 10-12 minutes. Using a fork, shred the insides of the cooked squash. Transfer the shredded squash to a bowl and set aside.

Spray a large pan with cooking spray, then heat over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the squash and a pinch each of salt and pepper, and stir together. Stir in the chicken broth, then the half and half. Add the cheese and parsley and stir. Cook until slightly thickened, then serve.

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Chinese Mabo Tofu

Posted on April 6, 2015 by sparecake

This was a dish I’d never heard of, that I ran across while looking for something to do with ground pork. I’m generally sort of hesitant about tofu things (it’s so…squishy!), but I quite liked the flavor of this sauce, and enjoyed the dish! It’s spicy, salty, and pretty delicious, and was something I could get cooked after work but before dying of hunger.

IMG_4941Ingredients:

  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1/2 pound ground pork
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 16 ounce package firm tofu, cut into 1 inch pieces (my supermarket only had a single 14 ounce package left – that was their entire stock of tofu!)
  • 2 tablespoons hot bean sauce
  • 1 teaspoon white sugar
  • 3 green onions, sliced thinly
  • 1 teaspoon sesame oil

The bean sauce I got at a small Asian market that is inexplicably in this tiny Wyoming town. I’m pretty excited – the first time I went in there I asked about the Korean rice cakes used in this soup, and they should have gotten some by the time I go back this weekend!

First, mix the cornstarch and water together in a small dish until no chunks remain, then set aside.

IMG_4935Brown the ground pork in a large skillet or wok over medium-high heat.

IMG_4936Transfer the cooked pork to a bowl and set aside. Leave up to a tablespoon of the grease from the pork in the pan, discarding excess, and return the pan to the heat. Cook the garlic and ginger until fragrant, about 1 minute, then stir in the tofu and cook a further two minutes.

IMG_4937Stir in the soy sauce, hot bean sauce, and sugar.

IMG_4938Add the pork and green onion.

IMG_4939Drizzle the cornstarch mixture over the pork mixture and stir to combine.

IMG_4940Cook until thickened, approximately another two minutes, then stir the sesame oil into the mixture, and serve.

IMG_4945As is, I would say this is a bit more than 2 dinner’s worth. If you serve it with some noodles or rice, I’d think you could feed four, with very little work! If pork is not your thing, multiple comments on the original recipe mention replacing it with asparagus. That’s a weird substitution, but seems to work for others!

IMG_4947

Chinese Mabo Tofu

A tiny bit adapted from AllRecipes.

  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1/2 pound ground pork
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 16 ounce package firm tofu, cut into 1 inch pieces
  • 2 tablespoons hot bean sauce
  • 1 teaspoon white sugar
  • 3 green onions, sliced thinly
  • 1 teaspoon sesame oil

First, mix the cornstarch and water together in a small dish until no chunks remain, then set aside.

Brown the ground pork in a large skillet or wok over medium-high heat. Transfer the cooked pork to a bowl and set aside. Leave up to a tablespoon of the grease from the pork in the pan, discarding excess, and return the pan to the heat. Cook the garlic and ginger until fragrant, about 1 minute, then stir in the tofu and cook a further two minutes. Stir in the soy sauce, hot bean sauce, and sugar, followed by the pork and green onion.

Drizzle the cornstarch mixture over the pork mixture and stir to combine. Cook until thickened, approximately another two minutes, then stir the sesame oil into the mixture, and serve.

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Chocolate Baked French Toast

Posted on April 1, 2015 by sparecake

It’s apparently been 2 1/2 years since the last time I made a baked french toast, which is crazy because it’s such an easy way to have a fabulous morning! This one is extra simple, and takes advantage of some chocolate peanut butter spread that happened to be on sale at my supermarket this week. The smell of baking chocolate is something I, not surprisingly, am a fan of.

IMG_4932Ingredients:

  • 1 loaf French bread
  • Jif Whipped Peanut Butter & Chocolate Flavored Spread* (you could use another chocolate peanut butter, but the whipped-ed-ness of this one makes it spread easily, which is handy)
  • 7 eggs
  • 1 cup milk (I only ever have skim)
  • 1 cup heavy cream
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • Syrup, butter, powdered sugar, or other French toast toppings.

IMG_4926Grease a 9X13″ pan. Cut the bread into roughly 1/2″ thick slices and spread a thin layer of the chocolate spread on one side of each. Realistically you could also use a thicker layer, but if you check out the nutritional information on that stuff, you’ll agree that a thin layer is plenty. Place the bread in the pan – cram it in there tighter than this picture shows, and feel free to use chunks when whole slices won’t fit.

With this many gaps, the bread basically floats away when you add the custard!

With this many gaps, the bread basically floats away when you add the custard!

In a large bowl, whisk together the eggs, milk, cream, sugar, and vanilla.

IMG_4928Pour evenly over the bread. You can press the bread down a little bit into the custard, to make sure it evenly soaks, but the bread has all night to absorb the custard so you don’t have to worry about it much.

IMG_4929

Several slices more bread in here by now.

Cover tightly, and refrigerate overnight.

By morning, the bread is saturated, and the mixture doesn't jiggle much anymore.

By morning, the bread is saturated, and the mixture doesn’t jiggle much anymore.

In the morning, preheat the oven to 350 degrees and uncover the pan. Bake for 50 – 55 minutes, until puffed and the top looks dry.

IMG_4931Cut into chunks, and serve topped with your favorite French toast toppings.

IMG_4934Rolling out of bed, throwing this in the oven for long enough to catch up on some show from last night, and then having breakfast ready for you is pretty grand, I must say!

*Jif’s not giving me money or products (especially not after I called out how fatty this stuff is?!), I just found this stuff on sale, and it’s delicious. I should do something with it and strawberries?…

Chocolate Baked French Toast

Grease a 9X13″ pan. Cut the bread into roughly 1/2″ thick slices and spread a thin layer of the chocolate spread on one side of each. Place the bread in the pan, tightly filling the pan.

In a large bowl, whisk together the eggs, milk, cream, sugar, and vanilla.

Pour evenly over the bread. Cover tightly, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees and uncover the pan. Bake for 50 – 55 minutes, until puffed and the top looks dry. Cut into chunks, and serve topped with your favorite French toast toppings.

Posted in Breakfast, Brunch | Tagged , , , | 3 Comments

Salted Caramel Bundt Cake

Posted on March 30, 2015 by sparecake

After all the fear about baking at elevation, the first real thing I made with risk of collapse came out pretty perfect! This is a nice dense bundt, and while it’s sweet, it’s not too sweet. It might be nice with some berries and good quality vanilla ice cream, but it’s also delightful by itself.

IMG_4834Ingredients:

Cake:

  • 3 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup Crème fraîche (I couldn’t find any, so used sour cream)
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature

Caramel Glaze:

  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1/2 stick of butter
  • sea salt

You could arguably get away with halving the glaze recipe, as it made enough to cover both the cake and a good chunk of your counter as well. (Half of 3/4 of a cup would be 3 ounces.)

To make the cake, first grease and flour a bundt pan and preheat your oven to 350 degrees. Stir together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the butter until soft and creamy, then add the sugar and continue beating until lighter yellow.

IMG_4823Add the eggs one at a time, beating after each addition, then the vanilla.

IMG_4824Beat in the Crème fraîche 1/4 cup a at a time.

IMG_4825Add the flour mixture in small batching, beating after each addition until completely mixed. Transfer the batter evenly to the prepared pan.

IMG_4827Bake 50 minutes, or until a toothpick inserted halfway between the outside and inside walls comes out clean.

IMG_4828Let the cake cool 10-15 minutes in the pan, then turn out and cool completely on a wire rack.

IMG_4830When the cake has mostly cooled, prepare the caramel glaze. First combine the butter and sugar in a saucepan over medium heat, whisking frequently. Once the sugar has dissolved into the melted butter, turn the heat to medium high, add the cream, and whisk continuously until the mixture begins to froth and bubble.

IMG_4833Remove the bubbling mixture from the heat, still whisking, and pour into a glass bowl. Allow the caramel mixture to cool to close to room temperature, then drizzle it over the cake. Sprinkle sea salt over the top of the cake, and serve.

IMG_4836My boss is apparently much more a pie person than a cake person, but even she really liked this cake, so you should probably give it a try!

Salted Caramel Bundt Cake

From Nosh With Me.

Cake:

  • 3 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup Crème fraîche
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature

Caramel Glaze:

  • 1 cup sugar
  • 3/4 cup heavy cream
  • 1/2 stick of butter
  • sea salt

To make the cake, first grease and flour a bundt pan and preheat your oven to 350 degrees. Stir together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the butter until soft and creamy, then add the sugar and continue beating until lighter yellow. Add the eggs one at a time, beating after each addition, then the vanilla. Beat in the Crème fraîche 1/4 cup a at a time.

Add the flour mixture in small batching, beating after each addition until completely mixed. Transfer the batter evenly to the prepared pan. Bake 50 minutes, or until a toothpick inserted halfway between the outside and inside walls comes out clean.

Let the cake cool 10-15 minutes in the pan, then turn out and cool completely on a wire rack.

When the cake has mostly cooled, prepare the caramel glaze. First combine the butter and sugar in a saucepan over medium heat, whisking frequently. Once the sugar has dissolved into the melted butter, turn the heat to medium high, add the cream, and whisk continuously until the mixture begins to froth and bubble. Remove the bubbling mixture from the heat, still whisking, and pour into a glass bowl. Allow the caramel mixture to cool to close to room temperature, then drizzle it over the cake. Sprinkle sea salt over the top of the cake, and serve.

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