Crustless Pumpkin Pie November 20, 2011

I adore pumpkins – especially pumpkin pie.  Since I am gluten-free, I had to find a substitute for my traditional fall favorite.  I tried several crustless recipes and finally came up with one that is rich, delicious, and holds it shape so you really feel like you’re eating a slice of pumpkin pie.  It really makes a difference in the taste if you cook your own pumpkin but it’s still a great pie with canned.  Just be sure to use plain canned pumpkin, not pumpkin pie filing.  I’ve made this pie with butternut squash and it’s amazing – tastes really similar to pumpkin and the color is even better (a touch brighter).  I like to roast the pumpkin or squash in a 425 degree oven, cut in half and cut side down on a cookie sheet lined with foil and nonstick cooking spray, for about 45 minutes, or until it’s soft.  I usually put the pumpkin through a food mill or mesh sieve, but pureeing it should be sufficient.

Crustless Pumpkin Pie

15 oz. pumpkin puree

14 oz. sweetened condensed milk (fat free, low-fat or regular)

2 large eggs, lightly beaten

2 tsp. ground cinnamon

¾ tsp. ground ginger

½ tsp. vanilla extract

¼ tsp. ground allspice

1.            Preheat oven to 350°F.  Spray 9” pie plate with nonstick cooking spray and set aside.

2.            Whisk pumpkin, condensed milk, cinnamon, ginger, allspice and vanilla in large bowl.  Whisk in eggs until well combined.  Pour into prepared pie plate.  Bake in preheated oven until filling is set in center, about 50 minutes.  Cool slightly before serving or let stand at room temperature for up to 2 hours.  (Pie can be 1 day in advance and refrigerated.) Serve with dallop of spiced whipped cream.

Turkey Cupcakes November 7, 2011

My niece is quite the pastry chef.  She bakes beautiful cakes and comes up with fun cupcake ideas.  These turkey cupcakes are inspired by her creations from Thanksgivings past.

Turkey Cupcakes

12 Chocolate cupcakes
1 batch chocolate frosting
1 bag candy corn
12 chocolate melting wafers
1 vanilla frosting in tube
1 piece shoe-string black licorice, cut into tiny pieces

To Assemble Turkey Cupcakes:  Top chocolate cupcakes with frosting, spreading a thick layer around the top of each cupcake.  Stick 5 pieces of candy corn in a row along one edge of the cupcake.  Make two dots with vanilla frosting toward the bottom of each chocolate wafer (leave a little 1/4″ space at bottom) and place a piece of licorice in center to make eyes.  Stand chocolate face toward the front (opposite end from the candy corn tail) of the cupcake, leaving room to lay one candy corn flat for the “nose.”

Red Velvet (Beet) Brownies November 2, 2011

I created this recipe for Vegetarian Times (1 Food 5 Ways: Beets).  I played around with replacing some of the fat in a traditional brownie recipe with pureed beets, which keep brownies tender and rich. I’ve made this recipe for self-proclaimed “beet haters” and children, who scarf them down without a second thought about the veggie content.  Generally, I’m not into the whole “sneaky chef” thing – I prefer to veggies to be consumed willingly – but adding veggies to baked goods can be met with some resistance, so it’s best to a keep it a secret until after they’ve been eaten.

Fresh cooked or canned beets both work well in this recipe.  Be sure to thoroughly drain the beet puree, otherwise the red color will bleed.

Red Velvet Brownies

2 large cooked beets or 1 14-oz. can beets, rinsed and drained

1/2 cup unsalted butter (1 stick), melted

1 cup sugar

1 tsp. vanilla extract

2 large eggs

1/2 cup all-purpose flour

1/4 cup plus 2 Tbs. unsweetened cocoa powder

1 Tbs. instant espresso powder

1/2 cup mini chocolate chips

 

1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray.

2. Purée beets in food processor until smooth, scraping down sides as necessary. You should have 1 cup. Set aside.

3. Whisk together butter and sugar in bowl until smooth. Add vanilla, then whisk in eggs, one at a time. Stir in beets.

4. Whisk together flour, cocoa powder, and espresso powder in separate bowl. Fold flour mixture into beet mixture until just combined. Stir in chocolate chips. Pour into prepared pan.

5. Bake 30 minutes, or until toothpick inserted into center comes out almost clean. Cool, then cut into 16 squares.

 

Makes 16 brownies

 

Per brownie: Calories: 161, Protein: 2g, Total fat: 8g, Saturated fat: 5g, Carbs: 21g, Cholesterol: 42mg, Sodium: 17mg, Fiber: 1g, Sugars: 16g

Photo Source: Vegetarian Times

Reviews from Vegetarian Times readers:

 

By Priscilla on Mar 14, 2011:

I made these for my friends who are gluten-free, so I used Pamela’s Baking Mix instead of flour. Delicious!

By Anne on May 10, 2011:

I have made these brownies several times and all of my friends want the recipe. Don’t change a thing and they turn out perfectly! I will definitely try the gluten free mix next time.

By Rachel on May 14, 2011:

I made these brownies with spelt flour. They came out with a fudgy texture, not that of brownies. Although they were nice, they weren’t what I expected.

By Anonymous on Jun 03, 2011:

I did not have any espresso powder and used regular sized chocolate chips, these came out denser than expected but the flavor was great.

By Deb on Jun 09, 2011:

Even though the beets were a pain to puree in a blender because I do not have a food processor, it was worth it! So moist and yummy. I also did not have the espresso powder but the brownies still tasted very much like chocolate heaven. I will make again for sure.

By Frantasm on Aug 31, 2011:

I used whole wheat flour. All I can say is THESE ROCK!!!!! The brownies are more like molten lava cake bites when warm. I grated canned beets with a grater with tiny graters then mashed by hand. So yummy. Even my picky wife liked them. Thanks!

By Zornitsa on Sep 14, 2011:

I’ve substitute the flour with low-fat soy flour, the butter with applesauce + 1 tbsp oil, and the cocoa powder with carob powder. I also omit the sugar and substitute with 1/2 tsp liquid stevia. One of the best brownies i’ve ever tried!

Butternut Squash Soup September 22, 2011

This soup is the ultimate comfort food: It’s warm and creamy but completely dairy-free and healthy.  I like to make it for lunch on the weekend with grilled cheese or crostini topped with goat cheese, thyme and honey.  It’s equally great for entertaining.  I’ve served it as the first course for fancy 5-course dinner party wth rave reviews.  Butternut squash soup is one of my all-time favorite recipes that I make over and over again.

Butternut Squash Soup

3 lbs. Butternut squash (about 1 large)

1 med. onion, chopped

8 cloves garlic (5 if they are large), minced

3.5 cups vegetable or chicken broth

1 tsp. salt

¼ tsp. fresh-ground black pepper

Optional: add Nutmeg (1/2 tsp.), cinnamon (1 tsp.) and cloves (1/4 tsp.)

Plain yogurt or low fat sour cream for garnish (optional garnish)

Chives or fresh thyme, minced (optional garnish)

1.  Preheat oven to 400˚F.  Cut squash in half lengthwise; remove seeds and bake, cut side down, on pan covered with tinfoil and nonstick spray for 40-50 minutes (until completely soft).

2.  Meanwhile, in a large pot sauté onion and garlic in 1/2 cup broth (if you are using nutmeg, etc., add it here).

3.  Scrape squash flesh from peel and add to onion mixture; add broth at same time.  Bring to boil then reduce heat and simmer, with the lid on, for 20 minutes.

4.  Put soup into blender (1/3 at a time) and puree.  Serve in bowl with dollop of plain yogurt swirled in and minced chives or thyme sprinkled on top.

Whole Wheat Cranberry Orange Bread/ Muffins November 24, 2010

This recipe has all the flavors of the season and provides a nice, sweet treat for dessert or Thanksgiving brunch.  Keep a loaf or muffins on hand for guests to eat with coffee for breakfast.  This is also a great way to use up a package of leftover fresh cranberries.

 

I like to make both muffins and mini loaves at the same time so I can give the mini loaves as gifts or freeze them for later use.  You could halve the recipe if you’re cooking for a small crowd (it will make 12 muffins OR 4 mini loaves).

 

Whole Wheat Cranberry Orange Muffins

2 C whole wheat flour

2 C white flour (or whole wheat flour)

1 C sugar

3 tsp. baking powder

1 ½ tsp. salt

1 tsp. baking soda

3 tsp. grated orange zest (from 2 large oranges)

1 ½ C. orange juice (about 2 large oranges)

½ C. canola oil

2 large eggs, lightly beaten

½ C. agave nectar (if you do not have, substitute an add’l cup of sugar)

12oz cranberries (rinsed and picked over), chopped

1 C. orange flavored OR regular craisins

cooking spray

3 Tbs. sugar in the raw (optional)

 

1.            Preheat oven to 400 degrees.  Combine dry ingredients (flour through baking soda) in large bowl.

2.            In a medium bowl, combine rind, juice, oil, eggs and agave; whisk to mix well.  Add liquid mixture to flour mixture and stir until just moist.  Fold in chopped cranberries and craisins.

3.            Spray 24 muffin tins (or 12 muffin tins and 4 mini loaf pans) with cooking spray.  Spoon mixture into prepared pans, and sprinkle evenly with sugar in the raw, if using.  Bake in the center of preheated oven for approximately 18 minutes, or until golden brown and toothpick inserted into center comes out clean.  Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.  Cool on wire rack or seal in plastic wrap to lock in moisture.

Makes 24 muffins OR 12 muffins and 4 mini loaves

Tips

• If you would rather make these muffins 100% whole grain, substitute an additional 2 cups of whole wheat flour for the white flour.
• Using agave nectar, a natural sweetener, you can reduce the total sugar in this recipe.  If you do not have agave nectar on hand, use an additional cup of sugar ( ½ cup agave nectar = 1 cup sugar).
• Using a food processor makes quick work of chopping the cranberries.  Be sure to pick out the mushy berries before chopping (every package has a few).
• Sprinkling the tops with sugar in the raw adds a beautiful crunchy texture to the cooked muffins.
• You can adapt this recipe to make 2 large loaves.  Bake for 30 minutes, then reduce heat to 325 degrees and cook for an additional 10-15 minutes, until a toothpick inserted into the center comes out clean.

Apple Pie Martinis November 7, 2010

Don’t confuse this fall cocktail with a green apple martini.  Apple pie martinis are made with vodka, apple cider, whipped cream and cinnamon, served in a graham cracker–rimmed martini glass.  To make this tasty drink: Wet rim of martini glass with apple cider and dip rim in a plate of graham cracker crumbs.  Use one part vanilla-flavored vodka (or regular vodka) and two parts apple cider, shake with ice in a cocktail shaker and strain liquid into prepared glasses.  Top with whipped cream (canned works well) and sprinkle cinnamon on top.  Serve these with a warning that they may taste smooth, but they are potent.

Hip Tip: Homemade Apple Pie Potpourri November 5, 2010

Simmer cinnamon sticks, cloves and apples in a pot of water to infuse your house with the warm and inviting smell of fresh apple pie.  Turn off the heat once guests arrive to ensure that the mixture doesn’t burn.

Hip Halloween Menu October 28, 2010

You don’t need a menu filled with ghoulish dishes for a festive Halloween party. Use seasonal flavors in creative ways to create a hip party menu that will please the adult palate.

Hip Halloween Menu

Pumpkin hummus served with blue corn tortilla chips

http://hiphostessblog.com/2009/10/25/pumpkin-hummus/

Fried pumpkin ravioli

http://hiphostessblog.com/2010/10/28/pumpkin-ravioli-appetizer/

Black olive tapenade crostini

http://hiphostessblog.com/2008/04/12/savory-black-white-cookies/

Lamb chop lollipops with chimichurri sauce

http://www.epicurious.com/recipes/food/views/Chimichurri-Sauce-107159

Carrot raisin salad

http://www.foodnetwork.com/recipes/kathleen-daelemans/carrot-quik-slaw-recipe/index.html

Maple-spiced nuts

http://hiphostessblog.com/2008/03/06/go-nuts-for-maple-spiced-nuts/

Pimiento-stuffed green olives (store-bought)

Pumpkin Ravioli Appetizer

Try this simple pumpkin ravioli recipe and serve these bite-size bundles as an appetizer at any fall gathering. Pumpkin ravioli are sold in the fresh pasta section of many grocery stores and Italian specialty markets. Often, the filling has a bit of sage in it, which pairs beautifully with pumpkin.

This fried ravioli technique can be used with any kind of store-bought ravioli. If you’re using a cheese based filling try serving with a warmed marinara dipping sauce.

Fried Pumpkin Ravioli

Canola oil, for frying
¾ C. low-fat buttermilk
2 C. bread crumbs
1 package store-bought pumpkin ravioli (about 2 dozen ravioli)
¼ C. fresh-grated Parmesan cheese

1. Preheat oven to 250 degrees. Fill dutch oven or deep frying pay with 2” canola oil. Heat over medium heat until oil reaches 325 degrees on a deep-fry thermometer.
2. Cover a baking sheet with waxed paper or parchment and set aside. Put buttermilk and bread crumbs in separate shallow bowls. Dip ravioli in buttermilk and coat completely, gently shaking off excess buttermilk over bowl. Next, coat each side of ravioli in bread crumbs, then place on prepared baking sheet. Repeat with remaining ravioli.
3. Fry the ravioli in batches (6 at a time) in hot oil. Turn ravioli once, until golden brown, after about 2 minutes, and continue cooking (about 1 minute). Transfer fried ravioli, with slotted spoon, to paper towel to drain excess oil. Sprinkle with Parmesan cheese. Transfer cooked ravioli to baking sheet and keep warm in preheated oven until ready to serve. Best served shortly after frying.

Apple Crisp with Crystallized Ginger & Almond Topping October 20, 2010

When fall hits, my kitchen is overwhelmed with delicious apples.  After eating my fair share raw, I inevitably turn to making an apple crisp.  The smell of apples and cinnamon fills my apartment and suddenly makes a cool fall day seem warm and comforting.  This time, I added crystallized ginger and almonds to my crisp topping (I was testing recipes – a ginger and champagne punch, to be exact – and was left with massive amounts of crystallized ginger that I have been looking for ways to use), which both pair beautifully with apples.

This crisp can be made gluten-free by using certified gluten-free oats and gluten-free flour, or making your own oat flour.  I used oat flour, which can be made in seconds in a mini food processor.  Just pulse until the oats resemble the texture of flour.

Apple Crisp with Crystallized Ginger & Almond Topping

1 cup raw old fashioned oats, roughly chopped
1 cup all purpose, gluten-free or oat flour
1 cup natural cane sugar
½ cup brown sugar, packed
¾ cup raw slivered almonds, chopped finely
¼ cup crystallized ginger, finely chopped
1 tsp. cinnamon
½ tsp. kosher salt
6 Tbs. cold, unsalted butter, cut into ½” pieces
8 large apples
1 Tbs. cane sugar (reserve to toss with sliced applies)

1. Mix dry ingredients (oats through salt), and stir with a whisk break up any lumps.

2. Peel apples, core and slice into thin slices. Toss sliced apples with 1 Tbs. sugar. Spray baking dish with cooking spray or coat with butter and place sliced apples in dish.

3. Add butter to oat mixture and blend by using your fingers to combine and crumble, until the mixture resembles a coarse meal. Take a small handful of topping and squeeze it into a compact chunk and crumble it over apples. Continue with remaining topping and crumble evenly over the filling until all of the crumble is used up.

4. Bake in upper third of oven for about 40-45 minutes, or until the apple filling is soft when pierced with a fork and the topping is golden. Serve immediately or at room temperature, topped with a dollop of fresh whipped cream or a small scoop of vanilla ice cream.

Serves 8 people

Tips:
• To prevent the apples from browning, mix dry ingredients before peeling apples.
• Use a mini food processor to make quick work of chopping the dry ingredients.
• Reduce the sugar if you prefer desserts that are less sweet.