Peanut Butter Bomb Brownies

I've been following a strict Paleo "diet" the past few weeks and have really missed traditional baking.  While I truly do love the taste of a lovingly crafted homemade baked good, a huge part of my love for baking is really just the process of transforming sugar and flour into something beautiful and drool-worthy.  My husband and I both work primarily from home, so I don't have the opportunity to bake for coworkers or other folks too often.  Thus, I was in serious baking withdrawal.

Then Super Bowl comes along.  Now, I couldn't care less about football and it's been nearly ten years since I even watched a Super Bowl game (and then I only paid attention during the commercials and studied during the game).  Nonetheless, I married a man who loves the Super Bowl and gets rather invested in his Fantasy leagues, so every year we throw a big party on Super Bowl Sunday.

This year we went the casual route and bought some grub from hubby's favorite local BBQ joint, but I knew I wanted to bake something decadent and yummy!  A year or so ago I had seen these delicious Peanut Butter Bomb Brownies from Capital City Bakery featured on an episode of Unique Sweets.  I adored the way the bakery had decorated the brownies and couldn't get the flavor combination out of my head.  I was so excited to use Super Bowl as an excuse to finally create my own brownie inspired by the Capital City Bakery treat.

I knew I wanted to use the famous "Baked Brownie" as the base for my treat.  I've tried a handful of brownie recipes over the years, but I always come back to this one.  It's incredibly rich and chocolatey, slightly dense and fudgy, and just irresistible.  Cut yourself a piece from the middle of the pan and you'll think you died and went to heaven.  I'm drooling just thinking about it.

I chose a light and fluffy peanut butter buttercream packed with flavor: it's bold, but not overwhelming.  The frosting isn't sickeningly sweet either, which keeps the richness of the dessert balanced.  If you like the sweet, slightly salty combination of chocolate and peanut butter, you have got to try these!  While I didn't think the Baked Brownie could get any better, the buttercream takes these over the top.

As inspired by the original, I piped the buttercream on and decorated mine with mini chocolate chips, chocolate sprinkles, and a drizzle of ganache.  To save time, you could also use an offset spatula to frost the brownies before slicing.  I highly recommend the addition of the chips, sprinkles and ganache.  Not only are they a pretty addition, they add a really lovely textural experience.

Please, do yourself a favor and make these brownies!  They're going to be on my go-to list for desserts from now on.  I have some friends who are incredibly fond of peanut butter desserts and I can't wait to make these for them the next time I have a chance.

Peanut Butter Bomb Brownies
inspired by Capital City Bakery
makes 24 brownies

Ingredients

For the brownies:
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 oz. dark chocolate (60 to 72% cocoa), coarsely chopped (I used these baking bars)
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
1 tablespoon pure vanilla extract

For the peanut butter buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
1/4 cup heavy cream, more or less as needed

For the chocolate ganache drizzle:
1/2 cup mini semi-sweet chocolate chips
3-4 tablespoons heavy cream

mini semi-sweet chocolate chips and chocolate sprinkles, for decoration

Directions

To make the brownies:

Preheat your oven to 350°.  Butter and line a 9x13" baking pan with parchment paper, letting the extra paper stick out over the sides of the pan (this will make removal of the brownies later a breeze).

Sift together the flour, salt, and cocoa powder into a medium bowl; set aside.

Gently heat the chocolate, butter, and instant espresso powder together in a large heatproof bowl over a pan of simmering water, stirring occasionally, until the chocolate and butter are completely melted.  Turn off the heat and add the sugars, whisking for a minute or two, until completely combined.  Remove the bowl from the saucepan.

(The mixture should be room temperature or ever so slightly warm.)  Add three eggs to the chocolate mixture, whisking to combine, followed by the remaining two eggs.  Switch to a spatula and stir in the vanilla.  Lastly, sprinkle the flour mixture over the chocolate and fold it in just until the last bit of flour mixture is combined.  Do not over mix or your brownies will become cakey.

Pour the batter into the prepared pan and smooth the batter with the spatula.  Bake in the center of the preheated oven for 30 minutes, rotating the pan halfway through baking to ensure even cooking.  The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.  In my opinion, it's better to err on the side of underdone when it comes to brownies, so keep an eye out as to not over bake them.

Set the hot brownies on a cooling rack and let them cool completely before removing them from the pan.  Once cool, cut them into 24 squares and decorate.  If not cutting and decorating immediately, cover the pan of brownies with plastic wrap and store at room temperature for 1-2 days before frosting and serving.

To decorate my Capital City Bakery inspired brownies, I piped on a generous amount of the prepared peanut butter buttercream in a diagonal zig-zag motion with an Ateco 803 round tip then immediately sprinkled the tops of the brownies with mini semi-sweet chocolate chips and chocolate sprinkles.  A drizzle of chocolate ganache is the final touch.

To make the peanut butter buttercream:

In the bowl of a stand mixer, beat together the butter and peanut butter on medium speed until pale and fluffy, 3-5 minutes, scraping down the sides of the bowl as needed.  Next beat in the vanilla extract, sifted powdered sugar, salt.  Beat for a few minutes, slowly adding the heavy cream, until your desired consistency is reached.  At this point taste your buttercream.  You may want to add more powdered sugar, salt, and/or heavy cream depending on how sweet and thick you'd like your frosting.  The ratio above was perfect for me: light and fluffy, not overly sweet and slightly salty--a perfect compliment to the rich chocolate brownies.

To make the ganache:

I recommend making the ganache at the very end, once the brownies are frosted and decorated with the chocolate chips and sprinkles.

In a small microwave safe bowl, gently heat the mini chocolate chips and heavy cream over 1/2 power, stopping every 20 seconds to stir the mixture.  Only heat as long as needed to fully melt the chocolate.  You  may want to add additional cream, depending on how thin you'd like your ganache drizzle.  I added 3-4 tablespoons which yielded a ganache that eventually set slightly firm.  Next time I'll probably add an additional 1-2 tablespoons of cream for a silkier finish.

I transferred the ganache to a piping bag fitted with a small round tip to make drizzling easier.  You could use a zip lock bag with the very tip cut off, or a spoon for a more rustic effect.

Sources:

Brownie adapted from Baked: New Frontiers in Baking

Buttercream loosely adapted from Cooking Classy

Ganache loosely adapted from Cooking Classy


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Green Apple Breakfast Sausage

I had never attempted making my own breakfast sausage until I did a Paleo sugar detox last year.  After trying the Green Apple Breakfast Sausage from Diane Sanfilippo's 21-Day Sugar Detox, I was hooked!  I've tried a few other breakfast sausage recipes since, but this still remains my favorite.  My husband and I are both obsessed with this recipe and I almost always make a double batch because the leftovers are delicious and it doesn't last long around here.

I've made the recipe with ground pork, turkey and chicken (the photos I'm sharing today are from a batch made with chicken).  The ground pork version is my personal favorite.  It's so savory, yet slightly tart and sweet from the apples, and it's incredible.  I opt for using turkey or chicken breast if I'm wanting something a little lighter and both are delicious as well.  In theory, you could make this with any ground meat, but those are the only ones I've tried thus far.

While this recipe is Paleo and 21DSD friendly, which is definitely a perk for some, I recommend it to anyone looking for a good breakfast sausage recipe.  While it's obviously wonderful for breakfast, I really enjoy it anytime of day (hence why I always make a big batch to have leftovers).  I particularly enjoy it served with a side of mashed cauliflower and steamed broccoli for lunch or dinner.

If you've never tried making your own breakfast sausage, you're really missing out!  This recipe couldn't be any easier to throw together and you'll be in full control of all the ingredients you add: no nasty fillers or preservatives.

Green Apple Breakfast Sausage
adapted from The 21-Day Sugar Detox by Diane Sanfilippo
serves 4

1 lb. ground pork, chicken, or turkey
1/2 Granny Smith apple, peeled and diced into 1/4" cubes
1/2 teaspoon sea salt
1 1/4 teaspoon fennel seeds (I use whole, ground works too)
1 1/4 teaspoon ground sage
1 1/4 teaspoon granulated garlic
1 1/4 teaspoon onion powder
1/8 teaspoon white pepper (or 1/2 teaspoon black pepper)
1 teaspoon dried parsley
1 tablespoon ghee, or olive oil

In a large bowl, combine the ground meat, diced apple, and spices.  Mix with clean hands until the spices and apples are evenly distributed.  Divide the mixture into 8-12 even sized patties (I use a large cookie scoop to make portioning the mixture easier) and set aside.

Heat a large nonstick skillet over medium heat.  Once hot, melt the ghee and place the patties in the pan in batches (do not overcrowd them).  Cook for 5-7 minutes per side until browned and a thermometer registers 165° when placed in the middle of each patty.


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Paleo Chunky Sweet Potato Chili

Long time no read, eh?  I'm hoping 2015 is the year I finally find my blogging groove.  I've gone through stages of blogging whenever the mood strikes to trying to post a consistent 3-5 times as week.  I think I've come to terms that a modest posting schedule is more manageable for me right now.  So, starting today, I'm rolling out one new post every Monday morning!

Today I wanted to share one of my favorite recipes I've found since I first started exploring the Paleo diet last winter.  This Paleo Chunky Sweet Potato Chili is a recipe I adapted from Tastes of Lizzy T's and it is a big favorite around here.  Even my husband, who formerly attested that he hated any and all chili, enjoys it!  I took the original recipe and tweaked it a bit, mainly substituting beef stew meat for the ground beef to give it a hearty, chunkier consistency.  There is something so incredibly satisfying about a bowl of warm, (modestly) spicy, slightly sweet, chunky chili--especially this time of year.

This recipe is "Paleo" in that it doesn't contain any grains, legumes, dairy, etc.  You won't find any beans in this recipe, instead they've been replaced with vibrant sweet potato which pairs so beautifully with the warm spices.  This is very much a cross between a traditional chili and a beef stew and it's incredible.  It's so good, in fact, that I think it would be the perfect dish for a casual fall/winter dinner party.  It's incredibly rich and bold in flavor; the flavors are familiar yet unique enough to be memorable.  Even if you're not usually fond of chili, I implore you to give this recipe a try!

The recipe, as written, makes a ton (again, great for a dinner party).  It tastes incredible the next day (and the next) and reheats well, so I definitely recommend making the entire batch; however, you could certainly halve the recipe if you wish.  With all the cold weather we still have ahead, you'll be thankful you found this recipe!

Paleo Chunky Sweet Potato Chili

adapted from Taste of Lizzy T's
serves 8-10

1 tablespoon ghee (you could substitute coconut or olive oil)

2 lbs. beef stew meat

1 red onion, chopped

2 teaspoons minced garlic
1 tablespoon tomato paste

29.5 oz. can tomato sauce

14.5 oz. can petite diced tomatoes

3 cups beef stock

2 bay leaves

½ teaspoon dried thyme

2 teaspoons salt

1 ½ teaspoons black pepper

2-3 tablespoons chili powder, more or less to taste

1/8 teaspoon oregano

1/8 teaspoon red pepper flakes

5 small sweet potatoes, peeled and cubed

Preheat oven to 350°.

Heat a large Dutch oven over medium-high heat.  Add the ghee or oil and brown the meat in two-three batches; set aside.  Turn the heat down to medium and add the onion and garlic to the pan; cook for 3-5 minutes, or until the onions are translucent.  Next add the tomato paste, and cook for 1 minute more, stirring constantly.  Return the meat to the pot and add the remaining ingredients, except the potatoes, mix well and bring to a boil, stirring occasionally.

Cover and cook in the preheated oven for 1 1/2 - 2 hours.  Add the potatoes and cook for an additional 45-60 minutes, until the potatoes are fork tender.

Slow Cooker Option:  Heat a large pan over medium-high heat.  Add the ghee or oil and brown the meat in two-three batches; set aside.  Turn the heat down to medium and add the onion and garlic, cook for 3-5 minutes, or until the onions are translucent.  Next add the tomato paste, and cook for 1 minute more, stirring constantly.  Transfer the meat, onion mixture, and all the remaining ingredients to a 6-7 quart slow cooker.  Cook on low for 6-8 hours or on high for 4-5 hours, until the meat and potatoes are tender.

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Pizza Soup {Paleo and 21-Day Sugar Detox-friendly}

The 21-Day Sugar Detox shared the recipe for this Paleo Pizza Soup from Paleo Girl's Kitchen on their Facebook page about a week ago and, honestly, I had been dreaming of it ever since.  All of your favorite pizza toppings (sans cheese) in a bowl of warm, comforting soup.  It's Paleo and 21-Day Sugar Detox-friendly.  Comfort food without any guilt.  How could you go wrong?!

Yesterday the hubby and I did our weekly grocery shopping and I was sure to get the ingredients to make this soup.  I couldn't wait to try it, so I whipped it up that very afternoon.  Oh. my. gosh.  Best decision ever!

This is definitely a new favorite and will be in frequent rotation.  It's not the world's quickest soup, there are a few steps involved (and I even simplified the recipe a bit from the original); however, it's totally worth it!  This is just what I needed to get me through the last weeks of winter.  If you are following the 21-Day Sugar Detox and/or a Paleo diet, make sure you're mindful about checking the labels of your ingredients to make sure they're compliant.  I had to do a bit of store hopping to find appropriate Italian sausage and pepperoni (Whole Foods to the rescue).

While incredibly comforting and homey, this soup is also special enough to serve guests!  If you're not following a Paleo diet, you may find that a sprinkle of freshly grated Parmesan cheese and a breadstick or slice of focaccia for dipping will take this over the top.  Enjoy it alone or serve it with a side salad.  You really can't go wrong with this one.

Yesterday marked the 21st and last day of my detox.  Check back later this week if you're interested in hearing my thoughts on the program, my experience, and why I plan to make this a part of my daily lifestyle for the foreseeable future.

Paleo Pizza Soup
adapted from Paleo Girl's Kitchen
serves 4-6

2 tablespoons of ghee, divided
3 cloves of garlic, minced
3 sprigs of thyme, minced
1 yellow onion, diced & divided
6 oz. can tomato paste
28 oz. can petite diced tomatoes
1/4 cup water (or beef broth)
1 red bell pepper*
1 lb. Italian sausage
14 oz. can beef broth
salt and pepper, to taste

For serving:
5 oz. pepperoni, cut into wedges
2.25 oz. can sliced black olives
red pepper flakes
fresh thyme leaves

In a large pot or dutch oven over medium-high heat, melt 1 tablespoon of ghee and add the garlic, thyme, and half of the onion.  Sauté for 3-5 minutes or until the onion is translucent.  Add the tomato paste, canned tomatoes, and water (or beef broth).  Bring to a boil, then reduce the heat and simmer for 20 minutes.  Next, puree the tomato base in a blender in two batches until completely smooth.

While the tomato base is simmering, melt the remaining tablespoon of ghee in a large frying pan over medium-high heat.  Sauté the bell pepper and remaining onion for 5 minutes.  Add the Italian sausage to the onion/pepper mixture and cook through.

Return the blended tomato base to the large pot, then add in the sausage mixture and beef broth.  Simmer on low for 10-15 minutes, or until ready to serve.  Taste and season accordingly (you may not need any salt and pepper as the ingredients will be pretty flavorful on their own).

Serve and top each individual portion with pepperoni slices, black olives, red pepper flakes, and a pinch of fresh thyme.

*The original recipe calls for 1/2 red bell pepper and 6 mushrooms.  I'm not a fan of mushrooms so I omitted them and increased the red bell pepper.


Recipe Notes:
If you aren't following The 21-Day Sugar Detox or a Paleo diet, this recipe is divine regardless.  However, feel free to substitute olive oil for the ghee.  I might also suggest serving the soup with a sprinkle of freshly grated Parmesan cheese and a bread stick or slice of focaccia for dipping.  YUM!

21-Day Sugar Detox and Paleo-Friendly Carnitas & Pico de Gallo

I'm nearing the end of my 21-Day Sugar Detox and I wanted to share a couple of recipes that have been long-time favorites that happen to be 21DSD and Paleo-friendly (with a few modifications on my normal serving methods).  While I have made several of the delicious recipes from the 21-Day Sugar Detox book, for most of my meals I sort of do my own thing, simply following the guidelines of approved foods.

I recently made Slow Cooker Carnitas, which have been a favorite among my husband and I (and any company I've served them to) for a few years now.  I also whipped up a batch of my favorite Pico de Gallo which I almost insist on making to enjoy with the carnitas.  Typically I'd serve the carnitas on small flour tortillas, topped with a sprinkle of freshly shredded Monterey Jack cheese in addition to the pico de gallo and guacamole.  In order to make the dish 21-Day Sugar Detox and Paleo-friendly, I omitted the cheese and served mine in romaine cups.  I promise you, the carnitas are so flavorful and hearty and the pico de gallo so bright and fresh, that you won't even miss the cheese and tortillas (however, if you aren't avoiding diary or gluten, feel free to use them).

These carnitas can easily be halved or doubled to feed a crowd.  When serving company, I like to create a full spread for guests to help themselves and fix theirs however they'd like.  Fill up a big bowl with the carnitas, set out plenty of tortillas and romaine cups, bowls of freshly grated cheese, pico de gallo, guacamole, and a few lime wedges.  Everyone will love you and sing your praises, I promise.  Alternately, you can chop up your romaine and serve these as a salad.

When enjoying these on my own, I like to use the Wholly Guacamole Minis which are a perfect size for one; however, when I'm serving company, I prefer to whip up a batch of my favorite Guacamole.

Slow Cooker Carnitas
adapted via All Recipes
serves 10-12

2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 lb. boneless pork shoulder roast
2 bay leaves
2 cups chicken broth (homemade or store-bought - check the label!)

1 fresh lime, cut into wedges for serving (optional)

In a small bowl, mix together the salt, garlic powder, cumin, oregano, coriander and cinnamon.  Rub the pork with the spice mixture, coating the meat evenly.  Place the bay leaves in the bottom of your slow cooker and top with the rubbed pork.  Pour the chicken broth around the pork.

Cover and cook on low until the pork easily shreds with a fork, 8-10 hours.  Once the pork has finished cooking, remove it from the slow cooker and shred it in a large bowl.  Add 1/4-1/2 cup of the cooking liquid into the shredded meat to moisten it, as needed.

You can serve the pork immediately, or pop it under the broiler for a few minutes to crisp up a bit.  I like to spread some evenly on a foil-lined baking sheet and broil to my liking.  A squirt of fresh lime juice just before serving is optional, but highly recommended.

(Any leftover pork reheats beautifully under the broiler in about 5 minutes.)

Pico de Gallo
adapted via SkinnyTaste
serves 4-6 as an appetizer, or 10-12 for topping your carnitas

4 medium ripe tomatoes, chopped
1/4 cup white onion, finely chopped
3 small sweet peppers or 1/2 of a large bell pepper, chopped
1 clove of garlic, minced
1/4 cup fresh cilantro, finely chopped
2 tablespoons fresh lime juice
salt and pepper, to taste

Combine all the ingredients in a bowl.  For best results, allow the mixture to marinate in the fridge for a 30 minutes to 1 hour before serving.  If you like your Pico de Gallo to have a kick, feel free to add a finely chopped chile pepper or jalapeño (the recipe as written is mild).

Going Paleo and The 21 Day Sugar Detox: Week 1

A couple of weeks ago I decided to embark on a 21 day journey that, to my carb and sugar loving self, seemed rather daunting.  I picked up a copy of The 21 Day Sugar Detox and committed to giving the detox a whole hearted try.  I honestly wasn't sure what I would be getting myself into, and I didn't really know what to expect from the program, but the reviews of the book/program on Amazon were pretty glowing so I was hopeful it would be a positive experience.  As of today I'm on day 10 of the detox and I have to say, I'm pretty darn impressed!

So, what would make a cupcake lovin' gal suddenly decide to give up her beloved sugar, wheat, and dairy (among so many other foods)?  Well, to start, I've been carrying around quite a few extra pounds and they were getting in the way (quite literally, even) of me fully enjoying life.  The hubby and I would like to begin trying to start a family later this year and I knew that at my current state a pregnancy would be uncomfortable, in the least.  I didn't even want to think about all the potential health problems for myself and a baby that could arise due to my weight.  Wanting to start a family was the big push that really got me motivated to lose weight.  I made the decision to attempt a Paleo "diet" and to try out Diane Sanfilippo's 21 Day Sugar Detox after having suffered for as long as I can remember with daily "digestive upsets," frequent headaches, constant fatigue, and generally feeling like crap 24/7.  My symptoms suggested something in my diet wasn't agreeing with me and I figured eliminating a few common problem foods could do me good.

The 21 Day Sugar Detox book is broken into three parts, the first of which introduces the program and explains how our bodies react to sugar and why it's so beneficial to cut it out of daily diet.  I found this pretty fascinating.  There was a lot of information that I had read before via various articles and whatnots online, but between this and Diane Sanfilippo's other book, Practical Paleo, I really learned a lot about how our bodies react to certain foods and what the benefits can be of removing them from our daily diet.  The general idea of the detox and diet is that by cutting out sugar and bad carbs, the body learns to effectively use and burn fat becoming"fat-adapted."

The second part of the book introduces the three program levels.  According to self-quiz in the book to guide readers regarding which program they should follow, I was best suited to try Level 1 of the detox (the most lenient) suited for those who are used to the typical American diet.  However, because I would also be following a Paleo "diet" and aimed to not only detox from sugar but also lose weight, I chose to follow Level 3 which was the most restrictive.  In accordance with each level, a full 21 day meal plan is provided for those who need a little guidance.  I've only used the meal plans as a loose guide, generally making whatever sounds good to me, as long as the recipe only includes ingredients that are allowed in my program.

The last section, which constitutes about half the book, contains over 90 gluten-free, grain-free, dairy-free, and Paleo-friendly recipes which followed the restrictions of the program levels.  I've made several of the recipes thus far and I've been really impressed with them!  In general they require very few ingredients, minimal work, and taste fantastic.

After familiarizing myself with the program over a few days, I was oddly excited to start my detox.  Day 1 was February 3rd and the first week went better than I could have hoped.  The book warns that some people may experience cold or flu-like symptoms in the early stage of the detox.  I honestly can't comment on that as I was legitimately sick during the first week (an illness that began manifesting itself before I even began the detox, so it wasn't related).  Aside from one day during the week when I was seriously craving a cookie and some chicken and dumplings, it was honestly pretty smooth sailing.  Even with a house full of candy, and having baked homemade cookies for my husband and some company, I resisted all urges and didn't consume as much as a crumb of any "cheat" food.

The results?  I feel fantastic!  I haven't experienced any "digestive upsets" since I began the detox and since I've gotten over my cough, I haven't had a single headache and have had quite a bit more energy than normal.  In addition to following the detox, I exercised a little the first week, walking on the threadmill for about 40 minutes four times in the week.  While the program doesn't recommend weighing yourself during the 21 days (only once before and after), I couldn't help but check my progress.  I mean, if I'm avoiding all my favorite foods I want to see some results to encourage me.  Crazy enough, I lost 13 lbs. during the first week!  I realize the weight loss will slow down quite a bit, but seeing so many positive reactions to the detox initially is great encouragement to stay strong and keep it up.

I still have a little less than two weeks left of the detox.  I'm curious to see how my body continues to react and what my overall impression will be at the end.  My plans have been to use the 21 Day Sugar Detox as a sort of jump start to curb my sugar and carb cravings so that I can continue to follow a more modest Paleo diet while, hopefully, continuing to lose weight.

I've seen some pretty extraordinary success stories of people who have gone Paleo and I find them incredibly motivating.  A Hopeful Loser has become a daily read of mine and a huge inspiration.  I can't say for certain where I'll go once the detox is over, but I imagine feeling so much better will push me to continue to eat Paleo at least most of the time.  I can't picture myself giving up gluten, dairy, and sugar 100%, but I'm definitely a convert that they shouldn't be as much of a fixture in our daily diets as we've made them.


Let me know if you're interested in seeing any Paleo-friendly recipes here on the blog.  I'm sure I'll get around to sharing some eventually (several that I have made thus far from the 21 Day Sugar Detox book have been delicious and anyone would love them).  However, don't fret, there will still be the occasional cupcake, cookie, etc. as I love baking and I'll never give that up even if I'm not able to partake of all the delicious things that come from my oven.

Follow me on Instagram if you're interested in seeing some of the meals I've enjoyed while on the detox.  You may be surprised!

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January 2014 Gourmet Taste Trunk {Unboxing and Review}

Time to unbox my January Gourmet Taste Trunk.  For those who are new to my blog (you can see my other Taste Trunk posts here) or haven't heard of Taste Trunk, let me briefly introduce the subscription.

Each month Taste Trunk offers four main trunk themes: the Gourmet Trunk, the Health Trunk, the Sweet Trunk, and the BBQ Trunk which each retail for $29.00 (plus $5.99 shipping) and include "5-10 products, discount coupons, backgrounds on companies and amazing recipe ideas."

Additionally, they also offer two mini trunks: the Mini Sweet Trunk and the Mini-Healthy-Sweet Trunk which cost $13.99 (plus shipping) and include "3-5 handpicked items from our favorite brands."

I love Taste Trunk for the unique opportunity to try out products that I wouldn't normally have access to and to try out new brands.  The company includes really thoughtful recipe cards along with the products in the monthly trunks which makes trying out new ingredients, recipes, and techniques a delight!

My January Gourmet Taste Trunk included the following products:

Sticky Fingers Bakeries - Wild Blueberry Muffins ($5.99/18 oz.)

"Sticky Fingers Bakeries offers the irresistible taste and aroma of fresh-baked goods in just minutes.  Our quick and easy premium mixes contain no artificial flavors, colors, preservatives, trans-fats or saturated fats."

These were delicious!  The mix was quick and convenient to use and the muffins rose beautifully, had a lovely texture and a bright, fresh flavor.  I was really impressed with this mix!

Kozlowski Farms - Apple Butter ($6.25/10 oz.)

"No refined sugar is added to our Apple Butter, only the natural sweet flavor of apples is used for sweetness.  This smooth butter spreads delightfully over crackers, toast, pancakes, french toast, waffles or bagels and cream cheese.  Try over smoked sausage or pork, too."

I really appreciate the all-natural, quality ingredients in this product.  I imagine this will be delicious spread on homemade biscuits and I'm curious to pair it with pork as well.

Kowlowski Farms - Raspberry & Roasted Chipotle Grilling & Dipping Sauce ($6.95/13.25 oz.)

"Our family has a long tradition of cooking with sweet red raspberries.  When we discovered how perfectly they paired with the mild heat and rich smokiness of chipotle peppers, we knew we had a grill sauce worthy of the best wine country cookouts."

The recipe card included to accompany this sauce is for Chipotle Meatballs, which sound like a unique and delicious appetizer!  I'll probably set this aside for use while entertaining.

Cucina & Amore - Potato Gnocchi ($1.85/14.1 oz.)

"These delicate potato pasta dumplings have been a staple of northern and southern Italian cooking since the 19th century.  Incredibly versatile, gnocchi can be enjoyed with thick cream and cheese-based sauces or light tomato and oil-based sauces."

Hubby and I both love gnocchi, so this is sure to be a hit.  I do tend to prefer splashing out for fresh gnocchi when possible, as I find the texture of packed gnocchi to be a little gummy at times.  I'm curious to try this offering from Cucina & Amore to see how it compares to other brands I've tried.

Himalayan Salt Block - 4" x 8" x 1" (approximately $18.00 in value)

"This is a fabulous tile made of Himalayan Salt that can actually be used for enhancing the taste of hot or cold foods."

I've been curious about cooking with salt blocks, but haven't never tried it myself.  They aren't something I would be likely to splurge on, so I'm excited to see one included in my Trunk this month.  While the size of this block is fairly modest, it'll be good for experimenting with one or two portion sizes of meat, etc.  I'm most excited to try this on the grill once the weather warms up.

Total box value: approximately $39.04

I think this is one of my favorite Taste Trunks I've received to date.  I'm really happy with the size, variety, and quality of products in my January trunk.

Long Boy "Burgers"

I pinned this recipe for Long Boy "Burgers" two years ago.  I'm not really sure what took me so long to finally make it, but I'm glad I did.  These "burgers" are what you might expect if meatloaf and a burger had a baby.  The result is an open-faced long burger with the texture and moistness of a great meatloaf.  They're fairly quick and easy to throw together making them great for lunch or a weeknight meal.

I think the recipe lends well to adjustments, so I'd encourage making any changes that may sound pleasant to you.  I actually scaled back the original recipe by a third (the original recipe calls for 1 1/2 lbs. of ground beef and I only had 1 lb. on hand) and it turned out great.  Next time I make these I may try making an Italian version with bread crumbs in place of the cornflakes, marinara instead of ketchup, and mozzarella subbed for the cheddar.

If you're looking for a new twist on burger night, give these a try!

Long Boy "Burgers"
adapted from Sunshine and Bones
serves 2-4

2 (6-inch) sub rolls, split in half lengthwise
heaping 3/4 cup cornflakes, crushed
1 teaspoon minced onions
1/3 cup whole milk
3 tablespoons ketchup, plus more for topping
2 teaspoon Worcestershire sauce
2/3 teaspoon minced fresh thyme
1/3 teaspoon garlic powder
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb. lean ground beef (I used 90/10)
1 cup shredded cheddar cheese

Adjust the oven rack to the upper-middle position and preheat oven to 450°.

Bake the sub rolls cut side up on a wire rack placed inside a baking sheet until golden and crisp, about 5 minutes.

In a large bowl, combine the cornflakes, minced onions, milk, ketchup, Worcestershire sauce, thyme, garlic powder, egg, salt and pepper.  Add the meat and gently knead until well combined.

Top the toasted rolls with the meat mixture, making sure to spread the mixture to the edges of the rolls, creating a meat layer of even thickness.  Brush the top of the mixture with additional ketchup* and bake until the meat registers 160°, 25-30 minutes.  Top burgers with the shredded cheese and continue to bake an additional 3-4 minutes, or until the cheese melts.  Let the burgers cool for 5 minutes, then enjoy!

*According to my hubby, barbecue sauce also makes a delicious topping for these burgers.

Maple Walnut Fudge

This Maple Walnut Fudge is my idea of fudge perfection: oh so sweet, fabulously smooth and utterly creamy, bright with gorgeous maple flavor and speckled with chunks of walnuts.  It'll have your mouth watering and wanting for more.  Fudge perfection.

The only thing better than how this fudge tastes is how quick and easy it is to make!  It's fast and practically fool-proof; you'll be on your way to sugary nirvana in no time.

If you're not a fan of nuts, you could certainly leave them out of the recipe; though I do think they really add a nice texture and compliment the maple flavor beautifully.  Walnut lover or not, if you like maple flavored treats, you really have got to give this fudge a try!

Maple Walnut Fudge
adapted slightly from AllRecipes.com
yields: 3 dozen pieces of fudge

3 cups white chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 cup unsalted butter, cubed
pinch of salt
1 teaspoon Natural Maple Flavor, or maple extract
1 1/2 cups chopped walnuts (toasted, if desired)

Butter and line an 8x8 baking pan with parchment paper.  Lightly butter the parchment and set aside.

In a medium saucepan over medium-low heat, melt the white chocolate, sweetened condensed milk, butter and salt, stirring constantly.  Once melted and combined, remove from the heat and stir in the maple flavor and walnuts.  Pour the mixture into the prepared pan, even the surface, and refrigerate until set, 1-2 hours.

Remove the fudge by lifting the parchment paper, then cut into 36 squares (or more, if smaller pieces are desired).  Serve immediately or store in the fridge or at room temperature for up to a week.

White Velvet Cutouts {My Favorite Christmas Cookie}

I hope you all had a warm and merry Christmas!  I've had a rather busy holiday season this year and I didn't get to spend as much time in the kitchen baking as I would have liked.  However, no Christmas is complete in my eyes without making a batch of White Velvet Cutouts.

 I first introduced these cookies on my blog back in 2009 when I shared my history with these delicious cutouts.  Having originally stumbled across the recipe in an issue of Taste of Home magazine, I fondly remember making these with my mom around Christmas nearly every year of my childhood.  While they are delicious and perfect for any occasion, to me they epitomize the holiday season.

I assume these cookies get their "Velvet" name due to their gloriously soft, melt-in-your-mouth texture.  A generous amount of cream cheese in the batter gives them a beautiful texture and an unique flavor that is utterly addicting.  Growing up, my mom and I would skip chilling the dough and shape these with a cookie press.  I tend to favor rolling and cutting them out as the original recipe recommends.  Either way will produce a delicious cookie (heck, you can even portion them with a cookie scoop and flatten them slightly before baking).  You can cut them out into any shape you wish and color the frosting however you desire, making these truly perfect for any occasion throughout the year.

I hope you'll give these cookies a try soon.  I'm fairly certain they won't disappoint and they'll quickly earn a place among your favorites on your holiday cookie tray.

White Velvet Cutouts
adapted slightly from Taste of Home
yield: about 7 dozen cookies

For the cookies:
2 cups (4 sticks) unsalted butter, room temperature
1 (8 oz.) package cream cheese, room temperature
2 cups granulated sugar
2 large egg yolks
1 1/2 teaspoons vanilla extract
4 1/2 cups all-purpose flour

For the frosting:
3 1/2 cups powdered sugar, sifted; divided
4 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
4-5 tablespoons whole milk or heavy cream; divided
food coloring and sprinkles (optional)

For the cookies:
In the bowl of a stand mixer, cream together the butter, cream cheese and sugar until light and fluffy.  Add the egg yolks and vanilla; mix well.  Gradually add the flour, mixing until just combined.  Divide dough into two disks, wrap well with plastic wrap and chill for 2 hours, or until firm.

Roll the dough out on a floured surface to 1/4-inch thickness.  Cut into desired shapes with cookie cutters; place 1 inch apart on parchment lined baking sheets.  Bake at 350° for 10-12 minutes or until set (but not browned).  Cool 5 minutes on the pan, then remove to wire racks to cool completely.

For the frosting:
Combine the butter, 1 1/2 cups of powdered sugar, vanilla, and 3 tablespoons milk or cream in the bowl of a stand mixer; beat on medium-low until smooth.  Gradually add the remaining sugar; beating until light and fluffy, about 3 minutes.  Add 1-2 additional tablespoons milk/cream and food coloring, until frosting reaches desired consistency and color.  Use an offset spatula or knife to spread a layer of frosting over the cooled cookies.  Immediately top with sprinkles, if desired.  Store in an airtight container.

After a few hours, the frosting will set and the cookies may be gently stacked for storage.

December 2013 Gourmet Taste Trunk {Plus a 50% Off Code}

Today I have my December Gourmet Taste Trunk to share with you, as well as a special offer for anyone interested in signing up for the service.  If you'd like to see what I have received in past Trunks and learn a little more about the service, you can read my previous Taste Trunk posts/reviews here.

This month's trunk came decked out for the holidays.  Taste Trunk always meticulously packages their boxes, but this month stepped things up even more with a lovely festive flare.

An itty bitty stocking filled with candy was tied to the usual packaging that contains the product info/recipe cards that are included with each box.

My December Taste Trunk included the following products:

Leopoldt - Oblaten Lebkuchen Assorted (approximately $3.00/200g)
"The Lebkuchen is a traditional Christmas cookie, which is often enjoyed with a cup of tea or coffee.  Made from high quality ingredients, they have a sweet, light nutty taste, and their aroma is spice, a bit like nutmeg and allspice.  Includes 3 sugar coated and 4 chocolate coated cookies."

I love that these were included in the holiday Trunk!  It's so fun and festive getting to try a traditional Christmas cookie from another country.  These taste and texture of these are what you'd expect if a macaron and a chewy ginger cookie had a baby.  They're really unlike anything else I've tried before.  The warmth of the spices is so perfect for a cold evening with a cup of tea, coffee or cocoa.  Both the sugar coated and chocolate coated version are delicious.  The dark chocolate cuts a little of the spice and adds a lovely sweetness, while the sugar allows the flavors to really stand out and shine.  I really loved getting to try these; unfortunately, it seems they would be incredibly hard to track down if I ever wanted to repurchase them.

Two Snooty Chefs - Spicy Sedona ($4.98/1.75 oz bar)
"Spicy Sedona brings warmth to the body with the chipotle spice, with complex layers of herbs and spices, finished with cilantro and lime to refresh the palette."

You can really taste the chipotle and lime in this chocolate.  It makes for a incredibly unique and unexpected experience.  I quite like it!

Belfine - Chau'Cho! (approximately $1.60/chocolate stick)
"This Belgian innovation has caused a sensation in Europe.  Simply put the chocolate end of the stick in a cup of hot milk, stir, and voila - rich, hot chocolate, sinfully delicious and creamy."

I really love the concept of hot chocolate on a stick.  It's convenient, portable, and great for gifting!  Chau'Cho! suggests heating 7 oz. of milk to 170° then stirring the product in the hot milk until thoroughly melted.  This worked beautifully for me and created the perfect, chocolaty concoction.  I hands down prefer hot chocolate over hot cocoa and I love Chau'Cho! as a convenient, super fast option.  The only problem is I'm having a hard time finding an easy place to purchase these online in the US.  If easy available, these would make great holiday gifts and stocking stuffers!

Biscotti Bari - Lemon Poppyseed Biscotti ($2.00/1.25 oz)
"Italian style, small-batch, homemade biscotti crafted with care the same way it's done in Bari, Italy... with slow, skilled hands using only the finest, all-natural, local ingredients."

This biscotti has a great texture and a nice bright, but not overpowering flavor.  I'm thinking the lemon poppyseed combination would be delicious dipped in a cup of Earl Grey tea.

Gourmet Temptations - Spicy Cider Bourbon Glaze ($8.00/16 oz)
"Spicy Cider Bourbon Glaze - naturally dark, rich, sweet and mildy spiced with multiple uses."

This is the product that had me most excited from first glance after opening my Trunk this month.  My first thought was that this would be perfect for glazing a ham to serve at Christmas dinner.  Sure enough, the info/recipe card included for this product provided a recipe for "Crispy Cider-Bourbon Glazed Ham."  I'm drooling just thinking about it and I'm fairly certainly I'm going to push to get that put on our Christmas menu this year.  This is a product that, if it tastes as good as it sounds, would likely be something I would repurchase again and again.

Dulcet - Tangy & Peppery Moroccan Sauce ($8.00/9 oz.)
"The perfect sauce for capturing the flavors of Morocco!  This full-flavored savory sauce, with just a hint of pepper, is excellent with chicken, beef, lamb and veggies."

Anyone who knows me well knows I have a love affair with pepper, so this is right up my alley.  Moroccan is definitely a cuisine that I haven't explored much, so I'm excited to give this sauce a try!

Total value of my December Gourmet Taste Trunk: approximately $27.58

Overall I'm really happy with the contents of my December Gourmet Taste Trunk.  Each product that I've tried thus far has been unique and delicious!  Having paid $29.00 for the box, I do wish the value had been a bit higher; however, my total was an estimate seeing that a couple of the products were foreign and I couldn't find a US supplier for a more accurate price estimate.  That said, I am really pleased with the products themselves and I'm especially looking forward to trying the Spicy Cider Bourbon Glaze!


If you're interested in trying out Taste Trunk, you can sign up and receive 50% off your first trunk using the code "Friends50" at checkout (be sure to also enter "thatwinsomegirl@gmail.com" in the referrer field at checkout).  I'm not sure how long this offer lasts, so I'd recommend signing up sooner rather than later if you were interested in the service.  With the discount, your first Trunk would only be $14.50 (plus $5.99 shipping); however, if you remained subscribed to the service, your future Trunks would be the usual subscription price of $29.00.

Pumpkin Gingersnap Ice Cream

If you ask me, even in the dead of winter, there are few desserts more satisfying than a bowl of cold, utterly creamy, rich-in-flavor homemade ice cream.  We've had a bit of freezing rain and snow here in Lexington but that didn't stop me from utilizing some leftover cream and pumpkin from Thanksgiving to make a seriously divine batch of Pumpkin Gingersnap Ice Cream.

If you're a fan of pumpkin, this ice cream is tops.  It now rivals Toasted Marshmallow as my all-time favorite ice cream.  An unbelievably smooth and creamy pumpkin ice cream base is speckled with generous chunks of gingersnap cookies.  As the ice cream chills, the gingersnaps soften and meld with the silky ice cream.  The result is nothing shy of an explosion of flavor and gorgeous texture.

This is some of the creamiest, smoothest, silkiest ice cream you'll ever make.  I'm assuming it's the addition of corn syrup that can be thanked for the uniquely sublime texture (homemade ice cream is somewhat notorious for lacking in the creamy texture department).  You can certainly leave the gingersnaps out if you don't have any on hand, but I definitely recommend them as they add great flavor, texture, and presentation.  Though, if you wanted to leave them out and instead sandwich the ice cream between two homemade Ginger Spice Cookies, I wouldn't blame you.

Pumpkin Gingersnap Ice Cream
adapted from Ezra Pound Cake
yields 1 quart+

2 cups heavy cream, divided
6 large egg yolks
2/3 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2/3 cup canned pumpkin
1 teaspoon vanilla extract
3 oz. gingersnap cookies, broken into large pieces (I used Willa's Shortbread Gingersnaps)

Warm 1 1/3 cup of the cream in a medium saucepan over medium-low heat until warm (but not bubbling).

Meanwhile, whisk together the egg yolks, sugar, corn syrup, ginger, cinnamon, nutmeg and cloves in a large bowl.

When the cream is hot, gradually pour it into the egg mixture, whisking constantly, then transfer back into the saucepan.  Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, or until it reaches 165-170°F.

Whisk in the remaining 2/3 cup cream, pumpkin, and vanilla.  Pour the custard through a sieve into a clean bowl, cover, and refrigerate until cold, about 4 hours.

Transfer the custard to an ice cream maker and process according to the manufacturer's directions.  Once ice cream is thick, turn off the machine and mix in the gingersnaps by hand, then transfer to a container and freeze at least 2 hours before serving.

Mini Pumpkin Pies

I recently treated myself to a mini Tartlet Baking Set from Williams-Sonoma that I had had my eye on for well over a year.  The set includes a pan with wells for 12 miniature tarts and a coordinating cutter and tamper for shaping almost any sort of pie/tart dough imaginable.  I first tested out the pan using some leftover graham cracker dough I had on hand and made little graham cracker tarts that I filled with a lemon-cream cheese filling and topped with whipped cream.  They were adorable and a hit.

I was thrilled with how easy and effortless the Tartlet Baking Set was to use and I couldn't wait to use it with more recipes.  Recently I catered a little spread of desserts and sandwiches for a friend's baby shower and among the desserts, I made these Mini Pumpkin Pies for the very first time.  I adapted a Bakerella recipe for use with my new baking set and topped mine with a stabilized Vanilla Bean Whipped Cream (the stabilizing technique picked up from Baked Bree has become my favorite way to insure long-lasting whipped topping on all my homemade treats).

The Mini Pumpkin Pies were utterly adorable, perfectly tiny 2-3 bite treats and they were a huge hit with the folks at the shower.  I fell in love with the look and the recipe and I couldn't wait for an opportunity to make them again.

Fast forward a few weeks to this past weekend and I decided to whip these up to take to a late Friendsgiving dinner.  Fortunately I had several leftover and could take a few photos to share with you all here on the blog.  These Mini Pumpkin Pies are a new favorite of mine and I expect I'll make them quite a lot over the coming years.  Don't let the small size of the pies full you, they pack a punch of flavor along with their stunning presentation.  Give these a try even if you're not a fan of pumpkin pie (I'm not usually), the filling gets a unique twist with the addition of cream cheese and these are almost a pumpkin pie/cheesecake hybrid.  So freakin' delicious!

I know Thanksgiving is over, but these would be perfect for any holiday gathering or just because... even in the middle of summer... because they are that good.

Mini Pumpkin Pies
adapted from Bakerella and Baked Bree
yield: 3 dozen mini pies

For the Pies:

3 Pillsbury Refrigerated Pie Crusts (1.5 packages)
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Preheat your oven to 350°.

In the bowl of a stand mixer, using the paddle attachment, mix together the cream cheese, sugar, canned pumpkin, eggs, vanilla, and pumpkin pie spice until well combined (but don't over mix).  Set aside.

Unroll one of the prepared pie crusts onto a sheet of wax paper or a lightly floured surface.  Using the cutter from the Williams-Sonoma Tartlet Baking Set, cut out 12 portions of dough from the crust.  Center each piece of crust on top of the wells in the tartlet baking pan, then use the provided tamper to carefully compress and shape each individual tart (making sure to press gently, but firmly until the crust reaches the top of the pan).

Spoon the pumpkin filling into each prepared crust until about half full (1 to 1 1/2 tablespoons of filling per crust).

Bake the filled pies in the preheated oven for 14-16 minutes, until the filling is puffed and the crust is lightly golden.

Allow the pies to cool for a minute in the pan, then remove them to a cooling rack to cool completely.

Place the baking pan in the freezer to quickly cool it, and repeat with the second and third pie crusts.

Allow the pies to cool completely, then store in the refrigerator while preparing the Vanilla Bean Whipped Cream topping.


For the Vanilla Bean Whipped Cream:

1 tablespoon cold water
1 teaspoon unflavored gelatin
1 cup very cold heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla bean paste

In a small bowl, sprinkle the gelatin over the cold water and stir.  Let the gelatin stand for a minute until it is absorbed by the water.  Microwave the gelatin mixture on high for 15-20 seconds, or until the gelatin has melted and the mixture is clear.  Set aside.

In the bowl of a stand mixer, begin whipping the heavy cream with the whisk attachment on medium-high speed until it begins to thicken.

Gradually add in the sugar, a tablespoon at a time, and continue whipping until soft peaks form.

Next, add in your vanilla bean paste and liquified gelatin mixture and continue whipping until stiff, silky peaks form (do not over whisk or the mixture will become curdled).

Transfer your whipped cream to a piping bag fitted with a large star tip and pipe a small star of whipped cream atop each Mini Pumpkin Pie.  Serve immediately or refrigerate up to three days.*

*Similar to a cheesecake, I have found that the texture and taste of the pumpkin filling is best after these have had 6-8 hours to chill in the fridge.  These can certainly be served immediately, but the pumpkin filling is more mild in flavor until it has chilled in the fridge for a few hours.  Therefore, I recommend making these the night before you plan to serve them.  With the stabilized Vanilla Bean Whipped Cream, these keep exceptionally well for up to three days.  Around the third or fourth day, the crust begins to soften a bit and separate from the filling, but they are still delicious.