Artichoke Parmesan Spread

Not sure if you've noticed, but I've been on a baking kick lately.  This post is not a dessert, it's actually a very healthy and full of flavor recipe!  It can be a spread for a bruschetta or a sandwich, a dip for veggies or chips, or even mixed with pasta!  It even has some protein because of the parmesan, but if you are a vegan feel free to sub in some silken tofu or just leave it out completely!

Artichoke Parmesan Spread

(makes enough to spread on at least 2 french baguettes)

1 box/bag of frozen artichoke hearts, thawed

2 cloves garlic (feel free to add more if you like)

1 cup parsley, roughly chopped

1/2 cup extra virgin olive oil

1/2 tablespoon salt

1/4 teaspoon pepper

1 cup freshly grated or shredded parmesan cheese (If you want to omit the cheese, replace with 1 cup silken tofu)

2 cups balsamic vinegar (for glaze on top)

Place all ingredients, except the vinegar, in a food processor.  Blend until mixture is combined and smooth.  Spread the mixture on slices of toasted baguette. (To do that, place slices on a baking sheet and toast in the oven at 400 degrees for about 7 minutes.) 

To make the balsamic glaze, pour vinegar into a small non-stick pot over medium-high heat.  Let simmer until the vinegar gets thick enough to coat the back of a spoon.  This process takes about 30-40 minutes. Drizzle glaze over the bruschetta and enjoy!!  The glaze should keep in an air-tight container for a few weeks in the fridge. Use leftover glaze for salads, chicken, shrimp, sandwiches, pasta, veggies, etc.  

Apple Crisp

Here's another dessert for you!  This is a great dessert to bring to someone's house as a gift, especially if you put it in a nice baking dish they can keep after everyone eats it all up!  But don't forget the ice cream!!!

Apple Crisp

For the Crumb Topping:

1 stick unsalted butter or margarine, melted

1 cup flour

1/2 cup oatmeal

1/2 cup granulated sugar

1/2 cup brown sugar (light or dark is fine)

1 teaspoon cinnamon

For the Apple Filling:

5 apples, peeled and sliced thinly (Use any kind of apple or try a variety)

2 lemons, juiced

4 tablespoons sugar (You can mix white and brown sugar for this if you'd like, and feel free to add more sugar if you want the apples to be sweeter.)

3 tablespoons flour

1 teaspoon cinnamon (optional)

Preheat the oven to 375 degrees. To make the crumble, combine all ingredients in a bowl and mix with a fork until pea-sized balls form, set aside.  This can be done ahead of time. Place crumble topping in an airtight container and left in the fridge until you are ready to bake the apple crisp.

Place sliced apples in a bowl and pour half of the lemon juice over the apples to prevent discoloration.  Prepare the rest of the ingredients and pour over apple slices.  Using clean hands mix the contents of the bowl so that the apples are equally coated with all ingredients.  Pour apples into a baking dish and cover with the crumb topping. Bake apple crisp for about an hour or until the apples are fork tender and the crisp is golden brown around the edges. 

NOTE: You can use this recipe with any type of fruit crisp.  Try berry, pear, peach, plum, the options are endless!  If you like raisins try adding some in with the apples.  Or combine pears and apples together. Or apple and cranberries. You get what I mean I hope.  Enjoy!

Momofuku Cornflake Marshmallow Cookies

Remember when I made these??  Well here's another amazing awesome cookie recipe from the one and only Christina Tosi of Momofuku Milk Bar in NYC!!  I have adapted the recipe slightly and they came out absolutely delicious, friend-tested, Feed Your Sister approved!  

Copycat Momofuku Cornflake Marshmallow Cookies

Adapted from The Cookbook Chronicles

(makes 20 cookies)

2 sticks unsalted butter at room temperature

1 ¼ cup packed dark brown sugar

1/3 cup granulated sugar

2 eggs

2 tsp vanilla extract OR vanilla bean paste

1 2/3 cups all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 ½ tsp kosher salt (plus more for sprinkling)

2/3 cup oats, not instant

1 cup lightly crushed Kellogg's Cornflakes (about 1 1/4 cup cornflakes before crushing)

2/3 cup mini chocolate chips (see note)

3/4 cup mini marshmallows

NOTE: The chocolate chips in the original Momofuku Milk bar cookie are minis, though substitute with regular-sized chips if you prefer.

Preheat the oven to 350 degrees. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed. Add the eggs and vanilla extract, and beat until combined.

Add the flour, baking soda, and salt and beat on low speed, just so the dry ingredients become incorporated. With a wooden spoon, mix in the oatmeal, crushed cornflakes, and chocolate chips, and marshmallows.

On a silpat-lined baking sheet OR greased muffin top pan, scoop up and roll the dough into golf ball-sized spheres. (Six will fit comfortably on one pan–give them room to spread!)  Sprinkle tops with a touch more salt. Repeat with the remaining dough.

Bake for 9-10 minutes. The cookies will still look soft in the middle when you take them out of the oven. Allow them to cool directly on the tray completely before removing them and placing them onto a platter.  Enjoy!

Nutella Chocolate Tart

I saw this recipe while reading the many blogs I read daily. It looked very simple and delicious.  Not sure if you've noticed but I've been on a baking kick lately...I decided to make this and bring it for dessert at my family's Chanukah Lunch yesterday.  It took me less than an hour to prepare this yummy decadent tart!  If you are allergic to nuts leave out the Nutella!  Some other variations I thought could be good in place or in addition to the Nutella is peanut butter, banana slices, or some whipped cream!  You can also make this tart with a chocolate or graham cracker cookie crust.  The options are truly endless! 

Nutella Chocolate Tart

(adapted from Baking Kids Love by Cindy Mushet and Sur La Table)

For the crust:

1/2 of the dough from this recipe or this recipe (You can use butter, vegetable shortening, or margarine.)

For the filling:

4 ounces semi-sweet good quality chocolate (I used Ghiradelli)

2/3 cup heavy whipping cream

1 tablespoon vanilla bean paste or vanilla extract

1 shot of espresso or strong coffee OR 1 teaspoon of instant espresso powder

3/4 cup Nutella (Chocolate Hazelnut Spread)

Preheat the oven to 350 degrees.  Grease a small tart pan with non-stick cooking spray. (If you want to make a larger tart use all the dough from the crust recipe and double the chocolate filling.) Use fingers to press dough into the greased tart pan making sure to have the dough along the sides of the pan as well.  Blind bake the tart shell by placing a piece of aluminum foil or parchment paper over the dough and pour rice or beans on top to weigh the dough down while baking.  Blind bake for about 10 minutes then remove beans and aluminum and bake for another 10 minutes or until edges are light golden brown.  Let tart shell cool completely. Put aside.

Blind Baking

Meanwhile, chop chocolate and place in a bowl.  In a sauce pan bring the heavy cream to a soft simmer over medium heat.  Pour warm cream over chopped chocolate, espresso, vanilla, and nutella. Let stand for a few minutes until chocolate gets soft then whisk mixture until smooth.  Pour chocolate ganache into cooled tart shell and spread to the edges.  Place in fridge for at least 3 hours. Tart and filling can be prepared 2-3 days in advance, keep uncovered in the fridge. Serve at room temperature with a cold glass of milk, coffee, or hot chocolate!