My hubby and I visited a Korean restaurant earlier this winter, which sparked my interest in this delicious cuisine! Coincidentally, the Winter Olympics are now in South Korea, so this culinary adventure was well timed! I have made many visits to the Korean grocery store and cooked many traditional recipes this winter to explore the wide range of dishes. We’ve tried everything from japchae to tteokbokki to kalguksu to bibimbap to name a few. And I still have many many other dishes on my wish list that I want to try! A lot of the dishes are hearty and comforting (and spicy!!), so they are the perfect way to liven up our wet and gray winter days here in Seattle.
These little bite-sized appetizers were inspired by this Korean culinary adventure. I made sesame crackers as a base, since sesame seeds and/or oil are used in many traditional recipes I’ve tried. I made a winter squash purée as a seasonal sweet center to contrast with the salty cracker and the spicy shrimp. Then I topped it with shrimp coated in gochujang (Korean spicy pepper paste), sesame oil, and soy sauce. I also added a little gochugaru (Korean spicy pepper flakes) to kick up the heat a little more.
Spicy Shrimp and Winter Squash Canapés on Sesame Crackers
Makes about 25 canapés
For the crackers:
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour, plus more for rolling
1/4 cup sesame seeds
1/2 teaspoon kosher salt, plus more for the tops of the crackers
1/2 teaspoon baking powder
1 1/2 tablespoons light olive oil
1/4 cup + 2 tablespoons water
For the squash:
1 butternut squash, seeded, peeled, and cut into approximately 3-inch chunks.
Approximately 1 tablespoon high-heat cooking oil, such as rice bran oil
Salt to taste
Water for thinning the purée
For the shrimp:
2 tablespoons gochujang
2 tablespoons warm water
1 teaspoon sesame oil
1 teaspoon soy sauce
Gochugaru to taste, optional, (if you like it extra spicy!)
Approximately 2 tablespoons high-heat cooking oil, such as rice bran oil
Approximately 1/2 pound small raw shrimp (I used 70-90), peeled and deveined
For garnish:
The green portion of approximately 4 green onions, cut into 1 to 2-inch pieces, sliced into very thin strips
For the crackers:
Preheat oven to 450 F. Line three baking sheets with parchment paper.
In a medium bowl, whisk together the flours, seeds, salt, and baking powder. Add the olive oil and water, and stir until combined. Knead the dough until it becomes a cohesive ball. Cover the dough with plastic wrap, and let the dough rest for at least 15 minutes.
Divide the dough into 3 portions. One portion at a time, on a lightly floured surface, roll the dough to about 1/8-inch. Cut out crackers in desired shapes, or make squares with a pizza wheel. I used a biscuit cutter that was about 2-inches wide.
Place the crackers on the prepared baking sheets. Sprinkle with a little salt on top. Prick the top of the crackers with a fork to ensure they don’t rise and bubble very much as they bake. Bake each tray individually for about 6 or 7 minutes, turning once, until the crackers are crisp and lightly golden.
Set the crackers aside as you work on the squash and shrimp.
For the squash:
Keep your oven heated to 450 F. Line a baking sheet with parchment paper.
Toss the pieces of squash with oil and salt until coated. Bake for about 30 minutes, turning once, until soft and slightly caramelized.
In the bowl of a food processor, purée the roasted squash. Add a little water if it is too thick. (It should be a consistency that allows you to pipe the purée.) Season with more salt to taste if needed.
Cool the squash purée to room temperature.
Scoop the squash into a piping bag with a large round tip.
Set aside.
For the shrimp:
In a medium bowl, whisk together the gochujang, water, sesame oil, and soy sauce until smooth. Add a pinch of gochugaru if you would like the sauce to be spicier.
Preheat the high-heat cooking oil in a medium sauté pan until shimmering. Add the shrimp, and sauté on both sides until just cooked through. Toss the shrimp in the bowl with the gochujang mixture until well coated.
To assemble:
Pipe a small dollop of squash onto the crackers. Top with 2 shrimp. Top the shrimp with the green onion. Serve immediately.
PS. This appetizer is good warm, room temperature, or cold, so you can make all of the components ahead of time. If you are not assembling the appetizers right away, store the crackers in an airtight container, and refrigerate the squash and the shrimp.
Happy Lunar New Year ~ Japchae Cups with Prosciutto
/0 Comments/in Appetizer, Lunar New Year, Pork /by LauraTo celebrate the Lunar New Year, I made a recipe that combines delicious flavors from the East and West. Japchae is a classic Korean noodle dish that I love. The main ingredient is a special kind of noodle made with sweet potato starch, so the dish is delightfully chewy. It is usually made with beef and often has strips of egg on top. In my version, I coated the noodles with egg and baked them into a mini muffin tin to make one-bite appetizers. The finishing touch is a little prosciutto on top, since this is the year of the pig after all. 😉
The cute little printable decoration is from a website called Hoosier Homemade.
Japchae Cups with Prosciutto
Makes about 40 cups
To make japchae:
3 tablespoons soy sauce
2 1/2 tablespoons granulated sugar
2 tablespoons toasted sesame oil
2 tablespoons lightly toasted sesame seeds, plus more for garnish (I used a mixture of white and black seeds)
8 ounces Korean sweet potato starch noodles
2 tablespoons high-heat cooking oil, divided
1 medium carrot, small diced
1/2 sweet onion, small diced
2 cloves of garlic, minced
2 large scallions, finely chopped
6 dried shitake mushrooms, rehydrated, stems removed, and cut into a small dice
5 ounces fresh baby spinach
To assemble cups:
Cooking spray
2 large eggs
3 ounces thinly sliced prosciutto
To make japchae:
In a small bowl, combine all of the sauce ingredients, from the soy sauce to the sesame seeds. Set aside.
Cook the noodles according to package instructions. Strain, but reserve the boiling water. Rinse the noodles in cold water. Place the noodles into a large bowl. Cut the noodles to a more manageable size with kitchen shears, about 8 inches long. Set aside.
Blanch the spinach for a few seconds in the reserved boiling water. Strain and run under cold water to stop the cooking. Squeeze out the excess water. Cut the spinach into small pieces. Transfer to the large bowl next to the noodles.
In a large sauté pan, heat 1 tablespoon of cooking oil over medium heat until shimmering, but not smoking. Sauté the carrot and onion with a little salt and pepper until softened. Add the garlic, and cook until fragrant. Transfer the mixture to the same large bowl as the noodles.
Add the remaining tablespoon of oil to the pan, heat, and then add the mushrooms. Sauté until they are a little caramelized. Transfer to the large bowl with all of the other ingredients.
Add the sauce to the noodles and toss everything with your hands until well combined.
To assemble cups:
Preheat oven to 325 F.
Coat a mini muffin pan well with cooking spray.
Crack the eggs into the japchae mixture, and combine with your hands until everything is evenly coated.
Fill each hole in the mini muffin pan with about 1 1/2 tablespoons of the japchae mixture. Make sure you get the vegetables mixed in, since they have a tendency to fall through the noodles.
Bake for 15 minutes, or until the egg is cooked through.
Let cool in the pan for about 10 minutes. To remove, run an offset spatula or butter knife around each cup.
Top with prosciutto.
Serve immediately or at room temperature. The easiest and least messy way to eat these is with chopsticks in one bite. I hope you enjoy!
Welcome 2019 ~ Bulgogi Salmon and Scallion Ricotta Canapés
/0 Comments/in Appetizer, Birthday, Lunar New Year, New Year, Seafood /by LauraHappy New Year! To kick off the new year, I made a version of this appetizer for our New Year’s Eve party. Everyone seemed to like it, so I thought I’d share the recipe here!
I’ve made this recipe as a more rustic crostini on sliced and toasted pieces of baguette, but I thought I’d make it a little fancier for the occasion by cutting sliced artisan bread into different shapes (and calling them canapés! Doesn’t that sound fancier than crostini? 😉 ) The extra bits of bread can be popped under the broiler to make the odds and ends toasty. Perfect for dipping into a runny egg on New Year’s Day morning.
Bulgogi Salmon and Scallion Ricotta Canapés
Inspired by a recipe from Korean Bapsang
Makes approximately 15 appetizers
For the bread layer:
Sliced artisan bread
Olive oil
Salt to taste
For the cheese layer:
3 scallions, finely minced
1 cup part skim ricotta
Salt to taste
For the salmon layer:
1/3 pound of salmon, skin removed (I used a beautiful piece of trimmed sushi grade salmon from my local Japanese grocery store)
1 1/2 tablespoons soy sauce
1/2 tablespoon mirin
1 teaspoon toasted sesame oil
1/2 tablespoon lemon juice
1 tablespoon granulated sugar
1 teaspoon minced garlic
1 teaspoon grated ginger
To assemble:
More scallions, curled (For a tutorial on how to make pretty curls, you can find it here.)
For the bread layer:
Preheat broiler. Line a sheet pan with parchment paper.
Cut the bread into the shapes you would like for the base of your canapés. Mine were about 1 1/2 inches long. On one side, brush the bread with olive oil and sprinkle with a little salt. Broil until toasty and just beginning to brown. Set aside.
For the cheese layer:
Mix the ricotta with scallions. Salt to taste. Place the cheese mixture into a piping bag fitted with a large round tip.
For the salmon layer:
Lower the oven temperature to 325 F. Let the high heat from the broiler dissipate.
Line a quarter sheet pan with parchment paper.
Cut the salmon into approximately 1/4-inch thick slices.
In a small bowl, mix the remaining ingredients.
Marinate the salmon for 5 minutes in the soy sauce mixture.
Remove the salmon from the marinade and lay in a single layer on the prepared sheet pan.
Cook 3-5 minutes, until warmed through. If your salmon is not sushi grade, cook a little longer until just cooked through.
To assemble:
Pipe a dollop of the ricotta mixture onto each piece of bread. Top with salmon. Garnish with curled scallions.
Happy Holidays! ~ Sweet and Spicy Gochujang Nuts
/0 Comments/in Christmas, Snack, Winter /by LauraHappy holidays! I hope the close of 2018 is filled with many celebrations, but also quiet time to thoroughly enjoy and reflect upon the season.
My final recipe of 2018 follows my interest in Korean food that was sparked earlier this year. Since then, I’ve made many traditional Korean recipes at home, and I’ve also played with popular Korean ingredients to make my own dishes. This is a twist on the classic holiday party snack of sweet and spicy mixed nuts, but I used gochujang to add a delicious depth of flavor.
Sweet and Spicy Gochujang Nuts
Inspired by a recipe from Better Homes and Gardens
1 tablespoon granulated sugar
2 teaspoons gochujang
1 1/2 teaspoons water
1/2 teaspoon fine sea salt
1 1/2 cups raw shelled mixed nuts
Preheat oven to 325 F. Line a half sheet pan with parchment paper.
In a small saucepan, heat the sugar, gochujang, water, and sea salt until the sugar has dissolved. Remove from heat.
In a medium bowl, toss the nuts with the sugar mixture until evenly coated.
Spread the mixture evenly onto the prepared sheet pan.
Bake for about 15 minutes, or until fragrant. Let cool completely. Serve immediately or store in an airtight container for later snacking.
Autumn Treat ~ Pumpkin Spice Latte Panna Cotta
/0 Comments/in Autumn, Dessert, Thanksgiving /by LauraI first tried this recipe with a pumpkin spice latte the way I usually order them at Starbucks, which is with skim milk and only about half of the sweetener. I found that the way they naturally make them (if you don’t ask for anything special) is remarkably better in this recipe. I really needed the whole milk and the full amount of syrup to make a good panna cotta. Since panna cotta means “cooked cream,” and is usually made with heavy cream, I figured the whole milk was still a healthy swap. 🙂
The cute pumpkin spice printable is from a blog called Lost Bumblebee. I thought it was the perfect accompaniment to the dessert!
Pumpkin Spice Latte Panna Cotta
1 teaspoon unsweetened powdered gelatin
1 short pumpkin spice latte (8 ounces with whole milk and the full amount of syrup)
Lightly sweetened whipped cream
Cool the latte to room temperature. Sprinkle the gelatin over the top. Make sure all of the gelatin is touching the liquid. Let sit for about 3 minutes to soften. In a small saucepan, bring the mixture up to a simmer. Pour the mixture into a vessel with a pour spout and pour into your desired containers. Refrigerate until set, or overnight.
Serve chilled, topped with whipped cream.
Happy Halloween ~ Orange and Black Halloween Crackers
/0 Comments/in Autumn, Cracker, Halloween, Snack /by LauraI’m all about the treats on Halloween, but I often like to go for savory treats over sweet. These crackers are perfect for Halloween night snacking. 🙂 The cheddar and paprika not only add orange color, but they add a touch of flavor. And the poppy seeds and sesame seeds give added crunch and texture while adding pretty black speckles for the holiday.
The cute little decorations are from a website called Yesterday on Tuesday. They are free to print for personal use, and absolutely adorable! The design is meant to be used as a banner, but I just made them into little flags to add a festive touch. I found many printable treasures over there for decorating. I hope you’ll check out her website. 🙂
Orange and Black Halloween Crackers
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour, plus more for rolling
1/2 teaspoon kosher salt, plus more for (optionally) sprinkling the tops of the crackers
1/2 teaspoon baking powder
1 teaspoon paprika
1 1/2 tablespoons light olive oil
1/4 cup + 2 tablespoons water
1/4 cup shredded extra sharp cheddar cheese, lightly packed
1/2 teaspoon poppy seeds
1 teaspoon black sesame seeds
Preheat oven to 375 F. Line three baking sheets with parchment paper.
In the bowl of a food processor, process the flours, salt, baking powder, and paprika until combined. Add the olive oil, water, and cheddar, and pulse until combined. Take the dough out of the processor, and knead in the poppy seeds and the sesame seeds with your hands until everything is evenly incorporated and it becomes a cohesive ball. Cover the dough with plastic wrap and let rest for at least 15 minutes.
Divide the dough into 3 portions. Lightly dust a clean work surface and a rolling pin with all-purpose flour. Roll out one portion of the dough until it is about 1/8-inch thick. Dust with a little extra flour if it sticks to the work surface or the rolling pin.
Cut out the crackers into desired shapes. (I used a cookie cutter in the shape of a bat for my crackers.) After I used my cookie cutter, I cut the remaining odd pieces into random shapes as a snack for the cook! Repeat with the remaining two portions of dough.
Place the crackers on the prepared baking sheets. If using, sprinkle with a little kosher salt on top. Dock the top of the crackers with a fork to ensure they don’t rise and bubble very much as they bake. Bake each tray individually for about 12 minutes, turning once, until the crackers begin to crisp. They will still have a little chew at this point, so if you would like your crackers to be more crispy, bake a little longer.
Autumn Comfort Food – Korean-Inspired Spicy Kabocha Squash Soup
/0 Comments/in Autumn, Halloween, Soup /by LauraKorean-Inspired Spicy Kabocha Squash Soup
1 small kabocha squash, cut into quarters, seeds and stringy bits removed
Water for thinning the soup (I ended up using about 2 cups for a fairly thick soup)
Fine sea salt, to taste
About 1-inch fresh ginger, grated
Gochujang, to taste (I used 2 tablespoons for a good amount of spice)
Sesame seeds for garnish
In a steamer over high heat, steam squash until very tender when poked with a fork. Remove the squash from the heat. When it is cool enough to handle, remove the skin and cut the flesh into rough chunks.
In the bowl of a food processor, process the squash until smooth. Add the water incrementally until the soup is your desired thickness.
Add the salt, ginger, and gochujang. Process again until everything is well incorporated.
Pour the soup into a medium pot. Heat over medium heat until warmed through.
Garnish with sesame seeds. I chose black to contrast the orange of the soup since we are nearing Halloween!
Oktoberfest Celebration ~ Oktoberfest Beer Cheese Dip
/0 Comments/in Appetizer, Autumn, Oktoberfest, Snack /by LauraHere’s a simple little recipe to get you into the spirit of Oktoberfest! I used a local seasonal lager from Silver City Brewery, but any Oktoberfest beer should do.
Oktoberfest Beer Cheese Dip
4 ounces sharp cheddar, cut into cubes
3 ounces reduced-fat cream cheese
2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 cup Oktoberfest beer
Mix all of the ingredients together in a food processor until smooth. You may need to scrape down the sides a few times to get everything well incorporated.
That’s it! It couldn’t be simpler.
The festive printable is from a website entitled Sunny Slide Up. It is adorable and free to download for personal use! I hope you’ll check out their website.
St. Patrick’s Day Snack ~ Shamrock Whole-Wheat Crackers with Parsley
/0 Comments/in Cracker, Snack, St. Patrick's Day /by LauraShamrock Whole-Wheat Crackers with Parsley
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour, plus more for rolling
1 tablespoon dried parsley
1/2 teaspoon kosher salt, plus more for sprinkling the tops of the crackers
1/2 teaspoon baking powder
1 1/2 tablespoons light olive oil
1/4 cup + 2 tablespoons water
Preheat oven to 375 F. Line three baking sheets with parchment paper.
In the bowl of a food processor, process the flours, parsley, salt, and baking powder to ensure the parsley is very fine. Add the olive oil and water, and pulse until combined. Take the dough out of the processor, and knead a couple of times with your hands until it becomes a cohesive ball. Cover the dough with plastic wrap and let rest for at least 15 minutes.
Divide the dough into 3 portions. Lightly dust a clean work surface and a rolling pin with all-purpose flour. Roll out one portion of the dough until it is about 1/8-inch thick. Dust with a little extra flour if it sticks as you roll it. Cut out the crackers into desired shapes. (I used a cookie cutter in the shape of a shamrock for my crackers.) Repeat with the remaining two portions of dough.
Place the crackers on the prepared baking sheets. Sprinkle with a little kosher salt on top. Dock the top of the crackers with a fork to ensure they don’t rise and bubble very much as they bake. Bake each tray individually for about 9 minutes, turning once, until the crackers are crisp and lightly golden.
PS. After I took my photos for this blog entry, hubby said the cheese spread was also something delicious I should blog about! So here’s a bonus recipe. 🙂
Irish Cheddar and Guinness Spread
4 ounces sharp Irish cheddar cheese, coarsely shredded
4 ounces reduced-fat cream cheese
2 teaspoons Dijon mustard
3 tablespoons Guinness stout
Add all of the ingredients into the bowl of a food processor. Process a few minutes, until very smooth, scraping down the sides of the bowl a couple of times to make sure everything is well incorporated.
Korean Culinary Adventure! ~ Spicy Shrimp and Winter Squash Canapés on Sesame Crackers
/1 Comment/in Appetizer, Cracker, Seafood, Snack, Winter /by LauraThese little bite-sized appetizers were inspired by this Korean culinary adventure. I made sesame crackers as a base, since sesame seeds and/or oil are used in many traditional recipes I’ve tried. I made a winter squash purée as a seasonal sweet center to contrast with the salty cracker and the spicy shrimp. Then I topped it with shrimp coated in gochujang (Korean spicy pepper paste), sesame oil, and soy sauce. I also added a little gochugaru (Korean spicy pepper flakes) to kick up the heat a little more.
Spicy Shrimp and Winter Squash Canapés on Sesame Crackers
Makes about 25 canapés
For the crackers:
1/2 cup white whole-wheat flour
1/2 cup all-purpose flour, plus more for rolling
1/4 cup sesame seeds
1/2 teaspoon kosher salt, plus more for the tops of the crackers
1/2 teaspoon baking powder
1 1/2 tablespoons light olive oil
1/4 cup + 2 tablespoons water
For the squash:
1 butternut squash, seeded, peeled, and cut into approximately 3-inch chunks.
Approximately 1 tablespoon high-heat cooking oil, such as rice bran oil
Salt to taste
Water for thinning the purée
For the shrimp:
2 tablespoons gochujang
2 tablespoons warm water
1 teaspoon sesame oil
1 teaspoon soy sauce
Gochugaru to taste, optional, (if you like it extra spicy!)
Approximately 2 tablespoons high-heat cooking oil, such as rice bran oil
Approximately 1/2 pound small raw shrimp (I used 70-90), peeled and deveined
For garnish:
The green portion of approximately 4 green onions, cut into 1 to 2-inch pieces, sliced into very thin strips
For the crackers:
Preheat oven to 450 F. Line three baking sheets with parchment paper.
In a medium bowl, whisk together the flours, seeds, salt, and baking powder. Add the olive oil and water, and stir until combined. Knead the dough until it becomes a cohesive ball. Cover the dough with plastic wrap, and let the dough rest for at least 15 minutes.
Divide the dough into 3 portions. One portion at a time, on a lightly floured surface, roll the dough to about 1/8-inch. Cut out crackers in desired shapes, or make squares with a pizza wheel. I used a biscuit cutter that was about 2-inches wide.
Place the crackers on the prepared baking sheets. Sprinkle with a little salt on top. Prick the top of the crackers with a fork to ensure they don’t rise and bubble very much as they bake. Bake each tray individually for about 6 or 7 minutes, turning once, until the crackers are crisp and lightly golden.
Set the crackers aside as you work on the squash and shrimp.
For the squash:
Keep your oven heated to 450 F. Line a baking sheet with parchment paper.
Toss the pieces of squash with oil and salt until coated. Bake for about 30 minutes, turning once, until soft and slightly caramelized.
In the bowl of a food processor, purée the roasted squash. Add a little water if it is too thick. (It should be a consistency that allows you to pipe the purée.) Season with more salt to taste if needed.
Cool the squash purée to room temperature.
Scoop the squash into a piping bag with a large round tip.
Set aside.
For the shrimp:
In a medium bowl, whisk together the gochujang, water, sesame oil, and soy sauce until smooth. Add a pinch of gochugaru if you would like the sauce to be spicier.
Preheat the high-heat cooking oil in a medium sauté pan until shimmering. Add the shrimp, and sauté on both sides until just cooked through. Toss the shrimp in the bowl with the gochujang mixture until well coated.
To assemble:
Pipe a small dollop of squash onto the crackers. Top with 2 shrimp. Top the shrimp with the green onion. Serve immediately.
PS. This appetizer is good warm, room temperature, or cold, so you can make all of the components ahead of time. If you are not assembling the appetizers right away, store the crackers in an airtight container, and refrigerate the squash and the shrimp.
Winter Wonderland ~ Snowflake Wonton Crackers
/0 Comments/in Christmas, Cracker, New Year, Snack, Winter /by LauraSnowflake Wonton Crackers
Round wonton wrappers
High heat cooking spray
Salt to taste
Grated Parmesan, optional
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Fold each wonton wrapper in half, and then in half again. With a sharp pair of kitchen scissors, cut little slits into the sides of the wrapper. Open the wrapper so it lays flat again. Spray the wrapper with a light coating of cooking spray and gently rub the oil evenly over the surface with your finger. Season with a sprinkling of salt and Parmesan if you would like. Repeat with as many crackers as you desire.
Bake for about 7 to 10 minutes, or until the wonton wrappers are golden brown and crunchy.
Happy New Year! ~ Pimento Cheese Balls
/0 Comments/in New Year, Snack /by LauraPimento Cheese Balls
Makes about 12 cheese balls
Approximately 2 cups sliced almonds
2 ounces extra sharp cheddar, coarsely grated
1/2 cup reduced-fat cream cheese
1 teaspoon mayonnaise
2 tablespoons jarred pimentos, drained and squeezed to remove excess liquid
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch of cayenne
Chop the almonds coarsely. Set them aside in a shallow bowl.
In the bowl of a food processor, add the remaining ingredients. Process until smooth.
Transfer the cheese to an airtight storage container, and refrigerate overnight.
After the cheese is chilled, scoop it into 1 tablespoon portions. Roll the chilled cheese in your hands to make a ball. Roll the ball in the almonds until evenly coated. Repeat with the remaining portions of cheese.
A Tropical Treat for Santa ~ Macadamia Nut Chocolate Chip Cookies
/0 Comments/in Christmas, Cookie, Dessert, Winter /by LauraMacadamia Nut Chocolate Chip Cookies
1/4 cup brown sugar, lightly packed
1/4 cup granulated sugar
1/2 cup coconut oil or butter, room temperature
1 egg
1 teaspoon vanilla
1 1/4 cups whole-wheat pastry flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup macadamia nuts, coarsely chopped
1/2 cup milk chocolate chips
Preheat your oven to 350 F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the sugars and the oil or butter, whichever you are using, until well combined. Add the egg and vanilla, and beat until well incorporated.
Add the flour, baking soda, and salt, and beat until just combined.
Add the nuts and the chocolate. Mix them into the dough by hand with a spatula.
For each cookie, scoop out 1 tablespoon of dough and roll between your hands to form a dough ball. Place the balls on the prepared baking sheets, pressing down slightly to make them discs. Make sure to give them about an inch and a half to spread while baking.
Bake for about 12 minutes, or until cooked through, rotating the pans halfway through to ensure even baking.
Happy Thanksgiving! ~ Thankful
/0 Comments/in Thanksgiving /by LauraHappy Thanksgiving! I have much to be thankful for this year. Here are just a handful!
I wish you a day full of blessings. 🙂
Happy Halloween ~ Roasted Pumpkin Soup
/0 Comments/in Autumn, Halloween, Soup /by LauraRoasted Pumpkin Soup
1 medium sugar pie pumpkin, cut in half and seeded
1 medium onion, cut into approximately 1-inch pieces
3 carrots, peeled, and cut into approximately 1-inch pieces
3 whole garlic cloves, skin removed
Approximately 2 tablespoons olive oil
Salt to taste
Freshly ground black pepper to taste
2 cups low-sodium chicken stock (or more for a thinner soup)
Pinch of cayenne
Sour cream, thinned with a little water
Roasted pumpkin seeds for garnish
Preheat your oven to 400 F. Line a baking sheet with parchment paper.
Toss all of the vegetables in olive oil and sprinkle a little salt and pepper over them.
Roast until the vegetables are softened and starting to caramelize, tossing halfway through, approximately 45 minutes.
Remove the pumpkin flesh from the skin and discard the skin. Add all of the roasted vegetables to a soup pot. Add the chicken stock. Bring to a simmer.
In a blender, purée the soup in two batches. Strain. Return to the pot to simmer. If you would like a thinner soup, add more stock at this point.
Add salt and pepper to taste and a pinch of cayenne.
For the spider web garnish, scoop sour cream mixed with a little water into a piping bag fitted with a small piping tip. Pipe a swirl on top of each bowl of soup. With a wooden skewer, drag lines from the center to the outside of the bowl to make the web shape. Add a few roasted pumpkin seeds on top as the finishing touch.
Pumpkin Season! ~ Pimento Cheese Pumpkins
/1 Comment/in Autumn, Halloween, Snack, Thanksgiving /by LauraPimento cheese is a Southern classic, which you can serve with crackers, crudités, or bread. For my version, I made wonton crackers in different autumn shapes. The super simple recipe for the crackers can be found here.
Pimento Cheese Pumpkins
Makes 2 small cheese balls
Approximately 2 cups cheddar cheese crackers (I used Annie’s Cheddar Squares)
2 ounces extra sharp cheddar, coarsely grated
1/2 cup reduced-fat cream cheese
1 teaspoon mayonnaise
2 tablespoons jarred pimentos, drained and squeezed of excess liquid
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Pinch of cayenne
2 2-inch long pretzel sticks.
Place the crackers in a gallon-sized zip-top bag. Smash the crackers with a rolling pin until the crumbs are fine. For an even finer crumb, process the crackers in a food processor for a couple of minutes. Set the crumbs aside in a shallow bowl.
In the bowl of a food processor, add the remaining ingredients, except for the pretzels. Process until smooth.
Cover the cheese in cling wrap and refrigerate overnight.
After the cheese is chilled, divide into 2 equal pieces. Roll the chilled cheese in your hands to make a ball. Roll the ball in the cracker crumbs until evenly coated. With the back of a butter knife, indent the sides of the ball to look like the grooves on the side of a pumpkin. Top with a pretzel to make the “stem.” Repeat with the remaining piece of pimento cheese.
Celebrating Autumn! ~ Spiced Honeycrisp Apple Mini Bundt Cakes
/0 Comments/in Autumn, Dessert /by LauraI used a mini Bundt pan that holds 4 cups of batter. Alternatively, this recipe also makes 10 standard-sized muffins. These cakes also freeze well so you can enjoy fresh cake with your morning coffee. Just microwave for about 30 seconds to defrost, and they taste like they came fresh out of the oven. 🙂
Spiced Honeycrisp Apple Mini Bundt Cakes
Makes 6 mini Bundt cakes
Butter (for greasing the pan)
1 large Honeycrisp apple
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground cloves
Pinch of salt
1/4 cup light olive oil
2 tablespoons skim milk
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Powdered sugar (for dusting)
Preheat your oven to 350 F.
Butter a mini Bundt pan. Make sure you get the butter into all of the crevasses to make sure the cake will come out cleanly.
Peel the apple and cut out the core. Grate all of the apple flesh on a coarse grater. Set aside.
In a medium bowl, whisk together the flour, baking soda, spices, and salt.
In a large bowl, whisk together the oil, milk, sugar, egg, and vanilla. Add the shredded apple and stir well.
Add the dry ingredients to the wet ingredients and stir until just combined. Take care not to over mix at this point.
Fill each mold in the Bundt pan about 3/4 of the way full. Tap the pan on the counter to help any air bubbles escape.
Bake for about 20 minutes, or until a toothpick inserted into one of the cakes comes out clean.
Let the cakes cool in the pan for about 10 minutes. Then invert onto a cooling rack.
Sprinkle with powdered sugar to serve.
Wedding Anniversary Hors d’Oeuvres ~ Clams Casino
/0 Comments/in Anniversary, Appetizer, Seafood, Summer /by LauraThe dish has stood the test of time for good reason. Traditionally the clams are served on the half shell and topped with toasted breadcrumbs and bacon. How can you go wrong with that? 😉 I used panko breadcrumbs and prosciutto for my version.
Clams Casino
Serves 2
About 1 tablespoon high heat cooking oil
1 small shallot, minced
1 garlic clove, minced
Pinch of red pepper flakes
1/4 cup dry white wine
1/2 cup low-sodium chicken stock
1 pound Manila clams
Salt to taste
Freshly ground black pepper to taste
1/2 cup (approximately) panko breadcrumbs
High heat cooking spray
2 or 3 slices prosciutto, sliced into small pieces
Place your oven rack in the middle and preheat the broiler. Set aside a casserole dish that is large enough to hold all of the clam halves in a single layer.
In a large sauté pan with a lid, heat the oil. Once the oil is hot and shimmering, cook the shallot until softened. Then add the garlic and red pepper flakes, and cook until fragrant. Add the white wine and stock, and bring to a boil. Add the clams, cover the pan, and cook until they are just opened. Transfer the opened clams to a plate to cool slightly. Season the broth with salt and pepper.
Remove the top shell of each clam. (I found that kitchen shears worked well.) Loosen the meat from the bottom shell. Place each clam half in the casserole dish.
Spoon a little bit of the white wine mixture (that the clams cooked in) to each clam. Top the clams evenly with panko. Spray the top of the breadcrumbs with a light coating of cooking spray.
Broil until the panko is lightly golden brown, about 3 or 4 minutes. Watch them very carefully so they don’t burn.
Top each clam with a small piece or two of prosciutto. Serve immediately.
Wedding Anniversary Hors d’Oeuvres ~ Crab Imperial Bites
/0 Comments/in Anniversary, Appetizer, Seafood, Snack, Summer /by LauraCrab Imperial Bites
Makes about 18 hors d’oeuvres
18 wonton wrappers
High heat cooking spray
1 tablespoon mayonnaise
2 tablespoons minced fresh Italian parsley
2 tablespoons panko breadcrumbs, plus more for the top
1 1/2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
Pinch of cayenne
Salt to taste (if needed)
Freshly ground black pepper to taste
1/2 pound lump crabmeat, picked through to make sure there are no hidden bits of shell.
Preheat your oven to 350 F.
Cut the wonton wrappers into circles that will fit into the holes of a mini muffin pan. I used a circular cookie cutter for this, but kitchen scissors also work. Spray the wrappers with a light coating of cooking spray on both sides, and rub the oil with your fingers to ensure an even coating. Form the wrappers into cup shapes in the mini muffin pan.
Bake for about 10 to 15 minutes, or until the wonton wrappers are golden and crunchy.
Set aside.
Turn up your oven to 400 F.
In a medium bowl, mix the remaining ingredients except for the crab. Add the crab, and mix well, but try to keep the bigger pieces of crab intact.
Place the filling into the prepared wonton shells.
Top the bites with more panko. Spray the top of the breadcrumbs with a light coating of cooking spray.
Bake until heated through, about 4 minutes. Then turn on the broiler, and broil until the breadcrumbs are lightly golden. Keep a close eye on them so they don’t get too brown.
Wedding Anniversary Hors d’Oeuvres ~ Crab Rangoon Dip with Wonton Crackers
/0 Comments/in Anniversary, Appetizer, Seafood, Summer /by LauraWe celebrated at home with delicious Northwest seafood. I’ve been exploring vintage recipes this year, and I made three classic seafood hors d’oeuvres with a twist for this occasion: crab Rangoon, crab imperial, and clams casino.
Crab Rangoon is an old tiki bar classic, and it can sometimes be found at Chinese or Thai restaurants. The filling is typically made with cream cheese and a tiny bit of imitation crabmeat. Then the filling is wrapped in a wonton wrapper and the whole thing is deep-fried. For my version, I made a dip based on the classic filling, but I used real Dungeness crab and a higher ratio of crab to cream cheese. I also made crab shaped crackers for dipping. 🙂
Crab Rangoon Dip with Wonton Crackers
Wonton wrappers
High heat cooking spray
Sea salt, to taste
2 ounces reduced-fat cream cheese
4 ounces lump crabmeat, picked through to make sure there are no hidden shells
1 scallion, green part only, minced
1/4 teaspoon soy sauce
1/8 teaspoon fish sauce
1/8 teaspoon Worcestershire sauce
1/4 teaspoon toasted sesame oil
Freshly ground black pepper to taste
Salt (if needed) to taste
Preheat your oven to 350 F. Line a baking sheet with parchment paper.
Cut your wonton wrappers into desired shapes. Spray the wrappers with a light coating of cooking spray, and season with a sprinkling of sea salt.
Bake for about 10 to 15 minutes, or until the wonton wrappers are golden brown and crunchy.
In a medium bowl, mix together all of the remaining ingredients.
Serve the dip in a ramekin or dish alongside the crunchy wonton wrappers for dipping.
One more tropical celebration of summer! ~ Luau Meatballs
/0 Comments/in Appetizer, Pork, Snack, Summer /by LauraThe pineapple cocktail sticks are from Two’s Company. They were too cute to pass up when I saw them at the store. 🙂 I wanted to use them before the summer’s end. These cocktail sticks were actually the inspiration behind this pineapple recipe!
The adorable summer pineapple printable banner is from My Sister’s Suitcase. It is free to print for your personal use. 🙂 I hope you’ll go over to their website to check out all of the fun things they have posted.
Luau Meatballs
2 tablespoons panko breadcrumbs
2 tablespoons minced shallot
2 green onions, minced
3 tablespoons minced cilantro
1/2 teaspoon soy sauce
1/2 teaspoon kosher salt
3/4 pound ground pork tenderloin
1 cup fresh pineapple juice
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
12 fresh pineapple pieces, for garnishing
Preheat your oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl, mix the panko, shallot, green onions, cilantro, soy sauce, and salt. Add the pork and mix well. Form the mixture into about 12 meatballs. Place the meatballs on the prepared baking sheet.
Bake the meatballs for about 12 minutes, or until they are just cooked through. Be careful not to over bake or your meatballs will be dry.
In a medium saucepan, bring the pineapple juice to a simmer. In a small bowl, whisk together the vinegar and cornstarch to make a slurry. Whisk the slurry into the simmering pineapple juice. Cook until thickened.
Dip each meatball in the pineapple sauce. Top with a piece of pineapple. Serve on a cocktail stick with extra sauce for dipping.