Cardamom Fig Chocolate Oatmeal Cookies

These are the seeds inside the cardamom pods

Cardamom is one of my favorite spices. Popular in Indian cooking, it is one of the main constituents of Garam Masala. It is compellingly strong, yet delicate and sweet.

Considered one of the most valuable spices in the world due to its medicinal and therapeutic properties, cardamom is often used for relieving digestive problems induced by garlic and onion intolerance. It is very beneficial in oral/mouth health and treating halitosis, lowering blood pressure and it has tremendous antioxidant properties. 

Cardamom is used in different ways by different cultures. In the Middle East it's popular to flavor coffee, in Scandinavian communities it's used as a dessert baking spice. In India it is a savory spice for curries. You can also find it used for poached fish, meat dishes, fish stews and it's wonderful on sweet potatoes. 

We are addicted to cardamom in our coffee! We simply add a teaspoon of crushed (an excuse to use my mortar and pestle!) cardamom seeds to our ground coffee and brew in our regular drip coffee maker. Or, if you want to get fancy, try this Pakistani Coffee with Cinnamon & Cardamom from Global Table Adventure.

The recipe below sounds insanely interesting, I'm pretty sure I will be making these this afternoon!

CARDAMOM FIG CHOCOLATE OATMEAL COOKIES 

Print this recipe

Recipe Adapted From: Food52
Prep Time: 1 Hour Cooking Time: 15 Mins Total Time: 1 Hour 15 Mins

Ingredients:

1/2 cup plus 3 tablespoons unsalted butter, softened
1/2 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour
2/3 cup rolled oats
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces dark chocolate chunks (we like 70% cacao)

1 1/4 cup dried figs, chopped (soaked in water if too dry)


Directions:

Cream the butter and sugars together until light and fluffy with an electric or stand mixer with a paddle attachment. Add the eggs and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed.

In a separate bowl, stir together all of the remaining (dry) ingredients. Stir these into the butter mixture on low speed until fully combined.

Refrigerate the dough 30-60 minutes before proceeding.

Preheat the oven to 350 degrees F. Scoop the dough in 2-3 Tbs. scoops onto baking sheets lined with parchment paper. Bake each sheet one at a time (meanwhile keep the rest of the cookies chilled in the fridge while the first batch bakes) until the edges of the cookies are golden but still look a little doughy in the center, about 15-18 minutes. Rotate the baking sheet halfway through the bake time.

Cool the cookies on the sheet for 5 minutes before transferring to a cooling rack. 

Enjoy with a cup of cardamom flavored coffee!

Sweet Potato Fries - Baked and Crispy!

I can not tell you in words how fantastic these fries are, really, you just have to make them. 

I'm not sure what is the best part, they are healthy and good for you, or that they are super easy and fast to make? 

Either way, make lots of them and invite a few friends over, they are sure to be impressed!

                   Sweet Potato Fries - Baked and Crispy!

Ingredients: (Printable Version Here)

1 large sweet potato should be enough for 2 people
2 tbsp rice flour (you could also use cornstarch)
2 tbsp of olive or coconut oil 
* Salt, pepper, paprika, cayenne, Cajun spice blend, dried basil


*Here, you can add your favorite blend of herbs and spices such as garlic, cinnamon, curry, pumpkin pie spice, garlic – sweet, savory and/or spicy!

Directions:

Preheat oven to 425F degrees. Line a large baking sheet with aluminum foil or a silicone baking mat. More than one large sliced potato is usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.

Wash and peel (I leave some of the skin on) the potatoes. Cut off the ends. Cut the potatoes into thin slices about 1/4 inch wide. The important thing is that they are roughly the same size.

Place in a large bowl and toss with rice flour. You want a nice thin coating. Shake off any extra flour. Place potatoes back into the bowl and add the olive oil and seasonings of choice. Toss/stir to coat evenly.

Spread the sweet potatoes on the baking sheet in a single layer making sure the slices are not touching each other. Bake for 10 minutes, remove from the oven and stir em up with a spatula. Place back into the oven for 10-15 more minutes. Rotate the pan to avoid uneven browning, it’s good if the edges are a little brown and caramelized, just not burnt.

For extra crispier fries: Turn the oven off and keep the fries inside as the oven cools down for about 10 minutes. Enjoy while still hot.

These fries are fantastic alone, but they also taste great with an aioli dipping sauce, ranch dressing or a try them with a simple plain yogurt with dill mixture!

Figs Stuffed with Goat Cheese & Wrapped in Prosciutto

Guess what we are making for this weekends Annual Big Sicilian Family Reunion and Bocce Tournament?

Just slightly decadent...... baked figs stuffed with goat cheese and wrapped in prosciutto.

Originally hailing from southern Europe, Asia and Africa, figs were thought to be sacred by the ancients, they were also known as a symbol of peace and prosperity. Figs were brought to North America by the Spanish Franciscan missionaries who came to set up Catholic missions in Southern California…. hence the now popular Mission fig.

Figs are available from May to November (depending on the variety). They are very perishable and should be eaten soon after picked, but may be stored in the refrigerator for 5 to 7 days. Also to note, figs are a good source of iron, calcium, fiber and antioxidants, so eat up! 

Figs Stuffed with Goat Cheese, wrapped in Prosciutto

(Printable Recipe here)

Use fresh rosemary sprigs in place of toothpicks in assembling the figs, not only to help keep them together, but rosemary also  infuses the flavor during the baking. Makes 12 hors-d’ouevres.

Ingredients:

12 figs, ripe but not too soft

6 ounces soft (room temp) goat cheese

6 slices prosciutto, sliced in half length-wise (We buy ours from Assenti's)

4 large rosemary sprigs, cut in thirds, plus extra for garnish

Extra-virgin olive oil

Honey

Sea salt and freshly ground black pepper

Directions:

Preheat oven to 375 F. (180 C.)

Wash, dry and cut the figs crosswise from the top, halfway down the fruit.  Gently separate the quarters to create an opening. Scoop 2 teaspoons of goat cheese into the opening, without over stuffing. Wrap each fig a with prosciutto slice. Pierce the prosciutto and fig with a rosemary skewer to hold in place. 

Arrange figs in a baking pan. Drizzle with olive oil. Sprinkle with salt and pepper (the prosciutto is also salty). Bake in oven until prosciutto begins to get crisp and cheese is tinged brown, about 25 minutes. Remove from the oven and carefully discard baked rosemary sprigs. Arrange figs on serving platter and drizzle each fig with honey. Garnish with fresh rosemary leaves. Serve immediately.

Dark Chocolate Brownies

OK, really, what could be better than chocolate? There is nothing better to lift the spirits, calm the soul, or make you say ahhhhh than a rich, gooey, dark chocolate brownie with walnuts..... oh, and don't forget, dark chocolate is full of HEALTHY antioxidants!

Top off a dark chocolate brownie with a handful of berries, a dollop of cool whip, and you have yourself a delicious, almost-guilt-free dessert = ).

Since I am not an avid baker and I don't have my own special favorite recipe YET, I used the recipe from the back of the Nestle dark chocolate chip bag. Here it is to print.

Ingredients:

10 oz. Nestle Toll House Dark Chocolate Morsels
1 cup sugar
1/3 cup butter
2 tbsp water
2 large eggs
1 tsp vanilla extract
3/4 cups flour
1/4 tsp salt
1/2 cup chopped nuts

Directions:
Preheat oven to 325. Grease a 8 x 8 inch square baking pan. Set aside 1/3 cup of chocolate chips. Heat morsels, sugar, butter and water until melted in medium saucepan, stirring constantly until melted. Pour into a medium bowl. Stir in eggs, one at a time with a wire whisk until blended. Stir in vanilla extract, add flour and salt, stir well. Add in remaining morsels and nuts. Pour into prepared baking pan. Bake 38 to 49 minutes or until wooden toothpick inserted in the center comes out slightly sticky. Cool on wire rack or in pan, cut into squares. Makes about 16 brownies.


Serve with a scoop of your favorite ice cream or a dollop of whipped cream and a handful of berries!

Oatmeal Walnut Raisin Dates Cookies

Oatmeal Walnut Raisin Date Cookies

It's that time of year again. Cookies. Cookies, Cookies! I can not make enough of them..... mostly because we can not stop eating the cookies that I have been making to give as gifts! It's hard not to, they are SO GOOD!

I bought a huge quantity of dates to make the delicious Date Walnut Torte that we made for a dessert contest/Holiday party that we went to last weekend.We didn't win. But we still have a bunch of dates left, so I have been searching for recipes that call for dates.

This recipe more than met my needs for a recipe that uses dates, is sweet, but not too sweet, and that includes nuts, raisins and oats, which kind of keeps it healthy, right? Don't be fooled, these cookies are super tasty, regardless of how healthy they are!

This particular recipe originated from Epicurious.

Oatmeal Walnut Raisin Date Cookies

Ingredients:

    2 cups all-purpose flour

    1 teaspoon baking powder

    1 teaspoon ground cinnamon

    1/2 teaspoon baking soda

    1/2 teaspoon salt

 

    3/4 cup (1 1/2 sticks) unsalted butter, room temperature

    1/4 cup solid vegetable shortening, room temperature

    1 cup sugar

    1 cup (packed) dark brown sugar

    1/4 cup honey

    2 large eggs

    1 tablespoon vanilla extract

    3 cups old-fashioned oats

    1 cup raisins

    1 cup chopped pitted dates

    1 cup chopped walnuts

Instructions:

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil.

In a medium bowl, blend the first 5 ingredients in medium bowl.

In another larger bowl beat butter, vegetable shortening, and both sugars with an electric mixer until fluffy. Beat in honey, eggs, and vanilla. Gradually add the flour mixture, then stir in oats, raisins, dates, and walnuts.

Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly with a fork.

Bake cookies until golden brown, about 10-12 minutes. Cool completely on baking racks.

Oatmeal, Raisin, Walnut Cookies

 Oatmeal, Raisin, Walnut Cookies

I'm not a big sweets eater, my favorite treat is cheese, but every now and then I like a little something. Since my husband doesn't necessarily enjoy baking, this is when I actually have to go into the kitchen.

I am not sure where this recipe came from, it is hand written on an index card that has been in one of my cook books forever, and it is one of our favorites.

Oatmeal Raisin & Walnut Cookies 

(printable recipe)

Ingredients: makes about 4 dozen

3/4  cup butter, softened

3/4  cup firmly packed brown sugar

1/2  cup granulated sugar

2  eggs

1  tsp vanilla

1 1/2  cups all-purpose flour

1  tsp ground cinnamon

1/2  tsp salt

1  tsp baking soda

3  cups Quaker® Oats

1  cup raisins

1/2 cup chopped walnuts

Preparation:

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, raisins and walnuts, mix well.

Drop dough by rounded spoonfuls onto ungreased cookie sheets.

Bake about 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Can be frozen, but they're best fresh and warm with a glass of milk!

Nutty Peanut Butter Cookies

I have had a lot going on lately. I'm trying to make some serious life/career decisions. I felt the need for some simple, old fashioned comfort food to soothe me. What could be more comforting than peanut butter cookies?

Easy to print recipe

Nutty Peanut Butter Cookies

Ingredients:

2 cups all-purpose flour

3/4 cup softened butter

3/4 cup peanut butter, chunky or smooth

3/4 cup granulated sugar

3/4 cup light brown sugar, firmly packed

¼ cup chopped fresh peanuts (optional)

2 large eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions:

In a large bowl, stir together flour, baking soda, baking powder, and salt.

In a separate bowl, beat together the butter, peanut butter, and sugars until light and fluffy. Beat in eggs and vanilla. Add the chopped peanuts, and gradually add in the flour mixture until well mixed.

Wrap dough in plastic wrap and refrigerate until chilled, at least 2 hours.

Take tablespoonfuls of dough and roll into balls. Place about 3 inches apart on non stick baking sheets. Using a dinner fork, lightly press cookies to form a criss-cross pattern.

(I like to stick an almond or even a Hershey’s Kiss in the center of my cookies!)

Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 4 dozen cookies. Try not to eat all at once!

Banana Nut Bread

 

Don't you just love the good old fashion basic recipes that have been made for hundreds of years? Sure you can add this or substitute that, but sometimes simple, tried and true is the way to go. 

I have always been a big fan of banana nut bread, the more walnuts, the better. I've tried at least 10 other recipes, but I still go back to the old tattered and batter splattered page in the Betty Crocker cookbook that my Mother gave me when I left home. Here is the recipe from Betty Crocker.com.

Ingredients:

1 1/4 cups sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

Easy Cheese and Herb Drop Biscuits

Yes, they are as good as they look!

We made these biscuits over a week ago, and I am just now getting around to writing about them. 

I combined a few different recipes on-line and made it with crumbled blue cheese, but next time we will make it with cheddar. I also might add a little bit more herbs. 

The texture and consistency was perfect, and these biscuits went perfect with Garlic Mashed Potatoes and Scrumptious Salmon. They even tasted great with my scrambled eggs in the morning!

Makes 12 biscuits


2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 cups crumbled blue cheese (or try shredded cheddar)
1/4 cup fresh finely chopped herbs (consider parsley, scallions, rosemary, or chives) 
1 cup well-shaken buttermilk


Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in cheese and herbs. Add buttermilk and stir until combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes. Best served while warm.

Cheesy Herbed Popovers

Yeah, I know what the title says, but lately I have been doing some cooking. Partly because I am unemployed, (and considering all offers!) and that Mark had to work evenings for the last month. I have to admit, now that the night shifts are over, I am a little reluctant to give back the kitchen!


Just yesterday I made something that knocked my socks off, even Mark was impressed. I can't take credit for the recipe, but really, how can you go wrong with Emeril Lagasse?


As I was going through my Google Reader the other day, I stumbled upon a picture by Caroline Russock who writes for Serious Eats. She recently featured a recipe from Emeril Lagasse's new book Farm to Fork where she made the Herbed Cheesey Popovers. Caroline chooses the best recipes out of cookbooks, makes and writes about them. Then, she runs a contest so you can win a copy of the featured cookbook! 

But, it was the picture that stole my heart, I was doomed to devour.........


I followed the instructions and ingredients almost exact, except that I used 2% milk instead of whole, which didn't seem to hurt. Also, I had to bake them a little longer than recommended, it took about 40 minutes total. I used the fresh herbs from our garden; basil, rosemary, parsley, thyme, and some green onions.

When they were done, the texture was perfect. The inside tasted of subtle herbs and warm, creamy, custardy, cheddar. The outside formed a perfectly light, slightly salty, crispy cheese crust. Yum! (I might try these with a little jalapeno next time?!)

Adapted from Farm to Fork by Emeril Lagasse.

Ingredients - Makes 12 popovers, 6 to 8 servings -

4 tablespoons (½ stick) butter, melted
1/2 cup grated Parmigiano-Reggiano cheese
4 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups whole milk
3 tablespoons heavy cream
1 cup all-purpose flour
2 tablespoons chopped mixed fresh herbs, such as parsley, thyme, rosemary, basil, or chives
About 2 ounces medium cheddar cheese, grated (1/2 cup) or cut into 12 pieces

Procedure

1. Preheat the oven to 450°F.

2. Brush the cups of a standard 12-cup muffin tin with some of the melted butter. Divide the Parmesan evenly among the cups.

3. Combine the eggs, salt, pepper, milk, cream, and the remaining butter in a blender and blend until well combined. Add the flour and blend for 15 seconds, until smooth. Transfer the batter to a large mixing bowl. Stir in the fresh herbs.

4. Fill each muffin cup halfway with batter. Divide the cheddar among the cups, and then top with the remaining batter.

5. Bake the popovers for 15 minutes. Then reduce the heat to 350°F and bake for 10 minutes.

6. Remove the muffin tin from the oven and unmold the popovers onto a wire rack. Pierce the side of each popover with a small sharp knife to allow steam to escape. (This will help keep them from deflating.) Serve immediately.

Blueberry-Lemon Muffins

We picked up some organic blueberries at our local farmers market last weekend so I wanted to find a new recipe to try. I ran across this recipe for Blueberry-Lemon-Cinnamon Muffins on the Food.com website. I love the way they give you the option to change the quantity and it automatically adjusts the recipe for you, brilliant!

I'm not sure if I did something wrong (wouldn't surprise anyone) or maybe my baking powder was too old, but I wasn't thrilled with the texture of the finished muffins. I was hoping the cake would be fluffier. They still tasted pretty good so I think I will try this recipe again!

Ingredients:

3/4 cup milk

1/4 cup vegetable oil or corn oil

1 large egg

2 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1/4 cup lemon juice

1 cup fresh blueberries

1 tsp ground cinnamon

Directions:

Heat oven to 400 degrees

Spray muffin pans with cooking spray or line with paper cups

In a large bowl beat milk, oil, lemon juice and egg until well mixed, set aside

In another large bowl mix flour, sugar, baking powder and salt until well mixed.

Combine the two bowls and mix until moist, then fold the blueberries into the mix.

Fill the muffin cups with the batter, then sprinkle the ground cinnamon on top of each muffin.

Bake 20-25 minutes or until the the tops are golden brown

Let cool before serving with a pat of room temperature butter.

Makes about 9 to 12 muffins