Dessert: Homemade Flourless Chocolate Cake

“Ants on a Log” aka Celery Sticks with Peanut Butter, Raisins and Cinnamon

In the afternoon, I couldn’t find anything that seemed appealing for lunch, so I made a snack plate to tide me over. I decided that I’m never going to be too old to play with my food, and created: “ants on a log”. I can’t remember the last time I even thought to make ants on a log.

“Ants on a Log”, Cherry Tomatoes, Greek Yogurt with Vanilla Almond Granola with Cinnamon and Honey, Grapefruit.

Because I can’t stay forever young, my “adult” self came out later for ciabatta bread with dipping oil and zinfandel.

Ciabatta with Dipping Oil

My parents and I had an extended “happy hour” through the Kentucky Derby. When the race was over I proclaimed, “That’s it? It’s over??? 2 minutes for all of that hype?” Not to mention one man lost a million dollars. YIKES!

7 Deadly Zins

Grilled Swordfish with Salad and Broccoli

Dinner was amazing. I love a good swordfish steak, and my dad grilled it perfectly. It is still a bit cold here in Upstate NY, so we enjoyed our dinner inside. I can’t wait for warm summer nights eating on our deck with the grill right next to us. That to me is the epitome of a perfect evening.

More zinning. I normally wouldn’t think to pair a Zinfandel with fish, however; the smokey charcoal flavor from our grill with this steak-like fish that was finished with acidic lemon was a nice pair for my palate.

I’ll end this post with another flourless chocolate cake picture.Dessert was just too good to be true. The recipe called for 4 oz of chocolate so I used 3 oz of Ghirardelli 60% baking bars and 1 oz of the 70%. If you like dark chocolate you would have loved this. Perfect with ice cream and a cup of coffee.

Sweet Home,

Nora

I GRILLED 80 POUNDS OF CHICKEN!

Pan-Seared Halibut with Lemon Dill Butter. Coleslaw. Asparagus. (Not Pictured: Hermann J. Wiemer Chardonnay)

The chicken occupied 7 large trays that I lifted into the blast chiller, and later lifted them into the oven to finish. I grilled and lifted 80 pounds of chicken . There was one moment transporting a tray from the oven to the cart where I almost lost my product. It was a rather heavy tray and I did not have a proper grip. My stubborn, determined side kicked into overdrive and I made sure that did not happen. Several of the men in the kitchen offered to help. I can imaging them thinking, “What is this 5’4, little blonde girl doing.” Admittedly, I probably would have laughed if I witnessed such a scene. But I refused their help. I wanted to do this myself. My arms were sore and I smelled like God knows what at the end of the day. I came home, showered and put a dress on before driving to my parents home for Mother’s Day weekend. I forgot what it was like to look nice, and smell nice. I was also ecstatic that my parents bought fish for dinner. I was chickend-out.

Strawberries, Blackberries and Raspberries. Vanilla Yogurt and Chocolate Chips.

Shortly after dinner, I went on a dessert hunt. NOTHING WAS TO BE FOUND! I couldn’t believe it. I guess I’ve grown accustomed to having leftover blondies in my freezer and bars of Lindt Dark Chocolate Intense Mint and Hint of Sea Salt in my apartment at all times. I found some healthy berries and yogurt and gave them a nice handful of chocolate chips. It worked.

For the first time in months, I made slow-cooked steel cut oatmeal for breakfast. At the end I mixed in 1/2 of a chopped banana, a dash of cinnamon and a scoop of Greek yogurt for added creaminess. Topped off with more banana, strawberries, blackberries, almond butter and local honey. It was a lovely way to start my day of rest.

It’s good to be home, but I can’t wait for Culinary School to start!

Happy,
Nora

If you like Fig Newtons I think you would enjoy these.

I had the good fortune of eating this along side a bowl of Greek yogurt with banana, walnuts, honey and raspberry jam. After a few bites of the sugary, delicious top, I realized that the center NEEDED to be topped with my yogurt. The flavor was spot on, however; the texture was too dry . I reviewed the recipe after and think I should have added a bit more oil and next time I think I will use oat bran instead of wheat bran. I hate when my baking doesn’t come out quite the way I imagined it, but that is a learning experience. It was a fairly easy recipe so I think I will make a few tweaks and try again soon. As for now, if you have any suggestions for this recipe, I’d love to hear. I’m not an expert muffin-woman by any means.

Chop 1/4 cup of pecans and 1 cup of black mission figs (remember to remove the stems!).

Whisk together 1 cup white whole wheat flour, 1/2 cup all purpose flour, 1/2 cup wheat bran (using oat bran next time), 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon and 1/4 tsp salt.

Whisk 1/2 cup brown sugar, 1/4 veg oil until combined. Add 1 1/4 cup butter milk, 2 eggs, 1/4 cup honey, 1 TBS vanilla extract and the zest of 1 orange.

Mix in dry ingredients and chopped figs. Spoon batter into 14 prepared muffin tins (buttered or lined).

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Make the topping with 1/4 cup pecans, 1/2 tsp cinnamon and 2 TBS brown sugar. Sprinkle each muffin with topping and bake at 400 for ~ 18 minutes (turn the pan after 9 for even baking).

Orange-Fin Bran Muffins with Pecan Topping (in the works)

Makes 14 muffins

• 1 cup white whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup wheat bran (oat next time!)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon + 1/2 tsp for topping
• 1/4 tsp salt
• 1/2 cup brown sugar + 2 TBS for topping
• 1/4 cup canola oil
• 1 1/4 cup buttermilk
• 2 eggs
• 1/4 cup honey
• 1 TBS vanilla
• Zest of 1 Orange
• 1 cup dried black mission figs, chopped
• 1/4 cup pecans, chopped

1. Pre-heat oven to 400 and line 14 muffin tins with paper muffin liners or butter.
2. Whisk all of the dry ingredients, set aside.
3. Whisk brown sugar and oil until light and combined.
4. Whisk in buttermilk, eggs, honey, vanilla and orange zest.
5. Mix dry ingredients + figs into the wet mix.
6. Fill muffin tins.
7. In a small bowl mix together pecans, 2 TBS brown sugar and 1/2 tsp cinnamon for topping. Spoon topping on each muffin.
8. Bake at 400 for 18-20 minutes. Turn the tray half way through baking process for even baking. A tooth pick should come out clean when inserted into the muffin.

More Recipe Configurations,

Nora

1 Van’s Toaster Waffle (classy, I know), topped with a thin layer of almond butter, Chobani Plain Greek Yogurt, Raspberry Bonne Maman (best raspberry out there!), Dark Chocolate Dreams Peanut Butter and Local Orange Blossom Honey. Hermann J. Wiemer Field Cuvee.

I didn’t plan on another post today until I bit into this. It was my little indulgent slice of healthy heaven. As my heart fluttered with delight, I wondered why I have never made this combination before.  I felt obligated to document my masterpiece for future reference. Waffles rule!  (Side Note: Does anyone actually use the expression ‘rule’ anymore? I just had flashback to the 3rd grade.)

After a boring dinner of ancient freezer leftovers, I was left unsatisfied. My thoughts turned to “what else can I eat” mere moments after finishing my meal. I wanted something sweet, with more substance than a cookie or bowl of ice cream. Once again, I dug into the depths of my freezer and to my delight, I found a Van’s Waffle, leftover from a few months ago when I was suffering through an oatmeal overload. My oatmeal breakfast cravings quickly returned  (thank goodness…I eat whipped banana, chia oats with peanut butter and jam EVERY day!) and left in my freezer was one lone waffle. While the waffle was still piping hot from the toaster, I spread a thin layer of almond butter to melt into the crevasses. I then took a huge spoonful of plain Greek yogurt, to make a fluffy cloud on top. To finish, I took a spoonful of dark chocolate peanut butter and raspberry jam and carefully spread it across the yogurt in an even layer so each bite had a taste. A final drizzle of local orange blossom sealed the deal.

Satisfaction gaurenteed.

Sweet Dreams,

Nora

I always have such a peaceful night of sleep from Saturday to Sunday. I know that I don’t have anything pressing to do when I wake up. In fact I rarely even set an alarm. I just let it flow. Naturally, I still woke up around 7:30am today and played with Truffle for a few moments before making my way into the kitchen. It was cold and snowy out. I was looking forward to taking my sweet time to make some whipped banana-chia oats on the stove top. They always taste better on Sunday when I take my time to make and eat them.

After breakfast I did some work around my apartment and decided it was time to end my juicer’s dry spell.Yesterday I got into an intense cleaning spree and realized that I had not taken my Breville out of it’s box since graduating college in May! I also had a ton of parsley on hand and thought this was a good ways to use it up. 1 apple, 2 stalks of celery, 1 lemon, bunch of parsley, handful of cilantro and a few stalks of kale.

That’s a lot of produce!Would you believe that all of that only makes about 16 oz? I packaged it up in my favorite to-go cup for after yoga. I always CRAVE juice or a smoothie after class. There is something about yoga that makes you want a refreshing and healthy treat. This was super tangy and I liked it .Arugula, Roasted Fennel, Roasted Beet, Tangerine Salad with Basil Oil and Chocolate Balsamic. Walnut-Wheat Toast with Goat Cheese, Dried Black Mission Fig and Orange Blossom Honey.1/2 cup Chobani Greek Yogurt, Strawberry Jam, Roasted Almonds and Cinnamon.

I was STARVING when I got home. I threw together a very easy and satisfying lunch. I think my bread tasted even better today! I cut a thick slice off of the loaf, toasted it to perfection and while it was still warm spread on  chevre, sliced dried figs and a drizzle of orange blossom honey.DECISION: This is my favorite way to eat walnut bread. Heaven help me!

I have an extra special dinner planned for tonight! I’m already excited about this post stay tuned!

Sunday Special,

Nora

Ah, breakfast. The most important meal of the day. I have a complete sit down breakfast every single day. Call me crazy, but I really do feel lost and confused without a solid breakfast. While I usually eat some messy bowl of oatmeal, yogurt, peanut butter, jam and banana with a cup of coffee, there have been a few more outstanding meals this past year.Dad’s Waffles with Strawberries, Banana, Cinnamon and Honey.

My dad’s “claim to fame” breakfast is omelets of many varieties, however; these Belgian Waffles were AWESOME!Pecan-Raisin Sourdough French Toast

Also awesome was the French toast he made me out of Pecan-Raisin Sourdough bread from our Farmer’s Market, served with local blueberries, cherries, honey and Greek yogurt.Pumpkin Custard French Toast

I tried to recreate this with my Pumpkin Custard French Toast with Apple-Orange Cranberry Sauce and Toasted Pecans. Close, but still not quite as good.Pancakes with Real Maple Syrup.

Dad also makes some killer fluffy pancakes that are always topped with real maple syrup.Blueberry-Walnut Pancakes with Lemon Zest Greek Yogurt and Local Honey.

Again, my Blueberry-Lemon Pancakes didn’t quite live up to his but this was the best I could do.

Alas, we can not forget his extra foamy cappuccinos. Vanilla Almond Biscotti Dipped in Dark Chocolate

Which I would rather like with one of the Vanilla Almond Biscotti I made during my 12 Holiday Cookie Recipes.

I made a lot of baked goods this past year and I really wouldn’t mind eating Monkey Bread for breakfast everyday.Or maybe these Apple-Cinnamon Muffins with Pecan Topping.Banana Bread with Walnuts and Chocolate Chips.

On second thought, I’d like to have one of everything with a slice of my favorite Banana Bread with Walnuts and Mini Chocolate Chips.Mushroom and Leek Tart with Gryuere

Although I first made this Mushroom and Leek Tart with Gryuere for dinner, I think it would be my favorite savory breakfast.Basil, Goat Cheese and Basil Omelet with Whole Wheat Toast, Strawberries, Cinnamon and Honey.

That is of course, unless I am home with my parents. Nothing and I really mean NOTHING will every trump a daddy omelet.

I’ve had a lot of good mornings in 2010! See you at lunch!

Nora

1 cup Chobani, Cinnamon, Nutmeg, Cloves, Ginger, 1/2 Cup Rolled Oats, a Banana, 1 TBS Crunchy Peanut Butter, Wild Flower Honey, Bonne Maman Four Fruits.

We are off to my cousin’s house for the afternoon/evening. It will be a long day of celebrations, family and of course FOOD!

Merry Christmas and Happy Holidays from my family to yours!

Best Wishes,

Nora

I woke up this morning and had a leisurely breakfast. I cooked in my pajamas and glasses (something I never do, as I usually have to be ready for work) and made a lovely bowl of whipped banana oats. This was the perfect way to start my Christmas vacation. I also had to brave the cold and scrape ice off of my car, so warm, cozy oats made that more bearable.  I went grocery shopping to retrieve cookie supplies and when I got home I fixed myself lunch. I usually have to pack a sandwich for lunch at work so it felt like a luxury to take time to cook and enjoy.First I roasted beets.And then I made a yummy salad dressing with Cosimano e Ferrari Cherry Balsamic and Basil Olive Oil.Spinach Salad with Goat Cheese, Walnuts, 1/2 chopped apple (half on the side), 1 carrot, 1 stalk of celery and 1 roasted beet in a basil olive oil and cherry balsamic vinaigrette.

This lunch was light and lovely. It powered me through a few batches of cookies, and then it was snack time. I wanted something refreshing and this really did the trick:1 cup Chobani Plain Greek Yogurt, 1 clementine, roasted almonds, wildflower honey and cinnamon.

I love citrus in the winter time. Crunchy toasted almonds, creamy Greek yogurt and honey make a for a perfect combination. It is one of those snacks that makes you feel happy.Since I was in the kitchen for the entire day, I only felt it proper to continue occupying the space into the evening. My brother came home for the holidays and I made our family Beef and Butternut Squash Stew with Garlic Cheese Toast and Cabernet Sauvignon. I think we all went back for seconds of everything. It was good to be back together again.

I’m currently eying a few cookies….or maybe some hot coco. I like the sound of that. Tis the season!

Happy Family Days,

Nora

What are your “family favorite” dishes?

I woke up to an extra large jar of oats, delicious to the last bite. I added 1 large banana to the mix and almost couldn’t fit all of the contents into the jar! I was really excited for this feast, however; I was even more excited to open a new jar. This is my favorite natural crunchy peanut butter!

And then I got down to business. Homemade vanilla marshmallows were sliced.Homemade peppermint bark was broken.And of course homemade graham crackers were baked.

More to come.

Fa La La,

Nora

1/2 cup Rolled Oatmeal, 1/2 Cup Greek Yogurt, 1/2 Cup Pumpkin Puree, 1 Large Banana, Cinnamon, Nutmeg, Cloves, Ginger, Allspice, Raisins, 1 TBS Crunchy Peanut Butter, Apple-Orange Cranberry Sauce, Local Orange Blossom Honey.Dad’s extra foamy cappuccino while baking.

I refuse to do anything on an empty stomach. Especially baking. Trust me, from past experience I have learned that baking while hungry is NOT good. I end up eating half of the raw dough and then half of the finished product. Stomachache anyone? I filled up with an “overnight oats” of sorts. I  just made this in the morning and placed the bowl in the freezer to chill. I still haven’t been able to stomach hot oatmeal in the morning. We just had about a foot of snow, so I think that will change.Mexican Wedding Cakes with Pecans and Cherries

My mom is having a cookie exchange with “the girls” on Tuesday so I volunteered myself to bake all of her share of the cookies. Actually, I live for opportunities like this so I basically begged her to do it!  I made a ton of cookies and I currently smell like butter. I never want to shower again. Kidding….maybe. First up was a variation of the Mexican Wedding Cakes I made last week using pecans instead of pistachios. These are devilishly good.Hazelnut Linzer Cookies with Blackberry Jam

I found this recipe in a 2006 issue of Bon Appettit and had to make them. Oh. My….Seriously? I love the flavor combination. This recipe uses orange, lemon, cinnamon, ground hazelnuts and nutmeg in the base. I thought it was ‘fun’ on the palate. A twist for the holidays.I was very wrapped up in baking and didn’t realize how hungry I was until about 2 pm. I had a massive apple and a few plates of snacky foods. The cheese on my crackers is a tender Fontina that I found to be perfect for cracker “sandwiches” with hummus and tomatoes.Pecan Shortbread dipped in Chocolate

Last but not least, I made pecan shortbreads dipped in chocolate for my dad. As soon as the last one was dipped, I ran out the door and headed back to my apartment. It took an hour longer than normal due to insane weather conditions. I was terrified. There was one point where I was alone on the road, unable to see anything due to the blustery winds and snow. My heart was in my throat and Truffle was meowing from boredom. I didn’t know what to do and was driving approximately 20 MPH on the Thurway. Scary. When I finally made it home it was past dinner time. I knew I needed something easy with a glass….or a few glasses of wine.Sheldrake Point 2008 Cabernet FrancBoston Baked Beans (resurrected from the freezer), Spinach, Leftover Kabocha, Cranberries, Almonds, Feta Cheese.

Dessert was more wine, half of a linzer cookie (I had one bottom leftover in my batch) and two of these oatmeal cookies I froze eons ago.I firmly believe that it is necessary to maintain a freezer stash of cookies. You never know when you will need 3. Tonight was that night!

Calming Down,

Nora