Chocolate Raspberry Danish
Are you craving dark chocolate and do you want to make something that is quick and easy and filled with dark chocolate and topped with fresh raspberries? Then … you need to make this now. These danish are ridiculously easy and really good. I rarely use “packaged” items such as crescent rolls and prefer to make everything from “scratch” … this is one exception. Indulge and … ENJOY!
- 1/2 cup cream cheese
- 2 Tablespoons sugar
- 1 Teaspoon vanilla
- 1 Tablespoon Dark Unsweetened Cocoa Powder
- 1 can crescent rolls
- 1 cup fresh raspberries
- Powdered Sugar
- Begin by combining the cream cheese, sugar, vanilla and chocolate in a small bowl.
- Roll the crescent roll dough out and press the perforations together.
- Slice the dough into 8 equal squares.
- Top each square with a spoonful of the cream cheese mixture.
- Pile the raspberries on top of the cream cheese.
- Fold the corners of the dough into the middle and place each pastry on a baking stone.
- Place in the oven at 375° for 12-14 minutes or until golden brown.
- Let cool and sprinkle with powdered sugar.
I was so happy to find yet another great recipe using pomegranate. This is quick and delicious and doesn’t the pomegranate look pretty plated? The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination. ENJOY!
Toasted Coconut Tilapia with Pomegranate Salsa
YIELD: SERVES 2-4
TOTAL TIME: 30 MINUTES
4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
Unfortunately my Mother and Dad don’t live close by. So when I do get to travel and visit them I always like to bake things they like and bring something special. This past trip I decided to make my mother a cookie bouquet. She has seen my cookies on my blog, but it’s not like seeing the real thing. And, after all, she is a very special mother and deserves a cookie bouquet! Why not try your hand at decorating cookies for someone special in your life by making a cookie bouquet. It really isn’t hard, you just need to invest some time and lots of love!
I also found another sugar cookie recipe which I like even better than the one I had been using. I do not use the “frosting” recipe that is along with the sugar cookies; I use royal icing which hardens nicely for decorated sugar cookies.
Recipe Source: food.com
Kittencal’s Buttery Cut-Out Sugar Cookies
1 cup butter, softened (no substitutes)
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
I love these corn muffins and they go perfect with my Pork Posole. In fact, they go well with a lot of things and are great on their own. And an added bonus . . . they are quick and easy to make. Give them a try and let me know how you like them. ENJOY!
Not My Grandmother’s Buttermilk Corn Muffin (I renamed the recipe because they are not my Grandmother’s corn muffins ha ha)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease muffin tins.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
If you’ve never tried this … you need to. I love this hearty soup. I never had hominy until I made this soup … hominy is like corn on steroids! Actually, hominy tastes like a corn tortilla and it makes the soup. Corn muffins go great with this soup. A fantastic corn muffin recipe will be coming next. ENJOY!
- 2 large onions, divided
- 7 tablespoons canola oil or vegetable oil, divided
- 4 tablespoons ancho chile powder, divided
- 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
- 5 cups (or more) chicken stock or broth
- 5 cups water
- 5 large garlic cloves, minced
- 4 teaspoons ground cumin
- 4 15-ounce cans golden hominy, drained (hominy is found in the canned vegetable section)
- 3 cans enchilada sauce (mild or medium according to taste)
- 4 limes, each cut into 4 wedges
- Chopped fresh cilantro
Preheat oven to 350°F. Thinly slice 1 onion. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder; stir to coat. Add pork to pot. Add 5 cups broth and 5 cups water. Bring to boil. Cover and transfer to oven.
Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.
Discard fat from top of chilled juices. Cut pork into large cubes, discarding excess fat. Thinly slice remaining onion. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, enchilada sauce and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer a couple of hours to allow flavors to blend, adding more broth to thin, if desired.
Ladle posole into bowls. Garnish with lime wedges, add sliced radish and cilantro to the soup and ENJOY!
Adapted from: epicurious.com
I was finally able to overcome the strong urge to make my favorite pizza for the hundredth time (Grilled Chicken, Tomato and Pesto) and came up with a new delicious pizza and I’m so glad I did. This pizza combines my favorite flavors of fall … Butternut Squash and fresh Sage along with super healthy Kale. Enjoy!
- Your favorite home-made pizza dough
- 1 small butternut squash,. cut into cubes
- 1-1/2 cups chopped kale
- 5 slices bacon
- 6 oz. Ricotta cheese
- 6 oz. mozzarella cheese
- 1/2 Cup Fresh Sage Chopped
Preheat oven to 450 degrees.
Peel and cut butternut squash into cubes (approximately 1-1/2 cups)
Cook bacon in pan until crisp and drain all but 2 tablespoons of drippings. Break bacon into bite size pieces and set aside.
Cook squash in bacon drippings until tender, approximately 15 minutes. Add Kale and saute 2 minutes.
Shape pizza dough and cover bottom with ricotta cheese then mozzarella cheese. Add butternut squash, bacon, kale and sage.
Bake approximately 22 minutes or until crust in beginning to brown.
Healthy food makes me feel better! I made this salad and took it for my lunches during the week. One day I added some grilled chicken and another day I added grilled fish.
You can’t go wrong with this powerhouse of super food ingredients – Quinoa and Pomegranate. And you know what … I really did like it. I especially like the bursts of juice, sweetness tart that the pomegranate delivers. Like an explosion in your mouth. Get cooking and get healthy! Enjoy!
Quinoa and Pomegranate Salad
- 1 cup quinoa, rinsed and drained
- 4 cups water
- 1 cup cherry tomatoes
- 1/2 cup parsley
- 1/2 cup scallions
- 1 pomegranate
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon freshly ground black pepper
- Bring 4 cups salted water to a rolling boil. Add quinoa and cook for 14 minutes or until tender.
- Drain quinoa and rinse under cold water. Drain again and set aside.
- Cut open your pomegranate and remove the seeds. Throw away the pomegranate peel.
- Wash and chop parsley and scallions.
- Wisk together olive oil, vinegar, maple syrup, pepper and salt.
- Toss cooled quinoa with dressing, cherry tomatoes, parsley, scallions and pomegranate seeds. Mix well and place in the fridge for 30 minutes to cool.
Slightly Adapted From: dailydelights.sheknows.com
Happy Boss’s Day to all you bosses out there! I left one cookie out of the basket which looked great but as I was writing on it I messed up and it ended up looking like “Happy Bossy Day”! Ha ha … there are a probably a lot of deserving people for that bossy cookie! However, my boss is not one of them. I lucked out in the “boss department” and have a super great boss to work for … I’m one of the lucky ones! This year I wanted to do something a little extra special that showed some creativity and thought rather than just running to the store and picking up a gift card. I really had fun making these cookies and putting together my first golf themed cookie basket. Use your imagination and creativity and create a one of a kind beautiful cookie basket. Go ahead … it’s fun … use your favorite sugar cookie recipe and get baking … and get your creativity on!
You can find the royal icing recipe here and read more detailed instructions on decorating sugar cookies.
To make “cookie pops” pick up some sticks (they come in different lengths) found at craft stores like Michael’s and Hobby Lobby. Roll your cookie dough out thick enough so that you can easily place the stick in the middle of the cookie dough. Bake as usual. Be sure not to remove the cookies from the baking sheet until they are cooled, otherwise you will have a mess and you won’t be happy!
To assemble the basket I traced cardboard and laid it on the bottom of the basket. I then took Styrofoam and put that on top and hot glued the Styrofoam to the cardboard. Fill any extra space with shredded paper filler and make sure it is packed in tight so the Styrofoam will not move around.
Cut out 7×7 squares of tissue paper and poke a hole in the middle. Slide the tissue paper up the cookie pop, just below the cookie. Pinch it around so it looks good and adhere the tissue paper to the pop stick. Arrange your cookies by placing in the Styrofoam.
When all cookies are arranged, place your basket in a clear gift bag and secure with a large bow. Now … stand back and admire your hard work! :-)
Do you love pizza? Do you love apple pie? You will love this dessert pizza! I was short on time so I did use the canned apple pie filling + 1 apple chopped. I think this would be even better with all fresh apples. I loved it … it has the perfect combination of apple and cinnamon. ENJOY!
Apple Pie Dessert Pizza Recipe:
Your favorite home made pizza dough
1 (21 ounce) can apple pie filling + 1 apple chopped
1/2 cup old fashioned oatmeal
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter, softened to room temperature
1 tablespoon ground cinnamon
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Place pre-made pizza crust on an ungreased baking
sheet. Spread apple pie filling over crust. In a separate mixing bowl, mix oatmeal, flour, brown sugar and cinnamon until combined. Add softened butter and mix until crumbly. Sprinkle on top of the pizza. Bake uncovered for 20-25 minutes, or until golden brown.
In a small bowl, mix together powdered sugar, milk and vanilla. Stir until smooth. Drizzle over pizza with a spoon. Slice pizza and serve.