Sunday, May 1, 2016

Blueberry Sour Cream Doughnuts


I made doughnuts for breakfast this weekend and wow, are these tasty.

I found myself panicking because I somehow had two 8 ounce packages of sour cream in my fridge and no clear intention on how to use them. I looove sour cream on tacos, nachos, quesadillas, potatoes, you name it. But I always forget how great it is to BAKE with sour cream!


Adding sour cream to baked goods adds a wonderful richness and tangy flavor that you simply cannot get from milk or oil. The cakes tend to be a little denser but I find that they stay fresh and moist longer than recipes without.


These Blueberry Sour Cream Doughnuts remind me of those irresistible blueberry cake doughnuts from Dunkin' Donuts...only they won't cost you a weeks-worth of calories! They are slightly sweet and bursting with juicy blueberries. The sour cream makes these rich and tender. I also lighten them up a tad by replacing 1/2 cup of the all purpose flour with whole wheat flour - this adds a light nuttiness that these otherwise super-sweet breakfast gems crave!


Now let's take some time to be honest about a few things. These are doughnuts, and therefore we shall be unapologetic in our indulgence, That means we need butter in the batter and a sweet glaze on the outside. We aren't sorry because we know these important details make our doughnuts gourmet and worth every bite.


Here's what you need for Blueberry Sour Cream Doughnuts* (Print Recipe!)

1 cup all purpose flour
1/2 cup whole wheat flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, melted
1 cup sour cream (regular or light both work)
1 teaspoon vanilla extract
1 large egg
3/4 cup frozen blueberries, thawed and patted dry
1/4 cup powdered sugar
1 tablespoon milk
1 additional teaspoon vanilla extract

Here's what you do

Preheat oven to 350 degrees. Spray two doughnut pans with nonstick baking spray and set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a medium bowl, beat together the butter, sour cream, vanilla, and eggs. Add the wet ingredients to the dry and stir until no dry bits remain. This will require a bit of elbow grease but keep stirring and it will come together. Gently fold in the blueberries, taking care not to burst them and turn your batter purple :-)

Spoon the thick batter into the doughnut pans about 2/3 of the way full. Bake for 9 to 10 minutes until a toothpick comes out clean with a few crumbs. Cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Repeat with any remaining batter - I got 14 doughnuts from this recipe but admittedly overfilled my pan on the first batch, so you may get a few more.

Meanwhile, whisk together the powdered sugar, milk and vanilla until a smooth glaze forms, Dip the smooth tops of the doughnuts in the glaze and return to the cooling rack to set the icing. Doughnuts will last well wrapped on the counter for up to 3 days, or about 5 days in the refrigerator.




*Gas Stove Girl Original Recipe

Wednesday, April 20, 2016

Spinach and Artichoke Hummus Dip


These are truly a few of my favorite things!! Look!


The ultimate dip mash-up. Perfect for pita chips, chopped veggies, spread on toast, straight off the spoon...


Don't judge me, guys. This Spinach and Artichoke Hummus Dip is everything we always wanted but never knew we needed. Smooth and creamy, bold and full of flavor.


I was inspired to make this dip when I was eating a (ready-made) spinach hummus and thought...we could do better. We can kick things up a notch. Everyone loves spinach and artichoke dip, so why shouldn't we combine it with a smooth homemade hummus, another universally loved dip? The answer is clear: we should combine them, and I did just that and will never go back.


Although the classic spinach dip is made with cream cheese and mayonnaise, I decided to add Mediterranean flare by using greek yogurt and feta cheese. Both yogurt and feta are delicious with hummus, like on a gyro or falafel plate, so it is natural to mix them all together for our dip smash-up!


Prep of this dip couldn't be easier...I simply prepare each dip separately, then gently fold them together like folding egg whites into a cake batter. This ensures that we can taste the components of each dip while at the same time creating a cohesive and smooth spread. Season along the way, as well as one more time at the end. This is a real crowd-pleaser and I can't wait for you guys to try it!!

Monday, April 11, 2016

Gouda Cheddar Ale Fondue


Guys, this is urgent. You know how much as I love cheese. And I know you love it too. So today I present…



BEER AND CHEESE FONDUE!

And not just any beer and cheese fondue…This is a Gouda Cheddar Ale Fondue. And it is life-changing.


Any good fondue has to start with one crucial ingredient – an awesome fondue pot. This outdoor fondue pot from Uncommon Goods is the perfect vessel for our gooey, nutty gouda cheese fondue.


Uncommon Goods is a privately owned retailer based in Brooklyn, NY offering a wide variety of unique and handmade gifts, gadgets, jewelry and d├ęcor. They are a B Corporation, which are organizations that use the power of business to help address social and environmental problems that face us every day. Uncommon Goods is dedicated to producing all products in a way that causes no harm to animals or people, and all employees are paid above minimum wage. Not only does Uncommon Goods provide a platform for local artists and designers to sell their often handmade and upcycled products, but they have also been awarded by Bizrate for outstanding customer service 9 years in a row.


Be sure to check out the Uncommon Goods website the next time you need a distinctive gift for someone special in your life. Many products can be personalized to fit any special occasions and there is truly something for everyone. Check out the wide range of host and hostess gifts, from cheese boards and chip & dip trays to gorgeous hand painted pitchers, here.


This outdoor fondue pot lives up to the expectations and standards set forth by the owners of Uncommon Goods. You can find this product and a wide range of innovative kitchen tools at this page. I love the large square design of the fondue pot, which makes sharing a breeze! Speaking of breeze, because it is an outdoor pot, the heat source is enclosed from 3 sides, making this the perfect addition to a picnic or backyard barbeque. I’m also totally obsessed with the fondue forks, which have 4 different colors on the end! It’s like wine charms…but for your cheese! 


So, cheese fondue. Those two words are music to my ears. But I'm adding beer, because I'm an adult and I can do what I want! I start this recipe with a hoppy white ale, but an amber or brown ale would also add a delightful nuttiness for an even richer fondue flavor. When it comes to the cheese, I am completely obsessed with gouda. It is nutty, a little stinky, and melts like a breeze into a smooth and creamy dip. For sharpness, we need cheddar...it just makes everything better! Extra sharp, if you're feeling sassy like that. We are definitely not skimping in the flavor department! 


When it comes to our dipping agents, I have a few loyal friends that are always invited to the party. First, a crusty, lightly toasted bread, cut into cubes...it's just waiting to soak up the cheesy goodness! Tart green apples add a nice crunch and a balanced sweetness, and I guarantee you'll be going back to dip seconds and thirds in the fondue! Roasted or grilled vegetables, because let's face it...we all learned to love vegetables by dipping them in cheese first. For a heartier option, try grilling up some sausages too! A little protein can go a long way.


I like to arrange all my dippables on one big tray alongside the fondue. A personalized cutting board, like this one, is not only a great gift and conversation piece, but it is easy to pack and put outside on a picnic table, and keeps all the goodies in one place!


Wednesday, March 30, 2016

Blackberry Mint Juleps



Party time!


I made us a cocktail! I don't make very many cocktails on this here bloggy. I'm not very clever with my beverage consumption plus...I just love wine so much. It makes sense to me. It's safe.


But this space is about trying new things! Stepping outside our comfort zone! (Do I sound like a really tacky corporate training video? I'm sorry. Please bring me a Blackberry Mint Julep and I'll be quiet).


These cocktails are simple but fun. I absolutely love blackberry and mint together, so adding a homemade blackberry simple syrup and some muddled fresh blackberries into an already wonderfully delicious mint julep just made sense!


I am using a lot of exclamation points in this post, but I do hope you'll take me seriously. This drink is really too good to pass up. Sweet blackberries, fresh mint, spicy bourbon and a little seltzer for effervescence...perfectly composed and interesting on the palette.


P.S. Should I be worried about my cat? He LOVES watching me make adult beverages. I hope he isn't sneaking sips from my bar cart while I'm at work...

Friday, March 25, 2016

Broccoli Mozzarella Pinwheels


My friend called these "savory cinnamon buns of deliciousness." That's really all you need to know.


But, you know me. I can't leave well enough alone. I need to gush on and on and on. And these golden brown, ooey gooey beauties are worth gushing about.


So here's the thing. I've made many homemade pizzas before. And that includes homemade pizza dough, plain // whole wheat // honey whole wheat, I can do it. But trust me when I say, for pinwheels, a store-bought dough is the way to go. Yes, it's in a can, yes, you pop it open with a spoon, and YES your pinwheels will be perfect every time!

My Broccoli Mozzarella Pinwheels are loaded with finely chopped, garlicky broccoli and melty mozzarella cheese. A sprinkle of red pepper flakes adds the perfect amount of heat and keeps your taste buds happy with every bite.


But I promised you next-level pinwheels, and that means they need some extra-special lovin'. Just before we bake these beauties, we melt a whole bunch of butter in a saucepan with chopped garlic and parsley. The butter is brushed on top of the pinwheels, then they get sprinkled with grated parmesan cheese. Golden brown glory.

This recipe can easily be doubled for a party, or served for dinner with a light salad. I always put out some marinara sauce for dipping. You can cut the rolls as big or as small as you want, I can usually get between 6 and 10 rolls depending on how much I roll out the pizza dough. No matter how you cut em, you're going to l.o.v.e. em!


Tuesday, March 8, 2016

Green Grain Bowls


One of my favorite segments on late night TV is when Jimmy Fallon writes his Thank You notes. He has a way of saying everything I believe but never knew I was thinking.

In my never-ending quest to be "hip" and "cool," I came upon the idea of grain bowls. Grain Bowls can be whatever you want them to be. The best way to sum up this mysteriously tasty but good for you concoction, is through a Jimmy Fallon-style thank you:


Thank you, Grain Bowls, for being a salad without the lettuce. 

After all, that's what they are. Every element of a really good // tasty // filling salad is right here, in one bowl, and it is not weighed down by just a bunch of soggy leafy greens. Oh no, quite the opposite.


In my grain bowl research (very official blogging business, don't worry about it), I learned there are some essential elements to a perfectly composed grain bowl. I also learned that the grain bowl is yours and yours alone, so you should make it and change it in a way that will make your taste buds sing. 

First, you need a grain. Or a grain mix. I, personally, detest quinoa (see above: reasons I am actually not "hip" despite my quest), so my ideal grain bowl tends to begin with brown and wild rice, barley, or farro. A protein is also recommended, as this will keep you full for hours. Rotisserie chicken, albacore tuna, or chickpeas tend to have priority at my grain bowl party. Robust veggies fill out our bowl, and leave just a little room for a handful of fresh leafy greens (though, remember, no salads here). We are almost there. A sauce or dressing cannot be forgotten, as it will bring everything together in a flavorful marriage good for your body and your soul. Toppings, too, because we need texture, interest, and salt. I'm thinking nuts, cheese (<3), seeds, avocado and a snipped herb or two.


So there you have it. That's how it's done. And that's how I created these Green Grain Bowls last week. I LOVE this recipe and re-made it a few days later in bulk for a week of delicious work lunches. What isn't to love about a brown and wild rice blend + roasted broccoli and brussel sprouts + rotisserie chicken + fresh spinach + a pistachio parsley pesto + diced avocado and pistachios and feta cheese? *insert prayer hands emoji here*

Now we can finally get excited about what's hanging out in our lunchbox! 

Tuesday, February 23, 2016

Blueberry Walnut Baked Oatmeal Cups


Whenever I'm on a kick to start eating healthier and exercising more, I always completely screw up immediately - that is, as soon as the day starts...at breakfast.


Getting a good breakfast in on a busy weekday morning, when I'm already worried about walking the dog, showering, and looking like I have my sh*t together (I don't), is pretty much impossible. It is much too easy to stop by Flour Bakery for a fresh croissant or the office cafeteria for a bagel + cream cheese. Of course, starting every day like this is a terrible idea, but I haven't found a consistent take along breakfast that actually wastes zero time in the mornings. Ugh!


That is, until I made these beautiful, delicious and hearty Blueberry Walnut Baked Oatmeal Cups. These are loaded with the wonderful flavors and textures of fresh, juicy blueberries, sweet pure maple syrup, toasty walnuts and a generous pinch of cinnamon. Almond butter and an egg bind together all these wonderful ingredients, along with (of course) some old fashioned oats before baking up in cutesy individual portions in a lined muffin tin.


Breakfast for the week has never tasted so delicious! I recommend cooking these on a Sunday, allowing them to cool completely then storing in an airtight container in the fridge. These are incredibly tasty at room temperature, but I love warming them in the microwave for 20-30 seconds before gobbling them up. Thinking about drizzling a little more syrup on top? Good. Me too! However you eat them, they are sure to keep you full, satisfied and happy until lunch!