Potato Parmesan Soup with Pesto

I came across this recipe when searching for ways to use pesto. At first I found it a bit unusual; I would have never thought about adding pesto to potato soup. However, the end result was a rich and creamy soup with a huge pop of personality from the pesto. This, my friends, is not your mama's potato soup (although I'm sure your mama's potato soup is wonderful)! The pesto and Parmesan cheese marry well together. Don't hesitate to sprinkle extra Parmesan cheese on top right before serving. Serve this in a cup as an appetizer or in a bowl as a full meal.


Potato Parmesan Soup with Pesto

Ingredients:
1 Tablespoon extra virgin olive oil
1 whole medium shallot, diced
1 whole large garlic clove, minced
5 whole medium potatoes, peeled and cubed
4 cups chicken or vegetable stock
1 bay leaf
1 cup milk
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Pesto

Directions:
In a medium stockpot, drizzle 1 tablespoon of olive oil and heat to medium. When warm, add shallot and saute until translucent, about 3 minutes. Add garlic and cook for an additional minute. Add potatoes, stock, and bay leaf. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add milk and bring back to a low boil. Turn off heat and remove bay leaf. Stir in grated Parmesan. Using an immersion blender, puree soup to desired texture. If you use a blender rather than an immersion blender, make sure soup is cool before blending it to prevent a kitchen explosion. Taste soup at this point and add salt and pepper to taste (the soup should be plenty salty from the Parmesan cheese). If you don't serve immediately, reheat soup before serving.

Place a large dollop (about 1 tablespoon or more) of pesto into each serving bowl and swirl into the soup.

Source: Potato Parmesan soup recipe from Tasty Kitchen

Almond Joy Cheesecake

My mother-in-law and her twin sister celebrated their birthday last week. Since my MIL loves Almond Joys, I decided to make this cheesecake recipe. I recently bought a mini cheese cake pan, and I was so excited to put it to use. The original recipe makes one whole cheesecake, so I split the recipe in half and made 12 mini cheesecakes plus about 6 cupcake-sized ones. This recipe is absolutely amazing. It's probably my favorite of all the cheesecake flavors I've tasted. It's incredibly rich, so I'm glad I made the minis. A whole slice of cheesecake may be a little too much sweetness. The mini cheesecakes also control portion sizes.

If you'd rather make the large cheesecake in a springform pan, double the recipe for the crust, filling, and glaze. Also increase the baking time to 12 minutes for the crust and 1 hour and 15 minutes with the filling.

Almond Joy Mini Cheesecakes

Ingredients:
Crust
3/4 cup graham cracker crumbs
3/4 cup sweetened flaked coconut, toasted
1/4 cup sliced almonds, toasted
2 Tablespoons sugar
1/2 stick (4 Tablespoons) unsalted butter, melted

Filling
2 (8-ounce) packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sweetened flaked coconut, toasted
1/2 Tablespoon coconut extract
1/2 cup sliced almonds, toasted

Glaze
1/2 cup semisweet chocolate chips
1/4 cup plus 2 Tablespoons heavy cream
1 and 1/2 teaspoons vanilla extract


Topping/Garnish
Almonds
Toasted coconut
Whipped cream

Directions:
Crust
(This recipe can be made in a mini cheesecake pan or in a muffin pan with or without papers. I made mine in a mini cheesecake pan and a muffin pan with papers.)
Preheat oven to 350-degrees F.
In a food processor, pulse the graham crackers, almonds, coconut, and sugar to a fine crumb. With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan. Bake crust in middle of oven for about 5 minutes and cool in a pan on a rack.
Reduce oven heat to 325-degrees.

Filling
In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the coconut extract.
Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes (until the crust is puffy and lightly browned.
Remove cheesecake from the oven and let cool completely on a wire rack.

Glaze
Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth. Remove the pan from the heat and let cool to room temperature (about 10 minutes). Pour glaze over the cheesecakes (which are still in the pan) and spread evenly.
Chill the cheesecakes overnight in the pan or until firm and set.
When ready to serve, run a knife around the perimeter of the pan to loosen each cake. Carefully remove cakes from the pan.

Recipe Source: The Curvy Carrot
Mini Cheesecake Source: Pure and Yummy


Braciole

I received this recipe in my email inbox for an Italian themed recipe swap. I was super excited to try a new recipe that I've never even heard of, and I knew my meat-loving man would be happy about this one. To be honest, I was skeptical of stuffing my meat with hard boiled eggs among other things. The thought was foreign to me, but I braved it out. I'm so glad I did because it added a different texture and flavor to the Italian food I'm used to. It also added more protein, making it more filling.  The meat has to cook for a long time, but it pays off when you don't even have to use a knife.

I substituted several of the original ingredients in order to use up what I already had available. The original recipe also uses pine nuts (pignoli), but I substituted almonds since I'm deathly allergic to pine nuts. Next time I make this, I'll probably cut down on the stuffing ingredients since I had a lot left over. It may have been because my cut of meat was smaller; I'm not quite sure.


Braciole

Ingredients:

beef
1/2 cup Italian bread crumbs
3 Tablespoons whole milk
3 Tablespoons fresh parsley, chopped
3 Tablespoons slivered almonds (toasted)
1/4 cup grated Parmesan
2 eggs, hard boiled, chopped
1 large garlic clove, finely chopped
3 large slices (about 1 pound) beef bottom round, already cut into braciole slices by butcher, or cut and pounded thin.... I couldn't find this cut, so I used beef loin boneless top sirloin steak, pounded thin
2 thin slices Prosciutto or ham
2 chunks of Provolone cheese
Salt and pepper
3 Tablespoons extra virgin olive oil

Sauce
2 garlic cloves, chopped
1 (28-ounce) can crushed tomatoes
2 Tablespoons tomato paste
1 teaspoon dried oregano
3/4 teaspoon garlic powder
Salt and pepper, to taste
1/4 teaspoon crushed red pepper


Directions:

Place bread crumbs in a bowl and add milk a little at a time. Make it so the bread becomes damp but not too wet. Stir in the eggs, parsley, Parmesan cheese, almonds, and garlic. Mix well and set aside.

***If your meat isn't already pounded thin*** With a meat mallet, pound each slice of beef to a thickness of about 1/4-inch.

Arrange one of the pounded meat slices in front of you and top with prosciutto. Spread some of the stuffing over the prosciutto, leaving a 1-inch border around the edges. Place a stick of provolone, then fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll. Secure with cooking twine or toothpicks (I found that cooking twine was much easier). Season with salt and pepper.

Put oil in a dutch oven over medium-high heat with chopped garlic and add beef rolls. Turn after first side is seared, about 1 minute. Keep turning and searing until all sides are seared. Add crushed tomatoes, tomato paste, and all of the seasonings. Stir together carefully (work your spoon around the meat), turn heat down to low, and cover. Cook for at least 2 hours (the longer, the better), stirring occasionally. Serve with pasta.

Source: slightly adapted from  I Was Born To Cook

Walnut Pesto

The first time I had pesto was when my dad and I went on a hiking trip in Moab, Utah. Moab is a town in the middle of nowhere, and it's famous for Arches National Park. We hiked several trails while there and saw lots of arches. We ate dinner at one of the few local restaurants, and I ordered smothered nachos for dinner. They were gourmet nachos and had sundried tomato pesto and pine nuts sprinkled on them. I ate them like they were going out of style. Until....

I started feeling like my throat was swelling. Then I started getting itchy bumps on my lips. I told my dad (who thankfully is a doctor) that I thought I was getting strep throat. He immediately knew what was going on and closed out our check. We went to the pharmacy, and I doped up on Benadryl. By the time we got back to our hotel, I was covered in hives, wheezing, and throwing up. I remember saying that I wouldn't even wish this on my worst enemy. It was that bad!  The Benadryl kicked in eventually, and my inhaler was my best friend that night. By the morning, I was pretty much back to normal (except for the hangover from all the Benadryl).

Fast forward to a year down the road. My dad and I were eating at a restaurant in San Francisco. Even though we thought my allergy was from pine nuts, we weren't 100% sure. He ordered a salad topped with pine nuts, and I got brave (or stupid) and bit off a tiny portion of one pine nut. Sure enough, my body reacted with a swollen throat, itchy lips, wheezing, and my nose was completely closed up. Thankfully I didn't get hives all over my body like the first time, but I also only bit off a portion of of a pine nut during this test. After this test, I was 100% sure I had a pine nut allergy.

All of this to say that I can't ever order anything with pesto in it when I go out to eat. More than likely it will be made with pine nuts. However, nothing can stop me from having pesto at home. Made with walnuts instead of pine nuts, I can still get the flavor without my life literally being put in danger.

This recipe uses 3 cups of packed fresh basil, so this is a great way to trim your flourishing basil bush. It also freezes well. I put tablespoonfuls into each compartment of an ice tray and made pesto cubes. Once frozen, I placed all the cubes in a freezer bag. Freeze several batches throughout the summer so you can have fresh pesto during the winter months.

Walnut Pesto

Ingredients:
3 small cloves garlic
3 cups packed fresh basil
2/3 cup extra virgin olive oil, or more if you like it thinner
1/2 cup coarsely chopped walnuts, toasted until golden and cooled
2/3 cup grated Parmesan cheese
Salt and pepper, to taste

Directions:
In a food processor, pulse the garlic until minced. Combine basil and about 2 tablespoons of the olive oil inside the food processor, and blend into a paste. Add the walnuts, Parmesan cheese, and the remaining oil and pulse until smooth. Add more oil if you want a thinner consistency. Season with salt and pepper to taste.
Refrigerate for up to 3 days or freeze into small cubes.

Source: barely adapted from My Baking Addiction

Summer Squash and Chive Pancakes

I knew last week was going to be a busy one, so I pulled out my crockpot and planned to make the Santa Fe Chicken for us to eat for several days. I had a feeling that these savory little pancakes would pair perfectly with the chicken, and I was 100% correct. They are similar to fritters except they are not fried.

I made these pancakes on Sunday night, and stuck them in the fridge so my dinner work-load would be minimal on Monday.  They were a cinch to re-heat, and none of the flavor or texture was sacrificed. We ate on these for three nights, and the third night was just as flavorful as the first.


Summer Squash and Chive Pancakes

Ingredients:
3 yellow squash, cut into large cubes
1 egg
1 egg white
2/3 cup flour
1/2 teaspoon baking powder
1 clove garlic, crushed
1/3 cup Parmesan cheese
3 Tablespoons fresh chopped chives
1/2 teaspoon salt
Pinch of pepper
Olive oil spray

Directions:
Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped (mine was almost pureed). Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except olive oil spray and mix well.

Heat a large skilled on medium heat. When hot, spray with cooking spray and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside, and repeat with the remaining batter.
Makes 12 pancakes (serving size: 3 pancakes)

Nutritional Info (per serving): 154.3 calories; 3.9g fat; 9.1g protein; 20.9g carbs; 1.8g fiber; 2g sugar; 541.6mg sodium.  3 pts Weight Watchers old points or 4 pts Weight Watchers points+

Source: Gina's Skinny Recipes

Baked Eggs in Tomato Cups

I love Saturday mornings because I get to sleep in and try out new breakfast recipes. Let me be honest; breakfast usually ends up being brunch for me on Saturdays. God bless me when I have children! My days of sleeping late will be as frequent as the sunshine in an Alaskan winter.

Last weekend I tried this recipe and fell in love. If you know me and/or read my blog, you know about my love for Caprese-like flavors. This is no exception, and the protein in the egg kept me full for hours. Unfortunately my man had to work last Saturday and didn't get to try it. Next time he has a free Saturday, I'll definitely make this. I'm confident he will fall in love with it just like I did.


Baked Eggs in Tomato Cups

Ingredients:
2 large tomatoes
2 large eggs
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
1 Tablespoon fresh basil, shredded

Directions:
Preheat oven to 425-F.

Slice off the tops of each tomato. Using a sharp paring knife and a spoon, gently cut around the inside perimeter of the tomato and scoop out the seeds.

Place the tomatoes in an oven proof baking dish, with the tops.

Depending on the size of your tomatoes, place 1-2 Tablespoons of the shredded Mozzarella in the bottom of each, making a little well with your fingers so the eggs will lay flat.

Carefully break an egg into each tomato, trying as best you can to keep all the whites inside the tomato.

Bake the eggs for 10 minutes. They will just begin to set by this time.

After 10 minutes, sprinkle the tops of the eggs with Parmesan cheese. Bake for another 7-13 minutes, until the eggs are set to your desired consistency.

Remove the eggs from the oven and let sit for 2 minutes. Sprinkle with salt and pepper, and garnish with fresh basil.

Source: barely adapted from The Curvy Carrot

Greek Pita Pizza

I'm always looking for ways to use up my extra vegetables, cheese, and other ingredients that I don't quite use up when cooking a meal. I came across this recipe for greek pizzas, and the best thing about them is that they are healthy and delicious. I was able to use up my extra vegetables, feta, and hummus to make a sensible lunch. The original recipe uses a round of pita bread for the crust, but I already had flatbread wraps available in my pantry. Use whatever you fancy; either way will be delicious.


Greek Pita Pizza

Ingredients:
1 whole-wheat or high-fiber pita or tortilla/flatbread
1/4 cup red pepper hummus
1/4 cup fat-free or reduced-fat feta cheese
1/4 cup sliced zucchini
2 slices red onion, chopped
1/4 cup sliced red pepper
slices of tomato (or a few cherry tomatoes, sliced)
Pinch of salt and pepper
Few olives, sliced
Optional toppings: Chicken breast (cut into slices), spinach, sliced green onions

Directions:
Preheat oven to 425-F. Spray a baking sheet with nonstick spray, (or cover with non-stick foil or parchment paper) and lay pita in center.

Spread hummus over the pita leaving a 1/2-inch border around the edge to make the "crust." Top pizza with toppings. Sprinkle with salt and pepper.

Place pizza in the oven and bake for 8-10 minutes, or until the cheese has melted and slightly browned.

Source: Dashing Dish

Roasted Red Bell Pepper Hummus

If you were to open my refrigerator at any given time, you would most likely find a bowl of homemade hummus. I gave up on finding the perfect store-bought brand/flavor a long time ago. They don't even stand a chance next to the homemade versions. You can use hummus as a chip or veggie dip, pizza sauce, sandwich spread, or whatever your little heart desires. The possibilities are about as numerous as the different flavors.

This particular recipe was delicious. I spread it on top of a tortilla and topped with veggies to make a small personal pizza (recipe to come). I also used it as a dip with homemade baked tortilla chips, which is one of my favorite healthy snacks.


Roasted Red Bell Pepper Hummus

Ingredients:
2 cloves garlic
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup chopped roasted red bell pepper (I used the jar kind)
2 Tablespoons tahini
2 1/2 Tablespoons olive oil
Juice of half of a lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1-2 Tablespoons of the juice from the jar of roasted red bell peppers (you could use the juice from the garbanzo beans if you use freshly roasted red bell peppers)

Directions:
Place the garlic in a food processor and process until minced. Place the next 8 ingredients (garbanzo beans through ground cumin) into the food processor, and process until smooth.
With the food processor on, drizzle the extra juice from bell peppers (or garbanzo beans) through the feed tube until you get the desired consistency.

Source: slightly adapted from Good Life Eats

Mango-Coconut Sherbet

To say 'this summer has been hot' is a major understatement. I live on the gulf coast, and the humidity here takes the heat to another level. It literally takes my breath away. I can hardly breathe when I sit in my hot car before driving to work. I gave up on wearing my hair down; I just throw it up in a ponytail. Our power bill is out-the-wazoo. My hyper dog doesn't even like being outside for very long, and I don't blame him one bit! I'm thankful for the frequent afternoon rain showers that help cool things off, and I'm also thankful for ice cream!

This sherbet recipe has "summer" written all over it. The mango pairs with the coconut just as well as pineapple does. I should re-name this "Mango Colada Ice Cream." The toasted coconut sprinkled on top is like the cherry on top of an ice cream sundae. Don't skip it! It adds a crispy texture and brings out the flavor of coconut in the sherbet.

In order to toast the shredded coconut, you have a couple of options:
(1) Sprinkle it in an even layer on a baking sheet and bake on 350-F for about 5 minutes or until golden.
(2) Place it in a skillet and "toast," stirring frequently over medium heat for several minutes or until golden.


Mango-Coconut Sherbet
Ingredients:
2 cups cubed peeled ripe mango (about 2 large mango or 3 small/medium)
3/4 cup granulated sugar
1 Tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Directions:
Combine the cubed mango, sugar, lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-save container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons toasted coconut)

Nutritional Info (per serving): 171 calories; 4.1g fat; 11g protein; 35.5g carbs; 1g fiber; 0mg cholesterol; 0.4mg iron; 26mg sodium; 4mg calcium

Source: Cooking Light

Fresh Tomato Tart with Basil-Garlic Crust

If I were on death row, this very well may be what I choose as my last meal.  And since it would be my last meal, I would eat the entire thing. After all, I wouldn't have to worry about slipping into my skinny jeans the next day.

All joking aside, this really is a delicious tart. I could never turn down a dish that contains tomatoes, mozzarella, and basil. That is my favorite flavor combination. This recipe is unique because the basil is actually inside the crust. Genius! If you really want to impress someone, make this tart... it's so easy and delicious!


Fresh Tomato Tart with Basil-Garlic Crust

Ingredients:
1 recipe Basil-Garlic Tart dough (below)
8 ounces sliced mozzarella
2 large, ripe tomatoes, cored and cut crosswise into thin slices
Salt and pepper
1 Tablespoon extra-virgin olive oil

Directions:
Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.

Preheat oven to 375-F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

Place the tart onto a baking sheet covered with foil or parchment paper, and bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)


Basil-Garlic Tart Dough

Ingredients:
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
8 Tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 Tablespoons ice water

Directions:
Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Source: Ezra Pound Cake, originally adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop

Crockpot Salsa Chicken Tacos

My crockpot and I have become great friends over the past year. I kindof left her in the back of a cabinet for several years since I didn't really know what to do with her, but thankfully she forgave me. Some of my favorite meals have come from the crockpot, and nothing beats coming home to dinner ready to be served.

This particular recipe is perfect for tacos, lettuce wraps, baked potatoes, and even nachos. My package of chicken wasn't quite a pound, so mine came out a little creamier (but amazing, nonetheless). I also used salsa verde because I had some already opened in my fridge. I'll be excited to compare the recipe using the red salsa in the near future (although this one will be hard to beat). We ate on this for 3 nights and didn't even get tired of it. That says a lot!

Crockpot Salsa Chicken Tacos

Ingredients:
1 pound boneless, skinless chicken breasts
1 can cream of chicken soup (I used fat-free)
1 cup salsa (red or green)
1 package taco seasoning
3/4 cup light sour cream or fat-free plain greek yogurt
Flour tortillas
Toppings of your choice

Directions:
Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 to 6 hours.
Remove chicken, shred, and return to the crockpot. Add sour cream (or greek yogurt) and mix well. Heat until everything is warmed through.
Create tacos with your favorite toppings.

Source: adapted from My Finds Online

Avocado and Grilled Corn Salad

I'm always searching for a side dish to serve with tacos, and I'm so happy that I came across this recipe. The flavor of grilled corn is hard to beat, but I also understand that it can be a pain to make (especially if you're only firing up the grill for the corn). If you'd rather not grill your corn, you could boil it or use canned shoepeg corn. You won't get the amazing grilled flavor, but the salad will be good nonetheless.

I ate this on the side of my taco, but hubs put it right slab in the middle of his taco. He can make a rockin' taco, if you know what I mean. We ate this for the next couple of nights for leftovers, and it was just as amazing as day one.

Avocado and Grilled Corn Salad

Ingredients:
2 ears of corn, husk removed, brush with olive oil and grilled; remove corn with sharp knife
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely diced
1 small zucchini, diced
1/3 cup Feta, crumbled
1/4 cup cilantro, chopped
1 Avocado, diced and sprinkled with lime juice to prevent browning


Directions:
Add first 6 ingredients (corn through cilantro) to a large bowl and mix together. Add the avocado and gently mix into the salad. Be careful not to mush the avocado. Cover and store in the fridge until ready to serve.
Source: slightly adapted from Authentic Suburban Gourmet

Pressed Caprese Sandwich

My mom came to visit us last month on the weekend of the 4th. Aubrey and I had the idea of going to Fairhope to watch fireworks and listen to the Fairhope symphony play patriotic music in the park (well, I guess it was more of my idea..... or maybe all my idea). I was so excited to pack a picnic, and I thought long and hard about what I wanted to make. Aubrey had never been to a pops in the park, so he didn't really know what to expect. He thought I was going overboard packing a picnic, but he had a huge look of relief when we got to the park and saw hundreds of people that also had a picnic.

We all enjoyed the sandwich. Although this is better served warm, it traveled fairly well in a picnic basket. I wrapped each piece in aluminum foil and put them in the bottom of the basket to help flatten it further. This sandwich is probably one of my top favorite sandwiches of all times. I love the crispiness that the Ciabatta bread gives, and I can't ever resist the combination of tomatoes, mozzarella and basil.


Pressed Caprese Sandwich

Ingredients:
1 Ciabatta loaf
Olive oil
Balsamic Vinegar
1 ball of fresh Mozzarella, sliced into 1/4-inch slices
2 tomatoes, sliced into 1/2-inch thick slices
Several basil leaves
Salt and pepper

Directions:
Preheat oven to 400-degrees. Place a piece of parchment paper on a baking sheet.

Slice the Ciabatta loaf in half, lengthwise. Brush olive oil onto the inside of the top and bottom slices of Ciabatta.

Layer the following ingredients in this order: mozzarella slices, tomatoes, and basil. Sprinkle with salt and pepper and drizzle with a little bit of balsamic vinegar. Top with the other half of bread, and place the sandwich on the baking sheet.

Place something heavy and oven-proof on top of the sandwich. You can use a brick wrapped in foil, or a heavy baking dish.... get creative. Place the heavy object on top of the sandwich, and bake for 15 minutes. Remove the heavy object from the top of the sandwich, and brush the top of the sandwich with olive oil (you could also use olive oil spray, which is what I did). Bake an additional 5 minutes, or until cheese is melted.

Remove from oven and let cool for about 5 minutes. Use a serrated knife to slice into 4 equal slices.

Source: Taste and See Original (inspired by my mom's warm sandwiches)

Chocolate Malt Cupcakes with Vanilla Malt Buttercream

My man had a birthday recently, and he chose these chocolate malt cupcakes to help celebrate. The cupcakes had a moist and fluffy consistancy and the perfect amout of chocolate flavor. The frosting was delicious, but only after it had time for the flavors to marry overnight. I thought it was far too sweet right after making it, so i would frost these the night before so the sweetness has time to calm down a bit. I didn't get an overwhelming malt flavor in the cupcake or the frosting, so next time I may try adding more malt. I'll probably also crush up some malt balls and sprinkle them onto the frosting for an extra whammy.


Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Chocolate Malt Cupcakes

Ingredients:
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
3/4 cup malted milk powder
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 325-degrees F.

Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla and beat well.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes (15 minutes for mini cupcakes). or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
**I got about 28 cupcakes with this batter.


Vanilla Malt Buttercream

Ingredients:
2 sticks butter, room temperature
6 Tablespoons malt powder (I'll probably add significantly more next time)
2 teaspoons vanilla extract
1/2 cup milk
6-8 cups powdered sugar, sifted

Directions:
Beat butter on low speed.
Add malt powder, vanilla extract, milk, and 4 cups of sugar. Beat on low speed for 1 minute.
Add in the remaining sugar 1 cup at a time until the desired consistancy, and beat on medium speed for a few minutes.

Store iced cupcakes in the refrigerator if not using right away.  Take them out about 30 minutes to an hour before serving.

Sources:
Chocolate Malt Cupcakes from Culinary Concoctions by Peabody
Vanilla Malt Buttercream from Sugar Cooking