Macaroon Brownie Tart

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Today it’s a chilly spring rainy day in PA and we are under quarantine like everyone else. I have pulled pork in the slow cooker and I wanted to test this recipe for a while. This is such a favorite and so easy! As a shortcut you can always use a pre-made crust and brownie mix, but this one is from scratch for you!

I often overlook my tart pan. I don’t bake as much as I used to but love having it and the nonstick inside makes it easy to use. And this recipe is a show stopper!

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Macaroon Brownie Tart
Serves 12

Pie Crust:
1 cup gluten-free flour (I use this one)
1/4 cup ghee
1 egg white

Brownie Layer:
2 cups coconut sugar
1-1/2 cups ghee, melted
1/2 teaspoon salt
3 egg yolks (reserve whites)
1 teaspoon vanilla
1 cup cocoa powder
1 cup gluten-free flour

Topping:
1/2 cup mini chocolate morsels (I use these)
3/4 cup coconut
1/2 cup almond or coconut milk
3 egg whites
1/2 cup sliced almonds

  1. Heat the oven to 350F.
  2. Place the flour, ghee, and egg white in a food processor.  Process until the dough comes together into a ball.
  3. Remove the dough to a rolling mat and roll to an 11-1/2 inch circle. Place in a 10-1/2″ tart pan and press into the edges.  Prick the bottom with a fork and set aside.
  4. In a bowl, combine the sugar and ghee until well combined. Add the vanilla and egg yolks, one at a time, combining after each addition. Add the cocoa powder and flour and mix well.
  5. Pour the brownie layer into the tart pan and smooth the top.  Sprinkle the chocolate chips over the brownie layer.
  6. In another bowl, mix the coconut, almond milk and egg whites, whisking until well combined.  Spoon over the brownie layer and chocolate chips.
  7. Sprinkle the almonds around the edge.
  8. Place in the oven and bake 40-50 minutes until the center is set and the top is golden brown.
  9. Remove from the oven and cool 1 hour. Serve slightly warm.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Shortcut Egg Salad

IMG_2851What would you say if I told you that you can make Egg Salad in less than 5 minutes start to finish? I’m sure you’d say, “Of course you can. Egg Salad is one of the easiest things to make!” But what if I told you this Egg Salad comes together in less than 5 minutes when your eggs are raw? Now I have your attention!

The magic comes from Pampered Chef’s Microwave Egg Cooker. And here’s why I use this instead of making hard boiled eggs the traditional way. First, I am horrible at making hard boiled eggs. Well, I can make them but I cannot peel them. I’ve tried every trick in the book when it comes to easily peeling eggs… vinegar in the water, steaming them, shaking them in a jar with a bit of water, using a pressure cooker… you name it. Now if you know my mom, she’s a whiz at making hard boiled eggs and they are perfect EVERY. SINGLE. TIME. This quality is not one I inherited. (Hence, I leave making deviled eggs up to her!)

The Microwave Egg Cooker is an overlooked gem. Not only can you easily make the perfect size eggs for an egg sandwich, you can make scrambled eggs, the EASIEST poached eggs, steam vegetables, individual cakes, single serving frittatas, pancakes, whoopie pies. (I’ll stop there since this is about egg salad!)

To me, Egg Salad falls into the comfort food category. It’s perfect on warm toasted bread when it’s chilly out or served in endive leaves in summer. It can be made and served dozens of different ways! Simply change up the bread you’re serving it on (or even try serving it in cucumber boats) and you can be as simple or complex with your add-ins as you want.

Here are some ideas for easy add ins:

  • chopped pepperoncini
  • pickle relish
  • curry powder
  • bacon pieces
  • za’atar seasoning
  • chimichurri
  • avocado
  • capers
  • julienne carrot
  • dill
  • ham
  • olives
  • pesto
  • sun-dried tomatoes
  • smoked salmon

I’m keeping it classic here with only one add-in… BACON! Because, well, why not?

Shortcut Egg Salad
Serves 2

4 whole eggs
2 tablespoons chopped celery
1 tablespoon chopped red onion*
2 slices crisply cooked bacon crumbled
1 teaspoon yellow mustard
1/4 cup mayonnaise
salt and pepper to taste

  1. Place the celery and red onion in the Manual Food Processor and pump the handle until coarsely chopped. Set aside.
  2. Crack two eggs (one in each well) into the wells of the Microwave Egg Cooker. Using the tip of a knife, poke a hole in each yolk. Cover with a paper towel and microwave 60 seconds. Remove to the Manual Food Processor. Repeat with the remaining two eggs.
  3. Pump the handle to chop the eggs and finely chop the celery and onion.
  4. Carefully remove the blades.
  5. Using the Skinny Scraper, gently mix in the crumbled bacon, mustard and mayonnaise. Add salt and pepper to taste.

*If your red onion is very fresh and fragrant, rinse quickly under cold running water. It will make it less strong in your salad. (By the way, this trick works with any onion in any recipe!)

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Caramel Sauce (Vegan)

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I’m always trying to search for a way to make recipe healthier. Today I saw a post on Facebook for Blooming Apples and it looked delicious. But it had a Kraft Caramel in the center and then more caramel sauce drizzled over the top right before being served.

Back when I was a kid, young adult, and up until about 3 years ago, I had a love affair with Kraft Caramels. I would get so excited after Labor Day when I would see them appear in the grocery store. Every trip a bag or two would appear in my shopping cart and the bag would be polished off sooner than anyone could say, “What’s happening here?” as they watched the bag disappear into a sea of clear wrappers…

But sadly, they aren’t the best and I’ve avoided them.

Back to the recipe at hand. So tonight in deciding to make the Blooming Apple, I had to find a caramel sauce that would work. I think it’s pretty good. When I asked Bill to taste it, he was hesitant but was pretty happy when he tried it. His first question was, “How much sugar is in this?” Thankfully not as much as in the caramels and caramel sauce.

I hope you enjoy it as much as we did!

Caramel Sauce
Make 3/4 cup

1/2 cup dates
2 cups boiling water
1/4 cup maple syrup
1/4 cup coconut milk
1/8 teaspoon vanilla
1/8 teaspoon sea salt

  1. Soak the dates in 2 cups boiling water for 10 minutes, then drain in the Easy Read Measuring Cup Colander.
  2. Add the dates, maple syrup, coconut milk, vanilla and sea salt to the Smoothie Cup.  Attach the Smoothie Cup Adapter to the base of the Deluxe Cooking Blender.
  3. Screw the blade lid clockwise onto the Cup to secure.  Turn the cup upside down and align the cup notches with the adapter slots, then turn counterclockwise and secure.
  4. Select the SMOOTHIE setting on the Blender and press start.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Bone Broth Latte

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I came home from Thanksgiving with my sister with the turkey bones in hand. Then I made another turkey over the weekend so I have plenty of bone broth in my freezer.

I love warm drinks and since I’m not a coffee or tea drinker, I’m always looking for ways to have warm drinks. I loved the Pumpkin Spice Latte I was making in the fall but feel it’s time to transition into something else.

There are so many benefits to drinking bone broth, that you can read about here. Then by adding turmeric to the recipe, it increases the health benefits. More on that here. With so many health benefits, why not? I wrote about the benefits of hemp hearts before and I’m a huge fan of them. And this latte is only 77 calories!

Plus, it’s super easy to make in the Deluxe Cooking Blender!

Bone Broth Latte
Serves 1

1 cup turkey bone broth
2 tablespoons hemp hearts
1/2 teaspoon ground turmeric
1/8 teaspoon ground ginger
freshly milled black pepper and salt

  1. Pour the bone broth into the Deluxe Cooking Blender.
  2. Add the hemp hearts, turmeric, ginger, salt and pepper.
  3. Secure the lid and turn the wheel to select CUSTOM HEAT. Adjust the temperature to 150F and press the wheel to confirm. Adjust the wheel to select 3:00 cook time and press the wheel to confirm and start.
  4. When the blending cycle is complete, remove the lid and pour into a mug.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Pumpkin Spice Peanut Butter

I recently got on the PS wagon and also on the homemade PB wagon so I thought why not combine the two? This is delicious and perfect on warm toast on a chilly morning. But I’m thinking it’s going to be even better as stuffed french toast! I can’t wait to try that tomorrow! Stay tuned!

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This recipe is very easy but you’ll need to work quickly as it’s much easier to mix the pumpkin mixture into the peanut butter while the peanut butter is warm. I suggest having all of the ingredients measured and ready before you start.

As you can see from my pic, I didn’t work quite as quickly as I could have but the results are still amazing. And it spreads very smoothly too!

Pumpkin Spice Peanut Butter
Makes 2 cups

1 16oz jar lightly salted dry roasted peanuts
1/2 cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
2 tablespoons milk

  1. Add all peanuts to the Deluxe Cooking Blender. Secure the lid on top and lock in place. Turn the wheel to select the GRIND setting and press the wheel to start.
  2. When the nuts begin climbing up the walls of the pitcher, use the tamper to push the nuts back into the blades. Continue to tamper when the nuts are climbing up the pitcher or if the blades are not blending the nuts.  Do not tamper for more than 30 seconds at a time.
  3. Meanwhile, place the pumpkin, pumpkin pie spice, maple syrup and milk in the Small Batter Bowl. Mix well using the Classic Scraper.
  4. When the cycle complete, press cancel. Remove the lid and pour the peanut butter into the contents Small Batter Bowl and mix immediately until smooth.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Mushroom Bisque

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You will NEVER have soup from a can again after you’ve made this! Fall is coming in full swing here in PA and tonight it’s mid-50s and drizzly, so this ended up being the perfect dinner for us.

If you prefer a chunkier soup, just chop some extra mushrooms and stir then in at the end. I love recipes like this that can be adapted to any preference. This recipe is based on one from Chef Chloe Coscarelli.

I’m loving that there are so few steps to this recipe! Saute the mushrooms, onion and garlic, then transfer to the Blender and let it work its magic!

A few things to note… I’m not a huge fan of anything salty so be sure to adjust the seasonings to your preference. What that means is you might (probably) need more salt than the recipe calls for. Also, the fresh parsley knocks this one out of the park. Mix it in your soup bowl so you get some in each bite. It’s a game changer. The earthy freshness with this smooth soup is unmatched.

Mushroom Bisque
Serve 6

2 tablespoons olive oil
3/4 cup chopped white onion
1 pound white mushrooms
3 garlic cloves, pressed
1/4 cup dry white wine
3 cups water
2 teaspoons seas salt
1/2 cup almond milk
1 envelope Enrichables Pea Protein
black pepper
3/4 cup fresh parsley

  1. Heat the oil in the 12″ Stainless Nonstick Skillet over medium heat. Meanwhile, chop the onion with the Food Chopper and add to the Skillet.
  2. Quarter the mushrooms and add to the Skillet. Saute the onion and mushrooms 5 minutes. Press in the garlic with the Garlic Press and continue to saute 1 minute longer. Add the wine to the Skillet and cook 1 minute more.
  3. Add the water to the Deluxe Cooking Blender. Transfer the contents of the Skillet to the Blender and secure the lid. Turn the wheel to select the SOUP setting and press the wheel to start.
  4. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the almond milk and Pea Protein. Replace the cap and select Custom Blend. Process for one minute. Remove the Lid and adjust the seasoning with salt and pepper.
  5. Season with salt and pepper. Ladle into bowls and generously garnish each serving with parsley from the Herb Mill and freshly milled black pepper.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!