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!

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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!

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!

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!

Chocolate Covered Banana Smoothie

 

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This has become my new favorite and my morning go-to! It’s high in fiber and iron and has ZERO cholesterol. And of course, it always taste better in your favorite insulated cup! Part of why I love this smoothie so much is not only because it’s delicious, but because the sweetness of the dates and cocoa satisfy my sweet tooth so I never have a craving to snack mid-morning. Also, the banana, hemp hearts and greens are filling so I’m not crashing with hunger right at noon. And when I start my day with this smoothie, I have zero brain-fog! Need any more reasons to give this a try? Read on…

Hemp hearts have become my new favorite thing and I’m looking forward to experimenting more with them! They are easily absorbed into the body’s system and are hypoallergenic. They contain omega-6 which can reduce inflammation and they may help people suffering from eczema, arthritis and muscle pain. They also support healthy hair, nails and skin. And that’s just the benefits of the hemp hearts! Check out what the rest of this smoothie has to offer!

I’m also new to dates. I have a weird thing with dried fruits… raisins, prunes, etc. I think it’s a texture thing. I’m not sure but I just can’t eat them. But after ready about putting them into smoothies, I was curious, gave them a try and now I am hooked! Dates contain three powerful antioxidants… Flavanoids which help reduce inflammation and can help reduce the risk of diabetes, Alzheimer’s disease and certain types of cancer. Carotenoids which promote heart health and Phenolic acid which can help lower the risk of heart disease.

Almond butter is a good source of the healthy monounsaturated fats our bodies need. These fats are associated with lowering the risk of heart disease and offers antioxidant action from Vitamin E and helps lower cholesterol.

Bananas… another confession. I’ve NEVER liked them and I would never grab one and eat one. But I know how healthy they are and love them in this smoothie because the banana flavor is very mild. Bananas can help moderate blood sugar levels after meals and can reduce appetite by slowing stomach emptying. Bananas are contain fiber and resistant to starch, feeds your friendly gut bacteria, and we all know a healthy gut is uber important! Did you know that eating a banana several times a week may reduce your risk of kidney disease by up to 50%?

The calcium in spinach can help strengthen your bones and vitamins A and C, fiber, folic acid, and other nutrients fight against colon and breast cancers. Spinach also helps to lower damaging protein levels in the blood and can protect against high blood pressure and heart disease.

Kale is very high in nutrients and very low in calories, making it one of the most nutrient-dense foods out there. It’s super high in Vitamin C and a great source of Vitamin K, an important vitamin that is involved in blood clotting.

I promise that no one will complain that it’s healthy because it takes like a chocolate milkshake… smooth, creamy and decadent! Now it’s probably taken you more time to read the benefits of this smoothie than it takes to make it so grab your blender and get to it!

Chocolate Covered Banana Smoothie
Serves 1

1 cup water
2 tablespoons hemp hearts
5 dates, pitted
1/2 banana
1 tablespoon almond butter
1-1/2 tablespoons cocoa powder
2 cups loosely packed spinach & kale salad greens
6 ice cubs

  1. Add the water, hemp hearts, dates, banana, almond butter, cocoa powder, spinach and kale to the Deluxe Cooking Blender. Secure the Lid, then turn the wheel to the Smoothie setting and press START.
  2. When the timer beeps, press CANCEL. Remove the Lid, add the ice and re-secure the Lid. Turn the wheel to the Smoothie setting 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!

Pumpkin Spice Latte

Have you ever felt left out? Or watched the cool kids do something you can’t do? That’s how I’ve felt for the last several years watching everyone flash their Pumpkin Spice all over social media. I often wondered what I’m missing out on and if it’s really as good as everyone says it is.

Well, it is. They are all correct. And now I’m one of the cool kids!

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One of the reasons I hadn’t tried the PSL yet is that I try not to consume any caffeine. But then I became a HUGE fan of the Detoxinista blog and she posted her PSL recipe and when I read that I could make it caffeine-free, I was so excited! I based this recipe on hers.

Confession: as I make this today to try it out, it’s 88F outside. Not really Pumpkin Spice weather! But I made almond milk this morning and Sundays are the days I get to hole up in my kitchen and meal prep and test recipes. Plus, in another month when it’s chilly out and we have a roaring fire going, I will cuddle up on the sofa with this in hand and I’ll be a happy pumpkin-spice filled gal!

I made it with 1-cup almond milk and no coffee. You can use 1/2 cup milk and 1/2 cup coffee or 1-cup coffee. It’s entirely up to you and your preference. And blending it in the cooking blender while it heats creates this super smooth and frothy decliciousness.

Here are the directions to make your own PSL in the Deluxe Cooking Blender!

Pumpkin Spice Latte
Makes 1

1/2 cup almond milk (mine was unsweeteend)
1/2 cup brewed coffee
1 tablespoon pumpkin puree
1 teaspoon almond butter
1 tablespoon maple syrup
1/4 teaspoon pumpkin pie spice, plus more for garnish

  1. Pour the almond milk and coffee into the Deluxe Cooking Blender.
  2. Add the pumpkin puree, almond butter, maple syrup and pumpkin pie spice.
  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. Sprinkle additional pumpkin pie spice on top.

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!