Walnut Mushroom Casserole Recipe

When I was growing up, my parents took me and my sister to all kinds of restaurants but rarely ones with "kid's menus." We regularly came into San Francisco to eat Chinese food, tried sushi long before it became popular, and celebrated birthdays and school graduation at fancy French restaurants. Unlike many kids who probably longed for Taco Bell or McDonald’s, I enjoyed eating at  The Good Earth, a casual restaurant near my house. The menu had a mix of salads and sandwiches and some very unique entrees. It wouldn’t necessarily be considered “health food” by today’s standards but there were quite a number of vegetarian dishes. 

At The Good Earth, pretty much anyone could find something they would like to eat, and that made it perfect for dining out with everyone from my teenage girlfriends, to my grandmother. The Good Earth was famous for it’s spicy cinnamon tea which you can buy to this day. Although the restaurant chain was sold and very few restaurants remain, I remain haunted by the memory of Walnut Mushroom Casserole. It was my go to dish.

I like to think of myself as fairly adventurous, but really, when I find one dish I love, I have a hard time straying beyond it on any menu. The Walnut Mushroom Casserole at The Good Earth restaurant was my absolute favorite. It’s still on the menu at just one remaining restaurant in Southern California. Here is the dish description:

Walnut Mushroom Casserole spinach fettuccini tossed with broccoli, mushrooms, onion and water chestnuts, blended with sour cream and sherry sauce. topped with two cheeses, walnuts and scallions

I found a recipe online but it didn't seem right to me, so I adapted it as best I could to fit with my memory of it.  I used Al Dente spinach fettuccini and it was perfect. I also tested out Al Dente's bonachia spinach fettuccine, and that worked great too. Note: Do not overcook the pasta! 

Walnut Mushroom Casserole

Serves 6 

Ingredients

2 Tablespoons olive oil, divided

1 cup walnuts, coarsely chopped

1 medium onion, cut into quarters and thinly sliced

1/2 lb small button mushroom, halved or quartered into small chunks

3 cups thinly sliced broccoli, stems and bite-sized florets

8 ounce can sliced water chestnuts

1 clove garlic, minced 

2 Tablespoons sherry

2 Tablespoons soy sauce

1/2 cup + 2 Tablespoons sour cream

6 ounces dry spinach fettuccini (such as Al Dente brand), cooked until barely tender

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

Instructions

Preheat oven to 375 degrees.

Heat a large skillet over low heat, add walnuts and stir until lightly toasted and fragrant, then remove and reserve the nuts and return the skillet to the stove.

Add one tablespoon oil to the hot skillet and the onions and mushrooms and cook until just beginning to brown, remove with a spoon and reserve. Add the remaining tablespoon of oil to the pan and the broccoli and sauté until crisp-tender, about 8 minutes. Stir in the reserved onions, mushrooms, water chestnuts, garlic and spinach fettuccini. Remove from heat and add the sherry, soy sauce and sour cream. Stir gently to coat without breaking the noodles

Place mixture in a greased, shallow 2 1/2 quart baking dish. Sprinkle evenly with the reserved walnuts and then the cheeses. At this point the casserole can be refrigerated for up to 2 days. Bake until cheese melts and casserole is heated through, about 15 - 20 minutes. 

Note: you can bake the mixture in any type or combination of casserole pans you wish. If you use large individual ramekins,  bake only until the casserole is hot and the cheese melts, about 10 minutes. 

Enjoy! 

Flourless Chocolate Espresso Pecan Cookies w/Fleur de Sel. Method #2, FAVORITE !

i know you've all seen this cookie before...but

THIS ONE IS A LITTLE DIFFERENT...

i've done them before, BUT i used Franscois Payard's Recipe and method.  they are similar in taste, but i hate to say this recipe received better reviews.  i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.

these are more dense and thicker than the "Payard Cookie"...

and, as usual... i've added a touch of espresso and a little kick of cayenne.

these are more like intense little chewy crunchy lumps of chocolate coal.

they seem to hold up better and will package well for for your chocolate loving friends.

these are too easy to pass up...

the flourless chocolate fudge cookie is a must for that intense chocolate fix.  it's definitely the chocolate lover's cookie.  i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out.  more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.

FLOURLESS CHOCOLATE ESPRESSO PECAN FUDGE COOKIES W/ fleur de sel

adapted from Desk Top Cook Book.com

3 cups powdered sugar

1/2 cup plus 2 Tbsp unsweetened cocoa powder

1/2 tsp fluer de sel or smoked salt.....plus more for sprinkles

3 large egg whites

1 Tbsp plus 1 tsp pure vanilla

2 cups toasted pecans

1/2 tsp espresso powder

1/4 tsp cayenne...optional

1/2 cup chopped dark chocolate

preheat oven to 350F degrees.  line two baking sheets with parchment paper.  give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.

in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.

mixer on LOW, add egg whites one at a time.  add vanilla.

HERE ARE THE 3 MAIN DIFFERENCES...

#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.

now...stir in the toasted pecans by hand.  i went ahead and threw them in the mixer for a minute, then finished by hand.  let the batter sit in the bowl for about 15-20 minutes...it will thicken.

#2...place on prepared sheet and let sit for another 15-20 minutes.  i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.

#3...you've already done this, but there are only 3 egg whites not 4 like Payard's Recipe.  this makes for a thicker dough.

sprinkle with smoked salt while they sit in waiting.

put sheets in the oven and immediately lower the oven to 320F.  bake for 16-18 minutes, until outside looks cracked and shiny.  cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.

IMPORTANT NOTE about removing cookies from parchment...as noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray.  i do not recommend more spray.

when cookies are completely cool you need to carefully peel the cookie from the sheet.  do not use even a "thin" spatula.  it will mess up the bottom.  just peel the paper slowly from the cookie.

raw dough (above) after sitting out 25-30 minutes.  below is from same batch.

above is an example of the "Franscois Payard Flourless Chocolate Cookie".  as you can see it is a much thinner, but still fabulous, cookie.

Warm Winter Farro Salad

When I first got married  I used to ask my husband if he wanted salad with dinner, the answer was usually "no." After a few years I wised up and started serving him salad without asking first. But often he didn't eat much of it, despite my raving "Have some salad! It's delicious!"  Lately I've hit upon a solution. I serve salad as a main dish, or pile everything onto it so it's an integral part of the meal. Main dish salads, if only someone had told me 12 years ago! 

During the Winter or whenever it's cold outside salads, either side salads or main dish salads are not top of mind, but they should be. Just as Summer is the perfect time for cold soup, Winter is the ideal season to try a warm salad. I like to start with a cooked grain like farro or quinoa then use seasonal fruits or vegetables and add some heartier elements too, in this case feta cheese and almonds. 

I have to admit, this salad sounds a bit like a parody, it's filled with trendy ingredients and super foods, all that's missing is a little chocolate and kale! I love the sunny colors and hearty crunch to this salad, it's kind of the antithesis of a tossed green salad all floppy and wilted. It's bright and cheerful and yet very hearty. I like combination of citrus, pomegranate, almonds and feta with a touch of ginger but feel free to change up the ingredients in the salad or use a different dressing or spice if you prefer. 

Warm Winter Farro Salad
Serves 4

Ingredients

1 cup pearled farro

1 cup pomegranate seeds

1 cup diced feta, about 6 ounces

1 cup toasted sliced almonds

2 tangerines peeled and segments cut in half 

3/4 cup sliced celery about 2-3 stalks

2 Tablespoons fresh lemon juice

2 Tablespoons extra virgin olive oil

1/4 teaspoon ground ginger

Salt and freshly ground pepper

Instructions

Bring a pot of water to boil and add the farro, cook for 10- 15 minutes or until al dente (or cook according to package instructions). In a bowl combine the feta, almonds, tangerines (remove any seeds) and celery. Whisk together the lemon juice, olive oil and ginger in a bowl. 

When the farro is cooked, drain it and toss it in a bowl with the other ingredients and dressing. Season with salt and pepper to taste. 

Enjoy!

Rocky Road Recipe

Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the United Kingdom has marshmallows, cookies (or biscuits as they call them), chocolate, raisins and a dusting of powdered sugar. While I like the idea of adding crisp cookies to Rocky Road, it just does't seem like Rocky Road to me without nuts, and toasted walnuts in particular.

I blame Tori Ritchie for making me take on Rocky Road. Her email newsletter this week had a recipe for it and after that I was a goner. Rocky Road is one of those things you can't really mess up. I think the easier the better. With all due respect to Michael Ruhlman, the ratios are a bit fluid here, you can add more or less chocolate or nuts as you like. I've seen recipes that have 1 part chocolate to 1 part marshmallows and others have 2 parts chocolate to 1 part marshmallows. Of course, the better ingredients you use the better it will taste. But honestly I made this with supermarket chocolate chips and it was pretty darn good! 

This would be a fun thing to make with kids and makes a nice gift too. My version uses nuts, marshmallows and cookies, but no raisins or powdered sugar. The cookies really add a nice crunch and make the candy seem a little less rich somehow (so I end up eating more?). Try it with different kinds of cookies and let me know what you think. I used Anna's Orange Thins in mine but I bet Ginger Thins or Almondina cookies would be good too. 

Rocky Road

Ingredients

3 cups chocolate chips, bittersweet or semi sweet or a combination

2 cups mini marshmallows

1 cup toasted chopped walnuts

1 cup crushed shards of thin crunchy cookies such as Swedish thins or Moravian cookies

Instructions

Place the chocolate chips in a microwave safe bowl. Microwave for 2 minutes at 50% power. Remove from the oven and stir, then repeat as necessary until the chips are melted and smooth. Do not overheat them. 

Add the marshmallows, toasted walnuts and cookies to the bowl melted chocolate and stir gently with a rubber or silicone spatula until all the ingredients are coated in chocolate. Spread onto a parchment lined baking sheet and allow to cool and harden. Break into pieces and store in an airtight container. 

Enjoy!

Spiced Nuts

Look, something without chocolate!  Something spicy - even just a half a teaspoon of Cayenne gives 4 cups of nuts a nice amount of heat - watch out if you're feeding these to kiddos.  My mom always has a bowl of nuts on the counter during the holidays, and this is a fun way to kick them up a notch, as Emeril would say.  It is his recipe, after all.    

Easy Almond Cookies Recipe

This is the easiest almond cookie recipe ever. And I bet you could use an easy cookie recipe about now. It requires only a few ingredients and you prepare the dough in the food processor so making them takes maybe 10 minutes and there's barely any clean up. They are a variation of almond macaroons, rich and chewy with just a little crunch from the almond on top. The secret is a hint of almond extract, and to really processing the ingredients until they make a very easy to work with dough.

I was recently sent some almonds from the Almond Board and I was looking for a good way to use them. There are lots of similar recipes to this one, but the comments on Epicurious led me to make a crucial change in the recipe. I cut the sugar in half. I also made slightly larger cookies than the recipe calls for and skipped dusting them in confectioners sugar. It might seem odd to add almond extract to almond cookies, but without it they can be a little bland. Because they are such dense little bites, they won't crumble making them good for travel or shipping. They are gluten free and have no added oil or butter.

While no one eats cookies for health purposes, these are pretty healthy. Lots of research has been done on almonds and they are a true nutritional powerhouse very high in manganese, vitamin E and magnesium and eating them lowers cholesterol and reduces the risk of heart attack. So eat them in good health!

Easy Almond Cookies
Makes 14 cookies, but recipe can easily be multiplied
adapted from a recipe published in Gourmet magazine, 1997

Ingredients

1 cup blanched almonds, whole or slivered
1/3 cup sugar
Pinch salt
1 egg white
1/4 teaspoon almond extract
14 whole almonds

Instructions

Preheat oven to 350 degrees. In a food processor combine the almonds, sugar and salt. Process until very finely ground. Add the egg white and almond extract and pulse until the dough comes together. Roll the dough into 14 evenly sized balls, and place on a parchment lined cookie sheet. Press one almond into the center of each cookie, pressing down slightly.

Bake for 10 minutes or until just starting to show a hint of gold. Let cookies cool on the pan, then transfer to an airtight container.

Enjoy!

Banana Nut Oat Muffins Recipe

These Banana Nut Oat muffins are some of the best muffins I've ever made.I got out of the habit of baking when my stove was replaced. I use my bread machine and my Breville Smart Oven but it's too small for many things. Fortunately I have a muffin pan that makes 6 muffins that fits in it perfectly. And you know what? Making 6 muffins is much better than making a dozen! 

Muffins, like cupcakes are really good when they're fresh, but they get dry and stale quickly. So making smaller batches more frequently makes good sense. These muffins use lots of healthy ingredients like oatmeal, oat bran, bananas, walnuts and a little bit of olive oil so you can feel good about eating them. I used extra virgin olive oil because it's what I have on hand but you could use any olive oil you like. Olive oil is great for baking, especially in muffins and quick breads. The muffins are moist, with a little crunch from the nuts, a little chew from the oats, and have that buttery texture that comes from using bran, perfect to take when you're running out the door.

I adapted this recipe adding oat bran, increasing the amount of nuts and swapping out olive oil for melted butter but I'm not sure where the original recipe came from. It might seem like a lot of ingredients, but it comes together very quickly. The reason I used rolled oats, oat bran, bananas and walnuts is because they all contain magnesium. Many people are deficient in magnesium, over half the population in California according USDA research. But the combination is also really delicious, even if you don't need more magnesium in your diet. Just about everyone (unless those with nut allergies) can benefit from more nuts in their diet. Walnuts in particular have amazing heart healthy benefits.

Do you have a favorite walnut recipe? You could win fabulous prizes if your family recipe is chosen in the Gift of Gather contest. 

Banana Nut Oat Muffins

Makes 6 large muffins

Ingredients

2/3 cup all purpose flour

1/3 cup oat bran

1/2 cup old fashioned rolled oats

1/3 cup dark brown sugar, firmly packed

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3/4 cup mashed very ripe bananas (the skins should be brown)

1 egg

1/4 cup olive oil 

1 teaspoon vanilla

1/2 cup walnuts, chopped

Instructions

Preheat oven to 375 degrees. In a mixing bowl, stir together the flour, oat bran, oatmeal, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, mix together the mashed bananas, eggs, oil and vanilla. Add the banana mixture and walnuts to the flour mixture, stirring with a rubber spatula or wooden spoon just until the dry ingredients are moistened. Do not over mix. 

Spoon batter into a well greased or paper-lined muffin pan (grese the top of the pan to make removing the muffins easier). Bake for about 20 minutes or until toothpick inserted into center muffin comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove muffins from the pan and let cool completely or better yet, eat warm.

Enjoy!

M Loves M Guest Post ~ Favorite Healthy Snacks

by Mara at M Loves M...

Hi everyone!  My name is Mara and I blog over at M Loves M.  I'm so happy to be here guest posting for Siri as she's busy welcoming her baby into the world.  Siri has been such a great blog friend since the beginning and I'm so excited for her and her growing family : )  This baby is going to be so loved, and fed a lot of amazing food!  I thought I'd share with you some of my favorite, easy and healthy snacks with you today:

Growing up in California I've always loved avocados.  I've found that they are extremely delicious with goat cheese so my favorite little concoction is mixing 1 avocado with 2 ounces {or more if you like!} of goat cheese.  Spread that on some whole wheat bread and it's delicious!  If you're going to take it to work, or give it to the kids, add a tiny bit of lime so that the acid prevents the avocados from turning brown.

Greek yogurt is so rich and creamy, it's almost like a dessert.  While I eat ice cream a few times a week {maaajor sweet tooth over here!}, on the other nights I'll have some greek yogurt with fresh diced strawberries and honey.  It's so satisfying! 

As we're getting into fall I'm starting to make this roasted nut recipe that my Dad created.  It's always at my parents' house and it's the perfect midday snack because it's so flavorful!  To make: roast almonds for 10-15 minutes depending on size {turn and check frequently}.  Once toasted add olive oil, salt and lots of rosemary.  Make sure you have enough olive oil on to make the salt and rosemary stick.  For 1 cup of nuts I used a little less than 1/4 cup olive oil, 1/2 tablespoon of salt {you can always add more!}, and 2 tablespoons of rosemary {because it's so good!}.  

For the apples I cut them open, scoop out the centers, fill with peanut butter and top with granola.  So easy and so yummy!

These snacks are really easy and healthy, too.  If you try them let me know what you think!  I'm sure there are a bunch of great variations on all of them, as well.  Thanks for letting me keep you company today!  Feel free to stop by my blog and say hi anytime : )

Peach and Pecan Ice Cream

For the final day of Peach Week, I'm over at The Post Social with a delightful new ice cream recipe.  If you are a fan of sweet and savory, you will love, and if you are a fan of wonderful blogs, you must go to TPS and stay awhile.  They "postmark" great blogs from across the web, as well as create original content - everything from food, fashion, beauty, even something for the kiddos and the dudes.  

Hope you enjoyed Peach Week!  And Zucchini Week!  Next week is just going to be a week, ok.  Just a regular old week.  I hope you're ok with that friends.      

My Rules for a Great Chopped Salad

I'm a big fan of chopped salads, or garbage salads as I like to call them - basically an unattractive name for a salad with everything in it.  It's the easiest way to empty the produce from your fridge and it makes a great lunch, dinner side or even a main dish if a protein is added.  But I have some rules.  Oh yes, I always have rules.  Ask me sometime about the handbook I wanted to write as a child about The Etiquette of Christmas Lights.  Yup I named it that.  Ok onto my salad rules...

1. SIZE: Nothing bothers me more than a salad with giant pieces of lettuce (wedge excluded), or long, chunky pieces of vegetables that need to be cut with a knife.  Salads are meant to eat with a fork (like this).  So it matters to me that everything is proportional and roughly the same size...

2. HERBS: You know when you're at a restaurant and you're eating a great salad and there's that ingredient that's making you say, "what IS that??"  It's probably fresh herbs.  Basil, cilantro, mint, etc. - they can turn a good salad into a great salad by making everything taste fresh and vibrant.  My go-to is always freshly chopped basil.

3. CRUNCH: Texture is very important to me in a salad.  Some lettuces and vegetables offer a nice crunch but I need more than that.  I need nuts or croutons or crushed tortilla chips.  My go-to is toasted pine nuts.  I love their nutty flavor and of course, crunch.  

4. CITRUS: Carson's mom always squirts fresh lemon juice over her salads in addition to dressing, and now it's something I always do too.  Much like herbs, citrus adds a vibrancy and freshness to the salad and brings out all the flavors of the vegetables.  

5. DRESSING: I usually make my own dressing.  It's much less intimidating than it seems, and I'm sure you have the ingredients at home.  Olive oils, balsamic vinegars, mustards, herbs, garlic, etc.  You can mix and match just about any of those and come up with an excellent dressing.  Click here for what I've done in the past.

Hot Chocolate Cookies Recipe

The drinks and dishes I tried on my trip to Avery Island inspired me to think about Tabasco in new ways. Of course you can use it in things like in guacamole or in a bloody mary, but how about something unexpected, for example, cookies?

I made François Payard Flourless Chocolate-Walnut Cookies twice during Passover this year and they were gobbled up so quickly that I didn't even get to snap a photo. After following the recipe closely, I decided to put my own twist on it. The cookies are mostly powdered sugar, cocoa powder and egg whites. They are crisp and crackly on the outside but moist and fudgy, almost like brownies on the inside. But perhaps not surprisingly, they are a bit sweet.

To temper the sweetness I added Tabasco and cacao nibs. The Tabasco gives just a hint of heat in the background. You'll barely notice it, but it definitely takes these cookies to the next level. While the toasted walnuts add crunch and a contrasting bitterness, unsweetened cacao nibs help to balance the sweetness even more. Though I wouldn't call these cookies spicy, they do remind me of hot chocolate. The original recipes calls for Dutch process cocoa, but I tested it with natural cocoa (Hershey's and Valrhona) and it worked fine. I make the cookies smaller than Payard does because I'd rather have two cookies than one, but feel free to make them whatever size you like best. You can also make a half batch.

Hot Chocolate Cookies (adapted from François Payard)
makes about 40

Ingredients

2 cups walnut halves
3 cups confectioners’ sugar
1/2 cup + 3 tablespoons unsweetened cocoa powder (Dutch-process or natural)

1/4 teaspoon salt

4 egg whites
2 teaspoons vanilla extract
2 teaspoons Tabasco sauce

2/3 cup cacao nibs


Instructions

Preheat oven to 320 degrees. Chop the walnut roughly, place on a parchment lined, rimmed baking sheet and toast in the oven for 7-10 minutes, just until they are golden and fragrant. Let walnuts cool slightly. In a large bowl, whisk the confectioners’ sugar with the cocoa powder and salt. Add the egg whites, vanilla and Tabasco and stir just until the batter is moistened (do not overbeat). Fold in the walnuts and cacao nibs using a spatula. Spoon a heaping teaspoon of batter onto the baking sheets (or make them as large as a tablespoon if you prefer) and bake for 15 minutes, until the tops are glossy and lightly cracked. Let cookies cool then peel off the parchment paper.

Enjoy!

Disclaimer: I created this recipe on behalf of Tabasco and I was compensated for it. The choice to post it here, was my own.

Giada's Parma Carrot Cake

this unassuming simple looking cake is...

SIMPLY DELICIOUS !

a new favorite carrot cake is on your horizon...trust me

this is a carrot cake like i have never tasted...not too too sweet like a lot of carrot cakes.  you can actually taste the sweetness from the carrots.  the pine nuts give it a buttery texture, you get a hint of fennel and the lemon just wakes everything up.  all those flavors combined create this very unique dessert.

i caught this on the Food Network show, "the Perfect 3".  Ina Garten and her perfect Classic Chocolate Cake, Paula Dean with her Red Velvet Cake and then there was Giada De Laurentiis with this interesting Parma Carrot Cake that caught my attention.

i DO love carrot cakes but sometimes they can just be over powered by spices, stringy carrots and cloyingly sweet with cream cheese frosting.  when i saw her adding fennel seeds and pine nuts i immediately pushed the record button and googled the recipe.

this is a definite winner and a "must-try" recipe.  the cake is versatile...can be baked in different vessels and served any way you choose.  serve as a star quality dessert or a simple tea cake...enjoy for breakfast brunch or snack...a warm frothy cappuccino or just a spot of tea...

IT'S DELICIOUS ON IT"S OWN !

PARMA-STYLE CARROT CAKE

recipe courtesy Giada De Laurentiis

i have copied it for you below with my slight changes in italics

2 1/2 cups all purpose flour...i substituted 1 1/4 white whole wheat flour

1 Tablespoon baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

1 cup pine nuts (about 6 oz.)

1/2 cups sugar, plus 1/2 cup sugar...

NOTE...i mixed 1/2 cup splenda with 1/2 cup sugar and separated that.

also...on the show Giada did not separate the sugar.  she creamed the butter and the 1 cup sugar.  i did as the written recipe, so either way will work.  no need to separate...

1 tsp fennel seeds

1 lemon zested and juiced

2 cups peeled, shredded carrots (about 6 carrots)

1/2 cup mascarpone cheese

1/2 cup (1 stick) butter, softened

5 eggs

powdered sugar for garnish

preheat oven to 375 F

in a medium bowl stir together the flour, baking powder, cinnamon and salt.  set aside

place the pine nuts, 1/2 cup sugar and fennel seeds in a food processor and pulse to mince the nuts.  add lemon zest, lemon juice and the shredded carrots.  pulse to mince the carrots.  add the mascarpone cheese and pulse until cheese is incorporated

in a large bowl, using a stand mixer, cream together the butter and remaining 1/2 cup sugar.  add the eggs one at a time, until well combined.

add the carrot mixture to the butter mixture and stir until combined.  add the reserved DRY ingredients in 3 intervals and stir until just incorporated.

place the mixture in a slightly greased and floured 8 x 10 by 2 dish

NOTE...i used a 9" springform pan.  2 loaf pans might work well for serving as a sliced tea cake.  on the show Giada used some star shaped baking paper molds.

bake for 55 - 60 minutes...golden brown on top and toothpick comes out with a slight crumb.

let the cake cool for 1 hour, then lightly dust with powdered sugar.

i let the remaining cake sit out over night, then refrigerated it.  this cake keeps well for at least a few days.  bring to room temp before serving.  (great treat for breakfast).

Francois Payard's Flourless Chocolate Walnut Cookies

few words to say about these cookies except...

WOW...CHOCOLATE WHAM !

the best compliment in the world came from my ever so  fabulous chocoholic mother, who just so happens to be my greatest 'constructive' criticizer...

at first i hear nothing...silence.  then...

"hmmmm...this tastes like one of those $5.00 cookies"

these little, or rather large, gems have been around the block a few times and i have made something similar a while back, BUT i have never used this recipe and exact method...and i made sure i used grade A fabulous Dutch cocoa powder.  well worth the trip to the culinary store (SLT) to get the good stuff.

like i said...few words.  not only do i implore you to add these to your holiday treat list, BUT these are so easy to make, they are a huge chocolate lovers dream AND a big hit for those GLUTEN-FREE peeps that often have to miss out on a good thing.

a few quick notes...

do not over beat.  this should be a little runny, gooey and sticky.

when taking them off the parchment...peel them as though you are peeling an annoying sticky price tag off.  these DO stick to the parchment a bit...so don't be in a rush with the spatula. 

these keep well if completely cooled and stored in an airtight container.  do not stack.  i put a double piece of parchment in between the layers and was very careful not to put one directly over the other.

they get chewier the second day, but still have a crisp to them.

FRANCOIS PAYARD'S FLOURLESS CHOCOLATE- WALNUT COOKIES

recipe found here and copied for your convenience below

2 3/4 cups walnut halves...i only had about 2 cups

3 cups confectioner's sugar (powdered sugar)

1/2 cup plus 3 Tbsp. unsweetened Dutch-process cocoa powder

1/4 tsp salt

4 large egg whites, room temp.

1 Tbsp (TABLESPOON) pure vanilla extract

i also added 1/3 cup chopped dark chocolate...GOOD for extra WHAM factor.

preheat oven to 350 F. to toast your walnuts.

lay your walnuts out on a sheet pan and toast your walnuts, approx. 9 minutes.

(i did them in my Breville Smart Oven on # 2)...watch them closely.

let the walnuts cool and coarsely chop.  set aside.

position racks in the upper and lower thirds of the oven and...

LOWER THE TEMP. to 320 F.

in a large bowl, or on low in a stand mixer,  whisk the powdered sugar, cocoa and salt followed by the chopped walnuts.  while whisking, turn your speed to medium and add the egg whites and vanilla extract.  beat until just combined.  DO NOT OVER BEAT OR THE BATTER WILL STIFFEN.  

spoon the batter onto parchment lined cookie sheets.  Francois says 12 evenly spaced mounds...i got 8 per tray (2 trays) and did a second baking with 4, making 20 total.  as you can see mine were fairly large.  

bake them for 14 - 16 minutes until the tops are glossy and lightly cracked.  shift the pans bottom to top and front to back halfway through to ensure even baking.

slide the parchment paper with the cookies onto 2 wire racks and cool cookies completely before attempting to remove. 

as stated above...don't rush to use a spatula.  these will be semi stuck to the parchment.  peel the parchment slowly from the bottom of the cookie.

store in airtight container.  do not stack without parchment or something in between.

i know they will disappear quickly, but i kept a couple aside and the 3rd day they were still outstanding.

Fall Salad

My friend Katy introduced me to the BEST.SALAD.EVER.  She made it this past weekend while our moms were in town visiting, and because I spaced and didn't take pictures of it, I decided I had to remake it.  Of course I didn't have any of the right ingredients for the salad, but for the dressing I was set.    Balsamic vinegar, dijon mustard, chopped shallots, olive oil and maple syrup.  I could bathe in the stuff.  Why is there an 'E' at the end of bathe?  I hate that.  Recipe found here.

Pesto Green Beans

Do you ever buy green beans in a bag?  Oh you don't??  Oh you hand select them and wash and trim each one??  Oh.  You're better than me.  Well, I occasionally (all of the time) buy the pre-washed, pre-trimmed beans in a bag.  So there.  And they're delicious, especially if you make them all fancy.  

Last night I melted a tablespoon of butter in a skillet, added a Dorot cube of garlic and a cube of basil (if you can't find these miracle cubes, you could use minced garlic and finely chopped fresh basil, about a teaspoon of each) and 1/4 cup of pine nuts.  I sauteed that until the pine nuts started to toast...

Then I microwaved the bag of green beans for 3 minutes (you heard me) and threw them into the skillet, tossing them until they were coated with the butter/herb/garlic/pine nut mixture.  A little salt and pepper, Parmesan cheese on top - Pesto Green Beans.  The perfect shortcut side.

Indian Spiced Nuts

i've gone NUTS !!!

sometimes you feel like a nut...

and sometimes you feel like A LOT OF NUTS !!!

 i'm addicted.  i have loads of them every day.  i even put these and the Mexican Spicy flavored ones on my yogurt and fruit in the morning.

i eat them with chocolate...i eat them with cheese...

i give them away in nice little jars...just so i can make MORE NUTS !

why nut?(not)...they're good for ya !

i've made these about 5 times so far, tweeking it as i go, and i think i've come up with a good flavor mix.  it might be a bit spicy for some, so i suggest you use your judgment...maybe leave out the cayenne and or tone down the chili powder.  by the way, as i mentioned in the recipe please don't use regular chili powder that you would add in chili.   it will over power the garam masala.  read the label and see that it is only ground chilies...i get mine at the Mexican market, Northgate in Santa Ana or the Persian market, Wholesome Foods in Irvine.

this method for glazed nuts using just 1 egg white (plus sugar and spices) seems to work really well.  as you can see, the nuts have a nice glazed look, but without the stickiness that can happen with heated sugars, syrup and/or honey.

it is so easy, i make up a few batches at a time and change up the flavors.  i've posted about the Mexican Spiced Nuts and will probably post about the Snickerdoodle Nuts soon...they get eaten up quickly.

INDIAN SPICED NUTS

3 - 3 1/2 cups raw mixed nuts...your choice

(i use pecans, almonds, walnuts, cashews, pistachio, pumpkin and sunflower seeds)

6-8 dried apricots, small diced...OPTIONAL...see note

1/2 cup white granulated sugar

1 extra large egg white beaten until white and fluffy

1 Tbsp garam masala

1 Tbsp chili powder...(you might use your discretion...it can get HOT)

REAL chili powder, not the kind you put IN chili...i use Mexican ground chili

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp ground ginger

a dash or two of yellow curry

a dash of coriander

1/2 tsp cayenne...OPTIONAL

2 full sprigs oven dried rosemary, crushed into pieces...see notes

fine sea salt to sprinkle before oven

preheat oven to 350 F degrees...throw your fresh rosemary sprigs in for a few minutes

lightly spray a baking sheet (with sides like a 1/2 sheet jelly roll pan) with non stick spray.  in a small bowl combine all the spices and sugar.  in a large bowl whisk the egg white until white and foamy.  add nuts to the egg white and about a 1/3 of the spice mixture...sir well to coat.  add another 1/3...stir to coat. finish with that last 1/3 and stir until it looks as though everything is evenly coated.  sprinkle in your crushed rosemary as you are stirring...you don't want this to clump into one spot.

spread evenly onto baking sheet and sprinkle with sea salt.  bake for 20 minutes.  take them out and stir them up and separate them a little.  let them rest for a few minutes...then back in the oven for another 10-15 minutes....but watch them carefully so they don't burn.

i find that this second baking keeps them crisp and fresh longer and it dries out the moisture from the apricots.

TIP...do not store them until they are COMPLETELY cooled, but do not let them sit out too long either...they might get sticky.  if they do get a little tacky, just put them back in the oven for a few minutes, let them cool then store again.

NOTES...if using dried APRICOTS you must check them after baking to see that they have sufficiently dried up.  they will prevent the nuts from staying extra crisp and fresh if storing in jars...if you are consuming fairly quickly then they will be fine and they are a tasty addition.

OVEN DRIED ROSEMARY...this tastes much better than store bought dried rosemary  i like to use fresh rosemary and dry it out in the oven...a few sprigs on a sheet pan at 300-320 degrees for about 7 - 10 minutes...or throw it in as you are preheating.

store in airtight jars or containers.

i like to throw in one of those "stay-fresh" packets that come in some store bought snack items...you know, that annoying little packet that looks like sugar, but says DO NOT EAT.

not necessary, but my nutty brain thinks it helps.