Cookie Recipe Contest Winner – Cranberry Citrus Biscotti

3 Comments | Written on December 13, 2011 at 5:00 am , by Kristina Vanni

One of the many reasons I love biscotti…

It’s a cookie you can eat for breakfast!  What’s better than that?

This recipe for “Cranberry Citrus Biscotti” earned top honors in the recent “Cookie” themed week of our weekly recipe contest.  Huge round of applause for Mary Hawkes!

This time of year biscotti also makes a wonderful holiday gift.  Since these twice-baked cookies are hearty, they can stand up to the rigors of travel.  Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!

Take a look at this winning recipe and then learn a little more about Mary!

Cranberry Citrus Biscotti  (click here to view and print recipe)

Ingredients:

3/4 cup Granulated Sugar

2 tsp  Grated Lemon Zest

2 tsp Grated Orange Zest

2 Large Eggs

2 Tbsp Unsalted Butter, melted

1/2 tsp  Lemon Extract

2 cups  All-purpose Flour

1 tsp Baking Powder

1/2 tsp Cinnamon

1/4 tsp Baking Soda

1/8 tsp  Salt

1/3 cup Finely Chopped Dried Sweetened Cranberries

1/4 cup Finely Chopped Pecans

Directions:

Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.

Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.

Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.

Helpful Tips:

Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.

How did you come up with your winning recipe?

I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!

What inspired you to enter the Better Recipes weekly contest?

Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.

Why do you think your recipe stood out to the judges? 

These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.

Do you have any advice for others interested in entering our recipe contests?

Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.

Do you have any plans for the prize money?

Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.

Any plans if you should win the grand prize?

If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers? 

Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences. 

Maple Contest Winner – Maple Cheesecake with Gingersnap Crust

8 Comments | Written on November 15, 2011 at 5:00 am , by Kristina Vanni

With Thanksgiving right around the corner, many of us are in the midst of meal planning.  May I suggest this award-winning “Maple Cheesecake with Gingersnap Crust!”  It is incredibly easy and is a delicious change from some of the traditional holiday desserts.

If you look at the recipe, the only sweetener is pure maple syrup.  It is found not only in the cheesecake, but also incorporated into the crust.  Seems appropriate that this dessert took top honors in our recent “Maple” contest.  Take a look at the dish and then read all about our winner, Joni Hilton!

MAPLE CHEESECAKE WITH GINGERSNAP CRUST   (click here to view and print recipe)  

Ingredients:

3 cups  Gingersnap Crumbs, grind cookies in food processor

1/2 cup   Melted Butter

1 1/2 cups   Maple Syrup, divided

4 (8 oz pkg)  Cream Cheese, softened

4  Eggs

1 Tbsp  Vanilla

1/2 cup Cream

Whipped Cream, for topping, optional

Directions:

Preheat oven to 350 degrees. In a medium bowl, stir crumbs with butter and 1/2 cup of the maple syrup, until well mixed. Press onto bottom and sides of a 10 inch springform pan. Wrap bottom with foil, but do not bake. In a large bowl, beat cream cheese until fluffy. Beat in remaining syrup, eggs, vanilla and cream until smooth. Pour into crust and bake for 1 hour. The center will seem soft, but with firm upon chilling. Cool on a rack, then chill overnight. Remove sides before slicing into wedges, and serving. Top with whipped cream, if desired.

Congratulations Joni!  Tell us, how did you come up with your winning recipe? 

“I love the flavor of maple, and have often substituted it for other sweeteners in recipes.  This is a recipe I developed about ten years ago, after experimenting with gingersnap crumbs instead of graham crumbs for a cheesecake crust.  I’d say it’s definitely a family favorite.”

What inspired you to enter the Better Recipes weekly contest? 

“I do enter recipe contests as a hobby, and have entered Better Recipes many times before, but this is the first time I’ve won.  In the past, I’ve created dozens of original recipes that have won contests, including a chicken roulade, a glazed salmon, a beef rollup, a Caribbean eggs benedict, a seafood chowder, a key lime-white chocolate cookie, a triple chocolate-strawberry pancake, a pina colada bread pudding, and so on.”

Why do you think your recipe stood out to the judges?

“I hope because of its wonderful flavor.  Everyone loves cheesecake, but this one has some surprises in the filling and in the crust.”

Do you have any advice for others interested in entering our recipe contests? 

“Keep trying!  That’s what I did.”

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

“With Christmas around the corner, this will help tremendously.  I have four children so we can always use extra money!  If I should win the grand prize, that would be awesome, and would help with college expenses (all four are in college!)”

Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?

“Years ago a friend of mine passed along a great tip for making cakes.  She was one of those gals who makes wedding cakes as a side business.  And she told me always to bake a cake 10 degrees cooler, and for 5 minutes less than the recipe calls for. Then pop it right into the freezer, so it doesn’t have time to steam.  These tricks keep a cake super moist.”

Wow, I have never heard that tip before!  I am going to give that a try next time!   Thanks so much Joni and once again, a huge congratulations to you!

Kellogg’s Quick and Fudgy S’Mores Bars

5 Comments | Written on November 10, 2011 at 5:00 am , by Kristina Vanni

No need for a campfire, enjoy s’mores all year long!

This sweet treat took top honors in the recent Kellogg’s “Back to School Basics” Recipe Contest.  Congratulations to Veronica, the latest Kellogg’s contest winner!

Veronica says,

“We are big fans of s’mores at the Callaghan house, but given our New England location, we cannot make them year round, so I created this as a fudgy substitute.  The Kellogg’s Rice Krispies were added to provide a little texture which made them an instant hit with my kids.  I like to cook with Kellogg’s products like Rice Krispies because they can add flavor and texture to your recipes and they are easy to use.  When I was growing up, it was a Thanksgiving tradition in our house to make Rice Krispies Treats white we watched the Macy’s Day Parade, so creating these tasty treats with Rice Krispies was something I wanted to do with my kids too.”

QUICK AND FUDGY S’MORES BARS  (click here to view and print recipe)

Kellogg’s Rice Krispies are the base for these fudgy quick and easy snack bars kids big and small can’t resist.

Ingredients:

4 Tbsp  Butter

8 oz  Semi-sweet Chocolate Chips

14 oz  Sweetened Condensed Milk

4 cups  Kellogg’s Rice Krispies

1 1/2 cups  Miniature Marshmallows

3/4 cup  Coarsely Crushed Graham Cracker

Directions:

1. Line a 9×9 inch baking dish with aluminum foil letting the edges hang over the edges of the pan. Lightly spray with cooking spray.

2. Melt the butter and the chocolate in a bowl over a pot of simmering water. Remove the bowl from the heat and let the chocolate cool for 5 or 10 minutes.

3. Stir the sweetened condensed milk into the chocolate until well combined.

4. Fold in the Kellogg’s Rice Krispies and the marshmallows.

5. Spread the Rice Krispies mixture into the foil lined pan.

6. Gently press the crushed graham crackers over the Rice Krispies mixture. Let sit at room temperature until firm. Cut into squares to serve.

 

Want one of these blue ribbon badges for yourself?  Enter one of our recipe contests!  There is the on-going weekly recipe contest with a new theme each week.  Plus several Kellogg’s sponsored challenges!

Kellogg’s Fall Pies and Pastries Challenge:   Every year, we look forward to the sweet pies that fall brings, from Sweet Potato to Apple and Pumpkin to Pecan. Roll out your own fall pie and win $250. Be sure to use Kellogg’s® Crispix®, Corn Flakes®, All Bran®, Ready-Crust Pie Crusts®, or Corn Flake Crumbs® products for a chance to win.

• Prize: $250
• End Date: 11/19/11
• Official Rules

Click here to enter the KELLOGG’S FALL PIES AND PASTRIES CHALLENGE:  http://www.betterrecipes.com/contests/pies-pastries-challenge

Study Snack – Special K Cookies

12 Comments | Written on November 3, 2011 at 5:00 am , by Kristina Vanni

Every fall as college football season gets into full swing, universities all across the country host the big homecoming game to welcome back alumni to the campus and kick start the fall semester.

Now, before we go any further, you should know that I am a proud Northwestern Wildcat, while my sister is a dedicated Hoosier.  We are both loyal alumni to our Big 10 schools, but I will allow a bit of crossover when it comes to yummy treats.

This year Northwestern played Indiana for their homecoming game back in Bloomington.  I was just chatting with my sister yesterday and she sadly informed me that last weekend my fellow Wildcat’s creamed her IU Hoosiers.  (Of course, I was ecstatic and gloating!) 

So, her team may have lost the big game, but even I must confess, Indiana wins when it comes to the most delicious study snack.  Apparently at IU, every freshman learns how to make these no-bake cookies in their dorm room.  Late at night when everyone has a craving for something sweet, someone whips up a batch for the dorm.  Luckily, my sister was willing to share the delicious recipe with a rival.  And now, I am excited to pass it on to all of you!

Make a batch next time you are cramming for a test, writing a term paper, or just have the night time nibbles!

Indiana University Special K Cookies  (click here to view and print recipe)

1/2 cup light corn syrup
1/2 cup granulated sugar
3/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
3 cups Special K cereal

Line a jelly roll pan with parchment paper; set aside.  In a heavy saucepan, heat corn syrup and sugar over low heat until it bubbles and sugar is dissolved, about 10 minutes.  Remove from heat.  Stir in peanut butter, vanilla, and cereal; mix well.  Form mixture into 8 equal-sized balls and place on parchment-lined pan.  Flatten balls slightly with your hand.  After cooling slightly, wrap each cookie tightly in plastic wrap.  These are best served the same day.

For more great recipes using Kellogg’s products, be sure to check out the Kellogg Kitchens profile page, and the Kellogg’s Mixing Bowl Group! 

 

P.S.  Go Cats! 

Take 5 October – Stovetop Apple Crisp

1 Comment | Written on October 27, 2011 at 5:00 am , by Kristina Vanni

This fall, when you have a taste for something sweet, why not whip up this quick and easy 5-ingredient apple crisp!  Best part is, you don’t even need to fire up the oven, the entire dish can be made on the stove top!  Check out the latest episode of “Take 5″ for step-by-step video instructions.

SPEEDY STOVE TOP APPLE CRISP    (click here to view and print recipe)

1-1/2 pounds Granny Smith apples, peeled and thinly sliced

3/4 teaspoon apple pie spice

1 tub (individual serving size, about 1/4 cup) caramel apple dip

1/2 cup Kellogg’s granola

2 Tablespoons toffee bar bits

To make filling, spray a large nonstick skillet with butter-flavored nonstick spray and set over medium heat.  Add the apples and apple pie spice; cook, covered, stirring occasionally, until the apples are just tender, about 8 minutes.  Stir in the caramel topping.  Increase the heat and cook, uncovered, stirring occasionally, until the filling thickens, about 2 minutes.  Spoon a scant 3/4 cup filling onto each of 4 serving dishes.  Sprinkle each one with 2 Tablespoons cereal and 1/2 tablespoon toffee bits and serve at once.

Want to see more recipes featuring Kellogg’s products?   Join their Mixing Bowl group “Kellogg’s Kitchens!”

 

Halloween Cake Pops

8 Comments | Written on October 19, 2011 at 5:00 am , by Kristina Vanni

Cake Pops are so hot right now.  Suddenly they are “popping” up everywhere from local bakeries to Starbucks!  They are incredibly fun to make and decorate with your own special flair.  Plus, they are super easy to prepare using the “Babycakes” Cake Pop Maker.    Keep on reading…you just might want to order your Cake Pops Maker now for the holidays!

The “Babycakes” appliance is available to order online at the Better Homes and Gardens Holiday Store.  This new feature to the Better Homes and Gardens website offers one stop shopping for all your holiday needs!  At only $25.95 the Cake Pops Maker is one of the top sellers.  Go ahead and check out the store and place your order today.  Heck, get two!  One for yourself and one to give as a gift.

Simply whip up your favorite batter then add about 1 tablespoon to each reservoir on the appliance.   Close the lid, wait 4 minutes, and voila!  Like magic you have created perfectly round, bite-sized cakes.  I loved the non-stick surface for easy cooking and cleaning.  My advice?  Place your order now for the holidays!  It is a fun cooking project with kids and the perfect bite-sized dessert to serve at parties.

I tried three different recipes, Red Velvet, Vanilla and Chocolate.  It was amazing how easy it was to use and how the pops came out perfectly every time!  Take a look at my versions for “Devilish Red Velvet Cake Pops,”  “Ghostly Vanilla Cake Pops,” and “Chocolate Bat Cake Pops!” 

 

 DEVILISH RED VELVET CAKE POPS

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 Tablespoon cocoa

1/4 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 Tablespoon red food coloring

1/2 cup buttermilk

1/2 teaspoon vinegar

1/2 teaspoon baking soda

Frosting Dip (recipe follows)

Twizzlers “pull and peel” candy

1.  Combine flour, salt and cocoa in a small bowl.  Blend well and set aside.

2.  Using a mixer, beat butter until creamy.  Add sugar and beat until light and fluffy.  Add egg and vanilla blend well.

3.  In a separate bowl, whisk the red food coloring into the buttermilk.

4.  Alternately blend flour mixture, then buttermilk mixture into butter mixture, beginning and ending with the flour mixture.

5.  Combine the vinegar and baking soda in a small bowl and allow to fizz.   Fold into cake batter.

6.  Fill each cooking reservir with about 1 tablespoon of batter.

7.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

8.  Allow to cool and coat with Red Velvet Cake Frosting Dip.  Form “devil ears” with thin strands of Twizzlers “pull and peel” candy.  Place in freezer for 5-10 minutes to set candy.

Red Velvet Frosting Dip

1 container (16 ounces) Cream Cheese frosting

1/2 cup vanilla chips

Red food coloring

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Add food coloring to desired shade.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

 

GHOSTLY VANILLA CAKE POPS

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup mailk

Vanilla Frosting Dip (recipe follows)

White fondant sheets or white gum paste

Black icing gel

1.  Combine flour, baking powder and salt.  Set aside.

2.  In a separate bowl, beat together butter and sugar until light and creamy.  Beat in eggs and vanilla.

3.  Alternately blend in flour mixture and milk into butter mixture, beginning and ending with the flour mixture.

4.  Fill each cooking resevoir with about 1 Tablespoon of batter.

5.  Bake 4 to 5 minutes or until a toothpick inserted into a cake pop comes out clean.

6.  Allow to cool and coat with Vanilla Frosting Dip.  Cover with a sheet of rolled fondant or gum paste.  Make “eyes” with black icing gel.

Vanilla Frosting Dip

1 container (16 ounces) Vanilla frosting

1/2 cup vanilla chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

CHOCOLATE BAT CAKE POPS

3/4 cup all-purpose flour

1/2 cup sugar

3 Tablespoons cocoa

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup buttermilk

3 Tablespoons vegetable oil

1 egg

1/2 teaspoon vanilla

1/4 cup freshly brewed hot coffee

Chocolate Frosting Dip (recipe follows)

Chocolate covered pretzels

1.  Combine flour, sugar, cocoa, baking soda, baking powder and salt in a mixing bowl.  Add buttermilk, vegetable oil, egg and vanilla.  Using a mixer, blend until smooth.

2.  Add coffee and continue mixing until coffee is evenly incorporated into mixture.

3.  Fill each cooking reservoir with about 1 Tablespoon of batter

4.  Bake 4 to 5 minutes or until a toothpick inserted into cake pop comes out clean.

5.  Allow to cool and coat with chocolate frosting dip.  Cut chocolate covered pretzels in half and attach “wings” to cake pops.  Allow to set for 5-10 minutes in freezer.

Chocolate Frosting Dip

1 container (16 ounces) Chocolate frosting

1/2 cup semi-sweet chocolate chips

1.  Spoon frosting into deep microwave safe bowl.  Microwave on HIGH for 1 minute.  Stir well.  Blend in chips.  Microwave on HIGH for 1 minute.

2.  Allow to stand 2 to 3 minutes.  Stir.  Microwave on HIGH for an additional 10 to 15 seconds if necessary to melt chips.  Stir until smooth.

3.  Dip cake pops in warm frosting dip.

4.  Microwave on HIGH for 10 to 15 seconds as needed to keep a glaze consistency.  Makes 1 2/3 cups of frosting.

Cake Pop Maker Tips:

-Use a disposable pastry bag or zip lock bag to easily fill the cooking reservoirs.  Fill the bag with the prepared batter and clip one of the corners off the bag.   Squeeze gently to push batter from the corner of the bag.

-For best decorating results, after cake pops have cooled, place them in the freezer for 15 minutes or until well chilled, then dip quickly in the warm coating or glaze.

-To help set the coating or glaze, place the decorated cake pop in the freezer for 5 minutes.

Week 6 Bacon Week Winner – “Bacon Jam”

16 Comments | Written on October 18, 2011 at 5:00 am , by Kristina Vanni

Take a moment and contemplate this:

Bacon Jam

That’s right, it’s jam…made with BACON.  Essentially a sweet, smokey, savory  spread that opens up infinite pork possibilities.

At first the idea of a bacon jam might sound a bit jarring.  (Pun not intended, but totally acknowledged as I type…)

All I can say is, you have to give it a try!  Besides on a slice of toasted baguette, it can be added to grilled cheese, burgers or baked potatoes.  Bacon jam is definitely a hot food trend as it has even popped up on Top Chef.

Our latest weekly winner, Julie Merriman, has captured magic in a jar with her winning recipe.  Take a look at the recipe and then read all about this passionate home cook!

BACON JAM  (click here to view and print recipe) 

1 lb  Good Quality Smoked Bacon – Cut Into Lardons

1  Large Onion – Small Diced

1  Large Red Bell Pepper- Small Diced

5 cloves  Garlic, minced

1 cup  Brewed Coffee

1/4  cup  Apple Cider Vinegar

1/4  cup  Maple Syrup

3 Tbsp  Packed Brown Sugar

3 Tbsp  Garlic Chili Sauce

1 Tbsp  Red Wine Vinegar

1 tsp  Ground Allspice

1 Tbsp  Ground Cardamom

1/4 tsp  Smoked Spanish Paprika

Directions:

In a large skillet, cook bacon until browned and crispy, stirring often. Remove with slotted spoon to paper towel-lined plate; set aside. Discard all but 2 tablespoons fat from the skillet; add the onion, red pepper, and garlic and cook over medium heat until caramelized, 10 to 12 minutes. Return the bacon to the pan and add all remaining ingredients. Bring to a boil and reduce to a low simmer. Simmer over low heat stirring occasionally to prevent sticking for about 2 hours or until it has a thick, jam-like consistency and deep rich brown color. Cool slightly. Transfer to food processor and pulse for several seconds to finely chop and blend the jam. Serve with toasted baguette slices.

Julie says, “I created this recipe for this contest -  I wanted to do something very different with bacon.  I had a recipe for an onion marmalade that I loved, so I decided to add some bacon, make a few changes and voila – I like it even better than the original recipe!  I think this recipe stood out first and foremost due to curiosity.  The judges had to be curious as to what exactly is “Bacon Jam.” 

 

One Pumpkin, Two Great Recipes!

4 Comments | Written on October 14, 2011 at 5:00 am , by Kristina Vanni

Did you see the “How to Make Pumpkin Puree” article yesterday?  Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree.  With one pumpkin, you can create an entire family meal!  It is cost effective and delicious.

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves

Directions:

Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting

Directions:

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.

Week 5 Apple Winner

1 Comment | Written on October 11, 2011 at 5:00 am , by Kristina Vanni

 

Apple picking season just might be my favorite time of year!  From pies to cider, I love to use apples in just about every form.  Today, I am thrilled to announce our latest recipe contest winner, Donna!  Take a look at her outstanding recipe that took top honors in our “Apple” themed contest.

Imagine a sweet version of onion rings…

Apples are cored and sliced into rings.  The rings are dipped in a sweet batter and fried in a bit of canola oil.  Then they are topped with a dash of cinnamon sugar and drizzled with a homemade cinnamon cream sauce.

Pure indulgent Autumn bliss!

Apple Rings with Cinnamon Cream Sauce  (click here to view and print recipe)

1  Large Egg White

1 cup  Water

1 Tbsp  Vanilla

1 cup  All Purpose Flour

1/4 tsp  Salt

6  Large Granny Smith Apples, peeled

Canola Oil, for frying

Cinnamon Sugar, for garnishing

Caramel Sauce, warmed

Cinnamon Cream Syrup:

1 cup  Sugar

1/2 cup  Corn Syrup

1/2 tsp  Cinnamon

1/2 cup  Evaporated Milk

Directions:

Whisk egg until frothy, then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples. Slice peeled apples into 1/2 inch thick slices. Using varying sized biscuit cutters, cut rings out of apple slices, discarding smallest circle containing the core. Heat oil to 350 degrees. Don’t let oil get too hot or the rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil. Dip apple rings into batter, letting excess drip off. Cook in oil, in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot, sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce. Makes 16 apple rings.

Cinnamon Cream Syrup:

In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk and serve warm.

Helpful Tips:

When waiting to serve dessert, you can keep rings warm in a 250 degree oven for a few minutes, on a baking sheet.

Donna says, “I created this recipe 2 years ago in the fall when I had an abundance of apples. I have always LOVED onion rings – they are my favorite side with a burger. So, my love of onion rings is what inspired this recipe. I believe it to be a unique creation of mine – I haven’t come across anything like it on the world wide web!”

“My advice to Better Recipe readers is to be bold in the kitchen! Take a sweet dish and make a savory version, or do the opposite – take a savory dish and make a dessert version, like I did with this dish! Especially with an ingredient like apples, which have a mild flavor and unique texture – they can be paired with so many things!”

Three Ingredient Mini Doughnuts

3 Comments | Written on October 7, 2011 at 5:00 am , by Kristina Vanni

Raise your hand if you are ready for the long holiday weekend!

Raise your hand if you are hungry for an easy autumn treat!

If you said, “Me, Me, Me” this recipe is for you!

I have to tell you, Columbus Day Weekend is probably my favorite time of year.  It is the official kick off to fall, the leaves are in peak color, and the weather is perfect for a cute sweater or a light scarf.  Growing up in the Chicago area, this time of year meant warm cups of apple cider and sometimes a freshly baked apple doughnut from the Long Grove Apple Haus.

This recipe is an easy way to recreate that experience at home.  With only three simple ingredients, and ready in a matter of minutes, these doughnuts are an effortless fall treat.  Best of all, they are mini!  Everything just seems more fun that way.

Simply use a package of Pillsbury Refrigerated Biscuits and then top with either powdered sugar or cinnamon/sugar.  Serve with hot apple cider and a cinnamon stick!

Quick and Easy Mini-Doughnuts  (click here to view and print recipe) 

1 cup vegetable oil for frying

4.5 ounce package Pillsbury Refrigerated Buttermilk Biscuits*

Confectioner’s sugar and/or cinnamon-sugar for dusting

Heat oil in a large heavy skillet over medium heat until very hot, about 5 minutes.  To make doughnuts, push fingers through the center of each biscuit and stretch into a doughnut shape.  Gently place doughnuts in hot oil.  Fry about 1 minute per side or until golden brown.  Remove doughnuts with a long handle of a wooden spoon or a fork, and place on wire rack.  Cool about 1 minute, then dust doughnuts with confectioner’s sugar, or sprinkle with cinnamon-sugar.  Serve immediately. Makes 6 mini doughnuts.

*Use any refrigerated biscuit you prefer, but if using larger sizes, the doughnuts will take slightly longer to cook.  I like the 4.5 ounce package because it makes the mini size!

I like to cover half of the doughnuts with confectioner’s sugar and half with the cinnamon-sugar.  If desired, you could also drizzle with a confectioner’s sugar icing and sprinkle with non-pareils, chocolate shot, coconut, nuts, or any favorite topping.