Chocolate Zucchini Cake with Chocolate Ganache

 You can find zucchini in the weirdest places... breads, muffins, cookies, brownies... cake! These fudgy zucchini brownies are one of our favorites and so I figured that adding zucchini to chocolate cake would certainly go well. Chocolate + zucchini = a random yet inexplicably delicious duo! What zucchini really brings to the relationship is moisture. Nutrients too. But we're eating cake so we're not really worried about that, are we? When it is baked, the shredded zucchini sheds its water and makes sure the cake stays damp (in the best of ways).

I have a hard time eating cake without frosting. The original recipe was frosting-less so after some serious consideration, I decided to top this sheet cake with a chocolate ganache. (And it gave me the opportunity to make something else new!). The ganache is very rich, and while I enjoyed it's fudgy texture on top, it almost overpowers the rest of the cake. If you are going with the ganache, I'd leave out the chocolate chips in the batter. The walnuts are optional either way. The cake is so moist that that frosting it isn't really necessary. But a cold scoop of vanilla ice cream on the side is a must!

INGREDIENTS
Cake:
2 1/4 cups all-purpose flour, sifted before measuring (if you skip this step the cake might turn out too dry)
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1 3/4 cup sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup canola oil
2 large eggs
1/2 cup buttermilk
2 cups grated unpeeled zucchini
6 oz. (about 1 cup) semi-sweet chocolate chips (optional, if you are including the ganache then they aren't necessary)
3/4 cup walnuts, chopped (optional, I omitted)

Chocolate Ganache:
1 cup heavy cream
9 oz. bittersweet chocolate, chopped (or semisweet chocolate)

DIRECTIONS
1. Preheat oven to 325 F. Butter and flour or lightly grease a 9x13 baking pan.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. In a large bowl, beat butter, sugar, and oil with an electric mixer until well blended. Add the eggs, 1 at a time, beating well after eat addition. Beat in the vanilla extract. Alternate mixing in the dry ingredients and buttermilk in 3 additions each. Stir in the shredded zucchini.

NOTE: You can add the chocolate chips and walnuts to the batter (if using) or sprinkle them on top. If you are topping the cake with the chocolate ganache, you can omit the chocolate chips (or leave them in if you like it extra chocolaty).

4. Pour batter into prepared baking dish and bake in preheated oven for 40-50 minutes, until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

5. To make the chocolate ganache, place the chocolate in a medium bowl. Place the heavy cream in a small saucepan over medium heat. Bring just to a boil and then immediately remove from the heat (if you let it boil too long it will overflow the pot), pour over the chocolate, and whisk until smooth. Allow to cool slightly before pouring over the cooled cake. (For a fluffier frosting you can allow it to cool until thick and then whip it until light and fluffy.)

Makes a 9x13 sheet cake.

(Adapted from Bon Appetit)

Pesto Artichoke Chicken Pizza, Revisited

I made this pizza last year, but I never posted a picture until now. It was tragic, really, that I waited so long. Because I know that recipes require a photo to catch my eye, and you're probably the same way. If you're like me, you quickly lose attention flipping through a cookbook that doesn't have pictures and won't even consider a blogger recipe that isn't documented in pixels. So I finally got around to posting the proof that this recipe looks (and incidentally tastes) delicious! This time around I went with a purchased bottle of pesto. But if you've never made your own you should give it a try. The homemade pesto on top of this pizza is outstanding!

6/25/09: I'm so frustrated! The few shots I did remember to take of this pizza turned out disastrous. I'm no pro photographer but I know when a photo is unappealing. What's tragic is that this pizza is very appealing. Chunks of juicy rotisserie chicken and plump pieces of artichoke layered between melted Fontina and mozzarella, all on the most amazing half whole wheat crust ever created. It's a shame that I can't show you.

While I love having dinner guests (us "chefs" thrive off of feeding our friends and family), it is a blogging distraction. I'm so focused on getting dinner on the table in a timely fashion, that taking pictures is the last thing on my mind. So if you are ever invited to dine in my kitchen, I ask that you remind me to pull out my camera before we dive in. A recipe without a photo is just no fun.

This was my first homemade pesto. It's so easy! But it takes a lot of ingredients that you might no always have on hand. So if that's the case, it's probably easier (and cheaper) to buy it pre-made. But this was the best pesto I've ever had.

INGREDIENTS

Pizza:

1 recipe Pizza Dough
about 1/3 cup basil pesto (recipe below)

about 1 1/2 cups Fontina cheese

about 1 1/2 cups mozzarella cheese

1 can artichoke hearts, roughly chopped

1 boneless skinless chicken breast half, cooked and chopped (or shredded rotisserie chicken)

Basil Pesto (makes enough for two pizzas):

1 cup packed fresh basil leaves

1/3 cup pine nuts

1 clove garlic
1/4 cup freshly grated Parmesan
1/4 cup extra virgin olive oil

salt and pepper, to taste

DIRECTIONS:

1. Prepare the pizza dough according to directions.

2. While the dough is rising, prepare the pesto. It can be kept in the refrigerator until ready to use.

3. Preheat oven and pizza stone to 450 F.

4. Once the dough is ready, top with a thin layer of pesto, half of the Fontina and mozzarella, chicken (I toss the chicken in enough pesto to coat to ensure it stays moist while the pizza is baking), artichokes, and the remaining Fontina and mozzarella.

5. Bake in preheated oven for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let cool several minutes before slicing.

For the pesto:

1. Put the basil, pine nuts, garlic, and Parmesan in a food processor and pulse until a chunky paste forms. With the motor running, add the olive oil in a steady stream and process until smooth. Season to taste with salt and pepper.

Makes 1 large pizza.

(Pesto recipe from A Good Appetite)

Slow-Cooker Jambalaya and Creole Seasoning, Revisited

I published a jambalaya recipe back in January when I first started blogging. This week I revisited and revamped it. It is still super simple and full of flavor! Besides a little chopping and dicing, the crock pot does all the hard work. I should have listened to my own advice and added in the kidney beans. I still think that would be delicious. Prepared exactly as instructed, it's pretty spicy! If you are feeding kids or want to tone down the heat for any other reason, start by omitting the cayenne pepper from the seasoning blend. And andouille sausage is spicy on its own so you could use a milder variety instead.

1/26/09: My parents came down for the day to help me paint our living room, again. Knowing they would be ravenous after working so hard, I decided that a meal in the slow cooker would be perfect. It is the low maintenance solution to a busy day. Before they arrived I threw in the ingredients, and by mid afternoon aromas of spicy jambalaya were drowning out the potent new-paint smell in our house! And then, with a much-improved looking living room, we dined. All of us thoroughly enjoyed this dish! The only possible improvement I can think of would be to add red kidney beans next time, which would make it even heartier. The Andouille Pork sausage is quite spicy, so if you want to tone it down try a mild or sweet Italian instead. The Creole Seasoning blend makes enough to store in your cupboard for future uses, and would be excellent in other meat, rice or seafood dishes.

INGREDIENTS
1 small onion, diced
2 cloves garlic, minced
2 bell peppers, diced (I used a red and a yellow)
1/2 cup celery, chopped
1 cup low-sodium chicken broth
1 can kidney beans, drained and rinsed
1/2 lb. (8 oz.) Andouille pork sausage. sliced (use mild Italian for less heat or turkey sausage for fewer calories)
1/2 lb. (8 oz.) boneless skinless chicken breast, cubed
1 (14 oz.) can diced tomatoes with green chiles, undrained (I used fire roasted)
1 Tbsp. Creole seasoning blend (see recipe below)
1 cup long grain brown rice
1 cup water (or another cup of low-sodium chicken broth)
1/2 lb. (8 oz.) raw shrimp, peeled and deveined
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine onions, garlic, peppers, celery, chicken broth, beans sausage, chicken, and tomatoes in a slow cooker. Cover and cook on high for 2 1/2-3 hours (or on low for 5-6 hours) until the chicken is tender but cooked through.

2. Stir in the rice and water. Recover and continue cooking on high for about 1 hour (turn to high at this point if you were cooking on low), until the rice is soft and has absorbed most of the liquid.

3. Stir in the shrimp. Cover and cook several more minutes until the shrimp are opaque (no longer or they will become tough). Season with salt and pepper to taste. Remove from the heat and serve immediately. 

Serves 4-6.

Creole Seasoning Blend

INGREDIENTS
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. oregano
2 tsp. basil
1 tsp. thyme
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
5 tsp. paprika
1 Tbsp. sea salt

Makes about 1/2 cup.

(Adapted from All Recipes)

Grilled Portobello, Pesto, and Roasted Red Pepper Sandwich

We love meat. But I like to balance our protein intake with a few vegetarian options once and a while. There are some seriously veggie-licious meals to be made, and this is one of them! It can be made into a burger or a panini, but the basic concept is the same: a grilled portobello mushroom, topped with melted provolone, baby spinach, and a roasted red pepper. Basil pesto spread polishes it off.

Portobellos are my newest passion. They're thick and rich and meaty. And have a lot less fat and calories than beef. I've found a few new recipes to try them in. So get ready for some mushroom madness!

INGREDIENTS
2 portobello mushroom caps, stemmed and gills scraped off
extra virgin olive oil
salt and freshly ground black pepper
4 slices hearty whole wheat bread OR 2 whole wheat buns
2 slices provolone
fresh baby spinach
1/4 cup basil pesto (homemade or purchased)
2 slices roasted red pepper (patted dry)

DIRECTIONS
1. Heat outdoor grill or indoor grill pan to high heat. Brush both sides of portobello caps with olive oil and season with salt and pepper.

2. Grill mushroom on preheated grill, several minutes on each side, until soft. Top with the provolone while still on the grill to let it melt.

3. While the mushrooms are grilling, spread 1 Tbsp. pesto on each slice of bread. Layer sandwiches with spinach, grilled portobello, provolone, and roasted red pepper. Return to the grill or a panini press to further melt the cheese and toast the bread (optional). 

Makes 2 sandwiches.

(Adapted from Ezra Pound Cake)

Spice Rubbed Roasted Turkey Breast

Turkey breast is fabulously lean and that means good for you! In my mind, it's the perfect protein! And much more interesting than chicken. A bone-in turkey breast is the perfect solution to feed only a few. There's no need to roast a whole bird. And since it takes much less time, it's an excuse to have roast turkey on a day other than Thanksgiving. Turkey breasts come in a variety of sizes, but my only requirement is that you buy one with the bone left in and the skin still intact. Boneless, skinless, turkey breasts will not produce the same result. I was amazed how succulent this turkey turned out. (The key being the bone and skin.) Rubbed in herb oil and an aromatic spice mixture, it was flavorful and ridiculously tender! I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it! Remember to let your bird breast rest before carving and to slice across the grain (so I cut thick vertical chunks- yum!).

INGREDIENTS
Herb oil:
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh oregano, minced
1 Tbsp. extra virgin olive oil

Spice rub:
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. sweet paprika
1/4 tsp. red chili flakes
1 3 lb. bone-in turkey breast

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine the rosemary, thyme, oregano, and olive oil. Stir to form a paste.

3. In a separate small bowl, stir to combine the spice rub ingredients.

4. Place the turkey breast on a baking sheet or roasting pan. Carefully loosen the skin with your fingers, but do not fully remove it. Use your fingers to rub the herb oil all over the turkey breast (underneath the skin). Next, rub the entire surface of the turkey breast with the spice mix, under and over the skin.

5. Roast the turkey breast, skin side up, in the preheated oven for 45-60 minutes (time will vary depending on the size), until a thermometer inserted into the thickest part of the breast reads 165 F. Remove from the oven and let rest at least 10 minutes before slicing.

Serves 4.

(Adapted from What We're Eating)

Pistachio, Apricot, and Cranberry Quinoa

I'll never forgive my school instructors for all of the cruel assignments they inflicted on us over spring break. This week back has been a nightmare. I had a really hard time enjoying my time off, with a pile of undone schoolwork weighing on the back of my mind. We had to cut our vacation short to get back and start studying. Assignments over holidays should be forbidden. They defeat the purpose of a "break". I had the choice to sit at home and do school work, or take advantage of my week off from classes and attempt to make time for adventures and productivity. It was anything but relaxing. I just have to make it through one more test on Friday and this obnoxious week will be over!

Sunday evening I did make time for a quiet, home-cooked dinner. (I get sick of restaurants really fast when I'm traveling. Home cooking can't be beat!) I roasted a turkey breast (recipe tomorrow!) and served it with this whole grain salad of light and nutty quinoa, dressed with toasted pistachios, chewy apricots and cranberries, and a sweet sherry vinaigrette. The recipe is supposed to serve 4. We ate the whole bowlful by bedtime! It's incredibly good! And extremely easy to make.

INGREDIENTS
1/3 cup pistachios, toasted (in a dry skillet over medium-low heat until fragrant)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/4 cup dried cranberries, chopped
1/4 cup dried apricots, chopped
1 stalk celery, sliced (optional, I omitted)
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground black pepper

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Add quinoa, water, and salt to a medium sized pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes, until the water has been absorbed and the quinoa is soft. Fluff with a fork and let cool.

2. To make the vinaigrette, whisk together the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil, while whisking constantly. Season to taste with salt and pepper.

3. Toss to combine the quinoa, pistachios, cranberries, apricots, celery (optional), and onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

Serves 4 as a side.

(Adapted from Leite's Culinaria)

Almond Sugar Cookies (and a Fruit "Pizza")

This recipe came from two places. First, my friend Lindsay who posted this sugar cookie recipe on her blog that immediately caught my eye. Why? Because instead of vanilla extract it used almond. And I love almond extract (almond anything really)! I probably shouldn't admit this, but I like to pull the bottle out just to take a whiff once and a while. I've never heard that inhaling almond extract could be dangerous, so hopefully my habit is harmless! It just smells (and tastes) so amazing! Lindsay swore this recipe made the most delicious and soft sugar cookies. So I gave it a try. A she was right! They're delectable. And super soft. And I love them!

My second inspiration for this post was my friend Chelsey. She makes a killer fruit pizza using store-bought cookie dough. I've been forever wanting to create my own homemade version. So I decided to put this sugar cookie recipe to use and try it out! I made cute little cookie cut-outs as well as a large sheet of dough that I rolled out to fit a baking pan. A few minutes in the oven (and what seems like forever to cool) and I had a soft sheet cookie. I frosted it with a sweetened cream cheese spread (also spiked with almond extract!) and topped it with fresh fruit (my first strawberries of the season!). Voila! Fruit pizza was born.

So thank you to both my friends for being so generous with your recipes and for being my inspiration! Oh, and one more thing. This recipe yields a lot of cookie dough. The cream cheese spread recipe I've provided won't be enough to go around. (It's perfect for the fruit pizza but you can use your favorite frosting if you are making traditional cookies.)

INGREDIENTS
1 cup butter, room temperature
2 cups white sugar
2 eggs
1 tsp. almond extract
1 cup sour cream
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2- 5 cups powdered sugar

Cream Cheese Spread (for fruit pizza):
8 oz. cream cheese
1 Tbsp. milk
3 cups powdered sugar (to taste)
1/2 tsp. almond extract

DIRECTIONS
1. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs, almond extract, and cream cheese and continue beating until smooth. Sift together the baking soda, baking powder, salt, and flour. Add the dry ingredients slowly, mixing until just incorporated. (The dough will still be slightly sticky.) Wrap in plastic or wax paper and refrigerate at least 1 hour.

2. Preheat oven to 350 F. Lightly grease or line baking sheets.

3. To roll out the cookies, lightly flour a large flat surface. Flour the dough and rolling pin before rolling out to 1/4 in. thickness. Cut into desired shapes. (If the dough is sticking, just use more flour!)

4. Place on prepared baking sheets and bake in preheated oven for 6-8 min until puffed and slightly golden on the edges. (I prefer super soft cookies so I take them out before they turn golden.) Remove cookies to cool on a wire rack. Once cooled, frost with your favorite icing and decorate! Cookies can be frozen or stored at room temperature in an airtight container.

Fruit Pizza:
Roll out dough into a thin sheet (1/4 inch thick) and place over a lightly greased pizza or sheet pan. Trim the edges to fit the pan. Bake in preheated oven for 6-8 minutes, until puffed and golden on the edges. (Once again, you want a soft, almost doughy cookie, so don't overbake!) Remove from the oven to cool on a wire rack completely before frosting.

To make the cream cheese spread, place cream cheese in a medium sized bowl and beat on high with an electric mixer until light and fluffy. Add the milk and almond extract. Slowly beat in the powdered sugar, adjusting to taste. Refrigerate until ready to use. Once the cookie has cooled, spread the frosting over the surface of the cookie and top with fresh fruit. Serve immediately. (You can refrigerate leftovers but the cookie tends to get soggy once it is decorated.)

(Cookie recipe courtesy of Lindsay Nielsen)

Grilled Vegetable Sandwich, Revisited

It had been far too long since I made this sandwich. Since I had a batch of homemade hummus, I figured I'm mix things up and try it in place of the garlic mayonnaise. Both versions are delish! I went with jarred roasted red peppers but I think I prefer them fresh. I promise that whatever you decide (hummus or mayo), you'll be satisfied!

5/2/09: Another Vegetarian dish. Yesiree! I love my veggies, and so should you! Done right, most vegetables are delicious! I say most because I realize there are a few out there that are extremely hard to like. To broaden my plant food horizon, I purchased an eggplant to include in this sandwich. I grilled it right alongside the squash, and was convinced I would love it. Nope. It was much too bitter and I couldn't handle a second bite. This is probably a case of not done right, because I have had eggplant-once before-and it wasn't so bad. (Although I couldn't really taste it beneath all the butter- typical restaurant style.) So I don't (yet) know how to make eggplant desirable, but otherwise this is a very alluring veggie sandwich.

The vegetables only took a few minutes to grill. I did them on my Cuisinart Griddler, which is not quite the same as the real outdoor thing, but still tasty. Red bell peppers were much too expensive this week, so I bought a jar of roasted red peppers instead. I didn't bother placing my roasted red pepper on the grill- it just went straight on the sandwich. But charring it for a minute wouldn't hurt. The tangy lemon-garlic mayonnaise and crumbly feta fuse this stack of colorful veggies into a delectable meatless bite.

INGREDIENTS

1 red bell pepper, sliced (or jarred roasted red peppers- no grilling required)
1 zucchini, sliced
1 red onion, sliced
1 yellow squash, sliced
extra virgin olive oil
salt and freshly ground black pepper
4 pieces whole wheat focaccia, sliced in half (or any hearty whole grain loaf)

feta, crumbled

hummus OR garlic mayonnaise (recipe below)

Garlic Mayonnaise:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
salt and freshly ground black pepper

DIRECTIONS

1. To make the garlic mayonnaise (if using), in a small bowl, mix the mayonnaise, minced garlic, and lemon juice. Season to taste with salt and pepper. Set aside in the refrigerator.

2. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Season with salt and pepper. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

3. Spread garlic mayonnaise or hummus on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.

4. Remove from grill, and layer with the vegetables. Place tops on the sandwiches and enjoy!

Makes 4 sandwiches.

(Adapted from All Recipes)

Apple Cheddar Bacon Panini

Crisp Granny Smith apples + gooey Cheddar + crunchy bacon + toasted bread = panini happiness. Healthy? Nah, not really. Bacon usually doesn't quality as a health food. But it's good. Hearty and filling and yummy. You might think the apples sound out of place, but they're cool and crisp and slightly sweet and add just the right contrast to the sharp cheese and salty bacon. I might have a slight apple addiction (and be excessively passionate about paninis), but I'm refusing treatment as of yet.

INGREDIENTS
4 slices hearty whole wheat bread
apple, thinly sliced (Granny Smith suggested)
Cheddar, grated
red onion, thinly sliced (optional, but highly recommended)
4 slices bacon, cooked until crisp and crumbled

DIRECTIONS
1. Preheat griddle or panini press to high heat.

2. Layer two slices of bread with Cheddar, apple, onion, bacon, and more Cheddar. Top with the remaining slices of bread.

3. Spray preheated griddle or panini press with cooking spray. Grill until the cheese has melted and the bread is crisp and golden brown. Slice and serve hot.

Makes 2 paninis.

(Adapted from Food Network)

Coconut Cream Cake

This year I baked my own birthday cake. I have to admit, I didn't mind one bit! I knew exactly what I wanted. I'd been dreaming about this cake that I'd spotted on Pioneer Woman some time ago, but never justified making, because it contained coconut. Lots and lots of it- in the batter, in the frosting, and even more on top! And Dustin despises coconut. And usually, I try to please him. But this was my birthday. The one day a year I could make whatever dessert I wanted and not feel guilty for not thinking of him. So I made this beautiful coconuty cake for my family who was coming to celebrate, and mostly for me!

I give him credit, because even when he claims to dislike an ingredient, Dustin is usually willing to try at least one bite of anything. Well the silly thing is, Dustin turns out to not only like this cake, but to absolutely love it! As do the rest of us, but that was more expected. He even said it was one of the best cakes I'd ever made! That from a coconut hater.

We all agreed that this cake is incredible. Soft and moist in the middle, with three layers separated by coconut and pecan studded cream cheese frosting (that is sweetened with a generous portion of powdered sugar), and topped with golden toasted coconut. It was one of my best birthday cakes ever. (A close competitor with last year's German Chocolate Cake- another one of my favorites!)

INGREDIENTS
For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk

For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)

1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour 3, 9-in. round cake pans.

2. In a medium bowl, beat egg whites until stiff and set aside.

3. In a large bowl, cream butter, oil, and sugar until light and fluffy. Mix in egg yolks, vanilla, and coconut.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt (if using).

5. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined. Fold in the egg whites.

6. Pour evenly into the three prepared pans. Sprinkle the top of each with 1 Tbsp. sugar.

7. Bake in preheated oven for 16-22 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 15 minutes before removing from the pan to cool completely.

8. To make the frosting, in a large bowl cream butter and cream cheese until light and fluffy. Add the vanilla and lemon juice. Add the powdered sugar slowly, beating until smooth and creamy. Stir in the pecans and coconut. Store in the refrigerator until the cake has cooled completely and is ready to frost. Sprinkle the top of the frosted cake with toasted coconut (optional) and serve.

Makes 1 9-in. round, 3-layer cake.

(Adapted from Pioneer Woman)

Roasted Carrots

The first time I had a roasted carrot was last month when I made Classic Roast Chicken with Vegetables. Those were the best carrots I've ever eaten. And I like carrots. I eat them by the bagfuls raw. Or shredded on salads or steamed soft. But coated in fruity olive oil and lightly seasoned with salt and pepper, they are sensational! This time I cooked them alone on a sheet pan and the result was similar. Exposed to the high heat of the oven they develop a crisp caramel crust, while the inside turns soft and delectable. And they develop such a rich flavor. Roasted is by far the best way to eat a carrot!

INGREDIENTS
12 large carrots, chopped into 1-inch pieces on the diagonal
1-2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. fresh parsley (or dill), chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, toss carrots with olive oil, salt, and pepper. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Roast in preheated oven for 25-35 minutes, until golden and caramelized on the outside and soft on the inside. Toss with parsley (or dill) before serving.

Serves 4-6.

(Adapted from Food Network)

Garlic Roasted Gold Potatoes

It's chilly and rainy but despite the dreary weather we're headed to the beach! No amount of clouds could stop me from enjoying my week free from school! We made it through what has been the toughest stretch yet of dental/nursing school and now its time to relax (for a few short days anyway). Outer banks here we come! I warned that that I wouldn't be in the kitchen this week (or rather I'll be sharing one with 9 other families- we have a ten bedroom beach house and we're filling it full with students and their families!). And this last week the cooking really slowed down with the amount of school work I had on my plate. But I do have a devastatingly, sinfully delicious birthday cake to share with you. That in a few days. 

Today we'll focus on something a tad healthier- oven-roasted garlicky gold potatoes. Soft on the inside. Crunchy-crisp on the outside. Like I've mentioned before, roasting is a magical way to prepare vegetables. It's a light (low-calorie) preparation that brings out incredible flavor. These potatoes were no exception. I served them with Herb-Roasted Cornish Game Hens and Roasted Carrots (up next!).

INGREDIENTS
1 1/2 lb. small Yukon gold potatoes
1-2 Tbsp. extra virgin olive oil (enough to coat)
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cloves garlic, minced
1 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, toss potatoes with olive oil, salt, pepper, and garlic. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Bake in preheated oven for 45-60 minutes, turning occasionally, until crunchy and golden brown on the outside and soft on the inside. Remove from the oven and toss with the parsley. Season to taste with salt and pepper before serving.

Serves 4.

(Adapted from Food Network)

Herb Roasted Cornish Game Hens

It's taken me several days to get around to writing about this recipe. I had the time, I just didn't know what to say. Occasionally the thoughts don't flow easily. But now that the week is (almost) over and spring break begins tomorrow, I feel freshly inspired! I made these little Cornish games hens because they were so cute. Really, that's why. And I figured they wold taste good too. And they are personal-sized. How fun to have your own mini hen for dinner! What I didn't know what how juicy and tender and delicious these tiny chickens are! I suspect the overnight lemon-olive oil-herb marinade helped. It gave them a fantastic fresh flavor. The skin was crisp, the meat moist, and like I said, it was just the right amount of meat for one! And it makes for a beautiful presentation.

Before I began I had no idea what a Cornish game hen really was. With the help of Google I learned that they are basically young chickens fed well so that they can be slaughtered young. So yes, you're eating a baby bird. If you think that's cruel, then you probably shouldn't be eating meat period. Much worse things have happened to other members of the animal-food family. Buy your chickens free rage, pastured, and organic (or all of your meat for that matter) and you're doing yourself and your food a favor.

INGREDIENTS
2 (1-1 1/2 lb.) Cornish game hens
1/4 cup fresh parsley leaves
2 Tbsp. fresh rosemary leaves
2 Tbsp. fresh thyme leaves
2 cloves garlic, peeled
1/2 lemon, end trimmed, seeds removed, and cut into wedges
1 tsp. kosher salt + more for sprinkling
1/4 tsp. freshly ground black pepper + more for sprinkling
2 Tbsp. extra virgin olive oil
2 Tbsp. butter, melted

DIRECTIONS
1. To make the marinade, combine parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in the olive oil.

2. Loosen the skin covering the breasts and rub half of the marinade under the skin. Rub the remaining marinade over the surface of the hens. Place in a baking dish and tightly cover with plastic wrap. Marinate overnight in the refrigerator (or at least 8 hours).It is best to let the chicken sit at room temperature for 1 hour before baking.

3. Preheat oven to 400 F. Season the outside of the game hens with salt and pepper. Place in a shallow pan or roasting dish.

4. Bake in preheated oven for about 45-60 minutes (depends on the size of your hens), until an instant-read thermometer placed in the thigh reads 165 F, or until the juices run clear. Remove from the over and let rest 15 minutes before serving.

Serves 2.

(Adapted from Martha Stewart)

Honey Lime Grilled Chicken Sandwich, Revisited

Today I'm 24! I have the day off from school (how lucky, right?!) and I'm treating myself. Taking myself out to lunch (with friends of course) and then to the salon to get my hair worked on (very much needed)! Hopefully by the time my hair is done, Dustin will steal away from school to spend a few hours of the evening with me before he once against shuts himself in his "study" (a small, dark spare room with 5 lamps and a desk in it) to study all night. March 9th happened to be an inconvenient day for a birthday this year, because I'll be spending most of it alone. Because my husband has the biggest test of his life tomorrow morning (and took another one today) and because I'm all grown up and 24 now, I have to put his school first. It doesn't mean we won't celebrate. Just that the party might come late. But we will party, and eat cake (never worry!), even if it isn't 'till Friday when the week from dental school hell ends.

While I have all this luxurious time to myself at home, I thought I do a quick post. How about this- a revisited honey lime grilled chicken sandwich that you don't want to miss! Just in time for spring. (It is a sunny 65 degrees in Richmond today. That's the best birthday gift ever!) Ripe avocados are still abundant in the markets right now, and this is the perfect way to use them! An extra plus? This meal is light enough that you'll definitely fit into your swimsuit come summer. We made it to March; summer will be here soon!

5/5/09: I wish every meal I made could be this fresh, healthy, and delicious! Great for a summer BBQ or on an indoor grill any day of the year (as long you can get a ripe avocado, because it's essential here). Because salsa is used as the condiment...never was a chicken burger so nutritious (yet so good)! I served them on my crusty homemade whole wheat hamburger buns. Yum!

This recipe's original author (Rachel Ray-shh!) only suggested marinating the chicken for 10 minutes. If you're under a 30-min time constraint I suppose that would be unavoidable. But I'd let it sit for several hours so it actually has a chance to absorb some of the honey lime flavor and become juicy and tender.

INGREDIENTS

Honey Lime Marinade:

1 lime, juiced

2 Tbsp. honey

1 tsp. cumin

handful cilantro, chopped

2 Tbsp. canola or extra virgin olive oil

2 (8-oz.) boneless skinless chicken breasts, pounded to an even thickness

salt and freshly ground black pepper

lettuce

tomato, sliced

red onion, sliced

avocado, sliced

your favorite prepared salsa

4 whole wheat sandwich rolls, split

DIRECTIONS

1.Combine first 5 ingredients in a small bowl. Sprinkle chicken with salt and pepper. Coat chicken in dressing and marinate for at least 20 minutes (or several hours).

2. Preheat out door or indoor grill pan. Grill chicken until the juices run clear.

3. Let rest for several minutes before slicing chicken breasts on an angle and divide meat between the rolls. Top with lettuce, tomato, red onion and avocado. Spread salsa on roll tops as a condiment.

Makes 4 sandwiches.

(Adapted from Food Network)

Cajun Baked Sweet Potatoes

I feel like I'm slowing down. It's a combination of pure exhaustion from school (although I'm still cooking a whole lot!) and finding myself wanting to repeat recipes more often. To make the fantastic ones I've already blogged about. Because I miss them. And because sometimes you want some stability in your life- to make a meal that you know is going to be really good! This cooking hobby has an element of risk and surprise to it. It's a process of trial and error. And the errors aren't few. Food goes to waste, money down the garbage disposal, discomfort left in our bellies. But I think that's what makes the success so sweet. It doesn't happen every day and so when it does it feels (and tastes) amazing!

Overall, I wouldn't consider myself a big risk taker. (Except maybe for when it comes to not studying for tests. But that's probably laziness.) I wear my seat-belt and lock my doors. I brush my teeth incessantly and take my vitamins (and a much tinier pill to prevent other consequences) every morning on the dot. I like the security of helmets and safety straps and sidewalks. But when it comes to food, I'm pretty adventurous. I'm willing to take the chance to try something I might not like, that might turn out terrible, and then deal with the disappointment (and/or the stomach ache).

The other reason my future posts may slow down is that Spring break is upon us! A whole week of relaxation! (I"m trying not to think of the tests and homework due dates that my cruel teachers scheduled for the day we return.) We're traveling to the Outer Banks again to inhabit a huge beach house with a bunch of friends and then dropping in on my parents for a day or two. My kitchen will remain vacant. Hopefully I'll have a few recipes tucked away to share with you anyway!

If not, you can always check out the index. There are a lot of outstanding finds in there. Sometimes I just browse through my own digital recipe box, gawking at all the food I've made, astonished that I accomplished so much in the last year. One thing's for sure: in 2009 we ate well.

INGREDIENTS
2 lbs. sweet potatoes, peeled (or not- I forgot!) and cubed
1 tsp. brown sugar
1/4 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. onion powder
1/4 tsp. dried thyme
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
about 2 tsp. extra virgin olive oil (enough to coat)

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, drizzle sweet potatoes with olive and and sprinkle in seasonings. Toss to coat. Spread in a single layer on a lightly greased/foil-lined baking sheet.

3. Bake in preheated oven for 35-45 minutes (depending on size), turning every 15 minutes or so, until soft on the inside and golden and crunchy on the outside. Serve immediately.

Serves 4.

(Adapted from All Recipes)

B.L.A.T. (Bacon, Lettuce, Avocado, and Tomato) Burger

I often resort to burgers when I'm in need of a fast dinner fix. But I stay clear of any burger that comes through my front seat window in a brown paper bag. It might be quick and cheap, but you pay for what you get (and it probably ain't much beef). I won't start on my tirade of why I hate fast food and how disgusting it really is. Just know that you can do better at home. With a little bit more effort you can have a much fresher, tastier, healthier burger. Even bacon is allowed!

I'm still using local grass-fed beef purchased at the farmers market. It comes frozen and has kept well in my freezer all winter long! I'm on my last lb. though, so I'm counting down the days until the end of April when the farmers market re-opens! Local and organic is the best way to go with beef. It's naturally extremely lean (and still ridiculously tender as long as you don't overcook it!) and a lot better for you. Winter definitely doesn't stop me from grilling- especially since I can do it year-round indoors. Break out the grill pan and make yourself a juicy beefy burger. Pile it high with fresh toppings on a homemade wheat bun. You'll see what I mean.

INGREDIENTS
1/2 lb. lean ground beef (seasoned with several dashes of garlic powder, onion powder, cayenne, and paprika)
salt and freshly ground black pepper
2 strips bacon, cooked until crisp
lettuce, rinsed and dried
1/2 avocado, peeled, pitted, and sliced (optional)
tomato, thinly sliced
red onion, thinly sliced (optional)
2 whole wheat hamburger buns (I used onion rolls)
ketchup, for serving
mustard, for serving

DIRECTIONS
1. In a medium bowl, season ground beef with spices, salt, and pepper. Gently work the seasonings into the meat with your hands. (Be careful not to overwork the beef or it will be tough.) Form into 2 patties. At this point they can be wrapped in plastic and refrigerated until ready to grill.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill burgers to desired "doneness". Place burgers on hamburger buns and top with bacon, lettuce, avocado, tomato, and red onion (optional). Serve with ketchup and mustard.

Serves 2.

(A Jessie original.)

Pear, Fontina, and Caramelized Onion Panini

I had a big bag of onions that were on the verge of going bad (starting to sprout peculiar growths) so I peeled and sliced them all for a big batch of caramelized onions. I'm sure glad I did, because I feel in love with this panini and now I've eaten three (on separate days, thankfully)! Juicy Bartlett pear, gooey fontina cheese, and sweet caramelized onions between two slices of crusty whole grain bread- it's heaven.

My panini press (the Cuisinart Griddler) that transforms itself into a grill and a griddle is my most utilized piece of kitchen equipment. (Sorry food processor, sorry Kitchen Aid, you're just not as useful!) I've only had it for a year, but it's been worth every penny! Since we don't have an outdoor grill (I'm hoping that maybe this year I'll get one), I do all of my grilling on this contraption. It's fast to heat up, easy to clean, and I never have to brave the weather. I am slightly nervous that even once I own a real grill, I'll be too lazy to use it since this baby is so wonderful. And no, I'm not being paid to say this. I have no sponsors and receive no payment for promoting it. I just thought you should know how handy a tool it is! I grill meat, burgers, wraps, sandwiches, vegetables on it. I can fry bacon and make pancakes and french toast. And when I'm done I simply slip off the grill pans and shove them in the dishwasher with the rest of my mess. And that makes me happy.

INGREDIENTS
2 onions, thinly sliced
extra virgin olive oil
salt and freshly ground black pepper, to taste
1 pear, sliced
fontina cheese, grated
4 slices hearty whole wheat bread

DIRECTIONS
1. To caramelize the onions, heat about 1 Tbsp. olive oil in a large saute pan over medium heat. Add the onions and stir to coat. Season generously with salt and pepper. Continue cooking, stirring frequently, for 25-35 minutes, until the onions are soft and golden brown.

2. Preheat grill pan or panini press to medium-high heat. Layer caramelized onions, pear, and cheese on two slices of bread. Top with the second slice of bread.

3. Spray the press with cooking spray and grill until the cheese is melted the crust is golden brown. Slice and serve immediately.

Makes 2 paninis.

(Adapted from Food Network)

Greek Pizza

I'm putting off the inevitable as long as I possibly can. The start of the studying, the paper writing, and the lecture listening. The productivity that I detest. I'd much rather do nothing, have an empty weekend of bliss. But I signed up for this. Both of us did. We wanted to spend at least another 6 (cumulatively) years in school and sacrifice fun for success. On the hope of solid careers and future earnings. Because when you're in college for an entire decade, you're not making much money (or any) and sometimes you wonder why you bother. Why you were so eager to plunge yourself into six figure debt so that someday down the road you could add a professional prefix to your name. It'll be worth it, right? Tell me that all the stress and separation from friends, from family, from each other, will have been no big deal once its over.

Most of my friends are in the same situation. We find strength in going through this together. And then we each have our own creative outlets that let us transcend the madness once and a while. As you know, I cook (and consequently eat) and write about it. That's my escape. And I love it. I haven't always been fond of food, in fact I have a bitter-sweet history with the edible stuff, but now, now I love it.

Maybe I have you confused. Last week I was gushing about how happy I was in nursing school. I am. I'm still thrilled to have this opportunity, and I know that I'm doing the right thing. But that doesn't make it easy. And with so much hard work, sometimes a girl deserves to whine. As for Dustin in dental school, don't even get me started. I'll never ever complain again about how much it costs to get a filling. Those dentists paid their dues.

When I need a moment to myself in the kitchen, a meal to unwind, I make pizza. My culinary comfort. A perfect pizza crust presents endless possibilities. This is my latest concoction and it turned out awesome! Greek pizza- loaded with grilled chicken and Mediterranean veggies and finished off with pungent (in the best sense of the word) feta. This pizza can easily be made vegetarian and I've included some suggestions for additions toppings. I brushed the crust with olive oil and seasoned it with oregano (so it is essentially "sauce-less"). Sometime I'd like to try using hummus as the base for a different twist.

INGREDIENTS
1 recipe pizza dough
1 boneless skinless chicken breast half (optional)
dried oregano, to taste
salt and pepper, to taste
extra virgin olive oil

Toppings:
tomatoes, chopped
red onion, thinly sliced
kalamata olives, halved or quartered (or black olives)
marinated artichoke hearts, sliced
pepperoncini peppers, sliced

Other topping suggestions:
roasted red peppers
bell peppers
spinach
garlic

about 2 cups mozzarella cheese, grated
about 1 cup feta cheese, crumbled

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Meanwhile, preheat outdoor grill or indoor grill pan to medium-high heat. Season chicken breast with salt, pepper, and oregano. Brush the chicken with olive oil or spray the grill pan with cooking spray and grill until the juices run clear. Let rest at least 10 minutes before slicing into bite-size pieces.

3. Preheat pizza stone in oven to 450 F.

4. Prepare crust according to recipe directions. Brush the crust with olive oil and sprinkle with oregano. Top with chicken, tomatoes, onion, olives, artichokes, and pepperoncinis (and any other toppings you are using). Sprinkle with mozzarella and feta cheeses.

5. Place on preheated pizza stone and bake for 10-12 minutes until the crust is golden brown and the cheese is bubbling. Remove from the oven and let rest several minutes before slicing.

Makes 1 large pizza.

(My own invention!)

Bananas Foster

When we went out to dinner for Valentines Day, I watched the waiter roll a little cart up to the table next to us, and proceed to make the most astonishing looking dessert. He lit a mini stove and sauteed butter and sugar and bananas and then lit the whole pan on fire before pouring the finished product over a tall glass of vanilla ice cream. It looked incredible! I rarely ever even consider ordering dessert at restaurants, and that night I had dessert envy. That mouth-watering ice cream sundae dish ablaze, I learned, is called bananas foster. The special ingredient that ignites the flame is rum. Well, I made my own rum-free version. No rum means no flame. The presentation is not quite as stunning, but the result is still delicious. If you want to stay true to the original, visit the link below to find out how much alcohol you should add. I've never thought of myself as much of an ice cream queen, but after finishing off an abnormally large bowl of vanilla bean drowning in warm caramel bananas, maybe I should reconsider.

INGREDIENTS
2 Tbsp. butter
1/3 cup dark brown sugar (or light brown sugar)
3/4 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
2 bananas, peeled and sliced
vanilla ice cream

walnuts, chopped (optional)

DIRECTIONS
1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, vanilla, and cinnamon. Once the sauce begins to bubble, add the bananas and walnuts (optional) and cook for 1-2 minutes until the bananas are hot and the sauce is thick. Serve immediately over vanilla ice cream.

Makes 2 very large servings.

(Adapted from All Recipes)

Turkey, Fontina, and Artichoke Panini

I decided that with sandwiches I don't need to bother giving you ingredient amounts. Whenever I make a sandwich from a recipe I usually don't even read the specifics on how much of one thing or another I'm supposed to use. I just want to know what's in it and I can figure out the rest. And this way, if you find yourself loving a particular part of a sandwich, you can go ahead and load up on extra of it, and not feel guilty about disobeying the directions. (I got over my rebellious recipe guilt a long time ago.) There are times when I feel strongly that recipes should be obeyed- and I'm not shy about letting you know- but this isn't one of them. So here's the basic idea: between two slices of crusty whole grain bread brushed with the herbed artichoke oil, you layer turkey, tomato, onion, artichokes, and fontina. Then you grill it until the cheese is melted and the outside is crisp. And enjoy. It's that simple. And it's incredibly satisfying.

INGREDIENTS
marinated artichoke hearts, oil reserved
roasted turkey breast, thinly sliced
tomato, thinly sliced (or roasted red peppers)
red onion, thinly sliced
fontina cheese, grated
hearty whole wheat bread

DIRECTIONS
1. Preheat griddle or panini press to medium-high heat.

2. Brush the insides of the slices of bread with the oil reserved from the marinated artichokes. Layer one slice with turkey, tomato, red onion, artichokes, and fontina. Top with the second slice of bread.

3. Spray the griddle or press with cooking spray. Grill until the cheese has melted and the outside is crisp. Serve warm.

(Adapted from Our Best Bites)