Saturday, February 26, 2011

Cinnamon roasted almonds

I've been having some "tummy" trouble lately and in an effort to figure out the cause, I decided to cut out gluten products for a while. (luckily not the issue) During that time I was searching for a snack that would fill me up, but was gluten free. These almonds are now my new addiction. I love them and they are so easy. I found this recipe on "for the love of cooking."
1 lb unsalted almonds
1 egg white
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1/3 c. brown sugar
1/3 c. white sugar
1/2 tsp salt
preheat oven to 275. Line baking sheet with a silpat mat. Whisk the egg white and vaniklla until nice and foamy. Add the almonds and toss. In a separate bowl mix together sugars, cinnamon and salt. Pour sugar mixture onto the almonds and toss to coat evenly. Pour onto the baking sheet, spread evenly and place in oven. Roast for 20 minutes, then "stir" or mix the almonds and roast for another 20 minutes. Let them cool and enjoy!

Lindt truffle chocolate cupcakes

I found this recipe on "the sister's cafe" blog, one of my favorite cooking blogs. She raved about these cupcakes and she was right, they are amazing. So amazing that I finally started asking my children TO eat them so that I wouldn't. Imagine "Claire, will you please eat a cupcake for mommy?" I'm sure they thought I was crazy! I will not be making these again unless we have company's just too dangerous. I did make some changes that I will note, but either way i'm sure they are amazing.
1 box devils food cake (I just used milk chocolate)
1 box instant vanilla pudding (small box..I didn't have vanilla, so used chocolate)
4 eggs
1/2 c. oil
1/2c. water
1 c. sour cream
milk chocolate lindor truffles by Lindt (appx. 24)
Unwrap truffles and set aside. In bowl add all other ingredients and mix well. Fill cupcake liners 2/3 full. Bake at 350. After 5 minutes, lightly press a lindt truffle into each partially baked cupcake. let the cupcakes bake an additional 13 minutes (total of 18 minutes) Cool completely, then frost. (I only had 8 truffles left in the cupboard, so the other cupcakes had chocolate chips mixed in, my picture above is a chocolate chip cupcake)
Cream cheese Frosting
1/2 c. butter
8 oz. cream cheese
1/2 tsp vanilla
3 c. powdered sugar

Thursday, February 3, 2011

Crab fondue-so yummy!

I'm not a huge seafood fan, but I had this fondue at a bookclub years ago and it was so good I could have eaten the whole pot myself.. I got the recipe from my friend Trish and made it again for a family get-together. It was as good as I remembered! My favorite thing to eat it with is chunks of bread. Just make sure you don't use wimpy, fall apart bread. You'll need some crusty bread (french bread would work just fine). It is not low calorie, which is why I decided NOT to scarf down the whole pot myself!
4 tbsp unsalted butter
1/4c. minced shallots
2 c. heavy cream
8 oz. brie, rind removed
1 tsp kosher salt
1/2 tsp white pepper
1 lb lump crab meat (I used 8oz because that's all I had, it was still great)
1 tbsp chopped fresh parsley
in a saucepan, Cook shallots in butter until softened. Add cream, brie, salt and pepper. When brie is melted add in crab meat and parsley, cook for a few minutes and then transfer to fondue pot. I was worried when the fondue seemed a bit thin when I poured it into the fondue pot, but it thickened up after about 30 maybe plan ahead so you have a few extra minutes to let it thicken?