Saturday, April 26, 2014

Roasted Corn, Red Pepper, and Sweet Potato Soup with Coconut Milk (Vegan)

They say April showers bring May flowers. Well, today proved the first part correct, we will have to wait until May about the second part. Today was damp, rainy and gloomy, not ideal spring weather. The other day we had hail, and I was like "WHAT THE HAIL IS GOING ON?", but today's weather had me in a baking, cuddling and soup-slurping mood.

Now I didn't make this soup today, I wish I was that good at making, photographing and blogging, but a bowl of it would have been just the remedy to the dreary weather! Instead, I had some delicious pasta, which I will be sharing soon! In the meantime, soup!
Also, please note the unintentional sriracha heart in the first picture! I started taking pictures, looked back at a few and noticed it!

Roasted Corn, Red Pepper and Sweet Potato Soup with Coconut Milk
Coconut oil
2 lbs corn kernels, fresh or frozen
1 small onion, chopped
1 red bell pepper, chopped
2 medium sweet potatoes, cooked and cooled
2 teaspoon curry powder
1 teaspoon salt
¼ to ½ teaspoon black pepper
2 (14 oz) cans coconut milk
4 cups vegetable stock
sriracha for serving

1.     Begin by roasting the corn. Preheat oven to 450 degrees F. Lightly grease two baking sheets with coconut oil. Spread corn on prepared baking sheets. Bake for 20-25 minutes, or until lightly brown, stirring as necessary.
2.     Cook sweet potatoes in microwave. Microwave on high for 8 to 10 minutes or until tender.
3.     In a large soup pot, melt 2 Tablespoons of coconut oil. Add onion and red bell pepper, sautéing until soft, about 3-5 minutes.
4.     Scoop sweet potato from skin, and add to pot along with roasted corn. Add curry powder, salt and pepper. Cooking 30 seconds. Add coconut milk and vegetable stock. Cook for 15 minutes, stirring occasionally. Then blend using an immersion blender or blender.
5.     Serve with sriracha and additional coconut milk, if desired.

Recipe Loosely Adapted from Nutmeg Nanny


Roasting time will be shorter if using fresh or defrosted corn.

Print Recipe Here

Monday, April 21, 2014

Homemade Sparkling Strawberry Soda

There is about a month of school left until summer. Summer as in the time of year where I complain about how hot it is, but oddly enough, after this winter I will happily welcome the season of sweat and swimsuits! Now is just the beginning of "crunch time", which means professors decide to make all work due at the same time and my stress level sky rockets. So, does my chocolate and general sugar consumption.  

I am terrible at dealing with stress, mainly because I tend to magnify whatever it is that is stressing me out, I sometimes can be a perfectionist, which doesn't help the situation either. When I get stressed I bake, which some people find puzzling because they find baking to be stressful. Baking is just the opposite for me, I get to channel any negative energy into a creative process that usually produces tasty results, but not always.

Now why am I telling you about stress and school? Well, since it's getting down to the wire that means I may have to take sometime away from blogging, tragic I know. Trust me when I say that I would much rather be baking and blogging! And I just wanted to give you a heads up in case you're missing me! ;) 
I am going to try and maintain both my schoolwork and blog, BUT there are only so many hours in a day and I need my sleep. Seriously, I can't function without sleep. 
Since summer is approaching, lets cheers to warmer weather with some of this sparkling strawberry soda! 

Homemade Sparkling Strawberry Soda
2/3 cup sugar
2/3 cup water
1 cup strawberries, whole
sparkling water and ice for serving 

1.     In a small saucepan, bring sugar and water to a simmer over medium heat.
2.     Once simmering, add strawberries, cooking an additional 3 to 5 minutes. Stir occasionally and break up strawberries using a heatproof spatula.
3.     Remove pan from heat, allow syrup to cool to room temperature. Then puree with food processor, blender, or immersion blender until smooth.
4.     To serve mix 2 to 3 Tablespoons of strawberry syrup with about 8 oz sparkling water. Stir gently to mix. Store syrup in airtight container in the refrigerator. Yields 4-6 servings.

Print Recipe Here

Saturday, April 19, 2014

The Scoop #29

Links I am loving this week…

Banana whoopee pies with honey cinnamon frosting. The three rotting bananas on my counter are just waiting to be made into these!

Bubble gum frosting cupcakes with gelatin bubbles. I want to live in one of these bubbles on a bed of bubble gum frosting!

Angel food cake with ginger berry compote. Need to make an angel food cake soon! I keep seeing them and they're so airy and beautiful! Just look at that one, with that compote, love!

Rustic Italian sponge cake with creamy cheesecake filling. Seriously, cake AND cheesecake in one? Also love rustic cakes because they don't have to look perfect.

Gluten-free lemon poppy seed scones. Might be going gluten-free soon, will probably at the very least try it. More on that at another time. I love scones and will need to get my "gluten" fix somehow, these sound just right! During spring nothing beats lemons and poppy seeds!

Peanut butter mousse with chocolate cookie crumble. Peanut butter and chocolate forever.

Flourless chocolate cake with nutella mousse, raspberries and honeycomb.  Can I face plant into it? And the honeycomb…where in the sam heck do I get that? I'll need to find some!

Coconut brownie cheesecake bars. You really think I would say no to these? I mean I have posted four recipes in a row that somehow incorporate coconut..

Peanut butter and banana cookies. Oh how I love peanut butter and banana sandwiches! So of course I want to try it in cookie form!

Strawberry almond smoothie bowl. Strawberry season can you hurry up please?

Have a great weekend! Happy Easter if you're celebrating! And Happy Passover, too!

Don't worry no flowers were consumed and no animals were harmed in the taking of that photo! Just sniffin'!  ;) 

Wednesday, April 16, 2014

Carrot Cake Baked Doughnuts with Mascarpone Frosting

Whether you spell it doughnut or donut, that's what we're talking about today! I am a bit partial to doughnut because of my blog being DOUGHvelopment, but either way you spell it I'll eat them up! I am still testing recipes for a basic doughnut recipe, I think I have finally found it, but in the mean time I am sharing a carrot cake baked doughnut recipe I came across!   

I was really excited to try this recipe because I really like carrot cake, as long as it doesn't have raisins in it, and I haven't had it in a long time. In fact if I remember correctly, I don't think I have had carrot cake since last Easter. And you may remember that last Easter I completely forgot the sugar in the carrot cake…my family wasn't very happy that day. That carrot cake wasn't very good, okay it was truly terrible, so it's been awhile since I have had actual carrot cake. Enter this recipe, obviously I had to make it with my love of doughnuts and all! Also it's not a layer cake, so it's pretty easy!
Now for a side note, feel free to toast the coconut for topping. I opted not too because the last time I tried toasting coconut I set my toaster oven on fire. That was the end of that toaster.
Also this recipe yields six donuts and six mini muffins, or around eight doughnuts. You could also make them all muffins if you don't have a doughnut pan, adjust cooking time accordingly.
And, final side note, promise, I chose to do a mascarpone frosting which is lighter in flavor than cream cheese, but feel free to check out the original recipe for a cream cheese frosting!

Carrot Cake Baked Doughnuts
3 Tablespoons unsalted butter, melted
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
pinch of nutmeg
pinch of cloves
¼ teaspoon cardamom, optional
¼ cup sugar
2 Tablespoon honey
1 large egg
1 teaspoon vanilla
1/3 cup buttermilk
½ cup grated carrots
shredded coconut for topping

3 Tablespoons mascarpone cheese
½ cup powdered sugar
1-2 Tablespoons milk

1.    Preheat over to 400 degrees F. Spray doughnut pan with non-stick spray, set aside.
2.    Melt butter and set aside to cool.
3.    In a large bowl, whisk together whole-wheat pastry flour, all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and cardamom.
4.    In a medium bowl, whisk together cooled butter, sugar, honey, egg, vanilla, buttermilk and grated carrots.
5.    Fold wet ingredients into dry ingredients, mixing until just combined. Do not over mix. Transfer batter to a piping bag. Pipe batter into prepared doughnut pan, filling wells about 2/3 of the way.
6.    Bake 7-9 minutes, or until toothpick comes out clean. Cool in pan for 2 minutes, then transfer to wire rack to cool completely.
1.    In a medium bowl, whisk together mascarpone, powdered sugar and milk until smooth.
2.    Once doughnuts have cooled completely, dunk in frosting or spread with frosting. Sprinkle with shredded coconut if desired.

Doughnut Recipe Adapted from The Faux Martha
Frosting Inspired by Blahnik Baker
Print Recipe Here 

Monday, April 14, 2014

Pistachio and Goat Cheese Cookies Filled with Lemon Curd


I put cheese in cookies. And pistachios. And then filled them with lemon curd. What is this madness? I don't know and I feel like a hypocrite once again after telling you how I like things simple, but here I go with the kooky recipes. I guess people do really change….*philosophical pondering*. See originally these were going to be just pistachio and goat cheese, somewhat simple, but upon tasting them, I felt they needing something to "cut" the creaminess of the goat cheese. That came in the form of lemon curd, which turned these cookies into a delightfully light and springy treat! 

When I came up with the idea for these cookies, I did not intend for them to be Easter-y, but after tasting them and looking at the calendar, I said why not! Plus it gave me an excuse to use the cute bunny spoon I bought last year intending to use it then, but as usual it took me a year to get around to it!

Pistachio and Goat Cheese Cookies Filled with Lemon Curd
½ cup (1 stick) unsalted butter, softened
3 oz goat cheese, softened
1 cup powdered sugar
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons lemon zest
1 egg
1 teaspoon vanilla
2 ½ cups flour
¼ cup finely ground pistachios
¾ cup chopped pistachios
lemon curd for filling

1.    In the bowl of a stand mixer fitted with paddle attachment, add butter and goat cheese, beating on medium for about 1 minute or until combined. Add in powdered sugar, baking powder, salt and zest, beating on medium until light and fluffy, about 2-3 minutes. Beat in egg and vanilla. Whisk together finely ground pistachios and flour; beat this mixture into wet ingredients in two additions, mixing until just combined.
2.    Divide dough in half, shape each half into a log of about 1 inch diameter. Roll each log in chopped pistachios, wrap in parchment paper. Chill in freezer for at least 45 minute, or until firm.
3.    When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment or silicone baking mats.
4.    Slice logs into ¼ inch rounds, rotating the log as you go to maintain roundness. Place slices on prepared baking sheets. Bake for 9-12 minutes or until just beginning to brown. To cool, transfer to wire rack.

Recipe adapted from Notes from My Food Diary, who adapted it from Better Homes & Gardens

Print Recipe Here