Breakfast

Blender Waffles

~ lk529 ~ Leave a comment

By happy coincidence I am sharing another waffle recipe on a Wednesday!

I have a friend who started doing Waffle Wednesdays with her kids in 2016 and I love seeing her posts on Facebook. It’s such a fun idea and I really think I might “steal” it and start doing the same thing once we get settled in California.

Waffles are always a hit in our house and I just love how versatile they are! And the batter usually lasts us two days which makes mornings that much easier.

I’ve had this recipe for blender waffles saved on my Pinterest account for a very long time, but I never have cottage cheese. Confession time: I’ve never actually tried cottage cheese. Still haven’t! I bought some to try it in a smoothie and it worked really well as an alternative to Greek yogurt, but I wouldn’t be able to tell you what cottage cheese itself really tastes like. And I used it in these waffles. A great way to “hide” some bonus protein!

Blender Waffles

Ingredients:

  • 1 C cottage cheese
  • 2/3 C whole wheat flour
  • 1/3 C milk
  • 1/3 C canola oil
  • 4 eggs
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Steps:

  1. Put all ingredients in a blender and process until combined. Scrape the sides of the blender, if needed.
  2. Pour batter into a hot waffle iron and cook until golden.

*This recipe is adapted from Becca at http://www.itsyummi.com/whole-wheat-blender-waffles-recipe/*

blender waffles sew you think you can cook

Classic Waffles

~ lk529 ~ 1 Comment

One of my first cookbooks was given to me by one of my best friends as a wedding gift. We went to Anthropolgie together and she let me pick out my presents! She got me a beautiful spoon rest, some ice cream bowls, and The Illustrated Kitchen Bible. Every time I use any of these items I always think back to that day. Shopping with a best friend is always good therapy.

These are also the only things I own from that fabulous store! It’s one of my favorite places to go in and window shop as I can never justify the spending that kind of money. But let me tell you, if I ever won the lottery my kitchen collection would be transformed! And probably my closet, too!

The Illustrated Kitchen Bible is an incredible collection of over 1000 recipes! As you can imagine based on the title of the cookbook, every recipe has an accompanying photograph. I think my favorite thing about the book is that the back and inside covers contain crucial bits of culinary information such as measurement conversions, meat internal temperatures, and how to store things in the freezer.

I found it most surprising that there’s only one waffle recipe in the entire book! Though it does provide notes on how to alter it for buttermilk and adding some spice. (A fair number of recipes include variations to the base recipe.)

Classic Waffles

Ingredients:

  • 1 C plus 2 tbsp flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 2 eggs, separated
  • 1 1/4 C milk
  • 5 tbsp melted butter
  • 1 tsp vanilla extract

Steps:

  1. In a large bowl, whisk together the flour, sugar, and baking powder.
  2. In another bowl, beat the egg yolks and whisk in the milk, butter, and vanilla.
  3. Add the wet ingredients into the dry and stir until combined.
  4. Using an electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter.
  5. Pour batter into a hot waffle iron and cook until golden.

classic waffles sew you think you can cook

*Disclaimer: This post contains affiliate links.

Orange Ricotta Pancakes

~ lk529 ~ 2 Comments

orange ricotta pancakes 2 Sew You Think You Can CookI love finding new ways to use ricotta cheese. I almost always have leftover ricotta cheese whenever I cook with it, and that tub makes its way to the back of the fridge to be completely forgotten. Instead of letting that ricotta go to waste I add it to the weekend’s breakfast menu!

These pancakes were the first recipe we made from our favorite Brunch at Bobby’s. We served them with Almond Butter Syrup. Bobby suggested serving these pancakes with a fig compote and some pistachios.

Just like all breakfast sweets, Firecracker ate these up, so I loved getting the extra punch of protein from the ricotta.

*If you can find fresh ricotta, use that. However, allowing the more commonly found ricotta cheese to drain through a fine strainer for an hour is an acceptable substitute. (That’s definitely what I did!)

Orange Ricotta Pancakes

Ingredients:

  • 1 C fresh ricotta, or see note* above
  • 3/4 C milk
  • 3 eggs, separated
  • 1/2 tsp vanilla extract
  • zest of 1 orange
  • 3/4 C flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder

Steps:

  1. In a bowl, whisk together the ricotta, milk, egg yolks, vanilla, and orange zest.
  2. In another large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
  3. Using a handheld electric mixer, whip the egg whites until stiff peaks form.
  4. Combine the wet ingredients into the dry. Gently fold in the egg whites.
  5. On a hot buttered griddle drop 1/4 C of batter into pancakes. When bubbles form and start to pop flip the pancakes and cook until golden on both sides.

orange ricotta pancakes 1 Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#BundtBakers: Cinnamon

~ lk529 ~ 28 Comments

4ae7b-bundtbakerspost

This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I got to try my hand at hosting again! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I picked the theme of cinnamon because there’s probably nothing I love more than some cinnamon. In fact, when we had our wonderful Valentine’s dessert my husband mentioned that it’d be great with some nuts and I said, “It could use some cinnamon, too!” to which he simply laughed and said, “You and your cinnamon!” But hey, I can’t help it, it’s just so good! And with 27 other bundt bakers joining me, I know I’m not alone in my love of the spice. Because I am hosting I was more aware of the recipe titles being submitted than I normally am and someone beat me to the punch on using red cinnamon candies in her cake (unfortunately the busyness of work and life prevented her from sharing her cake with us today). There isn’t a rule that says I couldn’t also make a cinnamon candy bundt, but I do like to try to be unique in my flavor profile when I’m aware enough to be so.

Instead I thought about doing a chai bundt, I’ve been wanting to use chai tea in baking, and that thought led me instead use the tea I had in my pantry! It’s “Sweet Cinnamon Spice Tea” and it’s fabulous, no honey required. I followed a recipe for a cake using Earl Grey tea. Instead of blueberries I added chopped walnuts to the cake, you won’t find them in the recipe though because I didn’t think it was the right choice, raisins or chocolate chips might be nice. Also, next time I’ll be steeping two tea bags because there simply wasn’t enough cinnamon flavor for my liking. This recipe followed a unique method for making the cake, too. I’d never make cake batter in a pot before! I divided my batter between my Garland Bundt Pan. The texture of these bundtlettes was quite different, too, it was almost a cross between a baked donut, a muffin, and a cake; perfect for breakfast, warmed, with a little butter. And, of course, compliments your morning cup of coffee or your afternoon cup of tea.

Selfishly, this cake was not shared with anyone outside of our little family. Firecracker helpfully (?) participated in the photography of these cakes and declared them “good” after stealing a bite.

If you don’t have smaller bundt pans feel free to use a large loaf pan or 6 C bundt pan and bake for 55 minutes.

Sweet Cinnamon Spice Tea Bundtlettes (1) for #BundtBakers from Sew You Think You Can Cook

Sweet Cinnamon Spice Tea Bundtletts

Ingredients:

  • 1-2 bags Sweet Cinnamon Spice herbal tea
  • 6 tbsp butter
  • 1/2 C sugar
  • 2 eggs
  • 1/4 C vanilla yogurt (not Greek)
  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F. Grease six 1 C bundtlettes.
  2. Steep the tea bag in 1/2 C boiling water for 10 minutes. Cut open tea bag and stir the contents into the tea.
  3. In a medium saucepan, melt the butter. Remove from heat and stir in the sugar and eggs until smooth. Add the yogurt and tea.
  4. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the pot and mix until combined.
  5. Divide batter evenly in the prepared bundt pan. Bake 25-30 minutes, until a toothpick inserted comes out cleanly. Allow bundts to cool in the pan before turning out.

*This recipe is modified from Izy at http://www.topwithcinnamon.com/2014/01/earl-grey-tea-blueberry-and-lemon-cake.html*

Sweet Cinnamon Spice Tea Bundtlettes (2) for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Chocoholic Waffles

~ lk529 ~ 2 Comments

Valentine’s Day is this weekend (Sunday to be exact) and I have the perfect brunch to share with your loved ones – unless they don’t like chocolate. Every component of this recipe involves chocolate! There’s chocolate waffles, which are quite good on their own but it’s Valentine’s Day people, step it up. Then there’s a white chocolate custard, and to top that off there’s a mocha whipped cream! All three components compliment each other beautifully.

I am an admittedly lazy cook and seriously thought about not making the custard. But I couldn’t. Because, Bobby Flay. Yep, surprise! Yet another brunch recipe from one of our favorite celebrity chefs! This particular recipe is one we watched on Cooking Channel last year. It comes from the Brunch at Bobby’s episode titled Chocoholic Brunch.

Chocolate Waffles

Ingredients:

  • 2 C flour
  • 1/2 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/4 C brown sugar
  • 2 C buttermilk
  • 1/4 C canola oil
  • 1 tsp vanilla extract
  • 1/2 stick butter, melted
  • 3 oz semi-sweet chocolate, chopped

Steps:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. Whisk the egg yolks with the brown sugar until smooth. Add in the buttermilk, oil, and vanilla.
  3. Combine wet ingredients into the dry ingredients. Mix in the butter and the chocolate.
  4. Whip the egg whites until stiff peaks form. Gently fold into the waffles batter.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned.
  6. Assemble waffles with custard, whipped cream, and fresh strawberries.

White Chocolate Custard

Ingredients:

  • 1/2 vanilla bean, halved
  • 1 1/2 C half-and-half
  • 4 egg yolks
  • 2 tbsp sugar
  • 3 oz white chocolate, chopped

Steps:

  1. Scrape the seeds from the vanilla bean. Put the seeds and the pod in a small saucepan with the half-and-half. Bring to a simmer over medium heat, remove from the heat, and let cool.
  2. Whisk the egg yolks and sugar until pale yellow. Slowly add some of the half-and-half until smooth. Whisking, add to the pot of remaining half-and-half and return to the stove. Cook over medium heat without allowing it to boil, stirring with a wooden spoon, until the custard thickens enough to coat the spoon.
  3. Remove from the heat and whisk in the white chocolate until melted.
  4. Strain and refrigerate.

Mocha Whipped Cream

Ingredients:

  • 1 C heavy cream
  • 3 tbsp dark chocolate covered cacao nibs (I used Pacari)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp espresso powder

Steps:

  1. In a small saucepan over medium heat, bring heavy cream and cacao nibs to a simmer. Remove from heat and allow to cool. Place in a glass bowl, cover with plastic wrap, and place in the fridge overnight.
  2. Strain the cold cream and discard the nibs.
  3. Using a hand mixer, beat the cream until thickened. Add the powdered sugar, vanilla, and espresso powder. Beat until firm peaks form.

*These recipes are adapted from Bobby Flay at http://www.cookingchanneltv.com/recipes/bobby-flay/dark-chocolate-waffles-with-white-chocolate-custard-sauce-and-chocolate-espresso-whipped-cream.html*

chocoholic waffles chocolate waffles, white chocolate custard, mocha whipped cream Sew You Think You Can Cook

#FreshTastyValentines: Frittata with Jalapeno Pesto

~ lk529 ~ 11 Comments

LogoWelcome the second day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

Valentine’s Day this year is on a Sunday which makes it the perfect excuse to start the celebration in the morning with brunch.

And can you guess that my recipe {sort of} comes from Bobby Flay’s newest cookbook, Brunch at Bobby’s?! (Yes, we’re obsessed with it.) Bobby’s recipe is for a Spanish Tortilla… we… made more of a frittata. Frittata for #FreshTastyValentines from Sew You Think You Can CookThe main difference: a tortilla is essentially a thick omelet with potatoes and is flipped to be cooked on both sides whereas a frittata is started on the stove and finished in the oven to cook all the way through. There wasn’t any way on this green earth that we were going to be able to flip the eggs in a clean manner, so we ran to the oven to cook the eggs all the way through. The result was still an amazing combination of flavors that even this egg-hating girl enjoyed! The key was the jalapeno pesto that really tied everything together.

To make the jalapeno pesto, I used Gourmet Garden’s Stir-in Cilantro Paste. I absolutely love Gourmet Garden and their products. For this family full of black thumbs they’re an affordable and practical way to use fresh herbs. The stir-in pastes are great for amping up sauces, marinades, or pestos and the lightly dried herbs are incredible for adding to soups, salads, or garnishing plates.

While I did use fresh parsley in the frittata, Gourmet Garden Stir-in Paste could easily be substituted and the Lightly Dried Parsley perfect for garnishing the plate. A move I will be making when we do trial two!

Frittata with Jalapeno Pesto

Ingredients for the Frittata:

  • 3 tbsp olive oil
  • 4 small red potatoes, thinly sliced
  • 1/2 lb Mexican chorizo, casings removed
  • 1 dozen eggs
  • 1/4 C heavy cream
  • 6 jarred red sweet peppers, diced
  • 4 oz goat cheese, crumbled
  • 1/4 C chopped fresh parsley

Ingredients for the Pesto:

Steps:

  1. Make the pesto: Preheat oven to 400 degrees F. Toss jalapenos in a little canola oil and place on a baking sheet. Roast 15 minutes, or until the skin is blistered. Place jalapenos in a bowl and cover with plastic wrap. Set aside for 15 minutes. When cool enough to handle remove the stems and seeds.
  2. Place in food processor with cilantro, garlic, and pine nuts. Pulse until coarsely chopped. While the motor is running, pour in the olive oil until smooth. Add the Parmesan and season to taste with S+P. Adjust oil if needed to achieve a smooth texture. Keep in refrigerator until ready to use.
  3. Preheat broiler on low.
  4. Make the frittata: In a large oven-safe skillet, heat 2 tbsp oil over high heat. Add the chorizo and cook 5 minutes. Use a slotted spoon to remove to a paper towel lined plate and set aside.
  5. Add remaining tbsp of oil to the skillet if needed. Cook the potatoes until golden on both sides.
  6. In a large bowl beat the eggs with the cream until light and fluffy. Fold in the chorizo, peppers, goat cheese, parsley, S+P. Add to the skillet with the potatoes. Be sure to get the eggs underneath the potatoes. Cook for 5 minutes until the bottom is golden and set, stirring occasionally.
  7. (At this point, if you’re brave flip the eggs and cook the other side another 3 minutes.) Place skillet under the broiler for 3-5 minutes, until the top is golden and frittata is fully cooked.
  8. Slide the frittata out of the pan and cut into wedges. Serve with the jalapeno pesto.

*This recipe is modified from Brunch at Bobby’s*

Jalapeno Pesto for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

 

#FreshTastyValentines: Roshambo

~ lk529 ~ 24 Comments

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

#MuffinMonday: Nutmeg Banana Muffins

~ lk529 ~ 15 Comments

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

For Christmas, my uncle got Firecracker an adorable cook’s outfit complete with chef’s hat, apron, potholder, and oven mitt. It’s a little big (okay, a lot big) but that makes it even cuter! The chef’s hat, on the other hand, is a perfect fit! (My kid has a 90th percentile sized head…) In addition to the attire he gave us a “Cook It in a Cup!” kit. The kit includes a cookbook and 6 silicone cupcake liners.

On a rare occurrence there were two sad looking bananas sitting on my counter and I thought it’d be fun to let my son in the kitchen with me and break out his gifts. He loves to mix and pinch salt. I am amazed at how few of the ingredients ended up on the floor, don’t get me wrong, there was a mess to clean up, but it was well worth it!

Making Nutmeg Banana Muffins | Sew You Think You Can Cook

 

The banana muffins from this book were a big hit. And how could they not be? There was a lot of sugar involved! These were not a snack to be enjoyed by a toddler in the afternoon. We opted to leave the chocolate chips out of the recipe due to the amount of sugar. Now, I know the recipes are written to be completed by children, but mixing softened butter and sugar with a fork would never, ever, become creamy and smooth. I broke out my hand mixer for the job.

Eating Nutmeg Banana Muffins | Sew You Think You Can Cook

This recipe makes 12 muffins.

Nutmeg Banana Muffins

Ingredients:

  • 1 1/2 C flour
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 stick butter, softened
  • 1 C sugar
  • 2 ripe bananas, mashed
  • 1 egg
  • 1 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners, or use silicone molds.
  2. In a large bowl whisk together the flour, baking soda, nutmeg, cinnamon, and a pinch of salt.
  3. In another bowl, use a hand mixer to combine the butter and sugar until smooth. Mix in the bananas, egg, and vanilla.
  4. Add the dry ingredients to the wet and stir until combined. Evenly distribute the batter between 12 muffin cups.
  5. Bake 20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes before removing from the mold to cool completely.

*This recipe is adapted from Cook it in a Cup!*

nutmeg banana muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Blueberry Oatmeal Muffins from A Day in the Life on the Farm

Chocolate Chip Muffins from Karen’s Kitchen Stories

Cinnamon Pear Muffins from Making Miracles

Coconut Lime Mango Muffins from The Spiced Life

Glazed Orange Poppyseed Muffins from Farm Fresh Feasts

Gouda Herb Muffins from Food Lust People Love

Orange Muffins from Passion Kneaded

Disclaimer: This post contains affiliate links. 

#EVOOChallenge: Dark Chocolate Chip Olive Oil Donuts

~ lk529 ~ 3 Comments

It’s the final day of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

I wanted to end the week on a sweet note and make dessert, or breakfast if you’re so inclined! I got a donut pan for my birthday last summer and thought it was about time it was christened! I brought my son into the kitchen and let him whisk the ingredients and add the pinch of salt… which ended up being more than a pinch… ah well!

I veered a bit from the recipe: I substituted cake flour for the pastry flour because I simply didn’t want to buy another flour variety (we’re moving in a couple of months and I really need to start cleaning house). I don’t know if chemically that was a valid substitution, but I ran away with it. I also used whole milk instead of buttermilk because I didn’t have any in the fridge. (Yes, I know there’s a substitution involving vinegar but for only 2 tbsp worth of milk I didn’t bother.) And yet another “lazy baker” change was to put dark chocolate chips inside the donuts instead of glazing them with a beautiful dark chocolate icing. With my first attempt at baking donuts I didn’t fully realize that the tops wouldn’t get golden so for aesthetic purposes they definitely benefit from a frosting. I wonder if it’d be possible to flip the donuts midway through the baking process to get both sides golden from the pan. (I’m just “talking” out loud here.)

Dark Chocolate Chip Olive Oil Donuts for the #EVOOChallenge from Sew You Think You Can Cook

My 18 month old snagged a donut during food photography took a little bite and declared them “good.”

This recipe makes 6 baked donuts.

Dark Chocolate Chip Donuts

Ingredients:

  • 1 C cake flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3 tbsp olive oil
  • 2 tbsp milk
  • 1/4 C dark chocolate chips

Steps:

  1. Preheat oven to 375 degrees F. Grease a 6 tin donut pan with olive oil.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs, olive oil, and milk.
  4. Combine the wet ingredients into the dry ingredients until smooth. Fold in the chocolate chips.
  5. Divide batter evenly into prepared donut pan. Bake 10-15 minutes, until a toothpick inserted comes out cleanly.

*This recipe is modified from Tara at http://tarasmulticulturaltable.com/olive-oil-doughnuts-with-dark-chocolate-glaze-and-sea-salt/*

Dark Chocolate Chip Olive Oil Donuts for the #EVOOChallenge from Sew You Think You Can Cook (2)

Disclaimer: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 

recreatedbysrc

#EVOOChallenge: Olive Oil Poached Eggs with Tomato Relish

~ lk529 ~ 3 Comments

It’s day 4 of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

Today’s recipe comes from Brunch at Bobby’s. This brunch is the 4th recipe we’ve made from this book and we’ve only had it since Christmas. (Remember that incredible Croissant French Toast? I feel like a spokesperson for this incredible cookbook. I should be getting paid!) How could I pass up the opportunity to stretch my culinary muscles by poaching eggs in olive oil?! I even went ahead and experimented with mustard seeds for the tomato relish recommended. I don’t even like eggs and I devoured two open faced sandwiches for lunch! As if the texture combinations between crispy pancetta and silky eggs isn’t enough, there’s a boost of flavor from the relish.

Olive Oil Poached Eggs with Tomato Relish

Ingredients:

  • 8 thin slices of pancetta
  • 4 thick slices of sourdough bread, toasted
  • 1 C plus 3 tbsp olive oil, divided use
  • 1 tsp yellow mustard seeds
  • 1/2 pt cherry tomatoes, quartered
  • pinch of sugar
  • splash of red wine vinegar
  • 2 tbsp chopped flat-leaf parsley (I used Gourmet Garden lightly dried herbs)
  • 2 tbsp chopped chives (I used Gourmet Garden lightly dried herbs)
  • 4 eggs

Steps:

  1. Preheat oven to 375 degrees F. Place pancetta on a rimmed baking sheet. Bake 8-10 minutes until crispy, flipping halfway through.
  2. Make the relish: Heat 3 tbsp olive oil in a pan over medium heat, add the mustard seeds and cook until they start to pop. Add the tomatoes, sugar, and vinegar. Mix in the parsley and chives. Transfer to a bowl.
  3. Heat the remaining 1 C of olive oil in a small skillet over medium heat, until it reaches 140 degrees F. Crack each egg into a ramekin and slide them into the oil, one at a time. Poach until the yolks are almost set, 3-5 minutes.
  4. Assemble: Place each egg on a slice of toasted sourdough, sprinkle with S+P. Top with 2 pieces of crispy pancetta and some of the tomato relish. Garnish with fresh parsley.

*This recipe is adapted from Brunch at Bobby’s*

Olive Oil Poached Eggs with Tomato Relish for the #EVOOChallenge from Sew You Think You Can Cook

Disclaimer 1: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 

Disclaimer 2: This post contains affiliate links.