Recipe to try: vanilla marshmallows

Ingredients:

3/4 cup granulated sugar
1/3 cup corn syrup
1/4 cup cold water
1/8 tsp salt
1/2 tsp vanilla
1/4 cup warm water
2 7-g envelopes unflavoured gelatin powder
1/4 cup icing sugar
1 tsp cornstarch

Stir granulated sugar with corn syrup, cold water, and salt in a small saucepan.  Set over high.  Bring to a boil, and let boil without stirring for 1 minute.  Then stir in vanilla.  While waiting for syrup to boil, pour warm water into the bowl of a stand mixer with whisk attachment.  Sprinkle in gelatin.  Let stand 2 minutes to soften.  Line an 8-in square baking dish with overhanging plastic wrap.  Lightly spray with cooking spray.

Set mixer on high, then pour hot syrup in a stream down the side of the mixer bowl, beating gelatin mixture until it is thick and sticky and white peaks form, about 4 minutes.

Scrape into prepared pan, smoothing top as best you can with an oiled spatula or a metal offset spatula.  Let set at room temperature for at least 2 hours.

Whisk icing sugar with cornstarch in a small bowl.  Sift one-third of mixture over top of marshmallow to dust the surface.  Turn out onto a cutting board.  Discard plastic wrap.  Sift half of remaining sugar mixture overtop to dust the surface.  Slice into cubes about 1 in. square.  Roll each cut marshmallow in remaining sugar mixture until all sides are coated.

Recipe: Bailey's Irish Cream Brownies

Taken from The Voice of Joyce

1/3 cup butter, room temperature (Irish butter if you have it)
2/3 cup sugar
1/3 cup cocoa powder
1 large egg
1 tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Irish Cream liqueur

Irish Cream Glaze
1 tbsp Bailey’s Irish Cream
1 tbsp cocoa powder
1 cup confectioners’ sugar

Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil and lightly grease.
In a medium, microwave-safe bowl, melt butter. Whisk sugar and cocoa powder into butter until smooth. Allow to cool to room temperature, then whisk in egg and vanilla extract.
In a large bowl, whisk together flour, baking soda and salt. Pour in butter mixture and Irish cream and whisk well to combine, mixing only until no streaks of flour remain. Pour into prepared pan.
Bake for 22-26 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs (not chocolate batter). Cool in pan on a wire rack before glazing.

For the glaze, whisk together all glaze ingredients in a small bowl. Drizzle over cooled brownies, then use a spatula to spread gently into an even layer. Allow glaze to set for at least 2 hours at room temperature before storing the brownies.

Recipe link: Banana cupcakes with nutella icing

Check the recipe out over at Lil Mrs Housewife: Banana cupcakes with nutella icing

Recipe: Pumpkin Cheesecake Bars

Ingredients:

1 cup all-purpose flour

1/3 cup packed golden brown sugar

5 tbsp. butter

1/2 cup crushed almonds

1 (8 oz.) pkg. softened cream cheese

3/4 cup sugar

1/2 cup pumpkin puree (canned or fresh)

2 eggs, lightly beaten 1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves

1 tsp. vanilla extract

Directions

1. Combine the flour and brown sugar in a medium bowl. With a fork or your hands, cut in softened butter to make a crumbly mixture.

2. Set aside 1/3 cup of this mixture for topping. Press remaining mixture into bottom of two 8 x 8 inch baking pans. (Optional: Bake in preheated 350 degree oven for 15 minutes. Cool slightly.)

3. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, nutmeg, cloves and vanilla in large mixer bowl and blend until smooth. Pour over baked or unbaked crust.

4. Sprinkle with reserved topping and crushed almonds. Bake an additional 20-25 minutes.

5. Cool before cutting into bars.

Makes 32 Bars.

*The bars were very thin with making two pans, so I might throw everything into one the next time I make these*

Recipe: Pumpkin chocolate chip loaf

Ingredients;

2 eggs

1/3 cup butter, softened

3/4 cup granulated sugar

1 cup pumpkin purée

2 cups all-purpose flour

1 tsp grated orange rind

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1 pinch ground cloves (ewww haha)

6 oz semisweet chocolate chips

Directions:

1) In large bowl, beat butter with sugar until fluffy, beat in eggs one at a time.  Stir in pumpkin and orange rind.

2) In separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, & cloves.  Stir into pumpkin mixture, alternately with 1/4 cup water, making 3 additions of dry ingredients and two of water.  Fold in chocolate.

3) Spread in parchment paper-lined or greased 8x4inch (1.5L) laof pan.  Bake in centre of 350 F oven for about one hour or until cake tester inserted in centre comes out clean.  Let cool in pan on rack for 10 minutes.  Turn out onto rack, let cool completely.

Recipe: Whole wheat peanut butter banana cookies

From the Clueless Baker

 

1 cup AP flour

1 cup whole wheat flour

2 tsp. baking powder

1 cup light brown sugar

3/4 cup peanut butter

1/2cup butter

2 med. bananas, peeled and cut into small chunks

2 eggs

*I usually add semi-sweet chocolate chips*

 

Preheat oven to 350 degrees. Lightly grease cookie sheet, or line with parchment paper.

 

In large bowl stir together flours and baking powder. Set aside.

 

Put into blender container: Brown sugar, peanut butter,butter,bananas, and eggs. Whirl until smooth.

Pour into dry mix and stir until evenly combined.

 

Drop by spoonful onto cookie sheet, leaving room for expansion.

Bake for 12 to 15 mins. until set and lightly browned on the bottom

 

Sweet Potato and Pinto Bean Chili

I'm linking up with Trish over at This Life of Ours for What's Cooking Wednesday(a little late, I know :P )

My recipe is one that actually have yet to try, but I am can't wait to buy the ingredients when I go grocery shopping on Monday so I can try this baby out!

Ingredients:2 tbsp vegetable oil

2 medium onions, chopped (I'll be omitting these-can't stand onions!)

2 tbsp mexican chili powder

1 tsp ground cumin

2 cup vegetable broth

2 medium sweet potatoes, peeled and cubed
1 (28-oz./796 can diced tomatoes

2 (19-oz./540 mL each) cans pinto (or other-I prefer kidney beans), drained and rinsed or 4 cups/1 L home-cooked beans

1tsp salt 

1 tsp crumbled dried oregano

1/4 tsp cayenne (or less, to taste)

1/2 cup chopped fresh cilantro (don't have any, so omitting)

Heat the oil in a large saucepan or Dutch oven.  Add the onions and cook, stirring, over medium heat until the onions are soft-about 5 minutes.  Add the chili powder and the cumin and cook for another minute or so.  Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender-about 10 minutes.

Add the tomatoes with all the juice from the can, the beans, salt, oregano, and cayenne.  Bring to a boil over medium heat, then let simmer until the potatoes are completely tender-about 20 minutes.  Remove from heat and stir in the chopped fresh cilantro.

Serve with rice or corn bread and sprinkled with shredded cheese, if you like.

Makes 6 servings

Recipe: Vegetable chili with quinoa

Recipe: Vegetable chili with quinoa

Over the summer I became obsessed with quinoa.  I think it's seriously the greatest food ever! So so good for you.  I found this quinoa chili recipe on www.vegweb.com.  Incidentally I also love vegweb.  I'm not vegan or even vegetarian but there are tons of great recipes on there.  I've tried a few and they are all delicious : ) I don't like spicy foods so I alter the spices a bit...definitely leave the chili powder and crushed red peppersout if you're like me.  I forgot one time and made the recipe as is and I couldn't even eat it, it was SO hot.

Ingredients:

2 tablespoons oil
1 large onion, chopped
2 to 3 carrots, chopped
2 to 3 stalks of celery, chopped
1 tablespoon cumin
2 to 3 tablespoons chili powder
2 cloves garlic, pressed or minced
1/2 teaspoon crushed red peppers
28 ounces crushed tomatoes
14 ounces black beans, drained and rinsed
14 ounces refried beans or pinto beans (drained and rinsed, if pinto)
1 cup quinoa
2 cup vegetable broth
salt and pepper to taste
avocado and cilantro, to garnish

Directions:

1) Heat oil in a heavy bottomed soup pot or dutch oven over medium-high heat. Saute onions, carrots, and celery until soft, about 5 minutes. Add cumin, chili powder, red peppers and garlic, and saute until fragrant, about 30 seconds.

2) Deglaze the pot with tomatoes. Cook 1 minute, then stir in beans, making sure refried beans are fully incorporated. Bring to a boil, then stir in broth and quinoa.

3) Cover and cook over medium heat until quinoa is tender, about 20 minutes. Season with salt and pepper to taste and serve topped with fresh avocado and cilantro.

Source of recipe: I based this recipe on chili that I had on a canoe trip that ended up being AMAZING.

Makes: 6-8 servings, Preparation time: 15 minutes, Cooking time: 30 minutes

*I used 1.5 cups of broth and was happy with the consistency, and I used more beans than the recipe called for.

Recipe: Chicken Quesadillas

My friends and I are making quesadillas my first night back at school, and I can't wait to try this recipe!

Easy grilled chicken quesadilla recipe

Chicken quesadilla recipe…for 4

*4 large flour tortillas

*About ¾ lb of grilled marinated chicken breast sliced thinly (use whatever marinade you like, a lime/soy based marinade works well for Mexican dishes)

*Sautéed onions and sweet peppers (about 1 big onion, and two sweet red peppers, sautéed until softened

1 heaping cup of refried black or pinto beans

¾ pound of grated cheese…use Monterey jack or a mixture of half cheddar and mozzarella.

Heat your heaviest frying pan on medium, and then spread a thin layer of refried beans over half of each open tortilla. On top of the beans lay the chicken, vegetables and cheese, and fold over in half so you have four half circles ready to be fried.

Lay as many as will fit in your heavy fry pan, and cook for about 2 minutes per side, or until browned and slightly crisped, flip over and repeat for the other side. Hold warm in a low over until all four of the quesadillas have been finished.

These are large enough to make a good meal for one each. Serve with a fresh tomato salsa, a spicy Mexican tomato or tomatillo salsa, guacamole and sour cream.

If you lack any of the above ingredients (except of course the tortillas or the cheese!) you can make these anyways, and they'll still be delicious.

If you wanna get fancy, combinations such as duck confit and mole, brie and pears or seared tuna and mango can transform the everyday quesadilla into a more urbane affair. You might end up sort of missing the point of the whole thing though!

Bold flavors, melted cheese and lots of salsas on the table...that's the real deal.

Recipe from: http://hubpages.com/hub/Grilled_chicken_quesadilla_recipe_The_classic_Tex_Mex_quesadilla