Cuban Burger

Cuban Burger | farmgirlgourmet.com

This incredibly easy Cuban Burger will change up the ordinary burger with the addition of Cuban spices, salty ham and a pickle on top.  Of course that’s optional, unless you’re like me and LOVE pickles.  

Cuban Burger | farmgirlgourmet.com

If you’re like me, you eat a LOT of burgers during the summer months.  Why heat up the house by turning on the oven or stovetop when you can fire up the grill.  Yes, I own a spice company and we make tons of rubs for grilling, but sometimes I just want something completely different.  Enter the Cuban Burger.

Cuban Burger | farmgirlgourmet.com

My business partner and I went to New York City at the beginning of July and while we were out trying to find a place for dinner one night we happened on a Cuban restaurant and WOW it was the best decision ever.  Pete had a Cuban sandwich and it was bomb.  I couldn’t stop thinking about it.  So, I decided I’d take the Cuban to a whole new level and make it burger style.  Oh I know, if you’re a Cuban sandwich purest you’re shaking your head right now…but just stay with me here.  It’s not perfect, but it’s delicious.  And different.  Totally not the usual grilled burger suspect.  

Cuban Burger | farmgirlgourmet.com

I don’t know if you’ve heard but it’s National Burger Month and me and 29 of my favorite food bloggers have gotten together to bring you 30 delicious burgers.  Special thanks to Kita from Girl Carnivore for rallying us all together for this event.  Make sure you read to the bottom…there’s a giveaway you don’t want to miss out on.  

Cuban Burger

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 4 burgers

Cuban Burger

A unique take on the Cuban Sandwich by making it burger style. Serve with briny pickles and fresh tomato, if desired.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon garlic granules
  • 3/4 teaspoon cumin seed powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3-4 dashes hot pepper sauce
  • 4-8 slices cooked ham, sliced
  • 4 slices swiss cheese
  • french rolls, cut in half
  • butter
  • dill pickle slices
  • red onion rings
  • tomato slices
  • grainy mustard

Instructions

  1. In a large bowl, add beef, garlic granules, cumin, salt, black pepper and hot pepper sauce. Mix well and shape into 4 patties.
  2. Heat grill to medium-high and grill patties for 12-18 minutes, turning once, until almost done to your liking. Top with swiss cheese slices just before the patties are done.
  3. Butter the French rolls and place over the grill for a few minutes to get a good toasted crust. Remove to a platter and top each bottom half with a burger.
  4. To assemble, top each burger with ham, pickle, onion, tomato and spread the top bun with grainy mustard. Serve immediately with your favorite side.
http://www.farmgirlgourmet.com/2015/08/cuban-burger.html

BurgerMonth2015

 a Rafflecopter giveaway

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, DreamfarmSpiceologist Woodbridge Wines

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Dark Chocolate Chile Truffles

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

An insanely easy recipe for Dark Chocolate Truffles infused with spicy chile and a secret ingredient.  This is a sponsored post.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

Are you ready for 4th of July?  Seriously, just yesterday it was January.  Am I right?  Well, if you are looking for an easy sweet treat for your 4th gathering, look no further.  These dark chocolate truffles go together really quickly and are so tasty that your guests won’t even have a clue that they have a secret ingredient.  Can you guess it?  

Hummus.

 

It’s true.  Really true and realllllly good.  The dark chocolate hummus truffle mixture is enrobed in chile infused dark chocolate and sprinkled with fleur de sel.  Of course, if you don’t like salt on your truffles (yes there are folks that will say “why put salt on it”) then feel free to sprinkle whatever you want on top.  Maybe a little bit more chile?  

Sabra Four Course Fourth | farmgirlgourmet.com #client

Sabra is celebrating the 4th with a Four Course Celebration.  And to help them celebrate, I’m going to be giving away $100 Visa Gift Card & a box of Sabra products to one of my lucky readers.  All you need to do is pop over to Sabra (www.fourcoursefourth.com) and check out all of the delicious recipes and come back here and tell me which one you’d like at your 4th of July party.  That’s it.  Easy…and delicious.  Be sure to tell me in the comments below.

Dark Chocolate Chile Truffles | farmgirlgourmet.com #ad #client

So back to the truffles.  2 words: easy & scrumptious.  Make some soon!

Dark Chocolate Chile Truffles

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 12 Truffles

Dark Chocolate Chile Truffles

An easy recipe for Dark Chocolate Chile Truffles using Sabra Hummus as the secret ingredient. A sprinkle of fleur de sel makes them not only beautiful but brings out the intense chile flavors.

Ingredients

  • 1 1/2 cups finely grated dark chocolate
  • 1/2 cup Sabra Classic Hummus
  • 2 teaspoons [ancho chili powder|http://spiceologist.com/products/ancho-chili-pepper-powder
  • 6 ounce bar of chili infused dark chocolate (such as Lindt)
  • fleur de sel, for sprinkling on top

Instructions

  1. Use a microplane or the smallest holes on a box grater and grate the dark chocolate very fine.
  2. In a medium bowl, add the grated chocolate, hummus and ancho chili powder. Stir until combined. Cover tightly and refrigerate for an hour, or until firm.
  3. Use a hinged scoop and measure out 12 truffles on a parchment lined baking sheet. Chill for 20-30 minutes.
  4. In a medium saucepan, add the chili infused dark chocolate and melt over low heat, just until melted. Stir until smooth. Using a fork, dip the chilled truffle into the melted chocolate and coat on all sides. Remove to a cooling rack and sprinkle with a pinch of fleur de sel. Repeat with remaining truffles. Chill if not using right away. Allow to come to room temperature for 5-10 minutes before serving.
http://www.farmgirlgourmet.com/2015/06/dark-chocolate-chile-truffles.html

Giveaway Rules:

  1. Visit www.fourcoursefourth.com and check out the recipes
  2. Leave a comment below with your favorite recipe
  3. 1 winner will be chosen on July 2, 2015 and announced July 3, 2015
  4. Winner will receive a $100 Visa Gift Card & a box of Sabra Products (shipped from Sabra)

Disclaimer:  I am a paid brand ambassador for Sabra and post recipes and contests from time to time.  All opinions are my own.

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Chocolate Chip Cookie Pie

chocolate-chip-cookie-pie-4

A crazy delicious recipe for a chocolate chip cookie pie that is filled with silky homemade pudding and topped with brown sugar whipped cream.  What’s not to love?

chocolate-chip-cookie-pie-4

Ok friends.  Let’s take a moment and have a chat.  Just you and me.  Friend to friend.  This cookie pie and I are officially in a love hate relationship with each other.  The love, because it’s insanely good and I want to eat it daily.  The hate, because it’s insanely good and I want to eat it daily.  

It’s the truth.

Chocolate-Chip-Cookie-Pie-3

I was asked to do a little throw down of sorts using Not Without Salt‘s Salted Chocolate Chip Cookie mix by Marx Foods.  As you may recall, I have worked with Marx Foods on many a throw down, so of course I said YES.  I could use the cookie mix annnnnny way I wanted.  I had some visions of tossing it in the waffle iron and making some sort of crazy carnivalesque concoction as well as using it to make a layered out of this world brownie.  But then it hit me.  Make pie.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

This cookie mix from Ashley at Not Without Salt is amazeballs.  Giant chocolate chips, high quality salt, flour and brown sugar mix.  It’s the whole package.  I am super impressed and can’t wait to use it again and again.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I found this really fun mini pie crust pan at Bed Bath & Beyond and I knew I had to have it.  It works amazing for regular pie crusts, but also for chocolate chip cookie crusts.  :)  After I baked the cookie crusts, I let the cool.  Then whipped up a silky smooth chocolate pudding and filled them up.  Top these hand-held pies with some brown sugar whipped cream and a sprinkle of shaved chocolate and flaked sea salt and BOOM.  Let the eatin’ begin.  

Chocolate Chip Cookie Pie | farmgirlgourmet.com

I can’t keep teasing you, so here’s the recipe.  Make it, make it right away.  You’re welcome.  :)

Chocolate Chip Cookie Pie

Yield: 6 Cookie Pies

Serving Size: 1 Pie

Chocolate Chip Cookie Pie

A crazy fun recipe for a Chocolate Chip Cookie Pie that is filled with silky dark chocolate pudding and topped with brown sugar whipped cream and chocolate shavings.

Ingredients

  • 1 tube Not Without Salt Salted Chocolate Chip Cookie Mix
  • 1 1/4 cups whole milk
  • 3 oz dark chocolate chips
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 tablespoon brown sugar
  • shaved dark chocolate
  • flaked sea salt (optional)

Instructions

  1. Make the cookie dough as directed on the tube. Press into mini pie crust pan and chill 1 hour before baking.
  2. Preheat oven to 350º F and bake the cookie crusts for 12-14 minutes, or until cooked through. Remove and allow to cool completely.
  3. In a medium saucepan over medium heat, add the whole milk and dark chocolate chips. Stir until chocolate is melted. Remove from heat.
  4. In a medium bowl, whisk together the egg yolks and sugar until pale. Add the cornstarch, kosher salt and vanilla and whisk to combine. Pour a slow stream of the milk mixture into the egg mixture while whisking constantly. Once completely added, pour the milk and egg mixture back into the saucepan and return to medium heat and cook 6-8 minutes, until thick and bubbly. Stir 1 minute to smooth.
  5. Pour warm pudding mixture into the cooled cookie pie crusts. Cover with plastic wrap, pressing lightly onto pudding to prevent a skin from forming. Chill 2-3 hours.
  6. In a medium bowl add the heavy whipping cream and brown sugar. Beat with a hand blender until stiff peaks and thick, about 3 minutes. Spoon on to chilled cookie pies and top with shaved chocolate and flaked sea salt, if using, and serve.
http://www.farmgirlgourmet.com/2015/06/chocolate-chip-cookie-pie.html

Disclaimer: I was provided 2 tubes of Not Without Salt’s Salted Chocolate Chip Cookie Mix to use for recipe development.  1 winner of the #NWSCookieMix throwdown will win $100 credit to be used at MarxFoods.com.  This was not a paid or sponsored post and all opinions are my own.

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Moroccan Meatball Sliders

Moroccan Meatball Sliders | farmgirlgourmet.com
This is a sponsored post as part of my partnership with Sabra.  All opinions are my own.

Moroccan Meatball Sliders | farmgirlgourmet.com My friends at Sabra Dipping Co. recently asked me if I’d like to do a tailgating recipe and giveaway of a Big Green Egg grill, and of course I had to say YES.  (Make sure you check visit Sabra’s Ultimate Tailgating Sweepstakes for a chance to win even more prizes. www.sabradiplife.com).  I mean, come on…pass up the opportunity for one of my lovely readers to win a Big Green Egg and Sabra products?  No way!  Make sure you read below for official rules and prize details. Moroccan Meatball Sliders | farmgirlgourmet.com #spon #adIsn’t she a beaut?  She could be ALL YOURS!  I have always wanted one for myself and I have to admit I’m a tad jealous that one of you will win this amazing tailgating package, but you know how to find me if you want me to come over and sample your amazing creations. :) Moroccan Meatball Sliders | farmgirlgourmet,com For my tailgating recipe, I decided to make a meatball slider and WHOA did they ever taste amazing.  The only thing heard at the table were grunts of happy eaters.   Moroccan Meatball Sliders | farmgirlgourmet.com I mixed tandoori spices, hummus and the usual meatball suspects.  Formed them into balls about the size of a small orange and grilled them to perfection.   Moroccan Meatball Sliders | farmgirlgourmet.com A little Sabra Greek Yogurt Diced Onion Dip on a toasted mini bagel and the crew will be screaming TOUCHDOWN!  They were incredible delicious, easy and quick to make and a serious crowd pleaser.

Moroccan Meatball Sliders
Serves 8
An easy and quick recipe for Moroccan Meatball Sliders on Mini Bagel Buns
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 pound ground beef
  2. 3/4 cup panko bread crumbs
  3. 3/4 cup diced onion
  4. 1/2 cup classic hummus
  5. 2 1/2 tablespoons tandoori spice blend (such as Spiceologist Tandoori Glory see notes)
  6. 2 tablespoons minced cilantro
  7. 1 egg, lightly beaten
  8. 1 teaspoon kosher salt
  9. 1 teaspoon ground pepper
  10. 8 mini bagels
  11. Sabra Greek Yogurt Onion Dip (or other onion dip)
Instructions
  1. Prepare grill or coals in the barbecue.
  2. In a medium bowl add the ingredients: ground beef through ground pepper and mix just until combined. Use a large hinged scoop, or a spoon and make meatballs about 2 1/2 inches in circumference. Place on a parchment lined plate and continue with remaining meat mixture.
  3. Grill the meatballs for about 15 minutes or until no longer pink inside, turning every few minutes to cook on each side. Toast the bagel halves for 1 minute on the grill. Remove and assemble by placing a meatball on 8 of the bagels, spread a tablespoon of greek yogurt dip on the bagel top and press onto the meatballs. Use a toothpick to hold them in place (optional). Serve immediately.
Notes
  1. Tandoori Glory Spice Rub Blend: http://spiceologist.com/products/tandoori-glory
Farmgirl Gourmet http://www.farmgirlgourmet.com/
Moroccan Meatball Sliders | farmgirlgourmet.com Without any further adieu – let’s get to the giveaway!!  

PRIZE DETAILS: This prize includes one (1) of each of the following: the Large Big Green Egg, mates, nest, charcoal starters, 10 lb. bag of organic lump charcoal, grill gripper and ash tool, total ARV: $1,232. No substitution, cash redemption or transfer of prizes is permitted except at Sponsor’s sole discretion or as provided herein. If a prize, or any portion thereof, cannot be awarded for any reason, Sponsor reserves the right to substitute a prize of equal or greater value. All federal, state and local taxes, and all other costs associated with acceptance or use of the prize(s), are the sole responsibility of the winner(s).  Arrangements for delivery of prize(s) will be made after winner validation. Big Green Egg is not responsible for any lost, stolen or non-delivered prizes. Big Green Egg prize will be shipped to an address in the continental United States only, by motor freight carrier with a delivery appointment required or picked up by winner at a local Big Green Egg Authorized Dealer.  Assembly is required.  Prize cannot be shipped to a PO Box. Prize carries no warranty or guarantee, either expressed or implied by Sponsor, except manufacturer’s standard written warranty included in the prize packaging.  Visit BigGreenEgg.com for assembly and warranty information.  A signature will be required to receive prizes. WAIVER OF LIABILITY: By participating in the Sweepstakes and submitting an entry, each entrant agrees to (i) be bound by these Official Rules, including all entry requirements, and (ii) waive any and all claims against the Sponsor and its officers, directors, employees, agents, licensees, distributors, dealers, retailers, printers, representatives and advertising and promotion agencies, and any and all other companies associated with the Sweepstakes, and all of their respective officers, directors, employees, agents and representatives (collectively, “Released Parties”) for any injury, damage or loss that may occur, directly or indirectly, in whole or in part, from the participation in the Sweepstakes or from the receipt or use of any Prize (or any portion thereof) or any travel or activity related to the receipt or use of any Prize (or any portion thereof).

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5 Ingredient Mexican Potato Stack

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #spon

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #spon

One of the things I love more than anything is making a hearty breakfast for my family.  There’s something about cooking up something delicious for the first meal of the day that fills my heart with joy.  Now, I’m not talking about a giant breakfast, I am a busy mom, that’s a fact Jack.  So how do you whip up something healthy and hearty in a short time?  One way is using leftovers and another is using products like Simply Potatoes, like I did for this recipe.  If you have an easy recipe using only 5 ingredients, you should enter it into the Simply Potatoes sweepstakes!  The winner gets $3000!  Imagine all the goodies you could make with $3000!

5 Ingredient Mexican Potato Stack | farmgirlgourmet.com #breakfast #spon

Don’t forget me when you’re rich and famous!  :)  Let’s get back to this delicious recipe.  I whipped this plate of YUM up in a jiff!  I used Simply Potatoes Mashed Potatoes because they are fresh potatoes use only real ingredients and heated them in the microwave.  Then added them to a hot skillet sprayed with cooking spray in patties and crisped them up.  They will be a bit loose, but that makes them crispy on the outside and soft on the inside.  Flip carefully!  I heated up a can of seasoned black beans while the potato pancakes were cooking and then sliced up some avocado, fried a few eggs and to top it all off, I drizzled it with bottled salsa.  Everything is done before the potato pancakes are done.  All that’s left is 4 hungry bellies and some forks.

5 Ingredient Mexican Potato Stacks | farmgirlgourmet.com

This was a big hit and every gobbled it right up!  How’s that for a quick breakfast that won’t have you slaving over the hot stove for hours?  I know, I’m a giver.  Here’s the recipe.  Make sure you make it soon!

5 Ingredient Mexican Potato Stack

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 Servings

5 Ingredient Mexican Potato Stack

A quick and hearty breakfast only using 5 ingredients.

Ingredients

  • 24oz package Simply Potatoes Traditional Mashed Potatoes
  • 15oz can seasoned black beans (or plain and season to your liking)
  • 4 eggs
  • 1 avocado, peeled, pitted and sliced
  • salsa

Instructions

  1. Heat the mashed potatoes according to manufacturer instructions.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Portion the hot mashed potatoes into 4 patties. Press lightly to flatten. Cook until browned and crispy, about 5 minutes. Flip and repeat on the other side for another 5 minutes.
  3. While the potato pancakes are cooking, heat black beans until warm, set aside.
  4. In another skillet, fry eggs to your liking.
  5. Assembly:
  6. Place the potato pancake on a plate and top with black beans, avocado slices, an egg and drizzle with your favorite salsa. Serve immediately.
http://www.farmgirlgourmet.com/2014/03/5-ingredient-mexican-potato-stack.html

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

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Easy Stout Shepherd’s Pie

stoutshepherdspie2

Easy Stout Shepherd's Pie | farmgirlgourmet.com #dinner #stpatricksday #spon

I love a weeknight dinner that’s satisfying and delicious all wrapped up an easy to make dish.  This Stout Shepherd’s Pie is definitely that!  It is loaded with veggies and ground beef and kicked up with stout beer.  I used a stout from a local brewery called No-Li Brewhouse but you can use any stout of your choice.

stoutshepherdspie2

For this recipe, I used Garlic Mashed Potatoes from Simply Potatoes for ease of making this a weeknight dinner.  You can easily use leftover mashers or make them fresh if that’s how you roll.

Stout Shepherds Pie | farmgirlgourmet.com

Start out by sautéing onions, carrots, and mushrooms until tender.  Add in chopped asparagus and minced garlic and give it a quick stir.  Then brown beef and add 2 cups of dark stout beer and reduce it down.  I added a slurry of water and cornstarch to thicken it up and then mixed the whole thing together and added to a baking dish. Topped with Simply Potatoes Garlic Mashers and it was oven time.  40 minutes and it’s done.  So simply and so good that everyone had seconds and the leftovers had dibs called on them before plates were even cleaned.

You can swap the veggies if you desire and add in zucchini or cubed butternut squash.  For the greens you could toss in some peas or even small broccoli florets.  The possibilities are endless.

Here’s the recipe:

Easy Stout Shepherd’s Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 8 servings

Easy Stout Shepherd’s Pie

An easy Stout Shepherd's Pie using prepared mashed potatoes from Simply Potatoes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cups sliced carrots
  • 2 cups sliced mushrooms
  • 2 cups chopped asparagus
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb ground beef
  • 2 cups dark stout beer
  • 1/4 cup cold water
  • 1 tablespoon cornstarch
  • 2 - 24oz containers Simply Potatoes Garlic Mashed Potatoes
  • cooking spray

Instructions

  1. Preheat oven to 400º F. Spray a large baking dish with cooking spray and set aside.
  2. Add olive oil to a large skillet and heat over medium-high. Add the onions and carrots and cook until onions are translucent, about 5 minutes. Add the mushrooms and continue to cook until all vegetables are tender, about 10 minutes more. Add the asparagus and garlic and stir to combine. Remove vegetables to a bowl.
  3. Prepare the mashed potatoes according to the package directions.
  4. Heat skillet again and add the ground beef and brown completely. Discard all fat and return to stove top. Add the beer and cook on high until reduced by half, about 5 minutes. In a small bowl or glass measure, add the cold water and cornstarch and stir to combine. Add to meat mixture and cook on high until the sauce thickens and starts to bubble. Turn off the heat and add the vegetables and stir to combine. Pour into prepared baking dish and top with the prepared mashed potatoes. Bake for 40 minutes at 400º F. Remove and serve immediately.
http://www.farmgirlgourmet.com/2014/03/easy-stout-shepherds-pie.html

Note: this is NOT a sponsored post.

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Ultimate Spiceologist Flash Giveaway!

Spiceologist Ultimate Flash Giveaway | farmgirlgourmet.com #giveaway #promotion

Things have been a tad quiet here on FG as I work my magic on my spice company Spiceologist by Savorx Spice & Flavor Co.  We are having a blast building our brand and we wanted to share TODAY’S giveaway with you.  It’s a Flash Giveaway – which means it’s TODAY ONLY.  So if you want to win $300 in kitchen goodies, today is your only chance.  Check it out below!!!

 

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Donutmisu

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

A quick recipe for Donutmisu that will make your guests think you are one heck of a rockstar!  Don’t miss the giveaway at the bottom.  

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

This is my last donut laced installment for Doughnutweek!  I figured I’d pull out all the stops for you on this post.  Afterall, this is Farmgirl GOURMET.  Right?  Ok ok, there’s not a lot gourmet about a doughnut, but using them to make something completely decadent and dessertlike?  I have to get a few brownie points for creativity.  If only I could get on Chopped and the ingredients in the box were donut holes, mascarpone and chocolate – I’d surely be Tom Allen’s fave.

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

I promise you that this recipe is incredibly easy to make and if you didn’t tell anyone, they’d never know that you bought donut holes to make this.  Seriously!  The cream is off the chain.  I managed to have a little extra (ok I didn’t use it all purposely) and it was quite delicious on a spoon.  Like really delicious on a spoon.  I know I’m gushing, but seriously – this is one recipe you should try!  Imagine making this for your honey for Valentine’s Day?  My honey taste tested it and after his eyes stopped bugging from his head he said ” Holy @#$%^ this is good”.  He’s one tough cookie to impress.  Part of the perks of being a foodies husband I guess.

Doughnut Week | farmgirlgourmet.com #doughnutweek #donuts

Now that I have you jonesin for Donutmisu – please check out the amazing deliciousness from the other doughnut girls.  They have outdone themselves AGAIN and I am wishing we all lived on the same block so we could have a doughnut party in person.  Don’t miss the giveaway after their links.  It’s a doozy!

Ready for the GIVEAWAY???  A Deep Fryer so you can create your own doughnut week!!  Or fry week or homemade chip week.  Whatever floats your donut!  1 winner will be selected!  Good luck!!

Donutmisu

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 4 Servings

Donutmisu

A quick recipe for Donutmisu using purchased donut holes in place of lady fingers. Easy to make and you'd never know they were donuts.

Ingredients

  • 16 purchased plain donut holes
  • 3 egg yolks
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup heavy cream
  • 3 tablespoon Frangelico almond liqueur, divided
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 tablespoon espresso powder
  • 1/4 cup finely grated dark chocolate, for garnish

Instructions

  1. In the bowl of a mixer fitted with whisk attachment add the egg yolks and sugar and beat until pale yellow and thick, about 5 minutes, scraping down sides as necessary. Add the mascarpone, heavy cream, 1 tablespoon Frangelico and vanilla. Beat until soft peaks form, about 6-8 minutes. Set aside.
  2. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons Frangelico.
  3. Have ready 4 martini glasses. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream. Refrigerate at least 2 hours. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/donutmisu.html

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts #donutmisu

Thanks for sharing in Doughnut Week with us.  It’s been one tasty and fun ride.  I’m so grateful to the beautiful Carrie of Bakeaholic Mama and the adorable Miss Brandy from Nutmeg Nanny for organizing this event and finding such great prizes for y’all to win.  I hope you’ve enjoyed it as much as we have.   Until next time!!

Doughnut Week | farmgirlgourmet.com #doughnutweek

 

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Fresh and Festive Holiday

Fresh and Festive eZine Apple Bourbon Cake | farmgirlgourmet.com #stemilt #freshfestive

Fresh and Festive eZine Apple Bourbon Cake | farmgirlgourmet.com #stemilt #freshfestive

If you are looking for delicious holiday inspiration then look no further!  The Fresh and Festive ezine is filled with amazing recipes from some of your favorite bloggers (including me)!  Not only are there mouthwatering recipes, but also great tips to keep you organized throughout the holiday season.  But wait – there’s more.  I love saying that.  Anyway, it’s FREE!  Seriously!

I was partnered up with Stemilt Growers located right here in Washington.  They happen to be one of the largest growers of apples.  They sent along a box of Pinata Apples for me to play with and the end result was the Apple Bourbon Cake pictured above.  You can get the recipe from the free ezine and let me tell you…it’s easy to make, is gluten-free, packed with delicious apples and, of course, includes my friend Bourbon.  What’s not to love?

FF_TwitterParty

If a free ezine wasn’t enough, we are also throwing a fun filled Twitter Party on Tuesday the 19th.  Fun prizes and Visa gift cards await you!  Make sure you click the link or the Fresh and Festive image above to RSVP for the party.

To get started on the #FreshFestive prizes, head over to our party board on Pinterest, by clicking here, then create  your own board called #FreshFestive and show us what your festive holiday season looks like. I hope you will join us for a very special #FreshFestive Twitter party on Nov 19th at 8pm EST.  To join, be sure to follow @FarmgirlGourmet @Stemilt and our tag #FreshFestive to join the conversation….and because we expect this to be quite the party, you can also join our TWUBS page to make following and chatting easier — check out our page here.

Don’t forget to download the Fresh & Festive eZine – Click Here to get it for FREE!  See you Tuesday!!  Happy pinning!

Disclaimer:  I was compensated for creating a recipe and participating in the Twitter party and Pinterest contest.  All opinions above are my own.

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook.  Along with the offer of the book was another offer to give away a copy of it to one of my readers.  I knew you’d love this book as much as I do, so I said Heck Yes!!

Austin Food Bloggers | farmgirlgourmet.com

Pictured from Left to Right: Cheryl (TidyMom), Kristen (Dine & Dish), Sommer (A Spicy Perspective), Sandy (Reluctant Entertainer), Brenda (A Farmgirls Dabbles), Yours Truly & Lori (Recipe Girl)

Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April.  We’ve been online blogging friends forever it seems, but never had to the opportunity to meet.  It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book.  I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me.  She and her husband said sure.  So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish.  One bite.  Two bites.  Before we knew it we’d both gobbled it up and there were no leftovers for her husband.  Oops.  It’s seriously that good and so incredibly easy to make.  Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves.  Take my advice, go get a butternut and make this pronto!  Send all thanks to Miss Lori!  She’s the rockstar of this recipe.

Enter to win the book by filling out the promosimple app below.

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

Make it as a side or a vegetarian main course. Either way, this is a delicious dish that screams fall flavor.

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cut into 3/4 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 2 tablespoons finely chopped fresh sage
  • 2 large garlic cloves, minced

Instructions

  1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  2. In a medium bowl, toss the butternut squash cubes with 1 1/2 tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.
  3. While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes.
  4. Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve Immediately.

Notes

Add crumbled goat cheese on top for a kicked up version.

Lori's note: "Pine nuts can turn from brown to burnt very quickly. Keep a close eye on them and keep stirring".

http://www.farmgirlgourmet.com/2013/10/roasted-butternut-squash-garlic-sage-pine-nuts.html

Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge.  One winner will be chosen via random.org and notified via email on November 5, 2013.  Failure to reply will forfeit winnings and a new winner will be chosen.  Cookbook shipped via Recipe Girl.

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Our Favorite Cookbooks Giveaway

cookbook-giveaway-web

cookbook-giveaway-web

My friend Jennifer over at Savory Simple asked me what my favorite cookbook was.  Now, mind you I have over 300 different cookbooks from Vegan to Decadent and everything in between.  It really wasn’t a hard decision, I bet if you look at the graphic you will be able to tell right away which is my fave.  No?  It’s the Gardeners’ Community Cookbook.

Now wait a minute…

Don’t think this is all zucchini bread and carrot soup, because it’s definitely not.  This is a book filled with beloved hand-me-downs to uber creative and beautiful food.  When I need a quick idea, this is always the first book I hit.  Seriously.  (sorry to all 299 other book writers – I still love you too)  Here are a few of my go-to’s that never disappoint.

  • Tri-Color Sweet Pepper Quiche – Don’t let the Q word scare you, this is so easy and blow your face off good!
  • Classic Potato Salad – I’ve made this so many times that the page is forever stained and rumpled.  Everyone has a recipe for this classic – but this one will make you the star of the barbecue.  Be prepared….everyone will ask for the recipe.
  • Mayonnaise – yep, homemade and so easy.  You’ll chuck the store stuff once you taste how great homemade is.  6 ingredients in the food processor (or you can use a whisk) and you’ve got glorious mayo that keeps up to a week.  Not that it will last that long.

My all time fave – drum roll please!

  • Pear Honey – Oh to the Em to the Gee.  This stuff is danger Will Robinson.  I’ve made my own variation of this recipe here (please disregard the awful pics – I was learning about light).  I make this EVERY SINGLE YEAR.  We devour it on toast, top ice cream with it, eat it right off the spoon (when no one’s looking of course) and serve it with cheese and crackers.  It’s so easy and beyond delicious.  So decadent.  I can’t glamorize it enough.  Really.  Make it.  Ok, I’m done.

So now that you’re juiced up on my book….have you taken a gander at the other 11?  Holy moly!  Your library is about to explode with deliciousness.  I personally own each one except Melt which looks insane!  I happen to love the authors Stephanie Stiavetti from The Culinary Life & Garrett McCord from Vanilla Garlic and admire their work tremendously.  So, you know…301 never hurt anyone, right?  :)

Alright – enough chatter.  Here’s the scoop:

The contest will run from October 13 at 12am EST through October 20 at 12am EST.  We will use rafflecopter to select a winner and that person will have 48 hours to respond before a new winner is selected.  You must be 18 years old to enter and we can only ship to an address in the US.  There is additional disclaimer information in the widget but that’s the important stuff!

Good luck!

 
a Rafflecopter giveaway

Favorite Cookbooks Giveaway

Savory Simple
The Culinary Life
Pineapple and Coconut
Bakeaholic Mama
Pass The Sushi
Cooking with Books
Farmgirl Gourmet
Foodness Gracious
Tammilee Tips
CopyKat Recipes
Crunchy Creamy Sweet
The Grommom

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A Harry & David Mother’s Day Giveaway!

handd

It’s almost Mother’s Day!  Have you thought about what you want to give to your Mom, Grandmother, Aunt or special Mom in your life?  Well, I am giving away the beautiful box of goodies pictured above to one lucky reader and they can send it to that deserving Mom in their life just in time for Mother’s Day.  The entry form is at the end of this post.

farmgirlgourmet.com

In 2007 my mom lost her 12 year battle with breast cancer, so Mother’s Day is bittersweet for me.  I am excited when my kids come home with handmade cards & potted flowers, but still have a veil of sadness that I don’t get to do the same for my own Mom.  I know that she’s looking down on special days like that and smiling at me and I have to take solace in that thought.  So who do I celebrate on Mother’s Day instead?  My 93 year old grandmother…..

Grandma

She’s probably, hands down, the most incredible person I know.  At 93, she is still a powerhouse and grows a huge garden, makes bread that will blow your face off and just bought a snazzy new red car to tool around town in.  She’s no stranger the cancer monster either.  She’s battled breast cancer twice in her 50’s and 40 years later lives to tell about it.  She is one AMAZING woman and I am so proud to call her my grandMOTHER.

Alice

I sent her the Mother’s Day gift tower from Harry & David without telling her and she’s been calling everyone she knows asking who sent it.  Tricky, I know, but worth it to make her day.  Just like one lucky winner who will make their favorite Mom’s day as well.  Let’s get to the giveaway, shall we?

Harry & David Mother’s Day Giveaway

Disclaimer: Harry & David offered to send a Mother’s Day gift of my choosing free of charge.  I was not compensated to write this post and all opinions are my own.  I happen to love the Harry & David company and products and choose to work with them gratis when possible.

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