Fresh Dark Cherry & Orange Pie

Fresh Cherry & Orange Pie | farmgirlgourmet.com

A beautiful fresh cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or any get together.  

Fresh Cherry & Orange Pie | farmgirlgourmet.com

I am a huge fan of cherries.  In fact, when they are in season, I probably eat my weight in them….that is if I was 800 lbs, which thankfully, I am not.  Anyway, the gist…I love cherries.  So when the bumper crop comes on, it’s time to bust out a beautiful fresh cherry pie.  Warning: NO cans of cherry pie filling were harmed in this recipe.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

I highly recommend buying a nice cherry pitter.  Some of them on the market are the pits (sorry, couldn’t help myself) and either A) don’t work or B) really don’t work.  I bought mine eons ago from Pampered Chef and I know they don’t carry them anymore but investing in a decent one from a gourmet retailer (like Williams-Sonoma) is probably going to be worth it in the long run.  I like halving my cherries for pie, but if you love a big plump cherry, then by all means leave them whole.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

There is something magical that happens when you add orange zest to pie.  Believe it or not, it’s my favorite secret addition to my apple pies for the fall.  The hint of citrus just makes everything pop.  In a good way…a really good way. 

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

Ok, let’s talk crust.  You can get fancy pants with it and make star cutouts or not.  You could also do lattice topped or even just a solid crust with some vents cut in the top.  There’s not right or wrong way to do it, so let your imagination and cookie cutters go wild.  Ok, let’s get to the Fresh Dark Cherry & Orange Pie recipe, shall we?

Fresh Dark Cherry & Orange Pie

Yield: 1 9-inch Pie

Fresh Dark Cherry & Orange Pie

A beautiful fresh dark cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or get together.

Ingredients

    For Pie Crust:
  • Martha Stewart's Basic Pie Dough (in 2 disks refrigerated)
  • For Filling:
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted dark sweet cherries, cut in half (about 2 pounds)
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk

Instructions

  1. Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
  2. Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
  3. Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
http://www.farmgirlgourmet.com/2015/08/fresh-dark-cherry-orange-pie.html

 

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Cinnamon Swirl Bread

Cinnamon-Swirl-Bread-2

Cinnamon Swirl Bread | farmgirlgourmet.com

Farmgirl Gourmet came to fruition in 2006 on a whim to keep our family in the loop on what we were doing with our 120 year old farmstead.  Each post was an apology for taking 6 months or more to write something.  Fast forward to October 2010 when I decided to make it or break it, so to speak.  It wasn’t long after I had jumped in head first that I received a note that I had been chosen to work on Emeril Lagasse’s latest cookbook “Sizzling Skillets & Other One Pot Wonders” and that I’d be working with 19 other bloggers from around the country.  We worked fast and furious together for 3 weeks making Emeril’s recipes, tweeting with him, spreading the word about his book and, well, just having a great time collaborating together.

Cinnamon-Swirl-Bread-2

Then it was all over.  There was this emptiness that followed, like closing the biggest deal of your life.  You should be excited, but the phone has stopped ringing and you’re no longer elbow to elbow with your team.  That’s when it hit us.  Let’s not let it end….let’s keep it going and Virtual Potluck was born.  

You’re probably wondering why I’m going into great detail about Virtual Potluck, well this post today is dedicated to Donna Currie of Cookistry.com, who was one of the original 20 bloggers in Virtual Potluck, and has just released her first cookbook, Make Ahead Bread.  With this amazingly beautiful book, there’s no way to say “I don’t have time to make bread” anymore.  Each recipe has Day 1 and Day 2 instructions.  It’s brilliant.  To commemorate her book the Virtual Potluck crew has gotten back together to do a HUGE giveaway (see pics below).  Let’s get to the prizes: 

Giant Super Grand PrizeReally Big Grand Prize
super grand prizeCinnamon Swirl Bread | farmgirlgourmet.com
- Make Ahead Bread cookbook
- Magimix 3200XL 12-Cup Food Processor in Brushed Chrome
- 9-Piece set of Duralex Mixing Bowls
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
- Make Ahead Bread cookbook
- WÜSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- 5-Piece set of Silverstone Bakeware in winner’s choice of red or blue
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
Grand Prize9 More Winners Get
Cinnamon Swirl Bread | farmgirlgourmet.comCinnamon Swirl Bread | farmgirlgourmet.com
- Make Ahead Bread cookbook
- Rye Bread Baking Kit from King Arthur Flour
- Made in the USA hardwood baker’s rolling pin from Harold Import Company
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper
- One package of Walker’s Shortbread Cookies
- Make Ahead Bread cookbook
- Microplane Elite Zester, Cube Grater, and Spiral Cutter
- GIR scraper
- Coupon for a free KAF bag of flour of their choice to use at their local supermarket and a plastic scraper

WOW…that’s a lot of goodies!!  There will be some seriously lucky winners!  Here’s how you enter:

a Rafflecopter giveaway

I chose to make Cinnamon Swirl Bread from Donna’s book as I am a huge fan of it with a big slather of butter!  Me and bread are BFF’s forever.  This bread was super easy to make.  I started it one night after work, then the next day popped it in the oven.  So easy – and amazingly delicious.  Make sure you check out Donna’s blog for the full list of Virtual Potluckers who made recipes from her book – HERE.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Ingredients

    For the Dough
  • 4 1/2 cups bread flour, plus more as needed
  • 1 1/2 cups lukewarm water
  • 2 teaspoons active dry yeast
  • 4 tablespoons sugar
  • 8 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons kosher salt
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • For the Filling
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 graham crackers, crushed into crumbs (optional)
  • Nonstick Cooking Spray

Instructions

    ON PREP DAY
  1. Combine all of the dough ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook attachment until the dough is elastic.
  2. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm place.
  3. Meanwhile, combine the filling ingredients in a small bowl. Spray two 8x4-inch loaf pans with cooking spray.
  4. Divide the dough in half. Working with one half at a time, on a floured surface, pat the dough into a rough square, then use a rolling pin to roll the dough to a rectangle about 8 x 16 inches.
  5. Sprinkle half of the cinnamon filling onto the dough rectangle, leaving about an inch uncovered on one of the short sides. Use the rolling pin to lightly press the mixture into the dough. Starting at the short side opposite the uncovered end, roll the dough, jellyroll style. When you reach the opposite side, pinch the dough to seal the seam, then pinch the ends of the roll closed as well. Place the finished dough in one of the prepared baking pans, seam side down. Cover with plastic wrap or place in a large bag and tie the end closed.
  6. Prepare the second half of the dough in the same way.
  7. Cover the pans with plastic wrap and place in the refrigerator overnight or up to 24 hours.
  8. ON BAKING DAY
  9. Remove the pans from the refrigerator and heat the oven to 350º F.
  10. Remove the plastic wrap from the pans and bake the loaves until they are nicely browned and the internal temperature reads 190º F, on an instant-read thermometer (about 35-45 min); make sure you test in the dough and not in the filling. Turn out the bread from the pans and let cool on a rack before slicing.
http://www.farmgirlgourmet.com/2014/12/cinnamon-swirl-bread.html
 

Donna’s Book, Make Ahead Bread, is available for sale on Amazon. If you’d like an autographed copy, you can order one from Barbed Wire Books.

You can find Donna on her blog, Cookistry, or on Facebook and Twitter.

For the giveaway, we’d like to thank our sponsors who generously offered some fantastic prizes:

In addition to supplying items for the giveaway, a special thanks to Taunton Press, Silverstone, Microplane and WÜSTHOF for supplying products for all the bloggers to work with.

Do you want to know more about the sponsors? You can find them on their websites and social media, here:

Taunton on Twitter and Facebook.
Magimix on Twitter and Facebook.
WÜSTHOF on Twitter and Facebook.
Silverstone would like you to follow Pots and Pans on Twitter and Facebook.
Duralex on Twitter and Facebook.
GIR on Twitter and Facebook.
Harold Import Company on Twitter and Facebook.
Microplane on Twitter and Facebook.
King Arthur Flour on Twitter and Facebook.
Walker’s Shortbread on Facebook.

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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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Vanilla Baked Fruidoo Donuts

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

A quick vanilla baked donut piled high with jewel-toned cereal.  Don’t miss the giveaway at the bottom!!

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Do you remember your mom saying to you “make sure you eat all of your cereal”?  Well, now you have a great reason to!  Enter Vanilla Baked Fruidoo Donuts.  You may be asking, “what the heck is fruidoo”?  If you’ve ever been to Portland Oregon, one of the not-to-be-missed breakfast spots is VooDoo Doughnuts.  They are famous for their off the wall donut concoctions.  My kids begged to go while we were on a vacation and it didn’t disappoint.  The case swirls around with every possible combo you can dream up.  They even have a voodoo doll doughnut.  Kinda creepy to look at, but also quite tasty with it’s jelly filling and chocolate glaze.  No voodoo doll is complete without some sort of sharp object sticking it so the donut has a pretzel impalement.  Yum.

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

I knew I had to make a crazy donut for Doughnut week and what’s better than a vanilla cake donut topped with sugary icing and piled high with fruit loops?  I’m channeling my inner voodoo!!!  I was a little worried that the kids and husband would think I was sipping on the Kahlua from my first donut post, but to my surprise they enjoyed this one even more than the Kahlua donut!  Go figure!

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Again I used my trusty donut baking pan.  I love how easy it is!!  The icing is quick to make and assembly?  Just grab a handful of cereal and pour it on until there’s no icing left to grab them.  Easy!  Healthy?  This is doughnut week – there’s nothing healthy about it.  Just eat one and go make besties with the elliptical.

Before we get to the recipe and the giveaway make sure you check out what the rest of the doughnut crew made.  Seriously….I die.

Now how about that giveaway????  3 lucky winners will receive products from Cabot Cheese, King Arthur Flour and Red Star Yeast.  Enter below and good luck!!!

Vanilla Baked Fruidoo Donuts

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: Makes 12 Doughnuts

Vanilla Baked Fruidoo Donuts

A quick vanilla baked donut with vanilla icing encrusted with fruit ring cereal.

Ingredients

    For the Donuts:
  • 2 cups cake flour, sifted
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla
  • 2 tablespoons unsalted butter, melted
  • cooking spray
  • For the Icing:
  • 2 cups powdered confectioners sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon clear vanilla extract (or regular)
  • 2 cups Fruit Ring Cereal

Instructions

    For the Donuts:
  1. Preheat oven to 425º F. Spray a donut shaped baking pan with cooking spray and set aside.
  2. Whisk the flour, sugar, baking powder and salt together in a medium bowl until combined. Add the buttermilk, eggs, vanilla and butter and stir until just combined.
  3. Fill each cavity of the baking pan 2/3 full and bake 7-9 minutes, or until the tops spring back when touched. Remove from the oven and turn out onto a cooling rack. Cool completely. Repeat with remaining batter.
  4. For the Icing:
  5. In a medium bowl, stir together the powdered sugar, milk and vanilla. You want a semi-thick consistency, so add more sugar to thicken or milk to thin. It should coat the donut thickly. Submerge the top of the donut into the icing and then sprinkle with the fruit ring cereal. Set aside so the icing will set up. Or eat them right away. Either way they are delish.
http://www.farmgirlgourmet.com/2014/01/vanilla-baked-fruidoo-donuts.html

Vanilla Baked Fruidoo Donuts | farmgirlgourmet.com #doughnutweek

Doughnut Week | farmgirlgourmet.com #doughnutweek

Vanilla Baked Fruidoo Donuts recipe | farmgirlgourmet.com
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Pumpkin Chocolate Tiramisu

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

Pumpkin Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving

If you are still looking for something to put on the dessert table for this Thanksgiving, then look no further.  Seriously.  This is so easy to make and your guests will think you are a rockstar.  There’s also a secret to this little bowl of YUM!  Read on…

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #lowsugar #healthierholidays #thanksgiving #dessert

You may remember my post last month about partnering with Truvia® to create recipes using Truvia® Brand products.  I have been baking using the baking blend and I am in love.  It’s just like using sugar, but you use 1/2 the amount required by your recipe and the end result is 75% less calories.  The best part….the person eating it (other than you of course) will never know you didn’t use granulated sugar.  If you’ve used the baking blend before and are also a fan, you must enter the Truvia Facebook giveaway!  Here’s the info:

  • Share how you’re using Truvia® Baking Blend to lighten-up recipes this holiday season by entering the #HealthierHolidays Baking Sweepstakes on Facebook.
  • Fans can pin their favorite Truvia® Baking Blend recipe, while also entering their info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
  • To participate, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
  • Want to make your own Truvia® recipe? You can get inspiration from recipes at truvia.com/recipes or on http://www.pinterest.com/truviasweetener/. Check out recipes for apple crisp, pumpkin pie, gingerbread men, red velvet cupcakes, and more!

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #lowsugar #thanksgiving #dessert

One of the greatest attributes of this recipe, besides 75% less sugar, is that it’s lightning fast to make.  If you don’t have the little cups to serve it in, you can always cut the finished cake into thirds and stack with the luscious maple mascarpone cream sandwiched between.  Or even better, you could cut it up into strips and make a trifle with it.  One big dish of delish.  Or….  Ok I’ll stop.  Seriously though, the possibilities are endless for presentation on this quick to make tiramisu.

Pumpkin Chocolate Tiramisu | farmgirlgourmet.com #healthierholidays #thanksgiving #dessert #lowsugar

If you’re Thanksgiving dessert table is already full, make sure you Pin this one for the upcoming Christmas holiday.  Pumpkin is good anytime, in my opinion.

One tip: the coffee syrup is going to seem like a lot, but trust me….use it.  Soak the cake well so it’s super moist and delish.

Pumpkin Chocolate Tiramisu

Yield: 8-12 servings

Pumpkin Chocolate Tiramisu

A no-fuss recipe for Pumpkin Chocolate Tiramisu using Truvia Baking Blend for a healthier holiday treat.

Ingredients

  • 3 large eggs
  • 3/4 cup unbleached flour
  • 1 1/2 tablespoons Pumpkin Pie Spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup Truvia Baking Blend
  • 2/3 cup pumpkin puree
  • 1/2 cup chocolate chips
  • Coffee Syrup:
  • 1/4 cup Truvia Baking Blend
  • 1/2 cup water
  • 2 tablespoons instant coffee
  • 2 tablespoons hazelnut liqueur (such as Frangelico)
  • Mascarpone Cream:
  • 2 cups whipping cream
  • 8 ounces mascarpone cheese
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat oven to 375º F. Spray a 9" x 13" baking dish with cooking spray. Line bottom with parchment paper and spray lightly again. Set aside. In a small bowl, whisk the flour, pumpkin pie spice, baking powder and salt together until combined. Set aside.
  2. In the bowl a mixer with paddle attachment, beat the eggs until pale yellow, about 5 minutes. Add the baking blend and beat until fluffy. Add the pumpkin puree and mix on low until combined. Add the flour mixture and chocolate chips and mix on low until just combined. Pour into prepared dish and spread evenly.
  3. Bake 13-15 minutes, or until a toothpick inserted in the center comes out clean and the top is spongy. Remove from oven and allow to rest in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
  4. For the Coffee Syrup:
  5. In a small saucepan, add the baking blend, water and coffee. Bring just to a boil. Remove from the heat and stir in the hazelnut liqueur. Set aside.
  6. For the Mascarpone Cream:
  7. In a medium bowl add the whipping cream, mascarpone cheese and maple syrup. Beat until medium stiff peaks form. Set aside.
  8. To Assemble:
  9. Cut the cooled cake into the shapes you'll be using for your chosen dishes. Drizzle with the coffee syrup. Allow to rest for a minute, and then drizzle again. Pipe some of the mascarpone cream over the cake and top with another layer of cake. Drizzle again, twice. Top with remaining mascarpone cream, cover and chill for 1 hour before serving.
http://www.farmgirlgourmet.com/2013/11/pumpkin-chocolate-tiramisu.html

Disclaimer: I am in a paid working partnership with Truvia® Brand and will be posting 1 recipe a month using Truvia® products over the course of 12 months.  All opinions are my own and are priceless.  
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Chocolate Cherry Brownies + {Giveaway}

Chocolate Cherry Brownies | farmgirlgourmet.com

Chocolate Cherry Brownies | farmgirlgourmet.com

This delicious post is part of a blog tour for a new cookbook called The Flying Brownie by Shirley Fan.  The book contains 100 recipes that are “shipment friendly” and is the only book devoted to recipes that are meant to be mailed.  That means if you love sending sweet treats to friends far and wide or your son or daughter off at college, than this book is definitely for you.  There are recipes of all shapes and sizes from Apricot-Almond Granola Bars to Butterscotch Blondies and everything in between.  Don’t get me wrong, this book would be great even if you plan on keeping the goodies all to yourself.

The Flying Brownie Cookbook | farmgirlgourmet.com

It was tough to land on one specific recipe, but when I flipped to these Chocolate Cherry Brownies, I knew it was on.  They are soft, chewy and a little crunchy on the edges.  If you ask me that’s the trifecta of brownie deliciousness.  The dried cherries add a welcome chewy surprise to the rich brownies as well.

From the book:

I love the flavors of chocolate and cherries, so I put them together in this rich and decadent brownie, which holds up very well for long and bumpy trips and will keep up to 2 weeks.

To help Shirley celebrate her book, I am giving away a copy.  See below the recipe for how to enter.

Chocolate Cherry Brownies

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Makes 16 Brownies

Chocolate Cherry Brownies

A quick chocolate brownie recipe that's loaded with tart dried cherries and ships well. Easily converted to gluten-free.

Ingredients

  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1 1/4 cups sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (or gluten-free all-purpose)
  • 3/4 cup dried tart cherries

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.
  2. In a medium-size saucepan over low heat, combine the butter, sugar, cocoa, and salt. Whisk together until melted and combined; remove from the heat and set aside to begin cooling.
  3. While the butter mixture is still a bit warm, add the eggs and vanilla. Stir together until the batter becomes thick and glossy. Mix in the flour and stir until combined. Fold in the cherries.
  4. Spread the mixture in the prepared pan. Bake until a toothpick inserted in the center comes out with small crumbs clinging to it, 33-35 minutes.
  5. Let cool in the pan on a rack. Remove the brownies from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively, layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper.
http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html

The Flying Brownie Cookbook

The Fine Print: Harvard Common Press asked if I’d like to participate in this virtual book tour for Shirley Fan.  This post is not sponsored and all opinions are my own.  I was provided a book for review and Harvard Common Press will ship a copy of this book to the winner of my giveaway.

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Herbed Pasta with Pears & Blue Cheese

Herbed Pasta with Pears & Blue Chese

Remember my trip to Harry & David two weeks ago?  Part of me is still there in the beautiful Rogue Valley.  While I was in Medford hanging with the sweet folks at H&D and 12 of my favorite bloggers, I went to the Harry & David store.  Yep, a whole store dedicated to all things H&Delicious.  I wish you could’ve been a fly on the wall as I darted back and forth through the store filling my basket, then unfilling it, then refilling.  You get the picture.  It was like being 5 in Willy Wonka’s factory.  Samples of Rogue Creamery cheese were being handed out with juicy chunks of Rogue Valley pears.  Another person passes by with a tray of chocolate covered caramels, to which I bolted to find and place in the basket (these never came back out again).  On the other end of the store, 2 gentlemen are offering wine tastings and by tasting I mean a nice portion to carry along as you load up the cart again and again and again.

The variety of products was incredible.  Anything and everything a foodie could want all wrapped up in pretty packaging.  A few of the items I came home with were Herbed Basil Fettuccine (pictured above & sold in stores), Rogue Creamery Blue Cheese, Chocolate Covered Caramels (only sold in stores).  My husband reads my blog from time to time, so I better just leave it at that.  :)

A couple days after I returned from Medford my box showed up with my goodies from the store and I was instantly inspired to put the ingredients to use with one of the giant Royal Riviera pears I brought back.  This pasta is like the classic salad with pears, blue cheese and walnuts only made entirely better with the addition of caramelized shallots, herby pasta and of course….cream.  Cream makes the world a better place.

Ok ok…before I go any further I wanted to tell you that I have a gift basket to give away from Harry & David.  They were so sweet to ask if I’d like to share some of the goodies I’ve had the great pleasure of sampling and I was instantly on board.  They let me choose which basket to giveaway and I thought the Roxy Ann Classic was a good representation of their deliciousness.  Pears, apples, cheese.  OH MY!   Seriously, it’s a gorgeous basket chock full (really) of the freshest fruit and the tastiest cheese, crackers and relish.  I’m so excited to give this basket away!   It only takes ONE comment to enter, the other entries are extras.  Good luck to you!!
a Rafflecopter giveaway

Now for an easy and delicious recipe of pasta, sweet pears and pungent blue cheese.

Herbed Pasta with Pears & Blue Cheese

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 Servings

Ingredients

  • 8 ounces herbed fettuccine (or plain)
  • 2 tablespoons unsalted butter
  • 2 medium shallots, minced
  • 1 Royal Riviera pear, cored, cut into bite sized chunks (or other pear variety)
  • 5 ounces blue cheese
  • 1/3 cup heavy cream
  • 1 cup frozen peas
  • 1/3 cup toasted walnut pieces
  • salt and pepper to taste

Instructions

  1. Bring a large pot of water to a boil, salt to taste and boil pasta according to package directions.
  2. In a large skillet over medium heat, add the butter and shallots and saute until beginning to lightly brown (don't burn). Add the pear and quickly saute, about 2 minutes. Add the blue cheese, cream and peas. Season with salt and pepper to taste. Turn down to low once the cheese has melted in to the sauce. Keep warm until the pasta is done.
  3. Add 1/3 cup of the pasta water to the pear mixture and then add the pasta. Toss to coat and sprinkle with walnuts and serve immediately.
http://www.farmgirlgourmet.com/2012/10/herbed-pasta-with-pears-blue-cheese-harryanddavid-giveaway.html

Good luck!!

 

 

 

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Chuck Wagon Chili

Emeril's Chuck Wagon Chili Recipe | farmgirlgourmet.com
 Emerils Chuck Wagon Chili Recipe | farmgirlgourmet.com
Yesterday I had a heck of a To-Do list and knew I would be running out the door at dinner time.  Those nights usually call for the trusty slow cooker.  So I poured through Emeril’s new cookbook for a slow cooker recipe.  “Emeril’s Chuck Wagon Chili” fit the bill.  The ingredient list is simple and readily available and the result….well let’s just say that this Chili will spin your spurs for sure.  It’s rich, meaty and has a nice fire that any good chili should possess.  6 hours of low and slow and you’ll have a hearty dinner for game night or any other time for that matter.  It’s the last recipe in Emeril’s new book “Sizzling Skillets and Other One-Pot Wonders” and there’s good reason – he was saving the best for last.  When you get the book, make sure you turn there first and bookmark it.  This will definitely be a staple in our house from now on and probably yours too.

Emerils-Chuck-Wagon-Chili

Emeril’s One-Pot Blogger Party: Chuck Wagon Chili – Post 6

Yield: 4-6 Servings

Emeril's recipe for Chuck Wagon Chili from the One Pot Wonders cookbook

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds beef chuck, cut into 1/2-inch cubes
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons Emeril's Southwest Essence
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 bay leaf
  • 3 cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 (12-ounce) bottles dark beer
  • 1 (28-ounce) can whole tomatoes, crushed, with juices
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 teaspoons salt
  • 1 -ounce semisweet chocolate, coarsely chopped
  • 2 tablespoons masa harina
  • Grated Cheddar, for garnish
  • Finely chopped green onions, for garnish
  • Chopped fresh cilantro leaves, for garnish

Instructions

  1. Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
  2. Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.
http://www.farmgirlgourmet.com/2011/09/chuck-wagon-chili.html

Disclaimer: This is a sponsored post.  All opinions are my own.

Emerils-Chuck-Wagon-Chili-P
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Salmon Chowder without the Chowder

Ok, so I am really bad at updating this thing lately. Gone are the days of having “me time” to do it. I guess that’s what happens when you get a “real job” as my kids say. I recently took a job with Providence Health and Services here in Spokane as a Project Manager. It’s been fun, challenging and a whole lot to get used to. For the past 5 1/2 years I was a stay-at-home Mom and then a Realtor….both have the luxury of making your own schedule. Now it’s 8-5 Monday through Friday. It’s a little bit of an adjustment. So you can probably imagine that the elaborate meals of luxury life are now the quick toss it together meals of work life. :) We’ve been eating a lot of soups and grilled proteins on the Grilleration.

My Aunt Gini just sent me a copy of the Nordstrom cookbook the other day (she’s so sweet) and there’s a recipe in there for Salmon Chowder. Now stop for a minute and wipe the creamy, thick visual from your mind. This one is healthy and very delicious! Check it out!!

Salmon Chowder without the Chowder

A healthy and very delicious Salmon Chowder recipe.

Ingredients

  • 2 tbsp olive oil
  • 8 cloves garlic, minced
  • 5 carrots, peeled and chopped
  • 6 celery sticks, chopped
  • 2 cans (49 oz ea) low-sodium chicken broth
  • 2 cans (14.5 oz ea) diced tomatoes in juice
  • 1 salmon fillet (about 2 lbs), skinned and cut into thirds crosswise
  • 1/2 tsp Tabasco sauce
  • 1 tsp Wocestershire sauce
  • Kosher salt
  • Freshly ground pepper
  • 2 cups lightly packed fresh basil, coarsely chopped

Instructions

  1. In a 6 to 8 quart stockpot over medium-low heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and saute, stirring frequently, until the garlic turns light tan, 1 to 2 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, 10 to 12 minutes. Add the broth and the tomatoes with juice, bring to a simmer, and simmer for 25 minutes to blend the flavors.
  2. Carefully lower the salmon into the soup and cook until it flakes easily, about 8 minutes. Using a slotted spoon, transfer the salmon to a plate and let cool. Use the side of a spoon to skim any oil or foam from the surface of the soup. Gently flake the cooled salmon, striving to keep the flakes as large as possible. Return the salmon to the soup and bring back to a simmer over medium heat. Add the Tabasco and Wocestershire sauces and season to taste with salt and pepper. Stir in the basil.
  3. Ladle the soup into warmed bowls and serve immediately with some crusty sourdough bread. Deliciouso!
http://www.farmgirlgourmet.com/2009/01/salmon-chowder-without-chowder.html

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Stuffed Peppers – You Won’t Believe How Good They Are!!

After watching an episode of Martha Stewart the other day that was focused on healthy eating, in particular the benefits of eating quinoa (pronounced KEEN-wah), I decided to dust off the quinoa box and give it a shot. One of the suggestions was to use it to substitute rice in a dish. I had just bought several beautiful red and orange peppers, so I figured I’d stuff them with quinoa. The end result was phenominal. Even my fussy little eaters were gobbling up the peppers. It was definitely a successful experiment. I hope you will dust off your box of quinoa (or go buy a fresh one) and give this one a try! It’s worth the effort to make the orange-chipotle glaze for this one. The recipe follows. Enjoy!

Stuffed Peppers – You Won’t Believe How Good They Are!!

Ingredients

  • Chipotle-Quinoa & Turkey Stuffed Peppers
  • 1 1/2 lbs ground turkey
  • 2/3 cup onion, chopped
  • 2/3 cup green peppers, chopped
  • Cooking spray
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1/3 cup orange chipotle glaze
  • 8 whole peppers
  • 2/3 cup ketchup
  • 2 cups quinoa
  • Orange-Chipotle Glaze
  • *This is from Emeril Lagasse's "Prime Time Emeril" cookbook
  • 1 cup fresh orange juice
  • 8 cups sugar
  • 2 cups apple cider vinegar
  • 1 cup soy sauce
  • One 7-ounce can chipotle peppers in adobo sauce, puréed in the blender (or finely chopped, with their liquid)

Instructions

    Directions
  1. Preheat oven to 425°.
  2. Spray a frying pan with cooking spray. Heat to medium-high and then add the chopped onion. Saute for 3-4 minutes. Add chopped peppers and saute for another 4 minutes or until soft. Add ground turkey and cook until no longer pink.
  3. Put turkey mixture into a bowl and cool slightly.
  4. Meanwhile bring 4 cups of water to a boil and add quinoa. Cook for 20 minutes or until the quinoa pops open and the spiral inside comes out.
  5. Add cooked quinoa to the turkey mixture. Stir in garlic, oregano and orange chipotle glaze and salt & pepper to taste. Fill the peppers with the turkey mixture and place in a pyrex baking dish. Drizzle ketchup on tops of stuffed peppers. Bake 35-45 minutes.
  6. Orange-Chipotle Glaze
  7. Bring the orange juice to a boil in a large heavy nonreactive stockpot or a Dutch oven over high heat, and boil until reduced to about 1/4 cup and thick.
  8. Reduce the heat to medium-high. Add the sugar, vinegar, soy sauce, and puréed chiles. Boil, stirring often, until the sugar has dissolved and the sauce has reduced to 4 cups and coats the back of a spoon, 20 to 30 minutes.
  9. This keeps for three to four days in the refrigerator.
http://www.farmgirlgourmet.com/2008/01/stuffed-peppers-you-wont-believe-how.html

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Kicked Up Cornish Game Hens!!

My daughter was standing watch as I prepared dinner tonight. She had this amazing revelation that it would be great to make cornish hens for Thanksgiving instead of turkey. What could be better than having your very own stuffed birdy!? Unfortunately her moment of “aha” was a week too late. So, maybe next year we’ll give it a shot!

This recipe is tried and true….and so unbelievably delicious!! You can thank me later!! :o)

Kicked Up Cornish Game Hens!!

Kicked Up Cornish Game Hens!!

Ingredients

  • 1/4 cup slivered almonds
  • 1/2 cup chicken stock
  • 1/2 cup couscous
  • 1/4 cup dried apricots, chopped
  • 1/2 tsp salt
  • 1 tbsp butter
  • 2 1/2 tsp honey (divided)
  • 1/4 tsp cinnamon
  • salt and pepper to taste
  • 2 cornish game hens, rinsed and dried
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 425.
  2. Toast almonds in a frying pan, or in the oven until golden, chop and set aside.
  3. Bring chicken stock to a boil, add couscous, apricots and salt. Stir and remove from heat for 5 minutes. Fluff with a fork and add butter, 1 tsp honey, cinnamon, toasted almonds and salt and pepper to taste.
  4. Stuff hens with couscous and place in a roasting pan coated with cooking spray. Drizzle hens with olive oil and add salt and pepper. Roast for 25 minutes. Drizzle remaining honey over hens and baste with pan juices. Roast for an additional 10-15 minutes or until juices run clear. Let rest 5 minutes and serve.
http://www.farmgirlgourmet.com/2007/11/kicked-up-cornish-game-hens.html

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When life gives you tomatoes….

We’ve all heard the saying “when life gives you lemons, make lemonade”. Well when life gives you tomatoes, make roasted tomato soup with sunnyside up croutons!!

My garage is looking like a tomato storage unit. 5 varieties dispursed between 8 moving boxes and 1 overflowing wagon. Most are waiting to ripen and then on to sauce, the freezer or to my lifesaving friends, but some are calling me to use them, and quick! So after pouring over many cookbooks yesterday, I came across the following recipe in Michael Chiarello’s amazing cookbook (At Home with Michael Chiarello). Every recipe from this book is nothing short of amazing. Definite crowd pleasers! If you’re tomatoes are calling you too, be sure to try this one out.

When life gives you tomatoes….

Yield: 8

Ingredients

    FOR THE SOUP:
  • 12 large, ripe tomatoes, about 4 pounds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 12 large garlic cloves, peeled but left whole
  • Finely ground sea salt
  • Freshly ground black pepper
  • 1 cup finely chopped yellow onion
  • 2 cups water
  • 2 cups lightly packed fresh basil
  • FOR THE BRUSCHETTA:
  • 1 loaf country-style bread, 1 pound
  • Extra-virgin olive oil for brushing
  • Finely ground sea salt
  • FOR THE EGGS:
  • Extra-virgin olive oil for frying
  • 1 teaspoon red pepper flakes
  • 8 large eggs
  • 1 cup torn fresh basil for garnish

Instructions

  1. Preheat the oven to 500 F.
  2. Prepare the tomatoes for the soup: Core the tomatoes and quarter them lengthwise. In a large bowl, mix the tomatoes, 1/4 cup of the olive oil, the vinegar, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread the tomatoes on a nonreactive rimmed baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove from the oven and let cool. Leave the oven on.
  3. Make the bruschetta: Cut the bread crosswise into slices about 1 inch thick. You will need 8 slices. Place the slices in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes. Remove from the oven and lightly brush with olive oil on both sides, then season lightly with salt. Let cool.
  4. In a large saucepan, combine the remaining 1/4 cup olive oil, the onion, and a pinch of salt over medium heat. Cook the onion, stirring occasionally, until very soft, 8 to 10 minutes. Raise the heat to high and add the roasted tomatoes and water. Bring to a simmer, adjust the heat to maintain the simmer, and cook for 5 minutes. Season to taste with salt and pepper.
  5. Remove from the heat and let cool slightly. Working in batches, puree the tomato mixture with the basil, starting at a low speed and increasing the speed gradually. The mixture should be very smooth.
  6. Cook the eggs: Over medium-high heat, use 2 skillets large enough for 4 eggs each; add enough oil to cover the bottom of each skillet by 1/8 inch. Divide the red pepper flakes evenly between the skillets, scattering them evenly over the bottom, then crack 4 eggs into each pan. Cook the eggs until the yolks are barely set, about 4 minutes, occasionally tilting each skillet to collect some oil in a spoon and pouring it over the yolks. Remove the eggs from the skillets with a slotted spatula.
  7. To serve the soup, place 1 bruschetta in the center of each of eight shallow soup bowls. Pour the soup around the bruschetta. Place an egg on top of each bruschetta. Garnish with the torn basil. Drizzle the flavored oil from the skillets over each bowl of soup and serve. Serves 8.
http://www.farmgirlgourmet.com/2006/10/when-life-gives-you-tomatoes.html

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