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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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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2-Ingredient Dole Whip

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.  This is a sponsored post.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I am a sucker for ice cream and apparently it’s genetic as my son could eat it for breakfast, lunch and dinner….daily.  If you’ve had the fortune to go to Disneyland, chances are you stood in line for a frosty cold Dole Whip.  {raising my hand}  They are creamy and drizzled with fresh pineapple juice and they have a cult following.  

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Now don’t get me wrong, this is amazingly delicious and if you’re looking for the EXACT Dole Whip, well, that recipe is a guarded secret, so this is an easy copycat.  Best of all…you don’t need a soft-serve machine to make this happen in a flash.  Blender – Check.  Food Processor – Check.  Yonana’s Frozen Dessert Maker – Check.  Pick one, any one and you’ll be eating a Dole Whip in a flash.   

2-Ingredient Dole Whip | farmgirlgourmet.com #client

I’ve had the pleasure of working with Dole in the past and am proud to announce that I’ll be a Dole Ambassador for 2015.   Part of this years initiative is the Get Up and Grow! Tour which I have to admit I am TOTALLY stoked will be coming to Spokane WA.  Being on the east side of the state it seems all of the fun stuff happens in Seattle, so I was pretty jazzed that the tour is stopping right down the road from me.  Here’s a little about the tour:

DOLE’S 2015 HEALTHY-EATING TOUR CHALLENGES NORTH AMERICANS TO GET SERIOUS

Get Up and Grow! Tour, the largest in company history, will visit 45-cities across the U.S. and Canada in an effort to make the world a happier, healthier place.  Visitors who complete the Get Up and Grow! Pledge can win free produce, Fitbits® and a California wellness vacation.

Dole is convinced that the secret to a happier, healthier world is increased fruit and vegetable consumption so it is hitting the road this summer to directly challenge North Americans to make healthy eating their #1 priority.  

After spending the past few summers sampling recipes and working with retailers to show what’s possible, the produce giant is turning up the volume in 2015 with the largest North American tour in its history and a first-ever customizable healthy-living pledge that rewards participants with various wellness incentives including Fitbits®, DOLE® produce and the chance to win a six-day health-makeover getaway to California.

The 115-day, 11,700-mile journey represents a joint effort between Dole Fresh Fruit of Westlake Village, Calif., Dole Fresh Vegetables of Monterey, Calif., and the Kannapolis, N.C.-based Dole Nutrition Institute (DNI), and is co-sponsored by Blue Diamond Almond.

Multiple colorful Get Up and Grow! Tour caravans with rolling kitchens will deliver innovative new recipes, product samples, a do-it-yourself smoothie bar, free giveaways for the whole family and other activities specifically created to showcase the fun, flavor and preparation possibilities of fresh fruit and vegetables and a plant-based diet. Visitors can also present a grocery receipt showing a qualifying level of DOLE® fresh purchase to receive a limited-edition, commemorative Get Up and Grow! item.

The Eastern Tour departs from Pittsburgh and visits Carlisle, Pa.; Baltimore; Edison, N.J.; Morristown, N.J.; New York City, Boston; Albany, N.Y.; Rochester, N.Y.; Charlotte, N.C.; Greenville, N.C.; South Georgia; Jacksonville, Fla.; and Miami.

The Central Tour leaves New Orleans; Indianola, Miss.; Cincinnati; Columbus, Ohio; Cleveland; Detroit; Grand Rapids, Mich.; St. Louis; Springfield, Mo.; Kansas City, Mo.; Des Moines, Iowa; Minneapolis; Omaha, Neb.; and Lincoln, Neb.

The Western Tour leaves Dallas and visits Houston; San Antonio; Phoenix; Los Angeles; Berkeley, Calif.; Sacramento, Calif.; Portland, Ore.; Seattle; Spokane Wash.; Boise, Idaho; and Salt Lake City.

2-Ingredient Dole Whip | farmgirlgourmet.com #client

Summer just got awesome with this 2-ingredient frozen treat.  I won’t tease you anymore…let’s get to the recipe for this super easy Dole Whip.  If you’re in Spokane, let’s meet up at the event.

2-Ingredient Dole Whip

Yield: 2 Servings

2-Ingredient Dole Whip

Dole Whips have a cult following at the Disneyland Parks, but now you can make it at home with just 2 ingredients and a big fat straw.

Ingredients

  • 3 Frozen Dole bananas
  • 1/2 cup pineapple juice, cold

Instructions

  1. Using a Yonana's frozen dessert maker, blender or food processor, process the frozen bananas into a soft serve consistency. Add to 2 glass immediately and pour 1/2 of the juice over one and repeat with the second. Stick in a fat straw and enjoy.
  2. It's seriously that easy.
http://www.farmgirlgourmet.com/2015/06/2-ingredient-dole-whip.html

Disclaimer: this is a sponsored post.  I am a paid ambassador for Dole.  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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15 Ultimate Valentine’s Day Recipes

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

15 Valentine's Day Treats to Make For Your Honey | farmgirlgourmet.com

It’s almost the most romantic day of the year.  Have you planned out something sweet for your sweetie?  If not, here are 15 recipes from some of my favorite food blogs to make you salivate and hopefully inspire you to make some deliciousness.

1.  Chocolate Strawberry Pavlova – Pineapple & Coconut

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Shanna Schad / pineappleandcoconut.com

Shanna not only drizzled this double decker beauty with chocolate but loaded it with other deliciousness as well.

2. Slow Cooker Chocolate Fondue from Rachel Cooks

15 Recipe to Make for Valentine's Day | farmgirlgourmet.com
Rachel Gurk / RachelCooks.com

Anything and I mean ANYTHING slow cooker has my heart and soul.  Now add chocolate to the slow cooker and I may be in love 10 times more.  This Slow Cooker Chocolate Fondue looks incredible!

3. Valentine’s Day Cocktail – Cooking With Books

15 Recipes to Make for Valentines' Day | farmgirlgourmet.com

Marnely Rodriguez-Murray / cookingwithbooks.net

Simple, elegant, perfect.  Amen.  This Valentine’s Day Cocktail looks beautiful and the sugar cube?  Sign me up.

4. Raspberry Chipotle Brownie Trifle – Spiceologist

15 Recipes to Make for Valentine's Day | farmgirlgourmet.com

Heather Scholten / spiceologist.com

Yep, these.  We made these for a post at my spice company Spiceologist and we couldn’t wait for the video shoot to end to devour them!  These Raspberry Chipotle Brownie Trifles are so easy and wicked delicious.

5. Beet & Goat Cheese Napoleon – The Tomato Tart

Sabrina Model-Carlberg / thetomatotart.com

Nothing says love more than heart shaped beets and these Beet & Goat Cheese Napoleons with Meyer Lemon Vinaigrette are speaking endless words of love to me.

6. Brownie Batter Skillet Cookie- Kailley’s Kitchen

Kailley Lindman / kailleyskitchen.com

Let’s just stop for a second and say this again.  Brownie Batter.  Skillet Cookie.  I mean, come on, this just has to happen.  Everyone needs a Date Night Brownie Batter Skillet in their lives.

7. Chocolate Valentine Kiss Cookies – The Kitchen is My Playground

Tracey Harrelson / mykitchenisaplayground.com

Kisses are meant for Valentine’s Day.  The end.  Oh, and sprinkles too.

8. Chocolate Molten Lava Cakes – Glorious Treats

Glory Albin / glorioustreats.com

You had me at molten.  Famous last words from Renee Zellweger to Tom Cruise.  Anything Chocolate and/or Molten on Valentine’s Day is mandatory.

9. Red Velvet Whoopie Pies – Ari’s Menu

Ariana Ziskin-Bailey / arismenu.com

I mean, what else is there left to say?  Whoopie pies own me.  Seriously.

10. Rice Krispie Treat Hearts – Tammilee Tips

Tammilee Tillison / tammileetips.com

Valentine’s Day is all about the heart bout the heart.  No circles.  Rice Krispie Treat Hearts that are red?  Yes, please.

11. Sno Ball Chocolate Cake Cups – A Farmgirl’s Dabbles

Brenda Score / afarmgirlsdabbles.com

Who else loves sno balls?  Raise your hand proud, there’s no judging here.  I’ll take 2 of these beautiful Sno Ball Chocolate Cake Cups from the uber amazing B.

12. Love Bug Bites – Fork & Beans

Cara Reed / forkandbeans.com

Cake pops….with feet and vegan eyeballs.  CaaaaaUTE!  Almost too cute to eat.  Ok, check that, I’d totally eat them.

13. Super Fudgy Brownies – Bake Love Give

Kimberly Schiffel / bakelovegive.com

Fudgey brownies are the only brownies for me.  Add little cuteness hearts to them and VIOLA, amazingness squared.  Did you see what I did there?

14. Chocolate Lovers Cheesecake – Farmgirl Gourmet

Heather Scholten / farmgirlgourmet.com

Of course I had to toss in an oldie but goodie.  This was my Mom’s recipe and it rules.  Easy, incredibly delish and yeah, there’s really not much more to say about that.  Oh….MAKE IT.

15. Pomegranate Chocolate Mousse Bowls – Krafted Koch

Danielle Green / kraftedkoch.com

Mousse.  Pomegranates.  Those chocolate bowls.  If that doesn’t impress your sweetie, then I don’t know what will.

That rounds up this edition of everything red, pink and delicious.  Happy Valentine’s Day to you and yours.  May it be filled with roses, candy and sweet kisses.  Chocolate or otherwise.  :)

 

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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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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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I Scream You Scream…

Double Caramel Magnum Bars | farmgirlgourmet.com

This post brought to you by Unilever Ice Cream. All opinions are 100% mine.

Summer is fully upon us and nothing says summer like a frozen treat on a hot sunny day.  Social Spark asked if I’d like to work with Unilever to showcase some of their frozen concoctions, aka ice cream.  That was definitely not a hard decision.  I mean, who doesn’t love ice cream?  In our house we happen to love it in all shapes, sizes, flavors, colors, forms.  If it’s cold and creamy then we are screaming HECK YA!

After signing up to be a part of this promotion, I received 6 free coupons in the mail (you can too – read on) and I packed the kids in the car and we headed to the store.  To say they were “like kids in the candy store” was an understatement.  It took us a while to pick out which to buy.  We settled on this list:

  • Fruttare Strawberries & Milk (pictured above and our personal fave)
  • Magnum Ice Cream  Double Chocolate Caramel Bars
  • Oreo Cookie Sandwiches by Klondike
  • Peanut Butter Cups by Good Humor
  • Sponge Bob Pushups (because my 15 year old is really 6 on the inside) by Popsicle
  • Breyers Chocolate Chip Cookie Dough Ice Cream

After flustering the checkout guy at the store with 6 free ice cream coupons we headed home.  Photographing the Magnum Ice Cream  Double Caramel Bars was first on the list.  They were calling my name and they definitely did not disappoint!  Out of all of the ice cream that we tested, my favorite was the Fruttare Strawberries & Milk.  They were fresh, creamy and had a homemade taste to them.  I can definitely see them as a staple in our freezer for the summer.

Let’s have some fun… leave me a comment below telling me which of the 6 brands you’d like to try and I will send one person 6 free coupons (1 for each).  You just have to tell me which you think would be your fave!!  Leave a comment below!  I will pick one winner on Wednesday July 24th via random.org.

Follow these Unilever Brands to stay in the ice cream loop!

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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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Brown Butter Carrot Cookies

Brown Butter Carrot Cookies | farmgirlgourmet.com

Brown Butter Carrot Cookies | farmgirlgourmet.com

If you follow me on Instagram, you may have noticed a photo that I took this morning of an old recipe box.  The first thing I look for when I hit up a garage sale is anything recipe related.  Books, recipe boxes or show boxes full of newspaper clippings.  Not that I really need more recipes (I have over 300 cookbooks) but I guess I feel it’s my duty to “save” the recipes.  What if no one bought it and they ended up in the trash?  Years of collecting, handwriting, typing and cataloging.  That would just be a sad moment.

Carrot Cookies | Farmgirlgourmet.com

I was thumbing through a couple of my rescued recipe boxes this morning and happened on this one for Carrot(t) Cookies and knew I needed to make them right away.

Brown Butter Carrot Cookies FarmgirlGourmet.com

I could’ve made them as written but I have a major aversion to using shortening.  I just don’t like using it…go figure.  So I whipped out the butter (which I happen to love more than Bourbon) and browned it with star anise, then popped it in the fridge to chill it again.

Brown Butter Carrot Cookies | farmgirlgourmet.com

I love adding whole spices when I brown butter for cakes or pies.  I make a country apple pie every Christmas that has a spiced brown butter custard that is making me drool while I type this.  Soooooo gooooooood!

Brown Butter Carrot Cookies | farmgirlgourmet.com

These cookies are more on the shortbread or scone front than a typical chewy or cake-y cookie, but don’t fret…they are incredibly addicting.  In fact, I am currently having a back and forth conversation in my head about why I deserve to have another one (read 5th one).  They’re screaming my name from the kitchen as I type.  Make it stop.  :)  Alright, let’s stop all this chatter and get to the recipe!  Thanks to Ella Pike – whoever you are for inspiring carrot deliciousness!

Brown Butter Carrot Cookies

Yield: Makes about 18 cookies

Brown Butter Carrot Cookies

An old recipe for carrot cookies reinvented using spiced brown butter in place of shortening. Scone like cookies filled with steamed carrots and topped with a tangy orange glaze.

Ingredients

  • 3/4 cup unsalted butter
  • 1 whole star anise
  • 1 large egg
  • 3/4 cup sugar
  • 1 1/4 cups baby carrots (6.5 oz), steamed until soft, coarsely mashed and cooled.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 cups all purpose flour, sifted
  • Orange Glaze:
  • juice from 1 orange
  • zest from 1/2 of the orange
  • pinch of salt
  • about 2 cups powdered sugar

Instructions

  1. Add the butter and star anise to a small saucepan and heat over medium heat until the butter begins to brown and smells nutty, about 15 minutes. Discard the star anise and pour the butter into a small glass bowl and refrigerate for 20-30 minutes, or until solid.
  2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment and set aside.
  3. Beat the butter in the bowl of a mixer with the paddle attachment until creamy and smooth. Add the sugar and egg and beat until combined. Add the mashed carrots and vanilla and beat just until combined. Add the baking powder, salt and sifted flour and mix just until combined.
  4. Use a hinged scoop to achieve uniform cookies, or drop 1/4 cup sized balls onto prepared baking sheets. Bake 15-18 minutes, until centers are set. Cool on a wire rack.
  5. To make the Glaze: add the orange juice, zest, salt and powdered sugar to a small bowl and whisk to combine. Drizzle over the cookies and allow to set for 15-20 minutes before serving.
http://www.farmgirlgourmet.com/2013/04/brown-butter-carrot-cookies.html

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Chewy Puffed Brown Rice Bars

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

Today I’m going to tell you a little story about Heather.  I know, you’re stoked, right?  And…it’s going to be in third person, which is always fun.  Ok, here it goes.

Heather has been working like a crazy lady lately.  No, she doesn’t have a book deal (yet) and she never got that second call back for that cool cooking show on NBC either (darn).  What Heather does aside from this blog is graphic & web design.  She’s not professionally trained, just a girl who likes to make things pretty.  Making other peoples blogs pretty takes a lot of time.  Time that is usually spent making yummy food for Farmgirl Gourmet.  Hence, the reason my her posts have been so sporadic lately.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipe

Now for some fun news – no, still no book deal.  Heather just partnered with a local spice company called SavorX.  It’s not your ordinary online spice company, SavorX strives to give you the freshest whole spices and even offers a Spiceologist subscription where you can have spices with a recipe sent to you every month.  But wait, there’s more….  (gah Heather loves saying that).  The monthly subscription comes with a high quality video of how to make the dish.  No more reading through clunky recipes trying to figure it out, spicy chef Pete walks you through it step by step in a fun video.  Nice, right?  Anyway, Heather is super stoked to be a part of the founding team for this company and she’s going to be hanging up her Blog Beautifying Hat and putting on her Entrepreneurial Let’s Make This The Best Spice Company Around hat.  Phew…that’s a mouthful.  So bare with me Heather as she empties one full plate and brings in another that’s heaped twice as a high.

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com #recipes

Ok, enough of that third person stuff.  I will do my best to keep the yumminess coming on Farmgirl Gourmet.  I have a lonnnnnng list of recipes on my white board just waiting to be made, photographed and eaten.  😉  Here’s a recipe for a quick bar that is filled with puffed brown rice, oats, sunflower seeds, sweet dried cranberries and dipped in dark chocolate.  NOM!

Chew Puffed Brown Rice Bars

Yield: 18 bars

Chew Puffed Brown Rice Bars

A quick recipe for puffed brown rice bars mixed with oats, seeds and dried cranberries.

Ingredients

  • 4 cups puffed brown rice cereal
  • 1 cup rolled oats
  • 2/3 cup dried cranberries
  • 1/3 cup sunflower seeds, toasted
  • 5 1/2 cups mini marshmallows
  • 3 tablespoons salted butter
  • 7 ounces dark chocolate

Instructions

  1. Spray a 9x13 glass baking dish with cooking spray. Set aside.
  2. Add the first 4 ingredients (puffed rice through sunflower seeds) to a medium bowl and stir to combine. Set aside.
  3. Melt the butter in a large pot over medium heat. Add the marshmallows and stir to coat with melted butter. When the marshmallows have melted, remove from the heat and pour in the rice and oat mixture. Stir well to combine. Pour in to prepared baking dish and press the mixture firmly using a small piece of waxed paper, parchment paper or the wrapper from the butter. Allow to cool for 30 minutes. Turn out onto a cutting board and cut into 18 bars.
  4. Melt chocolate on top of a double boiler simmering over medium-low heat. When the chocolate has melted completely, remove from the heat and dip the bottom of each bar in the chocolate and place on a piece of parchment paper. Allow chocolate to harden for 30 minutes and then enjoy.
http://www.farmgirlgourmet.com/2013/04/chewy-puffed-brown-rice-bars.html

Chewy Puffed Brown Rice Bars | farmgirlgourmet.com

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Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce – #TopChef

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce via FarmgirlGourmet.com

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce via FarmgirlGourmet.com

Can you believe the Top Chef finale is on Wednesday, February 27th?  I feel so invested this season with all of the amazing talent and of course the excitement of back-biting (I’m talking to you Josie).  I don’t know that I’m ready for it to come to an end.  Are you?  Who are you rooting for?  Kristen Kish or Brooke Williamson?  I hate playing favorites on this blog, but for this one…I have to say that I am Team Kristen all the way.  She’s made some amazing food over the entire season and I will be shocked if she doesn’t win the whole shabang.

top chef, season 10, seattle, kristen kish, bravo top chef, season 10, seattle, brooke williamson, bravo

I think my favorite moment from the show was when they revealed Kristen as the winner of Last Chance Kitchen.  I had a feeling it was going to be her, but I wasn’t sure.  Sheldon is a great chef, so it was definitely a nail-biter until she walked out.  Did you feel the same?

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce - farmgirlgourmet.com

The last episode was filled with TONS of deliciousness, but I couldn’t get beyond Brooke’s Brown Butter Cake with Goat Cheese and Blackberries and I knew I needed to make my own take on her dish.  And soon!  My interpretation is an easy to make sheet cake that I cut with a cookie cutter.  Then I take goat cheese Crotin and whiz it with heavy cream and vanilla to make a silky goat cheese cream and lastly I blitz fresh blackberries with rum and honey and it’s time to plate it.  Super easy, totally elegant and did I mention it was delicious?  The brown butter takes this cake to a whole new plain of yum.

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce - farmgirlgourmet.com

I have to admit that one of my favorite quotes from this season of Top Chef came from Chef Wolfgang Puck.  It was the episode where they were all at Chef Tom Colicchio’s (amazeballs) house on the Puget Sound in Seattle.  I could seriously live in that backyard with that view for the rest of my life (minus the 300 days of rain Seattle gets, of course).  They were all jawing about the friend chicken and Chef Wolfgang says, “Top Chef? I wouldn’t even call this the Apprentice.” Gotta love a good “Wolfism”.  I know I was cracking up and I think it’s possible that Donald Trumps toup flipped at the same time.

Wolfgang Puck

Here’s a recap of my posts for Top Chef Seattle:

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce via FarmgirlGourmet.comLet’s get to some cake…but before we do, don’t forget to watch this Wednesday at 10/9 C.  I will be live tweeting and Facebooking during the finale – so let’s chat then about all things Top Chef! No more delay, check out this recipe for my take on Brooke’s dessert that WOW’d Martin Yan on the last episode.

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce – #TopChef

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Brown Butter Cake with Goat Cheese Cream & Blackberry Sauce – #TopChef

This is an easy and elegant dessert that can be made ahead and is quick to assemble at your next dinner party.

Ingredients

    For the Cake:
  • 6 tablespoons unsalted butter
  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 egg whites,
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • For the Goat Cheese Cream:
  • 3.5 ounces goat cheese Crotin
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla
  • For the Blackberry Sauce:
  • 12 ounces fresh blackberries, 16 berries reserved
  • 2 tablespoons honey
  • 1 tablespoon rum
  • 1 tablespoon water

Instructions

    For the Cake:
  1. In a small saucepan add the butter and melt over medium heat. Once the butter begins to simmer, turn down to medium-low and simmer until brown bits begin to rest on the bottom of the pan and the butter starts to smell nutty, about 10 minutes. Turn down the heat if it's browning too quickly. Pour into a clean bowl and place in the freezer for 5 minutes, or until just solid. Stir briskly just before adding to flour mixture.
  2. Sift the flour, sugar and baking powder 3 times and set aside.
  3. Preheat the oven to 350 degrees F. Grease a 13x9 glass baking dish and set aside.
  4. In the bowl of an electric mixer beat the egg whites and salt until stiff. Add the flour mixture along with the milk, vanilla extract, almond extract and brown butter. Beat on on medium-high for 1 minute. Pour into prepared baking dish and spread to the edges.
  5. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool in the pan for 10 minutes, then turn out and cool completely.
  6. For the Goat Cheese Cream:
  7. Add the goat cheese, heavy cream and vanilla to the bowl of a food processor and process until smooth. Remove to a bowl and refrigerate until ready to use.
  8. For the Blackberry Sauce:
  9. Add the berries, rum, honey and water to a clean food processor bowl and process until smooth. Strain into a clean bowl, pressing the solids and discard seeds. Refrigerate until ready to use.
  10. To Assemble:
  11. Use a 3 inch round cookie cutter and cut out 8 circles of cake. Using a tablespoon, run a smear of goat cheese cream on each of 8 plates. Top with the cake and drizzle with the blackberry sauce. Add a fresh blackberry or 2 to each plate and serve.
http://www.farmgirlgourmet.com/2013/02/brown-butter-cake-with-goat-cheese-cream-blackberry-sauce.html

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