Cuban Burger

Cuban Burger | farmgirlgourmet.com

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

Cuban Burger | farmgirlgourmet.com

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

Cuban Burger | farmgirlgourmet.com

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

Cuban Burger | farmgirlgourmet.com

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

Cuban Burger

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Makes 4 burgers

Cuban Burger

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

Ingredients

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

Instructions

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

BurgerMonth2015

 a Rafflecopter giveaway

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

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Dark Chocolate Chile Truffles

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

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

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

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

Hummus.

 

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

Sabra Four Course Fourth | farmgirlgourmet.com #client

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

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

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

Dark Chocolate Chile Truffles

Prep Time: 40 minutes

Cook Time: 5 minutes

Total Time: 45 minutes

Yield: 12 Truffles

Dark Chocolate Chile Truffles

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

Ingredients

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

Instructions

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

Giveaway Rules:

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

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

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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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Moroccan Meatball Sliders

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

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

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

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

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Ultimate Spiceologist Flash Giveaway!

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

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

 

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Donutmisu

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

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

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

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

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts

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

Doughnut Week | farmgirlgourmet.com #doughnutweek #donuts

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

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

Donutmisu

Prep Time: 20 minutes

Total Time: 2 hours, 20 minutes

Yield: 4 Servings

Donutmisu

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

Ingredients

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

Instructions

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

Donutmisu | farmgirlgourmet.com #doughnutweek #donuts #donutmisu

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

Doughnut Week | farmgirlgourmet.com #doughnutweek

 

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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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Kahlúa and Cream Doughnuts

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa Cream Doughnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

Every January we all don our stretchy pants.  Not to make extra room for pie or another helping of mashed potatoes, rather to run on treadmills, or lift weights.  Two of my favorite foodies, Brandy from Nutmeg Nanny & Carrie from Bakeaholic Mama reached out and asked if I’d like to be a part of Doughnut Week.  You read that right, doughnuts in January.  When all other foodies are snapping pics of bowls of greens, we are throwing caution to the wind and slapping on the stretchy pants for doughnuts.  In January.  Outrageous!

What’s more….we are also doing giveaways for fun kitchen gadgets each day!  Today is a Keurig – the entry is at the bottom.  Don’t miss it!!

Kahlua and Cream Donuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I think one of the best inventions is the donut baking pan.  I mean, seriously, no frying!  Just pipe the donut batter into the greased pan, bake 8 minutes and it’s time to eat donuts!  Brilliant!

Kahlua and Cream Doughtnuts | farmgirlgourmet.com #doughnutweek #bakeddonuts

I have a recipe for a chocolate cake that has Kahlúa and it’s one of my absolute favorites (check it out here) when I need a quick cake with loads of flavor.  If we eat cake with Kahlúa then why not a doughnut, right?  Who’s with me?  It’s only a 1/4 cup, so no worries about giving this to the kiddos.

Doughnut Week | farmgirlgourmet.com #doughnutweek

Are you ready for even more deliciousness?  These girls know how to make donuts and even though I may have already eaten 2143 doughnuts today, I’d gladly taste test each one of these.  Check it out!

If you aren’t drooling, then you might want to check your pulse!  Wow.  Wait until you see what’s coming up next.  “Next”? you say?  Yep…it’s Doughnut WEEK, which means we can’t just give you one doughnut and then head back to that pile of kale.  We will be posting on Wednesday and Friday too.  I’ve seen the list and it’s CRAZY DELISH!  Stay tuned.  Now for the recipe for these super quick, uber moist, chocolate Kahlúa donuts with an espresso cream cheese icing.  Oh baby!

Kahlua and Cream Doughnuts | farmgirlgourmet.com #doughnutweek

Kahlúa and Cream Doughnuts

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 30 minutes

Yield: Makes 12 Doughnuts

Kahlúa and Cream Doughnuts

Quick baked Kahlúa and Espresso cream cheese doughnuts.

Ingredients

    For the Doughnuts:
  • 1 2/3 cups cake flour, sifted
  • 1/3 cup cocoa powder
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup Kahlúa
  • 2 eggs, lightly beaten
  • 2 tablespoons butter, melted and cooled slightly
  • cooking spray
  • For the Icing:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla
  • 2-4 tablespoons milk
  • 1 teaspoon espresso powder
  • 1 ounce dark chocolate, finely grated or shaved

Instructions

    For the Doughnuts:
  1. Preheat oven to 425º F. Spray a donut baking pan with cooking spray and set aside.
  2. In a medium bowl add the sifted flour, cocoa, sugar, baking powder and salt. Stir to combine. Add the buttermilk, Kahlúa, eggs and butter. Stir until just combined. Spoon into prepared baking pan filling each 2/3 full. Bake 7-9 minutes, or until no longer wet and springs back when touched.
  3. Remove from baking pan by turning out onto a wire rack to cool completely.
  4. For the Espresso Cream Cheese Icing:
  5. Beat cream cheese in a medium bowl until smooth. Add the powdered sugar and vanilla and beat to blend. Stir in 2 tablespoons milk (or more if desired) to make a spreadable icing. Add the espresso powder and stir to combine.
  6. To Assemble:
  7. Ice each cooled doughnut with about 2-3 teaspoons icing. Sprinkle with grated chocolate and serve.
http://www.farmgirlgourmet.com/2014/01/kahlua-cream-doughnuts.html

 Now for a fun giveaway!!  1 winner will be chosen and US addresses only.

 

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Fresh and Festive Holiday

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

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

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

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

FF_TwitterParty

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

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

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

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

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

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

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

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

Austin Food Bloggers | farmgirlgourmet.com

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

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

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

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

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

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

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Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

This is a sponsored post.

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I absolutely love using the slow cooker. The ease of popping some chicken or a pork shoulder into it in the morning and having something warm and delicious just waiting for you in the evening is pure genius. I had the opportunity, along with my fellow Virtual Potluck group, to receive a new slow cooker from Hamilton Beach along with the Not Your Mother’s Slow Cooker: Family Favorites cookbook and I was definitely not turning it down.

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

My old slow cooker had definitely seen better days. The cooking controls were not very helpful with only warm, low and high and no way to control the hours or precise internal temperature of the meat I was cooking.

Hamilton Beach Slow Cooker | farmgirlgourmet.com

The Hamilton Beach model is amazing, in my opinion.  I can set it manually, or it comes with pre-programmed times and temperatures as well as a thermometer probe for the times when I need to know the internal temp of a boston butt.  I love it!

Mustard Crusted Wings with Sweet and Sour Dipping Sauce | farmgirlgourmet.com

Did I mention I love it?

not-your-mothers-slow-cooker-family-favorites-taste-and-tell

The cookbook is a great resource for quick and easy to prepare slow cooker meals.  Some recipes are as easy as opening a few cans or jars and mixing together with meat or beans for a homey dinner.  Others, like this one, require a few more steps, but are worth the extra effort.

Some of my favorite recipes in this book include:

  • Turkey and Three Bean Chili
  • Winter Squash Stuffed with Sausage, Mushrooms & Cranberries
  • Black Bean and Rice Soup with Salsa Cream

Mustard Crusted Wings with Sweet & Sour Dipping Sauce | farmgirlgourmet.com

I made these chicken wings at the beginning of the week.  I had intended to photograph them the next morning for this post but when I went to the fridge I felt like Old Mother Hubbard.  The wings had vanished.  My anti-leftover-eating-kids had taken them for their school lunch.  Yep, they’re that good.  So it was back to the slow cooker drawing board.

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You definitely need to check out the recipes from the rest of the Virtual Potluck team for this post and giveaway.


Chile Colorado Enchiladas

Steak Fajitas with Cilantro Yogurt Cream

Fennel Leek Potato Soup

Homemade Ketchup

Slow Cooker Pork Chops

Split Pea Soup with Ham

Blue Cheese Mashed Potatoes

Now that you’re drooling, how would you like to WIN the cookbook and the slow cooker?  Serious!  Fill out this rafflecopter entry form and you could win one of 8 slow cookers and cookbooks.

a Rafflecopter giveaway

Mustard-Glazed Chicken Wings with Sweet and Sour Dipping Sauce – And a GIVEAWAY!

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 4 Main Dish Servings or 10 Appetizer

A quick slow cooker recipe for mustard glazed chicken wings and a sweet and sour dipping sauce.

Ingredients

  • 2/3 cup grainy mustard
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 pounds chicken wings, cut into joints, with bony wing tips cut off and reserved for another use.
  • Sweet and Sour Dipping Sauce:
  • 2 cups apricot preserves
  • 1/2 cup apple cider
  • 1/4 cup firmly packed light brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger

Instructions

  1. Coat the inside of the crock with butter-flavored or olive oil nonstick cooking spray. In the crock, combine the mustard, olive oil, salt, black pepper, and cayenne with a spoon. Add the wings to the crock and toss to coat with mustard mixture. Spray the wings lightly with some cooking spray. Cover and cook on HIGH for 2 to 3 hours. If possible, stir gently halfway through the cooking time, bringing the bottom wings to the top.
  2. Combine the dipping sauce ingredients in a microwave-safe bowl. Microwave on HIGH for 2 minutes to melt the brown sugar and preserves.
  3. Serve the wings hot with the warm dipping sauce on the side.

Notes

Use a large round or oval slow cooker.

http://www.farmgirlgourmet.com/2013/10/mustard-glazed-chicken-wings-sweet-sour-dipping-sauce-giveaway.html

Disclaimer: I was provided a copy of the cookbook Not Your Mothers Slow Cooker: Family Favorites as well as a Hamilton Beach Slow Cooker.  I was not, however, compensated monetarily.

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Our Favorite Cookbooks Giveaway

cookbook-giveaway-web

cookbook-giveaway-web

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

Now wait a minute…

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

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

My all time fave – drum roll please!

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

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

Alright – enough chatter.  Here’s the scoop:

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

Good luck!

 
a Rafflecopter giveaway

Favorite Cookbooks Giveaway

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

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