Chocolate Pizzelle

I've been a bad blogger lately, I haven't updated this blog in a while! In my defense, I've been incredibly busy and having a hard time finding time to bake/cook.

That said, I think everyone will enjoy this delicious cookie. It's a Pizzelle cookie which is an Italian cookie that is very similar to a waffle cookie. Instead of shaping the dough using a cookie scoop and baking in the oven, it's made by using an Italian Pizzelle press. It's definitely time consuming but well worth the time. Plus, who doesn't enjoy a batter that is packed with cocoa?

Chocolate Pizzelle 

(Food Network)

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon finely grated orange zest

1/4 teaspoon fine salt

3 large eggs, at room temperature

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature

Vegetable oil spray

Confectioners' sugar, for dusting cookies

Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.

Hawaiian Bread

Whenever I have bananas at home with tons of brown spots, the first thing that pops into my head is Banana Bread! However, this time I wanted a different twist, and after searching around online I came across Hawaiian Bread! It's very similar to Banana Bread except it has crushed pineapple and shredded coconut. This bread is ridiculously good...it's moist, packed with flavor, and transports you to the beaches of Hawaii!

Hawaiian Bread 

1 1/2 cups vegetable oil

3 large eggs

2 cups mashed ripe bananas

1 (8-ounce) can crushed pineapple, drained

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup flaked coconut

1 cup chopped macadamia nuts (I used chopped walnuts)

Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans. In a large bowl, beat oil and eggs with an electric mixer at medium speed. Beat in bananas, pineapple, and vanilla, until combined. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Gradually add to oil mixture, beating until combined. Stir in coconut and nuts. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.

Waffle of Insane Greatness

I love having breakfast food for dinner, especially since it's very rare for me to have breakfast during regular breakfast hours. I'm usually too busy to make breakfast before work during the week or I'll grab something simple such as yogurt to fill me up. When I find that special time to make breakfast, I loooooove eating fresh waffles. I'm not talking about the waffles you buy in the frozen food section and pop into the toaster. I'm talking about making waffles from scratch and using the waffle iron.

I've tried many waffle recipes which resulted in a waffle that loses it's crispiness quickly. I've tried waffle recipes that result in limpy waffles or rock hard waffles. So it was quite a journey to find a waffle recipe that I love. The type of waffle that is crispy outside and soft inside.

I found Waffles of Insane Greatness on Food Network and it is absolutely superb. The waffles are EXACTLY what I love about good waffles...crisp exterior and tender interior that doesn't get limp quickly.

This will be my go to recipe from now on, and I'm betting my bottom dollar you'll love it just as much :o)

Waffle of Insane Greatness 

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup whole milk or buttermilk

1/3 cup vegetable oil

1 egg

1 1/2 teaspoons sugar

3/4 teaspoon vanilla extract

Butter and syrup, for serving

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.

Blueberry White Chocolate Scone

I've been wanting to eat a ton of blueberries lately...blueberry bread, blueberry shake, blueberry cookies, blueberry ice cream, blueberry muffin, etc.

So is it surprising that I made white chocolate blueberry scones?!? Absolutely not! I originally wanted to make blueberry cookies buuuuut as I was strolling around the grocery store I came across scones. So I completely dropped the cookie idea and bought ingredients to make blueberry scones.

I didn't really like scones when I was younger because I felt like they are hard as bricks (ie: Starbucks scones). As I got older I started to eat scones from a variety of bakeries, breakfast places, cafes, and slowly grew to really enjoy scones. The white chocolate blueberry scone is light, slightly sweet, and tart. Basically, the perfect scone to enjoy on a beautiful spring morning :o)

Blueberry White Chocolate Scone 

(Source: Kraft Online)

3 cups flour

1/2 cup plus 2 Tbsp. sugar, divided

1 Tbsp. Baking Powder

1/2 tsp. salt

3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces

3/4 cup plus 2 Tbsp. milk, divided

1 egg, lightly beaten

1 Tbsp. grated lemon zest

1 cup blueberries

1 (6 oz) package of white chocolate, chopped

Preheat oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks. Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar. Bake 25 min. or until golden brown. Serve warm or at room temperature.

Thai Noodle Salad

I found a box of dried spaghetti pasta earlier this week and wanted to make something other than spaghetti. I turned to one of my favorite websites, Epicurious, and found this amazing noodle salad recipe. This noodle salad recipe is absolutely amazing!!! It's the perfect balance of peanut, salty, sweet, and spicy. None of the flavors overpower the other and it can be eaten as a meal or a side dish. Added bonus? It's super quick and easy to make to boot! The perfect dish to make during the week :o)

Thai Noodle Salad 

(Source: Epicurious)

12 ounces linguine 

4 tablespoons oriental sesame oil (I used 1 tablespoon)

8 green onions, chopped

5 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons unseasoned rice vinegar

1 1/2 tablespoons chili-garlic sauce

1 cup sliced red pepper

1 cup finely shredded carrots

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 1 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sliced red pepper and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

*Feel free to double sauce if noodles are too dry. 

Chicken Salad with Tart Green Apple and Currants

Several posts ago I did a chicken salad recipe with grapes which was ridiculously delicious. This time around I made a chicken salad with Granny Smith Apples and dried currants. If I was told to compare the two and decide which one is the best then I think I'd have a tie! The Sonoma Chicken Salad Sandwich draws it's sweetness from the honey and grapes. The Green Apple Chicken Salad Sandwich has a tartness from the Granny Smith apples and draws hints of sweetness from the dried currants.  This one is slightly more tangy than my first one but equally delicious. I think it tastes eerily similar to the D.C. Chicken Salad served at Corner Bakery (try it and let me know!). I also recommend making this up to 1 day in advance prior to eating this because the flavored blends together marvelously over time.

Green Apple Chicken Salad 

(Source: Newspaper but I can't remember which one)

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

2 cooked boneless and skinless chicken breasts, diced (or rotisserie chicken meat shredded)

2 small celery stalks, cut into small dice

1/2 red onion, cut into very small dice

1/2 green apple, cored and cut into medium dice

1/3 cup currants (raisins may be substituted)

Salt and pepper, if desired

In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.  To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.