Meet your new favorite sensory-rich snack. These pistachio dipped apricot clusters are the ultimate flavor trio. They are sweet and salty bites of apricot and pistachio goodness. You only need five simple ingredients. Prep takes less than ten minutes. They are naturally vegan and gluten-free. Pack them for a healthy energy boost during the day.

Serve them as a one-bite healthy dessert. Give them as a DIY edible gift.  Or, bring along your next road trip.  Every bite delivers a satisfying crunch. You won’t believe how easy they are to make.

What Are Apricots?

Apricots are small, golden-orange fruits that originated in Central Asia.  They have been cherished for centuries. With their velvety skin and juicy, sweet-tart flesh, apricots bring both color and flavor to the table. They’re delicious and fresh during summer.  But dried apricots are a pantry staple year-round.  They have a delicious chewy texture and concentrated sweet tart apricot flavor.

What Are Pistachios?

Pistachios are vibrant green nuts with a mild, nutty flavor and satisfying crunch. Native to the Middle East, pistachios are crunchy gems that play a starring role in both savory and sweet recipes. They’re loved for their versatility.  They’re great sprinkled on salads, blended into pesto, or simply enjoyed by the handful.  They always add a delightful twist to any recipe.

Why these Apricots are a Healthy Chocolate Snack Idea

First, the apricots pack a nutritional punch.  They bring plenty of fiber, vitamins A and C, and antioxidants to these chewy fruit and nut clusters. These nutrients help support eye health, boost immunity, and keep skin glowing. The fiber content also aids digestion.

Next, there’s pistachios which are a powerhouse of nutrition.  They bring protein, healthy fats, and minerals like potassium and magnesium to these apricot clusters. They promote heart health, help manage blood sugar levels, and provide lasting energy. Finally, their unique antioxidant content supports overall wellness, making them a smart snack for any occasion.

And then there’s chocolate.  Dark chocolate isn’t just delicious.  It’s good for you, too!  Rich in flavonoids and antioxidants, chocolate can help lower blood pressure.  It can also improve heart health and boost your mood.  This chocolate is flavored with chai spices like cinnamon, cardamom, and ginger.  This makes your snack not only tasty but uplifting.

Creative Recipes to Impress Your Guests

For a show-stopping dessert platter, serve crunchy pistachio chai chocolate apricots alongside other gourmet snacks.  They’re perfect on a holiday dessert tray with candied ginger or cocoa-dusted almonds. Try skewering them other dried fruits for easy party bites.  Dip the apricots in a combination of pistachios and kadaifi (or kataifi) turning them into a Dubai chocolate inspired treat.

Exploring Different Varieties of Pistachio Chai Chocolate Apricots

Feel free to experiment with different chocolate types—milk, dark, or even ruby chocolate.  Yes, ruby chocolate!  It’s made from ruby cocoa beans from Ecuador, Brazil, and the Ivory Coast.  Swap chai spices for cinnamon or ginger if you prefer.  Try other nuts like almonds, hazelnuts, cashews or even macadamia nuts. You can even fill the apricots with pistachio cream before dipping in chocolate for a Dubai style chocolate twist.

Other Dried Fruit to Use in This Recipe

Not a fan of apricots? You can use dried figs or dates.  Another favorite of mine is dried mango.  It would bring the sweet tart flavor profile to this easy fried fruit confection.  There’s also dried pineapple to keep the tropical theme.  You can also try candied orange or lemon slices for a more traditional fruit flavor.  Each fruit brings its own unique flavor and texture, from chewy dates to tangy cherries, giving you endless possibilities for custom snack creations.

Ingredients to Make These Apricot Pistachio Chocolate Treats

All the ingredients are pantry ingredients:

3 ounces dipping chocolate

1 1/2 teaspoons chai spice (or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cardamom)

1/8 teaspoon olive oil

8 ounces dried apricots

1/3 cup chopped salted roasted pistachios

Let’s Make these Crunchy Pistachio Chai Chocolate Apricots

Coarsely chop the pistachios and set them in a shallow dish.  Arrange the apricots on a parchment lined baking sheet.

Melt the chocolate by putting it in a microwave safe container.  Microwave on high for 30 seconds.  Stir the chocolate and it’s still not melted, continue to microwave at 30 second intervals until it’s completely melted.  Stir in the chai spice (or spices noted above) and the olive oil.

Carefully dip the end of an apricot into the chocolate.  Allow for any excess to drop off before dipping it into the chopped pistachios.  Place the apricot on the parchment and repeat with the remaining apricots, chocolate and pistachios.

 What do these salted pistachio chocolate and apricot bites taste like?

I don’t know why, but when I think of apricots it’s always cardamom and usually pistachios. I’m not sure why I associate those flavors with that region, but I do. And I’m glad I do because apricots with chocolate and pistachios are amazing! Throw in some chai spice in the chocolate and you’re in for a deliciously decadent viral pistachio chocolate treat! 

These bite sized nibbles pack powerful flavors and textures all in one little nibble. These easy dried fruit bites have the sweetness of the chai spiced chocolate and the sweetness of dried apricots.  Adding the crunchy and salty pistachios makes these apricots an irresistible sweet and salty treat.  They’re perfect as an afternoon snack, nibbles for a road trip, or even the star of a healthy dessert tray or dessert board.  You might want to make a double batch because these are too delicious to give them all away.

Yield: 8 servings

Pistachio Chai Chocolate Apricots

Cook Time: 10 minutes

Total Time: 10 minutes

Road trip food just got an upgrade with crunchy pistachio chai chocolate apricots. Perfect for long drives or afternoon pick-me-ups.

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5.0 Stars (1 Review)

Ingredients

• 3 ounces dipping chocolate
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon olive oil
• 8 ounces dried apricots
• 1/3 cup chopped pistachios

Instructions

1. Place the chocolate in a microwave safe container and heat on high for 30 seconds then stir. If the chocolate still hasn't melted completely, heat at 15 second intervals until completely melted. Once melted, add the spices ane olive oil and stir until blended.
2. Place the pistachios in a shallow dish for dipping and set aside.
3. Carefully dip half of the apricot in the chocolate, allowing the excess to drip off before dipping them into the pistachios. Place the apricots on a parchment lined baking sheet and allow to cool before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 106Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 27mgCarbohydrates 20gFiber 3gSugar 16gProtein 2g

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The post Crunchy Pistachio Chai Chocolate Apricots appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These Brie, Apple & Almond Phyllo Cups are so simple to make. If you have the premade cups they take literally NO TIME to make. Imagine your most critical family member or neighbor drops by unexpectedly and you whip up a batch of these to serve. I bet they would be surprised!! They have such elegant stage presence for such a quick and easy recipe.

What Are Almonds?   

Almonds are the edible seeds of the almond tree.  They are prized for their delicate flavor and satisfying crunch. They’re not only delicious but also loaded with nutrients.  Almonds are packed with vitamin E, healthy fats, protein, and fiber. Including almonds in your recipes adds both taste and a nutritional boost, making them a favorite in both sweet and savory dishes.

Almonds are incredibly versatile in the kitchen. Sliced, slivered, or chopped, they add texture to salads, baked goods, and appetizers. Toasting them brings out their rich flavor.  Toasted almonds make a perfect addition to cheese boards or granola.  They’re also a crunchy topping for your favorite dishes. Finally, their mild taste complements both sweet and savory ingredients.

What Is Brie?

Brie is a soft, creamy cheese from France with a buttery texture and a mild, earthy flavor. Its edible rind adds a slight tang, while the interior melts beautifully—perfect for baking or pairing with fruits and nuts. Brie’s gentle taste makes it a crowd-pleaser, and it pairs especially well with apples and almonds in appetizers like these phyllo cups.

Different Types of Brie

There are several types of brie cheese to choose from.  Each one offers its own unique flavor and texture. Traditional French brie, like Brie de Meaux or Brie de Melun, is known for its earthy aroma and rich, velvety interior. Both of these brie cheeses are stronger and have a more earthy flavor.  Double or triple cream brie varieties are extra creamy and decadent due to their butterfat content. 

American brie often has a milder taste and a slightly firmer texture. They’re also usually pasteurized.  There’s a goats milk cheese that has a tangier flavor.  I have a grey brie in my fridge which I believe is a milder version of brie noir or black brie.  This type of brie is aged and has a dark rind and stronger flavor.  Whether you prefer a classic, tangy French brie or a buttery, ultra-creamy version, there’s a brie cheese perfectly suited for your palate for this apple and almond recipe.

Picking the Best Apples

For this recipe, choose apples that are crisp and slightly tart.  Granny Smith, Honeycrisp, or Pink Lady are great varieties because they hold their shape when baked.  They offer a refreshing contrast to the creamy brie and buttery almonds. Make sure to pick apples that are firm and free from bruises for the best results.

Combining Brie, Apples, and Almonds

What makes this appetizer special is the way these ingredients play off each other. The creamy brie melts into the phyllo cup.  The apple adds a sweet, crisp bite. Finally the toasted almonds bring a nutty crunch that ties everything together.  This is one balanced and irresistible bite in every cup.

Ingredients Needed for this Appetizer Recipe

Pantry ingredients – almond slivers, honey

Refrigerator ingredients – phyllo dough, butter, brie, apples

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).  Place the butter in a microwave safe bowl and heat at 30 second intervals until it melts.  Place one sheet of phyllo dough on your work surface and brush with melted butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.  Cut the dough with a sharp knife until 12 equal pieces.

Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes.  Remove from the oven and let them cool.

While the phyllo cups are cooling, chop the apples and brie.  Place a few pieces of apple into each shell. Top with brie and sprinkle with almonds.  Place the shells back into the oven and bake at 350 for an additional 6-8 minutes until the phyllo is golden brown and the brie is melted.  Drizzle with honey before serving.

Variations to Try

Swap out apples for pears or figs for a different fruit flavor and texture.  Try adding a small spoonful of cranberry sauce for a festive twist during the holidays.  Swap out the nuts for pecans, walnuts, or even hazelnuts for a different texture and flavor.  Finally, try changing out the honey for balsamic glaze or a flavored balsamic vinegar.

Pairing Suggestions

These Brie, apple, and almond phyllo cups pair beautifully with sparkling wine, a crisp Chardonnay, or a light-bodied Pinot Noir. For non-alcoholic options, try sparkling apple cider or a citrusy herbal iced tea.

These cups are great for dessert, but they’re also perfect as an appetizer.  Try serving them alongside a charcuterie board to round out your appetizer spread.  The salty rich meats pair well with the light and crunchy flavor of these brie cups. 

Impress your guests with these elegant and delicious phyllo cups by serving these with a nice crisp green salad for a light lunch or dinner.  They’re also perfect as nibbles for a brunch served alongside some egg bites or muffins.  If you’re hosting a party, this is a scalable recipe that’s easy to prep ahead of time.

What do these Brie, Apple & Almond Phyllo Cups taste like?

The crispy phyllo, the sweet apples, and the creamy brie are amazing together. Then you top it with some crunchy almonds and it’s a flavor party in your mouth. Seriously. I don’t think I could make these fast enough. The hubs and I were just nibbling away on them as they came out of the oven.

Just look at how creamy, crunchy delicious these cups are! I love phyllo dough and I love brie, so this recipe was a no brainer for me. Especially since I found extra creamy brie at the grocery store. It’s not the typical President I get. It was something new and different. And, well, I had to try it!  Because it’s brie!  And my second favorite cheese.  Muenster is my hands down fave, if you were asking.

Brie, Apple & Almond Phyllo Cups

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Bite-sized Brie, apple, and almond phyllo cups are your new go-to for gatherings or a simple snack. Each cup offers a delicious balance of creamy, crisp, and nutty flavors.

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Ingredients

For the phyllo cups

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• 6 sheets phyllo dough
• 1/4 cup melted butter

For the brie bites

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• 6 ounces brie, diced
• 1/2 cup finely diced apple
• 2 to 3 tablespoons toasted almond slivers
• 2 to 3 tablespoons honey

Instructions

1. Preheat your oven to 350 degrees.
2. Place one sheet of phyllo dough on your work surface and brush with butter. Place another sheet of phyllo dough on top and brush with butter. Continue until all 6 sheets are stacked and brushed with butter.
3. Cut the dough with a sharp knife until 12 equal pieces.
4. Carefully press each of the 12 pieces into a muffin tin. Bake at 350 for 5 to 7 minutes. 
5. Remove from the oven and cool slightly before placing a few pieces of apple into each shell. Top with brie and sprinkle with almonds.
6. Place the shells back into the oven and bake at 350 for an additional 6-8 minutes or until the phyllo is golden brown and the brie is melted.
7. Drizzle with honey before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 233Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 37mgSodium 299mgCarbohydrates 19gFiber 1gSugar 8gProtein 7g

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Please leave a comment on the blog or share a photo on Instagram

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The post Brie, Apple & Almond Phyllo Cups are the Perfect Bite appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

A gourmet restaurant dish from Bogota, Colombia inspired me to create this recipe.  It brings the vibrant flavors of saffron and roasted peppers straight to your home kitchen. By combining aromatic saffron threads with sweet yellow peppers, you create a luxurious sauce that pairs beautifully with stuffed pastas like tortellini. The result is a meal that feels decadent yet approachable.  You can enjoy a chef-worthy experience with every bite.

What Is Saffron and Why Is It So Expensive?

Saffron is often called “red gold” for good reason. Saffron is harvested by hand from the delicate stigmas of the Crocus sativus flower.  Roughly 75,000 blossoms to yield just one pound of saffron threads. This labor-intensive process combined with the sheer number of flowers needed make saffron makes it one of the world’s most treasured and costly spices. Beyond its price tag, saffron offers a subtle floral aroma, a hint of earthiness, and a gorgeous golden hue that can elevate any dish.

What is Tortellini?

Tortellini are ring-shaped pasta parcels.  Typically stuffed with a savory filling like cheese, meat, or vegetables they hail from the Emilia-Romagna region of Italy.  They’re sometimes called “navel-shaped” due to their charming little twist. Tortellini are beloved for their tender bite and ability to hold rich sauces.  This makes them a perfect canvas for a creamy and flavorful saffron pepper sauce.

Tortellini vs Ravioli

Both tortellini and ravioli are Italian stuffed pastas.  They differ in shape and personality. Tortellini are small, ring-shaped, and traditionally served in broth or with creamy sauces. Ravioli, on the other hand, are square or circular pillows sealed around a filling, and are often paired with tomato-based or butter sauces.

Both deliver a delicious bite but tortellini’s unique shape provides a slightly firmer texture.  It also has a different sauce-to-pasta ratio, giving you a delightful experience with every forkful. 

Along with tortelloni which is a larger version of tortellini there are three other version of ravioli.  First, there’s ravioletti which are smaller ravioli, ravioli gigante or large ravioli, and finally raviolo al’ unovo which is a large ravioli with an egg yolk in it filled with ricotta. 

Other Types of Stuffed Pasta

There are many other types of stuffed pasta out to try with this saffron pepper sauce.

• Agnolotti is a small, folded rectangle of pasta filled with roasted meats or vegetables from the Piedmont region.
• Cappelletti, or “little hats”, which are like tortellini but have a more rounded, bonnet-like shape.
• Mezzeluna are half-moon shaped crimped pasta usually filled with cheese or veggies.
• Pansoti is from Liguria and has a triangle shape filled with veggies or cheese.
• Fagottini is also filled with veggies or cheese.
• Anolini are round and filled with stewed meat.
• Culurgiones are a Sardinian pasta that’s distinctive and not easy to make the traditional ear, or spighita shape.

Different Types of Fillings for Stuffed Pasta

Classic fillings include ricotta and spinach, prosciutto and cheese, or a simple blend of Parmesan and herbs. Meat lovers might enjoy sausage, braised beef, or roasted poultry fillings.

But stuffed pasta is a playground for creativity!  For a modern twist, try roasted pumpkin with sage, wild mushrooms and truffle oil, or even sweet combinations like chocolate and ricotta for dessert. The possibilities are as endless as your imagination.

La Bibioteca Copycat Recipe

La Biblioteca was a beautiful hotel and I loved eating at their restaurant.  It doesn’t hurt that it was in one of the most popular parts of Bogota; Zone T.  They have a beautiful outdoor seating section at the restaurant.  You are surrounded with beautiful flowers, a glass enclosure, and attentive servers. 

The first time I ate there, they gave me an appetizer for free.  I was by myself so maybe they wanted to make me feel welcome?  The second time I was there, it was for lunch.  I was starving and my typical Colombia headache was starting.  I needed to eat something delicious soon before I was down for the count for the rest of the day. 

As I was looking at the menu, I found the perfect meal for me.  Crab stuffed ravioli with yellow pepper sauce.  It was amazing.  The ravioli were perfectly tender and stuffed with sweet crab and cheese.  The sauce was silky and smooth with delicious flavors of bright yellow peppers.  I knew I had to try to create my version of this flavorful rich sauce.

Gathering the Ingredients

Before we start, let’s make sure you have everything you need for this saffron pepper sauce and tortellini dish.  Each ingredient plays a role in building layers of flavor. The saffron infuses the sauce with warmth and color, while the peppers add sweetness and depth.

Pantry ingredients – olive oil, shallots, garlic, garlic salt, nutmeg, white pepper, saffron threads

Refrigerator ingredients – yellow bell peppers, ricotta stuffed tortellini

Preparing the Saffron Pepper Sauce

Start by steeping the saffron in warm cream.  This step draws out the vibrant color and delicate flavor, ensuring it infuses your sauce beautifully.  While the saffron is steeping, sauté the garlic and shallots together until softened.  Then add the yellow bell peppers to the pan.  Cover and continue to sauté until the peppers are nice and tender.

Transfer the sautéed pepper mixture to a blender, add the saffron infusion, and blend until silky smooth. Pour the mixture back into the pan and let it gently simmer. For the smoothest texture, strain the sauce through a fine-mesh sieve before returning it to the heat. Stir in a little of the pasta water. This ensures that the sauce sticks to the pasta.  Finish with grated Parmesan, salt, and pepper to taste. 

To serve, I spread some of the sauce on the plate. Then I topped that with some ravioli and drizzled some more sauce on top.  You can toss the pasta and sauce together before serving if you want.  Just make sure to top with some more Parmesan or asiago cheese.  And light sprinkling of black pepper for color and flavor and you’re ready to eat!

What does Pasta & Saffron Pepper Sauce Taste Like?

It has the perfectly sweet flavor of yellow bell peppers and earthy saffron.  This sauce is light, but also creamy and delicious.  The color is rich, too!  You don’t want to brown the peppers.  You want them to cook nice and slow on a medium heat.  This keeps them super sweet and delicious.  And it keeps them bright yellow for this sauce.

The ricotta ravioli is the perfect base to support this sauce. It is is the star of this date night dinner.  But you can serve this with any pasta.  A long linguine or even a short rigatoni.  Try one of the stuffed pastas already discussed.  I can imagine this would be a great sauce for an egg ravioli.  Or even gnocchi!

Yield: 4

Pasta & Saffron Pepper Sauce

Cook Time: 30 minutes

Total Time: 30 minutes

Make your next date night unforgettable with the vibrant taste of saffron pepper sauce over perfectly cooked pasta. Treat yourself and someone special to a meal worth remembering.

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped shallots
• 2 tablespoons minced garlic
• 3 cups chopped yellow bell peppers
• 1 cup half and half
• 1 teaspoons garlic salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon white pepper
• 1/4 teaspoon saffron
• 12 ounces ricotta tortellini

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Add the olive oil and swirl to coat before sautéing the shallots and garlic until they begin to soften; about 3 to 5 minutes. Add the bell peppers to the shallots and garlic. Cover and reduce the heat to medium low. Simmer stirring occasionally for 15 to 20 minutes or until the peppers are tender.
2. Cook the pasta according to the package directions making sure to salt the water before you add the pasta.
3. Warm the half and half in the microwave for 30 seconds and check to see if it's warm. If not, microwave it 30 seconds intervals until it feels warm to the touch. Lightly crush the saffron and add it to the warm milk to steep.
4. Place the pepper mixture in a blender (or the bowl of a food processor). Add the cream mixture and spices to the peppers. Process until smooth then return to the pan and simmer until the pasta is cooked. Add 1/2 cup of the pasta water to the pan and stir until combined.
5. Place a ladle of sauce in the center of each of four plates. Top with pasta and more sauce. Garnish with Parmesan or Asiago cheese and serve with delicious, crusty bread to dip in the sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 336Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 8gCholesterol 56mgSodium 605mgCarbohydrates 29gFiber 2gSugar 7gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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If you’re ready to impress your guests and bring your dessert game to a whole new level, Pistachio Cranberry Macaron are the way to go. These elegant treats combine the luxurious nuttiness of pistachios with the tart sweetness of cranberries.  It’s a flavor pairing that’s both surprising and delightfully harmonious. Whether you’re baking for a special occasion or simply indulging your own craving for something decadent, this recipe is sure to transform your repertoire.

Can you whip egg whites to stiff peaks? Can you process almond meal and powdered sugar together in a food processor? Are you able to pipe circles on a baking sheet? Finally, do you know how to bang baking sheets on a counter? If you say yes to at least two of these, then you can make pistachio cranberry macaron. It’s just that simple!  Trust me on this one.

Why Pistachios and Cranberries?

Pistachios and cranberries are a match made in dessert heaven. The savory, earthy notes of pistachios complement the bright, tangy flavor of cranberries.  This makes each bite a balanced taste adventure. This combination feels festive and sophisticated, perfect for holidays or any time you want your baking to stand out.  And the colors are festive!  Red and green are the epitome of holiday season colors.

The Secret to Perfect Macaron Shells

Achieving that iconic smooth, crisp macaron shell is all about the right ingredients and technique. For this recipe, you’ll use a blend of half almond flour and half homemade pistachio flour.  Almond flour is readily available in most grocery stores.  Heck, even Walmart has it.  And they have their own Great Value brand of almond meal.

The biggest tip for making macaron is controlling moisture and fat in the ingredients.  For example, when you make chocolate shells, you need to find a cocoa powder that has .5g of fat or less.  This is a fun tip I learned when I took the Sur le Table macaron class with Mom.  I learned three tips that day.  The other two I’ll get to later.  The fat content can make for a softer macaronage (batter).  This can result in wrinkled shells.

Homemade Nut Meal or Nut Flour

However, pistachio meal or flour is not as easy to come by.  I’ve used this trick to make a few different kinds of nut meals to make macaron.  My favorite are the Derby pie macaron with pecans in the shells. 

First, freeze the pistachios.  This solidifies the fat in the nuts which prevents pistachio butter from forming when you process the nuts.  We learned about fat earlier.  The same is with cocoa powder as it is with fat in nuts.

Put the nuts in the bowl of a food process with 1 ounce of powdered sugar and process until the pistachios (or nut of choice) is a fine powder.  Make sure to deduct that 1 ounce of powdered sugar from a total of 4 ounces for your recipe.  Add the remaining powdered sugar and almond meal and process until finely ground.  Then sift per the instructions.

Creating the Cranberry Filling

Don’t let leftover cranberry sauce go to waste.  I have turned leftover cranberry sauce into many things including this delicious macaron filling! Simply blend your cranberry sauce until smooth, then whip it with cream cheese, a bit of butter, and powdered sugar.  It makes a silky and tangy buttercream perfect for the earthy pistachio shells. The vibrant color and fruity punch elevate the macaron and make them truly irresistible.

Make Sure Your Ingredients are Fresh

Yes, that includes the egg whites that you will “age” before using.  I was stuck on a particular macaron recipe.  I couldn’t, for the life of me, figure out why they were failing.  I followed all my steps that I have completed repeatedly with success time and time again.  The culprit was old powdered sugar.  It wasn’t even really THAT old, but I guess it was just old enough to prevent the shells from forming.

Weigh Ingredients for Best Success

I highly recommend a kitchen scale if you don’t have one already.  I store mine on it’s side in the cupboard so it doesn’t take up much space at all.  And it’s great for baking macaron and bread.  Though I haven’t quite gotten into bread baking.  One of these days I’ll get organized to try making bread.  I’ve been religiously feeding my starter.

If a macaron recipe has standard measurements like cups instead of ounces or grams, then I move on to the next recipe.  There’s no guarantee that my nut meal or powdered sugar have the same moisture content in summer than it does in winter. 

Keep Moisture at Bay for Perfect Shells

Moisture can make or break successful shells.  And for that reason, when you pipe your shells let them dry out on top.  If you can tap them with your finger and it doesn’t stick, then you’re safe to start baking them.  The dry top forces the batter to push out from the bottom which makes the feet.

“Age” Your Egg Whites

Most recipes say to use aged egg whites for better structure and stability.  I separate the eggs and let the bowl sit on the counter until I’m ready to make the macaron which is usually a couple of hours later.  I also add a little cream of tartar for more stable meringue.  Some recipes call for adding meringue powder, but I haven’t felt the need to use them. 

Creating Perfect Macaronage

This is the last tip I learned about in the cooking class.  Folding the meringue isn’t like folding for a souffle.  You actually want to sort of deflate the meringue but not so forcefully that it overmixes the batter, or macaronage.  The instructor told us to watch the sheen of the batter.  It will be dull for a while. 

When it changes to shiny, that’s when you want to check it frequently.  Lift the spatula.  If the batter flows off the spatula “like lava” then it’s ready.  To me, it’s like pouring conditioner into another bottle.  It’s not so runny like water or soup, but it’s not thick like a quick bread batter.  Like a thick cheese sauce?  I’m trying to think of other analogies.

Use a macaron piping pattern to make sure your shells are roughly the same size.  I have a silicon mat with circles on it, but you can print my template out and put it under your parchment or silpat mat to use for piping.  If there’s little tips even after banging them on the counter, then dampen your finger and press them down.  I usually put decorations like chopped pistachios or crushed dried cranberries on the shells after piping.

Assembly and Decoration

Once your shells are baked and cooled match the shells into pairs.  I do this before filling them.  Then I pipe a generous amount of cranberry filling onto the bottom shell and then put matching shell on top. For an extra touch of elegance drizzle the macaron with white chocolate. Presentation matters, and these colorful macaron are sure to wow your crowd.

Store assembled macaron in the fridge overnight for the best flavor and texture.  They really should rest in the fridge overnight.  This will allow the shells to absorb some of the flavor and moisture from the filling. This makes the shells chewier and more delicious.

With these tips and flavor combinations, you’re ready to elevate your dessert game and treat yourself, and your guests, to the gourmet experience of Pistachio Cranberry Macaron.  Just look at them! That green shell filled with pistachio flavor is the perfect vessel for the sweet tart cranberry buttercream filling. It’s also a good way to use up some of that leftover cranberry sauce from Thanksgiving.

Yield: 18

Pistachio Cranberry Macaron

Cook Time: 18 minutes

Additional Time: 1 hour

Total Time: 1 hour 18 minutes

Enjoy the Pistachio Cranberry Macaron, where traditional French pastry meets the vibrant flavors of pistachio and cranberry. Each bite offers a wonderful mix of chewy texture and refreshing taste, perfect for any dessert table.

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Ingredients

• 2 ounces almond meal
• 2 ounces pistachio meal, or frozen pistachios
• 7 ounces powdered sugar
• 4 ounces egg whites
• 40 grams granulated sugar
• 1/8 teaspoon green gel food coloring
• 4 ounces cream cheese
• 1/2 cup cranberry sauce, or frozen cranberries thawed
• 3 tablespoons butter
• 4 - 5 cups powdered sugar

Instructions

1. Place the almond meal, pistachio meal (or pistachios), and the powdered sugar in the bowl of a food processor and process until the mixture is finely ground.
2. Sift into a large bowl.
3. Place the large pieces in the food processor and pulse until ground.
4. Sift the mixture two more times and set aside.
5. Place the egg whites in the bowl of a stand mixer.
6. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer.
7. Fasten the whisk attachment and beat the mixture on medium speed until foamy.
8. Slowly add the granulated sugar and beat on medium speed until soft peaks form.
9. Increase the speed to high and beat until stiff peaks form.
10. Add 1/3 of the almond mixture into the bowl with the meringue.
11. Fold the ingredients together with a large spatula until incorporated.
12. Add the food coloring and continue folding the almond meal until all the mixture is incorporated into the meringue and then drips slowly off the spatula; like lava flowing.
13. Transfer the batter to a large piping bag fitted with a 1A tip and pipe 1 1/3-inch rounds onto a Silpat covered baking sheet. There are several different templates out there. You can download mine here.
14. Preheat oven to 325.
15. You're going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface.
16. Allow the macaron to rest on the counter at least 30 minutes.
17. Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes.
18. Rotate the pans front to back and top to bottom and bake an additional 9 minutes.
19. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn't completely cooked, then continue to cook in 4 to 5-minute intervals until they no longer wiggle.
20. Remove from heat and allow to cool completely before filling.
21. While the macarons cool, make the cream cheese buttercream.
22. Place the cranberries in the bowl of a food processor and pulse until coarsely chopped.
23. Add the cream cheese and process until smooth.
24. Transfer the mixture to the bowl of a stand mixer and add the butter.
25. Beat until smooth.
26. Slowly add the powdered sugar until you reach your desired consistency.
27. Pipe a quarter sized dot of buttercream in the center of the shell. Top with a matching shell. Repeat with remaining shells and buttercream.

Nutrition Information

Yield

18

Serving Size

1
Amount Per Serving Calories 621Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 11mgSodium 62mgCarbohydrates 141gFiber 1gSugar 136gProtein 3g

I HIGHLY doubt that.

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I’ve made panna cotta once before and it was good, but it wasn’t WOW. You know what I mean? When the weather is hot like it can get here in the summer, I try to find cool dessert recipes for us. And that’s just what panna cotta is!  This dark chocolate panna cotta with mango coulis is cool and chocolatey.  The mango coulis is a perfect sweet and tart companion for this rich panna cotta recipe.

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What is Panna Cotta?

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Panna cotta, which translates to “cooked cream”, is a classic dessert known for its luxuriously smooth texture. It’s made by gently heating cream with sugar and gelatin.  The mixture is then chilled it until set. The result is a creamy, melt-in-your-mouth treat.  Think of it like Jell-O and pudding combined.  It’s creamy like pudding, but has the texture of Jell-O.  But you can make it with any flavor you want!  I chose dark chocolate.

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Panna cotta originated in Northern Italy, most notably in the Piedmont region. It’s believed that resourceful home cooks created panna cotta to use up leftover cream and sugar. Over time, it became a staple in Italian kitchens and restaurants worldwide. 

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Since gelatin was not something you could easily grab at the market, they probably simmered the cream and sugar with egg whites.  You can make panna cotta with egg whites, it just takes about 4 to 5 egg whites for that creamy smooth texture.

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What is a Coulis?

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A coulis is a smooth, flavorful sauce made from puréed fruits or vegetables. In desserts, fruit coulis adds brightness and a touch of acidity.  The coulis balances out creamy or rich components. It’s all about enhancing flavors and creating stunning presentations.

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The mango coulis adds that touch of acidity to balance out the rich creaminess of the dark chocolate panna.  But it also adds such a bright color to the dark chocolate panna cotta.  The contract of colors, flavors, and textures makes this panna cotta recipe perfect for a dinner party or just dinner for the two of you!

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Ingredients to make this Dark Chocolate Panna Cotta with Mango Coulis

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There are so few ingredients in this recipe.  I would bet that you have everything in the pantry and fridge.  You might not have gelatin.  For some reason I always have a package or two in the pantry. 

Refrigerator ingredients – milk, half and half, mango

Pantry ingredients – gelatin, honey, dark chocolate cocoa powder

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Instructions to make this Chocolate Panna Cotta Recipe

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Combine the milk with the gelatin and let the gelatin melt.  Place the half and half cream in a saucepan over medium heat.  Whisk in the honey and the dark chocolate cocoa powder.  Bring the cream to scalding, which is almost boiling but not.  There should be bubbles around the edge of the cream in the pan.

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Whisk the milk and gelatin mixture into the scalded cream and continue to cook, whisking continuously, for at least one minute before removing from the heat and pouring into ramekins.  Refrigerate the ramekins for at least 4 hours or until set.

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While the ramekins are cooling, make the coulis by placing the mango in a blender and process until smooth.  If necessary, add some water to thin the mixture making it easy to pour or spoon onto the plate.  Add honey if the mango is not ripe and sweet. 

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When the panna cotta is set and you’re ready to serve, run a knife around the edge of the ramekin before turning out onto a serving plate.  Spoon the coulis over the top of the panna cotta. Or you can decorate the plate with the coulis before placing the panna cotta on top.

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Tips for Perfecting Your Panna Cotta

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Make sure to use high-quality dark chocolate cocoa powder for the best flavor.  King Arthur Flour has a double dark cocoa powder.  I might have to try this black cocoa powder from Modern Mountain next time I make this.  The better the quality the richer your panna cotta will be.  And the more chocolatey it will be.

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To avoid lumps, let the gelatin fully dissolve in the milk.  Whisk the mixture before adding it to the scalded cream to ensure it’s fully dissolved.  If not, remove the cream from the heat and let the milk and gelatin sit for a little longer.

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Use the ripest mangos you can find.  I like the little yellow ones.  They usually have more mango flavor than the green and orange ones.  At least that’s been my experience lately.  If your mangos are not that ripe or sweet, just add in some sugar or honey to the coulis.  You don’t want it super sweet, but you don’t it so tart that it overpowers the panna cotta.

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Finally, allow the panna cotta plenty of time to chill.  I usually make them the night before and let them chill overnight.  That way they are sure to be set before serving.  But make sure to put some plastic wrap on top so it doesn’t form a skin on the panna cotta. 

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Dark chocolate panna cotta with mango coulis is a delightful blend of creamy and fruity flavors.  It is sure to impress your guests or satisfy your craving for something sweet. This recipe combines silky, rich chocolate and cream with a bright, fruity sauce.  It’s the perfect ending to any meal.

Yield: 4

Dark Chocolate Panna Cotta with Mango Coulis

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

Dark Chocolate Panna Cotta with Mago Coulis is right, chocolate, sweet, and tart all at the same time. It's a perfect summer dessert!

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5.0 Stars (1 Review)

Ingredients

• 1/4 cup fat free milk
• 1 packet unflavored gelatin
• 2 cups fat free half and half
• 1/4 cup local honey
• 2 tablespoons dark chocolate cocoa powder
• 1 1/2 cups cubed, ripe mango

Instructions

1. Place the milk and the gelatin in a small bowl and stir to combine. Set aside.
2. Place the half and half in a medium saucepan over medium-high heat. Stirring with a whisk, add the honey and the cocoa powder.
3. Scald the cream until it's almost boiling. Using a whisk, add the bloomed gelatin to the cream mixture. Continue to stir for at least one minute before pouring into small ramekins. Carefully place the ramekins in the refrigerator for at least 4 hours.
4. Before serving, place the mango in the bowl of a food processor or blender. Process until smooth.
5. Carefully run a knife around the edge of the ramekins before turnning out onto a plate. Top with coulis before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 226Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 132mgCarbohydrates 43gFiber 2gSugar 36gProtein 6g

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The post Dark Chocolate Panna Cotta with Mango Coulis is a Decadent Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This Pasta Primavera Bake is deliciously satisfying and well worth the 20 minutes waiting for the pasta to cook and 40 minutes for it all to bake. Hands on time is so short. It’s perfect for chores nights or sports nights or nights where you just want to be a vegetable on the couch after a hard day’s work. Honestly, this is just that simple. If you can boil water and turn the oven, you’re golden!

It uses some simple convenience foods like frozen vegetables and jarred sauce making it a quick and easy recipe to whip up any time.  We keep frozen vegetables and jarred pasta sauce and, of course, pasta on hand at all times.  That makes this recipe a go to quick and easy meatless dinner.  Of course, you could make a batch of homemade spaghetti sauce on hand for this recipe.  And finally, if you’re looking to add some protein try tossing in some cooked chicken or even cubed tofu.

What is pasta primavera and where did it come from?

Pasta primavera is a pasta dish made with fresh vegetables, cream sauce, and pasta.  Yes, I used frozen veggies in this version, but it just goes to show how versatile this recipe truly is.  The legend about how this dish was created goes back to the 1970s in New York City.  Created by a husband and wife duo of Sirio and Egidiana Maccioni, they combined their love of Italian cuisine with fresh seasonal springtime vegetables. 

Due to its simplicity and delicious flavors, it quickly became a signature dish renowned for its vibrant flavors and colorful presentation. It became so popular that it spread to restaurants across the country and eventually became a staple comfort food recipe in many households.

Penne vs penne rigate

Penne is a tubular pasta shaped like a parallelogram.  Meaning it has angles on both ends that go in the same direction.  If the ends went in different directions, it would be a trapezoid.  Sorry for the geometry references but I wanted to give the visual to those not familiar with this pasta shape.  It’s great for casseroles like chorizo macaroni and cheese, pasta salad, and tossing in easy alfredo sauce.

Penne rigate is the same shape, but it has ridges along its surface.  That’s true with any pasta that has rigate in the name.  These ridges help hold onto sauce better. This can create a more flavorful and satisfying meal because more sauce clings to each individual piece of pasta.  The more sauce that clings to the pasta the more flavor each bite has.  That’s why penne isn’t the only rigate pasta out there.  There’s spaghetti and even elbows used in this pasta salad with fresh herbs.

Are frozen vegetables healthy?

I see that look.  You’re thinking, “pasta primavera is supposed to celebrate fresh spring produce!  Not frozen!”  But if you want to make this recipe and it’s not farmer’s market season, then using frozen is the next best thing.  And it makes preparing this pasta primavera bake easier to make than using fresh produce.

While many people believe that fresh is always best when it comes to vegetables, frozen vegetables can actually be just as nutritious. In fact, frozen vegetables are often picked at their peak ripeness and flash-frozen, which helps to lock in nutrients. This means that they can be a convenient and healthy choice for adding a variety of vegetables to your Pasta Primavera bake.

However, using frozen versus fresh vegetables can impact the overall taste and texture of your dish.  So, make sure you know how each vegetable is going to react to not just thawing but also baking with the pasta and sauce in this primavera recipe.  It might be necessary to press out some additional water or sauté the vegetables to release excess liquids before baking them in this casserole. 

Alternatively, if you now the vegetables will have excess liquids then you can cut back on the pasta cooking time so it’s more than al dente.  This will allow the pasta to absorb that excess moisture.  Similar to the how you undercook lasagna noodles, you could use the same method with this recipe.

Ingredients to make this delightful Pasta Primavera Bake

This recipe has simple ingredients most of which you might have on hand already:

Pantry – pasta, pasta sauce, Italian seasoning

Fridge – frozen squash blend, frozen peppers and onions blend, ricotta cheese, mozzarella cheese

Instructions to make this baked Pasta Primavera

First, preheat the oven to 400 F so it’s ready when you are.  Next, start the water for the pasta.  The pasta can cook while you prepare the remaining ingredients for this delicious casserole recipe.  Make sure to salt the water so the pasta isn’t bland when combined with the remaining ingredients.

Assemble the casserole by combining the cooked pasta with the thawed squash blend of zucchini and yellow squash and the thawed peppers and onions.  Stir in the pasta sauce, Italian seasoning, ricotta cheese, and half the mozzarella cheese.  Pour the mixture into a casserole dish, cover with foil, and bake at 400 for 35 minutes. 

My casserole has a lid, but I still put foil on top to retain heat and moisture which keeps the pasta from drying out as it bakes.  I find that casseroles cook faster by covering them with foil.  I put the glass casserole lid on top to keep the foil in place and make a better heat seal.

After 35 minutes, remove the foil and the lid and sprinkle the top with the remaining mozzarella cheese.  Since I used fat-free mozzarella cheese, I spritzed the top of my casserole with cooking spray to help the cheese be melty and delicious.  If you’re using regular mozzarella cheese, there’s no need to complete this step.

Bake the casserole for an additional 10 to 15 minutes or until the mozzarella is melted, bubbly, and lightly brown on top.  Let the pasta casserole cool in the pan 10 minutes before serving with a lettuce wedge or Italian tossed salad.

What does pasta primavera bake taste like?

Yes. There are two kinds of pasta in this picture. It was true pantry cooking. I had a bit of this and part of that and decided to buck the trends and combine the two. It didn’t turn out too bad! I was pleasantly surprised.  The trick is the timing. I couldn’t have done as well with say shells and the penne. Or even shells and the radiatorre.

You really do have to know the cooking times of your pasta. Not all are cooked in the 9 to 11 minutes that is usually listed on the box.  Sometimes, they take a little longer.  And sometimes you need to undercook the pasta because there’s added liquid in your recipe.  But this experiment came out well and it was two less boxes of partials in the pantry.

The cheese, the vegetables, and the sauce all come together for a hearty and delicious meal that whips up quickly.  Sometimes when I forget to take the veggies out to thaw, I put them in the colander and let the hot pasta water thaw them out when I drain it.  It’s a quick tip for those with a horrible memory like me!

Yield: 6 servings

Pasta Primavera Bake

Cook Time: 55 minutes

Total Time: 55 minutes

Looking for a colorful Italian meal? Look no further than this Pasta Primavera Bake. It's packed with vibrant veggies and a creamy parmesan sauce.

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Ingredients

• 8 ounces pasta
• 2 cups frozen squash, thawed
• 1 cup frozen onion, thawed
• 28 ounces light pasta sauce
• 2 teaspoons Italian seasoning
• 1/2 cup part-skim ricotta cheese
• 2 cups fat free mozzarella cheese

Instructions

1. Preheat oven to 400.
2. Cook pasta according to package directions omitting salt and fat. Drain and add to a large mixing bowl.
3. Combine the squash, onion, pasta sauce, seasoning, ricotta, and 1/2 cup mozzarella cheese with the cooked pasta. Stir well to combine.
4. Place the pasta mixture in a casserole dish coated with cooking spray. Bake at 400, covered, for 35 minutes. Remove cover and top with remaining mozzarella cheese. Lightly spray the cheese with cooking spray and bake an additional 10 to 15 minutes or until the cheese is melted and the pasta is bubbly.
5. Remove from heat and allow to cool slightly. Serve with a lettuce wedge and garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 249Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 975mgCarbohydrates 32gFiber 5gSugar 12gProtein 20g

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The post Savor the Flavors of Pasta Primavera Bake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have struggled with a capital S STRUGGLED with brownies from scratch.  They’re too hard, they’re too dry, they’re too disgusting.  Yes.  I’ve thrown brownies out. 

But y’all.  These brownies.  HOLY MOLY they’re just… WOW.  They’re moist.  These are super moist in the center but that’s from the pumpkin cheesecake goodness that is buried beneath that dark chocolate brownie exterior. 

What is a brownie?

Brownies are a baked good that has 6 simple ingredients in them.  They consist of chocolate, eggs, butter, flour, salt, and sugar.  Yes, those are ingredients for chocolate cake, too, but it’s the ratio of the ingredients that makes them brownies.  They have less flour and usually don’t have leavening agents like baking powder or baking soda in them.

By altering the ingredients slightly, you can easily adjust the density and texture of brownies.  Fudgy brownies have no leavening agents, and the butter is typically melted.  A cake like brownie has more flour and less butter in them.  Chewy brownies benefit from adding extra eggs to the recipe along with melted chocolate and cocoa powder. 

Brownies are believed to have originated in the United States in the late 19th century. There are three theories about how brownies were invented.  First, there’s the theory that a chef accidentally added melted chocolate to a biscuit dough.  I’m not seeing it. Next there’s the theory that someone forgot to add flour to a cake recipe.  I’m not seeing that one either.  Because you need some flour for a brownie. 

This one seems more plausible.  A housewife didn’t have baking powder when she was making a cake for guests.  She decided to wing it and serve this “flattened” cake to her guests anyway.  Finally, there are some that claim that the brownie was created for the Chicago World’s Fair in the late 1800s.

Who invented cheesecake brownies?

Cheesecake swirl brownies, or cheese swirl brownies as they were originally named, were invented by an Ohio State student for a class project.  Marcia McCullen was an intern at the GM headquarters in Minnesota.  Betty Crocker, part of GM, was creating a Cooky Book cookbook.  A recipe for the cheese swirl brownies appears in that cookbook which I think is still available today. 

Ingredients for these cheesecake swirl brownies

For the brownie part you will need:

Flour, cocoa powder, baking powder, salt, sugar, eggs, pumpkin puree, oil, and vanilla

For the pumpkin cheesecake swirl part you will need:

Pumpkin puree, cream cheese, brown sugar, cinnamon, cloves, ginger, allspice

Instructions to make pumpkin cheesecake swirl brownies

To make the brownie batter combine the flour with the cocoa powder, salt, and baking powder in a large mixing bowl.  Stir with a whisk to combine and remove any lumps.  Next, combine the sugar, with the half the egg substitute and whisk until the sugar dissolves.  Then stir in the pumpkin puree, oil, and vanilla.  Set the batter aside while you make the cheesecake swirl.

Beat the cream cheese together with the brown sugar util it’s light and fluffy then add the pumpkin puree, remaining egg substitute, and spices.  Beat until creamy and combined.

Pour 2/3 of the brownie batter into the bottom of an 8×8 inch baking pan.  Spread the cheesecake batter on top and then use a spoon to drop the remaining brownie batter on top.  Using a knife or a chopstick, swirl the two batters together.  Bake the pumpkin cheesecake swirl brownies at 350 F for 40 to 50 minutes or until a toothpick comes out mostly clean.  Cool in the pan before slicing and serving.

Okay.  I suck a swirling.  I just do.  But I try so hard then I over swirl and well, it’s just a hot mess.  The swirls were only visible from the outside on the edges of the pan.  Not that it REALLY matters because every piece has the delicious flavor of pumpkin cheesecake throughout.  I’ve made a few other swirled desserts, and they all had the same result.  But practice does make perfect so I keep trying.

Serving and Storing Suggestions

When serving your Pumpkin Cheesecake Swirl Brownies, it’s best to let them cool completely before slicing.  Make sure to use a sharp knife to cut through the layers.  It also helps to clean the knife blade between each slice to ensure clean, neat squares.  Refrigerate the brownies if you’re not serving them immediately.  And make sure to remove them from the fridge 30 minutes before serving to bring them to room temperature.

Make sure to garnish your cheesecake swirl brownies.  Simple whipped cream or ice cream would be delicious.  There used to be a pumpkin pie ice cream that was phenomenal.  I would look for seasonal flavors like this pumpkin cookies and cream ice cream to that to elevate this from a brownie to decadent dessert. 

If you want to step it up a little, you can drizzle yours with some chocolate or salted caramel sauce.  There’s a company that used to make a pumpkin spice caramel sauce.  That would be delish with these brownies.  Finally, try sprinkle them with some toasted pecans, almonds or some honey roasted peanuts for added texture and flavor.  

What do these pumpkin cheesecake swirl brownies taste like?

Just look at that fudge brownie and the pumpkin cheesecake middle.  Just admit it.  Your mouth is watering looking at it.  I know mine is!  They’re rich, delicious, and full of pumpkin flavor that’s out of this world.  Also, you can see why I suggest cleaning the knife between slices.  I did not do that and some of the brownie is in the cheesecake swirl.  Not a deal breaker, but could be prettier.

The brownie is fudgy and full of chocolate and pumpkin flavor.  Because there’s pumpkin in both the brownie batter and the cheesecake filling.  The cheesecake filling is sweet and tangy.  There’s a hint of pumpkin spice flavor in there.  I don’t have pumpkin pie spice on hand.  I just add the spices that are in that popular spice mix.  The only spice mix I keep on hand is my own gingerbread spice mix.  One day I’ll share that with y’all.  It’s da bomb just like these swirl brownies are!

Yield: 8

Pumpkin Cheesecake Swirl Brownies

Cook Time: 40 minutes

Total Time: 40 minutes

Enjoy the perfect combination of rich chocolate and creamy pumpkin in every bite in these Pumpkin Cheesecake Swirl Brownies. They’re the ultimate dessert that will have your taste buds dancing.

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Ingredients

• 1 cup flour
• 2/3 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup egg substitute (or 4 large eggs), divided
• 1 cup pumpkin puree
• 2 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• 4 ounces fat free cream cheese softened
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Instructions

1. Preheat oven to 350.
2. Lightly spoon the flour and cocoa powder into the measuring cups. Place in a large mixing bowl with the salt and baking powder. Using a whisk, stir the dry ingredients together.
3. Combine the sugar with the egg substitute and whisk until the sugar begins to dissolve. Add the pumpkin puree, oil and vanilla and whisk together.
4. Pour the puree mixture into the flour mixture and stir until combined. Spread 2/3 of the batter into an 9 x 9 inch baking pan coated with cooking spray. Set aside.
5. Beat the cream cheese with a hand mixer fitted with a whisk attachment. Add the brown sugar and beat until light and fluffy. Add the pumpkin puree and remaining five ingredients (egg substitute through allspice) and stir until combined.
6. Spoon the swirl over the brownie batter. Drop the remaining batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
7. Bake at 350 for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 329Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 371mgCarbohydrates 67gFiber 3gSugar 49gProtein 8g

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I know this recipe sounds so fancy and full of expensive ingredients, but it’s really not. The only thing you might not have is saffron. I always have a small packet of it in the freezer. Because even though it’s expensive you don’t need a lot of it for this recipe, or any recipe for that matter. A little goes a long way with saffron.

The other ingredient you might not familiar with is labneh. If you can’t find that, don’t worry. Just grab a container of Greek yogurt and you can make it. Yes. You can make it with Greek yogurt! And its oh so worth making. You’ll love it in this recipe as well as spreading it on bagels, mixing it in dips, and just topping it with some fruits and nuts for breakfast.

What is saffron?

For those that don’t know, saffron are the “threads” of a particular crocus flower. The threads are the stigma and styles of the crocus flower. So, if you’ve ever bought lilies and you see those brown powdering things that grow out of it. Those are sort of like what saffron is on the crocus flour.

The reason they’re so expensive is because each flower produces a little number of those threads. Those threads are hand picked and dried. It takes over 75K flowers to make one pound of saffron. Not only that, but they’re sort of finicky when growing and require lots of attention and cultivating. But the unique flavor makes it a delicacy and well worth the cost of buying even just an ounce. Because a little does go a long way!

What is labneh?

Labneh is a creamy, tangy Middle Eastern cheese made from strained yogurt. It has a thick and spreadable consistency, similar to cream cheese but with a distinctively bright and fresh flavor. It is commonly used as a topping or dip that adds a touch of richness and acidity to dishes. The versatility of labneh makes it a popular ingredient in Mediterranean cuisine. They often combine it with herbs, spices, and vegetables to create delicious and elegant flavor combinations.

Labneh’s creamy texture and tangy taste make it the perfect accompaniment to crostini. Topped with sweet tomatoes, fresh vegetables, or even just a drizzle of olive oil and balsamic vinegar labneh elevates this simple appetizer.

Why pan roasted tomatoes?

Pan roasting tomatoes enhances their natural sweetness and intensifies their flavor by caramelizing their sugars. As the tomatoes slowly roast in the pan, their juices evaporate and it intensifies the tomatoes flavor and sweetness. Roasting them with saffron adds the earthy flavor of the saffron to the sweet tomatoes. This complements the fresh tanginess of labneh. This pairing is a perfect example of how simple ingredients can be elevated to create an elegant and delicious dish.

What is the rule of thumb for adding crostini toppings?

When it comes to adding toppings to crostini, the rule of thumb is to keep it simple and balanced. You want to make sure that each bite has a good combination of flavors and textures without overwhelming the palate. Or overloading the crostini!

A general guideline is to choose one or two main toppings that complement each other, such as roasted tomatoes with creamy labneh. Then add a sprinkle of fresh herbs or a drizzle of balsamic vinegar and olive oil for an extra layer of flavor. By following this rule, you can create crostini that are not only visually appealing but also incredibly delicious.

How do you make Pan Roasted Saffron Tomato Crostini with Labneh?

It’s super simple! First, you cook the butter until it starts to brown. Then you add the saffron and allow it to flavor the butter a few minutes before putting in the tomatoes. It will turn a golden-brown color when it’s ready. Next add in the tomatoes and pan roast them until they just begin to break down and the liquids start to reduce. When that happens, remove the pan from the heat, toast up your bread, and sit down to enjoy some amazing tomato and labneh flavors!

If you need to make labneh, that’s easy! Line a colander or strainer with 2 layers of cheesecloth. Combine the yogurt and the salt together, then pour the mixture into the cheesecloth. Pull up the corners and tie it into a bundle. Finally, let it sit overnight or at least 3 to 4 hours. The longer the thicker and more intense the flavor is. I let mine sit overnight in the fridge and it was so worth waiting for!

How do you toast the crostini?

If you want to make the crostini from scratch you slice a baguette on the bias. Brush them with some olive oil and put them on a sheet pan. Some bake them in the oven and some broil them. It depends on your attention span. If you opt to broil them, you will need to keep an eye on them and turn as soon as they begin to brown which is about 2 to 3 minutes a side.

If you bake them, you won’t have to watch them as much. And you have a couple of options. You can bake them at a higher temperature for a crispy outside and soft inside about 6 to 8 minutes a side. Or you can bake them at a lower temperature for longer and have a crispier crostini throughout. Sort of like melba toast. This takes about 8 to 10 minutes a side.

Wait for the bread to cool before you top it. If you want to kick up the flavor, you can rub some fresh garlic on the bread. Meaning, you cut a piece of garlic and gently rub that cut side on the bread. You won’t think it’s doing much, but there will be plenty of garlic flavor on the bread to kick up this roasted tomato and labneh crostini. I use the same technique when I’m making scalloped or au gratin potatoes. I rub the casserole dish with garlic. Yes, it does work.

Spread a layer of labneh on top of the crostini and them spoon a little bit of the pan roasted tomatoes on top. Now, the sky is the limit! You can sprinkle it with some fresh herbs like oregano or thyme. Maybe a little dill. Feel free to drizzle it with some harissa flavored olive oil or a serrano infused balsamic vinegar for a little kick.

What does Pan Roasted Saffron Tomato Crostini with Labneh taste like?

The tomatoes are tangy and sweet. The saffron adds an earthy sweetness you don’t expect. Then there’s the browned butter with it’s nutty flavor. That’s why I browned the butter; for that added layer of flavor!  Then there’s the labneh. It is creamy and tangy and oh so delicious! It pairs well with the sweet and tangy tomatoes and earthy saffron. And the bread is the perfect vessel to carry all of these flavors into your mouth.

If you chose to rub garlic on it before topping that’s another delicious layer of flavor. And the toppings of your choice; from fresh herbs to oils and vinegars. This recipe is the perfect base that you can dress up or dress down for your family’s tastes.

Yield: 8

Pan Roasted Saffron Tomato Crostini with Labneh

Prep Time: 1 day

Cook Time: 20 minutes

Total Time: 1 day 20 minutes

Craving a taste of the Mediterranean? Try these Pan Roasted Saffron Tomato Crostini with Labneh for a burst of fresh flavors and creamy goodness.

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Ingredients

For the labneh:

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• 2 cups nonfat Greek yogurt
• 1/2 teaspoon salt

For the pan roasted saffron tomatoes:

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• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 cups cherry or grape tomatoes
• pinch saffron
• salt and pepper to taste
• 15 to 20 slices of crostini bread

Instructions

For the labneh:

1. The day before, line a a sieve with a double layer of cheesecloth or paper towels. Set the sieve over a bowl and set aside.
2. In a small bowl mix the yogurt and the salt together until thoroughly combined.
3. Pour the yogurt into the strainer and bring up the edges of the cloth. Pull the corners of the cloth up around the yogurt, making sure it's nice and tight. Tie the edges together into a bundle with kitchen twine. Place the strainer and bowl in the refrigerator and allow to strain 24 to 48 hours or until yur desired consistency is reached.

For the tomatoes:

1. Heat a large skillet over medium-high heat. Swirl the oil into the pan before adding the garlic. Cook the garlic 2 to 3 minutes or until fragrant. Stir in the saffron and cook a minute or two before adding the tomatoes. Reduce the heat to simmer and cook 10 to 15 minutes or until the tomatoes have burst and release their juices.
2. Spread some labneh on a piece of bread and top with tomatoes before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 178Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 284mgCarbohydrates 19gFiber 1gSugar 12gProtein 6g

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Best Recipes Using Fresh Vegetables

• Burrito Zucchini Boats from That Recipe
• Chinese Chicken Salad from Karen’s Kitchen Stories
• Eggplant Caponata from Magical Ingredients
• Moroccan Salad from Art of Natural Living
• Pan Roasted Saffron Tomato Crostini with Labneh from A Kitchen Hoor’s Adventures
• Sauteed Zucchini and Squash with Bacon from Hezzi-D’s Recipe Box

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The post Pan Roasted Saffron Tomato Crostini with Labneh appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re like me, you’re addicted to cannoli. If you’re not, try this ice cream and you might just be looking for those little cones of dessert heaven to see what all the fuss is about. Cannoli are crispy, fried dough tubes that are filled with cannoli filling made with whipped, sweet cheese (ricotta and/or mascarpone). Sometimes there’s chocolate chips sometimes not. Sometimes the ends are dipped in pistachios, sometimes not. Either way you serve them up, cannoli are heaven to me and I could probably eat my weight in them.

How do you Make Ice Cream at home?

You don’t need fancy equipment or years of experience to make ice cream at home. Though it does help to have an ice cream maker. All you need is a basic understanding of the ingredients and a simple process to follow. Homemade ice cream allows you to customize flavors, control the quality of ingredients, and ultimately create a dessert that is uniquely your own. You can easily master the art of crafting creamy, dreamy ice cream right in your own kitchen.

The steps and ingredients to make ice cream at home are simple. You cook milk and cream in a saucepan with sugar. Then you add in your extracts or flavorings like vanilla beans. Next, you pour the mixture into your ice cream maker and let it churn per the manufacturer’s instructions. Finally, you can serve it immediately, or put in the freezer to serve for later.

What is cannoli ice cream made of?

Now, let’s delve into the delicious ingredients that come together to create the delightful concoction known as cannoli ice cream. Cannoli have ricotta and sugar as the main ingredients for the filling. Sometimes there’s chocolate chips in there and sometimes there’s pistachios. This cannoli ice cream has cream, sugar and honey, vanilla bean paste, ricotta cheese, pistachios, and dark chocolate chips.

These are all simple ingredients that you can get at any grocery store. If you can’t find vanilla bean paste, then you can use regular vanilla extract. I just love the paste over extract because I think it has a more intense flavor then extract.

Is homemade ice cream better with or without eggs?

When it comes to making homemade ice cream, one common debate among dessert enthusiasts is whether to include eggs in the recipe. Eggs are often used in traditional ice cream recipes to create a smooth and creamy texture, as well as to help emulsify the ingredients. Some believe that the addition of eggs can help create a custard-like base that is velvety smooth and luxurious, making for a decadent treat.

Others prefer to leave them out for a lighter and more straightforward dessert. Some people may also choose to leave out eggs for dietary reasons or to simplify the recipe. Ultimately, whether or not to use eggs in homemade ice cream is a matter of personal preference and desired outcome. Experimenting with different recipes and variations can help you discover what works best for you and your preferences.

What ingredient makes homemade ice cream soft?

This is something I struggle with all the time. Here are some tricks to make sure you achieve that perfectly soft and scoopable texture in homemade ice cream. One key ingredient that plays a crucial role in this is sugar. Sugar not only adds sweetness to the ice cream but also lowers the freezing point of the mixture. This prevents it from becoming too hard when frozen.

If you don’t want to alter the recipe and add more sugar or one of the other suggestions, then try storing your ice cream in a shallow container instead of a tub. And try covering it with plastic wrap that should help prevent ice crystals from forming. Ice crystals make ice cream harder in the freezer. If you can prevent those from forming, then you’re golden when you go to serve it right from the freezer.

How do you make this Cannoli Ice Cream with Pistachios and Chocolate?

To make this delicious Cannoli Ice Cream with Pistachios and Chocolate, you first need to heat the cream, sugar, and honey in a saucepan until the sugar is dissolved. Remove this from the heat and stir in the vanilla. Let the mixture come to room temperature. Stir in the ricotta cheese and pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Once the ice cream is finished churning, transfer it to a container and swirl in the pistachios and chocolate. Freeze the ice cream for a few hours to allow it to set before serving. Get ready to enjoy a scoop of homemade Cannoli Ice Cream with Pistachios and Chocolate that will impress your friends and family with its delicious flavor and creamy texture.

Now, if you have cannoli shells those would be spectacular as an addition. They would add more crunch and cannoli experience. I didn’t have any. Of course, if you have some tortillas you can fry this up as a substitute or even some corn flakes. Yes, it sounds weird, but they could add crunch and be a substitute for cannoli tubes.

What does cannoli ice cream with pistachios and chocolate taste like?

I loved this ice cream. And I mean that, honestly. I will definitely be making this again. I loved the texture of the ricotta. It really adds to the cannoli experience. It’s full of pistachios and chocolate to add the ultimate experience of this ice cream.  I served mine immediately.  And when I took it out to serve it for later, I let it sit on the counter for about 30 minutes so it was softer to scoop.  I will be trying some of those tips next time I make this.

Yield: 8 servings

Cannoli Ice Cream with Pistachios and Chocolate

Cook Time: 20 minutes

Total Time: 20 minutes

With all the flavors of the delicious cannoli, this Cannoli Ice Cream with Pistachios and Chocolate has rich flavors laced with sweet honey, creamy ricotta and salty pistachios.

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Ingredients

• 1/2 cup fat free half and half
• 1/4 cup sugar
• 1/4 cup local honey
• 1/2 teaspoon vanila bean paste
• 1 3/4 cup part-skim ricotta cheese
• 1/4 cup pistachios
• 2 ounces dark chocolate

Instructions

1. Combine the first five ingredients (half and half through ricotta) in the bowl of a food processor and process until smooth.
2. Pour into a prepare ice cream maker and freeze according to package directions.
3. For the last 3 to 5 minutes allow the maker to stir in the pistachios and chocolate.
4. Serve immediately or freeze, in a airtight container, until ready to serve.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 134Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 58mgCarbohydrates 16gFiber 1gSugar 13gProtein 5g

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Chill Out with Frozen Desserts

• Cannoli Ice Cream with Pistachios and Chocolate from A Kitchen Hoor’s Adventures
• Fresh Watermelon Slush from Palatable Pastime
• Frozen S’mores from Hezzi-D’s Recipe Box
• Homemade Fudgesicle from Art of Natural Living
• Mango Float (Frozen) from Karen’s Kitchen Stories
• Plum Sorbet from That Recipe

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The post Cannoli Ice Cream with Pistachios and Chocolate appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love all things taco. And not just your typical Latin or Tex-Mex taco, either. I mean, I make excuses to put things in taco shells. That’s how much I love tacos. Who says that tacos can only be stuffed with carne asada or birria? I sure don’t!

There’s such an array of taco recipes on my blog. I have BLT tacos, bruschetta chicken tacos, duck bahn mi tacos, and even hot chicken and pancake tacos! That’s just to name a few recipes. There’s a ton more recipes that are non-traditional tacos. I was serious when I said I made excuses to put things in taco shells.

I love tacos so much!

Sometimes I see the taco shells in the pantry and check the fridge to see what I can put into a taco. I’ve put leftover pot roast in taco shells. Any number of breakfast items like eggs, sausage, bacon, cheese. All kinds of leftover fish and chicken. Heck, I’ve even put hot dogs and bratwurst in tacos. If I can find an excuse to put it in a taco I will.

Initially, this recipe was going to be a chicken Thai coconut curry. But life got in the way. I didn’t have chicken thawed. Making a full dinner when it’s just me at home right now didn’t make sense to me at all. So, I changed it up and turned this chicken Thai coconut curry over rice into a curry coconut shrimp tacos. Because tacos are fun and oh so versatile for a quick dinner for one.

What is Thai red curry?

Well, I’ve talked about all the Thai curries in my Thai Coconut Turkey Meatballs. Basically, the red curry has a base of dried chiles as opposed to green made with fresh chiles and yellow made with more turmeric and other spices than red or green chiles.

Thai red curry is also a dish that simmers the red curry paste in coconut milk for a creamy and delicious curry dish. And since this post is about celebrating coconuts, I thought no better way to celebrate that versatile drupe than celebrate the creamy and delicious coconut milk used in curry.

What is a coconut?

Technically it’s called a drupe like a peach or a plum. Basically, it’s a hard stone like covering (hence stone fruit for peaches and plums) that covers the seed. All drupes have three layers. The first is an outer layer like a skin or in this case a husk like outer layer. The mesocarp is the fleshy second layer like the flesh of the peach.

The final layer is the endocarp which is a hard almost wood like encasing for the seed. If you’ve ever shelled almonds or cut into a peach that was over ripe and the seed split, then you’ll understand the endocarp layer. The pit, as we call it, is that wood like outer covering and the almost is the seed in the center. Sometimes my peach pits split and I see the peach seed which looks like an almost to me. Just saying.

Some call the coconut the “tree of life” because every part of the coconut has a use. It has coconut milk or water which is great for hydration. It was even used during wars when hospitals ran out of IV solution for patients. The husk is fibrous and can be used to make twine, particle board and even mattresses.

The meat of the fruit is delicious to eat. It can be sweet or savory. And you see a lot of people on Survivor basically living off coconut meat and water. And to cook the coconut you can use the dried husk to start a fire. The shell of the coconut can be used to make a bowl to eat the cooked coconut.

The shell of the coconut can also be used to make drums and ukuleles. There’s also what’s called the thumb piano or the kalimba. We have a thumb harp. The Pacific Islanders have thump pianos. Finally, there’s maracas! The shells of the coconut can be used to make maracas.

The coconut palm isn’t a tree. It doesn’t have bark, branches, or secondary growth. The coconut palm is basically a woody perennial and not a tree. But this “tree” is very prolific and can produce up to 180 coconuts a year!

What’s in Curry Coconut Shrimp Tacos?

Shrimp, of course. But I didn’t go with a large shrimp. I went with a medium shrimp. For me, sometimes the shrimp taco is too difficult to eat if the shrimp are too large. Which makes me want to chop the shrimp before putting it on the taco but then you lose the fact that it’s a shrimp. That’s why I chose a smaller size of shrimp. I can keep the shrimp shape and not feel the need to cut them up to make the tacos easy to eat.

There’s Thai red curry paste in there. I love that stuff. It’s such a quick and easy way to make a delicious curry sauce. But to kick up the curry flavor, I added more curry powder and dash of cayenne to kick up the heat. Of course, you can’t have the Thai red curry paste without coconut milk to make the sauce creamy and rich.

What do Curry Coconut Shrimp Tacos taste like?

The shrimp are tender and succulent. The Thai red curry sauce is creamy and spicy. The broccoli slaw I used is super crunchy and adds great texture. Then there’s the fresh green onion garnish that brightens up the flavor. Finally, the coconut chips on top add more crunch and elevates the coconut flavor.

I think I will make an actual slaw ith the broccoli next time. An Asian inspired slaw with some soy, sesame oil, maybe hoisin, rice vinegar, and brown sugar. Green onions, of course. That sounds really good. And a great platform for the creamy and spicy Curry Coconut Shrimp Tacos.

Yield: 4

Coconut Curry Shrimp Tacos

Curry Coconut Shrimp Tacos are succulent, rich, and full of curry flavor. They’re a fun twist on an Asian dish and perfect for #TacoTuesday!

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Ingredients

• 1 1/2 pounds peeled shrimp
• 2 tablespoons canola oil
• 1 tablespoon curry powder
• 1 teapsoon garlic salt
• 1 1/2 tablespoons Thai red curry paste
• 1 cup chopped onion
• 1 cup coconut milk
• 2 cups kimchi, broccoli slaw, or finely shredded cabbage
• 1/2 cup sliced green onions
• 1/4 cup coconut chips

Instructions

Heat a large skillet or wok over high heat and swirl the oil to coat the pan. It should shimmer when it’s hot enough to stir fry the shrimp. Add the shrimp and stir-fry for 3 to 4 minutes or until the shrimp are cooked through.
Stir in the curry powder, garlic salt, and red curry paste. Sauté for 3 to 4 minutes or until the curry paste darkens slightly. Add the onions and cook for 2 to 3 minutes before stirring in the coconut milk. Reduce the heat to medium and simmer 5 to 7 minutes or until the sauce thickens. Add the shrimp back to the pan and heat for 1 minute before removing from the heat.
Heat your taco shells in the oven or on your gas stove stop. Place the kimchi, broccoli slaw, or shredded cabbage on top of the tortilla and top with the curry coconut shrimp. Garnish with the green onions and coconut chips.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 453Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 359mgSodium 2253mgCarbohydrates 19gFiber 4gSugar 6gProtein 43g

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Crazy for Coconut!

• 7 Layer Cookie Bars from Hezzi-D’s Recipe Box
• Curry Coconut Shrimp Tacos from A Kitchen Hoor’s Adventures
• Dream Bars from Art of Natural Living
• Fifteens from That Recipe
• Pol Sambol from Magical Ingredients

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The post Curry Coconut Shrimp Tacos are Perfect for a Quick Meal appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.