Cinnamon Apple Chips

I love apple chips, but I never get to eat them because the little bags at the grocery store are so expensive! So, when I found this recipe to make them myself, I didn't waste any time in trying it. I think they were even more delicious than the ones at the grocery store.

Recipe adapted from here.

Ingredients:
1/4 cup powdered sugar
2 tsp ground cinnamon
2 large apples (I use gala apples, but any kind would probably work)

Directions:
1. Combine the cinnamon and sugar in a small bowl.
2. Using a sharp knife or mandoline, thinly slice the apples crosswise. Discard the seeds and both ends. Arrange the slices in a single layer on baking sheets lined with parchment paper or foil (I think parchment paper would be better, but I ran out of it and keep forgetting to buy more, and the foil works just fine!).
3. Sprinkle apples with the cinnamon sugar.
4. Bake the apples at 250 degrees until dry, turning every half hour, for 1 1/2 to 2 hours. Cool on wire racks.

(apple slices!)

(more apple slices!)

(cinnamon and sugar)

(cinnamon sugar mixture)

(sprinkled with cinnamon sugar)

(mmm, cinnamon sugar!)

The parts that look burnt aren't actually burnt... that's just the parts with more cinnamon! 

Ta-da!

Enjoy!

Roasted Curried Cauliflower

This is a delicious side dish, and it's so easy! I used to steam all my veggies, but roasting them in the oven is my new favorite way to cook 'em (check out my parmesan roasted broccoli!). I never would've thought to put curry powder with cauliflower, but it makes a wonderful finished product! I could snack on these little roasted cauliflower bites all day!

Recipe adapted from here.

Ingredients:
1 medium head of cauliflower
1 1/2 tbsp olive oil
1/4 tsp salt
1/2 tsp curry powder

Directions:
1. Wash the cauliflower and cut the florets into bite-size pieces. Discard the leftover stalks.
2. Toss cauliflower in a large bowl with the olive oil, salt, and curry powder.
3. Put the cauliflower in a single layer on a foil-lined baking sheet. Bake for 16-18 minutes at 475 degrees, stirring every 6-7 minutes (or until it's browned in spots and crisp-tender).

(bite-size florets)

(ready to go in the oven)

(all done!)

(yummy!)

Ta-da!

Enjoy!

Brown Sugar and Balsamic Glazed Pork Tenderloin

Here's an easy, yummy dinner recipe! Brown sugar and balsamic vinegar is such a delicious combo of flavors!

Recipe adapted from here.

Ingredients:
2 pounds boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp ground black pepper
1 clove garlic, minced
1 cup water, divided
1/2 cup brown sugar
1 tbsp cornstarch
1/4 cup balsamic vinegar
2 tbsp soy sauce

Directions:
1. Combine sage, salt, pepper, and garlic. Rub over the pork tenderloin. Place tenderloin in a slow cooker with 1/2 cup water.
2. Cook on low for 6-8 hours. 1 hour before it's done, combine 1/2 cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce in a small saucepan. Heat and stir until mixture thickens into a glaze. Brush the tenderloin with the glaze 2-3 times during the last hour of cooking.
3. Serve with remaining glaze on the side!

(rub ingredients)

(rubbed tenderloin)

(glaze ingredients)

(glaze)

(after the second glaze)

(all cooked!)

Ta-da!

Enjoy!

Strawberries & Cream Sponge Cakes

Anyone need a last-minute Valentine's Day recipe? I have the perfect dessert for you!

Recipe made up by me mostly, with the cake recipe loosely based on this.

Ingredients:
1 lb strawberries (rinsed, destemmed, and sliced)
1 1/2 cup plus 3 tbsp sugar [1 c for cake, 1/2 c for cream, 3 tbsp for strawberries]
1 pint heavy whipping cream
2 tsp vanilla [1 tsp for cake and 1 tsp for cream]
6 eggs
1/4 cup water
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt

Directions:
1. In a medium-sized bowl, stir the strawberries together with 3 tbsp sugar. Set aside in the fridge to macerate (the sugar will pull the juices out of the strawberries).
2. Separate the eggs -- egg whites into a large mixing bowl (or stand mixer), and egg yolks into a separate bowl. Beat the egg yolks with a whisk until thick and lemony-colored. Gradually add 1 cup sugar to the egg yolks and mix well. Add in water and 1 tsp vanilla.
3. Beat the egg whites with an electric mixer until frothy. Add cream of tartar and salt. Beat mixture until egg whites are stiff, but not dry.
4. Fold the egg white mixture into the egg yolk mixture. Pour batter into a lightly-greased mini bundt pan, muffin pan, or other similar pan. Bake at 325 for 30-45 minutes (you'll have to check frequently... this varies based on what kind of pan you use), or until the tops are lightly browned and a toothpick inserted into a cake comes out clean. **Note: you can also make this as one large cake - pour the batter into a 9-inch round cake pan and bake at 325 for 60 minutes.
5. While cakes are baking, beat the heavy whipping cream, 1 tsp vanilla, and 1/2 cup sugar with an electric mixer until soft peaks form. Set the whipped cream aside.
6. When cakes are finished, let them cool for a few minutes, then top each individual cake with a few spoonfuls of the macerated strawberries and a dollop of whipped cream.

(macerating strawberries)

(beaten egg yolks)

(egg whites)

(egg whites+yolks mixture)

(ready for the oven!)

(cakes!)

Ta-da!

Yummy!

Mmmm!

Enjoy!

Sesame Beef Stir-Fry

Who wants a yummy, easy dinner recipe? Everybody likes food that's quick and delicious, right? This recipe is pretty healthy too! [Update from April 2013: we make this all the time! So easy. I'm adding some updated photos...]

Recipe adapted from here.

Ingredients:
1 tbsp ground ginger
1 tbsp minced garlic
2 tbsp soy sauce
1 1/2 tsp brown sugar
1/2 tsp crushed red pepper flakes
1 tbsp sesame oil
1 pound sliced stir-fry meat (something like flank or boneless sirloin steak - I use flank steak)
8 green onions, cut into 1-inch pieces (using only the white and light green parts, discard the dark green stalks)
4 cups baby spinach leaves
1 tbsp sesame seeds

Directions:
1. Combine the first five ingredients in a small bowl.
2. Heat a skillet over high heat. Add the sesame oil to the pan and swirl to coat. Add half the beef and cook for 3 minutes (until browned). Remove the beef and cook the other half of the beef, then remove that from the pan.
3. Add the green onions to the skillet and cook for 1 minute. Add the soy sauce mixture and cook for another minute. Return the beef to the pan and cook for 1 minute.
4. Stir in the spinach and cook for about a minute (until the spinach is wilted). Top with sesame seeds and serve (it's yummy with rice!).

(green onions)

(sliced flank steak)

(soy sauce mixture)

(baby spinach)

(half the meat, cooked)

(finishing it up in the skillet!)

Ta-da!

Enjoy!

Raspberry Chocolate Mousse Cake

Happy Monday! Let's start the week off with a delicious cake recipe, shall we?

This cake easily makes my list of Top 10 favorite dessert recipes. It's absolutely delicious. It's also probably one of the toughest desserts I've ever done because each of the three layers is like an entire dessert by itself, but all the work is SO worth it!

This would be the perfect cake to make for your sweetie for Valentine's Day!

Recipe adapted from here. There are three separate parts to this recipe: a flourless chocolate cake, a chocolate mousse, and a raspberry mousse. I'll list the entire ingredients list, then divide the directions into the three layers.

Total Ingredients:
19 oz semisweet chocolate chips
6 tbsp unsalted butter
1 1/2 tsp vanilla extract
7 eggs
Pinch of salt
1/3 cup brown sugar
2 1/2 cups heavy whipping cream
4 tbsp water
4 tbsp sugar
1 tsp unflavored gelatin
16 oz frozen raspberries
6 oz white chocolate chips
Fresh raspberries for garnish.

I. Flourless Chocolate Cake Layer
7 oz semisweet chocolate chips
6 tbsp unsalted butter
1 1/2 tsp vanilla extract
4 large eggs, separated into yolks and whites
pinch of salt
1/3 cup brown sugar

1. Preheat oven to 325. Prepare a 9" springform pan by turning the base upside down and clamping it into the pan. Grease the sides and bottom of the pan with Crisco or butter.
2. Melt chocolate and butter in a saucepan over VERY low heat, stirring constantly. When completely melted, remove from stove and cool for 5 minutes. After cooling, stir in the vanilla and egg yolks ONLY.
3. In a separate bowl, beat egg whites and salt until foam forms. Add in half the brown sugar and whisk until combined, then add the rest of the brown sugar and beat until soft peaks form.
4. Fold the egg white mixture into the chocolate mixture little by little, being careful not to deflate the egg whites. Pour batter into the prepared pan and bake for 15-18 minutes at 325 degrees. When done, the edges will be set and the center will spring back when touched.
5. Set cake aside to cool for at least one hours. The cake will sink in the center as it cools.

(melting chocolate and butter, stirring constantly)

(all melted!)

(egg whites and salt beaten)

(soft peaks in egg whites + brown sugar)

(egg whites folded into chocolate mixture)

(flourless cake pre-baking)

II. Chocolate Mousse Layer
1 1/2 cups heavy whipping cream
12 oz semisweet chocolate chips
3 tbsp water
3 tbsp sugar
3 egg yolks

1. Beat whipping cream until soft peaks form. Set aside.
2. Melt the chocolate in a saucepan over very low heat.
3. In a separate saucepan, bring water and sugar to a boil over medium heat. Stir until sugar dissolves and a simple syrup is created.
4. In another bowl, whisk egg yolks. While continuing to whisk eggs, add in the simple syrup little by little.
5. Combine the egg/syrup mixture with the melted chocolate, stirring until well-incorporated. Heat this mixture in the microwave for 15 seconds and then stir.
6. Fold the whipped cream into the chocolate mixture little by little and mix until incorporated to create a mousse. Pour mousse over the chocolate cake layer and spread evenly.
7. Refrigerate for at least 30 minutes.

(egg/syrup mixture combined with melted chocolate)

(whipped cream folded in = mousse!)

III. White Chocolate Raspberry Mousse
1 tbsp water
1 tsp unflavored gelatin
16 oz frozen raspberries, thawed
1 tbsp sugar
6 oz white chocolate chips
1 cup heavy whipping cream

1. Pour water into a small bowl and sprinkle gelatin over top. Set aside for 5 minutes to bloom.
2. Pour raspberries into a food processor and puree. Pour puree into a fine mesh strainer and set over a bowl. All the raspberry juice to drip into the bowl, pressing on the solids to get as much juice out of the puree as possible. Throw away the solids and pour the juice into a small saucepan.
3. Add sugar into the raspberry juice saucepan and bring to a boil over medium heat. Continue to boil, stirring often for about 5 minutes (juice should reduce to about 1/2 cups).
4. Remove from heat and add the bloomed gelatin. Stir until the gelatin is dissolved.
5. Put white chocolate into a large bowl, and pour the hot juice mixture over the chocolate. Allow to sit for 2 minutes. Stir until melted and smooth.
6. Beat whipping cream until soft peaks form. Gently fold the whipped cream into the white chocolate mixture to form a light, fluffy mousse. Pour over the chocolate mousse layer and spread evenly.

(reduced juice + bloomed gelatin + white chocolate)

(whipped cream folded in = mousse!)

In the fridge!

Refrigerate for at least 3 hours. Garnish with fresh raspberries, rinsed and patted dry. Remove rim of springform pan before serving.

Ta-da!

Enjoy!