{Recipe} Bacon-Stuffed Mushrooms

Bacon-Stuffed Mushrooms

Oh my, it’s been a while since I shared a recipe with you. Well, I’m jumping right back and and I have a delicious appetizer today! I brought this dish to “girls’ night” type thing last night and they were a hit. My husband also raved about the samples I left for him. The best part? You can whip this up in no time at all.

Now, when I think of stuffed mushrooms I think of a sausage and breadcrumb filling, or even a crabmeat filling. I love how they taste, but I’ve never attempted making my own because… well, I’m not really sure. It just seemed like a labor-intensive process. Not so with this recipe. In fact, you can make the filling ahead of time to let the flavors develop, then stuff your mushrooms later, broil, and enjoy.

 

Bacon-Stuffed Mushrooms
Juicy mushroom caps stuffed with a creamy mixture of bacon and cheese.
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Ingredients
  1. 1 package (8 oz.) cream cheese, softened
  2. 1/2 cup crumbled bacon (or real bacon bits)
  3. 1 Tbsp. chopped scallions
  4. 1/4 tsp. garlic powder
  5. 1 lb. whole, fresh white mushrooms, stems removed
Instructions
  1. In a small mixing bowl, beat the cream cheese until it is smooth. Add the bacon bits, garlic powder, and green onion. Stir to combine. Spoon mixture into mushroom caps. Arrange mushrooms on a cookie sheet or broiler plan. Broil for 5-8 minutes until mushrooms are heated through and the tops have slightly browned. Serve warm.
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{Recipe} Flourless Chocolate Torte

flourless chocolate torte

Last weekend I needed to make a flourless chocolate torte for a church event. It seemed simple enough (even though I broke the first one), and goodness knows I love chocolate so, even a broken torte is a-okay in my book! Anyway, I of course had to make a second one for the event and it came out so delicious I just had to share it here.

This is gluten-free, but certainly not sugar-free. I bet you could play around with various sweeteners to improve upon that, though.

But here’s what I think makes this torte so great — the butter is completely optional! Yes, that’s right. The instructions on the recipe print-out were unclear. It called for a stick of butter, but didn’t explicitly state what to do with it. So I didn’t use any in the first torte I made (aside from using it on the pan and parchment). As I mixed the sugar and eggs into the melted chocolate, I was concerned because the mixture was so thick and grainy, but it really turned out fine in the end. The resulting dessert featured a texture that is a little drier, a little more brownie-like.

I actually brought leftovers of both tortes to library story hour this week so I could have some “taste testers” and get their thoughts. The consensus was that both were delicious, and could be considered two different desserts due to texture and richness.

So here you go! A yummy (and super easy) gluten-free dessert. (If you want to make it completely butter-free, use another type of fat to grease the pan and parchment — coconut oil would work well here.) Oh, one more thing. I did not have any sort of pan that my springform would fit into to use as a water bath, so I just filled a 9×13 Pyrex casserole dish with boiling water and set it on the rack underneath my torte. It worked fine for me, your mileage may vary.

Flourless Chocolate Torte

flourless chocolate torte

    • 4 oz. (1/2 cup) bittersweet chocolate (*I just used semi-sweet chips — I think dark chocolate would be amazing)
    • 1/2 cup butter, cut into pieces (*optional, read above for my experience making it both ways)
    • 3/4 c. sugar
    • 3 large eggs, beaten
    • 1/2 c. unsweetened cocoa powder, plus additional for garnish

Preheat the oven to 375 degrees. Start water boiling for the water bath.

Butter the inside of an 8-inch springform pan. Line the bottom with a round of parchment or wax paper and then butter the paper.

If you are not using chocolate chips, chop your chocolate into small pieces. Melt the chocolate along with the butter in a double boiler and stir until smooth.

Remove the melted chocolate from the double boiler and whisk in the sugar. Add the eggs and whisk well to combine.

Sift 1/2 cup of cocoa powder over the chocolate mixture and whisk to incorporate the cocoa (this may take a few minutes and require scraping down the sides of the bowl).

Pour the mixture into your springform pan and place into the 9×13 pan (*see my note above if your pan will not fit). Place in oven and add boiling water to the 9×13 pan, filling it about halfway up the side of your springform pan. Bake for 25 minutes.

Remove the springform pan and cool on a rack for 5 minutes. Carefully (carefully!)Ā remove the sides (you might want to use a knife and just go around the sides first to make sure nothing sticks. Gently turn the cake out onto a serving plate and remove the paper from the top.

When the cake is completely cool, garnish with sprinkled cocoa or powdered sugar. Or if you’re feeling crazy and motivated, a ganache topping would put this dessert over the top!

I made these last Saturday and was writing about it on Facebook. My brother actually made the recipe that night too and was very pleased with how his turned out! He suggested adding peanut butter chips. I think that is an excellent idea.

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{Recipe} Peanut Butter Pie

peanut butter pie

There are two desserts that stick out when I think about my childhood: Lemon Lush Pie and Peanut Butter Pie. I’m not even sure if my mom made either of these very often, but I loved them both. One day last week, when things weren’t going the greatest, I joked on Facebook about “stressed” just being “desserts” spelled backwards, and suggested pie was in order. My brother mentioned peanut butter pie and I could not get the idea out of my head.

My dad e-mailed me what what on mom’s recipe card and I put it all together for dessert on Sunday night. It was almost as good as I remembered… but mom’s is still better šŸ™‚ It’s simple to throw together, and you could probably freeze it, too.

Peanut Butter Pie

1/3 c. peanut butter
8 oz. cream cheese, room temp.
1 c. powdered sugar
1 tsp. vanilla
2 c. Cool Whip
graham cracker pie crust

Beat together Ā peanut butter and cream cheese until combined. Stir in powdered sugar. Fold in vanilla and Cool Whip. Empty into pre-baked graham cracker pie crust, smooth the top, andĀ refrigerateĀ for at least 3 hours.

This pie also kicks if you use one of those Oreo pie crusts. But all I had was the regular graham cracker one, so I guess I will just have to make it again!

indian spiced chicken meatballs

indian spiced meatballs with savory tomato sauce

Earlier this week I finally had a chance to try Cinnamon, a new (well, new-ish) Indian restaurant in Rhinebeck. The food was delicious and I’ve had curries on my mind ever since. Yesterday I had some ground chicken in the fridge, and an idea in my head: meatballs simmered in a creamy sauce, infused with all of my favorite Indian spices.

If you use a food processor, this recipe comes together lightening-fast. And even if you chop everything by hand it shouldn’t take too much longer.

Indian-Spiced Chicken Meatballs
in Savory Tomato Sauce

Meatballs:
1 lb. ground chicken
1 med. onion
1-2 jalapenos, seeded
2 cloves garlic
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. coriander powder
1/4 tsp. tumeric
1/2 tsp. salt

Coconut oil (or fat of choice)
1 Tbsp. cumin seeds

* Sauce:
1/2 cup plain yogurt
3/4 cup tomato sauce
1/2 Tbsp. garam masala
1/4 tsp. cayenne pepper
salt to taste

For the meatballs, combine onion, jalapenos, and garlic in a food processor and pulse until the vegetables are finely minced. Add the ground chicken and spices and process to combine. Shape into meatballs of your desired size. Melt coconut oil in a pan over med-high heat and add cumin seeds. Turn heat down to medium and let the seeds sizzle for just about 30 sec. – 1 min. until you can smell them. Add the meatballs to the pan

While meatballs are cooking, combine the tomato sauce, yogurt, garam masala, and cayenne in a bowl. Add salt to taste. (You can also add more yogurt or tomato sauce, adjust the spices, etc. The sauce is pretty forgiving.)

When meatballs are about halfway done, add the sauce to the pan and finish cooking until the chicken meatballs reach an internal temp. of 165 degrees F.

Garnish with cilantro.
Serving suggestion: cucumber and onion salad dressed with a squeeze of lemon juice; basamati rice (if you eat it) or riced cauliflower.

* PALEO OPTION
I realize that many people who follow a Paleo diet do not eat dairy. If that’s the case, my suggestion would be to add some fresh chopped tomatoes and extra onions to the coconut oil and cumin seeds, along with the garama masala and salt, allow it to cook down a bit, and then add your meatballs.

These meatballs were delicious, considering I threw them together at the last minute (since the kids ate all the taco meat I’d made!). I’m making another batch today for the freezer. I think this is a pretty versatile recipe that is easy to adapt to whatever diet you follow, whether it’s a standard diet, low-fat diet, low-carb diet, or Paleo. A little something for everyone šŸ™‚