Monday, December 31, 2018

Cranberry Pistachio Muffins #MuffinMonday

Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well!

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


When I wrote the first post introducing my new Muffin Monday group back in August of 2015, I had already shared 73 muffins, both sweet and savory, in this space. As we reach the end of 2018, you’ll find those plus another 37 muffin recipes here on Food Lust People Love, and links from my friends to many, many more! I’d like to take this opportunity to thank my fellow bakers for joining me each month, adding extra value to each of my posts with their beautiful list of recipes. Love you all!

And as this is my final post for 2018, I’d also like to thank you, my readers. This year was a rough one for me, one of personal loss of family and friends that I hold dear, not to mention my wonderful kitchen helper, Beso the Boxer. My kitchen is a place of comfort and relaxation for me, a safe haven that keeps me sane. It gives me joy to create recipes to share with you and that saved me this year. Thank you for reading and commenting! A very special thank you to my email subscribers who get a short introduction in their inboxes whenever I post a new recipe. I appreciate you all! (Want to subscribe? Please click here or use the little box in the righthand column that says, Great Recipes - Free!)

Fun fact: My most viewed recipe of all time is a muffin! I posted these Cheesy Spinach Muffins back in 2013 and they’ve stayed on top ever since. No other recipe even comes close.

By the way, Happy New Year! Do you need some party appetizers perfect for New Year’s Eve or Day? Try my Black-eyed Pea Bacon Cocktail Muffins!

Cranberry Pistachio Muffins

Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray.

Baking muffins for breakfast couldn’t be easier! Starting the night before, simply measure out your dry ingredients into a large mixing bowl and cover with cling film. Whisk together your wet ingredients, cover with cling film and store in the refrigerator. When you wake up in the morning, turn the oven on to preheat and follow the recipe from where you mix your wet and dry ingredients together. Fresh warm muffins in fewer than 30 minutes!

Ingredients for 16 muffins
2 cups or 250g flour
1/2 cup or 100g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk
1/2 cup or 120ml whole berry cranberry sauce (140g)
1/4 cup or 60ml canola or other light oil
2 eggs
1/2 cup or 60g slivered pistachios, plus extra for decoration, if desired

Also optional to decorate:
12 fresh or frozen cranberries

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper or silicone muffin cups. A few years ago one of my lovely daughters gave me a set of silicone muffin cups from Crate and Barrel so I used those occasionally. They stand up on their own so you don’t even need a muffin pan.

In a large bowl, mix together the flour, sugar, baking powder and salt. In another bowl, whisk together the cranberry sauce, milk, oil and eggs.



Pour your wet ingredients into the dry ingredients and fold them together until just mixed.



Fold in the pistachios.



Divide the batter evenly among the muffin cups. In the case of these 16, a 1/4 cup each was just about right.



Cut the fresh or frozen cranberries in half.

Sprinkle the muffin tops with more pistachio slivers to decorate. Then distribute the halved cranberries.



Bake your muffins in the preheated oven about 18-22 minutes or until a toothpick inserted in the middle comes out clean.

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


Cool on a rack for a few minutes and then remove the muffins from the pan or silicone cups to cool completely.

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)


Enjoy!

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)




Check out the wonderful muffins my talented muffin baking friends are sharing today!
Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Cranberry Pistachio Muffins! 

Food Lust People Love: Cranberry pistachio muffins are great on their own for breakfast or teatime, or as part of your holiday buffet table. They aren’t just pretty, they are delicious as well! Maybe you’ve got some whole berry cranberry sauce of the jellied kind left over from Christmas. If so, these cranberry pistachio muffins make perfect use of that abundance. If not, buy a can on sale and bake these babies for your New Year’s Day breakfast. I used the one from Ocean Spray (link in the post.)

  .

Friday, December 21, 2018

Cheesy Cucumber Shrimp Bites #FishFridayFoodies

Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.

Food Lust People Love: Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.


I have a soft spot for shrimp appetizers. I think it’s because when I was growing up, my mom would occasionally get a yen for fried shrimp or shrimp wontons. Either dish was a winner in my book. She rarely deep fried anything but the fact that the oil and deep pot would come out for shrimp made them special.

More recently, my favorite item on a buffet party table is always the cold boiled shrimp with spicy dipping sauce. I tend to fill my glass and just hang out nearby, noshing and sipping. Who can resist the festive colors, the perky tails! Add some green (cucumber) and red (chili peppers) and you’ve got a proper party on a plate. If you need an appetizer that looks fancy but is seriously easy, this is the one for you!

Or try a different version with feta, yogurt and cherry tomatoes. OR my Mediterranean eggplant poppers with shrimp. Both delightful.

Cheesy Cucumber Shrimp Bites

If you are transporting these beauties to a nearby party, I suggest that you fill the cucumber cups and bring the cooked shrimp along in a sealed container with a sheet of paper towel inside, to collect any excess moisture. Pop the shrimp on at the party table.

Ingredients – for 2 dozen cheesy cucumber shrimp bites
24 medium shrimp or 770g - 15/20 count per pound
1 teaspoon salt for boiling shrimp
8 oz or 227g cream cheese, softened
1/3 cup or 75g crumbled feta
1 tablespoon fresh fennel or dill fronds, plus extra for garnish
1 tablespoon minced fresh green onion tops or chives
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1-2 hot red chili peppers, plus more for garnish, if desired
4-5 Lebanese cucumbers or 2 long English cucumbers

Method
The first thing we'll do is cook the shrimp. Peel and clean them, leaving the tail end on. Bring a pot of 4 cups or 960ml water with one teaspoon of salt to the boil. Add in the shrimp and remove the pot from the heat. Leave to rest, covered, for 3­-4 minutes or until the shrimp are have turned pink and are cooked through. Drain the pot and rinse the shrimp with cold water in a colander. Put the colander in the refrigerator to drain with a bowl underneath to catch any drips.

Meanwhile, stir together the softened cream cheese, feta, fennel, chopped fresh chives, fresh lemon juice, and salt.

If your filling is too thick for a piping bag or to squeeze out of a plastic bag with the corner cut off, add a tablespoon or two of warm water, mixing well between each addition.

To assemble the cheesy cucumber shrimp bites:
Cut cucumbers into 24 (1/2 in or 2cm) pieces, discarding the rounded ends. Use a melon baller or small spoon to scoop the seeds from centers of the cucumber pieces, being careful not to cut all the way through the bottom or the sides.



Use a plastic bag with a corner cut off or a piping bag and tip to overfill the cucumber cups with the spicy cheese.

Food Lust People Love: Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.


Top each with a cold boiled shrimp. Add extra chili slices and more chopped fennel or dill fronds for garnish, if desired.

Food Lust People Love: Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.


Enjoy!

Check out all the other wonderful seafood appetizers my Fish Friday Foodie friends are sharing today! Many thanks to this month's host, Sue of Palatable Pastime.



Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.



Pin these cheesy cucumber shrimp bites!


Food Lust People Love: Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.
.

Thursday, December 20, 2018

Weicher Lebkuchen – Soft German Gingerbread #BundtBakers

This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


I was keen to find a gingerbread recipe that was different from the normal gingerbread I usually make for this month’s Bundt Bakers theme of International Holiday Bundts. So I headed over to ChefKoch.de, a German language recipe site. It’s always a fun adventure to search in a language I don’t speak. I do a lot of back and forth with Google Translate. When I came across this weicher lebkuchen or soft gingerbread I couldn't wait to give it a try.

The original recipe was shared by member Junifloh which apparently translates to June Flea. S/he baked his/hers in a rectangular cake pan. I baked mine, as you can see from the photos, in my Nordic Ware mini Bundt pan, filling the holes about three-quarter full. Despite my attempt to downside the recipe, the batter made 17 mini Bundts.

Weicher Lebkuchen - Soft German Gingerbread

This recipe is adapted from one on ChefKoch, translated with the help of Google Translate. The original call simply for gingerbread spice so I looked up a recipe for German gingerbread spice and created my closest approximation. If you have ready mixed spices, go ahead and use those, of course. If not, use the spice amounts in the parenthetical list (OR) in the ingredients.

Ingredients
2 1/4 cups or 280g flour
1 cup or 200g sugar
2 2/3 oz or 75g dark chocolate
1 3/4 oz or 50g toasted hazelnuts, roughly chopped
3 rounded tablespoons gingerbread spice
(OR
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground fennel)
1 teaspoon baking powder
1/2 teaspoon salt
zest 1 lemon
2 large eggs
1 cup or 240ml milk
2/3 cup or 150g butter, melted and cooled, plus extra for buttering pan
2 tablespoons honey
1 teaspoon vanilla extract

For the glaze:
1/2 cup or 65g powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
Pinch salt

Optional to decorate: sprinkle of cinnamon

Method
Preheat your oven to 350°F or 180°C and prepare your mini Bundt pan by brushing it with melted butter and set aside.

Grate the chocolate bar with the small side of your grater or a microplane.



Mix the flour, sugar, grated chocolate, hazelnuts, gingerbread spice(s), baking powder and lemon zest in a large bowl.



In another smaller bowl, beat your eggs then whisk in the milk, softened butter, honey and vanilla.



Pour the wet mixture into the dry mixture and stir  until well combined.

Spoon into your prepared mini Bundt pan and bake for 20-25 minutes in the preheated oven.



Remove the pan from the oven and leave to cool until the mini Bundts are cool enough to handle. Transfer them to a wire rack and put the pan under your cold water faucet to cool off the pan completely. Butter 5 or 6 of the Bundt pan cups and fill them with the balance of the batter. Bake as with the first full batch for 20-25 minutes.



While the mini Bundts are cooling, mix together the glaze ingredients. Once they are completely cool, you might want to trim the bottom of the mini Bundts so they stand up straight. (The cut bits make a great snack!) Use a plastic bag with a corner cut off or piping bag to drizzle on the glaze.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.
Sprinkle with pinches of cinnamon, if desired.

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


Enjoy!

Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.


Check out the link list of international holiday Bundts the rest of our group is sharing! Many thanks to this month's host, Felice of All That's Left Are The Crumbs.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Pin these Weicher Lebkuchen – 

Soft German Gingerbread Mini Bundts!


Food Lust People Love: This weicher lebkuchen or soft German gingerbread recipe is a lovely spice cake made without molasses so it will really appeal to those who aren’t fans of the darker, molasses-y gingerbread. It uses a bit of honey, grated chocolate and lots of spices for delicious Christmasy flavor.
 .

Tuesday, December 18, 2018

Cinnamon Chocolate Shortbread #CreativeCookieExchange

Cinnamon Chocolate Shortbread is the perfect cookie for your holiday table or cookie exchange. The rich buttery shortbread is enhanced by cinnamon and cocoa for a delightful treat that keeps well in a tin for days.

Food Lust People Love: Cinnamon Chocolate Shortbread is the perfect cookie for your holiday table or cookie exchange. The rich buttery shortbread is enhanced by cinnamon and cocoa for a delightful treat that keeps well in a tin for days.


Six years ago, when I first moved to Dubai, I was invited to a cookie exchange. The hostess was a friend of a friend who lived on Palm Jumeirah so I was most excited to go. If you’ve ever looked up Dubai, you have no doubt seen photos of the Palm. In an aerial view, it looks like a great big palm tree, with multiple fronds arcing gracefully out in the Arabian Gulf. Each frond is a gated community of homes so without an invitation, the best one can do is to drive up the “trunk” to the hotel at the top of the palm tree.

The house was beautifully decorated for Christmas and because the weather at this time of year is lovely, we were able to sit outside overlooking the sea. Gorgeous! But the very best part was getting to meet some wonderful ladies and munch on cookies together.

This month my Creative Cookie Exchange group is sharing cookies that last well in a tin, which I translate to mean, would also be perfect for gifting to neighbors and friends or bringing to a cookie exchange. These cinnamon chocolate shortbread cookies fit the bill.

Cinnamon Chocolate Shortbread

This recipe is adapted from two I found on the internet, from the BBC Good Food site and Country Living. I topped mine with amber sugar crystals for a more festive look plus added sweetness and crunch. You can find them on Amazon if your local shops don't carry them. <affiliate link

Ingredients
3/4 cup or 170g butter, softened
1/2 cup or 100g sugar
1 2/3 cups or 200g plain flour
2 tablespoons cocoa powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 1/2 oz or 100g good quality dark chocolate, cut into small chunks (I used Lindt.)

Optional for decoration:
2-3 tablespoons amber sugar crystals (26-42g)

Method
In a large bowl, beat the butter and sugar together with electric beaters or, if you are feeling energetic, use a wooden spoon.

Sift in the flour, cocoa, cinnamon and salt.



Mix well until you have a thick dough. Add in the chocolate bits and mix again.

Roll the dough into log about 2 inches or 5cm thick. Wrap the log in cling film and chill for at least 1 hour or for several days. This dough can also be frozen for up to 1 month.



Preheat your oven to 350°F or 180°C and line two baking sheets with baking parchment or silicone mats.

Slice the log into 1/2 in or 1cm-thick rounds.

Transfer the cookies to your prepared baking pans.



Top with amber sugar crystals, if desired. Press them in gently to stop them falling off and then bake for 10-12 minutes in your preheated oven.



Cool on the pan completely before transferring the shortbread cookies to a serving plate or a cookie tin.

Food Lust People Love: Cinnamon Chocolate Shortbread is the perfect cookie for your holiday table or cookie exchange. The rich buttery shortbread is enhanced by cinnamon and cocoa for a delightful treat that keeps well in a tin for days.


Enjoy!

Food Lust People Love: Cinnamon Chocolate Shortbread is the perfect cookie for your holiday table or cookie exchange. The rich buttery shortbread is enhanced by cinnamon and cocoa for a delightful treat that keeps well in a tin for days.


Check out all of the lovely cookies that last in a tin! Many thanks to Holly of A Baker's House for hosting the group this month.




You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.


Pin this Cinnamon Chocolate Shortbread!

Food Lust People Love: Cinnamon Chocolate Shortbread is the perfect cookie for your holiday table or cookie exchange. The rich buttery shortbread is enhanced by cinnamon and cocoa for a delightful treat that keeps well in a tin for days.

 .

Tuesday, December 11, 2018

Blackberry Blue Cheese Walnut Loaf #BreadBakers

Slightly sweet with a good dollop of honey, each bite of this blackberry walnut blue cheese loaf is delightful mix of salty and fruity and nutty. It’s especially lovely toasted.

Food Lust People Love: Slightly sweet with a just touch of honey, each bite of this blackberry walnut blue cheese loaf is delightful mix of salty and fruity and nutty. It’s especially lovely toasted.


This month our Bread Bakers host is Renu, the author and recipe creator behind Cook with Renu. She challenged us to create a bread with fresh fruit, sweetened without white sugar. I cannot tell you how long I agonized over this one, until it suddenly occurred to me that Renu never said it had to be a very sweet bread!

Blackberry Walnut Blue Cheese Loaf

I am a fan of sweet and salty together and, when I can, I also love to add a bit of crunch, so nuts were essential. This lovely loaf was inspired by a muffin I baked a few years ago with thyme, goat cheese and blackberries.

Ingredients
1/4 cup or 60ml honey
1/4 cup butter or 56g
3/4 cup or 180ml milk
2 eggs
2 1/2 cups or 315g flour
1 tablespoon baking powder
1 teaspoon flakey sea salt or 1/2 teaspoon fine sea salt
3 1/2 oz or 100g blue cheese
6 oz or 170g fresh blackberries
1/2 cup or g roughly chopped walnut, plus extra for decoration, if desired

Method
Preheat your oven to 350°F or 180°C and prepare your loaf by lightly rubbing it with oil or lining it with baking parchment.

Crumble the blue cheese and set aside. Reserve some cheese for topping the loaf before baking.

Measure your milk and honey into a microwaveable vessel then warm in the microwave. Add in the butter, cut into cubes and set aside so the butter melts and the mixture cools.

Cut the large blackberries in half or thirds, leaving the little ones whole. When the butter mixture is just slightly warm, whisk in the eggs.



In a large mixing bowl, whisk together your flour, salt and baking powder. Add the blackberries to the dry ingredients and stir to coat and separate the pieces.



Pour your wet ingredients into your dry ones and stir a couple of times.



Add in the blue cheese and walnuts and fold gently to combine.



Spoon the batter into your prepared loaf pan and top with the reserved cheese and walnuts.



Bake in your preheated oven for about 35-40 minutes or until the loaf is golden and a toothpick inserted comes out clean.

Food Lust People Love: Slightly sweet with a just touch of honey, each bite of this blackberry walnut blue cheese loaf is delightful mix of salty and fruity and nutty. It’s especially lovely toasted.


Allow the loaf to cool for about 10 minutes in the pan then remove it to a wire rack to cool completely before slicing.

Enjoy!

Food Lust People Love: Slightly sweet with a just touch of honey, each bite of this blackberry walnut blue cheese loaf is delightful mix of salty and fruity and nutty. It’s especially lovely toasted.


Many thanks to this month’s Bread Bakers host Renu from Cooking with Renu for the fun challenge! Check out all the other lovely no-white-sugar breads with fresh fruit we've baked for you this month:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin this Blackberry Blue Cheese Walnut Loaf!

Food Lust People Love: Slightly sweet with a just touch of honey, each bite of this blackberry walnut blue cheese loaf is delightful mix of salty and fruity and nutty. It’s especially lovely toasted.
 .

Monday, December 10, 2018

Orange Cranberry Gingerbread #BakingBloggers

Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.

Food Lust People Love: Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.


When my girls were little, we loved baking gingerbread as an afterschool snack, especially in the weeks leading up to the Christmas holidays. It wasn’t just that we liked eating gingerbread, well, maybe that’s why the girls liked baking it, but my favorite part, not being much of a sweet eater, was the delightful aroma that filled the house.

Ginger, cinnamon and deep rich molasses baking smell absolutely fabulous in the oven. If you’ve never baked gingerbread, you don’t know what you are missing.

Orange Cranberry Gingerbread

I’ve adapted this recipe from one on the lovely blog Indigo Scones, but if you read Ellen’s post, she got the original recipe from Joy the Baker so I must give both credit for the inspiration.

Ingredients
For the cake:
2 1/4 cups or 280g all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup or 180ml canola or other light oil
3/4 cup or 150g granulated sugar
3 medium (or 2 large) eggs
3/4 cup or 180ml fresh orange juice
1/2 cup or 65g dried cranberries
3/4 cup or 180ml unsulphured molasses
1/4 cup or 60ml honey
zest from 1 large orange (mine weighed about 10.5 oz or 300g - big guy, lots of zest!)

To serve: powdered sugar or orange cream cheese icing

Optional but highly recommended – For cream cheese icing
8 oz or 227g cream cheese
1 lb or 450g powdered sugar
Zest 1/2 large orange
Pinch sea salt
3-4 teaspoons fresh orange juice

Method
Preheat your oven to 350°F or 180°C and prepare your 9×9-inch or 23cm baking pan by lining it with baking parchment paper. As you’ll see from the photos, mine turned out quite thick so if you couldn’t probably use an even wider pan.

In a medium bowl, whisk together flour, spices, baking soda, and salt.  Set aside.



In a large bowl whisk together the oil, sugar, and eggs until they turn thick and pale. I used my stand mixer because I already did my upper body exercises for the day swimming laps but you can certainly use a handheld whisk.

Heat your orange juice up in a small pot on the stove or in a microwaveable vessel until it is quite hot but not quite boiling. Add in the dried cranberries and set aside to soften.



Stir the molasses, honey, and orange zest in the bowl with the sugar, oil and eggs.



Now add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated.



Remove a tablespoon or so of the cranberries from the orange juice (to use for decoration) and put them between two paper towels to dry.

Add the warm orange juice and the balance of the cranberries to the mixing bowl and gently stir until the batter is smooth, not counting the cranberries. Those will all sink to the bottom so keep that in mind as you pour the batter into your pan.



Pour the batter into your prepared pan. Try to distribute those cranberries at the bottom as evenly as you can.

Bake in the preheated oven for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean. I made the mistake of trying to turn my pan halfway though and the middle sunk a little bit. Just leave it alone and yours should be fine.



Cool completely on a wire rack. Sprinkle with the reserved cranberries and powdered sugar to serve or if you want to push the boat out, make the orange cream cheese icing.

In the bowl of your stand mixer or with electric beaters in another mixing bowl, beat the cream cheese, sugar and salt, along with the orange zest, until it is all well combined and lump-free.

Add just enough fresh orange juice, beating well in between additions, until you reach spreading consistency. Mine took about 3 teaspoons.

Spoon the icing on top of the gingerbread and spread it to the edges, letting just a little bit hang down the sides. Sprinkle on the reserved cranberries.

Food Lust People Love: Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.
Cut into squares to serve.

Food Lust People Love: Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.


Enjoy!

This month's Baking Bloggers theme is, I'm sure can guess by the list below: Gingerbread! Many thanks to our host Sue from Palatable Pastime and her able co-manager, Wendy of A Day in the Life on the Farm.



Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.


Pin Orange Cranberry Gingerbread!

Food Lust People Love: Satisfy your gingerbread cravings this year with my pumped up orange cranberry gingerbread. Cover it with orange cream cheese icing or just a sprinkle of powdered sugar. Gorgeous, either way.
 .

Wednesday, December 5, 2018

Cheesy Asparagus Potato Tart #FoodieExtravaganza

This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three parts.

Food Lust People Love: This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three tasty parts.

I’ve been making variations on this recipe since Jamie Oliver’s Jamie at Home* was first published in the UK, circa 2008. If I remember correctly, his tart calls for cream and is baked up in a shortcrust. Or  maybe phyllo pastry. Possibly it had different cheeses. It’s been a long time!

But like any good quiche recipe, this cheesy asparagus potato tart can also be adapted to use what you have on hand. As long as there are potatoes and cheese, it’s all good. And I prefer yogurt or sour cream in place of the rich cream anyway. Those add a little welcome tang.

Cheesy Asparagus Potato Tart

Adapted from Jamie at Home* this cheesy asparagus potato tart has been a family favorite for years with its puff pastry crust, savory potato filling and fresh asparagus topping.

If you can’t find nice asparagus in your local market, substitute green beans, preferable those fine green beans they call haricots verts très fine in France. I’ve used them instead of asparagus a couple of times and the tart is just as pretty and still fabulously tasty. Failing that, use normal green beans and cut them on an angle before blanching.

Ingredients
1 1/2 lbs or 675g potatoes
Sea salt 1/2 lb or 225g asparagus spears
1 round pre-rolled puff pastry sheet (about 11 1⁄4 oz or 320g)
5 1/2 oz or 155g freshly grated extra sharp cheddar
3 large eggs
1 cup or 240g whole fat plain yogurt, cold
Freshly ground black pepper

Method
Bring a pot of water to the boil and add a teaspoon of fine sea salt. Fill a bowl with cold water and some ice and set aside. Cut the woody ends off of the asparagus with a sharp knife and pop them into the boiling water and set a timer for 3 or 4 minutes. Three if the asparagus are thin ones, four if they are thicker.

Peel your potatoes and cut them into chunks.

When the time goes off, remove the asparagus from the pot with a slotted spoon and put them in a colander. Rinse them with cool tap water then tip them into the ice water bowl. Once they are well chilled, drain and dry the asparagus on a clean towel or paper towels.

Gently lower your potatoes into the pot of salted water and bring it back to a low boil. Cook the potatoes for about 15 minutes or until tender.

Preheat your oven to 400°F or 200°C and line the bottom of your 9 in or 23cm tart pan with a circle of baking parchment. Unroll your puff pastry and line the tart pan with it. Put the tart pan in the refrigerator to chill until you are ready to fill it.

When the potatoes are done, mash them until they are relatively lump-free. Fold in the cold yogurt and stir till combined.

Now add in the cheese and stir well again. Taste the potatoes and sprinkle on a little more salt if needed, along with a few generous grinds of fresh black pepper. I usually add about a 1/2 teaspoon fine sea salt but if your cheese is pretty salty, that might not be necessary.

By this time your potatoes should have cooled off considerably from all the additions and the stirring. We don’t want them to be so hot because then they would cook the eggs on contact. If they are just warm, proceed. Otherwise stir a few more times to help them cool.

Add the eggs one at time, stirring till well combined with each addition.

Spoon the filling into the chilled puff pastry crust and smooth out the top.

Cover the top of the cheesy potato filling with the blanched asparagus. Fold the edge of the crust under itself, if there is any hanging out.

If your tart pan has a removable bottom, put the tart pan on larger pan and put them both into the oven. If not, put the tart pan straight into the preheated oven. I like to use one with a removable bottom because it's prettier on the serving platter without the pan.

Turn the oven down to 375°F or 190°C. Bake the tart for about 30-35 minutes or until the crust is puffy and golden and the center is just set. A tiny wiggle is okay as that will set when it cools.

Food Lust People Love: This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three tasty parts.
Leave to rest on a wire rack for about 10-15 minutes before cutting and serving. Use a serrated knife or even some kitchen scissors to cut through the asparagus on top before cutting down through the tart below. A dull knife will just push the asparagus into the cheesy potato filling.

Food Lust People Love: This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three tasty parts.
This cheesy asparagus potato tart can also be served at room temperature.

Food Lust People Love: This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three tasty parts.
Enjoy!

This month my Foodie Extravaganza group is sharing recipes with pastry. Many thanks to our host, Caroline from Caroline's Cooking for the theme and her behind the scenes work. Check out all the great recipes below:

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Cheesy Asparagus Potato Tart! 

Food Lust People Love: This cheesy asparagus potato tart takes three of my favorite things – crisp puff pastry, cheesy mashed potatoes made with creamy yogurt, and fresh asparagus – and turns them into so much more than the sum of three tasty parts.


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