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Cranberry Hazelnut Crepe Cake

Zainab Mansaray — Fri, 28 Nov 2014 14:00:20 +0000

A stunning and simple cranberry hazelnut crepe cake that would be perfect for any holiday gathering.

Happy Black Friday!! Are you still stuffed? I know I am! I hope you had a wonderful Thanksgiving day and still enjoying time with your families. Or shopping till you drop!

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Pear Hazelnut Bread with Orange Maple Glaze

Zainab Mansaray — Wed, 29 Oct 2014 13:00:07 +0000

Sweet orange maple glaze wraps around a moist pear and hazelnut filled bread! Simply good and a perfect fall snack in this Pear Hazelnut Bread with Orange Maple Glaze.

It’s time for another Mystery Dish recipe! Which sadly means we are done with another month. Man, I can’t take how fast time is flying and it is starting to stress me out. Before you know it the holiday season will be well upon us and jingle bells will be everywhere. Not that I am not looking forward to the holiday season but I am just NOT ready!! And I am sure Starbucks is just waiting to unleash their peppermint and gingerbread lattes to declare it holiday season (Darn you Starbucks, who made you the declarer of holidays?). Aieeee, I need a slice of cake. This pear hazelnut bread with orange maple glaze is really a cake (so moist and delicious) … but I guess so we don’t feel bad about eating cake for breakfast, we will call it a sweet bread! Ahhh, that makes me feel better.

Our host for Mystery Dish this month is Marcie, from Flavor the Moment! You probbaly know her already but if not, I urge you to check out her blog as you will find many wonderful recipes. The basket of ingredients she gave us to get creative with were: pork, fennel, kabocha squash, hard apple cider, heavy cream, orange, farro, hazelnuts, quince, thyme, maple syrup, brussels sprouts.

I really loved the diversity of the basket and I wanted to do more with it but I ended up being lazy by the time it came around to baking. I had pears in the head after these poached pears so I just went with a simple flavor combination of pears, hazelnuts, orange and maple syrup. I’m so glad I did because I created a new favorite sweet bread. I love how simple yet subtly incredible it is. The batter is filled with spices, crunchy hazelnut (totally use toasted hazelnuts for this!!) and shreded pears for added moisture. All of this is topped with a sweet orange maple glaze that just makes a slice of this perfect with a cup of tea or coffee.

4.3 Stars (3 Reviews)

Yield: 1 9x5 loaf

Pear Hazelnut Bread with Orange Maple Glaze

Sweet orange maple glaze wraps around a moist pear and hazelnut filled bread! Simply good and a perfect fall snack.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

1 cup shredded peeled pears, (about 2 medium, squeezed dry) ½ cup vegetable oil ½ cup Greek yogurt 2 eggs 1 teaspoon orange vanilla extract (or 1 teaspoon vanilla extract) 1 ½ cups flour ¾ cup brown sugar ½ cup toasted hazelnuts, chopped ½ teaspoon cloves 1 teaspoon cinnamon 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 teaspoon orange zest Glaze: 1 cup powdered sugar 1 teaspoon orange zest 1-2 tablespoon maple syrup

1 cup shredded peeled pears, (about 2 medium, squeezed dry)
½ cup vegetable oil
½ cup Greek yogurt
2 eggs
1 teaspoon orange vanilla extract (or 1 teaspoon vanilla extract)
1 ½ cups flour
¾ cup brown sugar
½ cup toasted hazelnuts, chopped
½ teaspoon cloves
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 teaspoon orange zest

Glaze:

1 cup powdered sugar
1 teaspoon orange zest
1-2 tablespoon maple syrup

Instructions

Preheat oven to 350 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on two sides. Grease parchment.
In a large bowl, whisk together shredded pear oil, yogurt, eggs and orange vanilla extract.
In another medium bowl, whisk together flour, brown sugar, hazelnuts, cloves, cinnamon, baking powder, salt, baking soda and orange zest. Add the dry ingredients to the wet ingredients and fold gently. Mix until combined. Pour batter into prepared pan. Bake bread until a toothpick inserted into the center comes out clean, about 55-60 minutes.
Let bread cool in pan for about an hour and then remove from the pan.
Whisk together powdered sugar and orange juice in a small bowl. Top cooled cake with glaze and let set for 20 minutes before serving.
Store in an airtight container at room temperature for 2-3 days.

Here’s the list of recipes from the rest of the Mystery Dish ladies. Be sure to check out their delicious creations!

Baked Apple Donuts with Maple Glaze by Yummy Healthy Easy
Baked French Toast Casserole by I Want Crazy
Hazelnut Maple-Glazed Cinnamon Rolls by I Dig Pinterest
Hazelnut Macarons with Pumpkin Maple Filling by Baking a Moment
Honey-Thyme Roasted Pork Tenderloin from The Pajama Chef
Italian Sausage and Ravioli Skillet by Simply Gloria
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro by Chez CateyLou
Maple Glazed Fennel and Brussels Sprouts by The Well Floured Kitchen
Pear Hazelnut Bread with Orange Maple Glaze by Blahnik Baker
Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts by Flavor the Moments
Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette by Joyful Healthy Eats
{Vegan} Orange Hazelnut Maple Cinnamon Rolls by Sweet Tooth Life

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Pink Moscato Panna Cotta with Pistachios

Zainab Mansaray — Mon, 29 Sep 2014 11:00:39 +0000

This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.

We are back with another installment of our grad student blogger series today and the theme is procasti-baking!! I struggle with this EVERYDAY and I can’t even tell you how much I need some time management seminars to help me fair along.

As a grad student, my lab work comes first and I spend my entire day working on research projects. I probably should spend all of my evenings too reading and staying up to date with scientific journals but sometimes I just need a break from it all.

One of my favorite ways to procrastinate is trying new things in the kitchen and these past few months I was all about trying new-to-me desserts and techniques. Whether it was as simple as a peach raspberry galette or exotic as semifreddos and panna cotta, or deceivingly complex (but so NOT) ice cream cake or a classic angel food cake, I was learning new things. What I did observe though was whenever I tried a new-to-me dessert, I didn’t always go back to try it again. Blame it on the food blogger in me … always looking for new things to make. However, panna cotta was different and I had to give it another whirl since the flavor combinations were endless and why this pink moscato panna cotta with pistachios was born.

I first made buttermilk panna cotta a few months ago for a Mystery Dish challenge and I loved the silky custard nature of it. If you are not familiar with it, panna cotta is a traditional Italian creamy custard dessert that is made with cream, sugar and milk. It’s incredibly simple to make (whisking cream, milk and sugar together) and I remember telling myself at the time that I should really make this again soon in my ‘free time.’

Took me 3 months and this is a prime example of my procasti-baking. Since I was making this panna cotta for fun, I experimented with flavors and tried shaping them in cute mini bundt pans. They turned out pretty well if you ask me. I used my favorite wine at the moment to add a sweet grape flavor to the custard and topped with chopped pistachios for a crunchy salty balance to finish off every bite of this elegant dessert. THIS is what I do with my ‘free’ time.

5.0 Stars (1 Review)

Yield: 3 mini bundts

Pink Moscato Panna Cotta with Pistachios

This creamy custard dessert is flavored with sweet grapes and salty pistachios. Simple, elegant and will be a crowd pleaser at your next dinner party.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Panna Cotta 1½ packets gelatin 3 tablespoons water 1 teaspoon vanilla extract ¼ cup Pink Moscato wine 1 cup whole milk 1½ cups heavy cream ½ cup sugar Topping: Pistachios, chopped

1½ packets gelatin
3 tablespoons water
1 teaspoon vanilla extract
¼ cup Pink Moscato wine
1 cup whole milk
1½ cups heavy cream
½ cup sugar

Topping:

Pistachios, chopped

Instructions

In a small bowl, whisk together the gelatin, water, vanilla extract and wine. Let sit while you prepare the rest.
In a medium sauce pan, combine the milk, heavy cream and sugar. Bring to a boil over medium heat and lower heat to a simmer. Cook until sugar dissolves, stirring constantly, about 3 minutes. Remove from heat and whisk the gelatin mixture into the warm milk until completely dissolved.
Pour into three 6-ounce ramekins or mini bundt pans. Chill overnight until set.
Top with chopped pistachios

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Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Student Procrastibaking recipes now:

Crispy Gnocchi with Pork Tenderloin and Fava Beans via Bacon Egg Cheese(cake)

Brownie Dulce de Leche Cookie Sandwiches via Daisy and the Fox

Healthy Salted Caramel Apple Pie Bars via Wallflour Girl

PB Swirled Chocolate Ice Cream via Go Bake Yourself

Pink Moscato Panna Cotta with Pistachios via Blahnik Baker

Raspberry and Cardamon Brioche Buns via PicnicNZ

As a fun bonus to this roundup, we asked today’s student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess’s blog, Wallflour Girl!

The post Pink Moscato Panna Cotta with Pistachios appeared first on A Classic Twist.

Pistachio Crusted Tilapia and Peach Salad

Zainab Mansaray — Fri, 29 Aug 2014 13:00:46 +0000

Fresh tilapia is coated with pistachio, red pepper flakes and Parmesan cheese in this Pistachio Crusted Tilapia and Peach Salad! Served with fresh peaches, this salad is the perfect light lunch or dinner to balance your meals.

It’s time for another Mystery Dish post! Our lovely host Andi from The Weary Chef gave us a great list of ingredients to create a recipe from. (FYI: mystery dish = group of bloggers who each month get a list of secret ingredients to create a unique recipe from. We all reveal our creations on the same day) Our ingredients included pistachios, wine, mint, gluten-free flour, red pepper flakes, fish, agave nectar, applesauce, blueberries, parmesan cheese, milk, corn and we were to use at least three.

We don’t usually eat fish in my house because the hubby doesn’t do fish so I knew I HAD to do fish… finally a good excuse! Yes, I am selfish sometimes but a girl gotta get her seafood somehow. This salad!! This pistachio crusted tilapia and peach salad!! It’s pretty awesome and yet so simple. I wanted to use the pistachio to bread the fish and skip using breadcrumbs. Turns out you can and it’s a splendid idea. I made a rub that consisted of finely crushed pistachios, Parmesan cheese, red pepper flakes, chile powder, a dash of jerk seasoning and some salt and pepper. It was just simple and great! The slightly spicy and crunchy fish is perfectly balanced with the sweet and juicy peaches I paired it with.

And why am I giving you salad as you head into Labor Day weekend? Because you will need it come Tuesday after all the grilling that’s about to go on. It’s light and just what you need to get back on track next week!

5.0 Stars (2 Reviews)

Yield: 2

Pistachio Crusted Tilapia and Peach Salad

Fresh tilapia is coated with pistachio, red pepper flakes and Parmesan cheese in this end of summer salad! Served with fresh peaches, this salad is the perfect light lunch or dinner to balance your meals.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

½ cup parmesan cheese
¼ cup chopped pistachios
½ teaspoon chili pepper (optional)
¼ teaspoon red pepper flakes
A dash of jerk seasoning
Salt and pepper to taste
2 6-ounce fillets of Tilapia
1 egg white, beaten
2 cups lettuce of choice
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons honey
1 peach, sliced
1 corn, cooked

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with foil. Spray foil with cooking spray and set aside.
In a medium bowl, combine all the cheese, pistachios, and spices. Rinse fish and pat dry with paper towel. Coat each fish fillet in egg white and then cover both sides with spice mixture. Do the same for both filets. Place fish on prepared sheet. Bake for 10-15 minutes or until fish is flaky.
In a small bowl, whisk together oil, lemon juice, dijon mustard, honey and salt and pepper to taste. Toss lettuce with dressing in a bowl and serve with fish, peaches and corn.

This month is the first year anniversary of Mystery Dish! To celebrate, we are giving away not ONE but TWO cookbooks by previous Master Chef Winners. Check out the details below and enter for a chance to win!!

Have a safe and happy Labor Day!

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Cherry Almond Popsicles

Zainab Mansaray — Tue, 29 Jul 2014 12:00:56 +0000

Love cherries? Then you will love these creamy cherry almond popsicles. They are sweet and refreshing!!

I have a few recipes for you this week that I cannot wait to share!! You may feel slightly overloaded but bare with me as I share my excitement for ridiculously easy but delicious recipes featuring summer’s finest fruits. Yesterday, you saw this cherry plum hazelnut galette that’s nutty, juicy and so pretty. Today, I am sharing with you these cherry almond popsicles that came about as a result of a 5-pound cherry columdrum! After snacking and making the galette, I still had a few cups left so my niece and I made these creamy layered popsicles.

These cherry almond popsicles were featured at the back of the current Food Network magazine and when I saw them, I knew they would be perfect for this month’s ingredients of Mystery Dish. Our wonderful host for July, Sarah, picked some exciting ingredients for us: coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, infused or flavored olive oil, fresh herbs, cornmeal, hot peppers. What a great list of ingredients! I seriously made three recipes just from this list of ingredients but only one made it to the blog. Here’s why:

My first idea was a farro greek salad (using cucumbers, tomatoes with fresh herbs) and it was so good but I did not take pictures before half of it disappeared. The hubby still doesn’t grasp the “I need pictures before you dig in” concept so we working on that. Next was a fresh watermelon-cantaloupe fruit salad. This one I brought to a July 4th party and it was not a big hit so I assumed you wouldn’t love it either. And then I made these cherry almond popsicles! So creamy, sweet and refreshing, perfect on any summer night. It’s definitely a dessert pop so enjoy after a meal. In the end, I am so happy I was forced to try this recipe because now I’m hooked :0

5.0 Stars (1 Review)

Yield: 6 popsicles

Cherry Almond Popsicles

Love cherries? Then you will love these creamy cherry almond popsicles. They are sweet and refreshing!!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

2½ cups cherries (fresh or frozen)
3 tablespoons sugar
1 tablespoon fresh lemon juice
¾ cup sour cream
⅔ cup sweetened condensed milk
¼ teaspoon almond extract
pinch of salt

Instructions

In a medium saucepan set over medium heat, combine the cherries, sugar and lemon juice. Cook until thickened, making a chunky syrup, about 8 minutes. Let cool completely.
In another medium bowl, whisk together the sour cream, condensed milk, almond extract and salt.
Fill popsicle molds with cherry mixture about ¼ of the way. Freeze until set, about 30 minutes. Top with sour cream mixture, another fourth of the way. Freeze again until set, about 30 minutes. Repeat with the remaining cherry mixture freeze. Finally top with the remaining sour cream mixture. Insert wooden sticks into the pops and freeze until completely solid, at least 2 hours or overnight.
To release popsicles, run the molds under hot water for a few seconds. Enjoy!

Check out the recipes below from the Mystery Dish team!

Watermelon Salsa – The Pajama Chef
Farro Salad – Chez CateyLou
Cherry Almond Coffee Cake – Two Happy Bellies
Watermelon Fruit Salad with Mint Lime Dressing – Yummy Healthy Easy
Toasted Almond Caramel Mocha Gelato – Culinary Couture Blog
Cherry Galettes with Almond Sour Cream Crust – The Well Floured Kitchen
Cherry Watermelon Granita – Joyful Healthy Eats
Cherry Almond Mocha Smoothie – Baking a Moment
Pepperoni Pasta Salad – I Want Crazy
Almond Cherry Bars – I Dig Pinterest
Cucumber Salsa – Weary Chef
Cherry Almond Popsicles – Blahnik Baker

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Peach Raspberry Galette

Zainab Mansaray — Mon, 30 Jun 2014 13:00:04 +0000

A simple, rustic, and honest summer fruit galette with juicy peaches, nectarines and raspberries.

It’s time for another episode of Mystery Dish! Our host for this month’s Mystery ingredients was Meriem from Culinary Coutoure. She gave us a very fun basket with these ingredients: peaches, cheddar cheese, green beans, corn, chicken, nectarines, butter, pecans, heavy cream, pesto, coconut milk/cream and challenged us to use at least three in our recipes.

I love peaches very much so I knew I had to break out the peach recipes for the season with this basket of ingredients. However there was one slight problem…I live with one of those people who think peaches are ‘bleh‘. Do you have certain foods that your significant other dislikes? (My hands are in the air!) And do you make these foods anyway?

My husband doesn’t like seafood (so frustrating!) so I don’t get to cook any at home since even the smell bothers him. I always get my fix by ordering salmon or scallop dishes at restaurants. He also doesn’t like peaches. But I refuse to let him prevent me from enjoying one of my favorite stone fruits. Individual peach cobblers, crisps or nectarine concoctions are my “I want some me time” desserts. Now this peach raspberry galette is added to the list!

With every Mystery Dish challenge I push myself to go beyond the ingredients and recipe creation challenge and try something new (baking technique wise) like this panna cotta. This was my first time making a galette and I should say I’m quite in love with them. The rustic, laissez-faire look is appealing and was perfect for our afternoon picnic I brought it to. Sadly (or not!) I was the only one who enjoyed it.

Galettes taste just like pies but they are less delicate and easy to deal with than pies. You get all the benefits of a pie (buttery crust, juicy filling and complete satisfaction) without the fuss and stress of pie baking. This peach raspberry galette is a summer fruit galore with juicy peaches, nectarines and bold raspberries wrapped in buttery, flaky crust. Just simply amazing!

4.8 Stars (5 Reviews)

Yield: 1 galette

Peach Raspberry Galette

A simple, rustic, and honest summer fruit galette with juicy peaches, nectarines and raspberries.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

1¼ cup all-purpose flour
6 tablespoons unsalted butter, cold and cut into cubes
2 tablespoon shortening, cold and cut into cubes
2 tablespoons granulated sugar
¼ cup ice cold water
2-3 firm ripe peaches (make sure they are firm so they hold their shapes during baking)
1 firm ripe nectarine
½ cup raspberries
2 teaspoons vanilla extract
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch or flour
1 egg beaten with 1 tablespoon water
2 tablespoons turbinado sugar for sprinkling

Instructions

To make crust: combine all the ingredients in a food processor. Process a few times until butter is about the size of a pea. With processor on, slowly drizzle in ice cold water to mixture, one tablespoon at a time, until dough comes together. Remove dough from bowl and pat down into a disc. Wrap in plastic wrap and chill for at least an hour.
Cut peaches in half, remove pit and slice each half into 6 slices. In a large bowl, combine peaches and vanilla extract. Add in brown sugar, cinnamon, nutmeg and cornstarch. Gently mix to combine. Fold in the raspberries.
When dough is chilled, roll out into a 12 inch circle. (I rolled mine onto a well floured parchment to make transfer easy). Transfer to a baking sheet.
Spoon the fruits into the center of the crust, leaving 2-3 inch borders. Fold up the sides, gently tucking in over the fruit in a folding/pleating pattern. Transfer dough to freezer and let chill for 15 minutes.
Preheat oven to 375 degrees F. Remove galette from freezer and brush dough with egg wash. Sprinkle dough with turbinado sugar. Bake galette for 50-55 minutes until crust is golden and juice from the fruit runs out. Let cool before serving warm.