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Posts Tagged ‘orange zest’

Carrot Cake Pancakes What to get for a man who has everything? Well, if this man is a die-hard carrot cake fan, why not make him a batch of delicious carrot cake pancakes for breakfast? Light and fluffy, but loaded with texture from the carrots and nuts and boasting an incredible flavor combination of spice, orange zest, and candied ginger, these sensational pancakes will become a part of my man’s birthday breakfast from here on after.

Carrot Cake Pancakes
Bobby Flay

INGREDIENTS
1½ cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1½ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter

DIRECTIONS
1. Preheat the oven to 200 degrees F.

2. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl.

3. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth.

4. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.

5. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.

Yield: About 14 pancakes

LINNELL’S NOTES
1. With my stove top griddle on medium heat, these pancakes cooked too fast. I had to turn it down to medium-low to prevent them from burning.

2. Don’t even think of omitting the candied ginger or the orange zest. Both add much to the overall depth of flavor.

3. If you don’t have buttermilk on hand, go to this page to find buttermilk substitutions. I used a mix of sour cream, nonfat yogurt and milk. Just make sure you are making the appropriate amount, since these substitutions only make 1 cup.

4. I served these pancakes with a wonderful Cinnamon Apple Syrup from Apple Hill.

Enjoy!

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Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

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Purple Violas

Purple Violas by Linnell Chang

Although small in stature, purple violas dominate a bed of flowers. Their deep rich colors and delicate yellow centers beg for attention and ask you to take notice. Do you stop to appreciate them or do you walk on by? Do you take their beauty for granted? Do you take the colors you see for granted?  Wake up your senses and adjust your attitude. Be grateful for the beauty around you.

#1 – Psychology of Color
There’s no doubt that color adds joy to our lives. Imagine how depressing it would be to live in a world devoid of color. This Psychology of Color infograph points out their different meanings and how they affect our lives.
Psychology of Color Infographic
#2 – Lemon Zest
Lemon zest adds bits of color and flavor to food. For recipes that call for any type of citrus zest, try using this method. Hold the microplane upside down while you lightly run it across the peel. This method catches the zest – which makes collecting it much easier than scraping it out of a bowl. Zesting a lemon

#3 – Random Acts of Kindness
If what goes around, truly comes around, then we all need to spread more kindness in the world. Be inspired to perform random acts of kindness today by reading 101 Ideas For Random Acts of Kindness.

#4 – Seeing in Color

phan Thu Trang

Painting by artist Phan Thu Trang

Artist Phan Thu Trang “always tries to use color and light to create different sensation for each piece of art.” Through her colorful and seemingly simplistic artwork, she tries to describe how she feels about everyday scenes in her native Vietnam, rather than just documenting what she sees. Check out this site to see more of her artwork.

#5 – Colors of the Day
“People observe the colors of a day only at its beginnings and ends, but to me it’s quite clear that a day merges through a multitude of shades and intonations with each passing moment. A single hour can consist of thousands of different colors. Waxy yellows, cloud-spot blues. Murky darkness. In my line of work, I make it a point to notice them.”
― Markus Zusak, The Book Thief

This weekend, admire and be grateful for all the color in your world!

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