Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts
Pumpkin Caramel Cheesecake Turtle Bread
NextGen Cars Manis
Pumpkin Caramel Cheesecake Turtle Bread

Pumpkin Caramel Cheesecake Turtle Bread

 Pumpkins are in season and really cheap right now so I have a few of them on hand just waiting to be used. When I recently came across this recipe for a pumpkin caramel cheesecake bread on Culinary Concoctions by Peabody I knew exactly what I would be using one of those pumpkins for. How could I resist making this? With pumpkin, caramel and cheesecake all rolled up into one there was no way that I could. I pretty much just used the recipe as it was, though I cut back on some of the sugar and replaced half of the flour with whole wheat flour. One of the things that I really like about quick breads is that they are so easy to make. You pretty much just mix all of the ingredients ahttp://world-supper-recipes.blogspot.com/nd then bake it. This quick bread had the added step of mixing the cheesecake filling but it was still really easy to make. While the bread was baking my apartment was filled with an amazing pumpkin and caramel aroma and by the time that it was done I could barley wait for it to cool to try it. The pumpkin caramel cheesecake turtle bread was so good! The cheesecake layer helped keep the bread nice and moist and it went really well in the bread. The caramel and pumpkin flavor combo was simply amazing and of course it never hurts to add chocolate and pecans. I certainly am looking forward to having this for breakfasts this week!

Pumpkin Caramel Cheesecake Turtle Bread

(makes 1 loaf)

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup oil
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
8 ounces cream cheese (room temperature)
1/4 cup brown sugar
2 tablespoon golden syrup
2 tablespoon caramel sauce
1 large egg
1 tablespoon all-purpose flour
1/2 cup caramel sauce
1/2 cup chocolate sauce
1 cup pecans (toasted and chopped)

Directions:
1. Mix the flours, baking soda, baking powder and salt in a bowl.
2. Mix the pumpkin, vanilla, oil, eggs and sugars in another bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Beat the cream cheese, sugar, syrup, caramel, egg and flour in a bowl.
5. Pour half of the pumpkin bread mixture into a loaf pan followed by the caramel cheesecake mixture and the remaining pumpkin bread mixture.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 60 minutes.
7. Let cool and then pour on the caramel sauce, chocolate sauce and pecans.
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Sweet Potato Pecan Pie
NextGen Cars Manis
Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

Although I tend to spend a long time thinking about and planning the side dishes for holiday dinners you just can't forget about the dessert! When I recently discovered the sweet potato casserole I was amazed at how well sweet potatoes work in sweet dessert like dishes and I have been wanting to try using them to make a sweet potato pie since. I was set to make a sweet potato pie for my Thanksgiving meal this year but just before I came across the concept of a sweet potato pecan pie which sounded so good that I had to quickly change my plans. A sweet potato pecan pie is essentially a pie with a layer of sweet potato pie topped with a layer of pecan pie. How can you go wrong rolling up two great pies into one? I just had to try it!

Most of the recipes that I found for sweet potato pies and pecan pies called for golden syrup but I decided to go with a maple twist and I used maple syrup instead. The pie was surprisingly easy to make; you simply mix the two different filling, pour them into the pie shell and bake. The sweet potato pecan pie turned out so amazingly well! The sweet potato pie filling spiked with pumpkin pie spices and bourbon with the hint of maple was so good! The maple pecan pie was of course just as good as the last time that I made it and it went really well with the sweet potato pie. This of one of those cases where the sum of the parts is better than the individual components. Even thought the sweet potato pie was really good by itself and the pecan pie was really good by itself, together they were even better! I could not stop there and I topped the sweet potato pecan pie off with some maple pecan ice cream with a hit of bourbon.

Sweet Potato Pecan Pie

(makes 6+ servings)


Ingredients:
1 pie crust
2 cups sweet potato (roasted, scooped and mashed)
2 eggs (lightly beaten)
1/2 cup brown sugar
1/4 cup maple syrup (or golden syrup)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 tablespoons bourbon (optional)
1 1/2 cups pecan halves
1/2 cup brown sugar
1/2 cup maple syrup (or golden syrup)
2 eggs (lightly beaten)
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon bourbon (optional)

Directions:
1. Place the pie crust into a pie plate.
2. Mix the sweet potatoes, eggs, sugar, maple syrup, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
3. Place the pecans on top of the sweet potato filling.
4. Mix the sugar, maple syrup, eggs, butter, vanilla and bourbon and pour it on top of the pecans.
5. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.

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Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing
NextGen Cars Manis
Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

I had some tom yum grilled shrimp left over and I knew exactly what I wanted to do with it. I had recently come across a recipe for a mango and avocado salad with a peanut dressing on Cara's Cravings that sounded amazingly good and it called for finishing the salad off with some shrimp. I really like the creamy avocado and juicy mango combo and that immediatly caught my attention with this salad. If the shrimp, mango and avocado weren't enough the salad was dressed up in a peanut and coconut dressing and I had recently tried and really liked a peanut dressing with coconut milk on the Thai green bean and crab salad. The shrimp are of course optional but if you have some already cooked shrimp on hand then this salad is a piece of cake to throw together and well worth it! The salad was nice and light and yet filling and packed with flavour. The peanut and coconut dressing was really tasty and it went well with the mango and avocado and the tasty tom yum shrimp finished the salad off perfectly.

Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

(makes 2 salads)


Ingredients:
2 tablespoons unsweetened coconut milk
1 lime (juice and zest)
1 tablespoon fish sauce
1 tablespoon peanut butter
1 birds eye chili (sliced)
1 teaspoon palm sugar (grated or brown sugar)
1 tablespoon cilantro (chopped)
1 tablespoon mint (chopped)
1 mango (stoned, scooped and sliced)
1 avocado (stoned, scooped and sliced)
2 handfuls salad greens
2 green onions (sliced)
2 tablespoons peanuts (roasted and chopped)
6 tom yum grilled shrimp (optional)

Directions:
1. Mix the coconut milk, lime, fish sauce, peanut butter, chili, sugar and cilantro in a bowl and set aside.
2. Assemble the salad, toss with dressing to coat and serve garnished with chopped roasted peanuts.

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Creamy Dilled Cucumber Salad
NextGen Cars Manis
Creamy Dilled Cucumber Salad

Creamy Dilled Cucumber Salad

Cucumbers are another of summers fresh bounty that I have been enjoying a lot lately. I normally bring home two or more of them from the farmers market every week and I tend to use them in salads or just snack on them as they are. I really like cucumbers on warm summer days as they are nice and juicy and perfect still cool from the fridge. I have however noticed that cucumbers rarely get the attention that they deserve! Every once in a while it is nice to let the humble cucumber shine and to be the star of the show and this cool and creamy cucumber salad is a great way to do so. This is one of those salads where it is nice to make it ahead of time so that you can let the flavors mingle a bit while it chills out in the fridge. The crisp and juicy cucumbers go so well with a creamy coating made slightly tangy by the lemon and the red peppers provide a bit of sweet pungency and of course the dill finishes the salad off perfectly. This salad is best served straight from the fridge while it is still cool which makes it a great way to beat the heat.

Creamy Dilled Cucumber Salad

(makes 4 servings)


Ingredients:
1 large cucumber (sliced)
1/4 cup red onion (sliced)
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon sugar (optional)
1 handful dill (chopped)
salt and pepper to taste

Directions:
1. Mix everything and chill in the fridge for 20+ minutes.

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Tomato Tart
NextGen Cars Manis
Tomato Tart

Tomato Tart

This tomato tart made its way around the food blogging sphere not too long ago and while I did not get the chance to make it I did bookmark it. Now that the locally grown field tomatoes are looking nice and ripe it was the perfect time to make it. This tart is made with layered phyllo dough though you could easily use puff pastry dough. The tart is topped with some onions, mozzarella cheese and of course fresh tomatoes. Parmigiano reggiano is spread between the layers of phyllo dough for even more cheesy goodness. The tart is finished with a fresh herb and I went with some fresh thyme. I cut the size of the recipe down to half by folding or cutting the phyllo sheets in half. The phyllo tomato tarts were pretty easy to make. The phyllo dough came out nice and golden brown and crispy and buttery and good. The thinly sliced tomatoes on top roasted a bit concentrating their amazing flavour. The thyme added a really nice aroma to each bite of the tart.

Ingredients:
3 sheets phyllo dough (thawed and cut in half lengthwise)
3 tablespoons butter (melted)
3 tablespoon parmigiano reggiano (grated)
1/2 cup red onion (thinly sliced)
1/2 cup mozzarella (grated)
2 tomatoes (thinly sliced)
1 tablespoon thyme (chopped)
salt and pepper to taste

Directions:
1. Line a baking sheet with parchment paper and grease the parchment paper.
2. Lay a sheet of phyllo dough on the parchment paper and brush the top with butter.
3. Sprinkle 1/2 tablespoon of the parmigiana reggiano on top.
4. Repeat steps 2 and 3 with the rest of the phyllo dough.
5. Spread the onions slices on top followed by the mozzarella.
6. Place the sliced tomatoes on in a single layer.
7. Sprinkle the thyme on top along with the salt and pepper.
8. Bake in a preheated 375F oven until the phyllo dough is golden brown, about 20-30 minutes.
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Chocolate Zucchini Bread
NextGen Cars Manis
Chocolate Zucchini Bread

The farmers market has been overflowing with zucchini lately. They have so much that they are quite literally giving it away! This weekend when I picked up some zucchini at the farmers market they threw in a few extra as I paid. The question was: What was I going to do with all of this unexpected extra zucchini? The first thing that came to mind was a zucchini bread which is always a nice and easy way to use some zucchini. This time however I wanted to try a chocolate version of the zucchini bread. I pretty much just took my standard zucchini bread recipe and added cocoa powder. I kept the walnuts in the bread and added some chocolate chips for even more chocolaty goodness. The chocolate zucchini bread was as easy to make as mixing the ingredients and baking and it turned out wonderfully. I could not resist slicing the bread and trying a piece before it had cooled down from the oven. The chocolate chips were still melted from baking and the bread was nice and light and moist and good! One of the things that I like most about making quick breads like this is that now I will have quick and easy breakfasts for the rest of the week.

Chocolate Zucchini Bread

(makes 1 loaf)


Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 cup walnuts (chopped)
1/2 cup chocolate chips

Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cocoa powder and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and chocolate chips.
5. Pour the batter into a greased 5X9 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
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