King Arthur Flour: Chocolate Almond Flour Torte

I was randomly flipping through a King Arthur Flour catalog (a.k.a. the adult foodie version of the Sears toy catalog), and I happened to see a recipe for this gorgeous chocolate log of deliciousness.  So, being the rational adult that I am, I immediately ordered the special wavy pan and bittersweet chocolate wafers needed to make the beautiful cake.  And it was everything the catalog promised.  The almond flour makes for a tender, moist cake, and the chocolate flavor is deep, rich, and out of this world.

Note: King Arthur Flour recommends Guittard Bittersweet Onyx Wafers for the bittersweet chocolate, but you can substitute any high-quality 72% bittersweet chocolate.  I used Valrhona cocoa powder, as it has a very rich chocolate flavor.

Chocolate Almond Flour Torte
From King Arthur Flour

Cake:
1 cup almond flour
¼ cup Dutch-process cocoa powder, plus extra for dusting the pan
2 teaspoons espresso powder (optional, for richer chocolate flavor)
¼ teaspoon sea salt
⅔ cup chopped bittersweet chocolate
½ cup (1 stick) unsalted butter, plus extra for greasing the pan
5 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract

Topping:
¼ cup heavy cream
⅓ cup chopped bittersweet chocolate

Toasted sliced almonds, for decoration

To make the cake:

Preheat the oven to 350°F.  Butter a ridged cake loaf pan or an 8-inch round pan and thoroughly dust the inside of the pan with cocoa powder, turning the pan to coat evenly and shaking out any excess. Set the prepared pan aside.

In a small bowl, stir together the almond flour, cocoa powder, espresso powder, and salt. Set aside.

Melt the chocolate and butter on a stove or in short 10 to 20 second increments in the microwave, stirring until smooth. Set aside.

In a large mixing bowl using a paddle attachment, beat the eggs, sugar, and vanilla until the mixture has lightened in color and falls in thick ribbons from the beater, about 5 minutes.  Fold in the melted chocolate followed by the dry ingredients, stirring gently until everything is incorporated.  Pour the batter into the prepared pan. If baking in a ridged cake loaf pan, it's helpful to place the pan on a baking sheet before filling it with batter for easy transfer in and out of the oven.

Bake the cake for 38 to 43 minutes, until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it.  Remove the cake from the oven and set the pan on a rack. Allow the cake to cool in the pan for 5 minutes, then turn it out onto a rack to cool completely.  Once the cake is cool, place the rack over a piece of parchment paper.

To make the topping:

In a saucepan set over medium-high heat or in a small bowl in the microwave, heat the heavy cream until hot. Add the chocolate and let it melt, stirring until the glaze is smooth.

Allow the topping to cool for 5 to 10 minutes then drizzle it down the center of the cake, letting it drip unevenly down the sides onto the parchment paper below.  Top the cake with toasted almonds, if desired, and allow the topping to set until ready to serve.

Refrigerate any leftover torte for up to three days.

Makes 12 to 16 servings

Parmigiana Bianca di Melanzane (White Eggplant Parmesan)

Probably about a year ago, I was watching something on the Food Network, and they showed an Italian family eating a big feast.  What I remember most was when the old grandmother proudly unveiled her speciality: a beautiful eggplant parmesan made with white eggplants and NO tomato sauce.  I had never heard of such a thing (which is apparently a product of Sicily), but I'm all about unusual dishes.  And I just happened upon some beautiful white eggplants at the store.  If you're more of a cream sauce than a tomato sauce person, I highly recommend this version.

Note: Do not salt the cream sauce unless it absolutely needs it.  The eggplant, prosciutto, and cheeses will be salty enough on their own.

Parmigiana Bianca di Melanzane (White Eggplant Parmesan)

1½ pounds white eggplants
Sea salt
Canola oil, for frying
2 tablespoons unsalted butter, plus additional for greasing dish
3 cloves garlic, minced
1 bay leaf
2 tablespoons all-purpose flour
1½ cups whole milk, heated
Pinch grated nutmeg
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
½ cup grated Romano cheese
1 (8-ounce) ball mozzarella cheese, cut into slices
6 thin slices prosciutto di Parma
Basil leaves

Cut the top and bottom off of each eggplant, and then cut into ¼-inch slices lengthwise.  Salt liberally and let sit for at least 1 hour.  Rinse the eggplant slices and pat dry with a paper towel.

Heat oil in a large frying pan, then fry eggplant slices until golden brown on both sides and tender.  Set aside on paper towels to drain.

Preheat oven to 350°F.  Butter a 2-quart casserole dish.

Melt the butter in a heavy-bottomed saucepan. Add the garlic and the bay leaf and sauté for 30 seconds.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add nutmeg, white pepper, ¼ cup Romano cheese, and ¼ cup Parmesan cheese, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.

Spoon a little of the cheese sauce into the bottom of the prepared casserole dish.  Add a layer of eggplant slices, then mozzarella slices, and prosciutto.  Top with some more cheese sauce.  Repeat two more times, ending with cheese sauce (three layers total).  Sprinkle with remaining grated Parmesan and Romano cheeses.

Bake for 30 minutes until casserole is bubbling and the top is golden brown.

Eat What You Love: Paleo Snickerdoodles

What do you do when you're invited to a cookie exchange, and your significant other only eats Paleo?  Well, apparently you cave in and make him a batch of his favorite cookies, Paleo-style.  I'll be honest: I was a little wary of these cookies.  I don't think it's a really cookie unless it has flour and sugar, and these definitely fail that sniff test.  However.  These are actually pretty delicious.  And that's coming from someone who loves herself some sugar.

Note: I used 4 tablespoons (½ stick) unsalted butter instead of the palm shortening.

Paleo Snickerdoodles
From Eat What You Love by Danielle Walker

4½ tablespoons maple sugar
5 teaspoons ground cinnamon
1¼ cups cashew flour
3 tablespoons coconut flour
2 tablespoons arrowroot powder
¾ teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon sea salt
¼ cup pure maple syrup
¼ cup palm shortening
1 teaspoon pure vanilla extract

In a small bowl, combine 1½ tablespoons of the maple sugar and 3 teaspoons of the cinnamon and set aside.

In a food processor, combine the remaining 3 tablespoons maple sugar, the cashew flour, coconut flour, arrowroot, the remaining 2 teaspoons cinnamon, the cream of tartar, baking soda, and salt and pulse 5 times.  Add the maple syrup, palm shortening, and vanilla and process for 15 seconds, until combined.  Transfer the processor bowl to the fridge and chill the dough for 1 hour.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Using a tablespoon, scoop out the dough and roll it into balls, then roll the balls in the cinnamon sugar to coat.  Place on the prepared baking sheets, spacing them evenly to allow for spreading.

Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges.  Cool the cookies on the sheets for 10 minutes, then transfer them to a wire rack to cool completely.

Store the cooled cookies in an airtight container in the refrigerator for 2 weeks, or in the freezer for 6 months.

Makes 24 cookies

Buttery Ranch Party Mix

With party season coming up, I figured I should look into something a little snacky that I can offer any guests.  And let's be honest - it wouldn't hurt to have something delicious at my desk at work while I power through my last week before break.  I've always liked Chex mix, but I wanted to try something a little different.  I kept seeing ranch-flavored mixes on Pinterest, so I decided to go for it.  The herbs and seasonings give this mix a delicious flavor, but it will be difficult to eat just one handful.

Note: I used Snyder's Butter Snaps pretzels and white cheddar Cheez-Its, but absolutely use what you like best.

Buttery Ranch Party Mix

3 cups mini pretzels
2 cups oyster crackers
2 cups Cheez-Its
1 (1-ounce) envelope Hidden Valley ranch seasoning mix
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley flakes
½ teaspoon dried dill
⅛ teaspoon cayenne pepper
4 tablespoons (½ stick) unsalted butter, melted

Preheat oven to 300°F.

Add pretzels, oyster crackers, and Cheez-Its to a gallon Ziploc.  Combine ranch seasoning, garlic powder, onion powder, parsley, dill, and cayenne pepper, and sprinkle in the ziploc bag with the pretzel mixture.  Seal and shake to coat.  Open the bag, pour butter over the top, seal bag, and again shake to distribute evenly.  Pour the mixture out onto a half sheet pan and bake for 30 minutes, tossing halfway through to keep pieces from sticking together.

Pioneer Woman: Nantucket Cranberry Pie

I'm ashamed to admit that there were some fresh cranberries left over from the Thanksgiving production.  I got busy with other items, and I just didn't make it to that fresh cranberry sauce.  But that doesn't mean I want those delicious tart cranberries to go to waste.  I had long been eyeing this recipe, as it closely resembles as delicious pie at a local shop, so I had to try it.  And I'm glad I did.  This may be one of the best things I've ever made with fresh cranberries.  I highly recommend it hot with vanilla ice cream.

Nantucket Cranberry Pie
From Pioneer Woman blog

½ cup (1 stick) unsalted butter, melted, plus additional to grease pan
2 heaping cups fresh cranberries
¾ cup pecans, chopped
1⅔ cups granulated sugar, divided use
1 cup all-purpose flour
2 large eggs, lightly beaten
1 teaspoon pure almond extract
¼ teaspoon sea salt
1 tablespoon demerara sugar, for sprinkling

Preheat oven to 350°F.  Generously butter a 9-inch round cake pan.  Add cranberries to the bottom of the greased pan. Sprinkle on chopped pecans, then sprinkle on ⅔ cup of the sugar.

In a mixing bowl, combine flour, remaining 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.  Pour batter slowly over the top in large "ribbons" in order to evenly cover the surface. Spread gently if necessary. Sprinkle with demerara sugar.

Bake for 45 to 50 minutes.  Cut into wedges and serve hot with ice cream or freshly whipped cream.

Makes 10 to 12 servings

Saveur: Piccata di Vitello al Limone (Veal Piccata)

I'm not a huge pasta lover, so whenever I start feeling like something Italian to eat, I look towards more of the meat dish end of the spectrum.  Normally I'm up for whatever chicken cutlet they have on the menu, but sometimes I'm just in the mood for something a little fancier.  And nothing is quite as tender and delicious as veal.  I found some good scaloppini at the grocery store, so I decided to do it up right in a classic veal piccata.  Serve with pasta, if you must.

Piccata di Vitello al Limone (Veal Piccata)
From Saveur: The New Classics Cookbook

Twelve 2- to 3-ounce veal top round cutlets (or chicken breast or turkey cutlets), pounded until ¼-inch thick
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
4 tablespoons (2 ounces) unsalted butter, plus more as needed
2 tablespoons olive oil, plus more as needed
½ cup dry white wine
1¼ cups homemade chicken stock or canned chicken broth
1 lemon, preferably organic, thinly sliced and seeded
1 tablespoon fresh lemon juice
¼ cup capers, drained
2 tablespoons chopped flat-leaf parsley leaves

Season the veal on both sides with the salt and pepper and dredge in the flour, shaking off any excess. Place the cutlets on a plate.

Heat 2 tablespoons butter and the oil in a 12-inch skillet over medium-high heat. Working in batches, add the veal cutlets to the skillet, being careful not to crowd the skillet. Cook, turning once, until golden brown, about 3 minutes total. (If using chicken or turkey, cook until no trace of pink remains, about 3 minutes per side.) Transfer to a serving platter or a baking sheet and loosely cover while you repeat with the remaining veal. If necessary, add more butter and oil to the skillet.

Carefully add the wine to the skillet and cook, still over medium-high heat and scraping the bottom of the skillet, until reduced by half, about 3 minutes. Add the stock and lemon slices and bring to a boil. Cook until reduced by half, about 8 minutes. Add the remaining 2 tablespoons butter, lemon juice, capers, and parsley and season with salt and pepper. Turn off the heat and tilt the pan to swirl the butter until it’s incorporated into the sauce.

Using tongs, place the cutlets back in the skillet, turn to coat them with the sauce, and let them warm through before transferring the cutlets to plates or a platter. Pour the remaining sauce over the cutlets and serve immediately.

Makes 6 servings

Homemade "Stove Top" Stuffing

I love me some Stove Top stuffing.  And no stuffing recipe I have ever made has even come close to the umami chicken goodness of that boxed mix.  But as with most things, I didn't really love how processed it was.  There had to be a better way.  So after scrutinizing the ingredients label of the package and doing some internet research, I came up with this recipe.  And I have to say, it pretty much nails it.  I think this is my go-to stuffing recipe for Thanksgivings to come.

Note: The chicken fat and Accent powder (MSG) will help you achieve the flavor of the packaged stuffing mix, but feel free to substitute additional butter and salt if you can't find these ingredients or prefer not to use them.  I found chicken fat (schmaltz) in the kosher section.  I picked the cubed stuffing mix because it comes the closest in size and texture to the cubes in the box mix, but you can absolutely substitute some fresh dried bread cubes; less stock and some additional poultry seasoning may be needed.

Homemade "Stove Top" Stuffing

3 tablespoons unsalted butter
2 tablespoons chicken fat (schmaltz)
1 cup diced celery
½ cup finely chopped yellow onion
⅓ cup finely chopped carrot
⅓ cup finely chopped flat-leaf parsley
1 teaspoon poultry seasoning
½ teaspoon ground turmeric
½ teaspoon Accent seasoning
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2½ cups chicken broth
1 (12-ounce) package Pepperidge Farm Herb Seasoned cubed stuffing

Melt butter and chicken fat in a large skillet over medium-high heat.  Add celery, onion, and carrot, and cook until soft.  Add parsley, poultry seasoning, turmeric, Accent seasoning, salt, and pepper and stir to combine.  Stir in chicken broth and bring to a boil.  Add stuffing mix, stir well to coat all of the bread crumbs, then cover and remove from the heat.  Let set, covered, for 10 minutes.  Fluff with a fork and serve.

Makes 8 to 10 servings

Broccoli-Cauliflower Casserole

I'm not entirely sure how I have somehow managed to miss posting this recipe over the years.  This is literally one of my favorite things to eat.  It makes an appearance at every Thanksgiving and most Christmas dinners.  It is required consumption.  And my family has been making it since I was a child.  The picture honestly does not do it justice.  I have no clue where the recipe originated, as it is one of those items written on a recipe card (you know what I'm talking about), but God bless whoever came up with this casserole of deliciousness.

Broccoli-Cauliflower Casserole

1 cup (4 ounces) shredded sharp Cheddar cheese
1 (10¾-ounce) can condensed cream of mushroom soup
⅓ cup milk or cream
Dash Tabasco sauce
½ teaspoon garlic powder
Salt and freshly ground black pepper
¼ teaspoon Accent seasoning (optional)
1 (10-ounce) package frozen chopped broccoli, thawed
1 (10-ounce) package frozen cauliflower, thawed and chopped
2 cups corn flakes cereal
2 tablespoons unsalted butter, melted

Preheat the oven to 350°F. Butter a 2-quart casserole dish.

Mix the cheese, soup, milk, and seasonings in a saucepan. Cook over medium heat until the cheese melts completely and the mixture is smooth.

Make layers in the casserole dish – broccoli then sauce, cauliflower then sauce – ending with sauce on top. Crush the cornflakes with a pastry cutter or fork and mix with the melted butter. Sprinkle the cornflakes over the top of the casserole. Bake for 45 minutes, or until the casserole is bubbly and the cornflakes are beginning to brown slightly.

Makes 4 to 6 servings

Herb-Roasted Turkey and Pioneer Woman: Turkey Brine

Somehow I got stuck cooking the turkey, even after I tried my hardest to pawn it off on another family member.  How do these things happen?  And then you have the stress of not messing up the turkey.  That's a lot of pressure.  So I figure the best idea would be to brine the thing so it would stay nice and juicy throughout, and I was right.  This turkey was delicious, tender, juicy, and perfectly seasoned.

Note: The brine recipe makes enough for an 18 to 20 pound turkey.  My turkey was only 9 pounds, so I made ¾ of the recipe.  I probably could have gotten away with half, but I wanted to make sure my whole turkey was submerged.  I also recommend starting to check for doneness around the 13 minutes per pound mark, as you don't want to overdo it.  But just in case you do, the brining should help insulate you a bit from dryness.

Herb-Roasted Turkey

1 brined turkey (see below)
2 cups chicken broth
½ cup (1 stick) unsalted butter, softened
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh rosemary
2 tablespoons choppped fresh sage
1 small onion, cut into quarters
1 large orange, cut into quarters
1 sprig rosemary

Preheat oven to 325°F.

Tie the legs of the turkey together and place on a rack in a roasting pan.  Pour chicken broth in the bottom of the pan.  Gently lift the skin from the breast of the turkey.  Mash the butter with the fresh herbs, then rub ⅓ of the butter under the skin of the breast.  Rub the remaining butter over the outside skin of the breast, thighs, and legs.  Do NOT salt the turkey further; the brine has done its job.  Stuff the cavity with the onion, orange, and rosemary sprig.  Place the turkey in the preheated oven and roast for 13 to 15 minutes per pound, basting every 20 to 30 minutes.  Check for doneness in the thigh, which should be 165°F when done.  Let rest for 20 to 30 minutes before carving.

Turkey Brine
From Pioneer Woman

3 cups apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1½ cups kosher salt
2 cups lightly packed brown sugar
3 tablespoons whole black peppercorns
5 whole bay leaves
Peel of 3 large oranges

Combine all ingredients in a large pot. Stir until salt and brown sugar dissolve. Bring to a boil, then turn off heat and cover.  Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

After brining time has elapsed, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.  Discard brine. Remove turkey from clean water and pat dry.  If desired, place turkey, uncovered, in the refrigerator overnight to dry out the skin a little.  This will make for a crispier skin after roasting.

Instant Pot Pumpkin Cheesecake

Since Thanksgiving is coming, I figured it was time to start cooking.  And since I've got some people in my family that can't handle a ton of carbs, I decided to try something a little less antagonistic.  This recipe is actually a combination of the best of three or four recipes, adjusted to taste by me.  And I've got to say - it turns out an amazing pumpkin cheesecake.  So good that I would actually elect to eat it over other options, even though it technically has no flour or sugar.  In fact, I hesitate to even draw attention to that fact, since some people will automatically decide it must be tasteless.  I promise it's not.  It's fantastic.  And don't be scared of the dates if you've never used them before.  They hold the crust together in beautiful, naturally-sweetened perfection.

Note: Cooking this cheesecake in the Instant Pot yields an incredibly moist and tender cheesecake.  It may not look quite done when you pull it out, but just trust the process, and you'll reap the benefits.

Instant Pot Pumpkin Cheesecake

Crust
1 cup toasted pecans
8 Medjool dates, de-seeded and cut into chunks
¼ cup cassava or coconut flour
2 tablespoons unsalted butter, melted
Pinch of sea salt

Filling
2 (8-ounce) packages cream cheese
1 cup pumpkin puree
½ cup real maple syrup
2 tablespoons half-and-half or heavy cream
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 large eggs

Topping
⅔ cup sour cream
2 tablespoons real maple syrup
½ teaspoon vanilla extract

Preheat oven to 400°F.

Pour pecans into the bowl of a food processor and process until they are coarsely chopped.  Pour them into a bowl, and then reset the food processor.  Put the dates into the food processor and process until they start to form a ball.  Sprinkle with the cassava flour and pour in the butter.  Pulse a few times to combine.  Add the reserved pecans and process until the mixture is well combined and the pecans are finely chopped.  The mixture should stick together when pressed between two fingers.

Gently press the mixture into the bottom and slightly up the sides of an Instant Pot silicone springform pan.  Bake the crust in the preheated oven for 5 to 6 minutes, just until the edges start to brown.  Set aside to cool.

Using a stand mixer on medium-high speed, blend the cream cheese, pumpkin, maple syrup, half-and-half, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Blend thoroughly, while scraping the sides of the bowl until completely combined and creamy.  Add the eggs, one at a time, gently mixing on low until just combined without over-beating.

Cover the outer bottom of the springform pan with the crust with a sheet of tin foil to keep water from seeping into the cheesecake. Pour the pumpkin cheesecake filling into the pan over the crust. 

Place a trivet in the bottom of the Instant Pot.  Pour 1½ cups water into the inner pot, then set the cheesecake onto the trivet, making sure the pan is level.  Close and lock the lid on the Instant Pot. Turn the pressure valve handle to Sealing.  Select Pressure Cooker (Manual) on High Pressure. Set the timer for 58 minutes.

While the cheesecake is cooking, in a small bowl, whisk all the topping ingredients until blended, then cover and refrigerate.

Once the cooking time is complete, use the Natural Release method for 25 minutes, and then quick release any remaining pressure.  Remove the lid and lift the cheesecake out of the Instant Pot.  If water has accumulated on top of the cheesecake, gently blot it with a paper towel.  Let the cheesecake cool on the counter for an hour.

While cheesecake is still warm (It’s okay if the center looks less firm and jiggly), spread the sour cream mixture topping over it.  Cover the cheesecake pan with aluminum foil and refrigerate for 12 hours or more until firm.  Carefully and gently release the outer spring ring of the springform pan and serve.