Author: Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

Holiday Baking Tips


Photo source: Cooking Light

I came across this article from Whole Foods and thought it contained some useful information that would come in handy for the holidays.

Best Ingredients

  • For superior flavor, use the freshest ingredients available. Flour, eggs, butter and spices can all pick up flavors from other things on the shelf, so buy fresh for the best results.
  • If your fruit isn’t as ripe as you’d like it, speed up the process by putting it in a small paper bag with a ripe or overripe banana. The excess natural gas from the banana helps accelerate the ripening process.
  • Dried spices lose their potency and freshness within six months to a year from the date they are first opened, so spices you used last year may need to be replaced.
  • If you want homemade goodies but are short on time or skill, purchase some of the ingredients pre-made, like pie crusts, tart shells, lady fingers and freshly whipped cream.

Cakes & Pies

  • If your cake doesn’t look done in the time allotted by the recipe, see if it’s springy to the touch and insert a toothpick. If it’s got a spring to it and the toothpick comes out clean—you should be good.
  • Undercooked cakes tend to sink in the middle and may be unusually heavy.
  • Overcooked cakes are dry and have thick crusts.
  • For flaky pie crust, keep all of your ingredients super cold to keep the butter from melting. Chill the bowl, freeze small pieces of butter, use ice water and a machine (not your warm hands) to blend ingredients and work in the coolest corner of your kitchen.
  • For a great apple pie, variety is the secret ingredient. Each type of apple has its own unique qualities. Combine them for a complex flavor and pleasing texture.

Finishing Touches

  • To help lessen cracking in your loaves of holiday bread, let the batter sit in the loaf pan for 20 minutes prior to baking.
  • To keep crisp cookies crisp, store them, when cooled, in a tin or can with a loose cover.
  • To keep soft cookies soft, store them in an airtight container with apple or bread slices, changing frequently. They help mellow and moisten the cookies.
  • Pay careful attention to pan size. Bars baked in a pan that’s too small result in a cake-like treat—not a toothy, chewy one. Bars baked in a pan that’s too large tend to be dry and crumbly.
  • Resist the temptation to check on your creation while it’s baking. Opening and closing the oven door affects the outcome.

The ABCs of Flour

What makes a certain flour good for one recipe and bad for another? Gluten! When flour is moistened and mixed for dough or batter, gluten forms from the protein in the flour. Some flours have more protein, some less, forming more or less gluten, which is key to making breads expand and cakes stick together. For the best baking results, learn about these three basic types of flour:

  • All-purpose flour is a blend of hard and soft wheat. The balance of gluten from these creates the texture you want for quick breads, pie crust, cookies and most everyday uses.
  • Bread flour has a higher gluten-forming protein content, creating dough that is nice and elastic. This makes it ideal for making kneaded breads.
  • Cake flour is made with soft wheat, producing less gluten, so your cake will have that perfect delicate and slightly crumbly texture. Note that self-rising cake flour is different.

Butter Basics

Always the top choice for the best baking, studies confirm that butter is also a better choice than commonly-used vegetable shortenings and margarines when it comes to nutrition. Though it contains saturated fats and cholesterol, butter does not raise cholesterol levels in the blood in the same way as do the trans-fats found in hydrogenated oils.

Flakier pastries, higher cakes, chewier cookies and better flavor are some of the results you will get from European-style butters. Their higher proportion of butterfat to water is one reason. Another is that they start with the best quality cream. You can truly taste the difference!

Choosing Chocolate

The best chocolate contains only cocoa butter, and no other fats. Read the label, and if the chocolate contains vegetable oils, it isn’t the best quality chocolate you can buy. Here’s a quick primer on the types of chocolate:

  • Milk Chocolate contains milk solids along with cocoa solids and cocoa. Though it is great for eating, it isn’t the best for baking.
  • Semi-sweet chocolate is good for all-purpose baking.
  • Bittersweet chocolate has less sugar than semi-sweet, so it has a more assertive chocolate flavor.
  • Unsweetened baking chocolate should contain only cocoa butter and cocoa solids. It has an intense chocolate flavor and only used for baking.
  • Unsweetened cocoa powder can provide the most intense chocolate flavor of all, without the fat. It should contain only cocoa solids separated from the cocoa butter.
  • White chocolate contains cocoa butter without the cocoa solids, so it lacks the flavor of chocolate.

Chocolate Tips

  • Remember that chocolate easily absorbs odors — never store it alongside strong-smelling foods. Otherwise, your crowd-pleasing chocolate cake may smell like onions or cheese.
  • It’s best to melt chocolate over indirect heat, so as not to burn it. One proven method is to chop your chocolate into small, bite-size pieces before placing them into a stainless-steel bowl and then setting the bowl over a saucepan or pot of hot, gently simmering (not rapidly boiling) water. As the chocolate melts, it should be stirred constantly.

Substitutions

Updating your recipes to healthier alternatives can be a fun and creative process. Experiment with your recipes, trying out a variety of alternative ingredients to discover new tastes that appeal to you and your family. The Guide to Substitutions for Cooking & Baking provides tips for altering sweeteners, flours, eggs, and more.

Source: Whole Foods Market 

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Cooking/Baking Substitutions


Looking to make some substitutions in a recipe? Updating your recipes to healthier alternatives can be a fun and creative process. Experiment with your recipes, trying out a variety of alternative ingredients to discover new tastes that appeal to you and your family.

Reduce or Replace Substitute Conversion Ratio
white flour unbleached white flour equal amounts
whole wheat flour equal or 1/8 less
whole wheat pastry flour use more liquid or less flour
spelt flour use less liquid or more flour
tapioca flour
potato flour
rice flour
oat flour		 use up to 1/4 cup of any of these per cup of flour to vary the flavor
margarine butter equal amounts
1/2 butter blended with 1/2 canola oil equal amounts
shortening expeller pressed oils 2/3 cup for one cup
butter equal
cornstarch arrowroot 1/2–1 tsp per cup of cool liquid; heat slowly
kudzu powder 1/2–3/4 tsp per cup of liquid
eggsUsed in recipes to bind or leaven. Not all substitutions will work equally well for both purposes. Egg Replacer; binds and leavens 11/2 tsp + 2 TB water = 1 egg
baking powder; leavening in cake and cookie recipes that require 1 egg, substitute 2 TB water and 1/2 tsp baking powder
Buttermilk and diluted yogurt;
leavening		 replaces the liquid in the recipe
replace baking powder with equivalent amount of baking soda to a maximum of 1 tsp per cup of flour
tofu; binds 1/4 cup mashed tofu (firm or regular)
applesauce, fruit puree, cooked starchy vegetable puree 3 TB equals 1 egg
1/4 cup warm water, 1 tsp arrowroot powder, 1 tsp soy flour, pinch of lecithin equals 1 egg
milk Kefir; cultured milk drink 7/8 to 1; reduce sweetener
diluted yogurt 7/8 to 1: reduce sweetener
Amazake equal: reduce sweetener
Amazake is a cultured rice-based liquid that varies in viscosity from thick, malt-like to the consistency of skim milk, depending on the brand and intended use.
soymilk equal
nut milks equal
Nut milks are available ready-made or you can make your own. For home-made, mix 2–3 TB nuts with 2 cups water and blend until water turns white; strain. Use plain or add a sweetener of your choice, and a dash of flavor extract.
gelatin agar agar 1 tsp powder per cup of cool liquid; heat slowly, stirring until thickened. Strain and add to recipe.
refined salt sea salt 3/4 to 1
refined sugar Sucanat equal
malted barley equal
honey 2/3 to 1
rice syrup 2/3 to 1
maple syrup 2/3 to 1
date sugar 2/3 to 1
molasses 1/2 to 1
fructose 1/2 to 1
fruit juice concentrate 1/2 to 1
FruitSource equal
Experiment with sweeteners to suit your taste. To increase sweetness with powdered or granulated sweeteners, add the sweetener and reduce the flour proportionally. Reverse to decrease sweetness.If substituting a liquid for a dry sweetener, either decrease other liquids by ¼ cup per cup of sweetener, or add one quarter cup of flour. Add one half tsp of baking soda per cup of liquid to counteract the increased acidity; decrease baking powder by 2 tsp or eliminate it altogether.

Source: Whole Foods Market

Stuffed Shells


I was very fortunate to grow up having a Mom who was (is) an excellent cook. And I know my passion for cooking and baking resulted from her amazing meals and desserts. Thanks Mom! One of my (many) favorites was her amazing stuffed shells. I think this recipe is pretty close to the one she used to make 🙂

Ingredients

  • 1 12 oz. package jumbo pasta shells
  • 2 eggs, beaten
  • 1 32 oz. container ricotta cheese (I use light)
  • 8 oz. finely shredded mozzarella cheese, low moisture, part skim (plus extra for sprinkling on top)
  • 4 oz. grated parmesan cheese
  • 1 tbsp. dried parsley
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder (optional)
  • Pasta sauce or my turkey sausage bolognese

Directions

    1. Preheat over to 350 degrees.
    2. Bring a large pot of slightly salted water to a boil. Add pasta shells and cook for 8-10 minutes, drain.
    3. In a large bowl, mix eggs, ricotta, mozzarella, parmesan, parsley, salt, pepper and garlic until well combined.
    4. Put mixture in fridge for 30-45 minutes (which will make stuffing the shells much easier. You can skip this step if you choose).
    5. Stuff the shells with the ricotta mixture and place in a 9×13 baking dish (you’ll probably need 2 baking dishes).
    6. Pour desired sauce over shells and sprinkle with some mozzarella cheese.
    7. Cover with aluminum foil and bake 45-60 minutes or until edges are bubbly.
    8. Remove from oven and sprinkle with parmesan.

Enjoy!

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Turkey Sausage Bolognese


If you’re a fan of pasta sauces like I am, then you will truly enjoy this bolognese. I first made this back in March, and thought it was absolutely delectable, and am not really sure why it took me 7 months to post the recipe, but alas, here it is. I made it again last night to go with some stuffed shells and once again, it was delicious!

This may be a no-brainer, but I find preparing all of the ingredients first, simplifies the cooking process.

This recipes yields a lot of sauce, so if you’re making it for one or two, I’d recommend dividing everything in half.

Ingredients

  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 1/2 cup diced carrot
  • 1 tbsp. fennel seeds, crushed in spice mill or in mortar with pestle
  • 1 lb. spicy Italian turkey sausages, casings removed
  • 3 large garlic cloves, pressed
  • 1/2 cup dry white wine (I recommend a Sauvignon Blanc or Pinot Grigio)
  • 5 cups crushed tomatoes with added puree (from two 28-ounce cans)
  • 1/2 cup chopped fresh basil
  • 2 tbsp. chopped fresh oregano

Directions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add onions, carrot, and crushed fennel seeds; sauté 5 minutes.
  3. Add sausage and garlic; sauté until sausage is cooked through, breaking into small pieces, 8 to 10 minutes.
  4. Add wine; boil 1 minute.
  5. Add tomatoes, basil, and oregano.
  6. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes.
  7. Season with salt & pepper.

Serve with your favorite pasta dish. 

Source: Bon Appétit

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Filet Mignon with Pomegranate-Pinot Reduction


I admit it… I thoroughly enjoy a quality filet every now and again, and when paired with a fine red wine, it’s one of my favorite meals. I came across this recipe from Cooking Light, and after reading the rave reviews, I just had to try it. I’m not a huge fan of plain pomegranate juice, but knew when mixed with the other ingredients, it would yield an amazing sauce. And I was right! You can serve this dish with a small side salad or greens, and roasted potatoes, a sweet potato (or yam), my delicious cheese grits, or your favorite side. Don’t be weary of cooking the beef in a skillet… it came out excellent, but feel free to grill or broil your filet.

Ingredients

  • 4 (4-oz.) beef tenderloin steaks, trimmed
  • 3/8 tsp salt
  • 1/2 tsp freshly ground black pepper, divided
  • Cooking spray
  • 1 tbsp minced shallots
  • 1/3 cup pinot noir or burgundy wine
  • 1/3 cup pomegranate juice
  • 1/3 cup fat-free, lower-sodium beef broth
  • 1 thyme sprig
  • 1 1/2 tbsp chilled butter, cut into small pieces (you can omit the butter if you desire)

Directions

  1. Heat a large heavy skillet over medium-high heat.
  2. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.
  3. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Remove steaks from pan; keep warm. (I wrap them up in aluminum foil)
  5. Add shallots to pan; sauté 30 seconds.
  6. Add remaining 1/4 tsp pepper, wine, juice, broth, and thyme sprig; bring to a boil.
  7. Cook 7 minutes or until reduced to about 3 tablespoons.
  8. Remove from heat; discard thyme sprig.
  9. Add butter to sauce, stirring until butter melts.
  10. Serve sauce with steaks.

Source: Cooking Light

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A New Twist on Tuna Fish


I’ve been eating (and enjoying) tuna fish salad for as long as I can remember. However, this recipe takes it to a whole new level for me. I can wholeheartedly say this is by far, the best tuna salad I’ve ever tasted. The mingling of ingredients/flavors, like curry and dill, will awaken your taste buds and put a new twist on an old favorite. Give this a try… I know you will be happy you did!

Ingredients

  • 1 (5 oz) can white tuna, drained and flaked
  • 3 tbsp light mayonnaise or salad dressing (you can use regular or fat-free)
  • 1 tbsp Parmesan cheese
  • 2 tbsp sweet pickle relish
  • 1 onion slice, finely chopped (or more to taste)
  • 1/2 stalk celery, finely chopped
  • 1/4 tsp curry powder
  • 1/2 tbsp dried parsley
  • 1/2 tsp dried dill weed
  • 1/4 tsp garlic powder

Directions

  1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, relish, onion and celery.
  2. Season with the curry powder, parsley, dill and garlic powder.
  3. Mix well and serve with crackers or on a sandwich.

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Tamari and Honey-Glazed Scallops


I tried this recipe over the summer after receiving an email from Whole Foods that they were having a “scallops” sale, and although I haven’t tasted a lot of scallop dishes, I think this one is pretty darn good. The combination of sweet honey, salty tamari, tangy rice vinegar and hot red pepper flakes make a delicious glaze for the scallops. I recommend using a robust honey like eucalyptus or avocado to balance the strongly flavored tamari. Serve with brown rice.

Ingredients

  • 1 1/2 tbsp tamari
  • 1 1/2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/2 tbsp rice wine vinegar
  • 1/4 tsp red pepper flakes
  • 1 lb large sea scallops (tough muscles removed from the side of each)
  • 1-2 tbsp extra virgin olive oil, divided
  • 1 tsp toasted sesame seeds

Directions

  1. In a small bowl, whisk together tamari, honey, mustard, vinegar and red pepper flakes; set aside.
  2. Pat scallops dry with paper towels, then heat 1 tbsp oil in a large skillet over medium-high heat.
  3. Cook scallops in a single layer, flipping once, until golden brown & just cooked through, about 2 minutes per side. (Work in batches, if necessary, adding the remaining 1 tbsp oil when needed.)
  4. Transfer scallops to a large plate as done.
  5. Reduce heat to low and allow skillet to cool off a bit, then carefully add tamari-honey mixture to skillet & simmer briefly until reduced to a glaze.
  6. Return scallops to skillet and toss well to coat.
  7. Sprinkle with sesame seeds and serve.

Source: Whole Foods

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Spinach & Artichoke Dip (similar to Houston’s)


If you have ever been to Houston’s restaurant, then I’m sure you’ll agree with me that their signature spinach and artichoke dip is beyond delicious! I’ve been making a similar dish for years, and it’s always what I bring to parties or a dinner at someone’s house. Needless to say, it’s devoured in record time and I’m always asked for the recipe. Truth to be told, I actually have two, and have served them both. At some point, I will have to make the two at the same time and have my friends vote on which one they think is the winner, although I think this one will come out on top. I must warn you that this is not a low-calorie appetizer, but it is sure to please!

Ingredients

  • 1 tbsp minced fresh garlic (about 2 cloves)
  • 2 tbsp minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy whipping cream
  • 1/4 cup chicken broth
  • 2/3 cup fresh-grated Pecorino Romano cheese
  • 2 tsp fresh-squeezed lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 (10 oz.) boxes frozen chopped spinach – thawed, squeezed dry
  • 12 oz. jar artichoke hearts in water (not oil) – drained, coarsely chopped
  • 1/2 cup shredded white cheddar cheese

Directions

  1. In a 2 qt. saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream & broth, and continue cooking until boiling.
  4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted.
  5. Remove from heat and allow to cool for 5 minutes.
  6. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  7. Fold the mixture into a microwave-safe serving dish, and sprinkle cheddar evenly over top.
  8. At this point, the dip can be refrigerated until ready to serve, if desired.
  9. Microwave dip on 50% power just until cheese has melted.

Serve hot with tortilla chips for dipping, and sour cream and salsa.

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Oh-So-Yummy Spiced Pumpkin Cheesecake


You wouldn’t know it by the weather here in Southern California right now, but it IS officially fall, and Halloween and Thanksgiving are right around the corner. And, as much as I adore summer, I have to admit, I’m a big fan of both holidays, especially turkey day because of all of the incredible food! Last year, I was invited to someone’s house for the holiday, and was in charge of bringing a couple of dishes – one being dessert. Since I’m a huge cheesecake lover, I decided to go with a pumpkin cheesecake, and I must tell you, it received rave reviews! That same cheesecake actually won a bake-off contest at work! Need I say more? Rest assured, this recipe will not disappoint, and people will be asking you for it!

Topped with low-fat whipped cream, candied pecan pieces and drizzled caramel.

Ingredients

  • 38 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
  • 1/4 cup finely chopped pecans (I like to use candied pecans)
  • 1/4 cup butter
  • 4 pkg. (8 oz. each) Philadelphia cream cheese, softened
  • 1 cup sugar
  • 1 can (15 oz.) pumpkin
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 4 eggs

Directions

  1. Heat oven to 325.
  2. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
  3. Beat cream cheese and sugar in large bowl with mixer until well blended.
  4. Add pumpkin, spice and vanilla; mix well.
  5. Add eggs, 1 at a time, mixing on low-speed after each just until blended.
  6. Pour into crust.
  7. Bake 1 hour 20 min. to 1 hour 30 min., or until center is almost set. Loosen cake from rim of pan; cool before removing rim.
  8. Refrigerate 4 hours.
Recipe adapted from Kraft.

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Spicy Edamame


I’m a HUGE fan of sushi, and always have to order edamame as a starter whenever I go to a Japanese restaurant. One of my favorite sushi restaurants is Sashi in Manhattan Beach, which is where I went for my birthday dinner last year. Naturally, we had to get an order of their edamame, which was not your run-of-the-mill edamame, as it’s served 2 ways; with Indian spices and also, sea salt. The Indian-spiced batch was incredibly tasty, and since that time, I wanted to recreate something similar at home. I came across this spicy edamame recipe using Japanese 7 spice, and can’t begin to tell you how many batches of it I’ve made. Actually, I’m making some more right now! Japanese 7 spice, or Shichimi Togarashi in Japanese, is a blend of spices that contains red chili, seaweed, sansho pepper, orange peel, poppy seeds and white and black sesame seeds. It’s a popular table condiment in Japan, where it’s used to add heat and flavor to lots of different dishes. This is the original recipe I found, but will make a notation as to how I like to prepare it. I also like to dip the edamame in a spicy Japanese mayo, so I’ll include a link to that recipe as well.

Ingredients

  • 1 lb edamame
  • 2 1/2 tbsp sesame oil
  • 2 1/2 tbsp Japanese 7 spice
  • 1 tsp cayenne pepper
  • 1 tsp garlic
  • 1/2 tsp salt
  • Japanese spicy mayo

Directions

  1. Cook edamame according to package directions & drain. (I like to add a little garlic and ginger powder to the water.)
  2. Place edamame in a large bowl. Add oil and toss to coat, adding more if needed.
  3. Add the remaining ingredients & mix together well.

For my version of this recipe, I eliminate the cayenne pepper and garlic, and add just a little bit of sugar. I love the combo of sweet & spicy.

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