Recipes – Page 54 – The Pajama Chef

Flourless Chocolate Cake with Strawberry Sauce

November 8, 2013November 8, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from March 8, 2012…

So are you craving rich chocolate cake, but don’t want to take the time to make one? Or does another box of brownies just seem boring? Perhaps you need a gluten free dessert and just don’t know what to make. Well, have I got a solution for you!

How about Flourless Chocolate Cake with Strawberry Sauce? Think a rich, sophisticated chocolate fudgy cake topped with sweet, smooth, homemade strawberry sauce. Sound delish? Mmhmm, I thought so.

And despite how indulgent this recipe sounds–it’s actually fairly healthy, calorie wise. You know, as far as chocolate cakes go. What I love about this recipe is that the sweetness comes from the chocolate and the strawberry sauce, not tons of added sugar. That’s how the richness shines through. If you’re pressed for time, you can use strawberry preserves or another all-fruit spread, but don’t skip the sauce, as it really brings the cake up a notch or two.

Each slice of this Flourless Chocolate Cake with Strawberry Sauce is absolutely divine, and it’s so simple to make that it has definitely earned itself a spot on my emergency dessert list. It is just that good! Enjoy!

one year ago: Pumpkin Spice Cream Cheese
two years ago: Cinnamon Sugar Apple Cake
three years ago: Stovetop Mac & Cheese with Broccoli

Flourless Chocolate Cake with Strawberry Sauce [cake from You Can Trust a Skinny Cook by Allison Fishman, sauce from Our Best Bites]
click to print

Ingredients:

for cake

1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3/4 cup sugar
2/3 cup unsweetened cocoa powder + more for dusting/garnish
4 large eggs
1/4 teaspoon vanilla extract
vanilla ice cream, for serving

for sauce

1 pint strawberries [I used frozen]
1/3 cup sugar
1 teaspoon vanilla or almond extract [I used vanilla]

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with cooking spray, then thoroughly “flour” with cocoa powder.

Melt butter in a small saucepan over medium heat, add chocolate chips, and remove from heat. Stir together until chips have melted.

Next, stir together sugar and cooca in a medium bowl. Make a well and add the eggs and vanilla. Whisk to combine, then pour in chocolate mixture and fold in with a wooden spoon. Pour into pan and cook in oven for 60 minutes. Cool on cooling rack for at least one hour or until mostly cool, then invert on serving dish.

While cake is cooling, prepare strawberry sauce.

Combine strawberries, sugar, and extract in saucepan over medium heat. Bring to a simmer, always stirring and breaking up berries along the way. Cook for five minutes or until berries are hot and sugar is dissolved. Remove from heat and puree with an immersion blender until desired consistency is reached. Alternatively, you could let mixture cool and [carefully] puree in a blender or food processor.

Dust cake with extra cocoa powder, then serve with a scoop of vanilla ice cream and a dollop of strawberry sauce.

Time: 80 minutes [20 minutes active], plus time to cool.

Yield: 12 servings.

Notes: If you’re nervous about inverting the cake pan without breaking the cake, feel free to try lining with parchment paper [the recipe suggested it, but I didn’t do it] or use a springform pan–since it has a removable bottom, it should work perfectly! If you need this cake to be gluten free, be sure to double check that all ingredients are gluten free, as some things [chocolate chips, cocoa powder, etc.] sometimes can contain wheat additives. I’m no expert on gluten free, but just a little heads up. Be sure to investigate on your own!

Linked up with: Weekend Potluck, Foodie Friday.

Breakfast, Egg Dishes, Recipes

Pizza Frittata

November 6, 2013November 5, 2013 Sarah

So, what’s better than pizza? If your answer is pizza, you are definitely right. And if you’re confused, look no further than this AWESOME breakfast, lunch, dinner, or brinner recipe for PIZZA Frittata! Woohoo. Welcome to deliciousness, folks!

Whenever I’m in a bind with my menu plan for the week, I turn to one of my standbys: black beans and rice [cheap and tasty], breakfast for dinner [indulgent because this usually turns into pancakes for dinner], or a frittata [easy, cheap, and totally customizable]. What do these dishes have in common? They are all cheap [read: so I can spend more cash $$$$ on fun ingredients like mini chocolate chips], all things that I love [convenient, right?], and made from pantry staples that I always have around. Problem is… Ben gets really tired of all those dishes, really fast. Especially frittatas. Probably cause I stuff them full of my favorite veggies like kale and bell peppers. Ha ha, poor guy. But because I love him so, sometimes I experiment.

Experiments can be good or bad, and occasionally, they can be excellent, as was the case with this PIZZA Frittata. Sorry for shouting, I’m just excited. This frittata tasted just like a pizza, except instead of a chewy, carb-licious crust, you’ve got a soft egg base. It doesn’t taste like eggs, so don’t you worry–these aren’t pizza eggs. All you can taste are the flavors of pizza: garlic and onion, herbs, tomatoes, and cheeeeese. Lots of flavorful cheese! Our pizza toppings included fire roasted red peppers and pepperoni, but feel free to sub out for your favorites. I think italian sausage, bell peppers, mushrooms, or ham would be pretty tasty in the future too.

Though this frittata is a bit more work than the typical frittatas I make, it’s definitely worth it and makes a great anytime meal with some fruit or a salad. Hope you enjoy! 🙂

one year ago: Pumpkin Cornbread
two years ago: Honey Whole Wheat English Muffins
three years ago: Pumpkin French Toast Sandwich

Pizza Frittata [adapted from Rachael Ray Magazine, July/August 2012]
click to print

Ingredients:

1 tablespoon canola oil
1/4 cup onion, diced
2 cloves garlic, minced
freshly ground black pepper
1/4 cup fire roasted red peppers, chopped [from a jar]
6 eggs
1/2 cup skim milk
3/4 teaspoon dried oregano [or several tablespoons fresh oregano]
1/2 teaspoon dried parsley [or several tablespoons fresh chopped parsley]
3 ounces grated Mozzarella cheese, halved
1 ounce grated Parmesan cheese, halved
8 ounces tomato sauce, halved
12 pieces pepperoni

Directions:

In a 10 inch skillet, heat canola oil over medium heat.

While oil is heating, whisk together eggs, milk, oregano, parsley, half of both cheeses, and half of the tomato sauce.

When oil is hot, add onion and cook until softened, about 2-3 minutes. Then add garlic and cook for 30 seconds until fragrant. Season with pepper, then add red peppers to skillet.

Pour egg mixture over vegetables, then evenly top with pepperoni. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. Cook for 10-12 minutes.

Meanwhile, heat oven to 400 degrees.

When eggs are almost set, drizzle with remaining tomato sauce and top with remaining cheese. Place in the oven to cook for 15 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Time: 40 minutes.

Yield: 4 servings.

Breakfast, Muffins, Recipes

SRC: Pumpkin Graham Muffins

November 3, 2013August 28, 2014 Sarah

Pumpkin Graham Muffins are a fun twist on everyone’s favorite Thanksgiving pie!

I love muffins! I think I’ve said that about every single time I post a muffin recipe, but I really really do. I love that muffins can be healthy, indulgent, interesting. I love that muffins are so quick to make and that they can be enjoyed for a snack or breakfast or dessert. Yum yum yum. So when I found out that my Secret Recipe Club assignment for the month, the wonderful Kate of Food Babbles, had been an avid participant in Muffin Mondays, I immediately knew that I NEEDED to make a muffin recipe.

Kate is a mom to three and is always whipping up a new, creative concoction in the kitchen. Her photography is excellent, much like her taste in food. These Pumpkin Graham Muffins are no exception. They are basically pumpkin pie, muffinified! Is that a word? It is now! [Kate used the term ‘muffinizied.’ I like that one too!] Using graham crackers in muffins is a genius trick that I will definitely be stealing for the future. These muffins have a great texture and nutty taste that pairs wonderfully with pumpkin and a smattering of fall spices.

The best part of the graham cracker goodness is in the crumb topping–just look at it! Yum yum yum. I couldn’t get enough of it, and neither could Ben. He gobbled his first one down in four bites, if that’s any indication of their deliciousness.

Pumpkin Graham Muffins are a crowd pleaser, so I hope you try them soon. As a lasting testament to their greatness, I think my pumpkin pie this Thanksgiving will feature a graham cracker crust instead of my traditional all-butter crust. I am so excited to try it out because in my book, graham cracker + pumpkin = love. Thanks, Kate!

one year ago: Lemon Herb Eggs in Ciabatta
two years ago: Candy Corn Pretzel Bites
three years ago: Pumpkin Ginger Bread

Pumpkin Graham Muffins [from Food Babbles]

click to print

Ingredients:

for the muffins

2 cups flour [I used white whole wheat]
3 teaspoons baking powder
1/4 cup sugar
1/2 cup graham crackers, crushed
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice
dash of cloves
1 cup buttermilk [I used 1 cup skim milk + 1 tablespoon lemon juice]
1/2 cup canned pumpkin [not pumpkin pie filling]
1/3 cup canola oil
1 egg, beaten
1 teaspoon vanilla extract

for the topping

1 tablespoon butter, melted
2 tablespoons brown sugar
1/4 cup graham crackers, crushed
1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, sugar, graham cracker crumbs, cinnamon, ginger, allspice, and cloves. In another bowl, whisk together buttermilk, pumpkin,oil, egg, and vanilla. Fold wet ingredients into the dry ingredients, stirring until just moistened.

Fill muffin cups 2/3 of the way full.

Stir together topping ingredients in a small bowl then distribute evenly on top of muffin batter.

Bake for 18-22 minutes, then cool on a wire rack.

Time: 30 minutes.

Yield: 12 muffins.

Be sure to check out other recipes from other SRC members here today too! 🙂

Desserts, Pies, Recipes

Mystery Dish: Sweet Potato Pie with Cranberry Compote

October 29, 2013December 28, 2013 Sarah

Good morning, everyone! I’ve got a wonderful pie to share with you today! But not just any old pie–Sweet Potato Pie with Cranberry Compote!

Regular readers know that I don’t usually post on Tuesdays [I’m on a Monday, Wednesday, Friday schedule] but this month our Mystery Dish posting happened to fall on a Tuesday. So here I am! 🙂 As a refresher, Mystery Dish is a fun new blogging group that I’m a part of– the premise is this: each month, one blogger will create a mystery box of ingredients. Ingredients can be themed related to a cuisine, a meal, a season, a specific ingredient, or anything else creative. Then, the other eleven bloggers have to create a recipe using some of the ingredients. SO FUN! This month it was Nora’s turn to come up with our assigned ingredients. Nora blogs at Buttercream Fanatic [yummmm] and she chose:

Sweet Potato
Kale
Squash (any kind, including pumpkin)
Nutmeg
Venison
Turkey
Cranberries
Caramel
Candy Corn

Since I made a pie for the first edition of Mystery Dish, I didn’t intend to make another one for this go-round. It just happened. I saw a picture on instagram of a sweet potato pie and inspiration struck! I have always wanted to try sweet potatoes in a pie and here was my chance. Oh, and Ben nixed the idea of anything else butternut squash, pumpkin, or kale. I guess he’s tired of those ingredients. I don’t understand… But I digress.

I’ve typically shied away from making sweet potato pie because it seems so close to pumpkin… but YOU GUYS! It’s not! It’s pumpkin pie’s savorier cousin. It has a subtle sweetness, and when paired with tangy sweet cranberries, each bite is like Thanksgiving. Seriously. So I hope you make this pie and can look past the photos I took at 7 am in the morning because central time and fall and having a full time job are [gratefully] messing with my photography/blogging rhythm. The pie is great with coffee for breakfast, great for a late night snack, and just great all around. Try it out!

So there you have it. Mystery Dish is fun and Sweet Potato Pie is just as amazing as I dreamed it was… but don’t just check out my recipe. There are eleven permanent members in the group, and one guest each month who have each made something utterly fabulous! This month, our guest is Cate of Chez Catey Lou. She’s super sweet so be sure to check out her site! For a look at what everyone else made, check out the collage and links below. Enjoy my pie, and enjoy your day! 🙂

1. Pumpkin Spice Cupcakes with Cinnamon Buttercream
2. Roasted Acorn Squash with Cranberries, Almonds, and Brown Sugar
3. Sweet Potato and Sausage Soup
4. Pumpkin Magic Bars
5. Pumpkin Pie Cake
6. Sweet Potato, Smoked Turkey, and Cranberry Croque Madame
7. Caramel Candy Corn Poke Cake
8. Roasted Butternut Squash Pizza with Kale and Ricotta
9. Sweet Potato Cranberry Quick Bread
10. Venison with Sweet Potato Hash & Fried Egg
11. Orange Cranberry Bread
12. Sweet Potato Pie with Cranberry Compote

Sweet Potato Pie with Cranberry Compote [pie recipe slightly adapted from Paula Deen]
click to print

Ingredients:

for sweet potato pie

2 large sweet potatoes [~1.25 lb]
1/4 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1 cup milk
1 9 inch pie shell, unbaked – I used the recipe and method here

for cranberry compote

1 cup sugar
1 cup water
1/4 cup orange juice
12 ounces fresh or frozen cranberries, rinsed

Directions:

Preheat oven to 350 degrees.

Peel sweet potatoes and cut into large chunks. Place in a microwave safe dish and add about 1/2 cup water before microwaving for 10 minutes, checking halfway through for doneness. When potatoes are very soft, add butter and mash until smooth. Set aside.

Meanwhile, combine sugar, eggs, vanilla, nutmeg, cinnamon, cloves, and allspice in a bowl. Beat with an electric mixer until combined, then pour in milk and mix again. After potatoes have cooled, add to sugar and milk mixture and beat on low for 2-3 minutes until very smooth.

Pour into unbaked pie crust, and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. If the crust starts browning too much during cooking, cover with aluminum foil.

To make cranberry compote, stir together sugar, water, and orange juice in a small pot. Bring to a boil, then add cranberries. Return to a boil and then reduce heat to low. Cook until berries begin to burst, stirring occasionally. Cool completely then store in the refrigerator.

Cool pie completely before cutting.

To serve, cut pie and top each slice with a generous serving of cranberry compote.

Time: 75 minutes.

Yield: 8-10 servings.

Appetizers, Recipes

Skinny Southwest Chicken Dip

October 28, 2013October 27, 2013 Sarah

I love dip. I am made for dip. In my younger years, if I wasn’t ordering chicken fingers at a restaurant, it was some kind of dip. Instant high school/college dinner! Yes! While I don’t do that very often anymore, I do love me some dips for group appetizers. Snacky foods just bring people together because they’re always coming back for more! I made this Skinny Southwest Chicken Dip for the last big church event Ben and I went to in Bloomington, soon before moving to Nashville. This dip was a big hit with everyone, and I can see it being perfect for football parties this fall too!

When I told people the name of the dip, I intentionally didn’t emphasize the “skinny” bit. See, people tend to equate skinny with not flavorful, boring, or blah. This dip is anything BUT! The skinny bit comes from the dip’s greek yogurt base, replacing the usual suspects like mayo or sour cream. I love greek yogurt for what it is–yogurt. I could eat yogurt [greek or not] day in and day out without complaint. I love the stuff! But subbing greek yogurt for mayo or sour cream in dips and such really freaks me out. I love those other creamy things for their unique flavors and plain greek yogurt is NOT the same. But in some things, when there’s lots of other stuff going on… use the healthy, creamy, protein-packed alternative without fear. </rant> 🙂

The seasoning for this creamy chicken, bean, and veggie dip was originally a flavorful blend of chili powder, onion powder, and garlic powder. But since I was making this for a crowd–and using the church’s dollar–I didn’t want to buy three new jars of spices. So I just bought one–an amped up Southwest Mrs. Dash. Seasoning blends can get a bad rap, but for dishes like this they are a fabulous bargain. [P.S. I also like to add those blends to roasted potatoes, hot rice, or even a wrap/grilled cheese.] Taco seasoning would be an equally great alternative, or you could go back to the original recipe and use the suggested blend, plus some cayenne for a ‘lil kick. However you season this dip, the Southwest/Mexican seasonings pair amazingly well with the chicken, black beans, and veggies. Be sure to make this dip ahead of time so the flavors have time to marry in the fridge before being scooped up with a salty tortilla chip. I liked it best on day number 2! Enjoy!

Skinny Southwest Chicken Dip [adapted from Yellow Bliss Road]
click to print

Ingredients:

16 ounces plain Greek yogurt
1 1/2 tablespoons Mrs. Dash Southwest Chipotle seasoning [or taco seasoning, or chili powder + garlic powder + onion powder + cayenne]
1 pound chicken, cooked and shredded
15 ounce bag frozen corn
1 cup fresh sweet peppers, diced
15 ounce can black beans, drained and rinsed
15 ounce can diced tomatoes, drained
tortilla chips, for serving

Directions:

In a large bowl, mix together yogurt, Southwest Chipotle seasoning, chicken, corn, and peppers. Then slowly stir in black beans and tomatoes. Refrigerate for one hour or more [overnight is best] prior to serving with tortilla chips.

Time: 10 minutes.

Yield: 5-6 cups.