Oct 5, 2021

Tuesday Tip..A tale of 2 Pumpkin (recipes)

Posted By: Terri
Category: Fashionable Food/Recipes

Pumpkin time is here!!! Yay and double yay. I admit that I am a HUGE fan of  “all things  pumpkin.”

Pumpkins have  officially made there Grand Entrance  in stores  recently and just seeing them on display makes me H.A. P.P.Y.    I have always loved EVERYTHING  about Pumpkins. The color, the many shapes and sizes, in addition …to their sudden appearance is a welcome assurance that Fall is officially here.

Once I see the first pumpkin in stores, I become a bit obsessed and can’t wait to bake with this favorite ingredient of the season. To get the baking  inspiration going this year, I am sharing  not one but two of my favorite Pumpkin recipes. I think you will find them fast and easy to make and most importantly…Delish! Enjoy!!!

Image and recipe courtesy of Pranaful.com

Pumpkin Granola

Prep time: 5 minutes | Cook time: 45 minutes

Makes 1 large batch

Ingredients:

3½ cups rolled oats
¾ cup chopped walnuts or pecans
½ cup pumpkin seeds
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground clove
¼ teaspoon salt
cup + 1 Tablespoon maple syrup
cup pumpkin puree
¼ cup neutral cooking oil (avocado, grapeseed, etc.)
½ cup dried cranberries or golden raisins

Preparation 

Pre-heat oven to 325 degrees (F). Line 2 standard-sized baking sheets with parchment paper.

In a large bowl, stir together oats, nuts, pumpkin seeds, spices and salt until well combined.

In a small bowl, whisk together maple syrup, pumpkin puree and oil. Pour the wet mixture over the dry ingredients and stir well to coat.

Spread half of the granola on each baking sheet in a single even layer. Bake for 40 minutes, stirring the granola gently at the 20-minute mark (skip the stirring if you prefer larger chunky pieces in your granola). After 40 minutes, gently stir in half of the cranberries or golden raisins to each tray and bake for 5 minutes more. Remove trays from the oven and let the granola cool completely before transferring it to a large glass jar or other airtight container for storage. (Note that when granola is finished cooking, it may still be slightly sticky. It will harden as it cools.)

 OR

Pumpkin Chocolate Chip Cookies

The BEST Pumpkin Cookies (and  I am NOT overstating) .  Recipe adapted from iheartnaptimeblog.com

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 24

   Ingredients 

1 cup pumpkin puree, canned

1 cup sugar

1/2 cup vegetable oil, can sub with canola oil

1 large egg

1 Tablespoon vanilla extract

2 cups all purpose flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin spice ( add  extra teaspoon if you like a more robust flavor)

1/2 teaspoon fine sea salt

1-2 cups  semi sweet chocolate chips

          Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
  • Add flour, baking powder, baking soda, cinnamon, pumpkin spice and salt. Mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix.
  • Drop cookies by the spoonful about 2 inches apart, or use a medium cookie scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake for 1-2 more minutes if the center is not quite done.
  • Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
Store in a covered container for up to 4 days or freeze up to 3 months. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out.
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Aug 25, 2021

Midweek Moment…A Sweet (& Healthy) Cookie Recipe

Posted By: Terri
Category: Fashionable Food/Recipes

Happy Wednesday! I have a homemade “Sweet Treat”  recipe to  help get you through Hump Day!

This recipe is  fast, easy, delicious and hedging on healthy. I whipped up a batch of these cookies last  Sunday night, (when outside temps finally dipped below the triple digit mark and it was cool enough to even consider turning on an oven and doing some baking).

Full Disclosure: This recipe is  a modified version of your Basic  Oatmeal Cookie Recipe BUT with a few deviations to give it a Tasty lift. Enjoy!!!!

 

         

Summer’s Sweet Surprise The  Oatmeal Cookie …(Revised) 

 

Preheat oven to 350 degrees

  • 1 stick (1/2 cup) + 6 tbsp. Butter (softened at room temp)
  • ¾ cup firmly back light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • ¼ tsp salt
  • 3 cups Quaker Oats ( Quick 1 minute Oats)
  • Additions
  • (add as much or as little as you like of each)
  • ½ to 1 cup organic coconut
  • 1 cup chocolate chips or dark chocolate chips
  • ½ cup organic dried cranberries
  • ¼ cup chopped pecans

In a large bowl beat butter (softened at room temp) then mix in brown sugar and white sugar until creamy mixture.

Add in eggs and vanilla until thoroughly mixed all together.

Add combined flour, baking soda, cinnamon and salt.

Add in Oats until everything is blended- no need to over stir… just mix until everything is combined.

Mix in additions: coconut, cranberries chocolate chips or dark chocolate chips/and pecans.

Chill mixture for an hour. (Still in bowl and cover with saran wrap)

Take out of fridge and roll into 1 to 2 inch balls (depending on how large you like your cookies)

Place on cookie sheet and lightly flatten top of cookie with the palm of your hand.

Bake 8-10 minutes or until a very light golden brown.

Put on rack and let cool.

Store in air tight container.

Roll and chill in fridge  for at least an hour before baking.

 

Sweet Serving (s)

“Perfect Packaging” for Doorbell Delivery to friends.

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Jun 16, 2021

Summertime Salad… aka “There was a Sale on Kale”

Posted By: Terri
Category: Fashionable Food/Recipes

It’s hot in LA today and I do mean H.O.T. Translation: (No one is turning on an oven) because we’re in a major heat wave and it feels like an oven outside -so why torture ourselves and continue the heat indoors.

That being said I have a perfect recipe that requires ZERO cooking and just a bit of dicing and slicing -but not enough that you’re going to break a sweat. Soooo if you’re in the mood for a healthy and YUMMY salad.. here is a Kale concoction that I think  you will enjoy!

Summertime Kale Salad

Summertime Kale Salad

  • Organic Kale (pre washed bag) (chop in food processor)
  • Organic Persian Cucumber (1 large whole chopped)
  • Organic small Cherry Tomatoes (10-12 chopped in halves)
  • Organic Carrots (Grate 2-3)
  • Dried Cranberries (1/2 cup)
  • Sunflower Seeds Unsalted Roasted (1/2 cup)
  • Feta (1/4 to ½ cup)
  • Garbanzo Beans 1 can (rinsed in  a meshed strainer prior)  before adding to salad

Portions of each item can be increased or decreased as per your preference.

Combine all ingredients and mix together gently

 *All items listed are available from Trader Joes

Salad Dressing

  • Extra Virgin Olive Oil  (1/2 cup)
  • 3 T Apple Cider Vinegar
  • 1 T Dijon
  • 1 T Honey

Shake in a jar until combined. Pour over salad  

Drizzle extra honey on top if desired

(Store remaining dressing in fridge)

 

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May 4, 2020

Simple Lemon Olive Oil Cake Recipe-YUM!

Posted By: Terri
Category: Fashionable Food/Recipes

This weekend I got a major itch to bake. With a gentle suggestion from my friend Sydney, who inquired if I had ever made an Olive Oil cake -I was intrigued and motivated to give it a GO! To my surprise and delight-I found an easy peasy recipe (via Eat, Live,Run)  that is not only super simple but beyond delish.

As the saying goes..when life throws you lemons make lemonade OR perhaps a  Simple Lemon Olive Oil Cake.  I hope you find this recipe as yummy as I did and it puts some SPRING in your step!

Ingredients

4 large eggs

1 cup sugar

1/2 cup Extra Virgin Olive Oil

2 1/2 to 3 Tablespoons lemon juice ( I use freshly squeezed)

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

Powdered Sugar

 

Pre -heat Oven to 350F *

Grease an 8 inch cake pan (line with wax paper) and  also grease wax paper

**OR using a Springform pan-Grease bottom  of pan ,line with wax paper  and grease wax paper as well.

Mix together: Eggs & Sugar at high speed for 5 to 7 minutes until light and fluffy

Using a large spatula gently fold in olive oil and lemon juice into egg mixture

With same spatula add in flour and baking powder and salt. (Do not over mix)

Pour cake batter into prepared pan and gently tap on a solid surface to remove some of the larger bubbles

Bake 40-45 minutes until top is a light brown and a toothpick comes out clean when inserted.

Remove from oven and let cool for 10 minutes.

Gently run a butter knife along edges of the cake to release it from pan.

Remove wax paper from bottom.

Cool completely and then sprinkle lightly with powdered sugar.

Enjoy!

 

 

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Jul 30, 2013

Tuesday’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

Tuesday’s treat is something totally delish and healthy.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

 

INGREDIENTS

 

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper

DIRECTIONS

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING

1 Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2 Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

 

Recipe courtesy of Facebook via Debbie Sowski….. thanks Deb!

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Feb 8, 2013

Chocolate Raspberry Hearts…

Posted By: Terri
Category: Fashionable Food/Recipes

Chocolate Raspberry Hearts.

Ingredients

1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 1/3 cup hazelnut spread with cocoa

 24 raspberries

 2 tablespoons dark chocolate chips

 1 egg, beaten

 1 tablespoon powdered sugar

 

Easy step by step

Step One

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Step 2

 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

Step  3

Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

Step  4

Bake 13 to 17 minutes or until hearts are golden brown.

 Step 5

 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Recipe courtesy of Pillsbury.com

 

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Nov 20, 2012

One “Souper” Starter…

Posted By: Terri
Category: Fashionable Food/Recipes

Last night I was on Pinterest and became totally ensconced in Pinning. I know you understand because if you’re on that site it’s bound to happen at some time or other.   So.o.o imagine my surprise when I pinned this Roasted Pumpkin Soup image and before you could say “soups on” an avalanche of other pinners had taken notice. In fact this pin has been on of my most popular to date. I thought to myself if it’s that much in demand I best feature the pin and corresponding recipe for all you lovely Go To Glamour Girl Readers. I would LOVE to say this is my own creation-but I must fess up and say it is one of the amazing recipes from the Grand Dame of Domesticity-Martha Stewart. The recipe directives list it as EASY with a prep time of 5 minutes and total time to table of 40 minutes. If you have any further questions: I have enclosed the link. Enjoy and  Happy Pinning!

 

Roasted Pumpkin Soup

Prep time 5 minutes  Total time 40 minutes

Ingredients

  • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • 1 onion, peeled and quartered through the stem
  • 2 shiitake mushrooms, stemmed, caps wiped clean
  • 1 garlic clove, peeled
  • 1/2 cup olive oil
  • Coarse salt and freshly ground pepper
  • 5 cups homemade or store-bought low-sodium vegetable stock

Directions

  1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm

http://www.marthastewart.com/336106/roasted-pumpkin-soup?czone=food/thanksgiving-center/thanksgiving-center-dishes&center=276949&gallery=275391&slide=255423

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Oct 23, 2012

Tuesday’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

What’s a Glamour Girl to make when she’s short on time but needs a fabulous desert?

Answer: Flourless Chocolate cake-Fast,easy and so delish!

Ingredients

4 ounces fine-quality bittersweet chocolate (not unsweetened) 

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling  

Preparation 

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.  

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

  Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.

 Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

 

Dust cake with additional cocoa powder and serve with vanilla ice cream or sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) 

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Sep 25, 2012

Tuesday’s Treat….

Posted By: Terri
Category: Fashionable Food/Recipes

I am Day 2- in a major 28 day cleanse, so the last thing I should be thinking about is cake. However-a girl has got to dream and besides… right before I went into  major  food deprivation mode which includes no bread, no meat, no caffeine, no sugar, no “ANYTHING THAT REMOTELY TASTES GOOD-I made this cake courtesy of Ina Garten. Here’s the deal-e-oh on this recipe from Ina..It is amazing. …and the best part -SO EASY! Just follow the recipe-no really…just follow it word for word (something I don’t usually do) and I promise… you will be serving one of the best chocolate cakes on the planet. My dinner guests DIED over how fabulous it tasted and the frosting is heaven.  Enjoy!!!

Cake

  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee

Frosting….

  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners’ sugar, sifted
  6. 1 tablespoon instant coffee granules

Directions:

  1. Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
  4. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
  5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

 

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Aug 24, 2012

Recipe Redo for You!

Posted By: Terri
Category: Fashionable Food/Recipes

 

Skinny Vanilla Mocha Frappe

 (43 calories v.s. Starbucks over 400 calories)

 

Ice coffee blended drink made with milk, vanilla and cocoa powder.

Ingredients

  1. 1 heaping teaspoon instant coffee
  2. 1 1/2 cups water
  3. 1/2 cup skim milk
  4. 3 tsp vanilla extract
  5. 1 tsp unsweetened cocoa powder
  6. 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions

  1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
  2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

Notes

You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it’s 1 1/2 cups.

If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2

 Recipe Courtesy of:

http://www.peanutbutterandpeppers.com/2012/06/18/skinny-vanilla-mocha-frappe/

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