Red Velvet Whoopie Pies

February 9, 2012 by

When making any sort of cake, I have a very challenging time choosing a recipe that doesn’t require cream cheese frosting. I’m downright addicted to the stuff, so if I’m going to put forth the effort to make a cake- it’s going to be cream cheese frosting. So as you can guess, red velvet is often a contender.

Red velvet is a bit predictable when it comes to Valentine’s Day, so instead of making a traditional cake (as I did last year), I went hunting for a twist on the original recipe. After viewing lots of recipes for red velvet cheesecake, cookies, and brownies, I settled on these darling whoopie pies. Whoopie pies can best be described as a cross between a sandwich cookie and cake.  They’re soft and moist while still having a bit of a denser crumb than traditional cake. This was not only my first time making these little pies, but my first time eating them too, and I can whole heartedly say I’m a fan. So is Brandon.  We’re such fans, in fact,  we’ve already gone through our batch and now I’m forced to make a second dessert for the holiday. Poor us, right?

Ps: I’ll be posting another V-day dessert recipe in a few days but there are so many good ones out there, I couldn’t help but list a few more great finds!  Red Velvet Cheesecake, Heart Shaped Chocolate Dipped Crispy Treats, and Strawberry Cream Cheese Cookies

Red Velvet Whoopies Pies slightly adapted from the Brown Eyed Baker
Makes about 2 1/2 dozen pies

I followed Michelle’s recipe exactly as she states, except for a few modifications which I found made the baking and assembly process easier:

  • Double the frosting recipe.  Michelle’s calls for have a stick of butter and half a block of cream cheese, but since I had softened a full amount of each, I just doubled the recipe- knowing I would need the full amount. Turns out I did, and I think you will too.  I always put far less sugar in my cream cheese frosting than most recipes call for, so I urge you to taste yours as you go along. Even though I doubled the recipe, I only added a total of 2 1/2 cups of sugar.
  • I found I needed to bake the cakes for 11 minutes, and then let them rest on the pan for another 8 or so before moving to the cooling rack.  I had two pans going which kept me busy and cranking out the cakes during the time in between.
  • Creating perfectly round and uniform cakes with just a tablespoon is a little challenging.  If you feel like investing the time, I recommend chilling the batter a bit and then using a pastry bag to pipe out each cake.
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Learning to Love Kale

February 7, 2012 by

Friends,  I have some exciting news.  Channeling Contessa is getting a facelift! In just a few short weeks my blog will get a completely fresh look.  I’m so excited about the new design and all the new things it will bring to the blog, so here’s hoping it’s not too much longer before the new look is in place.

The work of redesigning a blog, or at least mine in this case, involves the oh so glamorous task of sorting through and re-cateorizing all my recipes from the past year plus. Props to those who do it with two or three years worth of recipes! The good news is that it will be much easier to navigate the different recipe categories on the new site.  It will also help me to, ahem, beef up the areas that are somewhat lacking… i.e. side dishes! This area definitely needs some attention on Channeling Contessa, which is why I’m glad I have a new favorite side dish to tell you all about.

Do you eat kale? It was definitely one of those items I felt I “should” be eating, after reading how unbelievably good it is for you.  But sautéed or steamed? I don’t love it.  Toss it with salt and olive oil and roast it, which turns regular kale into kale chips- I’ll inhale the whole thing. It’s kind of amazing how these thick leaves break down into crispy chips, but they somehow do.  And when you add in garlic salt, dried onion, sea salt, smoked paprika, or whatever you have on hand- they’re unbelievably delicious. I paired them with two fried eggs for lunch yesterday and I think that might be my favorite combination yet.  Enjoy!

Kale Chips adapted from Espresso and Cream 
Serves 3-4 as a side dish

  • 6 cups chopped kale, large stems removed
  • 2 T olive oil
  • 1 tsp onion granules
  • 1/2 tsp garlic salt (or regular salt)
  • 1/4 tsp ground pepper

Preheat your oven to 400 degrees. Place the rack on the lower third of the oven. Line a large rimmed baking sheet with foil. Place the kale in an even layer on the foil.  Pour over the olive oil and sprinkle on the seasonings.  Toss with your hands to combine. Roast the kale for 15 minutes, tossing at 6 minutes, then 12 minutes, and removing from the oven at minute 15.  Serve immediately. As a warning, the chips will char up a bit.  I’ve seen some folks complain about this on other blogs, but it’s to be expected.  In order to get the kale crispy, a few of them will be pretty dark, but I find them still perfectly delicious!

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Breakfast Simplicity: Vanilla Bean Greek Yogurt with Raw Honey

February 6, 2012 by

Friends, I was a bit of a bad blogger last week. For one, I gave you no Superbowl recipes. I’m sure you had no shortage to choose from, so I feel less bad about that one.  But the second, the even worse blogger sin- it was Ms. Ina’s birthday last Thursday and we did nothing to celebrate! Yikes- this one needs to be fixed. So later this week I’ll be doing a roundup of my favorite recipes of hers, and perhaps whipping up a few in the kitchen, too.

Apologies aside, I have a really wonderful breakfast dish to tell you about! I love sharing recipes with you, but I really get the most pleasure out of sharing the incredibly simple ones. The ones that are easy enough for a week day morning, yet still special enough for entertaining.  This one fits that bill perfectly. Greek yogurt gets whipped up with fresh vanilla bean and topped with a drizzle of raw honey, and sprinkling of crushed almonds.  I enjoyed this for breakfast yesterday while devouring my latest read (The Help), but I think it would make for a gorgeous brunch appetizer. You could prep the yogurt in ramekins and store in the fridge until your guests arrive. Then serve with scones, fresh fruit, and really good coffee.  I’m sure  your guests will be very happy.

Vanilla Bean Greek Yogurt
Make four 1/2 cup servings

  • 16 oz container greek yogurt
  • 1 vanilla bean
  • 1 tablespoon and 4 teaspoons raw honey
  • 1/4 cup roughly chopped almonds

Cut the vanilla bean lengthwise, and scrape out the seeds.  Add the vanilla bean seeds, 1 tablespoon honey, and the yogurt to a bowl and stir well to combine.  Let rest for one hour in fridge so flavors can meld.  Divide the yogurt between four ramekins, top each with 1 teaspoon raw honey and 1 tablespoon crushed almonds.  Serve immediately or store in fridge until ready to serve.

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Spring (Wedding) Fever

February 3, 2012 by

Do you have weddings to go to this summer? Or better yet, are you getting married??  I’m actually going to be in my first wedding in July, and I’m the maid of honor no less! I couldn’t be more excited.

One of the things I was thrilled to give my friend a few pointers on during her wedding planning, was choosing kitchen items for her registry. It can be easy to go over the top when selecting your registry, choosing things you think you want but won’t necessarily need. And after planning a wedding, getting married, and going on your honeymoon, do you really want to come home to a bunch of pointless stuff? I’m going to say no. Because of that, I decided to pull together a list of my top twenty registry picks. You can access the full list over at Houzz this month. I’m a bit of a traditionalist when it comes to kitchen items, so I had to include your KitchenAid Stand Mixer and full size Cuisinart. But I also made some incredible finds- like this metallic rimmed dinnerware for entertaining and holidays, or this awesome stemware set from Riedel to fully complete your wine ware set in one gift!

I’d love to add a few more pieces to make this an even better resource for brides and grooms to be, so I’d love to hear your thoughts! Are you getting married and have any must have items that I’m missing?  Have you found the perfect gift for your friend’s upcoming wedding?  Leave a comment here and I’ll gladly at it to my  list!

Photo Credits 1, 2, 3, 4

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Bring on the Pink & Red

February 2, 2012 by

Yesterday marked the 1st of February, which means Valentine’s Day is just two weeks away! Ok, I know, not everyone is so jazzed about this holiday. And admittedly I, too, don’t feel the need to run out and buy gifts or send cards to everyone. I simply love it because it provides an opportunity to indulge my sweet tooth in all things pink and covered in frosting.  I’ll be sharing some baking recipes next week to ring in the 14th, but today I wanted to share a few celebratory ideas that don’t require restaurant reservations. I’m a firm believer that this holiday is meant to be spent at home indulging in great food with friends or a loved one.  Here are my go to ideas:

  • A Cheese Feast:  Could you see this one coming from a mile away? I can’t help it, I just love cheese! Indulge in a couple pieces of really really good cheese, a fresh baguette, and a nice bottle of wine.  Create a relaxing playlist and nosh the night away.
  • Lobster & Champagne:  Brandon and I love lobster, and this one has been on my to do list for a long time. It’s a bit pricier than other dinner options, but cooking it at home is far cheaper than ordering it at a restaurant.  If preparing lobster sounds a little bit scary, that’s totally ok- it’s part of the fun!  Just make sure you have a really big pot!
  • Homemade Pizza Party: We often make homemade pizza for dinner, and it’s a great dish to make with friends because it truly is a group effort.  Invite a bunch of people over and ask everyone to bring a different topping.  Make your dough from scratch or pick up some from a pizzeria, and have everything prepped before your guests arrive.  Once they get there, open a couple bottles of red wine and start building your pies.
  • Candy Aisle Raid: I have to be honest, I am a complete candy addict. I’d be perfectly happy heading to the nearest CVS on Valentine’s day, raiding the candy aisle, and treating myself to a chocolate and gummy candy dinner while watching my favorite romance movie. Hmmm this might be the most tempting option.

How are you celebrating?

Photo Credit

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Lentil & Sausage Stew with Breakfast Toast Croutons

February 1, 2012 by

Boy, do we need a toaster. When we moved into our new apartment (though I really shouldn’t say new, it’s been five months!), we decided to leave behind our old toaster oven because it would just take up too much counter space. I was confident our oven would be enough to toast bread from time to time, and really, how much toast do we actually eat?  Ok, turns out- a lot more than we thought.

Earlier this week we were making toast for breakfast and after burning through 4 slices before getting the toast right we were done. Clearly, we need to buy a toaster! I couldn’t bear to see all that bread go to waste so I left it on the counter, confident I’d figure out some way to use it later in the day.

On Sunday night I made a huge batch of Lentil Sausage stew. I love making big pots of soup or stew on Sunday because it makes the beginning of the week such a breeze in terms of meals.  I knew I’d be heating up soup for lunch so I got in mind I was going to make croutons with the leftover breakfast toast.I stacked the two piece of slightly charred toasted on top of one another, and chopped them up into cubes. I then tossed them in a little olive oil, sea salt, pepper, and dried onion, and pan fried them for a few minutes, tossing frequently. I placed a handful on top of my bowl of soup and dug in.

I have never been happier about having burnt toast until these croutons. They are so so good, and so incredibly easy! If you don’t have dried onion you can definitely use fresh garlic or garlic powder. All would be delicious.  Enjoy!

Lentil & Sausage Stew adapted from the Barefoot Contessa in Paris
8-10 servings (this makes a HUGE pot, perfect for dinner parties!)

  • 1/2 pound French green lentils (recommended: du Puy)
  • 1/4 cup olive oil, plus extra for serving
  • 2 large onions, diced
  • 2 leeks (green and white parts only), chopped
  • 2 large cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh thyme leaves (1/2 T if using dried)
  • 1 teaspoon ground cumin
  • 3 cups medium diced celery (8 stalks)
  • 3 cups medium diced carrots (4 to 6 carrots)
  • 3 quarts chicken stock
  • 1/4 cup tomato paste
  • 3/4 chicken sausage (pre-cooked) halved lengthwise, and cut into semi-circles
  • 1 1.2 tablespoons red wine vinegar
  • Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the sausage and red wine vinegar and simmer until the sausage is hot. Serve with grated Parmesan and croutons.

For the croutons:
Makes enough for 3 bowls of soup

  • 2 pieces slightly charred whole wheat toast, diced
  • 1/4 tsp onion granules
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1/2 T olive oil

Toss together all ingredients. Place in a small frying pan over medium heat and fry, tossing frequently, until slightly crispy.

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