I used to hate risotto. Hate. Big word. But it’s true.

Maybe it is the way it was prepared or something. Because all I can tell you is now, I love it.
I need my big bowl of creamy risotto quite often. And there is so much you can do with risotto besides using mushrooms!

When I stumbled upon a Roasted Red Pepper Risotto on Pinterest, I knew I would love it. The next day, I was in the grocery store buying what I needed to make it with the extra ingredients I thought about (including artichoke hearts because I’ve been craving some for quite some time!).

And I got an incredible, flavorful, creamy, tasty, delicious, comforting bowl of risotto.

Roasted Red Pepper and Artichoke Heart Risotto with Goat Cheese

Adaptation of Roasted Red Pepper Risotto with Spinach, Bev Cooks

Ingredients:

• 2 red bell peppers, cut in half and seeded
• 4 cups vegetable broth
• 1 tsp dried basil leafs
• 2 tbsp olive oil
• 1 white onion, chopped
• 1 cup arborio rice
• 1/4 cup dry white wine
• 1 tsp butter
• 1/4 cup grated parmesan
• 1 can artichoke hearts, drained and chopped
• 1/2 log black pepper (or regular) goat cheese, coarsely crumbled

Directions:

Turn your oven to broil. Place the peppers on a rimmed baking sheet and broil the peppers until the skin is charred all over. Remove from oven and place them into a ziploc bag. Seal and let the bags sit for 10 minutes. Then peel the skin off the peppers. Place the peppers in a food processor and process until smooth.

Pour the broth in a medium saucepan, add dried basil and heat over medium heat until warm. Keep on low heat.

Heat olive oil in a large saucepan or very large skillet over medium heat. Add the onion and cook until translucent. Add arborio rice and cook, stirring, for one more minute. Add wine and cook, stirring, until most of the liquid is evaporated. Add one laddle of broth and cook, stirring, until most of the liquid is evaporated. Continue to add a ladle of broth at a time, stirring, until liquid is evaporated after each addition.

Add butter and stir until melted and combined. Stir in pureed roasted peppers, then grated parmesan and add the chopped artichoke hearts. Add goat cheese and stir enough to distribute in the risotto and melt a little, but not too much so there’s pieces of cheese.

Serves 4

This risotto is addictive. All the flavors are perfect together, in just the right amount. Since I loooooove roasted red peppers, artichoke hearts and goat cheese, I might be a little biased, but hey! if you love them too, just try this recipe .

Hello comfort food.

If you want to hide vegetables from your kids. Or from yourself. Or from your husband. Make this now. Because it’s mac & cheese, with veggies… and it tastes even BETTER than regular mac & cheese!

Comfort food made healthier? I’m in!

How did I think of this awesome meal?

Sometimes, I buy Annie’s mac & cheese so I can have a quick dinner on hand. When I make it, I try to add something to make it into a “real meal”. Once, I added pumpkin puree and sauteed onion. It was soooo good! I had to make a homemade mac & cheese with pumpkin puree!

P.S. I tried something else with Annie’s mac & cheese that was sooo good I have to make it into a homemade mac & cheese .

Baked Pumpkin Mac & Cheese

Adaptation of Easy Baked Mac & Cheese

Ingredients:

• 1 tbsp olive oil
• 1 white onion, chopped
• 1 package (375 g) whole wheat elbow macaroni
• 2 slices of bread (I used sprouted whole wheat)
• 3 tbsp softened butter (or non-hydrogenated margarine), divided
• 1 tbsp flour (I used whole wheat)
• 1 cup warm milk (I used 1%)
• 1/2 package Maclaren’s Imperial Sharp Cold Pack Cheddar
• 2/3 cup pumpkin puree
• 1/8 tsp ground nutmeg
• 1 tsp salted herbs, or salt to taste
• 1/2 cup shredded cheese of your choice (I used Oka Classique)
• Paprika

Directions: Heat olive oil in a skillet over medium heat. Cook onion until it starts to brown. Remove from heat and set aside.

Bring a big pot of water to a boil and cook macaroni according to package instructions.
Meanwhile, process the two slices of bread in a food processor until coarse crumbs start to form. Add 2 tbsp softened butter and process until combined. Set aside.

In a large saucepan, melt remaining 1 tbsp butter over medium heat. Add flour and stir with a whisk until it starts to bubble. Whisk in milk, then stir constantly until sauce begins to thicken, about 5 minutes.
Add cheese and stir until completely melted. Add pumpkin, nutmeg and salted herbs. Toss the drained macaroni and cooked onions in the sauce.

Preheat oven to 350°F. Transfer macaroni 4 individual baking dishes. Top with shredded cheese, then with bread crumbs and sprinkle with paprika. Bake for 30 minutes and serve immediately.

Serves 4

I made this recipe for girl’s night at my place. On Thursday. On Monday, I was making it again (all for me ). This mac & cheese is addictive.

If you already have a favorite mac & cheese recipe, just add some pumpkin and onion next time you make it .

I looooove making cinnamon rolls.

I get happy when I see my proofed yeast.

And kneading dough relaxes me.

But making cinnamon rolls takes a loooot of time. So I need to have a lot of time to make some.

And guess what… I had some time!

And I made the best rolls I ever had the joy of eating.

Cherry Pie Dark Chocolate Rolls

Adaptation of Raspberry Cinnamon Rolls

Ingredients:

Yeast mixture:

• 2 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 cup 100-110°F

Dough:

• 1/2 cup milk (I used unsweetened vanilla almond milk)
• 1/3 cup sugar
• 1/3 cup butter or earth balance
• 1 tsp fine sea salt
• 1/2 flax egg: mix 1/2 tbsp flax seeds, grounded, and 1 1/2 tbsp water
• Yeast mixture
• 3 cups unbleached all purpose flour

Filling:

• 1/8 cup butter or earth balance, softened
• 1 can (540 ml) cherry pie filling
• 1/4 cup chopped dark chocolate

Pan sauce:

• 1/2 cup butter or earth balance, melted

Glaze:

• 1 1/4 cup icing sugar
• 2 tbsp milk (I used almond milk)
• 1 tbsp vanilla extract
• 1 tsp coconut extract/flavoring

Chocolate Ganache:

• 1/8 cup milk (I used unsweetened vanilla almond milk)
• 2 ounces dark chocolate, chopped
• 1 tbsp pure maple syrup

Directions:

Mix flax egg and set aside. Mix together yeast ingredients and set aside for 10 minutes until doubled in size and bubbly.
Meanwhile, combine the wet dough ingredients (almond milk, earth balance, sugar, salt and flax egg) in a small saucepan. Heat on medium heat and stir until combined. Remove from heat and let cool until it is 100-110°F.

Place 2 cups of flour in a bowl. When the saucepan mixture is cooled enough, add in the proofed yeast. Add the mixture to the flour and stir with a wooden spoon for 30 seconds. Add the remaining cup of flour. Mix with the spoon for 10 seconds, then knead roughly with hands for an other 10 seconds. Place the dough (and flour) on a floured surface.

Knead the dough for 8 minutes, starting slow, until it doesn’t stick to the touch. Add flour only if it starts to stick to the counter. Shape into a ball and place into an oiled bowl. Cover with plastic wrap or a wet towel and place in the oven with the light on. Let rise for 90 minutes.

After 90 minutes of rising, poke the dough to make sure it is ready. If you poke the dough and it does not spring back, it is ready. Use your hands to spread the dough into a 8 inch by 20 inch rectangle. Go slow so you don’t rip the dough.

Spread the 1/8 cup of room temperature earth balance on the dough with a pastry brush. Spread the cherry pie filling. Sprinkle with the chopped dark chocolate.
Grab the end of the dough starting at the shortest end and roll the dough, trying to keep the sides as straight as you can. Let it rest on the seam when it’s rolled up completely.

Pour the 1/2 cup of melted butter/earth balance in a 9 inch by 13 inch baking dish.

Grab some floss and cut the rolls placing the floss underneath the dough and bringing it up and crossing it to cut the rolls. Place the rolls in the baking dish. Cover with a wet towel or plastic wrap and place in the oven with the light on. Let rise 45 minutes.
Remove the rolls from the oven and preheat to 350°F. Remove towel or plastic wrap and bake for 25 minutes, until golden.

Meanwhile, prepare the glaze by whisking all ingredients together. When the rolls are done, drizzle the glaze on them. When the rolls are cooled, prepare the chocolate ganache. In a small saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and stir in the chopped chocolate and maple syrup until well combined. Drizzle on the rolls.

Makes 8 cinnamon rolls

These rolls were sooo good. They are extra buttery and not too sweet. The sweet cherry filling and the bitter taste of the dark chocolate compliment each other perfectly. And the sweet vanilla and coconut glaze adds a little something .

For step by step pictures, see Raspberry Cinnamon Rolls.

I just got home. It’s late. It’s time for dinner and I am starving.  And I have no idea what I am going to eat. I think about what I have to work with. I do have a package of gnocchi… Maybe I could do something with it.

A little search in my bookmarked recipes, and I’m in the kitchen making a quick, delicious dinner:

Creamy Mushroom Gnocchi

Adaptation of Fresh Gnocchi with Mushroom Cream Sauce, The Culinary Chronicles

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups sliced cremini mushrooms
• 3 cloves garlic, pressed
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1 cup vegetable broth
• 1/4 cup cream
• 1 tbsp cornstarch mixed with 1 tbsp water
• 1 package (500g) gnocchi
• Parmesan cheese (optional)

Directions: Bring a large pot of water to a boil. Meanwhile, make your sauce.

Melt butter with olive oil in a saucepan over medium heat. Add mushrooms, garlic, parsley and thyme and cook until tender. Add stock an increase to medium-high heat. Once the stock comes to a boil, reduce to medium heat and add cream and cornstarch mixture. Bring back to a boil and cook on medium-low for 2-4 minutes.

Add gnocchi to boiling water and cook according to package directions (usually takes 2-3 minutes, like the sauce! ).

Add gnocchi to the sauce and mix. Serve garnished with parmesan if desired.

Serves 3-4

This sauce is extra-mega-quick-and-easy to make. And so, so good. It tastes like Campbell’s cream of mushroom soup with MORE mushrooms. And with gnocchi .

Well… sorry for the long absence. Some things are more important than blog post writing. Like midterms. That are o.v.e.r. Yay! . I still have tons of reading, papers to write but hey… no exams until the end of the semester.

And there is one perfect way to reward yourself after midterms.

Cupcakes.

Actually, it’s even better…

It’s brownies transformed into cupcakes!

An idea that was waiting for me on my Pinterest Cakes board.

Peanut Butter Brownie Cupcakes

Inspired by Brownie Buckeye Cupcakes, Tried and Tasty – Adaptation of Triple Chocolate Coconut Mini Brownie Bites and “Peanut Buttercream”, Vegan Cupcakes Take Over the World

Ingredients:

• 1/2 cup unrefined cane sugar
• 3/4 cup spelt flour
• 1/3 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup unsweetened applesauce
• 1 tsp safflower (or canola) oil
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup peanut butter chips

Frosting:

• 1/2 cup butter, softened
• 1/4 cup vegetable shortening
• 2/3 cup smooth peanut butter (I used the Kraft processed stuff, I thought it would hold better in the frosting)
• 1/2 tbsp fancy molasses
• 1 tsp pure vanilla extract
• 2 tbsp milk
• 2 1/2 – 3 cups icing sugar

Chocolate syrup:

• 1/4 cup milk
• 1/3 cup chocolate chips or chopped chocolate
• 1 tbsp pure maple syrup

Topping:

• 12 mini Reese

Directions: Preheat oven to 375°F and line a muffin pan. In a bowl, use a whisk to mix dry ingredients (sugar, flour, cocoa, baking powder, baking soda, salt). In a second bowl, whisk applesauce, oil and vanilla. Add dry to wet ingredients and mix until incorporated. Mix in chocolate and peanut butter chips.

Fill the muffin tins 2/3 full. Bake for 20 minutes. Let cool completely on wire rack before frosting.

To make the frosting, beat the butter and shortening with a hand mixer until smooth. Add peanut butter, molasses, vanilla and milk and beat until very smooth. add icing sugar in 1/2 cup batches until incorporated. Beat for about 5 more minutes, until icing is pale and fluffy. The recipe makes a lot of frosting, no need to double it if you want to frost the cupcakes generously.

To decorate the cupcakes, make the chocolate syrup. Heat the milk in a small saucepan until it is just starting to boil. Add the chocolate and maple syrup and stir until the chocolate is melted. Let cool at room temperature. Remove the cupcake liners and frost the cupcakes. I frosted my cupcakes with a #12 tip. Then, place the cupcakes on parchment paper and drizzle chocolate syrup on each cupcake. Add a mini Reese on each cupcake.

Makes 12 cupcakes.

The cupcakes were amazing. If you love the chocolate & peanut butter combo, you’ll definitely love these. The brownie is decadent and the frosting is very light and fluffy!

According to Wikipedia, Valentine’s Day is  “an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards (known as “valentines“)”.

Well, my definition of Valentine’s Day is an occasion to celebrate love. And love is not synonym of lovers. Love is present in our relationships with friends and relatives… even in our relationships with our pets .

So let’s celebrate love in all its forms!

And I decided to do this by making cupcakes. And giving them to my friends today.

Red Velvet Cupcakes with Cream Cheese Frosting

Adaptation of Vegan Chocolate Cupcakes, Oh She Glows

Ingredients:

• 1 1/2 cups unbleached all purpose flour
• 1/4 cup lightly packed cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup milk (I used unsweetened almond)
• 1 cup golden cane sugar
• 1/3 cup canola oil
• 1 tbsp cider vinegar
• 1 tsp pure vanilla extract
• 1/2 tbsp red food coloring

Frosting:

• 1/2 cup earth balance (or butter), softened
• 1/2 cup cream cheese (vegan or regular)
• 1 tbsp milk (I used unsweetened almond)
• 1 tsp pure vanilla extract
• 4 cups icing sugar

Directions: Preheat oven to 350°F and line a muffin pan with cupcake liners. In a medium bowl, mix flour, cocoa powder, baking soda and salt with a whisk.

In a second bowl, beat the milk, sugar, oil, vinegar, vanilla and food coloring with an electric mixer on low speed. Add the dry ingredients and mix until combined.

Fill the cupcake liners 2/3 full and bake for 22-25 minutes, until the cupcake slowly springs back when pressed with a finger. Transfer to a cooling rack and let cool completely before frosting.

To make the frosting, beat the earth balance/butter and the cream cheese until combined. Beat in the milk and vanilla. Add the icing sugar in 1/2 cup batches. When all the sugar is added, beat for 5 more minutes, or until the frosting is white.

I frosted the cupcakes with a pastry bag and 2D tip and made a rose by swirling inside-out. I decorated with chocolate ganache and heart candies.

Makes 12 cupcakes

Delicious cupcakes to show your love to someone .

I made my Lemon Cupcakes for a girl’s night. And a must-have when I have people coming at my place is also crudites with a homemade dip.

I’m known for being the one who cooks a lot, who loves to cook, who makes delicious food, who has a food blog… So there is no way I invite people over and serve them a store-bought dip .
Or any store-bought precessed food for that matter (obviously, some things, like the vegetables, have to be store-bought ).

Last time I hosted a “party” was last summer and I made my Garlicky Creamy Spinach Dip. This time, I wanted to make a more “regular” smooth vegetable dip. And since when I buy dips for myself, I love the yogurt-based ones (my favorite is Renée’s Peppercorn Ranch), I decided to use greek yogurt to make it.

Greek Yogurt Onion Vegetable Dip

Adaptation of Fresh Vegetable Dip, Taste of Home

Ingredients:

• 1 egg yolk
• 1 tbsp dijon mustard
• 1 tsp lime juice
• 3/4 to 1 cup canola oil (or other light-tasting oil, like grapeseed, safflower…)
• 1 cup plain greek yogurt
• Dash Worcestershire sauce
• 1 tbsp onion powder
• 1 tsp dill weed
• 1 tsp dried parsley flakes
• 1/2 tsp garlic powder
• 1 tsp salt
• Freshly ground black pepper to taste

Directions: Whisk the egg yolk with the mustard, then add the lime juice. Slowly pour in the oil while whisking continuously, until you have a thick and creamy mayonnaise. Mix in the greek yogurt, then add the Worcestershire sauce and spices. Chill at least 1 hour, ideally overnight. Keep covered in the refrigerator.

Yields approximately 2 cups

I love onion dips and this one is no exception. The yogurt made it extra creamy and refreshing. Definitely a keeper for  healthy snack.

Last holiday season, sometime between Christmas and New Year’s, I made cupcakes. Carrot cupcakes. Deliciiious carrot cupcakes.

This weekend, I was hosting a girl’s night at my place and made 2 batches of cupcakes, one of which was my deliciiious carrot cupcakes. Well… two horrible carrot cupcake batches later (this is why you have to write what you do in the kitchen, even when you’re not at home!), and not much time left on the clock, made me improvise with what I had on hand.

A look in my baked goods goodies basket was the solution: lemon extract.

Oh… and the fact that I love anything dessert + lemon.

Lemon cupcakes it was.

Sweet Lemon Cupcakes with Cream Cheese Frosting

Adaptation of “Golden Vanilla Cupcakes”, Vegan Cupcakes Take Over the World

Ingredients:

• 1 cup milk (I used unsweetened almond)
• 1 tsp lemon juice
• 1 1/4 cups unbleached all-purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/3 cup canola oil
• 3/4 cup golden cane sugar
• Zest of 1/2 lemon (finely grated)
• 1 1/2 tsp pure lemon extract
• 3/4 tsp pure vanilla extract

Frosting:

• 1/2 cup earth balance or butter, softened
• 1/2 cup cream cheese (vegan or regular), softened
• 1 tbsp milk
• 1 tsp pure vanilla extract
• 4 1/2 to 5 cups icing sugar
• 5 drops yellow food coloring (optional)

Directions: Preheat oven to 350°F and line a muffin pan with cupcake liners. Whisk the milk and lemon juice in a measuring cup and set aside to get curdled.

In a small/medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. In a second bowl, beat the milk mixture, oil, sugar, lemon zest and extracts with a hand mixer. Add the dry ingredients and mix until no large clumps remain.

Fill cupcake liners 2/3 full and bake 20-22 minutes until done. Transfer to a cooling rack and let cool completely before frosting.

To make the frosting, beat the earth balance/butter and the cream cheese until combined. Beat in the milk and vanilla. Add the icing sugar in 1/2 cup batches. When all the icing sugar is added, mix for 5 more minutes, then add the food coloring if using.

I frosted the cupcakes with a pastry bag & 2D tip and decorated with sprinkles, red raspberry & sour lemon candies.

Makes 12 cupcakes.

I am in love with these cupcakes. If you like lemon desserts, you’ll definitely love these!

I didn’t know if I was using the right amount of lemon extract but it ended up to be just enough. The cream cheese frosting is perfect with the sweet & sour lemon cake. And the candy was just and extra treat .

Oh… and did I say I made 2 batches of cupcakes? Yep… the other one is for next time .

I don’t make chinese/thai food very often. Why? Simple: takeout. But that’s not a very good reason… Is there anything easier and quicker than a stir-fry for dinner (besides a sandwich)?. Might take more time to walk to Thai Express…

I’ve also never made anything else than a regular stir-fry. My favorites are Singapore noodles and Pad Thai, so I definitely want to master these two, but tonight’s post is about an other dish… Lo Mein.

Now don’t ask me if this is any similar to takeout Lo Mein, I never had any! It definitely is less salty than any takeout dinner, but the important is: it was tasty .

Veggie Lo Mein

Adaptation of Veggie Lo Mein, Three Many Cooks

Ingredients:

• 1 cup broccoli florets
• 250 g Yet-Ca-Mein noodles (or other oriental spaghetti-style noodles)
• 1 tbsp toasted sesame oil
• 1 small/medium white onion, halved from pole to pole, each half cut into sixths
• 1 cup sliced cremini mushrooms
• 1 carrot, cut into matchsticks
• 2 celery stalks, chopped
• 1 can (199 ml) sliced bamboo shoots
• 3 eggs, beaten

Sauce:

• 1/4 cup low fat coconut milk
• 1/4 cup low sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp toasted sesame oil
• 2 tsp hot sauce
• 1 tsp honey
• 3 cloves garlic, pressed
• 1/2 tbsp grated ginger

Directions: Bring a big pot of water to a boil. Boil or steam broccoli for 2-3 minutes. Add noodles to the same water and cook according to package directions.

Whisk all the sauce ingredients together.

Heat oil in a wok over medium-high heat. Add onion and stir-fry 1-2 minutes. Add mushrooms, carrots, celery and bamboo shoots and stir-fry a couple more minutes. Add steamed broccoli and stir-fry 30 seconds.

Push the veggies to the sides and add eggs in the middle. Stir until eggs are cooked. Add noodles and stir-fry 30 seconds, then stir in sauce.

Serves 4-5

This was an easy, tasty dinner. The sauce is AMAZING. It is definitely what gives a great flavor to the (tasteless) noodles. You could make this dish vegan by using tofu (add at the beginning with the onions) instead of eggs and sugar instead of honey .

Confession: Too much of my time is passed on Pinterest. This thing is addicting. And creates many needs. For houses you will probably never be able to afford, travels that won’t happen, objects you don’t need…

Recipes, so many recipes you can’t make them all… I think I could eat for the rest of my life making each recipe only one time.

And projects. Who knew there were so many things you can do yourself?! But I can now officially tell you… I made something thanks to Pinterest!

I am still trying to find a menu planning, grocery shopping method that I like to do and works for me. I am not horrible at menu planning, but I definitely make more of a 4-5 days plan then a weekly plan. And I need a weekly plan. An organized, official, written, in-my-face weekly plan (compared to the current in-my-head plan).

And seeing tons of menu boards on Pinterest made me think…

Maybe having a beautiful menu board I made all by myself is a great incentive to really think about my meals for the next 7 days. And have it in my face for the whole week. And make a grocery list according to this plan. And not go to the grocery store 2-3 times a week. Nothing to lose here…

I have to say, I really liked the boards with the recipe cards. But let’s face it: as a food blogger, there is no always-eating-the-same-thing here (doesn’t help with meal planning, but hey… trying and creating new recipes is fun ).

So the wipe-off menu definitely is the best in my case. But I want to plan not only dinners, I also want to plan lunches. And need space for that. And then the idea just came to me…

I used a collage frame to have a 4 x 6 space for each day. Now here is how I made it…

Supplies:

• A collage frame (8 x 4 by 6 inch)
• Dry-erase marker

+ …

• A computer
• Internet
• A color printer
• Scissors…

Using the computer, go on the Internet and search Google images for scrapbook paper. Find one you like. Save. Open Paint or equivalent and make a new blank 4 x 6 inch (300 x 450 pixels) image. Use saved image as background. Write Menu on one, days of the week on 7 others. If desired, select different scrapbook papers or different parts of one (copy/paste selected part). Print using color printer. Cut using scissors. Place in frame. Hang on wall.

That’s what I call a cheap project. All you need to do is find a cheap frame.

You can also use real scrapbook paper and print the days of the week on it.

Hope you like it