What's Baking: Another Round of Baked Apple Cider Donuts


TGIF! And what better way to start off the almost-weekend than with a fresh batch of baked apple cider donuts? This time around I opted to top the donuts with a bit of powdered sugar mixed with cinnamon. I subbed in some organic cane sugar for the brown sugar, as my supply of the brown stuff is running a bit low. I also used chunky homemade applesauce in place of the pureed kind I used last time; the added apple chunks gave the donuts a bit more of a rustic feel as well as a pronounced apple flavor. Now all I need is a chai latte, and my breakfast will be complete!

Baked Apple Cider Donuts (printer-friendly version)
makes 12 donuts

1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
1/3 cup packed brown sugar
1/3 cup organic cane sugar
1/2 cup chunky applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
2 tablespoons canola (or vegetable) oil


2 tablespoons powdered sugar
1 teaspoon ground cinnamon


1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the powdered sugar and cinnamon. Place in a sieve and set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, cane sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately sprinkle the cinnamon powdered sugar over the top and bottom of each donut. Place on a wire rack and let cool slightly before eating.
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Ingredient Spotlight: CSA Box #21


This week's box from Lancaster Farm Fresh Cooperative included:

1 Bag Edamame - Liberty Branch Farm
1 Bag Beauregard Sweet Potatoes - Shady Brook Organics
1 Bunch Lacinato Kale - Farmdale Organics
2 Small Heads Green Romaine Lettuce - Bellview Organics
1 Bag Hot Peppers - Millwood Springs Organics
1 Bunch Fennel Leaf - Noble Herbs
1 Bag Yellow Onions - Sunny Crest Organics
1 Butternut Squash - Green Valley Organics

Here are a few recipes I've got my eye on to try out this week:

Butternut Squash Soup
Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce
Sweet Potato Ravioli with Pecans and Herb Brown Butter
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
Sweet-Potato Pancakes with Honey-Cinnamon Butter
Baked Sweet Potato Latkes

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What's For Lunch: Taco Leftovers on an English Muffin (Seriously.)


Apparently I'm on an English muffin kick this week. It started with the use of an English muffin as a bun for a veggie burger I had for dinner on Sunday, and hasn't stopped since. Today's English muffin sandwich is an interesting concoction of leftovers from last night's taco bar. Between the two halves of English muffin is about a tablespoon of mashed avocado (I was hoping to use avocado slices, but let's just say the avocado we had on hand had seen much better days, and about a tablespoon was all I could salvage), torn romaine leaves, two heirloom tomato slices, salsa, and about two tablespoons of refried beans. Kind of (extremely) random, I know, but it actually tasted pretty good! Along with the English muffin sandwich, I also had some roasted sweet and red potatoes on the side. I tossed the sliced potatoes with olive oil, salt, pepper, and about a 1/2 teaspoon of taco seasoning, then roasted them in the oven for 40 minutes at 400 degrees, tossing the potatoes at the half-way point to make sure they roasted evenly on both sides. 
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What's For Breakfast: "Poached" Egg Sandwich


I decided to mix things up this morning and made an egg sandwich for breakfast. Since I had no patience to wait for water to boil, nor did I feel like dirtying up a whole poaching pan, I opted to "poach" the egg in the microwave. Instructions will vary depending on the power of your microwave (ours is a cheapie one, so its power is pretty weak), but here's what I did:

1. Spray a small (3-ounce) ramekin with cooking spray.
2. Crack an egg into the ramekin. (I scooted the yolk over to the center with a knife.)
3. Nuke the ramekin for about 60-75 seconds on power-level five.
4. Use a rubber spatula to remove the cooked egg from the ramekin.
5. Season the egg with a little salt and pepper to taste. Serve on a toasted English muffin with romaine lettuce, heirloom tomato slices, and Swiss cheese.
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What's On The Side: Roasted Potatoes with Curry Ketchup


A while back at a pub in town I had a veggie burger that came with a side of fries and curry sauce. Oh, was that curry sauce delicious! I decided to make a curry ketchup sauce to go along with a side of roasted potatoes I had with my dinner last night. The curry ketchup had just the right kick of curry and paprika to take the ketchup to a whole new level. I think this just might be my new favorite condiment!

Roasted Assorted Potatoes (printer-friendly version)
makes four servings

4 cups chopped potatoes (I used a combination of Yukon gold, red potatoes, and sweet potatoes)
2 tablespoons olive oil
1 teaspoon kosher salt
freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Toss the chopped potatoes with the olive oil and salt. Season with black pepper.
3. Spread the potatoes out onto a rimmed baking sheet.
4. Roast in the oven for 40 minutes. Half-way through the cooking time, use a spatula to flip the potatoes to make sure both sides roast evenly.
5. Remove the potatoes from the oven when the skins are crisp and browned. Let cool a few minutes before serving.



Curry Ketchup (printer-friendly version)
makes 1/4 cup

1/4 cup organic ketchup
2 teaspoon curry powder
1/4 teaspoon paprika

1. Stir together the ingredients in a small bowl.
2. Chill in the fridge for at least one hour to let the flavors meld.
3. Serve with roasted potatoes or as a condiment with burgers or other sandwiches.
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Ingredient Spotlight: CSA Box #20


This week's box from Lancaster Farm Fresh Cooperative included:

2 Bunches Green Romaine Lettuce - Bellview Organics
1 Bag Yellow Onions - Hillside Organics
1 Bag Red Gold Potatoes - Millwood Springs Organics
1 Bunch Cilantro - Noble Herbs
1 Head Bok Choy - Scarecrow Hill Organics
1 Spaghetti Squash - Elm Tree Organics
1 Bunch Collards - Railroad Organics
1 Butternut Squash - Green Valley Organics

Happy First Day of Fall! As I've recently indicated here, on Facebook, and on Twitter, I am so ready to embrace the autumn season. I'm looking forward to using the squashes in this week's box. I've never tried to use a spaghetti squash as a replacement for pasta noodles before, so I think that is definitely something I want to try out this week. I'm also thinking the lettuce, onions, cilantro, and butternut squash may play an important part in an upcoming soft taco or burrito dinner.
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What's Baking: Pumpkin Spice Coffee Cake


I'm a big fan of coffee cakes, and this one is no exception. You could easily veganize this recipe by replacing the egg with a flax "egg" and the milk with a non-dairy milk. Serve alongside a cup of pumpkin spice coffee, and you've got yourself an excellent autumn-inspired mid-morning treat.

Pumpkin Spice Coffee Cake (printer-friendly version)
makes 8 servings

For the cake:
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1/2 cup canned pumpkin
1/4 cup organic cane sugar
1 egg (or use a flax "egg" -- 1 tablespoon flaxseed in 3 tablespoons warm water, let sit for 5 minutes to thicken before using)
2/3 cup organic skim milk
1/2 teaspoon vanilla extract

For the streusel topping:
3 tablespoons organic cane sugar
2 tablespoons organic light brown sugar
2 tablespoons unbleached all purpose flour
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 cup pecans, chopped
1 tablespoon crystallized ginger chips [optional]

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medim-sized bowl. Stir together with a fork.
3. In a separate large bowl, stir together the pumpkin and sugar. Beat in the egg, milk, and vanilla.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the streusel topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the spices, pecans, and ginger chips.
7. Spoon the streusel mixture evenly over top of the batter.
8. Bake in the oven for 20-25 minutes, or until a knife inserted into the middle of the cake comes out clean.
9. Let cool on a wire rack for several minutes before serving.
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Tastemaker: Godiva Coffee


As part of the Foodbuzz Tastemaker program, I was recently sent two bags of Godiva Coffee's latest seasonal flavors -- Pumpkin Spice and Caramel Pecan Bark -- to taste and review. I am not typically a coffee drinker (somehow I managed to make it through college without getting hooked on the stuff) -- I think I can count on one hand the number of cups of regular coffee I've ever drank. However, I am a fan of frou-frou coffee drinks such as mochas and lattes. Given this fact, I was interested to see how I would like these two seasonal flavors. With the first day of fall just one day away, I decided to start my taste test with the pumpkin spice flavor.


The verdict? I actually like it! Though I don't think I'll be adding a daily cup of joe to my morning routine anytime soon, I could see myself brewing up a pot of this coffee as a mid-morning or late afternoon treat. Since caffeine has never really affected my ability to sleep (perhaps one reason why I didn't drink the stuff in college), I could also see myself brewing up a pot of this flavored coffee to serve with dessert.


The pumpkin spice flavor itself is not too pronounced, but there is a definite cinnamon and nutmeg nose to the coffee that you sniff with every sip. Pumpkin pie spices are some of my favorite flavor combinations -- and drinking this cup of coffee inspired me to head back into the kitchen and do a little baking. Coming up next, the recipe for a pumpkin spice coffee cake. Because what goes better with a cup of coffee than a slice of freshly baked coffee cake? Well, aside from freshly baked donuts, of course.


Godiva Coffee is available nationally in your local grocery stores; to find a store near you, go to www.godivacoffee.com.
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What's For Dinner: Roasted Autumn Vegetables Served Over Couscous


It was about time that I roasted up some of the vegetables we've received recently as part of our CSA share. For this meal, I roasted up eggplant, delicata squash, sweet potatoes, and red onion. The veggies were roasted in a mixture of olive oil, brown sugar, dried rosemary, salt, and pepper. Though we may be heading into a bit of an Indian Summer weather-wise, this meal reminded me that I am fully ready to embrace the flavors of fall.

Roasted Autumn Vegetables (printer-friendly version)
makes four servings

1 eggplant, peeled and cubed
1 delicata squash, peeled, de-seeded, and cubed
3 small sweet potatoes, peeled and cubed
1 red onion, quartered
3 tablespoons olive oil
2 tablespoons organic light brown sugar
1 teaspoon dried rosemary
1 teaspoon kosher salt
freshly ground black pepper

1. Preheat the oven to 400 degrees.
2. Cover a rimmed baking sheet with aluminum foil. Set aside.
3. Add the peeled and cubed eggplant to a large colander. Sprinkle the eggplant evenly with salt. Set aside.
4. Add the cubed squash, sweet potatoes, and quartered red onion to a large bowl. Add in the olive oil, brown sugar, rosemary, salt, and pepper. Toss to combine the ingredients.
5. Rinse and drain the cubed eggplant. Add to the bowl of vegetables and toss to combine.
6. Season with additional salt and pepper if desired.
7. Spread the veggie mixture onto the prepped baking sheet. Make it as even a layer as possible.
8. Roast in the oven for 40 minutes. After 20 minutes, remove the baking sheet from the oven and flip the veggies to ensure even roasting. Return to the oven and back for an additional 20 minutes, or until the veggies are lightly browned.
9. Serve over a bed of couscous. Garnish with feta cheese crumbles.
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What's For Breakfast: Greek Yogurt Bowl


I haven't done a breakfast post in a while, so here's what I had this morning. It's not much different than my breakfast on most weekdays; it's really only on the weekends that I have something more interesting, such as eggs, pancakes, waffles, or French toast. During the week, I find it much easier to just toss together a yogurt bowl and then start my workday. Today's mix includes about a cup of Chobani 0% Plain yogurt, sweetened with about two teaspoons of agave nectar (I usually sweeten my yogurt with honey, but we haven't replenished our supply), about 1/4 cup of Uncle Sam Strawberry Cereal (a freebie from the HLS swag bag), about 1/2 tablespoon of chia seeds, one sliced banana, and a dash each of ground nutmeg and ground cinnamon. Quick, easy, full of protein--and perhaps best of all, a great way to keep me full well into mid-afternoon, when I typically have lunch.
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Weekend Shenanigans: Running and Reconnecting


Sunday morning I rolled out of bed bright and early to get ready to head out the door to take part in the Philadelphia Rock'n'Roll Half Marathon I signed up for several months ago. After my traditional pre-race "meal" of a slice of whole-wheat bread with natural crunchy peanut butter and strawberry jam, I put on my running shoes, pinned my bib to my shirt, and headed out the door. The walk from our apartment to the starting line was about a mile away, but I made sure to leave with enough time that I could just walk there with a leisurely pace, rather than having to rush. After checking my extra gear (I had worn long pants and a light sweatshirt over my running gear since it was a little chilly), I found my place in the corrals, and was ready to run. Since I had overestimated my finish time by a rather optimistic amount, I set myself about two corrals farther down than the one I was supposed to be in. (Me, run a 1:45 half marathon? Not this year.) Given the large amount of racers, I officially crossed the start line about seven minutes after the official gun went off, but since the race was chip timed, the actual clock time was irrelevant. (This is something I actually really love about chip-timed races; when I ran my last half in April I was actually still in line for the port-o-potties when the race officially started; by the time I crossed the starting line I was with the last of the stragglers.)

The race itself was actually not too bad at all. We started near the Art Museum, ran into downtown, then back out through Fairmount Park before crossing the Schuylkill River and returning to near where we had started. The course was basically flat, and thus pretty fast. Since it was a Rock'n'Roll race, there were several bands along the route, which provided a greatly needed distraction (and mostly ear-pleasing music) along the way. My run went pretty well considering that my training was for all intents and purposes non-existent for this race. I think I did a couple of six-milers on the treadmill over the summer, along with my sporadic weekly 3.5 and 5 mile runs along the Schuylkill Trail. I had no expectations for this race; I just hoped that my resulting time wouldn't qualify as my worst. Somehow I managed to maintain an 8:30 pace for many of the miles; it wasn't until around mile 10 that the long mileage began to catch up with me. I took two couple-minute walking breaks during miles 10 and 12, and yet still I somehow managed to finish with a time of 1:56:05, which broke my previous personal record (PR) from April by just over a minute. Luckily it seems that the extreme month of cross-training I completed in August helped to maintain enough of a fitness level to successfully complete this half marathon. I wonder how well I could have done if I actually had trained for the run?! Guess I'll have to put that to the test next year.

After the race I met up with D and Leroy, who were waiting for me near the Rocky statute at the base of the Art Museum steps. We walked home, and D treated me to a homemade pancake breakfast. Perhaps the best part of the day came later in the afternoon, when I met up with an old friend from eastern Pennsylvania who happened to be in town to run the half marathon with a group of friends. We were housemates during our junior and senior years of college, but hadn't seen each other since graduation in May 2000. I have to say, for all the things I hate about Facebook, one of its positive aspects is the ability to reconnect with old friends. Though we hadn't talked face to face in over 11 years, our conversation flowed like we had just seen each other a day ago. It was great catching up over a glass of wine (or two) and hearing about where our lives had taken us over the past decade.

After thoroughly catching up and vowing not to let so much time pass before our next meeting, we headed our separate ways. I headed home, where I spent a low-key evening making up for all the calories I'd burned in the run earlier in the day. All in all, a great weekend, and an excellent way to usher in a new week.


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Friday Five


1. I'm running in the Rock 'n' Roll Philadelphia 1/2 Marathon on Sunday. Seeing as my last real long run was the 13.1 miles I ran in the ODDyssey Half Marathon back in April, I have no expectations for this race. I'd just like to finish. And I actually am kind of curious to see how all the cross-training I've done over the summer translates to running a half marathon (or, if it translates at all!).


2. Today temperatures have been in the mid-60s, and I am in autumn heaven. This morning I broke out a dress, tights, and boots, plus a pashmina worn as a scarf. I love, love, love this weather. LOVE.


3. Given this delightful chilly weather, I'm also ready to embrace autumn flavors. First up, I think I'm going to need to make another batch of baked apple cider donuts. I think I may have to give a cream cheese icing a whirl this time around. Good thing D is back in town to help me eat all the donuts I plan to bake!


4. Bridesmaids is coming out on Tuesday, and I cannot wait to see it. I never got the chance to see it in the theater, so I may have to splurge and see it OnDemand rather than waiting for it to come out on Netflix. Everyone I know who has seen it has raved about it, so I'm definitely looking forward to finally seeing this movie myself.

{via}

5. Meanwhile, it's finally Friday! (Five-day workweeks after four-day workweeks always seem so brutal.) TGIF and all that. I think my evening may need to start out with a cocktail, such as one of the spiked apple cider cocktails shown above. Apple cider + bourbon + a cinnamon stick + a cinnamon-sugar rim? Yes, please! 
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Ingredient Spotlight: CSA Box #19


This week's box from Lancaster Farm Fresh Cooperative included:

2 Sweet Dumpling Squash - Autumn Blend Organics
1 Bag Red Beets - Farmdale Organics
1 Package Cremini (Baby Bella) Mushrooms - Mother Earth Organic Mushrooms
2 Heads Baby Bok Choy - Scarecrow Hill Organics
1 Bag White Onions - Friends Road Organics
1 Bag Sweet Potatoes - Eagle View Organics
1 Bag Golden Supreme Apples - Oyler's Organic Farms

We are officially up to our ears in beets and squash around here. Anyone have any great beet or squash recipes to share?

Here are a few recipes I've already got my eye on to try:

Simple Roasted Delicata Squash
Delicata Squash with Rosemary, Sage, and Cider Glaze
White Bean and Kale Stuffed Delicata Squash
Roasted Delicata Squash Salad
Delicata Squash Bisque

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What's in the Slow Cooker: Drunken Sweet Onions



My original intention was to make sweet onion jam. However, I melded together two different recipes, and even after about eight hours of cooking in my slow cooker, it didn't seem as if the liquids were ever going to thicken up, and I kind of lost interest in trying to make it do so. No worries, though, as the resulting onions still make an excellent savory sandwich dressing, as shown in my tomato, basil, and mozzarella panino above.

Drunken Sweet Onions (printer-friendly version)

2 pounds sweet onions, peeled and slices
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup organic cane sugar
1/4 cup balsamic vinegar
1/2 cup red wine (I used a malbec)

1. Heat the unsalted butter and olive oil in a large skillet over medium heat.
2. Add the onions and saute until translucent, and the edges are just beginning to brown, about 10-15 minutes.
3. Place the onions in a 4-quart slow cooker bowl. Add in the brown sugar, granulated sugar, balsamic vinegar, and red wine.
4. Cook over low heat for 6-8 hours, stirring every half-hour.
5. Serve over bread, as a sandwich spread, or however else you desire. (Perhaps as a savory pizza topping?)



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Ready to Can: Large Batch Applesauce


Last Monday, D and I headed to Weaver's Orchard in Morgantown, Pennsylvania to do some apple-picking. Unfortunately, the weather wasn't cooperating, so in lieu of picking apples in the rain, we opted to purchase a pre-picked half-bushel of Jonamac apple seconds instead -- perfect for sauce making. I've always been a fan of homemade applesauce -- when I was little, we had a few apple trees in our backyard, and batches of homemade sauce were made from the bounty in the fall. The sauce was preserved by freezing; I think up until a fairly recent power outage (and one move later), my parents still had at least one Tupperware container of that homemade applesauce in the freezer.

Because we had such a large amount of apples, we cooked up half the applesauce in a slow-cooker, and the other half in a large stockpot on the stove. The stovetop applesauce cooked up faster than the batch in the slow cooker, but since we were planning to can the sauce on a different day, it didn't matter much. We finally got around the canning the sauce this Saturday, after bringing both batches of sauce back to a boil. I've already cracked into one quart -- the applesauce is delicious -- slightly sweet with a subtle cinnamon flavor. Only seven more jars to go!

Large Batch Applesauce (printer-friendly version)
makes about 8 quarts

1/2 bushel Jonamac apples (about 42 small apples), washed, cored, peeled (keep the peels), and sliced
2 C hot water
juice from six lemons
6 T brown sugar
4 cinnamon sticks

1. Wash the apples. Core, peel, and slice each apple.
2. Save the peels and puree them in a food processor.
3. Place the diced apples in a 4 qt slow cooker bowl or large stock pot. Add in the pureed peels.
4. Pour in the water and lemon juice.
5. Add in the brown sugar and cinnamon sticks. (Or season to your preference.)
6. Put the lid on the slow cooker and cook on low for 4-6 hours. If cooking on the stove, set the temperature to low, and bring the sauce to a simmer.
7. Stir every half hour or so.
8. Once the applesauce has come to a consistency that you prefer (the stovetop sauce took about 2-3 hours; the slow cooker took about 4-6 hours), add any additional seasoning if necessary, and then you are ready to can!

You can find the steps for boiling water canning here. Use these guidelines for determining your processing time (here in Philadelphia we processed the quarts for 20 minutes, given that we live at an elevation of less than 1000 feet).
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What's For Dessert: Lime Tartlets


On the last night of our girls' vacation in Florida, we headed to The Grand Marlin for one last dinner together before we parted ways to our various corners of the country. (Well, at least some of us departed the next day...) For dessert we all shared bites of a slice of Key lime pie, which was delicious. The following recipe is inspired by that pie, though given that Key limes aren't the easiest to find in Philadelphia, so I just used regular limes instead. Though clearly not the same as the Key lime pie I relished in Florida, I can say that these tartlets are pretty good in their own right. The crust is definitely a bit crumbly; you could use pre-made graham cracker tartlet crusts instead, or you could nix the crust all together and serve them as individual lime custards instead.

Lime Tartlets (printer-friendly version)
makes four tartlets

For the crust:
4 whole graham cracker sheets
3 tablespoons unsweetened coconut flakes
1/2 tablespoon granulated sugar
3 tablespoons unsalted butter, melted

1. Add the graham crackers to a food processor bowl. Process until coarse crumbs form. Add the coconut flakes and process until fine crumbs form.
2. Pour the crumbs into a medium size bowl. Stir in the sugar.
3. Add in the melted butter and stir to combine.
4. Pat the crumb mixture into the bottom and sides of four tartlet pans. Chill in the fridge until you are ready to fill the tartlets.

For the lime custard:
2 egg yolks
1/2 cup fresh lime juice
1 14-oz can fat-free sweetened condensed milk

1. Whisk together the egg yolks, fresh lime juice, and sweetened condensed milk.
2. Pour the mixture into the prepared tartlet pans or if you'd rather serve them crustless, pour into four 3-oz ramekins.
3. Place the tartlets or ramekins on a baking sheet. Place the baking sheet into the oven and bake for 12 minutes.
4. Remove from the oven and carefully place the tartlets on a wire rack to cool.
5. Let cool for 20 minutes on the wire rack, then place in the fridge to chill completely until ready to serve.
6. Serve plain or add a dollop of fresh whipped cream (see below).

{lime custard}

Whipped Cream
1/2 cup organic heavy cream
1/2 tablespoon confectioner's sugar
1/2 teaspoon vanilla extract

1. Chill your mixing bowl and whisk in the freezer for at least 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl, and whip at high speed. When cream begins to thicken, add the sugar and vanilla extract.
3. Continue to whip the cream until stiff peaks form.
4. Use immediately.

(adapted from this recipe)
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What's Baking: Baked Pumpkin Donuts


While picking up a chai latte this morning, I was tempted by the delicious-looking baked goods in the pastry case, but decided that I could make something better myself. So once home, I set to making another round of baked donuts, this time using pumpkin as the main flavor component. Though it might be in the upper 70s and crazy humid outside, inside my apartment it is full-on fall. 

Baked Pumpkin Donuts (printer-friendly version)
makes 12 donuts

1/3 cup granulated sugar
1-2 teaspoons ground cinnamon
1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple cider
1 cup organic pumpkin
1/3 cup plain nonfat Greek yogurt
2 tablespoons canola (or vegetable) oil

1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the granulated sugar and cinnamon. Set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, pumpkin, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately dip each donut into the cinnamon-sugar mixture, one at a time. Use a spoon to ensure the donut is evenly coated in the cinnamon sugar.
10. Serve the donuts while still warm.
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Ingredient Spotlight: CSA Box #18


This week's box from Lancaster Farm Fresh Cooperative included:

1 Bag Small Sweet Onions - Meadow Valley Organics
2 Baby Bok Choy - Scarecrow Hill Organics
1 Bag Detroit Red Beets - Farmdale Organics
2 Delicata Squash - Green Valley Organics
1 Eggplant - Soaring Eagle Acres
1 Bag Red Tomatoes - White Swan Acres
2 Green Peppers - King's Produce
1 Bag Apples - Three Springs Fruit Farm


On my way home from picking up our CSA veggies, I stopped off at the grocery store and picked up a pizza crust. Once home, I slathered the crust with some Garlic Gold olive oil and then spooned on a healthy amount of tomato sauce mixed with a little basil and tomato pasta sauce. I topped the pizza with slices of red tomato from today's box and squares of fresh mozzarella. Into the oven for 10 minutes at 450 degrees, and after pulling it from the oven and adding some fresh basil from our garden, dinner was done! 
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What's For Dessert: Individual Cheesecake Cups


My original plan was to re-create the Key lime pie I had while on vacation in Pensacola Beach, but in tart form. However, while searching for possible recipes, I came upon this recipe for cheesecakes served in jars, and I decided to change gears and try my hand at individual portions of cheesecakes instead. Since I didn't need 24 servings, I cut the recipe down and switched a few ingredients as well. The resulting dessert is an indulgence, indeed -- but each slightly tart bite was smooth, creamy, and delicious. 

Individual Cheesecake Cups (printer-friendly version)
makes 4 servings

4 whole graham cracker sheets, ground into crumbs
1/2 tablespoon granulated sugar
1/2 tablespoon cacao powder [optional]
2 tablespoons butter, melted
1 8-ounce package of neufchâtel cheese, room temperature
1/4 cup granulated sugar
1 egg, room temperature
1/4 cup nonfat Greek yogurt
1 teaspoon vanilla extract

1. Butter each of your 3 1/2- or 4-oz ramekins or glass dishes. Set aside.
2. Mix together the graham cracker crumbs, granulated sugar, and melted butter in a small bowl. If you'd prefer a chocolate graham cracker crust, also mix in the cacao powder.
3. Place about a tablespoon of the crumb mixture into the bottom of each buttered dish. Use the back of a spoon or other object (just as a wine cork) to tamp down the crumbs into an even layer.
4. Add the neufchâtel cheese and granulated sugar into the bowl of a mixer. Mix on medium-high speed until thoroughly combined. Scrape down the sides if necessary.
5. Add in the egg, and stir to combine.
6. Add in the Greek yogurt and vanilla extract, and mix until all ingredients are incorporated together.
7. Scoop the cheese mixture into each of the ramekins. Fill each dish up to about 1/2-1" from the top.
8. Place the dishes into a roasting pan. Add water into the pan until it reaches halfway up each of the ramekins.
9. Bake in the oven for 30 minutes.
10. Once cooked, remove the roasting pan from the oven, and carefully remove the ramekins from the water bath. Place them on a wire rack to cool.
11. After cool enough to touch, place each of the ramekins into the fridge and allow to chill completely before serving.
12. Serve plain, or top with chocolate chips, caramel sauce, or a fruit syrup.
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What's For Dinner: Yukon Gold Gnocchi


Given the large supply of potatoes in our pantry from our CSA, it was about time I tried my hand at making gnocchi. Step one was purchasing a potato ricer at Kitchen Kapers (love that store!). Making gnocchi was actually much easier than I thought it would be: just combine the riced potatoes, some flour, and an egg, and voila! Gnocchi! Given their simple ingredients, these potato dumplings were rather basic in flavor. I think next time I would like to amp up the flavor factor a bit with the addition of garlic, rosemary, or Parmesan cheese.

Yukon Gold Gnocchi (printer-friendly version)
makes 4 servings

1 pound organic Yukon gold potatoes, washed
2/3 cup unbleached all-purpose flour
1 farm fresh egg
olive oil

1. Bring a large pot of water to a boil.
2. Add the unpeeled whole potatoes to the water. Boil the potatoes for 20 minutes, or until fork tender.
3. Once the potatoes are cooked, remove them from the water. (I just saved the water to cook the gnocchi in a later step.) Let the potatoes cool until they can be handled, about 10 minutes.
4. Remove the skins from the potatoes (the skins should easily tear off).
5. Use a potato ricer to rice the potatoes into a large bowl.
6. Add the egg and use your hands to evenly combine the ingredients.
7. Turn the potato-egg mixture out onto a prepped floured surface.
8. Add the flour to the mixture, about 1/3 of a cup at a time. Gently knead the dough between additions. Drizzle the dough with olive oil and gently form the dough into a ball.
9. Separate the dough into two portions.
10. Roll one half of the dough at a time into a 1" rope. Use the side of a fork to cut the rope into 1" portions.
11. Gently roll the tines of a fork over each gnoccho to make an indentation on one side.
12. Place the prepped gnocchi on a plate and chill in the refrigerator until ready to cook.
13. Bring a large pot of water back to a boil.
14. Add the gnocchi to the boiling water. The gnocchi will immediately fall to the bottom of the pot; once they are done they will float to the top.
15. Once they are cooked, use a slotted spoon to remove the gnocchi from the water, place them on a paper towel, and pat dry.
16. Serve with your favorite sauce. (I served mine with a store-bought marinara sauce that I doctored up with some sauteed red and green peppers and eggplant.)
17. If you have excess uncooked gnocchi, place them on a baking sheet lined with parchment or wax paper, and chill in the freezer until just set up, then place in an airtight container; you can store the gnocchi in an airtight container in the freezer for up to one month.

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What's Baking: Baked Apple Cider Donuts


Though the weather here in Philadelphia is still distinctly summer-like, in the Poconos, where we traveled this past weekend, the leaves are beginning to turn on the trees, indicating that autumn is on its way. (Hooray!) I decided to hop on the autumn bandwagon a little early and baked up a couple batches of apple cider donuts yesterday morning. Biting into a still-warm freshly-baked donut provided a little taste of the autumn season to come, with a fresh apple flavor rounded out by the comforting spiciness of cinnamon and nutmeg. D even proclaimed the donuts "one of the top tens things you've made, ever." If that isn't high praise, I don't know what is.

Baked Apple Cider Donuts (printer-friendly version)
makes 12 donuts

1 cup organic whole-wheat flour
1 cup unbleached organic all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup unsweetened organic applesauce
2/3 cups apple cider
1/3 cup plain nonfat Greek yogurt
3 tablespoons canola (or vegetable) oil

1/3 cup granulated sugar
1-2 teaspoons ground cinnamon

1. Preheat the oven to 325 degrees.
2. Spray a donut pan with cooking spray, then set aside.
3. In a shallow bowl, mix together the granulated sugar and cinnamon. Set aside.
4. In a large bowl, use a fork or whisk to stir together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a separate bowl, whisk together the lightly beaten egg, brown sugar, applesauce, apple cider, Greek yogurt, and canola oil.
6. Carefully pour the wet ingredients into the dry ingredients. Stir until just combined. Make sure to scrape the bottom of the bowl to ensure that all the dry ingredients are incorporated into the batter.
7. Spoon the dough into each cavity in the donut pan; do not overfill.
8. Bake for 10-12 minutes, or until the donuts are set and spring back when gently touched.
9. Remove the donuts from the pan and immediately dip each donut into the cinnamon-sugar mixture, one at a time. Use a spoon to ensure the donut is evenly coated in the cinnamon sugar.
10. Serve the donuts while still warm. (However, I can confirm that the donuts are just as good served at room temperature one day later.)

 (adapted from this recipe)
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What I'm...

 Reading

I'm a Kathy Griffin fan and often tune into her comedy specials and show My Life on the D-List for her irreverent stories, offbeat sense of humor, and sometimes cringeworthy behavior. However, I'm just now getting around to her memoir -- Official Book Club Selection, which came out in 2009. I'm only a few pages in, but already can tell this book is going to be pretty hilarious.

Watching

While stranded in Florida, my friend Jenny and I headed to the movies, where we caught a showing of Our Idiot Brother. Though JB and I often differ quite significantly in the movies we enjoy, we actually both liked this one. Though billed mainly as a comedy, there was a bit more drama than I was expecting (which I guess qualifies this movie to be entered into the "dramedy" category). Regardless, I'm a huge fan of Paul Rudd, and he did not disappoint. Plus, how can you not love a movie that was a subplot featuring a golden retriever named Willie Nelson?

Listening To


It is t-minus 16 days until the Philly Rock 'n' Roll Half Marathon, and uh, my training thus far has been a little lackluster. Let's just say that my last real long run was the last half-marathon I participated in, and that was way back in April. So my run mix is getting a lot of play these days as I get back into the running groove and remind my legs what it's like to run more than five miles. Among my favorites on my run mix these days are Adele's "Rolling in the Deep," Jennifer Lopez's "On the Floor," Beyoncé's "Run the World (Girls)," and, embarrassingly, Katy Perry's "Last Friday Night."
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Ingredient Spotlight: CSA Box #17


This week's box from Lancaster Farm Fresh Cooperative included:

1 Bag Mixed Sweet Peppers - Maple Lawn Organics or Maple Arch Farm
1 Head Bok Choy - Scarecrow Hill Organics
2 Delicata Squash - Green Valley Organics
3 Heirloom Tomatoes - Tuscarora Organic Growers
1 Bag Sweet Onions - Sweetaire Farm
1 Sweet Dumpling Squash - Autumn Blend Organics
1 Bag Yukon Gold Potatoes - Hillside Organics or Echo Valley Organics

We are becoming quite overrun with potatoes -- I think we are up to three big bags full of these little dusty gems. Looks like I need to make up a batch (or four) of hashbrowns, potato pancakes, or gnocchi, stat! (It also seems like I need to get that ricer sooner rather than later!) In addition to our box o' veggies, D and I also picked up a sliced baguette at Metropolitan Bakery, our CSA pick-up site, as the heirloom tomatoes look too good to not eat ASAP. Bruschetta is definitely on the menu tonight!
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