I haven’t historically been much of a salad eater…  but I recently tried a version of this when I was helping out with my kindergarten and first grader healthy cooking class, and thought it was aMaZing!!  So, I tried it at home, but made some changes to make it even yummier, and here it is.  Everyone loves it, so you have to try it too.  Then, let me know what you think! 

Parmesan Cups:

1 ½ cups grated parmesan

 Citrus Dressing:

¼ cup extra virgin olive oil

1 tablespoon lemon juice

2 tablespoon orange juice

½ teaspoon orange zest

1 teaspoon honey

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

 Salad:

1 head of lettuce, chopped

1 cup carrots, shredded

1 orange, cut into bite sized pieces

½ cup pomegranate seeds

 Candied Almonds:

1/3 cup sliced almonds

2 tablespoons sugar

FOR THE PARMESAN CUPS:

Preheat oven to 375 degrees F. On a baking sheet lined with parchment paper, place 6 mounds of Parmesan cheese and spread out until each is flat and evenly distributed. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, transfer the Parmesan rounds to a muffin tin. Place a small drinking cup on top of the Parmesan cup to mold the shape. Let cool.

 FOR THE CITRUS DRESSING:

Combine all ingredients in a bowl and whisk until combined.

FOR THE CANDIED ALMONDS:

Place the almonds in a small dry saucepan and toast over medium heat until lightly browned. Turn off heat, and sprinkle the sugar over evenly, tossing until the sugar is melted and the nuts are coated evenly. Transfer to a piece of aluminum foil and let cool.

 FOR THE SALAD:

Place lettuce, orange pieces and pomegranate seeds in a large bowl and drizzle with the dressing. Divide among the Parmesan chalices and sprinkle with candied almonds.  Enjoy!!!

yummy and good for you too! a double win!!

This is an amazing recipe because it tastes so good and doesn’t have all the fat that most cupcake recipes have.  Good to eat and Good for you — a double win! Let me know what you think.

Ingredients:

1 1/2 cups sugar                              

1 3/4 cups All Purpose Flour

3/4 cup unsweetened dutch processed cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

½ cup applesauce

2 eggs

1 cup buttermilk

                                                                                                                                                                                                                       1 cup strong black coffee (instant OK)

                                                                                                                                                                                                                       2 teaspoons vanilla extract

Directions

1. Preheat Oven to 350 degrees.

2. In the bowl of a stand mixer, fitted with paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs and buttermilk and beat on medium speed for 30 seconds. Add coffee and vanilla and beat until thoroughly incorporated. Stir in applesauce. The batter will be relatively thin. Pour the batter into lined cupcake tins.


3. Bake in pre-heated oven for 10-15 minutes or until wooden toothpick inserted into the center comes out clean. Cool completely.

4. Frost with melted chocolate, and fill with lightly sweetened whipped cream.

Makes 24 cupcakes

Speaking with David Burke in NJ on March 4th!

Click for information about Chef David Burke

Click for information about Chloe Rosen

Click for information about Soul Kitchen

Click for the NJ Center for the Book Website Announcement

For Chocolate and Peppermint Patty Lovers!

Patty-Cake

8 ounces unsweetened chocolate, chopped finely

7 eggs

1/2 cup light brown sugar

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 cup melted butter

1/4 cup softened butter

7-8 Mini York Peppermint Patties

Generous pinch of salt

1. Grease an 9-inch baking dish with melted butter and set aside.

2. Place the chopped chocolate in a glass bowl over a small saucepan of simmering water (the bowl should not touch the water), and stir gently until melted. Remove from heat.

3. Chop 2 of the peppermint patties up into small pieces and place into a microwave-safe bowl. In five second increments,  microwave the pieces until they are just melted.

4. Stir the peppermint patty mixture into the melted chocolate mixture until combined. Add the melted butter and softened butter and mix until smooth. Set aside.

5. Crack the eggs into the bowl of a stand mixer fitted with the whisk attachment and add both sugars. Turn the mixer on to medium-high and whip until light colored, fluffy and thick (it should be about 3 times its original volume), about 5 minutes. Add vanilla extract and salt.

6. Add the chocolate mixture to the egg mixture and stir gently together with a rubber spatula until combined.

7. Pour 1/2 of the batter into the prepared baking pan. Slice the remaining 5 peppermint patties horizontally (they may fall apart a bit) so you have thin pieces. Place the pieces of peppermint patty on the top of the batter, spacing it out a bit, leaving a half an inch border along the outside. Spoon the remaining half of batter on top and smooth with a spatula.

8. Place the pan into the preheated oven and bake for about 18-20 minutes. The top should be entirely baked and a toothpick inserted into the middle should come out a bit gooey.

9. Eat the cake warm (it has a molten quality) with ice cream or let it cool to room temperature (it becomes silken and fluffy) and eat with whipped cream.

Here’s my recipe for Carmelized Banana Upside Down Cake which was a Semi-Finalist in the Cambridge Housing Assistance Fund’s Fourth Annual Benefit for the Homeless. Try it and let me know what you think!

FOR THE CAKE:

1 1/2 sticks unsalted butter, softened

1 1/2 cups dark brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup milk

1 teaspoon lemon zest

2 ripe bananas, mashed with a fork

FOR THE BANANAS:

1 cup brown sugar

4 tablespoons unsalted butter

1/8 cup water

3-4 bananas, sliced diagonally into coins

1. Preheat the oven to 350 degrees Fahrenheit.

2. FOR THE CAKE: Cream butter and brown sugar in a large mixing bowl with a wooden spoon until creamy. Add eggs and vanilla and mix until combined.

3. In another bowl, mix flour, salt, cinnamon and baking powder together. Add to butter mixture in 3 parts, alternating with milk. Add in lemon zest and mashed bananas and stir until combined.

4. FOR THE BANANAS: In a small saucepan, place butter and brown sugar. Mixing well over medium heat, bring the mixture to a boil. When the mixture is smooth and thick and boiling, add the water and stir quickly until smooth and dark-colored. Remove from heat.

5. In the bottom of a greased 9-inch baking pan, spread a thin layer of the caramel mixture and then cover it with banana slices, spiraling out from the center and overlapping slightly. When the whole bottom is covered, drizzle a few more tablespoons of the caramel mixture on top so each banana is covered. Set the rest of the caramel aside for later. Spoon the cake batter on top of the bananas and bake for about an hour until the top is puffed and golden and a toothpick inserted into the middle comes out clean.

6. Let the cake cool in its pan for 5 minutes, then invert and turn out onto a flat serving dish. Drizzle the cake with the remaining caramel mixture and serve warm with whipped cream and fresh mint. For more delicious recipes from Chef Chloe, click here!

2011 Semi-Finalist in Amateur Bake-Off

Recipe for Homemade Thin Mints
Makes 50 Cookies

Ingredients
For Dough
•¾ cup granulated sugar
•2 stick butter, melted
•1 egg
•1 cup semi-sweet chocolate chips, melted
•1 tsp vanilla extract
•1 tsp peppermint extract
•1½ cups all-purpose flour
•¾ cup cocoa powder
•1 tsp kosher salt
•½ tsp baking soda
To Coat
•2 bags (12 oz each) bittersweet chocolate chips
•3 tsp peppermint extract
•3 tbsp butter, room temperature
How-to
Make Cookies

1.In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, peppermint extract and chocolate. Add the egg and whisk until thoroughly incorporated
2.In another bowl (or on a flexible mat), sift together the flour, cocoa powder, salt and baking soda
3.Stir the flour mixture into the chocolate mixture. The dough will start to seem too thick to stir and you may find it easiest to switch to mixing it with your hands until it comes together
4.Let the dough sit at room temperature for about 1 hour to firm up
5.Divide the dough in half and transfer each to 2 long pieces of parchment or waxed paper
6.Using your hands, shape each half of dough into logs about 10″ long and 2-½” in diameter
7.Place the logs at the edges of the parchment paper and roll the parchment around, using the parchment to smooth and form the logs
8.Refrigerate for at least 1 hour, or until firm. The logs may settle and sink a bit in the fridge, so re-roll it every 10-15 minutes to maintain a uniform shape. At this point, the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week, or frozen for later use (for up to a month). If the dough is frozen, thaw overnight in the refrigerator before proceeding
Slice & Bake

1.Preheat oven to 325° and situate a rack in the center of the oven
2.Line a baking sheet with parchment paper
3.Cut each dough log into ¼” slices
4.Place the slices about 1″ apart on the prepared baking sheet
5.Bake 15-25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven
6.Let cool completely
Coat & Cool

1.Melt the chocolate chips over a double-boiler (assuring that the simmering water does not touch the bottom of the bowl)
2.When completely smooth and glossy, shut off heat and stir in the butter and peppermint extract (the residual heat will help the butter to melt)
3.Using two forks, dip each cookie into the chocolate mixture, covering both sides and letting the excess drip off through the tines of the fork. Place on a sheet pan lined with tin foil or parchment paper and refrigerate for at least 25-30 minutes, until set and cold. Enjoy!

courtesy of www.how2heroes.com

Makes 50 Cookies
Ingredients
For Dough
•¾ cup granulated sugar
•2 stick butter, melted
•1 egg
•1 cup semi-sweet chocolate chips, melted
•1 tsp vanilla extract
•1 tsp peppermint extract
•1½ cups all-purpose flour
•¾ cup cocoa powder
•1 tsp kosher salt
•½ tsp baking soda
To Coat
•2 bags (12 oz each) bittersweet chocolate chips
•3 tsp peppermint extract
•3 tbsp butter, room temperature
How-to
Make Cookies

1.In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, peppermint extract and chocolate. Add the egg and whisk until thoroughly incorporated
2.In another bowl (or on a flexible mat), sift together the flour, cocoa powder, salt and baking soda
3.Stir the flour mixture into the chocolate mixture. The dough will start to seem too thick to stir and you may find it easiest to switch to mixing it with your hands until it comes together
4.Let the dough sit at room temperature for about 1 hour to firm up
5.Divide the dough in half and transfer each to 2 long pieces of parchment or waxed paper
6.Using your hands, shape each half of dough into logs about 10″ long and 2-½” in diameter
7.Place the logs at the edges of the parchment paper and roll the parchment around, using the parchment to smooth and form the logs
8.Refrigerate for at least 1 hour, or until firm. The logs may settle and sink a bit in the fridge, so re-roll it every 10-15 minutes to maintain a uniform shape. At this point, the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week, or frozen for later use (for up to a month). If the dough is frozen, thaw overnight in the refrigerator before proceeding

Slice & Bake

1.Preheat oven to 325° and situate a rack in the center of the oven
2.Line a baking sheet with parchment paper
3.Cut each dough log into ¼” slices
4.Place the slices about 1″ apart on the prepared baking sheet
5.Bake 15-25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven
6.Let cool completely

Coat & Cool

1.Melt the chocolate chips over a double-boiler (assuring that the simmering water does not touch the bottom of the bowl)
2.When completely smooth and glossy, shut off heat and stir in the butter and peppermint extract (the residual heat will help the butter to melt)
3.Using two forks, dip each cookie into the chocolate mixture, covering both sides and letting the excess drip off through the tines of the fork. Place on a sheet pan lined with tin foil or parchment paper and refrigerate for at least 25-30 minutes, until set and cold. Enjoy!

Courtesy of www.How2Heroes.com

Ingredients

Suggested Fruits
•canteloupe
•fresh pineapple
•honeydew melon
•large, stemmed strawberries
•raspberries
•seedless red grapes

To Chocolate-Coat
•4 oz semi-sweet chocolate, melted

Equipment
•bamboo skewers

How-to Make
1.To melt chocolate, place in microwave-safe bowl and heat in 30 second increments — stirring between each — until melted
2.Cut fruits into desired shapes, using a melon baller or small cookie cutters. Set aside
3.Line a sheet tray with parchment paper. Using a bamboo skewer, dip strawberries or raspberries (or whichever fruits you would like to chocolate-coat) in the melted chocolate
4.Place on sheet tray and transfer to refrigerator to harden, about 10-15 minutes
5.Assemble fruit on bamboo skewers as desired, topping each skewer with a piece of chocolate-covered fruit. Eat immediately, or refrigerate until serving

courtesy of www.how2heroes.com