Dark Chocolate Granola

If it isn't obvious yet (see these posts: 1 2 3), let me just tell you that I am a complete and utter granola fiend. At any and all times I have about 4 boxes of store-bought, and two types of homemade granola on hand. A little excessive, no? I can't help it. Any time I spot a new flavor, I simple *have* to try it!

This particular granola is positively scrumptious and comes from La Tartine Gourmande (so you know it's good!). Not only is it healthy, but it makes it completely acceptable for you to eat chocolate for breakfast, and really, how can there be anything wrong with that?

I love the contrasting textures at play here. You get the nutty almonds and pumpkin seeds, the light puffed rice and millet, and the ultra crunchy oats. While this granola is wonderful served in some cold milk or on top of yogurt, my favorite way to enjoy it is by the handful :).

Dark Chocolate Granola

recipe from here

ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup millet puffs
• 1/2 cup rice puffs
• 1/2 cup hulled pumpkin seeds
• 1/2 cup slivered almonds
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 2 tbsp light brown sugar
• 1/3 cup honey
• 1/3 cup water
• 1 tsp pure vanilla extract
• 1/2 cup (80g) dark chocolate chunks

1. Preheat oven to 300 degrees. Line a large baking sheet with a silicone baking mat or parchment paper; set aside.
2. In a small pot, combine the water, honey, sugar, butter, salt, and vanilla. Bring to a simmer and cook until the sugar is dissolved.
3. In a large bowl, combine the rest of the ingredients except for the chocolate. Stir the warm liquid into the dry ingredients.
4. Pour the mixture onto the lined baking sheet and bake for 40-45 minutes, stirring every 10-15 minutes. Cool completely.
5. Stir in the chocolate and store in an airtight container.

Vanilla Bean Marshmallows

So, apparently I have a thing for vanilla lately (please see: vanilla bean ice cream and vanilla bean macaroons)? I don't know what the deal-io is with that but all I can say is that I super love cooking/baking with whole vanilla beans :).

I think that homemade marshmallows are possibly one of the tastiest culinary novelties. No one expects you to actually make your very own, and I'm fairly certain that when most people think of marshmallows they just think of the jet-puffed cylinders in the clear plastic on the baking aisle. Let me just tell you right now, you have not truly enjoyed a s'more if you have been using marshmallows of the store-bought variety. S'mores with homemade marshmallows are on a whole different level (side note: I was about to write "whole nother level," which is something I often say but never thought about. What the heck is a "nother"? Is it short for another? In that case is it "whole another level"? How completely peculiar!!).

While these marshmallows are positively scrumptious in their un-s'more-ified state (and far better than any store-bought mallow), they are shockingly good when toasted and smashed between two graham crackers. The chocolate component in my s'mores is homemade chocolate ganache. I tried two different methods: 1) I just poured it on the melted mallow and smashed it all between two graham crackers, 2) I dipped half of the graham cracker in the ganache and let it dry. Why the latter version may appear neater, nothing beats a deliciously gooey marshmallow and chocolate mess :P!

Vanilla Bean Marshmallows

recipe slightly adapted from here

ingredients:

• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• nonstick spray
• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 1 1/2 cups (298g) granulated sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• seeds scraped from 1/2 vanilla bean
• 1 tsp pure vanilla extract

1. Combine the confectioners' sugar in corn starch in a small bowl and set aside.
2. Spray a 9'' X 13" pan with nonstick spray. Pour in the sugar/cornstarch mixture and tip the pan to coat all sides. Reserve the excess in a small bowl.
3. Place the gelatin in the bowl of an electric mixer fitted with the paddle attachment. Add in 1/2 cup of the water and let stand.
4. In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover, and cook for 3-4 minutes until the sugar is dissolved. Do not stir the mixture! Simply swirl the saucepan to distribute. Uncover after the sugar has dissolved and place a candy thermometer into the saucepan. Continue to cook until the mixture reaches 240 degrees (F), 7-8 minutes. Immediately remove from heat.
5. Turn the mixture on low and slowly and carefully pour the hot sugar syrup into the gelatin. Once it is all added, increase the speed to high and whip until the mixture is lukewarm and very thick, about 12-15 minutes. Add in the vanilla bean seeds and vanilla extract in the last couple of minutes of mixing.
6. Scrape the mixture into the prepared pan, using a lightly oiled spatula to spread. Dust the top with enough of the reserved sugar/cornstarch mixture to lightly cover the top. Reserve the remainder. Allow the marshmallows to sit uncovered for at least 4 hours.
7. Turn the marshmallows onto a cutting board and cut into desired shapes with either a knife or cookie cutter. Dust all of the sides with the sugar/cornstarch mixture. Store in tupperware.

Vanilla Bean Ice Cream

Sorry I've been MIA for a bit but I was struggling through finals! I am SO happy to be done and to be on Spring Break. This past quarter was by far the most stressful out of the entirety of my education. At times I didn't think I was going to make it, but I pulled through!

I have been craving ice cream and ice-cream related treats (i.e. milkshakes) practically nonstop for the past week. I completely attribute it to my body attempting to de-stress in the best way it knows how--filling it with delicious delights!

There is nothing out-of-the-ordinary about this recipe. After all, it's just vanilla ice cream. But, it is the creamiest, dreamiest vanilla ice cream that I have ever tried. And besides, in the scope of things, vanilla ice cream is quite possibly the most important and necessary dessert component. What goes better with a warm apple pie, a chocolatey brownie, homemade caramel, or a berry crumble quite like a scoop of vanilla? Nothing, that's what!

This ice cream is actually a custard because it calls for egg yolks which make it unimaginably smooth and luxurious. It is also quite rich in the most delicious way. This recipe comes from David Lebovitz who is the absolute master of ice cream!

Here's a tip for what to do with your empty vanilla bean pods: toss them in your granulated sugar. It will infuse your sugar with a vanilla flavor that will amp up the flavor in all of your baked goods! As you can see I have about a dozen beans sticking out of and buried within mine:

Vanilla Bean Ice Cream

recipe from here

ingredients:

• 1 cup whole milk
• pinch of sea salt
• 3/4 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 2 cups heavy cream
• 5 large egg yolks
• 1 tsp pure vanilla extract

1. In a small saucepan, combine the milk, salt and sugar and bring to a simmer. Scrape the seeds of the vanilla bean into the mixture and toss in the empty pod. Cover and remove from heat. Allow the mixture to infuse for an hour.
2. Set up an ice bath by placing a 2-quart bowl inside of a larger bowl that is filled with ice water. Set a mesh strainer over the top of the smaller bowl and pour in the cream.
3. In a separate bowl, whisk together the egg yolks. Rewarm the milk mixture and remove the vanilla bean. Temper the yolks by whisking small amounts of the warm milk mixture into the yolks. Add the warmed yolks into the saucepan.
4. Cook over low heat, stirring constantly, being sure to scrape the bottom and sides until the custard thickens enough to coat the back of a wooden spoon. When you run your finger down the back of the spoon, the trail left by your finger should stay put.
5. Strain the custard into the small bowl in your ice bath. Stir in the vanilla extract and stir over the ice until cool and then refrigerate for at least 4 hours or overnight.
6. Freeze in your ice cream maker according to your manufacturer's instructions.

Vanilla Bean Macaroons (Vegan)

Coconut is one of my very favorite foods, and I am entirely boggled as to how some people so detest it. Not only is it delicious, but it is rich in fiber and healthy fats!

I am a huge fan of macaroons, and when I saw these over at Oh She Glows, I was immediately drawn to them. While I knew I would like them since I absolutely LOVE all things coconut, I did not expect them to completely blow me away as they have done.

These macaroons are AMAZING! They are dense and chewy and absolutely addictive. The outside is perfectly crisp, and even after cooling, the inside is gooey and rich. The whole vanilla bean really pumps up the flavor and raises them above any macaroons you have tasted before. As Mikey bit into one, I heard an "Oh WOW!" Seconds later he was grabbing another :). 

Also, these babies are completely vegan and relatively healthy when eaten in moderation- something that is almost entirely impossible ;).

Vanilla Bean Macaroons

recipe slightly adapted from here

makes 20-24 macaroons

ingredients:

• 2 2/3 cups shredded unsweetened coconut (to make the coconut butter OR 1 cup store-bought coconut butter)
• 2 cups shredded unsweetened coconut (I used reduced fat here and regular in the coconut butter)
• 3/4 cup pure maple syrup
• 1 tsp vanilla extract
• seeds scraped from 1 vanilla bean
• 1 tsp sea salt

1. Preheat oven to 300 degrees. Line baking sheets with a silicone mat or parchment paper; set aside.
2. To make the coconut butter: Add the 2 2/3 cups shredded coconut to the bowl of a food processor and process for 8-12 minutes until creamy, scraping down the bowl as necessary.
3. Combine all of the ingredients (including coconut butter) in the bowl of an electric mixer fitted with the paddle attachment and beat to combine.
4. Scoop 1-2 tablespoon-sized mounds onto the baking sheet (they won't spread so you can place them fairly close to one another).
5. Bake for about 25 minutes, or until the bottoms are golden. Let cool on baking sheet for a couple of minutes before transferring to a plate or rack to cool further.

Thomas Keller's Lemon Sabayon Tarts with Rosemary and Honey-Mascarpone Whipped Cream

So remember when I said a few weeks ago that I was going to share the dessert that I made for Mikey's parents' dinner party? Well here it finally is! The reason it took so long is that last time I had no time to photograph the tarts before I handed them over to Amy, Mikey's mom, for her party. So, on Monday, while I had no class due to President's Day, I went over to his parents' home and Amy and I made them again!

These tarts are tasty and unique, and a wonderful finish to any meal. The best part is that the tartness and freshness from the lemons make them a lot lighter than a chocolate or ice cream dessert. The filling is creamy and smooth, and the pine nuts and rosemary in the crust add a nice earthiness. The honey-mascarpone whipped cream cuts the sourness from the citrus and ties the entire dessert together, leaving you with a dessert that looks and tastes far more sophisticated than it really is ;).

This dessert is fairly easy to make, but, you need to be ready for a workout because you will have to whisk continuously for a good 10-15 minutes. Having to do this twice in one day left my arm feeling like I just lifted weights at the gym! However, the whisking is the only truly difficult part of the recipe, and even that doesn't take any special skill.

I think that it would be fun to experiment with different nuts and herbs in the crust and different citrus in the filling. For instance, a brazil nut and maybe mint crust with a blood orange filling, or keep the pine nut crust and add in grapefruit as the filling! Adding cocoa powder into the crust might even be an interesting alteration.

If you have any extra sabayon, it is positively delectable served over fresh berries!

Thomas Keller's Lemon Sabayon Tart with Rosemary

recipe slightly adapted from here

the crust recipe will make enough for 3 large tarts or an array of smaller ones (also, I wouldn't recommend  trying to third the crust recipe as it would be difficult to measure 1/3 of an egg)

the filling is for 1/3 of the crust recipe (I find it's easiest to make the filling in smaller batches)

crust:

• 10 ounces (2 cups) toasted pine nuts (you simply must toast them; it makes all the difference)
• 3 sprigs fresh rosemary
• 1/3 cup granulated sugar
• 1 lb (3 cups) all-purpose flour
• 1 tsp sea salt
• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 large egg
• 1 tsp pure vanilla extract

1. Place the pine nuts in a food processor and pulse a few times. Add in the sugar, rosemary leaves, salt, and flour and continue to pulse until the nuts are finely ground.
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Add in the butter, egg, and vanilla extract and mix to incorporate.
3. Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (You can freeze any extra dough for up to a month.)

sabayon & assembly:

• 2 large eggs, cold
• 2 large egg yolks, cold
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 1-2 tbsp fresh lemon zest
• 6 tbsp unsalted butter, cold and cut into 6 pieces

1. Preheat the oven to 350 degrees. Butter and flour (I only buttered and it worked great) a 9-inch fluted tart pan (or rectangular equivalent- or many smaller tart pans) and refrigerate it while the oven preheats.
2. Remove the tart pan from the fridge. Using your fingers, press the chilled dough into the tart pan(s), and up the sides.
3. Bake the crust for 10 to 15 minutes, then rotate it and bake for 10-15 minutes more until evenly golden-brown. Remove the crust from the oven and let it cool while you make the sabayon filling.
4. Bring about 1 1/2 inches of water to a oil in a pot that is slightly smaller than the diameter of the bowl you will be making your sabayon in.
5. In a large metal or glass bowl, whisk together the eggs, yolks, and sugar for about a minute until the mixture is smooth. In a measuring cup, combine the lemon juice and zest; set aside.
6. Set the bowl over the pot, creating a double boiler, and whisk the mixture vigorously. After about 2 1/2 minutes, when the eggs are foamy and have thickened, add 1/3 of the lemon juice. Continue to whisk vigorously, and after another 2 1/2 minutes when the mixture has thickened again add another 1/3 of the lemon juice. Again whisk for another 2 1/2 minutes and then add the final 1/3 of lemon juice. Whisk for 2-3 minutes until the mixture has thickened and is light in color. You can judge if it's thick enough by placing a wooden spoon in the mixture, taking it out, and running your finger down the back of it. If the trail left by your finger stays, it is thick enough.
7. Turn off the heat and leave the bowl over the water. Whisk in the butter, a piece at a time.
8. Pour the warm sabayon into the tart crust and place the tart pan on a baking sheet.
9. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door of the oven open, brown the top of the sabayon, rotating if necessary to get an even color. (This won't take very long, so DON'T walk away!)
10. Let the tart sit for at least an hour before serving. (I served mine at room tempeature but you could, alternatively, serve it chilled.) Serve with Whipped Honey-Mascarpone Cream recipe below).

Honey-Mascarpone Whipped Cream

ingredients:

• 1 cup heavy whipping cream
• 6 tbsp mascarpone
• 2-3 tbsp honey

1. Combine all ingredients in a bowl and whip until stiff peaks.