Chocolate Cupcakes with Banana-Cream Cheese Filling

I first made these cupcakes as an experimental birthday treat for my roommate Hillary, and now they've become a birthday present staple. I made them for my best friend Tiffany on her birthday, and currently have a batch in the oven for my friend Kristine. The recipe came about as I was stuck babysitting all day and wanted to kill some time. Sooo... what better to do than bake... kids are happy, I'm happy. These cupcakes are chocolatey and rich, with a gooey center made of cream cheese, mashed banana, and chocolate chips. Not the most beautiful things that have ever come out of an oven, but the taste is incomparable. Sprinkle them with a dusting of powdered sugar if you wish, and serve with a cold glass of milk.

Ingredients:

Filling:
1 8-ounce package cream cheese
1 ripe banana, mashed
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature chocolate chips
* if you don't have miniatures choc chips on hand just throw some regular sized chips in a food processor and grind until broken up into smaller pieces

Cake batter:
1 1/2 cups all purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coffee, cooled or at room temp
* you cannot taste the coffee, it just brings out the flavor of the chocolate. You can substitute water if you like.
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Begin by placing the cream cheese in a bowl on the counter, and allow it to soften for a couple hours at room temperature. 

Preheat your oven to 350 degrees and line a cupcake pan with foil liners. 

*I recommend using liners over spraying the pan because the cream cheese mixture can make them difficult to remove.

Once the cream cheese is soft, add the sugar, banana, and the 1/8 teaspoon salt to the bowl. Beat everything together until combined, then stir in the chocolate chips. Set aside. 

Now make the cake batter. In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make a well in the center of the bowl and pour in the coffee, vegetable oil, vinegar, and vanilla. Mix everything together until evenly blended.

Fill the muffin tins 1/3 of the way full with the batter, then place a big spoonful of the cream cheese mixture over each one. 

Bake for 25 - 30 minutes or until a toothpick inserted into the cake comes out clean. 

Let cool completely in the pan before removing.

*The cupcakes are best after they have set completely. I recommend making them a day in advance as  they taste best after sitting overnight. Microwave for 15 seconds to warm up before eating. 

A birthday morning is not complete without cupcakes and flowers : ) 

Sausage, Apple and Herb Stuffing

This is the best-ever holiday stuffing! It's made with toasted cubes of ciabatta and baguette, and loaded with sweet Italian sausage, sautéed onions and celery, tart dried cranberries, crisp apples, and fresh herbs. You'll never want to make another recipe again, this stuffing is incredible.

Ingredients:
1/2 loaf day-old ciabatta bread, cut into cubes (about 4 cups)
1/2 loaf day-old baguette, cut into cubes (about 4 cups)
1 pound sweet Italian pork sausage
1 large onion, diced
5 stalks celery, diced small
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 teaspoons fresh thyme
1 granny smith apple, cored and chopped small
1 cup dried cranberries
1 1/2 cups chicken stock

Preheat the oven to 350 degrees

Spread the bread cubes on a baking sheet in a single layer and bake for 7 - 10 minutes until light golden brown. Transfer to a large bowl.

Add a couple tablespoons of olive oil to a large frying pan over medium heat. Once hot, add the onion, season with salt and pepper, and sauté for 5 minutes until softened. Add the sausage and cook, breaking up into small pieces, until browned. Add the celery, and all the herbs and cook for 2 more minutes. Taste for seasoning, and add salt and pepper if needed. 

Pour the sausage mixture over the bread in the bowl. Mix in the chopped apples and the dried cranberries. Pour into a 13 by 9 by 2 inch glass baking dish, and drizzle with the chicken stock. 

Bake covered in foil for 45 minutes. Remove foil and bake for 15 more minutes. 

Cheesecake Bars with Raspberry Sauce

This recipe is perfect for the holidays or a dinner party because it's super simple, is made in advance, and is so beautiful and delicious. The base of the cheesecake is simple and traditional, but the crust is unique, being made with pecans and brown sugar. Topped with a vibrant, fresh berry sauce, this cheesecake is always a crowd pleaser.

Cheesecake:

Crust:
1 cup all purpose flour
1/4 cup brown sugar
1 cup toasted pecans, chopped into small pieces
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened to room temperature
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
Juice of 1/2 a lemon

Preheat oven to 350 degrees.

Combine all ingredients for the crust. Press into an undressed 13 by 9 by 2 inch pan. Bake for 12 - 15 minutes, or until light golden brown on the edges.

Meanwhile, make the filling. In a large bowl, using an electric hand mixer, beat together the softened cream cheese and the sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the vanilla and lemon juice, and beat until fully incorporated. 

Pour the filling over the pre-cooked crust. Bake for 20 minutes. Cool completely, then place in the fridge over night. When ready to serve, bring to room temperature then cut into squares. Serve with raspberry sauce.

Raspberry Sauce:

1/2 pint fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1/2 cup blackberry jam
1/4 cup raspberry jam

Place the raspberries, sugar, and water in a small pan and bring to a boil. Reduce the heat to low and simmer for 4 minutes. 

Pour the raspberry mixture into a food processor and add the jams. Pulse until combined. 

The sauce can be served warm, or you can make it in advance, place in the fridge, and serve it cool. 

Enjoy!

Chocolate, Cherry, and Pecan Oatmeal Cookies

Christmas time is the perfect excuse to bake a ton of different cookies. I wanted to make something festive looking and tasting for my family, so I took a traditional oatmeal chocolate chip cookie (which happens to be my favorite) and added in dried cherries and toasted pecans. These are loaded with goodness! 

Ingredients: 

1 cup pecans 

1 cup dried cherries 

1 1/4 cup old fashioned rolled oats 

1 cup semi sweet chocolate chips

1 1/4 cups all purpose flour 

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt  

12 tablespoons unsalted butter, room temp

1 1/2 cups packed brown sugar

1 egg

1 teaspoon vanilla 

Preheat your oven to 350 degrees.

In a pan over med-low heat, toast the pecans for a few minutes until fragrant, stirring occasionally. Remove to a cutting board.

Chop up the toasted pecans and the cherries into small pieces. 

Place the pecans, cherries, oats, and chocolate chips in a medium bowl.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a large bowl, beat together the butter and brown sugar until combined. Add the egg and vanilla, and mix until fully incorporated. Add in the flour mixture a little at a time until just combined. Fold in the oat mixture, and mix until everything is evenly incorporated. 

Spoon dough balls onto a parchment lined baking sheet 2 inches apart. Bake for 15 - 18 minutes depending on size of dough balls, or until lightly golden on the edges.

 Let cool on the baking sheet for a couple minutes then remove to wire rack. 

Happy holiday baking : ) 

Tomato and Basil Bruschetta

It doesn't get much more simple than this... fresh chopped tomatoes tossed with garlic, basil, balsamic vinegar, and olive oil, then topped on rustic bread. The key to this recipe is using a crusty and thick rustic bread, like Italian ciabatta or French pain rustique, that is filled with air pockets. The little pockets within the fluffy bread allow the balsamic vinegar and olive oil, which become infused with tomato and basil flavor, to seep through. The outside of the bread remains crisp while the inside becomes moist. And of course on top you have a mound of fresh, sweet, and garlicky tomatoes.

Ingredients:
1 loaf ciabatta or pain rustique (crusty on the outside and fluffy on the inside with air pockets)
1 cup chopped tomatoes, seeds and insides removed.
3 garlic cloves, minced
10 basil leaves, thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and fresh cracked pepper

In a bowl, mix together all the ingredients except the bread. Allow to marinade at room temperature for a few hours. Mix occasionally. *This can be made a day in advance, just place the mixture in a covered bowl in the refrigerator.


When about ready to serve, cut the loaf of bread in slices, about 1/2 inch thick. Toast the bread on a grill pan or grill for about 30 seconds per side, or toast in the oven on a baking sheet at 350 degrees for 7 - 10 minutes. Spoon on the tomatoes and balsamic marinade, and it's ready to eat!

Chicken and White Bean Chili

I had a completely free Sunday, and wanted to spend the day cooking a meal that I could treat my girlfriends to that evening. It was chilly fall day, and nothing sounded better than putting on pj's and a cozy pair of socks, and making a one-pot soup to simmer away on the stove. When cooking for guests, it's all about ease of preparation, and so I'm all about making something in advance. This way, once the girls arrive, I can pour some wine, and we can all just chill out together and relax. I absolutely love chicken chili. It's lighter than a beef chili, but still has all the complex spices and flavors that make it so delicious. This recipe is my spin on a chicken chili, and is super versatile as well... it's really about using your favorite vegetables, and the amount of spice is up to you. You can cook it early on, let it stay warm on the stove, and all you have to do is set up all the yummy toppings, and dinner is done. I like to top the chili with sour cream, grated cheddar cheese, chopped cilantro, chunks of avocado, and home-made fried tortilla strips. Get creative, and spend a lazy Sunday cooking this Mexican-inspired stew.

Ingredients: (serves 6) 

2 yellow onions, diced

1 pablano pepper, diced

1 red bell pepper, diced

1 jalapeno pepper, minced

4 cloves garlic, minced

3 ears fresh white corn, kernels cut off cob 

3 teaspoons cumin

3 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

6 cups low sodium chicken stock

2 cans canellini beans, drained and rinsed 

1/2 cup chopped cilantro
2 cups cooked shredded chicken (about 3 breasts) 

Toppings:

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1 avocado, diced into chunks

1/2 cup chopped cilantro 

4 corn tortillas, sliced into strips then fried in vegetable oil for about 1 minute. Remove to paper towels and season with salt.

Heat a dutch oven over medium-low heat on the stove. Add about 2 tablespoons of olive oil. Add the chopped onions, season with salt and pepper, and cook stirring occasionally for 7 - 10 minutes until translucent. Add chopped peppers and garlic, stir, and let cook for 5 more minutes. Add the corn kernels and the spices (cumin, chili powder, cayenne, and red pepper flakes), plus 1 teaspoon salt, and cook, stirring for 2 more minutes. Pour in chicken stock, and bring to a boil. Once boiling, reduce the heat to simmer. Add in the cilantro, and let simmer on low for 30 minutes, stirring occasionally. 

After 30 minutes, add the white beans. Give the soup a good stir, and bring to a boil once again if necessary. Once boiling, lower to a simmer, and let simmer for 30 minutes, until the soup has thickened slightly. Add the chicken, allow to heat through, and then taste for seasonings. Add more spices and/or salt if it needs.

When just about ready to eat, assemble the toppings in bowls, and fry the tortilla strips. Serve the chili, and let your guests add whatever toppings they wish. 

This chili is also great with some thick and crispy rustic bread. I cut a rustic loaf of bread in half lengthwise and spread on it a mixture of softened butter, olive oil, and garlic. I baked it at 350 degrees for 10 minutes. Sooo yummy! 

Chewy Fruit and Nut Granola Bars

I'm seriously obsessed with making these granola bars. I go to Whole Foods once a week and buy whatever dried fruit and nuts I'm feeling in the mood for, then whip up a batch of these. I kind of have a love/hate relationship with these bars, because I adore them so much, I end up munching them all through the day and not eating any of my groceries. Oh well, they are healthy and amazing, and you'll never want to buy granola bars again. 


Ingredients:
2 cups old-fashioned oatmeal
1/2 cup slivered blanched almonds or whole almonds, chopped 
1/2 cup chopped macadamia nuts
* The nut combination is up to you. Almonds and walnuts are also a personal favorite of mine. 
1 cup shredded coconut, loosely packed (optional)
* The coconut makes these over-the-top amazing, but I usually leave it out to make them healthier. 
1/2 cup wheat germ
5 tablespoons unsweetened apple sauce 
1/2 cup honey
1/4 cup light brown sugar, or palm sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup chopped dried fruit 
* I like to use a combination of figs, prunes, dates, and cranberries. 

Preheat the oven to 350 degrees and spray an 9 x 9 inch baking dish with non-stick cooking spray.

Toss the oatmeal, nuts, wheat germ, and coconut if using, together on a sheet pan and bake for 10 - 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large bowl.

Reduce the oven temp to 300 degrees.

Place the honey, sugar, applesauce, vanilla, and salt in a small sauce pan and bring to a boil. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit, and mix thoroughly until everything is combined.

Pour the mixture into the prepared baking dish. Wet your hands a bit and lightly press the mixture evenly into the pan. 

Bake for 25 - 30 minutes, until light golden brown. Cool for at least 3 hours before cutting into squares.

Barbecue Chicken Pizza

I used to always order barbecue chicken pizza out at restaurants, and then I realized that it's not only simple to make at home, but tastes so much better. All you need is the right dough, which can be homemade or store bought, some good quality smokey cheese, red onion, cilantro, chicken, and the perfect barbecue sauce. I use Trader Joe's all natural barbecue sauce, which is super delicious and has just the right blend of sweet, smokey, and spicy flavor. And of course, if you're feeling ambitious or have extra time on your hands, you can make your own sauce. 

Ingredients: 

Pizza dough (I use Trader Joe's whole wheat)

1/3 cup, plus 4 tablespoons barbecue sauce 

2 small or 1 large chicken breast 

1/2 cup grated smoked mozzarella

1/2 cup grated smoked gouda 

1/2 red onion, thinly sliced 

1/4 cup chopped fresh cilantro 

To begin, preheat your oven to 475 degrees and spray a baking sheet with cooking spray. 

Season the chicken with salt and pepper. Heat a frying pan to medium and add 1 tablespoon olive oil. Once hot, add the chicken to the pan, and cook for about 5 minutes on each side. Remove from the pan and set aside in a bowl to cool. 

Take your dough, and using your hands begin to stretch it out. Then place the dough on the prepared baking sheet, stretching and pressing the outside edges of the dough to fit into the baking sheet and form a crust. Bake without any toppings for 7 minutes, then remove. 

Meanwhile, grate the cheeses, and chop the onions and cilantro.

Once the chicken is cool enough to handle, shred the meat into bite size pieces. Add the 4 tablespoons of bbq sauce, and mix with the chicken. 

Once you've removed the pre-cooked crust from the oven, you can begin to top it. First, spread on 1/3 cup of the bbq sauce. Next, add the cheeses. Finally, top with the red onion slices, chicken, and cilantro.

Return to the oven for 7 minutes. 

For crispier crust: after 7 minutes, carefully using an oven mitt, slide the pizza off the baking sheet, directly onto the oven rack, and bake for 2 more minutes. I recommend trying it like this : ) 

For softer crust: keep the pizza in the pan and continue cooking for 2 minutes (9 minutes total)

Remove to a cutting board and slice. Enjoy!

Farmer's Market Family Dinner

Santa Barbara has an amazing farmer's market, which is just another reason I love this town so much. Last weekend, I had plans to visit my family down south and knew I would be doing some cooking, so I made sure to stop at the Saturday morning market to get some fruits and veggies on my way. I picked up some gorgeous green beans, white corn, and tomatoes for a veggie sauté, and some yukon gold potatoes to make garlic mashed potatoes. There was a ton of beautiful apples as well, and when I found a pear stand, I knew I had to make an apple and pear crumble. Nothing is better than cooking with and for loved ones + using fresh local produce... when it comes to cooking, the final product is only as good as what you put into it. 

Parmesan Chicken with Arugula, Sautéed Vegetables, and Garlic Mashed Potatoes 

This meal has a lot of steps, but nothing about it is difficult. The key is doing as much prep work in advance as possible, which I explain how to do below. And of course, if you can, get your friends or family to help you out, which always makes things more fun. My mom and brother, Michael, got to work with me, and it was so much more enjoyable cooking with them by my side. Plus, Michael was my personal food photographer throughout the night, which was amazing. Thanks Michael : ) 

Ingredients: (serves 6)

3 big or 6 small chicken breasts

1 cup seasoned bread crumbs

1/2 cup freshly grated parmesan cheese 

1 cup all purpose flour

3 eggs, beaten with a tablespoon of water 

2 cups arugula 

1/4 cup freshly squeezed lemon juice

1/3 cup olive oil 

2 lbs yukon gold potatoes

3 garlic cloves

1/4 cup milk

3 tablespoons butter

1 yellow onion, diced 

3 ears white corn, kernels cut off the cob

1 bunch green beans, ends trimmed and cut in half 

1 pint cherry tomatoes, sliced in half 

1 tablespoon olive oil + 1 tablespoon butter

Preheat oven to 400 degrees.

Prep work:

On a large cutting board, prep all your veggies so they're good to go when it comes time to cook them. Chop the onion, slice the corn off the cob, and slice the tomatoes and green beans in half. 

For the arugula salad, which goes on top of the chicken, roughly chop up the arugula (unless you bought it prepped for you) and place in a bowl. Make the lemon vinaigrette by combining the lemon juice, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the vinaigrette in the fridge and wait to toss it over the arugula until it's time to serve the dinner. 

Grab three large plates and line them up on the counter. Fill the first plate with the flour, the second with the beaten eggs, and the last plate with the breadcrumbs and parmesan cheese mixed together. 

Take the chicken breasts, pat dry with paper towels, and place in between two pieces of wax or parchment paper. Using a meat mallet or rolling pin, pound out the chicken to 1/4 inch thickness. If the breasts are large, cut them in half so you now have two portions. Season the chicken with salt and pepper.

Prepare a baking sheet with a wire wrack on top. Using tongs, take each chicken breast and dredge each side in the flour. Shake off the excess flour then place in the beaten eggs, and finally coat in the breadcrumb mixture. Put the chicken breasts side by side on the wire wrack. 

(cover and place in the fridge if you're prepping hours in advance)

Wash the potatoes, then cut them into quarters. Place in a large pot and fill with cold water. Remove the skin from the garlic (smash the flat side of a knife with your hand in a fist onto the garlic clove and the skin will come right off) and throw the whole cloves into the pot. 

I always do any chopping or other prep work in advance, sometimes even hours before, so that I'm not stressed when it comes to the actual cooking, and everything comes together with ease. 

 When you're ready to start cooking, drizzle the chicken breasts with olive oil. Place in the preheated oven and cook for 25 - 30 minutes.

Once the chicken is in the oven, begin cooking the potatoes. Season the pot with a good amount of salt (this is the key to great mashed potatoes. You must season the potatoes very well BEFORE they begin to cook). Turn the heat on the stove up to high, and bring the potatoes to a boil. Reduce the heat to a low boil and cook until the potatoes begin to break apart when you stab them with a fork, about 20 minutes. 

Now onto the veggies. Fill a small pot up with water, and bring to a boil on the stove.

Place a large saute pan on another burner over medium low heat, and add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow to heat up for a minute.

When the pan is ready, first add in the onion, and cook for 5 minutes. Next, add in the corn and stir around. At this point, drop the green beans into the boiling water and allow to boil for about 2 minutes. Using a slotted spoon or tongs, pull out the green beans and throw into the pan with the onions and corn. Cook for 2 more minutes then add the tomatoes. Season everything with salt and pepper, give the pan a good stir, then turn the heat to very low so everything stays warm, but doesn't overcook. 

Once the potatoes are tender, drain them into a colander. Place the pot back on the stove with the heat on low and add the 1/4 cup milk and 3 tablespoons butter. Allow the butter to melt, then throw the potatoes back into the pot. Using a large fork or potato masher, mash up the potatoes. Season with a little salt and a lot of fresh cracked pepper. Taste and season more if necessary. Turn off the heat and put a lid on the pot to keep the potatoes warm. 

Once the chicken comes out of the oven and everything is done, toss the arugula with a drizzle of the lemon vinaigrette. Top each chicken breast with some arugula, and serve with the veggies and potatoes. 

Apple and Pear Crumble 

Ingredients:

Filling:

3 granny smith apples, peeled, cored, and diced small

3 pears, peeled and diced small

1/2 cup brown sugar

3 tablespoons flour

2 tablespoons fresh lemon juice

1 teaspoon cinnamon 

Topping:

1/3 cup old fashioned oats

1/3 cup brown sugar

3/4 cup flour

1/2 teaspoon cinnamon

pinch of salt 

6 tablespoons chilled butter butter, cut into small pieces 

Preheat oven to 350 degrees. 

Mix all the ingredients for the filling and place in a medium sized baking dish. 

For the topping, combine all the dry ingredients, then mix in the butter using your fingers, and crumble all over the filling. 

Bake for 35 - 40 minutes. Remove from oven and cool for 10 minutes. Serve with vanilla ice cream.

Mmmmm fall baking at it's best!

French Inspired Dinner

When it comes to cooking, my idol is Ina Garten, the "barefoot contessa". In my mind, Ina can do no wrong, and her recipes have inspired me since I first began to cook. Her food uses classic flavor combinations, is simplistic yet stylish, and always uses the best quality ingredients available. Tonight I cooked her Provencal roast leg of lamb for my family, and it was perfect, no adjustments needed. The lamb is rubbed in dijon mustard, balsamic vinegar, rosemary and garlic, then drizzled with honey, and roasted alongside fresh tomatoes from my parents' garden, onions, garlic, and fresh herbs. This recipe is surprisingly easy yet so impressive, and is perfect for family-style entertaining. For dessert, I made a very simple European treat - Raspberry and marzipan tart. Pour some good red wine, and try these delicious recipes!

Ina's Provencal Lamb 

Ingredients: 

4-5 lb boneless leg of lamb, or 6-7 lb bone-in leg of lamb 

1/2 cup dijon mustard 

1 tablespoon balsamic vinegar

3 tablespoons minced garlic, divided (about 9 cloves) 

1 tablespoon chopped fresh rosemary 

1/2 cup honey, divided 

1/2 cup olive oil 

3 pounds tomatoes, cored and diced  

1 large onion, sliced 

4 sprigs fresh thyme

2 sprigs fresh rosemary 

Preheat the oven to 450 degrees

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse until combined. Spread the mixture on the lamb.

Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 1 tablespoon salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. 

Drizzle the lamb with the remaining 1/4 cup of honey.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. 

Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. 

Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

Raspberry Marzipan Tart

Ingredients: 

1 sheet frozen puff pastry, thawed

1 egg, whisked with a dash of water for egg wash 

8 ounces marzipan 

2 pints raspberries

1/2 cup apricot jam 

Preheat oven to 400 degrees

Roll out puff pastry into a rectangle. Cut a 1 inch strip off each side of the pastry, then place stacked upward to create a wall rim around the pastry, pressing the dough to seal. Prick the dough all over with a fork, then brush with the egg wash and bake on a baking sheet lined with parchment paper for 20 minutes. 

Meanwhile, roll out the marzipan into a rectangular shape, the same size as the puff pastry. 

Place the marzipan on the cooked pastry, and bake for 5 more minutes.

Remove from oven and top with the raspberries.

Place the jam in a microwave safe dish, add a tablespoon of water, and microwave for 30 seconds. Brush the raspberries with the jam. Slice and serve. 

Bon appétit! 

Chicken Pot Pie with Puff Pastry

I'm such a sucker for comfort food... who isn't? Sometimes after a long day or a tough week, or simply a cold night, all you need is some home-cooked love in a bowl. Nothing is more delicious and warming than classic chicken pot pie, done right, with fresh vegetables and herbs, roasted chicken, a touch of cream, and a buttery flaky pastry dough.

Ingredients: (Serves 4)  

2 bone-in, skin-on chicken breasts

1 tablespoon olive oil 

1 quart chicken stock

1 chicken bouillon cube 

5 tablespoons butter 

1 large onion, diced

4 carrots, peeled and diced 

2 cobs fresh white corn, kernels cut off the cob 

*1 cup frozen corn if fresh is not in season 

1/2 cup all purpose flour 

3 tablespoons heavy cream 

1 cup frozen peas

1 sprig rosemary

1 spring thyme 

1 package frozen puff pastry, thawed in the fridge

1 egg, beaten in a bowl with a dash of water for egg wash 

Heat oven to 375 degrees. 

Place chicken on a baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper. Roast for 35 - 40 minutes. 

Remove chicken from oven and set aside to cool. Once cool, remove skin and shred chicken into bite size pieces. 

Pour chicken stock into a small pan, and bring to a simmer. Add the bouillon cube, and stir to dissolve. Keep simmering on stove. 

Meanwhile, heat a dutch oven, or high-sided pan to medium-low and add butter. Add diced onions, carrots, and a pinch of salt. Sauté for 10 minutes until the onion is translucent. Stir in the flour, and cook, stirring for 2 minutes. Pour in warm chicken stock and stir well. Bring to a boil, then once boiling reduce heat to a simmer and add the corn and herb sprigs. Cook for 15 minute until thickened. 

Add the cream, frozen peas, and chicken. Season with 1/2 teaspoon salt and fresh cracked pepper. 

Let mixture cook 5 more minutes. Remove rosemary and thyme sprigs. Taste for seasoning and add more salt and pepper if neccessary.

Pour mixture into 4 individual ramekins. Top with a piece of puff pastry cut to fit over the ramekin. Press edges of the dough against the dish and brush the dough all over with the egg wash. Sprinkle on sea salt and fresh cracked pepper, and cut three slits in the top to vent. 

Place ramekins on a baking sheet and bake for 35 - 45 minutes, or until the pastry is golden brown and the inside is bubbling. 

 Let cool 10 minutes, then break in : ) 

Apple Cinnamon Muffins

Fall is here and the cool, crisp weather really gets me excited for cozy meals and warm baked goodies. Today it poured with rain, and I could think of nothing better than baking something that filled my house with the scent of cinnamon and sugar. Apples are in season, so apple cinnamon muffins are the perfect treat on a fall day. These muffins are soooo yummy, and you wouldn't believe that they're pretty healthy too. Happy fall baking : ) 

Ingredients: (makes about 17 muffins)

Topping:

3 tablespoons packed brown sugar

1/3 cup chopped pecans or walnuts

1/2 teaspoon cinnamon 

Batter:

1 1/2 gala, red delicious, or golden delicious apples

1 cup all purpose flour

1 cup whole wheat flour 

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup unsweetened apple sauce

1 teaspoon vanilla extract 

3/4 cup low fat buttermilk 

Preheat the oven to 400 degrees and spray a 12-slot muffin pan with nonstick cooking spray 

Begin by making the topping and preparing the apples. For the topping, combine the brown sugar, nuts, and cinnamon in a bowl and set aside. Peel and core the apples, then chop into small cubes. You can use 1 - 2 apples. I used 1 1/2 and thought that was perfect. 

Next make the batter. Mix all the dry ingredients in a medium bowl - 1 cup all purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. 

In a separate large bowl, whisk the 3/4 cup brown sugar with the 1/4 cup canola oil. Next, whisk in the eggs 1 at a time until combined. Finally, mix in the applesauce and the vanilla. 

Now alternate adding the dry ingredients and the buttermilk into the wet ingredients. Mix half of the dry ingredients into the wet, then mix in half of the buttermilk, then add in the second half of the dry ingredients, and finally add the second half of the buttermilk. Whisk until just combined, then stir in the apple pieces. 

Pour the batter into each muffin tin, and top each one with the brown sugar and nut topping. 

Bake for 20 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. 

Let cool for 10 minutes in the pan, then carefully remove to a wire rack.

Enjoy!