Paleo Jalapeño Poppers; A Great Oscar Party Appetizer

By: Davinia Perrin

Unless you’ve been in hibernation for the last few years, you’ve likely heard the term Paleo. A Paleo diet consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, potatoes, refined salt, refined sugar, and processed oils. While I don’t personally follow a strict “Paleo diet”, I find some of the health benefits very intriguing. Therefore, I bit at the opportunity to peruse the cookbook Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes by Julie and Charles Mayfield.

I’m all about quick and easy, and when you add healthy, comfort foods; I’m sold. This book offers great tips on equipping your kitchen with staple items that will make your Paleo lifestyle a breeze. I must admit, I’ve already made several fantastic recipes from this cookbook; the smothered pork chops, blueberry muffins, and I plan to try several others.

If you’re looking for the perfect appetizer for your Oscar party or a nice side-kick for a spring barbeque, these jalapeño poppers stuffed with shrimp and bacon were fantastic. If you’re a lacto-Paleo (willing to incorporate dairy), adding cheddar, jack or cream cheese on these would be “the bees knees” as Charles describes; I couldn’t agree more! Pick up your copy of Quick & Easy Paleo Comfort Foods: 100+ Delicious Gluten-Free Recipes, Charles and Julie have a great collection of healthy, flavorful, convenient recipes that make this cookbook a go-to resource for any kitchen.

Jalapeño Poppers
(printable recipe)
1 dozen jalapeño peppers
1 pound shrimp, peeled, deveined, and finely diced
¼ pound sliced bacon, finely diced
2 teaspoons sesame oil
¼ teaspoon freshly ground black pepper
¼ teaspoon of salt
Note: Wearing gloves is highly suggested when handling jalapeño peppers.

Directions:
1. Preheat Oven to 400 F.
2. Cut the peppers in half lengthwise and remove the seeds. Place peppers face up on a cookie sheet.
3. In a medium bowl, mix together the shrimp, bacon, sesame oil, pepper, and salt. Combine and spoon into each jalapeño.
4. Cook the peppers in the oven for 15-20 minutes, or until the bacon is cooked.
5. Allow to sit a few minutes before serving.

Fernet Hot Chocolate

By: The Food Hunter

When there's a chill in the air the first thing I think about is a steamy mug of hot chocolate. As I'm sure you can imagine I am not and never was a fan of the hot cocoa packets that adorn the grocery store shelves. So, as with everything else in my life, I went on a quest to find the "real deal" a hot chocolate made completely from scratch.

The recipe below combines three different sources of chocolate, creating a velvety flavor like none other. Kicked up a notch with some Fernet, it quickly becomes a treat you'll find yourself reaching for again and again.

Fernet Hot Chocolate
Serves 4

8 ounces milk
1 ounce heavy cream
1 ounce sugar
1/2 teaspoon salt
1 1/2 ounces 64% dark chocolate
1 1/2 ounces 35% milk chocolate
1/4 ounce cocoa powder
3 ounces Fernet

Mix together the cream, milk, sugar and salt over low heat until warm. Mix in chocolate and cocoa powder. Whisk until chocolate melts and all is combined. Stir in the Fernet and enjoy!

When It Comes To Being Healthy, Cooking & Eating Go Hand in Hand

By: The Food Hunter

Deciding you want to eat healthier on a regular basis basically means you've decided you will cook more. Eating healthier means taking control of your food and the best way to do that is cooking for yourself. Although this may sound easy enough, without a plan it can actually be quite a challenge.

Below are four tips to help make cooking and eating healthy easier. 

1. Plan Ahead. I'm sure you've heard this one before but it really is the key to cooking/eating healthier. Hubby and I plan spend a good part of Saturday morning planning the following weeks' meals. We decide what we're going to eat and what we'll need to buy and write it all down. Our written menu helps make grocery shopping a breeze and also keeps us from making poor last minute decisions on meals.

2. Start Stocking Your Freezer. I will often spend Sunday making large pots of soup or other freezer-friendly dishes that I portion into single serve containers and freeze for week day lunches and/or dinners. These are perfect grab and go options for those days I don't have time to prepare something fresh.

3. Reuse a Recipe. Pick recipes you can serve over several days in various incarnations. For example, a whole chicken can be cut up and mixed into salads for lunches or tossed with pasta for a quick meal.

4. Practice Cooking. The more you do it the better you will get at it. It's easy to feel overwhelmed if you've never done it before but you will get consistently better at it over time.

The only way to eat healthier is to cook your own food. It doesn't have to be anything complicated and it doesn't have to take up a lot of your time. Incorporating these tips into your life will help make cooking and eating healthier a breeze.



Tortellini Salad
(printable recipe)
16 ounces cheese tortellini
1/2 cup fresh basil leaves finely chopped
1/4 cup fresh parsley leaves finely chopped
1/4 cup balsamic vinegar
1/2 cup olive oil
1/2 pint cherry tomatoes, roasted
1 teaspoon garlic powder
salt & pepper

In a food processor blend together oil, vinegar, garlic and herbs until thick. Season with salt and pepper to taste.

Prepare tortellini according to directions. Drain well, place in a large bowl adding roasted tomatoes. Toss with dressing until evenly coated. Refrigerate until ready to serve.

Roasted Cherry Tomatoes
1/2 pint cherry tomatoes
1 tablespoon olive oil
1 teaspoon sugar
salt and pepper

Cut tomatoes in half and toss with remaining ingredients. Roast on 425 about 15-20 minutes until tomatoes begin to break down. Remove from oven and allow to cool.

Throwback Thursday: The Making Of A Great Limoncello

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

Limoncello is a lemon liquor produced in Southern Italy; where the Sorrento lemons grow in abundance. Although it can be easily found at liquor stores in the US nothing quite compares to the homemade version.

The process might seem time consuming at first glance but it is actually very easy. We use the following instructions as our guide. Don't stress over being exact, it's all a matter of taste.

15-20 lemons (unwaxed) 2 (750-ml) bottles of Everclear 4-6 cups water 4-6 cups of sugar A large glass jar with a sealed lid Bottles for storing the final product

Before getting started the lemons should be washed and dried very well. Once that is done remove the peel from the lemons; careful to avoid the bitter white pith. If any white pith remains it should be scraped off before going to the next step.

Place the peels in a large glass jar



Add the Everclear.



Put the jar in a cool, dark place for at least 6 weeks.

After the 6 week period it will be time to mix in the sugar and water. Place the water and sugar in a saucepan. Bring to a boil, stirring until it turns clear. Allow to cool before adding it to the peels.

Put the jar back in the closet for at least two more weeks.

Strain the mixture with a cheesecloth; pressing down to remove all the alcohol and oils from the peels before tossing them.

Poor the strained Limoncello into the final bottles and store in the freezer until ready to drink.

Baked Eggplant...Back To My Roots

By: The Food Hunter

There's no denying that I'm an Italian American and even though I appreciate and understand what authentic Italian food is I will always have a tender spot in my heart for dishes like the Baked Eggplant below.

I grew up in a very ethnic neighborhood. A place where pasta was called macaroni, sauce was gravy, and dishes like baked eggplant focused way more on what made it ooey gooey than on the eggplant itself.

This is how we ate and how I grew up. Today I realize there is so much more to good food and that focusing on the vegetables should be top of the list. Food in it's most natural form is delicious. These days I prefer grilled eggplant drizzled in olive oil; but that's not to say that on occasion, I look back at my heritage and delve into dishes like this head first.

Baked Eggplant
(printable recipe)
4 small Japanese eggplants
28 ounce can whole plum tomatoes
2 cloves garlic
basil
8 ounce container ricotta cheese
ground nutmeg
olive oil
salt and pepper

Thinly slice eggplant lengthwise. Place on sheet pan that has been prepared with some olive oil. Bake in oven on 350 until soft. About 20 minutes depending on size and thickness of your slices. Remove from oven and set aside.

In the meantime, thinly slice garlic. In a 3-quart saucepan, heat the olive oil over medium heat. Add the garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes. Sauce will get thick. Season with salt, pepper and basil.

Whip ricotta cheese with olive oil, nutmeg, salt and pepper to taste.

Cover the bottom of a 9x9 baking dish with the cooked tomato sauce. Arrange eggplant lengthwise and side by side covering the bottom of the baking dish. Spread ricotta mixture on top of eggplant and cover with additional eggplant slices. Top with tomato sauce. Continue to layer until everything is used. Extra ricotta can be spooned on top.

Bake in oven on 350 until heated through...about 30 mins.

Arrange noodles lengthwise and side by side so as to cover the bottom of the baking dish - See more at: http://www.lidiasitaly.com/recipes/detail/701#sthash.csmv74nb.dpuf

Arrange noodles lengthwise and side by side so as to cover the bottom of the baking dish - See more at: http://www.lidiasitaly.com/recipes/detail/701#sthash.csmv74nb.dpuf

Happy Valentine's Day To The Most Important Body We Can Ever Love

Valentine's Day is usually a day we tend to focus on some"body" we love.  I say this year we need to focus on another important "body;" our own!

We all have a negative self-image from time to time; wishing we were stronger, younger, leaner and so on. Today, in honor of Valentine's Day, I urge us all to take a good long look inside ourselves and see our body for what it really is.

Our body is the one thing we will have our entire life. It's the catalyst to getting us where we want to go in this world; for without it we wouldn't be here. It's really the most amazing thing we will ever own and we need to learn to appreciate what we have now before it turns into something we once had.
 

Like our loved ones, we tend to sometimes take our body for granted and not treat it with the respect it requires and deserves. We need to start doing good things for our bodies today and every day. Feed it right, exercise it regularly and love and respect it as much as we do all the other special "bodies" in our lives.

As with any loving relationship this is not going to happen over night.  Establishing and maintaining a healthy relationship with yourself and your body is the key to loving others. And though it's not easy you will never be able to truly love someone else until you first love yourself.

So this Valentine's day I think we should all work on falling in love with some "body"...our own!

Happy Valentine's Day!

Proof, an American Canteen, at the Four Seasons Resort Scottsdale at Troon North

By: The Food Hunter

Proof, an American Canteen, at the Four Seasons Resort Scottsdale at Troon North, proves hotel dining does not have to be stuffy, boring or pretentious. The decor is whimsical yet classy; casual yet sophisticated. Indoor dining includes comfy lounge style couches, high top tables and even an old fashioned soda fountain; while the Sonoran Desert provides the perfect back drop for an elegant evening under the stars. Having such a wide variety of dining options makes Proof a great location for just about any occasion.



Menu items are inspired by the Chef's travels around the US and include things like Deviled Eggs, Chicken & Waffles and Pretzel Knots. Proof is the kind of restaurant that guarantees to have something on the menu for everyone in your dinner party.



Outdoor dining is always my first choice and the patio at Proof offers an intimate 5 star dining experience with spectacular views. Handcrafted cocktails make perusing the menu fun, but with so much to choose from narrowing down dinner is not always easy. My suggestion would be to get a little of everything; which is exactly what we did.



We started our meal with 3 appetizers; Fried Green Tomatoes, Pretzel Knots, and Duck Fries. I had never had fried green tomatoes before and wasn't sure what to expect. Coated in cornmeal, fried to a nice golden brown and topped with a crab remoulade, they were both sweet and tangy all at once.



I won't go into much detail about the pretzels knots but I will urge you to order these soft, chewy, slightly salted balls of dough with their accompanying spicy cheese sauce. Delicious!

My favorite appetizer, hands down, was the Duck Fries. Crispy fries loaded with gravy, lots of shredded duck and local cheese curds; what's not to like.

As my main course I chose the Beer Can Chicken with a side of mac & cheese and a side of sweet corn succotash.



My dining companion went with the 3 Meatloaf. We were both very pleased with our selections. Chef Jesse spent some time with us during dinner explaining each item and the work that went into its preparation. He shared with us how the beer can chicken takes about 3 days to make due to the amount of time needed for brining and marinating. He also told us that the reason he uses beef, pork and veal in the meatloaf is for both taste and texture.



Although we were stuffed it was impossible to turn down dessert once we found out all the ice cream was made in house. One scoop of mint chocolate chip ice cream served over a warm chocolate chip cookie was plenty for me.



My dining companion, on the other hand, decided to try the caramel macchiato ice cream topped with coffee liqueur and caramel almond praline. I'm not sure how he finished it all; but he did and loved it!



If you are looking for a different kind of dining experience, something that will please young and old alike, let me suggestion you get on over to Proof...you really can't go wrong.

Cuisine type: Comfort food at it's finest.
Price Range: $10-$28
Atmosphere: Relaxed American Canteen inside with a 5 star outdoor patio option.
Additional information: Small party packages & restaurant buy outs are available.

Can also been seen at: Arizona Weddings Blog

This meal was provided complimentary. However, all opinions and comments are my own. 

Eating Whole Foods: Chocolate Covered Strawberry Surprise Cake; A Healthier Valentine's Day Option

By: The Food Hunter



We all need to indulge a little from time to time and with the recipe below you can have your cake and eat it too without feeling so guilty. Made with 100% whole wheat flour, Greek yogurt and 1/3 less fat cream cheese...you can easily splurge with a piece of this extravagant cake.

If the photo alone isn't enough to convince you to bake this cake than I hope the fact that it's
somewhat healthy and very delicious does the trick. With Valentine's Day just around the corner I thought this would be a nice treat for those of us that like to stick to a healthy way of eating but don't mind going on a spree every now and again.

***Win A Whole Foods Market Gift Card....Details below***

Chocolate Covered Strawberry Surprise Cake
(adapted from Chocolate & Carrots)
(printable recipe)
Yield: 12 - 16 servings
Total Time: 1 hour 20 minutes

For the strawberry sauce:
1 1/2 cups frozen strawberries
2 tablespoons honey
1 1/2 teaspoons lemon juice
3/4 teaspoon cornstarch mixed with 1 tablespoon cold water

For the filling:
8 ounces 1/3 less fat cream cheese, room temperature
2 eggs
1/3 cup sugar
1/4 cup whole wheat flour
2 teaspoons vanilla
1/3 cup strawberry sauce

For the cake:
1 3/4 cups sugar
1 3/4 cups whole wheat flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
6 ounces plain Greek yogurt
1/2 cup canola oil
1 tablespoon vanilla
1 cup boiling water

For the ganache:
1/4 cup honey
1/2 teaspoon vanilla
1/4 cup cocoa powder
2 - 5 tablespoons plain Greek yogurt
8 - 12 fresh strawberries, for garnish

For the strawberry sauce:
In a medium saucepan over medium heat, stir together the frozen strawberries, honey and lemon juice. Bring to a boil, turn heat down to low, and let simmer for 15 minutes.

Return the strawberry mixture back to the pan and place back on the heat. Add the cornstarch which has been mixed with water. Bring it to a boil and let simmer for another 5 minutes. Set aside to cool completely. This should yield about 1/3 cup of sauce.

For the filling:
Beat the cream cheese, eggs, sugar, flour and vanilla in a medium bowl with a hand mixer. When well combined, add in the strawberry sauce. Set this aside.

For the cake:
Preheat the oven to 350 degrees F.

Prepare a 12 cup bundt cake pan by spraying it with cooking spray and flouring. Do not skip the flour! In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt.

Add the eggs, Greek yogurt, oil and vanilla. With a hand mixer, mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be extremely thin; almost like water. Pour all of the batter into the prepared pan. Gently and slowly pour in the filling, trying to keep it about 1 inch away from the edges of the pan. The more in the center you can keep it, the better.

Bake for 50 - 55 minutes. Let the cake cool for 10 minutes in the pan and then invert onto a wire rack to cool completely.

For the ganache:
In a medium saucepan over low heat, melt the honey and coconut oil. Once melted, add the vanilla and then the cocoa powder. Stir until thoroughly combined. Let cool for 5 minutes and then stir in a tablespoon of Greek yogurt at a time, until you like the consistency. I used 3 tablespoons.

When the cake has completely cooled, pour the ganache over the cake and garnish with raspberries right before serving, if desired. Store, covered, in the refrigerator for up to 5 days.

a Rafflecopter giveaway In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.   

Chicken with Artichokes & Mushrooms

By: The Food Hunter

This simple and delicious chicken recipe provides a nice break from ordinary grilled chicken breasts. Roasted with artichoke hearts and mushrooms, in a savory mustard wine sauce, guests will think it took hours to make. In reality you can have this meal on your table in less than an hour.

An added bonus for those, like myself, that try to eat healthy this dish is relatively low in fat and a great choice for a weeknight dinner.  Serve it up alone or pair it with some pasta or rice for a nice well rounded meal.



 
Roasted Chicken Breast with Artichokes & Mushrooms
(printable recipe) (adapted from LaaLoosh)
4 boneless, skinless, chicken breasts filets
1 can artichoke hearts, drained and halved
8 ounces crimini mushrooms,sliced
1/2 cup red wine
1/4 cup red wine vinegar
1 garlic clove, minced
2 tbsp Dijon mustard
1/4 cup fresh basil, chopped
1 tbsp olive oil
1 tsp fresh thyme
1 tsp dried oregano
Salt and pepper to taste

Preheat oven to 375 degrees.

Season chicken breasts with salt and pepper, then place chicken, artichokes, and mushrooms in a medium sized roasting pan.

In a small bowl, mix together the remaining ingredients. Then pour over chicken and vegetables.

Roast for about 30 minutes, or until chicken is cooked through.

Stuffed Veal Parmesan & Two Great Give Aways

By: The Food Hunter

Favored throughout Europe for centuries, veal has found it's way onto the tables and into the hearts of many Americans. Veal was so revered in 16th century Italy that if it was served at a wedding no other meat could appear on the menu. To this day most people still see veal as a special occasion meat; hence making it perfect for Valentine's Day!

This is my second time working with Mountain States Rosen and their Cedar Springs Veal and I would absolutely recommend their product over and over. Cedar Springs Veal comes from a family of farmers in the eastern United States who are dedicated to producing the highest quality product with the highest quality raising standards (you can read more about it here). This fork tender, melt in your mouth meat has a lower fat content than most other meats and is a great source of lean protein, zinc and vitamins B12 & B6.

Back to Valentine's Day, that one day a year when lovers everywhere go above and beyond for their other half. The recipe below was created with Valentine's day in mind. Thick veal chops are stuffed with prosciutto and roasted peppers, lightly breaded and browned on the stove top, than topped with marinara sauce and mozzarella cheese and baked in the oven. The result is quite delicious; making it the perfect treat for that special someone.

In the Phoenix area Cedar Springs Veal is available at Bashas', AJ's Fine Foods & Albertsons. Local readers have a chance to win a $50 gift card to one of the three retailers above (see details below). Not local to Phoenix...don't worry we have you covered click here to find a retailer in your area and enter below to win an awesome Flirty Apron.



Stuffed Veal Chop Parmesan
(printable recipe)
1 1/2 cups dry, unseasoned bread crumbs
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 large eggs
1 teaspoon water
1/2 cup all-purpose flour
2 Cedar Springs Nature veal chops (bone in)
1/2 cup olive oil
2 teaspoons butter
1/2 cup quick marinara sauce, (see recipe below)
4 ounces mozzarella cheese, shredded

Filling
1 roasted red bell pepper, diced
2 slices prosciutto, diced
1 teaspoon fresh basil, chopped

In a small bowl, mix all the filling ingredients together until combined. Set aside. Position a rack towards the top of the oven.

Take each veal chop and cut a pocket in the larger part of the flesh. Cut it almost to the bone. Open the pocket and stuff with the roasted pepper mixture. Set aside.

Combine the breadcrumbs and next 4 ingredients in a shallow dish. Placed the flour in another shallow bowl. Whisk together the eggs and water. Dredge each chop in the flour, egg mixture and lastly the breadcrumbs, to coat, shaking off the excess.

Heat olive oil and butter in a large skillet, over medium high heat. Add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Remove from heat.

Arrange chops on a pan and top with marinara and the mozzarella cheese. Place pan on oven rack and broil until cheese is melted and starting to brown. Remove and serve.

Quick Marinara Sauce
1 can tomato puree
2 teaspoons garlic powder
salt
pepper
fresh basil leaves, chopped

Place tomatoes in a small sauce pan over medium high heat. Add garlic powder, salt and pepper. Bring to a boil and simmer for about 30 minutes. When just about ready add basil and stir to mix. Remove from heat until ready to use.


a Rafflecopter giveaway In order for me to support my knowledge-sharing/writing/blogging activities, I occasionally may receive monetary compensation and or product in exchange for my recommendation, and/or testimonial. However, I only recommend products or services I have personally used myself and trust.

Throwback Thursday: Nutella Swirl Poundcake

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

I'm Having an Affair...

Yes, you read right: I'm having an affair; his name is Nutella. I’m not proud of this affair but I really just can’t help myself. Ever since I got back from Italy I have been in love with Nutella. I find myself reaching for him all hours of the day. It seems I just can’t keep my hands off his creamy chocolaty nutty goodness. Is it because he invokes vivid memories of my mornings on the Amalfi coast soaking in the sunshine with him. Or is it just that I find him irresistible. Whatever the reason…I think my husband is catching on. I’ve started meeting Nutella for breakfast; at least once a week and I’m even bringing him home for dessert. I mean really can you blame me…who doesn’t love Nutella??

Now that the affair is out in the open let me share something special I’ve done with Nutella when I get him alone in the kitchen.

Nutella Swirl Pound Cake
adapted from Food and Wine Magazine
(printable recipe)

1 1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.

Nutella Filled Chocolate Cupcakes with Nutella Butter Cream Frosting

Dear Nutella,

     I still LOVE you!!

The Food Hunter
 



If you haven't been following The Affair you can catch up here, here and here.


Nutella Filled Chocolate Cupcakes with Nutella Butter Cream Frosting
(printable recipe)
1/2 cup (1 stick) butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup dark chocolate cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup coffee
Nutella frosting (recipe below)
1 (13-ounce) jar Nutella, to fill the cupcakes

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

In a separate bowl, whisk together the flour, cocoa, baking soda and salt. In another bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternating with buttermilk and coffee mixture, beating well after each addition.

Line baking pans with about 24 paper baking cups, and fill each two-thirds full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Once the cupcakes have reached room temperature, use a melon baller (or a grapefruit spoon) to scoop out a small portion from the middle of the cupcake (about 1 teaspoon). Fill the empty space with a teaspoon or so of Nutella. Put removed cake back in place and frost cupcakes.
 
Nutella Butter Cream Frosting
1 cup unsalted butter, softened
4 cups confectioner’s sugar
½ cup Nutella
1 tablespoon vanilla extract
2 tablespoons heavy cream

Cream together butter confectioner’s sugar. Add Nutella and vanilla and beat on high for about 20 seconds to lighten the frosting.

Add heavy cream, one tablespoon at a time until the buttercream has reached desired consistency

Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow to reach room temperature and then beat on low speed until the buttercream is smooth before using.

Lemon Chickpea Muffins; Brown Bag Series #17

By: The Food Hunter

In my brown bag this week: Lemon Chickpea Muffins. The classic lemon and cardamom flavor pairing makes these muffins absolutely delicious. While the healthy fats and whole grains create a better for you treat. Eat them any time of day; though I prefer them for breakfast. They freeze well and make a perfect grab and go for busy mornings.



Lemon Chickpea Muffins
(printable recipe) inspired by IDEAFIT

1 15 oz can of chickpeas, drained and rinsed
zest from two lemons
zest from one orange
2 T freshly squeezed lemon juice
2 T freshly squeezed orange juice
1/4 cup extra-virgin olive oil
1/2 cup granulated sugar
2 eggs separated
2/3 cup whole-wheat flour, sifted
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
1/3 cup almond meal

Topping:
1 1/2 t granulated sugar
1/4 t ground cardamom

Preheat oven to 325°F. Line muffin tin with paper liners. Purée chickpeas, lemon and orange zest and juice, olive oil, sugar and egg yolks in food processor until smooth.

In a large bowl, sift together flour, baking powder, salt, almond meal and cardamom. Stir chickpea mixture into flour mixture

Whisk egg whites until they hold semisoft peaks. Fold egg whites into batter.

In small bowl, combine sugar and cardamom. Set aside.

Scoop batter into muffin tin. Using a generous 1/4 cup of batter for each one. Sprinkle muffin batter with some of the sugar-cardamom mixture.

Bake 25-30 minutes, or until toothpick inserted in center of muffin comes out clean.

Makes 12 muffins.