These little bites are amazing – and healthy. Another home run from my favorite cook book author, Patricia Wells.
4 oz almonds, toasted and ground
2 oz bittersweet chocolate, broken
3 TBSP honey
2 TBSP water
Zest of one lemon
1/8 tsp salt
1/2 tsp cinnamon
4 oz dried figs, finely chopped
In a small saucepan combine chocolate, water and honey over medium low heat until smooth. Stir in zest, salt, cinnamon, figs and ground almonds.
Spoon into a mini muffin pan lined with mini muffin wrappers. Chill for 30
Minutes. Store in fridge in an air tight container for up to 2 weeks.
Makes about 24.
Another winner for Ms Patricia Wells! Who knew vanilla and tomato go so well together? It you don’t have green red or yellow will work too.
3 lb green zebra tomatoes, cored
1 vanilla bean
1/3 c best olive oil
1/4 tsp salt
In a blender combine tomatoes and olive oil. Slice vanilla bean in half and scrape out seeds and place in blender. Purée till smooth. Chill and serve.
I’m not a huge fan of donuts but this baked donuts/muffins are amazing! Thanks Food52 for sharing!
1/3 c butter, melted
1/2 c sugar
1 large egg
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp allspice
1 pinch ground cloves
1 pinch ground ginger
1/2 c milk
6 TBSP butter, melted
1/2 c granulated sugar
2 tsp ground cinnamon
Pour butter into a mixing bowl and allow to cool completely to room temperature.
Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
In a separate little bowl, combine the flour, baking powder, salt, spices, and zest.
Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one.
When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin. One by one, dip each puff in the melted butter – get it all over it – then roll it in the cinnamon sugar. Serve warm.
This dessert is amazing and takes just a couple minutes to whip up.
5 oz bittersweet chocolate, chopped
3/4 c half and half
2 TBSP butter
1 TBSP cocoa nibs
In a small pan heat cream and 1/4 c water until simmering. Add chocolate and butter and stir until melted. Pour into ramekins and chill.
When ready to serve sprinkle with cocoa nibs and salt.
This is from Patricia Wells and it is amazing !
8 oz puffed pastry, thawed
1/4 c grated parmigiano
2 oz parmigiano, shaved
25 black olives, halved
12 oz tomatoes, sliced thin
2 TBSP basil, minced
2 TBSP oregano, minced
Chili pepper flakes
Roll out pastry on a baking sheet and prick with a fork. Shower with grated parmigiano. Freeze for 30 minutes.
Preheat oven to 400.
Drain tomatoes on pAper towels, sprinkle with a little salt and let drain for 10 minutes.
Remove baking sheet from freezer and par bake for 8 minutes. If it puffs prick with a fork.
Arrange the tomatoes, slightly over lapping, top with olives and cheese. Bake for 20 – 25 minutes until the crust is golden and cheese melted. Top with herbs and serve.
This is a simple and quick soup.
2 cloves garlic
1 lb golden zucchini
1 tsp salt
2 c buttermilk
1/4 c mint or zucchini blossoms, chiffonade
Combine all but mint/Zuk blossoms in a blender until smooth. Chill. Top with chiffonade before serving.