Triple Layer Trifle with Toffee

This trifle is undeniably one of the best desserts that I have ever had. The combination of the chocolate cream, wafers and toffee was a huge hit this past Thanksgiving with my fiance's family. Not only did it taste wonderful, but it is quite pretty and would be perfect for any holiday party. There is no doubt that I will make this trifle again. It's most definitely an impressive dish to prepare and can be done ahead of time. I admit, one night, we even had some before we went out to a big Italian dinner because it was so irresistible!

Triple Layer Trifle with Toffee

  

4 ounces bittersweet chocolate, chopped

4 cups heavy cream (do not use reduced fat)

2 teaspoons pure vanilla extract

1 cup pure pumpkin puree

1 - 7.5-ounce jar marshmallow cream (such as Marshmallow Fluff)

6 - 1.4-ounce chocolate-covered toffee bars, chopped

1 1/2 - 9-ounce boxes chocolate wafer cookies (such as Nabisco Famous)

1)     In a small saucepan, melt the chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Cool.

2)     While the chocolate is cooling, using an electric mixer with a whisk attachment, whip 2 cups cream with 1 teaspoon vanilla until stiff but not dry.

3)     In a large bowl, whisk together the pumpkin and marshmallow cream. Fold in the whipped cream in 2 parts; refrigerate. Add the remaining 1 1/2 cups heavy cream to the mixer bowl and whip until thickened. With the machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.

4)     Spread one-third of the chocolate cream in a 4-quart clear glass trifle bowl and top with one-fourth of the toffee. Stand 8 cookies on their edges around the perimeter of the bowl. Then, place a single layer of the cookies, one-third pumpkin cream, single layer of cookies, one-third chocolate cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream, one-fourth toffee, single layer of cookies, one-third pumpkin cream and one-third chocolate cream. Sprinkle the top with the remaining toffee. Refrigerate until ready to serve.

If you wanted to make this more Christmasy, you could leave the pumpkin out and double the marshmallow, add a teaspoon or two of peppermint extract, and possibly some red food coloring to really make it look fancy! The Nabisco wafers are perfect because they break up the creams and add the perfect chocolate fix. The toffee crunch adds a final level of flavor and texture. You just can't go wrong with this recipe!

Tasty Turkey Burgers

Sadly, with the upcoming move I've had little to no time for creative endeavors in my kitchen. This past weekend, Mark and I went home to knock a few wedding planning items off of our agenda. As usual, we returned to Chicago with two grocery bags full of goodies. My mom sent me back with a homemade turkey burger that was so delicious, I couldn't resist sharing her secret!

 

These freeze extremely well and would be a great make-ahead meal. Since the recipe serves eight, just take the uncooked patties that you want to save for later and individually wrap them in foil or wax paper, place into a Ziploc bag, and freeze. Remove the patties from the freezer the night before you plan to eat them, and you'll have a dinner ready in 15 minutes! The best part is, these have great nutritional stats (about 260 calories per patty), so you can indulge in a small portion of oven-baked fries for a guilt-free dinner!

 

Tasty Turkey Burgers

2 carrots, cut into 1-inch lengths3 stalks celery, cut into 1/4 in cubes
1 onion, coarsely chopped
1 clove garlic
1 lb. ground turkey
1 large egg
1 cup bread crumbs
1/2 cup kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
3-6 tbsp Red Hot Wing Sauce (such as Buffalo Style)
1 tbsp Creole seasoning
8 hamburger buns (toasted in the oven)
8 slices Monterey Jack or cheddar cheese (optional) 

Pizza Pocket

Many of you know that Mark and I will be moving to San Francisco shortly, so I'm trying to get rid of the food in our apartment and not buy much. This can make coming up with a creative dinner idea a little tricky, but tonight's creation was delicious! Chicagoans will understand my love for Pockets, a salad, pocket and calzone fast food-type restaurant. I usually order the greek salad, which is out-of-this-world good. The salads come with bread (or a pocket, if you will). Call me crazy, call me cheap, but after reading Bethenny Frankel's books, I know to save leftovers and try to use them! So tonight I had a leftover pocket of bread. Not much to work with, however I did pick up a couple of portobello mushroom caps yesterday figuring I could do something with them.

As the train rolled along the tracks, my creative wheels started turning (and my stomach started growling...) on my way home from the office. I started thinking that I could quickly marinate a mushroom, then add cheese, turkey pepperoni and some marinara sauce and pile into my pocket- voila! It took me about 25 minutes from start to finish to put this together, and I was quite satisfied with the result. If Mark reads this, he'll be very mad and jealous that he missed out on Pizza Pockets, so I guess this is a test to see if he's reading my blog :)

Pizza Pocket

1 portobello mushroom cap
1 tsp olive oil
2 tsp balsamic vinegar
Garlic salt and pepper
1 pocket/sub bun/hamburger bun (whatever type of bread you have will work)
8-10 turkey pepperonis
1/4 cup marinara or pizza sauce
1 slice provolone cheese

1. Preheat broiler.
2. Whisk together the olive oil, balsamic vinegar, garlic salt and pepper. Pour over mushroom and let marinate 10 minutes.
3. Place mushroom under broiler for 5 minutes. Turn over and broil for another 5 minutes.
4. Top the bottom of the bun with the mushroom, stem side up. Pour marinara/pizza sauce into mushroom. Add pepperoni, cheese and top with the other side of the bun.
5. Broil for 5 minutes and enjoy!

Tip- I really don't have much in my fridge now, so this is pretty basic. You could easily dress this up by adding sauteed onions and bell peppers, different types of cheese or even sausage. Sometimes we forget how great simple recipes can be if we use our imagination (and free sides that come with takeout...). Stay tuned, I might have some fancy-schmancy peanut butter and jelly recipe up next!

T-Lish Coffee

Flavored coffee is so delicious, but sometimes I just want to MAKE flavored coffee rather than going out to BUY it (you can tell it's getting cold in Chicago!). My sister, Kristen, was telling me about how she adds spices such as cinnamon and nutmeg, as well as orange zest, to her coffee grinds. Since Halloween was this past weekend, I was inspired to make some type of pumpkin-flavored coffee. I had this great pumpkin tea from World Market, and came up with an ingenious idea- coffee flavored with a tea bag. This seemed like a simple way to give my coffee a little flava boost!

T-Lish Coffee
1 tea bag (I would try vanilla or pumpkin, or some other type of sweet tea)
5 tbsp coffee grounds
4 cups water

1. Add tea bag and coffee grinds to coffee maker. Add water (as you normally would) to coffee maker.
2. Brew
3. Enjoy- it doesn't get much simpler!

I'm definitely a sweet coffee lover, so adjust depending on your preferences. If you like a more bitter coffee, add more coffee grinds, and skip the sugar. This is a simple way to jazz up your java. It's simply TEAAAA-licious!!

Caramel Apple Cupcakes

I've mentioned before that I just love dessert for breakfast. While my intention was not to create a super sweet treat to kick start my morning, these cupcakes put a little extra twinkle in my toes as a whistled on my way to work (okay maybe I'm being a little over the top, but it was gloomy this morning and these made it a little better...)! I found this recipe last week and decided to make these for my manager's birthday. Beth and a couple others from my office really enjoyed them. Apple is such a great baking ingredient- it provides lots of flavor and always produces a nice, moist baked good. I was a little skeptical of this recipe because there aren't many ingredients, but there was no lacking in the taste department! Next time, I will add some pumpkin pie spice (I was so mad I didn't think of that before!), but these are definitely good without any changes!

Caramel Apple Cupcakes

• 1 1/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil (the recipe called for vegetable oil, but I always replace with canola)
• 2 tsp. pure vanilla extract
• 2 rome apples (about 1 pound), peeled and grated/shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon milk (the recipe called for heavy cream, but I didn't have any, milk worked just fine!) 

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners, or spray with PAM.
2. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; grate/shred in the apples and mix. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and milk. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Tip- The easiest way to frost anything if you don't have a pastry bag is to scoop all of the frosting, once mixed, into a ziploc bag. Cut a small piece off of one of the corners, and you have your own home-made pastry bag, so easy! 

Banana Bread Oatmeal

My love for oatmeal runs deep. I eat it in the summer, winter, for dinner, dessert... My sister, Katie, gave me the idea for this concoction and I think I got the amounts right this morning. Getting in the habit of taking a few extra minutes to make something substantial and satisfying for breakfast has numerous benefits, such as fending off morning hunger, which can leave you susceptible to troll for treats and raid the vending machine at work. This oatmeal takes about 4 minutes to make, and it was so good that I ate it in about 4 seconds. I figured the bowl was around 270 calories, not bad! It's very satisfying, who doesn't like chocolate for breakfast? The fiber and protein provided by the oatmeal and milk are filling, and banana is brain food, so this is a perfect morning meal!

 

Banana Bread Oatmeal

• 1/3 cup quick-cooking oats
• 2/3 cup Silk Vanilla Light Soy Milk
• 1/2 banana, mashed
• 1 tbsp chocolate chips
• 1/2 tsp vanilla
• 1/4 tsp splenda
• 2-3 dashes of cinnamon

1. Combine the oatmeal and milk in a bowl. Heat for 1 minute 30 seconds - 2 minutes.
2. Add banana through splenda and mix.
3. Sprinkle with cinnamon.

You can definitely play with this recipe depending on how sweet you like your oatmeal, how hungry you are, etc. I like my oatmeal sweet, but not super sweet, so I added just a little bit of Splenda (which I try not to use but just can't help it!). Silk's Vanilla Light Soy Milk is like candy in your mouth and is what I drink, but you could use any kind. Adjust the amounts of oatmeal/milk and banana depending on your hunger level.

Fall Veggie Soup with Croutons

After over-indulging just a bit on Ann Sather's cinnamon rolls and Mia Francesca's pumpkin ravioli this past weekend, I needed a simple, healthy Sunday night dinner to compensate. I've had this Rachel Ray recipe for Zucchini Stoup with Herb Breadcrumbs for awhile and finally decided to give it a whirl. My version is slightly different, adjusted to include some turkey sausage for meat-lovers and my secret weapon- homemade croutons. This is really a quick recipe, and makes for great lunches throughout the week. I really enjoyed the flavor, especially with the croutons and parmesan cheese on top. This wasn't Mark's favorite, "too many vegetables." Oh well, more for me! I actually just had some…

Fall Veggie Soup with Croutons

• 5 tbsp olive oil, divided
• ¾ pound shiitake mushrooms, sliced
• 3 small - medium zucchini, cubed
• 2 large carrots, sliced
• 4 shallots, chopped
• 2 cloves garlic, chopped
• 1 tsp sage
• Salt and pepper
• 1 pint grape tomatoes
• 1 32-ounce container vegetable stock
• 1 tsp hot sauce
• 8 Jennie-O turkey breakfast sausage links
• ¼ cup chopped tarragon leaves
• ¼ cup chopped flat-leaf parsley
• 3 slices sour dough, cubed
• 1 tsp oregano
• 1 tsp garlic salt
• 2 tbsp parmesan cheese
• Grated parmesan cheese, for topping

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, carrots, shallots, garlic and sage. Season with salt and pepper.
2. Add the tomatoes and cover the pot. Cook 5-7 minutes, or until tomatoes burst. With the back of a wooden spoon, squash the tomatoes even more.
3. Stir in vegetable stock and hot sauce. Bring to a boil, and cook until slightly reduced, about 2 minutes.
4. Meanwhile, heat 1 tbsp olive oil in a small pan over medium heat. Squeeze and crumble the sausage out the its casing, and brown.
5. Add the cooked sausage to the soup. Stir in the tarragon and parsley.
6. Finally, heat the remaining tbsp of olive oil in a large nonstick pan over medium-low heat. Add the sour dough and toss. Sprinkle with oregano and garlic salt. Toss every couple minutes, for about 10 minutes. Sprinkle with 2 tbsp parmesan cheese.
7. Ladle the soup into bowls, and top with croutons and extra parmesan cheese.

When your pants are feeling a little tight, this might be a good fix. Adding just a small amount of sausage, croutons and cheese makes it quite flavorful, and the volume with definitely make you feel full. Sage wasn't included in the original recipe, but I threw it in there- wow did it smell good! Make this for your vegetable-loving loved ones for a quick, healthy and comforting meal!

Apple Butter Spice Muffins

Making muffins on Sunday is my new thing. It’s great to have pre-made breakfast for the week, and if no one else is sharing, freeze the remaining for the following week. These muffins from Eating Well caught my eye because apple butter and molasses were in the ingredient list. I knew that using these flavorful elements would result in a satisfying morning treat. Additionally, there’s no butter in these muffins, but they are so moist because of these sensible solutions. Diced apple also adds to the perfect consistency of these baked goods.

I’ve never used wheat bran before, but have wanted to try it for quite some time. To my surprise, I stayed full for a couple of hours with just a muffin and some yogurt, unlike after eating a store-bought muffin that spikes your blood-sugar level and makes you hungry an hour later. Wheat-bran adds an element of nutrition, without adding practically any calories. From now on, I will ALWAYS add it to my muffins! Take advantage of apple season and try something new for breakfast!

Apple Butter Spice Muffins

1/2 cup craisins or raisins

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup unprocessed wheat bran, or oat bran

1 large egg, lightly beaten

1/2 cup low-fat milk

1/2 cup spiced apple butter

1/2 cup packed light brown sugar

1/4 cup canola oil

3 tbsp molasses

1 cup finely diced peeled apple

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
2. Place craisins or raisins in a small bowl and cover with hot water. Set aside.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
4. Whisk egg, milk, apple butter, brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the craisins or raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the cups.
5. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips- There are three ingredients in this list that most people don’t have on hand: wheat bran, apple butter and molasses. All three of these components can be easily used again, so don’t be afraid to go out on a limb to try the muffins! Wheat bran can be added to most baked goods, just do a little research to see how much to include (or just add a few tablespoons). It’s an easy way to make your baked goods keep you full and focused a little longer!

Apple butter is very versatile and can be used on toast or mixed into oatmeal. Add it to cottage cheese, or eat it out of the jar….

Who doesn’t love ginger snaps? Christmas is coming up and molasses will keep for while, so you’re safe to buy a jar and use it much later. Make a batch of cookies that uses molasses, or, you might love the muffins so much that it could be gone next month! 

Artichoke, spinach and feta stuffed shells

When I got home from the gym at 7:45 p.m. on Wednesday night and had no desire to put any effort into making myself dinner, I was quickly reminded of how much I looooveeee artichoke, spinach and feta stuffed shells! I made these one Sunday night when I had some time on my hands, and was very thankful, three lovely frozen meals later! The artichokes just weren't doing it for Mark, so I portioned out what was leftover and froze them for myself. So much better than a pre-package, sodium-filled, store-bought frozen meal! Next time, I will prepare the mixture without the artichoke and stuff half of them for Mark, then add the artichokes into the mixture and stuff the remaining shells (you can never have too much artichoke, right!?!). I'm always looking for simple solutions to accommodate different palates. Making two meals is out of the question, but thinking of easy steps like this make it virtually effortless to accommodate someone else's preferences.

 

Artichoke, spinach and feta stuffed shells

• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp died basil
• 1/4 cup chopped pepperoncini peppers
• 1 28-ounce can fire-roasted crushed tomatoes with added puree (such as Progresso)
• 1 8-ounce can no-salt-added tomato sauce
• 1  cup shredded provolone cheese, divided (I couldn't find shredded in a package and probably should have bought a block at the deli, but instead I just bought sliced cheese and diced it)
• 1 cup crumbled feta cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/4 tsp freshly ground black pepper
• 1 can artichoke hearts, chopped
• 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 garlic cloves, minced
• 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta or approximately half of a package)
• Cooking spray

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone.

4. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

 

You could substitute the provolone for mozzarella cheese if you had it, but other than that, these are pretty basic ingredients. A little effort is required here, since you have to individually stuff the shells, but I was pleasantly surprised by how quickly I was able to get the dish together. If you have room in your freezer, you could easily double the recipe and use the entire box of shell pasta. Just freeze the uncooked pan for enjoyment another time!

 

This is based on Cooking Light's recipe, and it's really pretty healthy! The flavor from the artichoke really cuts down on the amount of cheese you need to use, and spinach adds good volume to the mixture. Feta has so much flavor, so I wouldn't recommend substituting, or you'll miss out on some savoriness. Didn't feel a bit guilty after indulging in this dish!

Chop til you drop salad

This past weekend, I had three girls coming over for an early dinner. I couldn't figure out what to make- this was my opportunity to make something girly (aka meatless and different...)! Chicken just didn't sound right for 5:00 p.m., and I wasn't up for making five different mini-appetizers because of the time commitment. I started searching the Internet for entree salad ideas and hit the jackpot! Based on Guy Fieri's recipe, I chopped up this masterpiece. Not only did it taste amazing (excuse my absence of modesty here...), it looked so pretty. Two days later, I packed it for lunch and had an even better experience since the bread had more time to absorb the dressing (although the veggies weren't as crisp, but that didn't bother me). I really can't wait to make this again!

Chop til you drop salad

1 can chickpeas, drained and rinsed

1/2 cup grape tomatoes, halved

1 red bell pepper, diced 
1/2 English cucumber, peeled, seeds removed (cut in half and scoop them out with spoon), and diced 

1 large carrot, peeled

1 tbsp garlic, minced

1 tbsp capers

2 tsp freshly chopped Italian parsley leaves

3 tbsp freshly chopped basil leaves
1 1/2 tbsp balsamic vinegar

1 tbsp white wine vinegar

1/2 tbsp cider vinegar

3 (1-inch thick) slices sourdough bread

2 tsp oregano

2 tbsp parmesan cheese
4 tbsp olive oil (divided)

1/4 cup feta cheese, crumbled

1 avocado, cut in half, pitted and flesh diced

1. In a large bowl, toss together chickpeas, tomatoes, pepper, cucumber, carrot, garlic, capers, parsley and basil. Drizzle in the vinegars, 1 tbsp of oil and season with salt and pepper. Toss and let sit for at least 20 minutes (or a couple hours) in the refrigerator.
2. Just before you are ready to serve, cut the bread into 1-inch cubes. Toss with remaining 3 tbsp oil. Toast lightly in a non-stick pan on the stove, adding in the oregano and parmesan cheese when almost toasted.
3. Add the toasted bread, avocado and feta to the salad, toss, and serve!

Tip- Use your imagination in terms of the vegetables, vinegars and cheese used in this salad. Don't be deterred if you are missing something from the ingredient list, just leave it out, I promise it will still rock your world. The original recipe called for goat cheese, which I didn't have. I also adjusted the vinegars to use what was in my pantry, but would still recommend using 3 tbsp- half balsamic and thee other half any type of light-colored vinegar.

Little something extra special- After peeling the cucumber, I didn't want to waste the cute curled peel. Since cucumber is delicious in water, add it to a pitcher and it will make a great presentation!