MUSHROOM and Lentil Walnut spread

Tender lentils blend into a nurtured hug from caramelized mushrooms.
Several spices and herbs join the crunch of walnuts to make this spread special.

As the days get shorter, many hope to make plans to go to warmer destinations.
Although beneficial for ones mental and physical state, good nutrition also needs to take its place.

November is a great month to wind down and get in some last days of taming the caloric intake.
Holidays around the corner, we shall get into shape to confront the alluring menus to come.

Second to my delicious Wine MUSHROOM tapenade spread ...
Mushrooms and lentils make a perfect match in this newly created delight.

 After tinkering with a few ingredients...
this spread came to be a great addition to my guilt-free repertoire.

Easily prepared in a food processor, this spread comes together in no time at all.
Served as a great little appetizer or snack at any time...especially with roasted sweet potato.
It can serve as a terrific base with cream in enveloping pasta.
Also spread it to flat breads with a generous sprinkle of cheese and lightly baked.
Making a sandwich with this spread will go a long way to boosting the rest of your creativity.

MUSHROOM and Lentil Walnut spread
a rustic vegetarian spread or smooth texture pâté

yields about 3-1/2 cups / 875ml 

[ 7x (125ml) mini jars ]

Printer version

INGREDIENTS:
(American / Metric measures)

PART-1 - cooked Mushroom mix*:
. 2 Tbsps. (30ml) unsalted butter
. 2 Tbsps. (30ml) e.v.Olive oil
. 1 small, sweet onion, thinly sliced
. 2 small garlic cloves, crushed
. 15 medium (2-1/2 cups/ 200g) cremini Mushrooms, sliced
.....
PART-2:
. 2 cups (300g) cooked Lentils        
. 1 cup (150g) raw walnuts
. small handfuls of fresh herbs like: Basil, Parsley
. 1/2 tsp. (2.5ml) sea salt
. 1/2 tsp. (2.5ml) granulated garlic powder
. 1/4 tsp. (1.75ml) dried Tarragon
. 2 tsps. (10ml) Dijon Mustard
. 1 Tbsp. (15ml) Balsamic vinegar
. 1 Tbsp. (15ml) Maple syrup
. 2 Tbsps. (30ml) e.v.Olive oil

* The cooked MUSHROOM mix shall render about: 1-1/2 cups (375ml)

PREPARATION:

PART-1 - cooked Mushroom mix:

1.  In a medium size pan, on MEDIUM heat, melt the butter and oil.  Sauté the onion.  Add the garlic about 1 minute before adding the mushrooms.  Cook another 10 minutes or until reduced to about half.  Remove the skillet from the heat and completely cool.  Then, add the mix into the food processor.

PART-2:

2. Add  ALL the remaining ingredients into the processor.   Pulse a few times on MEDIUM speed and then continue whirling at the same speed until a slightly coarse and mostly smooth texture becomes spreadable.  Note: keep blitzing if a smoother texture is desired.

3. Serve right away or store in small, airtight, glass jars.  Refrigerate for up to a week or freeze for up to about three months or so.  It thaws well in the refrigerator.

Alright, now that we’ve found hope after indulging in this somewhat healthier preparation, 
I’m thinking...hmmm...cookies.  Who’s in?

Ta for now and wish you all the very best in nurturing your silhouettes before the holidays.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

caramelized APPLE chocolate nut coffee cake

A shimmer of caramelized apples baked within a gentle bath of brown sugar and butter.

What more can a chocolate, walnut and raisin coffee cake ask for?

The only way I can truly permit myself to indulge in such decadence...

is when at the very least I take fresh country air and watch others walk in the orchards ;o)

Kidding apart, apple orchards do bring the best in my baking abilities.

This time, I truly impressed myself...a real keeper for my apple cake repertoire.

Enjoying aging buildings surrounding the orchards reminded me of...

the priceless outings I look forward to every Autumn. 

Did I mention how I look forward to that warm slice of cake which beckoned.

A warm tea was just the perfect accompaniment to call it a perfect afternoon.

Share this cake with friends and hope there’s just a little piece left over for you to devour.

If not, just make sure you get enough apples to make yet another apple cake ;o)

Get ready to grab that quality chocolate, nuts and dried fruit out of the pantry.

Sour cream, butter and brown sugar are waiting to be smothered into decadence.

caramelized APPLE chocolate and nut 

coffee cake

No beater required

yields 10-12 servings

Printer version

INGREDIENTS:  
(American / Metric measures)

Cake batter: 
...DRY:
. 2 cups (200g) unbleached all-purpose flour
. 1/4 cup (55g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1 Tbsp. (15ml) ground cinnamon spice
. 1 Tbsp. (15ml) baking powder
. 1-1/2 tsps. (7.5ml) baking soda
. 1/4 tsp. (1.75ml) sea salt
. 1/2 cup (80g) walnuts, chopped
. 1/2 cup (80g) dried raisins
. 1/2 cup (100g)  bittersweet (65-70%) chocolate, coarsely chopped
...WET:
. 1/2 cup (125ml) vegetable oil (grape seed preferred)
. 1 cup (250ml) sour cream or Greek style yogurt, room temp.
. 4 large eggs, room temp.

Cake pan base:
.  8 tsps. (40ml) (dollops) unsalted butter
. 1/2 cup (110g) brown sugar, packed
. 4 large apples: a mix of sweet and tart 

PREPARATION:
Pre-heat the oven to 350F/180C/Gas4 

Position the rack on the 2nd level from the bottom 

Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil.   Dust the pan with some flour and then invert while tapping out the excess.  Set the cake pan aside. 

Cake BATTER:

1. In a large bowl, sift the first 7 dry ingredients together.  Add the walnuts, raisins, and chocolate.  Toss everything to get coated.  

2. Make a well in the center of the bowl.  Pour in the oil, sour cream and eggs.   With a large spatula, give it a good fold and mix until everything is combined.  Set aside.

Cake pan base:

3. Place the 8 dollops of butter equally distant at the bottom of the bundt pan.  Sprinkle the brown sugar liberally over the butter.

4. Peel and core the apples.  Slice the first  two apples and scatter them onto the sugar.  Cube the remaining two apples and spread throughout.

5. Spoon the batter over the apples and lightly smoothen the surface.
6. Bake for 40 minutes or until knife comes out almost clean.  Remove the cake from the oven and let it rest for 15 minutes.  

7. With a thin spatula, gently nudge the cake from its sides.  Afterwards, transfer and invert the cake pan on a serving dish.   

. Serve warm or room temperature.  This cake is enjoyed best when it's fresh on the day it's baked.  Enjoy.

 

Obviously, there are tons of recipes for coffee cakes...

however, there’s always one that remains the charmed one.  

For myself, this one and my other Chocolate Streusel Goat Yogurt coffee cake 

are definitely down as my favourites so far.  

Grab those apples and get dessert going.  
If for nothing else, your home will smell terrific. 

Happy Canadian Thanksgiving.

Have a pleasant week and flavourful wishes,

Foodessa

Comments... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are a few more related recipes:
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}
- Chocolate Streusel Goat Yogurt coffee cake
- APPLE and Almond cake torte - Gluten-Free
- Italian APPLE butter cake torte
- APPLE cranberry SAMBUCA maple torte cake
- Apple Pecan Raisin spice torte cake 

Chocolate Streusel Goat Yogurt coffee cake

Neatly snuggled between an irresistible coffee cake lightened by goat's yogurt;

a streusel of chocolate, cranberry and walnuts found themselves into a swirl.

Initially, from Maida Heatter's Book of Great Desserts...

the 'Budapest' coffee cake got hold of me.

When this cake was first tried out for a big gathering...it received favourable reactions. 

Although, quite impressed with the initial results... 

I knew then that my next version was going to get... 
a creative twist with a lighter cake crumb.

One change was the lightening of the sour cream with...
the help of my friendly Quebec goats.

The distinctive tangy flavour of Goat yogurt is quite unique.   

It's smooth, rich, unctuous texture is often compared to the creamy consistency of Greek-style yogurt.  

Not only is it more nutritious than cow's yogurt, it's accompanied by more vitamins as well.

This protein packed yogurt is also more generous in sources of calcium and potassium.  

Boasting lower levels of lactose than cow's milk...

goat yogurt has become the favoured choice for those with delicate digestive systems.  

This is originally how I came upon this treasured find ;o)
  

Not only do I eat goat's milk yogurt in its natural state...

I have found myself using it quite frequently in several savoury and sweet recipes.  

For instance, this sour cream based coffee cake got a lightened substitution.

Anywhere from 2.5 to 10% fat content is offered by this thick and creamy goat's yogurt.

Depending how low-fat you need to take it...I would recommend trying the 10% first.

Here's how I adapted the well known...
'Budapest cake' to suit my sweet table.

Chocolate Streusel Goat Yogurt 
coffee cake
Lightly inspired by the "Book of Great Desserts" -- Maida Heatter's Budapest cake.

yields 10-12 servings
Printer Version

INGREDIENTS:

(American / Metric measures)

Streusel filling:

. 2 Tbsps. (30ml) ground Cinnamon spice

. 1/8 cup (12g) Dutch-processed Cocoa powder

. 1/4 cup (40g) dried Cranberries (or raisins)

. 1/4 cup (40g) Walnuts, coarsely chopped

. 1/4 cup (45g) bittersweet (65-70%) Chocolate, coarsely chopped

Cake batter:

...WET:

. 1/2 cup [1 stick] (125ml) unsalted butter, softened

. 1/4 cup (60ml) mild Olive oil

. 1 cup (210g) granulated Sugar

. 1/2 cup (110g) Brown Sugar, packed

. 1 Tbsp. (15ml) pure Vanilla extract

. 4 large eggs, room temp.

. 2 cups (500ml) Goat (10% fat) Yogurt, room temp.

...DRY:

. 2-1/2 cups (375g) unbleached All-Purpose flour

. 2 tsps. (10ml) baking powder

. 1 tsp. (5ml) baking soda

. 1/2 tsp. (2.5ml) salt

Optional: generous sprinkle of icing sugar and a hint of cocoa powder

 
PREPARATION:
Pre-heat the oven to 375F/170C/Gas5  
Position the rack on the 2nd level from the bottom 
Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil.  
Dust the pan with a some flour and then invert while tapping out excess flour.  Set cake pan aside. 

STREUSEL filling mix:

1. In a small bowl, combine and mix the above mentioned ingredients.  Set aside.

Cake BATTER:

2. In a medium bowl, sift the dry ingredients together and also set aside.

3. In a large bowl, cream together the butter and oil with an electric mixer until light and fluffy.  Add the sugars and beat for about 2 minutes on medium-high speed.  Towards the end, add the Vanilla and follow that by adding one egg at the time between mixes.   Afterwards, beat for another minute or so until all becomes smooth and creamy.

4. Turn the mixer to low speed when adding the first third portion of the flour mix.   Alternate this with the yogurt.  Repeat without over-mixing.

Assembly of layers:

5. Spoon in 1/3 of the batter at the bottom of the bundt pan and gently smoothen the surface.  Sprinkle 1/3 of the 'Streusel' filling throughout the surface.  Repeat with the cake batter (4 times in total) and the 'Streusel' (3 times in total) until you end up with a generous topping of cake batter.

6. Bake for 50 minutes.  Remove the cake from the oven and let it rest for 10 minutes.  With a thin spatula, gently nudge the cake from its sides.  Afterwards, transfer and invert the cake pan on a metal rack.

7. Once, slightly cooled, transfer it on a serving dish.  Then, when the cake has completely cooled, the optional sprinkle of icing sugar and cocoa powder can be applied.    Note: For an added sweet finish...an icing glaze would also be welcomed on this cake.   Enjoy.

Now for the bonus...

French coffee cake toast

If you are lucky enough to be left with leftover cake...

here's how I embellished Sunday brunch.

French coffee cake toast
. 4 thick slices of leftover coffee cake
Egg mix:
. 3 large eggs
. 1/8 cup (30ml) milk
. 3 Tbsps. (45ml) frozen Orange concentrate 
(or double amount in fresh squeezed)
. a small quantity of Butter and Canola oil for cooking

Preparation:  
1. In a large bowl, whisk the eggs, milk and orange concentrate until smooth.
2. Generously dip each slice of coffee cake and leave them in the bowl for about a minute or so.
3. In a large skillet, on Medium heat...warm up just a little quantity of butter and oil.  
4. Lightly cook and gently turnover slices before placing them on a paper towel to wipe excess grease.
. Serve immediately with some icing sugar or maple syrup and your choice of fresh fruit.
Voila...a wonderfully decadent and scrumptious brunch is served.

For those baking up a whirlwind of goodies for the sweet table...

here's to you having a great baking experience.

 Never be afraid to swirl things up a little and make it your own ;o)

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other bundt cakes that might be of interest:
- BUTTERSCOTCH pudding WHIP CREAM cake
- cake ELEGANCE and WHIMSY
- Chocolate Caramel Cheese flan cake {aka ChocoFlan cake}

NUT cookies - AMARETTI inspired {3 recipes}

Nutty on nuts, especially in cookies.
Simplicity and aromatic ingredients turn these cookies from bland to grand.

 
Here's sharing a little something about a failed attempt to interpret a SIMPLE recipe.

Many years ago I was introduced to the original 'Amaretti di Saronno'... 
a 'classic' macaroon cookie made from almonds, apricot kernels, sugar and egg whites.

Many pastry shops have tried to replicate and variate this very popular and incomparable cookie.

Varying from the mound-like crisp outer shell with the soft, chewy 'macaroon' bite...

the 'classic' Amaretti cookie renders a unique bitter tasting quality.

This crispy, yet tender textured cookie had remained quite memorable, however...
 the bitterness from the apricot kernels did not quite appeal to my palate.

***

1 super easy recipe ... 2 very different outcomes.

Here’s a tiny tale of a failed recipe interpretation.

However, ultimately MY misinterpretation turned out a delicious cookie nonetheless.

I would proudly compete my not-so-great looking cookie in a bake sale anytime. 

Don't be fooled by the cover ;o)

When these came out of the oven I was in shock.

How could this cookie look so incredibly different.

Did I forget something?  What did I do wrong?

So far, during my adventure with Foodessa...

this cookie made it to the top of my baking blunders.

Yes...ONE major step went astray...
the egg whites were not meant to be whipped ahead of time.

Now, you may wonder...did the extra step (mistake) teach me to pay more attention?!?

In my defense...when my Fairy Foodessa subconsciously leads me off track...

I tend to surrender to her naughty and creative forces ;o)

After all...my cookies turned out deliziosi...give them a try and you'll thank me later.

My friend's amaretti cookie has inspired me to create a few nut-based cookie versions of my own. 
First, she gave me permission to share her very popular Almond cookie.

Fil's super simple

Almond Amaretti style cookies

Note: the only thing I changed was a slight reduction in sugar.

no electric beater required

Yields 24 small cookies

PRINTER version

INGREDIENTS:
American / Metric measures 

. 2 cups (260g) raw Almonds* (finely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (90ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. 24 raw almonds (optional decor)

* Whole almonds should be measured flush in the cup before grinding.

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.  
. Position the rack in the center of the oven.

1. In a medium bowl, mix all ingredients until a combined paste is well formed. 
2. With a teaspoon, size and hand-roll cookies.  Better yet...use a small #60 size ice-cream scoop to properly portion size. 
3. Place them onto a cookie sheet and leave them about 1 inch (2.5cm)  apart.  
Note: these cookies don't spread...they'll remain the same size.  Decor: If desired, place and gently insert an almond on top of each cookie.
4. BAKE for 17 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 

***

After having made my friend's nutty amaretti style cookies...
here are my added inspired versions.

' AlmondCoCitretti ' cookies
Coconut Almond Citrus Marmalade amaretti
no electric beater required


Yields 24 medium-sized cookie balls
 
Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) lightly roasted Almonds*, coarsely ground
. 1 cup (100g) unsweetened coconut, shredded
. 1/8 cup (27g) granulated sugar
. 1/2 cup (125ml) bitter-sweet citrus marmalade **
. pinch of sea salt
. 2 xLarge (90ml) egg whites (room temp.)  

* Roasting nuts lightly: Whole almonds should be measured flush in the cup before grinding.   Pre-heat oven at 350F/180C/Gas4. Position rack at the 2nd level from the bottom.  Toast the whole Almonds (with skins) on a baking sheet for 10 minutes or until the fragrance graces the air.  Let the nuts cool completely before coarsely grounding.
** Other than this particular citrus marmalade recipe, any commercial citrus marmalade can be used.  You'll probably need to adjust the sugar content to a lesser quantity.



PREPARATION:. 
. Pre-heat the oven to 350F/180C/Gas4
. Prepare a large parchment or Silicone lined baking sheet.  
. Position rack on the 2nd level from the bottom.

1. In a medium bowl, mix all ingredients until a combined paste is well formed.  
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies.    Press the paste into the scoop, level and release.
3. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size. 
4. BAKE for 18 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack.  

***

' WalCoretti ' cookies
Walnut Coconut amaretti  
no electric beater required

Yields 16 small mounded cookies

Printer Version

INGREDIENTS:
American / Metric measures

. 1 cup (130g) raw walnuts*
. 1/2 cup (50g) unsweetened coconut, shredded
. 1/4 cup (55g) granulated sugar
. pinch of sea salt
. 1 xLarge (45ml) egg white (room temp.)
. 1 tsp. (5ml) pure vanilla extract
. fine zest of 1 orange

* Walnuts should be measured heaping in the cup before grounding.




PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4 
. Prepare a large parchment or Silicone lined baking sheet.  
. Position the rack in the center of the oven.

Walnut mix:

1. In a blender, place the walnuts, coconut, sugar and salt.  Pulse a few times until a coarse texture is achieved.
2. In a medium bowl, add the egg white, vanilla and orange zest together.  
3. Add to it the walnut mix.  Combine everything until a paste is well formed. 
4. Use a teaspoon or Better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 16 cookies.    Press the paste into the scoop, level and release.
5. Place them onto a cookie sheet and leave them evenly apart.   Note: these cookies don't spread...they'll remain the same size. 
6. BAKE for 15 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 

Serving and storing suggestions apply to all above cookies:
These cookies will be ready to eat within the hour.  
They are best eaten in their crunchier state.
Leave them uncovered in a plate for up to 5 days or...
freeze them into their original baking paper and into an airtight plastic freezer bag.  
They never freeze solid, therefore, get them out for 15 minutes and they'll be ready to serve.  

Although this post has been on my mind for a while, there's no time like the present to...

express my gratitude for learning to accept imperfections and of course, my love of cookies ;o) 

Have fun making up these treats or let the creative forces...

whisk you away to sharing more of your baking originals.

Have yourselves a great week...
momentous bites and flavourful wishes everyone.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.