Red Lentil Spinach Bake

 

Ready to try something different? I found a recipe online, and after some fiddling, I made this today and… oh, my! It’s delicious! The “bread” is made from a blended red lentil batter. It’s light and flavorful. I honestly don’t believe anyone would guess that this recipe contains no wheat flour. Each serving has about 220 calories and 10 grams of protein. 

Red Lentil Spinach Bake

Makes 9 squares

Ingredients:

• 1 cup (180g) red lentils
• 1 12-ounce bag (340g) frozen spinach
• 1 medium onion, minced
• 1/2 cup (100g) feta cheese, crumbled
• 1 cup (200g) cottage cheese (or sour cream or plain Greek yogurt)
• 2 large eggs
• 5 tablespoons extra virgin olive oil, divided
• 1/2 tablespoon dried dill
• Fresh cracked black pepper, to taste
• 1/2 teaspoon sea salt
• 1/2 tablespoon baking powder
• 1-2 tablespoons Everything Bagel Seasoning (or sesame seeds) to garnish

Directions:

1. Cover lentils with water and soak overnight.
2. When ready to make the pie, preheat oven to 350°F (175°C). Line an 8- or 9-inch square pan with parchment paper allowing the paper to overhang on 2 sides (to use as handles for removing pie from pan). Set pan aside.
3. Drain and rinse the lentils. Drain lentils well, letting them sit in the colander while spinach mixture is prepared.
4. Defrost the spinach and press out excess water using either a spatula and strainer or cheese cloth. Transfer the squeezed spinach to a mixing bowl.
5. Add onion, feta cheese, 2 tablespoons olive oil, and ground black pepper to the spinach. Stir until all ingredients are thoroughly combined. Set spinach filling aside.
6. Place lentils in a blender. Add cottage cheese, eggs, 3 tablespoons olive oil, dill, pepper, salt and baking soda. Blend to a smooth batter.
7. Pour 2/3 of the lentil batter into the prepared pan, tipping it slightly to distribute batter evenly. Dollop the spinach mixture over the batter in an even layer. Top with the remaining batter, covering as much of the spinach layer as possible. Shake the pan gently to distribute evenly. Sprinkle the top with seeds or bagel seasoning.
8. Bake the pie for about 40 to 45 minutes, or until the top is golden brown. Remove from oven and immediately lift the pie from the pan, using the parchment paper as handles. Allow pie to cool slightly before serving.

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Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting #Recipes #Foodies

My son recently celebrated his birthday and he requested this cake for the small family celebration we had in his honor. The 3-layer cake is exceptionally moist and the frosting is, I believe, the best I've ever made (I kept dipping into it with a spoon! lol). 

For the Lemon Poppy Seed Cake:

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons lemon zest

8 ounces butter, room temperature

2 cups granulated sugar

4 eggs

1 tablespoon vanilla extract

3/4 cup whole milk

1/4 cup lemon juice

3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

16 ounces cream cheese, softened

8 ounces unsalted butter, softened

4-6 cups confectioners’ sugar

1 teaspoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

Make the Lemon Poppy Seed Cake:

1. Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment.

2. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.

3. In a small bowl, combine milk and lemon juice.  Stir to combine and set aside for milk to curdle.  This is similar to making homemade buttermilk.

4. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 3 minutes. Scrape down bowl. With the mixer on low, add eggs one at a time.  Mix well after each egg. Add vanilla extract. Mix to combine.

5. Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture.  Do not over mix. Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.

6. Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan. Bake for 25-27 minutes, until toothpick inserted into center comes out clean. Let cool in pans for 10 to 15 minutes. Remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.

2. Add vanilla, lemon zest and juice and mix until combined.

3. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip until smooth.

Assemble the Cake:

1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting.  Repeat with second cake layer, more frosting and then last layer of cake.  Crumb coat and frost cake with remaining frosting.

2. If desired, create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake, leaving a imprinted swirl.

3. Decorate with lemon slices and a sprinkle of poppy seeds, if desired.

Serve at room temperature. Store, covered, in the refrigerator.

Delicious Oatmeal Cookies #Christmas #Recipes

Christmas is just about upon us, and there is one delectable treat I always make during the holidays. You got it. Oatmeal cookies. Sweet, chewy rounds of goodness. Mmmm! However, these cookies aren't like any your grandmother made—not unless she was privy to my secret ingredient, that is.

What's the secret ingredient? Shredded coconut. That's what makes these mouth-watering morsels of oaty goodness so moist and delicious.

This is one of my tried and true recipes. I come back to it again and again. So fire up the oven, pull out your best mixing bowl, and let's bake up a batch of cookies.

Raisin Oat Cookies

1 cup butter, softened

1 cup white sugar

1 cup brown sugar, packed

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

¾ teaspoon salt

2 cups raisins

2 cups quick-cooking oats

1 cup sweetened, shredded coconut

Preheat oven to 350º. Cream the butter and the sugars until light and fluffy. Beat in the eggs and vanilla. Add dry ingredients. Stir in raisins, oats, and coconut. Drop by rounded tablespoons onto a light greased baking sheet. Bake for approximately 15 minutes (or until golden around the edges). Makes about 4 dozen cookies.

So...what's YOUR favorite Christmas Cookie Recipe? Let's make this a cookie recipe swap! :)

Starlight Cupcakes to the Rescue! #Recipe for #Foodies

It's cold. Freezing cold. And I need a reason to smile. What’s a woman to do?

Bake cupcakes! Yes! One of my favorite recipes for cupcakes comes from my trusty Betty Crocker Cookbook. I have the one I was given as a gift when I married my husband. I also have my grandmother’s Betty Crocker Cookbook which has her notes and hand-written recipes tucked inside. It’s a treasure!

Starlight Cupcakes

1 1/2 cups sugar

1/2 cup vegetable shortening

3 eggs

2 1/4 cups all purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk (substitute almond milk, if you wish)

2 teaspoons vanilla (original recipe calls for 1 teaspoon)

1.     Cream together the sugar and shortening. Add eggs, one at a time, mixing after each addition until ingredients are well incorporated.

2.     Add flour, baking powder, salt, milk, and vanilla. Stir just until batter comes together and no flour is visible. (Too much mixing at this stage will develop the gluten in the flour and make the cupcakes tough.)

3.     Line 36 medium, greased muffin cups with cupcake liners. Fill each liner half full with batter. Bake in a pre-heated 350º F oven until golden and an inserted toothpick comes out clean, about 18 min. Allow cupcakes to cool to room temperature.

I like my cupcakes sprinkled with confectioner’s sugar, but you can use a tub of any flavored frosting you like. Enjoy!

~   ~   ~

As you can imagine, I’ve been antsy lately. So I took on the task of creating a new cover for my book TAKING LOVE IN STRIDE. Here’s what I came up with. What do you think? The story is about a stiletto-loving school teacher who gets into a battle of wills with a do-it-my-way businessman. It’s a fun, sweet contemporary romance.

Kindle Worldwide

Nook Book

iBooks Store

Kobo

Google

If you'd like to see the old cover, click here:

Paperback

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It's Time for Mulled Cider!

I love mulled cider. In trying to decide which recipe to use for this post, I was torn between recipes offered by 2 Food Network chefs that I love—Bobby Flay and Ina Garten. I went with Garten’s recipe because I love the flavor and scent of star anise. If you’ve never used this spice, you have got to try it! It smells like a holiday all by itself. I often put a few star anise and few whole cloves into a saucepan of simmering water and let the steam scent the air. It makes my house smell wonderful. Be careful not to let the water evaporate completely or you’ll end up with scorched spices. Now, on to the recipe.

Mulled Cider by Ina Garten of Food Network

Ingredients:

·       1 gallon fresh apple cider

·       4 cinnamon sticks

·       8 whole cloves

·       6 star anise

Directions:

1.         Combine all ingredients into a pot and simmer over low heat for 10 minutes, or until all flavors are combined.
2.          Pour into mugs and serve hot.
3.          Makes 12 servings.

 

I’m celebrating fall with MOUNTAIN LAUREL, the very first book I wrote. This sweet romance won a finalist spot on what was then called The Unpublished RITA Contest (now known as The Golden Heart). Although the manuscript didn't win the contest, editor Tara Gavin of Harlequin bought and published the book. I was so happy and so proud!

 

Links to buy:

Kindle US 

Nook

Kobo

Apple iBooks

Paperback

If your store isn’t listed above, simply search for “Mountain Laurel Donna Fasano.”  Thank you!

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White Chocolate Chip Macadamia Nut Cookies

Now that the weather has grown chilly, I love to turn on my oven and BAKE! Here's a favorite in my household - White Chocolate Chip Macadamia Nut Cookies. Now, some bakers say white chocolate isn't chocolate; however, I disagree. Sort of. White chocolate contains cocoa butter, sugar, and milk, so I say it IS a form of chocolate. It doesn't contain cocoa solids which is the ingredient that darkens the chocolate. Try these cookies. You won't be sorry. 

White Chocolate Chip Macadamia Nut Cookies

Ingredients:

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 11 tablespoons butter, softened
• 2/3 cup vegetable shortening
• 2 eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 ounces white chocolate chips
• 1 1/2 cup macadamia nuts (see note)

(Note: coarsely chop 1 cup of the nuts and leave 1/2 cup whole)

Directions:

1. Heat oven to 375° F. Cream the sugars, butter, and shortening together. Once they’re fully incorporated, mix in the eggs and the vanilla.
2. Add flour, soda, salt. Stir to combine.
3. Add white chocolate chips and nuts.
4. Drop dough by rounded tablespoonfuls (I use a cookie scoop) about 2 inches apart onto an ungreased cookie sheet (I use non-stick baking mats). Bake until light brown, about 10 to 12 minutes. Cool slightly before removing from cookie sheet.
5. Makes about 5 dozen cookies.

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Dark Chocolate Zucchini Bread #Recipe

This chocolate zucchini bread is dense, moist, and has a decadently rich chocolate flavor. I started out with this recipe and did a little fiddling. I scrapped the honey and increased the brown sugar. I used butter where they called for oil. And I doubled the amount of vanilla and espresso powder. If you don’t have espresso powder or instant coffee, leave it out, but the coffee really enhances the chocolate flavor. The loaf doesn’t taste a bit like coffee, I promise. 

 

Dark Chocolate Zucchini Bread

Ingredients:

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup plus 2 tablespoons dark brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• 1 2/3 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder (also called black cocoa)
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon espresso powder or instant coffee granules
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup dark chocolate chunks

Directions:

1. Preheat the oven to 350°F degrees and grease a 9” x 5” loaf pan with nonstick cooking spray.
2. Mix together the melted butter and the brown sugar until smooth and glossy. Add the eggs and vanilla. Stir until fully incorporated.
3. In a separate bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder. Add to the butter mixture and stir well. Batter will be very thick.
4. Using a sturdy spoon, mix the zucchini and chocolate chunks. Batter will be thick and stiff (think of the muscles you're developing!) 
5. Spoon the batter into the prepared loaf pan and spread batter into all corners of the pan. Use a silicone (or rubber) spatula to get every bit of batter from the bowl. Smooth the top, evenly. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool for 15 minutes before turning out onto a cooling rack. 

Enjoy! And Happy Autumn! 

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