Sun Dried Tomato and Balsamic Tapenade

I don't know about you, but I just love a great tapenade!  Olive? Sun dried tomato? Artichoke? Garlic? Yes please!

Tapenade is an appetizer that is mainly based on pureed olives but can also consist of many other veggies.  My favorite being sun dried tomatoes!  It's usually served as an appetizer with bread or crackers.  

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(Afternoon tea with the ladies) 

My girlfriends and I frequent the Biltmore in Santa Barbara.  Either for a mommys' night out, mommys' massages or for an afternoon tea.  We love to spend our time at the luxurious Four Seasons.  Maybe a stay-cation is in order?! Especially with my broken foot (see above.)

With every meal they serve the most decadent tapenade!  

Honestly, they serve one of my favorite bread spreads ever.  I sometimes lunch there just for the tasty spread!  I, of course, had to have the recipe!  Luckily the Executive Chef (Alessandro Cartumini) is extremely generous and kindly offered the recipe to me.  

Thank you Alessandro for sharing this wonderful recipe with me and my readers! 

Sun Dried Tomato and Balsamic Tapenade 
Yields around 2 cups 
Recipe adapted by Alessandro Cartumini from the Four Seasons Biltmore

Ingredients:
1/2 lb sun dried tomatoes in oil, drained
1/2 lb plum tomatoes in juice, drained
1 tablespoon garlic, roasted
1 tablespoon shallot, roasted
1/2 cup olive oil + more for drizzling
11 ounces dark balsamic vinegar (some may not like this much vinegar.  I would add just a little and taste test as you go.  You can always add more but can't take it away!)

Preparation:
Preheat the oven to 275 degrees.  Place the garlic and shallot on a baking sheet, drizzle with olive oil and slow roast until caramelized (browning.)

Pour all ingredients in a food processor, blend until thoroughly combined, about 3 minutes.  Serve immediately or store in an airtight container for up to 2 weeks in the fridge.

Strawberry Sorbet {Sorbet Cookies}

When life gives you sorbet, make sorbet sandwiches!  

The last few days Ky (5) has been begging for ice cream. Flavor? Cone? Who cares, says a 5 year old!   Let's just say my little sorbet princess was in heaven!  

This simple strawberry sorbet has just 4 ingredients and is oh so delightful!  

Ky said "Moooom, this is the very best ice cream I've ever had! Can I have another one?" A mom's response... absolutely not! But if you clean the dishes you can have 2 more!  

To make this sorbet extra kid-friendly sandwich the sorbet in between two shortbread cookies! What kid could resist a sorbet sandwich?? My girls sure couldn't.

Strawberry Sorbet

Yields 6 ice cream cones

Recipe created by Epicurean Mom

Ingredients:

1/2 cup water

1/2 cup sugar

5 cups strawberries, rinsed and halved 

1/3 cup orange juice

Preparation:

Combine the water and sugar (simple syrup) in a small saucepan over medium heat.  Bring to a slow boil, stirring constantly.  Boil for 1 minute then take off heat and let cool in the fridge.

Pour halved strawberries in the bowl of a blender.  Blend until smooth.  Place in the fridge.

Once simple syrup and strawberry puree is chilled, combine both in a medium bowl add orange juice and mix well.   Pour strawberry mixture into the bowl of an ice cream maker and use according to manufacturer's instructions.  

Spoon into a pan, cover and freeze for at least 3 hours.

Serve and enjoy!

Lemon Trifle

Cherry blossoms are in full bloom and spring is officially here!  

Except for the unexpected snowfall we had here in Santa Barbara this weekend...

(Picture courtesy EdHat.com)

I'm all about convenience; aren't we all?? 

This lemon trifle must be the easiest dessert I've ever made.  In total, prep and assembly time = 10 minutes tops! So easy and delicious! 

Such a beautiful dessert to grace your spring dessert table/bar.

I decided to make individual trifles, which makes portion control easier!  

To make one large one, use a 3-quart serving bowl; Preferably clear to see all the fancy layers. 

Lemon Trifle

Yields one 3-quart Trifle or 4 individual trifles 

Recipe Adapted from Martha Stewart 

Ingredients:

15-20 ladyfinger biscuits (french)

3/4 cup dessert wine, such as cream sherry (for non-alcoholic use lemonade)

2 cups heavy cream

2 tablespoons confectioners' sugar

11/2 cup lemon curd (homemade or store bought), plus more for garnish if needed 

2 tablespoons lemon rind, grated for garnish

Preparation:

Place ladyfingers evenly in a rimmed baking sheet.  Pour sherry over the tops of the biscuits.  Let sit for 5-7 minutes, carefully turning them halfway through soaking. 

In a bowl of a standing mixer (or hand mixer) fitted with the whisk attachment, pour the cream and sugar.  Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.  

Place ladyfingers in the bottom of the bowl/bowls, spoon 3/4 lemon curd (using 3 tablespoons of lemon curd for individual trifles), then top with whipped cream.  Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish.  

Place trifles in the fridge for 1 hour or overnight before serving.

Baked Blueberry Oatmeal

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There's nothing like a big bowl of oatmeal to get your day started!  

I often cook a big batch for the family in the mornings.  Sprinkle it with a few blueberries and a drizzle of agave nectar and we are off to our day.  

I've just recently started baking our oatmeal.  Have you tried baked oatmeal?  

Let me tell you, baked oatmeal is 1,000 times better then the good ole' microwaved kind! 

The new craze is to bake them into little oatmeal cakes, makes eating on the run much easier...

Honey, Raspberry and Pistachio Oatmeal Cake

(Picture via Pinterest and Munchin with Munchkin)

Or par-bake to make a creamy oatmeal.  

The longer you cook the more cookie like the texture will be become.  Today we were fancying creamy steel cut oatmeal.  I've become much more of a steel cut oat gal, preferring them to the old fashioned rolled oats.  I find they are crunchier, chewier and nuttier.  

Baked Blueberry Oatmeal with Berry Compote 

Yields 4 servings

Recipe Adapted by Epicurean Mom

For Oatmeal:

1 cup steel cut oats, pre-soaked for 30 min for a shorter cooking time (if desired)

3 cups 2 % milk or water (use milk for a creamier consistency) 

2 teaspoons agave nectar 

1/4 teaspoon cinnamon

1 pint fresh blueberries

Pinch of salt

Preheat oven to 350 degrees.

Combine all ingredients in a baking dish, stir well.  Bake for 15-35 minutes (depending on desired doneness) stirring occasionally for a thinner consistency.  Let cool slightly.

For Berry Compote:

2 pints fresh blueberries

2 tablespoons water

1/4 teaspoon pure vanilla extract  

1 teaspoon sugar

Combine all ingredients in a medium saucepan over medium heat, stirring constantly.  Cook until blueberries are reduced and liquid is syrupy, about 5-7 minutes.  

Spoon oatmeal into serving bowls topping with berry compote.  

Enjoy! 

Cinnamon Apple Quinoa Parfait

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When I see honey crisp apples at the store, I quietly squeak with excitement.  You know, honey crisp are my favorite apples!  Most (80%) of honey crisps' in So Cal are produced purely for juicing.  Sad, right??  Not now, I found another new breed of apple that became commercially available this year...Lady Alice Apples.  

Be still my heart!  

These wonderful apples are like a fine wine... they get richer and more robust with age.  It's no secret my family are suckers for anything caramelized, especially caramelized fruits!  Slow cooking fruits really brings out the natural sweetness and flavors.  

Quinoa is usually thought of a savory dish ingredient, although I've been wanting to experiment with the sweeter side of the ancient grain.  Since my girls have a hard time eating anything that is relatively healthy, I thought to incorporate quinoa into a healthy yet tasty breakfast treat. 

Cinnamon Apple Quinoa Parfait 

Yields 4 small parfait cups

Recipe created by Epicurean Mom

For Oat Crumble:

1 cup rolled oats

1 1/2 tablespoons coconut oil, melted

2 teaspoons granulated sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Combine all ingredients in a small bowl.  Evenly spread on a baking sheet and bake until golden brown, about 7-10 minutes.  Set aside to cool.

For Cinnamon Apple Compote:

4-5 apples (preferably lady alice), peeled, cored and coarsely chopped

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoons sugar

1 cup water, or more if necessary

In a medium saucepan over medium heat, combine all ingredients, mixing well.  Bring to a boil and reduce heat to low.  Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes.  Add more water if needed in the cooking process.  Take off heat and let cool completely.  Cover and refrigerate for at least 1 hour.  

For Quinoa:

Cook 1 cup quinoa according to package directions.  Once cooked, add 1 1/2 teaspoons cinnamon, mix well.  Set aside to cool.

For Yogurt:

2 cups non-fat vanilla, greek yogurt (I used Chobani) 

Assembly:

Spoon 1/4 cup yogurt in bottom of glass, 1/4 cup quinoa, 1/4 cup cinnamon apple parfait.  Repeat the layering and top with oat crumble.  Repeat with remaining glasses.  

If making a dessert parfait, top with fresh whipped cream.

Triple Chocolate Crackle Cookies

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Chocolate, chocolate and more chocolate!  

Some days (most days for me) you just need a good chocolate fix.  Today was 'one' of those days!  This morning the girls and I got our aprons on and got to baking.  Of course the girls were my spoon lickers, and the cookies were very enthusiastically taste tested and approved!

My mother-in-law makes the most fantastic crackle cookies every Thanksgiving and Christmas.  Moist, chewy and crunchy. The perfect combination for a cookie.  I've yet to nab the famous recipe from her, instead I created my own!  

My cookies were not quite as crunchy as the family crackles but were deliciously chocolaty and moist!  

I hope you enjoy these cookies as much as we did...

 and don't forget to serve them out-of-the-oven warm!

Triple Chocolate Crackle Cookies 
Recipe created from Epicurean Mom
Yields 24 cookies


Ingredients:
1 1/2 cup all-purpose unbleached flour
1 1/2 teaspoon baking powder
3/4 cup cocoa powder
1/4 teaspoon salt
10 ounces good quality semisweet chocolate, chopped
1 1/4 cup brown sugar, lightly packed
2 eggs
1/4 cup 2% milk
1 stick (8 tablespoons) unsalted butter, softened
1/2 teaspoon pure vanilla extract
12 ounces chocolate chips
2/3 cup confectioners' sugar, for dipping

Preparation:
Preheat oven to 350 degrees.

In a double boiler or in a heat-resistant bowl over boiling water, warm chopped chocolate until completely melted.  Take off heat and let cool.

Sift flour, baking powder, cocoa powder and salt in a medium bowl.  Set aside.

In a bowl of a standing mixer fitted with the paddle attachment on medium speed, cream the sugar and butter together until well blended and creamy.  Turn the speed to low, add the eggs one at a time, mixing well after each addition.  Remove bowl from standing mixer, add milk, melted chocolate and vanilla.  Slowly incorporate the flour mixture into the wet ingredients, add the chocolate chips and mix well.  Cover and refrigerate for about 1 hour.  Once chilled, using your hands, roll dough into squat 1.5-inch balls.

Place a sheet of parchment paper on a baking sheet.  Pour confectioners' sugar on a large plate, gently roll cookie balls into sugar.  Make sure no dark spots peek through sugar.  Roll them a second time in sugar and place on parchment lined baking sheet.  Space balls 2-inch apart and bake for 7-10 minutes, or until a tooth pick inserted in the middle comes out slightly dirty (be sure not too overcook.  They will become too dry.)  Serve them warm and with milk, of course!