Here We Are...with Luci

Chocolate Pots de Crème: Sounds Fancy But It's So Simple! Très Facile!

Can you be anything but happy looking at this scrumptious treat? It tastes even better than it looks! This simple recipe makes it easy to enjoy this french dessert known as "pots de crème" - AKA pot of cream or custard - any time you have a chocolate craving.

Expect a deep, rich chocolate flavor from this little cup of love. The texture is thicker than a pudding, and firmer than a traditional mousse. The bonus is that it also has less fat and calories because you don't use heavy cream and can opt for low-fat or fat-free milk. In fact, you may already have the ingredients in your kitchen to whip a batch up tonight!

Ingredients

1 egg

1 egg yolk

1½ Tbs. sugar

1/3 cup milk - regular or low-fat (I could not detect any difference between the two milks in taste or texture, so go with low-fat and save the calories)

1 5oz. can of evaporated milk - it can be regular, low-fat, or fat-free

3/4 cup dark chocolate chips - semisweet are fine, too, but higher cocoa content in dark chocolate provides antioxidant benefits

1/2 tsp. Vanilla extract - you can also substitute the Vanilla with Almond or Mint extract to change the subtle, underlying flavor

1/4 tsp. cinnamon - add more if you really like it, but leave out if you use Mint extract

Pinch of salt

optional: Whipped Cream & Cherries for garnish

Instructions

1. Preheat the oven to 300°F. Use the center rack.

2. Set up for a Bain-marie (water bath): Boil a small pot or tea kettle of water. Put 5 or 6 small ramekins into a roasting pan. Do NOT add the hot water yet. TIP: Put a paper towel on the bottom to prevent the cups from sliding around when the water is added.

3. In a medium bowl, whisk the sugar with the egg and egg yolk; set aside.

4. Mix the milks together in a small saucepan over medium heat and bring to a boil; stir this often so it doesn't scorch. At the first sign of a boil, remove the milk from the heat and add the chocolate. Stir in and return to heat. Whisking continuously, bring to a simmer for about 1 minute, be sure the chocolate is melted.

5. Using a ladle in one hand & a whisk in the other, scoop up a small amount of the melted chocolate mixture and slowly whisk into the eggs. TIP: You don't want to cook the eggs from the heat of the chocolate mixture, so whisk continuously throughout this process until all the chocolate is incorporated evenly.

6. Whisk in the Extract of your choice, cinnamon (if using), and pinch of salt.

7. Pour the chocolate mixture into the ramekins in even amounts. Tip: To avoid spilling, do not fill to the top. From the picture above, you can see that I filled 2/3 of the ramekin - just below the fill line.

8. Pull out middle oven rack, and place the roasting pan securely. Fill with the hot water until the ramekins are immersed - approx. 2/3 up the sides. Carefully slide the rack into the oven. Bake 25 - 30 minutes until set - they should be tight in the cups like a thick custard.

9. Leave the roaster in the oven, and carefully remove the ramekins with tongs, place on a wire rack to cool. NOTE: Be sure to wear a water resistant oven mitt when transferring the pots de crème.

10. Allow at least an hour or so to cool on the wire rack. Chill in fridge.

To serve, add whipped cream and a cherry. Voilà! A rich creamy, chocolate dessert that delights the chocolate lovers palette! Try all three extract versions and see which is your favorite. All are very good - I did a lot of testing before I would share this recipe... It was hard work but someone had to do it!! Enjoy!

 

Homemade Marshmallows: Fluffy, Eggless, and Fun To Make

Making homemade marshmallows is easy and fun to do for the whole family. There is something very pleasing about watching the ingredients turn into creamy white, delicious marshmallow dreaminess. This fluffy recipe mixture makes it hard to wait until they are ready to cut, so have a few spoons available for a quick tasting preview!

Ingredients

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 tsp. salt

2 1/2 Tbsp. or 3 envelopes unflavored gelatin (NOTE: There are vegan gelatins on the market, but I used Knox brand for this recipe.)

1 cup cold water, divided in half

2 tsp. vanilla extract

1/2 cup Confectioner's sugar sifted together with 1/2 cup Cornstarch

Instructions

Add the gelatin and 1/2 cup cold water into a large mixing bowl of an electric stand mixer (NOTE: because of the long beating time, a hand mixer isn't practical). Let it soak for about 30 minutes.

Dust a 9 - 10 inch ceramic or glass baking dish with the Confectioner's sugar and cornstarch; set aside. Reserve the extra mixture for later. HINT: Be generous with the mixture and don't worry about using too much in the pan, most of it will be brushed off when you remove the dried marshmallow. NOTE: I use a 10 inch tart pan pictured in the Here We Are EASY Apple Tart Recipe. The ceramic allows the marshmallow to release more easily than a metal pan. BONUS: The edges get cut off anyway, so it doesn't matter that it is a round pan.

In a medium saucepan, mix together the granulated sugar, corn syrup, salt, and 1/2 cup cold water over low heat. Stir until the sugar is dissolved. Brush down any sugar on the sides of the pot, and stop stirring. Clip on a candy thermometer and raise the heat to high until the temperature reaches about 245 degrees; immediately remove from heat. Carefully pour the syrup mixture into a heat proof measuring cup. SAFETY TIP: Put the measuring cup into the sink and pour the hot ingredients into the cup to avoid splashing (this also keeps your cooktop clean!). UTENSIL TIP: If you don't have a candy thermometer, bring the mixture to a hard, rapid boil for about a minute but be careful not to burn it.

Turn the mixer on low and begin to slowly pour the hot syrup mixture into the gelatin. Once it is all added, turn the mixer to high speed and beat for about 10 minutes, then add in the vanilla extract and continue beating for another 3 to 5 minutes until white, fluffy, and thick. HINT: Toward the end of the beating cycle, slowly work backward on the mixer speeds until you are at the slowest speed, then slowly and SLIGHTLY raise the attachments until the marshmallow mixture is released into the bowl.

Using a flexible rubber spatula, ease the marshmallow mixture into the dusted pan and smooth. Generously dust the top of the marshmallow with the confectioner's sugar and cornstarch; smoothing out the sugar/starch on top with your hands. Place uncovered in a cool, dry area, overnight to dry.

The NEXT day: use a butter knife along the edge to loosen the marshmallow. To contain the sugar, place the slab of marshmallow on a large platter or cutting board. With sugar/starch dusted hands, smooth the sugar/starch mixture over both sides removing the excess. Cut off any rough edges with a pastry knife or a kitchen scissor. Cut into strips, then cubes (or any shape you like), and dredge each cube in the sugar/starch. TIP: Use a brushing on and off motion on each side of the marshmallow cube to get a nice, smooth finish from the sugar/starch mixture. This part takes a while, but it is a fun step for kids to do. Store in an airtight container if there are any left!

My recent batch yeilded about 24 large cubes (see picture) that averaged 1.5 inches each. Using a scissor makes this job go much faster. Besides being a preservative free treat, this recipe is also egg-less. Most store bought marshmallows are not preservative free AND contain egg whites. I don't know why, but marshmallows from this recipe seem to last longer in a cup of hot cocoa than store bought types. If you aren't a hot chocolate drinker, use this recipe to make mini-marshmallows to add to yam dishes, rocky road ice cream, fudge recipes, popcorn balls and more! Don't be put off by the long instructions, I've included lots of extra tips to help you enjoy making this messy, but fun and easy treat!!

Lasagna In A Crock Pot? Yes, You Can!

An Easy, Adaptable, Slow Cooker Recipe

Think you can't do lasagna in a crock pot? Think again, you can! And it's easy as a blueberry pie!

Besides the time savings, and ease, the best part about this recipe is that it is fully adaptable to your choice of ingredients. Whether you're a vegetarian or love a traditional meat lasagna, you can make both versions using the following recipe. I tested this recipe a number of times until I got it just right, so I can share it with you.

Ingredients (see *NOTE*)

1.5 Tbsp. Olive Oil

Fresh Basil

1 - 2 boxes Lasagna Noodles (the old-fashioned kind, NOT the "no boil" or "no cook" type)

3 jars of Pasta Sauce - your brand choice, but use at least the 24 oz. size

16 oz. Mozzarella Cheese - whole or part skim, sliced into cubes

Ricotta Cheese - My "less is more" philosophy on calories = I use a small, 15 oz. Sorrento whole milk ricotta; it holds up to the heat better than the low fat or part skim options. There may be less of it throughout the lasagna, but it tastes so much better than the other types.

Option 1 - Vegetable Lasagna {the listed veggies do not have to be cooked before adding to the crock pot}

Eggplant - skinned & cut lengthwise; Zucchini - skinned & cut either lengthwise or in 1/4" circles; Red Peppers, Onions, Mushrooms - generously sliced (if they are too small, they won't hold up to the heat)

Option 2 - Meat Lasagna {meat should be browned before adding to the crock pot}

Lean Ground Beef - Add some olive oil and brown beef in a skillet, but don't overcook it. Mix in 1/2 cup pasta sauce at the end to keep it moist. NOTE: You can add chopped onions for extra flavor.

TIP: With either option, you will also need to line the bottom of the cooker with chopped onions or red peppers.

Instructions

1. To help with the clean up: use a paper towel & swipe the bottom & sides of your crock pot with thin layer of olive oil.

2. Layer the bottom with chopped onions or red peppers (or a combination).

3. Add a layer of overlapping lasagna noodles: you may have to break them to create a full "floor" to support the veggies/meat.

4. Build a level of vegetables (or meat, or both) by layering the eggplant, zucchini, onions, red peppers, mushrooms, random dollops of ricotta, a handful of cubed mozzarella, basil, topped by sauce.

5. Add another layer of lasagna noodles, repeating the process. Be generous with the pasta sauce on each layer. TIP: After you arrange the lasagna noodles and before adding the toppings, gently push down a bit on each layer. The whole batch will cook down a lot, so this step will give you a bit more room to build an extra layer to fill the crock pot.

6. When it is filled to the top edge, cover with one last layer of noodles, add more sauce. Cover the slow cooker. TIP: Save clean up time & don't add mozzarella cheese to the top layer of noodles because the cheese can bubble up and stick to the glass.)

7. Cook on LOW heat for about 5 hours. (Don't rush it... I tested this recipe on High for 4 hours, and the noodles were very gooey.)

*NOTE*: You may have to increase/decrease the cooking time and amount of ingredient items according to the size of your crock pot. I listed the amount used for a large crock pot; obviously, the vegetable quotient is up to you and your likes/dislikes. FYI, I used an All-Clad 6.5 quart slow cooker.

So there you have it! An easy lasagna recipe that is sure to please everyone at dinner, and for lunch the next day. Pour a glass of red wine and enjoy!

Fruit and Cheese Holiday Party Platter: A Beautiful, Healthy, Plentiful Display - Ready in Minutes

Last year, I was in the supermarket produce aisle when I saw an abundance of big, juicy, red grapes on a vine. It sparked a childhood memory of Thanksgiving holidays at my grandparent's house. I started telling my husband about how my grandmother used red and purple grapes as the center of a big platter, but when I turned around, my husband wandered off and someone else's husband was standing there listening. He looked at me and smiled, "Sounds good." I smiled back, "It was." While I will never be back at her table again, I can recreate it and share the idea with you.

My grandmother, Lucy, was the Italian-American version of Martha Stewart. A product of her generation, she was a wife, mother, and homemaker extraordinaire. She knew no boundaries when it came to entertaining. At the time, I never appreciated the amount of preparation and planning it takes to create a feast, be it a large or small gathering. Now I realize that platter appeared every year because it looks great AND it's so EASY to create!

Ingredients for this "no cook" crowd pleaser:

A flat platter or 2 large dishes (one for each end of the table)

Red and Purple Grapes: gently wash and dry, leaving the grapes on their vines but snip the vines into smaller handy bunches for lifting off the platter

Cheese Wedges (pick whatever cheeses your crowd likes, no need to be fancy - go with familiar choices like Gouda or Blue Cheese); one cheese slicer per wedge keeps things neat

Cubed Cheese, e.g., aged swiss, sharp cheddar, provolone, parmigiana (only use up to a maximum of 5 cheese types all together - think $ saving, and platter size)

Shelled Walnut-halves, Whole shelled Almonds

Bread Sticks, Water Crackers (or any crackers you like)

Optional: Dried Fruit - like apricots, figs, cherries, cranberries; Baguette bread, thinly sliced; Sliced Pepperoni (while it's not a healthy item on your platter, the meat lover in the crowd will be happy)

Hors D'Oeuvres Toothpicks (this is also an opportunity to use your fish forks)

Hors D'Oeuvre Plates

Assembling your items:

Looking down at the platter (bird's eye view), imagine it divided into pie wedge sections; put the toothpicks in a cup in the center or place on the table to the side of the platter(s).

Fill each imaginary section with one item, such as the grapes, cubed cheeses, cheese wedges, crackers, walnuts, almonds, dried fruit, bread slices; randomly place the bread sticks.

TIP: Don't clump everything together, leave space between the sections with a slight overlap for visual appeal.

HELPFUL HINT: Reserve some of each item because when you remove the platter to serve dinner, you can later replenish it to return to the table or buffet after dinner. [This isn't "double dipping" - everyone should be using toothpicks or fish forks.]

Grandma called this a "picking platter" and she was right, everyone likes to pick while they are chatting over a glass of wine before and after dinner. So whether your hosting a dinner party, a holiday extravaganza, or a wine and cheese tasting hour, this fruit and cheese platter is a beautiful, healthy way to put out a plentiful display with very little work. The hardest part may be finding the right platter to fit everything! Enjoy!

It's LIME Time: 10 Easy Ways To Use A Lime

When life gives you limes, turn it into a smile! ~ Unknown

******************

If you find you are overambitious when buying lemons and limes, you are not alone. Limes are inexpensive and very evocative of summer. It is tempting to buy too many only to find them shriveled up in the fruit basket long after the lemons have been squeezed into lemonade. Other than baking a traditional key lime pie, there are many, easy ways to put those extra limes to good use. 

TIP To Juice A Lime: No one has time to pull out the juicer for one lime... First, roll the lime on the counter under your palm, then slice it in half and microwave it for a few seconds to loosen the pulp and help release the juice.

1. Save calories - leave the butter and sauces in the fridge- squeeze a lime over any type of cooked rice.

2. Save more calories by rubbing a lime wedge over hot corn on the cob - this is so good, you'll never reach for the butter again!

3. Make a dressing to drizzle over roasted vegetables by combining olive oil with lime juice (use a 2:1 ratio), add chopped mint, salt & pepper to taste.

4. For a change of flavor, use lime instead of lemon juice over sliced apples, chicken, or fish. Try limes for recipes that call for lemon zest, too. TIP: Try to buy organic if you are going to use the peel.

5. Add it to guacamole; or for a light lunch, squeeze it over a sliced avocado on salad greens with cracked pepper & sea salt. Very tasty!

6. Combine lime juice to roasted garlic after it's been baked. NOTE: you will still need to add olive oil to the cut tops of the garlic head for baking {350F for about 50 minutes}. Add enough lime juice to the extracted garlic to make a paste, then whip the combo into mashed potatoes. Yum!

7. Save your hips and treat your lips by cutting out sweet drinks... Squeeze a lime into sparkling water. TIP: Run the pulp part of the wedge around the rim of the glass for extra flavor.

8. Try the Here We Are recipe for fast, healthy, & easy Grilled Salmon but substitute lime for the kiwi slices, and lemon for the orange; definitely add the cilantro for an extra layer of flavor.

9. Freshen up the house by slicing a lime into rings and simmering them in a pot of water. NOTE: do not leave unattended; add water as needed.

10. Deodorize your garbage disposal by cutting up a lime into 8 wedges, then toss into the disposal. Easy!

It's time to squeeze out every dime you spend on limes this summer. It's easy to save money, cut calories, add flavor, and clean up a bit, all with this often forgotten fruit. Think of it as another way to go green!

The World of Las Vegas Dining: Uncovering The Best of Vegas

CLICK HERE to listen to the Here We Are radio show, The World of Las Vegas Dining: Uncovering The Best of Vegas.

Like to dine out when traveling? Then this is the show for you. Find out about this definitive travel guide to the best dining experiences Vegas has to offer. The World of Las Vegas Dining is a gorgeous book filled with "facts that translate into experiences" for you to enjoy during your next visit. Even if Las Vegas isn't on your itinerary this year, the hundreds of photos and detailed information will make you feel like you've been on a fabulous trip!

Join me to learn more about how co-author, Laury Bakie, worked for over two years to uncover the "it" places we all want to visit. She also gives us a taste of how she stayed slim while eating 750+ meals, and what it takes to work with a spouse on a big project as they became experts on the glittering world of famous chefs and restaurants in Las Vegas. 

Sure to be the coffee table book of the year, this feast for the eyes will help you decide where to eat when you're in town. Even if you're only dreaming of a vacation in Vegas, foodies, cooks, chefs, and travelers will savor every one of its 280 pages in this winning display of culinary adventure. Bon appetit!

EASY Blueberry Pie Recipe

It's blueberry season! Not only are blueberries healthy, they are the easiest fruit to bake with because you don't have to slice, dice, peel, pit, core, or chop anything. Just wash and dry them, pick out the mushy ones, and you are on your way.

If you are looking for an easy, quick recipe to put those extra blueberries to tasty use, then look no more. Try my sister-in-law, Lynn's, "Blueberry Easy-As-Pie" recipe. Simple, and simply delicious!

Pie Ingredients:

• 1 Pillsbury Pie Crust (use 1 of the 2 dough sheets)
• 2 pints fresh blueberries
• 1/2 cup sugar
• 1 1/2 Tablespoons corn starch or flour

Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup softened butter (1/2 stick)(NOT melted)
• Dash cinnamon

Preheat oven to 375 degrees. Cover a cookie sheet with foil or parchment paper (makes for an easy clean-up).

Unroll one pie crust into a 9 inch pie plate and crimp the edges.

In a bowl, toss together the blueberries, sugar, and corn starch/flour; then pour into the pie plate.

For the crumb topping, mix the flour and cinnamon in a bowl; add the sugar. Cut in the butter using a fork to combine until it is a "crumbly" mixture. Pour topping mixture over pie.

Put pie into oven on covered cookie sheet on the bottom shelf. Bake 45 - 60 minutes until the crumbs are golden brown and the pie is bubbling. TIP: Depending on oven, you may want to cover the edges with foil so they won't burn. Remove, cool on wire rack.

Alternative 1: Instead of the Crumb Topping, use the other dough sheet on top and cut shapes out of it (use a cookie cutter before covering the pie mixture). Apply and crimp the top and bottom crust edges together.

Alternative 2: No pie crust for the bottom? Just skip the crust part entirely and cover the blueberry mixture with the crumb topping - Voila! - a Blueberry Cobbler! BONUS: No pie crust means fewer calories so you can have a second slice!

Bonus: Not a blueberry fan? Need another healthier dessert option? Also, try our EASY Apple Tart Recipe!

This recipe first appeared in the July 2009 Announcements article. This updated version of "Easy-As-Pie" is being republished in honor of Pat S., who recently lost her battle with breast cancer. She was a friend, a colleague, as well as a fan and critic of Here We Are from the start (this was her favorite recipe). Her smile, friendship, and advice will be missed by all who knew this terrific lady.

Chocolate Cupcakes: Cracking Open The Secret To Great Tasting, EGGLESS Cupcakes

A Recipe Review by Here We Are

Is it even possible to bake a great tasting chocolate cupcake without adding eggs? Yes, and I can vouch for this recipe... You won't be disappointed.

To do this review, I tested it twice and both batches baked up beautifully in terms of shape, size, moist texture, and of course, a chocolaty, sweet taste. Each time, I followed the recipe closely, but did tweak it a bit. NOTE: I've included my version next to the original recipe's cake part. It calls for soy, BUT I substituted rice milk instead of soy milk without a problem; the frosting, sprinkles, and coconut in the picture are my own additions.

This eggless cupcake recipe, along with 74 other dairy-free recipes, is adapted from the book, "Vegan Cupcakes Take Over The World," by Isa Chandra Moskowitz and Terry Hope Romero. After the success of this recipe, I look forward to trying them all!

Ingredients

The "Basic Chocolate Cupcake"

1 cup soy milk (I used rice milk)

1 tsp. apple cider vinegar (I used white vinegar)

3/4 cup granulated Sugar

1/3 cup Canola oil

1 tsp. Vanilla extract

1/2 tsp. Almond extract, Chocolate extract, or more Vanilla extract (I added the extra Vanilla)

1 cup All-Purpose Flour

1/3 cup Cocoa Powder, Dutch-Processed or regular (I used Dutch Processed)

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

Chocolate Frosting

1 cup Confectioner's Sugar

1/4 cup cocoa powder, sifted

3 Tbsp. rice milk (I believe you can use any milk here)

Instructions

1. Pre-heat the oven to 350 degrees. Prepare a muffin tin with cupcake liners or set up a cookie sheet with 12 foil liners.

2. In a large bowl, mix the milk with the vinegar. Add the sugar, oil, and extract(s). Whisk together.

3. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

4. Add the dry ingredients to the wet, stopping at least two times to mix it together. Be sure all the large lumps are gone, but don't over beat it.

5. Fill the cupcake liners about two-thirds full. Bake for 20 minutes, testing the center with a toothpick to check if they are done. Cool completely on a wire rack before frosting.

6. For the Frosting: Whisk the confectioner's sugar, cocoa powder, and milk until smooth and creamy, then top the cupcakes. It will not be very thick like gelatinous store-bought, canned frosting. TIP: Add sprinkles, coconut, nuts, etc., as soon as you spread the icing before it sets up so the topping sticks.

Enjoy! These look good even before they get frosted! Notice that even though they are egg-less, each cupcake baked up full-size.

BONUS: Looking for more dairy-free recipes? Check out the HWA Granola Recipe: Eggless, Easy, Healthy, and Homemade.

Pineapple Coconut Angel Food Cake: An EASY Tropical Treat

This recipe for Pineapple Coconut Angel Food Cake makes the easiest cake you'll ever bake. The clean-up is a snap, too, because you'll only use 1 bowl, 1 spoon, and a bundt pan.

 

Ingredients

16 oz. box of Angel Food Cake mix

20 oz. can of crushed pineapples

1 cup shredded coconut

Baking Instructions

1. Pre-heat the oven to 350F - be sure to arrange clearance to use a lower rack. TIP: The box called for placement on the lowest oven rack, but I used one up from the bottom with fine results. NOTE: If you are using a dark metal pan, then bake at 325F and add a few minutes if needed. For this recipe, I used the regular oven setting, not convection.

2. Pour the can of crushed pineapple AND juice into a large bowl. TIP: if you only have a can of chunky pineapple, crush it down in the bowl using your spoon.

3. Slowly pour the cake mix into the pineapple, stirring gently. NOTE: The mix will foam up. Mix well but don't beat.

4. Pour HALF of the mixture into your bundt pan. Make a small "river" in the batter and layer in the coconut.

5. Cover the coconut with the remaining cake mixture, smooth the batter with your spoon.

6. Immediately put the pan into the oven and bake for 40 - 45 minutes (also check the box recommendations according to your pan size). Test with a toothpick that the cake is dry and springs back at the touch.

7. Carefully remove the bundt pan and hang the cake pan over a glass bottle. Let cool completely to remove. TIP: Figure about an hour and a half to cool. NOTE: If you haven't done this before (like me), when you take the cake out of the oven, flip it over - the cake should hang the way it would look when you put it on a cake plate - SEE the picture at right for a clearer understanding... Be sure to use a glass bottle, not plastic which might melt. Also, I used a cotton dishtowel tucked around the neck of the gin bottle to help anchor and level the bundt pan in this position (not visible in pic).

It's light, fluffy, and not too sweet. It was so tasty that it was gone before I remembered to take a picture! Serve with a drizzle of chocolate icing, a dollop of whipped cream, or nothing at all... It's that good and that EASY!

EXTRA: If you like coconut, check out Coconut Macaroons, The 30 Minute Cookie Recipe. Fast & simple!

Granola Recipe: Eggless, Easy, Healthy, and Homemade

Think granola is a bland combo of seeds and nuts? You'll think differently after trying this recipe for an easy, homemade, healthy treat that can be served for breakfast or munched on by the handful.

After you mix up this eggless, customizable recipe, you'll never buy another box of mass produced cereal again! ALLERGY TIP: When researching granola recipes and ingredient lists, I was surprised to learn that many recipes and most store bought brands include egg whites. When developing the Here We Are recipe, I tested several versions with and without egg whites and discovered the egg ingredient is unnecessary.

Be sure to use the TIPS listed below to make a great batch of easy, homemade granola every time:

INGREDIENTS

In a large bowl, mix the following ingredients

6 c. oats; I've had the best results with Quaker Old Fashioned

1/3 c. wheat germ or ground flaxseed; HEALTH TIP: Increase the benefits by using both. If you want, you can up the total amount to 1/2 c.; 1/4 of each (the extra amount won't matter, especially if you use the granola as cereal or on yogurt).

1½ c. nuts: mix up whatever type you prefer; chop up almonds, walnuts, pecans, etc. TIME TIP: To save a prep step, look to buy bags of sliced or slivered almonds and chopped walnuts. I also through in some whole almonds for extra crunch.

1/3 c. seeds: shelled sunflower and/or pumpkin seeds (AKA pepitas). HEALTH TIP: Buy "unsalted" seeds & nuts.

1/2 tsp. ground cinnamon

In a small, deep bowl or mixing cup, combine the following ingredients

1/2 - 3/4 c. honey or agave; TIP: the sweetener doesn't have to be an exact amount, but you need at least 1/2 cup

1/3 c. olive oil; I use extra-virgin

1 tsp. vanilla extract

Pinch of salt (optional)

MIXING TIP: Use a fork to work the oil and vanilla through the sweetener, then whisk.

Set Aside the following ingredients

1 c. shredded coconut (optional): Set aside the coconut, separated into 3 even amounts

2 c. dried fruit of your choice; use a mix of blueberries, cherries, cranberries, raisins, apricots, etc. HEALTH TIP: Be sure to check each brand's package for added sugar and/or preservatives before buying.

Handful (or two!) of mini-semisweet chocolate chips (optional)

BAKING INSTRUCTIONS

1. Set up 2 large rimmed cookie sheets lined with parchment paper.

2. Preheat the oven to 350 degrees. TIP: Use the regular baking option, not convection cooking. Arrange the oven racks mid-level but with a bit of extra space between each rack to allow for air flow.

3. Slowly add the wet ingredients to the large bowl of dry goods. TIP: Because there are no egg whites, every drop of the sweetener/oil mixture counts! Use the fork to work it evenly through the mixture.

4. Spread the combined mixture onto the cookie sheets in an even layer.

5. If using the shredded coconut, leave 2 of the 3 divided portions near the oven to add during the baking process.

6. Total baking time is approx. 25 minutes. BAKING TIPS: It's important to keep on eye on the granola to ensure even browning. Bake for 10 minutes, then swap each cookie sheet around from the High to Low rack (and low to high), and spin them around Front to Back. Note if any corners are getting dark and mix those portions into the center. Bake for 10 more minutes, stir the granola around each sheet, then repeat the "switching & spinning" placement process of the cookie sheets. At 20 minutes of baking time, add one third portion of the shredded coconut to each sheet of granola and mix in.

7. At 25 minutes, judge whether both sheets look the same in color. The granola should be a nice golden brown (see picture above). If not, let bake a few more minutes keeping a close eye on it. TIP: At this point, it can overcook quickly, so each minute counts.

8. Cool the sheets on cooling racks. BONUS: The house will smell scrumptious!

9. Combine the cooled granola with the last unbaked portion of the shredded coconut, dried fruit mixture, and chocolate chips.

10. Store in airtight containers or bag for snacking. 

The best part of this granola recipe is that you can customize the added ingredients to suit specific tastes for you or your family. I'm not sure if granola is "granola" without nuts, but if there is a nut allergy issue, leave them out and ramp up the seed and fruit ingredients. BONUS: Besides egg allergy issues, without the egg ingredient, there is a much longer shelf life with this recipe.

If you have extra of these ingredients in the house, you might want to also try our Oatmeal Cookie Recipe - which shares many of the same wholesome items - Mmmm! Let me know if you try either or any of the HWA recipes. I love to hear from you! 

Sugar Shapes: A Sweet & Easy Presentation

Sugar Shapes are a fun and easy way to spruce up any tabletop presentation. Whether you are preparing a holiday dinner, a family brunch, or a simple coffee and dessert get-together, these sweet little extras add a lot pizazz with very little effort.

$$ SAVING TIP: Making them yourself only costs a cup or two of sugar vs. packaged sugar cubes priced at $6.99 for a half pound box. BONUS: No loose sugar from a spilled sugar bowl to clean up or refill during the party. 

How To Make Sugar Shapes:

1. Dig out your candy molds

2. Line a large cookie sheet with parchment or wax paper

3. Mix 2 Teaspoons water per 1 cup of sugar using a fork to work the water through all the granules (TIP: Avoid the temptation to add more water - the sugar will crystallize and dry a cloudy gray instead of pure white)

4. Using a teaspoon, completely fill the candy mold shapes with the sugar mixture, pressing into each design section with the back of the spoon

5. Run a butter knife across the back of the candy mold tray to level the bottom of the sugar shapes

6. Quickly turn the molds over onto the cookie sheet; if you've pressed them into each shape with the spoon (see Step 4), they won't just fall out - gently tap the top of the plastic or twist the mold to pop them out

7. Allow them to dry, uncovered for 24 hours; use a spatula to transfer the hardened shapes to a tray or store them in an airtight container until use (up to a few weeks)

8. Alternative: If you don't have candy molds, try a melon-ball utensil (see the "snow balls" in the picture above). Gently prod the melon-ball hole to help the sugar out of each half circle. TIP: I used the pointed end of a chop stick to coax the shape out.

While this is a simple do-it-yourself task, there is something very inviting about the way these snow-like shapes look on a tray. Have fun using different shapes for different occasions. Also, think about putting the sugar shapes on a tiered stand, one platter can be the shapes, another the sugar substitute packages, etc. TIP: Add a "mini" tong or two to the platter for self-service. Have fun entertaining!

 

A Shopping List of The Best Baking Apples

Surprised by the vast selection of apples at the supermarket? If you are a seasoned baker, you know which type of apple you like to put into your pies and homemade treats. Unfortunately - for the occasional baker - picking the right variety can be confusing; possibly even stressful if you volunteered to bake the apple pie for a holiday dinner or party.

The right ingredients help any cook achieve success in the kitchen. In this case, the wrong apple can make your magnificent looking pre-baked pie turn into a mushy mess. Avoid wasting time, money, and a last minute dash to the bakery by purchasing the correct apple for your recipe.

To help you choose the best apple for your baking needs, here is a quick and easy shopping list for your next trip to the market:

• Cameo: baking, cooking; sweet; also an eating apple
• Cortland: baking, sauces; tart & sweet; use in whole/stuffed baked apple recipes
• Fuji: baking; firm, very sweet; I used Fujis in the Here We Are recipe Grilled Salmon: Fast, Healthy, and Easy with Apples & Ginger or Kiwi & Orange Topping
  
• Golden Delicious: baking, cooking; sweet; good in salads
• Granny Smith: baking, cooking; crisp, tart & sweet; also an eating apple
• Jonagold: baking, sauteing; honey sweet
• Macoun: baking; firm, sweet; also an eating apple (pronounced "McCowan"); I used Macouns in the HWA EASY Apple Tart Recipe
• Red Rome: baking, cooking; slightly tart; use in whole/stuffed baked apple recipes; AKA Rome Beauty

There are thousands of apple varieties in the world. These particular apples made the HWA list because they are readily available in most markets at this time of year. Do you have a favorite apple for baking? Share it with us.

 

 

EASY Apple Tart Recipe

It's baking time again! Try this EASY Apple Tart recipe instead of old-fashioned covered apple pie recipes that call for lots of sugar and an extra layer of pie crust (= extra calories). From the dough to the completed dessert, this is a simple but impressive treat. This simple apple tart is perfect to bring to a party because it looks as good as it tastes!

The Apple Mixture:

• Approx. 6 cups of baking apples, peeled and sliced into 1/4 inch half-moons
• 1/3 cup sugar
• 1/2 tsp. vanilla

The Dough:

• 1 1/2 cups all-purpose flour
• 1/4 tsp. salt
• 5 Tbsp. unsalted butter, chilled and cubed
• 6 Tbsp. cold water
• 1 large egg white

Kitchen Items:

• 9 - 10 inch Tart Pan (or a shallow pie plate)
• Food processor
• Plastic Wrap
• Rolling Pin
• Cookie Sheet
• Basting Brush (I like this silicone brush: longer lasting than a boar bristle brush & it gets sterilized in the dishwasher)
• A large dinner plate about the size of your tart pan
• Wire cooling rack

Set up the food processor. Add the flour and salt, pulse 2 times. Add the cubed butter and pulse 5 times or so. The mixture should look like coarse meal, do NOT over pulse. Add the cold water through the chute with the processor running; combine well but do not let dough form into a ball (be sure to watch carefully, the dough comes together quickly). Remove dough and gently pat it into a 5 inch disk; cover with plastic wrap. Chill in fridge for 15 minutes or so.

Preheat oven to 425℉. Stir the vanilla into the sugar and mix well, set aside.

While the dough is chilling, begin peeling and slicing the apples. Arrange in a circular pattern on the dinner plate instead of tossing into a bowl; this helps you to see how much apple you've sliced, and how much more you'll need. NOTE: The apples cook down, so a little extra apple will make a full tart.

Working on a clean, damp surface, overlap 2 pieces of plastic wrap so that you have a large square on which to roll out the dough. Unwrap the chilled dough and put it on the plastic wrap set-up. Using 2 more pieces of plastic wrap, cover the dough circle (the dough will be covered top and bottom). Roll it into a 14 inch disk keeping it covered in the plastic wrap. The dough should be very thin, but not cracking or transparent in areas (don't worry if it isn't a perfect circle). Slide the entire dough circle, still covered in the plastic wrap onto a large cookie sheet and place into freezer for 10 minutes.

Whisk the egg white, set aside.

Remove the dough from freezer and peel off the top layer of plastic wrap. Lift the dough off the cookie sheet using the plastic wrap edges; invert it and center the dough over the tart pan. Press dough into pan but allow the edges to hang over. Carefully, peel off the plastic wrap. (NOTE: This plastic wrap process makes the dough step soooo easy.)

Arrange half of the apple slices into the tart pan overlapping them in a circular pattern. Sprinkle with half the sugar mixture. Repeat using the rest of the apples and sugar mixture. The tart pan should be filled with apple slices. Wrap the dough edges over the apples, and brush the dough with egg white; the center of the tart will be exposed.

If desired, place the pan on a cookie sheet. Bake at 425℉ for 40-45 minutes or until the apples are tender (not mushy) and the crust is golden brown. Cool on a wire cooling rack.
 
Do you like to bake with a particular variety of apple? I used Macoun apples and they worked well in this recipe. TIP: The sweeter the apple, the less sugar you need to add. ENJOY!


 

Grilled Salmon: Fast, Healthy, and Easy with Apples & Ginger OR Kiwi & Orange Topping

This is a fast, healthy, and easy recipe for grilling salmon. Depending on your preference, both topping options are used in the same manner. The fruit options can be adjusted according to the amount of salmon you are grilling. Estimate two pieces of fruit per average size salmon steak (approx. 4 x 5 inches).

What you will need:

Oven mitts

Reynolds Wrap Non-Stick Aluminum Foil cut into packet size appropriate for the amount of salmon to be grilled (see How To Make a Foil Packet for easy instructions)

Set grill temperature to medium-high heat or 350˚F

Cookie sheet for transport of fish packets on and off the grill

A timer

A large spatula or tongs to lift cooked salmon out of packet

Ingredients for both versions:

Salmon steak(s)

Salt & Pepper

Ingredients for the Apple & Ginger Topping

If possible, buy organic apples of your choice, wash well but do not peel; cut into 1/4 inch slices, discard core [use 2 apples/average size salmon steak] NOTE: slice immediately before use to avoid oxidation

Drain approx. 1/4 cup of Natural Pickled Sushi Ginger slices, do not rinse

Ground Cinnamon (optional)

*********************************

Ingredients for the Kiwi & Orange Topping 

Peel and slice kiwi into 1/4 inch rounds (crosswise) [use 1 kiwi and 1 orange/average size salmon steak]

Peel and slice orange into 1/4 inch rounds (crosswise), remove pits

Approx. 1/4 cup fresh, chopped Cilantro

*********************************

How to arrange packets for either version:

(1) Season the salmon with the salt and pepper. Layer half the fruit into the aluminum foil packet, place the salmon steak on top. With both topping versions, try to cover the salmon completely with the fruit of choice.

(2) If you are making the Apple & Ginger version, sprinkle a bit of cinnamon on top, then continue to layer the salmon with the ginger and remaining apple slices. Seal the foil packet.

(2) If you are making the Kiwi & Orange version, sprinkle the chopped cilantro on top, then continue to layer the salmon with the remaining kiwi and orange slices. Seal the foil packet.

(3) Place onto the hot grill while wearing your oven mitts, close the grill cover if possible. Grill for 15 minutes, 20 for well done. Use caution while removing packets off of grill and back on to the cookie sheet for transport. Carefully open the packets at one end - away from face - to release steam. NOTE: It will be hot, hot, hot!

(4) Use the spatula/tongs to plate the salmon and fruit topping over your choice of a side dish like brown rice or couscous right out of your rice cooker. NOTE: Leave the bottom layer of fruit in the aluminum and serve the salmon steak with top layer only. HINT: Have the rice or couscous cooking when you place the salmon packets on the grill. The timing will coincide with serving the grilled salmon.

(5) While the hot portion of the meal is cooking, toss up a cold garden salad to add fresh greens and raw veggies of your choice to the meal. Accompany with a tall glass of iced sweet tea.

A tasty summer meal grilled up fast, easy, healthy and delicious! 

Here are additional notes about this recipe offered in the Updates section of September: Back To Reality.

TIP 1: Don't underestimate the amount of fruit needed, more is better to seal in juices.

TIP 2: I recommended the pickled ginger for three reasons:

1. It is ready to go, i.e., thinly sliced right out of the jar... e-a-s-y!
2. The flavor is sweeter and more mild than freshly grated ginger, which can overpower the salmon.
3. The thin slices vs. freshly grated ginger, along with the fruit, work to cover the fish maintaining its moisture. You won't need to add fat (e.g., oil, yogurt).

ENJOY!!

Pasta Salad: Plain To Perfectly Plated

The Fast & Tasty 5 Ingredient Pasta Salad

Not sure what to do with that leftover pasta? Tired of the typical summer pasta salad? Try this easy recipe for a light and healthy meal you can put together in minutes.

Ingredients: All 5 ingredients should be chilled. You can make as much as needed depending on serving size.

Plain Pasta (any type already cooked)
Avocado
Lettuce (whatever type you like)
Shrimp (cooked and peeled)
Ginger Sesame Sauce (or any favorite dressing)
Herbs - Optional, Cilantro adds a nice kick

1. Line up as many plates as needed.
2. Plate the lettuce.
3. Portion the pasta, then the shrimp over the lettuce.
4. Cube out the avocado(s) on top; add the herbs.
5. Drizzle the Ginger Sesame Sauce over each serving to taste.
ENJOY!!

Oatmeal Cookies: Enjoy A Healthier Recipe For a Summer Snack Treat

Too much "junk in the trunk" to fit into your favorite summer shorts? Like to snack? Try this healthier Oatmeal Cookie recipe to satisfy summer snack cravings. They are loaded with ingredients that are good for you, but you'd never know it because they will please any sweet tooth.

Remember, these cookies are a healthier alternative to chips and ice cream but they are not calorie free. The wholesome, healthy ingredients combine to make a great tasting treat. So put down that ice cream scooper and start baking!

The Here We Are Healthier Oatmeal Cookie Recipe:

1/4 cup butter, softened (room temperature, not melted)

1/2 cup brown sugar

1/3 cup granulated sugar (cut down for less sweetness)

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/8 tsp. salt

1 egg

1 tsp. vanilla

3/4 cup all-purpose flour (you could substitute whole wheat flour)

3/4 cup rolled oats

1/4 cup flax seed meal (use ground flax seed to increase nutritional benefits)

1/4 cup wheat germ

1/4 cup dark chocolate, chopped (or dark cocoa chips)

1/4 cup dried cranberries or raisins (I use a mixture of both)

1/4 cup chopped walnuts

1. Preheat oven to 350 degrees F. In a large mixing bowl, beat butter on medium speed for 30 seconds. Slowly add brown sugar, granulated sugar, cinnamon, baking soda, salt. [TIP: First, mix these ingredients together in a measuring cup, then add to butter incrementally.] Beat in egg, then vanilla. Scrape down sides. Slowly beat in flour. Mix well.

2. Stir in oats, flax seed meal, wheat germ, chocolate, cranberries/raisins, walnuts by hand. [TIP: Mix these ingredients together in a bowl first, then stir into butter mixture. This helps to distribute the ingredients more evenly.]

3. This is a dry cookie mixture. Use a spoon to scoop out rounded portions of dough. Space cookies onto parchment covered or un-greased cookie sheets about 2 inches apart. [TIP: Use the old wet-bottomed-glass trick to flatten them out, otherwise they can be too lumpy and fall apart.]

4. Bake for 10-12 minutes (check at 10 minutes for browning - depending on their thickness, they usually take a full 12 minutes). Let cool on cookie sheets for a minute, transfer to wire rack to cool completely. Yields approx. 2 dozen cookies.

NOTE: I would have photographed the full batch, but most of them were eaten before I remembered to take the picture! As you can see, I used the flattening method and they baked up about 3 inches wide. The whole process took a little less than an hour from start through clean up. This is an EASY recipe for a better snack for you and your whole family to munch on. You can substitute any ingredients you prefer, like almonds instead of walnuts...Bake a batch of this Oatmeal Cookie recipe to start snacking healthier today. ENJOY!!

Coconut Macaroons...The 30 Minute Cookie Recipe

These dreamy, tasty, toasty treats can be on the cooling rack in 30 minutes. Here's how...

1. Preheat the oven to 400 degrees (a convection oven will adjust to 375 degrees--this is how I baked them and they came out nicely toasted on the outside, but moist on the inside).

2. Working quickly, but carefully, line 2 cookie sheets with parchment paper; approx. 2 minutes. BONUS: Using the parchment paper means no pan scrubbing.

3. In a medium size bowl add the following ingredients and whisk until frothy; approx. 4 minutes total for assembly and whisking: (BONUS: This is a 1 bowl, 3 utensil recipe.)

• 3 egg whites
• 1/3 cup powdered sugar (I cut back on this because I used Baker's brand sweetened coconut; otherwise, add a 1/2 cup if using unsweetened coconut)
• Pinch of salt
• 3/4 teaspoon pure Almond extract, optional (you can substitute Vanilla extract if you'd like)

4. Add a 14 oz. package of shredded coconut, whichever brand you prefer. Mix thoroughly with an ice cream scoop; approx. 2 minutes.

5. Using the same ice cream scoop, spoon the coconut mixture in half circles on to the cookie sheets. They will NOT spread so you can bake them close together leaving a minimum of an inch between each cookie; approx. 3 minutes.

6. Put cookie sheets into oven on center rack or racks. Begin clean up. Total time so far from start to oven is 11 minutes.

7. While coconut macaroons are baking, do clean up of bowls, scoop, and whisk. Then set up wire cooling rack and get out your last utensil, a spatula. BONUS: This is all NET (= No Extra Time) because you are waiting for the baking process anyway.

8. Check at 15 minutes, be careful, they can quickly over bake if you leave them in longer at this temperature setting. If you are not sure, only give them 2 more minutes and remove. I know because I have tested this recipe several times and the first few attempts produced macaroons that resembled charcoal briquettes. I also once used wax paper by accident...let's just say, I baked up a sticky situation!

9. Use the spatula to place cookies onto wire cooling rack. They should easily lift off of the parchment paper; approx. 2 minutes. Throw the paper away, spatula goes into dishwasher, plus, your pans should be totally clean! Voila! 2 whole minutes to spare!!

10. Let cookies cool on wire rack, then serve. This recipe yields approx. 20 macaroons. You can store them in an airtight container for up to a week.

Tip: You can rev these cookies up by adding chocolate chips, dried apricots, nuts, or even a cherry on top!

If you have more time and would like to try another recipe for coconut macaroons, here is one that uses condensed milk from Ina Garten of the Food Network.

As promised a while back on Here We Are, I hope you enjoy this recipe for the upcoming Easter and Passover holidays! 

Butter…Spread Soft Cheer to Better Butter Up Your Toast and Maybe Your Host

Does your butter come out of the fridge looking unappetizing? Are you tired of cold, hard butter that refuses to spread on your nice warm bagel? In many cases, there is no substitute for the real thing, and butter is one example where this is true. Yes, you can buy “spreads” that stay soft no matter how cold it is or how long it has been on the store shelf. Nothing compares to rich, creamy, soft spreadable butter on a hot slice of toast or a stack of pancakes. Mmmmm. Unfortunately, there are those calories to consider, but a big tablespoon of the fake stuff can’t compare to a small pat of the real thing. If you agree, then a butter keeper may be just the answer to brighten up your breakfast.

I first encountered this item in France when along with breakfast, an odd looking ceramic container was placed on the table. What a nice surprise to pick it up and find the soft, room temperature butter cradled in a cool water bath. I asked le garçon about this nouveau beurre crock. Turns out, prior to refrigeration, it was the old way of keeping butter fresh.

To use, fill the lid with a stick of softened butter, and then place the lid upside-down into the base containing cold water. The water makes an airtight seal keeping the butter fresh for up to a month while it sits out on your kitchen counter. It really works, but note, the water should be changed every three days or so. I put the crock that I purchased from Butter Bell into the dishwasher between refills, so it is easy to clean.

With the holidays closing in, this may also work nicely as a reasonably priced, unique hostess gift. Most cost between $12 and $32 (without shipping). If you don’t have time to wait for shipping, try your local Williams-Sonoma store, they carry an Emile Henry Butter Pot.

Whatever you call it, a Keeper, a Crock, a Bell, or a Pot…Treat yourself to one. You will enjoy spreading a little ready-to-use soft butter in the morning. Gone are the days of cold, uncooperative sticks of butter, this is definitely a better way to butter up your toast. Bon Appétit!