Parmesan Quinoa

Looking for that perfect healthy side-dish? Look no further! Try pairing the most amazing grain of quinoa (a complete protein) with sharp, creamy parmesan cheese. The end result will leave you feeling all of those great benefits of quinoa, but you'll feel as though you've let yourself indulge! Try pairing this with fish, vegetables, you name it! This side dish is a winner, and one that I'll be making again soon!

Parmesan Quinoa

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 Tbsp. butter
• 1/4 tsp. fine sea salt
• 1/2 cup grated Parmesan cheese

Preparation:

1. Rinse the quinoa by placing it in a medium bowl, covering with water, swishing it around, and then draining it in a strainer. This will wash away any naturally occurring bitterness from the quinoa.
2. Place the drained quinoa into a medium pot. Add the 2 cups water, butter and salt. Bring to a boil. Lower to a simmer and allow the quinoa to bubble and cook for 15 minutes. Cook until the quinoa absorbs all the liquid. The outer germ layer will separate and the grains will look shiny.
3. Stir in the Parmesan. Serve warm or at room temperature.

Suggestion: Try playing around with different kinds of quinoa. I used a red quinoa, and the color was beautiful when paired with the gorgeous white parmesan cheese!

Ooey Gooey Molten Chocolate Cake

Wow, it's been over a month since my last post! I guess I've been busy traveling across the globe, getting over being sick, and tying up some loose ends in my life, but now I'm back and have so much more time in my life to cook and bake and bake bake bake! Soooo looking forward to trying so many different creations.

I decided that my first post back would have to be pretty special and indeed it is! This recipe is my new obsession and I seriously can't find anything wrong with it. Make this ooey gooey molten chocolate cake if you want to impress someone. They'll never know that it's super easy and takes hardly no time at all. This rich, decadent, amazing chocolate cake is for sure a crowd pleaser and a recipe you'll keep coming back to!

Ooey gooey molten chocolate cake by Gordon Ramsey from My Sweet Life

Serves 4

• 8 tablespoons unsalted butter, plus extra to grease
• 4 teaspoons unsweetened cocoa, to dust
• 4 ounces good-quality bittersweet chocolate (minimum 70% cocoa solids), in pieces
• 2 large eggs
• 2 large egg yolks
• 2/3 cup superfine granulated sugar
• 2/3 cup all-purpose flour

1. Heat oven to 325° F. Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter. Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa.
2. In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes.
3. Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine.
4. Sift the flour over the mixture and using a large metal spoon gently fold in.
5. Divide the batter between the ramekins and bake for 12 minutes.
6. Turn the chocolate cakes out onto warmed plates and serve immediately.

Suggestion: You can totally use a cupcake pan for this if you don't have ramekins, just beware that the centers will be extremely gooey, but who ever said that was a bad thing??? :)

Holy Cheesecake Brownie!

I found this recipe on stumbleupon.com a few days ago. Tonight I was sitting in my bed trying to decide what to do for the night. Seriously, no joke, for about an hour I had a conversation with myself that consisted of "Make the cheesecake brownies, don't make them, MAKE them, don't you dare make them,". Finally, I gave in and ventured into the kitchen where my roommate squealed for joy that I was making something with cheesecake. My other roommate groaned that I was making another dessert, but deep down I know she is one happy camper! So anyways, I ended up making the cheesecake brownie recipe, and boy was it AMAZING! Sweet, chocolatey, yet complex and tangy because of the addition of the cream cheese, this is my favorite cheesecake brownie recipe yet. The beautiful swirl and amazingly intriguing taste make this recipe a winner in my book. Best of all, this is a one dish recipe. Clean-up was a breeze, and it leaves me begging the question, "When do I get to make this again,"? Tomorrow perhaps.... :)

Cheesecake Brownies by David Lebovitz on stumbleupon.com

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Suggestion: Go nuts! Literally, throw some nuts in there, jelly, marshmallow, different types of chocolate, you name it! Go crazy and make this YOUR best brownie ever!

¿Qué Pasa? iGuacamole!

Three summer's ago, I spent a month living abroad in a town called Puebla. Puebla is 1 hour south of Mexico City and is really in the heart of Mexico. It's a unique city filled with a truly Mexican flavor. There are vendors selling mango's, freshly fried potatoes, and pastries on every corner. It is a city full of life and color; a city rich in history and culture!

Every day while I was there, I went to Spanish class and then I would break for lunch. Each day, I ate at the same restaurant, La Zanahoria (direct translation: carrot), the only vegetarian restaurant in the city. And yes, every day I ordered the same thing. Guacamole con totopos (like chips). They were the best chips and guacamole that I have ever tasted, and 3 years later, I still think of them every time I eat guacamole. While the guac and chips in Puebla are still the best, this recipe makes my tummy very happy. So say hello to cool, creamy avocados, rich in healthy fats (monounsaturated) that make your hair and skin gorgeous!

As close as you can get to Puebla Guacamole

Makes 2-4 servings

2 avocados

1 small onion

1 small tomato

1 small lime

1 clove of garlic

A handful of cilantro

Salt

Pepper

Cut the avocados in half and remove the pit. If you put your knife's blade (not the tip) into the pit and twist, it should just pop out. Scoop the avocado from the skin and place into a bowl. Mash the avocado until creamy and smooth. This is the trick to getting luscious Puebla guacamole. Use a potato masher for even creamier avocado.

Chop the tomato, garlic (very fine), onion, and cilantro and add to the mashed avocado. Fold all of the ingredients together. Add a little bit of lime juice to the guacamole, followed by the salt and pepper to taste. Stir it all together and have a fiesta in your mouth!

Suggestion: Making guacamole is not an exact science, it's all about what you like. Prefer it hot? Add some jalapeño! In love with the fresh and bold taste of cilantro? Try adding another handful! The best guacamole isn't a recipe, it's adding what you love!

Red, White, Blue, and Yummy too!

Someone recently told me that I make a lot of dishes with blueberries. It's true, I do. Not only are they delicious, juicy, and bursting with flavor, but they have a lot of health benefits too. They have so many great qualities, but their #1 feat is that they have the highest antioxidant capacity of all fresh fruit, helping your immunity and keeping you healthy.

Seeing as it is 4th of July, I thought I'd make something red, white, and blue, something very American: Blueberry Cheesecake. There's just something so comforting about a cool, creamy, tangy cheesecake. We can thank the Greeks for that delicious invention, a treat that they first started eating at the first Olympic Games in 776 BC, a treat that America didn't pick up on until the late 1800's. I guess we American's have a lot of time to make up for, and a lot of cheesecakes to bake. So get in the kitchen and start whipping up some cream cheese deliciousness!

Blueberry Cheesecake Bars:

1 stick of unsalted butter, melted

2 cups graham cracker crumbs (about 11 or 12 graham crackers)

2 (8 ounce) packages cream cheese

3/4 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon lemon juice (or a little more)

1 (10 ounce) jar blueberry jam (if you don't want it as sweet, cook down some fresh blueberries and make your own blueberry stew)

1 cup (1 and 1/4 pint) fresh blueberries

Preheat the oven to 350 F degrees. Mix butter and graham cracker crumbs in a 9x13-inch baking pan. Make sure that all of the crumbs receive an even amount of butter. Press the mixture evenly and firmly into the bottom of the pan. Refrigerate the pan while you prepare the filling.

In a large mixing bowl beat the cream cheese (with an electric mixer on low to medium) just for about a minute until creamy. Add sugar, eggs, vanilla, and lemon juice and beat until all ingredients are blended and the batter is smooth and creamy.

Mix the jam around in the jar and then spread evenly over the crust. Pour blueberries over the jam and be sure to have an even layer. Spread the cream cheese mixture over the blueberries.

Bake for 30 minutes, until set, slightly puffed, and the edges are light brown(the cheesecake should not be browned on top). Remove from the oven and allow to cool to room temperature before covering and placing in the refrigerator to chill completely. Cut into whatever shape you like and place a sliced strawberry on the top of each piece to add some red to this dish. Happy 4th of July!

Suggestion: This cheesecake bar recipe can be made using whatever ingredients you fancy. Try experimenting with different jams and fruits; lemons, limes, strawberries, blackberries, whatever you like!

This is no Reese's!

It's summer and it's hot! Every time I step in the kitchen I secretly dread turning on that oven. But as usual, I was craving something sweet, so I thought, why not use the freezer? Yep, it is possible to create a decadent, sinful, delicious dessert with the help of just your freezer. How do dark chocolate (full of antioxidants and can lower blood pressure) peanut butter cups sound? Delicious, right!? These have you leaving the kitchen cool as can be and asking the question, "What's a Reese's?".

Dark Chocolate Peanut Butter Cups

Makes 12-15 mini peanut butter cups

12 oz. any kind of chocolate you like (I prefer dark chocolate)

1/3 cup of creamy peanut butter (try crunchy for a twist)

1/4 cup crushed graham crackers

1/4 cup confectioners' sugar

Melt the chocolate in a pan over low heat being sure to continuously stir until all of the chocolate is melted. Place mini cupcake liners in a mini muffin pan. Using a pastry brush, brush the melted chocolate on the bottom and sides of the mini cupcake liners. Be sure that there is a good coating, as this will be the base of the candy. Place the muffin pan in the freezer for 5-10 minutes until the chocolate sets.

While the chocolate is setting, mix the peanut butter, confectioners' sugar, and crushed (very fine) graham crackers in a bowl.

Remove the muffin pan from the freezer and place about a teaspoonful of the peanut butter mix into each cup. Press down on the peanut butter mix, so that it spreads a bit. With a spoon, pour more melted chocolate on the top of each cup, so that you can no longer see the peanut butter mixture.

Place back into the freezer for 20 minutes to set, and then remove to enjoy some decadence in a tiny little package!

Suggestion: This is no Reese's! Be creative and try different combinations of ingredients. White chocolate with a raspberry peanut butter filling, dark chocolate pecan, or whatever you seem to be craving. Have fun with it!