days in my life: working on recipes for the holidays
Recipes in this Video
Olive oil mini cakes are a delightful twist on traditional cakes, showcasing the versatility of olive oil in baking. Originating from regions where olive oil is a staple, these cakes are often enjoyed as a light dessert or snack. They celebrate the rich flavors of olive oil while remaining moist and tender. Today, they are popular in various culinary contexts, often served at gatherings or as a sweet treat with coffee or tea.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●baking soda
- ●salt
- ●sugar
- ●eggs
- ●olive oil
- ●buttermilk
- ●vanilla extract
- ●lemon zest
- ●orange zest
- ●powdered sugar
- ●fresh fruit
- ●mint leaves
- ●milk
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease a mini muffin tin with olive oil or line with paper liners.
- 3In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4In another bowl, beat the sugar and eggs until light and fluffy, about 3-4 minutes.
- 5Add the olive oil and buttermilk to the egg mixture, mixing until combined.
- 6Stir in the vanilla extract, lemon zest, and orange zest.
- 7Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 8Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 9Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
- 10Let the mini cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 11Dust with powdered sugar before serving, and garnish with fresh fruit and mint leaves.
Ingredient Alternatives
buttermilk
Healthier: Greek yogurt
Cheaper: milk + vinegar
Greek yogurt adds creaminess with fewer calories.
powdered sugar
Healthier: coconut sugar
Cheaper: granulated sugar
Coconut sugar offers a lower glycemic index.
fresh fruit
Healthier: dried fruit
Cheaper: canned fruit
Canned fruit is often more affordable and has a longer shelf life.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is typically less expensive.
Techniques
Equipment
Also Known As
Originating from Belgium, Brussels sprouts have become a staple in many European cuisines. This salad showcases the vegetable in its raw form, celebrating its crisp texture and nutty flavor. Traditionally enjoyed during colder months, modern variations often include seasonal fruits and nuts, making it a versatile dish enjoyed year-round.
Ingredients
- ●Brussels sprouts
- ●olive oil
- ●lemon juice
- ●Parmesan cheese
- ●toasted nuts
- ●dried cranberries
- ●salt
- ●black pepper
Instructions
- 1Trim the ends off the Brussels sprouts and remove any damaged outer leaves.
- 2Shave the Brussels sprouts thinly using a mandoline or sharp knife.
- 3Place the shaved Brussels sprouts in a large bowl.
- 4Drizzle olive oil and lemon juice over the sprouts.
- 5Toss the mixture until the sprouts are well coated.
- 6Add grated Parmesan cheese, toasted nuts, and dried cranberries to the bowl.
- 7Season with salt and black pepper to taste.
- 8Toss the salad again to combine all ingredients evenly.
- 9Let the salad sit for 10 minutes to allow flavors to meld.
- 10Serve chilled or at room temperature.
Ingredient Alternatives
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated Pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
toasted nuts
Healthier: seeds
Cheaper: sunflower seeds
Seeds provide crunch and nutrition at a lower cost.
dried cranberries
Healthier: fresh pomegranate seeds
Cheaper: raisins
Pomegranate seeds offer freshness and a unique taste.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●1/2 cup olive oil
- ●1 cup granulated sugar
- ●3 large eggs
- ●1/2 cup milk
- ●1 tbsp fresh thyme leaves
- ●1 tsp vanilla extract
- ●1/2 cup powdered sugar (for dusting)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Grease and flour a 9-inch round cake pan.
- 3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 4In a large bowl, combine the olive oil and granulated sugar, mixing until well combined.
- 5Add the eggs one at a time, mixing well after each addition.
- 6Stir in the milk, fresh thyme leaves, and vanilla extract until smooth.
- 7Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 8Pour the batter into the prepared cake pan and smooth the top.
- 9Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 10Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 11Once cooled, dust the top with powdered sugar before serving.
Equipment
Pumpkin Olive Oil Cake is a delightful dessert that reflects the seasonal bounty of autumn in the United States. This cake combines the rich flavors of pumpkin with the fruity notes of olive oil, creating a moist and flavorful treat. Traditionally enjoyed during fall festivities such as Thanksgiving, it has gained popularity for its unique taste and texture. Today, variations can be found worldwide, showcasing the versatility of pumpkin in desserts.
Ingredients
- ●pumpkin puree
- ●olive oil
- ●sugar
- ●eggs
- ●vanilla extract
- ●all-purpose flour
- ●baking powder
- ●baking soda
- ●cinnamon
- ●nutmeg
- ●ginger
- ●salt
- ●powdered sugar
- ●milk
- ●walnuts
- ●pumpkin seeds
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Grease and flour a cake pan.
- 3In a mixing bowl, combine pumpkin puree, olive oil, and sugar until smooth.
- 4Add eggs and vanilla extract; mix until well combined.
- 5In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- 6Gradually add the dry ingredients to the wet mixture; stir until just combined.
- 7Fold in chopped walnuts and pumpkin seeds if using.
- 8Pour the batter into the prepared cake pan.
- 9Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 10Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11Once cooled, dust with powdered sugar and drizzle with milk if desired.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier with similar properties.
all-purpose flour
Healthier: whole wheat flour
Cheaper: cake flour
Whole wheat flour adds fiber and nutrients.
sugar
Healthier: coconut sugar
Cheaper: brown sugar
Coconut sugar has a lower glycemic index.
powdered sugar
Healthier: erythritol
Cheaper: granulated sugar
Erythritol is a low-calorie sweetener.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup cornmeal
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1 tbsp baking powder
- ●1/2 tsp salt
- ●1 tsp ground cinnamon
- ●1/2 cup unsalted butter, melted
- ●1 cup milk
- ●2 large eggs
- ●1/4 cup pure maple syrup
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, and ground cinnamon.
- 3In another bowl, whisk together the melted butter, milk, eggs, and maple syrup until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Grease a 9-inch square baking pan or line it with parchment paper.
- 6Pour the batter into the prepared baking pan and spread it evenly.
- 7Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- 8Remove from the oven and let it cool in the pan for about 10 minutes before slicing.
- 9Serve warm, drizzled with additional maple syrup if desired.
Equipment
Ingredients
- ●1 round Brie cheese (about 8 oz)
- ●1/2 cup blackberry jam
- ●1 sheet puff pastry (thawed)
- ●1 egg (beaten, for egg wash)
- ●1 tbsp fresh thyme leaves (optional)
- ●1/4 cup chopped walnuts (optional)
- ●Salt and pepper to taste
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Roll out the puff pastry on a lightly floured surface to smooth out any creases.
- 3Place the Brie cheese in the center of the puff pastry.
- 4Spread the blackberry jam over the top of the Brie cheese.
- 5If using, sprinkle the fresh thyme leaves and chopped walnuts over the jam.
- 6Fold the puff pastry over the Brie, sealing the edges well to encase the cheese completely.
- 7Brush the top of the pastry with the beaten egg to give it a golden color when baked.
- 8Place the wrapped Brie on a baking sheet lined with parchment paper.
- 9Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- 10Remove from the oven and let it cool for a few minutes before serving.
- 11Serve warm with crackers or sliced baguette.
Equipment
Ingredients
- ●2 cups heavy cream
- ●1/2 cup granulated sugar
- ●1/4 tsp salt
- ●1/2 tsp ground cardamom
- ●4 large egg yolks
- ●1 ripe mango, pureed
- ●1/4 cup additional granulated sugar (for topping)
Instructions
- 1Preheat your oven to 325°F (160°C).
- 2In a saucepan, combine the heavy cream, 1/2 cup sugar, salt, and ground cardamom. Heat over medium heat until just simmering, then remove from heat.
- 3In a bowl, whisk together the egg yolks until smooth.
- 4Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
- 5Add the mango puree to the mixture and stir until well combined.
- 6Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- 7Divide the mixture evenly among ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- 8Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
- 9Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until chilled.
- 10Before serving, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
Equipment
This dish combines elements of Japanese and Western cuisine, showcasing the versatility of miso in a comforting soup paired with a unique grilled cheese sandwich.
Ingredients
- ●4 cups vegetable broth
- ●1 can (14 oz) diced tomatoes
- ●2 tbsp miso paste
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●2 scallions, chopped
- ●1 cup all-purpose flour
- ●1/4 cup water
- ●1/4 tsp salt
- ●1/2 cup shredded cheese (cheddar or mozzarella)
- ●2 slices of bread (for grilled cheese)
- ●2 tbsp butter
Instructions
- 1In a large pot, combine the vegetable broth, diced tomatoes, miso paste, soy sauce, sesame oil, garlic powder, onion powder, and black pepper. Stir well to combine.
- 2Bring the mixture to a simmer over medium heat and let it cook for about 10 minutes, stirring occasionally.
- 3While the soup is simmering, prepare the scallion pancake. In a bowl, mix the flour, water, and salt until a dough forms.
- 4Knead the dough for a few minutes until smooth, then roll it out into a thin circle.
- 5Sprinkle the chopped scallions over the dough and roll it up tightly, then flatten it into a pancake shape.
- 6Heat a skillet over medium heat and add a little oil. Cook the scallion pancake for about 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
- 7In the same skillet, melt 1 tbsp of butter. Place one slice of bread in the skillet, add shredded cheese on top, and then place the scallion pancake on top of the cheese. Add another slice of bread on top and grill until golden brown, about 3-4 minutes per side.
- 8Once the grilled cheese is ready, remove it from the skillet and cut it into triangles.
- 9Serve the miso tomato soup hot, garnished with additional scallions if desired, alongside the scallion pancake grilled cheese.
Equipment
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