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Peach Sorbet #FoodieExtravaganza

Peach Sorbet is non-fat and delicious!Oh yum. This is no-fat, yummy eating for you all! And…it couldn’t be easier as far as making a frozen dessert. And if you love peaches, you will ADORE this.

August is National Peach month and peaches are in an abundance right now so all of the #FoodieExtravanza bloggers are sharing our favorite Peach recipes. This is mine, and I am loving it. I hope you will too!

Peach Sorbet is non-fat and delicious!

Just look at these beauties! I have a whole zip lock filled and ready for my next batch!

Peach Sorbet

Ingredients:

4 cups of sliced peaches (see step one)*
2 cups water
1 1/2 cups sugar
pinch of salt

Here is the process:

  1. Bring a saucepan of water to a rolling boil. Gently lower the peach into the boiling water. Leave it there for 30 seconds.Use a spoon to remove the peach from the hot water, and plunge it into a large bowl of ice water.After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn’t, peel peaches the normal way, with a knife;  Slice in half, remove the pit and slice each half into slices or chunks.*Measure out 4 cups (You can use the rest, if there are leftovers, for smoothies).
  2. Prepare a simple syrup with the water and sugar by
    combining both in a medium saucepan set over
    medium-low heat. Cook mixture until the sugar is
    fully dissolved.
  3. Once the simple syrup is ready, add the salt and the
    peaches. Using an immersion blender, blend the
    mixture until smooth. In batches, push mixture through a mesh sieve (I use my metal strainer) helping it a bit with a rubber spatula. Cover and refrigerate 2 to 3 hours, or
    overnight.
  4. When ready to make the sorbet,  process according to the ice cream manufacturer instructions for 15-20 minutes (Since I have a Cuisinart ice-cream maker,
    I turn it on and pour the mixture into the frozen bowl). Serve now for a soft sorbet, or freeze in a container until it’s a firmer consistency- usually
    about 2 hours or so. Let it sit out for 15 minutes to soften before you serve it again.

Peach Sorbet is non-fat and delicious!


Just saying, if you served a scoop of this in a champagne glass with some Prosecco over it…yes, I would drink that!

I would also eat this on a stick. So if you have a popsicle maker, the puree would do well in that kind of situation too- and the kiddos would LOVE it!

Peach Sorbet is non-fat and delicious!

IF you want some more peach-loving ideas for recipes, check out these great ideas!

Peach Sorbet is non-fat and delicious!

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

This is one of my favorite recipes. I love leftovers, and somehow a cold peanut noodle salad, tastes like the best kind of leftovers. The tang of soy sauce and ginger and garlic…so good for a quick lunch, and since this takes less than 30 minutes from start to finish, I know you will love it too!

Cold Noodles with Asian Peanut Sauce

Here we are:

Cold Noodles with Asian Peanut Sauce #FoodieExtravaganza

Ingredients

  • 3 cloves of garlic, pressed or finely minced
  • ¼ tsp ground ginger
  • 2 Tbsp. veg. oil
  • 2 Tbsp tamari or good soy sauce
  • 1 Tbsp cider vinegar
  • 1 Tbsp honey
  • 1/8 tsp pepper
  • Dash cayenne
  • ¼ tsp tabasco
  • ½ cup smooth, natural peanut butter
  • 1/2 pound linguine (1/2 a box)
  • 1 cup red & yellow peppers sliced into bite-sized pieces

Instructions

  1. In a large bowl, add the garlic through the tabasco. Whisk together.
  2. Add the peanut butter. Whisk until smooth.
  3. Boil linguine according to package, drain and add to the sauce. Add the peppers and scallions.
  4. Toss to coat it all with the sauce. Garnish with more chopped scallion if you want. Chill & Serve.
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This recipe is very loosely inspired by the Szechwan Noodles in the Barefoot Contessa Cookbook (the original one! page. 108)

I say, loosely since I changed quite a bit! The original recipe is fantastic, I just didn’t have all the ingredients that she called for, nor did I want to, so I came up with this version, which is way cheaper, easier to make and just as good!

In case you want to make hers, just know the changes I made:

  • I omitted the tahini, sherry, hot chili oil, sesame oil
  • I changed the process, to hand whisk instead of process it. I halved the recipe to serve 4.
  • I added tabasco, made the peanut butter natural, used cider vinegar instead of sherry vinegar, used tamari instead of soy, powdered ginger instead of fresh.

See? I did say, loosely!

If you are inspired to make any other delicious peanut butter goodies, the bloggers of Foodie Extravaganza are doling out some awesome eats today!
foodieextravaganza-300

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Sneha from Snehas Recipe is hosting, Peanut Butter is our theme. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE. Check out these great Peanut Butter submissions!

Homemade Peanut butter Cups from Fearlessly Creative Mammas

Cold Noodles with Asian Peanut Sauce from Hardly a Goddess

Peanut Butter Rice Krispie Bars from Palatable Pastime

Peanut Butter Bars with Oatmeal and Chocolate Chips from A Day in the Life on the Farm

Peanut Butter Cookies from Basic N Delicious

Mini Chocolate Peanut Butter Cups from Sneha’s Recipe

West African Peanut Soup from Caroline’s Cooking

Peanut Butter Chocolate Bread from Making Miracles

Chocolate Rugelach #FoodieExtravaganza

Chocolate Rugelach

Ruge-wha?!  Say it like this: “Rug-e-lah.” Don’t be put off by the name- These little lovelies are awesome!

If you are a Rugelach novice, here’s what you need to know:

  • It’s a cream cheese dough smothered with a yummy filling (cho-co-late!) and then rolled into a half-moon shaped crescent, and baked to cookie perfection.  The sweet of the chocolate is balanced by the not-too-sweet dough, that is like eating a little bite if pie. There I said it. These are like pie cookies.
  • It’s super easy. And you can change up the filling to your heart’s desire… Just like pie.
  • It’s a great cookie to freeze and make ahead for whenever you want a beautiful and delicious treat!

Now, I have lots of recipes for Rugelach from my favorite cookbooks: Ina Garten, Joan Nathan, and Martha Stewart- all have a cinnamon-sugar or fruit filling. But I wanted chocolate. Of course. So I used their recipes as inspiration, and came up with this one, which I think you will love- that is of course, if you love chocolate.

Let’s see how this goes:

Spread the yummy filling all over the dough:

Chocolate Rugelach

Roll these 16 pieces up:

Chocolate Rugelach

Egg wash, and sprinkle with sugar:Chocolate Rugelach

And finally, bake for 20 minutes until they are so pretty!

Chocolate Rugelach

 

!

Chocolate Rugelach

Yield: 64 cookies

Chocolate Rugelach is a deliciously rich pastry dough cookie that is fancy enough to make for special occasions, but easy enough to make more often!

Ingredients

    Dough:
  • 2 sticks of unsalted butter, room temperature
  • 1 8oz. brick of low-fat or regular cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 cups all purpose flour
  • Filling*
  • 6 oz. bittersweet chocolate chips
  • 2 Tbsp. brown sugar
  • 2 Tbsp. cocoa powder
  • 1/8 tsp. cinnamon
  • 1 egg (for egg wash)
  • 2 Tbsp. sanding sugar
  • 1/4 tsp. cinnamon

Instructions

  1. Using a stand mixer, add the butter, cream cheese and salt, and cream until soft.
  2. Add the flour gradually as you continue to mix on low.
  3. Remove the dough to a floured board, and knead gently until all the flour is incorporated and you can shape a ball. Split the ball into 4 smaller balls. Shape each quarter, into a disk, cover with plastic and refrigerate for 1-3 hours.
  4. Make the filling: In a small bowl mix the chocolate chips, brown sugar, cocoa and cinnamon. Set aside.
  5. Preheat oven to 350* and line 2 sheet pans with parchment paper, or spray with non-stick spray.
  6. When the dough has chilled, remove from the refrigerator.
  7. Roll each disk of dough into a circle, about 1/16" thick.
  8. Spread the filling mixture to within 1/2 inch of the edge.
  9. Use a pizza cutter or long knife to cut the circle into 16 pieces.
  10. Roll from the wide edge into the middle. Place on the cookie sheet, about 1" apart (each disk of dough fits about 16 cookies per pan).
  11. Brush with beaten egg. Mix the sanding sugar and cinnamon, and sprinkle this on top of each cookie.
  12. Bake for 18-20 minutes in the middle rack of your oven, until lightly browned.

Notes

*Another filling if you don't want chocolate is equal parts strawberry jam and chopped almonds or pecans. Spread the jam on the dough, sprinkle the almonds, and then slice into 16.

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These are so, so good!

Chocolate Rugelach


Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food ‘holidays’ as detailed in The Nibble. This month Kathleen from Fearlessly Creative Mammas is hosting and since chocolate day is October 28th, Chocolate is our theme. There are actually two other days that incorporate chocolate in October, the 14th is Chocolate Covered Insect Day and the 18th is Chocolate Cupcake day. We didn’t want to get to specific though, so we will just say chocolate!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Now, check out these great chocolate submissions!

Chocolate Rugelach