Homemade Granola : Honey and Almond

After New Year’s my family and I are always looking for ways to be healthier (as most people are). This means ditching the chips and the chocolate bark and looking for healthy snacks. I have always loved granola because it is so versatile and delicious! This recipe has been perfected by making it several times and I think I finally have the perfect balance of sweet, salty, and crunchy. DSC_0095There is a lot of flexibility in this recipe. You can use different nuts, dried fruit, or any seeds, or flavorings that you enjoy. This blend is my favorite and so far everyone has liked it as well. DSC_0096First you mix the dry ingredients:

– 2 cups of oats

– 1 cup chopped almonds

– 3/4 cup chopped hazelnuts

– 1/4 cup sunflower seeds

– 1/4 quinoa

– 3 T. brown sugar

– 1/4 t. cinnamon

– sea salt

Again- you can use any nuts or seeds you prefer (walnuts, pecans, etc.)DSC_0098Next you mix the wet ingredients:

– 1/2 cup of melted coconut oil

– 2T. maple syrup

– 2T. honey or agave nectar

– 1/4 t. vanilla extract

Once all of the wet ingredients are mixed together, pour it over the dry ingredients and mix until everything is combined.DSC_0099***Don’t forget to line your pan with PARCHMENT or FOIL because I forgot to do this and was left with some of my granola stuck to the pan.

When you pour the granola onto the pan if you want big clusters, then press the mixture together in a pretty thick layer and make sure there is no space between the mixture. BUT if you want “loose” granola (with no chunks or clusters) spread the granola out and leave space inbetween.DSC_0098I like the big clusters so I pressed the mixture down and together.

Bake granola: 350 degrees for 25 minutes or until golden brown

When it is in the oven it smells amazing!! It smells like you are baking a batch of cookies!DSC_0107After it came out of the oven I mixed in 1/2 cup of toasted coconut chips and 1/4 cup of dried cherries.

This is where you can use anything to mix into your granola!!DSC_0113There are so many ways to snack on granola but my favorites are: to eat it like cereal with milk, or with yogurt and fruit, or just on its own!

Hope you enjoy this recipe!!

-Evangeline

French Madeleines: lemon poppy seed

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I have been wanting to make madeleines for awhile now but I wanted to wait until I got the traditional madeleine pan. The pan is not required to make madeleines but it is what gives it it’s signature shape. A few weeks ago I finally got the pan so I decided it was time to make them. I chose lemon poppy seed because the lemon balances with the sweetness nicely and the poppy seeds gives the cookie a nice crunch.

If you do not know what a madeleine is it is a french dessert that is like a cookie with a cake like texture, that is in the shape of a shell.

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For this recipe you will need:

– 1/2 cup of unsalted butter (plus more for the pan)

– 1 cup of flour (plus more for dusting the pan)

– 1/2 t. baking powder

– 1/4 t. salt

– 3 eggs

– 1/2 cup white or vanilla sugar ( I used vanilla sugar from Whole Foods and omitted the vanilla extract but if you can’t find it or don’t like a strong vanilla flavor use plain white sugar with vanilla extract)

– 2 T. packed brown sugar (light or dark)

– 1 t. vanilla extract

– zest of one lemon

– 1 T. poppy seeds

– powdered sugar for dusting

 

First slowly melt the butter in a small pan but do not let it bubble.

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Whisk the eggs(by hand) with both of the sugars until it’s changed color and fluffy. Add the vanilla extract (if you are using it).

Over the bowl with the eggs and sugar sift the flour, baking powder, and salt.

Add the poppy seeds and lemon zest.

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Pour the all of the melted butter down the side of the bowl to cool it down.

 

Fold everything together using a spatula making sure not to “deflate” the batter.

Let the batter sit for at least 15 min. before baking. This will help with the rising and make sure there is a signature bump on the bottom of the cookie.

 

 

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To prepare the pan melt butter and brush onto the pan, then sprinkle flour on top and shake off any excess this will ensure your madeleines do not stick.

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Put the batter in a container with a spout or something that can pour easily. If you wanted them to be perfect you can pipe them into the pan.

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Bake them for 8-11 min. until golden on the bottom and set in the center in a 375 degree oven.

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As soon as they are done baking take them out of the pan and let them cool on a wire rack.

You can sprinkle them with powdered sugar and serve them immediately or store them in a airtight container up to 2 days.

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They are so pretty and perfect for any occasion. You can do any flavor you can imagine from blueberry to Stilton cheese.

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I hope you enjoyed this recipe!!

Butternut Squash Ravioli with Brown Butter

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Last week I made homemade pasta dough. Since Fall is finally in full swing I decided use butternut squash as my filling to my ravioli. This was the first time I had ever made a different flavor other than cheese ravioli. It turned out to be very delicate and delicious. Since the squash is quite sweet I paired it with a nutty and salty brown butter sauce. You can pair it with any sauce you like but make sure it is not too sweet and that it does not take over the beautiful squash flavor.

Here is what you will need for the pasta:

– homemade pasta dough sheets (tutorial here)

– 1 butternut squash

– 1 egg

– about 1/2 cup parmesan for filling plus more for topping

– 2-3 T. breadcrumbs (I just used ground up toasted bread)

– salt and pepper to taste

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You want to peel and clean your squash and cut into approx. 1in. cubes. Drizzle with olive oil and sprinkle liberally with salt and pepper. Roast the squash in a 400 degree oven for 30-45 minutes until the squash is tender. You can test with a pairing knife or fork.

Once the squash is tender take it out of the oven and let it cool for at least 20 minutes.

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In a food processor add your squash and breadcrumbs, blend until it is a chunky puree. Whisk your egg and add it to the squash mixture as well as the parmesan. I choose parmesan for 2 reasons one is that if I used ricotta the filling would be too wet and the second reason is because parmesan is a very salty cheese which will go well with the sweet squash.

Blend everything until it is pretty smooth but still has texture.

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Now you can put the filling in a piping or zip block bag and start making the ravioli.

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There are so many different shapes and ways to form your ravioli’s. I did a few different ways. You can simply fold over the dough with dollops of filling or use a cookie cutter to cut out shapes for you. There are also many devices that can do a dozen at a time!

One thing that you need to keep in mind it that when you close the ravioli make sure there is no air bubbles with in the filling. Because if there are air bubbles your ravioli will burst in the cooking water and it will be a huge mess. Also make sure you dab the edge with water to act as glue when you seal the sides.

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Once you have made your ravioli you can let them dry for up to 3 hours or cook them right away.

Drop them in boiling water and then wait till they float to the top. At that point you can take them out and serve them or put them with sauce.

Brown Butter Sage Sauce:

– 1/2 – 1 stick of butter depending on how much pasta and how much sauce you like

– 1 clove of minced garlic

– a few T. sage

– a few t. thyme

– parmesan

*you can use any fresh herbs you love

All you do is on medium heat melt your butter for a few minutes until the butter starts getting color add your garlic and herbs and finish cooking with the pasta and parmesan the butter should smell nutty. This is a fast and delicious sauce that is so easy to make!

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I hope you try this delicious Fall recipe!

– Evangeline

Handmade Pasta Dough

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Sometimes making your own pasta can be a bit daunting. But trust me it’s worth it!! It is very time consuming but if you have a day off you should defiantly try it. Also once you make it a few times you get much faster.

These are the ingredients you will need:

– 1 cup 00 flour (you can find this online or at specialty Italian markets – it is not necessary but makes a huge difference)

– 3/4 cup semolina flour + more for dusting

– 2 eggs

– 1 T. olive oil

– 2-3 t. salt

– 1/2 cup water

**If you do not have a mixer or a pasta machine you can use your hands for everything it will just be a little extra work and take a little longer.

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You combine both flours, eggs, olive oil, and salt in a mixer. Mix on low for about a minute until course crumbs.

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Once you have reached this consistency you can start adding the water as the mixer is going. You may need more or less than 1/2 cup you just want the dough to come together and start to form a ball.

Once it has formed a ball and there are no more crumbs you can take it out of the mixer. You want to start kneading and knead the dough at least 100 times. After you are done kneading and the dough starts getting tough you can cover it in plastic wrap. You will have to let it rest for at least 30min.

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When you take it out of the fridge cut it into 8 sections. Leave one out and put the rest back in the fridge and take the sections out as you need them.

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Now you are ready to roll the dough out! You take the slice of dough and make it a small disk.

Make sure it is well floured with 00 flour and roll it through your widest setting on you pasta machine.

For every setting on your pasta machine you want to roll it through, fold it, roll it though, and fold it again. Then you can move on to a thinner setting.

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Once you get to the desired thickness you can put the dough on a floured surface with semolina flour because that way when the pasta cooks the flour floats to the bottom of the pot instead of rising and making a paste in the cooking water. I was making ravioli so I didn’t need to cut the dough but if you wanted to make a spaghetti or another shaped pasta this is the time you would cut it.

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When you are all finished rolling out the dough you can use it as soon as you want. The long pastas are better dried because then they do not stick as much but I cooked my ravioli as soon as I was done and they turned out great.

Now you can fill, cook, and eat your pasta!

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**This recipe is coming soon: butternut squash ravioli with brown butter sage sauce.

– Evangeline

Buckwheat Crêpes with Mushroom Filling

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I saw a recipe like this on pinterest and knew I had to try it! I love crêpes but I had never tried different batters. In this recipe it is half buckwheat and half all-purpose flour. This is nice because then the buckwheat flavor doesn’t take over the whole dish. Also the buckwheat flavor is very unique and some people do not like it. I think it tastes very earthy and rustic so I think it goes great with the mushrooms but I know some people do not enjoy the taste.

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The batter is so simple, here are the instructions/ingredients:

Whisk eggs until combined, then add milk and combine. Add both flours and whisk very lightly (all of the clumps do not need to be combined). Take a spoonful of egg/flour mixture and add it to your dish with melted butter and quickly whisk. This will cool down you butter so it won’t separate when you add it to the batter. Then add the butter mixture to your flour mixture and combine until all of the clumps are out. Add salt. Cover with plastic wrap and put it in the fridge until you are ready to use it (at least 20min. but you can store it up to a day)

– 4 eggs

– 1 3/4 cup milk (whole or 2% both will work)

– 1/2 stick of melted butter (you can use less but if you add it in the batter then you do not have to add it to the pan when you are cooking them)

– 1/2 cup buckwheat flour

– 1/2 cup all-purpose flour

– 1t. salt

Makes approximately 12 crêpes depending on pan and batter.

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For the filling I used a mixture of shitake, baby bellas, and button mushrooms. I wanted variety of flavor and texture in my filling but you can use any kind that is you favorite! When cleaning your mushroom make sure not to wash them!! I know they may have dirt but that will take all of the flavor out of them. What I do to clean them is take a damp paper towel and brush the dirt off. I also cut the stems off but if you like them go ahead and chop them up. I diced the mushrooms so I would have a chunky filling but you also could mince them for a more creamy filling.

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For the filling you will need:

– 3T. butter

– 1 minced shallot

– thyme (fresh 3 sprigs or dried 1-2t.)

– 1lb. mushrooms

– 1/3 cup white wine

– salt and pepper

Chop the mushrooms and shallots. Heat the butter on medium and add mushrooms, shallots, and thyme when it starts to bubble. Once the mushrooms cook down and the liquid starts evaporating (4-6 min.) add the wine. Let the wine cook out. Once the wine is completely gone and the mushrooms start to get color (6-8 min.) season with salt and pepper.

Below is when the mushroom filling is almost done.

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While you are cooking the mushroom filling you can start cooking your crêpes. Everyone makes their crêpes differently and I have tried over 5 different methods and so I am going to share what is easiest to me. This is not the way traditional crêpes are made but it is much easier and faster for me.

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While the filling is cooking I take the batter out of the fridge and whisk it just incase ingredients have separated. Heat up your pan on medium for at least 3 min. Here it depends on how much butter you put in the batter. If you put 1/2 a stick then you will not need to grease your pan but if you added less then you need to add either cooking spray or butter.

Once the pan is hot pour the batter until half the pan is covered. Take the handle of your pan and tilt the pan in a circular potion so the batter coats the whole pan (like pictured). Let the crêpe cook until the top is set and the bottom begins to brown anywhere from 30sec. to 2min. the cooking time depend on how much batter you put in and how high the heat is.

Note: If there are tiny wholes in your crêpe then you put too little batter but if your crêpe is not crispy on the bottom you put too much batter. Also I never flip my crêpes but do whatever works best for you.

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When your crêpes are finished cooking put a spoonful of the mushroom mixture on and I like to add dabs of goats cheese to add an extra creamy flavor. Then roll or fold them to logs or triangles!

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Hope you enjoyed the recipe!

Evangeline

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Inspired by: Martha Stewart Buckwheat Crepes

Café Du Monde: Beignets

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Since I was little, my family always took time on the weekends to sleep in and have breakfast together. We are always so rushed before school/work that we barely get time to talk. Ever since my mom brought home the first box of beignet mix I have loved them. There is something about Sunday morning to me that makes me want to lay around eat good food. Beignet mix has yeast so it does go bad unlike pancake or waffle mix. Our mix was getting close to going bad so we thought we would make them this morning.

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This is what the mix look like that is made by Café Du Monde which is a cafe in New Orleans that serves just coffee and beignets 24 hours a day year round! We buy our mix at World Market but I’m sure there are other specialty stores that sell it and you can probably find it online as well. DSC_0411

The best part of this mix is that you only have to add water and you can mix it up and fry it then, no raising or waiting! The dough is very sticky so make sure to use flour or I just use the dry mix to coat everything so you don’t have a huge mess. DSC_0420   DSC_0429

I fried mine in vegetable oil but you can use any oil that you like to fry with. The box says to fry them at 370 degrees but I didn’t have a thermometer. So I just kept the temperature at medium and let it heat up while I rolled out the dough and then adjust the heat if needed when they are frying. DSC_0459

When they come out of the oil make sure you let the oil drip off so they are not super greasy then sprinkle generously with icing(powdered sugar)! DSC_0442

Of course serve them with a cup of coffee and enjoy! DSC_0444

Kickstart to Fall: Apple Pie

Every year once the long, sweaty, summer starts to wind down I begin to crave some cool weather. Lately I have been so excited for the up coming months for some fall weather and food! This week my mom and I were craving apple pie after some cooler weather we had that day. I was looking on pinterest (evangelinedaily) for good recipes because I have only made apple pie once or twice and didn’t save the recipe. I came across Lauren Conrad’s blog. She had a Martha Stewart recipe that looked delicious! I have my grandmother pie crust recipe but I used Lauren’s/Martha’s apple pie filling. Here are the pictures from my pie making experience and I thought it turned out pretty well!DSC_0400

I used my grandmothers dough recipe and surprisingly it was not difficult at all! I used my food processor so that made it easier as well. I totally recommend NOT using the store bought dough because the homemade dough tastes so much better and does not have all of the chemicals that the store bought dough does.

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You roll them into disks and then refrigerate for about 30 min. before rolling them out and putting them in the pie pan.

You roll them into disks and then refrigerate for about 30 min. before rolling them out and putting them in the pie pan.

This handy machine is totally not necessary but helps a lot and saves a lot of time!

This handy machine is totally not necessary but helps a lot and saves a lot of time!

Apples are peeled perfectly!

Apples are peeled perfectly!

I could eat these apples all day long!! They are so delicious with simple sugar and spices.

I could eat these apples all day long!! They are so delicious with simple sugar and spices.

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DSC_0385I cut out with a little jar polka dots to make the pie more decorative and cute. You can do any shape you want with cookie cutters or just put all of the dough over the top too!

I cut out with a little jar polka dots to make the pie more decorative and cute. You can do any shape you want with cookie cutters or just put all of the dough over the top too!

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The finished product was so cute and yummy! You can find the recipe here.