Ramadan Recipes

Pistachio Choco-date Cookies

Celebrate Ramadan with this delicious recipe that is SO addictive!  The blending of flavors like pistachio, date and chocolate are so unique and satisfying.  This cookie is crispy on the outside and chewy on the inside giving you balanced textures with these amazing flavors.  Enjoy with a big glass of milk after iftar, a strong cup of coffee at suhoor or a midnight snack.  The perfect recipe to include in your family's Ramadan tradition.

Stress relief tip of the week:

Write it down. A stress management journal is an important tool for combating stress. Journaling can help to uncover past hurts and patterns which are causing stress today. By journaling you can also uncover the ways of resolving these problems yourself.  Journaling can also help uncover emotional problems which are causing stress. It also promotes self-reliance – realizing you can not only cope with stress but you also have the answers yourself. Above all, it helps you to gain clarity in difficult and stressful situations

Pistachio Choco-date Cookie Recipe

Ingredients
1 cup all-purpose flour

1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt

16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla

1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped

Directions
In a medium bowl, combine flour, pudding powder, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.

Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.

Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.

Incorporate the flour mixture a little at a time on low speed until well mixed in.

Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.

Chill the dough for one hour.

When ready to bake, preheat the oven to 350F.

Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.

Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.

*Don't want to make a whole batch of cookies?  Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag.  Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.

Spice it up

Mexican Chocolate Cupcakes with Ancho Whipped Cream

Chile in a cupcake?  Yes, the balance of spiciness and sweetness are harmonious in this delicious cupcake.  Light, fluffy, moist cake topped with a sweetened whipped cream and a little warmth in the back of your throat when you're done.  Amazing and satisfying.

Stress relief tip of the day:

Accept what you can't control. Some circumstances are simply beyond our control, and we have to learn to cope with and accept them. Fortunately, you do have control over how you react to stressful situations. Staying calm and being willing to accept emotional support from others can help in managing stress.

Mexican Chocolate Cupcakes with Ancho Whipped Cream Recipe

Ingredients

Cake:

1 tablet Mexican chocolate, chopped

1 cup almonds, toasted

1/3 cup all purpose flour

1/4 cup cocoa powder

1 tbsp ancho chili powder

1/2 cup unsalted butter

1 cup sugar

6 large eggs, separated, room temperature

1 tsp coffee extract

1/2 tsp almond extract

pinch of salt

Topping:

1 1/2 cup heavy cream

1 tsp ancho chili powder

1 tbsp vanilla extract

5 tbsp confectioner's sugar

Directions

For the cake.  Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.  In a food processor, combine the chocolate and almonds and pulse to grind finely.  Transfer to a small bowl.  Add the flour, cocoa and chili powder and whisk to minx.  In a large bowl, using a stand mixer on medium speed, beat the butter until pale, about two minutes.  Reduce speed to low and gradually add 1/2 cup  of sugar, scraping down the bowl as needed.  Increase the speed to medium and beat until light and fluffy.  Add the egg yolks one at a time.  with the mixer on low, add the ground chocolate and almonds, coffee and almond extracts and beat until blended.

In a large bowl combine the egg whites and salt and beat until frothy.  Gradually add remaining sugar, and increase speed to medium hih until whites form stiff glosssy peaks.  Using a spatula fold in a third of the whites into the patter.  foldin in remaining whites in two additions until combined.  pour batter into cupcake lines 2/3 of the way full.  Bake for 15-17 minutes.  Cool on a cooling rack for five minutes before frosting.

For the topping.  In a bowl whisk together the cream and chili powder and let stand for five minutes.  Whisk confectioner's sugar into the cream mixture and pour into a bowl.  Add the vanilla and beat with the whisk attachment on medium high until soft peaks form.

Transfer whipped cream to a piping bag with a star tip and decorate cupcakes.  Top with chocolate covered cocoa nibs if desired.

Adapted from the Williams-Sonoma Baking Book

Retro Redone

Mango Cardamom Icebox Cake

An icebox cake is a dessert consisting of whipped cream and chocolate wafers. The wafers are stacked with whipped cream cementing them together, and then left overnight in the refrigerator. The wafers absorb moisture from the whipped cream and the cake can be served in slices. This retro dessert is redone with Italian ladyfingers and a mango mousse with a hint of cardamom.

Stress relief tip of the week:

Make time for relaxation.  Go for a walk. Spend time in nature. Call a good friend. Sweat out tension with a good workout. Write in your journal. Take a long bath. Light scented candles.  Savor a warm cup of coffee or tea. Play with a pet. Work in your garden. Get a massage. Curl up with a good book. Listen to music. Watch a comedy.  

Mango Cardamom Icebox Cake Recipe

Ingredients

For the Cake

1 (.25-ounce) package unflavored gelatin

1 1/2 teaspoons ground cardamom

1/2 cup water

3 medium-sized, ripe but firm mangos, peeled and cut into 1/4-inch dice

1 teaspoon lime juice

1 1/4 cups (about 8 3/4 ounces) granulated sugar

2 tablespoons light corn syrup

4 large egg whites, at room temperature

3/4 teaspoon salt

1 tsp vanilla extract

1 1/2 cups (about 12 ounces) mascarpone cheese

1/2 cup sweetened condensed milk

44 savoiardi Italian ladyfingers 

For the Topping

2 medium-sized, ripe but firm mangos

2 teaspoons lime juice

1/2 cup heavy cream
3 tbsp powdered sugar

Procedures

For the Cake: Combine gelatin, cardamom, and 1/4 cup water in small bowl and allow to soften, about 5 minutes. Microwave 45 seconds and allow to cool to room temperature, 5 to 7 minutes.

Meanwhile, pulse 1 cup diced mango, 1/4 cup sugar, and lime juice in food processor until completely puréed. Reserve.

Stir remaining 1 cup sugar, remaining 1/4 cup water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes.

While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites, vanilla bean seeds, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes.

When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin mixture and beat just to combine.

Whisk mascarpone, sweetened condensed milk, and pureed mango mixture together in large bowl. Mix in 1/3 of meringue. With rubber spatula, fold in remaining meringue. Fold in remaining 2 cups mango.

To Assemble: Line bottom of 9-inch springform pan with parchment paper round. Reserve 24 of the best looking ladyfingers and, with serrated knife, gently cut each into 3 1/4 inches long. Break remaining 20 cookies into 1/2-inch pieces.

Cover bottom of pan with half of the cookie pieces. Scrape half the mango mixture (about 4 1/2 cups) into pan over cookies. With rubber spatula, spread out over cookies, leaving a 1-inch gap between mixture and edge of pan. Tuck the 24 whole ladyfingers into the gap vertically; this will help keep them standing up straight. Once finished, spread the mango filling all the way to touch the cookies.

Top filling with remaining half of cookie pieces, pressing gently in with fingertips. Spread remaining half of mango mixture over cookies, smoothing top.

Peel mangos and discard skin. Peel mango flesh into thin strips and place in bowl. Toss with lime juice, then, wrap strips into flower-like rolls and arrange on top of cake.


Whip heavy cream in a stand mixer with powdered sugar until it can hold its shape.  Transfer to a piping bag with a star tip to decorate the top of the cake.

Cover loosely with plastic wrap and refrigerate until set, at least 4 hours.

Release cake from springform mold and, leaving it on parchment round, gently slide onto a serving plate or cake stand. Slice and serve chilled.

Recipe from María del Mar Sacasa

Lady Marmalade

Blueberry Orange Marmalade

The abundance of fruits calls for cooking them down and making them spreadable.  The tart but sweet marmalade gets an extra burst of blueberry, making this recipe unique.

Stress relief tip of the week:

Seek advice.  Our minds and bodies are closely connected. How you think, feel, and act affects your total health and well-being.  Many emotional and behavioral issues can be resolved with proper treatment, including steps you can take on your own, classes, counseling, and medication.

Blueberry Orange Marmalade Recipe


INGREDIENTS
3 medium oranges
2 lemons
1 cup fresh blueberries
2 cups sugar
1 pouch fruit pectin


DIRECTIONS
Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside.


Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside.


Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes.


Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon.


Serve at room temperature.

Adapted from Bobby Flay

Red Velvet, White and Blue

Red Velvet Cupcakes with Cream Cheese Frosting

Did you know that in World War II, bakers used boiled beets to enhance the color of their red velvet cakes?  The reddish-brown color of the cake was originally from a reaction of the cocoa powder with  buttermilk. Now however, red food coloring is added.  Arrange the cupcakes in the shape of a flag for the 4th of July -- great idea for a star-spangled celebration!

Stress relief tip of the day:

Understand stress. When stress overwhelms your nervous system your body is flooded with chemicals that prepare you for “fight or flight”. While the stress response can be lifesaving in emergency situations where you need to act quickly, it wears your body down when constantly activated by the stresses of everyday life. The relaxation response puts the brakes on this heightened state of readiness and brings your body and mind back into a state of equilibrium.

Red Velvet Mini-Cupcakes with Cream Cheese Frosting Recipe
Makes about 80-81 miniature cupcakes

Ingredients

Cupcakes:

2 cups all-purpose flour, sifted

1/2 cup cake flour, sifted
4 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1 tablespoon red food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting: 

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees. Line miniature muffin tins with paper liners. Whisk together flour, cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, a cake tester inserted in centers comes out clean, about 11-12 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

For the frosting, in a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

To finish, use a piping bag with a large round tip and squeeze out a dollop of frosting.  Use one color of small round sugar nonpareils to garnish the rims of the cupcake for an intense effect.

Cupcakes adapted from Martha Stewart

Father's Day Cupcakes

Chocolate Cupcakes with Chocolate Swiss Meringue Buttercream

Need a great Father's Day baking idea?  Make these simple chocolate cupcakes and add a white chocolate "dad" or star for decoration!  What more can a dad ask for Father's Day?  To view the complete recipe click here.