Want an amazing Creme Brulee recipe that you can actually make yourself?
Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my recipe binder. Every Christmas Eve, I host a dinner at my house for family and friends.
Last year, I pulled my grandmother’s basic recipe out, and the Crèmas were an instant hit. This fall, I’ve experimented a bit since I roasted an entire pumpkin and I have a lot of pumpkin puree left. The result: a delicious dish that is so satisfying, it will be a hit when you make it.
The caramelized sugar crust is totally optional; but don’t I just look like I’m having a blast with the blowtorch? I tell you, I go all out over at the MOMables kitchen! That torch is actually a plumber’s version and not the foodie gourmet one you get for $20 at the store. It was left over from one of my husband’s projects years ago!
Courtesy of MOMables™ Abuela’s Recipe Stash Yield: 6 – 7 Ramekins (depending on size)
3 cups half & half
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ cup pumpkin puree
6 large egg yolks
½ cup granulated sugar, plus 6 tablespoons for browning tops
Preheat the oven to 350F. Place the ramekins on a cookie sheet (with sides), and fill with enough water so that it comes halfway up the sides of the ramekins (water bath).
In a 2-quart pot, heat the half & half, vanilla, cinnamon, and pumpkin puree over medium heat.
Place the egg yolks and 1/2 cup sugar in a small bowl. Mix until you achieve a pale yellow color, and the sugar has dissolved.
Remove the pot from the heat, and slowly whisk while you incorporate the egg mixture into the half & half mixture. Whisk continuously until both mixtures are well combined.
Fill each ramekin with the mixture, but do not overfill. This yields enough for six (5-ounce) oval ramekins (gratin dishes).
Place the pan in the oven on the middle rack, and bake for 30 to 35 minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove, and let it cool on the counter before refrigerating overnight (you can make these up to 3 days ahead of time).
Optional: Before serving, spread 1 tablespoon of sugar on each ramekin, and, using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s okay, these are delicious without the added sugar.
Want an orange-flavored cake that isn’t overpowering?
My grandmother, fabulous in everything she did in the kitchen, could have owned a bakery business. If there is one thing she taught me well how to do, it’s to take a basic recipe and add things to make it my own. Her basic cake recipe has enough ingredients in there to make you think it takes a lot of time, when it really doesn’t.
A long time ago, I needed to bring a cake to a friend’s house, and I ran out of cake flour. So in a pinch, I borrowed a box of yellow cake mix from my neighbor, and called it a day. I know, I know, I don’t do boxed anything, but once a year, it’s okay to make it semi-homemade. Right? The result was a super-moist and delicious cake where the orange flavor is present but not overpowering. Doesn’t it look delicious?
Last week, I stumbled upon Jenn’s blog and fell in love with her genius idea of Mutant Pops. I thought, what kid wouldn’t love those? After a little begging (just kidding, she is so gracious and offered to share immediately!) e-mailing, I’m thankful I’m able to share her recipe with you! —Laura
Sometimes, good things come from the least likely places. I have always enjoyed cooking, even before I had children, and I assumed that once my children came along and moved past the nursing stage, they would be eager to come to the family table and share in the joy and comfort of healthy eating. Boy, was I wrong! I did not anticipate that I would have a child with a feeding disorder. What is the difference between a picky eater and a child with a feeding disorder? A picky eater may reject certain foods, but still manages to get enough variety to promote healthy growth and development. A child with a feeding disorder may eliminate entire food groups and not take in enough calories and nutrients to survive.
It sounds pretty scary, but there is good in this story. Owen’s feeding disorder has really forced us to take a good look at what we feed our family, how we cook for them, and where our food comes from. It has made us even more determined to involve our children in all aspects of food. Everything that comes from our kitchen must have boosted nutritional value!
Perhaps the most sought-after recipe that I use regularly is the one for vegetable popsicles. It doesn’t sound appealing, but my kids love them so much that they no longer ask for the sugar-filled ones from the grocer’s freezer. If they are going to have sugar in their diet, I want to be the one to control it. These are love at first bite!
I always start with pineapple as a base, for the digestive properties and also because it covers the taste of almost everything. I puree whole fruit instead of just a bunch of juice because my son, Owen, does not eat enough solid food to allow for empty calories. Just as with babies beginning to eat pureed veggies, you start with milder flavors and keep adding as much as you can get away with!
There are endless variations. Change it up! The general rule of thumb is to start slowly with the vegetables, and increase with each successive batch. With the Mutant Spinach Pops, I started with a couple of handfuls, and now I can get about 2 or 3 packed cups of spinach into each batch. If you find them too sweet, add some water instead of juice.
Leftover steamed broccoli (I used a bit more than a cup)
Enough raspberries to make it taste good
Splash of juice
Touch of honey
Mango goes really well in this one so add away…
Spaghetti Squash, Strawberry, Orange:
1/2 spaghetti squash, cooked (butternut may work too)
1/2 bag frozen strawberries, or equal amount fresh
Splash of juice (I like to add fresh orange)
A bit of honey, if you like
Toss in some mango or peach chunks if you like
1/2 pineapple, cored and cut into chunks
1 cup fresh spinach, or more
Orange or pineapple juice
Touch of honey if desired
Raspberry goes well in this mix, so toss in a handful of frozen berries if desired
Blend on high speed until smooth. Pour into molds and freeze.
With any of the above recipes, you can add yogurt or coconut milk to make a creamy variation that is a little higher in fat and calories. They make a great dessert year-round, and in the summer months, my kids end up going through ten or twelve a day. I always have some in my freezer, even in the dead of winter. They are a great way to soothe sore throats! And yes, I even let the kids have them for breakfast. The above recipes also double as smoothies in our house. Just add a few ice cubes to the mix, yogurt if you like, and you have a mini meal. I may add a tablespoon or two of macadamia nut butter, tahini, or pumpkin seed butter for Owen, to boost his fat and protein intake. Happy mixing!
About Jenn Sprung: A full-time mom to three wonderful children, with a keen interest in boosting the nutrition in every bite. Because in my world, every bite counts! Visit Jenn’s blog Cleverly Disguised as Cake for additional sneaky resources, or learn more about Pediatric Feeding Disorders and how to help your child.
Do you buy that packet of taco seasoning from the store with who-knows-what in it?
I am a big fan of making my own seasonings because I am able to adjust the spiciness, salt, and quality of ingredients. I also choose to make my own of something I might use often. I find taco seasoning to be extremely versatile and useful on many of my go-to recipes: roasts, tacos, quesadillas, scrambled eggs, dips, soups—just to name a few.
The ingredients in this recipe are very basic, and having the other spices in bulk allows you to use them in other dishes. The best part is that it’s free of salt, MSG, preservatives, and anti-caking agents. Hello, fresh!
Visit your local farmers’ market, Whole Foods, or grocery store, and you will see new varieties of apples on display. With so many options, how do you know which ones to buy? Haven’t heard of one before? Stop grabbing the same red delicious apples day after day, and start enjoying some of the juicer, sweeter varieties out there! Here is a quick guide on apples you’ll see this fall. Go ahead, try a new variety. And just for fun, you can get baking with our easy apple turnover recipe below.
Royal Gala apples have a mild flavor and are crisp and sweet. Their characteristic yellowish orange skin has a distinct red striping. They are perfect for salads and eating out of hand, and cook nicely in applesauce.
Golden Delicious apples are a perfect all-around apple. They have a sweet, rich, and mellow flavor, and hold their shape best when baked.
Popular, crisp, and tart, Granny Smith apples are a good all-purpose apple. Their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps, and delivers that perfect balance between richness and tang.
Honeycrisps are sweet, delicious eating apples. They are crisp (just like their name), and juicy, with a sweet honey-like flavor and a bit of tartness. They work well in baking and are perfect for applesauce.
Cortlands are juicy, with a slightly tart flavor. They have a bright, red skin and pure white flesh. They are excellent for baking, especially in pies, cobblers, and crisps. Because their flesh doesn’t discolor quickly when sliced, Cortlands are great for fruit salads and fruit and cheese plates.
Empires are a combination of a McIntosh and a Red Delicious apple. They have a firm texture and a slightly tart flavor. They are an excellent eating apple, and a good one to have around for applesauce, pie, cakes, and salads.
Mutsu apples are usually very large, with a yellowish green skin. They are juicy and very crisp, with a very sweet flavor. They’re excellent for fresh eating, as well as using in salads, applesauce, and baked goods.
Ida Reds are tangy with a pink flesh. They give a nice pinkness to applesauce and keep their shape well during baking. They also freeze well and are nice and crisp in salads.
If you’re looking for a tart apple with a rich, spicy flavor, Jonathan apples are a good pick. They are also great to balance out sweet apples in baking because they hold their shape well. They’re a versatile apple that makes good salad and applesauce, too.
A delicious eating apple, Macouns are sweet, aromatic, and perfect for nearly everything. They have bright red skin and a snow-white flesh. Their juicy taste makes them perfect for daily eating, but also for salads and applesauce.
Jonagolds are a combination of Jonathan and Golden Delicious apples. Their tangy, sweet flavor is housed inside a characteristic yellowish-green exterior with a blush stripe. They are excellent both for eating fresh and for cooking.
These classic bright red apples with green undertones are juicy and crisp. McIntoshes tend to break down when they are cooked. They are delicious and readily available, making them a good choice for eating out of hand or made into applesauce. For baking, they are best paired with Golden Delicious or other apples.
Popular Red Delicious apples were bred to be eating apples. They don’t make good baking apples, but are perfect for eating out of hand. They have a mild flavor, are sweet and juicy, and are known by their deep red skin and a classic heart shape.
Winesap apples are firm and sweet, with a bit of a spicy kick. The Winesap is very firm and aromatic, with a spicy bite. A sweet-flavored apple, Winesaps are good in sauces and for baking.
With so many types of apples to choose from this fall, you can get creative and bake away! Why bake apples? They are inexpensive, they are delicious, are good for you, and paired with some sugar and cinnamon, who can turn them down?! Here is my go-to recipe for easy apple turnovers. Save it, print it, enjoy!
You can choose any variety of apple, but Granny Smith is the traditional variety to use. Avoid baking with red delicious apples; these do not bake well. Prep time: 25 minutes. Bake: 25 minutes. Total time: 50 minutes. Yields 8 turnovers.
Combine the lemon juice and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt the butter in a large skillet over medium heat. Drain the water from the apples, and place them into the hot skillet. Cook, stirring, for about 2 minutes. Add the brown sugar and cinnamon, and cook, stirring, for 2 more minutes. Stir together the cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until the sauce has thickened. Remove from the heat to cool slightly.
Preheat the oven to 400F (200C).
Unfold the puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into four smaller squares. Spoon the apples onto the center of each square. Fold over from corner to corner into a triangle shape, and press the edges together to seal. Place the turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes, until the turnovers are puffed and lightly browned. Cool completely before glazing.
Mix together the confectioners’ sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle the glaze over the cooled turnovers.