Creamy Caesar Dressing

 

I have always been a fan of salads, and this homemade creamy dressing will make even a plain Caesar salad taste delicious.  But why have a salad with just romaine lettuce, parmesan cheese and a few croutons when you can have a delicious Cobb Chicken Caesar salad?  Either way, this dressing is so easy to make, and it tastes so fresh and delicious!!

Ingredients:

1 cup plain Greek yogurt (201 grams)

1/2 cup grated *asiago or parmesan cheese (74 grams)

4 anchovy fillets

2 tablespoons freshly squeezed lemon juice

1 tablespoon Dijon mustard

3/4  teaspoon fine kosher salt

3/4 teaspoon ground black pepper

Directions:

Put all of the ingredients in a blender or food processor and blend until combined.  Place in jar or bottle with lid.  *Parmesan or asiago cheese will work well in this recipe.

Dressing will keep refrigerated for 4-5 days.  Enjoy!!

I hope you make this delicious dressing, and if you do, please tag me on Instagram @goodeatsbymimi.  I would like to hear from you and see your photos!!

Matcha Donuts

I seem to be on a “green” kick lately.  I guess it’s all the St. Patrick’s Day posts:).

I love donuts!!  Fried, baked, big, small, really small (remember my mini donut post?).  Well, you get it, right?  These matcha donuts are baked and topped with a matcha glaze.  If you are a matcha fan, trust me, you are going to love these!!  My hubby isn’t really a fan of matcha, but he really liked these!!

*This recipes makes 12 large donuts

Ingredients:

  • 1 1/2 cups all-purpose flour (209 grams)
  • 2/3 granulated cup sugar (130 grams)
  • 1 tablespoon matcha green tea powder (6 grams)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1 large egg, room temperature
  • 1/3 cup sour cream, room temperature (64 grams)
  • 3/4 cup whole milk, room temperature (180 grams)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled slightly (28 grams)
  1. Preheat oven to 350°F. Grease a standard donut pan. *These can be made in a mini pan also
  2. Combine dry ingredients (flour through salt) in a large bowl.
  3. In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
  4. Transfer ingredients to a piping bag and pipe into molds, filling 3/4 full.  Bake  for 12-14 minutes, or until a tooth pick inserted into the center comes out clean.  Allow donuts to cool in the pan for 2 minutes, turn onto a wire rack and allow to cool completely. Repeat with remaining batter.

Matcha Glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons matcha green tea powder
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon softened unsalted butter
  • 23 tablespoons milk or cream, as needed 

 For the glaze, whisk confectioners’ sugar, matcha, and salt together in a bowl.  Add the extract, butter, and 1 tablespoon of the milk (or cream) to the dry ingredients.  Stir to combine and add more milk until glaze reaches the desired consistency for dipping.

Dip donuts and place on a rack until the icing sets (about 10 minutes).  Enjoy!

Extra donuts (if there are any) can be stored in an airtight container for up to 2 days.

I hope you make these yummy breakfast, brunch or anytime treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

Healthy Matcha Shamrock “Freak” Shake

This healthy freak shake has all the flavor without all the calories and guilt of a “regular” freak shake!

Check out my almond brownies to top it off!

Ingredients:

1 cup almond milk (250 grams)

1 frozen banana (126 grams)

1 scoop vanilla protein powder

1 teaspoon matcha powder

1 tablespoon pure maple syrup

4-5 ice cubes

*toppings are optional

Melt some Lily’s chocolate chips to drizzle on top and inside the glass:)

Instructions:

Place all of the ingredients in a blender and mix for 30 seconds.

Pour into a large glass and top with *whipped almond (or coconut) cream, almond brownie, marshmallows, and drizzle with melted chocolate.  Enjoy!!

This shake has about 450 calories as opposed to the 2000 (or more) calories in a regular Freak Shake!!!

Trust me, you are not going to miss those empty calories, and you won’t crash from all the sugar….you’re welcome:)!!

I hope you try this, and if you do, please tag me on Instagram.  I would love to hear from you and see your photos!

 

Almond Flour Brownies

I have been on a mission to make an almond flour brownie that isn’t tasteless and dry.  Mission accomplished!

I topped my healthy matcha “freak” shake with these bad boys, and it was soooo good!!

Ingredients:

  • 1 cup almond flour (110 grams)
  • 1 cup organic coconut sugar (190 grams)
  • 1/2 cup Dutch cocoa powder (56 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 2 large eggs , room temperature 
  • 2 tablespoons coconut oil (or butter), melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • chopped nuts (optional)
  • gold leaf (optional)

Instructions:

  • Preheat the oven to 350ºF and spray an 8″x8″ pan with cooking spray.
  • In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt until to combine.  Add the eggs, oil (or butter) and extract together in a bowl.  Add wet ingredients to the dry ingredients  and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
  • Transfer the batter to the prepared pan, then use a spatula to spread the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, the batter will spread and expand as it cooks.
  • Bake for 25 to 30 minutes.  If using a  9″x9″ pan, the brownies might cook a little faster.  Be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
  • Let the brownies cool for at least an hour before slicing them into 16 squares.  Store brownies in an airtight container in the refrigerator for 3-4 days (if they last that long).

 

Healthy Oat Pancakes

I love having pancakes for breakfast.  It doesn’t have to be just on the weekend, I’m talking ANY day of the week!  I don’t think I’m alone in my thinking here….am I right?  Well, you can have pancakes any time your little heart pleases with this recipe.  It makes 6 small pancakes, and I like to top mine off with bananas (or any fresh fruit would be amazing), whipped coconut cream, and yummmy pure maple syrup!  *I added toasted chopped hazelnuts to this stack!

Ingredients for pancakes:

  • 1 cup gluten free rolled oats (100 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of fine kosher salt
  • 1/2 cup almond milk (120 grams), room temperature
  • 1 tablespoon white vinegar
  • 1 large egg, room temperature
  • 2 tablespoons coconut oil (vegetable or canola would work also)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Topping suggestions: fruit, whipped cream, pure maple syrup, and *toasted chopped hazelnuts

Instructions:

  1. Blend the oats in a blender or food processor until they are fine and the texture of flour.
  2. Place oat flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk until combined.
  3. Place the milk, vinegar, egg, oil, maple syrup and vanilla in a small bowl and stir to combine.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.  Set aside for 10 minutes while you heat a nonstick skillet to medium/low heat.
  5. Place batter in nonstick pan and cook on both sides (about 1 minute per side).
  6. Pancakes can be kept warm on a platter in the oven until all of the pancakes are cooked and ready to eat.  Batter makes 6 (1/4 cup each) pancakes.

I hope you make these delicious (and healthy) pancakes!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures!

“Grown Up” Mac and Cheese

 

I don’t know about you, but I have always loved macaroni and cheese.  My mom never made “box” mac and cheese, so when I grew up and had a family of my own, I always made homemade too.  I always think of this dish as the classic comfort food.  I am going to be honest here.  I used to cut up hot dogs, stir them in and bake it in the oven.  Offer up a little side salad, and that was dinner.  It was always very busy in our household.  When my kids were young, I was working as a preschool teacher and teaching aerobics at a local gym 3-5 days a week.  We had after school sports (practice, games etc.).  I’m sure this sounds all too familiar to so many!!

Flash forward, and I still love this delicious comfort food.  I love adding tomatoes or cooked broccoli (whatever veggie you like).  This mac and cheese is a twist on my classic recipe.  I added scallions, olive oil, water, and lemon juice.  Also, I use shredded cheddar instead of gruyere.  Let’s get started:)!

Ingredients:

  • 2 cups of your favorite pasta
  • 2 tablespoons unsalted butter (28 grams)
  • 2 tablespoons all-purpose flour (18 grams)
  • 2 tablespoons extra virgin olive oil (27 grams)
  • 1 tablespoon thinly sliced scallions, white part only
  • 1/4 cup water (59 grams)
  • 1 1/4 cups milk
  • 1 cup shredded cheddar gruyere cheese (110 grams)
  • juice of 1/2 lemon
  • salt and pepper to taste

Instructions:

Cook pasta and set aside while you make the (roux) bechamel sauce.

Melt the butter over a medium/high heat in a small saucepan.  Add the flour and whisk to make a paste.  Continue to cook for about a minute, stirring constantly, until the raw flour aroma is gone.  Take the roux off the heat and set aside.

Add the olive oil and scallions to a large skillet and cook over a low heat for 2-3 minutes until the scallions have softened.  Increase the temperature and add the water and milk to the olive oil/scallion mixture.  Bring to a simmer and whisk in the roux.  Continue to cook until the bechamel becomes thick enough to coat the back of a wooden spoon.  Take mixture off the heat and add the cheese, lemon juice and season (to taste).

Add the cheese mixture to the cooked pasta and stir to coat.

I added sliced cherry tomatoes and sprinkled seasoned panko bread crumbs on top.  This is optional, but I highly recommend it!  Enjoy!!

I hope you make this delicious “grown up” mac and cheese.  If you do, please tag me on Instagram @goodeatsbymimi.  I’d love to hear from you and see your photos!

 

Granola Butter Bread (Topped With Avocado)

I know, I know, you’re saying to yourself, “Another avocado toast recipe?!!”.  Hear me out.  The granola butter bread that the creamy avocado is nestled on is so good!  It’s loaded with flavor, but it isn’t loaded with carbs and sugar!

Ingredients:

  • 3 tablespoons coconut flour (25 grams)
  • 2 tablespoons ground flaxseeds (15 grams)
  • 1/2 tablespoon whole flaxseeds to sprinkle on top (this is optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1- 10 oz. jar granola butter (284 grams)
  • 4 large egg yolks, room temperature
  • 4 large egg whites, room temperature
  • 1/4 cup plain, unsweetened almond milk, room temperature (62 grams)
  • 1 tablespoon apple cider vinegar

Instructions:

Preheat oven to 300 degrees Farenheit.  Spray an 8″x 4″ loaf pan with baking spray.

Sift dry ingredients in a small bowl and set aside while you mix the granola butter and egg yolks with a stand or handheld mixer for one minute.  Add the almond milk and vinegar and mix until combined.  Stir in the coconut flour mixture.  In a clean bowl, beat the egg whites until stiff peaks form.  Add the egg whites into the granola butter mixture and fold in until the egg whites are fully incorporated.

Place the batter in prepared loaf pan and top with the whole flaxseeds (optional).  *Bake for 40-45 minutes, until golden brown.  Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.  Cut into 10-12 slices.  Enjoy!!

Leftover bread can be wrapped and refrigerated for up to 3 days.

*All ovens are different.  Check for doneness at 40 minutes.  Baking time can take up to 50 minutes.

I topped mine with avocados, but the possibilities are endless!  This bread would be delicious topped with any nut butter of your choice, sliced bananas, and drizzled with honey.  Yummm!!  You could toast and butter it too, or just eat it all by itself…it’s that good!

I hope you make this delicious bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!!

 

 

 

 

 

 

 

 

 

Honey Graham Crackers

Our granddaughter, Evangeline, loves graham crackers.  As a matter of fact, they were the first “cookie” she had at our house.  She would watch me get them from the box in the bottom drawer in the kitchen, and eventually, she would go and get one on her own:).

I have been wanting to make homemade graham crackers for a while now. My DIL Missy asked me the other day if I had a recipe for graham crackers.  She got a message from a friend that lives in France, and she can’t buy them where she lives.  This was pretty much the kick in the pants I needed to make these yummy crackers.

There are a LOT of recipes out there for these crispy treats.  They are traditionally made with Graham flour, but it’s very difficult to find, so I made mine with King Arthur whole wheat flour.  I am very happy with this recipe, and I know you will be happy too!

Ingredients:

  • 2 1/2 cups wheat flour (314 grams)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine kosher salt
  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 3/4 cup packed light brown sugar (170 grams)
  • 1/4 cup whole milk (61 grams)
  • 1/3 cup honey (110 grams)
  • 1 1/2 teaspoons vanilla extract

Instructions:

  • Line 2 baking sheets with silicone pads or parchment paper and set aside.
  • In a medium sized bowl whisk together flour, baking powder, baking soda, cinnamon and salt.  Set aside.
  • Using a stand mixer or hand mixer cream the butter and brown sugar on medium-high speed until light and fluffy (about 2 minutes).  Add the flour mixture and mix on low speed until the mixture starts to look like coarse sand.
  • Mix the milk, honey and vanilla in a small bowl or measuring cup until combined.
  • With your mixer on low speed, slowly add the liquid mixture until the dough comes together and forms a ball.
  • Remove the dough from the bowl and divide it in half and flatten each piece into a round disc. Wrap in plastic wrap and refrigerate for an hour.
  • Before you start rolling the dough, heat the oven to 350°F.
  • Remove the dough from the refrigerator (leave the other dough disc in the refrigerator until you are ready to use it) and roll out on a lightly floured surface.  Roll the dough into a 10″X10″ square (approximately).  Keep moving the dough so it doesn’t stick to the surface.  Add flour, a little at a time, as needed.  I like to roll the dough very thin.  This helps the cracker keep it’s iconic “snap!”.

  • Cut your crackers into desired shape.  I made a rectangle template with cardboard from an empty cereal box (2 1/2″X5″),  and cut the dough with a pizza cutter.  You can score a line down the center of each cookie and use a fork to prick holes down each side (see pictures for reference). This isn’t necessary, but I think it adds to their authenticity (plus it makes smaller crackers for little fingers).  Each disc will give you 8-10 full size crackers (2 1/2″X5″). *see note below
  • Carefully transfer the cut dough to prepared baking sheet and chill in the refrigerator for 15 minutes. This will help the cracker hold its shape.

  • Bake for 10-12 minutes until they are lightly browned.

  • Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack.  The crackers will crisp up as they cool.  Enjoy!!

Crackers can be stored in an airtight container at room temperature for a week.

*You can use any cutter or shape you desire.  I made a batch and cut them into heart shapes…so cute!

Use these crackers to make crusts for cheesecakes, s’mores, or just for a snack….Yum!!

I hope you make these childhood treats, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

Japanese Souffle Pancakes

These pancakes are so light and fluffy!  There are so many recipes and techniques for these tasty little pillows of lusciousness, but this recipe is pretty easy (and tasty!!).

Although they can be made freehand, I chose to make mine using the English muffin molds I purchased last year.  I put two heaping tablespoons of the batter in the mold.  You want to fill the mold 3/4 full.  When you put the water in the pan and cover it, the pancakes are going to rise and get very puffy (that’s a good thing).  Carefully flip the pancakes.  I like to gently grip the mold with tongs while sliding the spatula underneath the pancake.  It might feel a little awkward at first, but it gets easier after flipping a few:).

The pancake will be a golden brown.  After you flip the pancake, allow it to cook on the other side for about 2 minutes (I left the lid off this time).

I topped mine with fresh blueberries, butter and maple syrup, but the possibilities for crowning these gems are endless!!

Ingredients:

  • 1 1/2 cups all purpose flour (209 grams)
  • 1/2 cup confectioners’ sugar (60 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 1 large egg yolk
  • 1 1/4 cups buttermilk (310 grams)
  • 1/4 cup refined coconut oil (54 grams)
  • 1 teaspoon pure vanilla extract
  • 3 egg whites
  • 1/4 teaspoon cream of tartar

Instructions:

  1. Sift the flour, confectioners’ sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk the egg yolk, buttermilk, coconut oil and vanilla together in a small bowl.
  3. Place egg whites and cream of tartar in a large bowl.  Beat the egg whites until stiff peaks form.
  4. Add the buttermilk mixture to the flour mixture and whisk until the batter is smooth.
  5. Using a rubber spatula, fold the whipped egg whites into the batter until combined.  Don’t  overmix or the egg whites will deflate, and your pancakes will not be as fluffy:).
  6. Heat a large nonstick skillet over low heat*.  Place 2-3 of the round molds in the skillet and spray with a nonstick spray.  Make sure to spray the insides of the molds as well as the bottom of the pan.
  7. Fill each mold with the batter.  Add a couple of tablespoons of water to the skillet and cover with the lid.  Cook for 4-5 minutes.  Remove the lid, flip pancakes (leaving them in the rings).  Cook for another 2-3 minutes (with the lid off).
  8. Remove pancakes from the skillet and place on platter.  Remove molds.  Place platter in a warm oven while you’re making the other pancakes (this recipe makes 8 pancakes).
  9. Plate your pancakes and top with your desired topping.  Enjoy!!

*It’s very important to cook these over a low heat.  The low temperature and steaming process make them so silky and creamy….Oh Yum!!!!

I hope you make these clouds of goodness, and if you do, tag me @goodeatsbymimi on Instagram.  I would love to hear from your and see your pictures!!

Smooth and Creamy Chocolate Mousse

IMG_0818

I found these colorful and beautiful milk glass dessert cups at a little antique store called “Unique Finds”, in Lewes, Delaware. I absolutely love scouring for food photography props, and when I came across these beautiful treasures, my mind immediately started to envision all the mouthwatering confections I would be preparing…bread pudding, rice pudding, chocolate pudding (you get the idea). Then I thought a delectible chocolate mousse would not only look beautiful nestled in these colorful cups, but I knew it was going to taste delicious too!!

Although this recipe is easy (and yummy), it does take some time to make. Most of the time is the 2 hours of refrigeration it takes to cool, but trust me, it is soooo worth it!

Ingredients:

  • 4 large egg yolks
  • 1/4 cup granulated sugar (50 grams)
  • 8 oz. Guiradelli chocolate, chopped (227 grams)
  • 2 1/2 cups heavy whipping cream (590 grams)

Instructions:

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  3. Beat 1 1/2 cups of whipping cream in a chilled mixing bowl on high speed until stiff.  Fold whipped cream into chocolate mixture. Pipe (or spoon) mixture into serving bowls. Refrigerate until serving.  Top with whipped cream and chocolate curls (optional). Enjoy!!

Suggested tips:

  • Stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid. Also, the yolks act as a thickener for the sauce.
  • The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm). Dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
  • It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. I like to put the cream in the bowl that I’m going to whip it in, then I place it (along with the beaters) in the refrigerator while the chocolate mixture is chilling.

I hope that you make this delicious and decadent treat, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!