Latte Panna Cotta

How do you sneak in an espresso beverage before bed? By hiding it in your dessert!

latte-panna-cotta

Latte Panna Cotta

Yield: 8 servings

 

Nonstick spray

1 packet powdered unflavored gelatin (2 teaspoons)

3 tablespoons cold water

2 cups heavy whipping cream

⅓ cup granulated sugar

1 cup half-and-half

2 ounces (2 tablespoons) brewed espresso

 

Prepare eight 4-ounce ramekins by lightly spraying nonstick spray into each and wiping gently with a paper towel to distribute the spray evenly along the sides and bottom.

Add the gelatin to the cold water in a medium bowl, and allow to bloom (soften) for 5 minutes; do not stir.

Meanwhile, stir the heavy whipping cream and sugar together in a small saucepan set over medium heat. Heat, stirring occasionally, until the sugar is fully dissolved at just barely a simmer.

Slowly add the warm sugar cream to the gelatin and stir until the gelatin is fully dissolved.

Pour the half-and-half into a large bowl (or a large pitcher for easier pouring) and, stirring continuously, slowly pour the warm cream mixture into the half-and-half.

Stir in the espresso.

Fill the ramekins equally and refrigerate uncovered for approximately 5 hours until chilled and completely set.

To unmold the panna cotta, dip the bottom of each ramekin into very hot water for 45 seconds, or until you can see the panna cotta just beginning to melt around the sides. You may also take a knife and run it around the inner circumference of each ramekin. Place a dessert plate on top of the ramekin, then holding both the ramekin and plate, simply invert.

Chocolate Peanut Butter Chunk Cookies – Drought Friendly – aka vegan

In the mood for something a little sweet and chocolatey? But healthy, right?!, because chocolate is an antioxidant and peanut butter is full of protein… right… YES! Try these Chocolate Peanut Butter Chunk Cookies. Another recipe from our continuing Drought Friendly Recipe project.

Choc PB Cookies Drought Friendly

Vegan Chocolate Peanut Butter Chunk Cookies

Yield: 14 cookies

 

1 tablespoon flaxseed meal (ground flax seed)

5 tablespoons water

½ cup all-purpose flour

¼ cup cocoa powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 cup chunky peanut butter

1 cup dark brown sugar

1 teaspoon pure vanilla extract

 

Adjust an oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit.

In a small bowl, mix to combine the flax seed and water. Stir and let rest for at least 5 minutes.

In a small bowl, mix to combine flour, cocoa powder, baking soda and salt.

Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and flax/water mixture. Mix to combine. Add flour/cocoa mixture and mix until just combined, approximately 1 minute. The texture should be like play-doh. (Do not over mix.)

Using your hands, form cookies into 1½-inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Place no more than 9 per sheet tray.

Bake for 20 minutes.

Remove from oven. Using the back of a flat spatula, gently press cookies down to form a disc shape.

Let cool completely on sheet pan so cookies firm up before eating.

Spicy Mango Ginger Popsicle

As I write this blog post (another in the series of “Drought Friendly Recipes“), a light rain is falling in Los Angeles – music to everyone’s ears.

Some good news on the drought front – Starbucks has said that it is phasing out its use of California water for its Ethos brand bottled water. Ethos brand water gives a percentage of it’s sales to ” help support water, sanitation and hygiene education programs in water-stressed countries” so it makes sense that pulling water from drought stricken California makes no sense at all.

Meanwhile, Nestle is still sucking up California water at the rate of some 240 million gallons a year. Aquafina and Dasani are also using California water for their bottled water, among others.

In an effort to conserve California water, let’s fill our own water bottles before we head out of the house and avoid buying bottled water as much as we can since it’s most likely coming from California.

And now for something sweet, refreshing and delicious – perfect for your upcoming summer potluck and barbecue parties.

spicy mango popsicle

Spicy Mango Ginger Popsicle

Yields: 6 popsicles

 

3 tablespoons freshly squeezed lime juice

3 tablespoons granulated sugar

1 tablespoon + 1 teaspoon fresh ginger juice

1/16 teaspoon ground cayenne pepper

1½ cups sweetened mango puree or pulp

 

Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.

Crispy Spiced Chickpeas

Here’s a delicious dish that you can whip up in no time. Great for parties and snacks, this unique twist on chickpeas will have you going back for seconds, thirds, fourths…

Spiced Chickpeas

Crispy Spiced Chickpeas

Yield: 15-ounces of spiced chickpeas

Spice Mix

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

½ teaspoon ground cumin

½ tablespoon za’atar

½ teaspoon Hungarian paprika

1/8 teaspoon chipotle powder

Stir to combine spices in a small mixing bowl.

Chickpeas

1/3 cup grapeseed oil

1 15-ounce can of chickpeas, rinsed, drained and spread out on a paper towel to dry for 15 minutes (the dryer the chickpeas the better as it will prevent spattering hot oil in the pan)

Pour grapeseed oil in a large sauté pan and turn heat on medium-high.

Heat oil until it is very hot and shimmering, approximately 3 minutes.

Carefully add chickpeas to the sauté pan and cook for approximately 8 to 10 minutes, stirring occasionally, until the chickpeas are golden brown. To prevent hot oil from spattering, partially cover sauté pan; do not fully cover as the chickpeas will steam and not crisp up.

Remove chickpeas from sauté pan with a slotted spoon and transfer onto a paper towel-lined plate to soak up any excess oil.

Transfer chickpeas to the small bowl with spices and stir to combine.

Serve immediately for maximum crispy tastiness!

Banana Chunk Chocolate Hazelnut Muffins

Banana bread muffins? With pumpkin pie spice? And chocolate hazelnut spread? YES, please!

Banana Chunk Chocolate Hazelnut1

I can just see that chocolate hazelnut spread peeking through the cracks…

Banana Chunk Chocolate Hazelnut2

Chocolate banana hazelnut deliciousness

Banana Chunk Chocolate Hazelnut Muffins

Yield: 12 Muffins

 

1 ¼ cup all-purpose flour

½ cup old fashioned rolled oats

1 teaspoon kosher salt

1 teaspoon baking soda

¾ cup light brown sugar

1 teaspoon pumpkin pie spice

1/3 cup pitted deglet noor dates, approximately 10 dates

8 tablespoons unsalted butter, room temperature, plus more for greasing pan

2 whole eggs

3 very ripe large bananas, broken into large chunks, plus 1 large banana, diced small

1½ tablespoons chocolate hazelnut spread

 

Set an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with paper muffin cups.

Place flour, oats, salt, baking soda, sugar, pumpkin pie spice and dates in a food processor. Process until dates are broken down and mixture is fairly even. (There will still be some very small pieces of dates which is fine.)

Add butter, eggs and the 3 large bananas broken into chunks and process until mixture is fully combined.

Stir in (do not process) the diced banana.

Fill each muffin tin with 2½ tablespoons of batter. Top each with 1/8 teaspoon chocolate hazelnut dollop. Cover each muffin with another 2½ tablespoons of batter.

Transfer to the oven and bake for 25 minutes. Test readiness by poking a toothpick or knife in the middle of a muffin; if it comes out clean, it’s ready.

Remove from oven and let cool before removing from muffin pan.