Family & Kids Cooking : TRAVEL/FOOD

Cheesecake Love by Joyce Brubaker

Cheesecake, Chocolate, Desserts, Family & Kids Cooking

“If it doesn’t have cheesecake in it, it should” is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.

Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:

* Peanut Butter Cup Cheesecake Brownies
* Cookies-and-Cream Cheesecake-Stuffed Strawberries
* Snickerdoodle Cheesecake Cookie Bars
* Marshmallow S’mores Cheesecake
* Apple Crumb Cheesecake Pie

With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn’s warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.

About the Author

JOCELYN BRUBAKER is the baker, photographer, and writer behind the popular blog Inside BruCrew Life, which she started in 2008. Jocelyn’s recipes regularly appear on Buzzfeed, The Huffington Post, and Cosmopolitan.com, among other sites.

Orange Cream Cheese Cheesecake

THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:

Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.

For the Crust:

1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter

For the Cheesecake

1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange

For the Topping

1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments

Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.

Chocolate Cookies and Cream Cheesecake

Crust

8 Oreo cookies with filling
2 tablespoons unsalted butter melted

Cheesecake

2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs

Mousse

1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed

20 mini Oreo Cookies with Filling

Instructions

Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with waterPreheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.

Crust

Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.

Cheesecake

In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.

Add the sour cream and vanilla and beat again until well incorporated.

Pour in the melted chocolate and mix thoroughly.

Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.

Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.

Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.

Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.

Mousse

Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.

In a food processor, pulse the 7 regular size Oreos until they are crumbs.

With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.

Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.

Cheesecake Love by Joyce Brubaker

Cheesecake, Chocolate, Desserts, Family & Kids Cooking

Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:

* Peanut Butter Cup Cheesecake Brownies
* Cookies-and-Cream Cheesecake-Stuffed Strawberries
* Snickerdoodle Cheesecake Cookie Bars
* Marshmallow S’mores Cheesecake
* Apple Crumb Cheesecake Pie

About the Author

Orange Cream Cheese Cheesecake

THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:

Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.

For the Crust:

1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter

For the Cheesecake

1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange

For the Topping

1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments

Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.

Chocolate Cookies and Cream Cheesecake

Crust

8 Oreo cookies with filling
2 tablespoons unsalted butter melted

Cheesecake

2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs

Mousse

1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed

20 mini Oreo Cookies with Filling

Instructions

Crust

Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.

Cheesecake

In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.

Add the sour cream and vanilla and beat again until well incorporated.

Pour in the melted chocolate and mix thoroughly.

Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.

Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.

Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.

Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.

Mousse

Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.

In a food processor, pulse the 7 regular size Oreos until they are crumbs.

With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.

Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.

Four Cooking Kits Helps Hone Home Kitchen Skills in Young Chefs

Family & Kids Cooking

The Unicorn Cookie Cups Baking Kit by The Cookie Cups, which comes in a pretty pink box with pink cooking equipment and packaging inside, is the fun at-home baking experience for children three and up to do with a parent or older sibling. The 17-piece kit makes .24 mini size cookie cups and contains the following: 1 apron, 1 measuring cup, 1 silicone baking pan, 1 mini scoop, 24 mini cupcake liners, 1 unicorn horn mold, 1 unicorn plate, 1 whisk, flour, sugar, sweet Belgian chocolate chunks, white chocolate, pink sprinkle mix, pink powder, marshmallows, and vanilla frosting.

One of several kits from the designed to inspire young children there’s also kits for making pizza, pretzel making kit, and their Rainbow Ravioli Making Kit. The latter is an 18-piece set containing the following:

1 Apron, 1 Measuring Cup, 1 Ravioli Stamp, 1 Spatula, 1 Kid Friendly Dough Cutter, 1 Rolling Pin, 1 Silicone Baking Mat, 1 Ravioli Flour, 3 Ravioli Colored Powders, 1 Cinnamon, 1 Dried Fruit Mix, 1 Sweet Dipping Sauce, 1 Dried Spinach, 1 Dried Tomato, 1 Garlic & Herbs, 1 Gourmet Marinara Dipping Sauce.

The Cookie Cups, a bakery that sells gourmet cookies in the shape of mini cupcake(s), was created and is owned by self-described serial-entrepreneur Nicole Pomije. The kits are, in ways, a magical way to learn to cook and have funny farm. After all, who doesn’t love unicorns and rainbow ravioli?

www.thecookiecups.com/

Tara Teaspoon: Delicious Gatherings

Family & Kids Cooking

I love cookbooks, whether they’re old or new and I’m always looking for those that offer recipes for what’s available from local farms and also using ingredients that I want to learn more about. And my friend Carrie Bachman sent me a cookbook that covers both. It’s by Tara “Teaspoon” Bench, a former Martha Stewart food editor and food stylist, and is titled “Delicious Gatherings: Recipes to Celebrate Together.”

It offers new recipes for many of the fruits already available and soon to be: blueberries, grapes and apples as well as quinoa. I have several packages of Ancient Harvest’s Quinoa with Sea Salt, Quinoa & Brown Rice with Garlic, and Inca Red Quinoa so I was happy to find Tara Teaspoon’s Grape and Feta Quinoa recipe.

Bench offers complete meals in her new cookbook but also says that the menus are created so that home chefs can pick and choose singular recipes, just a few or all of them to create the meal they want. There are more than 120 recipes which are divided into four main sections: “Main Events,” “Serious Sides,” Breakfast and Brunch,” and “Baking and Sweets.”

“Bringing my cooking expertise to print and online articles taught me how to clearly share my recipes and knowledge with every kind of cook,” said Bench who also has a blog, tarateaspoon.com. “I know how to create recipes with easy steps so everyone at home can be successful in the kitchen.”

Waldorf Salad With Radicchio and Buttermilk Dressing

SERVES 6 TO 8

Makes ¾ Cups Dressing

Hands-On Time: 25 Minutes

Total Time: 30 Minutes

“Really, the resemblance to classic Waldorf salad is just the combo of apples, celery, and grapes—but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history,” writes Bench. “With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious, candied pecans instead of walnuts.”

Candied Pecans

3 tablespoons pure maple syrup
Pinch cayenne pepper
¾ cup (3 ounces) pecans

Buttermilk Dressing

½ cup buttermilk
¼ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
1 tablespoon chopped parsley, plus more for garnish
¼ teaspoon kosher salt
Pinch black pepper

Salad

1 small head or half a large head
radicchio (10 ounces)
1 apple, cored and cut in half
3 ribs celery, sliced on the bias
1 ½ cups California red grapes, sliced in half

For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.

For the dressing: Whisk together all ingredients and set aside in the refrigerator.

For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

TARA’S TIP

Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Grape and Feta Quinoa

Serves: 6 To 8

Makes: 4 cups

Hands-on time: 15 minutes

Total time: 30 minutes

“This is my favorite grain salad with all the crunchy nuts, salty feta, herbs, and juicy grapes,” Bench wrote about this recipe.

1 cup quinoa
2 cups water
Pinch salt
1 cup (6 ounces) grapes, halved
2/3 cup (3 ounces) crumbled feta
1/3 cup (1 ounce) walnuts, toasted and broken up
1/3 cup chopped flat-leaf parsley

DRESSING

Grated zest from 1 lemon
3 tablespoons fresh lemon juice
1 small clove garlic, minced
¼ teaspoon kosher salt
2 tablespoons olive oil

To cook quinoa, rinse in a fine mesh strainer until the water runs clear. Transfer to a medium saucepan with water and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat and cool.

While quinoa cooks, make dressing by whisking together all dressing ingredients. Set aside.

When quinoa is cool, add grapes, feta, walnuts, and parsley. Toss with dressing and serve. Quinoa can be refrigerated for up to a day.

Blueberry Bannock Scone

Makes: 8 servings, 1 (9-inch) scone

Hands-on time: 30 minutes

Total time: 1 hour

“Traditional Scottish Bannock cakes are baked on a griddle, but I make a simple one in the oven to serve the whole family. I’ve added wheat germ instead of whole wheat flour to give the quick bread a nutty but light texture, and finely chopped pecans add amazing flavor,” she wrote in the intro to this recipe. “I’ve stuffed my Bannock with blueberries, which takes an extra step to get them nestled in a layer, but it’s well worth it when you slice into a molten-berry middle! My biggest tip is to use a gentle hand and not overwork the dough.”

SCONE

1 ¼ cups (160 g) all-purpose flour, plus more for baking sheet
½ cup finely chopped pecans
½ cup wheat germ
1 tablespoon baking powder
½ teaspoon fine salt
½ teaspoon cinnamon
5 tablespoons granulated sugar, divided
1/3 cup unsalted butter, cut up and chilled
½ cup buttermilk
2 large eggs, divided
1 ¼ cups fresh blueberries
1 teaspoon water

ICING

¾ cup confectioners’ sugar
2 to 3 tablespoons milk

For the scone: Heat oven to 400.F. Use the top of a bowl to draw an 8- or 9-inch circle on a piece of parchment paper as a guide. Set aside on a baking sheet.

In a large bowl, combine flour, pecans, wheat germ, baking powder, salt, cinnamon, and 4 tablespoons sugar. Use a pastry blender to cut butter into flour mixture until mixture forms small crumbs with tiny bits of butter.

In another bowl, combine buttermilk and 1 egg. Add to flour mixture and stir until just moistened. Dough will seem wet and sticky but work it as little as possible.

Divide dough in half and use two spoons to dol lop half the dough around the circle marked on the prepared baking sheet. With floured hands, shape the dollops into one circle. Spread blueberries evenly over the scone, leaving a 1/2-inch border. Sprinkle with remaining 1 tablespoon sugar.

Using spoons again, dollop remaining dough over blueberries, then with floured hands press together to make a top layer, covering the berries.

Beat remaining egg with water and brush some on top of the scone. Score into 8 wedges on top. Bake until scone is golden brown, 20 to 25 minutes.

For the icing: Stir together confectioners’ sugar and milk to make a thick icing. When scone is almost cool, drizzle with icing.

Spoon batter over blueberries, then gently press together to form the top of the scone, sealing the edges around the blueberries.

Apple Pudding Cake with Butter Sauce

Serves: 12 to 14

Hands-on time: 40 minutes

Total time: 2 hours, 55 minutes

“This rich cake, reminiscent of the dense steamed puddings my grandma used to make, is our family Christmas dessert—although we’ve been known to make it year-round, especially during peak apple season. It’s subtly spiced and full of the tart and sweet taste of apples, plus crunchy pecans. To make the cake even more special for the holidays, top with Apple Crisps.

“You may think adding the sauce is gilding the lily, as the cake on its own is delicious. But in my opinion, the sauce is essential and makes each bite of cake extra divine.”

Apple Pudding Cake

2 cups all-purpose flour
1 cup chopped pecans
½ teaspoon nutmeg
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon fine salt
4 cups grated apple, any variety, from 3 to 4 cored apples
½ cup unsalted butter, softened, plus more for pan
2 cups granulated sugar, plus more for pan
2 large eggs

Butter Sauce

¾ cup (1 ½ sticks) unsalted butter
3 cups granulated sugar
1 ½ cups (12-ounce can) evaporated milk
4 teaspoons vanilla extract
1/8 teaspoon nutmeg

For the cake: Heat oven to 350.F. Brush a 10- or 12-cup Bundt pan generously with extra butter. Sprinkle pan with extra sugar, then tap out excess. Set pan aside.

Stir together flour, pecans, nutmeg, cinnamon, baking soda, and salt. Set aside.

In a food processor or with a box grater, shred apples with the skin on. You should have 4 cups grated apple.

In a mixer, cream together butter and sugar with the paddle attachment. Add eggs and beat until mixture is fluffy. Stir in apples (and any juice they produce) and flour mixture until completely combined. Spoon batter into prepared pan and smooth top.

Bake until a cake tester inserted into the center of the cake comes out clean and cake pulls slightly away from the sides of the pan, about 1 hour 10 minutes. Tent cake with foil for the last half hour of baking to prevent overbrowning.

Let cool on a wire rack, about 20 minutes, then invert onto a cooling rack to remove from pan. Let cool completely.

For the butter sauce: In a saucepan over medium-low heat, simmer all butter sauce ingredients, stirring, for 12 minutes. Remove from heat and cool slightly. Sauce will thicken as it cools. Serve the sauce warm over slices of cake or serve sauce on the side and let guests add a generous amount of warm sauce to each slice of cake.

Garnish with apple crisps, if desired.

NOTE The cake and sauce can be made a day in advance. Allow both to cool completely before storing. Cover cake with plastic wrap and store at room temperature. Refrigerate butter sauce and reheat in microwave or saucepan to serve.

TARA’S TIP

I make this cake in a fun tube pan for the wow factor at the holidays, but it bakes perfectly in a 9-by-13- inch cake pan. Bake about 35 minutes.

Apple Crisps

2 apples

Confectioners’ sugar, for dusting

Heat oven to 250.F. Thinly slice apples using a mandoline. Place on a baking sheet lined with parchment or a silpat liner.

Use a sieve to lightly dust both sides of each slice with confectioners’ sugar.

Bake one to two hours, turning apples over once during baking. To test doneness, remove one slice and let it cool. It will be crispy when cooled, and the apples will be done.

Remove from oven and quickly transfer apples to a wire rack and let cool.

The recipes above are courtesy of ‘”Delicious Gatherings: Recipes to Celebrate Together by Tara ‘Teaspoon’ Bench.” Photo by Ty Mecham.

Celebrate with Babs: Holiday Recipes & Family Traditions from the TikTok Grandma

Cooking demonstrations, Easter, Family & Kids Cooking, Kids' cooking classes, Seasonal Recipes

Barbara Costello didn’t do social media when she first helped her daughter by posting a cooking video on TikTok.

“I thought TikTok was all about dancing,” says Costello, the mother of four and grandmother of eight, who is known as Grandma Babs. Her first post was in April 2020 during the pandemic. Nine months later she had 200,000 followers. Now it’s closing in on two million.

“By the time we hang up, you’ll probably have 20,000 more followers,” I tell Costello who is in the car with her daughter, Liz Ariola, on their way to a book signing.

I’m only half joking.

Soaring Numbers

Besides TikTok followers on her Brunch with Babs site, Costello also has 660,000 followers on Instagram. In comparison, I have 1989. Not that I’m jealous.

Costello, who is 73, is considered a granfluencer—a growing trend of older people who are kicking it on social media. And now she has a cookbook, “Celebrate with Babs: Holiday Recipes & Family Traditions” featuring one hundred of her tried and true handwritten recipes that she pulled from her wood recipe box.

“I started collecting recipes before the internet,” she says. “You used to go over to someone’s house for dinner and leave with recipe cards of what was served that night.”

The book is divided by holidays and celebrations which are a big deal in the Costello family.

“We’re Italian and we like big noisy get-togethers,” she says. “My mom was one of nine and I have 21 first cousins. Even after Bill and I got married there were so many of us that we still sat at the children’s table when everyone got together.”

Originally from the Chicago area, Costello taught middle school in Schaumburg before the family moved, ending up in Connecticut where they’ve lived for decades. Costello opened her own pre-school (they called them nursery schools back then) in the basement of her house. She thinks the skills she learned as a teacher and administrator are part of what connects her to her audience. And she is all about connections.

“I still get invited to the weddings of my preschoolers,” she says. “And many of them have remained friends with their pre-school classmates and they’re at the weddings. I think that’s wonderful after all those years.”

Costello describes herself as having gone from zero to 60 miles-per-hour.

“I never expected this,” she says. “People ask me if I have a business plan and I say what’s that? I’m making it up along the way.”

It was Ariola who got her mom in the business. Social media savvy, Ariola writes the popular mom blog Mrs. Nipple blog (get it—aureole/ariola) and asked her mom for help during her pregnancy. Despite morning sickness, Ariola was trying to launch a TikTok channel and got her mom to agree to film three videos while her two grandchildren were napping.

The first video showing Costello making her grandmother’s Greek chicken recipe garnered 100,000 views. Somewhere along the line, one of her viewers was a cookbook editor. The rest, as they say, is history.

Even though the book is divided into holidays, each section with a special memory or anecdote, Costello says they recipes are good for everyday as well.

“Recipes are recipes,” she says. In other words, you don’t have to wait until Easter to make marinated leg of lamb, apricot glazed ham, or Grandma’s Easter Bread.

Bonding Over Meals

Even though she was a working mom, Costello always made family meals.

“People didn’t do fast food like they do now,” she says. “And I think it’s very important for families to eat together.”

Indeed, one of her hopes for her cookbook and her social media popularity is that it will encourage people to cook more and enjoy dinner together. In the meantime, she’s going to keep cooking.

“My mom is always over the top when it comes to celebrations,” says Ariola, noting her mother’s tendency to make way too much food.

“Being raised in an Italian family,” says Costello, “ I learned that the worst thing that could happen is that there wasn’t enough food to feed everyone.”

That certainly won’t happen on her watch.

Smash Cake

“I always look forward to our grandkids’ first birthdays,” writes Costello. “My daughter loves showering her sons with smash cakes when they have that special birthday. She strips them down and lets them go at the cake. It’s a ton of fun to see how their little personalities shine in this moment. This is not only the favorite of my one-year-old grandson Scooter, but also a hit with my toddler-aged grandkids, too. Even I love it! I’ve made this recipe as just a loaf when not celebrating a special one-year-old in the family. The cream cheese frosting and the cake are the perfect combo.”

prep time

15 minutes, plus 2 hours to cool

cook time

50 minutes

yield

1 smash cake plus 1 loaf (serves about 9)

Ingredients

½ cup unsalted butter, softened
½ cup firmly packed light brown sugar
2 large eggs
½ cup pure maple syrup
2 (4 oz containers unsweetened applesauce
1¾ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
Pinch of fine kosher salt

Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
2 tsp pure vanilla extract
Natural food coloring (optional)

Directions

1. Preheat the oven to 350°F. Grease and line 2 (4-inch) ramekins or cake pans, and 1 (9 x 5-inch) loaf pan with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the maple syrup and applesauce. Beat until well combined.

3. Using a fine-mesh sieve, sift the flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Stir until combined. Spoon the mixture into the ramekins until three-fourths full. Pour the rest of the batter into the loaf pan.

4. Bake the smash cakes for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Bake the loaf for an additional 15 minutes, or until a toothpick inserted in the center comes out clean. Let stand for 15 minutes before turning onto a wire rack to cool completely.

5. Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until well combined. Add the powdered sugar and vanilla. Beat until smooth and creamy, scraping the side of the bowl once or twice during mixing. If desired, beat in a few drops of natural food coloring of your choice.

6. To assemble the smash cake, place the bottom half on a serving plate. Spoon frosting over. Add the remaining layer. Spread frosting over the top and side of the cake. Add decorations of your choice. To serve the loaf, spread the top and sides with frosting, and cut into slices to serve.

Broccoli Salad (from the Summer Barbecue chapter)

This easy, crisp, classic vegetable salad is a must at any summer barbecue, picnic, or pool party. This is an old recipe I’ve been making for over forty years. The flavors meld beautifully, and the fresh crispness of the veggies, the creaminess of the dressing, and the ease of making it ahead, make this recipe a winner in all categories.

prep time

15 minutes, plus at least 1 hour to chill

cook time

none

serves

8–10

Ingredients

2 bunches of raw broccoli, cut into bite-sized florets (about 8 cups)
1 small red onion, chopped
1 lb. crisp, crumbled bacon
½ cup chopped, toasted pecans or walnuts
1 cup golden or brown raisins
1 cup mayonnaise
½ cup granulated sugar
2 tbsp apple cider vinegar

In a large bowl, mix the broccoli, onion, bacon, nuts, and raisins.
In a small bowl, stir together the mayonnaise, sugar, and vinegar.
Toss the dressing with the broccoli mixture. Refrigerate for at least 1 hour before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Sur La Table’s Summer Cooking Series for Kids and Teens

Cooking classes, Cooking demonstrations, Family & Kids Cooking, Kids' cooking classes, Sur La Table, Teens cooking classes

Aspiring junior chefs can up their cooking skills this summer by enrolling in Sur La Table’s Summer Series, an assortment of cooking classes available online and in-person, designed for kids and teens. The four and five day series include Bake Shop, Open Your Own Restaurant, and Cooking Adventure and are taught by Sur La Table’s exceptionally well-trained and experience. The small-sized classes ensure that young chefs have plenty of active participation.

The complete kids and teens schedule is available online now here for June-August 2022 and enrollment is now open. Online classes start at just $29 per class and in-person classes start at $249.00 for a 5-Day series. Young cooks can explore menus full of exciting discoveries, from how to prepare favorite dishes to new twists on classic dessert. Classes are about two to two-one-half hours each. Class size is limited to 16.

In-person classes

Kids’ 5-Day Summer Series: Cooking Adventure

Kids’ 5-Day Summer Series: Bakeshop

Kids’ 5-Day Summer Series: Chef School

Kids’ 4-Day Summer Series: Chef School

Teens’ 5-Day Summer Series: Open Your Own Restaurant

Teens’ 5-Day Summer Series: Baking Workshop

Teens’ 5-Day Summer Series: The Academy Of Cuisine

Teens’ 4-Day Summer Series: The Academy Of Cuisine

Sample class menus include:

Kids’ 5-Day Summer Series: Bakeshop

Day 1: Sweet Treats

Cake Pops

Fruit Gummies

Day 2: Playing with Dough

Banana Bread

Cheesy Garlic Bubble Bread

Homemade Butter

Day 3: Smart Cookie

Decorated Sugar/Shortbread Cookie

Drop Cookie

Skillet Cookie

Day 4: Take the Cake

Bake Cupcakes

Mix Fillings and Frostings

Create Decorations

Practice Piping Techniques

Day 5: Bake Your Own Creation

Use surprise ingredients to craft your own recipe.

Teens’ 5-Day Summer Series: The Academy of Cuisine

Day 1: All About the Apps

Vietnamese Fresh Rolls with Dipping Sauce

Caprese Bruschetta

Mexican Street Corn Dip

Day 2: Savory Starches

Pad Thai

Gnocchi with Fresh Tomato Sauce

No-Knead Bread with Homemade Butter

Day 3: Power Up with Protein

Chicken Parm with Homemade Pasta

Carne Asada Tacos with Homemade Tortillas

Veggie Fried Rice

Day 4: Living the Sweet Life

Fruit Galette

Roasted Strawberry Ice Cream

Profiteroles with Chocolate Sauce

Day 5: Make Your Own Menu

Create recipes using surprise ingredients!

Please note, Sur La Table is taking serious COVID-19 protocols for in-person events for the safety of their guests and masks are required at all times in stores. In-person classes are offered in all store locations.

Yumna Jawad: Feel Good Foodie

Cooking demonstrations, Family & Kids Cooking, Fruit, Regional & Ethnic

Spoiled by her mom’s cooking and too tired to cook herself after working all day Yumna Jawad decided after getting married to change all that. Calling her mom—there was no Facetime back then–Jawad would have her stay on the phone and tell her step by step how to make a meal. It took just two weeks and from there Jawad, who moved to Kalamazoo, and now lives in Grand Rapids, used her new skills not only to cook for her family but as a springboard to creating Feel Good Foodie, her healthy, quick, and creative food blog. She also keeps an active Instagram account with three million followers.

I came across her blog when researching healthy recipes since I’ve moved on during the pandemic from trying all those dessert recipes I’ve been clipping and saving for years and was very impressed. Besides recipes, she also offers nutritional information, substitutions, how to videos, how long does it take to make the recipe and links to similar recipes. So I emailed Jawad and she responded within ten minutes even though it was late at night but then judging by how often she updates her blog, she may not sleep much if at all.

It turns out that she worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry and eight years ago began sharing recipes on her Instagram account. She now has over two million followers which is pretty amazing. I have like 2000. Her blog has 400,000 visitors a month. So I asked her why she thought she was so successful.

“When I first started sharing recipes on social media, my photos were all taken on an iPhone and it was always the meals I made that day for myself or my family,” she says. “The food wasn’t styled or edited, but it was easy and approachable. I think it resonated with a lot of people seeking ways to eat healthier that was attainable and easy-to-manage. And when others tried recreating my recipes, they had similar results without ‘Pinterest fails’. That encouraged them to try more and share more, which I believe helped me establish credibility in my brand and recipes. And all of that was before I even knew that I was even building a health and wellness brand.”

The Flavors of the World

Jawad has an international background that adds to the creativity of her recipes. She was born in what is now the Democratic Republic of the Congo and also lived in Sierra Leone until age 11. When Civil War broke out there, the family moved to Dearborn, Michigan. After marrying, she and her husband, a cardiologist, moved several times as well before ending up in Kalamazoo and now Grand Rapids She first learned to cook traditional Lebanese food but now has exponentially expanded her repertoire but there’s often a Middle East/Mediterranean aspect to her recipes because of their focus on vegetables and healthy ingredients.

Her culinary inspirations, besides her mother include Ina Garten of Barefoot Contessa fame.

“While not all of Ina’s recipes are low calories/low fat, I love her realness, approachability, and passion for cooking,” says Jawad. “She inspires me to be who I am and allow that passion to come through with my recipes without any fluff.”

Curtis Stone is also another food idol because, she says, he is all about eating unprocessed and unpackaged foods as much as possible, which is actually healthier and cheaper.

“This is something that I focus so much on with my wholesome home-cooked meals,” she says.

And because, as the mother of two children, she likes meals that are quick to prepare, she’s a fan of Rachel Ray.

“Rachel rally popularized the idea of 30 minute meals that made home cooking so accessible for so many people; and that is directly in line with my thinking,” says Jawad.

Currently she adds three recipes a week to her blog—meals she’s been making for her family since she learned to cook 12 years ago. Some are inspired by tradition, others by watching cooking shows, reading food magazines, and following social media and focuses on new approaches creating healthy wholesome meals.

“This includes, for example, trends like quinoa crust breadsticks, or cauliflower pizza or sweet potato toast,” says Jawad. “I keep up with the latest trends and test new ideas myself and then add my own twist to them, usually by making the prep easier or by swapping some ingredients to personalize the recipe.”

Recipe Data Base

She’s also adding to the recipe data base on her blog.

For those who wonder how to incorporate new foods into their kitchen repertoire, she has some tips. When she used to discover new produce at farmers’ markets, she’d ask the grower for suggestions. Now, Jawad uses the vegetables or fruits in a way that makes it more connected to what she knows.

“I recommend experimenting with it in a way that you normally eat other similar foods,” she says. “For instance, since rutabaga is a root vegetable, I would prepare it similar in a similar way to other root vegetables by roasting it because I know I would naturally enjoy that more than steaming it. I would also recommend trying something new in smaller quantities and having others to share it with. It makes the process more enjoyable to try a new ingredient or recipe with other taste testers. When it comes to kids, the same advice applies. But also, I strongly recommend having kids help in the purchase and preparation of ingredients. It gets them more excited about what they make because they feel more invested in the process. When all else fails, mask it in a smoothie or blended soup.”

The following recipes are courtesy of Yumna Jawad.

Chicken Lemon Orzo Soup

1 pound boneless skinless chicken thighs
1 onion diced
3 large carrots peeled, halved lengthwise and finely sliced
3 celery stalks small diced
2-3 bay leaves
1 Tablespoon butter or olive oil
2 garlic cloves minced
1 teaspoon dried rosemary
3/4 cup orzo pasta
1/8 teaspoon turmeric optional
Juice of 1-2 lemons to taste
Fresh parsley

Place chicken and scraps from the outer layers and end of the onions, carrots, and celery along with a couple bay leaves in a large stock pot. Add bay leaves and 8-10 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps and bay leave

Heat oil in the same pot over medium heat. Add the chopped onions, carrots, celery, garlic and cook until tender, about 4-5 minutes. Stir in the shredded chicken, orzo, rosemary, and turmeric (if using). Then return the broth to the stockpot and bring a boil.

Reduce the heat and simmer until the orzo is cooked, about 20 minutes.

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley or mint, if desired.

Air Fryer Sweet Potato Fries

2 medium sweet potatoes peeled
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon black pepper
Preheat the air fryer to 380°F. Peel the sweet potatoes, then slice each potato into even 1/4 inch thick sticks.

Place the sweet potatoes in a large mixing bowl, and toss with olive oil, salt, garlic powder, paprika and black pepper.

Cook in 2 or 3 batches, depending on the size of your basket without overcrowding the pan until they’re crispy. I recommend 12 minutes, turning halfway. This may vary based on your air fryer.

Serve immediately with your favorite dipping sauce

Quinoa Patties

1 cup cooked quinoa
2 eggs beaten
Salt and pepper to taste
½ red onion finely chopped
½ cup mozzarella cheese
2 cloves garlic crushed
1 cup breadcrumbs
Water as needed add moisture
1 tablespoon canola oil

For the Avocado Yogurt Dip

2 tablespoons cilantro chopped
½ cup yogurt
½ avocado extra ripe
Salt and pepper to taste

Combine quinoa, eggs, and salt in a medium bowl. Stir in onions, cheese, garlic, and cilantro. Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.

Frying Instructions:Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 – 10 per side minutes.

Baking Instructions:Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.

To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge.

Freezing Instructions: You can also freeze the patties before or after cooking them.

To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of eggs, you can use a flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
Any type of shredded cheese can be used in place of mozzarella.
If you prefer not to use breadcrumbs, you can use a gluten-free flour like almond flour or oat flour, or you can also use panko breadcrumbs.

“Satisfy your sweet tooth with a plant-based treat in under 10 minutes,” Jawad says about the following recipe. “3-ingredient chia pudding is the perfect pick-me-up. High in fiber, protein, and healthy fats, this recipe is as good for you as it tastes.”

3-Ingredient Chia Pudding

2 tablespoons chia seeds
½ cup almond milk or milk of choice
1 teaspoon honey or other sweetener
Strawberries, blueberries, or other fruit

Pour all ingredients into a Mason jar and mix well. Let sit for a few minutes and then stir again until it is smooth and there’s no clumping.

Cover the jar and store in the refrigerator for at least two hours.

When you’re ready to eat, top with your favorite fruit and serve.

The Cake Boss Cooks!

Benton Harbor, Cooking demonstrations, Family & Kids Cooking, Harbor Shores in Benton Harbor, Regional & Ethnic

Here’s what I learned about Buddy Valastro aka the Cake Boss and star of TLC’s Cake Boss and Kitchen Boss, after meeting him and watching him cook a fantastic meal for the five grand winners of the KitchenAid Make the Cut Sweepstakes by hhgregg at the Senior PGA several summers ago in Benton Harbor, Michigan. The first is that he’s warm and witty, the second he can whip up a multi-course dinner in an amazing short period of time, and the third is he doesn’t measure.

Chopping up a big pile of pancetta (a type of Italian bacon and no, we didn’t learn how much), he adds it to a big pot (“I like to cook family style”) along with finely chopped shallots and minced garlic.

“If you don’t have shallots, you can use onions,” he says. “It ain’t gonna kill you.”

Next come the tomatoes that the Valastros can each fall – some hundred bushels and a large pile of basil – an ingredient he describes as the most important.

“When you cut it,” he says. “It releases all the flavors.”

And next – well, let’s just say it was lucky there wasn’t a heart specialist in the group.

“You’re going to go crazy when you see how much salt I put in this,” he says, scooping up what looks like a huge handful of salt from a bowl and throwing it into his pasta sauce. “But believe me you need it.”

Watching Valastro, we all wonder how much salt he used.

“I don’t measure,” he says after someone asks. “I ain’t going to lie to you.”

Indeed, when Buddy cooks, several of his crew watch him, trying to estimate the amounts he uses to translate them into recipes for his food shows and cookbooks.

“Anytime I cook with tomatoes, I always put in a little sugar,” he says. “Maybe because I’m a baker, maybe because I’m a sweet guy.”

He also likes to keep a piece of bread nearby to dip in the sauce to taste for seasoning.

While he’s talking, he brings us up to speed on Cake Boss, the reality show based upon Carlo’s Bakery, his fourth generation bakery in Hoboken, New Jersey. There are now more Carlo’s Bakery locations as well as Carlo’s Bake Shop Vending Machines including one in Las Vegas.

“It’s pretty wild,” he says. “I do a life sized Betty White cake.”

Next, he adds cream to the pasta sauce so the red turns pink.

“Sometimes I do what my dad used to do which is whip the cream before adding it,” says Valastro. “This is old school Italian.”

After throwing in a “smidge” more basil and telling us we can add as much cream as we want, we get to eat the sauce after he ladles it over bowtie shaped pasta. Served with a round of polenta, a caprese salad – freshly made mozzarella layered with tomatoes and basil leaves and drizzled with olive oil, Buddy starts on the cannoli – rolled pastry shells stuffed with a thick rich cream made of ricotta cheese, cream, sugar and a touch of cinnamon oil.

“Don’t be cheap with the cannoli cream,” he says, using a pastry bag to extrude a large amount into the rolls. “The trick to making the rolls is lard. But it’s hard. You have to fry them and wind them around a stick. I did a demo of it once at DisneyWorld and I was like stressing. This is one of the recipes in my book that I say good luck. Better to buy some good shells somewhere.”

When Buddy finally is finished cooking a meal that seems like it should have taken days – the elapsed time is about an hour — he has produced a warm tomato basil soup, garlic cheese bread, veal picante, the pasta dish, the caprese salad, polenta as well as cannoli for dessert.

“I want to bring back a time,” he says in closing, “I want to let the basil talk, the garlic talk, I want to cook from the heart. That’s what it’s all about.”

Caprese Salad

2 ripe tomatoes, cut 1/4″ slices across the equator
1 pound best quality fresh mozzarella cheese, cut 1/4″ slices
Fresh whole leaves of basil, approximately 15-20 leaves of assorted sizes
Best quality flavorful extra virgin olive oil, as needed
Coarse salt
Coarse grindings black pepper

On a serving platter, lay down the slices of tomato and sprinkle with salt. Allow to rest 5-10 minutes until tomatoes exude some juices. Lay mozzarella on top of the tomatoes, season with sprinklings of salt and grindings of pepper.

Drizzle olive oil to taste over all. Oil will mingle with the tomato juices to create a flavorful sauce.

Scatter fresh basil leaves decoratively over all.

Pasta with Pink Sauce

½ pound pancetta
2 – 4 shallots
28-ounce can Italian tomatoes, chopped
1/8 cup olive oil
1 to 3 cloves garlic
½ cup or more fresh basil
¼ to ½ cup grated Romano cheese
½ to 1 cup heavy cream
Salt, pepper and sugar, to taste
1 pound farfalle or bowtie pasta

Finely slice up the shallots and garlic. Cut the pancetta into chunks. Sauté the shallots over medium heat.

After a couple of minutes add in the garlic and the pancetta. Cook for a few minutes and then add tomatoes.

Add a dash of sugar, salt, pepper and bring it to a roaring boil for about 5 minutes. Lower the heat and let it cook for another 5 minutes.

Next add the heavy cream. You can cook your pasta at any time but you only want to cook it al dente because it’ll continue to cook in the pan with the sauce.

Cook for another couple of minutes. Then drain the farfalle and dump it right into the pink sauce.

Cook it at high heat for another minute so that it absorbs the sauce.

Finish with fresh basil and some grated Romano cheese.

Cook Once Dinner Fix: Cassy Joy Garcia

Cooking demonstrations, Family & Kids Cooking

Leftovers make me feel guilty. More than they should, they frequently sit and sit in my refrigerator until, as my mother would say, “they’ve served their time” and can be thrown out for good reason—they’re no longer edible. There must be a better way.

Now Cassy Joy Garcia shows us that way in her new cookbook, Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast (Simon & Schuster 2021). I had previously written about Garcia’s first cookbook, the bestselling Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity, a title that pretty much says it all. This time around, Garcia again is all about saving time and money while creating great and healthy meals. Featuring 120 easy to make recipes, she uses leftovers from one recipe to create a second completely different meal for another meal.

The trick, says Garcia, a holistic nutritionist who created the blog Fed + Fit, is to create twin recipes such as Dry-Rubbed Barbecue Brisket and then transform it into a second meal–the very yummy Cheesesteak-Stuffed Peppers and her leftover Roasted Garlic Turkey Breast becomes Spiced Turkey Potato Soup. Both twin meal shave different flavor profiles but enough commonality that it’s easy to adapt each one of a series into a second day dinner without fuss.

In one dinner series, Garcia takes simply roasted cauliflower florets, transforming them into what she describes as a “craveable, nourishing General Tso’s take on cauliflower and then into the most satisfying tacos inspired by tinga, a Mexican stew.

The bold flavors of the sauces and the way we quickly re-crisp the cauliflower creates the magic. You will not be bored by these dishes, and I bet you’ll find yourself craving them often.”

She also provides tips, substitution ideas, and a list of categories such as dairy-free, egg-free, freezes easily, gluten-free option, and nut-free to help those on special diets know which recipes will work for them.

“I really like the idea of being able to bridge tonight’s effort into a meal in the future,” says Garcia, who lives in San Antonio, Texas with her husband and two children. “If you don’t get ahead, you’ll feel like you’re constantly catching up.”

We can all identify with that.

The recipes below are from Cook Once Dinner Fix by Cassy Joy Garcia.

MEAL 1

General Tso’s Cauliflower

Serves 4

Active time: 30 minutes

Total time: 55 minutes

4 medium heads cauliflower (21/2 pounds total), cut into florets
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
11/2 cups uncooked white rice, rinsed
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1⁄3 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chili garlic sauce (see Tip)
2 teaspoons toasted sesame oil
1/2 teaspoon fish sauce
1 tablespoon cornstarch
1 cup vegetable broth or water
1/4 cup thinly sliced green onions (sliced on an angle), for garnish
1 tablespoon white sesame seeds, for garnish.

Preheat the oven to 400ºF.

Toss the cauliflower florets with 1/4 cup of the olive oil, then divide them between two rimmed baking sheets, arranging them in an even layer, and sprinkle with the salt. Roast for 35 to 40 minutes, until the tops of the florets start to brown.

Meanwhile, cook the rice according to the package instructions.

In a large skillet or wok, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and ginger and cook, stirring, for 2 to 3 minutes, until fragrant.

Add the honey, vinegar, soy sauce, chili garlic sauce, sesame oil, fish sauce, cornstarch, and broth and whisk until well combined and smooth. Simmer for about 5 minutes, until the sauce thickens.

Transfer half the cooked cauliflower (about 6 cups) to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Add the remaining cauliflower to the pan with the sauce. Toss to combine, then remove from the heat.

Serve the cauliflower over the rice, garnished with the green onions and sesame seeds.

TIPS

Garcia says to ook for chili garlic sauce, a bright red Vietnamese condiment, in the international foods aisle. She uses the Huy Fong brand with the rooster on it– the same brand as her favorite Sriracha.
If you like less heat, use just 1 teaspoon chili garlic sauce to make the dish milder.
If you follow a vegan or vegetarian diet, use a vegan fish sauce.

MEAL 2

Cauliflower Tinga Tacos

Serves 4

Active time: 15 minutes

Total time: 30 minutes

3 canned chipotle chiles in adobo sauce, finely chopped
1/2 cup tomato paste
1⁄3 cup fresh lime juice
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
About 6 cups roasted cauliflower (reserved from Meal 1; see page 244)
8 corn tortillas, warmed
1 avocado, thinly sliced, for garnish
1/4 cup chopped fresh cilantro, for garnish
1/4 cup finely chopped red onion, for garnish
1 lime, cut into wedges, for serving

Preheat the oven to 375ºF.

In a large bowl, whisk together the chipotles, tomato paste, lime juice, oregano, cumin, salt, pepper, and 6 tablespoons water. Add the cauliflower and toss to coat evenly.

Spread the cauliflower evenly over a rimmed baking sheet. Bake for 15 minutes, or until the tops of the cauliflower florets start to darken.

Divide the roasted cauliflower among the tortillas. Top with the avocado, cilantro, and onion and serve, with the lime wedges alongside for squeezing over the top.

Roasted Chicken and Potatoes with Fresh Arugula Salad

Serves 2

Active time: 30 minutes

Total time: 1 hour 30 minutes

For the Roasted Chicken

1 (4- to 4 1/2-pound) whole chicken
4 tablespoons (1/2 stick) salted butter, at room temperature
4 garlic cloves, minced
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper

For the Roasted Potatoes

1 pound red potatoes, cut into 1/2-inch-wide wedges
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt

For the Fresh Arugula Salad

4 cups arugula
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Preheat the oven to 400°F.

In a small bowl, stir together the butter and garlic until well combined.

Rub about half the garlic butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the garlic butter under the skin.

Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.

Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest portion of a thigh registers 165°F. If the skin starts to brown too deeply, tent the chicken with a piece of aluminum foil.

Meanwhile, roast the potatoes: In a large bowl, toss the potatoes with the olive oil. Spread them out over a rimmed baking sheet and season with the salt.

When the chicken has been in the oven for 35 minutes, put the potatoes in the oven and roast for 45 minutes, or until they start to look golden brown.

When the chicken is done, remove it from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes.

Meanwhile, make the arugula salad: Place the arugula in a large bowl. Add the lemon juice, olive oil, salt, and pepper and massage the dressing into the leaves. Remove the potatoes from the oven. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for Meal 2 (it will keep for up to 5 days). Carve the chicken breasts from the chicken and divide them between two plates.

Serve the chicken with the potatoes and arugula salad alongside.

MEAL 2

Butter Chicken Bowls with White Rice

Serves 2

Active time: 35 minutes

Total time: 40 minutes

1 tablespoon paprika
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fine sea salt
Cooked chicken legs, thighs, and wings (reserved from Meal 1), skin removed, cut into 1-inch pieces
4 tablespoons (1/2 stick) salted butter or ghee
1 tablespoon grated garlic (about 3 cloves)
1 tablespoon grated fresh ginger (from about 1/2 inch)
2 1/2 cups crushed tomatoes (from one 18-ounce can)
1 cup plain Greek yogurt
1/2 cup heavy cream
2 tablespoons fresh lemon juice (from 1 lemon)
1 cup uncooked white rice, rinsed
2 tablespoons chopped fresh cilantro leaves, for garnish

In a small bowl, whisk together the paprika, garam masala, coriander, cumin, turmeric, and salt. Add the chicken and toss to coat in the spice mixture.

In a large sauté pan, melt the butter over medium heat. Add the garlic and ginger and caute for 3 to 4 minutes, until fragrant but not browned.

Add the seasoned chicken to the pan, reserving any spice mixture left in the bowl, and sear, undisturbed, for 3 minutes, or until lightly browned on the bottom, then stir and sear for 3 minutes more. Remove the chicken from the pan and set aside on a plate.

In the same pan, whisk together the tomatoes, yogurt, cream, lemon juice, and any remaining spice mixture until combined. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 15 to 20 minutes, until fragrant and slightly reduced in volume.

Meanwhile, cook the rice according to the package instructions.

Return the chicken to the sauce and simmer for 5 minutes more, then remove from the heat.

Serve the chicken over the rice, garnished with the cilantro.

Chocolate Tofu Pudding Pots and Pizza Mummies: Two Great Last Minute Halloween Treats

Family & Kids Cooking

Looking for a last minute Halloween treat that’s not only yummy, but healthy to counteract all that Candy Corn, caramel corn, and other candies we’re going to overeat? We’ve got good news for you. Catherine McCord has you covered. McCord, founder of Weelicious, a website created as a motivating guide combining her own experiences in creating healthy and delicious meals with fact-based research on children and food.

McCord, the author of Weelcious: One Family. One Meal featuring 140 original “fast, fresh and easy” recipes and Weelicious Lunches: Think Outside the Lunchbox, takes one of her childhood favorite desserts—pudding cups and recreates it into Chocolate Tofu Pudding Cups served in small clay flowerpots for a perfect Halloween treat. And honestly, it’s so good, no one will realize that it’s healthy.

Chocolate Tofu Pudding Cups

14-ounce package soft silken tofu (McCord suggests House Foods soft silken or Mori-Nu firm silken)
1/3 cup pure cocoa powder
1/3 cup agave nectar (feel free to use a little more if you want it sweeter)
1 tablespoon vanilla extract
24 chocolate wafers (McCord likes using Famous Chocolate Wafers)
Gummy Worms (Okay, it’s candy so we’re open to suggestions for a wholesome substitute that people would want to eat. But until then, either skip the Gummies and lose the great visual presentation or just focus on how healthy tofu is for you,)
4 small clay flowerpots

Place the first 4 ingredients in a food processor and blend to combine.

Scrape down the sides of the food processor. Blend again to make sure everything is incorporated.

Place 4 whole chocolate wafers in the bottom of the clay pots so none of the pudding goes through the hole at the bottom of the pots.

Divide the chocolate tofu pudding between the 4 pots.

Place the remaining 20 wafers in a Ziploc bag and using a rolling pin, crush into small pieces resembling dirt.

Sprinkle the crushed wafers on top of the pots and then place the gummy worms in the pots.

Serve.

Pizza Mummies

2 English muffins, cut in half
8 teaspoons pizza sauce
2 mozzarella cheese sticks
3 green olives with pimentos

Preheat oven to 400℉.

Place the English muffin halves on a baking sheet and bake for 5 minutes.

Remove muffins from oven and spread 2 teaspoons of the pizza sauce onto each English muffin half.

Peel the mozzarella sticks into strings and decoratively arrange them on top of each English muffin. Slice the green olives into 1/4 inch thick rings and place them on top of the cheese to create eyes.

Bake mummies for 3 more minutes, or until the cheese is melted.