Category Archives: Vegetarian

Thin Mint Biscotti

It’s that time of year … Girl Scouts everywhere are selling their cookies! In honor of the all Girl Scouts past and present. Not to mention being a former Girl Scout myself. Oh yes troup 454! I decided to create a play off of one of the beloved flavors the thin mint. Also my husbands favorite (preferably frozen). I thought I would try a biscotti! Anything to go with a good cup of coffee.

Yields 14 large Biscotti

Biscotti Ingredients:

1 cup raw sugar

1 cup Ap flour

1 cup whole wheat pastry flour

1 tsp kosher salt

1 tsp baking soda

1/2 tsp pure vanilla

1 cup chopped Andes mints

2 eggs

6 TB unsalted butter softened

1/2 cup Dutch processed cocoa (I love penzeys)

Chocolate Dip

1 cup semi sweet chocolate chips (I used Ghirdelli )

2 tsp coconut oil

1/2 tsp pure mint extract ( I used Watkins)

Directions:

On medium speed cream the sugar & the butter with paddle attachment.
Add one egg at a time and incorporate on low speed. Add vanilla & Mix to blend.
In a separate bowl mix together Cocoa, flours, salt, & baking soda.
Add the dry ingredients into the wet until fully incorporated (batter will be dry)
Fold in chopped Andes mints
Form a 12″ x 4″ log on a parchment lined baking sheet
Bake for 30 minutes at 350 degrees.
Remove the biscotti log from oven. Allow to cool for five minutes on pan. Remove log from sheet pan using parchment paper.
Place on cuting board and cut the log into 3/4 inch pieces.
Line pieces sideways back onto parchment lined pan and bake for eight minutes. Remove from oven.
Flip and bake for an additional eight minutes.
Allow biscotti to cool before dipping.
In a long microwave safe bowl (I used my fiestaware bread pan) melt Chocolate chips by microwaving in 30 second intervals until all chocolate is melted and no lumps remain. Once all the chocolate is melted add the mint extract and coconut oil stir with spatua to dissolve. Once you reach the desired constancy for dipping start dunking the biscotti as you wish. Set to dry on parchment paper.

Enjoy!

Pecan Crumble Rhurbarb Muffins

I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon.

This recipe yields 12 standard muffins using a size 60 scoop the portion.

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray.

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda

Topping

1/2 cup candied pecans (chopped) optional

Directions:

In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
In a small bowl mix together egg, oil, vanilla and butter milk.
Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix. Set aside.
Roll rhubarb into the chop the pecans to coat.
Now fold in the rhubarb into the wet batter.
Using a size 60 scoop place the batter evenly into the muffin tins.
Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
Bake at 375 degrees for 20 minutes. Or
Until toothpick comes out clean.

Gluten Free Peanut Butter Cookies

What’s so special about these cookies?? Well number 1 they have one of my favorite ingredients and number 2 there is only 5 ingredients !! You cannot beat that! These are super quick and easy. And husband approved! Also if you are on a gluten free diet there is a bonus because these are gluten free! They are also dairy free. You can also make them no sugar added by using Splenda instead of sugar if you wish. This recipe was altered from Paula Deen’s Magical Peanut Butter Cookie Recipe

Yields: 51 cookies

Ingredients :
2 2/3 cup granulated sugar
2 cups of you favorite peanut butter (creamy or crunchy or even half and half)
2 tsp vanilla extract
2 eggs
Vanilla sugar for sprinkling (optional)

Directions:

Using a metal whisk mix in medium to medium large bowl the peanut butter, sugar and vanilla.

Add eggs and incorporate all ingredients thoroughly.

Using a size 60 scoop portion out 15 cookies onto a half sheet parchment lined pan.

Press with fork to make crisscross design and dust with vanilla sugar.

Bake for 13 minutes and remove from oven. Allow to cool for 1-2 minutes on pan then remove to wire rack to cool remainder of time and enjoy.

Decadent Triple Chocolate Mousse Cake ….Flourless

I have made this recipe a few times. I made it recently for my husband’s 32 birthday celebration! The original is from Cook’s Illustrated however it is a classic go to for his special day so I must post to apinchofluv.com. It is terribly rich and full of chocolate goodness. It takes time…. a lot of time, I will not lie however this dessert will be well worth the smile on my husband’s face & all the complements in the end.

Ingredients

Bottom Layer

6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces

7 ounces dark chocolate , chopped fine (I like to use the trader joe’s 72% Cacao)

3/4 teaspoon espresso powder (I used lily)

1 1/2 teaspoons Mexican vanilla extract ( I prefer penzey’s)

4 large eggs, separate the yolks and the whites ( I like eggland’s best)

Pinch kosher salt

1/3 cup packed raw sugar

cooking spray

Middle Layer

2 tablespoons Dutch-processed High Fat Cocoa powder (I used penzey’s)

5 tablespoons strong hot coffee or expresso

7 ounces dark chocolate, chopped fine I prefer trader joe’s 72% Cacao)

1 tablespoon raw sugar

1/8 teaspoon kosher salt

Top Layer

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips (I used Ghirardelli )

1 1/2 cups cold heavy cream

Block of dark chocolate (for making chocolate curls or shavings), optional ( I generally do this but this last time forgot)

Preparation

Base Layer

Preheat oven to 325 degrees. Spray with cooking spray the bottom & sides of 9-inch springform pan.

1. Melt butter and chocolate in medium bowl in microwave.

Stir in espresso powder. Cool slightly. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy,

about 30 seconds. Add half of raw sugar and beat until combined, about 15 seconds. Add

remaining raw sugar and beat at high speed until soft peaks form when whisk is lifted, about 1

minute longer, scraping down sides halfway through. Using a whisk, fold one-third of beaten egg

whites into chocolate mixture to lighten. Using a rubber spatula, fold in remaining egg whites until

no white streaks remain. Pour batter into cooking sprayed springform pan, and smooth the top with a

small cooking sprayed spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft and tooth pick comes out clean 15 to 18 minutes. (Mine took 18 minutes)

4. Transfer cake in springform pan to wire rack to cool completely, about 1 hour. The cake will decrease in size, after all there is no flour or baking soda in the cake the only leaving agent are the eggs.. Do not remove cake from pan.

Middle Layer

5. Combine cocoa powder and hot coffee in small bowl; set aside. Melt chocolate in medium bowl in microwave. Cool slightly.

6. In clean bowl of stand mixer fitted with whisk attachment, whip cream, raw sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted.

7. Whisk cocoa powder mixture into melted chocolate until smooth. Using a whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using a rubber spatula, fold in remaining whipped cream until no white streaks remain. Pour mousse using a spatula into springform pan over cooled cake and gently tap pan on counter a couple times to remove any large air bubbles; smooth top with cooking sprayed spatula. Carefully clean any drips from the inside edges of the pan. Refrigerate cake at least 15-30 minutes while preparing the final layer.

Final Layer

8. In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes.

9. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted. Using a whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using a rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with cooking sprayed spatula. Return cake to refrigerator and chill until set, I like to have mine set overnight.

To Serve

Using the vegetable peeler, scrape along the edge of a block of chocolate to form chocolate shavings or curls. Sprinkle these on top of the cake. Let the cake set out at room temperature for 15 to 30 minutes to make for easier slicing. Run an offset between cake and side of springform pan; remove side of pan. Clean and smooth the edges of the cake by running an offset around the cake.

Enjoy with a strong cup of coffee!

Valentine’s Red Velvet Scones

Today is Valentine’s Day and what better way than to start the day with a red velvet scone topped with cream cheese frosting? I hope today you get to spend the day with your valentine ❤️. I know I am looking forward to spending the day with mine.

This recipe yields 16 scones

Preheat the oven to 400° cooking spray Line a pan.

Ingredients:
1 1/2 cup ap flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/8 tsp kosher salt
1 TB unsweetened cocoa
1/2 baking soda
1/3 cup honey
1 tsp vanilla extract
1 tsp red food coloring
1 tsp white wine vinegar
2/3 cup buttermilk
1/2 cup of cold unsalted butter or trans fat free margarine
1/3- 1/2 cup white baking chips (optional)

Topping (optional):

Scone Directions:

1/2 cup white chocolate chips

1 oz of reduced fat cream cheese

1 TB vegetable shortening

1. Mix buttermilk, vinegar red food coloring, and vanilla into measuring cup.

2. In a separate bowl sift cocoa, flour, salt, baking powder, baking soda into a medium sized bowl.

3. Cut in the butter until mixture resembles pea size texture.

4 . Add honey and buttermilk mixture to the dry ingredients. Mix with spatula however be careful not to over mix the batter.

Fold.

5. Fold in the white chocolate chip morsels if you decide to go this route. I did! Hey it is valentines day.

6. Place the batter, portion evenly into scone pan (make sure it is pre-sprayed with cooking spray).

7. Bake on 400 degrees for 12 minutes or until toothpick comes out clean.

8. Allow scones to cool in pan for 5 minutes remove from baking pan and allow to cool for 5 minutes on wire rack. I recommend since there will be some drizzling going on to place a sheet of parchment paper under the cooling rack for easier clean up.

9. In the meantime, while the scones are cooling, prepare the icing topping.

Topping Directions.

1. Place all ingredients in microwave safe glass measuring containing ( I recommend not using a plastic measuring vessel) I eventually ruined my oxo plastic measuring cups by doing this.

2. Microwave all ingredients in 5 to 10 second increments mixing with spatula after each interval to fully incorporate and remove any lumps.

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3. Pour melted ingredients into plastic pouring devise for a beautiful drizzled appearance.

Drizzle….. Until your heart is content…

Enjoy! With a great cup of strong coffee. I recommend Cafe’ du Monde!

Homemade Hand Cut bbq Potato Chips

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I don’t know why I have not tried these earlier…. We make homemade fries all the time. I guess partially because I was afraid of my mandolin. But I don’t know why it is amazingly quick and easy. However please note it is also very sharp! Please use the protective tool. I love using my Actifry for potatoes. I really like this recipe because these potatoes came from my grandpa’s garden.

Ingredient:

3 large potatoes (peeled and cut very thin 1/8 inch)
1 tsp northwood seasoning
1/2 tsp northwood fire seasoning
1/2 tsp seasoned salt
1/8 tsp ground roasted garlic seasoning
2 TB canola oil
Actifry

1. Place all the ingredients in the Actifry. Start with potatoes slices on the bottom then add oil and seasoning.

Set timer for 50 minutes!

Salt to taste and Enjoy!

Salted Chocolate Caramel Baked Donuts

Salted Caramel Baked Chocolate Donuts

I try and make something special on the weekend for breakfast or brunch for my husband. I saw a recipe for salted caramel donuts and was intrigued. The recipe that inspired me was from Country Cleaver. I did make a few modifications to add some whole grain and cut down on the saturated fat.

This recipe yields 17 donuts using a wilton donut pan.

Donut Ingredients:

1 cup cake flour

1 cup whole wheat pastry flour

3/4 cup and 2 tb of skim milk

1/2 cup cocoa powder

2 eggs (I like eggland’s best or farm fresh)

2/3 cup of raw sugar

1/2 cup fat free sour cream or plain fat free greek yogurt

3 TB canola oil

2 Tsp of baking soda

3/4 tsp kosher salt

1 tsp Mexican vanilla extract

Caramel glaze ingredients: (there will be 1 cup remaining for another baking adventure)

2 cups of brown sugar

3 tb unsalted butter

1/2 cup and 2 tb of heavy cream

2 tsp of vanilla

Sea Salt or course salt to sprinkle

Prep work: Preheat oven to 425 degrees and spray with cooking spray wilton pan to prevent sticking. Even though this is a nonstick pan it really needs a good coat of a canola oil spray.

Directions:

1. Mix thoroughly with whisk cake flour, whole wheat pastry flour, sugar, cocoa, salt, and baking powder in a large sized bowl.

Set aside.

2. In a medium sized bowl mix with whisk eggs, vanilla, milk, canola oil beat until incorporated together smoothly.

3. Add the liquid mixture into the dry ingredient mixture.

4. Optional place batter into a piping bag with an ateco 808 tip to pipe perfectly into the donut pan. This can be messy but it does do the trick. Make sure the batter is even before placing in the preheated oven. I like to tap the pan on the counter to help speed up the process. Bake for 8 to 9 minutes or until toothpick comes out clean.

5. Remove from pan immediately and allow to cool on wire rack.

In the meantime prepare the caramel sauce.

Place the sugar in an even layer over the bottom of a heavy 2 quart nonstick saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. Just keep whisking and as it continues to cook, the sugar will melt back down. Keep cooking until temperature reaches 350 degrees. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined. Remove from heat and add in the vanilla, stir to incorporate. Allow sauce cool for 10 minutes off heat and this will provide time for the sauce to thicken.

Dip cooled donuts into the sauce and sprinkle right away with sea salt. If you wait too long the caramel with harden and the salt will not stick. I like to place parchment paper under the cooling rack for easy clean up.

Enjoy!!

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Butternut Squash Fries in the Actifry

My sister came to visit on Thursday and brought me down some of my grandma & grandpa’s butternut squash from their garden. I always love making fries with the butternut squash but I have never made them in the Actifry. Now after making this recipe I don’t think I’ll ever bake them in the oven again.

Ingredients
1 small Butternut Squash (approximately 2 pounds)
1/2 tsp ground Vietnamese cinnamon
1 tsp chili powder
A dash of garlic salt
Canola or olive oil cooking spray

directions

1. Wash the squash off with water and dry. Next peel the butternut squash with a vegetable peeler to remove the winter protecting skin. Cut the squash into 1/2 inch strips. Set aside.

2. Spray the Actifry with cooking spray and position the fries evenly. Spray the fries with cooking spray toss to coat entirely. Sprinkle the salt, cinnamon and chili powder on top of the fries.

3. Set timer for 35 to 40 minutes.

Enjoy!

Cuban Black Beans and Brown Rice

I love love black beans but I must admit I usually eat the ones in a can or more recently the frozen variety. I try to buy the lower sodium versions when possible but honestly there is nothing lower in sodium than the staple dried bean. I have always wanted to try making them from the dried state. Not to mention the cost is so inexpensive from a bag. 1.50-1.80$ for a pound! This recipe was adapted from penzey’s catalog winter 2015. I made them vegan and cut some extra unnecessary calories along the way. The best part to this recipe is you don’t have to soak the beans over night!!

This recipe yields 7 cups (7 servings)

Ingredients
1 bag 16 oz black beans (rinsed and run though strainer to remove any no bean particles)
4 cups of water
3 cloves garlic (diced) (we used home grown which are pretty potent so if you are using store bought you might want to increase)
1 TB ground cumin
Salt to taste (I only used a dash)
Canola Cooking Oil spray ( just enough to coat the sauté pan)
1 1/2 cups diced green pepper
1 1/2 cups diced yellow onion
1 TB red wine vinegar
2 whole bay leaves
4 cups of vegetable stock ( I used penzeys)
1 TB honey (or Splenda or one packet of truvia or stevia)
Pepper to taste
1/2 tsp of each pasta sprinkle, sweet basil, oregano, thyme, rosemary, tarragon
Brown rice cook according to package (optional)

Directions:
Place dried beans in a 4 quart sauce pan and cover.

Bring to a boil and allow to boil for 2 minutes. Turn off heat and keep beans covered and allow to rest 1 hour.

In the meantime prepare and chop onions, green pepper, cumin, and garlic. Sauté in cooking sprayed 10 inch sauté pan. Cook for 5-10 minutes.

Rinse and drain beans.

Place the beans back into the same 4 quart pan and add the sautéed vegetables as well. Along with the all spices, bay leaf, salt, pepper, honey, and vinegar. Also at this point in time add the 4 cups of vegetable broth/stock to the bean mixture.

Cover and allow to simmer on low for 2 hours. Serve with fluffy brown rice or quinoa.

Enjoy!!!

Trail Mix Bar

Tomorrow we have our quarterly NST meeting and I always make the team a special treat. Tonight I decided to toss everything but the kitchen sink in these bars. These Trail Mix Bars are very nutritious and will sure give us the extra charge we will need to get through the meeting. These bars would be good for the on the go commuter or as an after school snack.

Ingredients:

2 Cups of Brown Puffed Rice Cereal

2 Cups of rolled oats (old fashioned oats)

1/2 cup creamy peanut butter

1/4 cup molasses

1/4 cup local honey

1/2 cup raw sugar

1 tsp Mexican vanilla extract

1 cup rasins

1 cup dried blueberries

1/2 cup peanuts unsalted and roasted

1/2 cup slivered almonds

1/4 cup wheat germ

1 tsp Vietnamese cinnamon

1/4 tsp kosher salt

Additional essentials:

9 by 13 pan

Foil

Cooking Spray

Prep work: Line a 9 by 13 with foil and spray with cooking spray. This prep-work will help cut the bars at the end and easier remove from the pan.

Yields 16 bars

Directions:

1. Combined oats, puffed rice cereal, peanuts, almonds, cinnamon, wheat germ, dried blueberries, raisins & salt. Mix with hands to blend thoroughly. Set aside.

2. In a separate microwavable bowl mix peanut butter, honey, molasses, and sugar. Microwave for 1 minute to 1 minute 30 sections and mix every 30 seconds with a spatula.

Add vanilla and mix.

3. Add hot mixture over the dry ingredients.

4. Incorporate the wet ingredients into the dry ingredients. Make sure to coat all the dry ingredients with the wet.

5. Pour batter into the 9 by 13 pan. Spread the granola bar batter evenly using a spatula (sprayed with cooking spray will help). Make sure to press down the granola to prevent the bars from falling apart. Cover and refrigerate for an hour to harden.

Enjoy!

For best results keep in the refrigerator.

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Vegetarian

Thin Mint Biscotti

Pecan Crumble Rhurbarb Muffins

Gluten Free Peanut Butter Cookies

Decadent Triple Chocolate Mousse Cake ….Flourless

Valentine’s Red Velvet Scones

Homemade Hand Cut bbq Potato Chips

Salted Chocolate Caramel Baked Donuts

Butternut Squash Fries in the Actifry

Cuban Black Beans and Brown Rice

Trail Mix Bar