Linda in the Kitchen | seasonal eats & healthy treats, made with Love.

- Meyer Lemon Raspberry Pie Crust Hearts
  
  Posted at 10:05 pm by lindainthekitchen
  
  Feb 14th
  
  Happy Valentine’s Day!
  
  It wouldn’t be Valentine’s Day without yummy treats, especially when they’re heart-shaped! I saw this recipe that Joy the Baker posted earlier this week and knew I had to give it a try. You just can’t go wrong when you combine lemon, raspberry and pie crust!
  
  These were so much fun to make! I made the crust the night before and refrigerated it overnight.
  
  Hearts upon hearts upon hearts!
  
  It’s impossible to avoid making a mess…
  
  Hearts assembled! Time to brush with egg and sprinkle with sugar.
  
  Ready to bake these bad boys!
  
  Voila!
  
  Meyer Lemon Raspberry Pie Crust Hearts
  
  Recipe from: Joy the Baker
  
  Makes about 16 pies
  
  Ingredients
  
  For the Crust:
  2 1/2 cups all-purpose flour
  2 tablespoons sugar
  1 teaspoon salt
  1 cup unsalted butter
  1/2 cup plus 1 tablespoon buttermilk
  
  For the Filling:
  2 cups frozen raspberries, thawed and thoroughly drained (I left mine to drain throughout the day in the sink before baking at night)
  3 tablespoons granulated sugar
  3 tablespoons cornstarch
  2 teaspoons lemon zest (I used a fresh meyer lemon)
  1 teaspoon fresh lemon juice
  1/4 teaspoon ground cinnamon
  pinch of freshly grated nutmeg
  pinch of salt
  1 large egg, beaten (for the egg wash)
  turbinado sugar, for topping
  
  Directions
  
  To make the crust (I did this the night before and refrigerated overnight):
  In a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together and moisten all of the flour bits. On a lightly floured work surface, dump out the moist dough mixture. Divide the dough in half and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour (or overnight).
  
  To make the filling:
  In a medium bowl, gently stir together thawed and drained raspberries, sugar, cornstarch, lemon zest, lemon juice, spices, and salt. Stir until just combined.
  
  In a small bowl, lightly beat the egg and set aside. In another small bowl place about 1/3 cup of turbinado sugar to sprinkle on the pies before baking.
  
  To roll out the pie crust and make the hearts:
  On a well-floured surface, roll one of the disks out to a 1/8″-thickness. Use a 3-inch heart-shaped cookie cutter to cut about 10 to 12 hearts out of the rolled crust. Place the hearts on a plate or cookie sheet and place in the refrigerator while you roll out and cut heart shapes from of the second pie crust disk.
  
  After rolling and cutting all of the hearts, you should have 28 to 32 hearts (I got exactly 32 hearts). Brush half (14 to 16) of the hearts lightly with the beaten egg. Place about 1 heaping teaspoon of raspberry filling in the center of each heart. Get as much fruit and go easy on the juice.
  
  Lightly stretch the remaining hearts with your fingers. Place the slightly stretched hearts over the fruit-studded hearts and press the ends/edges together with your fingers. A bit of raspberry juice might seep out of the sides, but don’t worry, that’s ok! Use a fork to score/seal the edges and then use a small knife to create a few small vent holes on the top heart.
  
  Lightly brush the the tops of each heart pairing with beaten egg and sprinkle with turbinado sugar. Allow them to chill in the refrigerator while the oven preheats. Place oven racks in the center and upper third of the oven and preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Place prepared hearts on a parchment lined baking sheet about 1-inch apart. Bake for about 12 minutes, or until golden brown and bubbling.
  
  Remove from the oven and allow to cool on the pan for 10 minutes before placing on a wire rack to cool completely.
  
  Enjoy!
  
  Posted in Cookies, Muffins/Breads/Scones | Tagged Meyer Lemon, Mini, Pie, Raspberry, Valentine's Day
- Soft-Baked Andes Mint Chocolate Chunk Cookies
  
  Posted at 1:36 am by lindainthekitchen
  
  Dec 31st
  
  These are exactly what they sound like. Soft cookies with chunks of Andes mint chocolates inside. YUM! These are definitely on the sweeter side and are quite minty. Casey requested MINT. I gave her mint! These cookies were easy and fun to make!
  
  Soft-Baked Andes Mint Chocolate Chunk Cookies
  
  Recipe from: Sally’s Baking Addiction
  
  Ingredients
  
  1/2 cup (1 stick) unsalted butter at room temperature
  3/4 cup light brown sugar, packed
  1/2 cup granulated sugar
  1 large egg + 1 egg yolk, at room temperature
  1 teaspoon vanilla extract
  3/4 teaspoon baking soda
  1 teaspoon baking powder
  1 teaspoon salt
  2 cups and 1/4 cups all-purpose flour
  2 teaspoons unsweetened cocoa powder
  2 cups chopped Andes Mints
  
  Directions
  
  Preheat oven to 350 degrees. With an electric or stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed. Add the egg, then the egg yolk, mixing for about 1 minute after each addition. Mix in the vanilla extract.
  
  In a separate bowl, whisk together the baking soda, baking powder, salt, flour, and unsweetened cocoa powder. Add 1/2 of the dry ingredients to the wet ingredients. Mix for about 1 minute on low speed. Add the remaining dry ingredients and mix on low speed until combined. By hand, fold in the Andes Mints.
  
  Drop rounded tablespoon-fuls onto ungreased baking sheet or silicone mat. Bake for 9-12 minutes until sides slightly begin to brown. Depending on how big you make the cookies, the time will vary. We made smaller cookies and they took exactly 9 minutes.
  
  Allow cookies to cool on the baking sheet for 2-3 minutes and transfer to a wire rack. Cookies stay fresh & soft in a sealed container at room temperature for 1 week. You can also freeze the cookies for up to 2 months!
  
  Made with Love, Linda (and Casey)
  
  Posted in Cookies | Tagged Andes, Chocolate, cookies, Mint
- Lemon Blueberry Yogurt Loaf
  
  Posted at 1:14 am by lindainthekitchen
  
  Dec 31st
  I must admit, I’ve been in the mood to bake loaves! They’re so easy, so delicious, and there are endless possibilities. While baking at my friend Casey’s house, her mom requested lemon and blueberry. I fell upon this recipe for Lemon Blueberry Yogurt Loaf and knew it would be perfect!
  
  Lemon Blueberry Yogurt Loaf
  
  Recipe adapted from The First Year Blog
  
  Yield: 1 9×5 inch loaf
  
  Ingredients
  
  Loaf
  
  1 1/2 cups + 1 tablespoon all-purpose flour, divided
  
  2 tsp baking powder
  
  1/2 tsp salt
  
  1 cup plain yogurt (I used nonfat greek yogurt)
  
  1 cup granulated sugar (I used 3/4 cup)
  
  3 large eggs at room temperature
  
  2 tsp grated lemon zest (approximately 2 lemons – I used Meyer lemons picked from my tree)
  
  1/2 tsp vanilla extract
  
  1/2 cup vegetable oil (or canola oil)
  
  1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used 2 cups fresh blueberries!)
  
  Lemon Glaze
  
  1 cup confectioners sugar, sifted
  
  2 to 3 tbsp fresh lemon juice
  
  1 teaspoon lemon zest (optional)
  
  Directions
  
  Loaf
  1. 1reheat the oven to 350 degrees F.
  2. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
  3. In a bowl, sift the flour, baking powder and salt; mix and set aside.
  4. In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.
  5. Slowly whisk the dry ingredients into the wet ingredients just until combined.
  6. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  7. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. My loaf took about 53 minutes.
  8. Cool in the pan for 15 minutes before removing the loaf. Then, take the loaf out of the pan and move it to a wire rack to cool completely.
  Lemon Glaze
  1. After the loaf has cooled completely, make the glaze by combining the lemon juice and confectioners sugar.
  2. Start off with 1-2 tbsp lemon juice, adding more to get your desired consistency. The glaze should be thick but pourable. I made this twice. The first time, I made a thicker glaze with 2 tbsp lemon juice. The second time, I made a thin glaze that seeped into the loaf using 3 tbsp lemon juice and 1 teaspoon lemon zest. It was very thin and didn’t give the “drizzled” look, but tasted oh-so-lemony!
  3. Drizzle or spoon onto the loaf.
  4. Keep the loaf in the fridge to prevent the glaze from becoming too runny.
  Recipe oringinally from Smitten Kitchen.
  
  Perfect with morning tea/coffee, afternoon tea/coffee and evening tea/coffee.
  
  Let’s be real, it’s perfect anytime of day!
  
  I will be enjoying a slice with friends and family on New Year’s morning, CHEERS!
  
  Made with Love, Linda (and Casey!)
  Posted in Muffins/Breads/Scones | Tagged Blueberry, Glaze, Lemon, Loaf, Yogurt
- Winter Kale Salad
  
  Posted at 11:10 pm by lindainthekitchen
  
  Dec 30th
  
  Kale salads – YUM! I’ve been eating quite a few lately. I bought fresh kale from the farmer’s market and have been using it in my morning protein shakes and in salads for lunch.
  
  It’s so simple, yet so delicious. Easy, healthy and delicious…my kind of salad!
  
  You will need:
  
  Curly Kale
  Fuji Apple
  Shredded Carrot
  Toasted Almonds, coarsely chopped
  Feta
  Meyer Lemon Juice
  Olive Oil, Salt + Pepper
  
  Squeeze the juice from one meyer lemon (or more if you are making many servings). I used fresh lemons from my parent’s Meyer Lemon tree (YUM!). Slowly whisk in the olive oil. Add as much as you prefer, depending on how big of a salad you’re making. Add salt and pepper to taste. If this dressing is too tart for your liking, feel free to add a little bit of honey to sweeten it up!
  
  Break the kale into small pieces. Toss with the dressing and let sit about 15 minutes, letting the kale absorb the dressing and soften. Meanwhile, chop up the fuji apple, shred the carrot, lightly toast the almonds over low heat and crumble the feta.
  
  Toss together and VOILA!
  
  Feel free to add some protein to make it a more substantial meal. Grilled salmon is my favorite addition to kale salads…or to anything really! Grilled tofu or chicken would be delicious as well.
  
  If you don’t have apple, another option is dried cranberries. You can also substitute the almonds with pecans or walnuts, or use goat cheese instead of feta. Endless possibilities!
  
  Made with Love, Linda
  
  Posted in Salad, Vegetarian | Tagged Feta, Kale, Lemon, Salad, vegetarian
- Almond Milk
  
  Posted at 4:06 pm by lindainthekitchen
  
  Dec 29th
  
  If you haven’t had homemade almond milk, you’re in for a treat!
  
  It’s oh so delicious!
  
  Almond Milk
  
  Ingredients
  
  1 cup raw almonds
  4 cups water
  
  Directions
  
  1. Blend almonds and water in a Vitamix blender at Variable 10 for about 3 minutes.
  
  2. To strain, pour the liquid through a cheesecloth (Whole Foods sells great ones!) into a bowl. Pour into an airtight container and store up to a week.
  
  I love to put almond milk in my smoothies, my coffee and mix with protein powder for a post-workout snack!
  
  Enjoy!
  
  Made with love, Linda
  
  Posted in Uncategorized
- Whole Wheat Chocolate Chip Oatmeal Cookies
  
  Posted at 1:17 am by lindainthekitchen
  
  Dec 28th
  
  You just can’t go wrong with chocolate chip oatmeal cookies! They’re one of my absolute favorites to make, because they’re so easy and such a crowd-pleaser. This is exactly why I decided to bake some for Christmas to hand out to friends and family. However, I had been doing so much baking, that I ran out of all-purpose flour. SO, I found a recipe using whole wheat flour instead. Perfect!
  
  Whole Wheat Chocolate Chip Oatmeal Cookies
  
  Recipe from: Two Peas & Their Pod
  
  Ingredients
  
  1 1/4 cup whole wheat flour
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 /2 cup dark brown sugar
  1/2 cup granulated sugar
  1/2 cup (1 stick) butter, softened to room temperature
  1 egg
  1 tablespoon milk (I used homemade almond milk)
  1 cup rolled oats
  1 cup semisweet chocolate chips
  
  Directions
  
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  
  2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  
  3. Using a mixer, cream the sugars with the softened butter for about two to three minutes until light and fluffy.
  
  4. Add in the egg, vanilla, and milk. Mix until smooth.
  
  5. Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix.
  
  6. Stir in the oats and chocolate chips by hand.
  
  7. Form rounded cookie dough balls. Depending on how big you want your cookies, you can use 1 teaspoon to 1 tablespoon of dough. I used a heaping teaspoon, rolled into small balls and baked for 9 minutes and they were perfectly lightly browned. The original recipe calls for a tablespoon of dough, baked for 11-12 minutes, yield 2 dozen cookies. Since I doubled the recipe and made smaller cookies, it made too many cookies to count!
  
  Along with my Cranberry Orange Pecan Coffee Cake, these cookies made the perfect holiday treats to hand out to friends and family!
  
  Made with Love, Linda
  
  Posted in Cookies | Tagged chocolate chips, cookies, Oatmeal, Whole Wheat
- Cranberry Orange Pecan Coffee Cake
  
  Posted at 12:32 am by lindainthekitchen
  
  Dec 28th
  
  Cranberry orange pecan coffee cake sounded like the perfect Christmas treat! I made this on Christmas Eve and it was perfect with coffee on Christmas morning.
  
  The great thing about this recipe is that it makes TWO loaves. One for me and one to wrap up and give to Vince’s grandma for Christmas. This loaf was perfect…not too sweet, with a nutty crunch, and the perfect amount of orange and cranberry in every bite.
  
  The pecan crumble topping was the perfect touch!
  
  Voila!
  
  Cranberry Orange Pecan Coffee Cake
  
  Recipe from Joy the Baker
  
  Makes two 9×5-inch loaves
  
  Ingredients
  
  For the Cake:
  
  4 cups all-purpose flour
  2 cups granulated sugar
  3 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  1 /2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
  2 eggs, beaten
  1 1/2 cups fresh squeezed orange juice
  2 tablespoons orange zest
  1 tablespoon pure vanilla extract
  2 cups coarsely chopped fresh cranberries
  1 cup coarsely chopped pecans
  
  For the Topping:
  
  4 tablespoons unsalted butter, cold
  1/2 cup all-purpose flour
  3 tablespoons granulated sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon salt
  1/2 cup coarsely chopped pecans
  
  Directions:
  
  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans. Line loaf pans with parchment paper, leaving a few inches of overhang on each side. Grease the parchment paper and dust with flour on all sides. Set aside.
  
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add chunks of butter and work the butter into the flour with your fingers. Try to blend the butter into each bit of the dry ingredients. The mixture will resemble a coarse meal.
  
  3. In a medium bowl whisk together eggs, orange juice, orange zest, and vanilla extract.
  
  4. Add the wet ingredients all at once to the dry ingredients. Stir together to incorporate. Add the cranberries and pecans and carefully fold into the batter.
  
  5. To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
  
  6. Divide the batter between the two loaf pans. Sprinkle each loaf with topping. Bake until loaves are golden brown and the center is cooked through. Insert a skewer or toothpick into the center of the cake to ensure that it’s cooked through, about 50 to 60 minutes.
  
  7. Remove from the oven and allow to cool in the pans for 15 minutes. Use the parchment paper to life the loaves from the pan and allow to cool further on a wire rack.
  
  8. For the glaze I whisked together 1 cup of powdered sugar and just over a tablespoon of milk. Drizzle over the cooled coffee cake. (I skipped this step and left the loaves as-is with the crumble topping)
  
  Cake can be stored, well wrapped at room temperature, for up to 5 days.
  
  Made with Love, Linda
  
  Posted in Muffins/Breads/Scones | Tagged Christmas, Coffee Cake, Cranberry, Loaf, Orange, Pecan
- Oatmeal Buttermilk Blueberry Pancakes
  
  Posted at 5:19 pm by lindainthekitchen
  
  Dec 23rd
  
  My friend Casey is home from New York for the holidays, woo hoo! After picking her up at 2am from the airport, getting zero sleep, and waking up early, we were in need of a deliciously easy and healthy pancake recipe for breakfast. I found this recipe for Oatmeal Buttermilk Blueberry Pancakes and couldn’t wait to try them!
  
  Note 1: Make sure you read the recipe all the way through before attempting, especially when running on minimal sleep. Note: this recipe requires mixing ingredients and letting it set for an hour or overnight. Had I know this ahead of time, I would have mixed them up the night before! We skipped this step and made the pancakes without waiting. What can I say, we were hungry!
  
  Note 2: Mimosas during the holidays when a friend is visiting is always a good idea when cooking breakfast. It’s even better with fresh squeezed orange juice, yum!
  
  Note 3: Fresh blueberries are always better than frozen. However, feel free to use either! Make sure to thaw frozen blueberries before using. Also, note that frozen blueberries will turn the batter blue when you mix them in, so don’t be alarmed!
  
  Oatmeal Buttermilk Blueberry Pancakes
  
  Recipe published on the NY Times by Martha Rose Shulman
  
  Ingredients
  
  1/2 cup rolled oats
  1/2 cup low-fat milk (I used homemade almond milk)
  1 cup whole wheat flour
  1/2 cup unbleached all-purpose flour
  2 teaspoons baking powder
  1 teaspoon baking soda
  1 tablespoon granulated sugar
  1/4 teaspoon salt
  2 large eggs
  1 1/2 cups buttermilk
  1 teaspoon vanilla extract
  3 tablespoons canola oil (next time I want to try coconut oil!)
  1 cup fresh or frozen blueberries
  
  Directions
  
  1. Combine the milk and rolled oats in a bowl, and set aside.
  
  2. Sift together the flours, baking powder, baking soda, sugar and salt.
  
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  
  6. Serve hot with maple syrup (and a bit of butter if preferred). We served ours with warm maple syrup, a side of fresh pears, turkey bacon for the meat-eaters, and scrambled eggs. Oh, and mimosas, of course! It was the perfect start to a day of adventuring around San Francisco.
  
  Yield: A dozen pancakes
  
  Made with Love, Linda
  
  Posted in Breakfast/Brunch | Tagged Blueberry, Buttermilk, Oatmeal, Pancakes
- Honey Pear Muffins
  
  Posted at 5:00 pm by lindainthekitchen
  
  Dec 23rd
  
  Pears are hard to resist when in season, yum! For my last day in the office before the holidays, I decided to bring in some yummy muffins. We’d had so many sweets in the office lately, that I wanted to make something less sweet and a little more on the healthy side. I found the recipe for these Honey Pear Muffins and knew they would be perfect!
  
  Honey Pear Muffins
  
  Yield 15 muffins. Recipe From: Two Peas & Their Pod
  
  Ingredients
  
  1 cups all-purpose Gold Medal flour
  1 cup whole wheat Gold Medal flour
  1/2 cup granulated sugar
  3 teaspoons baking powder
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1 cup buttermilk, room temperature
  1/4 cup butter, melted and slightly cooled
  1/4 cup honey
  1 large egg
  1 teaspoon vanilla extract
  1 cup diced pears
  Turbinado sugar, for sprinkling on muffins
  
  Directions
  
  1. Preheat oven to 375 degrees F. Line the muffin pans with paper liners or coat with cooking spray. Set aside.
  
  2. In a large bowl, whisk together flours, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  
  3. In a small bowl, whisk together buttermilk, butter, honey, egg, and vanilla. Pour the liquid mixture over the dry ingredients and stir just until mixed. Gently fold in the pears.
  
  4. Fill muffin cups 3/4 of the way full. Sprinkle each with turbinado sugar and bake for 18-20 minutes or until a toothpick stuck in the middle comes out clean. Let cool for 5 minutes. Serve warm with a drizzle of honey!
  
  Made with Love, Linda
  
  Posted in Breakfast/Brunch, Muffins/Breads/Scones | Tagged Breakfast, Honey, Muffins, Pear
- Butternut Squash Apple Soup
  
  Posted at 9:03 pm by lindainthekitchen
  
  Dec 16th
  Soup is perfect this time of year! Whether it be a cup of soup with salad for lunch, a big bowl topped with protein for dinner, or just a little appetizer, soup is one of my favorite things to make. This recipe is paleo, gluten-free, vegetarian/vegan, healthy and quite yummy! Did I mention that it’s SUPER easy, too? You just can’t beat it!
  
  Butternut Squash Apple Soup
  
  Adapted from Elena’s Pantry
  Ingredients
  - 2 tablespoons olive oil
  - 1 medium onion, diced
  - 1 medium-large butternut squash, peeled, seeded and diced into 2 inch cubes
  - 3 apples, peeled, cored and sliced (I used Fuji apples)
  - 1 teaspoon cinnamon
  - 8 cups low-sodium vegetable stock (you can also use chicken stock or 1/2 stock and 1/2 water)
  - Pepita seeds
  - Salt + Pepper
  Directions
  1. In a large pot, warm the olive oil.
  2. Carmelize the onion, sautéing 10-12 minutes or until golden brown.
  3. Add the butternut squash cubes, apple slices and cinnamon. Cook for 10 minutes.
  4. Pour stock into the pot and bring to a boil.
  5. Reduce heat and simmer for 30 minutes or until the butternut squash and apple are tender.
  6. In a Vitamix blender, puree the soup in small batches. I did this in 3 batches.
  7. When ready to serve, heat a small pan on low and toast the pepita seeds. Garnish the soup with the seeds and sprinkle with salt and pepper.
  8. ENJOY!
  We had ours for lunch alongside a spinach salad. We have leftovers for the week. Vince can eat a big bowl of soup with roasted chicken for dinner, while I can eat mine as-is with a salad. Perfect, healthy soup for a cold day!
  
  Made with Love, Linda
  Posted in Soup | Tagged Apple, Butternut squash, Paleo, Soup, Vegan
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- Recent Recipes
  - Meyer Lemon Raspberry Pie Crust Hearts February 14, 2014
  - Soft-Baked Andes Mint Chocolate Chunk Cookies December 31, 2013
  - Lemon Blueberry Yogurt Loaf December 31, 2013
  - Winter Kale Salad December 30, 2013
  - Almond Milk December 29, 2013
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