31st October 2012

    Slow-Cooker Nutella Bread Pudding

    As you’ve probably noticed, the blog posts here on We Heart Food have slowed considerably over the past two years, and there’s a very straightforward — and adorable — reason for that: our son takes up a lot of time! :) We still try newer recipes on a somewhat regular basis, but trying to find the time to photograph and style the food before we sit down to eat has been a little bit of a challenge. One thing we’re trying out in an effort to cut down the evening kitchen time is the slow cooker! The positive is that we come home to finished dinners; the negative is that slow-cooker food isn’t the most photogenic. Here’s one notable exception, a birthday surprise that I made for Lisa — Nutella bread pudding! This recipe comes from Slow Cooker Revolution.

    Lisa says:

    You jerk!

    Chris says:

    Not quite the reaction I expected, but… thank you?

    Lisa says:

    You know I’m going to eat way too much of this thing — it smells awesome!

    Chris says:

    It’s your birthday, you’re allowed to overeat!

    Lisa says:

    I’m eating it right now… oh.. my.. god.

    Chris says:

    So?

    Lisa says:

    Jerk.


    Nutella Bread Pudding
    Vegetable oil spray
    1 14 oz loaf challah bread, cut into 1‑inch cubes
    1/2 cup chocolate chips
    2 cups heavy cream
    2 cups whole milk
    9 large egg yolks
    1 cup Nutella
    3/4 cup plus 1 tbsp granulated sugar
    4 tsp vanilla extract
    3/4 tsp salt
    2 tbsp light brown sugar

    Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Adjust oven rack to middle position and heat oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan occasionally, until dry and crisp, about 40 minutes. Let bread cool slightly, then transfer to very large bowl.
    Mix chocolate chips into dried bread; transfer to prepared slow cooker. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge.
    Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole. Cover and cook until center is set, about 4 hours on low. Let cool for 30 minutes before serving.

    Eat until you can’t eat any more, then repeat the next day.

    Then bring to a Halloween Party.

    8-10 Servings

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    posted in Desserts | 1 Comment

    8th November 2011

    Banana Ice Cream

    Hands down, this is the easiest recipe on this site, with the fewest ingredients: one. I stumbled upon this recipe for banana ice cream on the same day I noticed a few sad bananas sitting in the kitchen, and it seemed too crazy-majickal to pass up. Freeze bananas, blend bananas. That’s pretty much it. It turns into “ice cream”. Really. The texture is awesome — not icy, not dry: creamy goodness without any cream. The original suggests blending until the consistency is like soft-serve ice cream, but I stopped blending sooner, as soon as the bananas formed a solid mass and jumped above the blades. If you have some over-ripe bananas in the kitchen and you’re not in the mood for banana bread, I highly recommend this treat.

    Lisa:

    What? It worked? No way!

    Chris:

    How crazy is this? It looks and feels just like ice cream!

    Lisa:

    If you don’t like the taste of bananas, though…

    Chris:

    Yeah, it’s banana-y. But if you don’t like that taste, I’d hope you wouldn’t prepare a recipe where that was the only ingredient.

    Lisa:

    Next time you should totally add in a little peanut butter or something.

    Chris:

    Honey might be good, too — yeah, let’s do it.

    Lisa:

    Wahoo! Also, I just realized you made it through this entire conversation without making any banana puns.

    Chris:

    Yeah, I didn’t see the a-peel.

    Banana Ice Cream
    2 over-ripe bananas
    Optional: honey or peanut butter

    Peel the bananas and cut into small pieces. Freeze for a few hours. Stick in a food processor and pulse until crumbly, scraping down the sides as needed.
    At some point the bananas will turn from crumbles to a solid mass and rise above the blades (similar to making dough in a blender) — you’re done! Scoop into a bowl and enjoy!

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    posted in Desserts, Main Dishes | 0 Comments

    28th August 2011

    Maple Blueberry Coffee Cake

    I love when Lisa gets on a “I’m gonna bake treats” kick. This week she spotted this recipe @101 Cookbooks for a tasty coffee cake with an interesting twist — it includes fresh rosemary and thyme, which happen to be the two plants we’ve actually managed to keep alive in our garden. Perfect!


    Chris says:

    Whoa, what’s up stoner?

    Lisa says:

    Excuse me?

    Chris says:

    It smells like you’re baking space cakes or something in here.

    Lisa says:

    Nice try — but not quite. Different herbs — rosemary and thyme.

    Chris says:

    In coffee cake? What the?

    Lisa says:

    I know, interesting, right? But you have to taste this.

    Chris says:

    Omigod this is awesome. It doesn’t really come across super-herby, but I definitely smell it. Why is the inside so yellow?

    Lisa says:

    Hmmm, not sure… the lemon zest? Don’t you love the crumble on top? So addictive!

    Chris says:

    Are you sure this is just rosemary and thyme? This coffee cake totally gives me the munchies.

    Lisa says:

    Believe what you want — just save some for me!

    Maple Blueberry Coffee Cake
    1 cup whole wheat pastry flour
    3 tbsp rolled oats
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp fine grain sea salt
    1/4 tsp fresh lemon thyme, chopped
    1/4 tsp fresh rosemary, chopped
    4 tbsp (1/2 stick) unsalted butter, room temperature
    1/3 cup maple syrup, room temperature
    1 large egg, room temperature
    zest of one lemon
    2 tsp vanilla extract
    1/4 cup buttermilk
    1 1/3 cups fresh blueberries

    Topping:
    1/2 cup whole wheat pastry flour
    4 tablespoons cold unsalted butter, cut 1/4-inch cubes
    1/3 cup brown sugar
    1/4 tsp fresh lemon thyme
    1/4 tsp fresh rosemary
    1/2 cup chopped pecans

    Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper.

    In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an electric mixer until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scraping down the sides of the bowl as you go. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir, and just a splash of the buttermilk. Stir again, then add the rest of the flour and stir in the remainder of the buttermilk, until everything just comes together and then very gently fold in one cup of the blueberries. Scrape the batter evenly into the prepared pan and set aside.

    To make the streusel topping, place the flour, butter, brown sugar, rosemary, thyme and pecans in a food processor and pulse until the topping is just past sandy/crumbly, yet still moist looking. Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup blueberries on top of that, and then add the last of the crumble. Delicately pat in place with your fingers.

    Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool for five minutes and then remove it from the pan to cool on a rack.

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    posted in Breads and Muffins, Desserts | 2 Comments

    21st May 2011

    Thanksgiving in May: Hazelnut Pumpkin Pie

    Everyone’s heard of “Christmas in July”, but I’m proposing “Thanksgiving in May” — why? Well, frankly, I’ve been sitting on these pictures and recipes for six months now, and I finally have the time to post them. Since we’re already being a little nutty, let’s also start with dessert — this insanely good Hazelnut Pumpkin Pie, which Lisa made after seeing the recipe on 101 Cookbooks. The original recipe suggests using freshly ground spices, and it does make a difference. I’m not sure how long this pumpkin pie lasted in our kitchen, I’m guessing “not long”.


    Lisa says:

    It’s. About. Time. 

    Chris says:

    Hey, we’ve been busy! 

    Lisa says:

    I know, but that Thanksgiving dinner was so awesome! 

    Chris says:

    Well, now you can virtually re-experience everything. 

    Lisa says:

    Seriously, I need to make this again. Until the blog is presented in Taste-O-Vision™, I’m just going to be craving this non-stop. 

    Chris says:

    I’m in! 

    Hazelnut Pumpkin Pie
    1 store-bought pie crust
    2 cups hazelnuts, toasted
    1/2 cup brown sugar
    1/2 tbsp ground cinnamon
    1/2 tsp ground allspice
    1/4 tsp ground cloves
    3/4 tsp ground ginger
    1 tsp salt
    1 tbsp cornstarch
    1 15-oz can pure pumpkin puree
    1 tsp vanilla extract
    3 extra large eggs PLUS one for glaze, lightly beaten
    1 cup coconut milk

    Preheat oven to 350 degrees.

    Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste and set aside. Chop the remaining 1/2 cup of hazelnuts and set aside separately, to top the pie after baking.
    To make the pumpkin pie filling, whisk together the brown sugar, spices, salt, and cornstarch. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

    Place the pie crust in the pan, and then crumble the hazelnut paste on top of the pie dough and gently press it into a thin layer across the bottom. Use the last egg to brush the edges of the pie dough. Prick the pie dough a few times to prevent air bubbles. Finally, fill the pie crust with the puree mixture and bake for about 50 minutes. The center of the pie should just barely shake when you move the pie, and the edges should be set.

    Let the pie cool a bit, then serve topped with whipped cream and chopped hazelnuts.

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    posted in Desserts | 0 Comments

    19th June 2010

    Dark Chocolate Peanut Butter Cups

    Lisa recently made these peanut-butter cups while we were on the Oregon Coast with the Small Clan — this is the second go-round for Lisa experimenting with peanut-butter cups, and it was a definite winner. The peanut-butter filling has the perfect texture thanks to the addition of crushed up graham crackers (!!) — I know, right? This recipe was found @ Pete Bakes, and for how surprisingly easy (and delicious!) they are, will surely be made again.


    Overheard:

    Om-nom-nom…

    Who keeps leaving half ones? And can I finish them?

    There’s only three left!

    Yum, you can really taste the graham cracker…

    I don’t taste the graham cracker, just delicious peanut-butter-filled goodness.

    There’s only one left!

    Wow, these are perfect…

    It’s a good thing I didn’t make 40 of these… we’d have polished them all off!

    Dark Chocolate Peanut Butter Cups
    8 oz semi-sweet chunks
    8 oz dark chocolate chunks
    1/3 cup creamy peanut butter
    1/4 cup confectioners’ sugar
    1/4 cup crushed graham crackers

    In a medium bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Set aside.
    In a metal bowl over a saucepan with boiling water, carefully melt the chocolate.
    Use a pastry brush or a spoon to brush the melted chocolate on the bottom and sides of mini cupcake liners. This will be the base for your cups, so if in doubt, slather on more chocolate — you don’t want the lining too thin. Put the cupcake liners on a plate and place in the freezer for 10 minutes.
    Remove from the freezer, and place about a teaspoon of the peanut butter mixture in each cup. Press down a bit to spread. Spoon more melted chocolate on top of each cup.
    Place the peanut butter cups back in the freezer for another 15 minutes to set.
    Allow cups to get to room temperature before serving, or just serve cold!

    12-16 mini peanut butter cups.

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    posted in Desserts | 3 Comments


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