Cinnamon Spiced Cappuccino Cannoli Dip

October 14, 2011October 14, 20113 Comments

This “not diet friendly” dessert recipe was actually inspired by one of my favorite low calorie desserts/snacks….

It is all about balance. So, go ahead and have a treat once in a while. Be sure to counter the calorie intake with exercise and be mindful of portions.

Definitely worth the extra workout…

Enjoy!

Denise

Cinnamon Cappuccino Cannoli Dip

8 oz. Cream Cheese, softened
1 cup Ricotta Cheese (I used part-skim)
1 teaspoon Vanilla Extract
1 teaspoon Espresso Powder
3/4 teaspoon Cinnamon
2 tablespoons Brown Sugar
1 cup Confectioners Sugar
3/4 cup Mini Chocolate Chips

In a large bowl, beat the cream cheese, ricotta cheese, vanilla, cinnamon, and espresso powder until creamy.

Gradually add the sugars and mix until well blended.

Stir in mini chocolate chips.

Transfer to an airtight container. Refrigerate overnight (or at least 4-6 hours).
When ready to serve, transfer to a decorative bowl.
Serve with chocolate graham crackers, vanilla wafer or strawberries.

Note:

This was a big hit!
We think that Polish Chrusciki would have been really good because they have a flavor/texture reminiscent of cannoli shells. Next time….
My “diet” version is 1/2 cup fat free ricotta, 1/4 teaspoon vanilla extract, pinch of cinnamon, 1 packet of Splenda. Mix well with a spoon. Sprinkle with 6 mini chocolate chips. Yum! 🙂

Food for Thought: Coffee Time!

October 7, 2011April 22, 20122 Comments

Sexy Spiced Coffee

“A cup of coffee shared with a friend is happiness tasted and time well spent.” ~Unknown

Some of my favorite conversations are sitting around the kitchen table drinking coffee with my husband, family or friends. I just love the camaraderie and the stories (the sillier the better).

It’s great to take time to unwind and just “be myself” around people who mean the world to me.

“Some people make you laugh a little louder, your smile a little brighter, and your life a little better.” ~ Unknown.

My opinion -> Coffee breaks with loved ones ….priceless…

How about you?

P.S. Check Out My Recipe for Sexy Spiced Coffee

Slow Cooker Beef Sandwichese ... Served Up Philly Style

Slow Cooker Beef Sandwiches (Served up Philly Style…Of Course)

September 30, 2011September 30, 20112 Comments

It’s almost unbelievable that summer has come and gone…

Once it starts to get cooler, I tend to use my slow cooker a lot to make soups and stews.

I recently purchased London Broil cut of beef and was inspired by my favorite hometown sandwich, the Philly Cheesesteak.

While London Broil is definitely not the kind of beef used for Philly Steaks, the end result tasted very similar. We bought hoagie rolls (not as good as those in Philadelphia…but they did the job), added the beef and cheese… It was a big hit.

There are different toppings for Philly Cheesesteak Sandwiches. Half the family goes for ketchup and the other half prefers marinara sauce.

Enjoy!

Denise

P.S. Dedicated to all my special “Philadelphia Peeps” ….

Slow Cooker Beef Sandwiches (Served Up Philly Style … Of Course)

4 stalks of Celery, trimmed to fit your slow cooker

2 medium Onions, sliced thinly

2 lbs. London Broil

1/2 teaspoon dried Oregano

1/2 teaspoon Garlic Powder

1/3 cup Red Wine

Salt & Pepper

Spray your slow cooker with cooking spray. Line the bottom with your celery.

Cover the celery with half of your sliced onions. Season with salt and pepper to taste.

Season the London Broil with salt, pepper, garlic powder and oregano. Place in slow cooker.

Top with remaining sliced onions. Season with salt and pepper.

Pour red wine into slow cooker (along the side so it goes straight to the bottom of the slow cooker).
Cook on low for 6-8 hours.

Remove meat and trim fat. Discard celery. Shred meat with 2 forks.

Add meat back to the slow cooker. Stir to coat with meat juices. Keep warm until ready to serve.

Serving suggestion:

Add meat to roll.
Add cheese of choice (American or Provolone recommended).
Grill or microwave to melt the cheese.
Serve with ketchup or marinara.

Mediterranean Bruschetta {for Rachel}

September 16, 2011September 16, 2011Leave a comment

In one month, my niece Rachel is getting married!

For her shower present, I put together an appetizer themed gift. Below is the recipe that goes with it…

This very simple recipe actually came together by accident. On Saturday nights, we serve Tapas. One platter that has become a favorite has hearts of palm, olives and roasted red peppers. I season them with herbs and then drizzle with olive oil and red wine vinegar (that I’ve infused with rosemary).

Last time, I decided to package up the leftovers in the same container to save time. The next day at lunch we pulled it out. The flavors had married up overnight and the flavor/texture combination was perfect.

We all decided to make this “the recipe for Rachel”.

This recipe is dedicated Rachel and her groom-to-be Rusty. Here’s to many years of joy, love and good fortune….

This quote seems apropos…

“Love does not consist of gazing at each other, but in looking outward together in the same direction. ” -Antoine de Saint-Exupéry

Enjoy!
(“Aunt”) Denise

Mediterranean Bruschetta

Ingredient List

15 oz can Hearts of Palm, cuts and tips
15 oz can Green Olives, pitted and sliced
15 oz can Black Olives, pitted and sliced
4 oz jar Sliced Pimientos, packed in water
1/4 cup Olive Oil
1/4 cup Red Wine Vinegar
1/2 teaspoon dried Marjoram
1/2 teaspoon dried Thyme
1/2 teaspoon dried Savory
1/4 cup fresh Basil Leaves
Salt & Pepper

Instructions

Add drained olives, pimientos, hearts of palm, marjoram, thyme and savory to a large bowl.

Chiffonade the basil and add to the large bowl.
Add the oil and red wine vinegar to a small bowl. Whisk to combine. Pour over the olive mixture. Season with salt & pepper to taste. Stir gently to combine.

Transfer to an airtight container. Refrigerate overnight (or to 3 days). Give a gentle shake every so often…
Serve with your bread of choice.

Note:

This recipe is a good one for your “back pocket”. You can have all the ingredients in your pantry. It is great for a last-minute appetizer to put together to “make and take”.

You can also add to soup or salads… I served mine with Coco Pop Cakes that I bought at the local Italian Market. Each Coco Pop Cake is about the size of a small tortilla and only has 16 calories. This is a great low-calorie snack!

Mediterranean Bruschetta Ingredients

P.S. If you love weddings, check out the wedding post, Ali Love Cakes, that I posted last year when Rachel’s sister Alison got married.

Coo Coo for Caribbean Cocoa Bean Muffins

September 3, 2011September 4, 20113 Comments

A few weeks ago, I was browsing the grocery store at lunch time. A chocolate display caught my eye….in particular.. ground cocoa beans. I’ve been reading recently about the health benefits of cocoa beans.

They are very tasty…not as bitter as I expected them to be….and the flavor seemed to linger. Pure chocolate flavor at its best without added sugar….

Hmmm…Creative Cooking Opportunity…

The Versatile Vanilla series was so much fun. Chocolate is next !

Below is my recipe that is inspired by Caribbean flavors…chocolate, bananas, coconut, rum and spices.

Enjoy!

Denise

Caribbean Cocoa Bean Muffins

Yield: 12 Muffins

Ingredients

1 cup All-Purpose Flour

3/4 cup Whole Wheat Flour

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Cardamom

1/2 teaspoon Salt

2 Bananas (very ripe)

1/2 cup Sweetened Flaked Coconut

3/4 cup Sugar

1/3 cup Vegetable Oil

2 large eggs

1/2 teaspoon Rum extract

1/2 teaspoon Coconut extract

1/3 cup Ground Cocoa Beans

Instructions

Pre-heat oven to 375 degrees. Line a muffin tin and set aside.
In a medium bowl, use a whisk to combine the flours, baking powder, baking soda and salt.
In a large bowl, add oil, eggs, bananas, coconut, sugar, rum extract and coconut extract. Use a mixer to blend ingredients.

Add dry ingredients to banana mixture. Mix well.

Stir in the ground cocoa beans.

Divide batter between the 12 muffin cups.

Bake for 18-20 minutes (until cake test comes out clean).
Cool on wire rack for 10 minutes.

Gypsy Spiced Chocolate Flan Cake Preparation

Gypsy Spiced Chocolate Flan Cake (aka Torta Imposible)

August 25, 2011September 4, 20118 Comments

Chocolate Flan Cake (Torta Imposible or “impossible cake”) is a decadent, layered dessert with Chocolate Cake on the bottom and Flan on the top.

You are probably wondering why they describe it as “impossible”….

Well, when the cake pan goes into the oven, the flan ingredients are on the top and the cake batter is on the bottom.

Then two hours later, when the dessert comes out of the oven, the cake is on the top and the flan is on the bottom.

My favorite step is to invert the cake pan onto a platter. It is definitely a “TADA” moment. The caramel runs all over both the Chocolate Cake and Flan layers. It is very hard not to slice it right there and then. But do let it refrigerate and the flavors will marry even more because as Chocolate Flan Cake refrigerates, the chocolate cake absorbs the caramel like a sponge.

I like to think that nothing is impossible and had to master this recipe after reading about it several years ago. It has since become a family favorite.

Below is the recipe…

Enjoy!

Denise

Gypsy Spiced Chocolate Flan Cake

12 Servings

Chocolate Cake Ingredients

1 (18 oz.) box Butter Fudge Cake Mix
3/4 cup Water
3 eggs
1 stick Butter, softened
1/2 teaspoon Cinnamon
1/2 teaspoon Cardamom

Flan Ingredients

8-12 oz Caramel Sauce (depending on how gooey you like it)
1(14 oz.) can Sweetened Condensed Milk
1(12 oz.) can Evaporated Milk
1/2 cup fresh Milk
8 oz. Cream Cheese, softened
3 eggs
1 Vanilla Bean
1/2 teaspoon Cardamom

Instructions

Preheat Oven to 350 degrees. Spray a large bundt pan with nonstick spray. Pour caramel sauce into prepare pan. Set aside.

Prepare cake mix according to package directions (adding cinnamon and cardamom).

Pour cake batter into cake pan (over the caramel). Tip: I typically only fill my cake pan a little more than 1/2 way. Then make cupcakes with the rest of the batter (or leave more batter for the kids to have fun with. 🙂 )

Pour condensed, evaporated and fresh milks into a blender. Split and scrape the vanilla bean. Add the tiny vanilla beans to the blender along with the cream cheese and the cardamom. Mix well.

Pour flan mixture very slowly (with a ladle) over the cake batter.

Spray aluminum foil with non-stick spray. Cover bundt pan very tightly with the aluminum foil. Set the bundt pan into a large pan and set on the oven rack. Carefully pour hot water into the larger pan to a depth of 2 inches.

Bake for 2 hours. Note: Do Not Take the Aluminum Cover Off During Baking Process.

Cool for 15 minutes. Remove aluminum foil. Invert cake onto a large platter. Refrigerate for several hours before serving.

Source: Recipezaar

Gypsy World Spice Cafe Blogiversary!

August 7, 2011August 8, 20114 Comments

Wow! I absolutely cannot believe that it has been one year since my first post.

I can still remember that feeling of publishing my first article, Seeking Sumac. It was exciting and scary at the same time. Putting myself “out there” on the world-wide web… Would people read my spice articles? What would they think? People wonder why I blog (or wonder how I have time to do this)…

Time? First and foremost, I am blessed to have supportive family and friends (that enjoy eating what I make).

I plan the family meals around the spices that I plan to feature. My sons often write down what I’m doing and help stage the pictures (we’ve gotten better at that…). I also let them help in some of the decisions… They love it! They are very opinionated (hmm… wonder where they get that from? lol).

I think if you are passionate about something, you make the time. It might mean you have to get up earlier or stay up later… There is something to be said about how you feel when you achieve your goals.

Why Blog? I started blogging to learn more. I’ve learned a lot about designing my blog site and more about spices. (You may have noticed the new landing page and drop down menus).

This year has been great! Enjoy!

Denise

P.S. Be sure to follow on Twitter and Facebook.

Gypsy World Spice Cafe – Favorites from the Archives… (Click on the pictures to get to the recipe!)

Versatile Vanilla – Vanilla Infused Champagne Vinegar (Plus Bonus Recipe for Vanilla Champagne Vinaigrette)

July 13, 2011September 4, 2011Leave a comment

Continuing on the Versatile Vanilla Voyage….

Lately, I have been into infusing vinegar with herbs and spices.

Below are the steps on how you can make a vanilla infused vinegar. Keep in mind that it does take a few weeks …so patience is key to success with this recipe.

The results are worth it!

There is a bonus recipe below for a simple Vanilla Vinaigrette.

Enjoy!

Denise

P.S. If you are look ing for other ideas on how to use Vanilla, check out some “Vanilla Recipe Finds” on the Gypsy World Spice Cafe Facebook Page http://www.facebook.com/GypsyWorldSpiceCafe. Please visit and remember to “like” while you are there.

Gypsy World Spice Cafe Recipe – Vanilla Infused Champagne Vinegar

Yield: 16 ounces

Ingredient List:

1 Pint Size Mason Jar (16 oz)
1 Vanilla Bean
16 oz Champagne Vinegar

Extra:

Time
Patience
Sunny Shelf

Directions:

Carefully split the Vanilla Bean with knife or kitchen scissors.
Place Vanilla Bean in mason jar.
Fill with Champagne Vinegar.
Place cover on tightly.
Place mason jar on a sunny shelf.
Wait 3 weeks. Give jar a soft shake every few days.
Transfer to a nice vinegar dispenser (optional).

Blogger Comments: I use vinegar on salads, in marinades, to deglaze pans, in vegetable saute’s and as a secret ingredient when I think a dish needs a little kick… We tried this on berries and it was really good.

Gypsy World Spice Cafe – Bonus Recipe – Vanilla Champagne Vinaigrette

Yield: 8 oz

Ingredients:

1/4 cup Vanilla Infused Champagne Vinegar
3/4 cup Olive Oil
1/4 teaspoon ground Coriander
3/4 teaspoon rubbed Sage
Salt & Pepper to taste

Directions:

Add all ingredients to a jar.
Put the lid on the jar and give a good shake

Versatile Vanilla – Very Vanilla Shortcakes (Plus Bonus Recipe for Very Vanilla Dessert Pancakes)

July 6, 2011September 4, 20112 Comments

Continuing on the Versatile Vanilla Voyage….

Today’s Vanilla post features a dessert recipe… There are many Vanilla dessert recipes that come to mind.

Custards…Cake…Cookies…Ice Cream… The list is long…

I was inspired by a new kitchen gadget that my Mom recently gave me. We went to visit her and she pulled it out…laughing…because she had meant to give it to me as one of my Christmas gifts…

What was it? None other than a Xpress Redi Set Go*… I was inspired by one of the recipes that came with this gadget for a “Cookizza”. I adapted it and below is my take on the “Cookizza” to feature Vanilla. (there is a bonus recipe below for those that do not have this appliance).

Thanks for the cool gift Mom!

Enjoy!

Denise

*Please Note: this is not a product endorsement or recommendation…

Gypsy World Spice Cafe Recipe – Very Vanilla Shortcakes

Servings: 8 (makes 2 shortcakes, each serves 4)

6 tablespoons lite butter, softened
1/3 cup Splenda Brown Sugar Blend
1-1/3 cup Baking Mix (I used Bisquick)
1 egg
1 teaspoon Vanilla Extract
1 teaspoon Vanilla Powder

Spray appliance with cooking spray and pre-heat using manufacturer instructions.
Mix together all the ingredients with a spatula.

Spread 1/2 mixture into base.

Close and bake for 5 minutes.

Transfer to a wire rack to cool.

Repeat steps 3-5 for remaining batter.
Cut each shortcake into 4 wedges.
Top with Vanilla Ice Cream, Caramel Sauce and Sprinkles.

Blogger’s Comments:

I served it up with Vanilla Ice Cream and Caramel Sauce. You can top with whatever you like. Whipped Cream and Berries with Vanilla Sugar would be really good too…

Since some people may not have this nifty appliance, we used the other half of the recipe to make Dessert Pancakes… See the the bonus recipe and pictures below… The topping options are endless…

I will be making peach cobbler soon and plan to use this as the topping and bake it. Another fun option would be to use the batter to make mini-muffins. This recipe is not only Very Vanilla … it is Very Versatile…

Gypsy World Spice Cafe – Bonus Recipe – Very Vanilla Dessert Pancakes

Servings: 10 Dessert Pancakes (1 pancake per person)

One Batch Very Vanilla Shortcake Batter

Heat griddle and spray with butter flavored cooking spray.
Drop batter onto griddle by tablespoon.

Cook like you would pancakes.

Top with your favorite dessert toppings.

Versatile Vanilla – Shrimp Penne with Vanilla Bean Vodka Sauce

July 1, 2011September 4, 2011Leave a comment

Continuing on the Versatile Vanilla Voyage…

When buying Vanilla beans, you want to make sure that the Vanilla bean is dark brown (almost black), flexible and very aromatic. When buying Vanilla extract, be sure to examine the ingredient list to make sure that what you are paying for is only flavored with Vanilla and not with artificial flavors.

Today’s Versatile Vanilla post features a recipe for an entrée. Below is my take on Shrimp Penne with Vodka Sauce… I added a Vanilla Bean (minus the seeds) that I reserved from my previous Versatile Vanilla post. The Vanilla really took it up a notch.

My picky eater loved this dish!

Enjoy!

Denise

Gypsy World Spice Cafe Recipe – Shrimp Penne with Vanilla Bean Vodka Sauce

2 tablespoons Olive Oil
1 medium Onion, sliced thin
2-3 Garlic Cloves, minced (depending on your taste)
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons dried Thyme
2-3 tablespoons fresh Basil, chopped (plus more to garnish)
2 cups prepared Marinara Sauce
1/2 cup Vodka
1 Vanilla Bean, split (with or without seeds)
1/2 Cup Fat Free Half & Half
2 lbs medium Shrimp, Peeled and Deveined
1 lb Penne Pasta, cooked (drain and keep warm)
Salt & Pepper

Heat olive oil in a large sauce pan.
Cook onion for 3-4 minutes. Add garlic, oregano, thyme and basil. Cook for 1 minute.

Stir in marinara sauce and Vanilla Bean and cook for 5 minutes.

Remove pan from heat and stir in Vodka.
Place pan back on heat and stir in Half & Half. Bring to a simmer and add shrimp.

Cook shrimp until opaque (about 2-3 minutes). Season with salt & pepper.
Add your pasta to your Vanilla Vodka Sauce. Stir to coat. Plate or serve family style.

Versatile Vanilla – Spiced Sweet & Savory Vanilla Bean Dip

June 28, 2011September 4, 20116 Comments

Who doesn’t like vanilla? Vanilla has a classic, unique flavor and an enticing aroma that is both relaxing and comforting. It is no surprise that this spice is widely used as an ingredient for baking, in perfumes as well as for aromatherapy.

Vanilla is a member of the orchid family. There are over 100 varieties of Vanilla. The pods that grow on the Vanilla flowers grow in clusters and are known as beans or pods.

Vanilla was actually discovered during the early 16th century in Mexico by the Spanish explorers. Mexico was the main producer of Vanilla until mid 19th century. Nowadays, Madagascar produces most of the world’s Vanilla.

The harvesting of Vanilla beans is very labor intensive which is why Vanilla is the second most expensive spice (saffron being the most expensive). It is purchased in several ways: Vanilla Beans; Vanilla Extract, Vanilla Paste and Vanilla Powder. Luckily, Vanilla beans can be stored in an airtight container for up to 18 months.

Vanilla beans do not have any aroma or flavor when they are freshly picked. The flavor/aroma develops during the curing process. The Vanilla bean is filled with lots of seeds. But do not limit the flavor to just the seeds…the bean/pod can be used to add flavor too.

When most cook with Vanilla, they add it to recipes for sweet dishes. For my appetizer post, I definitely wanted to think outside the box and create a savory recipe which demonstrated Vanilla’s versatility. It was not at easy as I thought it would be. I spend a lot of time thinking. I love to think… Then it hit me… I decided on a creamy vanilla bean dip using white beans as the base…. The result was a big hit…

What is your favorite way to use Vanilla? Let us know!

Enjoy!

Denise

P.S. Look for more Versatile Vanilla recipe posts later this week.

Gypsy World Spice Cafe Recipe – Spiced Sweet & Savory Vanilla Bean Dip

1 cup dried Cannellini Beans
2 tablespoons Honey
Juice of 1 Lemon
Seeds from Vanilla Bean (reserve pod for another recipe/use)
1/2 teaspoon Vanilla Powder
Pinch ground Nutmeg
1/4 teaspoon ground Coriander
1/4 teaspoon ground Cardamom
3/4 teaspoon dried Marjoram
1 tablespoon Olive Oil
6 oz. Greek Yogurt
Salt & Pepper

In a medium saucepan, add dried Cannellini beans and cover with water. Cover and soak overnight. Next day, bring contents to a boil and them simmer for 1 hour. Drain (reserving bean fluid) and set aside to cool.Add cooled beans along with eight ingredients to a food processor. Process until smooth.

Add reserved bean fluid as needed to get the smooth consistency. (I added about 2-3 tablespoons). Season with salt and pepper to taste.

Transfer bean mixture to a small bowl and fold in the Greek yogurt. Chill in the refrigerator to allow flavors to marry.

Serve with crackers, bread, apple slices or veggies.

Variations: If you prefer to use can beans, substitute 1 can of Cannellini beans. Drain ( reserving bean liquid) them rinse before using. If you want, you can also try adding a bit of mint or some cayenne pepper to take it up a notch.