Sunday, March 30, 2014

Cauliflower Fritters with Light Lemon Aioli

Cream of Rice is the secret ingredient that not only makes these fritters gluten-free, it also makes them extra crispy.  Serve them with a lightened-up aioli for a guilt-free side or snack.
Prep Time:  15 minutes
Cook Time:  15 minutes
Makes about 14 fritters

2 tablespoons mayonnaise
2 tablespoons nonfat Greek yogurt
3 tablespoons chopped fresh parsley, divided
2 large cloves garlic, pressed, divided
½ teaspoon grated lemon zest
1 head cauliflower, cooked and coarsely chopped (about 4 cups)*
1-1/3 cups Cream of Rice, uncooked
2 eggs, lightly beaten
1 cup water
2 tablespoons Parmesan cheese
½ teaspoon salt
Coconut or vegetable oil for frying

Combine mayonnaise, yogurt, 1 tablespoon parsley, 1 clove garlic and lemon zest in small bowl; set aside.

Combine cauliflower, Cream of Rice, eggs, water, Parmesan cheese, remaining 2 tablespoons parsley, remaining garlic clove and salt in medium bowl.

Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook fritters (1/4 cup of mixture per fritter), turning once, 6 minutes or until golden brown. Repeat with additional oil and batter.  Stir batter before cooking each batch.

Serve fritters with aioli.

*Steam or roast cauliflower until tender and then coarsely chop, this should yield 3 to 4 cups.
Recipe developed for Cream of Rice

Saturday, March 29, 2014

Salted Caramel Brownies

Rich, chocolate brownie topped with salted caramel. The decadent sweet and salty combination make these brownies impossible to resist.

photography by Paul Gelsobello Studio
 Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 16

1 can Baker's Joy¨ non-stick spray with flour
3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon sea salt or kosher salt, divided
2 cups bittersweet or semi sweet chocolate chips, divided
1/2 cup plus 2 tablespoons unsalted butter, divided
2 cups granulated sugar, divided
3 large eggs
1 teaspoon vanilla extract
1/3 cup water
1/4 cup heavy cream


Preheat oven to 325°. Spray 8-inch square baking pan with Baker's Joy Spray.

Combine flour, baking powder and 1/4 teaspoon salt in small bowl; set aside.
Microwave 1 cup chocolate with ½ cup butter on HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in 1 cup sugar, then eggs and vanilla.  Stir in flour mixture just until combined.  Stir in remaining 1 cup chips.  Spread batter into prepared pan.

Bake 35 minutes or until toothpick inserted 2 inches from edge comes out clean. Cool completely on wire rack.

In small saucepan, bring remaining 1 cup sugar and water to a boil.  Boil over medium high heat until mixture turns to a deep caramel color, about 5 to 8 minutes.  Remove from heat immediately and slowly stir in heavy cream.  Mixture will bubble up.  Stir in remaining 2 tablespoons butter and 1/4 teaspoon salt until smooth.  Pour over brownie; let cool 20 minutes then sprinkle with remaining 1/4 teaspoon salt.  Cool completely in pan before cutting.  

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Tuesday, March 25, 2014

Jalapeno Popper Dip

This dip has all of the great flavors of jalapeno poppers without the work. The hardest thing about this dip is not eating it all yourself!

1 package (8 oz.) cream cheese, softened
1 cup mayonnaise
1 cup shredded Mexican blend or cheddar cheese
2 to 4 tablespoons FRENCH'S® Classic Yellow® Mustard or FRENCH'S® Spicy Brown Mustard
1 can (4 oz.) diced jalapenos, drained or 2 jalapeno peppers, seeded and diced
2 tablespoons Panko bread crumbs, toasted (optional)

COMBINE all ingredients except bread crumbs in medium bowl.
SPRINKLE bread crumbs over dip just before serving.
SERVE with tortilla chips.

For a hot dip, turn into 1-quart overproof dish; top with bread crumbs. Bake at 375°F for 20 minutes or until hot.

recipe developed for French's Foods

Saturday, March 22, 2014

Easy Baked Blueberry Almond Oatmeal

Oatmeal, blueberries and almonds combine for a breakfast that's easy to make and packed with healthy goodness.   Perfect for a brunch get together, since you can assemble ahead of time and just pop it into the oven.

photography by Paul Gelsobello Studio
Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 12 servings

1 can Baker's Joy¨ non-stick spray with flour
 2 cups old fashioned rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 Tbsp. sliced almonds
1/2 cup plus 2 Tbsp. shredded coconut
2 cups blueberries
2 cups milk
1 large egg
3 tablespoon butter, melted (optional)
1 teaspoon vanilla extract

Preheat oven to 350°F.  Spray  8 x 8 - inch  baking dish with Baker's Joy spray.  Combine oats, sugar, baking powder, cinnamon, 1/2 cup almonds, and 1/2 cup coconut in a large bowl; gently stir in blueberries. Turn into prepared pan.

Combine milk, egg, butter and vanilla and pour over oatmeal mixture.  Sprinkle remaining almonds and coconut over oatmeal mixture.

Bake 35 to 40 minutes or until golden brown.  Serve warm with maple syrup and additional milk or cream, if desired. 

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Sunday, March 16, 2014


Colcannon is a must for your St. Patrick’s day menu, but it’s also great comfort food any time of the year.  It’s traditionally made with potatoes and cabbage or kale.

An old Irish tradition was to mix charms in with the colcannon. The charm you found was a sign of what the future holds for you. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. Others filled their socks with colcannon and hung them from the handle of the front door in the belief that the first man through the door would be their future husband.

3 pounds red potatoes, quartered
6 tablespoons butter
4 cups thinly sliced cabbage or kale
1/2 cup half and half or milk

Place potatoes in a medium sauce pot and 2 teaspoons salt and cover with water.
Bring to a boil over high heat.  Reduce heat to low and simmer, partially covered, 20 minutes or until potatoes are tender.

Meanwhile, melt 3 tablespoons butter in skillet over medium heat and cook cabbage 15 minutes or until tender, stirring occasionally.

Drain potatoes and mash.  Stir in cabbage, milk and remaining butter.  Season to taste with salt and pepper.

 Colacannon is the perfect accompaniment to
 Slow Cooker Guinness Braised Beef

 Finish off the menu with a decadent 

Tuesday, March 11, 2014

Slow Cooker Guinness-Braised Beef

Guinness, bacon, brown sugar and mustard come together to give this dish a rich, savory flavor that makes it irresistible.  Cook it low and slow for beef so tender it will melt in your mouth. 
photography by Paul Gelsobello Studio

Prep Time: 15 minutes
Cook Time: 4 to 8 hours (slow cooker) or  2 hours (oven)
Servings:  8

8 ounces bacon, chopped
1/4 cup all-purpose flour
½ teaspoon salt
3 pounds boneless beef stew meat, cut into1-inch pieces
3 large carrots, chopped (about 2 cups)
1 large onion, chopped (about 1 cup)
12 ounces Guinness or other stout beer
1/3 cup firmly packed dark brown sugar
¼ cup French’s Classic Yellow Mustard

Cook bacon in large skillet until crisp, remove bacon, leaving drippings in skillet.  Combine flour and salt and toss beef with flour mixture.  Brown beef over medium heat in batches.

Add onion, carrots and bacon to slow cooker.  Place browned beef on top.  Combine beer, sugar and mustard and pour over beef.

Cover and cook on High 4 to 6 hours or Low 8 to 10 hours or until beef is very tender.  Sprinkle with fresh chopped parsley, if desired and serve with mashed potatoes.

Oven method:  Preheat oven to 325 degrees.  Combine browned beef and remaining ingredients on 2-quart ovenproof casserole or Dutch oven.  Bake 2 hours or until beef is very tender.

food stylist - Diane Vezza
prop stylist - Heather Bean

recipe developed for French's Foods

Guinness Braised Beef pairs nicely with
a traditional Colcannon

Finish off the menu with a decadent 

Friday, March 7, 2014

Chocolate Stout Cake with Irish Cream Buttercream

Chocolate cake takes a grown-up twist with the flavors of stout beer and Irish cream liquor!

 photography by Paul Gelsobello Studio

Prep Time:  15 minutes
Cook Time: 22 minutes
Servings:  12

1 can Baker's Joy non-stick spray with flour
1 package (16.5 oz) dark chocolate fudge cake mix
3 eggs
1 cup stout beer
1/3 cup vegetable oil
1-1/2 cups unsalted butter, softened
4 cups confections' sugar
3 tablespoons Irish Cream liquor
1 teaspoon vanilla extract
1/2 cup heavy cream

Preheat oven to 350°F. Spray 2 9-inch round cake pans with Baker's Joy spray.
Beat cake mix, eggs, beer, and oil in large bowl with electric mixer on low speed until blended.   Increase speed to medium and beat 2 minutes. Pour batter into prepared pans.

Bake 22 to 26 minutes or cake springs back when lightly touched in center. Cool on wire racks for 10 minutes. Remove cakes from pans and cool completely.

To make frosting, beat butter with sugar in a large bowl with electric mixer until light and fluffy.  Beat in Irish cream liquor and vanilla.  Slowly beat in heavy cream and beat until light and fluffy.

Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake.   Place remaining layer on top and frost top and sides of cake with remaining frosting.  Refrigerate until ready to serve.

food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

recipe developed for Baker's Joy