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Cinnamon Marshmallow Pumpkin Bake

Tags: A Pleasant Little Kitchen, Pumpkin Perfected, Pumpkin Recipes

Wednesday, September 27, 2017 12:08:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Let me check my calendar real fast.

Yep. That's what I thought. This month is....Sepumpkin

It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs.

This pumpkin state of mind is engrained in our …
» Read More
Pumpkin Puffs

Tags: A Pleasant Little Kitchen, Pumpkin Perfected, Pumpkin Recipes

Thursday, October 26, 2017 11:45:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Puff pastries may be one of my favorite breads.

They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients.

Since it is October, and Market …
» Read More
Orange Cream Marshmallows

Tags: A Pleasant Little Kitchen, Halloween

Friday, October 27, 2017 3:52:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Want to treat someone this Halloween? Give a gift of homemade marshmallows.

Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them …
» Read More
Mini Strawberry Pop-Tarts

Tags: market street, Sweet On Strawberry, APLK

Monday, March 20, 2017 5:39:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites.

By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. …
» Read More
Strawberry Blackberry Chia Jam

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Purple, diabetes

Wednesday, March 30, 2016 9:30:00 AM

When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on …
» Read More
Peanut Butter Banana Parfaits

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Yellow

Wednesday, June 1, 2016 9:30:00 AM

After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, …
» Read More
Flourless Pumpkin Gingerbread Blondies

Tags: market street, Market Street Registered Dietitians, Wellness Wednesday, Pumpkin Perfected

Wednesday, October 5, 2016 9:30:00 AM

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene.

Beta-carotene is converted to vitamin A in the body, which allows many …
» Read More
Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
Patriotic Trifle

Tags: A Pleasant Little Kitchen, 4th of july, Dessert

Sunday, July 1, 2018 12:35:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun.

Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one …
» Read More
A Pleasant Little Wedding Brunch

Tags: A Pleasant Little Kitchen, market street, wedding

Wednesday, June 7, 2017 9:38:33 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together.

The …
» Read More

10 Information Results For Vanilla bean

Cinnamon Marshmallow Pumpkin Bake

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Let me check my calendar real fast. Yep. That's what I thought. This month is....Sepumpkin It's one of the loveliest months. It's when summer meets fall and pumpkin frenzy occurs. This pumpkin state of mind is engrained in our culture so much that when someone says fall we immediately begin to look for the pumpkins at Market Street--- willing our beloved store to display their beautiful pumpkin varieties for all to see. We begin to scan the aisles for all things pumpkin related: cookies! decorations! bread! mugs! soups! signs! That's why September is basically Sepumpkin for many of us. As someone who has a pumpkin state of mind, I’m grateful for Market Street because it gets the pumpkin frenzy. From the pumpkins outside waiting to greet you when you walk in, to the wonderful displays of pumpkin goods throughout the store, it is evident that Market Street also loves this time of the year. For the home cook there are many options to dive into the world of pumpkin frenzy. From breads to soups to cookies... the ways to cook a pumpkin are endless these days. Pumpkin pie has always been a favorite of mine. Growing up I anticipated my mom’s thanksgiving pumpkin pie with a dollop of cool whip. It was a once-a-year treat that I looked forward to but it was at the end of the pumpkin season, which, to me is sad. This year, I wanted to amp up the pumpkin pie game, give it a twist and serve it at the beginning of the season. No more waiting until Thanksgiving, no more plain pie crust, no more cool whip…instead there will be gingersnaps and marshmallows and cinnamon sugar. It won’t be a pie, but a bake and it will be at the beginning of the season. My friends I give you the Cinnamon Marshmallow Pumpkin Bake to usher in your pumpkin state of mind and to celebrate all things fall.   Cinnamon Marshmallow Pumpkin Bake Author note: When marshmallows bake, they expand and puff up.   Ingredients: 15 ounce can pumpkin - Shop Item Now 1/2 cup brown sugar - Shop Item Now pinch of ground nutmeg - Shop Item Now pinch of kosher salt - Shop Item Now 1/4 teaspoon ground cloves - Shop Item Now 3/4 teaspoon ground cinnamon - Shop Item Now 2 eggs - Shop Item Now 1/2 teaspoon vanilla extract - Shop Item Now 1 cup heavy cream - Shop Item Now zest of 1 orange - Shop Item Now ginger snap pie crust (see recipe below) 5 teaspoons cinnamon sugar (see recipe below) 10 ounce bag of marshmallows (medium-sized) - Shop Item Now   Directions: 1) Set the oven to 425 degrees. 2) In a large bowl, cream the pumpkin, brown sugar, nutmeg, salt, cloves and cinnamon with an electric mixer. 3) Continue to mix and add the eggs one at a time. 4) Next, add the vanilla extract, half and half and orange zest. Mix well to combine. 5) Pour the spiced pumpkin mixture on top of the ginger snap crust and place into the oven. Bake for 15 minutes at 425 degrees. 6) After 15 minutes, reduce the heat to 350 degrees. Cook for an additional 15 minutes. 7) Meanwhile slice the marshmallows in half and place in a bowl. Sprinkle 3 teaspoons of cinnamon sugar on top of the marshmallows. Stir well to coat. Set aside. 8) Remove the pumpkin dip from the oven. Evenly space the marshmallows on top of the pumpkin mixture. Evenly sprinkle the remaining 2 teaspoons of cinnamon sugar on top of the marshmallows and pumpkin mixture. 9) Place back into the oven and cook for an additional 15 minutes or until the pumpkin mixture is cooked through and the marshmallows are golden (total bake time is 45 minutes).   ginger snap pie crust 3 1/2 cups ginger snaps - Shop Item Now 1 stick and 3 tablespoons unsalted butter, melted - Shop Item Now   1) In a food processor blitz the ginger snaps. 2) While the processor is running, add the butter in a steady stream (the amount used will vary depending on the type of ginger snap used). The entire amount of butter may not be used. Use as much butter as needed until the ginger snap crumbs stick together. 3) Remove the crust mixture and place into the pan. Evenly distribute the mixture on the bottom of the pan by pressing with fingertips. 4) Place in the freezer for one hour.    cinnamon sugar 3/4 cup sugar - Shop Item Now 1 1/4 teaspoon ground cinnamon - Shop Item Now 1 cinnamon stick (optional) - Shop Item Now   1) Place the sugar and cinnamon into a bowl. Stir to combine. 2) Place the cinnamon stick into the cinnamon sugar. Store in an airtight container. Read More

Pumpkin Puffs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Puff pastries may be one of my favorite breads. They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients. Since it is October, and Market Street is celebrating all things pumpkin, why not combine pumpkin and puff pastries? More than likely this lovely combination will come in handy when the invitations to fall gatherings start arriving. Recently I wanted to bake something similar to pumpkin pie for a get together with my friends, but I didn't exactly want pie. It was a confusing craving to tackle. While wandering the aisles of Market Street to remedy this situation I found myself in the freezer section staring at all of the puff pastry options. I zeroed in on puff pastry shells. Not to be confused with a tart shell, this is in fact a puff pastry that when baked it pops up and the tops are removable to expose an empty interior. Eureka! Market Street had once again offered me exactly what my culinary heart desired. This little puff pastry shell was the perfect partner for my spin on pumpkin pie. Not only will it satisfy that pumpkin pie craving, but it will also fulfill my goal of being a bit of a pumpkin pie non-traditionalist. Another benefit of this darling of a treat, is that Pumpkin Puffs are quick to make (and make-ahead friendly). Pop the frozen puff pastry shells into the oven and meanwhile, heat up a spiced pumpkin filling. After about 15 minutes of cook time for both, they are ready to be removed from heat to cool. Now, the next step is as easy as pie. Fill the puff pastry with the pumpkin pie filling and top with whipped cream and cinnamon sugar. 20 minutes total and you’ve just won the prize for best pumpkin dessert of the season. Serve these Pumpkin Puffs warm, at room temperature or even chilled the next day. So go ahead and reply to the next fall celebration get-together. You’re bringing the pumpkin dessert that everyone is going to love. Pumpkin Puffs Serves 12   Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 2 15 ounce cans of pumpkin puree pinch of ground ginger pinch of nutmeg 1/4 teaspoon cloves 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 2 teaspoons half and half 1 tablespoon unsalted butter 1/2 cup sugar 3/4 cup brown sugar 2 boxes frozen puff pastry shells whipped cream (see below recipe) cinnamon sugar (see below for recipe)   Directions 1. Bake the puff pastries according to the directions on the back of the box. Once baked, remove from the oven and let cool on a wire rack for 5 minutes. 2. In a medium sauce pan combine the remaining ingredients and cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning. 3. Spoon in the spiced pumpkin filling into the puff pastries. Top with whipped cream and cinnamon sugar. Serve warm, at room temperature or chilled the next day.   For the Whipped Cream Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.   Ingredients 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions 1. Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2. Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3. With a whipping attachment, whip the cream mixture on medium until peaks form. 4. Place in an airtight container and keep in the fridge until ready to use.   For the Cinnamon Sugar Ingredients 3/4 cup sugar 1 1/4 teaspoon ground cinnamon 1 cinnamon stick (optional)   Directions 1. Place the sugar and cinnamon into a bowl. Stir to combine. 2. Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.   Read More

Orange Cream Marshmallows

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Want to treat someone this Halloween? Give a gift of homemade marshmallows. Homemade marshmallows have a unique power. They are light as air and sugary sweet. As the creator of the marshmallows you can color them anyway you want, cut them into any desired shapes AND give them away to whomever you want (because one family cannot consume an entire batch of marshmallows). This has made me a bit of a marshmallow lady lately and I love it. Let me explain. Batch after batch of tested Orange Cream Marshmallows I bagged up and dropped off to friends, teachers and family members. Smile after smile people graciously accepted the gift of marshmallows and were surprised. “You can make marshmallows at home?” Absolutely! In fact, marshmallows can easily be made at home-- and once you venture down this culinary path you’ll never want to go back to a store-bought marshmallow again. Plus, it adds a bit of cooking empowerment to your repertoire. I CAN make marshmallows! Keep in mind, the process is a bit sticky and sugary, but the results area a sweet bite that is light as air. The only equipment needed to make marshmallows is a candy thermometer and a mixer. Don’t have a candy thermometer? That’s okay, Market Street has several pieces of baking equipment available for purchase. Plus, while you’re grabbing a candy thermometer the entire ingredient list can be easily fulfilled at Market Street’s baking aisle (you bet they have orange extract and plain gelatin!).   If you’re looking to add a bit of seasonal fun to a plate of marshmallows, wander over to the dish department to find an array of decorative plates. Treat your loved ones this Halloween with Orange Cream marshmallows. You too can become a marshmallow lad. It’s the perfect Halloween costume. Orange Cream Marshmallows   Author note: Store the marshmallows in an air-tight container for up to three weeks. A candy thermometer is required for this recipe. Also, a hand-held mixer would work for this recipe, however a stand mixer makes it easier.   Ingredients 3/4 cup corn syrup 1 1/2 cups sugar pinch of kosher salt 1 cup and 2 tablespoons of ice cold water 3 packages plain gelatin 1/2 teaspoon orange extract 1 1/2 teaspoons vanilla extract 5-7 drops of orange food coloring 1/4 cup powdered sugar 3 tablespoons corn starch cooking spray (canola or vegetable oil)   Directions 1. In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes. 2. Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F. 3. Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes. 4. With one minute remaining add in the orange extract, vanilla extract and food coloring. Whisk until the color is fully incorporated. 5. Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside. 6. Spray the inside of a 13x9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan. 7. Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula. 8. Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use. 9. Let the marshmallows set for 5-8 hours.   To cut the marshmallows: 1. Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan. 2. Place the marshmallow onto a cutting board lightly covered with powdered sugar. 3. Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares. 4. Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container.   Read More

Mini Strawberry Pop-Tarts

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Nothing beats a perfect strawberry. The color, flavor and sweetness from this red berry melt together to form the happiest of bites. By itself, the strawberry is a satisfying treat, but dressed up it can be even more memorable. Market Street is celebrating the bounty of the perfect strawberry during March. It’s a tasty feast to behold and to visit. When you make your way to the produce section during this celebration, stop and soak in its sweet goodness. The varieties of strawberries to purchase are ample. Sample what you can and then make your selection… because I have a plan for this beautiful berry. Pop two (or three or four…) cartons of strawberries into your basket and gather a few more ingredients around the store (like some Pilsbury pie dough from the refrigerated section). Today you will be making mini pop tarts filled with homemade strawberry jam. I took my time with developing this strawberry pop tart recipe. I wanted this sweet treat to be familiar, but new. There's a lot of handheld pie recipes out there, but my goal was to make this recipe unique. The strawberry jam needed to be sweet with depths of flavor. The frosting not only needed to compliment the crust and filling, but it also needed to stand out on its own. As I was testing and cooking, the recipe took on its own personality. With each batch tested, the closer I came to developing a treat that was worth getting excited about and worth taking the time to bake. One batch, the jam wasn't sweet enough. Another time I burnt the crust. I waffled with the frosting even: should it be clear and delicate or white and thick? Time and time again I went to Market Street and selected strawberries that were ripe, colorful and ready to be simmered. It took time, but it was fun and worthwhile. With every batch that came out of the oven I made the people I love happy, and THAT makes me happy. The perfect hand held pie was finally created. It is full of concentrated strawberry flavor, with notes of marsala, cinnamon and orange. It’s wrapped in a buttery crust with sugary-orange frosting.  When I think on the personality and flavor of the pop tarts a few words come to mind: colorful, flavorful, and happy…just like a strawberry.   Mini Strawberry Pop-Tarts Author note: I use Cook's Illustrated Foolproof Pie Crust recipe. This recipe can be found at Food52 (click here for the recipe). If you don't have the time or energy to make crust, a store bought dough works well. If you like to be generous with frosting, double the recipe. I use a ravioli stamp to make the pop tarts. A pizza cutter could also be used to make the squares.   Ingredients:  2 pounds strawberries, leaves removed and quartered 1 teaspoon vanilla 1 tablespoon dry marsala 1/2 cup sugar 1 cinnamon stick zest of 1 orange pinch of kosher salt pie crust frosting (see below for recipe) for the frosting 1 cup powdered sugar 3 tablespoons heavy cream 1/4 teaspoon orange extract   Directions:  1) In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes. 2) Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently. 3) Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge. 4) Heat the oven to 350 degrees. 5) On a floured surface, roll out the dough. With a ravioli stamp, cut out the dough. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet. 6) Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square. 7) Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up). 8) Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. 9) Remove from the oven and let cool. 10) Once the pop-tarts are at room temperature add the frosting and serve. Read More

Strawberry Blackberry Chia Jam

  When leading our Diabetes Tours it is not uncommon for the conversation to turn to seeds when we talk about healing foods. There are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Flax has been popular for a while and chia has become popular more recently. The chia seed is exactly what you are thinking - that terracotta figurine that sprouts hair or fur on your favorite character. Go ahead and sing it - “Cha-cha-cha chia”.     Despite being a great coffee table conversation starter, chia seeds are also tiny little nutrient powerhouses, perfect for anyone managing blood sugars or diabetes. Chia seeds are high in fiber, rich in healthy plant based omega-3s and are also high in calcium and antioxidants. In a study of 20 humans with diabetes, one variety of chia helped participants control blood glucose, reduce blood pressure and lower C-reactive protein, a major marker of heart disease risk. The study was published in the journal Diabetes Care. So back to the tour, after a laugh or two about the nostalgia of a chia pet and the realization that one probably does not eat the chia pet, the question then turns to “how do I use the flax or chia seed?”   We’re glad you asked. Very simply, you could sprinkle chia seed in your oatmeal, soups, bread doughs, muffins or salads. You could also make a chia pudding (simply soak chia seeds in almond milk with a dash of almond or vanilla extract and a drizzle of honey overnight). But, today we want to share a delicious and vibrant Strawberry Blackberry Chia Jam. The ingredients are a perfect way to Color Your Basket purple this month!      Ingredients: Yield: 1 small jar   1 cup frozen or fresh strawberries 1 cup frozen or fresh blackberries 1/4 cup water 3 tbsp chia seeds 2 tbsp honey, maple or agave syrup (optional)   Directions 1) Combine the berries, water and honey in a food processor or blender. Pulse until just blended (this helps to get the juices going. You can also do this in a large bowl, using a potato masher or fork).  2) Transfer to a glass jar. Add the chia seeds and mix well making sure they are well incorporated into the fruit.  3) Place in the fridge to set. This takes at least an hour or so. Jam will last 2-3 weeks in the fridge. Read More

Peanut Butter Banana Parfaits

  After May’s month of orange, it is finally June and time to celebrate this month’s color- yellow! There are a lot of yellow fruits and vegetables that are fun to prepare and enjoy during the summer. Today’s recipe incorporates bananas, but also yogurt, to celebrate National Dairy Month. Yogurt is a cultured milk product that provides an excellent source of calcium, vitamin D, and probiotics. Now, most of us have heard about calcium and vitamin D, but what about probiotics? Recently, they have become a very popular topic! Probiotics are live bacteria that are beneficial for digestive health. Additionally, it has been found that the addition of these good bacteria to our digestive system also strengthens our immune system! And don't worry, bananas are great too! They provide a source of fiber and potassium, essential for regulating the intestines and heart rhythm. There are just too many benefits to pass up this recipe!   We found this recipe to be not only beneficial for health, but also perfect for hungry kids! It is a combination of popular “kid foods” such as peanut butter, graham crackers, and bananas. Beyond all the great benefits from yogurt and bananas mentioned earlier, we can't forget about peanut butter! Peanut butter is always a great snack for kids (as long as there are no peanut allergies!) because it serves as a source of protein that keeps you fuller longer. Try this recipe at home and serve it as a snack! We are sure you and the kids will love this fun way to Color Your Basket Yellow!      Peanut Butter Banana Parfaits Ingredients: 1½ cups vanilla yogurt ½ cup peanut butter ⅛ cup honey 2 bananas, peeled and sliced ¾ cup graham cracker crumbs or 4 graham crackers   Directions 1) Combine yogurt, peanut butter and honey in a bowl and beat until smooth. 2) In a parfait glass, layer the yogurt mixture, the sliced banana, and the crushed graham crackers. 3) Enjoy!   Adapted from suburbia-unwrapped.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Flourless Pumpkin Gingerbread Blondies

It's pumpkin time and our foodie hearts are happy! Pumpkin is a unique vegetable that many families enjoy, especially during the fall. Although it’s considered to be a starchy vegetable, the bright orange color of pumpkin is a giveaway that it’s loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body, which allows many important functions to be performed that benefit overall health. A diet rich in foods containing this antioxidant may reduce the risk of developing certain types of cancers, and can protect against some diseases, including heart disease. Beta-carotene has even been shown to protect us from degenerative aspects of aging.   Pumpkins are also fat, cholesterol and sodium free, and provide vitamin C which helps boost our immune systems to help prevent us from getting sick. Including pumpkin into meals, snacks and desserts will give some added nutrients with every bite! A typical blondie is a rich, sweet dessert usually in the form of a bar and is sometimes referred to as a white or vanilla brownie.  Like many desserts, blondies are made from flour, sugar, butter and eggs, give or take a few ingredients. However, these Flourless Pumpkin Gingerbread Blondies are a fun twist on the typical treat and contain just four, healthy ingredients. These blondies also help us get some fruits and vegetables in and are a great option for anyone who is gluten-free, vegan or paleo. Give these bars a try this pumpkin season! Flourless Pumpkin Gingerbread Blondies Ingredients: 3/4 cup mashed banana (approximately 1 large) 1/4 cup canned pumpkin 1/2 cup smooth almond or cashew butter 1 T gingerbread spice (a mixture of nutmeg, allspice, cloves, cinnamon and ginger) 1 T + granulated sweetener of choice (optional)*   Directions  1) Preheat the oven to 350 degrees, grease a small cake pan or loaf pan and set aside. 2) In a small microwave-safe bowl or stovetop, melt your nut butter. In a large mixing bowl, add the banana, pumpkin, nut butter, spices and optional sweetener and mix very well. 3) Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into pieces. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

Patriotic Trifle

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Being patriotic with dessert this Fourth of July just got a little bit more fancy and fun. Patriotic Berry Trifle is a layered dessert that stacks pound cake, raspberry jam, fresh blueberries and Grand Marnier pudding on top of one another in a glass serving bowl. This layer of goodness is repeated one more time and then topped with pudding and fresh berries. It is a traditional English dessert that has, well, an American spin. What is so wonderful about this desert is that it shows the colors of our nation’s flag and highlights the beautiful berry produce of summer. It also has the flexibility to be as labor-intensive or as non-labor intensive as you would like. If preferred, all elements can be homemade: pound cake, raspberry jam and pudding (also considered a custard). Or even just one element can be homemade. This is the path I chose when I selected the Grand Marnier pudding to make. I purchased the remaining ingredients from Market Street. Market Street’s Bakery is the perfect place to start to make this Patriotic Trifle. The bakery has a beautiful selection of freshly baked cakes to choose from—all shape, sizes and flavors. Whether you’re looking for a birthday cake, a wedding cake, or a cake for any occasion (like the 4th!) Market Street is going to several have delicious varieties. I snagged a few pound cakes for this dessert because it reminds me of my grandmother and her love of pound cake with fresh summer strawberries. However, an angel food cake would also be a great cake to use for this Patriotic Trifle. For the fruit I grabbed some organic blueberries and then picked up some well-loved Bonne Maman raspberry jam. Pasture-raised eggs, organic cream, a bit of corn starch and I’m on my way to making a complete firecracker of a dessert. (Pro tip: If you even want to skip the homemade Grand Marnier Pudding, which I beg you not to because it is the STAR of this patriotic show, an instant vanilla pudding mix with a splash of Grand Marnier will do the trick!) Turning a traditional English dessert into something Patriotic is the cherry on top to this dessert for this history loving, recipe-developer girl. This trifle is an eye-catching and delicious treat. On first glance, it may appear to be a tremendous dessert to tackle, but the fact is, it is an easy sweet feat. This Fourth of July celebrate With Market Street. Make a red, white and blue dessert that is eye catching, utilizes all of the flavors of summer and has a bit of historical humor. P.S. Keep in mind, if you want to stick with a smaller version of this patriotic dessert, no worries! Just add a scoop of pudding, a slice of raspberry jam-covered pound cake and fresh blueberries into a small serving bowl. Easy peasy.  Patriotic Trifle Serves 10-12 Author note: The laborious task to this dessert is retrieving 10 egg yolks. Give yourself a little bit of grace, I typically go through about 12 eggs before I get my 10 egg yolks. A way to prevent food waste in this situation is to remove your egg whites and egg yolks by using three separate bowls. One bowl is used collect the egg white during the initial separation from the yolk. Place the white into a second bowl (where all the unused whites will be collected and saved for further use) and place the yolk in a third bowl. Using separate bowls when first cracking the eggs helps keep the majority of the whites and yolks free from shells and broken yolks. The egg whites can be easily turned into several things—meringue to top pies, meringue cookies, egg drop soup, egg white omelettes. There are many options.   2 pound cakes, cut into thick slices to fit the interior of the serving bowl (I do this as I’m building the trifle) 1 jar raspberry jam 2 pints blueberries Grand Marnier Pudding, recipe below fresh raspberries, chilled for topping fresh blueberries, chilled for topping powdered sugar, for topping   1) In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of raspberry jam. Top the jam with an even layer of blueberries. Cover the blueberries with a generous layer of pudding. 2) Repeat step one. Finish with a final layer of pound cake slices. 3) At this point, cover the trifle and place in the fridge to chill for at least 3 hours. Place the pudding and berries in the fridge to chill as well. 4) Right before service, remove the trifle from the fridge. Add a final layer of pudding and top with berries. Lightly dust the berries with sifted powdered sugar. Serve immediately.   for the Grand Marnier Pudding 1 cup cream 3 cups whole milk 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 2 tablespoons Grand Marnier, or favorite orange liqueur 1/4 cup unsalted butter 10 egg yolks 1 cup sugar 1/4 cup cornstarch   1) In a large saucepan combine the cream, milk, salt, vanilla extract, Grand Marnier and butter. Cook over medium-low heat until the butter is melted, about 10-15 minutes. Stir occasionally. 2) Whisk the egg yolks and sugar in a large mixing bowl until combined. vWhisk the cornstarch into the yolk and sugar mixture. Do this in small batches, until there are no lumps of cornstarch. 3) Remove the liquid from the stovetop and temper the sugar egg mixture. To temper, whisk the egg mixture quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. Now you have created a custard. 4) Pour the custard back into the saucepan. Cook over medium-high heat. Whisk constantly until the custard is thick and almost boils, about 6 minutes. 5) Strain the pudding into a large bowl. Cool. Store in an airtight container in the fridge. Read More

A Pleasant Little Wedding Brunch

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There was a season of my life where it seemed like several weekends out of the summer involved parties celebrating the nuptials of dear friends. A few lucky times, I would be one of the friends who got to throw the get together. The more I hosted, the more I realized being a good hostess is an art form and it takes practice to perfect it. Hosting is hard. But once you’ve figure out the ins and outs, it becomes a blessing not a burden.   Shower after shower my group of college girlfriends and I developed a systematic and successful approach to hosting. A few of the techniques we discovered that made the party successful were: Delegate responsibilities to the proper hostess. For instance: the outgoing hostess should greet, the organized hostess should manage checking off the list of day-of requirements, the creative hostess is in charge of table arrangements, etc. Having everyone at the post they feel most comfortable makes for a more relaxed gathering.   If possible, have two hostesses greet at the door to offer to take purses, jackets and gifts. One can direct the party goer to the gatherine while the other puts up the belongings and gifts. Make sure there is plenty of seating for everyone attending. Cluster the seating in groups of three or four to encourage conversation. Prep the night ahead if possible-- Arrange flowers, set-up the food and drink stations, etc. It makes the day of celebration less stressful.    Add fresh flower arrangements randomly throughout the party rooms. These bursts of color make for a romantic and beautiful touch. Market Street's floral department is full of beautiful prearranged bouquets that make the perfect touch to any gathering. If you're on a budget consider purchasing a few different types of flowers and make your own bouquets.   Aim to have everything set up 30 minutes before the party starts. This way all hostess should be able to catch their breaths AND be ready to smile and celebrate. Have a blend of homemade and pre-made food. Market Street has an excellent concierge service that will help you throw a tasty party. The concierge will assist you in selecting a few tasty add ons from their variety of menu items. If you go with a fresh fruit tray place it on a beautiful platter that you've picked up from one of my favorite spots, the Dish Department.   These days with small children it seems as though the opportunities to host showers, whether wedding or baby, are getting fewer and fewer. However, I have now taken this same approach of shower hosting to dinner party hosting and it still applies-- albeit there is only one hostess versus the five or six that’s offering a helping hand.   Celebrate your loved ones’ milestone with a party that is filled with intentionality, beautiful touches and delicious food. The next time you’re throwing a wedding shower let A Pleasant Little Kitchen be the hostess that arranges the food menu. And as always, these recipes are all make-ahead friendly which is critical to success when it comes to party throwing.   Watermelon Rose Granita Gougeres Fresh Fruit Tray Chive and Cheese Frittata Arugula Salad Cherry Tarts   Watermelon Rose Granita Author note: Another way to prepare this recipe is to pour the mixture into mason jars, cover, place in the freezer and shake every 30 to 45 minutes.   Ingredients 4 cups of fresh watermelon juice (about 6 cups of cut watermelon, that’s been juiced) 1/3 cup plus 1 tablespoon of rose simple syrup (click here for recipe) juice of 1 ½ limes mint for topping   Directions 1. Place all ingredients into a long glass pyrex and stir to combine. 2. Place in the freezer, and every 30 to 45 minutes scrape with a fork until broken up. (About 3 to 4 hours) 3. Continue this process until the juice has turned into a slushy delicious mess. 4. Serve in individual glasses and top with mint. Gougères Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 35o degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions 1. Heat the oven to 400 degrees. 2. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. 3. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). 4. Remove from the heat and let cool for 1 minute. 5. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. 6. Add the cheese and stir well to combine. 7. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned. Chive and Cheese Frittata Author note: I used to resort to the “flip” method of frittatas until I read Marcella Hazan’s Essentials of Classic Italian Cooking. Hazan preferred the “non-flip” method that simply leaves the frittata in the oven until it is completely cooked. I have since resorted to this method. Also, I don’t find it necessary to have a non-stick pan to have a successful frittata. With enough butter or olive oil to coat the skillet, the frittata comes out nicely. Finally, don’t be afraid to eat this anytime of the day– breakfast, lunch or dinner. It’s great with crusty bread and a nice salad.   Ingredients 5 eggs ¼ teaspoon kosher salt ¼ cup chives, chopped ¼ cup shredded mozzarella ¼ cup grated parmesan 2 tablespoons unsalted butter   Directions 1. Heat the oven to 350 degrees. 2. Meanwhile, place the eggs and salt in a medium size bowl and lightly beat. 3. Next, add the chives and cheese. Lightly beat to incorporate. Set aside. 4. In an 8-inch skillet, melt the butter on the stovetop. Once melted, swirl the butter around the pan to coat the bottom and sides. 5. Add the egg mixture into the skillet and then place in the oven. 6. Cook for 16 minutes, or until the eggs are cooked all the way through. Run a spatula carefully around the edges of the frittata to loosen it from the pan. Slide onto a cutting board, slice and serve. Arugula Salad Author note: This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.   Ingredients 6 cups arugula 2 shallots, chopped 3/4 grated parmesan cheese 3 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil juice of 1 lemon juice 1/4 teaspoon kosher salt   Directions Add the arugula, shallots and cheese into a large bowl. Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately. Cherry Tarts   Ingredients for the filling 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   Directions In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. Remove from the heat and cool to room temperature. Store in the fridge.   Ingredients for the whipped cream cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   Directions Place a mixing bowl (stainless steel preferred) in the fridge and let chill for 15 minutes. Once the bowl is chilled, remove it from the fridge and place all ingredients into the bowl. With an electric mixer whip the cream mixture on medium until peaks form. Place in an airtight container and keep in the fridge until ready to use.   Ingredients for the tarts pastry shells cherry filling whipped vanilla cream   Directions Follow the pastry shells baking instructions. Let cool. Add the cherry filling to the baked shells. Top with a dollop of whipped cream. Serve chilled. Read More

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Cinnamon Marshmallow Pumpkin Bake

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