Tag Archives: blondies

Cooking with Fruit-Inspired Cooking Episode #2

Here are the recipes from Cooking With Fruit, episode #2.  Please tune in Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30 to catch the show.  Thanks!

This show will be aired on GMG Thursday at 1PM

Orange Shrimp & Asparagus

Orange & Garlic Shrimp with Olive Couscous and Roasted Asparagus

4 large navel oranges, 3 zested and juiced, 1 peeled and segmented before grilling

½ cup plus 4 tablespoons extra virgin olive oil, divided

24 large shrimp

2 cloves chopped garlic

1 tablespoon salt plus more to taste

1 teaspoon teaspoon freshly ground pepper plus more to taste

½ -3/4 cup prepared olive tapenade, as desired

1 large bunches fresh asparagus, trimmed

1-box whole wheat couscous (to yield 5-6 servings)

1.  In a large zip top bag, combine orange juice, ½ cup olive oil, shrimp, garlic, one tablespoon salt and 1 teaspoon black pepper and shake bag to distribute marinade.

2.  When ready to serve, preheat oven to 375 degrees.  Toss asparagus with 2 tablespoons olive oil and salt and pepper to taste.  Roast in oven 12-15 minutes until softened but still bright in color.  Set aside.

3.  Prepare couscous according to package directions.  Fluff with a fork and toss with reserved orange zest and tapenade.  Set aside.

2.  Preheat sauté on medium high heat and place 1 tablespoon olive oil in pan.  Dry excess moisture from shrimp and 2-3 minutes per side until shrimp is cooked through.  Toss orange segments with remaining 1 tablespoon olive oil and cook until softened, about 5 minutes.

Divide couscous divided evenly among 5 or 6 plates, arrange asparagus artfully on the plates and serve with shrimp and garnish with grilled orange segments.

Spinach Salad with Warm Tomato Dressing & Goat Cheese

*from Tom Rafferty, Chef at Perwinkles Restaurant and Owner of Periwinkles Catering

1 7oz pkg Baby Spinach
2 cups diced Tomatoes
2oz Dried Cranberries
2 oz Nuts of Choice-Almonds Sliced or Pinenuts
4 oz Balsamic Dressing
1 tlsp Olive Oil
1 tsp Garlic Chopped
4 oz Crumbled Goat Cheese

Heat Saute Pan, add Oil , nuts and garlic, brown slightly add cranberries and tomatoes
Saute for 1 minute
Add Dressing, remove from heat
Pour over spinach on a platter
add crumbled goat cheese on top and SERVE


Tropical Coconut Blonds (this picture is the same recipe, using pecans)

½ cup dried pineapple or other tropical fruit, diced

1/4 cup coconut rum

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 sticks (one cup) salted butter, softened

1 ¾ cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1 tablespoon orange zest

½ cup toasted coconut

½ cup white chocolate chips

½  teaspoon shortening

In a small saucepan on the stove top, combine pineapple and rum.  Simmer over low heat until the most of the alcohol has evaporated, about 8-12 minutes, stirring occasionally.  Set aside to cool.

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with nonstick spray.  Set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, cream together butter and dark brown sugar until well blended and lighter in color.  Add eggs and vanilla extract and mix again.  Mix in the dry ingredients and beat until well blended.  Beat in pineapple, nuts and orange zest.  Spread mixture evenly into prepared pan and bake in preheated oven for 23-27minutes or until center is set and edges are lightly browned.

When blonds are cool, combine white chocolate and shortening in a small microwave safe bowl.  Heat on high power for 1 to 1 ½ minutes until mixture is completely smooth when stirred.  Cut bars into desired size.  Fill a zip top bag with melted white chocolate mixture, snip a small corner of the bag and pipe white chocolate topping on to blonds.  Allow chocolate to harden and enjoy!

It’s All About Ice Cream!

I hope you will make these recipes for ultra dark chocolatey cookies for the “greenhead” ice cream sandwiches and the fantastic toasted pecan cinnamon blondies with they spiced apple compote to make a wonderful sundae with vanilla ice cream!

Inspired Cooking airs on Cape Ann TV ch 12 Tuesdays at 8:30, Fridays at 4:30 and Sunday morning at 11:30.  I hope you will tune in!

Double Darks

2 cups all purpose flour

1 cup natural cocoa powder

1 teaspoon baking soda

1 tablespoon espresso powder

½ teaspoon kosher salt

16 oz. semisweet chocolate (8 oz chopped)

1 cup salted butter

3 cups granulated sugar

4 large eggs at room temperature

1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line 4 large baking sheets with parchment and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.

In a microwave safe dish, melt butter and chopped chocolate in the microwave, about 1 ½ -3 minutes (individual microwave power will vary).  Stir until smooth and allow to cool slightly.

In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color.  Gradually mix in flour mixture and then chocolate mixture and finally chopped chocolate.

Using a #40 ice cream scoop (about 1 ½”) scoop onto prepared baking sheets, 9 to a sheet.  Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.

To assemble, press a large scoop of mint chocolate chip (or another favorite ice cream) between two cookies


*these cookies keep well in an airtight container for up to a week.  You can also make the ice cream sandwiches well in advance, wrap them individually and freeze them until ready to serve.

Cinnamon Pecan Blondies Sundaes with Warm Apple Sauce

2/3 cup salted butter, melted

1 pound light brown sugar (yes, one pound, about 2 1/2 cups)

3 large eggs

1 teaspoon vanilla extract

2 ¾ cup all purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

¾ cup cinnamon baking chips

½ cup toasted pecans, coarsely chopped

Preheat oven to 350 degrees.  Spray 9 x 13 baking dish with nonstick spray and set aside.

In a medium bowl, whisk together flour, salt and baking powder.  Set aside.

In a large bowl, stir together butter and brown sugar and extract until smooth.  Add eggs and stir until combined.  Gradually stir in dry ingredients until incorporated.  Mix in cinnamon chips and pecans and pour dough into prepared pan.  Wet fingers with water and press batter into pan.

Bake 25-30 minutes until center is just set and edges are lightly browned.  Allow too cool about ½ hour before slicing.  Serve with vanilla ice cream and warm apple sauce.  Enjoy!

Warm Apple Sauce (this sauce is great on french toast too!)

4 tablespoon salted butter

2 tablespoons brown sugar

3 cups cooking apples (empire, gala) peeled, cored & sliced or cubed

Pinch salt

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

In a large saucepan, melt together butter and brown sugar.  Add remaining ingredients and cook for 15-20 minutes or until apples are soft and cooked through.  Serve with cinnamon pecan blondies and vanilla ice cream.

To assemble, cut blondies into desired size and place in a serving dish.  Top with a generous scoop of vanilla ice cream and several spoonfuls of warm apple sauce.  Sprinkle with additional toasted pecans if desired.  Enjoy!

Blondies keep well tightly wrapped or in an airtight container.