Category: Shuga’ Mommas

Shuga' Mommas

Shuga’ Mommas: Chocolate Brownies

thegraduatewifeLeave a comment

Have you ever had a dessert that was so decadent, that you practically swooned while eating it?

This is how I feel about this brownie recipe.

My friend, Catie, was gracious enough to pass this amazing recipe straight from her own kitchen to our GW readers.  Do you know what the most wonderful thing about it is, besides the chocolate? It’s versatile – so you can make it gluten free, or gooey, or cakey, or really however you like brownies. I guarantee after you’ve made a batch, you’ll never ever ever ever ever again travel the boxed brownie route. I know I haven’t.

And, let’s be honest. It’s nice to have a new, easy, delicious recipe to be used in the midst of a busy holiday season!

Catie’s Brownies

Ingredients:

  • Butter (190 grams)
  • 2 blocks of quality dark chocolate (150 grams each)
  •  2 tsp vanilla extract
  • 2 cups sugar
  • 4 eggs
  • 1 cup of flour

Melt the butter and blocks of chocolate in a saucepan. After melted, remove from stove and stir in 2 tsp of vanilla extract. Add in 2 cups of sugar and stir. Stir/mix in 4 eggs, then 1 cup of flour.

Bake for 25-30 minutes, at 325F (163C).

A couple of notes:

1. I typically add in 1 tsp of almond extract in addition to the vanilla. But, you can add in all kinds of things: brandy, rum, peppermint…the sky is the limit.

2. To make your brownies more cake like, add more flour.

3. To make gluten free: use gluten free flour, and 1 tsp of xantham gum.

You’re welcome. (Trust me, every time you make these, people will profusely thank you). And, thanks to Catie for the recipe!

What’s your favourite holiday treat? Would you be willing to share it with our GW readers? If so, send us an email.

~Mandy

Shuga' Mommas

Shuga’ Mommas: Pear and Amaretto Cheesecake

thegraduatewife2 Comments

A couple of Christmases ago, we decided to stick around England for the holidays, which meant I would be responsible for planning and preparing Christmas dinner. My mind immediately went to ‘What will we have for dessert?’ since I knew my Mother wouldn’t be here to make any of my favorites (funny how my mind went directly to dessert, and not to roasting a turkey, or making stuffing, which I’d never done before).

I began my quest for the perfect dessert and found this:

Pear cheesecake

Behold: Pear and Amaretto Cheesecake.

This is undoubtedly the most decadent cheesecake I’ve ever eaten. Pure bliss.

I’ve posted the recipe below, and wouldn’t change a thing. It’s now become a holiday staple in our house. :) You can find the full recipe here compliments of the fabulous Gordon Ramsay.

Ingredients

For the poached pears

  • 2 large pears
  • 50g caster sugar
  • 100ml water
  • 1 vanilla pod

For the base

  • 150g digestive biscuits
  • 50g unsalted butter
  • 2 tbsp chocolate spread, such as Nutella

For the filling

  • 300g full-fat cream cheese (i.e. Philadelphia-type)
  • 125g caster sugar
  • 550ml double cream
  • 3 tbsp amaretto liqueur
  • 100g amaretti biscuits, lightly crushed

To decorate

  • 120g good-quality dark chocolate
  • Icing sugar, to dust

Method

  1. First, poach the pears for the filling. Peel, quarter and core the pears, then cut into 1cm dice. Dissolve the sugar in the water in a small saucepan over a low heat. Split the vanilla pod and scrape out the seeds into a large bowl; set aside for later. Add the pod to the sugar syrup and simmer for a few minutes to infuse. Add the diced pears and poach gently for about 3 minutes. Drain and leave to cool.
  2. For the cheesecake base, blitz the digestives in a food processor to fine crumbs, then tip into a bowl. Melt the butter in a small pan and stir in the chocolate spread. Add to the biscuit crumbs and mix well. Spread the mixture evenly over the base of a 23–24cm springform cake tin, pressing down lightly. Chill for at least 20 minutes until set.
  3. For the filling, add the cream cheese and sugar to the vanilla seeds. Using a hand whisk, beat the mixture until well blended. Add 450ml of the cream and the liquer and whisk to soft peaks. Fold in the crushed amaretti and poached pears.
  4. Spoon the filling on top of the biscuit base and level the surface. Chill for at least 30 minutes, or until firm. Spread over the remaining cream to form a thin layer and then chill again.
  5. For the decoration, melt the chocolate into a heatproof bowl over a pan of hot water, then spread in an even layer on a marble slab or the underside of a clean baking sheet. Leave until just set, then draw a sharp knife across the surface at an angle of about 25 to shave off large curls
  6. To unmould the cheesecake, run a hot thin-bladed knife around the edge and remove the side of the tin. Slide a palette knife under the cheesecake and transfer to a flat plate. Arrange the chocolate curls decoratively on top, then dust with icing sugar. Cut into slices to serve. This dessert will keep in the fridge for a day or two.

Enjoy!

~Mandy

Shuga' Mommas

Shuga’ Mommas: Paleasagna?

thegraduatewife1 Comment

So, lately I have really gotten into the whole ‘gluten-free’ thing.  It all started with a few friends who challenged me to do a sort of ‘detox’ in my diet when I kept complaining of being exhausted all the time.  I tried it out and believe it or not, I started feeling great.  Better than I had felt in years!  Who knew that my energy levels were so closely connected to what I was eating.  And don’t get me wrong, I have always been a pretty healthy eater.  It was on a very very rare occasion that I’d ever buy a bag of chips or a soft drink.  But as I began to take a closer look at what I was eating (even though most of it was deemed ‘healthy’) I realized I could start to take control of my energy levels and start feeling really good with a few easy changes.

I also realized that this new habit of eating had started to directly influence my husband and his work as well!  The less gluten and dairy we ate, the better we slept at night, the more rested we felt during the day, and the less he felt like he was going to crash at 3pm and the more productive he became.  Perfect for our spouses that need the right fuel to keep them going all day in library!

My first thought was, “Man, this is going to be tricky, right?”  I had believed that eating gluten free and dairy free was going to be incredibly expensive and hard work.  There is definitley more ‘chopping’ involved in my meals :) but the trade off of feeling good is so worth it.  Sorry to ramble on, I just had to share the story behind my posting this recipe for today.

Today’s recipe is a pasta-free version of lasagna and it is amazing! Even if you aren’t interested in going gluten-free, the below offers a healthier option to regular lasagna and it is truly delicious.  Good for those chilly Autumn nights ahead!  Enjoy!

-M.C.

Click here for link to full recipe.

Photo Credit: http://www.whatrunslori.com

{note: the dish is called ‘paleasagna’ because the website hosts recipes for people doing the ‘paleo’ type diet.}

Shuga' Mommas

Shuga’ Mommas: French Onion Soup

thegraduatewifeLeave a comment

It’s Autumn in Oxford.

I have been absolutely wishing Summer away this year. I’ve been ready for Autumn since June – I love the cool nights, chunky sweaters, falling leaves, and scrummy apples. However, I do not love gale force winds, torrential rain, or walking to work in gale force winds and torrential rain. I take it all back. Please, Summer, come back. I promise to love you right.

Sigh.

With this wonderful stay-inside kind of weather, I began to think about soup. A friend of mine sent this French Onion Soup recipe to me awhile ago, but I hadn’t had the chance to make it. Since we were inside most of the day on Sunday, I decided to try it.

Oh my.

It was heaven in a bowl. I’m not a huge fan of French Onion Soup, but this recipe was to die for. If you need a yummy-stay-inside-kind-of-weather soup, then make this. I promise you won’t be disappointed.

A couple of notes:

1. Use a good quality bottle of red wine to put into the soup. More than likely, you’ll want to drink the rest with dinner.

2. This recipe will take a full two hours to prepare. So, be prepared to spend some time in the kitchen.

3. I know gruyere cheese is a bit pricey in the USA. Trust me, it’s worth paying the extra $. It makes the soup.

4. You can make this recipe gluten free. Use gluten free flour, and either make or buy a gluten free french baguette. Or if you want to make french bread, some good recipes here: Gluten Free on Shoestring or Gluten Free Goddess.

What’s your favorite soup to eat during Autumn?

-Mandy

Shuga' Mommas

Shuga’ Mommas: Asparagus, Mushroom & Bacon Frittata

thegraduatewifeLeave a comment

I love the versatility of frittatas. It’s a dish you can adjust ingredients according to whatever season of the year you’re in, making it hearty in the autumn/winter months, and light in the spring/summer months. And, you can serve variations of it over and over without feeling like you’re eating the same thing again and again and again!

My favorite summer combination is asparagus, mushroom and bacon. We are right at the tail-end of asparagus season in England, so the asparagus is superb. I love adding it to recipes or grilling it to pair with a roast chicken.

ASPARAGUS, MUSHROOM & BACON FRITTATA

  • 5 eggs
  • 1 medium onion, minced
  • bundle of asparagus
  • 10-12 brown mushrooms, sliced
  • 5-7 strips of bacon
  • taleggio, mozzarella or cheddar cheese (whatever you fancy)!

Preheat oven to 350F.

Fry or bake bacon. Set aside to cool, then tear into pieces.

Pour a bit of olive oil in a pan, and saute mushrooms and onion for 5 minutes. Cut woody ends off of asparagus (you might want to save these, as they make great stock!), and slice stalks diagonally. Add to veggies and continue to cook for another 2-3 minutes. Once veggies are finished, add bacon and disperse evenly through a baking dish (I normally use a pie pan).

In a separate bowl whisk eggs until fully mixed. Tip slowly into baking dish, pouring over veggies, until distributed evenly.

Add salt and pepper to taste.

Tear pieces of cheese and drop onto top of frittata (in the autumn/winter months, I usually use taleggio; in the spring/summer months, I use fresh mozzarella).

Bake for 15-20 minutes or until top is golden brown.

This recipe will serve 4 people.

credit

Serve with toast, a side of fruit, and a jug of juice!

What’s your favorite type of frittata?

-Mandy

Shuga' Mommas

Shuga’ Mommas: Back to the Basics – How to Chop an Onion

thegraduatewifeLeave a comment

Today’s Shuga’ Mommas post is the second in our ‘Back to the Basics’ series with former graduate wife, Tori.

Enjoy Tori’s simple video below and hopefully learn something handy and helpful that you might not have picked up before.

Get to chopping!

Shuga’ Mommas: How to Chop an Onion from thegraduatewife on Vimeo.

Shuga' Mommas

Shuga’ Mommas: Summertime Chicken Salad

thegraduatewifeLeave a comment

So, it’s summertime (even though it definitely doesn’t quite feel like it here in England).  It’s crazy trying to imagine the heat wave in the US right now when we are wearing jackets and rain gear almost everyday in jolly ole’ Oxford.  To brighten my spirits and get on with summer, weather permitting or not, I decided to share my mom’s prized chicken salad recipe.  She sells this stuff by the gallon (or close to it) and it is probably one of my all time most favorite summer treats.  Serve it up on croissants, pitas, a bed of lettuce, or use a baguette and serve a dollop on top for an open faced sandwich.  Trust me…this is good stuff.  Like so good you have to restrain yourself from eating the whole batch at once.

The rain and cold can’t keep us from having a summer picnic inside today! :)

-M.C.

Ingredients:

4 c. shredded cooked chicken (3 large breasts)
5-6 large stalks of diced celery
3/4 craisins
2 tbsp apple cidar vinegar (an addition from my brother bubba-yep, that’s his nickname) :)
1 c. mayo
1/3 c. half/half or cream or whole milk
1/4 c. honey
1/2 tsp salt and 1/2 tsp coarse ground black pepper

serves: 6-7

Mix well together!  Chill and enjoy!

Shuga' Mommas

Shuga’ Mommas: (Back to the Basics) Simple Cheese Platter

thegraduatewife1 Comment

Today’s post comes to us from former graduate wife and feature contributor for the blog, Tori.  Tori has graciously helped us put together a simple and charming little series called…

If you are anything like me, there are some basic kitchen tips that somehow got overlooked.  Tori is going to take us through some tutorials on basic kitchen skills like kneading dough and chopping vegetables.  For now, enjoy her first post on understanding and creating a simple well-rounded cheese platter.  For all you shuga’ momma grad wives out there, enjoy!

How do you create a well-rounded Cheese Platter?

Create your cheese platter to include a variety of textures and flavors.

I’ve listed five cheeses that should be easily to find in most well-stocked grocery stores.

Good accompaniments include table water crackers (there’s no strong flavor to compete with the cheese), grapes, figs, honey, nuts, and berries.

*Always let your cheeses sit out at room temperature for an hour before serving.  Cold cheese doesn’t have as much flavor as room temperature cheese.

Shuga' Mommas

Shuga’ Mommas: Portobello Stuffed Mushrooms

thegraduatewifeLeave a comment

True Fact: I could eat mushrooms every day of the week and twice on Sunday.

I never understood why people don’t like mushrooms. How could you not like something smothered and covered in cheese, herbs, and a bit of tomato sauce? (Now I must ask myself if I really like mushrooms or cheese…hmmm…something to think about).

Anyway, because I like to experiment with what’s in my fridge, I made this concoction the other night, and it was actually pretty great. And, ridiculously cheap to make. Graduate wife budget + cheap, healthy meal= winner in our house!

PORTOBELLO STUFFED MUSHROOMS

  • 4 Portobello Mushrooms
  • 1 package of fresh spinach
  • 1 container of ricotta cheese (or you can use feta, or whatever your heart desires)
  • 4 or 5 TBSP of Parmesan
  • 2 cloves of garlic, minced
  • variety of herbs (oregano, parsley, basil)
  • 2 TBSP of olive oil
  • Salt and Pepper to taste
  • Jar of tomato and basil sauce (or you can even use the pizza sauce recipe post from awhile ago)

Preheat oven to 350F (176C)

Heat olive oil in sauce pan. Saute spinach and garlic for about 5 minutes, and set aside.

In a separate bowl, add container of Ricotta cheese and Parmesan then mix together. Next, add in spinach, herbs, salt, pepper, and garlic. Mix thoroughly, and then place mixture inside the mushrooms. Pour sauce over the top and bake for 20 minutes, or until tops are brown. Sprinkle with Parmesan and serve!

The recipe will serve 2 people as a stand-alone meal; 4 people if served as a starter, or with a salad.

And did you know?? The portobello also called portabella is really simply a brown crimini mushroom in disguise. Evidently the usage of the two words “portobello vs. portabella” is simply an issue of a marketing brand. Once the little brown crimini grows up to be about 4″ – 6″ in diameter he is deemed to be a portobello.

-Mandy

Shuga' Mommas

Shuga Mommas: 15 Fresh Salad Ideas

thegraduatewifeLeave a comment

I just came across this delicious posting on a lovely little blog called The Kitchen.

If you are anything like me and love salads, but get tired of the same old thing, then check it out.

The grilled chicken with feta, corn and blueberries is on my list.  Sounds intriguing!

 I hope it inspires you in the kitchen this week.

Enjoy!

-M.C.