Using roasted pumpkin instead of the old standby canned stuff gives this pumpkin pie a deeper flavor and enhances the natural sweetness of the pumpkin. This means you'll need less sugar.
Pumpkins are a healthy food choice; they are packed with beta-carotene and lots of fiber. But did you know the pumpkin seeds are loaded with vitamins, minerals and healthy omega-3 fats? I use pumpkin seeds and pumpkin seed oil in the graham cracker crust. Pumpkin seed oil may be difficult to find, but it is definitely worth your time to search for it. It is not only incredibly healthy, it also has a deep nutty flavor that can't be found elsewhere. It is a flavor that goes very well with pumpkin, not surprisingly I suppose.
For the roasted pumpkin, choose your favorite type. Most stores sell small pie pumpkins in the fall. These small varieties tend to be sweeter and less stringy than the jack-o-lantern types. Butternut squash is also an excellent option. Whichever type pf pumpkin you choose, cut it in half and remove the seeds. Brush lightly with pumpkin seed oil and roast in a 425 degree F toaster oven until soft, this should take about 1 hour. Scoop out the cooked pumpkin flesh and put into the work bowl of your food processor fitted with a multipurpose blade. Process the pumpkin until very smooth.
Many types of pumpkin have seeds without skins or hulls; those seeds are the kind you want for this recipe. If your pumpkin has hull-less seeds, that's perfect. If not, get the seeds separately.
Ingredients for Crust
1/4 cup of hull-less pumpkin seeds
12 graham crackers (use whole grain for a healthier option)
2 tablespoons of pumpkin seed oil
Directions
Heat the toaster oven to 350 degrees F.
Put the pumpkin seeds into the work bowl of your favorite food processor fitted with a multipurpose blade. Pulse until they are very well chopped. Add the graham crackers and pulse again until everything is in small crumbs. Add the pumpkin seed oil and pulse until well combined.
Press the crust into a lightly greased 8 inch pie pan. Bake for 8 minutes, then cool for at least 5 minutes before filling.
Ingredients For Roasted Pumpkin Pie Filling
4 ounces of cream cheese at room temperature (I like to use cultured cream cheese because it has more flavor)
1/4 cup of honey
1 teaspoon of pure vanilla extract
2 cups of roasted pumpkin purée
1/4 cup of heavy whipping cream
1 teaspoon of ground cinnamon
1/4 teaspoon of ground mace
1/4 teaspoon of ground ginger
2 large chicken eggs
Directions
Put the cream cheese, honey and pure vanilla extract into the work bowl of your food processor and turn to "on." Let run for 2 full minutes to blend well. Add the roasted pumpkin, heavy whipping cream, ground cinnamon, ground mace and grund ginger. Pulse to combine, then run for 2 more minutes. Add the chicken eggs, one at a time. Pulse to combine then process everything for a full 2 minutes. Be sure to pulse before turning to "on" or a huge mess will result.
Pour the filling into the baked and cooled crust. Bake in your toaster oven for 30 minutes. Allow to cool completely before serving; the filling will not be fully set until the pumpkin pie is cooled.
Visit TOASTER OVEN REVIEWS to find the best toaster oven for baking Roasted Pumpkin Pie and so much more. Plus they have lots of other great toaster oven recipes.
Friday, December 2, 2011
Toaster Oven Recipe for Whole Grain Banana Bread
A quick internet search for whole grain banana bread recipes will turn up some similiar options. All of those banana bread recipes seem to just simply swap out the refined white flour for whole grain wheat flour. While that does accomplish the goal of eliminating refined grains, it does little for the flavor and texture of the banana bread.
The biggest problem with simply substituting whole grain wheat flour for white flour is that the whole grain wheat flour is denser and drier than refined white flour. If you don't make other changes to compensate for that, the banana bread will also be denser and drier which is not a good thing. My banana bread recipe splits the flour evenly between two whole grains: whole grain wheat flour and whole grain oat flour. The high gluten level in whole grain wheat flour provides a good, strong structure while the whole grain oat flour is softer in both taste and feel.The lack of gluten in the oat flour makes it a perfect match for the high gluten wheat flour. Baking, just like life, is all about balance.
I use honey to sweeten most of my whole grain baked goods. There are two reasons for this. First, I think honey is the best sweetener you can use, as far as health and nutrition are concerned. Second, honey is very hydroscopic. This means it attracts and traps moisture naturally found in the surrounding atmosphere. This helps your whole grain banana bread stay moist longer.
The third major change in this whole grain banana bread recipe vs traditional banana bread recipes is the choice of cooking fat. Butter is standard in most banana breads, and it does give a delicious flavor to baked goods. The main problem with saturated fat, as far as baking is concerned, is that it is solid at room temperature. This is also true once baked. An unsaturated oil stays liquid and adds a moist feel to baked goods. The problem with just substituting vegetable oil is in the flavor; it doesn't offer much. I use walnut oil in my banana bread. In addition to being loaded with heart healthy omega-3s, the flavor goes incredibly well with bananas.
Ingredients for one loaf of whole grain banana bread
1 cup of whole grain wheat flour
1 cup of whole grain oat flour
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
3 large or 4 medium very ripe bananas
1/2 cup of walnut oil
2 large chicken eggs
1/2 cup of honey
2 teaspoons of pure vanilla extract
1/4 cup of walnuts, roughly chopped
Directions
Heat your toaster oven to 350 degrees F. Grease a 9 x 5 loaf pan and set aside.
Put the whole grain wheat flour, whole grain oat flour, baking soda, sea salt, ground cinnamon and grated nutmeg into a large mixing bowl. Whisk to combine and aerate the dry ingredients.
Put the bananas into the work bowl of your favorite food processor fitted with a multipurpose blade. Process until well puréed. Add the walnut oil. Pulse a few times until combined. Add the chicken eggs, honey and pure vanilla extract. Pulse until combined. Turn the food processor to "on" and let run for 3 minutes.
Add the banana mixture to the mixing bowl with the dry ingredients. Stir until just barely combined. Too much stirring will over-develop the gluten and result in a tough banana bread. No one wants that.
Transfer the batter to the greased loaf pan and top with the chopped walnuts. Bake in your toaster oven until a toothpick inserted in the center comes out clean, this should take about 1 hour. Allow the whole grain banana bread to cool completely before serving.
To find the best toaster oven for banana bread and so much more, visit Toaster Oven Reviews. They also have lots of other great toaster oven recipes.
The biggest problem with simply substituting whole grain wheat flour for white flour is that the whole grain wheat flour is denser and drier than refined white flour. If you don't make other changes to compensate for that, the banana bread will also be denser and drier which is not a good thing. My banana bread recipe splits the flour evenly between two whole grains: whole grain wheat flour and whole grain oat flour. The high gluten level in whole grain wheat flour provides a good, strong structure while the whole grain oat flour is softer in both taste and feel.The lack of gluten in the oat flour makes it a perfect match for the high gluten wheat flour. Baking, just like life, is all about balance.
I use honey to sweeten most of my whole grain baked goods. There are two reasons for this. First, I think honey is the best sweetener you can use, as far as health and nutrition are concerned. Second, honey is very hydroscopic. This means it attracts and traps moisture naturally found in the surrounding atmosphere. This helps your whole grain banana bread stay moist longer.
The third major change in this whole grain banana bread recipe vs traditional banana bread recipes is the choice of cooking fat. Butter is standard in most banana breads, and it does give a delicious flavor to baked goods. The main problem with saturated fat, as far as baking is concerned, is that it is solid at room temperature. This is also true once baked. An unsaturated oil stays liquid and adds a moist feel to baked goods. The problem with just substituting vegetable oil is in the flavor; it doesn't offer much. I use walnut oil in my banana bread. In addition to being loaded with heart healthy omega-3s, the flavor goes incredibly well with bananas.
Ingredients for one loaf of whole grain banana bread
1 cup of whole grain wheat flour
1 cup of whole grain oat flour
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 teaspoon of ground cinnamon
1/4 teaspoon of freshly grated nutmeg
3 large or 4 medium very ripe bananas
1/2 cup of walnut oil
2 large chicken eggs
1/2 cup of honey
2 teaspoons of pure vanilla extract
1/4 cup of walnuts, roughly chopped
Directions
Heat your toaster oven to 350 degrees F. Grease a 9 x 5 loaf pan and set aside.
Put the whole grain wheat flour, whole grain oat flour, baking soda, sea salt, ground cinnamon and grated nutmeg into a large mixing bowl. Whisk to combine and aerate the dry ingredients.
Put the bananas into the work bowl of your favorite food processor fitted with a multipurpose blade. Process until well puréed. Add the walnut oil. Pulse a few times until combined. Add the chicken eggs, honey and pure vanilla extract. Pulse until combined. Turn the food processor to "on" and let run for 3 minutes.
Add the banana mixture to the mixing bowl with the dry ingredients. Stir until just barely combined. Too much stirring will over-develop the gluten and result in a tough banana bread. No one wants that.
Transfer the batter to the greased loaf pan and top with the chopped walnuts. Bake in your toaster oven until a toothpick inserted in the center comes out clean, this should take about 1 hour. Allow the whole grain banana bread to cool completely before serving.
To find the best toaster oven for banana bread and so much more, visit Toaster Oven Reviews. They also have lots of other great toaster oven recipes.
Toaster Oven Recipe For Whole Grain Carrot Cake Sweetened with Honey
This Honey Sweetened Whole Grain Carrot Cake is great by itself served for breakfast, or topped with Honey Sweetened Cream Cheese Frosting for dessert. This isn't your ordinary carrot cake loaded with tons of white sugar. This version truly highlights the lovely natural flavor of the carrot and its inherent sweetness. The toaster oven is perfect for baking up this heaalthy delight; you won't waste energy by unecessarily using a full-sized oven.
Ingredients For Honey Sweetened Carrot Cake
1/4 cup plus 2 tablespoons of coconut oil
1/4 cup of honey
2 tablespoons of freshly squeezed orange juice (valencia oranges work well for this)
2 large chickeneggs
1 tablespoon of pure vanilla extract
3 ounces of whole grain wheat flour, by weight
3 ounces of whole grain oat flour, by weight
1 teaspoon of baking soda
1/2 teaspoon of aluminum free baking powder (the aluminum does affect the taste of the final product)
1/2 teaspoon of sea salt
2 teaspoons of gorund cinnamon
1 tonka bean, ground (this spice can be hard to find- skip it if you don't have one)
1 1/2 cups of shredded carrots (use your food processor shredding disc)
1/4 cup of chopped walnuts
Directions
Heat your toaster oven to 350 degrees F. Grease an 8 x 8 baking dish and set aside.
You want your coconut oil to be in a liquid form for this recipe. That happens at about 76 degrees F. If your oil is not warm enough to be liquid, heat it until it is. Do not let it get too hot, as it will prematurely cook the eggs in the next step.
Put the coconut oil, honey, freshly squeezed orange juice, chicken eggs and pure vanilla extract into the work bowl of your favorite food processor fitted with a multipurpose blade. Process for two minutes.
Meanwhile, combine the whole grain wheat flour, whole grain oat flour, baking soda, aluminum-free baking powder, sea salt, ground cinnamon and ground tonka bean in a large mixing bowl. Whisk to combine well. Add the shredded carrots and walnuts. Stir well.
Add the wet mixture to the dry mixture and stir until just barely combined. Too much stirring will result in a tough carrot cake, and no one wants that. Transfer the batter to the greased baking dish. Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes.
Ingredients for Honey Sweetened Cream Cheese Frosting
8 ounces of cream cheese, at room temperature (I like to use cultured cream cheese since it has more flavor)
1/4 cup of coconut oil, at room temperature
2 tablespoons of honey
Directions
Beat all three ingredients together until well creamed. You can do this with a stand mixer, hand mixer or with a wooden spoon. I wouldn't recommend the last one unless you are using it as part of your exercise program!
Visit Toaster Oven Reviews to find the best toaster oven for baking whole grain carrot cake and so much more.
Ingredients For Honey Sweetened Carrot Cake
1/4 cup plus 2 tablespoons of coconut oil
1/4 cup of honey
2 tablespoons of freshly squeezed orange juice (valencia oranges work well for this)
2 large chickeneggs
1 tablespoon of pure vanilla extract
3 ounces of whole grain wheat flour, by weight
3 ounces of whole grain oat flour, by weight
1 teaspoon of baking soda
1/2 teaspoon of aluminum free baking powder (the aluminum does affect the taste of the final product)
1/2 teaspoon of sea salt
2 teaspoons of gorund cinnamon
1 tonka bean, ground (this spice can be hard to find- skip it if you don't have one)
1 1/2 cups of shredded carrots (use your food processor shredding disc)
1/4 cup of chopped walnuts
Directions
Heat your toaster oven to 350 degrees F. Grease an 8 x 8 baking dish and set aside.
You want your coconut oil to be in a liquid form for this recipe. That happens at about 76 degrees F. If your oil is not warm enough to be liquid, heat it until it is. Do not let it get too hot, as it will prematurely cook the eggs in the next step.
Put the coconut oil, honey, freshly squeezed orange juice, chicken eggs and pure vanilla extract into the work bowl of your favorite food processor fitted with a multipurpose blade. Process for two minutes.
Meanwhile, combine the whole grain wheat flour, whole grain oat flour, baking soda, aluminum-free baking powder, sea salt, ground cinnamon and ground tonka bean in a large mixing bowl. Whisk to combine well. Add the shredded carrots and walnuts. Stir well.
Add the wet mixture to the dry mixture and stir until just barely combined. Too much stirring will result in a tough carrot cake, and no one wants that. Transfer the batter to the greased baking dish. Bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes.
Ingredients for Honey Sweetened Cream Cheese Frosting
8 ounces of cream cheese, at room temperature (I like to use cultured cream cheese since it has more flavor)
1/4 cup of coconut oil, at room temperature
2 tablespoons of honey
Directions
Beat all three ingredients together until well creamed. You can do this with a stand mixer, hand mixer or with a wooden spoon. I wouldn't recommend the last one unless you are using it as part of your exercise program!
Visit Toaster Oven Reviews to find the best toaster oven for baking whole grain carrot cake and so much more.
Toaster Oven Recipe for Cheesy Chard and Chorizo Casserole
Dark leafy greens such as Chard are incredibly good for you but it can be quite difficult to get picky eaters to try them. This casserole recipe "hides" the Chard by blending it into a tomato sauce and cooking it into a delicious cheesy Chorizo casserole. Whole grain pasta ups the fiber and nutrition in this tasty meal that even the pickiest of eaters won't balk at.
The toaster oven cooks this casserole up beautifully. The close proximity of the heating elements provides beautiful browning which just makes verything taste better.
Ingredients
3 cups of dry whole wheat pasta shells, or other pasta of your choice
1/2 pound of Chorizo sausage, removed from the casings
1 large red onion
4 ribs of celery
6 large garlic cloves, smashed and skins removed
6 cups of roughly chopped Chard with stems, well packed
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried oregano
1/4 cup of good quality brandy or cognac
2 cups of low-sodium chicken stock, homemade is of course best
1 can (28 ounces) of whole San Marzano tomatoes
Sea salt and freshly ground black pepper to taste
1/4 pound of good melting cheese, Mozzarella or Gruyère work well in this recipe
Directions
Cook the whole wheat pasta in boiling, salted water for 5 minutes. The pasta should still be very firm. Drain, reserving the pasta cooking water for later use. Put the cooked pasta in an oven safe casserole dish that will fit into your toaster oven and set aside.
Heat a heavy bottomed pot over medium heat. Break the Chorizo sausage into small pieces and put into the pot. Cook until lightly browned, about 5 minutes. Transfer the cooked sausage to the casserole dish, leaving the excess fat in the pot.
Remove the skin and stem from the red onion and cut it into quarters. Cut the celery into quarters. Put into your food processor work bowl fitted with the multipurpose blade. Pulse until roughly chopped. Transfer the onion and celery to the cooking pot with reserved Chorizo fat. Add the whole garlic cloves. Cook over medium flame until the onions brown slightly, this ought to take about 10 minutes. Add the chopped fresh chard, thyme, basil and oregano and cook everything for an additional 2 minutes.
Turn the heat off and add the brandy and chicken stock. Use a wooden spoon to scrape up all the brown bits off the bottom of the pot (there is a lot of flavor in those bits stuck to the bottom of the pan!) Add the tomatoes and 1/2 cup of the reserved pasta cooking liquid. Heat to a simmer. Continue to cook the sauce for 45 minutes to an hour.
Use you food processor fitted with a shredding disc to shred the cheese. Set aside. Heat your toaster oven to 400 degrees F.
Move the cooked sauce to the food processor and pulse until well blended. Add salt and freshly ground black pepper to taste. Add the blended sauce to the casserole dish and mix well. Top with the shredded cheese and bake for 30 minutes. Enjoy!
Visit Toaster Oven Reviews to find the best toaster oven for making Cheesy Chard and Chorizo Casserole and so much more. You will find lots of toaster oven reviews and a toaster oven buying guide. Plus they have lots of other toaster oven recipes, all provided free of charge.
The toaster oven cooks this casserole up beautifully. The close proximity of the heating elements provides beautiful browning which just makes verything taste better.
Ingredients
3 cups of dry whole wheat pasta shells, or other pasta of your choice
1/2 pound of Chorizo sausage, removed from the casings
1 large red onion
4 ribs of celery
6 large garlic cloves, smashed and skins removed
6 cups of roughly chopped Chard with stems, well packed
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried oregano
1/4 cup of good quality brandy or cognac
2 cups of low-sodium chicken stock, homemade is of course best
1 can (28 ounces) of whole San Marzano tomatoes
Sea salt and freshly ground black pepper to taste
1/4 pound of good melting cheese, Mozzarella or Gruyère work well in this recipe
Directions
Cook the whole wheat pasta in boiling, salted water for 5 minutes. The pasta should still be very firm. Drain, reserving the pasta cooking water for later use. Put the cooked pasta in an oven safe casserole dish that will fit into your toaster oven and set aside.
Heat a heavy bottomed pot over medium heat. Break the Chorizo sausage into small pieces and put into the pot. Cook until lightly browned, about 5 minutes. Transfer the cooked sausage to the casserole dish, leaving the excess fat in the pot.
Remove the skin and stem from the red onion and cut it into quarters. Cut the celery into quarters. Put into your food processor work bowl fitted with the multipurpose blade. Pulse until roughly chopped. Transfer the onion and celery to the cooking pot with reserved Chorizo fat. Add the whole garlic cloves. Cook over medium flame until the onions brown slightly, this ought to take about 10 minutes. Add the chopped fresh chard, thyme, basil and oregano and cook everything for an additional 2 minutes.
Turn the heat off and add the brandy and chicken stock. Use a wooden spoon to scrape up all the brown bits off the bottom of the pot (there is a lot of flavor in those bits stuck to the bottom of the pan!) Add the tomatoes and 1/2 cup of the reserved pasta cooking liquid. Heat to a simmer. Continue to cook the sauce for 45 minutes to an hour.
Use you food processor fitted with a shredding disc to shred the cheese. Set aside. Heat your toaster oven to 400 degrees F.
Move the cooked sauce to the food processor and pulse until well blended. Add salt and freshly ground black pepper to taste. Add the blended sauce to the casserole dish and mix well. Top with the shredded cheese and bake for 30 minutes. Enjoy!
Visit Toaster Oven Reviews to find the best toaster oven for making Cheesy Chard and Chorizo Casserole and so much more. You will find lots of toaster oven reviews and a toaster oven buying guide. Plus they have lots of other toaster oven recipes, all provided free of charge.
Thursday, December 1, 2011
Whole Grain Dark Chocolate Chip Cookies Recipe For Your Toaster Oven
Many well-meaning yet misguided health-conscious bakers have tried their hand at making whole grain cookies, only to be disappointed by the dry, unsatisfying pucks that result. The problem with most whole grain cookie recipes is they simply substitute whole wheat flour for refined white flour but change nothing else. Whole wheat flour is very different from white flour; a good recipe should take that into consideration. Here is my Whole Grain Dark Chocolate Chip Cookie recipe, which has been well adapted to meet all the challenges of whole grain baking.
First, I don't use whole wheat as the sole flour. Oat flour is softer and has a more mellow taste; combining the two gives you the perfect flavor and texture. Using only oat flour would make the cookies fall apart; using only wheat flour makes them dry. Using both is perfect!
Second, I use honey instead of sugar. Cookies baked with honey stay moist longer than those baked with refined white sugar. Honey is hydroscopic and actually attracts atmospheric water to the cookie. Plus, I think it is healthier to consume honey instead of white sugar.
Third, I use walnut oil instead of butter. I love the flavor of butter in many things but it tends to be overpowered by the nuttiness of the whole grains. Walnut oil is a better flavor match and is unsaturated, which means it is liquid at room temperature (unlike butter.) This still holds true after baking and it leads to a crispy exterior and perfectly moist interior, even after the cookies have been cooled. Plus walnut oil is loaded with heart healthy omega-3 fatty acids. All of this adds up to a cookie you don't need to feel bad about eating.
Ingredients For 2 Dozen Whole Grain Dark Chocolate Chip Cookies
3/4 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of sea salt 1 teaspoon of baking soda
1/2 cup of walnuts
1 large chicken egg
1/2 cup of honey
1 teaspoon of pure vanilla extract
1/2 cup of walnut oil
1 cup of dark chocolate chips
Directions
Heat your toaster oven to 375 degrees F.
Put the whole grain wheat flour, whole grain oat flour, sea salt and baking soda into the work bowl of your food processor fitted with the multipurpose blade. Pulse a few times to combine and aerate. Transfer to a large mixing bowl.
Put the walnuts into the food processor bowl and pulse a few times until roughly chopped. Add the nuts to the flour mixture, and mix well.
Put the chicken egg, honey, and vanilla extract into the food processor bowl. Pulse a few times to combine then turn to "on" and process for a full two minutes. Add the walnut oil. Pulse to combine then turn to "on" and process for an additional two minutes.
Add the wet mixture to the dry flour mixture. Stir until barely combined. Too much stirring will result in a tough cookie. Gently fold in the dark chocolate chips.
Drop the dough by rounded tablespoons onto baking sheets lined with parchment paper. Bake until golden brown, about 10 to 12 minutes.
I like to make the dough and refrigerate it rolled up in wax paper. Then I slice off peices and bake the cookies a few at a time when I am ready to eat them. This way they are always warm and fresh. The toaster oven is perfect for this; it heats up quickly and bakes quickly. Fresh baked homemade cookies are always only 20 minutes away if you have the dough on hand.
Visit Toaster Oven Reviews to find the best toaster oven for baking whole grain dark chocolate cookies and so much more. You'll find thousands of toaster oven reviews and a helpful toaster oven buying guide.
First, I don't use whole wheat as the sole flour. Oat flour is softer and has a more mellow taste; combining the two gives you the perfect flavor and texture. Using only oat flour would make the cookies fall apart; using only wheat flour makes them dry. Using both is perfect!
Second, I use honey instead of sugar. Cookies baked with honey stay moist longer than those baked with refined white sugar. Honey is hydroscopic and actually attracts atmospheric water to the cookie. Plus, I think it is healthier to consume honey instead of white sugar.
Third, I use walnut oil instead of butter. I love the flavor of butter in many things but it tends to be overpowered by the nuttiness of the whole grains. Walnut oil is a better flavor match and is unsaturated, which means it is liquid at room temperature (unlike butter.) This still holds true after baking and it leads to a crispy exterior and perfectly moist interior, even after the cookies have been cooled. Plus walnut oil is loaded with heart healthy omega-3 fatty acids. All of this adds up to a cookie you don't need to feel bad about eating.
Ingredients For 2 Dozen Whole Grain Dark Chocolate Chip Cookies
3/4 cup of whole grain wheat flour
1/2 cup of whole grain oat flour
1/2 teaspoon of sea salt 1 teaspoon of baking soda
1/2 cup of walnuts
1 large chicken egg
1/2 cup of honey
1 teaspoon of pure vanilla extract
1/2 cup of walnut oil
1 cup of dark chocolate chips
Directions
Heat your toaster oven to 375 degrees F.
Put the whole grain wheat flour, whole grain oat flour, sea salt and baking soda into the work bowl of your food processor fitted with the multipurpose blade. Pulse a few times to combine and aerate. Transfer to a large mixing bowl.
Put the walnuts into the food processor bowl and pulse a few times until roughly chopped. Add the nuts to the flour mixture, and mix well.
Put the chicken egg, honey, and vanilla extract into the food processor bowl. Pulse a few times to combine then turn to "on" and process for a full two minutes. Add the walnut oil. Pulse to combine then turn to "on" and process for an additional two minutes.
Add the wet mixture to the dry flour mixture. Stir until barely combined. Too much stirring will result in a tough cookie. Gently fold in the dark chocolate chips.
Drop the dough by rounded tablespoons onto baking sheets lined with parchment paper. Bake until golden brown, about 10 to 12 minutes.
I like to make the dough and refrigerate it rolled up in wax paper. Then I slice off peices and bake the cookies a few at a time when I am ready to eat them. This way they are always warm and fresh. The toaster oven is perfect for this; it heats up quickly and bakes quickly. Fresh baked homemade cookies are always only 20 minutes away if you have the dough on hand.
Visit Toaster Oven Reviews to find the best toaster oven for baking whole grain dark chocolate cookies and so much more. You'll find thousands of toaster oven reviews and a helpful toaster oven buying guide.
Toaster Ovens Are Becoming Very Popular. Why?
Why are toaster ovens becoming so popular lately?
There has been a recent increasing trend amongst home cooks to favor toaster oven cookery over a regular oven or microwave oven. After microwave ovens became ubiquitous in modern kitchens, the handy toaster oven became largely forgotten for decades. Until recent years, that is. Some home cooks buy a toaster oven to replace their microwave oven, others buy a toaster oven to supplement or replace the full-sized oven in their kitchen. Here's a quick look at why this countertop oven is experiencing such a surge in popularity.
Energy Efficiency
Those home cooks that use a toaster oven to replace or supplement a full-sized oven often do this for the energy efficiency associated with a toaster oven. On average, a toaster oven uses 50% less energy than a standard full-sized oven does. Some home cooks have come to realize that the bulk of their cooking could be done in a smaller oven without wasting so much energy. In trying economic times, such issues tend to get well-deserved attention. Not sure if the energy savings associated with a toaster oven would add up for you? Keep a food log for two weeks of everything you cook in your regular oven. Measure each item and see how often you could have used a toaster oven instead. This will give you a good idea of whether or not a smaller oven, such as a toaster oven, is right for you.
Heating the Kitchen
A toaster oven doesn't have to heat as large of an area; therefore the toaster oven creates much less heat. This is good news home cooks trying to cook in the middle of summer. Less heat produced by the toaster oven means it will keep your kitchen cooler. This can also contribute to more energy savings, as you will not need to counteract excessive oven heat with expensive air conditioning. I'm sure most have us have turned to fast food or restaurants in the middle of the hot season simply because we didn't want to heat our house by cooking. The toaster oven provides an "in-between" option.
Brown Food Tastes Good
Many people are passing on microwaved food and opting instead for food prepared in the toaster oven purely for the love of great tasting food. One thing is certain: brown food tastes good. A microwave oven superheats the water present in food, thereby essentially steaming all food. It has no ability to produce food which is golden brown and delicious. While this method of cooking is ideal for things like steamed snap peas or king crab legs, it is certainly not the way to go for ribeye steaks or roasted cauliflower. That's where the toaster oven excels. The toaster oven is a small version of your large oven and comes equipped with the same browning capabilities possessed by your regular oven.
Modern Advancements
Some modern toaster ovens offer lots of special features that your full-sized oven might be lacking. Pre-set buttons on some modern toaster ovens can be quite helpful when trying to quickly get dinner together. Many modern toaster ovens have convection baking, which cooks food more evenly and more quickly. There are toaster ovens which have a rotisserie spit for roasting items such as whole chickens. Often times, especially if you have older appliances, these countertop toaster ovens can surpass the full-sized oven in every area of performance.
Find Out More
To find the best toaster oven for you, visit Toaster Oven Reviews. You'll find a helpful toaster oven buying guide as well as thousands of toaster oven reviews to help you find the best one for your kitchen.
There has been a recent increasing trend amongst home cooks to favor toaster oven cookery over a regular oven or microwave oven. After microwave ovens became ubiquitous in modern kitchens, the handy toaster oven became largely forgotten for decades. Until recent years, that is. Some home cooks buy a toaster oven to replace their microwave oven, others buy a toaster oven to supplement or replace the full-sized oven in their kitchen. Here's a quick look at why this countertop oven is experiencing such a surge in popularity.
Energy Efficiency
Those home cooks that use a toaster oven to replace or supplement a full-sized oven often do this for the energy efficiency associated with a toaster oven. On average, a toaster oven uses 50% less energy than a standard full-sized oven does. Some home cooks have come to realize that the bulk of their cooking could be done in a smaller oven without wasting so much energy. In trying economic times, such issues tend to get well-deserved attention. Not sure if the energy savings associated with a toaster oven would add up for you? Keep a food log for two weeks of everything you cook in your regular oven. Measure each item and see how often you could have used a toaster oven instead. This will give you a good idea of whether or not a smaller oven, such as a toaster oven, is right for you.
Heating the Kitchen
A toaster oven doesn't have to heat as large of an area; therefore the toaster oven creates much less heat. This is good news home cooks trying to cook in the middle of summer. Less heat produced by the toaster oven means it will keep your kitchen cooler. This can also contribute to more energy savings, as you will not need to counteract excessive oven heat with expensive air conditioning. I'm sure most have us have turned to fast food or restaurants in the middle of the hot season simply because we didn't want to heat our house by cooking. The toaster oven provides an "in-between" option.
Brown Food Tastes Good
Many people are passing on microwaved food and opting instead for food prepared in the toaster oven purely for the love of great tasting food. One thing is certain: brown food tastes good. A microwave oven superheats the water present in food, thereby essentially steaming all food. It has no ability to produce food which is golden brown and delicious. While this method of cooking is ideal for things like steamed snap peas or king crab legs, it is certainly not the way to go for ribeye steaks or roasted cauliflower. That's where the toaster oven excels. The toaster oven is a small version of your large oven and comes equipped with the same browning capabilities possessed by your regular oven.
Modern Advancements
Some modern toaster ovens offer lots of special features that your full-sized oven might be lacking. Pre-set buttons on some modern toaster ovens can be quite helpful when trying to quickly get dinner together. Many modern toaster ovens have convection baking, which cooks food more evenly and more quickly. There are toaster ovens which have a rotisserie spit for roasting items such as whole chickens. Often times, especially if you have older appliances, these countertop toaster ovens can surpass the full-sized oven in every area of performance.
Find Out More
To find the best toaster oven for you, visit Toaster Oven Reviews. You'll find a helpful toaster oven buying guide as well as thousands of toaster oven reviews to help you find the best one for your kitchen.
Heather's Gluttonous Corn Casserole - Not For The Timid
I make a very decaently rich corn casserole for most of the big holidays. Ths dish is outstanding and one of my most requested recipes. When I decided to post the corn casserole recipe online, I asked a friend who absolutely loves my corn dish if he would like to write a few words about it for the intro. This is what he wrote:
HEATHER'S CORN
A quarter of a million. Well, 246,375 to be exact. That’s how many meals the average American person has in his or her lifetime. I’ve already had approximately 154,755 of mine, and to be honest, I probably remember only a few hundred of them at best. Being a rather corpulent person, I have intermittently wasted many of my allotted repasts gnawing away at meager morsels in hopes of someday regaining the ability to breath inaudibly. There are times, however, when I disregard the fact that I often sweat heavily while doing the dishes or almost black out when looking for my missing TV remote under the couch, and give in to eating something so hedonistically delectable that it’ll make all of the disapproving voices in my head shut the hell up. That’s when I reach for a big ol’ heapin’ bowl of Heather’s Cornucopian Coronary Corn!
More of a challenge to your circulatory system than a dish, Heather’s Corn overrides the annoyingly beneficial, and decidedly gross, nutrients of maize such as Vitamins C & B6, Folic & Pantothenic Acid, Thiamine and Riboflavin with the life-affirming deliciousness of fat, grease and salt. She combines savory bacon (and its resplendent grease), rich sour cream and tangy sharp goat's cheddar cheese with the deft subtlety of a garbage can fire ensconced stubum. Richly flavored and eye-wateringly pungent each mouthful overwhelms the senses, stimulates the release of endorphins and transports the eater to a higher astral plane...........um.....that’s how it affects me anyway......Did I mention that I’m fat?
Anyway, with only 27 years, 9 months and 89,505 meals left I think I’ll turn my back on conventional wisdom as well as the urban legends of Diabetes, Heart Decease and Stroke and ladle out a big helping of Heather’s Corn now and again. After all, food should be memorable and life expectancies are for wimps.
Wow. Thank you, Brian, for that glowing recommendation.
So here is the much-requested recipe:
Ingredients
1/2 pound of good quality bacon (go with nitrate-free, we don't really want you to have a heart attack)
1 large yellow onion
2 twelve ounce bags of frozen corn, thawed
4 big garlic cloves
1/4 cup of whole milk, from a goat or cow
1 cup of full-fat sour cream (fat is integral to this dish)
1/2 pound of sharp Goat's milk cheddar cheese, shredded
sea salt and freshly ground black pepper to taste
1/4 cup of chopped fresh chives (it should have at least something green in it, right?)
Directions
Chop the bacon into small pieces. Cook the chopped bacon in a large pot over low heat until fully cooked. Take the bacon out and set aside (but leave all the flavorful bacon drippings in the pot.) Chop the red onion. Cook the chopped onion in the bacon drippings over medium to low heat till slightly browned. Finely mince the garlic. Add both the minced garlic and the thawed corn to the pot. Cook for about 3 to 5 minutes stirring often. You want to brown everything a little bit but stop just before the garlic burns. Add the whole milk, full-fat sour cream, sea salt and black pepper. Stir well, and scrape up any burnt bits on the bottom of the pan (that's extra flavor!) Gently fold in the cooked bacon and shredded cheddar cheese. Put into a baking dish and bake uncovered at 350 degrees F until bubbly; that should take about 30 minutes. Gently fold in the fresh chives just before serving.
I usually make this decadent corn dish a day or two ahead of time but I don't actually bake it until the day I'm using it. I think it tastes better after all the flavors have had time to get to know each other a bit. You just need to bake it about 10 or 15 minutes longer if it's cold. That is another reason I like making this corn casserole for Holidays; it is nice to be able to prepare some of the food ahead of time without compromising on flavor or quality.
Visit Toaster Oven Reviews to find the best toaster oven for making Gluttonous Corn Casserole and so much more. You'll find thousands of toaster oven reviews as well as a handy toaster oven buying guide to help you along the way. You will also find more recipes perfect for your toaster oven.
HEATHER'S CORN
A quarter of a million. Well, 246,375 to be exact. That’s how many meals the average American person has in his or her lifetime. I’ve already had approximately 154,755 of mine, and to be honest, I probably remember only a few hundred of them at best. Being a rather corpulent person, I have intermittently wasted many of my allotted repasts gnawing away at meager morsels in hopes of someday regaining the ability to breath inaudibly. There are times, however, when I disregard the fact that I often sweat heavily while doing the dishes or almost black out when looking for my missing TV remote under the couch, and give in to eating something so hedonistically delectable that it’ll make all of the disapproving voices in my head shut the hell up. That’s when I reach for a big ol’ heapin’ bowl of Heather’s Cornucopian Coronary Corn!
More of a challenge to your circulatory system than a dish, Heather’s Corn overrides the annoyingly beneficial, and decidedly gross, nutrients of maize such as Vitamins C & B6, Folic & Pantothenic Acid, Thiamine and Riboflavin with the life-affirming deliciousness of fat, grease and salt. She combines savory bacon (and its resplendent grease), rich sour cream and tangy sharp goat's cheddar cheese with the deft subtlety of a garbage can fire ensconced stubum. Richly flavored and eye-wateringly pungent each mouthful overwhelms the senses, stimulates the release of endorphins and transports the eater to a higher astral plane...........um.....that’s how it affects me anyway......Did I mention that I’m fat?
Anyway, with only 27 years, 9 months and 89,505 meals left I think I’ll turn my back on conventional wisdom as well as the urban legends of Diabetes, Heart Decease and Stroke and ladle out a big helping of Heather’s Corn now and again. After all, food should be memorable and life expectancies are for wimps.
Wow. Thank you, Brian, for that glowing recommendation.
So here is the much-requested recipe:
Ingredients
1/2 pound of good quality bacon (go with nitrate-free, we don't really want you to have a heart attack)
1 large yellow onion
2 twelve ounce bags of frozen corn, thawed
4 big garlic cloves
1/4 cup of whole milk, from a goat or cow
1 cup of full-fat sour cream (fat is integral to this dish)
1/2 pound of sharp Goat's milk cheddar cheese, shredded
sea salt and freshly ground black pepper to taste
1/4 cup of chopped fresh chives (it should have at least something green in it, right?)
Directions
Chop the bacon into small pieces. Cook the chopped bacon in a large pot over low heat until fully cooked. Take the bacon out and set aside (but leave all the flavorful bacon drippings in the pot.) Chop the red onion. Cook the chopped onion in the bacon drippings over medium to low heat till slightly browned. Finely mince the garlic. Add both the minced garlic and the thawed corn to the pot. Cook for about 3 to 5 minutes stirring often. You want to brown everything a little bit but stop just before the garlic burns. Add the whole milk, full-fat sour cream, sea salt and black pepper. Stir well, and scrape up any burnt bits on the bottom of the pan (that's extra flavor!) Gently fold in the cooked bacon and shredded cheddar cheese. Put into a baking dish and bake uncovered at 350 degrees F until bubbly; that should take about 30 minutes. Gently fold in the fresh chives just before serving.
I usually make this decadent corn dish a day or two ahead of time but I don't actually bake it until the day I'm using it. I think it tastes better after all the flavors have had time to get to know each other a bit. You just need to bake it about 10 or 15 minutes longer if it's cold. That is another reason I like making this corn casserole for Holidays; it is nice to be able to prepare some of the food ahead of time without compromising on flavor or quality.
Visit Toaster Oven Reviews to find the best toaster oven for making Gluttonous Corn Casserole and so much more. You'll find thousands of toaster oven reviews as well as a handy toaster oven buying guide to help you along the way. You will also find more recipes perfect for your toaster oven.
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