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Desserts Featured Hors d'œuvres Recipes

Glazed Spanish Peanuts

Glazed Spanish Peanuts | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Such a delicious, easy, quick, satisfying snack.

A dear friend introduced me to making these and they have become my go-to recipe for a satisfying snack, a treat to bring to a party, or given as a gift in a treat bag tied with a bow.

It’s super important to make sure that you cook the peanuts in the liquid mixture until it has mostly evaporated so that when you bake it, the peanuts won’t turn into a brick of peanut brittle that gets stuck in the pan.

They have this semi-crunchy, chewy texture that is so fulfilling.


Credit: ericarobbin.com

Ingredients

    GLAZED SPANISH PEANUTS:
  • 3 cups raw Spanish peanuts (ground nuts with skins)
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon real vanilla extract

Directions

    GLAZED SPANISH PEANUTS:
  1. Cook peanuts, water, sugar, and vanilla in a pan over medium heat until mixture becomes gooey and liquid is all evaporated.
  2. Spread peanuts on a cookie sheet and bake peanuts in 325 degree (163 C) oven for about 20-40 minutes, stirring frequently, about every 5-10 minutes, until sugar begins to crystalize.
  3. Quickly spread peanuts over a surface of foil, parchment paper, or wax paper to cool.

Categories
Desserts Featured Recipes

Pumpkin Lavender Chocolate Chip Cookies

I love pumpkin! My sister grew the one I used in this recipe and I was so excited to make so many recipes with it.

I also had some lavender from my garden and wanted to combine the two, so here is what I came up with.

The lavender is barely there which I thought was just right. It added just a bit of depth into the traditional pumpkin chocolate chip cookies, to which I also added coconut sugar and spices for a perfectly rich fall treat!

Enjoy with a glass of milk!

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

Gardening © 2019 ericarobbin.com | All rights reserved.

Pumpkin Lavender Chocolate Chip Cookies | Erica Robbin

  • Servings: 2 dozen, large size
  • Difficulty: Easy
  • Print

Much like traditional pumpkin cookies with chocolate, but with just a hint of lovely lavender.


Credit: ericarobbin.com

Ingredients

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup granulated coconut sugar
  • 1 egg, room temperature, lightly beaten
  • 1/2 cup fresh pumpkin (3/4 cup canned pumpkin)
  • 2 tablespoons heavy whipping cream infused with lavender
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped walnuts, hazelnuts, or pecans (optional)

Directions

    PUMPKIN LAVENDER CHOCOLATE CHIP COOKIES:
  1. Preheat oven to 350 degrees (177 C)
  2. Mix butter and sugars until smooth.
  3. Add beaten eggs, mix completely.
  4. Mix in vanilla, pumpkin, and lavender infused whipping cream.
  5. In separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt. Then add to wet mixture.
  6. Then fold chocolate chips and nuts.
  7. Using medium-sized cookie scoop (for large cookies), drop balls onto cookie sheet prepared with parchment paper (or greased) 2 inches apart.
  8. Bake 10-13 minutes, or until just lightly golden.

Categories
Desserts Featured Recipes

Easy Fruit Crisp

Easy Fruit Crisp | Erica Robbin

  • Servings: 2-4
  • Difficulty: Easy
  • Print

An easy dessert or snack.

You can use any type of fruit, whether apples, varieties of stone fruits, or berries.


Credit: ericarobbin.com

Ingredients

    EASY FRUIT CRISP:
  • Fruit, any variety such as apples, stone fruits, berries, diced
  • Oatmeal, I prefer rolled oat variety
  • Butter, optional
  • Brown sugar, optional

Directions

    EASY FRUIT CRISP:
  1. Place all desired fruits into a pan and top with oatmeal, butter, and brown sugar.
  2. 2. Bake in oven at 350 degree (177 C) for about 15-20 minutes, until tender.

    *This crisp is great served with ice cream or whipped cream.


Easy Fruit Crisp © 2019 ericarobbin.com | All rights reserved.

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*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Desserts Featured Recipes

Lavender Petha

Winter Melon | Erica Robbin

Winter Melon | Erica Robbin

Winter Melon | Erica Robbin

And the gourd is back! With a candy recipe!

Lavender Petha | Erica Robbin

  • Servings: Several pieces
  • Difficulty: Advanced
  • Print

And the gourd is back! With a candy recipe!

Put your recipe here. Tip: use ordered and unordered lists, headings, images, and links to improve the look of your recipe. You can also use special tags to format notes, ingredients, and directions.


Credit: ericarobbin.com

Ingredients

    Lavender Petha:
  • 1 large petha fruit (winter melon), peels, cored, and cut into 1×2 inch chunks
  • Water for soaking and cooking
  • 4 cups granulated sugar
  • 2 teaspoons baking powder

Directions

    Lavender Petha:
  1. Soak petha and baking powder in either a large pot or plastic zip-lock bag overnight.
  2. Drain petha and lightly rinse.
  3. Bring petha and fresh water to a boil and cook on high heat for about 20-25 minutes.
  4. Drain petha pieces.
  5. Dissolve sugar and 1 cup fresh water in pan over high heat.
  6. Add petha and continue to cook until water continues to evaporate and petha pieces start to form a nice, slightly thicker coating.
  7. Refrigerate petha in syrup along with lavender sprigs overnight.
  8. Return petha, syrup, and lavender sprigs to the pan and continue to cook on high heat until syrup becomes thick and sticky.
  9. Remove petha pieces and allow to dry several hours on baking rack, plastic wrap, or parchment paper.
  10. Store in an air-tight container or bag.

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Categories
Desserts Featured Recipes

Acorn Squash Custard

Acorn Squash Custard

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Such a delight!

I seriously could eat this every day. It’s like a light and fluffy pumpkin pie, but with acorn squash.

Ingredients

    ACORN SQUASH CUSTARD:
  • 2-4 acorn squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar

Directions

    ACORN SQUASH CUSTARD:
  1. Bake acorn squash halves in 350 degree (177 C) oven for about 15-20 minutes, until tender.
  2. Gently carve out acorn flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend acorn flesh, eggs, pumpkin pie spice, and sugar until smooth.
  4. Pour blended mixture back into each acorn half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Let me know if you try this one!

Acorn Squash Custard

Acorn Squash Custard © 2019 ericarobbin.com | All rights reserved.

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Desserts Featured Recipes

Nintendo Game Inspiration: Honey Chocolate Cake from Overcooked!

What can I say? This is an awesome game!

Overcooked! Video Game

For this recipe I attempted to use the 4 ingredients as outlined in the game, those being egg, flour, chocolate, and honey.

Overcooked!

Unfortunately my first attempt fell flat as a pancake and when I tried redeeming it, that one caved too. I ultimately fixed it but only had enough ingredients for one single rounded pan so that’s why it’s only one layer as you can see in the photo.

Nonetheless here is the final recipe I ended up using. It is more like a traditional vanilla butter cake. I just couldn’t get the rise and texture to be sponge like with the honey in there no matter the amount, so I converted it to a regular cake recipe with the addition of butter, granulated sugar, vanilla, salt, as well as cinnamon and nutmeg for an autumn flavor.

I think a lot of my lack of success had to do with the humidity because my whipped chocolate ganache would not hold either. This part still tasted good and I still stand by the ganache recipe because it is one I use all the time, just not when it’s 100% humidity.

This final recipe is so delicious!

Nintendo Game Inspiration: Honey Chocolate Cake from Overcooked! | Erica Robbin

  • Servings: 1-4 servings
  • Difficulty: Moderate
  • Print

With only 4 ingredients, this was a fun and challenging cake to make!


Credit: ericarobbin.com

Ingredients

    HONEY CHOCOLATE CAKE:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon vanilla
  • 5 large eggs, separated
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • CHOCOLATE ICING:

  • 6 oz 80% dark chocolate
  • 1 teaspoon honey
  • WHIPPED CHOCOLATE GANACHE PIPING:

  • 1/2 cup heavy whipping cream
  • 3 oz bittersweet chocolate, chopped
  • HONEYCOMB DECOR CHOPPED:

  • Honeycomb, chopped

Directions

    HONEY CHOCOLATE CAKE:

  1. Preheat oven to 350 degree (177 C)
  2. Prepare two 9 inch cake pans with parchment rounds, lightly grease sides.
  3. Whip butter and sugar until pale using mixer.
  4. Stir in honey and vanilla.
  5. Stir in egg yolks that have been lightly beaten.
  6. Gently fold one-third of egg whites that have been beaten to soft peaks.
  7. Sift half of the flour mixture (flour, salt, cinnamon, nutmeg) over top and gently fold in.
  8. Gently fold in remaining egg whites.
  9. Divide batter between prepared pans, bake for 18-22 minutes, until cooked through.
  10. Transfer to cooling rack. After completely cool, may cut into layers and level as desired.
  11. CHOCOLATE ICING:

  12. Melt chocolate and stir in honey.
  13. CHOCOLATE WHIPPED GANACHE PIPING:

  14. Warm up heavy whipping cream and add chocolate, allow to melt and become smooth, then whip until soft peaks.
  15. ASSEMBLY:

  16. For cake assembly, smear a bit of icing onto surface of desired serving plate, top with one cake layer.
  17. Apply thin layer of chocolate icing and top with next layer and remaining chocolate icing.
  18. Pipe border around cake edges and middle with whipped chocolate ganache.
  19. Top with honey comb.
  20. Don’t forget to plate and serve on time, the customers are hungry!

Let me know if you have ever played this game and what level you are currently on in the comments below!

 

 

Raspberry Buttercream and Vanilla Layer Cake with Mascarpone Cream © 2018 ericarobbin.com | All rights reserved.
Categories
Desserts Featured Recipes

Nintendo Game Inspiration: S’mores from Overcooked!

Today is Toasted Marshmallow Day!

Pretty much every weekend this summer we’ve been having an Overcooked! for Nintendo Switch marathon.

Overcooked! Video Game

We’re working on beating the Campfire Cook Off one right now.

Overcooked!

It’s so difficult, I don’t know why. Actually I do know why, I either fall off the stairs or get the recipes mixed up on the level we’re working on right now. Adding two sausages instead of a bacon and sausage, I’ve been out of my element lately, but we’re hoping to beat it this weekend. We’re note even getting close to 3 stars at the moment! Trying some different strategies and we noticed that you can only pull so many meats at a time from the bin, otherwise they disappear.

Overcooked! Video Game

Here is the recipe for the strawberry and the banana s’mores.

Wish us luck in beating the game!

Nintendo Game Inspiration: S'mores from Overcooked! | Erica Robbin

  • Servings: 1-4
  • Difficulty: Easy to difficult
  • Print

Strawberry and banana s'mores, quite good!


Credit: ericarobbin.com

Ingredients

    NINTENDO GAME INSPIRATION: S’MORES FROM OVERCOOKED!:
  • Wood from the backpack, chopped
  • A plate
  • Graham crackers (we like to pre-plate them)
  • Marshmallows from the backpack, chopped
  • Strawberries from the bin, chopped
  • Bananas from the bin, chopped
  • Chocolate from the bin, chopped

Directions

    NINTENDO GAME INSPIRATION: S’MORES FROM OVERCOOKED!:
  1. Roast the marshmallows over the campfire by throwing from your place behind the counter, adding chopped wood to feed the fire as needed.
  2. Grab the marshmallows off of the fire with a plate.
  3. Chop the strawberries, bananas, and chocolate.
  4. Assemble them into a s’more.
  5. Deliver to the service window on time to fulfill the order before it falls off, you want a good tip!

Strawberry and Banana S'mores | Erica Robbin

Happy gaming! What level are you on?

Also do you like your marshmallows lightly toasted or burned like charcoal on the outside with ooey-gooey centers?

Nintendo Game Inspiration: S'mores from Overcooked! | Erica Robbin

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Categories
Desserts Featured Recipes Toppings & Fillings

Lavender Caramel

Lavender Caramel | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Light and not soapy.

Lavender. I love it. Here is a caramel syrup that’s great on ice cream and other desserts. It’s light and not soapy. I used lavender grown from my garden and was so excited to use it in a recipe!


Credit: ericarobbin.com

Ingredients

    LAVENDER CARAMEL:
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

Directions

    LAVENDER CARAMEL:
  1. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  2. Stir in salt, cream, and lavender and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Gardening © 2019 ericarobbin.com | All rights reserved.

Enjoy!

Lavender Caramel | Erica Robbin
Lavender Caramel | Erica Robbin
Categories
Bread Desserts Featured Recipes

Cardamon Hazelnut Banana Bread

Cardamon Hazelnut Banana Bread | Erica Robbin

  • Servings: 9-12 squares
  • Difficulty: Easy
  • Print

An autumnal twist on traditional banana bread.

I love cardamon. It’s probably my most favorite spice, though nutmeg is a very close second. I just love the warm, autumnal characteristic that it has. It’s a great spice to be the star of the show and an enhancement for many recipes. I love it in baked goods and it’s a wonderful ingredient in savory dishes such as curry or cardamon-scented rice.

Here is a banana bread recipe celebrates the coziness we all cherish this time of year.


Credit: ericarobbin.com

Ingredients

    CARDAMON HAZELNUT BANANA BREAD:
  • 1 cup unsalted butter
  • 1/2 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 2 ripe bananas
  • 1 cup toasted, chopped hazelnuts (set aside a couple of raw ones for the top)

Directions

    CARDAMON HAZELNUT BANANA BREAD:
  1. Preheat oven to 350 degrees F (177 C) and prepare 9×9 baking dish with butter or parchment paper.
  2. Cream together butter and sugar.
  3. Mix in eggs.
  4. In a separate bowl, combine flour, salt, baking soda, cardamon, nutmeg.
  5. Mix combined dry ingredients with wet ingredients, then incorporate banana and nuts.
  6. Pour batter into baking dish and sprinkle raw hazelnuts over top.
  7. Bake for about 30-50 minutes and enjoy warm with a pat of butter over top.

Cardamon Hazelnut Banana Bread | Erica Robbin

Cardamon Hazelnut Banana Bread | Erica Robbin

What is your favorite spice?

Categories
Desserts Featured Recipes Toppings & Fillings

Rose Petal Syrup

Rose Petal Syrup | Erica Robbin

  • Servings: 4
  • Difficulty: Easy
  • Print

Lightly rosy and perfect over vanilla ice cream.

My sister grew some beautiful edible tea roses that smell so fragrant and looked so gorgeous as she gave them to me in a vase. I admired them just until they were about to turn and thought, maybe I would like to try making a recipe out of them. I’ve never cooked rose petals before, so here it is, rose petal syrup. It’s so delicate, with hints of rose and pairs so well with vanilla ice cream.


Credit: ericarobbin.com

Ingredients

    ROSE PETAL SYRUP:
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup edible rose petals

Directions

    ROSE PETAL SYRUP:
  1. Heat water and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 3 minutes.
  2. Stir in rose petals and continue to boil mixture for another 2 minutes until slightly thickened.
  3. Removed from heat and drizzle over ice cream, pastries, or any dessert of choice.

photo

Here are some photos I took of the flowers, I’m thinking of painting a still life of the vase and creamer pour arrangement, they’re just so beautiful.

Roses | Erica Robbin

Let me know of any flower syrups or extracts you have tried making, also let me know how your garden is fairing, I’d love to know!

Roses | Erica Robbin

Rose Petal Syrup | Erica Robbin
Categories
Desserts Featured Recipes

Sea Level and High Humidity Summer Lemon Cake

Sea Level and High Humidity Summer Lemon Cake | Erica Robbin

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

Lemony, light, moist, and the perfect cake recipe for sea level and 100 percent humidity.

I made this particular cake for my sister’s birthday and decorated it with rose petals from the roses she surprised me that grew in her garden.

This has got to be one of my most favorite cakes. I had to experiment a lot to create a cake that holds up to high humidity and works well at low elevations and this one is it! The cake has a nice structure, a light, moist texture, and tastes of lemony delight!

The lemon curd recipe is from Martha Stewart’s Wedding Cakes book. It’s great for cakes, scones, trifles, and it’s so good you could eat it all by itself with just a spoon. Her book is a must have for any baker’s cookbook collection. It contains many cake and icing combination ideas, inspirational cake decor with gorgeous photos, and easy to read how to instructions including piping and troubleshooting techniques for professional baking and is also well-suited for beginners to learn as well.

Check out my review of the book, Martha Stewart’s Wedding Cakes by Martha Stewart, Wendy Kromer.


Credit: ericarobbin.com

Ingredients

    SEA LEVEL AND HIGH HUMIDITY SUMMER LEMON CAKE:
  • 2 sticks (113 grams/4 oz) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 6 eggs, separated
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 cups cake flour, sifted
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest
  • LEMON CURD: See Martha Stewart’s recipe Homemade Lemon Curd (it’s just slightly different than the one in her book).

    HOMEMADE WHIPPED CREAM:

  • 16 oz (1 pt/473 ml) heavy whipping cream
  • 3-6 tablespoon granulated sugar (to taste)
  • Pinch of cream of tartar
  • 1 tablespoon vanilla extract

Directions

    SEA LEVEL AND HIGH HUMIDITY SUMMER LEMON CAKE:
  1. Preheat oven to 325 degrees F (163 C).
  2. Cream together butter and sugar.
  3. Mix in vanilla.
  4. Lightly beat the 3 egg yolks and slowly mix into butter sugar mixture until well incorporated.
  5. In a separate bowl combine the flour and baking powder, then add the lemon zest.
  6. Add the following into the batter, mixing well in between: Alternate between adding flour mixture (1/3 at a time) and buttermilk (1/2 at a time), starting and ending with the flour mixture.
  7. In a separate bowl whip the 3 egg whites and salt until stiff peaks.
  8. Mix 1/3 of egg whites and desired food coloring into batter, then fold in remaining 2/3.
  9. Bake cakes in greased or parchment lined baking pans (I used 8-inch, round) until lightly golden and cake springs back when touched.
  10. Cool cakes on rack for 10 minutes.
  11. Before inverting out of pan, release edges with a knife.
  12. Ensure layers are completely cool before assembling.
  13. LEMON CURD: See Martha Stewart’s recipe (it’s just slightly different than the one in her book): Homemade Lemon Curd

    HOMEMADE WHIPPED CREAM:

  14. Whip all ingredients together until light and fluffy.
  15. SEA LEVEL AND HIGH HUMIDITY SUMMER LEMON CAKE ASSEMBLY:

  16. Fill cake layers with lemon curd.
  17. For whipped cream piping, I used a #2D Wilton star tip.
  18. *Please note that this recipe will be best for high humidity and low elevations.


Sea Level and High Humidity Summer Lemon Cake © 2019 ericarobbin.com | All rights reserved.

Sea Level and High Humidity Summer Lemon Cake © 2019 ericarobbin.com | All rights reserved.

Roses from my Sister © 2019 ericarobbin.com | All rights reserved.
Roses from my Sister

Sea Level and High Humidity Summer Lemon Cake © 2019 ericarobbin.com | All rights reserved.
*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!