Quinoa and Black Bean Salad

from epicurious.com

• 2 cups quinoa
• 2 cans black beans, rinsed and drained 
• 3 tablespoons red-wine vinegar
• Salt and pepper to taste 
• 1 1/2 cups cooked corn (cut from about 2 large ears)
• 1/2-1 red bell pepper, finely chopped
• 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1/4-1/2 cup finely chopped fresh coriander

For dressing

• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

Read More http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz1G8dYBsHH

Rocky Road Brownies

Adapted from Eating Well magazine

1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Sprinkle chips over the top.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Cut into 16 brownies (190 calories each).

Asparagus and Gruyere Tart

(Recipe from Martha Stewart.com)

1 sheet defrosted Puff Pastry
2 cups (about 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
1 1/2 lbs medium to thick asparagus spears
1 tablespoon olive oil
salt & pepper
flour, for work surface
parchment paper

1.  Preheat oven to 400 degrees F.  On a floured parchment paper, roll out the puff pastry to about 16×10 inches.  Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.  With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).  Use a fork and pierce the dough inside the marking at 1/2 inch intervals.  Bake 15 minutes or until golden.  Remove from oven.  Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.
2.  Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell.  Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top.  Brush with olive oil and season with salt & pepper.  Bake 20-25 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown.  Remove and serve immediately.

Banana Pancakes with Macadamia Nut Sauce

We just returned from our first trip to Hawaii and it was amazing!  The day we left we ate breakfast at a place in Kailua, Boots and Kimo's, famous for their pancakes with macadamia nut sauce.  We waited about 30 min. for a table for six but boy was it worth it!  These pancakes were amazing and I began the search for a copycat recipe as soon as we returned.  I hope this recipe I found will do them justice. 

Raspberry glazed baked chocolate donuts

I want to try this one soon!

Favorite Sugar Cookies

Valentine's Day is right around the corner and around here we like to make heart-shaped sugar cookies to celebrate.  This is a recipe for the best sugar cookies I've ever tried.  It is from a friend who is a great cook.  These cookies puff up nicely and are soft and chewy--just the way I like 'em! 

Favorite Sugar Cookies

1 c. shortening (butter flavor is best)
2 eggs
2 c. sugar
1 c. sour cream (whole milk vanilla yogurt works well too)
1 t. vanilla
1 T. almond extract
1/2 t. salt
1/2 t. baking soda
4 t. baking powder
4 1/2 c. flour

Cream together shortening and sugar.  Beat in eggs, sour cream and extracts.  Add dry ingredients (may need a little more flour).  Mix dough until soft.  Chill several hours (or up to two days).  The longer you allow the dough to chill, the easier it is to roll and cut..  Roll, cut, and bake at 350 degrees for 10 minutes.

Pumpkin Applesauce Muffins

These are my daughter's favorite muffins.  She asks me to make them all the time but I usually end up making banana chocolate chip muffins or banana bread to use up ripe bananas.  I'm making these today to surprise her for an after-school snack.  She'll be so happy!  This recipe was given to me by a friend and they are so good.  They stay nice and moist and have terrific flavor.  I like that they use applesauce, canned pumpkin (convenience), and wheat flour so that I can call them health food!

Pumpkin Applesauce Muffins
Yield:  24 muffins

2 eggs
1/2 c. warm water
1 c. sugar
1/2 c. oil
1 c. applesauce
1 3/4 c. pumpkin (15 oz. can)
3 c. wheat flour
1 T. cinnamon
2 t. baking powder
2 t. soda
1 t. salt
1 c. chocolate chips

Bake at 375 degrees for 15-20 minutes.