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chocolate brioches with spiced vanilla nutmeg sauce

mysimplegoodlife — Tue, 28 Jan 2014 19:00:29 +0000

chocolate brioches with spiced vanilla nutmeg sauce

If you want warm brioches on the table for breakfast, you can make and shape the dough the night before; ready for baking in the morning.

Author: the simple good life

Ingredients

4 cups flour
¼ oz active dry yeast
1 teaspoon salt
1 ½ stick unsalted butter, diced
¼ cup sugar
3 extra-large eggs, at room temperature
⅔ cup milk, luke warm
3 ½ oz bittersweet chocolate. Coarsely shopped
beaten egg, to glaze
a 12-cup muffin pan, silicone or well-greased nonstick

Instructions

Put the flour, yeast and salt in the bowl of a large electric mixer and mix by hand. Add the butter and rub into flour with your fingertips until the mixture looks like fine crumbs. Mix in the sugar. Beat the eggs with the milk until thoroughly combined, and then add to the flour mixture. Using the dough hook attachment of the mixer, mix the ingredients on low speed until you get a heavy, sticky dough. Scrape down the sides, and then knead the dough in the machine on low speed for 5 minutes until glossy, very smooth and soft. If you don’t have a food mixer, mix the ingredients as above, and then knead the dough by hand. Cover and let rise at normal room temperature (not too warm) until doubled in size (about 1 ½-2 hours).
Turn out the risen dough onto a lightly floured work surface. Punch down, and then work the chopped chocolate, kneading gently for about 1 minute. Divide the dough into 12 equal portions. Pinch off a marble-sized ball from each portion and roll into a smooth, neat ball. Shape the rest of the portion into a neat ball and drop into the muffin pan. Flour your index finger and push into the center of the dough in the pan, then place the smaller ball over this hole. Repeat with the remaining portions of the dough. Slip the pan into a large plastic bag, slightly inflated, then let rise until doubled in size, about 1 hour in a warm kitchen or overnight in the fridge.
When ready to continue, preheat the oven to 400 degrees.
Uncover the brioches and lightly brush with beaten egg to glaze. Bake in the preheated oven for 18-20 minutes until firm and a good golden color. Let cool for a minute for the crust to firm up, and then carefully turn out onto a wire rack. Eat warm or let cool completely, then store in an airtight container and eat within 24 hours or freeze for up to 1 month.

Notes

To make the Spiced Vanilla Nutmeg Sauce:

Spiced Vanilla Nutmeg Sauce
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract

In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.

refreshing and healthy smoothie

mysimplegoodlife — Tue, 10 Dec 2013 19:17:40 +0000

refreshing and healthy smoothie

Start your day right with a refreshing, healthy, and delicious smoothie that you can literally make in minutes.

Author: the simple good life

Ingredients

handful of strawberries
handful of kale
handful of blueberries
half of a lemon (squeeze for juice)
couple of pieces of fresh basil
one scoop of whey protein powder
ice
san pellegrino sparkling natural mineral water (pour in last and use the adequate amount to fill the glass)

Instructions

Simply place all ingredients into your blender and blend on high for about 1 minute. I recommend the Magic Bullet for your blender. It’s so convenient! Once you’re done blending, you just swap-out the blade for a top and then you have your smoothie in a to-go glass. Enjoy!

baked feta covered in kale pesto

mysimplegoodlife — Tue, 10 Dec 2013 18:58:39 +0000

baked feta covered in kale pesto

A little of this flavorful combo goes a long way, making it a true crowd-pleaser.

Author: the simple good life

Ingredients

1 (8-ounce piece) Feta Cheese, drained and patted dry
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1½ teaspoons dried Rosemary
1 bunch kale, thick stems removed, leaves roughly chopped
⅓ cup Unsalted Pine Nuts, toasted
1 clove garlic, roughly chopped
2 tablespoons lemon juice
1 whole wheat or traditional baguette, sliced

Instructions

Preheat oven to 400°F. Place feta in a small oiled casserole dish with rosemary scattered on top. Bake until warm throughout, about 20 minutes. Meanwhile, pulse kale, pine nuts and garlic in a food processor until finely chopped. With motor running, drizzle in oil and lemon juice to make a pesto. Spoon pesto around feta and bake 5 minutes more. Serve with baguette slices. Truly a simple, delicious, unique and healthy dish. Enjoy and bon appetit.

dilled shrimp pasta salad

mysimplegoodlife — Tue, 10 Dec 2013 18:53:32 +0000

dilled shrimp pasta salad

Here’s a simple to make but deliciously unique pasta salad that combines fresh dill with shrimp in a flavorful dressing. Add your favorite chopped raw vegetables for extra color and crunch. As always, enjoy!

Author: the simple good life

Ingredients

½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape (I used the vegetable radiatore at Trader Joes)
1 pound USA wild large shrimp (26 to 30 count), peeled and deveined
1¼ cups frozen shelled edamame or frozen peas
2 tablespoon extra-virgin olive oil
2 tablespoons light mayonnaise
Zest of 1 lemon
2½ tablespoons lemon juice
1 clove finely chopped garlic
¾ teaspoon fine sea salt
Pinch cayenne pepper
3 cups baby spinach leaves
⅔ cup chopped fresh dill

Instructions

Bring a large pot of salted water to a boil and cook pasta until tender, about 13 minutes, adding shrimp and edamame in the last 3 minutes of cooking. Drain and cool under cold running water, then drain thoroughly.
In a large bowl, whisk together oil, mayonnaise, lemon zest and juice, garlic, salt and cayenne. Add pasta, shrimp, edamame, spinach and dill and toss to combine. Serve immediately or refrigerate up to 1 day.

onion and sun-dried tomato focaccia

mysimplegoodlife — Tue, 10 Dec 2013 04:49:25 +0000

onion and sun-dried tomato focaccia

Perfect on a rainy night with a nice soup or pasta. The smell is great throughout the kitchen and the taste is even better. Bon appetit and Enjoy!

Author: the simple good life

Ingredients

3 ¼ to 3 ¾ cups bread flour or all-purpose flour
1 package active dry yeast
1 ¼ cups warm water (120-130 degrees)
1 tablespoon olive oil
1 ½ cups chopped onion (2 medium)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons dried rosemary
3 tablespoons chopped green onions
¼ cup marinated sun-dried tomatoes
2 tablespoons snipped fresh rosemary
1 teaspoon oregano
1 teaspoon cyan pepper

Instructions

In a large mixing bowl combine 1 ¼ cups of the flour and the yeast. Add the warm water, the 1 tablespoon oil, and 1 tablespoon salt to the dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn over once. Cover and let rise in a warm place till double in size (about 1 hour). Punch dough down. Turn onto a floured surface adding in the 2 tablespoons of dried rosemary. Divide in half. Shape each portion into a ball. Place on 2 lightly greased baking sheet. Cover; let rest 10 minutes.
For toppings, in a medium skillet cook onion, garlic, oregano, and cyan pepper in the 2 tablespoons olive oil, covered, over low heat for 3-5 minutes or till onion is translucent, stirring occasionally. Uncover; cook and stir just till onion begins to brown. Remove from heat and set aside.
Using your hands, flatten each ball to about 12 inches in diameter. Make ½ inch deep indentations every 2 inches. Spoon onion mixture onto the dough. Sprinkle with fresh rosemary. Cover and let rise in a warm place till nearly double in size (about 20 minutes).
Bake at 375 degrees for 25 minutes or until golden brown. Sprinkle the sun-dried tomatoes onto the dough and cook for the last 8 minutes. Remove from sheet and cool on a wire rack. Makes 2 rounds (24 servings)

fish tacos

mysimplegoodlife — Tue, 10 Dec 2013 04:46:41 +0000

fish tacos

Enjoy these quick, simple and spicy fish tacos topped with your own fresh salsa. You’ll be so proud you whipped this up!

Author: the simple good life

Ingredients

fresh handmade tortillas (I got mine at Trader Joe’s)
your desired fish (I just used frozen Cod that I got at Trader Joe’s)
favorite rub (I used Ruby’s Rub)
organic spring mix
fresh cilantro and parsley
your own fresh salsa

Instructions

Simply wash/dry the fish and apply your favorite rub (I used Ruby’s Rub that was really quite good. It added a little spice to the meal). Then bake the fish in the oven at 350 degrees for 10-15 minutes for every inch of thickness your fish is. Next, warm the tortillas in the oven for about 5 minutes and simply place the organic spring mix, fish, then salsa into the tortilla, and garnish with the cilantro and parsley. Now you’re ready for your margarita! Salud and Enjoy!

melt in your mouth cinnamon rolls

mysimplegoodlife — Tue, 10 Dec 2013 04:43:27 +0000

melt in your mouth cinnamon rolls

Pleasantly surprise your host/hostess on Easter Brunch with these cinnamon rolls that melt in your mouth. Either present them as regular rolls, or dress them up a bit by placing them in cute large cupcake holders. I promise they’ll be sweet, delicious, and perfect for Easter Brunch. Enjoy!

Author: the simple good life

Ingredients

4 to 4⅓ cups all-purpose flour
1 package active dry yeast
1 cup milk
⅓ cup sugar
⅓ cup butter or margarine
½ teaspoon salt
2 eggs
3 tablespoons butter or margarine, melted
½ cup sugar
2 teaspoons ground cinnamon
powered sugar icing
1 cup powered sugar
1 teaspoon vanilla
1-3 tablespoon milk

Instructions

In a large bowl combine 2 cups of flour and yeast; set aside. In a medium saucepan heat and stir the milk, ⅓ cups sugar, ⅓ cups butter, and salt just till it’s warm (120-130 degrees) and until the butter is just melted. Add milk mixture to the dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in as much as the remaining flour as you can.
Turn dough onto a floured surface. Knead in enough remaining flour to make moderately soft dough that is smooth and elastic (about 3-5 minutes). Shape dough into a ball and place in a lightly greased bowl; turning over once to grease each side of the dough. Cover and let rise in a warm place till the dough doubles in size (about 1 hour). Punch dough down and turn onto a lightly floured surface. Divide in half, cover and again let rest for about 10 minutes. Lightly grease a large glass-baking dish.
Roll each portion of the dough into a 12×8-inch rectangle (or as close to this shape as possible. As you’ll see, mine isn’t the best.) Brush the melted 3 tablespoons of butter over dough. Combine the ½ cup sugar and cinnamon; sprinkle over the dough evenly. Roll-up, starting from a long side and pinch together the last edge with the dough on the roll to somewhat seal it. Next, slice the roll into 12 equal pieces and either place on the prepared pan or into large paper muffin holders within a muffin pan. Cover and let rise in a warm place until the dough nearly doubles in size (about 30-35 minutes).
Bake at 375 degrees for 20-25 minutes or until golden. Cool slightly; remove from pans and drizzle with powered sugar icing. If desired, serve warm. Makes 24 rolls.
In a mixing bowl, combine all ingredients until it reaches drizzling consistency (You may need to add more milk if necessary).

Notes

***If you would like to use baking cups, I got mine at Target but here is a link to a place that has lots of cute ones for every occasion, Country Kitchen Sweetart).

chocolate thumbprint cookies

mysimplegoodlife — Tue, 10 Dec 2013 04:40:18 +0000

chocolate thumbprint cookies

Author: the simple good life

Ingredients

1 stick softened butter
½ cup confectioners’ sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1¼ cups all-purpose flour
chocolate icing
3 oz baking chocolate
2 tablespoons butter
2 ¾ powered sugar
1 teaspoon salt
1 teaspoon vanilla
6 tablespoons half & half

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Next, in a mixing bowl, beat together 1 stick of the butter, sugar, salt, and vanilla on medium-high speed until smooth (about 2 minutes). Beat in the flour, beginning on low speed and increasing to medium-high. Using a small spoon, scoop out about 1 tablespoon, then roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie (If the cookies are too hot, I used the back of my spoon since it have a large diameter to make the indentations. If you don’t want to scorch your hands, then find something in the kitchen that will work). After indentations are complete, return to oven, and bake until light brown on the edges (7 to 9 minutes more). Remove to a wire rack to cool.
Simply combine and melt all ingredients in a small saucepan, stirring constantly over medium-low heat. Once the icing is completely melted and has a nice smooth finish, turn temperature to low. Next, spoon the melted icing into the middle of the cookies, filling the indentation completely. Now let the cookies cool until the icing hardens.
If you’re making these cookies for someone special, instead of just wrapping them in foil or placing them in a plastic bag, why not dress them up a bit?

Notes

wrapping supplies

gift bags (You can get at most craft stores or online here)

ribbon (You can get a all craft stores)

flowers (I used dried lavender. Work with what you have to make it beautiful and most of all your own.)

Simply place the cookies into the bag. Tie the ribbon, and place your flower in the middle under the ribbon. Now you have a beautiful and delicious batch of cookies!

pesto and alfredo eggplant parmesan

mysimplegoodlife — Tue, 10 Dec 2013 04:37:06 +0000

pesto and alfredo eggplant parmesan

The perfect meal when you don’t have a lot of supplies. It’s delicious, very quick, and best of all easy! Bon appetit, enjoy, and cheers!

Author: the simple good life

Ingredients

1 eggplant
1 beaten egg
¼ cup all-purpose flour
2 tablespoons olive oil (I used a garlic olive oil)
¾ cup fresh alfredo sauce
¼ fresh pesto sauce
⅓ cup shaved parmesan cheese
1 cup shredded mozzarella cheese

Instructions

Wash and peel eggplant; cut crosswise into ½-inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot olive for 5-6 minutes or until golden, turning once. (If necessary add additional olive oil.) Drain on paper towels.
Place eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to wedge into place.) Sprinkle with parmesan cheese. Mix the alfredo and pesto sauce, drizzle over the dish, then sprinkle the mozzarella cheese on top. Top everything off with a light amount of the saved parmesan. Bake in the oven at 400 degrees for 10-12 minutes or until slightly golden around the edges. Let cool for about 5 minutes, then place on your desired serving dish, and garnish with fresh basil, a pinch of kosher salt, and shaved parmesan cheese. Serve with a nice warm baguette and your favorite glass of wine. I recommend Whitehaven Sauvignon Blanc. There you have a quick, easy, and delicious meal.

the skinny cilantro lime shrimp

mysimplegoodlife — Tue, 10 Dec 2013 04:34:11 +0000

the skinny cilantro lime shrimp

Cilantro and lime make this simple shrimp dish outstanding! I love cooking with shrimp! It’s packed with protein, low in calories, and cooks in minutes; which is great when you need a quick delicious meal. Bon appetit, enjoy, and cheers!

Author: the simple good life

Ingredients

2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
⅓ cup chopped fresh cilantro
2 limes
kosher salt and pepper

Instructions

Heat a large frying pan on medium-high heat. Add oil to the pan, and when hot add shrimp. Season with kosher salt and pepper. When the shrimp is cooked on one side (about 2 minutes) then turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat, squeeze lime all over shrimp, and toss with cilantro. Place on your favorite serving platter, and serve hot with a nice warm baguette, or with a salad.

Notes

This would be great with a nice light sauvignon blanc such as Kunde Sauvignon Blanc.

supplies needed:

- favorite serving platter or plate (I prefer the simple white ones. They work with everything and make your food really standout. Here’s an example at Crate&Barrel.

- simple placemat Here’s an example at Crate&Barrel. Mine in the picture actually came from the top of the basket, so work with what you have if necessary.