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Archives for May 2020

Thursday Farmers Market!

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Good news, foodie friends! 

The City of Manassas Farmers Market is back next Thursday, June 4 with in person shopping (and a few new rules)!

The Kitchen will be on site and ready to go with with new sugar cookie and brownie mixes, as well as the very popular all butter pound cake (perfect with your fresh berries!)

Market Rules and times: (per the City of Manassas)

8am – 1pm, Harris Pavillion

Vendors are 10 feet apart,  so the Kitchen (and other vendors) may not be in the same spot as you are used to .

You will need to wear a mask (Vendors are required to as well) 

No touching of products

Vendors will gather what product you are interested in and bag it for you.

Please maintain distancing

ENJOY the Market & Welcome Back!

PRE ORDERING IS STILL AVAILABLE

As always, you can place an custom order via email fromginaskitchen@gmail.com and pick up at the market. 

As of right now, I won’t be a weekly vendor at the market. I’m what they consider a “drop in”, so make sure to follow along on social media or subscribe to my email list to get notifications of when I will be “dropping by” the market (and to find out what I’ll be offering!) 

Thank you for your continued support of my baking business! 

 

Gina

 

 

 

Tip Tuesday in the Kitchen

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It’s “Tip Tuesday” here in the kitchen, and I’ve got a quick tip that saved me a few times during this quarantine. 

Yeast is a hot commodity in my area of Virginia these past few weeks. 

Are we ALL baking our own sandwich bread all of a sudden? I don’t know about you, but when I can’t find something (ingredient wise) that’s when I go to the “googles” for substitutes. 

I could write an entire blog post about ingredient substitutions, (and I just might ), but today I’ll leave it at this wonder called “DIY Self Rising Flour”

You probably have the ingredients on hand right now in your pantry. It’s three basic baking ingredients, that when combined, can be used instead of yeast in some recipes. You won’t get the same softness as with a yeast dough and it’s multiple risings… but your recipes will still be soft and have great texture to them. So if you can’t find yeast in these crazy Covid-19 times, run to your pantry to make this easy substitute!

DIY Self Rising Flour

1 cup of all-purpose flour

 1 1/2 teaspoons baking powder

1/4 teaspoon fine salt.

There you have it, my first ingredient substitution blog post!  I hope to do more in the future. 

If you try it, tell me what you think.

Gina

 

 

 

 

Spicy Sangria Brownies

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Today  I’m sharing a  special recipe that I came up with a long time ago, when I wanted to take dessert to a friend’s dinner party.  I didn’t want to bake a cake. I wanted something chocolate that involved berries, and I knew I had red dessert wine on hand to bring as well.

More recently, I was invited to celebrate the launch of a friend’s podcast.   When Jacquelyn asked me to come up with something  in the dessert department, I brought out the recipe and shared it virtually on her celebratory Zoom happy hour call! 

My “Sangria Brownie” is the perfect pairing for a cool spring evening, warm summer night (you know they will be here before you know it) and a dessert that is both comforting, decadent and special for any occasion. 

You can just make the brownies and enjoy them all by themselves. Or, you can buy the brownies, and just make the sangria topping.  Perfect for those days when you don’t feel like baking.  But then… you can make both the brownie AND the topping if you are feeling like having fun in your kitchen. Grab a glass of wine, add a few splashes to your berries, and wait until the brownies bake and your fruit soaks in all that wine goodness (a fancy term for that macerate).

Pictured is my brownie topped with whipped cream, blueberries and cinnamon spice topping. I also added that spice TO the brownie… as well as a secret ingredient that kicks up the flavor a few notches.

My secret ingredient comes from my favorite olive oil shop.  Check out the ingredients to see what I’m talking about! 

For the  Sangria Brownies, you’ll need:

1 cup sugar

1 tsp. vanilla extract

2 eggs

1/2 cup all purpose flour

1/3 cup dark cocoa powder

1/4 cup plus 2 tbsp. chipotle olive oil 

1 tsp. cinnamon or cinnamon spice blend

1/4 tsp. baking powder

1/4 tsp. salt

Heat oven to 350 degrees.  Grease an 8×8 pan. Stir together sugar, vanilla, and olive oil.  Add eggs and mix until combined. Combine dry ingredients in separate bowl.  Gradually add to wet mixture until combined.

Spread mixture into prepared pan. Bake 20-25 minutes or until toothpick comes out clean! 

Sangria fruit topping (if you are feeling fancy)

Mix one cup berries in a bowl with 2 tablespoons sugar and 1/4 cup red wine. let sit for 45 mins to an hour.  

Add your own whipped cream topping and viola! Dessert is served! 

Hope this inspires you to get into your kitchen and bake up this treat! 

Have a sweet week my friends! 

 

Gina

 

 

 

 

 

 

 

Chickpea Pasta Salad

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Warmer weather is upon us, spring days are here, and we are all looking for those lighter side dishes to serve at backyard bbqs and picnics. Depending on where you live, you may still be on “lockdown” , but that doesn’t mean you can’t enjoy a backyard picnic or BBQ with those you have been in quarantine with!

This pasta salad came together very quickly one afternoon with simple ingredients I had on hand already. I had picked up a several boxes of Banza chickpea pasta at the grocery store at the beginning of our quarantine adventure. I figured it would be a good time to experiment with it as a both a main dish and a side dish. Happy to report its delicious hot or cold.

I also happened to have on hand my favorite olive oils and flavored balsamics from local Manassas Olive Oil Company , my go to shop for artisan goodness!

In this recipe I used their Arbequina Extra Virgin Olive Oil and their savory Neopolitan Herb Balsamic Vinegar.

If you don’t have access to those flavors, use what you have on hand. FYI- the shop SHIPS! Just sayin’!

Make a batch of this and drop off on Mom’s doorstep for a Mother’s Day lunch surprise! It tastes even better the next day, so she’ll have leftovers for the next day!

Chickpea Pasta Salad (served cold)

1 Box Banza chickpea pasta (I used rotini shaped) cooked

1 medium tomato, chopped ( I used cherry toms, some whole, some cut in half)

1 medium cucumber, diced

1/2 cup fat free feta cheese

2 tbsp. olive oil

1/4 cup balsamic vinegar

lemon juice (optional)

salt and pepper to taste, and any fresh herbs or spices you like, especially if you don’t use the flavored oils and balsamics!

Add all ingredients except salt, pepper and seasonings to large mixing bowl and combine. Season with salt, pepper and seasonings if desired. Drizzle with lemon juice and serve !

Enjoy !

Gina

Apple Pairings

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Today’s “Tip Tuesday ” is brought to you by one of my favorite snackable fruits! I find myself reaching for an apple a day to help with my sweet cravings. Yes, this baker girl CAN occasionally pass on the sugary treats!

We are all home more often these days, and with that comes more mindless nibbling . Why not elevate the snacking and take the simple apple to the next level. Sit down, use a “real ” plate, and think a little about your favorite flavors and how they will taste with fresh cut apple slices.

The following list is a great of apple ideas you can utilize as a quick , healthy afternoon pick me up, or as a plate of appetizers while cooking dinner. Think BIG and arrange them on a grazing board for your next party (yes, eventually we will all get back to partying!)

Many of these ideas are kid friendly, too. Bring the whole family around the kitchen table and share your favorites!

Kid friendly apple pairings:

Cheddar cheese and green apple

Yogurt, honey and cinnamon with a red apple

Almond butter and green apple

Upscale apple pairings:

Whipped cream cheese and sweet pickle relish with red apple

Prosciutto and grainy mustard with red apple

Berry vinaigrette with green apple

Balsamic vinegar and brown sugar with red apple

Almond butter and apricot preserves with green apple

Spinach and crumbled bacon with green apple

Happy, healthy snacking , foodie friends!

Gina

Trader Joe’s Gluten Free Oatmeal Cookies

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Foodie Friends, you know we all have time on our hands these days.

And, you all know how I like to spend my time.

IN THE KITCHEN!

This post is simply me sharing a great recipe with you all… and you do not have to be gluten-free to enjoy it.

Gluten free baking is not something I have on the menu in the Kitchen. That doesn’t mean I won’t try a gluten free recipe and help a friend out with a special treat. I have to say, I haven’t met a gluten free recipe I haven’t liked !

This time, I was just hungry for oatmeal cookies and had a bag of Trader Joe’s Rolled Oats in the pantry. I didn’t notice the words “gluten free” in the recipe, until I looked at the ingredients and noticed something missing….

I read the ingredients list twice and didn’t see any FLOUR listed. HMMM, I thought. Let’s give it a try! They were moist, chewy and oh… a delicious secret ingredient and flavor surprise- peanut butter!

A new family favorite!

Trader Joe’s Gluten Free Oatmeal Cookie Recipe

1/4 cup butter (softened)

1 1/4 tsp baking soda

3/4 cup sugar

3 cups Trader Joe’s Rolled Oats

3/4 cup brown sugar

8 ounces chocolate chips (I added more than what recipe called for! )

2 eggs

1 tsp. vanilla

1 cup peanut butter

**original recipe called for 1/2 cup sunflower seeds or chopped nuts , I omitted those but if you like them in your cookies, go for it!

Preheat oven to 350 . In large bowl, combine the butter and sugars until creamy . Add eggs, vanilla, and baking soda and mix well. Add peanut butter and mix. Now is the time to add your “mix ins” like the chocolate chips, seeds and nuts.

Place a teaspoon full of dough about 2 inches apart on a parchment lined cookie sheet (or lightly grease if you don’t have parchment paper).

Bake 10-12 mins until lightly brown around edges. Yields about 3-4 dozen cookies, depending on thickness.

So there you have it. Go bake yourself happy!

Gina

“Sprouting Brownie Cupcakes”

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It’s May already foodie friends. MAY. Can you believe it?

I’m excited to move into a new month with new recipes to try. This is the May installment of “A Year of Brownies”, courtesy of Food Network Magazine.

This month was a fun take on a brownie, for several reasons.

First of all, you bake them like a cupcake. Next , you make a decadent chocolate ganache to top them off, and finish off with a layer of crushed Oreos!

The “sprouts” on top of the Oreo crumb “dirt” make the brownie look like a sprouting plant. So, I had to bring out piping bags and decorating tips. Not something I’m used to doing for a brownie, but, oh well… I have time now.

Lastly, I learned a little about a new-to-me baking product called “Black Cocoa Powder”. I got mine on Amazon, and it only took about 4 days to come in. I’m not complaining, either. I was happy to be able to get it all!

Back in October, I stumbled across a recipe for a cool Halloween themed cake. I couldn’t find this specialty cocoa powder in stores or get it delivered in time, so it was a no-go on the cake . I’m happy that I read the May recipe ahead of time, otherwise I would have been out of luck again!

Here’s a quick read all about the product on the TheKitchn.com. It’s meant to give your baked goods an almost “black” color, one that regular cocoa powder just can’t achieve on its own.

Here’s a picture of an unfrosted brownie. What do you think of the color?

Black cocoa is supposed to make your baked goods darker in color…. what do you think?

As for my take on this month’s brownie recipe, I LOVED it. Not a fan of the “sprouts” on top (I’d rather do flowers or leaves), but, hey, I tried!

Sharing is caring, and I shared these with neighbors (and my family) and they loved the recipe as well.

If you’d like to make your own, here’s the link !

These can certainly be made anytime of the year, with no decorations and just the Oreo crumbs. Or, I’d use a different decorating style. Or, maybe I should practice piping “sprouts” lol!

Enjoy! And let me know if you make these!

Next month, get out out your cast iron skillet for a skillet brownie with pecans!

Gina