posted by Lauren on May 9, 2012
©Lauren Torrisi 2012
I love to snack. Something about the crunch and the salt make snacks more than physical satiating but emotionally as well. This popcorn is the gourmet version of a treat we know and love.
I gave it an upgrade with the ever popular truffle oil. Chefs now put truffle oil on everything excessively, and it’s starting to be a bit overdone. But that doesn’t mean it isn’t delicious.
Popcorn is one of those snacks that is a clean slate. It can wear many hats. Cocoa powder and sugar make it nice and sweet. Sea salt and olive oil make it nice and savory. Here’s a favorite of mine, it tastes great with an ice cold beer while you’re watching baseball or lounging outside on the deck. Truffle oil is a bit pricey but I use it in small amounts for a subtle flavor. It’s strong and yes-too much truffle oil can actually be a bad thing.
This popcorn is perfectly balance. It has a nice spice blend while keeping the truffle and parmesan flavors present. I popped my own popcorn in a pot with a lid but you can use a bag or two of regular unflavored popcorn, too.
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
©Lauren Torrisi 2012
Truffle Popcorn with Parmesan
Yield: 8 cups popcorn
Lauren Torrisi's truffle popcorn with parmesan recipe.
Ingredients:
1 cup popcorn kernels (6 cups popped, not all of it)
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon fresh nutmeg
1/2 teaspoon salt
2 Tablespoons butter
2 Tablespoons truffle oil
2 Tablespoons Parmesan
Directions:
Cook popcorn according to recipe instructions.
In a small saucepan, melt butter on low heat. Add spices and truffle oil, set aside.
When popcorn is done, place in a large bowl. Drizzle the butter/oil mixture over the popcorn and toss until well coated.
Drizzle the parmesan over and toss.
©Lauren Torrisi 2012
©Lauren Torrisi 2012
©Lauren Torrisi 2012
posted by Lauren on April 29, 2012
©Lauren Torrisi 2012
Red wine?!? And with seafood? Yes, and it’s delicious. If you choose a lighter red wine, nothing too heavy, the flavors are delightfully delicate with these steamed mussels. When I ate this dish last night it gave me a faint glimmer of summer and sand and the smell of the ocean. I love nothing more than the sounds of the beach, the bright sunny days and the cooler less humid nights. This dish is like summer at the beach on the plate.
Not only that- and I say this a lot- but it’s really easy to make. I made sure I had everything ready before I cooked the mussels- they take next to no time to cook. Make sure you take the mussels out as they open. I hate overcooked seafood and taking them out of the pot as soon as they open guarantees you won’t end up with that tough, chewy result that isn’t worth discussing any further.
The smell of bacon and tomatoes flooding through the house is reason enough to make this dish tonight.
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
©Lauren Torrisi 2012
After cleaning, I store the mussels in ice water to keep them cold and prevent them from opening.
©Lauren Torrisi
Mussels with Bacon, Tomatoes and Red Wine
Lauren Torrisi's mussels steamed with red wine with tomatoes and bacon.
Ingredients:
2 pounds mussels, scrubbed thoroughly and de-bearded
4 slices bacon, diced
1 large tomato, diced
3 cloves garlic, cut into small pieces
1 Tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine
bunch parsley
3-4 cups brown rice, cooked
Directions:
In medium pot, heat the oil on medium-hight heat. Add the bacon and cook until golden brown. Add the garlic.
Add the red wine and deglaze the pan, scraping up the brown bits of bacon on the bottom. Add the tomatoes and red pepper flakes.
Add the mussels and cover the pot, shaking the pot so that the mussels cook evenly and quickly. Remove the mussels as they open.
Reduce the sauce on medium-low heat until thick. Add 1/4 cup parsley.
To serve: Place rice on a plate. Spoon sauce on rice and place mussels on top. Garnish with parsley.
©Lauren Torrisi 2012
©Lauren Torrisi 2012
posted by Lauren on April 22, 2012
© Lauren Torrisi 2012
Who doesn’t love rice crispy treats? Who doesn’t love peanut butter and jelly? Both remind me of childhood and both are some of my favorite foods. (Childhood food = good food.)
Not only are rice crispy treats a great gluten-free dessert, they’re not too bad for you in terms of desserts and calories. (These won’t set you back as far as a deep fried cupcake.)
I love recipes with few ingredients. Few ingredients means less time spent getting a recipe together and more time for the fun part: mixing and baking and eating.
Try making these fun little rice crispy treats for a great childhood throwback.
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
Peanut Butter and Jelly Rice Crispy Treats
Ingredients:
1 Tablespoon butter
3/4 cup chunky peanut butter
1 10oz package marshmallows
6 cups rice crispies
1/2 cup grape jelly
Directions:
Grease an 8x8 square pan, set aside. Melt butter in a large stockpot. Add peanut butter and marshmallows on medium heat until melted.
Stir in rice crispies and pour half into the greased pan. Using an offset spatula, evenly spread the grape jam. Then, pour the other half of the treats on top. Chill and cut.
©Lauren Torrisi 2012
Once the peanut butter and marshmallows are melted, it can be a bit difficult when you add the cereal. Add the cereal in batches instead of all at once to avoid difficulty and a big mess.
©Lauren Torrisi 2012
posted by Lauren on April 1, 2012
©Lauren Torrisi 2012
Sometimes side dishes can get a little boring. I hate having the same side dish over and over again- dinner needs to be interesting! This roasted cauliflower is healthy but stil tastes delicious. I roasted it at 400 degrees to get it nice and crispy, like it had been deep fried, but without all that oil. (Of course you can deep fry it if you want, I won’t judge.)
Lemon zest and juice adds a nice sharp bite to the dish or you can add your favorite vinegar which will do the same thing. (Rice vinegar or apple cider vinegar would be great.) You can turn this side dish into a meal by tossing it with rice or another grain, and serving it with breaded pork or chicken cutlets.
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
Cauliflower is inexpensive but this dish gives it the upgrade it deserves.
©Lauren Torrisi 2012
I love the way these smell coming out of the oven. Fresh or dried herbs cooking in the oven make the whole house smell divine.
©Lauren Torrisi 2012
Roasted Cauliflower with Toasted Almonds and Raisins
Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Lauren Torrisi's roasted cauliflower with toasted almonds and raisins makes a fantastic side dish.
Ingredients:
2 heads cauliflower
1 teaspoon thyme
1 teaspoon red pepper flakes
1/4 cup olive oil
1 teaspoon salt
2 cloves garlic, chopped
1/2 cup slivered almonds, toasted
1/2 cup raisins or currants
1 lemon
Directions:
Preheat the oven to 400 degrees. Cut cauliflower into large florets and wash throughly. Dry and toss the florets in olive oil, red pepper, garlic, and thyme, and put on a sheet tray.
Put the sheet tray in the oven. The florets should take about 20 minutes to cook, but you'll know they're done when they have a nice golden brown color and a small knife goes through them easily.
While the cauliflower roasts, toasts the slivered almonds for a few minutes until a light brown color.
When the cauliflower is done and almonds are cool, toss together with the raisins. Add the salt, zest from 1 lemon and juice. Start eating!
©Lauren Torrisi 2012
posted by Lauren on March 24, 2012
©Lauren Torrisi 2012
The hint of summer we’ve been experiencing has me thinking about bikini season. Bikini season means au revoir to buttermilk waffles and fried bacon. Bikini season means granola, fruit and almond milk. Here’s a granola recipe that’s worth making- it might even be the best you’ve had. You have two options – there’s a sugar free option or a regular option. The regular option is sweeter and uses sugar and maple syrup. The sugar free option uses agave but feel free to try liquid truvia but it might change the taste a little bit.
I used orange zest to give it flavor, but you can try lemon or lime zest and switch up the mix-ins. A few of my favorite mix-ins are banana chips, dried cherries, cinnamon, carob chips and vanilla. Be creative!
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
Select your favorite type of nuts to add to the granola.
©Lauren Torrisi
The granola gets baked at a very low temp. Make sure you mix it every 15 minutes so it is even.
©LaurenTorrisi 2012
While it cools, make sure to mix it every so often or it will be slightly chunky. (Those big clusters of granola are my favorite things.)
Granola With Orange and Cranberries
Ingredients:
5 cups oats
1 cup almonds
1 cup walnuts
1 cup cashews
optional: 1/2 cup sugar
3/4 cup maple syrup or agave
1/2 cup olive oil
1 teaspoon sea salt
1/2 cup cranberries
2 oranges zested
2 cups coconut
1 1/2 cups dried cranberries
Directions:
Preheat the oven to 250 degrees.
Mix together the sugar, maple syrup, olive oil, sea salt and orange zest in a bowl.
In a large bowl, mix together the oats, nuts and coconut. Pour the liquid over the oat mixture. Mix carefully with a spatula until everything is coated evenly.
Pour the oats onto 2 half sheet trays and put in the oven. Every 15 minutes mix the oats. Bake for 1 hour.
Toss with cranberries and start snacking!
posted by Lauren on March 19, 2012
©Lauren Torrisi 2012
I don’t know about you- but I’m really ready for spring. (Well, I’m really ready for summer, but I’ll take spring.) In celebration of all things warm, I created this recipe that requires you to dust off your grills. This marinade is great for meat or vegetables like squash. I love marinades because they help you create a delicious dinner for the next day with very little effort. Try making this for a little taste of warmer weather to come.
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
©Lauren Torrisi 2012
©Lauren Torrisi 2012
I marinated the chops for at least two hours before grilling them. I saved the marinade for pork chops. Because the marinade doesn’t have a strong flavor, it’s better suited for lighter flavored meats like lamb, chicken or pork.
©Lauren Torrisi 2012
Lamb Chops With Lime and Mint Glaze
Ingredients:
4 to 6 rib lamb chops
For the marinade:
1 cup olive oil
4 limes, zested and juiced (equal to about 1/3 cup juice)
1/4 cup agave or honey
3 garlic cloves
1/3 cup mint roughly chopped
1/2 teaspoon cracked black pepper
Directions:
Whisk the marinade ingredients together and pour into a sturdy zip loc bag, reserving 1 cup of the marinade. Gently poke holes in the lamb with a fork and place in the bag for at least 2 hours and up to 24 hours.
Remove the lamb and grill until done. While the lamb in on the grill, bring the reserved marinade up to a boil. Once the lamb is done, glaze the lamb with the hot marinade.
©Lauren Torrisi 2012
posted by Lauren on March 14, 2012
©Lauren Torrisi 2012
St. Patrick’s Day has approached faster than I anticipated, plus daylight savings time has left me a little more sleepy than usual. I’m completely in need of some caffeine.
This drink is the perfect weekend pick me up. Sip it this weekend and enjoy the gorgeous weather as you watch the parade from the comfort of you couch sitting in your pajamas. (Sounds like a perfect morning to me.)
I found these cookie cutters at Home Goods. If you can’t find them online, use a small shamrock cookie cutter and cut a small piece out of each cookie to help it stay on the cup before baking.
Enjoy!
Thanks,
Lauren
This rolling pin is very special to me, it’s personalized with an “L” and was made for me by my uncle.
Irish Coffee With Vanilla Shamrock Cookies
Ingredients:
For the coffee:
8oz coffee
1/2oz mint liquor
2oz baileys
whipped topping
For the cookies:
1 1/2 cup flour
1/2 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
For the icing:
3 to 3 1/2 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 egg whites
green food coloring
sprinkles
Directions:
For the coffee:
In a cup, pour mint liquor into a mug. Add the coffee. Slowly pour the Bailey's on top of the coffee. Top with a big scoop of whipped cream.
For the cookies:
Cream together the butter and sugar. Add the egg and vanilla. Add the flour. Chill. Roll out and bake at 350 degrees for 7-10 minutes.
For the icing:
In the bowl of a mixer, beat the egg whites until frothy. Add the lemon and vanilla. Slowly add in the confectioner's sugar a little at a time until there are no lumps and you have the desired consistency.
You want to be able to spread the icing on the cookies but you don't want it to be too thin that it won't hold its shape. Add the food coloring to desired color. Spread on the cooled cookies and decorate with sprinkles
posted by Lauren on March 6, 2012
There’s nothing more simple and delicious for a party then personal ice cream sundaes. (Or just one for yourself.) If you love Girl Scout Thin Mints, you’ll love this sundae. It has the crunchy chocolate cookies, minty cold ice cream and tropical coconut.
Sundaes are by far one of the easiest desserts to put together. Unless you’re making the ice cream from scratch and planting the cocoa beans this should take you about 10 minutes to make. Eat and enjoy!
Love,
Lauren
Coconut Mint Oreo Sundae
Yield: 4-6
Ingredients:
1 gallon mint chocolate chip ice cream
1 cup shredded coconut
1 package Oreo cookies
1 container whipped topping or
4oz chocolate for melting
Directions:
Chill 4 glass coffee or wine glasses in the freezer.
In a double boiler, melt the chocolate. Drizzle the chocolate in the glasses with a spoon. (Or put the chocolate in a small plastic bag and cut a small hole in the end to create a piping bag- the chocolate is easier to handle this way.)
Once the chocolate has hardened, crush Oreos and place them in the bottom of the glasses. Top with two scoops of icecream and add more crushed Oreos along with coconut.
Add one more scoop to each glass and top with whipped topping. Sprinkle with coconut and garnish with an Oreo.
posted by Lauren on March 5, 2012
I always wanted to stuff brownies with something delicious and this gave me the perfect option. When you bite into these brownies the combination of textures is amazing. I love the crunchiness of the outside of the brownie and the Oreo cookie combined with the soft velvety brownie.
This is the type of dessert you don’t feel guilty eating because every bite was totally worth it. Plus, I love a classic black and white anything- it’s just so chic!
Enjoy!
Love,
Lauren
©Lauren Torrisi 2012
A view from above…I love the scattered, haphazard look of these brownies floating on the sheet tray.
Below, ingredients preparing for their baking death.
© Lauren Torrisi 2012
Oreo Cream Cheese Brownies
Yield: 30 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
These brownies are stuffed with Oreos and topped with sweetened cream cheese and crushed Oreos.
Ingredients:
For the brownies:
4 oz chocolate
3/4 cup butter
1 1/2 cup sugar
1 teaspoon vanilla
3 eggs
1/2 teaspoon salt
1 cup AP flour
1/4 cup cocoa
1 package Double Stuf Oreos
For the topping:
1 pound cream cheese
1/3 cup confectioner's sugar
Extra Oreos, crushed, for topping
Directions:
Preheat oven to 350 degrees.
In a double boiler, melt chocolate and better until just melted.
Add sugar, salt and vanilla. Add eggs, one at a time, mixing until just combined.
Add flour and cocoa powder and mix. The batter will be thick.
Spray a 7x7 inch baking pan with cooking spray. Using a spatula, spread half of the batter evenly in the pan. Line the surface with the Double Stuf Oreos putting them as close as possible.
Top with the remaining batter and spread with a spatula.
Bake for 35 minutes or until cake tester comes out clean. Set aside. Cut the brownies when they are cool.
For the topping:
Using an electric mixer, beat the cream cheese until smooth. Add the confectioners sugar and mix until combined and there are no lumps.
Spread the cream cheese mixture on the brownies. Sprinkle crushed Oreos on top.
©Lauren Torrisi 2012
posted by Lauren on March 5, 2012
© Lauren Torrisi 2012
It’s the start of Oreo mania! There’s something about the Oreo- maybe it’s the sweet chocolatey smell, the crunchy cookie and that smooth center that I absolutely adore. It’s an unbelievably versatile food, which I feel is due to it’s simplicity. Whether you like your cookies just plain dipped in milk, or like something a little more fancy, this is the best of both worlds.
This cake is subtle sweet- not overly sweet. The icing is buttery and colored with strawberries not artificial colors. I think these would be perfect for Valentine’s Day, Mother’s Day, baby or bridal showers…they’re just plain girly!
Enjoy them- and don’t forget to share.
Love,
Lauren
© Lauren Torrisi 2012
Strawberry Oreo Cupcakes
Yield: 18
Prep Time: 30
Cook Time: 15
A light cupcake topped with a buttery strawberry frosting.
Ingredients:
For the cupcakes:
1/2 cup canola oil
1 1/4 cup sugar
3 eggs
2 teaspoons vanilla
1/2 cup milk
1 1/3 cup AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup diced strawberries
1/2 cup Oreo cookies crushed
For the frosting:
1 cup butter, room temp (2 sticks)
4 cups confectioners sugar
1/2 cup strawberry puree
To decorate:
Oreo cookies
Red sprinkles
Directions:
Preheat oven to 325 degrees.
Cream together the oil and sugar. Add the eggs and vanilla and mix until combined.
In a separate bowl, mix together the flour, baking powder and salt.
Add the flour and milk a little at a time alternating between the two.
Set up muffin cups in the muffin tins. (You'll need about 18 cups.) Divide the crushed Oreos and strawberries in each cup.
Put the batter in a liquid measuring cup and pour until 2/3's of the cup is full.
Bake for 12-15 minutes until a cake tester comes out clean.
For the icing:
In the bowl of an electric mixer, beat the butter until smooth. Add the confectioner's sugar and beat until smooth.
Slowly mix in the strawberry puree until just combined. Using a piping bag or spatula, spread/pipe frosting on cooled cupcakes.
Top with sprinkles and place an Oreo cookie on each cupcake.
© Lauren Torrisi 2012
