All posts by Ruth Wendel

About Ruth Wendel

I'm a musician, Registered Dietitian, cook, and baker. I love food, and want to share my delight for it with the world. I hope you enjoy my recipes and, if you haven't developed a love for baking already, I hope you will!

My Hiking Fuel

Miscellaneous

Hey friends! Happy summer! I hope you’re all out enjoying some gorgeous June weather! Last week, my fiancé and I headed to Mt. Monadnock for some hiking. First, however, we made some delicious granola trail mix to keep us going the whole way up the mountain! Here are the ingredients for the baked granola:

Ingredients:

  • 4 cups old-fashioned oats
  • 1/4 cup sweetened coconut
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cocoa powder
  • 1/4 cup honey
  • 1/4 cup smooth peanut butter
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla

First, preheat the oven to 350ºF. Combine all of the dry ingredients in a large bowl.IMG_2512

Now, mix the wet ingredients together in a smaller bowl and pour them over the dry ingredients. Mix the wet and the dry ingredients together until they’re fully combined.IMG_2513

Pour the mixture onto a large baking sheet lined with wax paper or a silicone baking mat, so that the mixture is in a single layer.

IMG_2516

Bake the granola at 350ºF for 20 minutes, tossing the granola with two forks (or whatever you want to use) every 5 minutes so that it all browns evenly.

IMG_2517

After 20 minutes, the granola should be delicious and golden brown!

IMG_2518

Let the granola cool, and then you can mix it with whatever other trail mix goodies you enjoy! We mixed ours with dried sweetened cranberries and M&Ms, but it would also be delicious with raisins, chocolate chips, peanuts, pretzels…the list goes on!

And for your viewing pleasure, here are pictures from the top of Mt. Monadnock.

IMG_2521 IMG_2520 IMG_2524 IMG_2528

I’d say it was worth the climb! I hope you all enjoy your summer, and give this recipe a try! Happy baking!

Oven-Roasted Fancy Fries

Miscellaneous

Hi friends! Happy May, and happy college graduation to my friends! I have a super simple but delicious recipe for you today, for gourmet roasted French Fries! Here are the ingredients:

Ingredients:

  • 4 white potatoes, washed
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • juice of 1/2 lemon
  • 1 tsp rosemary, finely chopped
  • salt and pepper to taste

First, preheat the oven to 450ºF. Cut the potatoes into wedges (you should get about 8 wedges per potato).

IMG_2487

Combine all of the other ingredients into a simple sauce, and toss the potatoes in the sauce until they are fully coated.

IMG_2488

Arrange the wedges on a baking sheet so that they are all on one side. Bake them in the oven on one side for 20 minutes, and then flip all of the wedges onto the other side. Put the baking sheet back in the oven, and bake the flipped wedges for another 10 minutes. When they come out, they should be crispy and browned!

IMG_2489

Even though this recipe is really quick and simple, it’s absolutely delicious! These fries are great on their own, and also stand up nicely to condiments like ketchup and mustard. We had these with salmon for dinner, and are also having them with a roasted chicken- they really are a nice side dish for just about any meal! Enjoy!

Strawberry Shortcake

Cakes and Cupcakes

Hi friends! I just got back from a visit to Pennsylvania for the annual Mennonite Relief Sale! It’s always a super fun time of eating homemade goods, auctioning off quilts, and much more (and it’s great knowing that all the proceeds go to charity!). While in Pennsylvania, we celebrated my sister’s birthday with a delicious strawberry shortcake. It was so good that I knew it was worthy of being my next recipe post! Here’s the recipe:

Ingredients:

  • 1/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 tsp baking powder (NOT BAKING SODA)
  • 1/2 cup cold butter, cut into small cubes
  • 1 beaten egg
  • 2/3 cup milk

Preheat the oven to 450ºF. Combine the flour, sugar, and baking powder together in a large bowl. Using a pastry cutter, cut in the cold butter until the mixture looks like large crumbs.

IMG_2417

Measure out the milk in a liquid measuring cup, and then crack an egg into the milk. Beat the egg and milk together until they are thoroughly mixed.

IMG_2418

Pour the milk/egg mixture into the dry ingredients. Using a spoon, spatula, or your hands (my favorite tool) mix the ingredients together just until they’re moistened and combined. Don’t overmix it, or else you won’t get a light and flaky shortcake- you’ll get dense bread.

IMG_2420

Spread the dough into a greased 8″x1.5″ round baking pan. (We doubled the recipe, which is why you see two pans here.)

IMG_2422

Bake the dough for 15-18 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake in the pan for 10 minutes.

IMG_2425

While the cake is baking and cooling, you can get your berries going! We used fresh strawberries and blueberries, and just sprinkled sugar over them and let them macerate so that they were really sweet and juicy.

You can also make some fresh whipped cream! All you have to do is take however much you want of heavy whipping cream and, using either a stand mixer or a hand mixer, whip the cream until it forms soft peaks. Then, sprinkle some sugar into the cream until you have your desired sweetness.

IMG_2423

And now, put it all together into a sweet, light, and fresh dessert! This cake is so delicious and flaky and buttery, and the berries added the perfect touch of freshness and a slight tart bite. And of course, the whipped cream was just perfect. I hope you all give this recipe a try! Happy baking!

IMG_2426

Springtime at Last!

Lunch and Dinner

Hi everyone! I don’t want to jinx it, but it seems like Spring might finally be upon us! The warm weather rekindled our itch to get outside and grill, and so that’s what this post is all about! My dad got a new grill with a rotisserie for his birthday, so we had rotisserie chicken, and spice-grilled vegetables that were my responsibility. Here are the spices and other ingredients you’ll need for the veggies:

  • Garlic powder
  • Chili powder
  • Ground mustard
  • Fresh lemon juice
  • Salt
  • Black pepper

The veggies I used were zucchini, summer squash, asparagus, and green peppers. I cut the zucchini and squash into spears, the green pepper into wedges, and just cut the woody ends off of the asparagus. Arrange them on a baking sheet or a grilling pan.

IMG_2390

Squeeze lemons over the vegetables until they’re thoroughly coated to your liking.

IMG_2392

Now, sprinkle the spices over the vegetables in whatever quantities you choose! I used a few tablespoons of chili powder and garlic powder, and a very small amount (maybe a teaspoon) of the ground mustard. Then, sprinkle salt and pepper generously over all the vegetables.

IMG_2393 IMG_2397

Put the pan in the grill at 350ºF, for about 10 minutes. You can turn the vegetables on the pan to get them browned all over, or you can just leave them. We tossed them at the very end, because we just wanted to get them softened and a bit browned.

IMG_2398

And now, just to show you how well the rotisserie worked, here’s a picture of the yummy chicken!

IMG_2394

Perfect, right? This was such a great spring meal- we ate like kings and the food was so light and fresh! This may be a simple recipe, but those vegetables were so delicious, and the spices brought out the natural flavor of the veggies. Seriously, you should try it! Happy grilling!

A Day on Pinterest

Chocolates

Hi friends! Happy almost-April, and almost-Palm Sunday! I was so pleased that so many people enjoyed my last recipe for No Bake Cookies, and I knew I needed to find a recipe to top it. I was perusing Pinterest the other day when I happened upon a recipe for Cookie Dough Truffles. I couldn’t help myself- I had to give them a try! These turned out so spectacularly that I had to share them, even though it’s not my original recipe. So here is the recipe for Chocolate Chip Cookie Dough Truffles, originally Pinterested by BruCrew Life.

PS- if you’re currently worrying about Salmonella, don’t. They’re egg-free!

  • 1 stick butter, softened
  • 3/4 cup packed brown sugar
  • 14 oz. sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1 large bag mini semi-sweet chocolate chips
  • 1 tbsp shortening

In a large bowl mixer, cream the butter and brown sugar until they’re fully combined and fluffy. Add the condensed milk and vanilla, and beat until combined. While the mixer is on low, slowly add in the flour and mix well. Finally, add in 1/2 cup chocolate chips and mix.

IMG_2361

Put the whole bowl of cookie dough in the freezer for 15 minutes to stiffen the dough. After the 15 minutes are up, line a cookie sheet with wax paper, roll the cookie dough into 1-inch balls, and place the balls on the cookie sheet. Put the cookie sheets back in the freezer for 15 minutes (so that they will be easier to dunk in chocolate later!).

IMG_2362

Just before it’s time for the dough balls to come out of the freezer, melt the shortening in a small bowl. Put the rest of the mini chocolate chips into a separate larger microwave-safe bowl, and pour the melted shortening over them. Melt the chocolate chips in the microwave in 30 second increments, stirring in between.

Here’s where you get to decide your technique- you can either fully roll the truffles in chocolate, or just dip them partially. I did both methods, and I found the simple dipping method to be much easier. You can also taste the cookie dough better with the simple dipping method. I’ll explain both methods, though.

For the complete rolling method: spear a dough ball with a toothpick, and dip the ball into the melted chocolate. Spoon more chocolate over the top, and then wipe the excess chocolate away. Put the truffle back on the cookie sheet, and twist the toothpick out.

IMG_2363 IMG_2364 IMG_2365 IMG_2366

The dip method: spear the truffle with a toothpick, and just simply dip the truffle into the melted chocolate, without spooning more chocolate over the top. Place the truffle back on the baking sheet, and twist the toothpick out. If you’re feeling fancy, you can fill in the hole made by the toothpick with more melted chocolate.

IMG_2367 IMG_2369

Stick the truffles back in the freezer to harden the chocolate, and then enjoy! These do taste really good when cold, so I would recommend keeping them in the fridge or freezer. We’re going to freeze ours and save them for Easter treats! I hope you guys get a chance to try these- let me know what you think! Happy baking!

 

 

 

 

 

 

Chocolate Oatmeal Cookies, No Baking Necessary!

Cookies and Brownies

Hey friends! Sorry it’s been so long since I last posted- my man is in town, so I’ve been a little distracted! I’ve had my blog on my mind, though, and have a super yummy recipe to share with you all today. Today’s recipe is for No-Bake Chocolate Oatmeal Cookies. That’s a long title, though, so we’ll just call them No-Bake Cookies. Here are the ingredients:

Ingredients:

  • 1 1/2-2 cups granulated sugar (I ballparked the sugar and cocoa since it’s within a range)
  • 1/4-1/2 cup cocoa powder
  • 1/3-1/2 cup margarine (I only used 1/2 cup)
  • 1/2 cup milk
  • 1 tsp salt
  • 3 cups oatmeal (Quick-Cooking 1-minute)
  • 1 1/2 tsp vanilla
  • Nuts, optional (I didn’t use nuts)

In a large bowl, mix the oats and vanilla. Set them aside.

In a medium saucepan, boil the sugar, cocoa, margarine, milk, and salt together for 5 minutes. Stir this mixture constantly to prevent the milk from boiling over and the chocolate from burning. Just an FYI, I started the 5 minute timer after the mixture started boiling.

IMG_2314

IMG_2315

IMG_2316

Once the 5 minutes are up, pour this cocoa mixture over the oats and stir it all together. It will be a stiff dough!

IMG_2317

IMG_2318

Scoop the mixture into rounded balls and place them on a baking sheet lined with wax paper or a baking mat. You can either use an ice cream scoop to scoop the dough, or roll the balls between your hands. A word of caution: this dough is super hot (it was just boiling!), so be careful not to burn your hands if you choose to roll the dough between your hands.

IMG_2319

And that’s it! You just have to let the cookie dough balls cool and it’ll be ready to eat. These cookies are so yummy and they take approximately 7 minutes to make- can it get any better?? I hope you give these a try and that you enjoy them as much as we did! Happy baking!

Cookies ‘n Cream Cupcakes

Cakes and Cupcakes

Hey friends! Happy end of February- Spring is officially coming! To celebrate, I made a great new recipe for Cookies ‘n Cream cupcakes! They’re light and sweet chocolate cupcakes, with that perfect Oreo crunch and the thick Oreo cream in a sweet glaze! Here’s the recipe:

  • 1 chocolate cake mix, plus ingredients for the mix (I  used a milk chocolate mix, but I also think a dark chocolate mix would give the cake a perfect bittersweet taste.)
  • 1/2 package Mega-Stuf Oreo’s
  • 2 cups confectioner’s sugar
  • 3 tbsp and 1/2 tsp milk
  • 1/8 tsp cream of tartar

First, preheat the oven to 375ºF (or whatever the mix instructs) and line 2 cupcake sheets with cupcake papers (this recipe makes about 24 cupcakes). Make the cake mix according to the directions on the box, and portion the batter evenly among the cupcakes. Bake for however long the box directs, or about 15 minutes. When the cupcakes come out of the oven, cool them in the sheets for 5 minutes and then transfer them to a cooling rack to cool thoroughly. 

IMG_2297

While the cupcakes are baking, separate the Oreo’s into the cookies and the cream. I did this by twisting the Oreo’s until one cookie came off, and then ran a knife under the cream to separate it from the other cookie. With a fork, fluff up the cream. Put the cream in a pastry bag or a plastic food storage bag with the corner cut off (you’re going to pipe the cream into the cupcakes).

IMG_2296

Put the chocolate cookies in a plastic storage bag, and pound the bag with either a rolling pin or a meat tenderizer until you’ve successfully smashed the cookies to smithereens. Set the cookie crumbs aside.

When the cupcakes are fully cooled, begin piping the cream into the center of the cupcakes. To do this, insert the tip of the pastry bag into the cupcake and squeeze the bag as hard as you can! The cream is reeealllllyyyy thick, so it took some muscle to get it out of the bag. Totally worth it, though! You can also do this by hollowing out a little area in the cupcake and just squeezing some of the cream into the little hollowed area.

IMG_2299 IMG_2300

Now, time to make the glaze for the cupcakes! Take the confectioner’s sugar, milk, and cream of tartar and mix them in a small bowl until they form a glaze consistency. It should be slightly runny, but not so thin that it can’t be controlled when being spread over a cupcake. Take as many of the Oreo cookie crumbs as you want and sprinkle them into the glaze- but be sure to save some to top the cupcakes with!

Spread glaze over each cupcake to taste. Don’t worry, there is plenty for each, so you don’t have to skimp!

IMG_2301 IMG_2307

Finally, top the cupcakes with the Oreo cookie crumbs. You can do this either by sprinkling the crumbs on top, or by putting the crumbs in a bowl and rolling the cupcake in the crumbs. Both methods worked well!

IMG_2304 IMG_2308

And finally, enjoy! These cupcakes are super yummy and so fun and easy to make! Feel free to give them a try, and treat yourself! Happy baking, and happy March!

IMG_2309

IMG_2310

The Chocolate I Dream About

Chocolates

Hey friends! Happy almost-Valentine’s Day! I’m sure some of you are making plans with your sweeties to celebrate, and I wish you a very happy holiday with your loved one! My fiancé will not be around for Valentine’s Day, sadly, so I decided to treat myself to some yummy chocolate. That decision morphed into a new creation, namely a chocolate that I just made up that I’m calling Nutty Bark. It is so simple to make this chocolate bark, and it’s heavenly! Here are the ingredients:

  • 2, 4-ounce boxes of Baker’s semi-sweet chocolate bars
  • 1/2 cup chopped cashews (or peanuts, or really any nut)
  • 1/2 cup Reese’s Pieces

First, chop the cashews if they’re not pre-chopped. Sprinkle the cashews and Reese’s Pieces on a non-stick baking mat or on wax paper in a baking sheet.

IMG_2259

Next, in a microwave safe bowl, melt the semi-sweet chocolate. Hint: Heat it for 30 seconds, then stir. Heat for another 30 seconds and stir again. Continue heating in 10-second increments after that until it’s fully melted. This chocolate melts perfectly into a silky smooth liquid. Pour the chocolate over the chopped nuts and candies and, using a rubber spatula, spread the melted chocolate out so there is one uniform layer.

IMG_2261

Put the pan in the fridge for about 1 hour or until the chocolate has completely hardened. You should be able to pull it off the wax paper or baking mat in one heavenly chocolate brick.

IMG_2265

Now, break the chocolate slab up! I suppose you could also just eat it all right then, and that would be perfectly acceptable too. I plan on sharing this bark with my family, so I had to break it into smaller pieces. You can break it up with your hands, a knife, or however you prefer.

IMG_2267 IMG_2268

Now, dig in! This chocolate bark is the perfect balance of a sweet chocolate (but not too sweet!) and a creamy salty-sweet peanut bite, and it’s delightfully crunchy but melts smoothly on the tongue. If that doesn’t say “Happy Valentine’s Day”, I don’t know what does! Happy eating!

Gameday Sweets and Savories

Miscellaneous

Hey all! Who’s excited for the Superbowl?!? I know I am (although my favorite team isn’t in it this year)! I’m also really excited for the Superbowl snacks– and this year I have two fantastic gameday recipes for you! This is a double recipe post, with a great recipe for quick cinnamon rolls and easy pizza rolls! Here are the ingredients:

Cinnamon Rolls

  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 sheet puff pastry, very cold (you can find this in the freezer section at the store)
  • Butter or margarine, to spread over pastry

First, combine the brown sugar, sugar, and cinnamon in a mixing bowl. Unfold the puff pastry and roll it out on a floured pastry board until it’s about 18 inches long and wide. Then, butter the pastry lightly. Pack the brown sugar mixture onto the pastry.

IMG_2241

Gently, roll the pastry into a log.

IMG_2242

IMG_2243

Cut the log into small circles, and lay the circles down on a greased baking sheet (or a silicon baking mat, like I did). Hint: Make sure the pastry is super cold while you’re doing this, or else it will fall apart. If it gets warm, stick the log in the freezer wrapped in plastic wrap for a few minutes until it’s cold and firm again.

IMG_2247

Bake in a 400ºF oven for 15 minutes or until the pastry is golden brown. Then, let the pastry cool on the baking sheet.

IMG_2249

Now for the pizza rolls!

Pizza Rolls:

  • 1 sheet puff pastry, very cold
  • 3/4 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Chopped pepperoni, to taste (I used turkey pepperoni)

Basically, same drill as the cinnamon rolls. Roll out the pastry on a floured board, and then spread the marinara sauce the sheet. Sprinkle the cheeses on top of the sauce, and then sprinkle the pepperoni on top.

IMG_2244

IMG_2245

IMG_2246

Roll the pastry up. Warning, this log will be much thicker than the cinnamon one! Cut the log into small circles, and bake in a 400ºF oven for 15 minutes or until the pastry is golden brown. Then, let the pastry cool on the baking sheet.

IMG_2248

IMG_2251

And there you have it! Two delicious snacks that are huge crowd-pleasers, just in time for the big game! I would recommend serving these fresh and hot, so pop them in the oven just a few minutes before the guests show up and you’ll be all set. Happy baking, and may the best team win!

 

 

Healthy(ish) Cookies!

Cookies and Brownies

Hey friends! I hope you all are holding down the fort in this impending ice age! I can say without doubt that all the grocery stores in my area are completely ransacked of their milk and bread (and maybe some peanut butter, fluff, and Nutella, too). In light of this impending chilly craziness, I thought of something for you all to do inside- BAKE! Big surprise, right? And it just so happens that I have a great new recipe to share with you!

This recipe is for Oatmeal Cranberry Chocolate cookies. These are sooo yummy- the perfect combination of chewy oatmeal that provides soluble fiber to fill you up (and is heart healthy!), the sweet dried cranberries, and the dark chocolate (we’ll say this is included for the antioxidants). Here are the ingredients:

  • 1 cup margarine, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 1/2 cup quick-cooking oats (either the 1-minute or 3-minute kind)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dried cranberries
  • 1 bag Nestle dark chocolate morsels

First, preheat the oven to 375ºF. Cream the margarine and sugars together until they’re fully combined. Then, stir in the eggs and vanilla and mix well. Add the dry ingredients and mix until the most delicious cookie dough ever is in front of you!

IMG_2232

Drop heaping tablespoonfuls of the dough onto ungreased baking sheets, and bake the cookies for about 11 minutes. If you have two sheets baking at once, switch which oven rack they’re baking on halfway through the baking time.

IMG_2234

As soon as they come out of the oven, take them off the sheets and transfer them to a wire cooling rack. Otherwise, they might continue baking from the heat of the baking sheets, and get pretty crispy.

IMG_2235

Now, dig in! These cookies are spectacular when warm, because the chocolate is all melty and silky, and the cranberries are the perfect sweet and tangy bite. Add in the warm nutty oatmeal, and you have yourself a blissful moment. Happy baking- and stay warm!