Savory Simple http://www.savorysimple.net A Recipe Blog Wed, 17 Dec 2014 15:29:18 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 {NEW} This easy chocolate sauce has only 3 ingredients and is perfect served over desserts such as cakes, brownies and ice cream http://www.savorysimple.net/new-this-easy-chocolate-sauce-has-only-3-ingredients-and-is-perfect-served-over-desserts-such-as-cakes-brownies-and-ice-cream/ http://www.savorysimple.net/new-this-easy-chocolate-sauce-has-only-3-ingredients-and-is-perfect-served-over-desserts-such-as-cakes-brownies-and-ice-cream/#respond Tue, 16 Dec 2014 17:51:28 +0000 http://www.savorysimple.net/new-this-easy-chocolate-sauce-has-only-3-ingredients-and-is-perfect-served-over-desserts-such-as-cakes-brownies-and-ice-cream/ {NEW} This easy chocolate sauce has only 3 ingredients and is perfect served over desserts such as cakes, brownies and ice cream

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Easy Chocolate Sauce (3 Ingredients) http://www.savorysimple.net/easy-chocolate-sauce-3-ingredients/ http://www.savorysimple.net/easy-chocolate-sauce-3-ingredients/#comments Tue, 16 Dec 2014 22:45:55 +0000 http://www.savorysimple.net/?p=15358 There’s nothing quite like melted chocolate drizzled over a brownie or a slice of homemade cake. And it’s incredibly easy to make a basic chocolate sauce at home with only a few ingredients. The best part about making it from scratch? You get to control the flavor. This easy chocolate sauce recipe can be made […]

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This easy chocolate sauce recipe has only 3 ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.

There’s nothing quite like melted chocolate drizzled over a brownie or a slice of homemade cake. And it’s incredibly easy to make a basic chocolate sauce at home with only a few ingredients. The best part about making it from scratch? You get to control the flavor. This easy chocolate sauce recipe can be made using bittersweet, semi-sweet or milk chocolate. It has just three ingredients: chocolate, cream and vanilla extract.

This easy chocolate sauce recipe has only 3 ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.

Think of this recipe as a base. Once you get comfortable making it you can get a little bit creative! For a boozy twist, try swapping out the vanilla for red wine, Grand Marnier or Kahlua. I think any liqueur would work really well so experiment with what you have on hand.

This easy chocolate sauce recipe has only 3 ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.

I’ve offered two methods for preparing the sauce below. I often use the double boiler method out of habit but the microwave will also work well.

This easy chocolate sauce recipe has only 3 ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.

It’s worth noting that tempered chocolate can break or seize up so take care not to overheat it. If using a double boiler, keep the water gently simmering. If using a microwave keep the heat at 50% power.  Here’s a great article that goes into a bit more detail.

This easy chocolate sauce recipe has only 3 ingredients! It's wonderful drizzled over many desserts including cakes, brownies and ice cream.

Easy Chocolate Sauce
 
Cook time
Total time
 
Author:
Serves: approximately ¾ cup
Ingredients
  • 3.5 ounces bittersweet chocolate (I like 70%), chopped finely
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
Instructions
to prepare with a double boiler (preferred method):
  1. Heat a medium saucepan with approximately 2-3 inches of water over medium high heat. Place a metal bowl on top of the saucepan and add the chocolate, heavy cream and vanilla extract.
  2. As the water simmers and turns to steam, gently stir the ingredients together as they melt. If it looks like the sauce is getting too hot, remove the saucepan from the heat and allow the sauce to continue melting over the residual steam. They key is to melt the chocolate slowly.
  3. Serve immediately.
to prepare in the microwave:
  1. Place the chocolate, heavy cream and vanilla in a microwave safe dish.
  2. Microwave for 1 minute on medium (50%) power. Remove from the microwave and stir until smooth.
  3. Serve immediately.
Notes
Feel free to substitute semi-sweet or milk chocolate in place of the bittersweet chocolate. White chocolate is trickier to temper so I do not recommend using it in this recipe.

For a boozy twist, try swapping out the vanilla for red wine, Chambord or Kahlua!

Chocolate can seize up if it comes into contact with water or it gets too hot. This is a great article with more details. The microwave can be a bit finicky but should be safe for melting the chocolate at 50% power.

 

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{NEW} Spinach, Artichoke and Caramelized Leek Tart. It’s freaking awesome http://www.savorysimple.net/new-spinach-artichoke-and-caramelized-leek-tart-its-freaking-awesome/ http://www.savorysimple.net/new-spinach-artichoke-and-caramelized-leek-tart-its-freaking-awesome/#respond Sun, 14 Dec 2014 16:37:51 +0000 http://www.savorysimple.net/new-spinach-artichoke-and-caramelized-leek-tart-its-freaking-awesome/ {NEW} Spinach, Artichoke and Caramelized Leek Tart. It's freaking awesome

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Spinach, Artichoke and Caramelized Leek Tart http://www.savorysimple.net/spinach-artichoke-caramelized-leek-tart/ http://www.savorysimple.net/spinach-artichoke-caramelized-leek-tart/#comments Sun, 14 Dec 2014 18:35:49 +0000 http://www.savorysimple.net/?p=15328 I absolutely love working with puff pastry. It’s one of those amazing ingredients that can really elevate a dish with very little extra work. I used to make it from scratch but over the years I’ve realized that the store bought puff pastry really does get the job done and is a huge time saver. […]

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This Spinach, Artichoke and Caramelized Leek Tart is a delicious and flavorful appetizer. Get this easy to follow recipe from Savory Simple!

I absolutely love working with puff pastry. It’s one of those amazing ingredients that can really elevate a dish with very little extra work. I used to make it from scratch but over the years I’ve realized that the store bought puff pastry really does get the job done and is a huge time saver. It works wonderfully in this flavorful tart.

This Spinach, Artichoke and Caramelized Leek Tart is a delicious and flavorful appetizer. Get this easy to follow recipe from Savory Simple!

I’ll never forget the first time I worked with leeks; I had no idea what I was doing. If you’ve never worked with them before they look like giant spring onions only you’re really not supposed to eat the dark green parts. They’re very tough and fibrous. However, the recipe I was working with didn’t mention this so I used the entire leek. The recipe wasn’t inedible. I was making a risotto and top of the leeks did soften up enough to consume. But for most recipes and for this recipe in particular, I’m recommending that you only use the white and pale green section of the leeks.

This Spinach, Artichoke and Caramelized Leek Tart is a delicious and flavorful appetizer. Get this easy to follow recipe from Savory Simple!

This tart is a great option for serving at holiday parties because you can prepare all of the components in advance and then layer and bake the tart just before guests arrive. A perfect crowd pleaser!

This Spinach, Artichoke and Caramelized Leek Tart is a delicious and flavorful appetizer. Get this easy to follow recipe from Savory Simple!

Spinach, Artichoke and Caramelized Leek Tart
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 tart
Ingredients
  • 1 tablespoon unsalted butter
  • 2 cups leeks (approximately 1½ - 2 leeks), white and pale green parts only, chopped
  • 4 -5 cups spinach
  • 1 14-ounce can artichoke quarter, drained and patted dry
  • freshly grated parmesan cheese (1/4 cup or to taste)
  • 1 sheet puff pastry
Instructions
  1. Heat the butter in a large skillet over low heat. Keep a small cup of water nearby. Add the leeks with a pinch of salt and stir to coat in the butter. Allow the leeks to sweat for 2-3 minutes and then turn up the heat to medium. Allow the leeks to slowly caramelize, stirring frequently. As a brown glaze forms on the bottom of the pan add a 1-2 tablespoons of water at a time and stir to incorporate the glaze back into the leeks. Once they are nicely caramelized (approximately 10-15 minutes), remove from the heat and set aside.
  2. Place the spinach in a large skillet with a splash of water or olive oil (this step can be done in batches if the pan isn't large enough to accommodate all of the spinach). Turn the heat to medium low. Turn the spinach for a few minutes until it wilts. Season with a bit of salt and pepper and allow to drain on a plate with paper towels.
  3. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out chilled puff pastry until it is approximately 11x15 inches or 12x14 inches. Place the dough on the prepared baking sheet. Distribute the leeks, spinach and artichokes evenly, leaving a small border around the edge of the dough. Top with parmesan cheese.
  4. Bake the tart for 25-30 minutes, or until the edges are golden and firm. Periodically check on the tart while it's cooking. If part of the dough around the edge inflates with an air bubble at any point, gently prick it with a fork to deflate.
  5. Slice and serve.
Notes
If this tart is being prepared for a party, save time by preparing the leeks and spinach in advance. 40 minutes before guests arrive you can roll out the dough, layer the ingredients and bake the tart so it will be ready just in time to serve.

Make sure to drain the artichokes and spinach before placing them on the puff pastry dough to avoid excess liquid. This could result in a soggy tart.

 

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Hello lover http://www.savorysimple.net/hello-lover-2/ http://www.savorysimple.net/hello-lover-2/#respond Sat, 13 Dec 2014 20:43:20 +0000 http://www.savorysimple.net/hello-lover-2/ Hello lover

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My new obsession. Yes, I did order a case. No, I was not paid to say this http://www.savorysimple.net/my-new-obsession-yes-i-did-order-a-case-no-i-was-not-paid-to-say-this/ http://www.savorysimple.net/my-new-obsession-yes-i-did-order-a-case-no-i-was-not-paid-to-say-this/#respond Sat, 13 Dec 2014 11:21:15 +0000 http://www.savorysimple.net/my-new-obsession-yes-i-did-order-a-case-no-i-was-not-paid-to-say-this/ My new obsession. Yes, I did order a case. No, I was not paid to say this

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Sweet snack @fromthefarmer http://www.savorysimple.net/sweet-snack-fromthefarmer/ http://www.savorysimple.net/sweet-snack-fromthefarmer/#respond Fri, 12 Dec 2014 15:17:21 +0000 http://www.savorysimple.net/sweet-snack-fromthefarmer/ Sweet snack @fromthefarmer

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It’s a good thing I have this heating pad to keep me warm all winter. I’m sure no one else was planning to use it http://www.savorysimple.net/its-a-good-thing-i-have-this-heating-pad-to-keep-me-warm-all-winter-im-sure-no-one-else-was-planning-to-use-it/ http://www.savorysimple.net/its-a-good-thing-i-have-this-heating-pad-to-keep-me-warm-all-winter-im-sure-no-one-else-was-planning-to-use-it/#respond Thu, 11 Dec 2014 14:52:32 +0000 http://www.savorysimple.net/its-a-good-thing-i-have-this-heating-pad-to-keep-me-warm-all-winter-im-sure-no-one-else-was-planning-to-use-it/ It's a good thing I have this heating pad to keep me warm all winter. I'm sure no one else was planning to use it

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{NEW} Apple Cider Cinnamon Buns. Perfect for breakfast or brunch http://www.savorysimple.net/new-apple-cider-cinnamon-buns-perfect-for-breakfast-or-brunch/ http://www.savorysimple.net/new-apple-cider-cinnamon-buns-perfect-for-breakfast-or-brunch/#respond Tue, 09 Dec 2014 15:05:52 +0000 http://www.savorysimple.net/new-apple-cider-cinnamon-buns-perfect-for-breakfast-or-brunch/ {NEW} Apple Cider Cinnamon Buns. Perfect for breakfast or brunch

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Apple Cider Cinnamon Buns http://www.savorysimple.net/apple-cider-cinnamon-buns/ http://www.savorysimple.net/apple-cider-cinnamon-buns/#comments Tue, 09 Dec 2014 20:02:07 +0000 http://www.savorysimple.net/?p=15297 I did a Costco run earlier today and was marveling at the items in my overflowing mega-cart: 24 pounds of butter. 25 pounds of granulated sugar. 25 pounds of all purpose flour. 10 pounds of confectioners’ sugar. Yeah, it’s a full time job but the fact that I go through this amount of product is […]

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Get this amazing, easy-to-follow Apple Cider Cinnamon Buns recipe from Savory Simple!

I did a Costco run earlier today and was marveling at the items in my overflowing mega-cart: 24 pounds of butter. 25 pounds of granulated sugar. 25 pounds of all purpose flour. 10 pounds of confectioners’ sugar. Yeah, it’s a full time job but the fact that I go through this amount of product is still obscene to me. As I was standing in the long checkout line with my 84 pounds of product, I thought back to the days when I first began blogging over 5 years ago. And I suddenly remembered something that had been shoved back to a hidden corner of my brain filled with cobwebs and old song lyrics. You know what I originally wanted my blog to be about? What I was passionate about before culinary school?

Gourmet spa cuisine. The kind of food you might find at places like Canyon Ranch. Three course meals that were so unbelievably delicious you’d never know they were light on calories, sodium and fat. And then I went to school where they injected me with butter, flour and sugar for 12 months. I listened to chefs hating on lightened up restaurant cuisine (something I see to this day on shows like Chopped). It sunk in. Everything changed based on my training.

And here I am today. I’ve made you some apple cider cinnamon buns. They’re really freaking tasty and I used all of the above mentioned ingredients (but not all 84 pounds of them).

Apple Cider Cinnamon Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16 buns
Ingredients
for the buns:
  • 1⁄2 cup whole milk, warm (110-­115 degrees F)
  • 2 1⁄4 teaspoons instant yeast
  • 3 large eggs
  • 20 ounces (4 cups) all purpose flour
  • 3 1⁄4 ounces (3/4 cup) cornstarch
  • 3 1⁄2 ounces (1/2 cup) granulated sugar
  • 1 teaspoon kosher salt
  • 1⁄4 cup apple cider
  • 12 tablespoons unsalted butter, chopped and at room temperature
for the filling:
  • 10 1⁄2 ounces (1 1⁄2 cups) packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1⁄4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, room temperature
  • 2 cups peeled, finely diced apple
for the glaze:
  • 1 1⁄2 cups confectioners' sugar
  • 4 ounces creme fraiche or cream cheese, room temperature (see note)
  • 1⁄4 cup apple cider
Instructions
  1. In a large liquid measuring cup, whisk together the milk and instant yeast, followed by the eggs.
  2. In the bowl of a stand mixer, whisk together the flour, cornstarch, sugar and salt. Attach the dough hook, turn the mixer on low speed and add the warm milk mixture followed by the apple cider. Allow the ingredients to combine for one minute. Increase the speed to medium and add the butter in pieces until it's all incorporated. The dough will be very wet. Allow it to continue mixing for 5 minutes. The dough should be very soft and delicate but not too sticky to handle. Transfer the dough to a lightly greased large bowl and cover with a clean kitchen towel. Allow the dough to double in size, up to 2 hours.
  3. While the dough is rising, prepare the filling. Combine the brown sugar, cinnamon and salt in a bowl. Grease 2 8­-inch cake pans thoroughly and set aside.
  4. Place the dough on a lightly floured countertop. Roll the dough into a large, thin rectangle, approximately 19 x 14 inches. Using clean hands, spread the butter across the dough, leaving a small border around the edges, and then top evenly with the brown sugar mixture. Sprinkle the chopped apples on top of the sugar.
  5. Roll the dough into a tight cylinder. Cut into 12 or 16 even pieces and place in the reserved cake pans, cut side up. Cover and allow to double in size, approximately 1 hour.
  6. Prepare the glaze by whisking together the confectioners' sugar, creme fraiche (or cream cheese), and apple cider. Set aside.
  7. Bake the buns at 350 degrees F for 30­-35 minutes, or until the tops are golden brown. Top each pan with ¼ cup of the glaze and allow the buns to cool completely. Top with the remaining glaze before serving.
Notes
Both sweet and tart apples will work in this recipe. Remove the buns from the cake pans before refrigerating.

I prefer using creme fraiche in the glaze. It's slightly thinner and has a more complex flavor. But cream cheese is more traditional and will work perfectly well!

 

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