Brussels Sprouts with Pancetta and Parmesan

I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

Start by sautéing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

Continue sauteing until the onions and pancetta begin to caramelize.  

Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet https://amzn.to/3HFqoc3

• red wine vinegar https://amzn.to/3T1PFlu

• my favorite knife https://amzn.to/3Wp58iB

• really good parmigiano reggiano https://amzn.to/3NxbcSa

• half sheet pan https://amzn.to/3Lhy06R

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Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings

Printable Recipe

Ingredients

• 1 pound roasted Brussels sprouts (recipe here)

• 1 medium yellow onion, diced

• 8 ounces diced pancetta

• 2 tablespoons water

• 1 teaspoon red wine vinegar

• shaved parmesan

Directions

1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.

2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

3. Pour contents of pan over roasted sprouts and top with shaved parmesan.

Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find, sugar, salt, baking soda, baking powder, and mini chocolate chips.

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

Mmmm... time to dish up the batter. 

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

(affiliate links)

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3uBm5uT

• brown grease-proof paper liners https://amzn.to/3uzKEbr

• #20 portion scoop https://amzn.to/34MdFG9

• high quality dutch-processed cocoa powder https://amzn.to/34wD4DI

• beaterblade attachment http://amzn.to/2yxCz9Y

• heavy duty stand mixer https://amzn.to/3HCXIAF

• baker’s joy https://amzn.to/3JfdySc

• The Low GI Cookbook https://amzn.to/3LmQ6o8

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Double Chocolate Muffins

makes 18

Printable Recipe

Ingredients

• 8 tablespoons unsalted butter, room temperature

• 2/3 cup granulated sugar

• 2 large eggs

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 1/2 cups applesauce

• 1 3/4 cups unbleached all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 cup mini chocolate chips

Directions

1. Preheat oven to 350F.

2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

3. Cream butter and sugar together until light in color, about 2 minutes.

4. Add eggs, cocoa powder, and applesauce; mix until smooth.

5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook