Avocado Cheesecake with Raspberry Sauce

You guys already know about my love of Avocados, and Cheesecake. Its just natural that it would lead to this. Before you freak out and think this is gross, don't trash it until you try it. Back in May I made some homemade avocado ice cream( i need to post that on here) that we thought was surprisingly good, So this did not seem to far out there to me. Since I found a killer deal on avocados and stocked up on them I knew it was time to try to whip this up. To make myself feel better about eating cheesecake I added in some greek yogurt=) Hope you give it a try, it really is good, hubby loved it!

For the crust

18 oreos, I used a mix of 9 regular and 9 berry blast flavor

2 Tbs butter

For the cheesecake

1 pkg cream cheese, softened

1 cup greek FAGE 2% yogurt

3 eggs

2 ripe avocados mashed well

3/4 cup sugar

zest and juice of one lime

juice of 1/2 a lemon

For the Raspberry Sauce

A few TBS. of seeded raspberry jam

some juice from a bag of thawed frozen raspberries to thin out the sauce

To make crust mix oreo cookies in a food processor to crumb and mix with melted butter and press into a 10-inch spring form pan. Bake at 350 for 7-8 mins. Let cool

With a mixer combine soft cream cheese and yogurt and mix until smooth. Mix in one egg at a time until each is well combined. Mix in avocados and sugar. Then add  zest and citrus juice.

Pour into the oreo crust and bake at 350* for 20-25 min...cool most of the way and then chill in fridge several hours or overnight. Mix the jam and juice for the sauce and top each slice. YUM ENJOY!

Pumpkin Pull Apart Bread with Caramel Maple Drizzle

How good is this..all I can say is yuMMMMMM...it is not quick to make but worth your time!

Adapted from Sunny Side Up In San Diego

2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Caramel Maple Drizzle

1 can sweetened condensed milk, you wont need more then half the can for this recipe

few drops of maple 

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

TO MAKE DRIZZLE

HEAT oven to 425°F. Pour sweetened condensed milk into 9-inch pie plate. Cover with foil. Place pie plate in larger shallow pan. Fill larger pan with about 1/2-inch hot water to surround pie plate.

BAKE 1 3/4 to 2 hours or until thick and caramel-colored. Carefully remove from oven; remove pie plate from shallow pan. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve, add a few drops of maple and drizzle some of this goodness over pull apart bread!

French Onion Cups

So I don't know about you, but I love caramelized onions, but am not as crazy about french onion soup. I think that the onions are far better as is, why would you drown them in broth. These amazing little cups are easy to make and if you used mini muffin tins, they would be the perfect little bite for a party appetizer.

From Silvana Nardone

• 2 tablespoons extra-virgin olive oil, plus more for greasing
• One 7.5-ounce can refrigerated biscuits
• 1 1/2 pounds onions, thinly sliced (about 8 cups)
• Salt and pepper
• 2 tablespoons butter
• 1 1/2 tablespoons flour
• 3/4 cup heavy cream
• 1 packed cup grated gruyère cheese (about 4 ounces)
• 1 teaspoon chopped fresh thyme
• 
  
• 1. Arrange a rack in the upper third of the oven and preheat to 400°.
      Invert a muffin pan and lightly grease the back side of ten muffin cups with olive oil.
      Pat a biscuit flat, place over a greased muffin cup and stretch the dough to cover the cup.
      Repeat with the remaining nine biscuits. 
     Bake until golden-brown, 7 minutes.
      Let cool slightly, then remove the biscuit cups from the pan and invert
      onto a baking sheet to cool completely.
  2. Meanwhile, heat a medium cast-iron skillet over medium heat.
      Add the 2 tablespoons olive oil, the onions and 1/4 teaspoon each salt and pepper. 
     Cook, stirring every 3 minutes or so, until the onions are softened and browned.
      Divide the onion mixture among the biscuit cups.
  3. In a small saucepan, melt the butter over medium-low heat.
      Whisk in the flour until smooth.
      Pouring slowly, whisk in the heavy cream and cook, stirring, until thickened.
      Remove from the heat and stir in half of the cheese; season with salt and pepper.
      Spoon the cheese sauce over the onions; 
     sprinkle the the thyme and remaining cheese and on top and bake
      until the cheese is melted and the biscuit edges are golden, 5 to 7 minutes.

Pumpkin Stuffed Shells

Last night, we carved our halloween pumpkin! My son and I put together these delish pumpkin stuffed shells before we started carving our Jack! What a perfect dish to have cooking away in the oven at that time. The house smelled amazing as I cleaned out the pumpkin, my son was showing off the face that he wanted carved on the pumpkin, and my skilled husband carved out our Jack O' Lantern.

Well, hello Mr. Jack!

Side note, stuffing shells is a WONDERFUL way for little hands to stay busy in the kitchen, and really help out a lot with getting dinner on the table! Just put the filling in a ziploc bag and seal and snip of a corner and SQEEZE!

From chewnibblenosh.com

1 Tbsp. butter

3/4 cup onion, diced

2 cloves garlic, minced

30 jumbo pasta shells

olive oil

2 1/2 cups low-fat ricotta cheese

1 (15 oz.) can pumpkin puree

1 cup grated parmesan cheese

1 large egg white

1 cup fresh basil, finely chopped, i used Thai Basil, because that is what i have growing in my kitchen

1 Tbsp. finely chopped fresh sage

1 tsp. salt

1 tsp. pepper

1 jar store-bought tomato sauce

In a small saute pan, melt the butter over medium high heat.  Add the onion and cook for a few minutes, stirring occasionally, until onion begins to brown.  Add the garlic and stir until fragrant, about 30 seconds.  Remove from the heat and set aside.

Cook the pasta shells according to the directions on the package.  Spread a little bit of olive oil on a cookie sheet.  Drain the pasta shells and then line the shells up on the prepared cookie sheet.

In a large bowl, combine the onion mixture, ricotta, pumpkin, 3/4 cup of the parmesan cheese and the remaining ingredients, except for the tomato sauce.

Fill each pasta shell with a few tablespoons of the ricotta mixture.  At this point, the shells can either be covered with foil and chilled until bake time or you can continue with the recipe.

Preheat the oven to 350*.  Spread the jarred sauce in the bottom of one 9×13 pan or two 8×8 pans.  Arrange the shells in the baking pan(s).

Cover the pan with foil and bake for 30 minutes.  Remove the foil, sprinkle with 1/4 of parmesan cheese, and bake for 15 minutes more.

Zesty Cilantro Scallops

We love some big juicy scallops. Sam's Club seems to have the best price on the big puppy's on a regular basis. We like to have them ready and waiting in the freezer for a quick meal. There were flavorful with a nice zesty kick!
From Marcela Vallodolid from foodnetwork.com

• 1/4 cup plus 1 tablespoon olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1/2 cup chopped fresh cilantro
• 1 tablespoon crushed dried red chile flakes
• 4 cloves garlic, minced
• 1 pound jumbo sea scallops (12 to 15)
• Salt and freshly ground black pepper
• Lime wedges, for serving

In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.

Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

Avocado Hummus

A few of my favorite things to eat are, avocados and hummus, genius idea to combine them! This is a super easy dip for veggies, pita/naan, or chips. It just takes a min. to whip up in the food processor, and serve right way, no need to chill.

Adapted from candcmarriagefactory.com

1 can chickpeas, drained and rinsed
2 ripe avocados
zest and juice of one lemon
1-2 cloves garlic grated or minced
1/8 teaspoon cumin
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat leaf parsley
1/4 cup water
salt and pepper to taste
3 TBS. EVOO

Place everything in a food processor or blender, EXCEPT the EVOO. Blend every thing together, and once mixed drizzle EVOO as it blends to combine. Serve with dippers and enjoy right away!

Marvelous Mushroom Marsala

Way back when my husband I were dating he got me hooked on the Marsala dishes at our all time favorite restaurant Carrabba's...oh how I miss that place. Since, for all of our married life we have lived far from our favorite restaurant, we have tried Marsala at many different Italian restaurant along the way. Some were good and some not so much. For one of our early anniversaries I made him a version from Giada De Laurentiis , it was good, and we used that same recipe until I tweeked it and NOW I have the "IT" Marsala. It is not just like any that we have tried , but probably a good mix all blending in to one amazing dish!

Ok, you need to start with the protein "Meat" of choice, (chicken cutlets, veal cutlets, good quality cut of beef, or huge portobellas) You want enough to feed 4 people eyeball it.

1/2 stick of butter

4 shallots, chopped fine

16 oz mushrooms, chopped

4 garlic cloves minced or grated

garlic powder 

dried oregano

3/4 cup sweet Marsala

1/2 cup flour, Plus 2 TBS. for mushrooms

1 sprig fresh rosemary

1/2 cup of low-sodium stock (chicken)

salt and pepper

1/3 cup of cream

1/3 cup freshly grated parmesan cheese, plus more for garnish

1/2 teaspoon fresh oregano chopped

Fresh chopped parsley for garnish

EVOO

SEVER with Garlic mashed potatoes, or cooked pasta of choice

In a large skillet melt 2 TBS. butter,  cook mushrooms and shallots over med heat until cooked and browned, about 10 mins. Add salt and pepper to taste and then add in the garlic, cook for 1 more min. Remove the mushroom mixture from the pan, and set them aside in a bowl. In that same pan, melt another TBS. or two and some EVOO. As the pan gets warm, assemble a shallow dish with the flour mixture, salt and pepper, garlic powder and   dried oregano and stir. Dip you meat into the flour mix and cook in the pan according to what type of meat it is. IF it is a cutlet they cook less then a min each side. So move fast, you dont want to over cook the meat.Work in batches and set aside cooked meat on a side plate. 

While you are batch cooking your meat. Heat a second skillet, over med heat with a drizzle of EVOO and 1 TBS butter. Toss the mushroom mixture with 2 TBS. flour and toss in the heated pan. Then add in 3/4 cup of marsala, and stir for a min or two. Toss in a whole sprig of rosemary intact so you can remove it shortly. Add in 1/2 cup stock and let it cook down and reduce and thicken some. About 5mins stirring often. Stir in cream and 1/3 cup parm, along with fresh oregano. Remove rosemary sprig,toss in reserved meat and stir it all together,just until meat heats thought. Serve with Garlic Mash or pasta! Top with more parm and chopped flat leaf parsley! YUM YUM YUM!!!!!!!

Bite Size Maple Cream Sandwich Cookies

Trader Joe's sells a maple sandwich cookie that I am obsessed with! Since I live about as far as you could get from a Trader Joe's, I have to try to make something close to that awesomeness of Trader Joe's.  Side Note...if anyone feels compelled to send me a maple filled box of Trader Joe's awesomeness, I would be thrilled! I found that this recipe makes an insane amount of cookies, I only used half the cookie batter and the rest is still chillin in my fridge for a later date. So I advice you to half the recipe! I used a small bite size maple leaf cookie cutter. So maybe that is why I had sooo many little mini's. You could do a bigger cookie, but the little one's are just so cute! These would be great for fall gift giving, or a Thanksgiving dessert table. Get your leaf cookie cutter ready to go!

Adapted from sweetpeaskitchen.com

1. 2 1/2 cups all purpose flour
2. 2 teaspoon baking powder
3. 1/4 teaspoon salt
4. 1 cup butter, room temperature
5. 1 cup sugar
6. 1/2 cup brown sugar
7. 1 large egg
8. 2 teaspoon maple extract
9. 4 tablespoon butter, room temperature
10. 1 cup confectioners sugar
11. 2 tablespoon maple syrup

1. In a small bowl, whisk together flour, baking powder and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes. Add the egg and maple extract; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
3. Divide dough into two balls and flatten each ball into a disk. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
4. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface.
5. With a rolling pin, roll the dough out to 1/4-inch thickness. Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
6. Bake cookies in preheated oven 5 minutes, or until edges just start to brown.
7. Transfer the cookies to a wire rack and cool to room temperature.
8. While cookies are cooling, make the filling by creaming butter in a stand mixer. Add confectioners sugar and maple syrup and beat until combined and smooth.
9. Using a knife or spoon, spread the filling onto the backside side of the cookie. Top with another cookie, backside down. Repeat with the remaining cookies.

Mean Green Avocado Deviled Eggs

I could add avocado to most dishes, and it will instantly make things better. Not to mention green is my favorite color, so I was all over this recipe. I love avocado and eggs, so this is just a new way to have them, although it is a close tie with the traditional egg/avocado breakfast omelet. Make a batch of these yummy, good for you eggs today! They might just make you MEAN AND GREEN, in a good way!

Adapted from eatingwelllivingthin.com

6 hard boiled eggs
1 medium avocado, diced small
3 TBS. mayo
Zest of about half a lemon
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne powder
salt and pepper
cilantro to garnish

Cut eggs in half lengthwise and remove yolk. Mash yolks with a fork. Stir in avocados, mayo, lemon zest and juice, garlic powder, cayenne powder, and salt and pepper. Put mixture in a ziploc bag and cut of the corner to make a piping bag. Fill egg whites with mixture and place on a serving dish . Sprinkle with cayenne and cilantro leaves. Makes 12 eggs.

Salmon Cupcakes=)

These are just adorable!!! I love, love, love Salmon! Awhile back I posted one of our favorite salmon recipe for salmon pie. Now I share with you another salmon recipe that is even cuter! I found the recipe at ThreeManyCooks.com but the original genius behind the Salmon Cupcakes is Bob Blumer.
These could not be cuter, and if your kids are not huge fans of fish, my son LOVES salmon, what a fun way to  prepare healthy salmon for kids. You could also make some of these in mini muffin tins and serve them for a party, bet no one else will bring salmon cupcakes! They are sure to be the hit of the party! I have fun making these and even more fun eating them, hope you enjoy them as well!

 Adapted From Bob Blumer /seen on ThreeManyCooks.com

3 medium russet potatoes, peeled and quartered
1/2 cup stemmed fresh dill, diced finely
¼ cup half and half, at room temperature
4 tablespoons butter, at room temperature
Salt and pepper
2 eggs
1 pound skinless salmon, roughly cut into ½-inch cubes
3 green onions, finely sliced
¼ cup red bell pepper, finely chopped
¼ cup bread crumbs or panko
2 tablespoons sour cream
zest of 1 lemon + 2 tablespoons freshly squeezed lemon juice
¼ cup finely chopped Italian parsley leaves
2 cloves garlic, finely chopped
1 jalapeño pepper, seeds discarded, minced

Vegetable oil spray
8 cupcake liners
Muffin tin

icing

Steam potatoes over boiling water until tender to the poke of a fork.

Use a ricer, food mill, or a standard-issue fork to mash potatoes. In a medium glass or metal bowl, blend the potatoes with half and half and butter, and season to taste with salt and pepper. Reserve.

cupcakes

To a food processor, add egg, salmon, green onion, bell pepper, breadcrumbs, sour cream, lemon zest and juice, parsley, garlic, jalapeño, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Pulse 4 or 5 times, or until coarsely chopped and well blended. If you don’t have a food processor, chop ingredients finer than indicated and blend in a bowl. Reserve. At this point salmon can be refrigerated for up to a day.

to finish and serve

Preheat oven to 400°F.

Line a muffin tin with 8 paper liners. Generously spray interior of liners with spray oil. Spoon salmon mixture into liners. Gently press salmon down and flatten level with the top of the tin.

Just before putting salmon cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, add dill. Blend thoroughly with a fork.

Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.

Use a piping bag with a star tip, or a table knife to ice the cupcakes.

Pumpkin Donut Holes-BAKED!

Oh yes, these little cuties are baked NOT fried! As you might already know I love all things pumpkin, and these were a snap to make with a pop of warm pumpkin that I love so much! You bake these is mini muffin tins, then I would just do the cinnamon sugar roll when we were ready to eat them up. Try a batch today, you will NOT miss the fry!

some one is eyeballing the donut holes......

From The Craving Chronicles

For the Donut Holes:
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup canned pumpkin
1/2 cup low-fat milk

For the Cinnamon Coating:
1/2 stick of unsalted butter, melted
1/3 cup granulated sugar
1 tablespoon cinnamon

Preheat oven to 350*, grease a 24-cup mini muffin tin

In a small mixing bowl, whisk together the flour,baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In another large bowl , combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet and stir until just combined, don't over mix!!

Divide the batter into the muffin tin. Bake for 10-12 mins or until toothpick comes out clean.

Remove the muffins from oven and allow to cool for a few mins. With the melted butter in one bowl and the sugar/cinnamon mixture in the other, dip each muffin in butter then roll in cinnamon sugar to coat. Serve right away!

Quinoa Burgers!

These are for my cita! These are so yummy, and a fun way to eat up your quinoa. You can spice them up whatever way you like. you could eat the patty as is, or really make it into a tasty burger.

I just hugged the quinoa patty in a hawaiian mini bun and topped it with spicy ketchup and some green onions!

From eatingwelllivingthin.com

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

Cook as packaged directions.

OR 2 rounded cups cooked, leftover quinoa


3/4 cup shredded cheddar cheese or cheese of your choice
1/2 cup cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini-sqeezed)
3 eggs
4 tablespoons flour, if the burger will not hold add a little more flour
2 green onions, whites included
1/4 teaspoon black pepper
1/2 teaspoon sugar (optional)
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/4 teaspoon garlic powder
Olive oil for pan frying

In a large bowl combine everything
Heat a frying pan and a couple teaspoons olive oil over medium-low heat.
Measure 1/4 cup and form into patties about 1/2 inch thick, it will be a little sticky. fry until golden, about 4-5 min each side

The best carrot cake cupcakes!!

We are still using up garden fresh carrots, and these were such a sweet and delish way to eat carrots. They were so good, you will be amazed how fast you can eat one...and then 3! Try it out, this recipe makes alot of batter, so if you are not going to share, just half the batch=) Enjoy!

From Sweetopia.com

Makes 24-26 cupcakes FROSTING RECIPE BELOW..dont forget that step!

2 cups of sugar
1 1/3 cup of veg oil
1 1/2 teaspoons vanilla
3 extra large eggs
2 cups of flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
4 cups grated carrots
1/4 cup golden raisins

Preheat oven to 350*
Beat together, oil sugar and vanilla in a mixer, add the egg one at a time and beat after each just to combine.
In another bowl sift together the dry ingredients, flour, cinnamon, baking soda, nutmeg, and salt.
With the mixer on low add half of the dry ingredients to the wet and mix.
Add the carrots and raisins to the other half of the flour then add it all in the mixer. Mix until just combined.
Fill paper lined muffin tins about 3/4 of the way full and bake for about 20-25 mins, test with a toothpick.
Let cool on a cooling rack.

NOW FOR THE CREAM CHEESE FROSTING!!!!

1 lb. cream cheese, room temp
1/2 lb. unsalted butter , room temp
1 1/2 teaspoons vanilla
about a cup of powdered sugar, more or less for your taste.
Dash cinnamon sugar on the frosted cupcakes

Beat cream cheese, butter and vanilla until smooth, slowly beat in sugar. Frost cooled cupcakes, and top with a dash of cinnamon sugar!

Caramelized Carrot Risotto

So we are still working on using up the garden fresh carrots that were so kindly given to us. So my mind keeps racing with new ways to use up the sweet carrots. After searching online for many different carrot recipes I found this knock out dish at myrecipes.com!!! It was amazingly creamy, thanks to the mascarpone cheese. With a nice sweet touch from the caramelized carrots! This would be a fantastic addition to a holiday table or a week day meal. Total winner in my book!

From myrecipes.com

• 2 tablespoons vegetable oil, divided
• 3 tablespoons unsalted butter, divided
• 6 medium carrots, peeled and chopped as finely and evenly as possible about 3 cups
• About 1/2 tsp. salt
• 1 teaspoon sugar
• 5 cups reduced-sodium chicken broth
• 1/3 cup minced onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/4 cup mascarpone cheese
• 1/4 cup freshly shredded parmesan cheese, plus 1/2 cup for garnish
• 1 tablespoon finely chopped flat-leaf parsley, plus 1 tbsp. for garnish
• 1 teaspoon roughly chopped fresh thyme
• 1/8 teaspoon white pepper

Preparation

• 1. Heat 1 tbsp. oil and 1 tbsp. butter over medium heat in a medium heavy-bottomed pot; add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 tsp. salt, and the sugar; cover and cook 5 minutes, or until tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, a few minutes more. Reserve half of the carrots. In a blender, purée other half with 3/4 cup hot water.
• 2. Bring chicken broth to a simmer and keep at a simmer, covered, over low heat.
• 3. Heat remaining oil and butter over medium heat in same (unwashed) pot used for carrots. Add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
• 4. Add 1/2 cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding 1/2 cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
• 5. Fold in reserved carrots (save 2 tbsp. for garnish), mascarpone, 1/4 cup parmesan, 1 tbsp. parsley, and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and white pepper to taste.
• 6. Sprinkle each bowl of risotto with some of remaining 1/2 cup parmesan, remaining 1 tbsp. parsley, and reserved carrots. Serve immediately.

from sunset magazine!

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