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Siriously Delicious Recipe: Rainbow Popsicles

By
Siri Daly
-

If I know one thing, it is that kids love rainbows and kids love popsicles. 

That is more than one thing, but I can’t help it because I know so much. I’m sure you are also aware that all of us — kids and grownups alike — eat first with our eyes, so anything that is visually appealing is hard to pass up. I had seen versions of these beautiful creations on the internet, and I was so excited to try out my own recipe. 

To make them, you start by blending various combinations of fruits and veggies with yogurt, honey and lemon juice. For the colors you use strawberries for red, peaches for orange, spinach for green (and I promise, you barely taste the vegetable here) and blueberries for blue. Each layer is distinctly flavorful, and the creamy yogurt base keeps them from melting too quickly. 

Once poured into the molds, everything swirls together to develop a lovely rainbow of colors that is as nutritious as it is delicious.          

Makes 22
Hands-On Time: 25 Minutes
Total Time: 8 Hours, 25 Minutes

Blue Layer
1 cup fresh blueberries 
1 cup vanilla whole-milk yogurt 
1 tablespoon honey 
1 teaspoon fresh lemon juice

Green Layer 
1 small ripe banana, sliced 
1 cup baby spinach 
1 cup vanilla whole-milk yogurt 
1 tablespoon honey 
1 teaspoon fresh lemon juice

Red Layer
1 cup sliced fresh strawberries
1 cup vanilla whole-milk yogurt 
1 tablespoon honey 
1 teaspoon fresh lemon juice

Orange Layer
1 cup chopped fresh peaches 
1 cup vanilla whole-milk yogurt 
1 tablespoon honey 
1 teaspoon fresh lemon juice

Process each layer separately in a high-powered blender until smooth. Pour the mixtures into 3-ounce ice pop molds, alternating the colors. Top with a lid, and insert craft sticks. Freeze for 8 to 12 hours. 

Siriously Important: 

When pouring the mixtures in the popsicle molds, it’s helpful to think about which mixtures are thicker than others. Alternate thick and thin mixtures so that they don’t blend colors too much. Also, stir the blueberry mixture before pouring into the molds. The pectin will start to make it gel a little if it sits too long. 

Siriously Simple: 

If you don’t want to make 22 popsicles, swirl the leftover mixture in a glass and drink it as a smoothie or prepare it as a smoothie bowl.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious Recipe: Peanut Butter-Banana Cream Pie

By
Siri Daly
-
Peanut Butter Banana Cream Pie

This flavor combination is what my husband dreams about, which makes it the perfect recipe to share this month since both his birthday and Father’s Day fall in June! 

Why is it his favorite? Let’s start with the crust, made from peanut butter cookie sandwiches, salty peanuts and melted butter. It supplies the perfect crunchy vessel for your filling and carries the peanut butter flavor throughout the pie. Then the filling, which features creamy peanut butter and cream cheese, is light, airy and a wonderful contrast to the sliced bananas and crunchy crust.  

The pie is dolloped with a vanilla whipped topping and chopped peanuts for a beautiful finish that won’t last long, because you will want to dive right in. Enjoy!   

Serves: 8
Hands-on time: 20 minutes 
Total time: 3 hours 

1 16-ounce package peanut butter sandwich cookies such as Nutter Butter, plus a few crushed for garnish 
1⁄2 cup lightly salted dry-roasted peanuts 
1⁄2 cup unsalted butter, melted
1 8-ounce package cream cheese, softened 
1 cup packed light brown sugar 
3⁄4 cup creamy peanut butter 
1 cup heavy cream
2 teaspoons vanilla extract 
2 medium bananas

VANILLA WHIPPED CREAM TOPPING

1 cup heavy cream 
1⁄2 teaspoon vanilla extract 
3 tablespoons powdered sugar 
Chopped lightly salted dry-roasted peanuts, for garnish

  1. Preheat the oven to 350 degrees F. Process the cookies and peanuts in a food processor until finely chopped, about 1 minute. Stir together the cookie mixture and melted butter. Press the crumb mixture on the bottom, up the sides, and onto the lip of a lightly greased 9-inch pie plate. 
  2. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. 
  3. Beat the cream cheese, brown sugar, peanut butter, and 1 tablespoon of the heavy cream with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. 
  4. Place the remaining heavy cream in a bowl, and add the vanilla. Beat on medium speed until stiff peaks form, about 2 minutes. Fold one-third of the whipped cream into the peanut butter mixture, then gently fold the remaining whipped cream into the peanut butter mixture. 
  5. Slice the bananas, and place in an even layer on the crust. Spread the peanut butter mixture evenly over the bananas. 
  6. Make the Vanilla Whipped Cream Topping: Beat the heavy cream and vanilla with an electric mixer on medium speed until foamy, about 1 minute. Increase the speed to medium high, and gradually add the powdered sugar, beating until stiff peaks form, about 2 minutes. (Do not overbeat.) 
  7. Dollop the topping over the peanut butter mixture. Chill for 2 hours. Garnish with the chopped peanuts and crushed cookies, if desired.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Spaghetti Primavera Pie

By
Siri Daly
-
Spaghetti Primavera Pie

Pasta transformed into pie . . . is there anything more that needs to be said to describe the brilliance of this dish?

OK fine, I’ll keep going. Imagine spaghetti, boiled until al dente, mixed together with well-seasoned, roasted-until-tender vegetables, tossed in a creamy, cheesy sauce, topped with even more cheese (obviously) and baked until bubbly, golden and perfectly set. Now imagine that in your mouth . . . or, instead of daydreaming until you salivate, make it for dinner tonight!

Nothing about this dish is difficult; rather, it’s surprisingly effortless. You likely have most of these ingredients and if you don’t, the vegetables are completely interchangeable — asparagus, yellow squash, or mushrooms would be lovely swaps or additions.

If you, or any smaller humans in your life, are struggling to get enough veggies in your diet, this is a creative way to work them in. It’s spaghetti, after all, in deep-dish pie form, and as I mentioned earlier . .  .enough said.      
​
Serves: 6
Hands-on time: 15 minutes
Total time: 1 hour, 10 minutes

1 1⁄2 cups sliced zucchini (from 1 zucchini)
1 1⁄2 cups cherry tomatoes
1 cup chopped yellow bell pepper (from 1 bell pepper)
1 cup sliced red onion (from 1 small onion)
3 tablespoons olive oil
1 1⁄2 teaspoons kosher salt
1⁄2 teaspoon black pepper
12 ounces uncooked spaghetti
1 cup half-and-half
3 large eggs, lightly beaten
1 cup grated Parmesan cheese
1 cup pre-shredded mozzarella cheese
Chopped fresh parsley
1. Preheat the oven to 400 degrees F. Place the zucchini, tomatoes, bell pepper, and red onion on a rimmed baking sheet. Drizzle with the oil, and sprinkle with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the black pepper; toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
2. Meanwhile, cook the pasta according to the package directions for al dente; drain.
3. Whisk together the half-and-half, eggs, and remaining 1 teaspoon salt and 1⁄4 teaspoon black pepper in a medium bowl. Add the cooked pasta and 1⁄2 cup each of the Parmesan and mozzarella, tossing to coat. Add the vegetables, and toss gently. Transfer to a lightly greased 9 1⁄2-inch deep-dish pie pan. Sprinkle with the remaining 1⁄2 cup each Parmesan and mozzarella. Bake until set and cheese has browned, about 30 minutes. Remove from oven, and let stand 5 to 10 minutes before serving. Garnish with parsley.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Nutritious Buddha Bowl Recipe

By
Siri Daly
-

Buddha bowls, also known as hippie bowls, are hearty vessels made up of raw and roasted veggies, usually dark, leafy greens, and beans or rice.

They are full of nutritious ingredients that make your belly happy and full. In this recipe, sweet potato, broccolini and kale are roasted together for a textural and flavorful base, and then added to your favorite cooked rice. Avocado lends the perfect creaminess, and the seasoned and sautéed garbanzo beans balance out the bowl with a slight crunch.

This is veggie comfort food at its finest. It will make you want to hug a tree or rub your plump belly with glee.  

Serves: 2
Hands-on time: 20 Minutes
Total time: 50 Minutes

2 cups diced peeled sweet potato (from 2 medium potatoes)
1 bunch broccolini, stems removed
1⁄4 cup extra-virgin olive oil
1 3⁄4 teaspoons kosher salt, plus more for seasoning
1⁄2 teaspoon black pepper, plus more for seasoning
1 bunch lacinato kale, stems removed, leaves chopped
1 (15-ounce) can chickpeas (garbanzo beans), drained, rinsed, and outer skins removed
1⁄2 teaspoon ground cumin
1⁄2 teaspoon chili powder
1 garlic clove, minced
1 tablespoon vegetable oil
2 cups cooked wild rice or brown rice
1 medium-sized ripe avocado, halved and sliced
2 teaspoons olive oil
Hot sauce (optional)

  1. Preheat the oven to 400 degrees F. Place the sweet potatoes and broccolini on a large rimmed baking sheet. Drizzle with the extra-virgin olive oil, and sprinkle with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon black pepper. Roast for 15 minutes. Stir in the kale, and roast until lightly browned and the kale is wilted, about 5 minutes. Remove and cover with aluminum foil; set aside.  
  2. Meanwhile, toss together the chickpeas, cumin, chili powder, garlic, and 1⁄4 teaspoon of the salt in a large bowl.
  3. Heat the vegetable oil in a skillet over medium. Add the chickpea mixture and cook, stirring often, until the chickpeas have a nice crunch, 10 to 15 minutes.
  4. Divide the rice between 2 bowls. Top evenly with the roasted veggies, chickpea mixture, and avocado. Drizzle each serving with about 1 teaspoon olive oil, and, if desired, hot sauce. Season with salt and pepper, and serve immediately.

Siriously Simple: I often double or triple the batch of crispy garbanzo beans because I love them for snacking purposes or to toss with weekday salads.  

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House.  Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Chocolate Dream Layer Cake

By
Siri Daly
-

On February 14th, some women long for jewels, a romantic card, or a date night out. “Not I,” said the fly, because all I care about is chocolate. If you’re like me, then I have the recipe for you!

For starters, there are three layers of cake that are tender, moist, and deeply rich in flavor. In between each is a mocha buttercream filling that is intensely satisfying. Coffee is an excellent way to amplify the chocolate experience in a recipe. Finally, the entire cake is spread with a chunky chocolate frosting that perfectly completes it.  

If you dream about chocolate as I do, then this cake is well worth the extra effort that goes into the process. Once it is all said and done, you are left with a sublime masterpiece that is best served with a large glass of cold milk.

SERVES: 12
HANDS-ON TIME: 30 MINUTES
TOTAL TIME: 2 HOURS 30 MINUTES

Vegetable shortening
2 (4-ounce) bittersweet chocolate baking bars. chopped
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
1 cup hot brewed coffee

MOCHA BUTTERCREAM FILLING

2 1/2 cups powdered sugar
2/3 cup unsalted butter, softened
1 tablespoon unsweetened cocoa
1/4 cup heavy cream
2 teaspoons instant coffee granules
1 teaspoon vanilla extract

CHUNKY FUDGE FROSTING

1 cup unsalted butter, softened
6 cups powdered sugar
1/3 cup unsweetened cocoa
1/3 cup whole milk
1 teaspoon vanilla extract
1/8 teaspoon table salt
1 (4-ounce) bittersweet chocolate baking bar, chopped

  1. Preheat the oven to 350 degree Fahrenheit. Lightly spray three nine-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper. Grease (with shortening) and flour the parchment paper and pans.
  2. Place the chocolate in a microwavable bowl, and microwave on high until melted and smooth, about 1 minute and 30 seconds, stirring at 30-second intervals.
  3. Beat the butter in a stand mixer on medium speed until smooth. Gradually add the sugars, and beat until well incorporated, about 3 minutes. Add the eggs, 1 at a time, beating just until blended after each addition. Add the melted chocolate, beating just until blended.
  4. Stir together the flour, baking soda, and salt. Gradually add to the chocolate mixture alternately with the sour cream, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. (The mixture will be thick.)
  5. Stir the vanilla into the hot coffee. Gradually add the coffee mixture to the batter in a slow, steady stream, beating at low speed just until blended. Divide the batter evenly among the prepared pans.
  6. Bake until a wooden pick inserted in the center comes out clean, about 24 minutes. Cool in the pans on a wire rack for 10 minutes. Remove from the pans to the wire rack, and cool completely, about 1 hour.
  7. Meanwhile, Make the Mocha Buttercream Filling. Beat the powdered sugar, butter, and cocoa with an electric mixer on medium speed until fluffy, about 3 minutes. Place the cream in a microwavable bowl, and microwave on medium (50 percent power) until warm (do not boil), about 45 seconds. Stir together the warm cream and the coffee granules until dissolved; cool for about 5 minutes. Gradually add the cream mixture and vanilla to the butter mixture, and beat on medium speed until smooth, about 2 minutes.
  8. Meanwhile, Make the Chunky Fudge Frosting: Beat the butter with an electric mixer on medium speed until creamy. Stir together the powdered sugar and unsweetened cocoa in a medium bowl. Gradually add the cocoa mixture alternately with the milk, beating on medium speed until smooth after each addition. Beat in the vanilla and salt. Stir in the chopped chocolate.
  9. Place 1 layer on a serving plate, and spread half of the Mocha Buttercream Filling on the layer. Top with a second layer, and spread the remaining filling on that. Top with the third layer, and spread the top and sides of the cake with the Chunky Fudge Frosting.

SIRIOUSLY SIMPLE

Swap out the chopped chocolate in the Chunky Fudge Frosting layer with chocolate chips, my go-to pantry item.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Dark Chocolate Mint Brownie with Chocolate Glaze

By
Siri Daly
-
Dark Chocolate-Mint Brownies with Chocolate Glaze

Is there anything better than a holiday tradition? The answer is nope. OK, maybe there is something, and that is a Dark Chocolate Mint Brownie with Chocolate Glaze.

Every Christmas, my mom would make a version of these rich, minty bars — along with a slew of other treats — and one bite brings me back to our messy, festive kitchen. We would make batch after batch and hand them out as holiday gifts, which is something I still do today.

Yes, maybe we all get bombarded with sweets during the season, but I love collecting those tins of homemade goodies to see what everyone else’s traditions are. (Hint: Send me baked goods.) These bars begin with a fudgy brownie base, then are layered with creamy, cool mint and topped off with a chocolate glaze and crumbly mint candies. They are the perfect dessert for a jolly, memorable winter day.          

Makes: 16

Hands-on time: 15 minutes

Total time: 2 hours, 22 minutes

3⁄4 cup unsalted butter

1 (four-ounce) bittersweet chocolate baking bar, chopped

1⁄2 cup granulated sugar

1⁄2 cup packed light brown sugar

3 large eggs, lightly beaten

1 tablespoon vanilla extract

1 cup all-purpose flour

1⁄2 cup unsweetened cocoa

1⁄4 teaspoon table salt

1 cup semisweet chocolate chips

MINT LAYER

1 1⁄2 cups powdered sugar

3 tablespoons unsalted butter, melted

1 1⁄2 tablespoons whole milk

1⁄2 teaspoon peppermint extract

CHOCOLATE GLAZE

1 (6-ounce) package semisweet chocolate chips

1⁄4 cup heavy cream

16 thin crème de menthe chocolate mints (such as Andes), chopped (about 3⁄4 cup)

Preheat the oven to 350°F. Line an 8-inch square baking pan with heavy-duty aluminum foil allowing 3 inches to extend over 2 sides; lightly grease the foil with cooking spray.

Melt the butter and chopped chocolate in a large saucepan over low. Stir in the sugars, eggs, and vanilla. Stir together the flour, cocoa, and salt in a bowl; stir into the chocolate mixture. Stir in the chocolate chips. Spoon the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 22 to 24 minutes. Cool completely in the pan on a wire rack, about 45 minutes.

Meanwhile, make the mint layer: Combine all the ingredients in a medium bowl, and beat with an electric mixer on medium speed until smooth, about 1 minute. Spread over the cooled brownies. Chill for 1 hour.

Make the chocolate glaze: Place the chocolate chips and cream in a small microwavable bowl, and microwave on MEDIUM (50 percent power) until melted and smooth, 2 to 3 minutes, stirring at 30-second intervals. Spread over the mint layer. Sprinkle with the chopped mints. Chill until ready to serve.

Remove from the pan using the foil sides as handles. Cut into 16 squares.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House.  Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Pork Tenderloin With Sautéed Apples

By
Siri Daly
-
Pork tenderloins with sautéed apples taste as American as apple pie.

This dish tastes like football games on Friday nights, like picnics and fireworks, like country music and bald eagles and watery beer and Oprah.

Pork paired with apples tastes classic, like something truly American. A dinner of pork chops and applesauce feels very retro — maybe because Peter Brady turned it into a catchphrase on The Brady Bunch — and that vintage combination is what inspired me to give the time-honored meal a modern twist.

Instead of chops, I love to cook with pork tenderloin, which is a leaner cut and can be prepared much quicker. Instead of applesauce, I love to slowly sauté apples with shallots, cider and vinegar until they soften and caramelize. A smoky, panko crust is rubbed on the meat and creates a crispy exterior while locking in moisture.

This tender pork will almost melt in your mouth, and combined with the sweet, spiced, buttery apples, turns a blast-from-the-past dinner into a grand slam on an autumn day.      

SERVES 4
HANDS-ON TIME: 30 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

1 teaspoon minced garlic

3 tablespoons unsalted butter

1 cup panko (Japanese-style breadcrumbs)

1⁄2 teaspoon ground cumin

1 (1-pound) pork tenderloin, trimmed

1⁄2 teaspoon light brown sugar

1⁄2 teaspoon black pepper

1 teaspoon kosher salt

2 Fuji apples, chopped

2 shallots, sliced

1 cup spiced apple cider

3 teaspoons apple cider vinegar

Hot cooked rice

Sour cream (optional)

Fresh thyme sprigs (optional)

  1. Preheat the oven to 400°F. Place the garlic and 1 tablespoon of the butter in a large nonstick skillet over medium-high. Cook until the garlic starts to brown, 2 to 3 minutes. Add the panko and cumin, and cook, stirring often, until the panko is golden brown, 3 to 4 minutes. Transfer to a shallow dish, and let cool for about 5 minutes.
  2. Sprinkle the pork with the brown sugar, pepper, and 1⁄2 teaspoon of the salt. Roll the pork in the panko mixture, pressing to adhere. Place on a rack over a rimmed baking sheet, and bake until a thermometer inserted in the thickest portion registers 145°F, about 25 minutes. Remove from the oven, and let rest for about 10 minutes before slicing.
  3. Meanwhile, heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Add the apples and shallots, and cook, stirring occasionally, until the apples start to brown and soften, about 15 minutes. Add the cider, vinegar, and remaining 1 tablespoon butter and 1⁄2 teaspoon salt to the skillet; cook until the apples are tender-crisp and the sauce is creamy, about 2 minutes. Serve the pork and apples over the rice; dollop with sour cream and sprinkle with fresh thyme, if desired.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House.  Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

‘Siriously Delicious’ Spiced Pumpkin Pancake Recipe

By
Siri Daly
-
Siri Daly's spiced pumpkin pancakes with vanilla whipped cream taste like autumn.

Confession: There is only one food that I cannot stand, and that food is pumpkin pie. Yep, I know, it’s like I’m not even an American human being.

However, before you throw this recipe away and curse my name, keep in mind that I like other pumpkin things! In fact, I like all the other delicious foods bursting with pumpkin flavor! Friends again?

For example, I love these mouthwatering pumpkin pancakes. Each bite is full of warmth and will remind you of a chilly, autumn weekend morning. If you usually make pancakes from a box, you will be surprised how easy they are to make from scratch.

Speaking of homemade things, if you’ve never made your own whipped cream, you must also try that at once (I’m bossy). It is ridiculously easy and so much tastier than the store-bought version, especially when it’s infused with yummy vanilla beans, as it is here.

I cannot imagine topping these pancakes with anything else.   

Serves 6
Hands-on time: 20 minutes
Total time: 20 minutes

1⁄2 vanilla bean, split
3⁄4 cup heavy cream
2 tablespoons powdered sugar
1 1⁄2 cups all-purpose flour
2 1⁄4 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 1⁄4 cups whole milk
3⁄4 cup canned pumpkin
1⁄4 cup packed light brown sugar
2 tablespoons salted butter, melted
1 teaspoon grated fresh ginger
1 teaspoon orange zest
2 large eggs
Pure maple syrup

Scrape the vanilla bean seeds into a bowl; add the cream and powdered sugar. Beat with an electric mixer on medium speed until soft peaks form, about 45 seconds. Refrigerate until ready to serve.

Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. In a separate medium bowl, whisk together the milk, pumpkin, brown sugar, butter, ginger, orange zest, and eggs until smooth; add to the flour mixture. Whisk just until the dry ingredients are moistened.

Heat a large nonstick skillet or griddle to medium-high. Scoop the batter by 1⁄4 cupfuls, and drop onto the hot surface; cook until the edges are set and bubbles begin to form on the surface of the batter, 1 to 2 minutes. Turn and cook for 1 minute.

To serve, stack three pancakes onto each of six plates; spoon about 1⁄4 cup of the vanilla whipped cream over each stack. Drizzle with the maple syrup.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious Smashed Chickpea Sandwich Recipe

By
Siri Daly
-
Siri Daly recreated the smashed chickpea sandwich she found at a Manhassett coffee shop.

Here’s a little piece of trivia for you: I wrote most of my cookbook at various coffee shops. I often attempted to write at home, but I almost always got distracted by organizing my Tupperware or color coordinating my bookshelves…you know, super important things.  

Therefore, it was helpful and productive to get out of the house. In Manhasset, a new coffee joint recently opened called For Five, and not only does it have delicious caffeinated beverages, it has a seasonal made-to-order menu with all sorts of breakfast and lunch options.  

One of my favorites is the smashed chickpea sandwich, and I’ve since recreated the dish at home. It’s essentially garbanzo beans — smashed — with Greek yogurt, a little mayo, fresh-squeezed lemon juice and some spices, served between toasted bread slices and topped with sprouts, cucumber and avocado.  

It’s a refreshing, vegetarian lunch and great fuel for writing a cookbook…in case that’s something you’re up to.  

SMASHED CHICKPEA SANDWICH
Makes: 4
Ingredients:

1 15-ounce can of garbanzo beans, drained

2 tablespoons Greek yogurt

1 tablespoon mayonaise

Juice of half a lemon

Pinch of paprika

Pinch of cayenne

Salt and pepper to taste

Toasted bread

Optional toppings: avocado, sprouts, sliced cucumbers

Steps:

  1. In a bowl, smash garbanzo beans with a fork or masher until desired consistency is reached.  
  2. Add the yogurt, mayo, lemon juice and seasonings and stir, tasting and adding more spices if needed.  
  3. Serve on toasted bread with toppings of choice!

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Siriously Delicious: Tie-Dye Cake Recipe

By
Siri Daly
-

Cutting into a birthday cake isn’t what it used to be. Nowadays, sprinkles erupt from the inside, frosting is arranged in ombre patterns or in this case, a swirly rainbow of cake is revealed.

There’s somethings so precious about children standing on their tiptoes with gleeful expressions, trying to catch a glimpse of that colorful interior. The best part is, you don’t have to be a skilled baker to pull off this masterpiece. Following this simple tutorial will leave you with a magical cake that everyone will want a piece of.

Here’s what you do: Make my Perfect Yellow Cupcake recipe from Siriously Delicious, then divide the batter into four bowls. Using your desired colors, add food coloring to each bowl and stir.

Grease two round cake pans. Take two of the bowls, and alternatively pour them into one cake pan, layering them on top of each other. Then, using a toothpick or a fork, swirl the two colors together. Repeat this with the other two colors and cake pan.

Bake the cakes in a 350 degree preheated oven for 30 minutes or until cakes are baked through. Frost and enjoy!

PERFECT YELLOW CUPCAKES
Serves: 24
Hands-on time: 20 MINUTES
Total time: 1 hour 10 MINUTES

There is nothing more classic than a perfect yellow cupcake with vanilla buttercream and rainbow sprinkles. It is a timeless dessert, and therefore one you should have a go-to recipe for. The ingredients are simple, readily available and it only takes about 20 minutes to whip them together. Say goodbye to those boxed mixes FOREVER (okay that’s slightly dramatic, at least save them for a lazy day).

These cupcakes are perfectly moist with a beautiful golden hue (thanks, butter and eggs) and the sweet, creamy buttercream is the icing on the cake. Literally. And if you’re like my kids, you will eat all the frosting first and then attack the rest.

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 1/2 cups whole milk
1 teaspoon vanilla extract

VANILLA BUTTERCREAM
1 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 (2-pound) package powdered sugar
3⁄4 cup heavy cream
Rainbow candy sprinkles (optional)

Preheat the oven to 350°F. Beat the butter in a stand mixer on medium speed until creamy, about 1 minute. Gradually add the sugar, and beat until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating well after each addition.

Stir together the flour, baking powder, and salt. Add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat until blended after each addition. Stir in the vanilla.

Line 2 (12-cup) standard-sized muffin pans with paper baking cups, and lightly coat with cooking spray. Spoon the batter into the prepared pans, filling two-thirds full.

Bake until a wooden pick inserted in the center comes out clean, 15 to 20 minutes. Cool the pans on wire racks for 5 minutes. Remove the cupcakes from the pans to wire racks, and cool completely, about 30 minutes.

Meanwhile, make the vanilla buttercream: Beat the butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the vanilla, salt, and 1 cup of the powdered sugar, and beat on low speed until combined. Gradually add the remaining powdered sugar alternately with the cream, beating on low speed until blended after each addition.

Beat on high speed until light and fluffy, 1 to 2 minutes. Pipe or spread the vanilla buttercream over the cupcakes. If desired, top with candy sprinkles.

Siri Daly is a Today show tastemaker and author of Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

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