Superfood Salad with Hemp Seeds

by ATTN Agency Collaborator – April 05, 2021

Superfood Salad with Hemp Seeds

For the full recipe, click here.

by ATTN Agency Collaborator – April 05, 2021

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Lavender Chocolate Fudge with Dulce de Leche

Recipes – by ATTN Agency Collaborator

Lavender Chocolate Fudge with Dulce de Leche

These silky-smooth chocolate fudge bites are spiced up with herbaceous lavender and topped with sweet and salty dulce de leche. They come together in less than one hour and with only a handful of ingredients. Be careful though, they are extremely addictive and you don’t want to end up alone in the house with these decadent bites – they are that good.   Lavender Chocolate Fudge with Dulce de Leche: Prep time: 10 minutesCook time: 45 minutesServes: 16   Ingredients: – 2 14-oz. cans sweetened condensed milk – 20 oz. dark chocolate, chopped – 2 tablespoons cocoa powder – 2 tablespoons lavender buds, well-rinsed – 1 tablespoon pure vanilla extract, divided – 1 teaspoon salt, divided Directions: Line a 9×13-inch pan with a piece of parchment paper or plastic wrap. Pour one can of sweetened condensed milk into a medium pot and place over medium heat. Tightly cover with aluminum foil and cook until the condensed milk becomes golden-brown, thick, and reduces by a third, around 40-45 minutes. Stir the condensed milk every 10 minutes while it cooks. In the meantime, place the second can of sweetened condensed in another medium pot and add in the lavender buds. Place the pot over medium heat and let the condensed milk come to a gentle simmer. Reduce the heat to low and let the condensed milk simmer gently for 4-5 minutes. Strain the condensed milk infused with lavender and return to the pot. Add in the chocolate and stir gently just until the chocolate melts. Stir in half a tablespoon of vanilla extract and half a teaspoon of salt. Pour the chocolate lavender fudge into the prepared pan and place in the fridge to set for 15-20 minutes. Once the condensed milk has turned into a thick dulce de leche, remove from heat and stir in the remaining vanilla extract and salt. Set aside to cool slightly, then pour on top of the chocolate lavender fudge. Return the pan to the fridge and let the fudge set for a minimum of 3-4 hours or overnight. Once the chocolate lavender fudge is set, cut into bars or bite-sized cubes. Serve chilled and store leftover (if any!) fudge in the fridge. Enjoy!  

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Lemon Lavender Muffins

Recipes – by ATTN Agency Collaborator

Lemon Lavender Muffins

Sweet, moist, and beautifully zingy – these lemon lavender muffins are just dreamy. The muffins have a delicate crumb thanks to the buttermilk and a distinctive apple-like undertone from the dried lavender. They are the perfect little bite when you’re in the mood for something sweet and the make for a great gift for Mother’s Day.   Lemon Lavender Muffins: Prep time: 10 minutesCook time: 20 minutesServes: 12   Ingredients: – 1 ¼ cup granulated sugar – 1 tablespoon dried lavender buds, well-rinsed – 2 teaspoons lemon zest – ¾ cup butter, softened – 2 large eggs – 1 cup buttermilk – 1 teaspoon vanilla extract – 2 ½ cups all-purpose flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt   Lemon Glaze: – 1 cup powdered sugar – 1 tablespoon lemon juice – 1-2 teaspoons milk of choice   Directions: Preheat your oven to 350 degrees F and line a 12-cup muffin tin with paper liners. In a small food processor or blender, add the granulated sugar, lavender buds, and lemon zest; blend until the lavender buds are fairly broken down. In a large mixing bowl, cream the butter and lavender sugar until fluffy, around 2-3 minutes. Add in the eggs, buttermilk, and vanilla extract; whisk to combine. In a separate smaller bowl, whisk the flour, baking powder, baking soda, and salt until combined. Add the dry ingredients into the wet and gently fold with a spatula until just combined. Be careful not to overmix the batter or the muffins will be tough. Evenly divide the batter between the 12 muffin cups – an ice-cream scoop helps for easy pouring. Bake until the muffins are lightly golden-brown and spring back to the touch, around 18-22 minutes. Remove the muffins from the oven and set aside to cool for 15-20 minutes. In the meantime, whisk the powdered sugar with the lemon juice and slowly add 1-2 teaspoons of milk, depending on your desired consistency. Drizzle the glaze over the muffins and serve alongside coffee or tea. Enjoy!  

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No-Knead Spinach, Mushroom, and Basil Pizza

Recipes – by ATTN Agency Collaborator

No-Knead Spinach, Mushroom, and Basil Pizza

Only a few things can quite compare to the magic of homemade pizza. While the act of making your own pizza crust might seem a bit intimidating, this no-knead dough is full-proof and takes barely any effort – the dough just needs time to rise and to develop the gluten. We’re topping our pizza with tasty mushrooms, sweet baby spinach, fragrant basil, and gooey mozzarella cheese.   No-Knead Spinach, Mushroom, and Basil Pizza: Prep time: 8-12 hoursCook time: 15 minutesServes: 4   Ingredients: – 4 cups all-purpose flour, plus more for dusting the dough – ¼ teaspoon dry active yeast – 1 ½ teaspoons salt – 1 ½ cups water – 4 tablespoons extra-virgin olive oil, plus more for greasing the pan – 4 garlic cloves, minced – 4 cups mushrooms of choice, thinly sliced (we like oyster or shitake, but any will do) – 4 cups baby spinach – 4 cups mozzarella cheese, freshly grated – 2 oz. parmesan cheese, freshly grated – 1 bunch fresh basil   Directions: In a large mixing bowl, combine the flour, yeast, and salt. Pour over the water and using a wooden spoon, mix thoroughly. Tightly wrap the bowl with plastic wrap and place a kitchen towel on top of the plastic wrap. Place the bowl in a warm spot and let the dough rise until doubled in size, at least 8 hours or up to 12 hours. Preheat your oven to 450 degrees F and lightly grease a baking dish with a bit of olive oil. Flour your working surface and scrape out the dough. Divide the dough into 4 equal parts to make 4 individual pizza bases. Flour your hands and gently work and stretch each pizza ball dough into a pizza base. It doesn’t have to be precise or a perfect circle – it will still taste amazing. Transfer the pizza crust onto the prepared baking sheet. In a small bowl, whisk together the olive oil with the minced garlic and brush each pizza crust with a tablespoon of the garlic olive oil. Top with ¼ of the mushrooms and spinach, followed by a ¼ of the mozzarella. Finally, sprinkle a ¼ of the parmesan on top. Transfer the pizza into the oven and bake until the crust is golden-brown on the bottom and around the edges and the cheese is all melty and gooey, around 10-15 minutes. Remove the pizza from the oven and immediately top with fresh basil leaves. Slice and enjoy!  

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Pan Fried Mushrooms with Rosemary

Recipes – by ATTN Agency Collaborator

Pan Fried Mushrooms with Rosemary

There are four key secrets to making amazingly good pan-fried mushrooms. First, start with a large enough pan so as not to crowd the mushrooms as they will just steam and not caramelize. Next, use both olive oil and butter for great flavor and make sure you crank up the heat as a hot pan is crucial for perfectly fried mushrooms. Lastly, put the spoon away and don’t stir the mushrooms too much – this will help you get those nicely caramelized edges.   Pan Fried Mushrooms with Rosemary: Prep time: 10 minutesCook time: 15 minutesServes: 2   Ingredients: 2 tablespoons olive oil2 tablespoons butter1 lb. mushrooms of choice (we like baby shitake, but any will work)2 garlic cloves, minced3 tablespoons vegetable broth1 whole rosemary sprig3 tablespoons rosemary, mincedsalt and pepper to taste   Directions: Heat the olive oil and butter in a large frying pan over medium-high heat. Depending on the size of the mushrooms, chop them into quarters or halves – the size doesn’t matter as long as the pieces are fairly uniformed. Add the mushrooms to the hot oil and butter and cook, stirring only occasionally, until the mushrooms start to release their juices, around 3-4 minutes. Season with a fat pinch of salt and pepper and add in the whole rosemary sprig. Once the mushrooms have released most of their water, add in the garlic and vegetable broth; increase the heat to high. Cook, stirring only occasionally, until most of the broth has evaporated, around 4-5 minutes. Stir in the fresh minced rosemary and cook until the mushrooms are slightly browned and caramelized around the edges, another 2-3 minutes. Serve immediately and enjoy!

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Mushroom and Gruyere Quiche

Recipes – by ATTN Agency Collaborator

Mushroom and Gruyere Quiche

Looking for a great weekend brunch or dinner recipe to serve up? These mushrooms and gruyere quiches are just the thing. From the flakey pie crust on the bottom to the gooey, savory filling packed with sautéed mushrooms and creamy gruyere, these quiches are a true crowd-pleaser.   Mushroom and Gruyere Quiche: Prep time: 45 minutesCook time: 25 minutesServes: 4   Ingredients: – 1 cup all-purpose flour – 5 tablespoons cold butter, cubed – 2-3 tablespoons cold water – ¼ teaspoon salt Filling: – 1 tablespoon olive oil – 1 garlic clove, minced – ½ lb. mushrooms of choice, chopped (we like oyster or porcini) – ¼ cup white wine – ¼ cup heavy cream – 2 eggs – ¾ cup gruyere cheese, freshly grated – salt and pepper to taste   Directions: To make the dough, place flour, butter, and salt into a food processor and pulse for a few seconds to combine. With the food processor running, slowly add the water, a tablespoon at a time, just until the dough comes together in a ball. Transfer the dough onto a lightly floured surface and divide into four equal parts. Roll each part into a circle and press into a non-stick mini tart pan. Repeat will all four balls of dough. Cut four small squares of parchment paper and place over each tart shell. Top the tarts with pie weights or baking beans and place in the fridge to set for at least 30 minutes. While the tart shells are cooling, make the filling. In a medium skillet, heat the olive oil over medium heat. Add in the garlic and mushrooms; season with a fat pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release most of the water and become nicely browned, around 8-10 minutes. Pour the wine and let the mixture bubble away until 80% of the wine has evaporated, around 3-4 minutes. Remove the skillet from heat and set aside to cool completely. In a medium mixing bowl, whisk the eggs with the heavy cream and a small pinch of salt and pepper. Once the mushrooms have cooled down, stir them into the heavy cream mixture and stir in ½ cup of the shredded gruyere cheese. Preheat your oven to 400 degrees F. Blind-bake the tart shells for 8-10 minutes, then remove the parchment with the pie weights or baking beans. Evenly divide the mushroom and cream filling between the four tarts and sprinkle some of the remaining gruyere cheese on top. Return in the oven and bake for another 10-15 minutes or until the egg mixture is set and the tart crust is golden-brown around the edges. Set aside to cool for 5-10 minutes before unmolding the tarts from the pans. Garnish with fresh dill and serve the tarts alongside a bright green salad with a mustard vinaigrette. Enjoy!

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