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Homemade {Dairy-free} Vanilla Bean Ice Cream

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The Richest, Creamiest Dairy-free VANILLA BEAN ICE CREAM Ever ~ Made with Coconut Milk!

Mr. B loves ice cream, and last year I splurged and bought him a new ice cream maker for his birthday.  (Well, to be perfectly honest, it was more for “our” birthdays – he’s only three days older than me.) It was definitely a great purchase!

This post may contain affiliate links, but don’t worry – they won’t bite.
Rich, Creamy, Dairy-free Vanilla Bean ICe Cream made with coconut milk | The Good Hearted Woman

Our oldest daughter is on a dairy-free diet right now, so when she came over for dinner the other night, I whipped up this delicious coconut milk-based ice cream. It never made it from the ice cream maker into the freezer – it was gone too fast! And it was scrumptious with the fresh berry compote I made last week!

Rich, Creamy, Dairy-free Vanilla Bean Ice Cream made with coconut milk | The Good Hearted Woman

Rich, Creamy, Dairy-free Vanilla Bean ICe Cream made with coconut milk | The Good Hearted Woman
5 from 3 votes
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Dairy-free Vanilla Bean Ice Cream

Course Dessert
Prep Time 15 minutes
Total Time 15 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 4 egg yolks
  • 2/3 cups cane sugar
  • 2 13.5-ounce cans full-fat coconut milk
  • 1/4 teaspoon salt
  • 1 whole vanilla bean
  • 2 tablespoons vodka

Instructions

  1. Combine egg yolks, coconut milk, sugar, and salt in a blender and process until smooth.
  2. Pour mixture into a medium sauce pan, and heat over medium low just until steamy. DO NOT BOIL.
  3. Slice vanilla bean down the middle, and scrape the inside into the hot coconut milk mixture. Whisk to combine. (I also put the vanilla bean pod in and fish them out before I put the ice cream mixture into the ice cream maker.)
  4. Continue to cook until the mixture has thickened to the consistency of a thin custard.
  5. Remove from heat and whisk in the vodka. (This keeps the ice cream from getting too hard in the freezer. For alternative preparation, see note below.)
  6. Refrigerate mixture about 2 hours, or until completely cold.
  7. Pour mixture into ice cream freezer and prepare according to manufacturer’s directions.

Recipe Notes

Alternate "vodka-free" Preparation: 2 tablespoons of vanilla extract can be substituted in place of the vanilla bean and vodka.

Note that, if you are concerned about alcohol in your ice cream, vanilla extract contains as much alcohol as vodka. Either way, the vanilla extract or vodka MUST be added AFTER the mixture is taken off the stove. The alcohol helps to keep the ice cream from getting too hard.

For soft-serve style ice cream, serve immediately. For a harder scoopable ice cream, place in the freezer for 2-3 hours. Take out and place on the counter for 10 minutes to soften for serving.

Rich, Creamy, Dairy-free Vanilla Bean Ice Cream made with coconut milk | The Good Hearted Woman
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Homemade Vanilla Bean Ice Cream {Dairy-free} | The Good Hearted Woman

Unicorn Glitter & Mother’s Day Brunch Ideas

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Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory. 

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

unicorn glittery Hallmark magical perfection | The Good Hearted Woman

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations.  After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch.  Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

The Best Mother's Day Brunch Recipes | The Good Hearted Woman

  1. Strawberry Crème Crêpes
  2. Eggs Provençal a la Renée
  3. Strawberry Soufflé Omelet with Caramelized Almonds
  4. Smoked Salmon Benedict
  5. Dutch Apple Cranberry Crepes
  6. Huevos Rancheros

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Mother's Day 1997

Best Mother's Day Brunch Recipes | The Good Hearted Woman
Simply Delicious! Best Mother's Day Brunch Recipes | The Good Hearted Woman

Authentic Thousand Island Dressing

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Thousand Island dressing is indeed a very special sauce, but the real stuff isn’t at all what you may think it is! 

Mr B and I have many things in common, including our shared love of Reuben sandwiches, so it should be no surprise that St Patrick’s Day – with our big corned beef dinner extravaganza  – naturally leads to a brief (albeit unacknowledged) post-holiday season that could be referred to as Reuben Week. You need only a few ingredients to create the perfect Reuben sandwich, and one of the most important is a good Thousand Island dressing.

Authentic Thousand Island Dressing | The Good Hearted Woman

Let’s talk about that a little about that dressing, shall we? You may think you know what makes up Thousand Island, but my guess is that you are likely wrong. Yes, you can throw together a passable “special sauce” with mayo, ketchup a splash of mustard and little sweet pickle relish, and you can call it whatever you want – as long as you don’t call it Thousand Island. Because it isn’t.

Real Thousand Island dressing is a sweet, tangy, creamy, delicious concoction of fresh ingredients that include onions, sweet pepper, and even a hard-boiled egg! Make it once, and you’ll never want store-bought again.

Authentic Thousand Island Dressing | The Good Hearted Woman

Authentic Thousand Island Dressing | The Good Hearted Woman
5 from 1 vote
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Authentic Thousand Island Dressing

Prep Time 10 minutes
Total Time 10 minutes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 cup mayonnaise I use homemade
  • 1 hard-boiled egg
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons vinegar
  • 1 ounce Bread & Butter pickle slices or 2 tablespoons sweet pickle relish
  • 1 tablespoon finely chopped sweet red pepper
  • 1 tablespoon finely chopped onion
  • Pinch of cloves

Optional

  • Dash Sriracha or Tabasco
  • 1-2 teaspoons sugar
  • Salt to taste

Instructions

  1. Place all ingredients in a blender and process until smooth.

Ingredient Notes

  • Cloves are one of those things where a little goes a long way. I use home-canned bread-and-butter pickles that already have cloves in them, so I generally don’t add any additional.
  • Some people like their Thousand Island very sweet, while others prefer it a little more tangy. You can fine-tune the flavor to meet you needs by adjusting the sugar, salt and vinegar a bit.
  • Some people like to throw a couple of olives into their Thousand Island. I’m personally not a fan, because I think it makes the dressing too salty.
  • I like a dressing that actually pours, so I usually add a little water at the very end to get the desire consistency.

Authentic Thousand Island Dressing | The Good Hearted Woman

The Perplexing History of 1000 Island Dressing

The history of 1000 Island Dressing dates back to the early days of the 20th century, and centers in the small resort village of Clayton, New York. Almost from the beginning, the story is a muddled mess of players all claiming credit, so the story you hear depends on who you ask. After sifting through a number of sources, this is my best guess:

It seems that there was a fishing guide named George LaLonde, Jr. who led fishing expeditions through the waters of the 1000 Islands, located along the border between northern New York State and southeastern Ontario, Canada. After a day of fishing, George and his wife, Sophia, would serve their guests what they called “shore dinners,” often complemented with an unusual salad dressing.

On one particular occasion, George was guiding a prominent New York City stage actress named May Irwin and her husband. In addition to acting, May Irwin was a renowned cook and cookbook authoress, and was particularly impressed with the dressing she and her husband were served at their shore dinner, so she asked George for the recipe. Sophia, who created the dressing, was flattered by the request and willingly gave her the recipe.

Upon her return to New York City, May Irwin gave the recipe to George C. Boldt, owner of the Waldorf Astoria Hotel in New York.  Impressed with the dressing and its flavor, Mr. Boldt directed his world famous maitre d’hotel, Oscar Tschirky, to put the dressing on the hotel’s menu, and the rest is history.

If you want to do your own detective work, here are a few sources to get you started:

How to Make Authentic Thousand Island Dressing | The Good Hearted Woman

Smoked Salmon Crustless Quiche

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If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche! 

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.) Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
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Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.
Course Breakfast, Brunch
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Mary - The Lake House, Otis, Oregon

Ingredients

  • 6 ounces smoked salmon chopped
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 3 ounces cream cheese cut into 1/2-inch cubes
  • 2 cup milk
  • 1 cup Original Bisquick Try this homemade version!
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  1. Preheat oven to 400° F.
  2. Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
  3. Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
  4. Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman
  5. Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
  6. Pour egg mixture into pie plate over smoked salmon mixture.
  7. Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.
Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted WomanNOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Crustless Quiche {AN Impossible Pie} | The Good Hearted Woman

2015: Top Posts, What I Learned & Hopes for the Future

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2015 has been a year for carefully counting my blessings.

I don’t know about you, but 2015 was a challenging year in our household. Of course, we celebrated many jubilant moments – the completion of junior high by our youngest daughter, the high school graduation and college entrance of another (Go Ducks!), and yet another daughter’s marriage to a wonderful young man we are now proud to call our son. Mr B took me on my first visit to Hawaii (there will be more!), we spent a week hiking in the beautiful Columbia Gorge, and we celebrated the typical joys of birthdays, family gatherings, and quiet moments.

2015 in Review: What I Learned & Hopes for the Future | The Good Hearted Woman

But woven into the joyful fabric of 2015 were threads of deep loss and true heartbreak.  We waited in hospitals for loved ones, watched Alzheimer’s steady theft of memory and joy; and, most profoundly, for one horrible season, we wept and prayed and watched helplessly as one daughter carried a baby we knew would only live for minutes. In the end, one of the greatest blessings I received this year came when I was able to get from Portland to Children’s Hospital Colorado in Denver just minutes before he died in his mother’s arms.

As I wrote previously, it has been a year to carefully count our blessings, and I am grateful for every one.

In a much smaller world, here on the blog, 2015 was a year of steady growth and learning. I attended a couple of blogger conferences (notably Camp Blogaway and IFBC 2015), where I met some amazing people and learned some important things in the process. But I think the thing that will impact the blog the most going forward is that my writing has finally broken through the metaphorical fourth wall, and now we are all in the room together. It’s becoming a conversation now, and we aren’t just talking about food anymore.

In brief, here is a run-down of the most popular posts of the year. In the end, it tells me a lot about what you are looking for, and I plan to use it as a road map going forward.

Countdown of the The Good Hearted Woman‘s TOP 5 Most Popular Posts of 2015

Eggs Provençal a la Renée | The Good Hearted WomanMy version of La Provence’s Eggs Provençal, with its perfectly poached egg atop a pesto-roasted tomato slice, requires just 10-15 minutes of mild effort, and rewards you with a Pinterest-worthy plate every time.

#4 – Roasted Butternut with Bacon, Leeks & Goat Cheese

Roasted Butternut Squash with Leeks, Bacon and Bleu Cheese | The Good Hearted WomanWhen I posted this recipe last spring, I wrote that you were going to thank me for it, and boy, was I right! In fact, it turned out to be my fourth most popular post of the year! Inspired by the best wood-fired pizza Mr B and I have ever eaten, this savory, slightly sweet combination of goodness – roasted butternut squash, leeks, bacon and bleu cheese – can be plated up in an almost endless variety of ways, from omelets to pasta to… well, even pizza.

#3 – Doernbecher: Hope in the Darkness {A Mother’s Story}

Doernbecher: Hope in the Darkness {A Mother’s Story} | The Good Hearted WomanWhen I was asked to take part in Chevy Shop Social: Portland to benefit Doernbecher Children’s Hospital, I was thrilled. I have a very personal connection with Doernbecher, and I was grateful for the chance to share our story with my readers. However, this was one of the hardest posts I have ever had to write, because I had to revisit one of the most difficult and scary times of my life. It ended up being a story of Hope and Community, and the fact that it is on this list is profoundly telling.

#2 – The Skinnytaste Cookbook & Chicken Cordon Bleu Meatballs Recipe

Chicken Cordon Bleu Meatballs fromt he SkinnyTaste Cookbook | The Good Hearted WomanGina Holmoka’s Chicken Cordon Bleu Meatballs from The Skinnytaste Cookbook became an instant favorite in our household (vegetarians excepted, of course). After I made them the first time, Mr. B told me more than twice, “These meatballs are fantastic!” I have to agree, and based on the response to my tutorial post, so do you!

#1 – Redwork Chicken Tea Towel {A “Done-in-a-Day” DIY Project with Free Pattern}

Redwork Chicken Tea Towel - A "Done-in-a Day" Project" with Free Pattern | The Good Hearted WomanSurprisingly (at least to me) this old-fashioned red work chicken tea towel was my most oft-pinned post of 2015! A perfect afternoon project, it’s fast, inexpensive, and simple to create. Plus, it’s so cute! If you want to make one of these lovelies, it will cost you just a few bucks and a couple of hours.

What’s Next?

So what does this short list say? Well, first off, it says you still like food. So do I , so Thank Goodness! 🙂  But you are looking for DIY posts here too: apparently you cannot have too many red work chickens, and my tutorial on how to make a tortilla warmer from 2013 is in my All-time Top 10. So going forward, I’ll definitely be doing more DIY posts.

However, the post that made the Top 5 that really surprised me – and the one that is ultimately most telling – is my Doernbecher story. It is full of hard truths about real life, and ultimately reflects what I believe many of us search for in this increasingly detached world – a way to connect and uplift one another. A way to feel part of a Community.

So that’s my goal for The Good Hearted Woman in 2016. Instead of just being another blog to bounce to from BlogLovin or Google, I want to continue to grow and develop GHW into a community of good hearted souls, where we can come together to share recipes and ideas, create beautiful things, and count our blessings.

I invite you to join me in this journey. Let me know what you like, what you don’t, and what you want to see. Be a part of the conversation.

I wish you great joy in the coming year. Please feel free to share your best moment or blog post from 2015 in the comments below. 

 

 

Dutch Apple Cranberry Crepes {Recipe}

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Looking for an easy brunch that will Wow your overnight holiday guests? Dutch Apple Cranberry Crêpes are just the thing! (They will make your house smell fabulous too!

Dutch Apple Cranberry Crepes | The Good Hearted Woman

Dutch Apple Cranberry Crepes | The Good Hearted Woman
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Dutch Apple Cranberry Crêpe Filling

Course Breakfast, Brunch, Dessert
Prep Time 1 hour
Total Time 1 hour
Servings 10 -12 filled crêpes
Author Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 1/2 - 2 lbs. tart apples I use about 5 Granny Smiths
  • 1/3 cup dried cranberries
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon ground cinnamon
  • 1 ⁄4 teaspoon freshly ground nutmeg
  • Pinch allspice
  • 1/4 cup firmly packed brown sugar
  • 3 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch only if necessary; see note

1 Batch Sweet Vanilla Crêpes

    Additional Ingredients:

    • Whipped Cream

    Instructions

    Make a batch of Sweet Vanilla Crepes.

      Dutch Apple Filling:

      1. Peel, core, and slice apples into a large mixing bowl. Add dried cranberries (if desired), and then lemon juice, cinnamon, nutmeg, allspice. Toss to coat. Cover the bowl with plastic wrap and let set for about half an hour.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      2. In a cast iron skillet or other heavy pan over medium heat, melt butter and brown sugar together, stirring frequently. When mixture begins to bubble, add salt and reduce temperature to medium low.
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      3. Add prepared apple mixture and bring to mixture to a simmer, stirring frequently. Cook apples until they are no longer crunchy, but still have some texture to them. (You don’t want applesauce!)
        Dutch Apple Cranberry Crepes | The Good Hearted Woman
      4. If the mixture is very runny, add cornstarch a half-teaspoon at a time and simmer until thickened.

      Assembling the Crêpes

      1. Fill crêpes with prepared Dutch Apple Cranberry Filling, fold and garnish with whipped cream and dried cranberries.

      Dutch Apple Cranberry Crepes | The Good Hearted Woman
      Sweet Vanilla Crêpes Recipe
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Easy Basic Sweet Vanilla Crepes

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      If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

      Crêpe Batter

      • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
      • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
      • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

      Flipping Crêpes

      • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
      • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

      Filling Crêpes

      • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

      Serving Crêpes

      • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
      • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman
      5 from 1 vote
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      Basic Sweet Vanilla Crêpes {Recipe}

      Author Renée B. ♥ The Good Hearted Woman

      Ingredients

      • 1 1/2 cups milk* see note
      • 3 eggs
      • 4 tsp. vanilla
      • 1 1/2 cups flour sifted
      • 3 Tbs. sugar
      • 1/2 tsp. salt
      • 1/4 cup melted butter

      Simple fillings or toppings for sweet crêpes include:

      • A dusting of powdered sugar and a sprinkling of fresh lemon juice
      • Fresh fruit
      • Whipped cream
      • Jam or jelly

      Instructions

      1. Put all the ingredients - the milk, eggs, vanilla, flour, sugar, salt and melted butter - in a blender and blend until smooth.
      2. Allow crepe mixture to sit in the refrigerator for at least an hour before using.

      To Prepare Crêpes:

      1. Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. They are not supposed to be all brown and crispy. Start your pan on medium low and work from there.
      2. If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
      4. Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan. I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.
      5. The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
      6. Using a large, thin spatula, flip the crepe and cook another 15-20 seconds.
      7. If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.

      “Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

      Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

      Savory Mushroom Chicken Tart

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      Pretty enough for company, this savory mushroom chicken tart goes together just minutes, and can be easily adapted for vegetarians.

      Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

      As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

      Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman
      5 from 1 vote
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      Mushroom Chicken Tart

      Course Main Dish or Appetizer
      Prep Time 20 minutes
      Cook Time 40 minutes
      Total Time 1 hour
      Servings 1 -10" tart
      Author Renée B. ♥ The Good Hearted Woman

      Ingredients

      • 2 tablespoons butter
      • 1 cup chopped onion
      • 8 ounces mushrooms sliced
      • 1 clove garlic minced
      • 1/2 cup chopped walnuts
      • 2 teaspoons chopped fresh rosemary basil & oregano also work nicely
      • 8 ounces Neufchatel cheese or cream cheese
      • 2 eggs
      • 8 ounces rotisserie chicken meat chopped or shredded [See Note]
      • 1 sheet puff pastry dough
      • Salt pepper, and seasoning salt to taste

      Instructions

      1. Preheat oven to 350° F.
      2. Line the bottom of a 10-inch tart pan with parchment paper.
      3. Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
      4. Put the pastry in the tart pan in the freezer while you prepare the filling.
      5. Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
      6. Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
      7. [Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
      8. Season to taste and set aside to cool.
      9. In a medium bowl, mix cream cheese and eggs together until smooth.
      10. Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
      11. Top with shredded chicken.
      12. Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
      13. Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
      14. Remove from oven and cool slightly before cutting.

      Vegetarian options:

      1. Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.

      Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

      This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

      Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

      Easy Cheesy Zucchini & Tomato Casserole

      By 12 Comments

      Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

      Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

      This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind.  They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

      If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole.  A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

      Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman
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      Easy Cheesy Zucchini & Tomato Casserole

      Course Main Dish
      Cuisine Seasonal
      Keyword zucchini casserole
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Servings 8 servings
      Calories 250 kcal
      Author Renée B. ♥ The Good Hearted Woman

      Ingredients

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      • 1 large onion chopped
      • 2 large cloves garlic minced
      • 2 tablespoons butter
      • 1 lb. zuchinni chopped or sliced
      • 1/2 lb. tomatoes cherry or chopped
      • 4 eggs beaten
      • 2 oz. marcarpone or cream cheese room temperature
      • 1 cup crumbled feta
      • 1/4 grated Parmesan
      • 1/2 teaspoon garlic salt
      • Pepper to taste

      Instructions

      1. Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
      2. In a medium skillet over medium-low heat, caramelize onions & garlic.
      3. Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
      4. Stir feta, Parmesan, and garlic salt into egg mixture.
      5. Fold in zucchini, tomatoes, and caramelized onions and garlic.
      6. Pour into prepared casserole dish and bake at 375 for 45 minutes.
      7. Remove from oven and let stand for 10 minutes before serving.

      Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

      Everyone has a few Easy-Ugly meals. What’s at the top of your list? 

      Remember to Pin this recipe for later! 

      Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

      Fresh Peach Tart {with Vanilla-Cardamom Cream}

      By 4 Comments

      This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
      Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

      This post may contain affiliate links, but don’t worry – they won’t bite. 

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
      5 from 2 votes
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      Fresh Peach Tart

      Course Dessert
      Prep Time 30 minutes
      Cook Time 45 minutes
      Total Time 1 hour 15 minutes
      Servings 1 - 10" Tart
      Author Renée B. ♥ The Good Hearted Woman

      Ingredients

      Follow The Good Hearted Woman on Pinterest for more great recipes!

      • 1 large pie crust homemade or store-bought
      • 3 large peaches
      • 2 tablespoons raw sugar
      • 1 batch vanilla-cardamom cream recipe follows
      • 1/4 cup peach jam preserves, or jelly

      Instructions

      1. Preheat oven to 375° F.
      2. Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
      3. Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
      4. Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
      5. Pour into prepared pie crust. Allow cream to cool completely.**
      6. Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
      7. Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
      8. Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
      9. Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
      10. Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
      11. Remove tart from oven and allow to cool for about 30 minutes.
      12. Using a mixer, blender, food processor or hand blender, puree peach preserves.
      13. Brush pureed peach preserves over the top of the tart.
      14. Serve warm or cold.

      Recipe Notes

      **Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

      The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
      5 from 2 votes
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      Vanilla-Cardamom Cream

      Course Dessert
      Author Renée B. ♥ The Good Hearted Woman

      Ingredients

      • 2 cups milk
      • 1/4 cup cornstarch
      • 1/2 cup white sugar
      • 3/4 teaspoon cardamom
      • 2 egg yolks
      • 1 egg
      • 2 tablespoons butter
      • 1 teaspoon vanilla extract

      Instructions

      1. In a medium bowl, whisk together egg yolks and egg. Set aside
      2. In a small bowl, stir together cornstarch, sugar, and cardamom.
      3. In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
      4. To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
      5. Whisk in butter and vanilla.
      6. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **

      Recipe Notes

      Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8

      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman
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      Fresh Peach Tart with Vanilla-Cardamom Cream | The Good Hearted Woman

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