The Newlywed Cookbook Giveaway
I’m far from a newlywed and have been married for almost 12 years, but that hasn’t stopped me from enjoying Robin Miller’s The Newlywed Cookbook
Robin is the host of the Food Network’s Quick Fix Meals, as well as a nutritionist and a New York Times bestselling author.
With over 200 recipes, The Newlywed Cookbook celebrates couples coming together over food, with recipes and tips for everything from quick and intimate meals to sit-down dinner parties with friends.
With her friendly guidance and recipes, she shows couples how to create breakfasts in bed, picnic lunches, and easy, fun dinners. From planning intimate, candlelit meals to hosting that first big sit-down dinner party, this collection gets newlyweds started off on the right foot, together. Makes the perfect companion to a wedding or bridal shower gift.
Robin also shares sample menus for special occasions and relationship milestones, including:
- Thanksgiving (Sourdough stuffing with sweet Italian sausage; pumpkin pie with hazelnut crust)
- Sunday brunch (Pecan-raisin sticky buns; spinach and cheese quiche with caramelized shallots)
- Super Bowl party (Goat cheese quesadillas with green chile salsa; four bean vegetarian chili)
- Valentine’s Day (Broiled lobster tails; asparagus with tomato vinaigrette, cumin basmati pilaf)
You don’t have to be a newlywed to enjoy her recipes and ideas. Some of her twists on basics and classics would be valuable for everyone.
Here’s a recipe she shared in the book (reprinted with permission)
Walnut-Fudge Torte – From The Newlywed Cookbook by Robin Miller
For the torte:
1 cup chopped walnuts
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated
1 cup granulated sugar, divided
1/4 cup butter, melted
2 teaspoons vanilla extract
For the filling:
4 ounces semi-sweet chocolate
1 cup heavy cream, divided
1 teaspoon vanilla extract
For the topping:
1 tablespoon confectioners’ sugar
1/2 teaspoon unsweetened cocoa
To make the torte:
1. Preheat oven to 325 degrees Fahrenheit.
2. Place walnuts in a food processor fitted with the metal blade. Process until finely crushed. Add flour, baking powder, and salt and process until blended. Set aside.
3. In a large mixing bowl, beat 4 egg whites until soft peaks form, about 2-3 minutes. Gradually beat in 1/2 cup of the granulated sugar and beat until stuff, shiny peaks form.
4. In a separate bowl, beat together egg yolks and remaining 1/2 cup sugar until thick and pale. Beat in melted butter and vanilla extract. Fold one spoonful of egg whites into egg yolk mixture. Fold in flour mixture.
5. Pour batter into two 9-inch round cake pans that have been coated with non-stick spray.
6. Bake 25 minutes, or until top is golden and cakes begin to pull away from the sides of the pans. Cool cakes in pans 10 minutes on a wire rack. Invert and cool completely.
To make the filling:
1. Melt the chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
2. Scald 1/2 cup of the heavy cream (keeping the remaining 1/2 cup chillded) by heating in a small saucepan over medium heat just until bubbles appear around the edges. Stir scalded cream into chocolate and whisk until blended. Refrigerate until firm, about 1 hour.
3. Transfer mixture to a medium mixing bowl and beat until light and fluffy, about 30 seconds (although the ganache is firm, it still beats up light and fluffy).
4. In a small mixing bowl, beat remaining 1/2 cup of chilled heavy cream until stuff peaks form. Fold into chocolate mixture with vanilla.
To assemble the torte:
Spread chocolate filling on one cake layer. Place second cake layer on top and press down slightly. In a small bowl, combine confections’ sugar and cocoa. Transfer mixture to a fine sieve and sift over top of torte (for a pretty presentation, sift a little confectioners’ sugar-cocoa mixture around the edges of the plate, too).
Here are 10 Favorite Recipes that I wish I knew how to make when I was a newlywed because each has turned out to be a favorite of my husband’s:
1. Loaded Baked Tater Tot Dip (vegan, GF) – Favorite baked potato toppings are loaded into an easy, creamy, and cheesy dip. It’s made with tater tots, sour cream, meatless meatballs, and cheese and assembly takes just 5 minutes. It’s a gooey, hearty, rich dip with extremely minimal work
2. Cinnamon Sugar Chocolate Pretzels (no-bake, vegan, GF) – Make in 5 minutes and he loves these things
3. Rosemary Chipotle Roasted Almonds (vegan, GF) – Spiced nuts of any kind are easy and always a hit here
4. Creamy and Crispy Hash Browns Frittata (vegetarian, GF) – Eggs and hash browns baked together is comfort food at it’s finest
5. Vegetable Lasagna Casserole (vegan, GF) – A healthier and much easier to prepare twist on classic lasagna
6. Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (vegetarian and easy to keep vegan) – Stuff these with any vegetables, cheese, meat and bake for an impressive-looking but easy meal
7. Honey Dinner Rolls – My go-to dinner roll recipe that everyone loves and never lets me down
8. Soft Buttery One Hour Pretzels (vegan) – Bringing mall pretzels to your kitchen, in just 1 hour
9. Chocolate Chip and Chunk Cookies – My go-to, all-around, easy, and doesn’t disappoint chocolate chip cookie recipe. It only took 11 years of marriage to find it
10. Peanut Butter Chocolate Chunk Cookies (gluten-free) – No flour, no white sugar, and no butter and the best peanut butter cookies we’ve ever had. Took almost 12 years of marriage, but I have the recipe finally
One lucky reader will win a copy of Robin’s new book (open to USA and Canada only)
Using Rafflecopter, enter to win a copy of The Newlywed Cookbook by making sure to leave a blog comment below in response to the first question.
Then follow the prompts for additional entries.
Make sure to also enter the Alexia Foods Gourmet Cooking Prize-Pack Giveaway