Gorgeous Gourmet

Peanut Butter Pretzel Bites

2012-01-20T10:03:00.000-08:00

Over the holidays, I found and re-created this amazing little treat. It' a wonderful no-bake dessert for when you either don't want to bake something or are just too lazy and feel like mixing, rolling, and eating. :)

These little treats reminded me a lot of the Buckeyes that I made last year. The filling is really reminiscent of a Reese's Peanut Butter Cup, and that's ok in my book. One difference I noted was that on it's own, the filling is a little grittier than I'd thought it'd be. This is from the brown sugar that you mix in. However, DO NOT worry about that. Once the crunchy pretzel and chocolate meet that peanut butter filling, it's amazing and you don't even notice.

Also, because it was Christmas and I was feeling festive, I dressed these up with white chocolate. Obviously, it was completely unnecessary, but if you have it around and want it - have fun! :)

Peanut Butter Pretzel Bites

Yield 60 – 80 pretzel bites

1 cup creamy peanut butter
2 tbsp softened butter
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more)
Pretzels

1 bag semi-sweet chocolate chips
white chocolate for unnecessary drizzling, optional

Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Add the sugars and mix to combine. At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go. If not, add a little more of each sugar until you reach a consistency that is easy to roll (I used about 3/4 cup of each sugar).

Use a teaspoon measure to scoop the filling. Roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Return to the tray and repeat with remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Drizzle with melted white chocolate. Store the sandwiches in the refrigerator until serving time.

Source: Two Tiny Kitchens

Chocolate Crinkle Cookies

2012-01-19T10:05:00.000-08:00

These cookies should really be called "The Easiest Cookies You'll Ever Make." Yes, they are that easy.

Rich and chocolatey with a slight crispy edge - mmmmMMM! Doesn't get much better than that!

Chocolate Crinkle Cookies

1 Box Devil's Food cake mix
2 eggs
1/3 C. vegetable oil
granulated sugar for coating

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, egg, and oil until well blended. Batter/dough will be thick. Using a scoop, form 1 inch balls. Roll cookie balls into sugar to coat.

Place on a baking tray and bake for 8-10 minutes or until lightly puffed and tops are crinkled.

Source: Betty Crocker's Ultimate Cake Mix Cookbook

Scotcheroos

2012-01-16T10:03:00.000-08:00

I first tried this amazing treat when a friend of mine was visiting his mother in Ionia, Iowa. He said that they were his favorite treat of his mother's and that I just had to try them. Of course, I tried them and was immediately hooked. They are sweet, chewy, and really decadent.

I begged and pleaded for the recipe. It took a little convincing, but I was able to get a lovely, handwritten recipe for my collection. This one is near and dear to my heart because I love recipes are aren't just found on the internet or a shiny new cookbook, but ones that are passed on and have real stories behind them.

I know this recipe has been used for years at bake sales, birthdays, and church picnics. The history behind this recipe is so rich that, although the ingredients are simple, the love shines through. Give these Scotheroos a try, you just might want to pack up and move to Iowa.

Scotheroos
(AKA - Special K Bars)

1 C. White Karo syrup
1 C. white sugar
1 1/3 C. peanut butter
6 C. Special K cereal (some say you can substitute rice krispies, but I was told this was strictly forbidden)
1 C. chocolate chips, melted
1 C. butterscotch chips, melted

Pour the Special K cereal into a large bowl and set aside.

Bring the syrup and sugar to a low bubble/boil and remove from heat. Add peanut butter and stir. Pour over the cereal and quickly mix together until well blended.

Spread in a 13X9 pan that has been sprayed with nonstick spray.

Melt together the chocolate and butterscotch chips. Pour over the cereal bars and spread evenly. Allow to cool.

Once cooled completely, you can flip the bars out onto the counter to cut evently or just cut right out of the pan - your choice!! Enjoy!

Source: a lovely kitchen in Ionia, IA

Apple Pie Munchkins

2012-01-15T10:15:00.000-08:00

Do you love pie? Do you wish you could have pie travel with you wherever you are - just in case you need an immediate pie intervention??

Really?! ME TOO!!

Here's the perfect solution....itty bitty apple pie munchkins. They're cute and easy to make and definitely help with cravings for some good ol' apple pie. I love that you can have a quick snack of 1 or 2 (or 12) pies whenever the mood strikes you. Plus, they're so cute that anyone you serve them to is bound to fall head over heels in love.

Apple Pie Munchkins

2 1/2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. salt
2 sticks unsalted butter, cold and cut into small pieces
1/2 cup very cold water
2-3 medium apples (tart ones - like a Granny Smith

Squeeze of lemon juice
1/3 cup granulated sugar
1 tsp. ground cinnamon
Dash of grated nutmeg
Water
1 large egg lightly beaten with 1 teaspoon of water
Sugar, for sprinkling

To make the pie dough, combine the flour, sugar, and salt in a medium bowl and stir with a fork to blend. Using a pastry cutter (or a food processor), cut the butter into the flour mixture until the mixture is coarse and the largest pieces of butter are no bigger than small peas. Stir in the water and mix gently just until the dough has come together in a a cohesive ball and all of the dry ingredients have been moistened. Form the dough into a disc and cover tightly with plastic wrap. Transfer to the refrigerator and chill for at least 1 hour. (Or go ahead and buy the refrigerated stuff....hey, it works too!)

When you are ready to make your cookies, preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Peel the apples and cut off the sides in four large chunks, removing and discarding the cores. With each large piece of apple, dice the apple into a very find dice...a mince, if you will. Place the apples in a bowl and toss with the lemon juice. In another small bowl, combine the sugar, cinnamon, and nutmeg, and whisk to blend.

To assemble the cookies, transfer half of the chilled pie dough to a lightly floured work surface (keep the remaining half chilled). Use a rolling pin to roll the dough out very thin, about 1/8 to ¼-inch thick. Use a larger round biscuit or cookie cutter (about 2½ to 2¾ inches in diameter) to cut out rounds of the pie dough. Transfer half of the rounds to the prepared baking sheet. Brush the rounds lightly with water (this will help the pies seal). Take a few apple pieces at a time and coat them in the cinnamon-sugar mixture. Pile on top of a round of pie dough. Layer a second round of dough on top of each apple slice and gently press the edges to help seal. Repeat this process with the remaining dough and apples. Crimp and seal the edges of the mini pies with a fork, dipping in flour if needed to prevent sticking. Lightly brush the tops of the cookies with the egg wash. Use a small paring knife to cut tiny slits in the top of each cookie. Sprinkle with additional sugar, if desired.

Bake for 25-28 minutes or until light golden brown. Eat by the handful :)Source: Smitten Kitchen

Pimento Grilled Cheese

2012-01-12T09:46:00.000-08:00

Hello, meet my friend, Pimento Grilled Cheese. He's the amazing, gooey, tangy, Southern gentleman cousin of your boring old grilled cheese. He's the grilled cheese you've been looking for your whole life.

Seriously, this sandwhich is amazing. Pimento cheese was first introduced to me as a dip...and even then it was good. Once I learned that in the south, it's used in all kinds of recipes, especially grilled cheese, I was really excited. It's fast, easy to keep in the fridge, and pretty versitile. give it a try and you just might think twice before making your next grilled cheese with your old boring cheese slices....

Keep in mind, the recipe below is for Pimento Cheese - you can use it as a dip, spread, etc. This version of the recipe makes about 8 (6 ounce) servings.

Pimento Grilled Cheese

1 pound grated Cheddar
1/2 pound grated Pepper Jack
1 (4-ounce) can diced pimentos, with their juice
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green chili sauce (optional)
2/3 cup mayonnaise

In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

To make a grilled cheese:
Preheat a skillet to medium heat. Take 2 slices of bread and butter one side. On the non-buttered side, spread some pimento cheese. Slap them together and grill on the skillet until the bread is golden and the pimento cheese is melted.

Enjoy!

Gruyere Popovers

2012-01-09T13:54:00.000-08:00

While watching Food Network's "The Best Thing I Ever Ate: Appetizers" I saw this gem. Tyler Florence said that these popovers from BLT Steak in NY where his personal favorite - and what a coincidence! I got a popover pan for Christmas!!

Ok, so it wasn't exactly a coincidence...I saw the episode, bought a popover pan, gave it to my husband and told him I'd act surprised on Christmas when I unwrapped it...yes, I made him wrap it. :) Truly though, you don't really need a popover pan. You could use a muffin tin, but you'd have more (and smaller) popovers - which might be nice for a party!

This recipe is so simple and very scrumptious. They are light and fluffy with a crispy, cheese top and a slight layer of gooey cheese in the middle. YUM!

Gruyere Popovers

4 C. milk, warmed
8 eggs
4 C. flour
1/2 heaping Tbs. salt
2 1/4 C. grated Gruyere

Place the popover pan in the oven. Heat the oven and pan to 350 degrees.

Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk. Set the mixture aside.

Sift the flour and the salt together. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Remove the popover pan from the oven and spray with non-stick spray.

While the batter is still slightly warm, fill each popover cup 3/4 full. Top with approximately 2 1/2 Tbs. of the grated cheese.

Bake at 350 degrees for 50 minutes or until the popovers are high and golden brown on the sides.

Take out of the oven, remove from pan and serve warm.

*Recipe from BLT Steak House via Food Network

Sweet Cinnamon Scones

2012-01-08T11:00:00.000-08:00

A while ago, I found a really yummy sounding recipe for Sweet Cinnamon Scones. I was so eager to try it, but had a really hard time finding cinnamon baking chips in my grocery store. Thankfully, just before Christmas, they were in stock!

So thrilled and excited to make these, I got up on Christmas morning and made them for my family. Unfortunately, they were a total dud. :( All that waiting for nothing!! But, the idea still sounded really tastey to me and I decided not to give up. I went back to an old standby that's never let me down...America's Test Kitchen.

The recipe below is an adaptation of ATK's glazed, slightly-sweet cake scones with the cinnamon chips, some vanilla, and a touch of ground cinnamon mixed in. Keep in mind, these are cakey scones and less like traditional scones that have a similar texture to biscuits...but that's what I prefer. Plus, the addition of an egg makes them cakey but also allows them to stay fresher longer. :)

The results of adapting the recipe were exactly what I'd be hoping for! These scones are light, cakey, slightly sweet and have just the right amount of cinnamon. Do yourself a favor and give these a try. They freeze really well (pre-baked) and can be stored in the freezer until you are ready to pop them into the oven for a quick breakfast (or even a lighter dessert!!)

Sweet Cinnamon Scones

2 C. all purpose flour
1 T. baking poweder
3 T. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
4 T. very cold butter, cut into 1/4 inch cubes
1/2 C. cinnamon baking chips
3/4 C. heavy cream, plus more for brushing – about 1 Tb.
1 egg, lightly beaten
1 tsp. vanilla

For the cinnamon-sugar topping:
1 Tb. cream
1 T. sugar
1 tsp. cinnamon

Heat oven to 425 degrees.

Place the flour, baking powder, sugar, salt and cinnamon in the bowl of a food processor. Process with six 1-second pulses, until combined.

Pour the dry ingredients into a large bowl. Add the cinnamon chips to the dry ingredients and mix to combine. Stir in the egg, vanilla, and heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

Transfer the dough and any remaining dry flour bits to a countertop that has been lightly dusted with flour. Knead the dough by hand just until it comes together – do not over knead!

Lightly dust an 8-inch cake pan. Press the dough evenly into the cake pan. Turn the dough out on to the countertop. (You should have a nice, flat, and even disk to work with!) Cut into 8 equal wedges. (At this point you can flash freeze the wedges in the freezer for 20 minutes. Then put them in a ziplock bag and freeze until needed).

Place wedges on a lightly greased baking sheet. Brush the tops of the scones with the 1 T. of heavy cream. Sprinkle with sugar and cinnamon. Bake at 425 degrees for 12 to 15 minutes or until the tops are light brown. Cool on a wire rack for 10 minutes (ATK recommends truly letting the scones sit for the 10 minutes. It firms them up and improves their overall texture).

Serve warm or at room temperature. Enjoy with coffee or tea!

Cheese Ravioli with Butternut Squash

2011-12-31T10:06:00.000-08:00

WOW! It's almost 2012 and I still haven't seen any snow stick to the ground this winter. Today, on New Year's Eve, it's almost 50 degrees! Unbelievable!! Definitely still feels like fall...

With that mindset, I made this really fast and delicious Cheese Ravioli with Butternut Squash. It reminded me of fall with it's smooth and toasty flavors and was simple enough to be made for a quick lunch. Hurry! Make this before it starts feeling like winter again! :)

Cheese Ravioli with Butternut Squash

Serves 4

2 Tbsp olive oil
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/2-in. pieces
Kosher salt and pepper
2 cloves garlic, thinly sliced
1 Tbsp small fresh thyme sprigs
1 16-oz pkg cheese ravioli (fresh or frozen) - I prefer fresh goat-cheese ravioli
1/4 cup grated Parmesan

Heat the oil in a large nonstick skillet over medium heat. Add the squash, season
with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 8 minutes. Add the garlic and thyme and cook, uncovered, tossing occasionally, until the squash is tender and beginning to brown, 2 to 3 minutes more.

Meanwhile, cook the ravioli according to package directions. Transfer the ravioli to plates, top with the squash mixture and sprinkle with the Parmesan.

Fig and Ham Foccacianini

2011-12-26T18:15:00.000-08:00

I LOVE sandwiches. I mean, who doesn't? Carbo-loading with delicious ingredients and the options are endless. Although, I will admit, sometimes I get stuck in a PB & J rut. Recently, I started watching "Next Food Network Star" and loving Jeff Mauro. He won last season (oops...do I have to say "spoiler alert" if the info is a year old??) and his recipes are really creative and interesting when it comes to composing a yummy sandwich.

Here, I adapted one of his panini recipes and it turned out delicious. It combines the traditional flavors of ham and cheese with a unique twist - using sharp Italian cheese and fig spread to make it out of this world.

To make this recipe even faster and easier, feel free to use prepared (read: store bought) fig spread. IF you've got the time, I included the recipe for homemade fig spread.

Ingredients
Fig Spread:
2 cups dried figs, stems removed and halved
3/4 cups balsamic vinegar
1 teaspoon sugar

4 squares focaccia bread
8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
1 pound black forest ham, thinly sliced
Olive oil, for brushing

For the fig spread: Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot. Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.

For the sandwich: Preheat a griddle over medium-low heat or heat a panini press. Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves. Place a couple slices of cheese on the bottom, and then place 4 ounces ham on top. Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side. Repeat with the remaining ingredients.

Recipe adapted from "The Sandwich King" Jeff Mauro

Pan-fried Potatoes and Green Beens

2011-12-23T10:27:00.000-08:00

This is one of those side dishes that always brings me back to summer barbeques in my parents' backyard. This is a really simple, easy side dish that goes well with all sorts of main dishes. It can be grilled in the summer or made indoors during cold winter months.

Pan-fried Potatoes and Green Beens
3-4 potatoes, sliced thinly (any will work, I really like Yukon golds)
1 red onion, sliced thinly
3 cups fresh green beans, trimmed and cut into large pieces
4 Tablespoons butter
salt and pepper, to taste.

In a large cast-iron skillet, melt the butter. Add the potatoes and cook until just beginning to become tender (about 5 minutes). Add the remaining ingredients and season to taste. Cook until the veggies are tender-crisp and the potatoes have a nice, brown crust on them. (To get this crust, move them as little as possible - allow that cast iron skillet to work its magic!) about 6-7 minutes more. Serve alongside your favorite main course!

Enjoy!

One-Minute Nutella Cake

2011-12-22T16:21:00.000-08:00

Throughout the blogosphere, I've discovered the joys of "One-Minute" microwave cakes. My tastebuds danced in delight (as my waistline grew weary!). These cakes are truly amazing. They're little one-pot wonders that help curb even the most intense dessert craving.

This dessert combines one of my favorite ingredients - Nutella, with a moist and delicious cake. I could eat this every night of my life!

One-Minute Nutella Cake

4 tablespoons self-raising flour
3 tablespoons cocoa powder
3 tablespoons nutella
3 tablespoons skim milk
1 tablespoon sugar
1 tablespoon vegetable or canola oil
1 egg
Nonstick Spray

Combine all ingredients in a small bowl. Whisk lightly with a fork until combined and smooth. Pour into an oversized microwave safe mug or ramekin that has been sprayed with nonstick spray.

Microwave for a minute watching as the cake rises in the mug, stopping if it is about to overflow and continuing a couple of times for 10 second intervals till cooked. [Don't be tempted to overcook. The cake virtually finishes cooking in that first 1 minute rise]

Enjoy!

One-Minute Peanut Butter Cake

2011-12-21T16:21:00.000-08:00

Not to be outdone by "One Minute Nutella Cake," this peanut butter cake screams decadence. It's rich, creamy, and oh-so-peanut-buttery. This is for the true peanut butter lover.

Go ahead. Indulge - you deserve it...and no one's watching! :)

One-Minute Peanut Butter Cake

1 egg, slightly beaten
1 tablespoon brown sugar
1/2 teaspoon baking powder
1 heaping tablespoon flour
2 heaping tablespoons peanut butter
1 teaspoon milk
1 tablespoon powdered sugar (give or take)

Directions:

In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour. Pour batter into a greased ramekin. Microwave for 30 seconds.

While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting. **This step is optional...I actually preferred the cake without the icing, but my husband like it with....totally up to you!

Remove cake from ramekin (or don’t), pour frosting over top.

Enjoy!

Praline-Pecan Banana Bread

2011-12-20T10:31:00.000-08:00

I often have to hide bananas into desserts - particularly breads, since my husband doesn't really like them. However, I'm slowly breaking his will by increasing the banana flavors in truly amazing dishes. This is definitely one of them.

The banana flavor is pronounced, but not overwhelming here. What really makes this dessert shine and brings them coming back for more, is the Praline-Pecan topping that's poured over the bread before it's baked. The flavor seeps into the bread and permeates throughout while creating a sweet crust on top.

You will never look at banana bread the same way again!

Praline-Pecan Banana Bread

2 cups all-purpose flour
1/2 cup light brown sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Cup Praline-Pecan Sauce
3 ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
1/3 cup Sour Cream
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter the bottom and sides of an 8-cup loaf pan. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, sour cream, 3/4 C of Praline sauce, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.)

Scrape the batter into the prepared pan and pour the remaining 1/4 cup of Praline sauce over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes one - 9 inch loaf

*If you do not have or can't find Praline-Pecan sauce, you can substitute caramel sauce and add pecans.

Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

**Just remember this makes a LOT of praline sauce - probably more like 12 cups. However, it freezes amazingly well and keeps that way for a long LONG time. :)

Crockpot BBQ Chicken

2011-07-22T10:26:00.001-07:00

Don't feel like messing with dinner this weekend? Yeah, me neither. I feel like every cook needs a recipe like this in his/her repertoire. Some days, I really don't feel like cooking...or we have a lot going on....or I don't feel like it... :) No matter the reason, there can still be a warm, delicious meal waiting for you and your family.

This recipe is a Crockpot recipe, so it's not exactly fast, but it couldn't be any easier. You can even forget to start it until the afternoon and have a delicious and moist BBQ chicken dinner waiting for you. You can eat it any way you want- alone, on sandwiches, etc. I hope you enjoy it as much as we did!

Crockpot BBQ chicken

4-6 pieces boneless skinless chicken breasts, fresh or frozen
1 bottle BBQ sauce (I used Sweet Baby Ray's and it was amazing!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in Crockpot. Pour sauce over it and cook on LOW for 4-6 hours. You pretty much don't even have to stir it... how easy is that!?

Seven Layer Magic Bars

2011-07-03T08:37:00.000-07:00

These bars are truly MAGIC!! They are a classic pot-luck and party treat that combines layers of sweet, salty, creamy goodness. They are truly simple and always a crowd-pleaser. Chocolate chips, butterscotch, and coconut are all caramelized and melt together on a crispy graham crust.

Seven Layer Magic Bars
yield: about 24 bars

No-Stick Cooking Spray
3 cups graham cracker crumbs (chocolate grahams will also work here! YUM!)
1 cup butter, melted (2 sticks)
1 (14 oz.) can Sweetened Condensed Milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour 3/4 of the sweetened condensed milk evenly over crumb mixture.

In a bowl, mix together all other ingredients, reserving 1/3 Cup of coconut. Spread evenly over the condensed milk and press down firmly. Top with remaining sweetened condensed milk. Top with 1/3 cup of coconut and press down firmly.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

**For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

Fruit-Filled Puff Pastry Donuts with Lemon Glaze

2011-06-23T06:11:00.000-07:00

Are you looking for a simple, delicious way to elevate a donut? This recipe is it! It's called a donut but could also be called a popover. It also really reminded me of a toaster pastry only more fresh and flaky.

Using store-bought puff pastry, this breakfast treat comes together quickly and is definitely kid and adult friendly!

Fruit-Filled Puff Pastry Donuts with Lemon Glaze
Makes about 9 donuts

1 egg
1 Tablespoon water
1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
Cut-up fruit, such as strawberries, bananas, raspberries, blueberries, etc. (I used strawberries and blackberries)
Sugar

Lemon glaze:
1/4 cup lemon juice
1 cup confectioners' sugar

To make the lemon glaze, combine ingredients in a bowl and whisk together. The consistency should be slightly thick but runny. Set aside.

Preheat the oven to 400 degrees. Beat the egg and water in a small bowl with a fork; Set aside. Unfold 1 pastry sheet on a lightly floured surface. Using a round cutter, cut the pastry sheet into 9 (3-inch) circles. Repeat with the remaining pastry sheet. (Don’t waste the scraps – re-roll them and cut into as many circles as possible)

Place half of the pastry circles onto a parchment lined baking sheet. Top each with a small amount of cut-up fruit and top fruit with a pinch (about 1/8 teaspoon) sugar. Brush the edges of the pastry circles with the egg wash. Place the remaining pastry circles over the filling. Press the edges firmly to seal and crimp edges with a fork. Using a sharp knife or a pair of kitchen shears, cut two small slits in the top of each filled pastry.

Bake for 15 minutes or until the pastries are golden brown on the top and the bottoms. Let the pastries cool slightly and drizzle the lemon glaze, or simply shake confectioners sugar, over the tops.

Adapted slightly from The Comforts of Cooking

Chocolate Peanut Butter No-Bake "Cake"

2011-06-20T06:26:00.000-07:00

This traditional "ice box cake" couldn't be easier or more surprising! As I was searching through old food magazines, I came across this recipe that peaked my interested. It's visually impressive and no one would know that the "cake" in this is really chocolate graham crackers! Truly, it looks and tastes like cake that's been expertly and painstakingly sliced to perfection.

The original recipe serves 8-10, but I very easily doubled it for a party - the only change I made was to line up the two "cakes" and frost them together.

I highly recommend making your own whipped frostings here, as it gives the cake a more special flavor. If you're looking for something that's simple and just needs to be assembled and sit in the fridge until you're ready for it - here's your recipe!

Chocolate Peanut Butter No-Bake "Cake"
serves about 8-10

2 cups heavy cream, divided
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
12 whole chocolate graham crackers
optional garnish: chocolate jimmies

In a small saucepan, over low heat, combine 1/4 cup of the cream and the peanut butter chips, stirring just until melted and smooth: pour into a bowl. Repeat with the milk chocolate chips and another 1/4 cup of the cream; pour into another bowl. Refrigerate both about 15 minutes until cook, but not firm.

In a medium bowl, with mixer on high speed, beat remaining cream just until stiff. Gently fold half of the whipped cream into peanut butter mixture, 1/2 cup at a time. Fold remaining whipped cream into the chocolate mixture, 1/2 cup at a time. Refrigerate milk chocolate whipped cream.

Spread each of 10 whole chocolate graham crackers with about 2-1/2 tablespoons of the peanut butter whipped cream. Sandwich together coated crackers to form 2 stacks (5 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, on a serving plate, long edges touching. Frost with milk chocolate whipped cream.

Refrigerate 6 hours or overnight for cookies to soften into "cake". To serve, garnish with chocolate jimmies.

Double Chocolate Chip Cupcakes

2011-05-26T04:33:00.000-07:00

I came across this recipe years ago and I am still amazed at how simple, moist, and decadent this cake is. Even though it's not "from scratch" (hey, it's still homemade!) I think it's by far my favorite chocolate cake recipe.

The cake is incredibly moist and chocolatey while the extra chocolate chips add richness and even more fun! This time, I made cupcakes with the recipe, but you can also use this to make 2 9" cake rounds. It's amazing and so simple that you'd be crazy not to give it a try!

Double Chocolate Chip Cupcakes

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips, plus more for decorating

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cupcake tins with linters. For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 5-10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that.

Allow to cool and then frost with Vanilla Buttercream frosting and sprinkle with extra mini chocolate chips.

Slow Cooked Pork with Green Chilies and Tomatillos

2011-05-23T07:38:00.000-07:00

This recipe is again from a cooking class hosted by Qdoba. This pork is used for traditional street tacos and is so flavorful and tender that it's unbelievable. It also happens to be insanely simple, which makes me happy.

If you are looking for a new twist on tacos and are tired of chicken or steak, look no further. This pork was definitely a crowd pleaser and any leftovers would be great in a variety of recipes that call for pulled pork.

Slow Cooked Pork with Green Chilies and Tomatillos

1 boneless pork shoulder roast
1 white onion, cut into thin strips
2 Poblano Chilies, cut into thin strips
2 Jalapeno Chilies, cut into thin strips
2 Anaheim or Hatch Green Chilies, cut into thin strips
2 C. Tomatillos, cut into large chunks
3 cloves fresh garlic, smashed
1 T. Salt
1/2 tsp. garlic powder
1/2 tsp. black pepper

Place the onions in the bottom of a slow cooker. Top with half of the tomatillos. Place the pork roast into the slow cooker and sprinkle with salt and garlic powder. Add remaining tomatillos. Top with all of the chilies.

Cook on low for a minimum of 6 hours. (The idea is to cook the pork slowly so that it is fork tender)

After 6 hours, the pork will be fork tender and ready to shred. If necessary, remove any fat prior to shredding.

Using tongs or your hands, shred the pork into taco sized pieces. Add pepper and additional salt to taste.

Serve with fresh, warm tortillas and your favorite taco toppings (I suggest the traditional topper of cilantro, red onion, and lime juice.)

Fresh Salsas with Toasted Dry Chilies

2011-05-20T07:52:00.000-07:00

This post is more about learning a new method rather than a recipe. I recently attended a class given by Qdoba. Qdoba is a mexi-style restaurant that specializes in healthy, delicious Mexican food. I started going to Qdoba when I lived near St. Louis (Chipotle hadn't quite made it's way there yet!) and I was hooked. So, when given the opportunity to get "insider secrets" I was really excited.

One of the best parts of the class was learning how to make fresh, vibrant salsa. We used dried chilis that we toasted in order to create a deep, flavorful salsa. What's great about this recipe is that you can use whatever dried chili you like. They suggested finding one that smells good to you and go with it. Below I've listed a few that I use and really like along with their flavor profile to help you a bit.

Interestingly enough, the salsas listed below do not use tomatoes. They get their reddish color from the chilies that are used. You can always add tomato to your salsa if you'd like - anything goes here!

(from L to R: salsa verde, chipotle, ancho, and habanero)

Fresh Salsas with Toasted Dry Chilies
yield: about 1 cup

4-5 tomatillos, roasted
2 cloves of garlic, roasted
1/4 onion, roasted
1/4 lime, juiced
1-2 dry chilies of your choice (I really liked Casacabel, chipotle, ancho, and habenero)
salt, to taste

To prepare the tomatillos, onion, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.

While the vegetables are cooling, heat a dry skillet over medium-high heat. Place the dry chili in the skillet and toast. The chili will have wisps of steam/smoke and you will begin to smell the chili. Toast for 30-40 seconds, turning frequently, until the chili becomes pliable. Remove from heat.

In the bowl of a food processor, combine the tomatillos, onion, garlic, salt, and toasted chili. You may want to begin with 1/2 of the toasted chili and then taste...adding more as you want to intensify the flavors.

Chill and enjoy!

Salsa Verde
yield: about 1 cup

4-5 tomatillos, roasted
1 jalapeno, roasted
2 cloves of garlic, roasted
1/4 onion, roasted
1/2 lime, juiced
2 Tbs. cilantro, chopped
salt, to taste

To prepare the tomatillos, onion, jalapeno, and garlic, rinse and roast or grill until blackened and soft. Allow to cool.

In the bowl of a food processor, combine all ingredients. You may want to remove the ribs and seeds of the jalapeno for a less hot salsa.

Chill and enjoy!

*This post is not sponsored by Qdoba in any way...I just wanted to share my love and experience with you guys! :)

Salted Vanilla Bean Caramels

2011-05-17T06:36:00.000-07:00

For Mother's Day, in addition to the Cinco De Mayo feast, I wanted to make a personal gift from my kitchen. I chose to do Salted Vanilla Bean caramels and they were a HUGE hit.

Easy to make, these are not only visually impressive, but chewy, creamy and interesting. The hint of salt is really amazing with the sweet caramel. Make them for someone you love of keep them all to yourself. You won't be disappointed with this recipe!

Salted Vanilla Bean Caramels
Yield: 64 caramels

1 cup heavy cream
5 tbsp. unsalted butter
1/2 tsp. vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1 1/4 tsp. sea salt, plus more for sprinkling
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Directions:
Line the bottom and sides of an 8-inch square baking dish with parchment paper. Lightly butter the parchment.

In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and sea salt. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.

In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.

Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248˚ F on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional sea salt. Continue to let sit until completely set and cooled. Cut into 1-inch pieces (a buttered pizza cutter works well). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares.

Source: Confections of a Foodie Bride

Cinnamon Leches Cake with Sugared Almonds

2011-05-10T07:38:00.000-07:00

For Mother's Day this year, we decided to combine Cinco De Mayo and celebrating motherhood. I mean, seriously folks, what mother do you know couldn't use a little cerveza and fun in her life? I was definitely excited that they landed close together so we could combine the festivities!

This recipe is a twist on a more traditional Tres Leches cake. Tres Leches means "3 Milks" and since this recipe uses 5 milks, it is now "Muchas Leches," or many milks. :) In both versions, vanilla-cinnamon sponge cake is brushed with a milk mixture that soaks in and saturates the cake. It becomes rich, creamy, and incredibly moist.

I also really liked the addition of the sugared almonds in this recipe. It gives a really good crunch that pair nicely with the creaminess of the cake. Without them, I think the cake would be too soft on it's own. One suggestion for the almonds is to make sure that you keep a good eye on them (not letting them burn) and stir them throughout their cooking time to break them up and help them cook more evenly and quickly.

Cinnamon Leches Cake with Sugared Almonds
Yield: About 16 servings

Ingredients:
For the cake:
2 cups (8 oz.) blanched almonds
3/4 cup plus 2 tablespoons sugar, divided
1/2 tsp. ground cinnamon
7 large eggs, separated
2 tbsp. all-purpose flour
1/4 tsp. baking powder

For the soaking liquid:
1/4 cup heavy whipping cream
2 tbsp. dulce de leche **See Note/recipe below
1/4 cup cream of coconut (usually found in the liquor section although it contains no alcohol)
1/4 cup sweetened condensed milk
1/4 cup evaporated milk
1 1/2 tsp. vanilla extract

For the sugared almonds:
2 large egg whites
2 cups slivered almonds
1/2 cup sugar

For the whipped cream frosting:
2 cups heavy whipping cream
3/4 cup confectioners’ sugar, plus more for dusting
Splash of vanilla extract

Fresh berries, for garnish (optional)

Directions:
To make the cake, preheat the oven to 350˚ F. Line the bottom of a 9 x 13″ baking pan with parchment paper, and butter and flour the edges of the pan. Place the almonds in the bowl of a food processor with 1/4 cup of sugar and the cinnamon. Process until finely ground. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on high speed until stiff peaks form. Transfer the beaten egg whites to a different bowl and set aside. Wipe out the mixer bowl. In the now-empty mixer bowl, combine the egg yolks and the remaining 1/2 cup plus 2 tablespoons of sugar. Beat on medium-high speed until light and fluffy, about 3-4 minutes. Fold in the flour and the baking powder with a spatula. Fold in the ground almond mixture. Mix in a third of the beaten egg whites to lighten the batter. Fold in the remainder of the egg whites until evenly incorporated and no streaks remain.

Pour the batter into the prepared baking pan and smooth with a spatula. Bake approximately 26 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Cool in the pan 5-10 minutes, then invert onto a wire rack and let cool completely.

To make the soaking liquid, combine the whipping cream, dulce de leche, cream of coconut, sweetened condensed milk, evaporated milk and vanilla in a bowl or liquid measuring cup. Whisk together until smooth.

To make the sugared almonds, place the egg whites in a clean, dry bowl and whip on high speed until frothy. Stir in the almonds and sugar until evenly incorporated. Spread the mixture in a thin, even layer onto a baking sheet lined with parchment or a silicone baking mat. Bake at 325˚ F until golden brown and crisp, approximately 20 minutes (let cool a minute or two before touching). Allow to cool and then break apart into small chunks.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Mix in the confectioners’ sugar and continue beating until stiff peaks form. Blend in the vanilla.

Using a serrated knife, cut the cooled cake into thirds width-wise so that you have three pieces of cake about 4 1/3 x 9 inches each. Place one of the segments of cake on a rectangular serving platter and brush with a third of the soaking liquid. (You may want to poke the cake with the tines of a fork to help it absorb the liquid.) Frost with a layer of the whipped cream. Top with another layer of cake, brush with half of the remaining soaking liquid, and frost again with whipped cream. Top with the final layer of cake and brush with the remaining liquid. Frost the top and sides of the cake with the whipped cream. Press the sugared almonds into the top and sides of the cake to cover evenly. Cover and refrigerate until ready to serve.

Before serving, dust lightly with confectioners’ sugar and top with fresh berries, if desired.

Source: adapted from The Pastry Queen by Rebecca Rather

**Note: I couldn't find dulce de leche at my grocery store. Rather than hunt it down, I decided to have fun making my own. If you're not feeling up to it or don't have time, just substitute an additional 2 Tbs. of sweetened condensed milk.

If you do want to try making your own, I have listed the recipe as well. This uses a whole (small) can of sweetened condensed milk, so you can definitely use the extra over ice cream, cupcakes, or other desserts!

Dulce de Leche

Preheat the oven to 425° F.

Pour one can (14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish. Stir in a few flecks of sea or kosher salt.

Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.

Cover the pie plate snugly with aluminum foil and bake for 1 to 1 1/4 hours. (Check a few times during baking and add more water to the roasting pan as necessary).

Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth.

Store in the refrigerator until ready to serve. Warm gently in a warm water bath or microwave oven before using.

Adapted from The Perfect Scoop by David Lebovitz

Oven BBQ Chicken

2011-05-07T08:00:00.000-07:00

After almost 3 days of nonstop rain, everyone at my house was getting a little stir crazy. I couldn't take the dreary weather and winter-y food anymore! I decided to find a recipe that reminded me of summer, but could be executed indoors. I came across this recipe for Oven BBQ Chicken and I knew I'd found a winner.

This recipe uses chicken legs, but a whole cut up chicken could also work - in fact, this is what I used because I had one in the freezer. One suggestion would be to use bone-in chicken rather than boneless, skinless chicken breasts (those tend to get dry in recipes like this one).

This quick BBQ sauce here is also delicious. It's sweet and slightly tangy. As is, it has a little heat in the background, but if you want to add more, you can just chop another chipotle and add it to the party. Enjoy!!

Oven BBQ Chicken

18 whole Chicken Legs
1 Tablespoon Canola Oil
1/4 whole Onion, Diced
2 cloves Garlic, Minced
1 cup Ketchup
1/4 cups Packed Brown Sugar
2 Tablespoons (additional) Brown Sugar
4 Tablespoons Distilled Vinegar (less To Taste)
1 Tablespoon Worcestershire Sauce
1/3 cup Molasses
1 Chipotle Chili, minced ***See Note Below
4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
Dash Of Salt

Preheat oven to 425 degrees. Place chicken legs on a broiler pan or any pan with a rack, then roast for 20 minutes.

While the chicken is roasting, heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.

Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

After 20 minutes of roasting, crank on the broiler to get a little color on the legs. Broil for five minutes.

Remove chicken legs from oven. Reduce oven to 350 degrees. With tongs, dip each chicken leg into the sauce, submerging completely. Place back onto the pan. After all chicken is coated, return pan to oven for five minutes, or until hot and sizzling.

Remove from oven. Brush/dab generously with remaining sauce. Allow chicken to sit a few minutes before serving.

Source: The Pioneer Woman

***Note: In order to save the rest of the chipotles, find a spare ice cube tray. Put one chipotle and some adobo in each well. Freeze solid then pop them out into a freezer bag. This allows you to easier get one or two chipotles whenever you need them and not waste a whole can when a recipe calls for only one. :)

Spicy Fish Tacos with Southwest Slaw

2011-05-04T08:00:00.000-07:00

Are your knives sharpened and your avocados ready and waiting?! I think Cinco De Mayo may be one of my favorite food holidays. It's amazing how much it makes me feel like summer has started (or at least it's right around the corner).

Admittedly, the sound of "fish tacos" has never really appealed to me. However, I did come across this recipe which pairs mild, white fish with a crunchy/spicy slaw. I thought I would give it a go....and I am sure glad I did! I am now a fish-taco convert. These were truly inspiring. They were lean, spicy, and had a really satisfying crunch. Plus the avocado cream added a coolness that was delicious.

If you're looking for something a little lighter (hey, I did say summer was around the corner!) or just different for your Cinco De Mayo celebration, then this recipe is for you!

Spicy Fish Tacos with Southwest Slaw
yield: 6 - 8 servings

6 whole Talapia Fillets (or Other Mild Flaky White Fish)
2 Tablespoons Hot Sauce (I Use Frank's Red Hot)
Canola Oil (I had olive oil and used that)
Lime Juice, To Drizzle On Grilled Fish
12 whole Corn Tortillas
1 cup Southwest Slaw
1/4 cup Cilantro, Chopped Medium-fine

FOR THE MARINADE:
1/3 cup Canola Oil
2 whole Limes, Juiced
1 teaspoon Garlic Salt
2 Tablespoons Adobo Sauce (from A Can Of Chipotles In Adobo)

FOR THE AVOCADO CREAM:
1 whole Large Hass Avocado, Peeled, Seeded And Diced
1 cup Sour Cream
1 whole Lime, Juiced
2 teaspoons Your Favorite Hot Sauce
1 teaspoon Garlic Salt

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.

Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marinade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each fillet dry with a paper towel.

Smear each side of each fillet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.

Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.

Southwest Slaw

1/4 head Green Cabbage
1/8 heads Red Cabbage
1/4 whole Medium Red Onion, Sliced Very Thin (about 1/2 Cup)
1/8 cup Cilantro, Chopped Medium-fine

FOR THE DRESSING:
3 Tablespoons Mayonnaise (I actually used Mayo here - surprised?!)
2 whole Limes, Juiced
1 whole Chipotle Chile, In Adobo Sauce (canned)
1 Tablespoon Adobo Sauce (from the canned chipotle in adobo)
1 teaspoon Garlic Salt

Preparation Instructions

Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4″) and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

(Makes about 4 cups)

Classic Vanilla Bean Ice Cream

2011-05-02T05:37:00.000-07:00

I think you've noticed I've been on an ice cream kick lately. But with summer rapidly approaching (yippee!!) I really want to make sure I have an arsenal of ice cream. Buying ice cream from the store just seems so boring now!

With all of the fancy and exotic flavors jumping around my head, I kept coming back to one thought...Breyer's Vanilla Bean ice creams is really good. It's pretty well known that vanilla is the most popular flavor. After tasting this recipe, I can see why.

It's fresh, bright, and to-die-for delicious. I think it definitely give Breyer's a run for its money. After this recipe, be sure to check out the Pecan Praline Sauce I've included (from my Bread Pudding recipe...you might just lose it after pairing these too. Have fun and happy churning!

Classic Vanilla Bean Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp. vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop by David Lebovitz

Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

**Just remember this makes a LOT of praline sauce - probably more like 12 cups. However, it freezes amazingly well and keeps that way for a long LONG time. :)

Corned Beef Hash with Eggs

2011-04-30T08:11:00.000-07:00

Growing up, my dad was always in the kitchen. After he took a job that allowed him to be home by 3pm, he became the primary cook in our house. Once he got his bearing, tried some new recipes, and gained some confidence, it was wonderful!

To this day, I am still amazed at my dad's ability to look in the pantry, have no real direction, and whip up a super-yummy dinner in no time. I cannot do this....I am a cookbook/ recipe cook. I like having the comfort of having the recipe with precise measurements right in front of me. Oh, I tend to do "off recipe" almost every time (adding a little this or a dash of that) but I always tend to stay true to the heart of the recipe. What kind of cook are you??

Here you'll find a recipe that will always, always remind me of my dad. I'd never made my own Corned Beef Hash (we typically got it out of a can!) but this was to-die-for. Surprisingly easy, I was able to whip this up Easter morning all while trying to entertain a 1 year old. I hope you enjoy it as much as I do and maybe it will bring some fond memories your way.

Corned Beef Hash with Eggs

Yield: 4 large servings (or up to 6 smaller servings)

3 tablespoons unsalted butter
1 medium onion, chopped (about 1 cup)
3 cups finely chopped, cooked corned beef
3 cups chopped, cooked potatoes
4 Eggs
Salt and pepper, to taste
Chopped fresh parsley (optional)

Heat the butter in a large cast iron skillet on medium heat. Add the onion and cook for a few minutes, until translucent.

Add the corned beef and potatoes, salt, and pepper and spread the mixture out evenly in the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

Do not stir the potatoes and corned beef mixture, but let them brown. If you hear them sizzling, this is good. Use a spatula to life up a corner to see if they are browning. Once nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan.

Make 4 indentations in the corned beef hash so that there is only a thin layer of hash. Crack each egg into a well.

Continue to cook in this manner until the potatoes and the corned beef are nicely browned and the eggs are cooked to your preferred done-ness (I like over-easy so I only cook them about 2 minutes). Top with fresh parsley. Enjoy!

Quinoa Salad with Roasted Vegetables

2011-04-28T14:22:00.000-07:00

I received this recipe from a friend and coworker who had taken a cooking class recently. She said that it was the most delicious dish the class had made that night...so I knew I had to see what it was all about.

This was my first time making quinoa (pronounced KEEN-wah) and I was interested to see if I liked what it was all about. According to Wikipedia (hey, I do my research for you guys because I care), quinoa is a grain that is known for it's high protein content. It's also a good source of dietary fiber. This means good things for you and me. As any dieter knows, you want foods that are high in fiber and protein (especially protein because it keeps you feeling full) but low in fat and calories. Well, it doesn't get much better than this grain.

In this dish, I've combined roasted vegetables with the quinoa, but you could definitely grill them. For me, it's been pretty cold and rainy, so I opted for the oven. It was delicious, very filling, and wonderful both warm and cold. I feel like this dish will be making many appearances at summer bbq's and get-togethers this year.

I hope you try it and find it to be as different and refreshing as I did!

Quinoa Salad with Roasted Vegetables
For the quinoa:
1C quinoa
2C chicken (or vegetable) stock

For the vinaigrette:
1 shallot, minced
3 T red wine vinegar
1 tsp. dijon mustard
1/2 C extra virgin olive oil
1/2 C parmesan cheese, finely grated
salt
pepper

For the vegetables:
Vegetables, cut into small uniform pieces (I used 8oz. portabella mushrooms, 1 small yellow squash, 1 small zucchini, 1 medium onion, 6 oz. cherry tomatoes)
extra virgin olive oil
salt
pepper

finishing touches:
1/4 C Italian flat-leaf parsley, roughly chopped
1/4 C pine nuts, lightly toasted

Preheat the oven to 450 degrees (for the veggies).

Heat the quinoa and stock in a saucepan over medium heat. Bring to a boil, reduce to medium-low, and cover. Simmer until the liquid is absorbed (about 15 - 20 minutes). Remove from heat and let stand for 5 minutes.

Meanwhile, make the vinaigrette by putting the shallot, vinegar, and mustard in a small bowl. Drizzle in oil while whisking constantly. Add cheese and stir to combine. Taste and add salt and pepper - adjust to your tastes.

On a sheet pan scatter the cut vegetables. Drizzle with olive oil and season with salt and pepper. Roast in the oven at 450 degrees for 15 - 20 minutes or until the veggies are tender and starting to brown. Remove from the oven and set aside.

**Alternately, you can grill the veggies if the weather is cooperating with you!

To assemble the salad, combine the quinoa, veggies, vinaigrette, parsley, and pine nuts in a large bowl. Toss to combine all ingredients. Taste and adjust seasonings as needed. Enjoy!

Apple Stuffed Roast Pork

2011-04-22T18:36:00.000-07:00

As much as I love to cook, with a toddler, sometimes that becomes nearly impossible. So for those days that we're incredibly busy or Mr. Man's being too cute to not play with, I try to find shortcuts that make my life easier.

Thay being said, I was at my local grocery store when I spotted apple stuffing mix. It's quick, easy, and usually a crowd pleaser. To my further excitement, there was a recipe for Apple Stuffed Roast Pork on the back of the box.

I tried that recipe and it was really delicious. While it wasn't that quick, it was easy, and made for a impressive and pretty dinner. I hope you like it as much as we did!

Apple Stuffed Roast Pork

1 pkg. Apple stuffing mix (mine happened to be Stove Top)
1 pork loin, butterflied
2 T. maple syrup
2 T. dijon mustard
1 tsp. fresh rosemary, chopped

Heat oven to 350 degrees. Prepare the stuffing as directed on the package. Let stand 5 minutes.

Place the meat, cut side up, on your work surface. Cover with stuffing, leaving 1/2 inch border. Roll up the meat, starting at the short end.

Place the meat, seam side down, on a greased pan. Bake 1 hour.

Meanwhile, mix the syrup, mustard, and rosemary. Spread over the meat. Bake an additional 20 minutes or until the meat is 160 degrees.

Enjoy!
*This post is not sponsered by Stove Top in any way...I just happened to really like this recipe :)

Peanut Butter Blossoms

2011-04-21T18:30:00.000-07:00

Every so often, my husband has what I call "psychic moments." I don't know if it's a product of living with me for a while now or just random coincidence, but sometimes it's pretty freaky! Case and point...last week I came across a recipe for Peanut Butter Blossoms and thought they would be the perfect surprise for him since usually the only cookies he gets are the ones I deem too "ugly" to give to someone else.

That very same night, he comes home and says, "I've been thinking...can you make some peanut butter cookies? The ones with the Hershey kiss in it? That sounds good...."

WHAT?! I've never, EVER made these cookies. How could he have picked the exact cookie that I wanted to surprise him with?! I have no idea...therefore he must be psychic. Regardless, I made them and they were worth it! These are truly amazing and perfect for gifting (or hoarding them yourself!) Enjoy!

Peanut Butter Blossoms

1/2 c. butter
3/4 c. creamy peanut butter
1/3 c. sugar (plus more for rolling)
1/3 c. light brown sugar
1 egg
1 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla
1 & 1/2 c. all-purpose flour
Hershey's Kisses (I needed about 30)

Line cookie sheets with parchment paper. Preheat oven to 375.

Using the paddle attachment, beat the butter and peanut butter until blended. Add both sugars and beat until light and fluffy. Add in the egg through vanilla and mix until thoroughly combined. Add in the flour in 3 additions. Scrape the bottom and side of bowl as needed.

Place extra granulated sugar on a plate. Shape the dough into 1-inch balls and roll in the sugar.

Place coated dough balls on the parchment-lined sheets. Bake cookies until the are a very light golden color, about 10 minutes. (Meanwhile, unwrap the kisses.)

Remove the cookies from the oven and immediately place a kiss on top of each hot cookie, pressing down slightly. Transfer cookies to a cooling rack to cool completely.

Dark and White Chocolate Layer Cake with Strawberries

2011-04-21T08:04:00.000-07:00

I was thinking of calling this "The Perfect Party Cake" because it was just that...PERFECT! Everyone at Mr. Man's first birthday party raved about how great this cake was. I wish I could take FULL credit, but I can't. This recipe is a mash-up of a few different components. Dark Chocolate cake, White Chocolate filling, Whipped cream icing - Delish!

Now, the pic below is of Mr. Man's cake. I also did a smash cake using this recipe, but left out the strawberries for the smaller version.

The recipe will reflect the cake, filling, and frosting. However, the icing/ decoration on the cake are vanilla buttercream and it was so easy to decorate with it! You could also do the entire cake in buttercream, but for some reason, my little guy doesn't like the overly sweetness of buttercream. Well...with him living in this house, I'm sure that will eventually change!

Dark and White Chocolate Layer Cake with Strawberries

For the dark chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the white chocolate whipped cream:
6 oz. white chocolate, finely chopped
1 1/2 cups cold heavy cream

For the whipped cream frosting:
1 cup cold heavy cream
4 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

Fresh strawberries, for filling (I used about 1 pint)

Directions:
To make the cake, preheat the oven to 350 degrees F. Grease and flour the sides of two 9-inch round cake pans, and line the bottom of each with parchment paper. In a medium bowl, stir together the flour, cocoa, baking powder, baking soda and salt. In the bowl of a stand mixer combine the sugar, eggs, milk, oil and vanilla; mix at medium-low speed until smooth. Add in the dry ingredients and mix on low speed until just incorporated. Stir in the boiling water (batter will be thin).

Pour batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edge of each cake, remove the cakes from the pans, and transfer to a wire rack to cool completely. When the cake has cooled, cut each in half horizontally to create four cake layers.

To make the white chocolate whipped cream, place the chopped white chocolate in a heatproof bowl set over a pan of simmering water. Melt, stirring occasionally. When the chocolate is almost melted, bring 1/2 cup of the cream to a boil. Once the chocolate is fully melted, transfer the bowl to a counter, pour in the hot cream and let it sit for one minute. Then stir gently with a spatula until the chocolate is smooth. Let the chocolate sit until it reaches room temperature – the chocolate can’t be the least bit warm when it is added to the whipped cream.

In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 1 cup cream only until it holds the softest peaks. With the mixer on high speed, add the white chocolate all at once and continue to beat just until the mixture holds firm peaks. Transfer the cream to a bowl, press a piece of plastic wrap gently against the surface and refrigerate for at least 2 hours.

To make the whipped cream frosting, in the bowl of a stand mixer fitted with the whisk attachment beat the cream, sugar and vanilla together just until the cream starts to thicken. Start on a slower speed and increase the speed as the cream gains texture. Continue to beat until the cream holds stiff peaks. Be very careful not to overbeat.

To assemble the cake, transfer one of the cake layers to a 10-inch cardboard circle, cut surface up. Spread a thick layer of white chocolate whipped cream on top of the cake. Layer with fresh strawberry slices. Lay another cake layer on top of the cream and berries, and press down gently. Top as before with white chocolate whipped cream and berries. Repeat once more with another cake layer and topping. Place the final cake layer on top, cut side down, and press down gently. Frost the cake with whipped cream frosting and garnish with fresh berries or decorate as desired. Enjoy!

Creamy Fruit Dip

2011-04-20T08:03:00.000-07:00

Any time there's a party and there's a fresh fruit tray, I think this dip should be right next to it. Besides, we don't want things to be TOO healthy - that would ruin all of the fun of a party!

One key note/ funny story to add, however. If you do make this, please (for the sake of your guests), garnish it with some fresh fruit so everyone knows what it is. There's nothing worse than dipping a gleaming strawberry full-on into dip and shoveling it into your mouth, just to realize it's not fruit dip but onion dip...and meant for the pretzels next to it. Yup....happened to me this year, yuck. It was not pleasing to the palate.

But, had that dip been this dip, it would have been a completely different story. It's so easy but really makes fruit go down faster and it will disappear in a matter of minutes!

Creamy Fruit Dip

1 (8 oz.) pacakge cream cheese, softened
1 pint marshmallow fluff
2 Tbs. orange juice

Combine all ingredients in a bowl. Transfer to a serving dish and cool until ready to use. Garnish with fresh fruit (so guests know exactly what it is!)

Cherry Berry Ice Cream

2011-04-17T18:00:00.000-07:00

I am definitely on a homemade ice cream kick. After realizing how amazing the Strawberry Vanilla Bean ice cream was, I just couldn't wait to try another berry flavor. Since last summer, I've had an array of fruit in my freezer...cherries and blackberries from our aunt's farm in southern IL plus blueberries and peaches from Michigan. I decided that in order to jump-start the summer weather, I'd make a variation of the delicious dessert and go with a Cherry Berry Ice Cream.

For this recipe, I mixed strawberries, cherries, blueberries, and blackberries. It made the ice cream bright, fresh, and wonderfully fruity. Plus it's a really pretty pinky-purple color. I just love it!

Cherry Berry Ice Cream

1 1/2 lbs. fresh or frozen berries (I used cherries, strawberries, blackberries, and blueberries)
1 cup sugar (plus more depending on tartness)
2 tbsps. vodka (optional)
1 1/2 C. sour cream
1 1/2 C. heavy cream
1 tsp. freshly squeezed lemon juice

Directions:
Combine the berries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Taste the mixture (this is essentially what your ice cream will taste like - yum! Check the sugar level. If it still seems tart, add a little more until it has the perfect amount of sweetness.)

Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.

Honey Balsamic Grilled Chicken

2011-04-13T10:20:00.001-07:00

As the weather has been getting warmer, I've been trying to find every excuse to grill outdoors. Last night, I didn't have much time to pull dinner together, so I went for my no-fail, mouth-watering, go-to dish of the summer.

This recipe comes together in under 20 minutes. Of course, the chicken can marinate much longer (up to overnight), but if you don't have that luxury, it still tastes great on the fly.

Honey Balsamic Grilled Chicken

4 boneless, skinless chicken breasts (slightly pounded)
1 Tb. olive oil
4 Tbsp balsamic vinegar, divided
4 Tbsp honey
1 tsp garlic salt
1/2 tsp freshly ground pepper

Heat grill to medium -high heat. In a ziplock bag, combine the chicken, oil, 1 Tb. vinegar, salt, and pepper. Marinate for about 15 minutes, but up to overnight. Grill until chicken is golden, and cooked through.

Meanwhile, in a small saucepan, combine the remaining vinegar and the honey. Cook, stirring often, until very thick. Coat the cooked chicken with the glaze. Serve the glaze atop the chicken.

Mac and Cheese Cups

2011-04-10T08:03:00.005-07:00

I first saw these at a 1st birthday party for one of Mr. Man's friends. They were so adorable and I loved the concept of a mess-free (well, sort of) mac and cheese. I decided to steal the idea and make them for Mr. Man's 1st birthday party.

The only change I made to the original recipe was to add a little garlic salt and pepper. I thought the mac and cheese plain needed a little more pizazz. The recipe states "to taste" which for me, came to about 1/2 tsp. or so of each.

They were great for the kids but the adults also loved them. I am not admitting to how many I consumed during the party...that would be too embarrassing.

Mac and Cheese Cups
yield: about 12 cups

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
garlic salt and pepper, to taste.
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, garlic salt, pepper, and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Vanilla Buttercream Frosting

2011-04-10T07:47:00.000-07:00

For my son's first birthday, I made him his very own smash cake and it was so much fun to see him dig into it (hmm...I think he gets that from his Mama...) When I made the little 5" cake, I found that I had some leftover batter. I can't bring myself to throw away cake, so I made cupcakes with the leftovers. I frosted them with a simple, but delicious buttercream frosting.

This buttercream is so easy, but really tastey. I also use this recipe for cake decorating and it's never failed me. Give it a try, it's truly amazing! This recipe will yeild enough frosting to pipe about 15 cupcakes (although I'm pretty heavy-handed). If you just smeared it on with a knife, I'm sure you could get 24 cupcakes covered.

Easy Vanilla Buttercream
20 tbsp. (2 1/2 sticks) butter, softened
2 1/2 cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: Cooks' Illustrated

Homemade Waffles with Fresh Blueberry Sauce

2011-04-03T06:34:00.000-07:00

On the weekends, I always try to make at least one of the mornings a little more special by making a tasty, homemade breakfast. This weekend, I thought I'd try my hand at homemade waffles. There are many, many, MANY recipes out there, but I chose this one because they'd been getting a lot of buzz around the internet, but most importantly, they can be made the same day they are started. Some other recipes called for prepping yeast the night before and I didn't have the pre-planning this weekend to pull that off!

These waffles are truly amazing. I always had the "just add water" kind and I can't believe I didn't try homemade sooner. They are really easy, require very little prep, and taste equally delicious with butter and syrup or the fresh blueberry sauce below. Dig in!

Homemade Waffles with Fresh Blueberry Sauce

For the waffles:
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
3/4 tsp. vanilla extract

Fresh Blueberry Sauce:
2 Cups Fresh Blueberries (frozen could work too, in a pinch)
1 T. sugar
1 tsp. corn starch dissolved in 1 T. of water
1 squeeze of fresh lemon juice, optional (if you have a lemon on hand, use it! It adds a nice, bright flavor to the sauce)

Directions:
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.

For the blueberry sauce:
In a small saucepan, combine the blueberries and sugar. Add the cornstarch/ water mixture and the lemon juice. Slowly bring to a boil, stir until thickened.

Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately topped with fresh blueberry sauce.

Yield: depends on the size/shape of your waffle iron

Coffee Heath Ice Cream

2011-03-27T18:03:00.000-07:00

I am officially obsessed with making my own ice cream. I don't know how I didn't realize the awesome-ness and utter fulfillment of it before! Now that I'm feeling much more confident in my ice cream maker (and myself!) I've been thinking about what flavors to make next.

One of the best Ben and Jerry's ice cream flavors is their Coffee Heath Bar Crunch. This is not my opionion, it's a fact- this stuff is incredible! So, in an effort to make some at home, I found a recipe by the renouned ice creamer David Lebovitz. The base recipe is his Vietnamese Coffee Ice Cream and then I just mixed in some crushed Heath Bars....it's so simple that it's stupid, but if you try this, you won't be able to deny it's magnificents. Even my coffee hating husband agrees that this ice cream is pretty great!

One note: the recipe calls for VERY STONG coffee...take this advice. The other ingredients really mellow it out so if you want your ice cream to actually taste like a delicious frozen coffee dessert, make sure your base coffee is really strong.

Coffee Heath Ice Cream

2 cans of sweetened condensed milk
2 C. VERY strong coffee
2/3 C. whole milk
pinch of coffee or espresso grounds (optional)
Heath bar pieces (10-15 mini's, roughly chopped), plus more for garnish

In a bowl, whisk the sweetened condensed milk, coffee, whole milk, and coffee grounds together. Taste it! (This is ultimately what your ice cream will taste like...if you need a stronger coffee flavor, add a bit more coffee grounds). Freeze according to your ice cream maker directions.

Once finished, transfer your soft ice cream to a storage container. Gently mix in the Heath pieces. Freeze until firm. Sprinkle your bowl of deliciousness with even more Heath pieces. Thank me later :)

Adapted slightly from David Lebovitz

Grilled Chicken and Roasted Red Pepper Panini

2011-03-27T18:02:00.000-07:00

This weekend I was looking for a delicious way to use our newly acquired Panini maker. My brother was crazy enough to not want it so his loss is our gain! This could easily be adapted by using leftover or rostisseire chicken. You can also load it up by using jarred spreads like the Red Pepper, Garlic, Onion one that I spied at Trader Joe's last week. YUM!

My firt attempt at Panini turned out great and was easier than I thought it would be. I could have gone little more simply and started with a grilled cheese sandwich, but that's not really my style....enjoy!

Grilled Chicken and Roasted Red Pepper Panini
yield: 4 panini

2 whole Boneless, Skinless Chicken Breasts
8 whole Sundried Tomatoes, Packed In Oil
3 Tablespoons Prepared Basil Pesto
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1/2 teaspoons Kosher Salt
Freshly Ground Black Pepper
1/4 cups Mayonnaise
2 whole Red Bell Peppers
8 whole Slices Asiago (or other Italian cheese like Provolone Or Mozzarella)
8 slices Good Whole Grain Sandwich Bread
4 Tablespoons Butter, Softened

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of cheese. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Adapted from: The Pioneer Woman

Tuxedo Cake

2011-03-27T17:43:00.000-07:00

This cake is perfect for a fancy party, or pretend fancy party...so get baking!

If you make all three layers (as the recipe below suggests), you will end up with a very tall cake. For a dramatic effect, it's perfect. The slices look a bit funny because they are so tall, but trust me, no one complains! I don’t think that has stopped anyone from enjoying this. You can make the same amount of batter in two 10-inch round pans for a shorter cake. I like the tall cake as it's more visually impressive.

A friend and co-worker asked for a recipe that would be perfect for a shower she was hosting. She's also an avid baker and had adjusted and increased the amounts to create a stunning cake (pictured below). The original recipe is for a tall 3 layer cake and that is the recipe below.

Tuxedo Cake
yield: 1 tall 3-layer cake

For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the filling:
1 lb. fresh strawberries, washed, hulled, and sliced - plus more whole berries for garnish
1/4 C. sugar
1 Tb. vodka (optional)

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

Directions:
To make the cake layers, preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours.

While the cake cools, make the strawberry filling. To make the filling, mix the strawberries, sugar, and vodka in a bowl. Let the berries macerate at least 30 minutes.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and top with some strawberries. (The berries go first...they are juicy and all of that juicy goodness will ooze into your cake and not out of the frosting.) Spread a layer of the whipped cream frosting over the top of the berries. Top with a second cake layer, more strawberries, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Garnish with extra strawberries. Slice with a long, sharp knife, wiping the blade clean between slices.

*Photo courtesy of H. Fitch. She truly did an amazing job! WOW!

Braised Short Ribs with Creamy Goat Cheese Polenta

2011-03-26T05:01:00.000-07:00

Were you getting tired of all of the sweet posts lately? Hmmm...I wasn't! But, I thought to change it up a bit, I'd share with you a recipe that I made for dinner last week. This was the first time that I'd tried beef short ribs and they were delicious! They were infused with flavor, fall-off-the-bone tender, and really satisfying to my "meat and potato" loving husband.

You might want to make this on a weekend because it really does take some time to get the meat melt-in-your-mouth tender, but the wait is so worth it. So, before grilling season really kicks off, make one last slow-cooked comfort meal. You'll be glad you did.

Braised Short Ribs
yeild: 4-6 servings

8 whole Beef Short Ribs (**see note below)
Kosher Salt and Pepper To Taste
1/4 cups All-purpose Flour
6 pieces Pancetta, Diced
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 cups Red Or White Wine
2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until completely crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, until well browned and cripsy. Remove ribs and set aside. Turn heat to medium.

Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (You can also refrigerate the mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

**Note: It is really important to get good quality short ribs. Make sure they are meaty and don't look too fatty. If your short ribs are too fatty, they will not be nearly as delicious as you and your dinner guests will be wasting time picking around fat pockets (yuck!) rather than savoring the beefy goodness!

Creamy Goat Cheese Polenta
yeild: 4-6 servings

1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, weight Goat Cheese

Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

Serve with your favorite meat main course.

Source: adapted from The Pioneer Woman

Strawberry Vanilla Bean Ice Cream

2011-03-19T10:53:00.000-07:00

This recipe is really different than any other ice cream I have made so far because it has sour cream in it. But before you go running away or turn up your nose in disgust at the inclusion of sour cream in ice cream, hear me out. It really is the sour cream that gives it the creamy taste and texture. This ice cream is ripe with intense strawberry flavor and the sour cream makes it super creamy while keeping it from being overly sweet. I would bet that anyone tasting this would never guess it has sour cream in it. What I do know is that this is for sure the best strawberry ice cream I have had.

I also added one vanilla bean to pair nicely with the strawberries and because I'm a sucker for those little vanilla bean flecks in just about anything. If you don't have any, that's ok. They are completely optional. But if you do...I highly recommend using the vaniila bean. It really adds that "something extra" to make this an amazing ice cream.

Strawberry Vanilla Bean Icea Cream

1 lb. fresh strawberries, rinsed, hulled and sliced*
¾ cup sugar
1 tbsp. vodka (optional)
1 vanilla bean, split lengthwise with the seeds scraped from inside
1 cup sour cream
1 cup heavy cream
½ tsp. freshly squeezed lemon juice

Directions:
Combine the sliced strawberries in a medium bowl with the vanilla, sugar, and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.

*Note: If you can find locally grown, farmstand strawberries, I really do recommend them for this recipe. The difference in flavor really is noticeable. You definitely get a stronger strawberry flavor than with typical supermarket berries. However, if your only option is the store-bought kind, that's ok...this recipe is still great!

Happy St. Patrick's Day!

2011-03-17T10:45:00.000-07:00

While I don't have a new post for you (too busy whipping up cookies for work, daycare, and The Husband!) I would like to redirect you to last year's posting of Corned Beef and Cabbage. It's definitely what I will be making this year too (and hopefully getting a better picture of it!)...although I think we're celebrating a few days late. I plan to make this Saturday :) What other delicious goodness do you have planned for this year? Green Beer anyone?

Chicken Fried Steak

2011-03-13T12:42:00.000-07:00

There’s nothing special about this dish, except that it’s a total southern miracle of fried beef smothered in gravy.

It’s Chicken Fried Steak, is what it is. I made it for my husband last night because he's pretty great and although I try to cook healthy foods throughout the week, sometimes the food that's not so great for you just tastes so darn good!!! Don't mind the bad lighting...we were enjoying this so much that we didn't get in a good picture until after it was dark and that's killer for food photography!!

Anyway, make this for someone you like, they'll probably like you back - but you might also want to plan a workout session afterwards ;)

Chicken Fried Steak

about 8 servings

3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1-½ cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
Seasoned Salt
¼ teaspoons Cayenne
LOTS Of Black Pepper. Lots.
Canola Oil, For Frying
Salt And Pepper, For Both Meat And Gravy

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

GRAVY:
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over everything and enjoy!

Source: The Pioneer Woman

Double Peanut Butter Ice Cream

2011-03-13T12:29:00.000-07:00

I tried a new flavor of ice cream and this is one of the best flavors I have made. This recipe is great because if you are like us and consider peanut butter a pantry staple, chances are you have everything you need to make it on hand. The only thing we needed to buy were the Reese’s cups. (I try not to keep these in the house because somehow they dissapear from the pantry and reappear on my hips...it's the weirdest thing...)

It seems a fact of nature that chocolate and peanut butter are a perfect pair, and this ice cream was certainly evidence of that. I think the peanut butter base would also be fantastic with a fudge ribbon through it ...mmmm....alright - let's get to eating!

Double Peanut Butter Ice Cream

¾ cup creamy peanut butter

¾ cup plus 2 tbsp. sugar

2 2/3 cups half-and-half

Pinch of coarse salt
Dash of vanilla extract

1 heaping cup mini Reese’s cups, wrappers removed, frozen and chopped

Combine all of the ingredients (minus the candy) in a blender or food processor; and puree until completely smooth. Chill the mixture thoroughly in the refrigerator. When the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions. To mix in the Reese’s, transfer the ice cream to a storage container and gently fold in the peanut butter cup pieces until evenly distributed.

Adapted slightly from The Perfect Scoop by David Lebovitz

White and Dark Hearted Brownies

2011-03-05T10:35:00.000-08:00

I found this recipe when looking for a really tasty brownie for a friend who was in the hospital. Nothing says "Get Well Soon!" like a big plate of brownies. I came across these at Smitten Kitchen and fell in love. They are not only the cutest little brownies I have ever seen, but they had the perfect sentiment.

I was a bit hesitant about the white chocolate brownies because I'm not a huge white chocolate fan. However, these were really good....amazingly good even. Don't tell anyone, but I actually think I liked them better than the dark chocolate brownies. Maybe it was because they had a little dark chcolate heart belly, but the combination of flavors was out of this world. I also loved that they still remained very much a "brownie" to me - rich and chewy, the way a good brownie should be.

I hope you try it soon - and feel free to make the bellies whatever mini shape you have - I think these would be a very welcomed non-green treat for St. Patty's Day and little shamrocks would be irresistible!

White and Dark Hearted Brownies

**This recipe makes 16 2-inch square white or dark chocolate brownies. To make a pan of each and reverse the middles, you’ll need double the ingredients listed below. You will end up with 32 reversed-center brownies.

4 ounces (this was 1 bar for me) semisweet or good white chocolate (I used Ghirardelli for both), coarsely chopped

1 stick unsalted butter

3/4 cup plus 2 tablespoons sugar

2 large eggs

1 teaspoon vanilla

1/4 teaspoon salt

2/3 cup all-purpose flour
1-inch heart or other shaped cookie cutter

Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Grease the foil.

Melt white or dark chocolate and butter together in a large bowl over a simmering pot of water until it is melted; remove from heat and stir the mixture until it is smooth.

Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes (for the dark chocolate version) and 30 to 35 minutes (for the white chocolate version).

Repeat this recipe with the other kind of chocolate and a second 8×8-inch square pan. Cool pans on a wire rack in the freezer if you’re going to make cut-outs; frozen brownies are much easier to make clean cuts from. Once solid, transfer brownies in their foil “sling” to a large cutting board and cut each pan of brownies into 16 even squares, about 2×2 inches each.

Still cold (and if they warm up and soften too quickly, pop them back in the freezer for 5 minutes), carefully, slowly, gently, press your cookie cutter into the center of each brownie and set the cut-out aside. Insert the dark cut-outs into the centers of the light brownies, and vice-versa. From here, you can let them warm up to room temperature or wrap them up in the freezer until you will need them.

adapted very slightly from Smitten Kitchen

Red Velvet Cake Pops

2011-01-25T07:44:00.000-08:00

This recipe is so easy and so tasty that I had to post it as fast as I could blog about it! My great friend, Kathy, came over for a cooking visit and we had a great time making these cute little bites of deliciousness.

This was Kathy and my second attempt at making cake pops. You may have heard of them....yummy bites of cake and frosting covered in chocolate and on a lollipop? AMAZING! Please, PLEASE go visit Bakerella (www.bakerella.com) to see some truly amazing treats!

The only problems is we've never actually made them on the sticks...so they become more like bonbons, and that's ok!

You can make them using a homemade mix or a box mix (like we did). I am excited to try these using homemade recipes, but for the purpose of this post, I'll give you the quick low-down and you can experiment all you want!

Kathy's husband even renamed these treats "Devil Pops" because they're so good...consider yourself warned.

Red Velvet Cake Pops (or balls or bonbons, whatever!)

1 box of red velvet cake mix (or whatever flavor cake you'd like)
1 container of cream cheese cake frosting
1 package of chocolate candy melts
1 package of white chocolate candy melts
Sprinkles for decorating

Make the cake mix according to the box directions for a 13X9 cake pan. Allow the cake to cool completely. Over a large bowl, break the cake up into fine crumbs (Bakerella's tip is to rub pieces of cake together and it works like a charm!). To the crumbled cake, use about 3/4 (adding a little bit at at time) of the frosting and mix well. (You will NOT be using the rest of the frosting...feel free to use it for something else or discard it). The mixture should be moist enough to form into balls but not so moist that it is squishy.

*Be sure not to use too much frosting...if the cake is too moist, it will not set and it will be too squishy to coat with the candy melts. I also suspect this was our problem with getting them to stay on the sticks...I think we had the cake a bit too moist - so use a light hand with the frosting!!
Roll the mixture into balls and place on a baking sheet lined with parchment paper. Freeze the balls 15 - 20 minutes until very firm but not frozen through.

While the cake balls are setting up in the freezer, melt the candy melts in batches in microwave safe bowls. We used both white and dark chocolate candy melts for our cake balls. In a microwave safe bowl, melt at 50% power in 30 second increments.

Once the cake balls are set, plop one ball into the candy coating of your choice. With a spoon, make sure the ball is completely coated. Using the spoon, scoop out the cake ball and tap lightly to let any excess drip back into the bowl and get a nice, smooth finish on your cake ball.

Allow the cake ball to slide off the spoon back onto the parchment paper. Decorate immediately with the sprinkles of your choice (candy melts harden really quickly, so make sure if you're using sprinkles, to do it now!). Repeat with the remaining cake balls.

Try to resist, I dare you!

French Macarons

2011-01-22T10:24:00.000-08:00

I AM NOT AFRAID OF YOU!

This was my mantra when attempting to make French Macarons for the first time. Everywhere in the blogging world I was seeing these beauties. But just as frequently, I was reading posts about how difficult, finicky, and troublesome these treats were. So....I was afraid....just a little.

My brother and sister-in-law were coming over for a special dinner and I really wanted to surprise them with macarons. They'd first had them in France and then found some at Trader Joe's....and they were also amazing. But, being as daring (foolish?) as I was, I was determined to make them from scratch....please pray for me.

As it turns out, they are truly not that difficult. If you read up, do your homework, and have a plan things will go just fine. Once you're comfortable with the process, the possibilities are truly endless. Exciting new color and flavor combinations abound on the internet. So read this post, read some other posts, and decide if you're ready to make some of the most rewarding treats of your life!

Good luck!

*You will find the the measurements for the macaron shells are in metric, not volume. A kitchen scale is a MUST for these, therefore, other measurements will not be given.

Chocolate Macarons with Espresso Ganache Filling

For the Macarons:
110 gm blanched slivered almonds
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 12-24 hours
50 gm granulated sugar

For the espresso ganache:
½ cup heavy cream
1 tbsp. unsalted butter
1 tbsp. granulated sugar
4 tbsp. bittersweet chocolate, finely chopped
1½ tsp. espresso powder

To make the macaron shells: Pulse the almonds until finely ground in the bowl of a food processor. Add the confectioners' sugar and cocoa powder until blended.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until foamy. Gradually add the granulated sugar and continue beating until a smooth, shiny meringue (with stiff peaks) forms.

Add the ground almond mixture to the bowl with the meringues and gently fold together using a rubber spatula until all streaks are gone.

Line two baking sheets with silicon mats or parchment paper. Transfer the batter to a piping bag fitted with a plain, wide round tip. Pipe into small rounds (1-1 1/2 inches) spaced about 1 inch apart. Let them sit at room temperature for 30 - 60 minutes or until a hard shell forms.

Preheat the oven to 300 degrees. Bake 10 - 12 minutes (do not underbake! They will stick to the pan and "disembowel" themselves - although these still taste just as yummy!). Transfer the pan to a cooling rack and allow the shells to cool completely before moving the cookies.

While the cookies are cooling, make the ganache. Combine the cream, butter, and sugar in a small saucepan over medium-high heat. Place the chocolate in a small heat-proof bowl. Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate. Let stand 2 minutes, then whisk gently in a circular motion until the ganache forms. Blend in the espresso powder (if using). Let the mixture cool until it is thick enough to pipe. (To speed the chilling process, place the bowl in the freezer and let cool, stirring every 15 minutes, until thick.)

Once the cookies have totally cooled, match them up by size. Pipe a layer of ganche on one cookie and sandwich it with another. Store in an airtight container.

Vanilla Bean Macarons with Swiss Buttercream Filling

Yield: about 20 macarons

For the macaron shells:
200 grams confectioners’ sugar
110 grams almonds (blanched, slivered, or sliced)
90 grams egg whites (aged at room temperature for 1 day or 3-5 days in the fridge)
25 grams granulated sugar
1 vanilla bean, split lengthwise with the seeds removed

For the filling:
½ cup sugar
2 large egg whites
12 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

To make the macaron shells, combine the confectioners’ sugar and almonds in a food processor. Pulse until the almonds are finely ground and the mixture is well blended. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Increase the speed to medium-high and continue to beat, gradually adding the granulated sugar. Beat until a stiff, glossy meringue forms (do not over-beat). Add the ground nut mixture to the bowl with the egg whites. Add the vanilla beans. Fold together with a spatula until all of the dry ingredients are incorporated and the batter is thick and smooth.

Line baking sheets with silicone baking mats or parchment paper. Fit a pastry bag with a plain round tip and pipe small rounds onto the prepared baking sheets, about 1½ inches in diameter. Let the piped rounds sit at room temperature for 30-60 minutes to harden their shells.

Preheat the oven to 280˚ F. Bake for 15-20 minutes. Let cool 15-20 minutes before removing from the baking sheet. Let cool completely before filling or storing.

To make the frosting, combine the sugar and egg whites in a heatproof bowl set over simmering water. Heat, whisking frequently, until the mixture is hot to the touch and the sugar is completely dissolved. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until a thick and shiny meringue has formed and the bowl is cool to the touch. Reduce the mixer speed to medium-low. Add in the butter 1 tablespoon at a time, waiting until each is incorporated before adding more. Once all the butter is incorporated, increase the speed to medium-high and beat until thick and smooth. Blend in the vanilla.

To assemble the macarons, pair up the shells by size. Add the finished frosting to a pastry bag fitted with a plain round tip. Pipe a small round of frosting onto the flat side of one shell from each pair. Sandwich together with the other shell and push gently together so that the frosting reaches the edges of the cookies. Place the crushed candy canes in a shallow dish. Gently roll the assembled macarons in the crushed candy canes so they adhere to the frosting.

Baked Brie en croute with Fig Jam

2011-01-19T05:47:00.000-08:00

If you're looking to impress with an effortless appetizer, you've found your recipe. This is a recipe which has Brie (a mild, creamy cheese) paired with fig jam and baked in a puff pastry crust (hence the very French, "en croute" which means "in a crust"). Pretty straightforward, right? It's also really fun to use the leftover puff pastry to decorate the top - it really adds that "little something extra!"

This appetizer is not only delicious, but fast and a real crowd pleaser. When you cut through the flaky crust, you are left with the sweet fig jam and a gooey, cheesy center. Spread it on water crackers and you'll be in Brie Heaven!

Baked Brie en croute with Fig Jam

1 sheet puff pastry, rolled to ¼-inch thickness
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water
1 small jar of prepared fig jam
Water crackers, for serving

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Spoon a small amount (2-3 Tbs.) of the fig jam in the center of the puff pastry.

Using a sharp knife, cut the disc of cheese in half horizontally to create two thinner discs. Place the bottom disc in the center of the jam. Spread another 3-4 Tbs. of fig jam over the surface of the cheese. Top with the remaining cheese disc. Bring the puff pastry up around the edges of the brie. Fold and pinch the edges so that it is sealed at the bottom. Trim any excess puff pastry and save for decorations.

Flip the puff pastry over so that the seam is on the bottom. Using a knife or cookie cutters, cut out decorative shapes for the top of the brie. Adhere to the puff pastry with a small amount of the egg wash. Brush the surface of the puff pastry lightly with the egg wash.

Here it is all prettied-up and ready to get the egg wash!

Bake until the puff pastry is golden all over and crisp, 40-45 minutes. Let rest 5 minutes, then transfer to a serving platter with a knife and crackers.

Oven Roasted Broccoli

2011-01-18T10:32:00.000-08:00

While looking for the perfect side dish to server with salmon, I came across this recipe from Alton Brown on The Food Network. It not only sounded delicious, but I'd never heard of roasting broccoli.

Roasting the broccoli was so easy - just mix the ingredients together and BAM! (Like that Food Network reference, anyone?) This dish was one of the stars of the night! Everyone raved about it and there were no leftovers in sight. I will definitely be using this simple, elegant and tasty side dish again!

Oven Roasted Broccoli

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup Panko bread crumbs, lightly toasted (see below)
1/4 cup finely grated Parmesan or Romano Cheese

Preheat oven to 425 degrees F.

Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.

Spread the Panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the Panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

Apricot-Horseradish Glazed Salmon

2011-01-18T10:29:00.000-08:00

This meal was a dinner that I made for an informal family dinner. The flavor combinations of the apricot and horseradish were surprising and delicious. It's a simple meal to make any weeknight, but also impressive enough to make for company.

The key here is to make sure you get good-quality, fresh salmon. There's nothing worse that expecting a great piece of fish, only to have one fishy bite after another. Fresh fish shouldn't smell fishy at all...rather it should smell fresh and clean (or really not smell like anything at all).

Apricot-Horseradish Glazed Salmon

1/3 cup apricot jelly
1 Tbs chopped fresh chives
1 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil

Preheat the oven to 350. In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.

Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper. Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.

Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork. Remove from oven and brush with remaining glaze. Serve immediately.

Double Chocolate Chip Cookies

2011-01-18T09:24:00.001-08:00

These cookies have been making their rounds in the blogging world...so I just had to see what all the fuss was about! Turns out, these cookies are really decadent, full of rich chocolate flavor, and HEAVENLY when eating warm with a tall glass of cold milk!

The recipe is one that claims to be a replica of the famous Giant Double Chocolate Cookies from Lavain Bakery in Manhattan. This bakery is known for their decadent and over-the-top cookie creations. I have never been to Manhattan, so I've never had these cookies, but they seemed pretty irresistible to me.

Rather than make 12 enormous cookies as the original recipe stated, I decided to make smaller cookies. That way, when I eat them, they are tiny and therefore have less calories....right?

Another tip - try these still warm out of the oven. That's when they are the best! But, if you wait a bit, try reheating them for 10-12 seconds in the microwave the make them gooey and melty all over again! They will be good as new!

Double Chocolate Chip Cookies

1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Using a cookie scoop or tablespoon, divide into equal portions (OR divide into 12 equal pieces for those giant cookies!). As you work, roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart. Bake 16-20 minutes or until the centers are just set - do not overbake!. Let the cookies cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Chipotle Honey Chicken with Sweet Potatoes

2011-01-10T04:27:00.000-08:00

Although I have been tempting you with cream cheese brownies, I do realize that a LOT of people resolve to slim down after the holidays. I think you are all crazy but that's mostly because I think brownies are just too good to give up!

But, this recipe is proof that healthy food really can be flavorful and delicious. A word of caution - This recipe is SPICY! I happen to love spicy food and my husband is learning to love it, so we were fine with the recipe as is. But, I do know that some people don't like the heat of chipotle....so I have some suggestions for those who don't like things so hot....

You could:
1. Reduce the number of chipotles you use...this uses 4 but you could use 2 or less...or just use the adobo sauce rather than mincing and including the actual chipotle.
2. Skip tossing the sweet potatoes with the paste. I thought the sweet potatoes were pretty spicy (although delicious!) - maybe even more spicy than the chicken! Just add them to the roasting pan plain.

Chipotle Honey Chicken with Sweet Potatoes
adapted from In the Kitchen with a Good Appetite, by Melissa Clark
serves 6

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, (optional - for garnish)

Preheat the oven to 400 degrees. Place the sweet potatoes in a medium bowl.

In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.

Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.

Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer.

Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro. Serve and enjoy!.

Peanut Butter Cream Cheese Brownies

2011-01-09T14:54:00.000-08:00

For all your New Year's dieters, beware! I came across a similar recipe and immediately made it for my husband (well, it was for me too, but I said it was a special treat for him...I'm a good wife that way.). It's deliciously sinful and decadent....peanut butter....cream cheese....BROWNIES!! These are truly mouthwatering and go great with a tall glass of cold milk. Hey...that's getting your calcium, right?

This was the first time that I'd ever made my own brownies rather than using the box (they are just so darn convenient!) but I am glad I did. Adding the cream cheese to the brownies AND to the topping really made this rich, creamy, and worth the 9 billion calories :) (Can you tell I am anti-diet resolutions??)

Ok, these really aren't THAT bad for you...go on, try them...you know you want to!

Peanut Butter Cream Cheese Brownies

Brownies:
14 T. butter
6 oz. semi-sweet chocolate chips
1 C. dark chocolate cocoa powder
2 C. sugar
6 oz. cream cheese, softened
6 eggs
2 tsp. vanilla extract
1 tsp. salt
1 C. flour

Peanut Butter Cream Cheese swirl:
8 oz. cream cheese, softened
2/3 C. creamy peanut butter
6 T. sugar
1 egg
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Line a 13X9 pan with foil or parchment paper and spray lightly with nonstick spray.

To make the brownie batter, melt together the butter and chocolate in a large bowl. Whisk in the cocoa powder, sugar, eggs, and cream cheese until smooth. Mix in the vanilla and salt. Add the flour and whisk until just incorporated. Pour the batter into the prepared dish.

To make the peanut butter swirl, combine the cream cheese, peanut butter and sugar with an electric mixer at medium speed until smooth. Blend in the egg and vanilla.

Drop spoonfuls of the peanut butter mixture over the brownie batter, creating a cobblestone appearance. Use a knife of skewer to gently swirl the peanut butter mixture and brownie batter.

Bake 30-35 minutes or until the center is just set. Let cool at room temperature. Cover and chill in the refrigerator until ready to slice and serve. Enjoy!

Tutorial: Cutting up a Chicken

2011-01-04T19:34:00.001-08:00

Ok, folks...right up front I'm going to say it. This post is not for the squeamish or the faint of heart. It's actually pretty gross.

Today's post is a tutorial about how to not hack apart, but rather nicely cut up a full-sized chicken.

Can you believe it? Until yesterday, I'd never actually done the work myself - I'd left this job to my local grocer or meat market guy (Thanks, Jim!). But, I have been seriously craving chicken and dumplings and/or fried chicken (weird, right?) and thought that I should do it properly....so here goes.

And believe me, I spent almost as much time talking and apoligizing to the chicken as I did actual cutting - we got quite close him and me. My first chicken may not be perfect, but I did find that the process was rather painless (for me, anyway), a little messy, but a LOT easier than I thought thanks to America's Test Kitchen, a sharp knife, a little bravery! :)

Tutorial: Cutting up a Chicken

Materials:

1 whole chicken

1 sharp knife

1 plastic cutting board (*more on why later)
1 pair of kitchen/chicken scissors

General Notes: This tutorial will show you how to cut a chicken into 12 pieces rather than the standard 8 pieces. Chicken pieces used for frying, soups, etc. should be smaller so they cook faster and more evenly.

Here is where you get to see my sad, little cutting board. I have a big, beautiful solid wood board that I adore, really I do! But, alas, these types of tasks is why I keep my college cutting board on hand. Cutting up meat, poultry, etc. should always be done on a plastic, non-porous surface so that it can get a really good, deep-down clean when you're finished. A great-big plastic board is ideal, but as you can see, even a little one can work!

1. With a sharp chef's knife, cut through the skin around the leg where it attaches to the breast.

2. Using both hands, pop the leg joint out of its socket.

3. Use a chef's knife to cut through the flesh and skin to detach the leg from the body.

4. A line of fat separates the thigh and drumstick. Cut through the joint at this point. Repeat steps 1-4 with the other leg.

5. Bend the wing out from the breast and use your knife to cut through the joint. Repeat with the other wing. Cut through the cartilage around the wingtip to remove it. Discard the tip. Cut through the joint to split it. Repeat with the other wing.

6. Using poultry shears, cut along the ribs to completely separate the back from the breast. Discard the backbone.

Still with me? We're in the home stretch!

7. Place the knife on the breastbone, then apply pressure to cut through and separate the breast into halves.

8. Cut each breast in half crosswise into two pieces.

Now remember to respect the chicken and make it into something worthwile and delicious!

Buckeyes

2011-01-01T12:25:00.000-08:00

When I first saw these peanut butter beauties, I knew I had to make them for my husband. You see, on one of our first dates, he found a buckeye and told me that his grandpa used to carry a buckeye in his pocket for good luck. He gave it to me and told me to keep it. He said that he didn't need any more good luck because he already had me. Altogether now, "AWWW!" He's so sweet like that. I knew even then that he was a keeper.

These treats turned out perfectly and were a real hit over the holidays. To me, they taste a lot like Reese's Peanut Butter Cups and are dangerously addictive. They were also really simple to make but were impressive enough to bring to a party.

I hope you give these a try and if you're ever lucky enough to find a real buckeye, pick it up and hang on to it. Mine's been pretty lucky for me so far. :D

Buckeyes

1/4 cup cream cheese, softened
1 1/2 cups creamy peanut butter
1 cup graham cracker crumbs (from about 10-12 graham crackers)
1/2 tsp. salt
3 cups confectioners’ (powdered) sugar
10 Tbs. butter, melted and cooled
12 ounces dark chocolate, coarsely chopped

In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until combined, then increase the speed until the ingredients are well mixed (remember to scrape down the bowl to make sure everything is incorporated). The mixture will be crumbly and a little dry — this is perfect for shaping. Set it aside while you prepare the coating.

Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid while you shape the peanut butter centers.

Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling, break in half and use your hands to form it into two balls. Place the peanut butter centers on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around.

Chill the buckeyes until they are set, about 30 minutes.

Recipe adapted slightly from Smitten Kitchen

Mini Pavlova with Fresh Berry Salad

2010-12-13T13:24:00.000-08:00

At my school, we are celebrating various "Australia Days" as a part of the cultural learning experience for the students. One of the many kind things our mothers have done for the staff is bring Pavlovas for the entire staff. Pavlovas are the national dessert of Australia. It is a meringue shell filled with whipped cream and then topped with a fresh berry salad.

When we had these, I knew I had to go home and make some that night. I made these in individual formed cups, just like our lovely mothers made for us. They are a truly light, airy, and elegant dessert that would be a beautiful and unique addition to your holiday dessert table. Not only are these impressive, but they are surprisingly simply to put together.

Mini Pavlova with Fresh Berry Salad

6 egg whites (I used extra large eggs)
1/8 tsp of salt
1 cup sugar plus 2 tablespoons, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups heavy cream, whipped and sweetened with 2 tablespoons sugar (or go ahead and be a cheater, get fresh whipped cream from a can!)

Fresh berries - I used:
blueberries, rinsed
raspberries, rinsed
strawberries, rinsed, cored, and sliced

kiwi

Preheat oven to 250°F. Line two baking sheets with parchment paper. Whip egg whites until stiff peaks are reached, about 5 minutes. Add salt and then the cup of sugar gradually, in tablespoon increments, while continuing to whip, until a very stiff meringue is obtained. Fold in cornstarch, then fold in the vinegar.

Spoon meringue into 5-inch round circles. Use the back of a spoon to spread the meringue evenly and flatten the center, making a hollow to hold the cream and berries.

OR fill a piping bag fitted with a large tip (I used #6) with the meringue and pipe into small cup shapes (make a solid base and then pipe in a circle going up to make the cups).

Bake for one hour or until lightly brown and quite firm. Turn oven off and leave meringues inside with door closed, for one more hour. Remove and set in a dry area to cool.

Meanwhile, prepare berry salad by mixing all berries together. Sprinkle with remaining 2 tablespoons sugar and toss. Chill until ready to serve.

To finish, carefully set meringues on individual dessert plates. Top each one with whipped cream and berries.

Enjoy!

Bread Pudding with Pecan Praline Sauce

2010-12-13T12:28:00.000-08:00

Run, do not walk, to your kitchen and make this recipe IMMEDIATELY. If you are a fan of bread pudding, this recipe will throw you over the edge of insanity with its deliciousness...if you don't really like bread pudding, make it anyway. You will change your mind!

I first tasted this recipe at Famous Dave's BBQ. Once I went searching on the internet, I found this recipe circulating. It came directly from Famous Dave's website and I did not change it - it really didn't need changing at all.

The pecan-praline sauce is AMAZING. Truly. One big note about the recipe, though, is that is says "makes about 4 cups." I don't know what kind of "cups" Ol' Famous Dave uses, but when I made it, it was about 12 cups. But, I didn't mind one bit. I've since used the sauce over vanilla ice cream and over french toast and gone into a praline coma. Feel free to do the same!

Bread Pudding
1 (1 1/2-pound) loaf cinnamon egg bread (*See Note Below!)
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups heavy whipping cream
1/4 cup vanilla extract
8 eggs, beaten
1 teaspoon cinnamon

Spray the bottom and sides of a 13X9 baking dish with nonstick cooking spray. Tear the bread into 1-inch pieces. Mix with the raisins in a bowl. Spread the bread mixture evenly in the prepared dish, turning crust side down as this tends to burn easily. Whisk the sugar, milk, 2 cups whipping cream, vanilla, eggs and cinnamon in a bowl until blended. Pour over the bread mixture.

Preheat the oven to 325 degrees. Place the baking dish in a 4-inch deep baking pan. Add water to reach halfway up sides of the baking dish. Bake for 1 hour.

Remove from water bath. Let stand for 20 minutes. Serve while still warm. Drizzle each serving with warm Ol’ Southern Plantation Praline Sauce (recipe below). Top with whipped cream and add a scoop of ice cream if desired.

Yield: 9 enormous servings

*Try as I might, but I could not find "cinnamon egg bread." Instead, I used a loaf of Challah bread with raisins that I found at my local grocery store. Then I just added a little more cinnamon to the mix. Hope this helps!

Pecan-Praline Sauce
2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat. Yield: 4 cups (not really, see note above!)

Apple Cake with Homemade Caramel Sauce

2010-12-11T12:03:00.000-08:00

Recently, I found some amazing apples on sale at my grocery store. Normally, I see apple desserts as more of a Autumn comfort food, but I just couldn't resist. I decided to make homemade Apple Cake. Once I made it, I decided to go on caloric overload and add some homemade caramel sauce. Oh man....the cake was pretty great on it's own, but the caramel sauce really did me in. It was so simple, too. Eat this cake heated with the caramel sauce and some vanilla ice cream and you're in Heaven....

Apple Cake with Homemade Caramel Sauce

1/4 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
1 cups flour
1/2 tsp. baking soda
1 /2 tsp. baking powder
1 /2 tsp. salt
1 /2 tsp. ground cinnamon
1 /2 tsp. ground nutmeg or mace
1 /2 tsp. ground ginger
3 cups peeled, diced tart apples

Preheat oven to 350 degrees. With an electric or hand mixer, cream shortening and sugar. Add egg and vanilla. Combine dry ingredients and add to mixture slowly, in batches. Stir in apples. Spoon into greased 8X8 pan.

Bake at 350 for 30-45 minutes or until the toothpick comes out clean.

Optional: Add 1/4 cup chopped nuts to recipe at same time as apples.

*Note: this recipe is for an 8X8 pan but could easily be doubled for a 13X9

Homemade Caramel Sauce
makes about 1 1/2 cups

1/2 C water
1 C sugar
1 C heavy cream, at room temperature
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp lemon juice

Place the water and sugar in a heavy saucepan. Cover and bring to a boil over high heat. Once boiling, uncover and continue to boil until the mixture is thick and the color of straw, about 7 minutes. Reduce heat to medium and continue to cook until the mixture is a deep amber color, about 1-2 minutes more.

Remove the mixture from the heat. Very carefully, pour about one quarter of the cream into it (the mixure will bubble vigorously). Add the remaining cream, salt, vanilla, and the lemon juice. Whisk until the sauce is smooth.

The sauce can be cooled and refrigerated for up to 2 weeks. Reheat in a microwave or in a small saucepan until warm and smooth.

Adapted from America's Test Kitchen.

Food for the Soul

2010-12-10T06:21:00.000-08:00

I know it's been over a month (eek!) since I've last posted. Things got really busy with the baby and holiday orders for decorated cookies....more on that in a bit*....

But, worry-not my faithful readers, I have a stockpile of really delicious recipes coming your way - just in time for the Holidays! Appetizers, pie, desserts, and dinners galore!

I can't promise it will be good for your waistline,
but food is always good for your soul.

So sit back, relax, and get ready for a barrage of new recipes! :)

* I've also started taking orders for decorated sugar cookies in my local area, hence, the lag in blogging. Now that things have calmed a bit, I plan to be back at it very soon. I am even considering a separate page on this blog to showcase the cookies I've made :)

Beer Bread

2010-11-06T19:00:00.000-07:00

While making beef stew, I realized that I needed a hearty bread to go with it. I am not a typical bread-maker, so I wanted something quick and easy. I remember LOVING the Tastefully Simple beer bread, but didn't have any on hand. A quick internet search (what would we do without Google?!) and I found a "copycat" recipe that I thought looked pretty good.

Turns out, this version is really close to the original. I couldn't really tell any difference, so I will be making this from now on....much cheaper than actually buying the TS kit too!!

Beer Bread

3 C. self rising flour
1/2 C. sugar
12 oz. beer (seasonal or flavored beers are great, but any beer will do! You can also use another carbonated drink if you don't have any beer on hand)
3 Tbs. butter, melted

Preheat oven to 350 degrees. Combine the flour, sugar, and beer. Mix just until combined. Spoon into a greased loaf pan. Pour melted butter over the batter and bake for 55-60 minutes.

Homestyle Beef Stew

2010-11-06T14:00:00.000-07:00

With summer officially over and fall making way toward the colder months of winter, I am really excited to start cooking some hearty fall meals. One of my all-time favorites is beef stew. This one-pot meal is a great Sunday night dinner because the longer you allow the meat to cook, the more tender it is.

While this isn't a quick meal, it's definitely worth the wait. Plus, the smells that fill your house are warm, comforting, and make you look forward to dinner (and leftovers!)

Homestyle Beef Stew

2 lbs. lean beef (round steak is a good choice here)
4 tsp. salt, divided

3 tsp. pepper, divided
2 tsp. vegetable oil
1 lg. can tomato sauce
2 C. water
3 bay leaves
1/2 C. good quality red wine (use anything that you'd drink by the glass - and pour yourself a glass while you're at it!)
4-6 potatoes (I like Yukon gold or baby red potatoes - no need to peel these!), cubed
2 Carrots, peeled and chopped
1 medium onion, chopped
1 package of frozen peas

Heat oil in a large dutch oven or other heavy bottomed pot. Sprinkle meat with 1 tsp. pepper and 2 tsp. salt. Brown the meat until well seared. Add the red wine to deglaze the pan, scraping up any brown bits as you stir. Add the tomato sauce, water, salt and pepper, and bay leaves. Cover and simmer 1 hour.

Add the potatoes, carrots, and onion. Cook on low until the potatoes and carrots are cooked through. Add the frozen peas and turn off the stew. Find and remove the bay leaves. Serve with beer bread or cornbread. Enjoy!

*Note - if you feel like your stew is too thin, or you don't have enough time to properly simmer the stew to thicken it, you can mix 2 Tb. of cornstarch with water and add the the stew. This will thicken it without altering the taste or texture.

Chocolate, Peanut Butter, and Caramel Club Bars

2010-11-06T13:13:00.000-07:00

I came across these interesting little treats and was a little skeptical...you see, they acutally use Club crackers. Yep, plain crackers...weird, right? But believe me, these are really, really good! I also brought these to a party, cut into pretty small squares, and they were the perfect after dinner bite of sweet and salty

One tip to remember: You must use unsalted butter for this recipe, if you don’t they will be too salty

Chocolate, Peanut Butter, and Caramel Club Bars

45 Club Crackers
2 sticks butter
1 Cup packed light brown sugar
1 Cup peanut butter chips
1 1/2 Cups chocolate chips, melted either on double broiler or in microwave

Place 15 club crackers in the bottom of an 8×8 inch square baking pan that’s been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.

Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel. Top with one final layer of crackers then spread with melted chocolate.

Cut into 15 bars (or more. I cut them into smaller, bite-sized bars and got about 25 bars)

Jalapeno Popper Dip

2010-11-06T12:57:00.000-07:00

For a Halloween party, I decided to bring a really easy appetizer. That way, I could enjoy the party without having to worry too much about what I brought. This dip turned out to be really popular at the party and it's amazing how simple it is. Just mix everything a bowl, sprinkle the bread crumb topping, and bake.

The dip would also be a really great addition to any Sunday Football party or another crowded get-together. I served it with slices baguette (my favorite) and also a carrot, snap pea, and broccoli medley to give it some color and make me feel slightly less guilty about all the creamy goodness!

Oh, and please forgive the photo. I'm not kidding when I say that people plowed into this so fast that it was hard to get a good picture. I even heard that whatever was leftover after I'd left was eaten by the spoonful by a few of the guys! Plus, I was ready to get partying, so you'll have to trust me on this one. It not only tastes amazing, but looks really pretty in person too. Oh, and you can always check out Annie's Eats (where I got the recipe) for a beautiful picture of the dip.

Jalapeno Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayo
1 (4 oz.) can chopped mild green chiles
1 (4 oz.) can diced hot jalapeño peppers
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.

Halloween Sugar Cookies

2010-10-28T11:28:00.000-07:00

Decorating sugar cookies is one of my favorite ways to celebrate the holidays. For a long time I was on the search for a good icing that would dry hard, but also taste good. What I love about these cookies is they are cute but, more importantly, they taste amazing and are easy to transport. I included that recipe below, but the real fun of these cookies is how festive they are!!

For the pumpkins, a little orange cake sparkle on the wet icing really made them POP! They went from ok to fantastic in one simple step!

These spider webs were really fun because I was trying out a new flooding technique. My husband even asked if it was a sticker that I bought and put on the cookies - silly man! They are really much easier than they look. Next time, I think I will add a little green spider.

These were the first Halloween cookies that I made and I still love them. I think that next time I will make some "girl" skeletons by adding a bow - how cute would that be?!

Finally, these were the "leftover" cookies. I was really just using them to practice writing with icing and I wanted to use the orange sparkle again!

So....what fun things are you making for Halloween??

Royal Icing
4 cups powdered sugar, sifted
2 tbsp. meringue powder
5 tbsp. water
1/4 tsp. flavored extract (I used Almond this time but lemon, orange, almond, etc. would be great to use!)

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.

Recipe from Annie's Eats - originally from Good Things Catered

Pumpkin Blondies with a Candied Ginger Topping

2010-10-15T14:33:00.001-07:00

These little squares are like a mouthful of Fall!! But in a good way...not a mouthful of leaves kind of way. In other words, I loooove them. I came across them the other day and they immediately jumped to the top of my "Desserts To Try" list (by the way, that list is never-ending...)

I am so glad that I made it because I will now be making it all Fall. These blondies are sweet and chewy with just the right amount of pumpkin. Also, the candied ginger is a MUST! I'd never cooked with it, but here is makes a chewy/sugary topping that is amazing with the pumpkin and spices. Make these for your next Halloween party or keep them all to yourself!!

Pumpkin Blondies with a Candied Ginger Topping

1/4 Cup butter
1 3/4 Cup white chocolate chips, divided (this was one bag for me)
1/2 Cup granulated sugar
1 Cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 Tablespoons sour cream
1/2 Cup pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of kosher salt
1/4 Cup chopped crystallized/candied ginger

For the glaze:
1/2 Cup powdered sugar
4-5 Tablespoons heavy cream

Preheat oven to 350 degrees F. Using a double boiler (small pot over another small pot with simmering water), melt butter and 3/4 C white chocolate chips. Stir until melted. Set aside.

In a large bowl add sugar, flour, baking powder, salt and 1 C white chocolate chips (this should be about the rest of the bag). Stir in melted chocolate/butter mixture. In a small bowl, beat eggs and sour cream. Add to the large bowl. Stir in pumpkin, cinnamon, nutmeg and salt until just combined.

Pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray. Top with 1/4 Cup chopped candied ginger. Bake for 28-35 minutes or until toothpick comes out clean from center. Let cool completely, cut into squares then chill in the refrigerator (it makes them dense and chewy!)

Meanwhile, mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.

Makes 9 blondies
adapted slightly from Picky Palate

(Accidental) Chicken Chili

2010-10-09T10:28:00.000-07:00

Yesterday I had decided that it's getting cool enough and "Fall" enough to have some chili. I LOVE my dad's chili recipe and was really excited to have some chili and cornbread. Let's fast-forward to my poorly planned attempt at dinner...

The baby's asleep so I think "Perfect! I'll whip up some chili and let it cook while we play a little bit." Problem #1....no ground beef, no turkey. This isn't too much of a problem because I had some ground chicken. I've never had chicken chili but have at least heard it's good, so let's give that a try.

Starting to get things rolling, everything's smelling great then - BAM! It hits me....I have no beans. Normally in dad's chili there's red kidney beans and some Brooks' Chili Hot Beans. I have neither...this is where the poorly-planned part becomes clear. I have dinner started and almost none of the main ingredients. Ooops....

But, rest assured, I got creative, found some great things that were hiding in the pantry and made an incredible dinner. No one was the wiser. Except my husband, who when I told the story to, laughed and said "Yeah, I'm not surprised..." Thanks a lot buddy! :) But my poor planning was everyone's reward because this chicken chili is a new family favorite. It's full of flavor, easy to pull together, and a uniquely different take on traditional chili.

So, as the weather's getting cooler, think about making this one-pot-wonder, cozy up on the sofa, and enjoy!

(Accidental) Chicken Chili

1 lb. ground chicken (I'm sure shredded chicken would be good too, so use that if you have it left over!)
1 sweet onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 package Chili-O seasoning mix
1 can diced tomatoes
1 can tomato sauce
1 can garbanzo beans
1 chipotle in adobo, diced
1/4 C. brown sugar
garlic salt
pepper

Brown the meat with onion and peppers. Add remaining ingredients and enough water to desired thickness (be careful not to make it too soupy. I usually only add about 1/2 - 1 can if it seems really thick or if it will be on the stove a long time). Simmer for at least 30 minutes so all flavors can come together. Serve with corn bread or over elbow noodles for chili-mac!

Classic Chocolate Chip Cookies

2010-10-05T15:44:00.000-07:00

I am ridiculously excited to share this recipe with everyone. I have been looking for the "perfect" chocolate chip cookie for years....literally years. Sad? Yes. Pathetic? Probably. But, alas, it is also true. You wouldn't think that the recipes are that different...same basic ingredients thrown together in a pretty typical fashion. But, for some reason every chocolate chip cookie recipe I have come across has either turned out too thin and crispy (too much butter?), too cakey/ puffy (too much baking soda?), or just...gross. I have been in search of the PERFECT chocolate chip cookie, and I have finally found it.

I truly think that everyone should have a "go to" cookie recipe. This has definitely become mine. To me, these cookies just say HOME. They have crispy edges, a soft center, and just enough chocolate chips. Also in this recipe, you do not use the entire bag of chocolate chips - weird, right?! That's what I thought....but the balance between all of the ingredients come together perfectly to make one irresistible treat and there's the perfect amount of chips, I promise!

The shaping method here is definitely different, but I think that it's worth the one extra step. Plus, it's pretty fun too!

Classic Chocolate Chip Cookies

2 cups plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. Mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Gently stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 13 minutes - cookies will settle a bit while cooling).

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Recipe found on Annie's Eats (thank you, thank you, THANK YOU!!)

Peach Preserves

2010-09-25T17:52:00.000-07:00

Not that I needed an excuse to use up some summer peaches I have, but I did find an AMAZING way to make the distinct taste of summer last all winter. My uncle made these peach preserves and this recipe is so good. We (ok, mostly I...) plowed through his batch and just had to make a batch of our own. It's as fresh tasting as it is addicting. I just spread it on crackers and eat it, but you can also use this recipe as a glaze over chicken or pork. So simple, very impressive, and defintely worth the canning effort!

Peach Preserves
(thanks to my uncle for the fool-proof recipe!)

3 lbs peaches, "cling free" ( they are much easier to work with like Red Haven)
1/4 cup of lemon juice
7 1/2 cups of sugar
1 pouch of liquid pectin - 3 oz.

Boil a pot of water and drop peaches in for about 1 minutes. This will soften the skin and it should come right off. Remove the pit and discard. Finely chop skinned and pitted fruit. You should get about 4 cups of fruit.

Wash canning jars in your dishwasher on hottest setting and leave them in there until ready to use. Put lids into just simmering water on stove and let them stay. Put bands into a bowl and pour boiling water over them just until covered. Bring your boiling water canner, half full of water, to a simmer.

In a 6-8 quart heavy saucepan, mix exact measure of fruit, stir in lemon juice and sugar. Bring mixture to a roiling boil. Add pectin and bring back to a roiling boil for exactly 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.

Ladle hot jam into prepared jars to within 1/8 of top. Place lid on and secure with band tightly, but not too tight. You should get about 8 - 8 oz jars.

Put jars on a rack in boiling water canner and bring to a gentle boil. Jar should be covered by 1-2 inches of water. Process for 10 minutes.
Remove jars and place upright on a towel to completely cool. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back it is not sealed and should be refrigerated.
Let stand at room temperature to help with the setting process. This can take awhile, so be patient. Store in a cool, dry place for up to a year.

Homemade Applesauce

2010-09-21T17:01:00.000-07:00

As much as I love fall, I tried to make it come a little early this year! In the beginning of September, the fam and I went to an apple orchard with great friends and their daughter. We had a blast despite the cold, rainy weather and terrible apple selection. The orchard lady wasn't joking when she said that the apples were really picked over already and that we'd have to hunt for the good ones.

Despite a few bruises (the apples, not me) I found some great apples of all different varieties. We couldn't possibly eat them all, so I got a great recipe from my friend Kathy (the great friend we went picking with!) She's been making this applesauce for a while now and she swears by it. Although she does say that she and her family are ruined because store bought applesauce just doesn't measure up.

After trying this recipe I couldn't agree more! I kept it chunky for my husband and I and pureed it for our 5 month old. We all devoured it! The fresh apples make the applesauce bright and chunky and AMAZING! I can't wait to make an even bigger batch of this next time! The great thing about this recipe is it's SO easy and all of the ingredients are "to taste" so if you like it sweeter or with more cinnamon you can go ahead and add them with wild abandon! But just know, you were warned...you will probably never like store bought applesauce again!

Homemade Applesauce

6 apples, peeled and diced
1/2 C. water
1 T. sugar
1/2 tsp. cinnamon
1 T. lemon juice

Put the apples into a saucepan with the water. Cover and cook until the apples are very soft, about 20 minutes, stirring occasionally. Transfer the apples to a bowl and
mash. Add sugar, lemon juice, and cinnamon. Mix well and enjoy! (This is truly great both warmed and cool!)

Smoked Mozzarella and Chicken Frittata

2010-09-19T05:17:00.000-07:00

I have to apologize for this recipe. You see, I have had it a long time and have been holding out on you! I saw a frittata recipe a long time ago and though "Hey, that look like quiche...I like quiche - let's do this!" But then a came across/ thought up recipes for other treats like gooey pasta bakes with Italian sausage and apple cake with homemade caramel sauce (all coming your way soon) so this one got thrown to the back burner.

But, when I made it recently, I realized the error of my ways. This recipe was really good and worthy of it's very own post. What I like here is the method...frittata are fun, easy, and always impressive (and cute!) when in mini form. I actually prefer this method in the muffin tin because they are more manageable. You don't have to worry as much about the edges being rubbery and the center still liquid. They bake nice and evenly. Plus, you can be free to add/ substitute other ingredients. I have also made Bacon-Cheddar Frittatas with this very same recipe - I just subbed out the chicken and mozzarella and added in the bacon-cheddar duo (Which, by the way, my husband loved just a bit more than these...in the end I liked the chicken-mozzarella version best and it's my blog so here you go :) But don't worry, he wasn't too heart broken).

Mini Smoked Mozzarella and Roast Chicken Frittata

1/2 pound orzo pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced roast chicken breast
5 ounces smoked mozzarella cheese, diced
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 onion, diced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander.

Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add pasta, chicken, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are just below the top. Bake until just firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Braided Breakfast Casserole

2010-09-12T11:25:00.000-07:00

I have been making this breakfast casserole a long time. I love to make it when I have guests or am going to a brunch. Really, it's scrambled eggs in a fancy braided crescent roll hug. I also really like that you can put whatever you want in the eggs to make it different. For this recipe, I used asparagus, onion, red pepper, cheese, and chopped turkey bacon. Again, use whatever veggies you have on hand to make this a deliciously different breakfast!

Adding the cream cheese in with the eggs is also really great. Although not the healthiest option, they really do make creamy, delicious eggs. And a note on the crescent rolls - this recipe calls for 2 cans but I have seen tubes of sheet crescent rolls...you might want to try it because it would make the braiding a lot easier!

Braided Breakfast Casserole

4 oz. (half a brick), cream cheese
1/4 C. milk
1 T. flour
8 eggs
1 tsp. dill, chopped
1/4 tsp. salt
1/2 tsp. pepper
1 T. butter, melted
1/2 C. cheddar cheese
2 cans (8 oz.) crescent rolls
2 C. total of your favorite fillings - I used onion, asparagus, turkey bacon, red pepper and a little more cheese!

Preheat oven to 375 degrees. Unroll the packages of crescent rolls - do NOT separate. On a lightly greased cookie pan, arrange dough in a rectangle and press seams to help seal them. Starting on the longest side, cut dough into 8 strips, about 1 1/2 inches wide and 3 inches long.

In a medium bowl, whisk together the cream cheese and milk. Add flour and whisk until smooth. Separate 1 egg - reserve the egg white. Add the yolk and the remaining 7 eggs, dill, salt, and pepper and whisk until smooth. Add you fillings and mix well.

Melt butter in a skillet over medium heat. Add the egg mixture and cook, 4-6 minutes, until eggs are set but still moist. Remove pan from heat. Scoop the filling evenly over the crescent rolls - sprinkle with the cheddar cheese.

Starting at one end, lift one strip of dough, twist one turn and lay across the top of the filling. Repeat, alternating sides to form a braid. Fold bottom edges of dough up at the ends of the braid.

Brush with the remaining lightly beaten egg white. Bake 25 minutes or until golden brown. Enjoy!

Mini Chocolate Cocadas

2010-08-21T06:05:00.000-07:00

I came across a recipe for basic Cocada that looked amazing. Cocada is a Brazillian recipe that is typically made as a custard. This is a super-simplified version that can be whipped up in no time. It’s also a great accompaniment to your next fiesta! It comes together quickly but looks impressive. Plus, these little desserts are amazingly delicious.

The sweetened, condensed milk mixes with the coconut to make a crispy, chewy treat. These are not traditionally topped with chocolate, but I think the semi-sweet chocolate makes it extra special. To me, they taste like an incredible homemade Mounds bar. Next time, I may just top with some crushed almonds to make my very own bite sized Almond Joys!

If you don't want mini cocadas, you can always skip putting them in a mini muffun tin. Just use a regular 8x8 baking dish and spread the mixture evenly and cook as you normally would. I'm sure in bar form these would be just as amazing and disappear just as fast!

Mini Chocolate Cocada

1 bag sweetened coconut, about 5 1/2 cups
1 can sweetened condensed milk
1 c. semi sweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, combine the coconut and sweetened, condensed milk. Mix well.

Grease mini muffin tins with nonstick spray. Spoon the coconut mixture into the mini muffin tins. Bake until the cocadas are firm and lightly golden brown, about 15minutes.

Top with chocolate chips and return to the oven until the chocolate softens, about 1-2 minutes. Using the back of a spoon, spread the chocolate evenly . Allow cocadas to cool. (I popped mine into the fridge to help the chocolate set up). Remove from the tin and serve at room temperature. Enjoy!

Garlic Lime Chicken Quesadillas

2010-08-19T19:26:00.000-07:00

I was thinking about the last time I made quesadillas and how amazing they turned out! The problem is, I really try to stretch myself as a cook and don’t repeat recipes too often unless I get a craving or a special request from my husband! So, I decided to put a new twist on my quesadillas.

I came up with Garlic Lime Chicken Quesadillas because I love the combination of flavors and they were all things I had on hand tonight! I always see Garlic Lime entrees at restaurants and they are always yummy. So, I wanted to try to recreate those same flavors in a quesadilla because I think everything is better with cheese!

A lot of what I put into my quesadillas can be adjusted based on your tastes or what you happen to have in your pantry. I hope you like these quesadillas as much as we did!

Garlic Lime Chicken Quesadillas

spice mix:
1 tsp. minced garlic
1 tsp. minced onion
3/4 tsp ground cumin
3/4 tsp. oregano
1/2 tsp. cilantro
1/2 tsp. crushed red pepper, optional
1/2 tsp. pepper
1/2 tsp. salt

1/4 C. lime juice
1/4 C. orange juice
3 chicken breasts, cubed
1 medium bell pepper
1/2 medium onion
1 c. corn
1 sm. can mild green chiles
1 1/2 to 2 C. Mexican blend cheese (I like my quesadillas very gooey and cheesy so I used 2 cups)
6 flour tortillas

In a small bowl, mix lime juice, orange juice, and the spice mix. Reserve 1/4 cup of the marinade. Place the pieces of chicken in a large Ziplock bag or shallow dish. Add the remaining marinade and turn to coat well. Allow the chicken to marinate at least 30 minutes.

Heat a skillet to medium-high heat. Remove the chicken from the marinade and cook until browned and cooked all the way through, about 4 minutes. Remove from skillet and place in a medium sized bowl. Add the onion, bell pepper, chiles, corn, and remaining marinade. Cook until the onions are tender and most of the liquid has been evaporated, about 5 minutes. Add to the chicken mixture. Add the cheese and mix well.

Using a paper towel, wipe the skillet (You will be using it to sear the outside of the quesadillas so it doesn’t have to be cleaned, just most of the moisture removed). Heat the skillet to medium-high heat.

Evenly distribute the mixture on one side of the 6 quesadillas (about 1/2 cup of filling), fold in half. Place quesadillas, one at a time, in the skillet to brown the quesadillas and melt the cheesem flipping once.

Cut each quesadilla into 3 triangles and enjoy!

Almond Cake with Fresh Blueberry Sauce

2010-08-12T09:47:00.000-07:00

My husband and I recently invited my parents over for dinner. They do so much for us, that I wanted to make somethine special. I also tried to keep the meal healthier...until dessert, that is.

I made almond cake with fresh blueberry sauce and it was INSANE! I think we all blew our healthy eating out of the water when we kept eating this moist, almondy cake. The blueberry sauce is the star of the show here, too. You can use frozen blueberries, but I think fresh really lend the best flavor. You can also adjust the amount of sugar you use in the sauce, depending on how sweet or tart your blueberries are. I hope you fall in love with this cake as much as we did!

Almond Cake with Fresh Blueberry Sauce

1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

Fresh Blueberry Sauce:
2 Cups Fresh Blueberries
1 T. sugar
1 tsp. corn starch dissolved in 1 T. of water

Preheat oven to 350 degrees. Grease a loaf pan. In a medium bowl, mix together the flour, baking powder, salt and ground almonds. Set aside.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated (Batter will be slightly lumpy). Pour batter into prepared pan.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Serve warm or room temperature.

For the blueberry sauce:
In a small saucepan, combine the blueberries and sugar. Add the cornstarch/ water mixture. Slowly bring to a boil, stir until thickened. Pour over slices of almond cake and ENJOY!!

*If you do not have or like blueberries (are you CRAZY?!) you can also make this glaze for the almond cake that is amazing!
Glaze:
1/4 cup milk
3/4 cup white sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

Homemade Soft Pretzels with Sweet Mustard Dipping Sauce

2010-08-11T10:58:00.000-07:00

A few weeks ago I went to Weber Grill for a baby shower and they had the most amazing pretzel bread. My love affair with pretzel bread started a loooong time ago, but it was just recently that I have felt brave enough to try bread. You see, I have a long history of lost bread battles.

I once had a recipe for dinner rolls but they turned out more like hockey pucks. Not so yummy...For whatever reason, homemade bread has not been my friend. But, after much thought, amazing reviews online, and one too many delicious pretzel rolls, I decided to try out Alton Brown's recipe for homemade soft pretzels.

This recipe is SO worth it! Actually, it's pretty easy too. There are a few weird (to me, the novice breadmaker) steps, so I tried to photograph many of the steps to share with you. I hope they help! Like I said before, this recipe is far simpler than it seems at first and is a great way to begin making bread.

I also decided to forgo using all of the dough for traditional looking pretzels. Plus, I got bored with rolling and twisting. So, half of the dough was used to make pretzels and the other half was used to make rolls.

These are so perfect that I will definitely be making them again. Next time, though, I think that I am going to top them with cinnamon and sugar instead of the finishing salt - YUM!

Homemade Soft Pretzels

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
1/2 stick unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt (I just used Kosher salt from my salt grinder and it was perfect!)

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.

Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place (I used the warming drawer on my oven set on LOW) for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan. *(This is where you can either make pretzel shapes or rolls...your choice!)

Place the pretzels into the boiling water, one at a time, for 30 seconds.

Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving

Sweet Mustard Dipping Sauce

1/2 C. Dijon Mustard
1/4 C. Maple Syrup
1 T. Brown Sugar

In a small bowl, whisk all ingredients together until smooth. Enjoy with Homemade Soft Pretzels!

Blueberry Crunch Muffins

2010-08-10T09:28:00.000-07:00

This summer, my husband and I took our 4 month old son to Michigan for a short, little weekend getaway. We had an amazing time fishing, swimming, and soaking up the sun.

One of my favorite parts of the trip was going blueberry picking. All along the winding roads of Michigan, there are blueberry farms that allow you to pick as many blueberries as you want! It's so economical too, compared to the grocery store prices! Plus, these blueberries are bursting with flavor! So, I picked blueberries until my fingers were purple and now I have a good stash in my freezer.

They are perfect to use in recipes like my Blueberry Crunch muffins. These are a surprising little muffin because they are cakey, tender, and so delicious. I really like the fruit combined with the crunchy, cinnamon-sugar topping. So whether you just want some muffins for yourself, are bringing them to a neighbor, or want to impress houseguests...give these a try!

Blueberry Crunch Muffins

1 1/2 C all-purpose flour
1/2 C granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
3/4 C milk
1/3 C unsalted butter, softened
1 1/2 C. fresh blueberries

For the crunch topping:
1/2 C granulated sugar
1 tsp cinnamon
1/2 C unsalted butter, melted

Preheat oven to 350 degrees. Grease a 12 cup muffin pan.

Mix dry ingredients together, set aside. Beat egg and milk together in small bowl, set aside. Beat softened butter until light and fluffy. Alternate adding in egg and flour mixtures, mixing after each addition. Gently fold in the blueberries.

Spoon batter into prepared muffin pan, filling each cup about 2/3 full. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and let cool 5 minutes, turn pan over onto a wire rack removing all muffins then turning them over with tops up. Let them cool enough so they may be handled.

For the crunch topping:
Melt the butter. Mix together sugar and cinnamon in a shallow bowl.

Once muffins have cooled dip the tops (or all sides, if you want it extra crunchy!)in melted butter then roll in cinnamon sugar mixture. Place on wire rack to finish cooling.

May be served warm or cool. Store in an airtight container. Enjoy!

Steaks with Sun-dried Tomato and Herb Butter

2010-08-09T15:01:00.000-07:00

When I was in college, I studied abroad in Spain. It was life-changing, wonderful, and so freeing. I can't wait to go back and explore more of Spain because it was so magical for me. The food in Spain is insanely good too. But, one thing I did learn throughout my travels there was how much I love steak. You see, my entire trip there I spent tasting new, exotic foods and delicious seafood options. It was great! But by the end of my trip, all I wanted was STEAK! I could have eaten an entire cow by the time I came home.

So, here you will find a recipe for the meat-lover in you. A simple steak that is transformed into a rich, culinary treat by piling on a sun-dried tomato and herb butter. If you ever have the chance - go explore Spain - you will love it. And when you get home and need to satisfy your craving for beef, try this recipe out...you'll be glad you did!

Steaks with Sun-dried Tomato and Herb Butter

4 steaks, any cut you like
2 T. steak seasoning
1 stick of butter, room temperature
1 tsp. rosemary, chopped
1 tsp. thyme, chopped
1/2 tsp. black pepper
1/2 tsp. salt
2 T. sun-dried tomatoes, chopped
1 1/2 T. basil, chopped
1 clove garlic, chopped

Sprinkle steaks well with steak seasoning. Set aside. In a small bowl, combine the remaining ingredients: butter, rosemary, thyme, pepper, salt, sun-dried tomatoes, basil, and garlic. Mix until incorporated and refrigerate until needed.

For indoor cooking: Preheat large skillet to medium-high heat. Spray pan with non-stick spray and sear steaks 6 min. on each side or to desired doneness, turning every 2 minutes (you may need to cover pan to prevent splattering). If you desire steaks well done, after searing steaks, place steaks in a 350° oven for 10 minutes.

To grill steaks outdoors: Preheat grill to medium-high. Cook to desired degree of doneness, about 5-6 minutes per side for medium. Remove from heat and allow to sit for five minutes before serving.

Top each steak with a dollop of herb butter. Enjoy!

Pizza Bites

2010-08-04T10:31:00.000-07:00

This is yet another recipe from my summer party - we had quite the spread! These pizza bites are fun and super easy. They are great make-ahead snacks too. I assembled them and then put them in the freezer until I was ready to bake and serve! There aren't any real measurements in this recipe because the pizza bites are really filled with whatever you want - so go crazy!!

The pizza bites are also really kid friendly. What kid doesn't like pizza?! But, if you are looking for something a little more "adult" and elegant, play with the toppings/fillings that you put inside. The biggest hit at the party was the italian sausage and tomato - this combo is definitely a winner. But, whatever toppings you like, go for it, I promise it will be good!

Pizza Bites
1 roll refrigerated pizza dough
pizza sauce for dipping
2 T grated Parmesan cheese
1 T olive oil
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ham and pineapple, pepperoni slices, italian sausage, tomato, etc.

Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to divide the dough into 24 squares.

Place cheese and desired toppings on each square. (*Remember NOT to add any pizza sauce here...it's for dipping afterward and will ooze out everywhere if you add it here! Trust me, I tried it.) You can add as much filling as your want, I added about a teaspoon each of cheese and pepperoni and then cheese, italian sausage, and tomatoes for the others.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan. They will be tightly packed.

Brush the tops of the dough balls with olive oil and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

*If freezing, wrap tightly with plastic wrap and freeze until needed. These are great because they can be cooked from frozen whenever you want a pizza snack!

Bake for about 15-20 minutes or until golden brown on top (this time will be longer if frozen). Serve warm with warmed marinara sauce on the side for dipping.

Adapted from Our Best Bites

Ham and Cheese Sliders

2010-08-03T09:59:00.000-07:00

When figuring out recipes for our latest summer party, I wanted something that would be delicious, fun, but simple for me to throw together. I don't know about you, but I think food is so much more fun and cute when it's smaller! These Ham and Cheese Sliders were perfect because they are so easy to put together and everyone loved them. I had to hide a few in the fridge to make sure I got one at the end of the night. And on that note, these are amazing as late-night snack food!

You might not think that Ham and Cheese sandwiches are very special, but the sauce that you drizzle over these babies is amazing. It really takes this recipe from plain ham and cheese sammie to irresistible party food. Plus, the sweetness of the Hawaiian rolls cute the tang of the mustard to strike a really nice balance. If you don't have poppyseeds or don't want to spring the extra cash for them, don't worry. They are just to make the sandwiches a little more pretty and fun...besides, if you leave them off you won't have to worry about poppyseeds in your teeth!

Needless to say, everyone kept coming back for more and I hope you give these Ham and Cheese Sliders a try!

Ham and Cheese Sliders

For the sandwiches:
24 mini Hawaiian rolls
24 slices honey ham
24 small slices Swiss cheese
Miracle Whip (or mayo if you're one of THOSE people - hehe)

For the topping:
2 tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion
1/2 tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the rolls and spread both sides lightly with Miracle Whip. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet, very close together (See picture below).

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Adapted from The Girl Who Ate Everything

Hawaiian Island Dip

2010-07-29T19:58:00.000-07:00

This recipe is an old family favorite. My mom and aunt have been making it for a long time, but only recently did I decide to give it a try at my latest party. When you look at the ingredients, it seems an odd combination. Honestly, when my mom told me the ingredients, I thought she was joking...pineapple, green onion, and green pepper? Eh....I'm not sure sure...

Boy was I wrong!! This dip is as good as I remember. Sweet, slightly spicy, and completely addicting. I had to store it in the fridge so I didn't eat it all before our guests came!

Oh, and my mom swears that it's even better if you use Pepperidge Farm butterfly shaped crackers...she claims they are not only "prettier for company" but they are sturdier and hold up better...so if you can find them (I couldn't...) then get those to go with this super easy, crazy delicious dip.

Hawaiian Island Dip

2 packages cream cheese, at room temperature
1 large can crushed pineapple, drained very well
3 green onions, finely chopped
1/2 green pepper, finely chopped
1/2 tsp. seasoned salt
1/4 to 1/2 tsp. crushed red pepper flakes

In a medium bowl, combine all ingredients. Mix until well blended. Store in the refrigerator, at least 1 hour (it's best overnight or even 1 day ahead). Serve with crackers.

Grilled Basil Shrimp

2010-07-28T10:12:00.000-07:00

Another great way to fill up but not fill out during summer is to cook and enjoy shrimp. Shrimp is so versatile because it absorbs the flavors around it. This makes it perfect for a rich and delicious marinade.

This grilled basil shrimp combines the freshness of lemon and basil with the savory flavors of garlic and spicy brown mustard. These shrimp are the perfect topping for pasta or a salad or as an elegant, yet simple, appetizer for a party!

Grilled Basil Shrimp

1lb. fresh shrimp, peeled and deveined
3 T. spicy brown mustard
3 T. lemon juice, freshly squeezed
2 T. garlic, minced
1/3 C. fresh basil, chopped
1 tsp. salt
1/2 tsp. pepper
2 1/2 T. butter, melted
2 1/2 T. extra virgin olive oil
Wooden skewers

In a small bowl, combine the mustard, lemon juice, garlic, basil, salt, pepper, melted butter, and oil. Whisk to combine well. Add the shrimp and marinate in the refrigerator 1 hour or up to overnight.

Preheat grill to medium-high heat. Remove shrimp from marinade and thread onto the wooden skewers. Discard marinade. Lightly oil grill grates and arrange skewers on grill. Grill 4-5 min., turning once, or until opaque.

*Note: Grilling really lends the best flavor. To cook indoors, saute shrimp by removing from marinade and cooking in skillet over medium-high heat for 5 mins. or until opaque, making sure to turn shrimp while cooking.

Serve with a side of linguini, over salad, or as an appetizer.

Lemon Herb Pork Chops

2010-07-26T08:35:00.000-07:00

During the summer, I just can't seem to get enough lemon! There's just something about it's bright, tartness that it adds to food (especially pork) that make me think of summer grilling. This recipe is a really flavorful and light summer meal. With all of the party recipes I've had coming your way, I thought I should help you (and myself!)out and lighten things up a bit!

The pork is incredibly juicy and the lemon-herb combination makes light, yet flavor-packed meal. I served this with marinated grilled veggies and it was perfect for a hot summer night. Grilling outside helps to not heat up your house, but you could always saute the chops in a pan with a little bit of nonstick spray.

With just a few ingredients, these pork chops are also really fast for a quick weeknight meal!

Lemon Herb Pork Chops

4 pork chops
4 T. lemon juice
2 T. Canola oil (or other light oil, like vegetable oil)
1 T. garlic, minced
1 tsp. salt
1/2 tsp. oregano
1/2 tsp pepper

In a ziplock bag, combine the lemon juice, oil, garlic, salt, oregano, and pepper. Seal and shake to combine well. Add the pork chops and marinate at least one hour or overnight.

Preheat grill to medium-high heat. Oil the grates to prevent sticking. Grill the pork chops 5-7 minutes per side until the internal temperature reaches 145 degrees.

Asian Pork Tenderloin

2010-07-22T14:42:00.000-07:00

Besides chicken, I think pork tenderloin is my favorite thing to grill. Although steak and chicken are wonderful, I think that pork tenderloin give you the opportunity to infuse great flavors into the meat. Plus, sometimes I just get so sick of chicken!

This recipe was very simple and perfect for summer. I combined all of the ingredients in the morning and let them marinate the pork all day. By dinnertime, the tenderloin was tender (duh), juicy, and so flavorful. Plus, pork tenderloin is also a healthier option for someone who wants a lot of flavor, little fat, but is sick of chicken. Pair this with some rice and asparagus and you've got a wonderful summer meal that won't leave you feeling guilty.

Asian Pork Tenderloin

2 pork tenderloins (typically 2 tenderloins come in 1 package)

For the marinade/sauce:
4 T soy sauce
4 T teriyaki sauce
2 T brown sugar
1 T fresh ginger, minced
1 T ketchup
1 T garlic, minced
4 T honey
1 T onion, minced
1/2 tsp cinnamon
1/4 - 1/2 tsp cayenne pepper

Combine all marinade ingredients in a small bowl. Remove 1/4 cup of marinade and save to baste the tenderloin later. Add the tenderloins and marinate at least 1 hour or overnight.

Preheat grill to medium heat. Remove tenderloins from marinade and place on oiled grill. Discard marinade from meat. Grill for 8-10 minutes on each side, basting with reserved marinade/sauce, until a meat thermometer reads 150 degrees and juices run clear. Let stand 5 minutes before slicing.

Almond Joy Truffles

2010-07-22T14:13:00.001-07:00

When I saw these truffles, I just knew I had to make them. Almond Joy candy bars are irresistible to me and I have to have one or two...or twelve. I have even been known to raid Halloween bags for them. So although these truffles were my first attempt at making any kind of truffle, the recipe seemed easy enough. Thankfully, they turned out great and taste really close to the candy bar!

With 5 simple ingredients, a little messy rolling, and BAM! Heaven in a ball. These went really fast at my last get-together and my husband even found the ones I was hiding in the back of the fridge. (I have to find a new hiding place!!) Try these out as a special treat or a gift - they stand up really well to packing and storing.

Almond Joy Truffles

1/3 cup heavy cream
4 tablespoons butter
8 ounces dark chocolate, coarsely chopped
20 salted almonds, whole
1 1/4 cups sweetened flaked coconut, toasted*

In a small saucepan, over medium-low heat, heat cream and butter until hot. Turn heat off, and stir in chocolate until melted. Chill chocolate in the freezer or refrigerator until firm (about 2 hours). Roll chocolate into 20 balls and place almonds in the centers of them. Roll truffles into coconut.

*To toast the coconut, place in a dry skillet over medium heat. Stir occasionally but keep your eye on it. As the moisture is drawn out of the coconut, it will turn a beautiful golden brown.

Makes 20 truffles

Adapted slightly from Sugar Plum

California Chicken Salad

2010-07-06T20:43:00.001-07:00

With all of the parties and get-togethers over the summer, it's hard to it's hard to eat at picnics, restaurants, and parties without feeling the effects of all those calories. So in order to balance all of the delicious party food and desserts, I try to keep my at-home meals lighter. But, something lighter and healthy doesn't mean that it has to be boring or bland.

This California Chicken Salad is the perfect summer lunch or light dinner. It forgoes the mayo for smooth yogurt and pesto. Plus, any cravings get met by adding in the sweetness of dried cranberries and just a few candied pecans (come on, a little sweetness never hurt anyone!). This chicken salad was fantastic over some wedges of pita bread but would also be great over a salad (Chicken Salad Salad, anyone?) or as a sandwhich - however you choose to eat it, it's a great summer meal that won't leave you feeling guilty!

California Chicken Salad

1 1/2 C. Cooked chicken breast, chopped
1/2 C. prepared pesto
1/2 C. plain, nonfat or lowfat yogurt
2 green onions, finely chopped
1/2 C. dried cranberries
1/4 C. candied pecans
salt
pepper

In a medium bowl, mix the yogurt and pesto well. Add the chicken, green onion, cranberries and pecans and mix very well. Season with salt and pepper to taste. Serve over pita bread or a salad. Enjoy!

Toffee Mascarpone Fudge Bars

2010-07-06T20:39:00.001-07:00

For a 4th of July party this past weekend, I decided to forgo the traditional fruit-based desserts and go rich....really rich. I made Toffee Mascarpone Fudge Bars. They combine the crunchiness of toffee with smooth, rich chocolate. They were a big hit but are definitely best served indoors and away from the humidity! These indulgent little bars are so good, rich, and delicious that a little goes a long way...unless you're like me and keep going back for seconds...and thirds!

Regardless if you are going to a party or just want a dreamy, rich dessert to have around the house, this recipe is a real winner. It's deceptively simple, too, which is an added bonus with the busy summer months. Just be sure to truly let the chocolate set up in the refrigerator before you start in on these - it'll be worth the wait!

*Note: the recipe below is for a 7x10 3/4 pan. This recipe can easily be doubled for a 13x9 pan - this is what I did for the party and just got thicker, richer bars. Your choice!

Toffee Mascarpone Fudge Bars

Vegetable cooking spray
1 tube refrigerated sugar cookie dough, at room temperature
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (*You can add more if you really love toffee!)
1/2 tsp. vanilla extract
1 C. semisweet chocolate chips
1 tsp. vegetable oil
1 C. (8 ounces) mascarpone cheese, at room temperature
1/4 C. salted almonds, chopped

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and chopped almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 inch by 1 inch bars. Serve at room temperature.

Rustic Tuscan Bake

2010-07-01T14:46:00.000-07:00

This recipe is the perfect blend of rustic, Italian flavors and the comforts of a warm, home-cooked casserole. The spicy andouille sausage is the perfect compliment to the creamy white beans, tender carrots, and sweet sun-dried tomatoes. Although it's a little different, I was really happy with the way this recipe turned out. It's definitely a different twist on the traditional casserole. It goes perfectly with a crusty baguette and a glass of red wine.

Rustic Tuscan Bake
1 lb. Andouille sausage, sliced
1 T. roasted garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. pesto
2 C. carrots
2 C. white beans
1 C. sundried tomatoes, chopped
1/2 C. asiago cheese, grated

Preheat oven to 375 degrees. In a large bowl, combine garlic, salt, pepper, and pesto. Mix well. Add the sausage, carrots, beans, and tomatoes and mix well. Spread the mixture into a lightly greased 13x9 pan. Sprinkle with asiago cheese. Cover with foil. Bake for 30 minutes. Uncover and bake an additional 10-15 minutes or until heated through and the cheese is slightly golden on top.

Chicken Ranch Quesadillas

2010-06-28T12:41:00.000-07:00

Since having the baby, dinner can be a little crazy around our house. Usually, one of us has to eat fast if he's cranky or I need something quick to make on the fly. I decided last night that quesadillas not only sounded really yummy, but would be quick to make and a satisfying summer meal. It was nice to have something that didn't require an oven and heat up the house!

The quesadillas also turned out to be a great use of leftover chicken. I usually hate leftovers so this gave me the chance to make something new out of the chicken I had and it didn't disappoint!

Chicken Ranch Quesadillas

1 T. vegetable oil
6 large flour tortillas
1 1/2 C. chicken, diced
1/2 C ranch dressing
1 1/2 C. mozzarella cheese, shredded
1/2 C. fresh tomatoes, finely diced
2-3 T. cilantro, chopped
1 C. corn (I used white corn, but any type would work here!)
1/2 C. bacon

In a skillet or sauté pan, heat 1 T. oil over medium heat. Meanwhile, in a large pan, mix together the chicken and ranch dressing. Add the cheese, tomatoes, cilantro, corn, and bacon. Mix well. Place about 1/3 C. of the mixture on half of a tortilla. Fold over. Repeat with the remaining 5 tortillas. Working in batches, cook quesadillas until the tortillas are golden brown and the filling is melted and heated through. Cut each quesadilla into 3-4 wedges and serve.

Frito Bean Dip

2010-06-27T09:13:00.000-07:00

I first had this dish ay my friend Kathy's house. It's SO good. Originally it's called "Frito Bean Dip" because I think you are supposed to eat it with Frito chips. Well, it's great that way, no doubt. But, it's so good that I like to just eat it all by itself! So, whether you choose to chip it up or eat it solo, this is a delicious and MUCH healthier alternative to traditional summer side dishes. With no mayo, it can take the heat of summer parties, too.

Frito Bean Dip

1 can black eyed peas
1 can pinto beans
1 can black beans
1 can Green Giant Mexi-Corn mix
1 small can of chopped pimentos
1 small can of green chilis (diced)
1 T water
1/2 cup apple cider vinegar
1/3 cup vegetable oil
1/2 sugar
1 tsp pepper

Drain and rise all of the beans and corn. Mix together the beans, corn, pimentos and chilies.

Boil the water, vinegar, oil, sugar, and pepper until the sugar is melted.

Add the boiled mixture to the bean mixture and let it marinate for a few hours. When you are ready to serve it, drain the liquid from the beans with a slotted spoon.

Serve with fritos, tortilla chips, or whatever else strikes your fancy.

S'more Cheesecake Bars

2010-06-27T08:50:00.000-07:00

When an impromptu game night with friends came up, and the weather report called for rain, I was a little bummed. But, when I got to thinking about how I could bring the campfirey goodness indoors, I thought of these S'more Cheesecake Bars I had seen on Annie's Eats. They are rich and creamy (hello, cheesecake!) and really do taste like homemade s'mores. Plus, I get to use my kitchen torch and any recipe that allows me to use it immediately gets bonus points from me! But don't worry, if you don't have a kitchen torch, the marshmallows can be browned using your broiler.

These were a big hit and I had to hide away a bar for myself for leftovers :)

S'more Cheesecake Bars

For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the cheesecake:
1/2 cup semisweet chocolate chips
8 oz. cream cheese, at room temperature
1/4 cup sour cream
1/2 cup marshmallow fluff
2 tsp. cocoa powder
1 tsp. vanilla extract
2 large eggs

For the topping:
2 cups mini marshmallows
Milk chocolate, melted (optional)

Directions:
To make the crust, preheat the oven to 350˚ F. Line an 8×8″ baking pan with foil; spray generously with cooking spray (make sure you go all the way up the sides - I had a little issue with the marshmallows wanting to stick!). Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.

To make the filling, place the chocolate chips in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow fluff. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust. Bake about 30 minutes, or until the center does not jiggle when shaken slightly. Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Homemade Caramel Popcorn

2010-06-16T11:24:00.000-07:00

For Father's Day (or any other holiday, really), I always try to find ways to give homemade gifts. This year, my husband had a great idea for our dads. Homemade Caramel Popcorn! They both love it and you can put it in all sorts of fun containers. We went with simple, clear canisters...much more manly, I thought.

Since caramel popcorn is normally seasonal (Halloween - Christmas) it's hard to find any that's fresh and not really expensive. After doing some research, I found a great recipe. It's simple (nearly foolproof, really) which is good considering I've had some caramel-making disasters in my past. Plus, most of the ingredients are pantry staples, so you can make it all year! The bonus is that this caramel corn tastes exactly like the gourmet, super-pricey kind you can find in specialty shops around the holidays.

Homemade Caramel Popcorn

Non-stick Cooking spray
12 C. popcorn (I used the microwavable kind - it's just about 2 bags worth of popcorn)
2 C. peanuts (optional)
1 C. packed brown sugar
1/2 C. corn syrup (light or dark)
1/2 C. (1 stick) of butter
1/2 tsp. salt, plus a pinch
1/2 tsp. vanilla
1/2 tsp. baking soda

Preheat the oven to 250 degrees. Spray a large shallow roasting pan with cooking spray. Combine popcorn and nuts (if using) and set aside.

In a heavy 2 quart sauce pan mix brown sugar, corn syrup, butter, and 1/2 tsp. of salt. Stir constantly and bring to a boil over medium heat. Without stirring, boil for 5 minutes. Remove sauce pan from eat, stir in vanilla and baking soda.

Pour the syrup over popcorn (and nuts), making sure to coat each piece. The caramel hardness pretty fast, so make sure to move quickly as you pour and mix!

Bake in 250 degree oven for 60 minutes, stirring every 15 minutes. Remove from oven, sprinkle with a pinch of salt, let cool, and break popcorn apart.

Package in cute containers to give away as gifts - or just eat it all yourself...hey, I don't judge!

Sugar Cookie Bars

2010-06-13T12:53:00.000-07:00

Every once in a while, I find a recipe that I just have to make IMMEDIATELY. This is one of those recipes. I found this recipe and knew that I had to try it...it seemed too good to be true! Sugar cookies that are fast and easy but still taste delicious? Yep...these are that good. The cookie base is wonderful and I will definitely use them for cut-outs soon.

My only hesitation is the frosting. While it's smooth, buttery, and delicious, it's also very soft...not too great for transporting. So, I would recommend using this recipe for when you have to make treats that can either be served out of the pan, or arranged nicely at home - transporting these without messing up the frosting would be too tricky!

**Note: After writing this post, I went ahead and tried storing some bars in the fridge. After chilling, the butter in the cookies does harden up. If you needed or wanted to transfer these, you could cut them into squares, refrigerate or freeze them and stack them in a container to bring to your party. But, make sure you unpack them while they are still cold, otherwise you will still end up with soft frosting that sticks!

Sugar Cookie Bars
makes about 4 dozen bars

Ingredients:
For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise (you can substitute an additional 1 tsp. of vanilla extract, but I recommend the vanilla bean if you can!)
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
1 1/2 tsp. lemon extract (here you can substitute any flavor you like - almond would be really nice too)
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)
Sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″). Combine the butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla, seeds from the vanilla bean, and lemon zest. In a medium bowl, combine the flour, salt and baking soda. Stir together with a fork to blend. Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.

Transfer the cookie dough to the prepared baking sheet and press into an even layer. Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool completely before frosting.

To make the frosting, place the butter in the bowl of an electric mixer. Beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla and lemon extracts, salt, and confectioner's sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, decorate with sprinkles, cut into bars, and serve.

Adapted from Annie's Eats

Cranberry-Orange Scones

2010-06-12T11:22:00.001-07:00

This is another recipe from the America’s Test Kitchen (ATK) geniuses. They have many, many scone variations so I decided to use what I had on hand to make my first scones! What’s great about these is you can use any mix-ins you have. Plus, you can freeze the scones instead of baking them right away and have warm, bakery style scones whenever you want them!

I chose the cream scones as a base because I wanted a creamy, yet flaky breakfast (or any time of the day, really) treat. Then, I also decided to do the “cakey scone” variation. This adds an egg and slightly reduces the butter and cream. I loved the overall texture and cakey-ness of the scones. They would have turned out much more biscuit-like had I not gone this route.

Also, I loved how easy shaping these scones were. Using the cake pan and pressing the dough to form a disk made cutting perfect scones so simple! They look really impressive but are truly simple to pull together.

Cranberry-Orange Scones

2 C. all purpose flour
1 T. baking poweder
3 T. sugar, plus more for sprinkling
1/2 tsp. salt
4 T. very cold butter, cut into 1/4 inch cubes
1 C. dried cranberries
3/4 C. heavy cream, plus more for brushing – about 1 Tb.
1 egg, lightly beaten
1 tsp. orange zest
Juice from 1 orange

Heat oven to 425 degrees. Zest an orange and set aside 1 tsp. to use later. Place cranberries in a small bowl. Juice the orange over the cranberries and allow them to plump up while you work.

Place the flour, baking powder, sugar, and salt in the bowl of a food processor. Process with six 1-second pulses, until combined. Sprinkle the orange zest and butter evenly over the dry ingredients. Process with twelve 1-second pulses.

Drain the cranberries. Add them to the food processor bowl and pulse together with one quick pulse. Stir in the egg and heavy cream with a rubber spatula or fork until the dough begins to form, about 30 seconds.

Transfer the dough and any remaining dry flour bits to a countertop that has been lightly dusted with flour. Knead the dough by hand just until it comes together – do not over knead!

Lightly dust an 8-inch cake pan. Press the dough evenly into the cake pan. Turn the dough out on to the countertop. (You should have a nice, flat, and even disk to work with!) Cut into 8 equal wedges. (At this point you can flash freeze the wedges in the freezer for 20 minutes. Then put them in a ziplock bag and freeze until needed).

Place wedges on a lightly greased baking sheet. Brush the tops of the scones with heavy cream. Sprinkle with sugar. Bake at 425 degrees for 12 to 15 minutes or until the tops are light brown. Cool on a wire rack for 10 minutes (ATK recommends truly letting the scones sit for the 10 minutes. It firms them up and improves their overall texture).

Serve warm or at room temperature. Enjoy with coffee or tea!

Chicken Cordon Bleu

2010-06-10T20:43:00.000-07:00

With this recipe, I was more excited about the methods used (buttery, crunchy homemade bread crumbs and a great way to stuff chicken), but even better was that the end result was really, really tastey.

This recipe came from the creators of America's Test Kitchen (ATK). Basically, these people do all of the experimenting, testing, and tweaking of recipes that the average home cook doesn't have the time or energy to do. Many times their recipes are a bit more complicated, but I have yet to make something that wasn't as good as they'd promised.

This chicken is no different. From the crunchy, buttery crust to the ingenious way of stuffing the chicken, I was really happy with this recipe. I love that instead of pounding chicken breasts, rolling them up, and stuffing them with a million toothpicks - the smarty pantses over at ATK realized you could just cut a deep pocket in each chicken breast and stuff it full of yummy goodness. This method could definitely create a brand new recipe with your own creative stuffing ideas.

If you're looking for a classic "go-to" chicken recipe that's easy to make and almost fool-proof, then here you go. :)

Chicken Cordon Bleu

25 Ritz crackers - about 3/4 of a sleeve
4 slices hearty sandwhich bread
6 T. butter, melted
8 thin slices deli ham (ATK recommends Black Forest Ham...I couldn't find that and used maple brown sugar ham and it was still amazing! Just use what you can find)
2 C. shredded swiss cheese
4 boneless chicken breasts
salt
pepper
3 eggs
2 T Dijon mustard
1 C all-purpose flour

To make the bread crumbs, adjust the oven racks to lowest and middle positions and preheat the oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter and pulse to incorporate. Bake crumbs on a rimmed baking sheets on the middle rack, stirring occasionally, untl light brown - 3-5 minutes. Transfer to a shallow dish. Leave the oven on.

Top each ham slice with 1/4 cup of swiss cheese and roll tightly. Set aside. Pat the chicken dry with a paper towel. Cut a deep pocket into the thickest part of the chicken breast and stuff with 2 ham-and-cheese rolls. Season both sides with salt and pepper. Transfer the chicken to a plate and cover with plastic wrap and refridgerate at least 20 minutes.

Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat the stuffed chicken breasts lightly with flour, then into the egg mixture, and dredge in the bread crumbs - pressing to adhere. (Breaded chicken can be refridgerated, covered, for one day if you'd like to make it ahead) Transfer chicken to a clean baking sheet. Bake on the lowest rack until the bottom of the chicken is golden brown - about 10 minutes. Then move the baking sheet to the middle rack and continue to bake until the chicken is golden brown and the internal temperature registeres 160 degrees - about 20 minutes.

Transfer to a cutting board, tent with foil, and let the chicken rest about 5 minutes. Serve and enjoy!

Summer Ribs

2010-06-01T09:50:00.001-07:00

These ribs were my first attempt and I am so happy with the way they turned out! Using a combination of low and slow in the oven (to make them fall-off-the-bone tender) and grilling (to give them nice browning and a crispy crust) made the ribs incredible! Instead of marinating the ribs in liquid, a dry rub is used to infuse the meat with flavor and provide a delicious crust on the outside.

For the dry rub, you can add in any seasonings you like. I always use red pepper (cayenne), garlic powder, and black pepper. However, sometimes I will add in thyme, oregano, or any other herbs that sound good that day! The important thing to remember is to stick to the 3:2:1 ratio in any combination. 3 parts sugar, 2 parts salt, 1 part seasoning. Plus, this isn't an exact science, so "a little of this, a little of that" works fine! I also have a few different dry rubs if you look under "Spice Rubs" on the left sidebar. Any of these would work great!

The cooking liquid was a bit of an experiment, but it worked great! Typically, water is used, but I always try to find more ways to infuse more flavor. Plus, I didn't want my ribs to have a "boiled" or watery taste. Using Dr. Pepper was a risk, but it's what I had on hand and thought it would add a nice sweet-smokey flavor. It's what really made them great - so have faith in me and give it a try!

Summer Ribs

2 full racks of pork ribs, silver skin removed

Foil

Dry Rub:

3 parts brown sugar and white sugar

2 parts salt

1part seasonings - I used garlic powder, cayenne pepper, and black pepper

Cooking liquid:

1/2 C. Dr. Pepper

1 T. apple cider vinegar

1 T. Worchestershire

1 T. honey
2 cloves garlic, minced

In a small bowl, combine desired dry rub ingredients and set aside.

Using the foil, create a foil packet for each rib rack.

Place the ribs on the foil. Take the ribs and flip them over. Using a knife to help get started, tear away the membrane on the underside of the ribs (silver skin) and discard. Rub and massage the dry rub into the ribs. Seal the ribs in the foil packet and let them sit in the fridge at least a few hours or overnight (the longer the better!).

Preheat the oven to 250 degrees. In a small sauce pan, combine the cooking liquid ingredients. Heat until combined and the honey is dissolved in the liquid. Place the rib packets on a baking sheet (to catch any liquid). Carefully open one end of each rib packet. Divide the liquid among the packets and reseal. Bake at 250 degrees for 2 1/2 to 3 hours.

Remove the ribs from the packets and place on a preheated grill until you get nice grill marks and the ribs are heated through. Brush with any excess cooking liquid. Top with your favorite bbq sauce and enjoy!

Lemon Chess Pie

2010-06-01T09:36:00.000-07:00

My dad came across a recipe for Lemon Chess Pie. I had never heard of it, but loving lemon like I do, I really wanted to try it. With simple ingredients and using only 1 bowl to make, it seemed too good to be true. What's really unique and interesting is the addition of the cornmeal. You can't taste it in the pie, but it gives a great texture and when it floats to the top as it bakes, it creates a slight crust which is delicious!

This pie comes together quickly and is really amazing. It is lemony and sweet, but still slightly tart. It reminds me of a mix between a lemon merangue pie (but MUCH easier and faster to make) and lemon squares. This pie is slightly loose and will sink just a bit as it cools, so don't be alarmed!

A fun fact about this pie is why it's called "Chess Pie." Many people think that because it's an old Southern favorite, "Chess Pie" is the result of a Southern accent. When the man of the house would come home and ask what's for dessert, the woman of the house would say "Jus' pie" ("just pie") which then became "Chess Pie." In reality, pies used to be stored in pie chests and so "Chest Pie" eventually because "Chess Pie." (But I think "Jus' Pie" is so cute!)

Lemon Chess Pie

2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon zest

1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon zest, and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes, or until the top is medium brown and the center is set. Cool and serve or refrigerate overnight. Top with powdered sugar or whipped cream and enjoy!

Orange-Ginger Salmon

2010-05-27T15:58:00.000-07:00

With the weather heating up, I always like to find dinners that are a little on the lighter side. I love salmon because it's healthy, but also meaty. Salmon is great becasue it can be a substantial dinner and not leave me hungry a few hours later like some other fish can. This recipe is really simple, but the flavors are bold and delicious - perfect for a quick summer meal.

Orange-Ginger Salmon

2 fresh salmon steaks

1 orange, zested and juiced

1 in. freshly grated ginger

1 clove garlic, minced

1 cup soy or teriaki marinade (recommended: Yoshida's Gourmet Sauce)

1/4 tsp. pepper

In a medium bowl, mix together the soy sauce, orange zest, orange juice, garlic, ginger, and pepper. Whisk to combine. Set aside a small portion to dip, if desired. Add the salmon steaks and marinate at least 1 hour or up to overnight. (The longer you marinate the salmon, the better!)

Grill or broil the salmon until it is cooked through and golden brown, about 5-7 minutes. Enjoy!

Chocolate Raspberry Bars with White Chocolate and Almonds

2010-05-25T13:24:00.000-07:00

I saw this recipe and immediately knew that I had to try it. The combination of tart raspberry, rich chocolates, and salty almonds was too good to resist. Using a simple boxed brownie mix, this dessert comes together really quickly. It looks and tastes much more gourmet than it seems when you are putting it together! I might experiment with other fruit flavors, like orange, the next time I make this delicious dessert! Also, I found that it tasted richer the next day...if it lasts that long!

Chocolate Raspberry Bars with White Chocolate and Almonds

adapted from Giada De Laurentiis

1 cup raspberry jam

1 box fudge brownie mix

3 eggs

1/2 cup vegetable oil

1/4 cup water

3/4 cup white chocolate, melted

1/2 cup salted almonds, chopped

Preheat the oven to 325 degrees. Grease a 9X13 pan and set aside.

In a small saucepan, stir the jam over low heat until pourable, about 1 minute. Set aside.

In a large bowl, blend together the brownie mix, eggs, oil, and water. Beat for 1 minute on medium speed. Pour the batter into the prepared pan. Spoon the jam over the batter. Using a butter knife or small spatula, swirl the jam into the brownie batter. Bake for 30-35 minutes or until a knife inserted in the center comes out clean.

Drizzle with the melted white chocolate and top with the chopped almonds. Allow the bars to cool completely. Cut into squares and enjoy!

Spinach and Pepper Quiche with Roasted Chicken

2010-05-20T19:14:00.000-07:00

This recipe all began with a craving for quiche and a need to clean out the refrigerator. I took my basic quiche recipe and added a few ingredients that I had on hand. The results were a tasty combination of flavors that I will definitely use again! Although the weather is turning warm and quiche is not typically a spring/summertime dish, it's a great way to use up the last bits of food you may have laying around. So, before it gets too warm and you yearn to fire up that grill, give make some room in that fridge by giving this quiche a try!

Spinach and Pepper Quiche with Roasted Chicken

1 Tb. butter

1 medium onion, chopped

1 sweet bell pepper, chopped (I used an red pepper, but an orange or yellow would work too)

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp pepper

1/2 cup flat leaf parsley

1 - 8oz. package frozen, chopped spinach, thawed and drained

2 chicken breasts (I used the meat of a store-bought roasted chicken. Leftover chicken would work just fine)

5 eggs

3/4 C. half and half (milk works fine here, too)

4 oz. Gruyere cheese, grated

4 oz. Fontina cheese, grated

1/8 tsp. ground nutmeg

1/4 tsp. crushed red pepper, optional

1 pie crust

Heat oven to 375 degrees. In a large skillet, over medium heat, melt the butter. Add the onion, pepper, and garlic until just tender, about 5 minutes. Add the spinach, parsley, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. Cook an additional 2 minutes.

Meanwhile, whisk together the eggs and half and half. Stir in the cheeses, nutmeg, crushed red pepper, chicken, the remaining salt and pepper, and the spinach/pepper mixture.

Place the pie crust in a pie pan and place it on a baking sheet (to catch any overflow, if there is any). Scrape the egg mixture into the pie crust - it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 50 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Pork Chops with Caramelized Apples and Onions plus Parmesan-Garlic Mashed Potatoes

2010-05-18T07:26:00.001-07:00

I came across this recipe and was a bit skeptical at first. There aren't a lot of ingredients (which is good) but I was also afraid that meant there wouldn't be a lot of flavor (which is bad). I couldn't have been more wrong!! This dish came together within minutes and I was able to throw it in the oven and forget about it for a while. The result was fork-tender pork chops with incredible flavor. The apples and onions were amazing and the brown sugar mixes with the juices to create a sweet and savory sauce. It also pairs really well with Parmesan and Garlic Mashed Potatoes (Bonus recipe below!)

Pork Chops with Caramelized Apples and Onions

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 Granny Smith Apples, peeled, cored, and sliced about 1/4 inch thick
2 Onions, sliced
1/3 Cup Brown Sugar
Salt
Black Pepper
Crushed Red Pepper Flakes, optional

Preheat the oven to 325 degrees. Lightly grease a 9 X 13 inch baking dish. Place the onion slices in an even layer on the bottom of the dish. Top the onion slices with the apple slices. Sprinkle the brown sugar over the top of the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the chops in a single layer on top of the apples and onions. Sprinkle with a pinch or two of crushed red pepper flakes. Cover tightly with foil and bake in the oven for 3 hours. Serve each pork chop topped with the apples and onions. Enjoy!

Parmesan and Garlic Mashed Potatoes

5 lbs. potatoes (Yukon Golds are a great choice here!)
2 tsp. salt
1 Cup grated parmesan cheese
4 T. butter
3/4 Cup milk
Salt
Pepper
4-5 cloves roasted garlic

To roast garlic: trim the pointy end off a whole head of garlic. Place sprout-side down on a piece of foil and drizzle with 1 Tb. of olive oil. Season with salt and pepper. Fold the sides of the foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes or until the garlic is tender. The cloves squeeze right out of their skins when they are ready!

In a large pot, place the potatoes and cover with water. Add the salt. Bring to a boil and cook the potatoes until tender, about 15 minutes. Drain and return to the pot. Begin mashing the potatoes. Add the butter and mash into the potatoes. Add the milk, cheese, roasted garlic, and salt and pepper to taste. Mash until the potatoes are smooth. Serve hot!