Greek Quesadillas

I really love the versatility of quesadillas, the options are truly endless.  But I have to admit, I was skeptical about this Greek version.  It just didn't appeal to me at first and I'm not sure why.  I love Greek flavors and I love quesadillas so it seems like a no-brainer but it definitely was not.

I finally came around after seeing these beauties pop up all over the place.  They are just the perfect mix of flavors and a great way to use what you have on hand.  I didn't give actual measurements in my recipe below just for that reason.  These are definitely a "to taste" meal.  I would be cautious with the amount of black olives and/or sun-dried tomatoes that you use, they can be overpowering.

When I make quesadillas for all of us, I usually use my griddle because I can make more than one at a time, a skillet works perfectly though, too.  There aren't any real tricks to making quesadillas except to keep the heat around medium.  If the pan is too hot, they will burn and/or stick and you'll end up with a mess.  You might be tempted to turn them early but the crisper the tortilla is, the easier it is to turn.  Use the largest, flattest spatula you have to turn them, or even use two depending on how large your tortillas are.

Greek Quesadillas 
Printable Version
Large (10-inch) tortillas
Olive oil
Fresh spinach leaves, chopped
Red onion, thinly sliced
Sun-dried tomatoes, sliced
Kalamata olives, sliced
Mozzarella cheese, shredded
Crumbled feta cheese
Oregano (dried or fresh)

1. Very lightly brush one side of tortilla with olive oil and carefully flip over so the oiled side is facing down on cooking surface. Heat large skillet or griddle over medium heat.
2. Sprinkle the chopped spinach leaves over the bottom of one tortilla, leaving a small rim around the edge. Layer with red onion, sun-dried tomatoes, olives, cheeses, and oregano. Top with second tortilla and brush with small amount of olive oil.
 3. Cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.

adapted from Annie's Eats, originally from A Couple Cooks

Sweet & Salty Chocolate Cake with Whipped Caramel-Chocolate Frosting

Chocolate cake is 100% my biggest weakness.  I will always go for a piece of chocolate cake and while brownies might be my favorite dessert, chocolate cake is a very, very close second.  And chocolate cake that has chocolate-caramel whipped frosting, has a salty component and is layered?  Yeah, there's no chance that anything is going to stand in the way of me eating a piece of that deliciousness.

This recipe has been taunting me from my Baked cookbook since I received it for Christmas.  I definitely love caramel and I love anything that's salt and sweet.  I kept waiting for the perfect excuse to make it and finally Valentine's Day rolled around.  Perfect enough excuse for me!!  :)

This cake involves layers and steps and time but it's so worth it in the end.  The original recipe calls for 3 8-inch round cake pans but one of my 8-inch pans disappeared in the move to this house so I used two round 9-inch pans and it worked beautifully.  It just meant more cake than frosting and that's always good in my book.

Sweet & Salty Chocolate Cake with Whipped Caramel-Chocolate Ganache Frosting Printable Version

For the cake:
¾ cup cocoa powder
⅔ cup sour cream
2 ⅔ cups cups all-purpose flour, plus more for pans
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup (1 ½ sticks) unsalted butter, softened, plus more for pans
½ cup vegetable shortening
1 ½ cups granulated sugar
1 cup brown sugar
3 large eggs
1 tbsp. pure vanilla
~½ cup salted caramel (recipe below)
Whipped Caramel-Chocolate Ganache Frosting (recipe below)
Fleur de sel or sea salt, for garnish

1. Preheat oven to 325°F. Butter two 9-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
2. In a large bowl, whisk together cocoa, 1 ¼ cups hot water, and sour cream; set aside to cool, about 10 minutes.
3. In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes.
5. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
6. Divide batter evenly among the prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

For the salted caramel: 1 cup sugar
2 tbsp. light corn syrup
½ cup heavy cream
1 tsp. fleur de sel
¼ cup sour cream

1.  Combine ¼ cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350°F on a candy thermometer, about 10 minutes.
2.  Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside. 3.  When the caramel mixture has reached 350°F, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

For the Whipped Caramel-Chocolate Ganache Frosting 1 lb. dark chocolate, chopped
1 cup granulated sugar
2 tbsp. light corn syrup
1 ½ cups heavy cream
1 lb. (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool
1 ½-2 cups powdered sugar, to thicken

1.  Combine ¼ cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350°F on a candy thermometer, about 10 minutes.
2.  In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
3.  When the caramel mixture has reached 350°F, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
4.  Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2-4 minutes. If mixture does not thicken, begin adding powdered sugar ½ cup at a time to thicken frosting to appropriate level.

To assemble cake:
1. Using a serrated knife, trim tops of cakes to make level. Place four pieces of parchment paper around perimeter of a serving plate and place the first layer on the cake plate.
2. Using about ¼ cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake.
 3. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a crumb coat of the ganache frosting. Chill for 15 minutes in the refrigerator and frosting with full layer of icing and garnish with a sprinkling of Fleur de sel or sea salt.
barely adapted from Baked: New Frontiers in Baking

Homemade Bagels

I've made bagels before and while they were always tasty and definitely an accomplishment, they left something to be desired.  They were either too chewy or too flat.  I put bagels on my 30 While 30 list so that I would be forced to try then again until I found a keeper.  Well, I found a keeper.

These bagels are tall, chewy, super flavorful, and full of bready goodness.  One of the best things, in my opinion, is that bagels are so easily customized.  I made some that were sweet with a cinnamon-sugar topping, some plain bagels, and some savory with an "everything" topping.  They were all outstanding and we had bagels for whichever mood we were in at the time.  I also made varying sizes and I weighed each little ball of dough, but that's not necessary.  You can definitely eyeball each piece of dough.

Definitely wait to make these until you have a good portion of the day to work on them.  While like any yeast bread, there is a fair amount of hands-off time, you still have to make the dough, let it rise, shape, let it rest, boil, then bake.  :)  For me, these are something to make when you need "kitchen time", they can be highly therapeutic.

I followed this tutorial/recipe and it was definitely very helpful.

Homemade Bagels Printable Version

2 cups warm water (~110°F)
4 ½ tsp. active dry yeast
3 tbsp. granulated sugar
1 tbsp. salt about
5 ¾ cups all-purpose flour, unsifted
3-4 quarts water mixed with 1 tbsp. granulated sugar
cornmeal, for dusting
1 egg yolk beaten with 1 tbsp. water

toppings as desired (sesame seeds, cinnamon-sugar, poppy seeds, etc.)
{{for everything topping, I used kosher salt, black pepper, garlic powder, sesame seeds, and poppy seeds - no real measurements, just to taste}}

1. In the bowl of an electric mixer, stir together water and yeast. Let stand 5 minutes, until foaming. Stir in the sugar and salt.
 2. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. Add in 1 ¼ cups more flour to make a stiff dough. Continue kneading until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be fairly firm.
3. Place in a greased bowl, cover, and let rise in a warm place until almost doubled (about 1 hour).
4. Punch dough down and divide into thirds. Set ⅔ of dough aside on a floured board; cover with clear plastic. Form remaining ⅓ dough in a log and cut into equal pieces. (For average size store-bought bagels, about 6 equal pieces.)
5. To shape, knead each piece into small ball and poke thumbs through center. With one thumb in hole (hole should be at least ½-inch) work fingers around perimeter, shaping ball into a small doughnut- like shape about 1 ½ inches in diameter. Place bagels on a floured board or tray and let rest 20 minutes. Meanwhile, preheat oven to 400°F.

6. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it gently boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (3-4 at a time, depending on size) boil 30 seconds each side.

7. Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with egg yolk glaze, sprinkle with desired toppings. Bake for 20 minutes or until richly browned. Cool on racks.
8. Repeat with remaining ⅔ dough (you may need to punch it down before shaping,) working with ⅓ at a time.

from Thibeault's Table

Dr. Pepper Pulled Pork with Cilantro Slaw

Hands down, pulled pork is James's favorite meal.  If he got to choose, I think he'd eat that (happily) every day.  I've only recently come to even like it, still never actually wanting it but these are the things that we do for those that we love.  We suffer while eating pulled pork.  It's a hard life, I know.

I had to check out The Pioneer Woman's Food Network show and one of the dishes that she made was this pulled pork.  Not only is it pulled pork but it also incorporates James's other love, Dr. Pepper.  He's not a huge soda drinker, but when he does partake, Dr. P is his first choice.  I really cannot stand the stuff but I thought it would make for an interesting flavor combination.

The pork cooks slowly in the oven for several hours, leaving you with fall-apart goodness that is just a touch sweet, super flavorful, and amazing.  We are not in favor of super spicy foods so I cut way down on the amount of chipotle peppers that were used.  Instead of the full can that the recipe called for, I used 1 pepper and a little of the sauce.  When I buy a can of the peppers, I usually freeze the peppers individually because I never use the whole can at once.  That's just too much heat for us.  :)  With that being said, there was no heat in our pork so I might up the amount next time for just a hint of heat.  It's up to you depending on how much spice you like.

I made a Dr. Pepper BBQ to go with our sandwiches because I found the cooking liquid to be far too oily.  If you have the time, you can store the cooking liquid in the refrigerator and wait for it to separate.  I did do that and after I skimmed off the fat, the remaining sauce was delicious but with the Dr. Pepper BBQ sauce, I didn't even use the cooking liquid.  The cilantro slaw is also delicious and paired just perfectly with the pork.  The slaw is crunchy, fresh, and the cilantro adds a nice bite to the finished product.

Dr. Pepper Pulled Pork with Cilantro Slaw
Printable Version
For the pork: 1 onion, peeled and quartered
1 pork butt (pork shoulder roast), about 4 lbs.
Kosher salt and freshly ground black pepper, to taste
1 can (11 oz.) chipotle peppers in adobo sauce, use as much or little as desired
24 oz. (2 cans) Dr. Pepper
2 tbsp. brown sugar
Buns for serving

For the slaw:
½ head cabbage, thinly sliced
½ head purple cabbage, thinly
½ cup milk
½ cup mayonnaise
1 tsp. white vinegar, plus more to taste
1 tbsp. granulated sugar, plus more to taste
¼ tsp. kosher salt
2 cups cilantro leaves, barely chopped

For the BBQ sauce:½ onion, minced
¼ cup vegetable oil
2 cups Dr. Pepper
1 (15 oz.) can tomato sauce
⅓ cup cider vinegar
¼ cup honey
¼-½ cup brown sugar
Kosher salt and freshly ground black pepper, to taste

For the pork: 1. Preheat oven to 300°F. Place onions in the bottom of a large, oven safe Dutch oven.
2. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour in desired amount of chipotle peppers over the pork (include the sauce.) Add in Dr. Pepper and brown sugar, stir to combine.
3. Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour. Meanwhile, prepare slaw and BBQ sauce.
4. Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.
5. Moisten meat with a small amount of cooking liquid and Dr. Pepper BBQ sauce. Keep warm until ready to serve.

For the slaw:1. Place shredded cabbage in a large bowl. In a large measuring cup, mix milk, mayonnaise, vinegar, sugar, and salt. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
2. Just before serving, toss in cilantro leaves and season to taste.

For the BBQ Sauce:1. Heat a medium saucepan over medium heat. Add in oil until hot, then add in onions. Cook until onions are soft and translucent, 5-7 minutes. Add Dr. Pepper and tomato sauce to the pan and bring to a simmer.
2.  Add in remaining ingredients and stir.
3. Simmer BBQ sauce, stirring frequently until sauce reaches desired consistency. Depending on preference, 60-90 minutes. Season to taste with additional sugar, salt, pepper, etc.

To prepare sandwiches, pile shredded pork on a toasted roll or bun, top with BBQ sauce and slaw. Enjoy!

pork adapted from The Pioneer Woman, BBQ sauce adapted from Taste for Adventure

Blueberry Crumb Bars

There isn't much for me to say about crumb/oat bars that I haven't already said.  I love them.  They are delicious and portable and versatile.  This is another (outstanding) version of a crumb bar that can be easily adapted.

Make these for your friends, your neighbors, your children, yourself.  Eat them for dessert, for breakfast, or for a snack.  Whatever you do, enjoy them.  They are worth it.

Blueberry Crumb BarsPrintable Version

For the crust and crumb: ¾ cups all-purpose flour
½ cup firmly packed dark brown sugar
¾ cups rolled oats
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
6 tbsp. unsalted butter, cut into 1-inch pieces

For the blueberry filling: ¼ cup firmly packed dark brown sugar
1 tbsp. grated lemon zest
2 tbsp. all-purpose flour
1 pint or 2 cups blueberries, fresh or frozen
¼ cup fresh lemon juice
2 tbsp. unsalted butter, melted and cooled

To make the crust and crumb:1. Preheat the oven to 350°F. Butter the bottom and sides of an 8-x-8 or 9x9-inch glass or light-colored metal baking pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment.
2. Put the flour, brown sugar, oats, salt, baking powder, and baking soda in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form. Reserve ½ of the mixture and set aside.
3. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool.

To make the blueberry filling:1. In a medium bowl, whisk the sugar, lemon zest, and flour together. Add the blueberries, lemon juice, and butter and use your hands to toss gently until the blueberries are evenly coated.
2. Spread the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
3. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
4. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

adapted from Baked: New Frontiers in Baking

Buttermilk Roast Chicken

Oh roast chicken. You are a sight to behold in all your glory.  With crispy skin, juicy interior, and flavor throughout, you are magnificent.  And I shy away from you.  Why? Because you intimidate me. You are big, take a long time to cook, are messy, and just scary sometimes.
It's true. I love a good roast chicken as much as the next girl and it's not that they are hard to cook but they seem labor intensive to me.  Which is strange considering I make so  much homemade bread and other sweets that take a lot of time. I don't know what it is about whole chickens.  :/  But alas!!  As soon as I came across this recipe that could use bone-in chicken breasts and buttermilk (because I always seem to have some left over from another recipe), I knew I had a winner.  You get all the goodness of a whole roasted chicken but with only the breasts and a little less work - at least I think so.  The skin is crispy and the meat is tender, juicy, and full of flavor.

I suppose this next part could be construed as hypocritical when it comes to the labor intensive part because this recipe does call for an overnight brine.  But I swear, it's easy! Just throw it all together after dinner one night and the throw the chicken in the oven the next night!

Look, all I'm saying is that I liked this recipe and it will definitely make many, many more appearances in our kitchen.  You almost get the feel that this chicken is a rotisserie chicken, it definitely had some of those qualities so I can say that it's worth the little bit of extra prep time.

Buttermilk Roast Chicken
Printable Version

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tbsp. table salt
1 tbsp. granulated sugar
1 ½ teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 ½ to 3 pounds chicken parts
Drizzle of olive oil
 Flaked or coarse sea salt, to finish
Lemons, for serving

1. Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, be sure to cover all part. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
2. When ready to roast, preheat oven to 425°F. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
3. Roast for 30 minutes for legs; approximately 35 to 40 for breasts, until brown and a bit scorched in spots. Serve with lemon wedges.

barely adapted from smitten kitchen, originally from Nigella Lawson

Lemon Curd Cheesecake

I know that lemons usually scream spring but with the ultra warm winter we've been having in metro Atlanta, I couldn't help myself.  Lemon curd has been staring at me from my 30 While 30 list so I thought I'd go ahead and tackle it and make a cheesecake at the same time.

The combination of the creamy cheesecake and sweet/tart lemon curd was amazing.  It was a gift for the senses. :)

The lemon curd in itself was fairly simple to make and I may or may not have licked the spoon one or seven times to "test it".  It's creamy, smooth, tart, sweet, and light.  The cheesecake is fairly basic but when paired with the lemon curd and a few Florida strawberries, it's divine.  Usually sweet treats go to work with James after we've had a few bits but not this one.  Oh no.  This one stayed in our refrigerator until it was all gone.

Lemon Curd Cheesecake
Printable Version

½ cup freshly squeezed lemon juice
6 egg yolks
1 cup granulated sugar
4 tsp. freshly grated lemon zest
8 tbsp. (1 stick) cold unsalted butter, cut into pieces

1 ¼ cups graham cracker crumbs, about 6 graham crackers
3 tbsp. sugar
⅛ tsp. salt
5 tbsp. unsalted butter , melted

2 ½ packages (20 oz. total) cream cheese
½ cup plus 2 tbsp. granulated sugar
3 tbsp. all-purpose flour
Salt
1 tsp. vanilla extract
1 tsp. freshly squeezed lemon juice
1 tsp. freshly grated lemon zest
2 large eggs, plus 1 yolk
½ cup ricotta cheese

Butter for pan
1 cup chilled lemon curd

For the lemon curd: 1. Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.)
2. Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest and butter until butter completely melts. Cool slightly before using.
3. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.

For the crust: 1. Preheat oven to 350° and position rack in middle of oven. Line a 9-inch springform pan with a parchment circle.
2. In a small bowl, combine graham cracker crumbs, sugar and salt. Using a fork, stir in butter until well combined. Press mixture into prepared pan. Bake 10 minutes. Cool on a wire rack while you prepare filling.

For the filling: 1. Decrease oven temperature to 325°. In an electric mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl. With mixer on low, gradually add sugar, then flour and finally a pinch of salt. Scrape down sides again.
2. Switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. Whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. Continue to whip on low speed and add ricotta. Whip until well blended; do not overbeat. 3. Brush sides of springform pan with softened butter. Wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. Pour filling into pan. Place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan.
4. Transfer to oven and bake until filling is just set in center, about 45 minutes. If edges start to pull away from sides of pan sooner than that, remove it from oven. Immediately remove pan from water and remove foil. Place on wire rack and cool to room temperature.
5. Stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake. Cover springform with plastic wrap and refrigerate 8 hours or overnight.

adapted from O Magazine, originally from Recipes:  A Collection for the Modern Cook

Fire Roasted Restaurant Style Salsa

Salsa is something that I always try to have on hand as it's James's favorite snack but every once in awhile, we run out.  During the winter months I always buy a pre-made, jarred version from the grocery store since I don't can anything in the summer (I know that I should).

I really prefer a restaurant style salsa versus a thick and chunky style so when we recently ran out of salsa and I wanted chicken nachos for dinner, I knew that I had to come up with something!  I'd recently seen a version that used canned tomatoes and a food processor so I thought I'd give it a go.

I had fire-roasted tomatoes in the pantry and thought they would give the salsa a great flavor and depth.

Fire Roasted Restaurant Style Salsa
Printable Version

1 (14 oz.) can fire roasted tomatoes
½ small onion, roughly chopped
1 clove garlic, peeled and smashed
½-1 jalapeno, seeded or not (depends on how spicy you like it)
1-2 tsp. sugar
½ tsp. kosher salt
¼ tsp. ground cumin
small to medium size handful of cilantro
juice of 1 lime, plus more to taste

1. Place all of the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.

adapted from Mountain Mama Cooks

Brown Butter {Pink!} Rice Krispie Treats

Happy Valentine's Day!!!

Who doesn't love Rice Krispie Treats?  I mean, really? They are sweet, gooey, and crispy and they bring you right back to childhood.  I will confess that while I was still teaching, I enjoyed one or many of these if they were sent in by parents for a treat/snack.  Guilty pleasure all the way.

These basically came about because I have marshmallow fluff staring at me and Rice Krispie's leftover from these granola bars.  With Valentine's Day right around the corner, I thought that a pink version would be highly appropriate.  :)

Brown Butter {Pink!} Rice Krispie Treats
Printable Version

¼ cup unsalted butter
7 ½ oz. marshmallow fluff
pink gel food coloring
5 cups crispy rice cereal

1. Butter a 13x9x2-inch pan and set aside. Melt butter in large saucepan over low heat until it melts. Continue cooking until butter begins to brown. Watch carefully and stir often.
2. Add marshmallow fluff and cook over low heat for about 5 minutes, stirring constantly. Remove from heat and stir in a few drops of gel food coloring, until desired tone is reached.
3. Add crispy rice cereal to a very large bowl and then add in marshmallow mixture. Stir until well coated.
4. Using buttered spatula or waxed paper, press mixture evenly into buttered pan. Cut into squares when cool. Store in an airtight container.

adapted from Fluffernutter and smitten kitchen

Spinach Blue Cheese Bacon Mini Quiche {Secret Recipe Club}

Secret Recipe Club took some time off (at least my group did) and I definitely missed it!!  I love looking through all of the posts, receiving a new blog, going through that blog, finding a recipe...you get the idea.  It's such fun and a great way to find new blogs and bloggers.

For the month of January, La Phemme Phoodie was my assigned blog and I may or may not have squealed a little upon opening up her site.  Her photography is beautiful.  Before I even looked at recipes, I drooled over the photos.  Then I finally went back to search for a recipe.  Wendy is a lawyer and finds time to fit in her blog.  She has so many great recipes (duh) that as usual, I had a hard time narrowing it down.

I finally settled on this blue cheese bacon quiche, immediately knowing that I wanted to make them into individual mini quiches so that I could freeze several of them.  I was curious as to how the blue cheese would go with the egg based quiche and I have to say that I was surprised in the best of ways!  The sharp and creamy blue cheese paired beautifully with the eggs and the fresh spinach.  Everything just melded together so wonderfully to create a rich dish.  As Wendy discussed in her blog post, it's important to use good quality ingredients here, especially the blue cheese.  It will make a world of difference.  Also, be careful when salted this dish, bacon is salty and so in the cheese.  These would be great for breakfast, brunch, lunch or dinner!

Spinach Blue Cheese Bacon Mini Quiche
Printable Version


For the crust:
½ cup unsalted butter, cold and cut into cubes
3 ounces cream cheese, cold and cut into cubes
1 cup all-purpose flour

1. In the bowl of a food processor combine the butter, cream cheese, and flour until pea size balls form.
 2. Place mixture onto large piece of plastic wrap and fold over onto itself to form a disc. Wrap tightly and refrigerate at least 30 minutes before use.

For the quiche filling:½ lb. (~8 slices) bacon, cooked crisp and crumbled
3 oz. Maytag or other good quality blue cheese, crumbled
4 large eggs, beaten
1 cup whole milk
1 tbsp. extra virgin olive oil
9 oz. bag fresh spinach, roughly chopped
¼ tsp. Kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper

1. Heat oven to 375°F. Place miniature tart or quiche pans on a foil lined baking sheet; set aside.
2. Remove pastry dough from refrigerator and divide into 6 equal pieces. Roll each piece into an 8-inch circle and place onto tart pan. Press dough into pan well, removing excess dough from the edges. Repeat with remaining 5 portions.
3. Scatter cooked bacon pieces over the bottom of each crust. Divide cheese evenly over bacon topped crust.
4. Heat a large skillet over medium heat and add olive oil. Place chopped spinach into pan and cook until wilted and most of the liquid has evaporated, tossing often, 5-7 minutes. Season with salt and pepper. Remove from pan and when cool enough to handle, remove any excess liquid (a potato ricer works great for this).
5. In a large bowl, beat eggs with milk, spinach, and spices. Slowly pour or ladle liquid mixture over the bacon and cheese. (Do not fill to top of quiches.)
6. Bake in preheated oven for 25-35 minutes, until a knife inserted into the center comes out clean. Let quiche rest for 5-10 minutes before serving.

adapted from La Phemme Phoodie, originally from Mr. Breakfast

Cheesy Cauliflower Puree

I'm not even going to say that these are "as good as mashed potatoes" because what can really compare to buttery, creamy mashed potatoes?  Nothing.  But I will say that they are a close, close second.  They are creamy, cheesy, and velvety and those are all things that I look for in mashed potatoes.  You will still taste the cauliflower but it takes on a new form that is definitely welcome 'round these parts.  Side dishes are still something that I'm constantly searching for.

The method of cooking these in the microwave with just a small amount of liquid is what really gives them the consistency that I was looking for and most resembles mashed potatoes.  They are filling and quick and simple.  Definitely worth a try!

Cheesy Cauliflower PureePrintable Version

1 head of cauliflower
~⅓ cup heavy cream
2 tbsp. unsalted butter
~2 oz. sharp cheddar cheese, shredded
Kosher salt and freshly ground pepper, to taste

1. Clean and trim cauliflower, cutting into medium sized pieces. Place in a microwave safe bowl with ⅓ cup of cream and 1 tablespoon of butter.
2. Microwave, uncovered, on high for five minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another 4 minutes on high and test for doneness (a fork should insert and come out easily), if not cooked enough, return to microwave for 2-4 more minutes.
3. Remove from the microwave and put into a high speed blender, food processor or use an immersion blender combined with the rest of the butter and the cheese. Puree until smooth. Season with salt and pepper to taste. Adjust the cream and butter to preference.

slightly adapted from I Breathe...I'm Hungry

No-Bake Chocolate Chip Granola Bars

Granola bars are a thing of beauty.  They are chewy and crisp, sweet and salty.  Such a delicious little portable treat that is super versatile.  I'm always on the hunt for nut-free snacks for Jack and these fit the bill perfectly.  I've made other granola bars and they are fabulous, but these are easy, no-bake and most importantly, safe for Jack to eat.

The key to getting these treats to really stick together is to press, press, press them into the pan.  Put some elbow grease into it. ;)

No-Bake Chocolate Chip Granola BarsPrintable Version

¼ cup unsalted butter
¼ cup honey
⅓ cup packed brown sugar
2 cups quick cooking oats
1 cup crispy rice cereal
½ tsp. vanilla
¼ cup semi-sweet chocolate chips

1. In a large bowl, stir oats and rice cereal together; set aside. Butter a 9x13-inch cake pan.
2. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook for 2 minutes. Add in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients.
 3. Pour into prepared pan and press out to be about ¾-inch in thickness. Sprinkle with chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

slightly adapted from Lauren's Latest

Brown Sugar Cookies

Sometimes all you want or need in life are the simple things.  Peanut butter and jelly (although no more peanut butter in this house), a brownie, a quiet afternoon...you know, easy, but still perfect.  Such was the case with these cookies.  I just wanted something easy yet still sweet and fulfilling.  And wouldn't you know it, as soon as I opened my Google Reader this recipe from Carrie's Sweet Life was sitting right there? It was fate, I tell you.  :)

There isn't anything taxing about these cookies (except that they do need to chill for a little while).  They are sweet, chewy, soft little goodies that will quickly disappear.  Have cold milk at the ready.

Brown Sugar Cookies
Printable Version

1 cup unsalted butter, at room temperature
1¼ cups firmly packed browned sugar
1 large egg
1 tsp. vanilla extract
2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt

1. In the bowl of an electric mixer, beat together butter and brown sugar until light and fluffy, about 3 minutes. Add in the egg and vanilla beat until mixed together, scrape down sides as needed. Add flour, baking soda and salt. Mix only until combined.
2. Place dough onto a piece of plastic wrap and shape into a disc. Wrap tightly and refrigerate until chilled, at least 2 hours or up to overnight.
3. When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Set aside.
4. Shape dough into 1-inch balls or use small cookie scoop. Place 2-inches apart onto prepared baking sheets.
5. Bake 11 to 13 minutes or until golden brown. Allow to cool on baking sheet for 2-3 minutes before removing to a wire rack to cool completely. Store in an airtight container.

adapted from Carrie's Sweet Life, originally from Crisco

Chicken Rice Bowl with Red Peppers and Edamame

It definitely always have staple pantry items around just in the event that what I planned for dinner doesn't sound good or doesn't work out.  Such was the case with this meal.  I don't remember what I had planned but for one reason or another, it wasn't going to work out.  And thank goodness for that!!  This meal was so good and fast and simple that whatever other sub par (probably) meal was quickly forgotten.

I always have a variety of vegetables in the fridge, chicken in the freezer, and rice in the pantry.  You could also make this more of a lo mein with spaghetti noodles but that's the beauty of this type of recipe, it's so very versatile and great for a quick weeknight meal.

Chicken Rice Bowl with Red Peppers and Edamame
Printable Version

¼ cup orange juice (squeeze from ½ an orange)
2 tbsp. lime juice, plus more limes for serving
2 tbsp. vegetable oil, divided
½ tsp. ginger
3 tbsp. soy sauce
1 tsp. sesame oil
2 chicken breasts, sliced or diced
1 large red bell pepper, cut into strips
2 medium carrots, peeled and cut into matchsticks
1 cup shelled edamame
Small handful of cilantro, chopped, for garnish
1 cup cooked rice

1. Prepare rice and set aside.
2. In a medium bowl, whisk together orange juice, lime juice, 1 tablespoon oil, ginger, soy sauce, and sesame oil. Cover and add chicken, allow to marinate for 20 minutes.
3. Heat a large skillet over medium-high heat and add chicken. Cook until cooked through, 5-7 minutes. Remove chicken from pan and cover to keep warm.
4. Add remaining oil to pan and heat. Add red pepper and carrots and cook until crisp tender, about 5 minutes. Add edamame and cook for 2 minutes. Return chicken to pan and toss to coat.
5. Spoon mixture over cooked rice and garnish with cilantro and lime slices.

adapted from Confections of a Foodie Bride

Yellow Cupcakes with Chocolate Sour Cream Buttercream

Whenever my birthday came around, my mom would ask me what kind of cake I wanted.  I always picked yellow cake with chocolate frosting.  I know it sounds kind of boring and pedestrian but I loved it!  I don't know if I loved it because I didn't (definitely past tense now) have a huge sweet tooth or if I just really liked yellow cake.  Either way, it remains a favorite.

I've had a hard time finding a recipe for yellow cake that mimicked a boxed cake mix.  There's something so fluffy and tender about a boxed mix that I wanted at home without all of the additives that come with a box.

This recipe is very, very close to what I remember as a child.  It's sweet, tender, fluffy, and delicious.  The chocolate sour cream frosting was a great addition to the yellow cake and brought me right back to those birthday-sheet-cake days.  :)  I also think these cupcakes are perfect for Valentine's Day.  Sweets for a sweet. 

Yellow Cupcakes with Chocolate Sour Cream Buttercream
Printable Version

For the cake:1 cup (2 sticks) unsalted butter, at room temperature
2 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt
1 ½ cups sugar
2 tsp. pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk

1. Heat oven to 350°F. Line cupcake tins with paper liner; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Add in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
4. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
5. Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool the cupcake in the pans for 15 minutes, then turn out onto racks to cool completely.

For the buttercream: 12 oz. semisweet chocolate, chopped
1 ½ cups (3 sticks) unsalted butter, at room temperature
3 cups confectioners’ sugar
¾ cup sour cream
pinch kosher salt

1. Heat the chocolate in a double boiler or medium heatproof bowl set over a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
2. Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary.
3. Add the chocolate, sour cream, and salt and beat to combine. Frost as desired.

cake and buttercream from Real Simple