Good Thymes and Good Food

Blue Cheese & Tomato Pasta

2012-01-27T06:34:00.000-05:00

Pasta is for sure my one number kitchen weakness. I would it eat it every single night of the week. I'm sure I've said this before so I won't go on and on about my love for pasta, just know that there is great love for it in my kitchen. :)

I had a partial amount of a block of Maytag blue cheese that I wanted to use so I did a little searching and came across this recipe for a Gorgonzola pasta. Gorgonzola and blue cheese are too terribly far off from one another in taste. They are both sharp and smooth at the same time, something that I definitely enjoy in both cheeses.

The blue cheese is definitely present when eating this dish but it's not overpowering at all. It just adds a little creaminess to the tomato sauce and also a little tang. It's a great way to change up a regular tomato sauce and is quick enough for an easy weeknight meal.

Blue Cheese & Tomato Pasta
Printable Version

1 pound medium-sized dry pasta shapes
1 tbsp. olive oil
1 tbsp. unsalted butter
½ medium yellow onion, minced
¼ tsp. crushed red pepper flakes
1 tbsp. tomato paste
3 cloves garlic, minced or pressed
1 (14.5 oz.) can crushed tomatoes
1 (14.5 oz.) can petite diced tomatoes
1 tsp. granulated sugar
1 tbsp. balsamic vinegar
½ cup heavy cream
⅓ cup (about 1 ½ oz.) good quality blue cheese, crumbled
¼ cup freshly grated Parmesan cheese
1 tsp. dried basil
Kosher salt and freshly ground black pepper, to taste

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions; drain and set aside.
2. Heat the oil and butter in a very large sauté pan over medium heat. Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes.
3. Add the tomato paste and garlic and sauté for 1 minute, until fragrant. Stir in the crushed and diced tomatoes and the teaspoon of sugar. Add the vinegar and bring the mixture to a boil and cook, uncovered, until thickened, about 5 minutes. Add the cream and simmer for 1 minute more. Stir in the cheeses, basil, and cooked pasta. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.

adapted from The Galley Gourmet, originally from Cuisine at Home

Cheesecake & Chocolate Oat Bars

2012-01-25T07:04:00.000-05:00

You know those moments where you just want to bake and bake right now? I had one of those moments with these bars. I needed that kitchen therapy and I definitely got it! These are not terribly labor intensive but they do take a little time. The oat crust, which is both chewy and a little crisp, is prepared and baked and then has to cool. The chocolate chips are spread on top of the hot oats so that they melt. Once all of that is cool, the cheesecake layer is slathered on, along with reserved oat mixture and it goes back into the oven. Then the whole thing has to cool and that takes time. *sigh* These really are better after they've been chilled so keep that in mind.

Other than the time it takes to make these, they really are super easy and very delicious. For some reason, the addition of oats to a baked good makes me feel just a little less guilty about eating it. ;) I know that's a backwards thought but hey, whatever works.

A quick note about the chocolate. I had partial bags of dark chocolate, semi-sweet, and milk chocolate morsels so I used a combination. The combo was great but any kind of chocolate on it's own would be fabulous, too!

Cheesecake & Chocolate Oat Bars
Printable Version

2 cups all-purpose flour
2½ cups quick-cooking oats
1¾ cup brown sugar
½ tsp. baking soda
1 cup unsalted butter, melted
~12 oz. chocolate chips, any variety
16 oz. cream cheese, softened
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
⅛ tsp. salt

1. Preheat oven to 350°F and spray a 9x13 baking pan with nonstick cooking spray.
2. In the bowl of an electric mixer, combine flour, oats, brown sugar, and baking soda. Stir in the melted butter. Reserve 1½ cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned.
3. Spread the chocolate chips over the hot oats and allow to melt slightly. Spread carefully with an offset spatula and allow to cool completely. (Pan can be placed in hot oven for a minute to help the chocolate chips melt.)
4. While oat mixture cools, place the cream cheese and granulated sugar into the bowl of an electric mixer and beat at medium speed until smooth and creamy, about 2 minutes.
5. Add eggs, one at a time, beating well after each addition. Add vanilla extract. Beat until combined.
6. Spread cheesecake mixture over cooled chocolate layer and top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars. Store in an airtight container in refrigerator.

heavily adapted from Bake or Break, originally from Taste of the South

Banana Pumpkin Baked Oatmeal

2012-01-23T06:26:00.000-05:00

This is one of those blog posts where the words are just not coming to me and it's not for lack of praise for this dish. This is the one the best breakfasts that we've had in a long time. Maybe that's the problem? Too many good things to say about it? ;)

I have a great love for baked oatmeal. It's something that we enjoy fairly often. I love that you can make it ahead and have it for several days, it's easy to transport, and is usually a crowd-pleaser. I've taken baked oatmeal to new moms several time because how many pans of lasagna do you really need?

I've had this recipe pinned for awhile. It got buried, I guess! I was looking for some breakfast items that James could easily take with him on his early morning work days and this fit the bill perfectly. Just throw a scoop or two into a container that can be reheated and you have breakfast that you can take with you and reheat at your convenience. Perfect!

This was the first time that I've cooked with and eaten steel cut oats. They are a little chewier and nuttier than your standard oats and in a house that is nut-free, that was a welcome addition!! The pumpkin is very mild in this dish with banana being a more prominent player. I think by caramelizing the bananas, they retained their firm consistency which I loved. Mushy bananas? No thanks. Even picky-pants Jack gobbled this up!!

Banana Pumpkin Baked Oatmeal
Printable Version

1 cup steel cut oats
6 tbsp. unsalted butter, divided
4 cups very hot water
2 medium bananas, sliced
½ cup plus 2 tbsp. brown sugar, lightly packed, divided
2¼ tsp. ground cinnamon, divided
3 cups old-fashioned oats
1 tsp. salt
¼ tsp. ground nutmeg
Dash ground cloves
½ cup pumpkin puree
¼ cup maple syrup
½ cup milk
2 tsp. vanilla extract

1. Preheat the oven to 350˚ F. Place the steel cut oats in a large bowl with 4 tablespoons of the butter. Pour the hot water over the oats and cover the bowl. Let stand for 20 minutes.
2. Heat a medium skillet over medium-high heat and add the remaining 2 tablespoons butter. Once the butter has melted, add the bananas, 2 tablespoons of brown sugar, and ¼ teaspoon of the cinnamon to the pan. Toss gently and cook briefly, about 2 minutes. Remove from the heat and let cool.
3. After the steel cut oats have finished soaking, stir in the old fashioned oats, remaining ½ cup of brown sugar, salt, remaining 2 teaspoons of cinnamon, nutmeg and cloves.
4. In a small bowl or liquid measuring cup, whisk together the pumpkin, maple syrup, milk and vanilla. Stir the pumpkin mixture into the oat mixture.
5. Lightly grease a 2 quart baking dish and spread the bananas over the bottom of it. Pour the oatmeal mixture on top of the bananas. Bake for 35-40 minutes. Remove from the oven and let cool slightly before serving.

slightly adapted from Annie's Eats, originally from King Arthur Flour

Chocolate Mousse

2012-01-20T07:14:00.000-05:00

Chocolate mousse always seems so decadent and rich (which it is) that I don't ever really think to make it an home as a stand alone dessert. It seems to be one that is saved for special occasions, dinners at restaurants, or a layer in a cake. Those reasons are why I put it on my 30 While 30 list. I wanted to make things that I wouldn't normally make and mousse was one of the first desserts that came to mind.

This version doesn't use raw eggs which I liked. I have nothing against the more traditional, raw egg mousse but I wanted one that I would feel comfortable with our 18-month old trying. (He enjoyed his few bites.)

This is definitely rich and chocolaty, not something that you need too much of, we definitely had to pace ourselves. This made enough for 4 smallish servings. I left two as just chocolate and added about 1/4 teaspoon of peppermint extract to the other two to make chocolate peppermint mousse. It's important to use good quality ingredients in this simple dish. You will notice the difference between qualities of chocolate, for sure.

Chocolate Mousse
Printable Version

½ cup bittersweet chocolate chips
2 tbsp. coffee (can substitute water)
2 large egg yolks, slightly beaten
1 tbsp. coffee liqueur or vanilla extract
1 cup heavy whipping cream
2 tbsp. sugar

whipped cream, for garnish
chocolate shavings or chopped chocolate, for garnish

1. In a small heavy saucepan, melt chocolate chips with coffee over low heat; stir until smooth.
2. Temper the egg yolks by stirring a small amount of hot chocolate mixture into the egg yolks. Pour the egg yolk mixture into the saucepan, stirring constantly.
3. Continue to cook until slightly thickened. Remove from the heat; stir in the coffee liqueur or vanilla. Cool, stirring several times to speed up the process.
4. In a large bowl, beat the whipping cream until it begins to thicken. Add sugar; beat until soft peaks form.
5. Add ⅓ of the whipped cream into the cooled chocolate mixture and stir to combine. Gently but thoroughly fold in the remaining whipped cream.
6. Spoon into individual serving glasses or dishes and cover and refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings or chopped chocolate if desired.

adapted from Girl Cooks World

Allspice Crumb Muffins

2012-01-18T06:43:00.000-05:00

Muffins are such a great and versatile breakfast or snack. I love to have them on hand and try to keep at least one variety in our freezer at all times. If Jack is having a not-so-great eating day, at least I know he'll eat a muffin!!

These are a great, simple, spiced muffin. The allspice is wonderful in them, bringing just the right amount of flavor. These are not one of those muffins that can be mistaken for a cupcake - they are just perfectly sweet and go great with morning coffee or tea.

I made the first batch and immediately made a second batch and added a shredded apple to the batter right at the end. This recipe is great and can be altered so many ways. Dried fruit, nuts, different spices, pumpkin...the options are endless!!

Allspice Crumb Muffins
Printable Version

For the streusel:¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon ground allspice
3 tbsp. cold unsalted butter, cut into small pieces

For the muffins:2 cups all-purpose flour
½ cup granulated sugar
1 tbsp. baking powder
½ tsp. ground allspice
¼ tsp. salt
¼ cup brown sugar
1 stick (8 tbsp.) unsalted butter, melted and cooled
2 large eggs
¾ cup whole milk
¼ tsp.vanilla extract

1. Center a rack in the oven and preheat oven to 375°F. Butter or spray a regular-size muffin pan or line with paper cups. Place the muffin pan on a baking sheet and set aside.
2. To make the streusel, place the flour, brown sugar, and allspice in a small bowl and whisk to combine. Add the bits of cold butter and toss, working the butter in until you have formed pea-sized crumbs. Place streusel in the refrigerator. (The streusel can be made up to 3 days ahead and stored, covered, in the refrigerator.)
3. To make the muffins, in a large bowl whisk together the flour, granulated sugar, allspice, baking powder, and salt. Stir in the brown sugar, making certain there are no lumps.
4. In a large glass measuring cup, whisk together the melted butter, eggs, milk, and vanilla extract until well combined. Pour the liquid ingredients over the dry ingredients and with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy.
5. Divide the batter evenly among the muffin cups and sprinkle streusel over each muffin. Gently press streusul mixture into muffin batter so that it sticks.
6. Bake in preheated over for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a wire rack and cool for 5 minutes before carefully removing each muffin. Cool completely on the wire rack. Muffins can be stored, in an airtight container, at room temperature for up to 5 days.

adapted from Baking: from My Home to Yours by Dorie Greenspan

Baked Creamy Chicken Taquitos

2012-01-16T06:46:00.000-05:00

These delicious bundles of joy were all the rage many months ago and while we did enjoy them during that time, I somehow never took a picture of them, therefore never blogged about them!

I've had taquitos from the freezer section of the grocery store before, but that was a long time ago. I don't think that I've ever ordered them at a restaurant, always opting for enchiladas instead. So really, I wasn't sure what to expect from the homemade version. Well duh, I should have expected a delicious, creamy, and flavorful bite from these crunchy guys!! I'm not sure how you can go wrong with cream cheese, chicken, and salsa. Those are all delicious on there own and when mixed with cilantro, lime, and black beans, they become a meal that you surely won't soon forget.

I used flour tortillas because we are not fans of corn tortillas except in the form of a crunchy taco shell, but feel free to use either. Corn tortillas are going to be a little trickier to roll up without cracking so definitely utilize your microwave and a damp paper towel to soften them. **Also, I shredded the chicken using my stand mixer with the paddle attachment and since I already had the chicken in a large bowl, I went ahead and added the cream cheese, salsa, spices, lime juice, and cilantro. The chicken definitely gets more broken up but I actually liked that better than larger shredded chicken. I stirred the remaining ingredients in by hand.

Served with cilantro-lime rice and a side of refried beans, you will have a winner of a dinner on your hands.

Baked Creamy Chicken Taquitos
Printable Version

⅓ cup (3 oz.) cream cheese, softened
¼ cup green salsa
1 tbsp. fresh lime juice, plus more to taste
½ tsp. cumin
½ tsp. chili powder
¼ tsp. garlic powder
3 tbsp. chopped cilantro, plus more to taste
2 green onions, sliced
2 cups cooked chicken, shredded
1 (15 oz.) can black beans, drained and rinsed
4 oz. pepper jack cheese, shredded
4 oz. Monterrey jack cheese, shredded
~12 small corn or flour tortillas
Kosher salt
cooking spray

**Note: I shredded the chicken using my stand mixer with the paddle attachment and since I already had the chicken in a large bowl, I went ahead and added the cream cheese, salsa, spices, lime juice, and cilantro. The chicken definitely gets more broken up but I actually liked that better than larger shredded chicken. I stirred the remaining ingredients in by hand.

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
2. **See note or Combine cream cheese with the salsa, lime juice, cumin, chili powder, garlic powder, cilantro, green onions, and chicken in a large bowl. Stir well to combine. Add black bean and cheeses and stir again. Season to taste with salt and additional cilantro and/or lime juice.
3. Place 3 tablespoons of the chicken mixture on the lower third of a tortilla, keeping it about ½-inch from the edges and roll as tightly as possible. Place seam side down on the prepared baking sheet. Lay all of the prepared taquitos on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle kosher salt on top.
4. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to become golden brown. Makes about 12 taquitos.

adapted from The Girl Who Ate Everything, originally from Our Best Bites

Creamy Tomato Soup

2012-01-13T06:31:00.000-05:00

Growing up, one of my favorite meals was tomato soup with grilled cheese. Condenses, Campbell's tomato soup and grilled cheese make with Kraft singles. Oh yes, that was my favorite. I would eat the entire pot of soup, dipping my grilled cheese in it and when the grilled cheese was gone, I would switch to saltine crackers. :)

I've struggled to find a non-condensed tomato soup that I love and brings back those childhood memories of creamy, steaming soup. But finally, finally, I've found The One.

The method is awesome. You roast canned, whole tomatoes in the oven, along with a red pepper (a jarred red pepper works great). In the summer, I'll definitely be using fresh tomatoes.

Then you build you soup and puree it all together. It's heavenly, rich, smooth, warm, and utterly perfect as far as tomato soups go. And grilled cheese is a must. :)

Creamy Tomato Soup
Printable Version

2 (28 oz.) cans whole tomatoes (reserve juice)
2 tbsp. brown sugar
4 tbsp. butter, unsalted
1 small onion, diced
2 tbsp. tomato paste
3 tbsp. all-purpose flour
4 cups chicken stock
1 roasted red pepper, jarred or freshly roasted
1 1/2 cups half & half, whole milk, or heavy cream (or a combination of any of these)
Kosher salt & freshly ground black pepper

1. Preheat broiler. To roast peppers, cut in half, clean out the seeds, and place skin side up on a broiler pan. Broil for 20-25 minutes or until the majority of the skin turning black and charred. Remove from oven and let cool. When cool enough to handle, peel off the black skins, and cut in large chunks.
2. Heat oven to 450°F and line a baking sheet with foil. Remove the seeds from the canned tomatoes and discard. Arrange the tomatoes on a baking sheet and sprinkle them with brown sugar. Bake until liquid is evaporated and tomatoes caramelize, about 30 minutes. If used a jarred roasted red pepper, add the pepper during the last ten minutes of roasting the tomatoes to remove excess liquid from the pepper.
3. In a large stock pot or Dutch oven, melt the butter over medium heat. Add onion and tomato paste to pot and saute until onions soften. 5-7. Add flour and cook for 1 minute. 4. Gradually add chicken stock and reserved tomato juice. Bring to a boil. Add tomatoes and peppers and stir to combine.
4. Puree until smooth using an immersion blender, or remove from pot in small batches and puree in a food processor or blender. Return to pot, simmer 15 more minutes. Five minutes before serving, half & half. Season to taste with Kosher salt and freshly ground black pepper.

adapted from How Does She?

Chocolate Chip Cookies from Baked

2012-01-11T07:21:00.000-05:00

I know that there are countless recipes out there for chocolate chip cookies and some are not so different from others. Some use melted butter instead of room temperature butter, some use bread flour instead of all-purpose, whatever the method, though, I'm a fan. The simplicity and familiarity of chocolate chip cookies gets me every time. I'm a firm believer that no person can have too many recipes to turn to, especially for cookies.

I bookmarked several (SEVERAL) recipes from Baked: New Frontiers in Baking after I got it for Christmas. I even added this to my "To-Read" list on GoodReads. Who doesn't like to read cookbooks in their spare time? ;) This is probably one of the most traditional recipes in this particular cookbook. (I also bookmarked a root beer cake and a malted chocolate cake!)

These cookies are just as perfect as so many other cookies. They are soft in the middle but still a little crunchy around the outside. Do note that the dough needs to chill for 6 hours but I let it go overnight. The smell of freshly baked cookies right after breakfast is definitely something special.

Chocolate Chip Cookies from Baked
Printable Version

2 ¼ cups all-purpose flour
1 tsp. salt
1 tsp. baking soda |
1 cup (2 sticks) unsalted butter, soft but still cool
1 cup brown sugar, firmly packed
½ cup granulated sugar
2 large eggs
2 tsp. vanilla extract
2 ⅔ cups (16 oz.) semisweet chocolate chips

1. In a large bowl, whisk together flour, salt, and baking soda. Set aside.
2. In the bowl of an electric mixer, beat the butter and sugars together until smooth creamy, about 2 minutes. Scrape down the bowl and add the eggs one at a time, scraping down the bowl as needed. Mix until well incorporated. Add in the vanilla and mix briefly.3. Add half of the flour mixture and mix just until incorporated and then add the remaining flour. Do not over-mix. Stir in the chocolate chips.
4. Cover the bowl tightly and transfer to the refrigerator and chill for 6 hours (or up to overnight).
5. When ready to bake, preheat the oven to 375°F and line baking sheets with parchment paper.
6. Scoop out cookie dough by the tablespoon onto prepared cookie sheets placing dough balls about 1-inch apart. Bake for 11-14 minutes, until the edges are golden brown.
7. Remove pan from oven and cool pan on wire rack for 5 minutes before removing cookies to wire rack to cool completely.

from Baked: New Frontiers in Baking

Creamy Lemon Tarragon Chicken Pasta

2012-01-09T07:05:00.000-05:00

Every year for Christmas Eve, my husband's side of the family has fondue for dinner. It's a very, very long standing tradition in their family and extends to his aunts, uncles and cousins. I love it and think it's a wonderful way for the family to work together and create a delicious meal. What does that have to do with tarragon chicken pasta, you say? Well, the reason this meal came to be was because along with the beef fondue, my mother-in-law always serves Bearnaise sauce. I had every intention of making this sauce from scratch, bought all of the ingredients, tarragon included and it just didn't happen. Between playing with Jack, opening presents, and just wanting to spend time together, it was a no-go. :)

So basically, I had a bunch of tarragon leftover that I really needed to use. A quick search lead to one of my favorite blogs, Confections of a Foodie Bride and her recipe for creamy lemon chicken spaghetti. With just a few changes and additions, I incorporated some tarragon and created a flavor that we all loved, picky Jack included!! The next night, I ended up making more sauce and pasta to make the leftovers go a little further.

Creamy Lemon Tarragon Chicken Pasta
Printable Version

½ lb pasta, any shape
1 tbsp. olive oil
3 tbsp. unsalted butter, divided
2 chicken breasts
Kosher salt & freshly ground black pepper
Garlic powder, to taste
1 clove garlic, minced or pressed
1 lemon, juiced and zested
1 cup heavy cream
¼ cup finely grated Parmesan, plus more for garnish
⅛ tsp. white pepper
1 cup frozen peas
2 tbsp. fresh tarragon, chopped
2 tbsp. flat leaf parsley, chopped, plus more for garnish

1. Cook pasta according to package directions in salted water. Reserve 1/2 cup of pasta water before draining. Return pasta to the pot.
2. Heat olive oil and 1 tablespoon butter over medium heat in a large, deep skillet. Pound chicken breasts to even thickness. Season chicken with salt, black pepper, and garlic powder to taste. Cook until chicken is no longer pink and cooked through, 5-6 minutes each side. Remove from pan and let rest for 5 minutes. Slice or shred chicken, as desired. Set aside.
3. Add remaining 2 tablespoons butter to the pan that the chicken was in and melt. Add garlic and cook until fragrant, about 1 minute.
4. Add in lemon zest and cream and heat through. Stir in Parmesan cheese, lemon juice, and white pepper. Cook 2-3 minutes, until very hot and slightly thickened.
5. Add chicken and frozen peas to the cream sauce. Stir in cooked pasta. Let sit 5 minutes and add in tarragon and 2 tbsp. parsley, and toss again, adding a splash of pasta water if the sauce has thickened too much.
6. Divide between bowls and serve topped with additional Parmesan and parsley.

adapted from Confections of a Foodie Bride

30 While 30: 6 Month Check-In

2012-01-06T14:07:00.000-05:00

I cannot believe half a year has passed since I began my 30 While 30 project! How time flies. :) I've completed 13 of 30. I have chocolate mousse ready to blog, so there's one more. If I really wanted to stretch it, I could say that we had a fondue party with our regular fondue dinner from Christmas Eve, but I'd still like to do a full on fondue party, so we'll see! I'm not quite halfway so I have to stay on top of this list!

30 Things to Cook/Bake/Make/Eat While I'm 30

1. ~~Pie crust~~ - Completed with this Gingery Apple Crumb Pie for Thanksgiving
2. ~~Boston Crème Pie~~ - Completed with this no-bake version
3. Beef Wellington
4. ~~Puff Pastry~~ - Complete with Flaky Apple & Salted Caramel Turnovers
5. ~~Candy~~ - Completed with White Chocolate Peppermint Fudge
6. Mousse
7. ~~Pita Bread~~ - Completed
8. Homemade Pasta
9. ~~Ice Cream Sandwiches~~ - Completed with Chocolate Chip Ice Cream Sandwiches
10. Pad Thai
11. Tiramisu
12. Cobbler
13. Lemon Curd
14. ~~Homemade Tortillas~~ - Completed
15. Bagels
16. Croissants
17. ~~Cinnamon Rolls~~ - Completed
18. Crepes
19. ~~Refrigerator Pickles~~ - Complete with Bread & Butter Refrigerator Pickles
20. ~~Ice Cream~~ - Complete with Peach Ice Cream
21. ~~Beer Can Chicken on the Grill~~ - Completed and delicious!
22. Have a fondue party
23. Graham Crackers
24. ~~Cheesecake~~ - Completed with this Red Velvet Cheesecake
25. Short Ribs
26. ~~Something Fried~~ Completed with Chicken Egg Rolls
27. Shrimp
28. Homemade Ranch Dressing
29. Corned Beef
30. Éclairs

Peppermint Chocolate Chip Ice Cream

2012-01-04T07:26:00.000-05:00

When James and I first began dating many moons ago, he took me to a Chinese restaurant for dinner. Yes, it was in a strip mall off of a major road in Tampa. ;) The food was good but I know he took me there because at the end of your meal, they always gave you candy cane ice cream for "free". Candy cane ice cream all year round!! He was in heaven. Why it hadn't dawned on me until recently to recreate this ice cream, I will never know!

This ice cream is creamy, cool from the peppermint, and the addition of chocolate chips just takes it to a whole new level. This one is not just for the holidays!

Peppermint Chocolate Chip Ice Cream
Printable Version

1 cup whole milk
¾ cup granulated sugar
Pinch of salt
2 cups heavy cream
1 tbsp. peppermint extract
½ - 1 cup peppermint pieces (from peppermint candies or candy canes), crushed (add as much or as little as you prefer)
½ - 1 cup semisweet chocolate chips (add to preference)

1. In the bowl of an electric mixer, combine whole milk and sugar. Mix until sugar dissolves. Add in salt and mix briefly. Mix in heavy cream and peppermint extract. Combine well.
2. Cover the bowl and refrigerate until well chilled, 1 to 2 hours.
3. Once the mixture is chilled, transfer to an ice cream making and freeze according to manufacturer’s instructions. Add in peppermint candies and chocolate chips with about 5 minutes remaining in freeze/mix time. Serve as soft serve or freeze until hardened.

adapted from Cravings of a Lunatic, originally adapted from Cuisinart's Simple Vanilla Ice Cream

Yeasted Waffles

2012-01-02T06:53:00.000-05:00

First of all, Happy New Year!! I'm happy to see the start of 2012 and I wish you all the best in the year to come. :)

For Christmas I was graciously gifted a waffle iron! For some reason I didn't find a need for this tool until now. Don't ask me why, I don't know why I waited this long! I've seen a spike in waffle recipes on my favorite blogs over the past few months and as soon as I opened this gift on Christmas Eve, I knew immediately that I wanted to make these yeasted waffles from Annie's blog.

Making a yeasted waffle might sound intimidating or like it's more work than it's worth early in the morning but that is so note the case! You make the batter the evening before, which comes together very quickly and by hand instead of a mixer (although you can use a mixer if you want to) and then it sits out overnight and becomes foamy and bubbly and full of yeast goodness. Then in the morning, you just mix in a few more ingredients and you have a very flavorful, fluffy waffle on your plates in just mere minutes! The yeast flavor is mild but gives the waffles great texture and density. I cannot wait to make countless versions of waffles and I also cannot wait until berry season so that we can go crazy with berry toppings!

Yeasted Waffles
Printable Version

½ cup warm water
2¼ tsp. active dry yeast
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted & slightly cooled
1 tsp. salt
1 tsp. granulated sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda

1. In a large mixing bowl, combine the water and yeast. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.)
2. Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight.
3. When you are ready to make the waffles, preheat the waffle iron. Preheat the oven to 200˚ F and place an oven-proff plate in the oven.
4. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. (The batter will be very thin.)
5. Fill waffle wells and cook according to the manufacturer's instructions, until crisp and golden. Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, etc.

from Annie's Eats, who adapted it from Orangette, originally from The Breakfast Book

My Favorite Recipes of 2011

2011-12-30T07:10:00.000-05:00

Narrowing this list down was not an easy feat. 2011 was a year that I loved both in and out of the kitchen. Jack challenged my cooking with his somewhat picky eating habits, forcing me to think outside of my usual box. (Here's to hoping that he doesn't become a truly picky eater.)

I found my way with yeast and am no longer afraid of it, I baked things that I thought were way outside of my realm, and we used our grill more times this year than in the 6 years that James and I have been together!! Without further adieu, here are my favorite recipes from 2011.

Blue Cheese & Tomato Stuffed Portabello Mushrooms - An easy and delicious dinner that is super flavorful. These can be made into small stuffed mushrooms using baby portabello mushrooms for a great appetizer.

Chocolate Whoopie Pies with Peanut Butter Filling - I definitely fell in love with whoopie pies this year and the chocolate and peanut butter combination is a no brainer.

Southwestern Egg and Black Bean Skillet - There are several nights a week that it's just Jack and myself for dinner while James works late and this dinner always comes together so easily that I found myself making it for us fairly often.

Parmesan Herb Garlic Bread - This is sort of a yeasted quick bread. Wait...what? :) It has yeast in it but it only rises for a very short time (15 minutes). It all happens to fast that this is a bread that I make when I don't have time to make a fully yeasted bread for dinner.

Oreo Cupcakes - There really isn't much to say about these treats. Oreo cookies, cupcakes, done.

Lemon-Blueberry Scones - These were the first scones that I ever made and they will definitely not be the last. Juicy blueberries, tart lemon, and a sweet biscuit make for a delicious breakfast item.

Pasta all Vecchia Bettola - A fancy name for pasta all vodka, basically. Such a delicious dinner.

Cookie Dough Truffles - There really isn't anything not to love about truffles and when you make the cookie dough version, you might just hoard them all for yourself. :)

Creamy Chicken Enchiladas - These enchiladas made both lists, your favorites and mine. I still continue to make these creamy chicken enchiladas every few weeks. Yum.

Restaurant Style Queso Dip - Queso is definitely something that I almost always indulge in when we go out for Mexican food. Now that I have this recipe in my repertoire, I can make it any time. I'm not sure if that's good or bad...

Steakhouse Salad with Dijon Vinaigrette - I had to include this "recipe" for a salad because it's based on our favorite restaurant from where we used to live. The combination of vegetables will always take me right back to Aspens Steakhouse.

Four Cheese Lasagna - Everyone should have a basic lasagna recipe that they can always turn to. This is mine, with it's four different cheeses and tangy tomato sauce. It's always a crowd pleaser.

Strawberry Refrigerator Jam - I tried making jam for the first time this past summer and it was wildly successful. This strawberry version was our favorite and only lasted a few days. :)

Dark & White Chocolate Layer Cake - This is another treat that really doesn't need much else said about it aside from the title. Dark chocolate, white chocolate, strawberries. It's a stunner, that's for sure.

Honey-Lime Chicken Enchiladas - These enchiladas are our second favorite to the creamy chicken version mentioned above. These are slightly sweet, somewhat tart, and still creamy. They are also a great meal for guests.

Pineapple Salsa Chicken - An easy slow-cooker chicken recipe that is very versatile. Make tacos, enchiladas, mix it with rice, make nachos...the possibilities are endless. This was a dish that Jack loves and will happily eat for every meal.

Cinnamon-Sugar Pull Apart Bread - This was one of the 2011's most popular recipe in all of the blogosphere. It took food blogs by storm with variations popping up everywhere. It's such a fun treat to make and to eat and is a wonderful brunch item!

Bacon Lover's Mac & Cheese - The title of mac & cheese really does not do this dish justice. It's so much more than that. Cheesy, cream, full of mushrooms and spinach, not to mention bacon. It's a grown up mac & cheese dream, that's for sure.

Peach Ice Cream - I finally tackled my ice cream attachment for my mixer! I made countless versions of ice cream, some didn't even make it to the blog because we ate the entire batch before I could take a picture of it. :) This peach one narrowly escaped that fate and thank goodness for that. Definitely try this during peak peach season, you won't be sorry!

Asian Lettuce Wraps - This dinner was such a hit and I was a little surprised by that. I've had the restaurant version of these and was left underwhelmed. This is one of those times where the homemade version is miles and miles better than the popular dining out version.

Blueberry Cheesecake Bars - Another recipe that made both lists, these blueberry cheesecake bars are truly delicious. The cheesecake filling is smooth and sweet and pairs so well with the oats and blueberries. I cannot wait for blueberry season!!

Baked Eggs in Tomato Sauce - I kept seeing different versions of this dish all over the web. It definitely made me go, "Hmmm..." and scratch my head a little bit. But once I tried it, I definitely saw (or tasted) what all the fuss was about. The eggs bake in a rich tomato sauce to desired doneness and then you scoop out each delicious bite with garlic bread. *drool*

Key Lime Pie Frozen Yogurt - This frozen yogurt is something that you can eat and not feel quite so guilty about. It's full of flavor but not full of as many calories and fat as a regular ice cream. Once I tasted the first bite, I immediately made a second batch because I knew it wouldn't last long in our house.

Chicken Pepper Nachos - This is a dinner that we ate countless time over the summer. It utilizes the grill and the flavors are just so wonderful together. Garlic, lime, black eyed peas, and peppers as chips. I had a tough time getting a good picture of them because they are a little messy but worth every bit of clean up!

Easy Microwave Popcorn - By far my favorite snack of all of 2011. Microwave popcorn without all of the chemicals and preservatives! I now make sure that I always have popcorn kernels around so that I can have this treat at a moments notice.

Black Bean Burgers - These black bean burgers are definitely good enough that you won't miss your regular beef hamburgers. We had these a few time this year and they are still in heavy rotation. They fulfill that burger craving and are ready with a few staple pantry items.

No-Bake Boston Creme Pie Strata - This dessert was definitely James's favorite of the year. While it is no-bake and fairly easy, there are several steps that are all very much worth the little bit of effort!

Buttery Soft Dinner Rolls - These were one of the most popular items from our Thanksgiving dinner. Rolls that are light, soft, and buttery. I've made them several times since Thanksgiving and they are just as perfect each time.

Top 10 of 2011

2011-12-29T07:16:00.000-05:00

2011 was a great year for us. We watched Jack grow and change and turn into a toddler (he is 17 months now), we moved into a new house in a new town, my photography grew and I learned a lot, my husband became a fully certified Air Traffic Controller, and I found my renewed love for decorating. I also baked and cooked so many wonderful dishes along the way. Here are your Top 10 Favorite Recipes for 2011!

10. Pumpkin Cream Cheese Muffins - Easily the most flavorful muffin I made all year. Full of pumpkin spice and cream cheese that is smooth and sweet, these are sure to be a winner every fall.

9. Caramel Apple Bars - As soon as apple season hit, I was looking for apple recipes to make being that apples are one of my very favorite fruits. These bars are sweet from the caramel, a little tart from the apples, and have an amazingly flavorful and chewy base with a crisp topping. Portable AND delicious.

8. Italian Sandwich Bread - In an effort to make our own sandwich bread, I set about to try loaf recipe after loaf recipe. This was the most popular with you and definitely a great one in our house, too.

7. Creamy Chicken Enchiladas - It amazes me how often I make these enchiladas because I don't often repeat recipes unless they are that good. Well, these are definitely that good and more. They embody everything an enchilada should, in my book at least.

6. Blueberry Cheesecake Bars - This was not only one of your favorites but also my favorites of the year. The blueberries, cheesecake filling, and oat base/topping all come together to create a truly amazing treat.

5. Cilantro Lime Chickpea Salad - This was one of those dishes that I knew I would enjoy but it really surprised me just how much I enjoyed it. Apparently you did, too! The cilantro, lime, and red onion breath new life into chickpeas to create a unique side dish.

4. Brownie & Marshmallow Crunch Bars - It doesn't surprise me that these decadent bars are one of your favorite. They deserve to be in the Top 10! Brownies, marshmallow, crunch topping...um, how can you go wrong?

3. Vanilla Cupcakes with Raspberry-Lemon Buttercream - These vanilla cupcakes quickly became my go-to cupcake recipe because they are super flavorful, moist, and perfectly sturdy. The raspberry-lemon buttercream is just icing on the cake. Literally. :)

2. Apple Cider Pudding Cake - Another apple recipe! Part cake, part cobbler but all delicious. Definitely a fall favorite.

1. Pumpkin Spice Pancakes - We love breakfast in our house and you must to, to make these pancakes your most favorite post of all of 2011!! They were (and are) a huge hit in our house with their mild pumpkin flavor but full spice impact. We are still making them for breakfasts and I don't see that stopping just because fall is over.

Stay tuned for my personal top 10 of the year!

Sea Salt & Vanilla Bean Caramels

2011-12-27T07:05:00.000-05:00

Now that Christmas has come and gone, which I am quite sad about, by the way, I can start looking past treats to make just for Christmas. I couldn't help but post these, though. I did make them for Christmas while we had company at our house. (Our first Christmas in our own home in 6 years!) They were definitely a big hit and something that you cannot eat just one of!

Caramel is really very easy to make as long as you have a candy thermometer. It does take a little time and a little patience but the fruits of your labor are well worth all of that. These chewy, sweet, salty little morsels with vanilla bean flecks are sure to disappear right before your very eyes any time that you make them.

Seal Salt & Vanilla Bean Caramels
Printable Version

1 cup heavy cream
5 tbsp. unsalted butter, cut into pieces |
½ tsp. vanilla extract
1 vanilla bean pod, split and scraped
1 ¼ tsp. sea salt, plus more for sprinkling
1 ½ cups granulated sugar
¼ cup Lyle's golden syrup (or light corn syrup)
¼ cup water

1. Line the bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter parchment. Set aside.
2. In a small saucepan, combine cream, butter, vanilla, vanilla beans, pods, and sea salt and bring to a boil and then remove from heat and set aside.
3. In a medium saucepan, bring sugar, corn syrup, and water to a boil, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
4. Remove the pods from the cream mixture and carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on a candy thermometer.
5. Immediately pour into prepared baking pan and cool for 30 minutes. Sprinkle another pinch or two of salt over the top of the caramel for a nice salty crunch and let sit until completely cooled. Cut into 1-inch pieces to serve.

from Confections of a Foodie Bride, originally from Gourmet

Apple Butter

2011-12-21T12:03:00.000-05:00

Apple butter is one of the most delicious spreads that I have ever tasted. It's smooth, rich, sweet, tart, and so very versatile. Simply add it to some toast, swirl it into oatmeal, top a muffin with a bit, or even eat it with a spoon. :)

I made a batch of this to share with my family and the greedy side of me kind of wished that I hadn't given it all away. I suppose that's just more reason to make some more.

This recipe is very straightforward and very simple. I made it in my slow-cooker using Granny Smith apple, but I'm sure you could make it on the stove top using the same recipe and other varieties of apples would work just fine. If you don't have an immersion blender, use a regular blender and work (carefully) in batches to reach a smooth consistency.

Apple Butter
Printable Version

6 apples, Granny Smith or other variety
1 ½ cups apple cider (or apple juice)
¾ cup brown sugar
¾ tsp.cinnamon
¼ tsp. ground nutmeg
¼ tsp. allspice
¼ tsp. ground cloves
¼ tsp. salt

1. Peel, core, and dice apples and then add to slow cooker. Pour in cider/juice, sugar, and spices.
2. Cook on high until bubbly and then reduce heat to low and cook 6-8 hours, stirring every hour. When done, the apple butter will have thickened and be a deep brown color.3. For a smooth texture, use an immersion blender to break down any remaining chunks of apple.
4. Store in refrigerator for up to 1 month.

from Bakin' On The Side, originally from Eclectic Recipes

Saltine Toffee Bark

2011-12-19T10:59:00.000-05:00

I first had this delightful treat when a neighbor and dear friend dropped some off with her holiday goodies a few years ago. (We aptly named her Mary Stewart.) She confessed to me that most of it didn't make it into the bags but instead she and her family ate it! It truly is one of those sweets that doesn't hang around long and is hard to give away because you like it so much!

The saltiness from the saltine crackers, the chewy and deeply flavored toffee, and the semi-sweet chocolate all come together to create a handheld treat that really is just too easy to eat and enjoy.

Saltine Toffee Bark
Printable Version

1 cup (2 sticks) unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
~40 saltine crackers

1. Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray lightly with non-stick spray. Lay a flat layer of crackers out on the foil. Set aside.
2. Melt the sugar and butter until boiling and then reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved.
3. Pour toffee mixture over the crackers and spread with an offset spatula to coat evenly. Place in preheated oven and bake for 5-8 minutes, or until the toffee becomes bubbly. Let sit for 3-5 minutes.
4. Evenly spread the chocolate chips over the toffee, let them soften and melt, and then spread them into an even layer.
5. Let cool and then refrigerate until hardened. Break into pieces the size of your choice. Best kept refrigerated.

from A Southern Grace

White Chocolate Peppermint Fudge

2011-12-14T06:58:00.000-05:00

I am a huge lover of all things peppermint so during the holidays, I'm always looking for something minty to make or bake. It's the perfect time to overdose on mint, particularly mint paired with chocolate. I intended for this fudge to go to our neighbors and to work with James to share but the portion that was supposed to go to those hungry Air Traffic Controllers never made it. James refused to take this treat to work and instead wanted to hoard it all for himself. ;) I can't blame him, though, this fudge is definitely worth the ridicule he received at work over not bringing it in with him.

It's rich, smooth, minty, sweet, and perfectly chocolaty from the white chocolate. It was the perfect addition to my gift baskets for the neighbors and was a great treat to have around the house.

I love that I got to cross one more thing off of my 30 While 30 list with making this candy. I highly suggest using a candy thermometer when making this, it will make it much easier and take the guess-work out of it. I use candy thermometer all the time.

White Chocolate Peppermint Fudge
Printable Version

1½ tsp. plus ¼ cup unsalted butter, softened and divided
2 cups granulated sugar
½ cup sour cream
12 oz. white baking chocolate, chopped
1 jar (7 oz.) marshmallow creme
½ cup crushed peppermint candy (about 6 candy canes)
½ tsp. peppermint extract

1. Line a 9-in. square pan with foil. Grease the foil with 1 ½ teaspoons butter; set aside.
2. In a large heavy saucepan, combine the sugar, sour cream, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
3. Remove from the heat and stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and peppermint extract. Pour into prepared pan. Chill in refrigerator until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

From Taste of Home

Chocolate Thumbprint Cookies - Secret Recipe Club

2011-12-12T08:00:00.000-05:00

This marks my second month with The Secret Recipe Club and it really has already been such a fun experience that I can't wait to continue with.

This month I was matched with Family, Friends and Food and I had the best time going through Patsy's blog and bookmarking all kinds of things to make. (Like this and this.) While I saved many savory dishes to create in the future, I figured that with the holidays very quickly approaching, I should probably make a sweet treat to share with all of you!

This is hard for me to believe, but I'd never made thumbprint cookies before. (At least not that I remembered.) The cookie portion of these thumbprints are a cross between sugar cookies and a shortbread base. They have a wonderful sweet, buttery flavor and are paired with just the right amount of chocolate goodness. The chocolate stays sort of soft after it sets up making for a great texture combination with the crisp cookie. These keep very well and would make a great addition to holiday treat baskets!

Chocolate Thumbprint Cookies
Printable Version
1 cup (2 sticks) plus 3 tablespoons unsalted butter, room temperature (divided)
1 cup confectioner's sugar
¼ tsp. salt
2 tsp. vanilla extract
2 ½ cups all-purpose flour
3 oz. semisweet chocolate chips
1 tsp. light corn syrup

1. Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
2. In the bowl of an electric mixer, beat together 2 sticks of butter, sugar, salt, and vanilla on medium speed until smooth, 2-3 minutes.
3. Add in flour in small portions, beginning on low speed, and increasing speed as more is added. Mix only until combined.
4. Form 2 teaspoons of dough into balls and place about 1 inch apart on prepared baking sheet. Bake cookies for 10 minutes and remove from oven and press thumb gently into the center of the cookie to make a deep, wide well. Place cookies back into oven for another 7-9 minutes or until the edges are light brown. Transfer to a wire rack to cool completely before filling with chocolate.
5. To prepare the chocolate, combine chocolate, 6 tablespoons of butter, and corn syrup in a double boiler (or a small heat-proof bowl set over a pot of simmering water). Stir occasionally until melted and smooth. Allow to cool slightly, then fill the thumbprints using a small spoon. Allow to firm up before storing the cookies in single layers in an airtight container.

slightly adapted from Family, Friends, and Food, originally from Martha Stewart Cookies

Fresh Cranberry Scones

2011-12-07T06:14:00.000-05:00

Last year I picked up a Better Homes & Gardens special magazine that was all about holiday food gifts. I made a few things from it last year and when I got out our holiday decorations for this year, it was in one of the boxes. I'd completely forgotten about it!

I had (and still have) lots of fresh cranberries left over from Thanksgiving. I'm always looking for something different to have for breakfast and I can say that not only did I love these, Jack did as well. He can be a little bit picky about his food so I was so glad that he enjoyed these. They are not overly sweet and have a nice tartness from the cranberries. You could probably sweeten them up with a little white chocolate. They would be a great addition to holiday gift baskets!

Fresh Cranberry SconesPrintable Version

2¼ cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
¼ tsp. salt
1½ cups fresh cranberries, finely chopped in a food processor
2 tbsp. honey
1 cup whipping cream
1 egg, lightly beaten
1 tbsp. water
Sugar, for sprinkling

1. Preheat oven to 375°F. In a large bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another bowl, stir together the cranberries and honey, then add in the whipping cream. Add cranberry mixture to flour mixture all at once. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured work surface and knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. (Dough may appear pink.)
4. Pat or lightly roll dough into an 8-inch square then cut into 8 triangles. Place triangles about 1 inch apart on an ungreased baking sheet.
5. In a bowl, stir together the egg and water. Lightly brush the triangles with egg mixture and sprinkle with sugar, to taste.6.Bake for 20 to 25 minutes or until tops are golden brown. Remove scones from baking sheet and cool completely. Store in an airtight container 2-3 days.

from Better Homes & Gardens

Chicken and Dumplings Casserole

2011-12-05T06:54:00.000-05:00

If I had to pick a favorite blogger it would be, without a doubt, Annie of Annie's Eats. She has inspired me to be more daring in the kitchen, especially the baking department. Her photo tutorials and tips have turned recipes that I thought were going to be too difficult into something that I can definitely complete successfully.

I've been reading Annie's blog for a long, long time. We are a part of the same message board community and on the occasions that we've communicated, she's always been sweet and funny and someone that you know you would get along with outside of the blogging world.

Annie has two darling children, a seemingly wonderful husband - a great family. Over the Thanksgiving holiday Annie experienced a great, unexpected loss within her close knit circle. Her father suddenly passed away, with no warning. I know that her world is forever changed and my eyes are welling with tears as I type this.

I offer my condolences and if I could, I would deliver this warm, delicious casserole directly to your doorstep, Annie. For me, this is comfort food as its height. The classic flavors of chicken and dumplings in casserole form. I am thinking of you and your family in this difficult time.

With love,
Rachel

Chicken and Dumplings Casserole
Printable Version

2 bone-in, skin-on chicken breasts
1 tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper
3 tbsp. unsalted butter
3 carrots, peeled, halved, and cut into ¼-inch pieces
3 celery ribs, sliced ¼-inch thick
1 onion, minced
3 cups chicken broth
¾ cup heavy cream, ½ & ½, or whole milk
1 pound russet potatoes, peeled and cut into 1-inch chunks
2 bay leaves
1 ½ cups frozen peas
¼ cup chopped fresh parsley

For the dumplings:
2 cups all-purpose flour
1 tbsp. baking powder
¾ tsp. salt
½ tsp. baking soda
¾ cup whole milk, warm
¼ cup buttermilk, warm
1 tbsp. unsalted butter, melted

1. Adjust an oven rack to the middle position and heat the oven to 375°F. Line a baking sheet with aluminum foil and grease a 13x9 inch baking dish; set aside.
2. Pat the chicken dry and season with salt and pepper. Place into a baking dish large enough to fit both pieces of chicken, drizzle chicken with olive oil and season to taste with salt and pepper. Roast in preheated oven until chicken is cooked through, about 30 minutes depending on size of chicken pieces. Let cool and then chop into bite size pieces.3. Meanwhile, melt the butter in a Dutch oven or other large pot over medium heat. Add the carrots, celery, onion, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Season with salt and pepper. Whisk in the broth, cream, potatoes, and bay leaves, scraping up any browned bits.
4. Add the chicken, along with any accumulated juices, to the pot. Bring to a simmer, cover, and cook until the potatoes are tender, 10-15 minutes.
5. Using a potato masher, gently mash about half of the potatoes. Stir in the peas and parsley. Season with salt and pepper to taste. Pour the mixture into prepared baking dish and set aside.
6. Whisk the flour, baking powder, salt, and baking soda together in a bowl. Stir in the milk and buttermilk until incorporated. Using two soup spoons, drop eight generous ¼ cup dumplings onto the filling, about 1 inch apart. Brush the tops of the dumplings with the melted butter.
7. Place the baking dish the prepared baking sheet and bake until the filling is bubbling and dumplings are golden brown, 20 to 30 minutes. Allow to cool for 10 minutes before serving.

Adapted from Cook's Country Best Lost Suppers

Buttery Soft Dinner Rolls

2011-12-02T07:03:00.000-05:00

These dinner rolls were by far one of the best parts of our Thanksgiving dinner. I know, I know...bread? But yes, bread!! The turkey (which was salted using this recipe) was outstanding, our sides were delicious, but everyone really loved these rolls. They have a slightly crisp shell but the inside is soft and fluffy with the perfect amount of sweetness and just a little salt.

They truly were perfect and I know we'll be having these again and again.

Buttery Soft Dinner Rolls
Printable Version

5 cups unbleached bread flour
1½ tsp. salt
3 tbsp. granulated sugar
2 tsp. instant yeast
1 egg, lightly beaten
¼ cup unsalted butter, cut into pieces
1½ cups warm water, about 115-120°F

1 egg, lightly whisked with a small amount of water for egg wash OR 2 tbsp. unsalted butter, melted (optional)

1. In the bowl of an electric mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast.
2. In a large measuring cup, combine the hot water with the butter pieces and stir until melted.
3. In a small bowl, lightly whisk the egg and add it to the butter mixture.
4. Add the wet ingredients to the dry and mix until a dough forms. Knead on medium speed until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it's too dry, add more water.
5. Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size. Once the dough has risen, divide it into about 20 2-ounce pieces. Shape each piece into a small round and place on a baking sheet lined with parchment paper. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size. Once doubled, brush with the egg wash or butter, if desired.
6. Preheat the oven to 400°F and bake for 15-18 minutes, or until they are golden brown.

slightly adapted from Bakingdom

Pumpkin Gingerbread Mini Loaves

2011-11-30T11:04:00.000-05:00

So now that we are past Thanksgiving, it's time for me to truly get into holiday baking mode. I am determined to get all of my holiday baking done and to get treat baskets to everyone on my list. Somehow the baking always gets pushed back and I end up not making everything that I intended to and then don't have goodies for all the people that I want to share them with! Not acceptable.

I wanted to test this recipe before I added it to gift baskets because I just wasn't sure if the ginger it would be overpowering, the pumpkin too subtle or strong. I just wasn't convinced but it sounded interesting so I thought I'd give it a try. And I wanted to use my mini loaf pans that have been sitting in a cabinet for almost a year! For shame.

I'm so glad that I tried these because this treat is by far one of the BEST quick breads that I have ever made or tasted. It is definitely gingerbread-y but in the best of ways with just a slight hint of pumpkin. The bread is moist and tender but sturdy enough to add butter to a slice, if you are so inclined. ;)

I gave away most of the test loaves and we ate the rest while my in-laws were here. It made for a great addition to our breakfast!

Pumpkin Gingerbread
Printable Version

3 cups granulated sugar
½ cup vegetable oil
½ cup unsweetened applesauce
4 eggs
⅔ cup water
1 (15 oz.) can pumpkin puree
2 tsp. ground ginger
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cloves
3½ cups all-purpose flour
2 tsp. baking soda
1½ tsp. salt
½ tsp. baking powder

1. Preheat oven to 350°F and lightly grease two 9x5 or 4 mini loaf pans; set aside.
2. In the bowl of an electric mixer, combine sugar, oil, applesauce, and eggs. Beat until smooth. Add water and beat until well blended.
3. Stir in pumpkin, ginger, allspice, and cinnamon.
4. In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Do not over-mix.
5. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour for 9x5 pans, 30-45 minutes for mini loaf pans (begin checking around 25 minutes for mini pans).

Adapted from Eat. Drink. Smile.

Cranberry Cream Cheese Cake

2011-11-28T06:23:00.000-05:00

I know that pumpkin is still all the rage right now but I've been itching to make something with cranberries. I just love the tart, juicy little fruit and how they go from something nearly inedible in their original state to something super delicious when they are doctored up with sugar or other fruit juices.

This cake, which I definitely ate for both dessert and breakfast, is moist, slightly dense, tart, and sweet all at once. I fully intend to make these into mini loaves and include them as part of my holiday treat baskets.

Cranberry Cream Cheese Cake
Printable Version

2 sticks (1 cup) unsalted butter, softened
8 oz. cream cheese, at room temperature
2 ½ cups granulated sugar
3 eggs, at room temperature
zest and juice of 1 lemon
1 tsp. vanilla
2 ½ cups cake flour
1 tsp. salt
2 cups fresh or frozen cranberries, tossed with 1 tbsp. all-purpose flour

1. Preheat oven to 350°F and grease a bundt or tube pan with baking spray, coating well.2. In the bowl of an electric mixer, beat butter and cream cheese until combined. Add in sugar and turn mixer to medium-high speed and cream for 3 minutes, until light in color and fluffy.
3. Add the eggs, one at a time, until combined, scraping down the bowl as needed. Add lemon juice and zest, and vanilla and mix thoroughly.
4. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
5. Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a tester inserted in the center comes out with only moist crumbs attached. Let cake cool in pan for 10 minutes and then carefully turn out onto a rack and cool completely. Cover tightly to store.

slightly adapted from Confections of a Foodie Bride

Apple-Salted Caramel Flaky Turnovers

2011-11-21T06:37:00.000-05:00

Making these amazing turnovers was two-fold. Puff pastry was something that I'd been wanting to make for a long time and it's on my 30 While 30 list. I also bookmarked these turnovers a long, long time ago and then recipe had been staring me down, begging me to make it. :)

The puff pastry was definitely the most time consuming part of the ordeal and while it wasn't too difficult given Annie's amazing photo tutorial, it was messy and involved, two things that I truly don't mind. I will admit, however, that there was a moment while the dough was chilling and I was cleaning up yet again, that I thought that this puff pastry and all it's work had better be worth it. I actually thought for a fleeting moment that I might have gone to a bunch of trouble for no reason. I laugh at myself now over that because this puff pastry was amazingly flaky, flavorful, and beautiful. It baked up into wonderful layers of buttery goodness in every bite and paired with the apple-salted caramel filling, they definitely didn't last long - as in two days and they were none to be seen. We ate them for dessert, breakfast, snacks...I mean, apples and pastry are meant to be eaten, right? ;)

Apple-Salted Caramel Flaky Turnovers
Printable Version

For the puff pastry:
3 cups (15 oz.) unbleached all-purpose flour
1½ tbsp. sugar
1½ tsp. salt
1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes
½ cup plus 1 tbsp. ice water
2 tsp. lemon juice

For the filling:
4 large Granny Smith apples (about 2 lbs.)
1½ cups sugar
3 tsp. lemon juice
½ tsp. salt
⅓ cup salted caramel sauce, more or less to taste

For the topping:½ cup sugar
2 tsp. ground cinnamon

1. To make the puff pastry, combine the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade and pulse briefly just to combine. Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces, about four 1-second pulses. Add the remaining butter and process to coat the cubes with flour, about two 1-second pulses. Transfer the mixture to a medium size mixing bowl.
2. In a small bowl, combine the ice water and lemon juice. Add half of the liquid to the flour and butter mixture and toss with your hands just until combined. Keep adding the liquid, 1 tablespoon at a time, until the dough will clump together with your hand.
3. Turn the dough out onto a very lightly floured work surface. The dough will be dry and shaggy at this point. To fraisage the dough, brace the heel of one hand against the work surface and dragging small portions of the dough forward in short, brisk strokes. Gather the dough together into a rough mound, using a bench scraper if necessary. Repeat the fraisage a second time. Press the dough into an 8x4-inch rectangle and wrap tightly in plastic. Refrigerate for 1 hour.
4. Place the dough onto a lightly floured piece of parchment paper and roll into a 15x10-inch rectangle. Fold the dough lengthwise into thirds, as if you were folding a letter. Starting from the narrow end, loosely roll up the dough into a coil. Press it to form a 6x5-inch rectangle. Repeat the rolling and folding process once more. Roll the dough out into a 15x10-inch rectangle. (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with, transfer it to a baking sheet or cutting board, cover with plastic wrap, and refrigerate until it becomes workable.) Fold lengthwise into thirds. Starting from the narrow end, loosely roll up the dough into a coil. Press it to form a 6x5-inch rectangle. Wrap in plastic wrap and chill for at least 1 hour.
5. Roll the dough into a 20x15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper. Trim and cut the dough into twelve 5-inch squares and place 6 on each baking sheet. Refrigerate the dough squares while you prepare the filling.
6. To make the filling, peel the apples and grate them on the holes of a large box grater or use a food processor fitted with the shredding dish. Combine the grated apples, sugar, lemon juice, salt, and caramel sauce in a medium bowl. Squeeze out as much of the excess liquid as possible either with your hands or using a potato ricer, place a small amount of filling into the cavity and gently press down until most of the liquid has been removed, continue with remaining filling.
7. Remove one sheet of the dough squares from the refrigerator. Working with one square at a time, place a scant 2 tablespoons of the squeezed apple-salted caramel filling in the center of the dough.
8. Moisten two adjoining edges of the dough square with a finger dipped in the apple liquid or water and fold the top portion of dough over the bottom, making sure to overlap the bottom portion by 1/8-inch. Crimp the edges of the turnover with a fork. Repeat with the remaining dough squares.
9. Return the sheet of turnovers to the fridge and repeat with the second sheet of dough squares. Refrigerate the filled turnovers 30 minutes, or cover with plastic wrap and refrigerate for up to 24 hours before baking.
10. While the turnovers are chilling, preheat the oven to 375° F. Combine the sugar and cinnamon in a small bowl.
11. Brush or mist the turnovers lightly with water and sprinkle evenly with the cinnamon-sugar mixture. Bake until golden brown, 30-35 minutes, rotating the sheets front to back and top to bottom halfway through the baking time. Carefully transfer the turnovers to a wire rack to cool. Serve warm or at room temperature.

slightly adapted from Annie's Eats

Brussels Sprouts with Bacon & Apples

2011-11-18T06:55:00.000-05:00

I don't know about you but I am always on the look-out for new side dishes or at least a new spin on an old favorite, which is what this version is all about. I love standard roasted Brussels sprouts and we eat them often but it's nice to change it up once in awhile and to make a dish a little fancier.

This version Brussels sprouts adds crispy bacon and a sweet, juicy apple to the mix and would be a welcome addition to your Thanksgiving meal.

Brussels Sprouts with Bacon and Apples
Printable Version

1 pound Brussels sprouts, ends trimmed, tough leaves removed, and halved
2 slices bacon, chopped
1 apple, cored and cut into 1-inch cubes
2 tbsp. olive oil
Kosher salt and freshly ground black pepper

1. Heat oven to 400°F and line a baking sheet with foil. Once oven is hot, toss Brussels sprouts with olive oil and season with salt and pepper. Spread onto baking sheet in an even layer. Roast in oven for about 20 minutes, until Brussels sprouts are beginning to brown and are tender.
2. Meanwhile, heat a large skillet over medium heat and add chopped bacon. Cook to desired crispness and remove from pan, draining bacon on a paper towel lined plate. Reserve about 1 tablespoon bacon drippings and remove pan from heat until Brussels sprouts are finished cooking.
3. Once Brussels sprouts are cooked through, return bacon skillet to medium heat and add Brussels sprouts and bacon to the pan, tossing to coat in reserved drippings. Add in chopped apple and allow to cook for 3-5 minutes, just until apple begins to release juices. Season to taste with salt and pepper.

adapted from The Bitten Word

Chocolate Cupcakes with Salted Caramel Cream Cheese Buttercream

2011-11-16T06:49:00.000-05:00

Sometimes there really just isn't much to say about a recipe. Sometimes the title and picture(s) speak for themselves. I kind of feel like that's the case here. The combination of soft, chocolate cake, cream cheese, and salted caramel just says it all.

I made these to bring to out to our cul-de-sac to share with our neighbors during Halloween trick-or-treating. We all sat out there, some in chairs and some in golf carts, while kids made the rounds with their parents and were scared senseless by our next door neighbor who cut a hole in a table, put his head through the hole, and screamed at anyone that tried to take candy off of his table. It was creepy and hilarious. :)

I would say that our first Halloween in our new town, new neighborhood, and new house were a success and these cupcakes helped.

Chocolate Cupcakes with Salted Caramel Cream Cheese Buttercream
Printable Version

For the cupcakes:
makes 24 cupcakes
½ cup plus
1 tbsp. cocoa powder
½ cup plus 1 tbsp. hot water
2¼ cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 sticks plus
1 tablespoon unsalted butter, at room temperature
1 ⅔ cups sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract
¾ cup sour cream

1. Preheat the oven to 350˚ F and line cupcake pans with paper liners; set aside.
2. In a small bowl, combine the cocoa powder and hot water and whisk until smooth; set aside. In a medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend; set aside.
3. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, 5-7 minutes.
4. Add the room temperate eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla and then the cocoa mixture until smooth.
5. With the mixer on a low speed, add in the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until incorporated.
6. Divide the batter evenly between the prepared liners and bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

For the buttercream:
8 ounces cream cheese, at room temperature
8 tbsp. (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 tsp. vanilla extract
Pinch of salt
Heaping ⅓ cup salted caramel sauce, more or less to taste

1. In the bowl of an electric fitted with the paddle attachment, combine the cream cheese and butter. Beat until smooth, about 2 minutes.
2. Add in the confectioners' sugar and continue beating until smooth. Add vanilla and salt and continue beating. Slowly add in the caramel sauce. Turn mixer up to medium speed and beat until combined, about 3-4 minutes, until mixture is light and fluffy.
3. Frost cupcakes as desired. If frosting is too loose to pipe onto cupcakes, refrigerate until set.

Cupcakes just barely adapted from Annie's Eats, Cream Cheese Frosting heavily adapted from Martha Stewart

The Secret Recipe Club: Pomegranate-Orange Glazed Chicken Scallopini

2011-11-14T08:00:00.000-05:00

I am so excited to participate in The Secret Recipe Club for the first time this month! I think it's such a great idea and a neat way to discover new blogs and friends.

My assigned blog was Dash of East and imagine my surprise when I found out that Melissa and her husband lives in Atlanta just like we do! (Well, we are metro Atlanta, but still.) I have to admit, I didn't venture right into her food posts. I saw that she has a whole section dedicated to photography and since that is something that I'm always working on, I went there first. She has great tips and information. I spent a long, long time looking around that part of her blog. She has adorable dogs, too.

After I read all of the photography posts, I ventured over to the food since you know, that's what I was really there for. ;) Melissa has mostly vegetarian dishes but also has a great mix of football food, sweets, and breakfast items. I had the hardest time make a choice!! In the end I went with this pomegranate chicken because I knew that Jack would eat it and let's face it, feeding my 16-month-old is really what my day tends to revolve around.

I'd never cooked with pomegranate but it's definitely a flavor that I enjoy (mostly in a martini of some sort). I was concerned that this dish would be overly sweet but it really wasn't at all. It was perfectly seasoned and just had mild fruity undertones. It comes together quickly and would be great on it's own or served with pasta, rice, or cous cous. Now to find a way to use up the rest of the pomegranate juice. :)

Pomegranate-Orange Glazed Chicken Scallopini
Printable Version
Serves 2

1 tsp. + 2 tbsp. olive oil
1 clove garlic, minced or pressed
½ + ¼ cup POM Wonderful 100% Pomegranate Juice
¼ cup orange juice
2 boneless, skinless chicken breasts
1 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
2 tsp. brown sugar
1 tsp. dried basil
½ tsp. dried oregano
1 green onion, thinly sliced, for garnish

1. In a small sauce pan, heat 1 teaspoon olive oil over medium heat and add garlic, stirring frequently until garlic is fragrant, about 30 seconds. Add in ½ cup pomegranate juice, orange juice, brown sugar, basil,and oregano. Bring to a boil and then reduce heat let simmer while you prepare the rest of the meal.
2. Butterfly the chicken breasts and season both sides with salt and pepper. Place the all-purpose flour on a plate and season with salt and pepper.
3. In a large saute pan, heat the olive oil and butter over medium-high heat. Meanwhile, coat the chicken breasts in the flour, shaking off excess. Add chicken to the hot pan and cook through, 4-5 minutes per side, depending on thickness of pieces. Remove chicken from pan and tent with foil to keep warm.
4. Return pan to the head and add remaining ¼ cup pomegranate juice and swirl to combine with butter and oil remaining in the pan. Add mixture to the saucepan with pomegranate-orange mixture and season to taste with salt and pepper. Return the chicken to the saute pan and pour pomegranate-orange glaze over chicken and turn chicken to coat. Garnish with sliced green onion.

adapted from Dash of East

No-Bake Boston Creme Pie Strata

2011-11-11T06:39:00.000-05:00

I'm not one to go looking for no-bake desserts but sometimes they just fall into your lap and you can't help yourself. I came across this beauty on Pinterest and as soon as I read the recipe I realized that it wasn't your average no-bake dessert. There are definitely some more involved components to this dish that take some time, such as making the custard from scratch, but it is so worth it. The graham crackers soften within the layers of vanilla custard and then the chocolate frosting adds just the right amount of sweetness and texture.

This makes a very large amount of dessert so be prepared to either eat it for several days or make it for a crowd. I'll be honest, we didn't share this with anyone and we are the entire pan. ;)

No-Bake Boston Creme Pie Strata
Printable Version

About 20 ounces (4 sleeves) graham crackers
For the custard:3 tbsp. cornstarch
2 large eggs
3 egg yolks
5 tbsp. unsalted butter
¾ cup sugar
½ tsp. salt
4 cups half-and-half
2 tsp. vanilla
For the chocolate frosting:
¼ cup (½ stick) unsalted butter
¼ cup unsweetened cocoa powder
¼ cup milk
2 cups confectioners’ sugar
1 tsp. vanilla extract

1. Line the bottom of a 9 x 13-inch baking dish or cake pan with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.
2. To make the custard, place the cornstarch in a small bowl. In another small bowl, whisk together the eggs and egg yolks. Set both aside.
3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.
4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk carefully to combine. To remove any lumps, add a little more liquid and whisk. Pour the cornstarch mixture into the beaten eggs. Whisk to combine.
5. Pour the egg mixture into the pot and turn the heat to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for 5-8 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.
6. Spread one-third of the custard evenly over the prepared graham crackers. Top with another layer of graham crackers and spread half of the remaining custard over that layer. Add a third layer of graham crackers and top with the remaining custard. Cover the top of the custard with a final layer of graham crackers. Set aside.
7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for about 1 minute.
8. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, add in the vanilla. While the frosting is still hot, pour it over the top layer of graham crackers and smooth with a knife or spatula dipped in hot water.
9. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

from The Kitchn

Classic Baked Mac & Cheese

2011-11-09T07:21:00.000-05:00

I'm in full-on Thanksgiving recipe testing mode and it's very exciting. It seems like every year our side dishes are just a variation on a theme: mashed potatoes, green beans, sweet potatoes, repeat. I guess that's a quintessential Thanksgiving but I don't want it to be boring so I'm hunting for new dishes to incorporate into our meal this year. This mac & cheese would be a great addition to your menu with its creamy richness and it can be made ahead and popped it the oven while your turkey is resting.

A couple of notes: Definitely only cook the noodles partially unless you really like mushy noodles. The sauce will soak into the noodles and they will finish cooking in the oven. Also, it's going to seem like there is a lot of extra sauce when you pour it into the casserole dish but it's the perfect amount. Enjoy!!

Classic Baked Mac & Cheese
Printable Version

For the bread crumb topping:
2 tbsp. unsalted butter
¾ cup panko bread crumbs
1 tsp. dried Italian seasoning
Kosher salt and freshly ground black pepper

For the pasta:1 lb. pasta shapes
6 tbsp. unsalted butter
2 cloves garlic, minced
1 tsp. dry mustard
6 tbsp. all-purpose flour
2¼ cups low-sodium chicken broth
3½ cups milk
1 lb. colby jack cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
Freshly ground black pepper

1. To make the bread crumb topping, melt the butter in a medium skillet over medium heat. Add in the panko and cook, stirring frequently, until the bread crumbs are a light golden brown. Remove from the heat and add in Italian seasoning. Season with salt and pepper to taste and set aside to cool.
2. Preheat the oven to 400˚ F and line a baking sheet with aluminum foil, set aside. Bring a large pot of salted water to boil. Add the pasta to the water and cook just until it begins to soften, 4-5 minutes. Drain the pasta and leave in the colander.
3. Return the pot to the heat and add in the butter and melt over medium-high heat. Whisk in the garlic and dry mustard, cooking just until fragrant, 30-60 seconds.
4. Whisk in the flour and cook, stirring constantly, until golden, about 1 minute. Whisk in the chicken broth and milk and continue to cook, stirring frequently, until the mixture bubbles and thickens slightly, 10-15 minutes.
5. Remove from the heat and stir in both cheeses, whisking until completely melted. Season with salt and pepper to taste. Stir the drained pasta into the cheese sauce.
6. Pour the pasta and cheese mixture into a lightly greased 9 x 13" baking dish. Sprinkle with the bread crumb topping.* Set filled casserole dish on top of prepared baking sheet. Bake 30-35 minutes, until the sauce is bubbling and the bread crumbs are golden brown.

*At this point, the dish can be wrapped tightly with foil and refrigerated for up to 2 days. To serve, bake covered at 400˚ F until the filling is hot throughout, about 40-45 minutes. Remove the foil and continue to bake until the breadcrumbs are crisp, 15-20 minutes.

Slightly adapted from Annie's Eats, adapted from Pink Parsley, originally from The Best Make-Ahead Recipe from Cook's Illustrated

Pumpkin Spice Pancakes

2011-11-07T06:28:00.000-05:00

For some reason I'm having a hard time putting this blog post together. Maybe it's because my stomach is too full from these delicious pancakes or the fact that I can't stop thinking about them long enough to fully form a coherent thought or sentence. :) Whatever the case may be, these pancakes are truly divine.

I know I've been on the "pumpkin hater bandwagon" for awhile but something changed. Something delicious happened with the pumpkin cream cheese muffins. I guess my eyes and foodie mind opened up to the idea of pumpkin in things other than pie.

I had a little leftover pumpkin puree from making the muffins so I Googled, looking for a pumpkin pancake recipe. Do you know what the first link was? It was for Annie's blog!! My favorite. I knew I should have just started there. :)

These pancakes are the ones that all other pancakes should stack up to. They are insanely fluffy, full of flavor, and perfectly sweet. The addition of cinnamon-sugar sprinkled on top is definitely necessary giving the pancakes added sweetness and spice but also a little texture. I ended up making a double batch of these to freeze so that I could pull them out for breakfast for Jack (who am I kidding...me too) and that has been so nice to be able to do.

Pumpkin Spice Pancakes
Printable Version

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
(You could also substitute 1 heaping tsp. of pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves.)
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter, cooled, plus more for greasing the pan

1. In a medium bowl, combine the flour, brown sugar, baking powder, salt. and spices. Whisk together and set aside. In a large measuring cup, combine the milk, pumpkin puree, egg, and oil or butter.
2. Add the wet ingredients to the dry ingredients and whisk together just until combine. Do not over-mix.
3. Preheat the oven to 200° F. Have an oven safe plate or serving dish ready to go into the oven.
4. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add vegetable oil or butter as needed to grease the surface and spoon about ⅓ cup of batter into the pan. Let cook until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a few minutes more.
5. Transfer the cooked pancake to the oven safe dish and place in the oven to keep warm.
6. Repeat with the remaining batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon-sugar and maple syrup.

barely adapted from Annie's Eats, who adapted it from Joy the Baker, originally from Martha Stewart

Black Bean Burgers

2011-11-04T07:11:00.000-04:00

I definitely try to incorporate meat-less dishes into our meal plans for a variety of reasons. Sometimes they are easier, faster, and healthier and sometimes they just sound and look so darn good that I can't help but to make them. Such was the case with these black bean burgers. We are huge fans of black beans and while I still buy them canned and don't soak them myself, they are such a versatile ingredient to have on hand.

So while these were definitely planned out, I always have beans in the pantry and this could be on the table in a snap. They would also be delicious without buns, are great with and without cheese, and really only need minimal toppings. The black beans are the star but with the addition of the toasted panko breadcrumbs and the red pepper, they really give them a great flavor and texture profile.

Also, they can be formed ahead of time, covered with plastic wrap and refrigerated until you are ready to cook them. We've had these several times over the past few weeks and always enjoy them.

Black Bean BurgersPrintable Version

¾ cup panko breadcrumbs
3 tbsp. plus 2 tsp. olive oil, divided
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 tsp. ground cumin
½ tsp. salt
½ red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
¼ onion, minced

1. Heat a medium skillet over medium-high head. In a small bowl, combine the panko with 2 teaspoons of the olive oil and blend together. Add the mixture to the hot skillet and toast the panko, stirring frequently, until light golden brown, 3-4 minutes. Remove from heat and allow to cool to room temperature.
2. Meanwhile, place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth. In a another bowl, combine the eggs, 1 tablespoon of the oil, cumin, and salt. Whisk to blend. Add the egg mixture, toasted panko, the remaining ½ cup beans, bell pepper, cilantro, and onion to the bowl with the mashed beans. Stir together until evenly combined.
3. Divide the mixture into 6 equal portions, about ½ cup each. Lightly pack into 1-inch thick patties. (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)
4. Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Carefully add half of the patties to the skillet and cook until well browned on both sides, about 8-10 minutes total. Transfer the cooked burgers to a plate, tent with foil, and repeat with the remaining oil and bean patties. Serve warm with toppings as desired.

slightly adapted from Annie's Eats, originally from America's Test Kitchen Healthy Family Cookbook

Easy Microwave Popcorn

2011-11-02T06:34:00.000-04:00

Popcorn is definitely a favorite snack of ours to have while catching up on our DVR or watching a movie. I used to only buy microwave popcorn that came in the cellophane wrapper and was loaded with butter, salt, and who knows what else. Then one day, James came home saying that someone at work made popcorn in the microwave with just popcorn kernels and a paper lunch sack! I'm sure my jaw hit the floor. How could that possibly work? There was no oil, no cellophane wrapper...there was just no way. But I had to give it a try and lo and behold, what do you know, perfectly popped popcorn!

While I think that plain popcorn is kind of...gross, I do love knowing exactly what's in my snack. I always add butter and salt (popcorn salt!) but you can spice up popcorn anyway that you like it. Spicy, sweet, tart...pretty much anything goes.

This recipe makes enough for one large bowl, about two servings. If you put too many kernels in the bag, they won't all pop and you'll be left with a lot of wasted kernels. If you want or need more than two servings, make the popcorn in batches. Also, you can use regular salt here but now that I've found popcorn salt, which is pretty much a powder, I'm never going back. :)

Easy Microwave Popcorn
Printable Version

¼ cup popcorn kernels
1 lunch sack/paper bag
2 tbsp. unsalted butter, melted (optional)
popcorn salt, to taste (optional)

1. Place popcorn kernels into the bag (they should cover the bottom of the bag). Fold bag over in ½-inch increments, twice.
2. Place in microwave and set for 3 minutes or use popcorn button, if available. Listen carefully for kernels to stop popping. As soon as the popping stops, take the bag out of the microwave. For this amount of popcorn, it should take between 2-3 minutes to fully pop without burning.
3. Place popcorn into bowl and season as desired.

adapted from family friend

Apple Cider Pudding Cake

2011-10-31T06:53:00.000-04:00

While I'm happy to eat my weight in crunchy, juicy, whole apples each fall, it's nice to enjoy them in other ways, too. I like apple crisp, apple cake, caramel apples...the list goes on and I know there are many apple treats that I have yet to indulge in.

I wanted/needed a quick dessert and was leaning towards cake. As soon as I began searching, I happened upon this beauty. It's part cake, part pudding cake, and part apple pie filling. What's not to love?

The top layer of cake stays moist with a true cake-like crumb while the center turns into apple/cake pudding that has amazing texture and the apples on the bottom retain some of their crunch but is reminiscent of apple pie. It's apple heaven in a little bowl and warmed up and combined with ice cream it's beyond...just beyond.

Apple Cider Pudding CakePrintable Version

3 medium apples, peeled and cut into ½-inch cubes
1⅓ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
¾ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground nutmeg
½ cup unsalted butter, melted, cooled, and divided
⅔ cup brown sugar, divided
1 large egg
1 tsp. vanilla extract
½ cup maple syrup
¾ cup apple cider (or apple juice), divided

1. Preheat the oven to 350°F. Place cubed apples evenly into the bottom of a 9×9-inch baking dish.
2. In a small bowl, whisk together flour, baking soda, salt and spices. Set aside.
3. In a large bowl, whisk together ¼ cup melted butter and ¼ cup of brown sugar until smooth. Beat in egg, vanilla extract, and maple syrup.
4. Whisk in half of the flour mixture, followed by ¼ cup of apple cider. Whisk in remaining flour mixture until no streaks remain. Pour over apples and spread into an even layer.
5. Sprinkle batter with remaining brown sugar. Pour remaining ¼ cup of melted butter and ½ cup apple cider over the top of the cake. Do not mix.
6. Bake cake for 35-40 minutes, until cake is set and deep golden brown at the edges, and filling is bubbling. Cool for at least 15 minutes before serving. (Cake will continue to become more set the longer that it cools.)

adapted from Baking Bites

Home Fries

2011-10-28T07:08:00.000-04:00

It's no secret that breakfast is my favorite meal of the day but I don't love to spend a lot of time on breakfast preparations. I'm always really hungry and need something that comes together pretty quickly. Whenever we go out to breakfast I like to order potatoes (unless we are going to The Flying Biscuit, then I always, always order the grits) because I don't often prepare potatoes at home for breakfast. I do enjoy hash browns and home fries but they tend to a little labor intensive for what I like int he mornings. I don't want to spend time shredding potatoes for hash browns or waiting for potatoes to cook so that we can have home fries. At least not until I realized that I could speed up the home fries process by partially cooking the potatoes in the microwave (or the night before but I'm not that organized)! When that light bulb went off, I immediately made some home fries to see if it would work and it definitely did.

I just washed up some potatoes, poked holes in them with a fork (and accidentally stabbed my hand), and then put them in the microwave for about 5 minutes. While they were microwaving, I chopped my onion and got everything else ready to go. They came together in a snap after that. I think the best way to enjoy these is with a perfectly fried egg or soft, cheesy scrambled eggs.

Home Fries
Printable Version

4 medium starchy potatoes, partially cooked and then cubed
2 tbsp. vegetable oil, plus more as needed
2 tbsp. butter½ onion, diced
2 cloves garlic, minced or pressed
Kosher salt and freshly ground black pepper, to taste

1. Partially cook potatoes in the microwave by poking holes in the potatoes with a fork and cooking until they are just beginning to soften, 3 minutes at a time and checking in between or by roasting them in a 425°F oven until just beginning to soften, checking every 5-10 minutes. Allow potatoes to cool until they are able to be handled and cubed.
2. Once potatoes have been cooled and cubed, heat a large saute pan over medium-high heat and add vegetable oil. Once oil is shimmering, add the potatoes. Season to taste with salt and pepper and allow to sit in hot pan without movement for 4 minutes.
3. Flip the potatoes with a metal spatula after 4 minutes, season with salt and pepper and allow to brown for an additional 4 minutes.
4. Add the butter. Once butter is melted, add in onion and gently stir. Cook for 3-4 minutes more and then stir in garlic, mixing carefully and allowing garlic to cook for about 30 seconds. Season with salt and pepper and serve immediately

Good Thymes & Good Food original recipe

Candy Corn Sugar Cookies

2011-10-26T07:14:00.000-04:00

Out of every candy that's ever been made, candy corn is probably my least favorite. I don't like the texture or the taste but I will admit they are a very cute candy. The orange, white, and yellow stripes in the shape of a triangle to make for great decorations but for me, that's as far as they go.

I saw came across these cookies while perusing Pinterest one evening and thought that they were adorable. They are just plain, yet delicious, lemon scented and flavored sugar cookies but they are so easy to just pop in your mouth. I love bite size anything so these cookies ranked pretty high on my must-make list. I always intend to make holiday themed treats and don't get around to it so I'm kind of proud that they actually happened. :)

They are surprising simple but do take some time. Once you make and dye the dough, it needs to chill for several hours, overnight is best. After the dough has chilled, you will being slicing 1/4-inch thick slices of dough and then turn that slice into triangles. The cookies will have to be baked in batches, then dusted with sugar, and cooled on a rack. I set a rack over a cake pan to catch the cookies that feel through the rack and to make the sugar clean up a little easier. While these little gems are somewhat time consuming they are by no means difficult and the end result is definitely worth the little bit of time!

Candy Corn Sugar Cookies
Printable Version

2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 tbsp. lemon juice
2 tsp. lemon zest
1 tsp. vanilla extract
⅛ tsp. salt
3 cups all-purpose flour
½ tsp. baking soda
Food dye in red, yellow, and/or orange
½ cup granulated sugar (for dusting)

1. In the bowl of an electric mixer, combine butter and sugar. Beat at medium speed until light in color and fluffy, 2-3 minutes. Add in egg, lemon juice, lemon zest, vanilla extract, and salt. Continue beating until well mixed. Add the flour and baking soda and beat until well mixed.
2. Line a 9x5-inch loaf pan with plastic wrap and spray lightly with cooking spray; set aside. Divide the dough into thirds and press ⅓ of the white dough evenly into the bottom of the prepared loaf pan.
3. Using another ⅓ of the dough, dye it to desired of shade of orange, using gel or liquid food dye. Be sure to incorporate the dye evenly into the cookie dough. Carefully press orange layer on top of white layer.
4. Place final ⅓ of the dough into another bowl and add yellow food dye and incorporate fully. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).
5. Preheat oven to 375°F and line baking sheets with parchment paper; set aside. Once the dough is chilled, invert the loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into ¼-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.
6. Place 1-inch apart on prepared baking sheet. (Bake 1 sheet at a time). Bake for 7-10 minutes, just until cookies are set. Allow cookies to cool on baking sheet for about 1 minute then place directly into a bowl with ½ cup sugar and toss gently to coat. Place coated cookies on a baking rack set over a large cake pan to cool completely.

slightly adapted from Kathie Cooks, originally from Kaitlin in the Kitchen

Honey White Bread

2011-10-24T07:04:00.000-04:00

I know I change my mind a lot and when it comes to my favorite bread, that is no different. Almost every time I make a new loaf a bread for sandwiches, toast, etc., I think that I've found "The One", that I'll never change to a new recipe or look back. And that never happens. I'll stick with a recipe for a few weeks or months but then something else will pop-up or come along and I'll try it, it will be delicious, and I will declare a new favorite. Perhaps I need to stop trying to find "The One". ;)

This is not a new recipe in the world of bread baking. It's from Ina Garten's cookbook Barefoot Contessa at Home. I was surprised as I flipped through that cookbook, realizing I hadn't made this loaf yet. As with many other Ina recipes I've tried, this one was delicious. Her directions are easy to follow and create a superb loaf of bread that will have your house smelling amazingly delicious. The loaves baked up beautifully with perfect color and just the right crumb for sandwiches and toast. I think I have a recipe that I'll be following for awhile.

Honey White Bread
Printable Version

½ cup warm water (~110°F)
4 ½ tsp. active dry yeast (2 packages)
1 tsp. sugar
1½ cups warm milk (~110°F)
6 tbsp. (3/4 stick) unsalted butter, melted and cooled
1½ tbsp. honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tbsp. Kosher salt
1 egg white, lightly beaten

1. In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, and sugar. Stir and allow to dissolve and foam, about 5 minutes.
2. Add in the milk, butter, and honey. Mix on medium speed until blended.
3. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes.
4. With the mixer still on a low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Knead on medium speed for about 8 minutes, adding flour as necessary. Dough should stick to the bottom of the bowl but not the sides.
5. Dump the dough out onto a floured surface and knead by hand for one,minute, until the dough is smooth and elastic. Roll into a ball. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp cloth and allow it to rise in a warm, draft free place for one hour, until doubled in size.
6. Grease two 9x5-inch loaf pans with butter. Set aside. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp cloth and allow to rise for an hour, until doubled in size.
7. While the loaves are rising, preheat the oven to 350°F. When the dough has risen, brush the tops with the egg white and bake the breads for 35 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

from Barefoot Contessa at Home

Homemade Halloween Oreo Cookies

2011-10-14T06:24:00.000-04:00

This is one of those recipes that as soon as I saw it on Tara's blog, I knew that I would be making them within days. Oreo cookies are one of the only cookies that I buy off the shelf anymore. They are always delicious and make for such a great ingredient in other baking ventures. There really isn't anything like an Oreo!

This homemade version gives you a super chocolaty wafer-type cookie with a filling that tastes exactly like the original. I'll be honest, some of my cookies remained soft and some turned crispy. I think some stayed soft because I didn't flatten them as much as others so keep that in mind when you are making these. The ones that were a little softer reminded me of a whoopie pie in some ways but still tasted exactly like the original Oreo.

I loved filling these with all of the fun, bright colors and I cannot wait to make these again with other variations. Oh yes, I'll be making these again, for sure - a peppermint version for Christmas is on the short list. :)

Homemade Halloween Oreo Cookies
Printable Version

For the cookies:1¼ cups all-purpose flour
½ cup unsweetened or Dutch process cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 to 1½ cups sugar (Use 1 cup for a truer-to-original Oreo wafer or more sugar for a sweeter chocolate cookie)
10 tbsp. (1 stick + 2 tbsp.) unsalted butter, at room temperature
1 large egg

For the cream filling:
4 tbsp. (½ stick) unsalted butter, at room temperature
¼ cup vegetable shortening
2 cups confectioners’ sugar, sifted
2 tsp. vanilla extract
Gel food coloring, optional

1. Preheat the oven to 375˚ F. Line two baking sheets parchment paper; set aside.
2. To make the cookies: In the bowl of an electric mixer, combine the flour, cocoa powder, baking soda, baking powder, salt, and sugar. Mix briefly to combine. Add in the butter and mix briefly to incorporate. Add in the egg and mix until the dough forms a cohesive mass.
3. Scoop between 2 teaspoons to a scant tablespoon of batter (depending on how large you want them) onto the baking sheet. Roll dough balls into a ball, placing them a few inches apart. Gently press down on the dough balls to flatten slightly.
4. Bake for 9-11 minutes (closer to 9 minutes for smaller cookies), rotating the pans halfway through baking. Transfer the baking sheets to a wire rack and let cool completely until the cookies are firm and set. Be sure the cookies are completely cooled before filling.5. To make the filling: Combine the butter and shortening in the bowl of an electric mixer. Beat on medium-high speed until smooth. Add the confectioners’ sugar to the bowl and mix on low speed just until incorporated. Add in the vanilla and increase the speed to medium-high. Beat until light and fluffy, 2-3 minutes. For colored filling, separate the filling into smaller bowls for as many colors as needed. Stir in gel food coloring in desired colors.
6. To assemble the cookies: Pair up the cookies by size. Use a pastry bag with the tip cut off (create a small opening) and pipe a swirl of filling onto the flat side of one cookie. Sandwich together the other side and gently press down to spread the filling.

Very slightly adapted Smells Like Home, originally from Retro Desserts, adapted by Smitten Kitchen and Annie's Eats

Caramel Apple Bars

2011-10-12T06:44:00.000-04:00

It's no secret that I love apples. This simple fruit is at the top of my list of favorite fruits, though I don't really discriminate, I love all fruits. :)

This treat is sort of a combination of apple pie and apple crisp. While I'm not a true pie lover, I do love any sort of fruit crisp or crumble. This is like a portable version of apple crisp but I will admit that it's best warmed up and then served with vanilla bean ice cream and leftover caramel sauce (because you will have some leftovers with this recipe).

This is a pretty straightforward recipe and although it has several components, the extra bit of wok is well worthwhile. This caramel sauce is one of the easiest that I've made because everything goes into the pot at the same time. I used my candy thermometer for this and had I not, I probably would have taken the caramel off the stove too soon and it would have had a deep enough flavor. If you have a candy thermometer, I highly suggest using it! I usually send baked goods to work with James but this entire cake pan stayed with us and we ate every last bite. Happy Fall!!

Caramel Apple Bars
Printable Version

For the caramel sauce:
1 cup heavy whipping cream
2 cups brown sugar, firmly packed
¼ cup light corn syrup
4 tbsp. butter
1½ tsp. vanilla extract
¼ tsp. salt (plus more to taste for salted caramel)

For the crust:
1 cup brown sugar, firmly packed
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. baking soda
1 cup all-purpose flour
2 ½ cups rolled oats

For the apple filling:
3½ cups apples, peeled and sliced about ½ inch thick (about 3-4 medium apples)
½ tsp. salt
½ tsp. ground cinnamon
1 cup homemade caramel sauce

1. Preheat oven to 400°F. Line a 9x13-inch pan with foil and spray with cooking spray.
2. Prepare caramel: Mix caramel ingredients in a 2-quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234°F), about 7 minutes. Remove from heat and set aside.
3. In the bowl of a electric mixer, combine the brown sugar, butter, cinnamon, salt, and baking soda until thoroughly combined. Mix in the flour and oats until crumbly. Scoop out 1 cup for the topping and set aside. Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom.
4. In a medium bowl, toss the apples with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel sauce over the top and the sprinkle with the remaining 1 cup of crumb topping.
5. Bake 35- 40 minutes until bubbly and the apples are just tender. Remove from the oven and allow the bars to cool and rest until the caramel has set before cutting and serving serving.

Adapted from Recipe Girl, via Culinary in the Country, originally from King Arthur Flour Cookie Companion

Slow Cooker Korean Shredded Beef Tacos

2011-10-10T06:57:00.000-04:00

I'm such a sucker for tacos. My favorite local place for tacos is Taqueria del Sol. They have amazing brisket tacos, delicious guacamole, and outstanding margaritas. You have to stand in line, sometimes in the cold, wind, and rain, but it's so worth it. We actually missed most of a Braves game that we were going to in order to eat at this restaurant. Again, totally worth it.

When I saw these on Confections of a Foodie Bride, I knew that I would love them and that they wouldn't disappoint. I was definitely not wrong about that! These tacos are amazing. They are flavorful in a different sort of way for us. The brown sugar makes them slightly sweet, the soy brings the salt, and the other spices round everything out. With the addition of bean sprouts, cilantro, lime, and a little Greek yogurt, these tacos touch on every facet of your taste buds.

When I was at the grocery store there were no short ribs out, which is what the original recipe calls for, so I used a roast cut. I'm sure that the butcher would have packaged some up but I was in a hurry and didn't want to wait. I thought that the roast cut of beef was delicious but short ribs would definitely be phenomenal.

Slow Cooker Korean Shredded Beef Tacos
Printable Version

For the beef:5 lbs. beef short ribs or any roast cut
1 (10 oz.) bottle low sodium soy sauce
1 cup packed brown sugar
6 cloves garlic, minced or pressed
4 tbsp. ginger, grated
6 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. vegetable or olive oil
~1 cup water (optional)

For the cucumber slaw:1 cucumber (seedless recommended)
Thinly sliced red onion
1/2 tsp. salt
2 tbsp. rice vinegar
crushed red pepper flakes to taste

To assemble:small tortillas
cilantro
bean sprouts
Greek yogurt (or sour cream)
Lime slices

1. To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. (The slicing can be done on a mandolin.) Place the cucumber slices in a colander set over a bowl and allow to sit for 1 hour. Shake additional water from the colander and pat the cucumber slices with paper towels to remove excess liquid.
2. Transfer cucumber slices to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use. (Leftovers will become less crunchy over time. Pour off any accumulated liquid when serving leftovers and toss with an additional 1-2 teaspoons vinegar to taste, if necessary.)
3. To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the beef.
4. In a medium bowl, whisk soy sauce, sugar, and vinegar with the garlic, ginger, and oils. Pour over the ribs in the slow cooker. If liquid level looks low, add about 1 cup of water. Cook on low for 8 hours.
5. To serve, shred the meat with two forks and toss with a small amount of the cooking liquid. Warm the tortillas and top with beef, cucumber slaw, cilantro, bean sprouts, Greek yogurt, and lime.

Slightly adapted from Confections of a Foodie Bride
Other sources: What's Cookin' Chicago, Steamy Kitchen, My Life as a Mrs.

Chai Spiced Baked Oatmeal

2011-10-05T06:52:00.000-04:00

Baked oatmeal is such a great meal to make after dinner one night so that you can eat it for several mornings thereafter. Even though I'm home every day, if I don't make this the day before, I'm not making it for breakfast that day. I'm not good with breakfasts that have to be prepared and then baked for a little while. I pretty much need to eat as soon as I make it into the kitchen in the morning. :)

I like to have a lot of variation in the foods that we eat but I found that I was making the same baked oatmeal over and over again. I like it that much! But, like anything else, I was finally ready to change it up. I've been seeing a lot of chai tea inspired dishes and thought that those spicy and warm flavors would go great with oatmeal. The combination of spices with the chewy oats made for a delicious breakfast that we all enjoyed. Cardamom is an essential part of chai and the only reason it is not included in the recipe below is because I was out of it when I made this oatmeal. If you have cardamom around, definitely experiment with the amount and add it to your dish!

Chai Spiced Baked Oatmeal
Printable Version

2 cups uncooked oats
¼- ⅓ cup brown sugar, packed (based on sweetness preference)
¼ cup dried cranberries
1 tsp. baking powder
½ tsp. ground cinnamon
⅛ tsp. ground ginger
Pinch ground clove
⅛ tsp. ground nutmeg
Pinch of Kosher salt
Pinch of black pepper
1 ½ cups milk
½ cup applesauce
2 tbsp. unsalted butter, melted and slightly cooled
1 egg, lightly beaten
cooking spray

1. Preheat the oven to 375°F and lightly coat an 8-inch square baking dish with cooking spray. Set aside.
2. Combine oats through black pepper in a large bowl and stir to combine.
3. In another bowl combine milk through egg and whisk together.
4. Add milk mixture to oat mixture and stir well. Pour into prepared dish and bake for 20-30 minutes, until set and top is lightly browned. Serve warm.

adapted from Cooking Light

The Chewy

2011-10-03T07:49:00.000-04:00

This recipe is not new (by any means) to my blog or the baking world as we know it. This is Alton Brown's famous chocolate chip cookie recipe, The Chewy. It's famous. It's delicious. It's perfect.

Any time that I need/want chocolate chip cookies, this is my go-to recipe. I love that you melt the butter and combine that with bread flour, giving you crisp edges with a super chewy center. For me, that's the ideal combination. Maybe it's because I've made these so many times but they come together so quickly that it's almost too easy to have fresh cookies in no time.

Sometimes I bake the full batch and sometimes I batch about half the dough and then scoop out the other half into cookie size portions, freeze the dough balls, and then save them for later baking. That's what it's really easy to have fresh cookies at a moments notice!

Like I said, I've posted these before but these cookies definitely deserve a new post with better pictures.

The Chewy Printable Version

2 sticks unsalted butter
2 ¼ cups bread flour
1 tsp. kosher salt 1
tsp.baking soda
¼ cup granulated sugar
1 ¼ cups brown sugar
1 egg
1 egg yolk
2 tbsp. milk
1 ½ tbsp. vanilla extract
2 cups semisweet chocolate chips

1. Heat oven to 375°F and line a baking sheet with parchment paper; set aside.
2. Melt the butter in a medium saucepan over low heat. In a large bowl, sift together the flour, salt, and baking soda; set aside.
3. In the bowl of an electric mixer, pour in the melted butte. Add in the sugar and brown sugar and cream the butter and sugars together on medium speed.
4. Add in the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough (in the freezer for about 15 minutes or the fridge for about an hour), then scoop onto prepared baking sheet using two spoon.
6. Bake for 10-14 (depending on size) minutes or until golden brown, checking the cookies after 5-7 minutes.
7. Cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

from Alton Brown

Chicken Pepper "Nachos"

2011-09-30T07:47:00.000-04:00

I know that grilling season is quickly coming to an end for many people and that everyone is probably very ready for fall and all that comes with it food-wise but I couldn't help but post this recipe. We've made it several times this summer and have all but devoured it every time before I had a chance to take a picture.

This was another one of those "I-don't-know-about-this" dishes. (I need to have more faith in my recipe picking ability, apparently.) And as usual, I was pleasantly surprised. I am not joking when I say that they carry an explosion of flavor. I'd never (knowingly) had black-eyed peas before this dish but they are delicious! To me, they are lighter than a lot of other beans and more tender, too. They take on the flavor of the lime, cilantro, and cumin beautifully. Letting everyone marinade for just a few minutes is well worth it and then the smokiness from the grill adds a whole separate dimension of flavor to these little beauties.

If you are so inclined to make these, and I encourage you to do so, you can definitely make them indoors with a grill pan and the oven. That's how I did it the first time!

Chicken Pepper "Nachos"
Printable Version

4 garlic cloves, minced or pressed
1/4 cup cider vinegar |
1/3 cup olive oil
zest and juice of 1 lime, plus more to taste
1/2 tsp. ground cumin
1/3 cup loosely packed fresh cilantro leaves, minced, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
4 medium bell peppers, stemmed, seeded, then halved & quartered
2 cups cooked, shredded chicken
1 (15 ½-oz.) can black-eyed peas, drained & rinsed
~1 ½ cups shredded sharp cheddar cheese

1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine garlic, vinegar, olive oil, zest and lime juice, cumin, cilantro, and salt & pepper in a medium bowl. Reserve 3 tablespoons of garlic mixture; set aside.
3. Pour remaining garlic mixture into a large shallow dish and add prepared peppers, turning to coat. Cover and chill for 15 minutes. Meanwhile, combine chicken, black-eyed peas, and reserved marinade. Season with salt and pepper and more lime juice, if desired.
4. Remove peppers from marinade and grill, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally.
5. Using a baking sheet, set a piece of heavy-duty aluminum foil inside so that peppers can be transferred easily. (You will transfer the aluminum foil only to the grill.) Place peppers in a single layer on the aluminum foil. Divide the chicken mixture evenly over the peppers and top with shredded cheese.
6. Return to the grill and heat until cheese is melted, checking often. Remove from grill, sprinkle with cilantro, and serve immediately.

adapted from Southern Living

Pumpkin Cream Cheese Muffins

2011-09-28T07:30:00.000-04:00

Listen. I've said it before and I'll continue to say it, I'm not on the I-Love-Fall-Because-Of-Pumpkin Train. I don't like Pumpkin Spice Lattes, I don't get excited to make pumpkin bread or pumpkin cookies or pumpkin scones (although I might try the scones). But I'll admit that these muffins are delicious. I blame the cream cheese for my turning point in wanting to bake with pumpkin. I mean, who turns down cream cheese stuffed inside of a muffin?! And in addition to the cream cheese, a streusel-like crumb topping? Really, there was no way around these.

While I may not be a full-on pumpkin convert, these are truly delicious. They are warm from all of the spices, sweet with the topping, and tart & just a little tangy from the cream cheese filling. The muffin itself has a very tender crumb and is super moist. I will definitely make these again and again during "pumpkin season".

Note: The cream cheese filling needs to freeze for about 2 hours, so give yourself time for that to happen.

Pumpkin Cream Cheese Muffins
Printable Version

For the filling:
8 oz. cream cheese, at room temperature
1 cup confectioners’ sugar

For the topping:
½ cup sugar
5 tbsp. all-purpose flour
1 ½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into 1/2-inch cubes

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
4 large eggs, at room temperature
2 cups sugar
2 cups pumpkin puree
1 ½ tsp. vanilla extract
1 ¼ cups vegetable or canola oil

To make the filling:
1. In the bowl of an electric mixture, mix the cream cheese and confectioners' sugar together until smooth. Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter. Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).

To make the topping:
1. In a medium bowl whisk together the sugar, flour, and cinnamon. Add in the butter and with a pastry blender, cut it in until the mixture is coarse and crumbly. Place mixture in the refrigerator.

To make the muffins:
1. Preheat the oven to 350˚ F. Line 2 12-count muffin pans with paper liners.
2. In a medium bowl, whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, baking soda and salt together. In the bowl of an electric mixer, beat the eggs, sugar, pumpkin, and oil until blended.
3. With the mixer on low, gradually add the dry ingredients, beating just until incorporated. Do not over-mix.
4. Remove the cream cheese filling from the freezer and slice the log into 24 equal pieces. Place 1-2 tablespoons into each muffin well, just enough to cover the bottom of each well. Put one slice of the cream cheese mixture in each well on top of the batter. Divide the remaining batter among the muffin wells, covering the cream cheese filling completely, about 2 more tablespoons. Remove the topping from the refrigerator and sprinkle evenly over the muffins.
5. Bake the muffins for about 20-25 minutes, or until a tester comes out with a few moist crumbs attached. Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to a wire rack to cool completely.

Makes 24 muffins

slightly adapted from Tracey's Culinary Adventures, originally from Bake Space

Southwest Chicken Meatball Skillet

2011-09-26T07:46:00.000-04:00

I'll be honest with you (as I always am), I did not have high expectations of this dish. I thought it would be mediocre at best but definitely passable. It just didn't seem like it would be a stunner even though it had great components. I chose to give it a try because the picture on the cover of Clean Eating magazine looked great and James also commented on how good it looked. He really never requests a meal so when he has any kind of opinion, I usually jump all over it. I'm so happy to report that this dish was truly delicious. Simple chicken meatballs combined with flavorful homemade salsa and then served over rice is comforting and amazing.

I almost didn't use fresh tomatoes but I ended up needing to go to the grocery store anyway, so I picked some up. (The farmers market didn't have any last week. Sad!) I would definitely recommend going the fresh route versus canned but I think canned would work in the winter months. I also wouldn't let the salsa mixture cook for too long when you combine it with the meatballs or it will probably lose it's punch.

On a side note, this was a clean eating recipe but I, uh, dirtied it up. Just so you know. :)

Southwest Chicken Meatball Skillet
Printable Version

1 ⅓ ground chicken breast
1 large egg, lightly beaten
¼ cup plain bread crumbs
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 cup fresh, frozen, or canned corn
1 (15 oz.) can black beans, drained & rinsed well
2 cups diced tomatoes, about 3 small tomatoes
2 cloves garlic, minced or pressed
juice & zest of 1 lime
1 tsp. ground cumin
⅓ cup chopped fresh cilantro
½ c. chicken broth

1. In a large bowl combine corn, beans, tomatoes, garlic, lime juice & zest, cumin and cilantro. Season with salt and pepper and set aside.
2. In a large bowl combine chicken, egg, bread crumbs. Season with salt and pepper. Mix well. Shape into 16 golf ball sized meatballs. Set aside.
3. Heat a large, deep sided skillet over medium-high heat. Add oil and then add meatballs. Cook 3-5 minutes, turning frequently, until browned on all sides.
4. Once meatballs are well browned, stir in chicken broth and carefully scrape up the browned bits from the bottom of the skillet. Add in tomato mixture and stir carefully. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through. Season with salt and pepper, if needed. Serve over cooked rice, if desired.

adapted from Clean Eating magazine

Snickerdoodles

2011-09-19T08:37:00.001-04:00

Snickerdoodles seem to bring out all kinds of opinions in people. You have your lovers, your haters, and your indifferents. Usually I fall into the indifferent category. There's nothing wrong with snickerdoodles but there is almost always a cookie I'd rather have (chocolate chip!), but something about cooler weather and the first scent of fall makes me crave snickerdoodles every year. I'm sure it's the cinnamon-sugar combination that has me jumping for joy over these little goodies.

After much searching for a recipe, I came upon one that used cornstarch and I thought that it looked interesting. While the recipe and notes did state that the cookies would spread and be crisp, they didn't and weren't. They were beautifully cakey, moist, and had just the slightest crisp edge. In my opinion, they were perfect. This recipe only makes a small batch of about 12 but that's okay because these cookies do tend to dry out pretty quickly if not eaten within a day or two. So while those 12 did not last long, I'm glad I didn't have to throw away a bunch of stale cookies (Yes, I throw stale cookies away. The horror, I know.).

Snickerdoodles
Printable Version

4 tbsp. unsalted butter, at room temperature
⅓ cup brown sugar
⅓ cup granulated sugar
1 egg, at room temperature
1 cup all-purpose flour
1 tbsp. cornstarch
½ tsp. baking soda
¼ tsp. Kosher salt

For the cinnamon-sugar:
½ cup granulated sugar
3 tbsp. ground cinnamon

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of an electric mixture, cream butter until smooth and light in color. Add in both of the sugars and mix until they are fully incorporated and fluffy & lighter in color. Mix in salt.
3. Add the egg to the mixture and beat just until the batter looks uniform.
4. Sift the flour, cornstarch, and baking soda together in a medium bowl. Add to the batter in three additions.
5. Combine ½ cup sugar and 3 tbsp. cinnamon to create cinnamon-sugar coating. Form balls of dough with a spoon and drop them in cinnamon-sugar mixture, swirling to coat.
6. On a prepared baking sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon-sugar on the flattened surface.
7. Bake the cookies for 7 minutes and then rotate the pan and set the timer for an additional 7 minutes. Bake only until the edges are just golden.
8. Cool on a baking sheet for a few minutes before transferring to a wire rack. Cookies are best eaten quickly (within a day or two).

adapted from Simply Recipes

Blueberry Buttermilk Breakfast Bread

2011-09-16T07:12:00.000-04:00

There are times in my life when I just need to bake. As in, if I don't break out some flour and sugar I might just have a meltdown. Strangely enough, those moments seem to come when we are really busy or I'm not feeling 100%. I guess baking is such a stress reliever that that's what I fall back on to bring inner peace and well being. :)

Jack came down with a cold recently and of course, I ended up with a cold as well. Clearly, being sick means that I need to bake something to make all of us feel better. Makes sense, right? It's logical, I promise. :)

I came across a photo of this delicious bread and knew instantly that I wanted to make it. I also knew that it wouldn't be eaten only for breakfast. James would eat it for dessert, Jack would eat it for a snack, and I would just...eat it.

This blueberry bread is more like cake because it's fluffy, sweet, slightly dense, a little spongy and all around perfect. This truly didn't last long in our kitchen and I can promise that it probably won't last long in yours, either. :) It comes together quickly and easily and the reward is a delicious "bread"(cake) that you can eat for breakfast!

Blueberry Buttermilk Breakfast Bread
Printable Version

½ cup unsalted butter, at room temperature
2 tsp. lemon zest, zest from about 1 large lemon
1 cup + 1 tbsp. sugar
1 egg, at room temperature
1 tsp. vanilla
1 tsp. lemon juice
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. Kosher salt
2 cups fresh blueberries
½ cup buttermilk

1. Preheat the oven to 350º F and lightly grease a 9x9 cake pan.
2. In the bowl of an electric mixer, cream butter with lemon zest and 1 cup of sugar until light and fluffy, 2-3 minutes. Scrape down the bowl. Add in the egg, vanilla, and lemon juice and mix until combined.
3. In a medium bowl, toss the blueberries with ¼ cup of flour. Set aside. In another medium bowl, whisk together the remaining flour, baking powder, and salt.
4. Add the flour mixture to the batter in 3 additions, alternating with the buttermilk, beginnign and ending the dry ingredients. Fold in the blueberries.
5. Spread batter into prepared pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 40 minutes. Check with a testerfor doneness and if necessary, return pan to oven for 5-10 more minutes. Let cool at least 15 minutes before serving.

adapted from Alexandra Cooks

Panzanella

2011-09-14T08:35:00.000-04:00

Panzanella is one of those salads/foods that I was skeptical about. I mean, it has flavors that I love together and it's no secret that I'm a huge bread fan but I was worried about soggy bread because that is just a no-no in my book. I knew I wanted to make this bread so when the Italian sandwich bread finally became stale, I set out to make this salad. This was definitely a "duh, why haven't you tried this sooner" moment. :) The flavors are all so bold and delicious together that it barely made it out of the bowl that I was combining in it and into a regular bowl before I scarfed down the entire salad. Fresh tomatoes, red onion, basil, a simple vinaigrette, and bread all make for a filling and very appetizing lunch (or light dinner). I'm pretty sad that it's the end of tomato season because now I'll have to wait awhile to have this again!!

Panzanella
Printable Version

about ½ loaf stale crusty bread, 2 to 3 days old
¼ cup red wine vinegar
⅔ cup extra-virgin olive oil
1 garlic clove, pressed or minced
Kosher salt and freshly ground black pepper
4 tomatoes, chopped into 1-inch cubes
½ cup thinly sliced fresh basil leaves
¼ cup feta cheese, crumbled

1. Cut bread into 2-inch slices and set aside. In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, basil, and feta to the vinaigrette and and toss to combine.
2. Allow to marinade for at least 15 minutes before serving.

Heavily adapted from Giada de Laurentiis, Everyday Italian

All-American Chili

2011-09-12T07:31:00.000-04:00

As soon as the thermometer dipped just below 70° I quickly whipped out my Dutch oven and made a batch of chili. The cooler weather may have only lasted for 3 days but hey, you have to take advantage when opportunity presents itself! I am definitely ready for fall food and chili always tops the list as a favorite in our house.

I've been making this version of chili for years and could have sworn that I blogged it but couldn't find the post anywhere. To me, it's a very quintessential American chili. You start by sauteing vegetables and then add in tomatoes, beans, and spices and let it simmer for awhile. It always turns out delicious and fulfills that classic chili craving that I seem to have. I'm sure this could be made in the slow cooker and adapted a thousand different ways.

It also goes great with this Parmesan Herb Garlic Bread.

All-American Chili
Printable Version

1 medium onion, minced
1 green bell pepper, chopped
2 stalks celery, chopped
1 large carrot, peeled and finely grated or finely chopped
Freshly ground black pepper and Kosher salt, to taste
1 lb. ground beef
8 garlic cloves, pressed or minced
1 jalapeño pepper, minced
2 tbsp. chili powder
2 tbsp. brown sugar
1 tsp. ground cumin
3 tbsp. tomato paste
1 tsp. dried oregano
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28 oz.) cans whole tomatoes, undrained and coarsely chopped
2 (15 oz.) cans light red kidney beans, drained & rinsed
Your favorite chili toppings, such as: sharp cheddar, minced red onion, green onions, etc.

1. Heat a large Dutch oven over medium-high heat. Add onion through carrot to pan and cook for about 5 minutes, until vegetable begin to soften. Add in ground beef and allow to brown, stirring to crumble. Cook until no longer pink, about 5 minutes. Drain excess liquid. Add in garlic and jalapeño and season with salt and pepper. Stir to combine.
2. In a small bowl, combine chili powder and the next 5 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Add in wine, tomatoes, and kidney beans. Season with salt and pepper to taste and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30-45 minutes more, stirring occasionally. Discard the bay leaves. Enjoy!

adapted from Cooking Light, January 2003

30 While 30 - 3 Month Check-In

2011-09-09T14:58:00.000-04:00

Time is flying and I've been 30 for a little over 3 months. I thought I better check myself and see where I stood with my 30 While 30 list. Here goes:

30 Things to Cook/Bake/Make/Eat While I'm 30

1. Pie crust
2. Boston Crème Pie
3. Beef Wellington
4. Puff Pastry
5. Candy
6. Mousse
7. ~~Pita Bread~~ - Completed
8. Homemade Pasta
9. ~~Ice Cream Sandwiches~~ - Completed with Chocolate Chip Ice Cream Sandwiches
10. Pad Thai
11. Tiramisu
12. Cobbler
13. Lemon Curd
14. Homemade Tortillas
15. Bagels
16. Croissants
17. ~~Cinnamon Rolls~~ - Completed
18. Crepes
19. ~~Refrigerator Pickles~~ - Complete with Bread & Butter Refrigerator Pickles
20. ~~Ice Cream~~ - Complete with Peach Ice Cream
21. Beer Can Chicken on the Grill
22. Have a fondue party
23. Graham Crackers
24. Cheesecake
25. Short Ribs
26. ~~Something Fried~~ Completed with Chicken Egg Rolls
27. Shrimp
28. Homemade Ranch Dressing
29. Corned Beef
30. Éclairs

So I've completed 6 out of 30 items. I guess that's almost 25% but not quite. Bagels are on my radar right now so hopefully I can cross those off pretty soon!

On another note, I think I have a little sous chef or baker in the making. :)

Chicken with Tomato-Herb Pan Sauce

2011-09-08T07:33:00.000-04:00

I don't know about you but I am always on the lookout for chicken recipes. They don't have to be super easy or super fast they just have to be delicious! I don't mind spending some time in the kitchen prepping ingredients or stirring, whisking, simmering, or boiling. We just eat a lot of chicken and it can become rather mundane if I don't change it up every once in awhile.

I first saw this recipe on Josie's blog and thought that it sounded interesting and full of flavor. In the end, it was both! :) The tomato-herb sauce was definitely the star with the juicy and savory tomatoes that were full of herb-y flavor. The chicken was really just a vehicle to get the tomatoes into your mouth but was delicious due to being cooked in a compound butter sauce. While this isn't the fastest meal I've ever made, it comes together pretty quickly and ups the ante of a regular chicken dish. This is a recipe that will be made again and again, whether it's for a weeknight meal or company.

Chicken with Tomato-Herb Pan Sauce
Printable Version

2 tbsp. unsalted butter, at room temperature
1/2 tsp. dried oregano
2 cloves garlic, pressed or minced
1/2 tsp. paprika
Kosher salt and freshly ground black pepper
2 tbsp. all-purpose flour
2 boneless, skinless chicken breasts
2 tsp. olive oil
1 pint cherry tomatoes
1 tbsp. balsamic vinegar
2 tbsp. chopped fresh basil
1 1/2 tsp. chopped fresh oregano
1 tbsp. chopped fresh parsley

1. In a small bowl, mix together the butter, garlic, dried oregano, and paprika. Season to taste with salt and pepper and set aside.
2. Preheat oven to 200°F, or the lowest possible temperature. Pat the chicken dry with a paper towel and season with salt and pepper. Set aside.
3. Measure the flour onto a plate and season to taste with salt and pepper. Working with one breast at a time, dredge both sides in the flour. Shake gently to remove excess flour and repeat with remaining breast.
4. Melt 1 tablespoon of the oregano butter with the 2 teaspoons of the olive oil in a large skillet set over high heat. Reduce to medium-high when the butter stops foaming. Add the chicken breasts in the skillet and sauté until browned on one side, about 4 minutes. Flip and continue cooking 3-4 minutes, or until cooked through and reads 165-170°F on an instant read thermometer. Transfer the chicken to a small pan or oven-safe plate and keep warm while preparing sauce.
5. Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until they begin to char and burst, about 5 minutes.
6. Add the remaining butter and the balsamic vinegar to the pan with the tomatoes and begin to crush the tomatoes slightly to release their juices. Continue stirring until butter has melted.
7. Using a wooden spoon, scrape the bottom of the skillet to loosen the browned bits. Stir in the fresh oregano, basil, and parsley.
8. Remove chicken from oven and top with tomato-herb sauce before serving.

adapted from Pink Parsley via Cook Like a Champion, originally from Bon Appetit Magazine

Key Lime Pie Frozen Yogurt

2011-09-05T04:57:00.000-04:00

A long time ago I blogged a "cheaters" Key Lime Pie. While I do enjoy making things from scratch, there are times when an easy pie is great to throw together and enjoy. Since then, I've come to love all things lime and this frozen yogurt is no exception! It's smooth, rich (yet light at the same time), creamy, tart, and just all around delicious. And with the flecks of bright green from the zest, it's very pretty to look at while you are scarfing it down. :) This is definitely on the easier side of the frozen treat spectrum because you don't have to heat or strain anything. Just mix it all together and then freeze it in your ice cream maker. Jessica thinks that you could probably just mix it together well and freeze it without an ice cream maker and I think that she's probably right!! It would at least be worth a shot if you don't have one on hand.

Key Lime Pie Frozen Yogurt
Printable Version

32 oz. low fat plain yogurt
1 (14 oz.) can sweetened condensed milk
Pinch salt
3/4 cup lime juice
zest of 1 lime

1. Mix all of the ingredients together well in a large bowl. Freeze in ice cream maker according to manufacturers instructions. Serve as soft serve or store in an airtight container and freeze until solid.

slightly adapted from The Novice Chef, originally from My Life as a Mrs.

Italian Sandwich Bread

2011-09-01T06:44:00.000-04:00

You know those moments when you realize that you aren't fully satisfied with something? You know there's something better out there? I had one of those moments recently while making a sandwich. (Yes, a sandwich.) As usual, I was using the bread that I always make for sandwiches and toast and whatnot and I just felt blah about the whole thing. I'm always excited to eat, even if it is just a sandwich, so this was a surprise to me. And that's when it hit me - I was tired of the same old bread. It was time for something new!

I started researching, looking for something that would be similar to my favorite grocery store bakery bread. I wanted a bread that was soft in the middle yet sturdy enough for sandwiches, a little chewy on the outside, and of course, full of flavor. When I came across this recipe, I knew I had to try it and voila! A winner was had. This makes one large loaf, free-formed loaf but can be adapted to two loaf pans for more standard-size slices of bread.

Italian Sandwich Bread
Printable Version

2 cups warm water, about 110-115°, divided
2 ¼ tsp. active dry yeast
5-5 3/4 cups bread flour
1 tbsp. light brown sugar
2 tbsp. extra-virgin olive oil
2 ½ tsp. salt
1 egg white, lightly beaten

1. In a glass measuring cup, stir the yeast in with ½ cup of the warm water. Let stand for about 5 minutes, until foamy.
2. In the bowl of an electric mixer fitted with paddle attachment, combine 5 cups flour, sugar, and the salt. Mix on a low speed to combine. Once mixed, add the yeast mixture, remaining water, and olive oil. Switch to the dough hook attachment and mix on low speed until dough starts to come together, about 7 minutes.
3. Transfer dough to lightly floured surface and need by hand for 1 to 2 minutes, or until the dough is smooth, firm, and elastic. (Dough should not be loose.)
4. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 1 ½ hours or until doubled in size.
5. Preheat the oven to 425° F and place a piece of parchment on a baking stone and place baking stone in oven to preheat. (Optional - bread can be baked on a baking sheet.)
6. Remove the plastic wrap from the risen dough and punch down. Flatten the rounded dough with the heel of your hand into a large rectangle**. Roll the dough up tightly, sealing the seam well after each roll. The dough should be an oval shape with rounded ends. Be sure to seal the ends, as well, by pinching the dough together.
7. Place the dough on a floured and inverted baking sheet (If not using a baking stone, place the dough on the normal side of the baking sheet). Cover with a clean kitchen towel and allow the dough to rest for 30 minutes, or until doubled in size.
8. Brush the dough with the egg white and using sharp knife, create a ¼-inch deep slice down the middle of the dough.
9. Place a cake pan (or other shallow pan) filled halfway with water on the bottom rack of the oven. Carefully slide dough from the inverted baking sheet onto the preheated baking stone (or leave on the baking sheet to bake if not using a stone). Bake for 40-45 minutes, or until a hollow thud is heard when tapping the bottom of the bread. Allow the bread to cool before slicing.

Makes 1 large loaf.

**To make two loaves, divide the dough evenly into two pieces. Shape each piece into a rectangle and roll up into a tight cylinder. Place inside a lightly oiled 9-inch loaf pan and cover to rise. Continue with step 8.

NOTE: After making this bread a few more times, I've found that if I want to make it into true sandwich loaf bread, it's best to double the above recipe and then make 3 loaves. For me, that creates the best crumb. (Updated 9/26/2011)

adapted from Dawn's Recipes

Baked Eggs in Tomato Sauce

2011-08-31T07:39:00.000-04:00

I don't even know where to start with this one, I really don't. It was beyond delicious and it was so simple. Another one where simple, everyday ingredients create a stellar outcome.

When I first started seeing this recipe on food blogs I kind of thought, "Really? Eggs and tomato sauce? That doesn't sound delicious at all." But then I really, really started seeing it everywhere and thought that I should give it a try. I put it off and put it off but finally tried it when James was working one night (this is a great meal for one!). Until the moment that I took the first bite I was skeptical. Something about the eggs and what would normally go with pasta was throwing me off. But then something magical, something outlandish happened. I ate the most delicious bite that I've had in awhile. The eggs and garlicky tomato sauce come together to create a creamy, full of flavor, amazing bite of food. Pair that with some crunchy garlic bread and you will have a meal that you will not soon forget.

The recipe below makes enough for two people but can very easily be adapted for more. Also, when I made the garlic bread, I melted the butter and mixed in olive oil and a clove of smashed garlic into the same dish that I later baked my eggs in and I think that upped the ante just a little. Who wants to clean another dish if you don't have to?

Also, you can adjust the baking time as needed to cook the eggs to your liking. I started with 15 minutes and that was perfect for a slightly runny egg yolks with the white portion completely set.

Baked Eggs in Tomato Sauce
serves 2
Printable Version

2 tbsp. olive oil
4 garlic cloves, minced or pressed
1 (15 oz.) can petite diced tomatoes
½ tsp. herbes de Provence
Kosher salt and freshly ground black pepper, to taste
Parmesan cheese, to taste
4 large eggs

1.Preheat oven to 350° F and set two12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet lined with foil. Set aside.
2. In a large saucepan, heat oil over medium heat and add garlic. Cook, stirring constantly until garlic is fragrant, about 30 seconds. Add diced tomatoes and herbes de Provence and stir to combine. Bring to a slow boil, season to taste with salt and pepper and reduce heat to low. Cook, stirring occasionally, for about 10 minutes.
3. Divide tomato sauce evenly among bowls, reserving ½ cup. Crack 2 eggs into each bowl and with the reserved sauce, cover the whites/outside of the eggs, leaving the yolk exposed.
4. Bake until egg whites are set and yolks are cooked to desired doneness, 15-20 minutes. Top with Parmesan cheese and serve with garlic bread.

adapted from The Bitten Word, originally from Everyday Food

Lime Marinated Chicken Kabobs

2011-08-29T07:02:00.000-04:00

Sometimes the simplest of ingredients and flavors really pack the best of punches. Lime, for instance, is one of my favorite ingredients to use in a marinade because the flavor really comes through and takes what would be a boring piece of grilled chicken and turns it into a mouthwatering meal that we would eat again and again. There are a million and one ways to marinade chicken (or any meat) and this is just another great option. I cut the chicken into bite size pieces and grilled them as kabobs but do with them as you please!

Lime Marinated Chicken
Printable Version

1/2 cup lime juice
zest of 1 lime
4 tablespoons honey mustard (or 2 tbsp. honey & 2 tbsp. Dijon mustard whisked together)
1 tbsp. olive oil
1/2 tsp. ground coriander
1/4 tsp. garlic powder
Kosher salt and freshly ground black pepper, to taste.
4 boneless, skinless chicken breasts

1. In a medium bowl whisk together lime juice, zest, honey mustard, olive oil, coriander, and garlic powder.
2. Season chicken with salt and pepper to taste and place in a large, freezer zip top plastic bag. Pour marinade into bag and seal well. Place bag inside of a clean bowl and store in refrigerator.
3. Marinate in fridge for 2 hours before cooking as desired.

very slightly adapted from Proceed with Caution, originally from The Grilling Bible through Domestic Pursuits

Blueberry Cheesecake Bars

2011-08-26T07:18:00.000-04:00

With blueberry season quickly coming to an end I had the strong urge to baking with blueberries one last time. As soon as I saw these on Jen's blog a few weeks ago I knew that they would be a hit. I love baking with oatmeal because I love the texture that it brings to baked goods and with blueberries and cheesecake, how can you go wrong? The flavors all come together to create one of the best desserts that I've had in a long, long time. The flavors are all just so perfect together with the chewy oatmeal base, the smooth and sweet cheesecake middle, and the slightly tart and juicy blueberry layer. I had a hard time sharing these... ;)

We are these cold, straight from the fridge, each time but they would probably be great served at room temperature, too. Just make sure to store them in the fridge.

Blueberry Cheesecake Bars
Printable Version

For the crust:
1 1/2 cups oats
1/2 cup flour
1/2 cup brown sugar, packed
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
6 tbsp. unsalted butter, melted

For the blueberry layer:
1 2/3 cup blueberries
3 tbsp. sugar
2 tsp. cornstarch
2-3 tsp. lemon juice

For the cheesecake layer:
8 ounces cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
Pinch salt

1. Heat oven to 350° F and line an 8-inch square baking pan with non-stick foil or parchment paper.
2. For the crust: In a large bowl mix oats, flour, brown sugar, baking soda, salt, and cinnamon. Add in the melted butter and stir until evenly mixed and very crumbly. Set aside 1/2 cup crumb mixture for topping.
3. Press remaining mixture into prepared pan and bake for 12 minutes.
4. In a small saucepan carefully stir together blueberries, sugar, and cornstarch and then add in lemon juice. Heat the saucepan to medium and cook, stirring often, until mixture begins to thicken, about 7 minutes. Remove the pan from the heat and allow to cool slightly before pouring over baked crust.
5. In bowl of electric mixer beat the cream cheese until smooth and then add sugar, vanilla, and salt. Beat well until thoroughly mixed and smooth, about 2 minutes. Add in the egg and mix until combined. Pour cheesecake filling over the blueberry filling.
6. Top the blueberry filling with the reserved crumb mixture.
7. Bake for 30-35 minutes until top begins to brown and filling is bubbly. Remove pan to a wire rack and allow to cool completely. When bars reach room temperature chill for an hour in the refrigerator before cutting. Store in refrigerator.

as seen on Beantown Baker, originally from Baking and the Boys and Cookie Madness

Garlic Rice Pilaf

2011-08-24T07:46:00.001-04:00

I don't know about you but side dishes are sometimes that hardest part of meal planning. I often don't put any side dishes on the menu and just wing it which gets pretty boring because we end up having the same rotation of sides - potatoes, vegetables, rice - blah. When I had the time one afternoon to make this rice dish I definitely took advantage and the whole family was glad that I made it. It's a very flavorful dish that I'm sure we'll be making again and again. It may take a little over an hour for it to all come together but it's so worth it when you take that first bite of steamy, garlicky rice.

Garlic Rice Pilaf
Printable Version

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

1. Preheat the oven to 375° F and lightly grease a covered casserole dish, set aside.
2. In a large skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. stirring often.
3. Add in 1 cup of the chicken broth, salt, and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Then stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

as seen on Annie's Eats, originally from What's Cooking in the Orange Kitchen?

Asian Lettuce Wraps

2011-08-22T07:20:00.002-04:00

I forget how much I like Asian inspired food because I'll go weeks without putting any type on my menu and then when I do cook something that is Asian(ish), I always love it. I don't know why I don't make this type of cuisine more often.

These lettuce wraps are a "knock-off" of a very popular restaurant appetizer. I've had the appetizer several times and I am never a big fan of it but I've had this recipe bookmarked for so long that I thought I better try it!! As usual, I'm so glad that I did because we really. really enjoyed them. I know it's not apple season but pick up the Granny Smith that this calls for because it adds great crunch and just a little sweetness to an otherwise savory dish. We also used Romaine lettuce because it's what we had around but nearly any lettuce would work. This isn't the neatest meal to eat but it sure is delicious!

A couple of notes: Have all of your prep work done before you begin cooking as this comes together VERY quickly. When you are doing the prep work, you want everything to cook quickly and to be easy to eat when you fill the lettuce cups, so dice everything fairly small.

Asian Lettuce Wraps
Printable Version

For the sauce:
4 tsp. hoisin sauce
4 tsp. soy sauce
1 tsp. sesame oil
3 tsp. rice wine vinegar
Freshly ground black pepper

For the filling:
2 tsp. canola oil
2 cloves garlic, minced or pressed
1 shallot, minced
½ tsp. ginger
1 lb. ground turkey or chicken
½ cup onion, diced
½ red bell pepper, diced
¼ cup frozen peas
¼ cup carrot, very finely diced
½ green apple, finely diced
¾-1 cup cooked rice
2 green onions, thinly sliced

To assemble:
Romain lettuce leaves

1. In a small bowl, combine all the ingredients for the sauce and stir to blend. Set aside.
2. To make the filling, heat a skillet over medium high heat and add the canola oil. Once the pan is hot, add the garlic, shallots, and gingerto the pan, and stir fry for a few seconds, just until fragrant.
3. Add the ground turkey or chicken, breaking into very small pieces, and cook until almost cooked through. Add the vegetables to the pan and cook for 1-2 minutes more. Mix in the sauce and cook for about 1 minute, until thickened slightly. Add the apples, rice, and green onions to the pan and toss to coat. Immediately remove the pan from the heat and serve the filling in lettuce cups.

adapted from Annie's Eats, originally from Steamy Kitchen

Chocolate Chip Cookie Ice Cream Sandwiches

2011-08-19T07:09:00.001-04:00

I'll be honest. I totally lucked out in college with the roommate situation. Freshman year I was paired with Ursula just by a random dorm room assignment. We talked on the phone before we arrived at school discussing important items such as who bring a tv and who would supply the fridge. You know - items essential to a successful freshman year. :) We have stayed great friends for the past 12 years or so, even rooming together for 3 more years after the first year. Ursula moved after graduation and I needed to find another roommate. A friend-of-friend had an opening and I moved in with her. Heather and I became fast friends and to this day she's my best friend and Jack's Godmother.

What does all this have to do with ice cream sandwiches, you say? Well it was Heather who had the genius idea to make these little gems one night. We baked up some cookies and slathered the ice cream between them. I remember distinctly that we had a hard time waiting for them to hard-freeze and had a very messy (but delicious) dessert.

I made a double batch of my favorite chocolate chip cookies so that I could send some with our new neighbor's daughter who was heading back to college. The Chewy already makes a fairly large batch so I definitely had more than enough to go around. With some vanilla bean ice cream already in the freezer, I thought these would be a great treat to have around!

Chocolate Chip Cookie Ice Cream Sandwiches
Printable Version
(I am only listing ingredients, no amounts, because it will depend on what you want to have. I only made 6 sandwiches but you could make more or less.)

Chocolate Chip Cookies
Vanilla Ice Cream (about ¼ cup per cookie sandwich), softened or easily scoopable/spreadable

1. Place softened ice cream on the bottom of one cookie and place another cookie on top. Press gently on top cookie to help ice cream spread to the edges. Lay on a baking sheet and continue to desired amount.
2. Place baking sheet with sandwiches on it in the freezer for at least 4 hours or overnight. Wrap individually in freezer or parchment paper and store in an airtight container.

Pasta with Ricotta, Lemon, and Spinach

2011-08-17T07:10:00.000-04:00

Sometimes meals happen because you are craving an ingredient, sometimes they happen because it's what's on your meal plan, other times they are born out of necessity. This was one of those times. I needed to make lunch and I just didn't want a sandwich and we also didn't have any leftovers. On top of that, it was the end of the "grocery week" and we didn't have much in stock. However, I did have a partial tub of ricotta cheese, spinach, and lemons. I always have pasta and Parmesan cheese around so voila! Lunch was made! Any herbs could be added to this and would make the dish that much better. Definitely make sure your pasta water is plenty salty - I think that's what made this dish so flavorful.

Pasta with Ricotta, Lemon, and Spinach
Printable Version

serves 2
½ lb. pasta, any variety
½ cup ricotta cheese
zest of 1 lemon
½ tbsp. unsalted butter
Parmesan cheese, to taste
Kosher salt and freshly ground black pepper, to taste
3 oz. spinach leaves

1. Bring a large pot of salted water to a boil and cook pasta to al dente according to directions. Drain and return to pot.
2. Combine the ricotta, lemon, and butter with the pasta and stir well. Season to taste with Parmesan, salt, and pepper.
3. Divide the spinach evenly between two dishes and then spoon the hot pasta on top of the spinach.

Good Thymes & Good Food original

Vanilla Bean Ice Cream

2011-08-15T07:06:00.001-04:00

I really think that ice cream probably conjures up lots of wonderful memories for most people. Ice cream cones as kids on a hot summer day, ice cream dates as teenagers, and now as adults we most likely still enjoy a bowl of creamy, sweet ice cream.

I have very fond memories of going with my childhood best friend, Hilary, to her parents boat for the weekend. After a a few days filled with tubing and boating on and around Lake Michigan we most certainly were not ready to head home but the trip back was made less painful with a stop at The Front Porch. We would sit outside and enjoy our waffle cones (with a candy corn in the bottom!) filled with cotton candy ice cream or Superman, or fudge ripple, before heading the rest of the way home. Ice cream always just takes me back to those simpler days. Hilary and her parents were definitely a second family for me.

There are obviously countless combinations of ice cream to be made but I knew that I needed to master vanilla before I went too far. This ice cream is creamy, dreamy, and full of classic vanilla flavor. I topped it with salted caramel sauce leftover from these cupcakes and it was out of this world.

Vanilla Bean Ice Cream
Printable Version

2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

1. In a medium saucepan, combine 1 cup of the cream with the sugar and salt. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved.
2. Remove from heat and stir in the remaining 1 cup of cream, the milk, and the vanilla.
3. Cover and refrigerate until the mixture is well chilled, 12 hours or overnight. Remove the vanilla bean before churning and then freeze in an ice cream maker according to the manufacturer’s instructions.

as seen on Annie's Eats, originally from The Perfect Scoop

Corn and Scallion Muffins

2011-08-11T08:57:00.000-04:00

I know that corn bread seems to lend itself so well to fall and winter dishes with all of our soup, stew, and chili consumption but when I had two ears of corn staring me in the face I knew what I had to do. I had to make muffins and I had to use that fresh corn. I didn't make these to accompany a meal, although they would be a fabulous side dish. I just wanted to have them in the freezer for a snack (mostly for Jack) - they freeze beautifully.

Growing up I liked raspberry or strawberry jam with my corn muffins and although these are very savory with the scallions, the sweet touch of jam is a great compliment to them.

Corn and Scallion Muffins
Printable Version

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil (I used olive oil since it was handy)
1 large egg
1 large egg yolk
1 cup corn kernels fresh, frozen or canned (drained and patted dry)
3 scallions, green and white parts, thinly sliced

1. Preheat the oven to 400° F and butter or spray a regular-size muffin pan or line with paper muffin cups. Place the muffin pan on a baking sheet and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda,and salt. Set aside.
3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg, and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend (the batter should be lumpy). Stir in the corn kernels and the scallions. Divide the batter evenly among the muffin cups.
4. Bake for 15 to 18 minutes or until the tops are golden and a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from its mold.

adapted from smitten kitchen, originally from Dorie Greenspan's Baking: From My Home to Yours

Cinnamon Rolls

2011-08-09T06:52:00.001-04:00

Cinnamon rolls have long since been a favorite treat/snack/breakfast of mine. Growing up they always came from the paper tubes that you popped open with the package of icing but they really were nothing but delicious,. The smell of cinnamon and bread baking early in the morning and then the drizzle of icing when they were still hot made for an intense sensory overload (for me, at least). We didn't have them often but when we did you can be sure that I was first at the table!

I've made cinnamon rolls before but I wasn't 100% thrilled with the results. I think it was a combination of not being totally confident with my bread making & baking abilities and not a perfect recipe. For me, this recipe was perfect. It's a Cinnabon "copy cat" that I saved from the Food Network magazine a long, long time ago. It's been sitting in the To Make pile and I finally took the plunge. James was working a midnight shift (after working a daytime shift) and I wanted to send something for them to snack on during the air traffic lulls. He said that they were a hit and we enjoyed part of the batch at home, as well.

Cinnamon Rolls
Printable Version

For the dough:
1 cup buttermilk, warm (about 115° F)
2 ¼ tsp. yeast
¼ cup plus ¼ tsp. sugar
4 tbsp. unsalted butter, melts
1 large egg yolk
1 ½ tsp. vanilla extract
2 ¾ cups all-purpose flour, plus more for dusting
¾ tsp. salt
¼ tsp. nutmeg

For the filling:
8 tbsp. unsalted butter, softened, plus more for the pan
½ cup sugar
3 tbsp. ground cinnamon

For the glaze:
2 cups confectioners’ sugar
⅓ cup heavy cream
4 tbsp. unsalted butter, melted

1. To make the dough: Combine the warm milk, yeast, and ¼ teaspoon sugar in a small bowl and set aside until foamy, about 5 minutes. Whisk in the melted butter, egg yolk, and vanilla.
2. In the bowl of an electric mixer, combine the flour, remaining ¼ cup sugar, salt, and nutmeg. Make a well in the center of the flour mixture and gradually add in the yeast mixture.
3. Mix on a low speed using the dough hook until dough begins to gather on the dough hook in a mass, about 6 minutes (dough should still be sticky). Add additional flour, 1 tablespoon at a time, if needed.
4. Shape the dough into a ball and place into a lightly greased bowl, turning once to coat. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour and 15 minutes.
5. Once the dough has doubled in size, turn the ball out onto a light floured work surface and roll into a 12x14-inch rectangle with the long side facing you. Spread the softened butter over the surface of the dough rectangle leaving a ½-inch border on the long side opposite you. Mix the cinnamon and sugar together and sprinkle evenly over the butter.
6. Brush the unbuttered edge with a little water and then begin to roll the dough away from you into a tight cylinder. Press the edge to seal. Cut the cylinder into 12 equal pieces.
7. Butter a 9x13-inch cake pan and place the buns cut-side down in the pan, leaving a little space between each one. Cover with plastic wrap and allow to rise in a warm spot until doubled in size, about 40 minutes. Meanwhile, preheat the oven to 325°F.
8. Bake the cinnamon rolls until golden brown and cooked through, 30-35 minutes. Cool in the pan for 15 minutes.
9. To make the glaze: Whisk the confectioners’ sugar, cream, and melted butter together. Spoon over cinnamon rolls while still warm and serve warm.

adapted from Food Network magazine

Bread & Butter Refrigerator Pickles

2011-08-05T06:32:00.001-04:00

I put refrigerator pickles on my 30 While 30 List because I thought that I would like the challenge, I wanted to be sure that I was staying true to cooking in season, and I like pickles. :) First of all, I have a secret - these were not really challenging. They were pretty easy and a lot of fun! Second of all, pickles are the perfect item for summer because Kirby cucumbers are in season and pickles pair perfectly with so many summer dishes. And as I said, I like pickles.

As soon as I saw these in the Summer Entertaining issue from Cook's Illustrated I knew that I'd found my recipe. There have been very, very few recipes that I've made from the Cook's Illustrated crew that haven't been outstanding and these pickles are no different. They are so full of flavor, perfectly sweet with just a little tartness and nice & crisp. They are great on a burger or just as a snack.

Bread & Butter Refrigerator Pickles
Printable Recipe

1 lb. pickling cucumbers, Kirby or baby, sliced into ⅛ inch slices
1 medium onion, halved and thinly sliced
1 tbsp. Kosher salt
1 cup cider vinegar
¾ cup sugar
1 tsp. pickling spices or ½ tsp. yellow mustard seeds, ¼ tsp. celery seeds, ⅛ tsp. ground turmeric

1. In a colander combine cucumbers, onion, and salt and set over a bowl. Let stand for 1 hour and then discard the drained liquid.
2. In a large saucepan, add vinegar, sugar, and spices and bring to a boil. Reduce heat to low, add cucumbers and onion and then press to submerge in the liquid. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes.
3. Transfers cucumbers and liquid to large bowl and do not cover. Refrigerate for at least 2 hours before serving. Store in an airtight container, in the refrigerator, for up to 2 weeks.

from Summer Entertaining by Cook's Illustrated

Crispy Baked Chicken Fingers

2011-08-03T06:41:00.001-04:00

Chicken fingers are sort of a quintessential American meal. I mean, what's not to love? Breaded, crispy chicken served alongside some delicious dipping sauce is a winning combination. I do have to say, though, that I rarely eat them anymore. I never order them at restaurants and they aren't the first thing that come to mind when I prepare chicken for dinner. I just decided one night that Jack would probably like them so I gave this recipe a whirl. As usual, I was not disappoint and neither was Jack! I've made other versions of chicken fingers at home in past years that claim that they will be crispy but none have ever come out the way they claim they will. I think the combination of toasting the panko breadcrumbs and also using the rack over a sheet pan in the oven is key to achieving the crunchy exterior without frying. Whenever I do have chicken fingers, I must have honey mustard for dipping. If you are in the market for a new chicken tender recipe that is baked, give this one a try. :)

Crispy Baked Chicken Fingers
Printable Recipe

2 cups panko breadcrumbs
2 tbsp. canola or vegetable oil
½ cup all-purpose flour
1 tsp. garlic powder
½ tsp. salt
3 large egg whites
1 tbsp. water
1 tsp. Dijon mustard
Cooking spray
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips

1. Preheat the oven to 475˚ F. Heat a large skillet over medium-high heat toss the panko with the oil, then toast the bread crumbs, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
2. In a second shallow dish, whisk together the flour, garlic powder, and salt. In a bowl, whisk together the egg whites, water and Dijon mustard.
3. Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. While working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and then the breadcrumbs to coat. Shake off the excess between each step and then lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
4. Spray the tops of the chicken pieces lightly with the cooking spray and place in preheated oven. Bake until the chicken is cooked through, 10-12 minutes.

adapted from Annie's Eats, originally from America's Test Kitchen Healthy Family Cookbook

Wheat Pita Bread

2011-08-01T07:04:00.001-04:00

Pita bread was something that I was buying pretty regularly from the grocery store for both meals and snacks. I would use it to make pita chips, or chicken gyros, or stuff them with tabbouleh and hummus. Basically any way that you arrange it, I love pita bread. It's soft and so full of flavor. I put pita bread on my 30 While I'm 30 List so that I could cross one more thing off of the let's-make-that-at-home-list (why does one list always lead to another list?). I can honestly say that I will be making pita at home from now on. They freeze so well that if you only need a few, the rest can go right into the freezer until you need them!

Wheat Pita Bread
Printable Version

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (110˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat or white wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

1. In the bowl of a stand mixer, combine the yeast, honey, and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
2. Remove the plastic wrap and return the bowl to the mixer fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
3. Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500 degrees.
4. Once the dough has risen, transfer to a lightly floured work surface. Punch down the dough and divide into 8 equal pieces, then form each piece into a smooth ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Sprinkle a baking sheet with cornmeal and transfer the rounds to the sheet. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand for about 30 minutes, until slightly puffy.
5. Working with 1 disk at a time, transfer each pita to the hot baking stone (if using) or directly onto the oven rack. Transfer 4 disks and then bake for 2-3 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1-2 minutes more.
6. Transfer to a cooling rack and cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days or freeze.

from Annie's Eats, Confections of a Foodie Bride, originally from Gourmet magazine

Pineapple-Blueberry Yogurt Pops

2011-07-29T07:06:00.001-04:00

Jack has reached a really fun stage with his eating in that he can eat anything. :) I was so happy when the pediatrician gave us the all clear to try and foods with him. (We had food allergy concerns.) The first item that I incorporated into his diet was dairy. He has taken like a champ to whole milk and eats yogurt like it's going out of style. He makes my foodie mommy heart proud.

I've seen these little gems all over the blogging world and was excited to make them for Jack to try. We all enjoyed them but I think Jack might have liked them a little more than James and I did. He was patting his belly the entire time he was eating it. It was very cute. I can't wait to try countless versions of these for him.

Pineapple-Blueberry Yogurt Pops
Printable Version

For about 4 pops (depending on mold size):
½ cup fresh or frozen blueberries
1 cup fresh or frozen pineapple chunks
⅓ cup yogurt (plain, vanilla, pineapple, blueberry - Greek or regular will both work)

1. In the bowl of a food processor blender, combine all ingredients and process until desired consistency. Adjust to taste.
2. Pour into molds and place in the freezer for at least 4 hours or overnight. To remove from molds, run under warm water before gently removing the pops.

adapted from Pennies on a Platter

Chicken Caesar Club Sandwich

2011-07-27T07:23:00.000-04:00

I've had Ina Garten's cookbook, Barefoot Contessa at Home, for years. Everything that I've tried from it has been great but for some reason it's been pushed to the back of the cookbook pile lately. I was struggling to create a weekly menu and decided to pull out this cookbook and flip through it. I came across this recipe for a chicken Caesar club sandwich and given how hot it's been, I thought it sounded great for a light dinner. As usual, Ina delivered a great recipe that's full of flavor and one that I'll make again and again.

Chicken Caesar Club Sandwich
Printable Version

2 split chicken breasts, bone in & skin on
Olive oil
Kosher salt & freshly ground black pepper
4 oz. thinly sliced prosciutto
1 small garlic clove, minced or pressed
2 tablespoons chopped fresh flat-leaf parsley
1 tsp. anchovy paste
1 tsp. Dijon mustard
1 1/2 tbsp. freshly squeezed lemon juice
1/2 cup mayonnaise
Preferred bread (ciabatta or hoagie rolls work well)
Arugula, washed and spun dry
1 large tomato, thinly sliced
Parmesan cheese, shaved

1. Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan skin side up and rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes or until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
2. Meanwhile, place the prosciutto on another sheet pan in a single layer and roast for 8 to 10 minutes, until crisp. Set aside to drain on paper towels.
3. In the bowl of a food processor or a blender, combine the garlic and parsley and process until smooth. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using immediately.)
4. Slice the bread in half horizontally and toast the bread in the oven, cut side up, for 5 to 7 minutes. Cool slightly and then spread the cut sides of each piece with the Caesar dressing.
5. Place half the arugula on the bottom piece of bread and then begin to layer with the tomatoes, shaved Parmesan, prosciutto, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Top with the other half of bread and serve.

adapted from Barefoot Contessa at Home by Ina Garten

Iced Coffee

2011-07-25T06:40:00.000-04:00

I don't know about where you live but it has been blistering hot here in the Atlanta area since late April. Maybe I say this every summer, but I swear it's hotter than it was last year and last year I was pregnant! Given that I now have an active 12 month old, there are days that just call for an additional cup of coffee. I am definitely hot-in-the-morning and cold-in-the-afternoon kind of coffee drinker. I don't care if it's 100 degrees outside, I still want that hot coffee. But when the afternoon lull rolls around, I usually go for iced coffee.

My coffee maker does brew cold coffee but I don't love it. When I saw this recipe on Rebecca's blog, I knew that I might have found the one. And I was right! This makes a delicious iced coffee that's perfect for a pick me up, morning or afternoon!

This is a recipe that is definitely "to taste". I like my coffee on the sweet side, so adjust accordingly. :)

Iced Coffee
Printable Version

2 tsp. instant coffee granules
1 tbsp. + 1 tsp. sugar
3 tbsp. warm water
4 oz. milk
2 oz. ½ & ½

Directions:

1. In a small jar or bowl with lid combine instant coffee, sugar, and warm water. Shake until well combined and mixture begins to foam.
2. Pour foamy mixture into a glass filled with ice and then add milk and ½ & ½. Stir to mix thoroughly.

adapted from A Dash of Thyme

Peach Ice Cream

2011-07-22T06:50:00.001-04:00

It seems that for every season that are fruits or vegetables that I look forward to more so than others. For summer, it's peaches, and being that we live in a city that has 'peach' in it's name, it only seems fair that we eat an abundance of peaches and in any form. :) A former neighbor had peach trees in his yard. How I will miss going across the street and picking fresh peaches right off of the trees. There just really isn't anything better that a peach straight from the tree that is warm from the (hot, hot) Georgia sun. :)

Speaking of hot - this has been a record breaking summer - who doesn't love ice cream in the summer (or any time of year)? I'm ashamed to admit that I've had the ice cream attachment for the Kitchen Aid mixer for 2 and a 1/2 years without using it!! I made my first batch finally and am now hooked! With a basket full of peaches sitting on my counter, I couldn't really not make peach ice cream. This recipe delivers some very intense, sweet, creamy, perfect ice cream. It's dreamy. And being that July is National Ice Cream Month, I will have to see how many more batches I can whip up.

Peach Ice Cream
Printable Version

3 large peaches, peeled, pitted and coarsely chopped
½ cup water
¾ cup sugar
½ cup sour cream
1 cup heavy cream
¼ tsp. vanilla extract
A few drops of freshly squeezed lemon juice

1. In a medium saucepan set over medium heat, combine the peaches and water. Cook, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.
2. Remove from heat and add in the sugar. Set aside and allow to cool to room temperature.
3. Add the room temperature peaches and their juices to a blender or food processor with the remaining ingredients. Pulse briefly so that the mixture is well combined. (For a smoother ice cream with no chunks of fruit, continue to process until completely smooth.)
4. Transfer the mixture to the refrigerator and chill thoroughly. Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.

as seen on Annie's Eats, originally from The Perfect Scoop by David Lebovitz

Lemon, Tuna, and Chickpea Salad

2011-07-20T07:16:00.000-04:00

Tuna fish falls into that same category as banana bread for me - I have a love/hate relationship with it. Sometimes, I want a tuna fish sandwich so badly that I will do just about anything to have one, other times, it makes me green in the face. Obviously, when I made this salad, I was on the love side of the relationship. :) This salad was seriously surprising. I thought that it would be good, an easy lunch to throw together, but really, I was blown away with the flavors. The lemon and chickpeas with the tuna make for a filling and mouth-watering meal. I ended up making this twice in one week. We'll see how long this tuna fascination sticks around.

Lemon, Tuna, and Chickpea Salad

1 (15 oz.) can cooked chickpeas, rinsed and drained
1 can albacore tuna, drained
2 green onions, sliced
½ cup mild banana pepper rings, chopped
1 tbsp. olive oil, plus more for drizzling
Juice and zest of one lemon
1/4 cup fresh parsley, minced
Kosher salt and black pepper, to taste
mixed spring greens

1. Combine chickpeas, tuna, green onions, banana peppers, 1 tbsp. olive oil, lemon, and parsley in a medium bowl. Stir to mix. Season with salt and pepper.
2. Spoon tuna mixture on top of spring greens and drizzle with a little olive oil. Season again with salt and pepper if necessary.

adapted from Branny Boils Over, Erin's Food Files, Fake Free Food

Sweet Potato Fries

2011-07-18T07:14:00.000-04:00

I have to say that I'm new to the sweet potato fry craze. James, however, has been on this train for some time now. His favorite fries when we would eat at Canyon Burger were always the sweet potato fries. What took me so long to make them at home, I do not know. They are beyond easy and are something different from regular potato fries or roasted potatoes. Give them a try!

Sweet Potato Fries
Printable Version

1 large sweet potato, cut into sticks
1 tsp. olive oil
Kosher salt & black pepper, to taste

1. Preheat the oven to 450 degrees. Spray a baking sheet with non-stick spray.
2. Toss sweet potato sticks with the olive oil and spread into an even layer on the baking sheet.
3. Season with salt and pepper to taste. Bake until golden brown, about 30 minutes, flipping once during baking. Watch carefully.

Good Thymes and Good Food original

Snickers Cupcakes

2011-07-15T06:52:00.002-04:00

Snickers are by far my favorite candy bar. My personal preference is to have a bag of snack-size Snickers in the freezer at all times. But I don't do that because I will eat the entire bag, all by myself. I have pretty good self-control when it comes to sweets but if there are frozen Snickers in the house, watch out, I'm going to eat every last one. :)

these cupcakes have been on my list to make for quite some time. I was waiting for the perfect opportunity to make them and that just wasn't presenting itself so I decided to go ahead and make them anyway! I know these aren't exactly light summer fare but they are addictively delicious. Chocolate cake, salted caramel sauce, caramel buttercream, and Snickers made for a truly decadent and rich cupcake experience. (And you will even have leftover snack-size Snickers for the freezer.)

Snickers Cupcakes
Printable Recipe
for the cupcakes:

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat the oven to 350 degrees and line muffin tins with cupcake liners.
2. In the bowl of an electric mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add in eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes, until well combined.
3. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 18-20 minutes, until a tester comes out with only a few crumbs attached.
4. Cool in pan for 5 minutes before removing to wire rack to cool completely.

For the salted caramel sauce:
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1/2 tsp vanilla
1 1/2 teaspoons Kosher salt, or sea salt

1. Pour water into a medium saucepan. Add sugar to the middle of the pan and then the corn syrup. Using a wet pastry brush, wipe away any crystals that remain on the side of the pan.
2.. Over high heat, bring to a boil until a deep amber caramel forms, about 6 minutes. Watch carefully - mixture will burn quickly in the last minute.
3.. Remove the pan from the heat and carefully whisk in 1/4 cup of the cream. After bubbling subsides, add the remain cream, butter, vanilla, and salt.
4. . Let the caramel cool to room temperature before using.
(Sealed in an airtight container in the fridge, caramel will last about two weeks. Thin with a little hot water, if needed.)

For the buttercream:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce (caramel sauce should be workable but not warm enough that it will melt the butter)
Pinch of coarse salt
2 tbsp. heavy cream

For the garnish:
8 fun-size Snickers bars, chopped (I used partially frozen Snickers so that they were easier to chop.)
caramel sauce, for drizzling

To assemble cupcakes:
Frost cooled cupcakes as desired and top with chopped Snickers pieces, then drizzle with caramel sauce.

idea adapted from Annie's Eats, cupcakes from Hershey's, caramel sauce from The Amateur Gourmet (originally from Food & Wine), buttercream from Annie's Eats (originally from My Baking Addiction)

Pulled Pork with Orange Barbecue Sauce

2011-07-13T06:43:00.000-04:00

Pulled pork was one of those dishes that I kind of never thought to make at home. How in the world would I get such tender, flavorful pork in my own kitchen? And what about the barbecue sauce? How will I make something as delicious as the local bbq restaurant?

Pulled pork is James's favorite meal so when I decided to conquer this (silly) fear of mine, I did plenty of research. I ended up at Confections of a Foodie Bride knowing that I wouldn't be disappointed. Everything that I've made from Shawnda's blog has been absolutely delicious. All you need is a slow-cooker and a few ingredients and you'll have delicious pulled pork at home, too. One of the main reasons that I chose to go with this recipe was because I was able to use pork tenderloin as the source of pork. We were in the process of moving and I didn't want an abundance of leftovers and the tenderloin gave us the perfect amount for just a few meals. I'm sure you could make this with a larger cut of meat, just double or even triple the amount of barbecue sauce.

Oh, and coleslaw is a must for me when it comes to bbq. We had this pineapple coleslaw with our sandwiches.

Pulled Pork with Orange Barbecue Sauce

For the Orange Barbecue Sauce:
Juice of 1 large orange
2 tbsp. sugar
1 1/2 tbsp. olive oil
1 medium yellow onion, chopped (about 3/4 - 1 cup)
1 clove garlic, minced
1/2 cup ketchup
2 tbsp. lemon juice
1 1/2 tbsp. Worcestershire sauce
1 1/2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. ground black pepper

For the pulled pork:
1 tbsp. ground black pepper
1/2 tsp. cayenne pepper
1 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. dark brown sugar
1/2 tbsp. dried oregano
42tbsp. paprika
1 tbsp. table salt
1/2 tbsp. granulated sugar
1 4-5 lb pork roast

To make the sauce:
1. In a small saucepan over medium heat, combine the orange juice and sugar and cook until dissolved. Reduce the orange juice mixture to 2-3 tbsp., being careful not to scorch.
2. Heat olive oil in a 2-qt sauce pan and saute onions for 5 minutes; add garlic and cook until fragrant, 20-39 seconds.
3. Stir in the orange reduction and remaining ingredients and simmer for 5 minutes. Transfer to a food processor or blender and puree until smooth. Set aside.

To make the pulled pork:
1. Mix all spice rub ingredients in small bowl and then massage spice rub into meat. Wrap tightly in double layer of plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)
2. Unwrap pork and place it in slow cooker with 1/2 cup water. Turn slow cooker to low and cook for 6-8 hours, until meat is fork-tender. Transfer roast to cutting board and discard the liquid from the slow-cooker. Shred the meat by hand or using forks and discard fat.
3. Return the shredded meat to the crock and add 1/2 cup barbecue sauce. Simmer on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

slightly adapted from Confections of a Foodie Bride, originally from Cook's Illustrated by way of The Way the Cookie Crumbles

Ultimate Banana Bread

2011-07-11T06:47:00.001-04:00

I have a strange relationship with banana bread. I never really crave it, in fact, sometimes it sounds downright disgusting to me, but whenever I do eat it, I enjoy it. I don't know why it never sounds good - maybe I wasn't using the right recipe? I don't know. I do know, however, that awhile ago I watched America's Test Kitchen make this banana bread on their PBS show and I wanted to try it. I kept putting it off and putting it off, and for no real reason. I always have bananas in the freezer so I don't know what was with the hold-up.

I will say that there are a few extra steps that aren't in your traditional banana bread recipe but they are completely worth it. Extracting some of the liquid from the bananas truly gave this bread the perfect texture. It wasn't gummy in the least, only the perfect denseness but still with much lightness and wonderful flavor. So now when I do crave banana bread, I know exactly what recipe I'll head for.

Ultimate Banana Bread

1 3/4 cups unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled
8 tbsp. (1 stick) unsalted butter, melted & slightly cooled
2 large eggs
3/4 cup packed light brown sugar
1 tsp. vanilla extract
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 tsp. granulated sugar

1. Adjust oven rack to middle position and pre-heat oven to 350 degrees. Spray 8 1⁄2x4 1⁄2-inch loaf pan with nonstick cooking spray.
2. Whisk flour, baking soda, and salt together in large bowl. Place 5 bananas in a microwave-safe bowl and cook on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1⁄2 to 3⁄4 cup liquid).
3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1⁄4 cup, about 5 minutes. Remove pan from heat and stir reduced liquid into bananas. Mash with potato masher until fairly smooth, or desired consistency.
4. Into the banana mixture, whisk butter, eggs, brown sugar, and vanilla. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. 5. Gently fold in walnuts, if using. Scrape batter into prepared pan.
6. Slice remaining banana (do not use a previously frozen banana, it will be too soft.) diagonally into 1⁄4-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1 1⁄2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
7. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.
Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.

as seen on Food 4 Wibowo, originally from America's Test Kitchen

Jack is 1 Today!

2011-07-01T05:26:00.001-04:00

I'm going to be completely clique with: "Where did the time go?" and "How did my baby grow up so quickly?" and "Where has the last year gone?". I do feel that way but at the same time this last year has been long (in a good way). Lots has changed in the last year for us beginning with the arrival of Jack and ending with a move to a new house and I wouldn't change a thing in between! Jack is amazing and has brought so much joy and love to us that I can't imagine a minute without him. He's curious and active, loving and sweet, mischievous and independent. I love every bit of him and cannot wait for more birthdays to come!

Since we moved one week before his birthday we didn't end up having a true party for him. We moved over an hour away from where we were previously living and it was just too much at once. Luckily Mimi and Papa were in town to help with all of the moving festivities and we were able to celebrate with them. Jack had his very first cupcake (vanilla with vanilla buttercream) and he LOVED it. He had the biggest smile on his face as soon as I came around the corner with his cupcake. He ate almost every bite. :)

We went from this:

To this in 1 short year:

I think he likes it!

After this he held the cupcake over his head for a few minutes and just smiled. It was hilarious!

The absolute loves of my life.

Happy Birthday, Jack!!!

Easy Bean Burritos

2011-06-29T07:31:00.000-04:00

We are big fans of beans in this house. We eat them often with meals, as snacks, as fillers, on salads - we are bean fiends. They are so just versatile and there are so many varieties that they are a great pantry staple item. I always have black, kidney, navy, garbanzo, white, and pinto beans on hand. You never know when you might be able to incorporate them into a dish!

While I was excited to make these burritos, I was very surprised with just how flavorful and delicious they really were. There are only a few ingredients but sometimes simple is just better. Annie made a spicy version but I toned down the spicy factor knowing I was going to give them to Jack. He chowed down on the filling (and some blueberries)!!! (Warning: Picture of child with food all over his face below.)

I ended up eating these for dinner, then lunch, then dinner again while James was at work. This is going to become a go-to meal around here. :)

Easy Bean Burritos
2 tsp. canola or vegetable oil
1/2 cup onion, diced

2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. sauce from a can of minced chipotle in adobo sauce, or 1 tsp. of minced chipotle in adobo
1 tsp. ground cumin
¼ tsp. kosher salt, plus more
Freshly ground black pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. mild salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Sour cream
Or anything other toppings of preference

1. For the bean filling, heat the oil in a medium saucepan over medium-high heat. Add the onion and season with salt and pepper, cook until translucent, about 5 minutes. Add the garlic, chili powder, chipotle, cumin, and salt the stir and cook just until fragrant, 30-60 seconds.
2. Add the beans and the water or broth to the pan. Using a potato masher, mash the bean slightly. Bring the mixture to a boil and reduce the heat to medium-low. Simmer for 10 minutes and then remove from the heat. Stir in the salsa until well combined.
3. Fill each warmed tortilla with about a third of a cup of the bean mixture. Then with a small amount of shredded cheese, tomatoes, lettuce, green onions, sour cream or additional toppings. Roll the tortilla up tightly, burrito style, and serve immediately.

adapted from Annie's Eats and Pink Parsley Catering, originally from Cooking Light

Hoagie/Sandwich Rolls

2011-06-27T06:48:00.000-04:00

I've been trying to bake all of our bread at home but I was finding that I was buying bread for hoagies/sandwiches at the bakery instead of making it. I didn't know why I was doing that so I set out to find a recipe. I came across this recipe and gave it whirl without any expectations and lo and behold, I was very presently surprised! The bread came together easily, rose like a beauty, and had wonderful flavor. And the only real reason we had these sandwiches was because I had to make the bread. ;)

I'm not a big steak sandwich eater - it's not the first thing that I would order at a restaurant or the first use for steak at home. We had some thin steaks in the freezer that I thought would be great as sandwiches - and they were! A soft roll, sweet caramelized onions, seared steaks and tangy mustard-mayo sauce. These were great for an easy meal that came together super fast.

Hoagie/Sandwich Rolls
2 1/4 tsp. active dry yeast
1 1/2 cups very warm water, divided (around 115-120 degrees)
1 tbsp. sugar, divided
1/8 cup vegetable oil
1 1/2 tsp. salt
4 -4 1/4 cups all-purpose flour

1. In the bowl of an electric mixer fitted with the paddle attachment, dissolve the yeast in 1/4 cup warm water add 1/2 tablespoon sugar. Let stand about 5 minutes, until foaming.
2. Add remaining water and sugar and mix in the oil, salt, and 2 cups flour until smooth. Add the next 2 cups of flour in 1/2 cup increments until a soft ball of dough forms. Switch to the dough hook and knead until smooth and elastic, 6-8 minutes.
3. Place in a lightly oiled bowl and turn once to coat. Cover with plastic wrap, place in a warm place, and allow to rise for 45 minutes.
4. Lightly grease a baking sheet. Once dough has risen, gently punch it down and turn out onto a lightly floured surface and divide into about 6 pieces, roughly the size of a sandwich roll (or to your liking). Shape into an oval and place 2 inches apart on a prepared baking sheet.
5. Using clean kitchen scissors cut a 1/4-inch slash across the top of each roll. Cover with a clean kitchen towel and let rise for 20 minutes.
6. Bake at 400 degrees for 13-18 minutes or until golden brown. Remove to wire racks to cool.

adapted from food.com

Lemon Poppy Seed Muffins

2011-06-24T06:31:00.000-04:00

These really are your quintessential lemon poppy seed muffins and they are as delicious as you would imagine; moist, tender, and full of flavor. The lemon is a burst of freshness and the poppy seeds are such a fun addition and add an interesting color and texture. I truly love these muffins and have had my freezer stopped with them for awhile now. Jack also enjoys them. :)

Lemon Poppy Seed Muffins
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

1. Preheat the oven to 350 degrees and line a muffin tin with paper liners.
2. In a medium bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, blending well after each addition. Add in the lemon zest and the vanilla extract.
4. With the mixer on low, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
5. Spoon the batter into the prepared liners, filling each about 2/3 full. Bake 18-20 minutes, until a tester comes out clean. Let cool for 5-10 minutes before transferring to a wire rack to cool completely.

For the glaze: While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl. Carefully pour a small amount over each muffin and let the glaze set before serving.

from Annie's Eats, originally from Joy the Baker

Bacon Lover's Mac & Cheese

2011-06-22T06:51:00.000-04:00

I'm not even sure where to start with this dish. Should I start with the bacon? Or the cheese? Or the combination of both? Yeah, let's start there. This is just...so good. The cheese and bacon come together to create a truly delicious, decadent, grown-up macaroni & cheese...with mushrooms and spinach, to boot. While I do enjoy bacon, I usually don't cook with it, I reserve it for the occasional breakfast. You won't catch me eating bacon wrapped filet or bacon cheeseburgers. I think that bacon has its place but it's not usually in dinner dishes. Until now, that is! It really just add that perfect layer of flavor to what would be already delicious dish. Definitely indulge yourself and try this one.

Bacon Lover's Mac & Cheese

12 oz. short pasta
5-6 oz. bacon, chopped
8 oz. baby bella mushrooms, sliced
2 tbsp. unsalted butter
¼ cup flour
2 cloves garlic, minced
2½ cups milk
¼ tsp. salt
¼ tsp. red pepper flakes
Freshly ground black pepper, to taste
4 oz. Fontina cheese, grated
4 oz. white cheddar cheese, grated
3 cups fresh baby spinach leaves, chopped

1. Preheat the oven to 400 degrees and bring a large pot of salted water to boil. Once the water is boiling cook the pasta according to package directions until just shy of al dente. Drain well and set aside.
2. Meanwhile, in a skill over medium heat, cook the bacon until crispy. Transfer to a plate lined with paper towels with a slotted spoon. (If desired, set aside 2 or 3 tablespoons of the cooked bacon for topping the baked mac and cheese.) Set aside 2 tablespoons of the bacon grease and return the pan to the heat. Add the mushrooms to the hot pan and cook until they release their liquid, about 7 minutes. Season with salt and pepper. Remove from the heat.
3. For the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter. (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.) Heat over medium-high heat until the butter is melted then whisk in the flour and garlic. Cook, stirring constantly, until the mixture is golden, 1-2 minutes. Slowly whisk in the milk and cook the mixture, stirring frequently, until it begins thicken.
4. Add in the salt, red pepper flakes, and pepper. Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth. Add the drained pasta to the pot and mix in the cooked bacon and mushrooms, the cheese sauce, and the chopped spinach. Gently stir everything together until well combined and spread the mixture into a lightly greased 2-quart casserole dish.
5. Bake for 15-20 minutes, until the top is golden and the cheese is bubbling.

from Annie's Eats

Pineapple Coleslaw

2011-06-20T07:15:00.000-04:00

I don't really consider myself a picky eater (some might disagree) but I am super picky about coleslaw. There have been many far too many instances of soggy, mushy, flavorless coleslaw in my life. I realize that coleslaw is dressed and at some point it's going to get a little soggy but it shouldn't always be that way. Cabbage is crisp and delicious - it should stay that way for some time!

Due to the amount of lackluster coleslaw I'd encountered, I was wary of even making it at home. I just wasn't sure that I could get it right without using a million ingredients or making a bunch of subpar batches. I did some Googling and came across this a recipe from Bobby Flay. I hadn't made much from him but I thought it was at least worth a shot! I can say now that I am so glad that I gave this a try and that making coleslaw at home that is both not soggy or mushy is totally possible!! The additional of pineapple add the perfect amount of sweetness.

Pineapple Coleslaw

1 (16 oz.) package coleslaw mix
3/4 cup mayonnaise
2 tbsp. sour cream
2 tbsp. grated onion
1 tbsp. sugar, or to taste
2 tbsp. white vinegar
1 tbsp. dry mustard
1 tbsp. celery salt
2 cups pineapple, chopped (dry well)
Kosher salt and freshly ground pepper

1. In a large bowl whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl. Add in the coleslaw mix and the pineapple.
2. Mix well to combine and taste for seasoning. Cover and allow to sit in the refrigerator for at least an hour.

adapted from Bobby Flay

Vanilla Cupcakes with Lemon-Raspberry Buttercream

2011-06-17T07:35:00.001-04:00

There isn't much to say about these cupcakes except that they scream summer and are delicious. I know that summer hasn't officially arrived yet but with temperatures in the 90's, it's hard to tell!

These are great for those times that you want a cupcake but don't want anything too heavy. For me, lemon always seems to lighten and brighten dishes and the raspberry add just enough sweetness to the already delicious vanilla cupcake to make these real winners.

I thought about filling the cupcakes with the raspberry preserves and then just making lemon buttercream. I still think that would be delicious even though I didn't do that this time.

Vanilla Cupcakes with Lemon-Raspberry Buttercream

for the cupcakes:

3 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract

1. Preheat the oven to 350 degrees and line 24 muffin tins with paper liners; set aside.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
3. Place the butter in the bowl of an electric mixer. Scrape out the seeds of the vanilla pod and add the seeds to the butter. Beat the butter and vanilla bean seeds on medium-high for 3 minutes, until creamy. Scrape down bowl and beat for additional minute.
4. Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time, beating well after each addition and scraping the bowl as necessary.
5. In a liquid measuring cup, whisk together the buttermilk and vanilla. With the mixer on low, add the dry ingredients, alternating with the wet ingredients. Begin and end with the dry ingredients. Mix only until incorporated, do not over-mix. Scrape down the bowl and mix for 15 seconds longer.
6. Fill prepared muffin tins 2/3 of the way and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for a few minutes before removing to a wire rack.

for the buttercream:
1 cup unsalted butter, at room temperature
3 3/4 cups confectioners' sugar
1 lemon, juice & zest of
1 tsp. vanilla extract
1/8 tsp. salt
1/3 cup seedless raspberry preserves

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and beat until well combined and fluffy, 2-3 minutes.
2. Add the lemon juice, zest, and vanilla and continue to beat for another 1-2 minutes, until creamy.
3. Stir in the preserves and beat until fluffy, 2-3 minutes longer.

cupcakes from Annie's Eats, buttercream adapted from food.com