Consumed: My Culinary Adventure

Cookie Dough Truffles

2013-02-13T00:07:00.000-05:00

It never ceases to amaze me how sometimes the simplest of things can be the most impressive to the masses. This was the case when I made a couple of bite-sized desserts for my parents' surprise 60th birthday party.

I ordered a sheet cake, but I also made Birthday Cake Rice Krispie Treats and Cookie Dough Truffles so there were other options to jazz up the dessert table. Neither recipe even required baking, and I got so many compliments! Perfect!

These cookie dough truffles were something that I picked up from Bakerella, whom you can't help but love. Of course her confections are always adorable, and her photography skills are superb (especially compared to my last-minute photos taken in the dark).

The recipe is so easy, and I thought the presentation was really nice for a crowd. They're super easy to transport and serve, and guests can put them up by the stick, keeping their fingers from getting sticky. It was also the first time that I had ever used candy melts, and they were super easy to work with. The candy coating hardens up so nicely, adding to the ease of transport and consumption — all qualities that one wants in a party food!

If you'd like to eat cookie dough that doesn't carry the worry of poisoning, try these. They are yummy!

Cookie Dough Truffles (makes about 3 dozen)
Adapted from Bakerella

Ingredients:
1/2 cup (1 stick) unsalted butter, room temp.
1/4 cup sugar
1/2 cup packed light brown sugar
2 tbsp. milk
1/2 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 cup mini chocolate chips
2 bags chocolate candy coating (sold at craft stores, among other places)
Popsicle sticks, trimmed (lollipop sticks might work too)
Sprinkles (optional)

Directions:
In the bowl of a stand mixer (or using an electric mixer), beat butter and sugars together until light and fluffy (2-3 minutes). Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips.

Chill dough in the refrigerator for about 30 minutes until firm enough to scoop into 1-inch balls (I used a 1-inch cookie scoop).

Quickly roll the scoops of dough between your hands to form a smooth ball and place on a wax paper-lined baking sheet. Place in the freezer for 15-30 minutes. (Don't leave them in there too long — you won't be able to get the sticks in!)

Melt candy coating following the instructions on the package. Remove a couple of dough balls from the freezer at a time and insert the cut side of the popsicle stick into the ball. Dip into the candy coating, allowing excess chocolate to fall off back into the bowl so it is evenly coated.

Place back onto the baking sheet to set and add sprinkles (optional) before chocolate hardens. If the chocolate pools at the bottom of the truffle, dab it on the wax paper to pull some of the excess coating off and place on a clean spot on the baking sheet.

Refrigerate in an airtight container for up to a week.

Click here for a printable recipe!

Baked Brown Sugar Wings

2013-02-01T23:34:00.003-05:00

The Superbowl. It's Sunday! It's the 49ers vs. the Ray Lewises!

Fact: Last year's game was a little more exciting for me. My team was in it (and won...ahem!).
Fact: This year I have no stake in either team and will use the game as an excuse to eat delicious, sporty finger food.
Fact: I've had a cold that has overstayed its welcome by about 4 days. It has striped me of my sense of taste! Sad trombone. It turns out that I eat strictly for pleasure.

If you like wings (and I mean wings where you can actually taste chicken, not just...fried), please make these! You will be astonished that they are so tender and full of flavor. And baked! So you're leaving behind all of the calories that oil adds.

Pardon the picture. It was dark when I made these. Low lighting + meat doesn't usually work out too well.

These are absolutely yummy on their own, but if you're the dipping type, you could try something jazzier like the Roasted Red Pepper Dipping Sauce that the original poster recommended. I'm sure it would complement the flavors fabulously!

Let's talk about the source of your chicken for a second. I highly recommend finding yourself a butcher who sells high quality, local meat. And if you do, you'll also have someone to help you out with some of the prep work. I buy all of my poultry at Godshall's in Reading Terminal Market, and they are willing to cut/split your purchases as requested. When I buy wings, I have them split them into two pieces for me, which saves me a lot of time and handling of raw chicken. Just be weary of a "butcher" who won't even split a chicken breast for you!

Baked Brown Sugar Chicken Wings (serves 3-4)
Adapted from Domestic Fits

Ingredients:
2 lb. chicken wings
3 tbsp. olive oil
2 tbsp. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
2 tsp. paprika
1 tsp. kosher salt
1 tsp. ground black pepper

Directions:
Preheat oven to 425 degrees. Line a baking sheet with foil (for easy clean-up), and spritz the foil with cooking spray.

In a large bowl, mix together all ingredients except wings. Add wings and mix with your hands so the wings are coated with the spice mixture.

Spread wings in a single layer on baking sheet. Bake for 25 minutes (use tongs to flip them halfway through).

Click here for a printable recipe!

White Bean Turkey Chili

2013-01-28T22:03:00.001-05:00

Not only is there the momentum of the New Year, but I also have a serious desire to lose my remaining "baby weight." You know how there are those ~~lucky b!$%*es~~ women who seem to lose all of their baby weight without trying? Well, I am definitely not one of those women!

As a result, this mama is on a mission. I have been on the prowl for recipes that meet the following criteria: calorie conscious, WW-friendly, easily transportable and reheatable, and flavorful. This recipe for White Bean Turkey Chili is one of the healthy lunch recipes that I recently added to my repertoire.

I liked the list of ingredients and appreciated a chili that wasn't tomato-based. It also reheats nicely and tastes great with a spoonful of sour cream and a little fresh lime.

White Bean Turkey Chili (makes 6 servings; 6 Points+ per serving)
Adapted from LaaLoosh

Ingredients:
1 large onion, chopped
5 cloves garlic, minced
1 lb. ground turkey breast
2 4-oz. cans diced green chiles
1 tbsp. cumin
1 tbsp. dried oregano
1/2 tsp. cinnamon
Kosher salt & pepper to taste
1/4 cup cilantro
1/4 tsp. cayenne pepper
2 15-oz. cans cannellini beans, drained and rinsed
1/2 cup fat free 1/2 & 1/2
2 1/2 cups chicken broth (plus more if chili is too thick)

Optional toppings:
Sour cream (FF or reduced if you want lower points)
Shredded reduced fat Monterrey Jack cheese
Scallions, thinly sliced
Lime wedge

Directions:
In a dutch oven over medium heat, combine the onion and ground turkey and sauté until the onions are tender and turkey is fully cooked (6-8 minutes). Add the garlic and cook another minute or so, until fragrant. Add the green chiles, cumin, oregano, cinnamon, cayenne, and salt & pepper to taste. Cook another 5 minutes or so.

Add one can of the drained beans and the chicken broth to the pot. Then take the second can of beans and mash them using a food processor or potato masher. Add the mashed beans to the pot, along with the half & half. Stir well and bring to a boil. Then reduce heat to low, cover, and simmer for about 15 minutes or until the chili has thickened slightly. Stir in fresh cilantro.

Serve with a wedge of lime and your preference of toppings (suggestions listed above). Toppings were not included in the calculated Points+ value.

Click here for a printable recipe!

Almond Joy Bars

2013-01-24T21:55:00.000-05:00

These sweet treats were the perfect end to a lovely lunch with my parents and in-laws. Not to mention, they were quick enough to whip up with a 1-month-old and overnight houseguests!

From bottom to top: First you have a rich, buttery almond shortbread; that's essentially topped with a macaroon-like coconut layer; and the cherry on top is a layer of bittersweet chocolate and toasted almonds.

They're called Almond Joy Bars, but they are even more delicious because of the rich shortbread layer. It's even just a little bit salty, and counters the sweetness of the other layers perfectly!

Almond Joy Bars (makes a 9x13" pan)
Recipe borrowed from Glorious Treats

Ingredients:
1/2 cup (1 stick) unsalted butter, at room temp.
1/2 cup light brown sugar
1/2 tsp. salt
1 1/2 cups flour
14 oz. sweetened condensed milk (1 can)
14 oz. shredded, sweetened coconut (1 bag)

1 tsp. vanilla
1 1/2 cups sliced almonds
12 oz. bittersweet or semi-sweet chocolate (chop if using bar chocolate; leave as is if using chips)

Directions:
Preheat oven to 375 degrees. Line a 9x13" baking pan with foil or parchment, leaving some hanging over the edge for easy removal. Spray the foil lightly with cooking spray.

Toast the almonds in a thin layer on a baking sheet for 5-7 minutes until lightly golden. (Keep a close eye on them — they can burn quickly! Once you can smell the toasted almonds, it's probably time to take them out.)

Layer 1: Crust. Turn the oven down to 350 degrees. Then use a food processor or mixer to blend the butter and sugar until smooth and fully combined. Add the flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled toasted almonds and blend until just combined. Press the crust into the bottom of the prepared pan in an even layer. Bake the crust for 5-6 minutes.

Layer 2: Coconut. In a bowl, mix the sweetened condensed milk, coconut, and vanilla. Spoon the mixture onto the crust, spreading gently without disturbing the crust. Bake for 20-25 minutes until the coconut is golden brown.

Layer 3: Chocolate. Melt the chocolate in a glass, microwave-safe bowl. Add the chocolate to the bowl and cook for 30 second intervals on high, stirring in between intervals. Remove from microwave when the chocolate is almost, but not fully, melted. Stir until fully melted. Evenly spread the chocolate over the coconut layer. Sprinkle the remaining 1/2 cup of toasted almonds on top of the chocolate before it sets.

Place the baking pan in the refrigerator for at least 1 hour or until chocolate hardens. When fully chilled, lift the bars out of the pan using the overhanging parchment/foil liner. Slice into bars, using a sharp knife.

Serve at room temperature. Store remaining bars in the refrigerator, tightly wrapped for up to 3 days.

Click here for a printable recipe!

Chicken Tikka Masala

2013-01-19T22:50:00.003-05:00

I absolutely love Indian food. I love fancy Indian restaurants. I love Philadelphia's self-serve Indian buffets. I loved when my college roommate used to come back from holiday breaks with homemade roti and curry from her Guyanese grandmother. I loved the Indian food from the hole-in-the-wall restaurant in Madras, India that our auto-rickshaw driver took us to for lunch.

I still love to look at my photos from that amazing trip — wish I blogged then so I would have thought to photograph the grub!

Back to the food! Indian food has such depth of flavor between all of the spices, chutneys, and sauces. And I also find the variety of vegetarian options quite appealing.

And naan. Oh, the naan!

I've always been skeptical about making Indian food at home, assuming that it wouldn't match up. In my search for freezer-friendly food pre-baby, I stumbled across a recipe for Chicken Tikka Masala. I thought I would give it a shot since the ingredient list wasn't too intimidating.

The only ingredient that seemed "exotic" was the garam masala — an amazing blend of spices that can include peppercorns, cumin, cloves, cinnamon, coriander, ginger, bay leaves, etc. (different regions use different concoctions). All of the spices and herbs are ground together for an amazing aroma and flavor. If you are going to try this recipe, this is the one ingredient you don't want to skip or sub out! Most supermarkets have a foreign foods aisle, and it would probably be with other Indian spices/sauces.

In the end, this recipe was delicious! You could probably swing making this all in one day, but I like having the steps divided out into two days for maximum tenderizing and flavor-absorption.

It turned out to be a great freezer meal too. You may want to double the recipe and then freeze half (if you're going through the effort, why not maximize the output!). I portioned out the chicken/sauce in a container that held enough for my husband and me. Then, I defrosted overnight and heated it in a saucepan over medium heat — maybe 10 minutes? It is a delicious (and easy) burst of flavor on a chilly weeknight!

Chicken Tikka Masala (serves 6-8)
Adapted from Cooks Illustrated

Chicken Tikka:
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. kosher salt
3-4 lbs. boneless, skinless chicken breasts
1 cup plain yogurt (I used low fat, and that worked fine)
1 tbsp. canola oil
3 cloves garlic, minced
1 tbsp. fresh ginger, grated

Masala Sauce:
2 tbsp. canola oil
1 medium onion, diced fine
2 cloves garlic, minced
1 tbsp. fresh ginger, grated
1 tbsp. tomato paste
1 tbsp. garam masala
28 oz. crushed tomatoes
4 tsp. sugar
1/2 tsp. kosher salt
2/3 cup heavy cream
1/4 cup cilantro, chopped

Directions:

Day 1: Marinate the chicken and make the sauce.
Using a meat tenderizer, pound the chicken breasts just until they are an even thickness. Combine the cumin, garlic powder, cayenne, and salt in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so it adheres. Place the chicken in a baking dish, cover with plastic wrap, and refrigerate for about 30 minutes. In a separate bowl, whisk together yogurt, oil, garlic, and ginger. Pour the yogurt mixture over the seasoned chicken, making sure to fully coat both sides. Cover again with plastic wrap and refrigerate overnight (or at least 6 hours).

To make the sauce, heat the oil in a saucepan over medium heat. Add onion, stirring frequently, and cook until tender, about 8 minutes. Add the garlic, ginger, tomato paste, and garam masala, and stir until fragrant, 2-3 minutes. Add crushed tomatoes, sugar, and salt, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Remove from heat, and let cool. Transfer the cooled sauce into a storage container and refrigerate.

Day 2: Heat the sauce and cook the chicken
Pour the sauce in a dutch oven and warm over medium heat. Stir in cream and bring to a simmer. Cover and remove from heat. While sauce heats, adjust your oven rack so it's about 6 inches from the broiler. Cover a baking sheet with foil or parchment, and place the chicken breast in a single layer. Broil chicken until a thermometer register 160 degrees and the exterior is lightly charred in spots, about 10-15 minutes (more or less depending on thickness), flipping halfway through.

Let chicken rest for 5-10 minutes and then cut into 1-inch chunks. Stir chicken into warm sauce (be sure to remove sauce from heat before adding chicken — you don't want to overcook it). Add cilantro and serve over rice or with naan.

Click here for a printable recipe!

Birthday Cake Rice Krispie Treats

2013-01-03T21:53:00.001-05:00

It's pretty common these days to have sweets that are cake batter flavored. Ice cream, Italian ice, pancakes, fudge, etc. And because I like to be on the cutting edge of culinary trends...

...ahem...

...I recently whipped up some birthday cake rice krispie treats. And then whipped up another batch. And another. And then I made them for a birthday party to go alongside the cake.

It had been a while since I made these treats. Like maybe since high school? I forgot how easy, light, and pleasantly (but not overtly) sweet they are. And the addition of cake mix and sprinkles adds a variation on the flavor. I'm not claiming them to be anything gourmet. Just a nice switch from the typical sweet treats.

Making them is as basic as you can get too. No bake! Plus they travel well, don't need climate control, etc. Okay I think I've gone on enough about these — it's not rocket science, Danielle!

I served these alongside a birthday cake at the surprise 60th birthday party that I threw for both of my wonderful parents (who turn 60 within less than two months of each other). I also served some cookie dough truffles — stay tuned for that post!

My parents are wonderful people, and I'm so lucky to have them in my life! It was so fun bringing together 40 other people who feel the same way. Aren't they cute, too? I swear they act younger now than they did 20 years ago...

Happy birthday, Mom and Dad. I love you! (and GOTCHA!)

Birthday Cake Rice Krispie Treats (makes about 16 treats)
Base recipe is the one from the box!

Ingredients:
3 tbsp. butter
10 oz. marshmallows (regular or mini — doesn't matter)
6 cups puffed rice cereal
1/3 cup yellow cake mix (i.e., powder mix)
1/4 cup sprinkles, plus more for top

Directions:
Coat a pan with cooking spray (size isn't important, but for the thickness pictured above, use an 8"x8" pan).

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Gradually add cake mix and stir until combined. Remove from heat.

Add cereal to marshmallow mixture. Working quickly, stir with a silicone spatula until all cereal is evenly coated. Add sprinkles and stir again. Evenly press into the prepared pan, and sprinkle a generous handful of sprinkles on the top while mixture is still warm. Cool completely before cutting.

Click here for a printable recipe!

Baked French Toast Casserole

2013-01-02T22:13:00.000-05:00

Happy New Year! It was a super busy end of 2012, and I intended to post this recipe pre-holidays because it's a great recipe for Christmas or New Year's Day. Oops. Holidays or not, if you're having company or just want something simple but tasty for breakfast, this is a delicious, easy option.

My aunt and uncle were coming to visit Katy, and I knew I wanted to make some sort of french toast casserole — that's because I wanted something that I could prep the evening before after Katy went to sleep. I found several recipes online, namely Ina Garten's and Paula Deen's. I took my favorite parts of both recipes and morphed them into the hybrid version posted below.

One modification included removing an entire stick of butter from Paula's recipe — I don't know what that woman is thinking sometimes!

I prefer this served alongside a breakfast meat, something fruity (I had sautéed some apples, as my husband had acquired a bushel of honey crisps the week prior), and mimosas to wash it all down. It was a great meal to enjoy with our lovely visitors.

Baked French Toast Casserole (serves 6-8)
Adapted from Ina and Paula recipes

Ingredients:
1-2 loaves French bread (about 20 1-inch slices)
8 large eggs
1 1/2 cups half and half
1 1/2 cups milk (I used 1%)
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tbsp. orange zest
Praline topping (recipe to follow)

Directions:
Generously butter a 9x13" baking dish. Slice bread into about 20 1-inch slices, and arrange slices in 2 rows, with the pieces overlapping.

In a large bowl, whisk together the eggs, half and half, milk, sugar, vanilla, spices, salt, and zest. Pour the egg mixture over the bread slices, making sure they are all evenly covered. Spoon some of the mixture in between the bread slices if necessary. Cover dish with foil and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Distribute praline topping evenly over the bread slices. Bake for 40 minutes until puffed and lightly golden. Serve with maple syrup, if desired.

Praline Topping (makes about 1 cup)
Adapted from Paula Deen

Ingredients:
1 stick butter (8 tbsp.), melted
1 cup packed light brown sugar
1 cup chopped pecans
2 tbsp. light corn syrup
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Melt the butter in a microwave-safe bowl. Mix in the remaining ingredients. Let cool and cover with plastic wrap until ready to use. If prepared the night before, microwave the praline mixture for 20 seconds to make it easier to spread.

Click here for a printable recipe!

Classic Beef Meatballs

2012-10-25T23:00:00.000-04:00

The weekend before last, it finally felt fall-ish. It was chilly and gray, the NY Giants were winning, and I could smell fireplaces from other houses in our neighborhood. The kind of fall day that makes you want to cuddle up in a hoodie and watch a movie (if you want to be entertained, watch Game Change — Julianne Moore does a killer Sarah Palin!).

The thought of spaghetti and meatballs crept into my head. We never make pasta for dinner, but I found myself wanting some old-school Italian goodness. The husband was agreeable, although he says he eats "meatballs and spaghetti" rather than the other way around. Definitely a carnivore. Note that these are delicious (and very healthy!) with spaghetti squash too!

Anyway, this was the first time I made meatballs with just beef — I really wanted to go traditional. You can use a meat combo (e.g., pork, veal), but I wanted to stay simple. I started with a Martha Stewart recipe and adapted from there. Sadly I forgot to take a picture of our finished dishes, but here's a good "before" shot.

Classic Beef Meatballs (recipe makes 24 meatballs)

Ingredients:
2 tbsp. olive oil
2 lb. lean ground beef (I used 90/10)
1 cup ricotta cheese (I used part-skim)
2 eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh parsley
1 tsp. oregano
2 tsp. kosher salt
1/4 - 1/2 tsp. crushed red pepper flakes (depending on your heat tolerance)
1/2 tsp. ground fennel or anise seeds
4 cups tomato sauce (my recipe below; have ready before putting meatballs in the oven)

Directions:
Preheat oven to 450 degrees. Brush olive oil on the bottom and sides of a 9x13" baking dish, evenly coating the surface. Set aside.

Using clean hands, combine beef, ricotta, eggs, breadcrumbs, herbs, and spices until fully incorporated. Be sure to mix only until combined — if you over-handle meat, it will get tough. Roll mixture into firmly packed balls, about 1.5" in diameter.*

Place the meatballs in the baking dish in even rows/columns, making sure that they are tightly packed and touching one another. Bake meatballs until they are firm and the center is 165 degrees on a meat thermometer, about 18 minutes.

Remove dish from oven and drain any excess grease from pan (if you use lean beef, you won't have much). Evenly pour the tomato sauce over meatballs and return to the oven for 15 minutes more. Serve over spaghetti squash or spaghetti and with extra sauce on the side.

*[~~Because I'm a little neurotic~~ I used a food scale and measured out 2 oz. balls. This eliminated any guess-work and ensured that all of the meatballs would cook evenly. You could also use an ice cream scoop to measure out even balls.

Simple Tomato Sauce (makes about 6 cups)

Ingredients:
2 cans (28-35 oz) whole San Marzano tomatoes
2 tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper
1/2 tsp. oregano
1 bay leaf
2 tsp. kosher salt
3 tbsp. tomato paste
1/4 cup fresh basil, chopped (optional)

Directions:
Heat oil in large pan over medium heat. Add onion, garlic, crushed pepper, oregano, bay leaf, and salt. Stir often and sweat this mixture (i.e., don't brown, keep your heat on medium) until onions are tender — about 8-10 minutes. Add tomato paste and stir together, cooking for another 2-3 minutes.

Pour in canned tomatoes (undrained), and break up whole tomatoes with your hands or a potato masher. Stir and allow sauce to come to a boil. Add basil at this time, if using. Reduce heat and simmer for 20-30 minutes, stirring occasionally. Remove bay leaf before serving.

Click here for a printable recipe!

Panko-Crusted Salmon

2012-10-12T22:30:00.000-04:00

If the idea of cooking salmon makes you nervous, wait! Don't touch that dial! Keep reading! You really should give this one a try. I love making salmon this way...it might actually be my favorite way to prepare it. It's fast, easy, and so tasty. And don't forget healthy — that's important too!

I even taught Brad how to make this dish. Typically, I'm the cook of the family (though Brad mans the grill), but he nailed this one! Here's a dimly lit cell phone shot of him in action!

This is a great meal for a weeknight when you want something fresh and nutritious but don't have the energy to make a big production out of dinner. I would say that you could have this on the table in about 20 minutes! And you could even put your panko mixture prepped in advance to save a few minutes.

Panko-Crusted Salmon (serves 4)

Ingredients:
4 6-8 oz. salmon fillets, skin on
1 1/2 tbsp. dijon mustard (or to taste, depending on how much dijon flavor you like)

3 tbsp. mayo

2/3 cup panko
2 tbsp. fresh parsley or cilantro, minced
1 tbsp. grated lemon zest
2 tbsp. olive oil
2 tbsp. canola (or vegetable) oil
Lemon wedges (use the lemon you previously zested)

Directions:
Preheat the oven to 425 degrees F.

In a small bowl, mix together the panko, parsley (or cilantro), and lemon zest with a fork. Then drizzle with olive oil and stir until the crumbs are evenly coated. If the panko still seems very dry, add a little more olive oil. Set aside.

Place the salmon fillets on a board, skin side down. Season lightly with kosher salt and fresh ground pepper. Mix together the mayo and dijon mustard, and then generously coat the top of the fillets with the mustard mixture — this is what will make the panko stick to the salmon, so don't be stingy!

Carefully spoon the panko mixture into a thick layer on top of the mustard mixture, ensuring that the entire top is coated.

Heat the canola oil over medium high heat in a large, heavy oven-proof pan. When the oil is very hot (as in, if you throw a crumb of panko into the oil, it should sizzle immediately), carefully add the salmon fillets skin side down and without dumping too much of the panko topping into the oil. Sear for 4--5 minutes to brown the skin.

Transfer the pan to the preheated oven for about 7 minutes or until the panko is golden brown and the salmon is cooked through (take care not to overcook!). If your fillets are thinner, your salmon will cook more quickly — if your fillets are about 1" thick like mine usually are, then you'll need this long to cook the fish through. The easiest way to tell if fish is done is if it flakes easily with a fork.

Remove the pan from the oven and cover with foil for 5-10 minutes. Serve the salmon with lemon wedges.

Click here for a printable recipe!

Gooey Butter Cake

2012-10-04T15:39:00.000-04:00

My blog seems to have turned into Dessert Central lately. While I didn't want to post yet another sweet treat, it just happens to be a special occasion — my husband and baby daddy's 33rd birthday.

And he's a special guy, so for his birthday I made one of his favorites — Gooey Butter Cake.

Brad is from Kansas and I'm from New Jersey, so we had to be very purposeful when deciding to pursue our relationship. And when he permanently moved to Philadelphia five years ago, I knew I was a lucky girl! We've since gotten married and had a beautiful baby girl. He's supported me in amazing ways over those years — most recently as my "labor and delivery support person" (at least that's what the hospital bracelet he had to wear called it). He was so great in the delivery room that the nurses and doctor asked him what birth classes we took (shhh, we didn't take any classes!). And I just love watching him with Katy — she lights up when she hears or sees her daddy!

I could go on and on, but I should probably stop myself and get back to the Gooey Butter Cake. Until I met Brad, I had never heard of this confection, so I think it might be a southern/midwestern phenomenon. But it's something that his mom sometimes makes for family gatherings, which was where I got my first taste of it.

So what's it like? Well, it's sweet, buttery, and delicious! It's got a more dense, cakey bottom layer with a layer of ooey, gooey, sweet goodness on top. The combo is delicious! Brad and I aren't huge fans of traditional cake, so this makes for a nice, slightly unconventional birthday treat.

There are many variations on the web (e.g., pumpkin, chocolate, Nutella), but I stuck with the original for his birthday. K.I.S.S., right? There are also a lot of different ways to make the original version, so I borrowed from several recipes out there to come up with my own concoction. (I began with Paula Deen's recipe but was horrified that it calls for two sticks of butter and 8 oz. of cream cheese!!)

Gooey Butter Cake (makes 1 9x13" cake)

Bottom Layer:

1 box yellow cake mix (I used Pillsbury — pudding in the mix!)

2 extra large eggs

8 tbsp. butter, melted (1 stick)

1 tsp. vanilla

Gooey Layer:

8 oz. cream cheese, softened

2 extra large eggs

1 tbsp. butter, melted

16 oz. (1 lb) box confectioners sugar (reserve a few tablespoons to sift on top)

Directions:

Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 glass dish with cooking spray (or grease with butter).

Mix together the ingredients for the bottom layer. Batter will be fairly thick. Using the palm of your (clean) hand or a spatula, press the mixture into the prepared baking dish in an even layer.

Next mix together the ingredients for the delicious gooey layer, breaking up any lumps in the sugar. Pour this mixture over the bottom layer and spread evenly.

Bake for 35-40 minutes, or until the top of the cake is golden. Parts of the cake may puff up — this is a good thing!

Let cool completely, and then use a small sieve to dust the top of the cake with the reserved tablespoons of confectioners sugar.

Click here for a printable recipe!

Banana Bread with Cinnamon Swirl

2012-09-29T22:16:00.000-04:00

We've had a lot of visitors over the past couple of months, as Baby Katy is a very popular gal! It's been nice to ~~have an excuse to bake something~~ have something sweet to snack on when they're here.

I came across the original recipe on Pinterest and was wooed by the sounds of a "cinnamon swirl." I made a few modifications to add some fiber and reduce the fat, but followed the basic premise of the original recipe. Feel free to ignore my modifications if you want full-on indulgence!

And you know how the best part of a muffin is the top? Where all of the flavorful, crunchy goodness lives? Well, thanks to the swirl of sweet cinnamon in the middle, you get a little bit of that "best bite" throughout the bread. That's in addition to the nice crust it creates on top, of course.

It's tasty from top to bottom!

Banana Bread with Cinnamon Swirl (makes 1 9x5 loaf or 2 small loaves)

Adapted from Lovin' from the Oven

Bread Ingredients:

3 medium, overripe bananas

3 tbsp. melted butter

1/4 cup unsweetened applesauce

3/4 cup sugar

1 egg, beaten

1 tsp. vanilla

1 tsp. baking soda

1/8 tsp. salt

1 1/2 cups whole wheat pastry flour (if you don't have any, use all-purpose flour — and be sure it's whole wheat pastry flour and not just regular whole wheat flour!)

Cinnamon Swirl:

1/3 cup sugar

1 tbsp. cinnamon

Directions:

Preheat oven to 350 degrees. Butter (or use cooking spray) and flour a loaf pan.

Mash bananas in a large bowl. Add melted butter, sugar, and vanilla and stir until combined. Then add beaten egg and combine well. Sprinkle the baking soda and salt evenly on the top of the banana mixture. Stir in flour gradually and mix just until combined.

In a small dish, mix together the 1/3 cup sugar and tablespoon of cinnamon.

Add half of the batter to the prepared loaf pan. Then sprinkle a little more than half of the cinnamon swirl mixture over the batter, being sure to cover the entire surface. Spoon the rest of the batter into the loaf pan, and then sprinkle the remaining cinnamon mixture on top.

Bake for 50-60 minutes until a toothpick/skewer inserted into the middle comes out clean. Let cool, slice, and enjoy!

Click here for a printable recipe!

Baby Girl Has Arrived!

2012-09-28T18:03:00.000-04:00

Greetings, friends! It occurred to me that I have been absent from my blog for nearly the whole summer. You see, I was in the process of baby-making — and as it turns out, that's pretty taxing work!

While I had a mostly enjoyable pregnancy, I began having difficulties being on my feet in the kitchen for hours of cooking (sad!) and also using my laptop on my lap, which no longer existed starting sometime around mid-June. Thus, very little experimental cooking or blogging.

The end result of my hiatus? A beautiful baby girl named Kaitlyn Grace. She has been a true blessing, and we're so happy she's here! She was born August 4, 2012, just a day after my birthday.

Here she is in the hospital, one day old.

And here she is just a couple weeks old.

Now she's 8 weeks old, and it's hard to believe how quickly time has passed! She's adorable and has brought so much joy to us.

So please pardon my absence, but know that it was for a good cause! It's great to be back in the blogosphere! :)

Strawberry Lemonade Bars

2012-07-12T23:35:00.001-04:00

I haven't exactly been whooping it up this summer. I think it has a little something to do with the fact that I'm really pregnant and we've had several heat waves so far. But at least I can cook/eat like it's summer — and these treats are like summertime in a bar!

I do a lot of pursuing on Pinterest these days, and I came across this recipe there. Brad and I both really enjoyed it — it's light, refreshing, and so full of flavor. They're a snap to make, too, as long as you have a few lemons on hand. (And I highly recommend that you use fresh-squeezed lemon juice rather than store-bought. It'll make a huge difference in taste!)

And the color — spectacular! They're a delightful shade of pink, which just happens to look lovely next to the hydrangeas that a friend left for us for watching her little pup (thanks, Ash!). And I must say that the color is very appropriate for our baby girl, who's well on her way.

Strawberry Lemonade Bars (makes a 9x13" pan)

Crust:
1/2 cup butter, at room temp
1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 tsp. salt

Filling:
3 tsp. lemon zest
1 cup fresh lemon juice
1/2 cup pureed strawberries (about 3/4 cup strawberries)
1 1/4 cups sugar
4 large eggs
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt

Directions:
Preheat oven to 350 degrees F. Lightly grease a 9x13" baking pan. I threw a parchment paper sling in the bottom of the pan and then greased the top and sides of that as well — so I could cut the bars easily out of the pan.

Make the crust. In a bowl, beat together sugar and softened butter until combined and fluffy. With the mixer on low, slowly beat in flour and salt. Mixture will be dry and crumbly. Pour into the prepared baking pan and press into an even layer (the bottom of a measuring cup works nicely for this). Bake for about 17 minutes until edges are set and start to become lightly golden.

Make the filling. While the crust is baking, prepare the filling. Using a food processor, combine lemon juice, zest, strawberry puree, sugar, and eggs. (Do yourself a favor and zest about 2 lemons before they're all juiced — it's a lot easier to zest a whole lemon than a half one!) Process until smooth. Then add flour, baking powder, and salt, and pulse until smooth.

Finish it off. Gently pour the filling over the hot crust. Return pan to oven and bake for 24-27 minutes, or until the filling is set. The top of the bars will have a slight golden color.

Sprinkle bars lightly with powdered sugar (use a fine-mesh strainer for a nice, even coat of white!). Cool completely before slicing using a clean knife (you may need to rinse with warm water in between slices). Store bars in the refrigerator. Makes 20-24 bars.

Click here for a printable recipe!

Rhubarb Snacking Cake

2012-07-03T08:30:00.000-04:00

I've already mentioned that I love me some rhubarb. And there's no better time than now to get in on the action while it's still in season. This rhubarb snacking cake is a great way to feature the unique, tart flavor, and I dig it!

I looked up rhubarb on wikipedia to get the low down. I was very interested to read this: "Rhubarb is usually considered to be a vegetable; however, in the U.S., a New York court decided in 1947 that since it was used in the U.S. as a fruit, it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction on imported rhubarb tariffs, as tariffs were higher for vegetables than fruits." Sorry, was that nerdy of me to find interesting?

I saw this recipe in a post from Smitten Kitchen. It caught my eye because she talked about how she took Martha's recipe, cut the cake portion in half, upped the amount of rhubarb, and threw more crumb on top.

YES. This is my kind of a recipe.

I'm often tempted to modify/alter recipes that I find, but this time I went along with her recipe as posted. No regrets! The cake portion of this recipe is so light and sweet, and there aren't inches of it to bite through to get to the rhubarb.

Rhubarb Snacking Cake (makes a 9x13 cake)

Cake Ingredients:
1 1/2 lb. rhubarb, cut into 1/2" lengths on the diagonal
1 1/3 cup sugar, divided
1 tbsp. lemon juice
1/2 cup (1 stick) unsalted butter, softened to room temp.
1/2 tsp. lemon zest
2 large eggs
1 1/3 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. ground ginger
1/3 cup sour cream

Crumb Ingredients:
1 cup all-purpose flour
1/4 cup light brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon
4 tbsp. unsalted butter, melted

Directions:
Preheat your oven to 350 degrees F. Coat the bottom and sides of a 9x13" baking pan with cooking spray. Then line the bottom with parchment paper, leaving two ends extending up the two sides to create a sling.

In a medium bowl, stir together rhubarb, lemon juice, and 2/3 cups of sugar and set aside.

In a large bowl, beat butter, remaining 2/3 cups sugar, and lemon zest with an electric mixer or stand mixer until light and fluffy. Add eggs, one at a time, scraping down the sides after each addition.

In a small bowl, whisk together the flour, baking powder, salt, and ground ginger. Add one-third of this mixture to the batter, mixing until just combined. Then add half of the sour cream, the second third of the flour mixture, the remaining sour cream, and then the remaining flour mixture — mix in between each addition until just combined.

Spread the batter across the bottom of the prepared baking pan and use a spatula to spread the batter into an even, thin layer. Pour the rhubarb mixture over the batter, spreading into an even layer.

Stir together the crumb mixture, first whisking the flour, brown sugar, salt, and cinnamon together and then stirring in the melted butter with a fork. With clean hands, scatter the crumb mixture evenly over the rhubarb layer.

Bake for 50 to 60 minutes. The cake is done when a tester comes out clean. The cake should be golden on top. Cool completely in the pan on a wire rack.

Cut the two exposed sides of the cake free from the pan and use the parchment "sling" to lift the cake out of the pan. Cut into squares. Cake keeps at room temp for a few days — or toss it in the fridge covered in plastic if it makes you feel good!

Click here for a printable recipe!

Perfect Pulled Pork

2012-06-30T00:21:00.001-04:00

These days, I'm all for making food on the weekend that will feed us during the week. It's just smart! It's also cost-effective, efficient, and gives us back time otherwise spent making dinner and cleaning it up. Pulled pork is a great for this purpose.

Here's the thing about pulled pork. It's completely low-maintenance. But yet it tastes like you spent hours caressing it, massaging it, and willing it to be tender.

Before trying this recipe, you should ask yourself a few questions:

Can you order a Boston/pork butt from your butcher? I'll be honest, it feels a little silly to say to a grown man, but it pays off. Note that while it's called "pork butt", it's really a shoulder cut of meat.
Can you mix spices and brown sugar together and rub them into the meat?
Can you place the pork in a low temp oven and not touch it for 8 hours?
Can you take a fork and shred the meat in a totally imperfect, and even haphazard, way?

I'm going to assume you've answered yes to all four questions. (If you haven't, I really think you're selling yourself short!)

Pulled pork can be thrown into the "barbecue" category of foods — something that varies greatly by region and personal taste. I tend to gravitate towards the purest side of things. I want the pulled pork to taste like pulled pork, not anonymous meat drenched in sauce. So my recipe isn't overly saucy; however, you should feel perfectly free to drench the meat in sauce if that's your schtick!

When I put a pulled pork sandwich together, I like to put good barbecue sauce on the bun (we buy ours from the Pennsylvania Dutch ribs joint in the Reading Terminal Market), pile on some pulled pork, and then top it off with a little homemade coleslaw for good measure. And the coleslaw I make has a lot of lime and ginger flavor, which pairs so well with the pork.

And I like a nice bun. There's nothing worse than a bad bun — you might as well just eat the insides if the bread is no good. So buy yourself some good buns. After all, there's more out there than Martin's potato rolls (no offense Martin's!). Personally, I like something with sesame seeds.

Pulled Pork Recipe (makes 8-10 cups pulled pork)

Ingredients:
6 to 8 lb. pork butt (aka Boston butt)
About 1/2 cup of dry rub (see recipe below)
1 lager (e.g., Yuengling, Sam Adams)

Directions:
Night Before: Take the pork butt out of the fridge and trim any excess fat. Typically, one side of the pork will have a good layer that can be removed — don't worry, you're not sacrificing flavor when you do this! Once it's trimmed, massage the dry rub into the meat with clean hands, covering all sides. Be sure to get into any creases/crevices too. Tightly wrap the seasoned pork in plastic, place in a deep dish or another plastic bag (there will be juices that you don't want to leak into your fridge), and refrigerate overnight.

Pork Day: The morning of "pork day", remove the pork from the fridge and unwrap. Place the meat into a dutch oven and pour the lager around it, trying not to pour directly onto the meat.

Heat your oven to 250 degrees F, and make sure the rack is low enough to fit your dutch oven. Put the cover on the dutch oven, place into the oven, and go find something to do for 6-8 hours!

Once you start to smell your pork cooking, you can start to check the internal temp. with a meat thermometer. You want it to reach about 190 degrees at the thickest part (don't let the thermometer touch the bone when you take the temp) for prime "pulling" conditions. If you drag a fork across the top of the meat, it should fall apart/shred very easily.

When your pork has reached the appropriate internal temperature, turn the oven off and let the meat rest for about 30 minutes. Then, pull chunks of it from the bone, place on a cutting board (I recommend one that has a well to catch the juices), and shred the meat using two forks, one in each hand. Be sure to remove any pieces of fat or bone as you go.

Store pulled pork in an airtight container — I recommend spooning some of the juices from the pot (skim the fat first) over the shredded meat so that it has enough moisture to reheat well. My butcher has said that pulled pork freezes well too: Store in an airtight freezer bag; thaw overnight; pour chicken broth over it; and heat in the oven until hot.

Some notes:
1. A lot of recipes have you soak the pork in a brine overnight. The meat is so tender cooking it the way I've described above that I don't know if it's even worth the effort! If you start with a good piece of meat and give it enough time to cook at a low temp, the brine really is unnecessary. And that's just my two cents on the matter!

2. You don't need to adjust the amount of lager based on the size of your pork butt. In fact, you can get away with using just a half beer if you'd prefer to drink the other half while you prep dinner! I just think it gives a nice flavor and helps generate some steam in the dutch oven while the pork cooks. You could substitute chicken broth too, but I prefer the beer for its flavor. Please don't go throwing Bud Light (or something like that) in there!

3. If you want to serve a saucier pulled pork, add your favorite BBQ sauce to the meat post-shredding.

Dry Rub (makes about 1 cup)

3 tbsp. brown sugar
3 tbsp. kosher salt
3 tbsp. paprika
2 tbsp. black pepper, fresh ground
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. cayenne pepper

2 tsp. ancho chili powder

2 tsp. dry mustard
1 tsp. ground star anise
1 tsp. cumin

Mix together the above ingredients with a fork. Store rub in an airtight container if you don't use all of it.

Click here for a printable recipe!

Cherry Almond Granola

2012-06-23T17:03:00.002-04:00

Having a stash of homemade granola in the pantry is a beautiful thing. First of all, it makes for a great snack, is perfect for mixing in with yogurt/fruit for breakfast, and is good enough to sprinkle on top of vanilla ice cream. (So far this is sounding a lot like my post about Rhubarb Strawberry Sauce.)

Secondly, it's so easy to make — can you stir and do you have 30 minutes? And finally, it keeps for weeks in an airtight container/ziploc bag, so there's no feeling harried to finish it off.

The beauty of granola is that, once you have the basic technique down, you can really experiment as much as you want with the ingredient list. Like cashews? Great! Throw them in or sub out one of the other ingredients. Want dried cranberries instead? Cool — make it happen! Just beware that if you add more ingredients (as opposed to substituting something out), you'll need to up your quantities of honey and oil to make sure everything has a nice coating while baking.

In the end, your granola is a very personal thing that should be customized to your taste preferences (or whatever's leftover in your pantry, which sometimes is just more realistic!).

Cherry Almond Granola (makes 11-12 cups)

Ingredients:
4 cups old-fashioned oats
2 cups sweetened, shredded coconut
2 cups sliced/slivered almonds
2 cups dried cherries, chopped*
1/2 cup wheat germ or oat bran (optional)
1/4 cup flax seeds (optional)
2 tsp. cinnamon
2/3 cup canola/vegetable oil
1/2 cup honey**

Directions:
Preheat your oven to 350 degrees. Line a large sheet pan (preferably one that is at least 1" deep) with foil to save yourself a lot of pan-scrubbing grief.

In a large bowl, toss together the first seven ingredients (oats through cinnamon) until well combined. Pour the oil and honey over the oats mixture and stir until the mixture is evenly coated with the oil and honey. Pour the mixture onto the lined baking sheet and spread in an even, shallow layer.

Bake for about 25-30 minutes, stirring occasionally with a spatula so the granola gets evenly golden brown (often the areas on the edges of the pan will cook a little faster than the middle). Remove the granola from the oven and allow to cool, stirring occasionally. Then package the granola in an airtight container and stash until you're ready to eat. (Or you can put it in a pretty glass jar and ship it off to your mother-in-law for Mother's Day!)

Notes: Really the only mistake you can make with this recipe is baking it too long (and thereby over-toasting/burning the coconut/nuts). Keep a careful eye on the granola towards the end of the baking process and pull it when you see that the coconut and nuts are lightly toasted. Let your nose be your guide too — when you can smell what you're baking, it's probably about done! Also, I tried adding in about a cup of chopped dried California apricots to my mixture. The first time I did it, I threw them into the mixture with everything else, and I found that they got very chewy (annoyingly chewy) during the baking process. The next time, I tried adding them in once I took the granola out of the oven — this produced a much nicer texture.

*Chopping dried fruit can be a sticky situation! I found that spraying my cutting board and knife blade with cooking spray helped me to keep my sanity and kept the dried cherries from forming into a giant glob.

**If you don't love the taste of honey or your supply is short, you can also try subbing maple syrup or corn syrup. Personally, I dig the honey flavor with the particular ingredients that I use, but feel free to experiment with this also!

Click here for a printable recipe!

Rhubarb Strawberry Sauce for Mom(s)

2012-05-12T14:15:00.004-04:00

For some reason, pregnancy and blogging hasn't mixed for me. It may be because my baby bump precludes me from using my laptop comfortably on my lap. Or possibly because we've been trying to get so much done every weekend — we're definitely in the nesting stage!

We've painted the baby's room and our living room/kitchen, shopped for new baby furniture, registered, and I've been trying to make food to freeze so I'm not cooking dinner so much during the week. And at the end of any of these projects, all I've wanted to do is sit down with my feet up and veg.

I did, however, manage to make a few homemade gifts for Mother's Day.

It's the kind of holiday where I think it's really nice to give a gift, but I prefer the homemade variety to something from the mall, say. This year I made cherry almond granola and rhubarb strawberry sauce, the latter of which I wanted to tell you about here.

This sauce is as easy as chopping and boiling, and it's delicious on top of vanilla ice cream or stirred into plain or vanilla yogurt (personally, I prefer it with plain yogurt since the sauce is sweet already).

It is also perfectly acceptable to eat it with a spoon out of the jar when you get home from work. And no one's watching.

Right?

Rhubarb is a wonderful, seasonal ingredient that adds a very distinct flavor to anything it's in. I love it in jams, sauces, crisps, and pies. You'll notice that I call this recipe Rhubarb Strawberry Sauce and not Strawberry Rhubarb Sauce. This is because I was aiming for rhubarb to be the featured ingredient — therefore it has a lovely, sweet tart flavor.

If you have access to a local farmer's market, I recommend buying it there. At my market, it was $2.99/lb. At Wegman's, it was $5.99/lb, and they had really wimpy, limpy stalks! It's amazing what a difference buying local can make — on taste, freshness, and price.

If your rhubarb stalks are on the bigger/thicker side like mine were, you probably want to peel some of the outer skin off. It should peel off very easily with your fingers once you've pulled it away from the stalk. If it doesn't pull easily, it's probably thin enough that you can leave it on.

Happy Mom's Day to all of the wonderful mothers out there, including my own wonderful mother, mother-in-law, and grandmother! Love you, ladies!!

Rhubarb Strawberry Sauce (makes about 7 cups)

Ingredients:
7 1/2 cups rhubarb (about 3 lbs.), cut into approx. 1/2" cubes
2 cups strawberries (about 1/2 - 1 lb.), hulled and chopped into large chunks
3 cups sugar
2 tbsp. fresh lemon juice

Directions:
Combine rhubarb, strawberries, sugar, and lemon juice in a large saucepan, and cook over medium heat. Bring mixture to a boil and reduce heat to medium-low. Stirring occasionally, cook until rhubarb breaks down and the sauce has thickened, 45-60 minutes. You want to make sure that sauce has set enough to where it isn't too runny. Cook a while longer if it appears to have too much liquid.

At this point, you can either transfer the sauce to a container and keep it in the fridge for about 2 weeks. Or you can also can the sauce, and sealed jars will last in your pantry for up to a year.

To can the sauce: Submerge 7-8 8 oz. canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dish towel. Fill each jar with the hot sauce, leaving at least 1⁄4" of space at the top. Wipe jar rims with a clean dish towel, place lids on jars, and secure the ring bands. Transfer filled jars to a canning rack, and place rack in a pot of gently boiling water so that jars have at least 1" of water covering them. Let boil for 10 minutes. Transfer jars to a dish towel and let cool undisturbed for 24 hours. To test that jars have properly sealed, unscrew bands and lift each jar by the edge of the lid; if the lid holds, the jar is sealed. If it loosens, the jar is not fully sealed and you should keep the sauce in the refrigerator.

Click here for a printable recipe!

Easter Birds' Nests

2012-04-07T15:21:00.003-04:00

Here in Philadelphia, we've had a week straight of clear blue skies, sunshine, and mid-60s — the kind of weather that's good for your soul and wakes your spirit up after the cold of winter. And the fig tree is blooming on the roof deck...a sure sign of warmer days ahead!

For Easter, I was on dessert duty. I had planned to make carrot cake cupcakes (recipe forthcoming), but I also wanted a little something else to add to my spread. I found a cute idea on Pinterest (I really heart Pinterest, by the way!) for these chocolate peanut butter birds' nests. They are no-bake, quick, and super easy (they are also a great, edible craft to make with kids). And most importantly, they taste good!

Happy Easter and Passover to everyone!

Birds' Nests (makes 2-3 dozen nests — mini-muffin size)

Ingredients:
6 oz. (1/2 bag) semi-sweet chocolate chips
6 oz. (1/2 bag) butterscotch chips
1/2 - 1 cup creamy peanut butter (I used 1/2 cup for a stronger chocolate taste)
6 oz. chow mein noodles
Mini Cadbury eggs or colored jelly beans (your choice!)

Directions:
Grease the wells of a mini-muffin tin (or regular muffin tin if you want larger nests). I used cooking spray in the interest of time, but you could also use butter if you have the patience!

In a large microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second intervals until melted, stirring between each session. (It only took me three 30-second sessions.) Be careful not to overheat the chocolate, as it will get dull and lose its sheen.

Once melted, add the peanut butter to the melted chocolate, and mix well until smooth and completely combined.

Add the chow mein noodles to the chocolate, carefully stirring until completely coated. Scoop about one tablespoon of filling into the mini-muffin cups and shape a well into the middle of it. Place your candy into the nests (if you want the candy to stick to the nests permanently — you can also put candies into the nests after they've chilled if you don't want them to stick).

Tip: Once you melt the chocolate and mix in the chow mein noodles, work fairly quickly to get your nests together. The ones that were done while the chocolate was still melty and smooth looked the prettiest.

Chill the nests until hardened, about 1 hour. Once chilled, gently remove the nests from the muffin tin (use a spoon or butter knife as a lever to pop them out). Refrigerate until ready to serve.

Click here for a printable recipe!

Shortbread Announcements

2012-04-01T19:44:00.000-04:00

There are times in life when you have big news, but you just don't know exactly how to present it. At some point, I decided that the natural choice for our recent news was via cookie — shortbread to be exact.

And the news? My husband and I are expecting a baby girl August 1st! She'll be our first child, and we have the usual mix of emotions — mostly joy, excitement, and fascination. And maybe a dash of oh-my-god-but-will-she-come-with-instructions??-iness. Just a pinch. :)

I was finally able to try out a great birthday gift that I got last year — cookie cutters from Williams-Sonoma that give you the option to stamp messages into the dough (thanks Eve and George!). The cookie cutter was just large enough to fit the headline of our news story. How convenient!

This shortbread recipe is from Ina Garten and is very simple. Like count-the-number-of-ingredients-on-one-hand simple. But the cookies were delicious and I was quite happy with the final product. I might also note that this dough is great for a pregnant baker since there are no eggs in it. Not that I would ever enjoy cookie dough prior to baking. Not me!

Ahem.

Ina coats the ends of her shortbread with a little chocolate. I think this is a great option to jazz up simple cookies, however it wouldn't exactly work for the message-in-a-cookie thing that I was going for. Not to mention that they really didn't need it. Totally up to your personal preference!

Shortbread Cookies (makes about 20 cookies, depending on size)
Recipe taken from Barefoot Contessa

Ingredients:
3/4 lb. unsalted butter, at room temp.
1 cup sugar, plus extra for sprinkling
1 tsp. vanilla extract
3 1/2 cups flour
1/4 tsp. salt

Directions:
Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar just until they are combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Dump dough onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough to 1/2 inch thick, and cut with the cookie cutter of your choice (mine was about 1.5" x 3"). Place the cookies on an ungreased cookie sheet and sprinkle with sugar. Bake for 20-25 minutes, until the edges begin to brown. Allow to cool to room temperature.

Optional Step (if you want to add a little chocolate to the shortbread): When the cookies are cooled, place them on a baking sheet lined with parchment paper. Put 3 oz. of finely-chopped, high-quality semisweet chocolate in a glass bowl and microwave on high for 30 seconds. Stir. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add an additional 3 oz. of finely-chopped, high-quality chocolate and allow to sit at room temperature, stirring often, until it's completely melted and smooth. Stir vigorously until the chocolate is smooth and cooled slightly (stirring makes it glossier). Drizzle half of each cookie with just enough chocolate to coat it and let harden before serving.

Click here for a printable recipe!

Grandma's Rice Pudding

2012-02-26T22:28:00.005-05:00

Today's post is a tribute to my grandma, Eleanor Mittermaier, who passed away last week after living a beautiful life for 91 years. In the About Me section of this blog, I mention that I was raised among cooks. Grandma Mitt(ermaier) was one of them. In fact, the photograph of me as a kid on that page was taken in her kitchen — she let me lick the beaters! It's no wonder I loved her.

Grandma Mitt had a legacy of her own, and she was special to so many. Among her many talents, she was known for was her ability to whip up a killer rice pudding.

Grandma's recipe and her fabulous retro tablecloth

It was a dish that could often be found in her refrigerator, and I can picture my grandpa enjoying it after a day at work and a home-cooked meal. My grandpa worked in the same building as my dad in the latter part of his life (Retirement? Not for old Joe!). Often, Grandma Mitt would send Grandpa to work with a fresh tray of rice pudding (and maybe a Tupperware of fruit salad that she threw together) to pass along to my dad. She took care of her sons long after they flew the coop!

This rice pudding is a simple, old-school, and delicious dessert. It's consistent and reliable, but surprisingly not too sweet or heavy. It's made on the stovetop, so even your oven gets a break with this one. And the ingredients are easy and cheap too.

Grandma didn't use vanilla bean, but I thought I'd jazz it up a bit.

Upon hearing about my grandma's passing, my friend texted me, "...I will always have fond memories of her rice pudding at the shore." It was that positively pervasive, people!

For the last 8 years or so, my grandma suffered from Alzheimer's and she had to stop cooking altogether. Fortunately my aunt had her recipe recorded. Upon her passing, I was eager to try the recipe to recreate what so many of us enjoyed our whole lives, in some cases! When I tasted the final product, I was instantly transported to a time where she was with us, both in body and mind. What a delicious way to keep alive the spirit of someone so special.

Grandma's Rice Pudding (makes a 9x9 pan — serves about 9)

Ingredients:
1 cup sugar
1 cup white rice
8 cups milk, divided (I used 1% milk, and it was great!)
1/8 tsp. salt
2 eggs
1 vanilla bean (or 1 1/2 tsp. vanilla extract)
Cinnamon for dusting

Directions:
In a large pot, combine sugar, rice, 7 cups of milk, and salt. Place over medium-high heat and bring to a boil, stirring often to ensure the rice doesn't stick to the bottom of the pot. While the milk mixture heats up, split the vanilla bean in half and scrap each side, adding to the milk. Throw the bean pod into the milk mixture as well (they're expensive enough — might as well steep every ounce of flavor out of it!). (If you're using vanilla extract instead, add it along with the egg/milk mixture in the step below.)

An easy, one-pot treat. Give your oven the day off!

When the milk mixture comes to a boil, turn heat to low, cover, and cook about 50 minutes until milk is reduced and thickened and the rice is cooked. Be sure to stir occasionally as it simmers.

When rice is cooked, remove vanilla bean pod and set aside to cool. In a small bowl, combine eggs and remaining 1 cup of milk, and beat together (if you're using vanilla extract, add that now also). Add to the milk mixture on the stove, stirring as you add it. Turn heat up to medium-high and bring mixture to a boil again, stirring frequently. Remove from heat. Once you can handle the vanilla bean pod, scrape any remaining vanilla goodness from the inside of the pod and discard.

Pour the rice pudding into a 9x9 pan (or serving dish of your choice) and dust generously with cinnamon. Chill in the refrigerator 1-2 hours, or until cooled and set, before serving. Delicious plain or with fresh berries!

Click here for a printable recipe!

Baked Berry Oatmeal

2012-02-20T20:56:00.000-05:00

Breakfast is important! We all know that. You know what else is important? Not feeling like you're eating the same boring thing for breakfast all the time. And how about not feeling like you're having a carb fest to the tune of pancakes, bagels, waffles, or toast. That's important too.

You want protein? Check! Fruit? Check! Dairy? Check! A little fat (everyone needs a little fat!)? Check! And grains? Check, friends! It's a well-rounded breakfast delight that shouldn't send you into a carb coma an hour later.

I am in love with this recipe for baked berry oatmeal — something I found on Pinterest, my other new love. It's easy to throw together, and likely with items you already have in the pantry/freezer (assuming you have a bag of frozen berries lying around). I made mine with cranberries I had lingering in the freezer from the holiday season, but the original recipe called for raspberries. I think this is the kind of thing you can experiment with — I suspect any frozen berry will do!

Enjoy this item warm on the weekends or serve at a brunch. Or eat it leftover, as I did this morning at work, and enjoy it at room temp.

Baked Berry Oatmeal (serves about 6)

Ingredients:
1 tbsp. unsalted butter
2 ripe bananas, cut into 1/2" thick rounds
1-2 tsp. granulated sugar
2 tsp. cinnamon, divided
1/4 tsp. ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
2 cups milk (I used 1%)
1 large egg
2 tsp. vanilla
3 tbsp. unsalted butter, melted and cooled
1 1/2 cups frozen berries (cranberries or raspberries are nice...cherries or blueberries would probably work too!)

Directions:
In a non-stick skillet, melt 1 tbsp. of the unsalted butter over medium heat. While butter is melting, toss the banana slices with sugar, 1/2 tsp. of cinnamon, and 1/8 tsp. of nutmeg. Add bananas to the skillet and sauté for 2-3 minutes. Flip the bananas and sauté the other side for another 1-2 minutes. Remove from heat when bananas are browned and set aside.

Preheat the over to 375 degrees. Generously butter the inside of an 8-inch square baking dish (I used a 9-inch round pie plate...because it was pretty...).

In a bowl, mix together the 1 1/2 tsp. cinnamon, 1/8 tsp. nutmeg, oats, 1/4 cup of the slivered almonds, brown sugar, salt, and baking powder. In another bowl, whisk together the milk, egg, half of the melted butter, and the vanilla.

Arrange the caramelized bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 1 1/4 cup of the frozen fruit over top of the bananas, following by the oat mixture. Slowly drizzle the milk mixture over the oats, making sure to evenly distribute over the oats. Evenly distribute the remaining 1/4 cup of frozen fruit and remaining slivered almonds (1/4 cup) across the top.

Bake for 35-40 minutes, or until the top is golden and the oat mixture is set (when you poke it with your finger, it's not liquid-y). Let cool for a few minutes, and then drizzle with the remaining melted butter and serve.

Click here for a printable recipe!

Homemade Pretzel Dogs

2012-02-13T22:43:00.002-05:00

I have news. I am the proud new owner of a "real" camera, and I am amazed at the quality of the photos. And I don't even know how to use it yet! I'm really looking forward to the challenge of learning how to use it, and I'm acutely aware that I haven't even scratched the surface! So, there's that.

Then there is the whole homemade pretzel dog thing. I made these for Superbowl Sunday. Please know that I'm a lifelong fan of the NY Giants. And that having pretzel dogs as the fuel to get me through that nail-biter was perfection!

You take half a hot dog, sandwich it in homemade soft pretzel dough, and cook up a delicious and simple treat.

Just look at those delicious pigs in their cozy, pretzel blanket.

When these little beauties bake up, they're golden and warm and perfect. Such a low-key item to serve, but they're still a little off the beaten path, you know?

And just my own personal suggestion — I recommend splurging for the "premium" dogs...all beef, no nitrates or preservatives, etc.

While the pretzel dogs are best enjoyed the day they are made, we reheated leftovers in the microwave the next day, and they were surprisingly tasty!

Homemade Pretzel Dogs (makes 16 pieces)

Ingredients:
1 1/2 cups warm water (between 110 and 115 degrees F)
1 tbsp. sugar
1 package active dry yeast (2 1/4 tsp.)
22 oz. all-purpose flour (about 4 1/2 cups)
2 tsp. salt
2 tbsp. butter, melted and cooled
1 cup baking soda
8 hot dogs (I say splurge for the all-beef, preservative/nitrate-free dogs)
1 large egg, beaten with a splash of water
Kosher salt and fresh ground pepper

Directions:
In the bowl of an electric stand mixer with a dough hook attachment, combine warm water and sugar. Sprinkle the yeast on top of the water and let sit for 5 minutes. The mixture will begin to foam/froth (if it doesn’t, throw the mixture away and start again with a new packet of yeast). Add the flour, salt, and melted butter, and mix on low speed until well combined. Increase the speed to medium and knead the dough until it's smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Continue to knead on medium speed for approximately 4 minutes.

Remove the dough from the bowl. It should be soft, pliable, and just a little sticky. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with a little flour, cover tightly with plastic wrap, and store in a warm place to rise. Allow dough to rise until doubled in size — about 1 hour.

Place baking racks in the center of the oven and preheat to 425 degrees. Line two baking sheets with parchment paper (note: wax paper is not the same thing!) and lightly brush the parchment with oil — this is very important to keep the pretzels from sticking!

In a large pot, combine 14 cups of water with the baking soda and bring to a boil. While you're waiting for the water to boil, turn the pretzel dough out onto a clean, slightly oiled work surface (I used my silpat). Divide the dough into 16 even pieces. Remove the hot dogs from their package and halve so you have 16 shorter half-dogs. Using a paper towel, dry the hot dogs slightly so they're no longer wet.

Take each piece of dough and use your fingers to gently roll into long ropes, moving your hands outward as you roll. Roll the dough along the oiled surface until you have a 12-15" piece of rope. I'm the type that prefers less bread/dough for my dogs, so next time I intend to roll out skinnier pieces of dough — keep in mind that the dough will continue to puff up and rise! Wrap the rope of dough around each dog half, making sure to pinch the ends so they're sealed well.

Gently lower a few pretzel dogs into the boiling water mixture and boil for about 30 seconds. Remove carefully, using a flat, slotted spoon/strainer. Place each dog on the prepared baking sheet until you've boiled them all. Then brush the boiled pretzels with the egg wash and sprinkle the tops with kosher salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes. Let cool for a couple of minutes and serve warm with your favorite ketchup and/or mustard.

Click here for a printable recipe!

Chocolate Crack(le) Cookies

2011-12-16T22:11:00.003-05:00

'Tis the season to bake cookies. Fa la la la la...la la la la. I wanted to make a crackle cookie, just because I love the way they look.

After doing some research, it seemed that a lot of folks were pretty pleased with Martha's Chocolate Crackle Cookie recipe. Though I modified it, mostly to save time and a couple of dirty dishes.

For some reason, my heart beats a little faster when I whip out the Scharffen Berger chocolate...the good stuff. Do yourself a favor and don't make these cookies with chocolate morsels. They contain additives that do a good job of keeping their shape but not so good of a job of tempering. Go for good old-fashioned baking chocolate (Baker's is probably the most common baking chocolate you'll find in your grocery store).

(If you're one of those chocolate-loving types, you might just end up calling these Chocolate Crack Cookies.)

Chocolate Crack(le) Cookies (makes 4-5 dozen)

Ingredients:
8 oz. bittersweet chocolate (semi-sweet works too, or a combination)
1 1/4 cups flour
1/2 cup cocoa powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups light brown sugar, firmly packed
2 large eggs
1 tsp. vanilla extract
1/3 cup milk (I used 2%; whole would work too)
Confectioner's sugar, for rolling

Directions:
Melt the chocolate. Chop bittersweet/semisweet chocolate into small bits with a sharp knife. Put in a microwave-safe bowl. Heat on high for 30 seconds. Stir well, and heat again for another 30 seconds. By now the chocolate should begin to melt. Stir well again, and heat for 30 seconds more. Repeat this process until nearly all of the bits of chocolate are melted. Do not overheat!! You can always let the last few bits melt on their own by stirring more. (More me, I only needed 1:30 minutes of total microwave time to melt the chocolate). Set aside to cool.

Put it all together. Sift together flour, cocoa powder, baking powder, and salt into a small bowl. Then, in the bowl of a stand mixer fitted with the paddle attachment, beat butter and light brown sugar until light and fluffy. Add eggs, one at a time, and then the vanilla. Beat until well-combined. Then add the melted chocolate. With the mixer on low, alternate adding the flour mixture and milk until just combined. Divide the dough into half, wrap in plastic wrap, and put in the freezer for 1 hour (or in the refrigerator for several hours).

Bake 'em up. Once the dough is firm, preheat the oven to 350 degrees. Take one of the dough halves out and divide into two. On a clean countertop, generously sprinkle confectioner's sugar and roll each portion of the dough into a log — about 1 inch in diameter. Use more confectioner's sugar to prevent sticking. Cut the log into 1-inch pieces. Using your hands, roll the pieces into a ball and generously coat with more confectioner's sugar (you don't want any chocolate-colored dough showing). Place the cookies 1.5-2 inches apart on a parchment-lined baking sheet.

Finish them off. Bake until the sugar splits and cookies are just done, 12-14 minutes. Transfer cookies from baking sheet to a wire rack and let cool complete. Store in an airtight container for up to one week.

Click here for a printable recipe!

Homemade Holiday Wreath

2011-12-16T21:25:00.004-05:00

I would like to put it out there that this post is not about food. I know. But hear me out.

I saw a blog post on the cutest wreath idea and immediately felt compelled to make it. And after one trip to Spool, a craft night with friends, a couple slices of fig-pine-nut-basil-gorgonzola pizza, and my first ever watch of White Christmas, I had my very own.

I might have to make one for every season.

This wreath really was a snap to make. And raiding the scraps bin at Spool meant that it was inexpensive too. All together, this little puppy put me back about $10. And if you already have a lot of scrap fabric of your own, you're ahead of the curve!

Just a side note that I didn't use thumbtacks, as the directions on the blog post I found suggested. Instead I used long sewing pins (the kind with the little balls on top) — they hold really nice!

Okay, now back to cookies. I promise!

Gingerdoodle Cookies

2011-12-14T17:52:00.003-05:00

When did Christmastime come around? I was barely keeping up with Thanksgiving, and then suddenly I had mere weeks until Christmas. And I'm not sure why I continue to be impressed each year about how quickly time flies...but I digress.

A great, snappy cookie to add to your holiday line-up are these Gingerdoodles. Soft, chewy, and spicy, with a little extra love. The cinnamon-sugar, groovy kind of love. Hence the "-doodle" portion of their name.

These cookies feature a motley crew of flavors — cinnamon, ginger, cloves, nutmeg, and molasses. But the coating of sweet on the outside softens the spice a little, distinguishing these treats from your average gingerbread treat.

Gingerdoodles Recipe (makes 3 dozen cookies)

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
3/4 tsp. vanilla extract
1/4 cup molasses
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 cup sugar plus 1/2 tsp. cinnamon, for rolling

Directions:
Preheat oven to 350 degrees. Grease your cookie sheets and set aside.

Cream butter for about 30 seconds. Add white and brown sugars and cream until light and fluffy. Add in the egg, vanilla, and molasses. Mix for 1-2 minutes until well-combined.

In a small, separate bowl, combine the flour, baking soda, spices, and salt. Add gradually to the wet ingredients and mix just until dry ingredients are combined.

In a shallow bowl, combine cinnamon and sugar for rolling the cookies. Then, using a small ice cream scoop (or a teaspoon), scoop out the dough and place into the cinnamon sugar mixture. Toss the dough ball in the sugar and then use the palms of your hands to roll it into a sphere. Place the cookies 1.5-2 inches apart on your greased cookie sheet.

Bake 8-9 minutes (you want the cookies to look done on the outside but be soft and chewy on the inside). Cool for 5 minutes on the cookie sheet and then transfer to cooling rack. Let cool completely and then store in an airtight container.

Click here for a printable recipe!