How To: Simplify

Peanut Butter Buckeyes

noreply@blogger.com (Jen) — Fri, 24 Feb 2012 06:03:00 +0000

This might be a huge shock to some of you, especially with all of the chocolatey recipes that I have on this site, but I have to admit...I'm not a chocoholic. Don't get me wrong, I absolutely love chocolate in small doses. I also enjoy baking with it and creating all sorts of tasty treats to serve to family and friends. However, when asked if I want chocolate or vanilla, you can bet that my answer will always be vanilla. My husband on other hand is what you call a chocoholic. Opposites attract, right? Well, when it comes to sweet treats, they do in my house.

Our trips to the ice cream aisle are always so interesting. I tend to stay in the area of vanilla and strawberry ice creams while he will most likely be found perusing options such as double chocolate fudge, brownie batter fudge chocolate galore, chocolate fudge brownie...in other words, the more chocolate the better.

Often, we are able to come to an agreement with ice cream flavors such as cookie dough, cookies and cream, and candy bar ice creams (e.g. Snickers, Twix, Reese's). To me, this is the perfect combination of our likes: I am satisfied with the vanilla ice cream that covers his favorite chocolatey pieces. These ice cream flavors are a perfect match to satisfy both of our late-night cravings.

Which brings me to another interesting point. I love candy bars. A girl who doesn't love chocolate but who loves candy bars...? I know, it doesn't make much sense. But, if you really think about it, the chocolate flavors in candy bars is balanced out by the peanuts, caramel, nougat, or peanut butter found in most candy bars. To me, when it comes to chocolate-flavored treats, this is the best of both worlds.

Recently, I found myself in the kitchen surrounded by bag after bag of chocolate. A girl with a love-hate relationship with chocolate...what was a girl supposed to do? Could you imagine my dismay? Unsure of what to do with all of this chocolate, I had to figure out a way to pair it with some type of sweet or savory treat that could tone down the richness...and that's when I found a jar of peanut butter.

With just a few simple steps, I had these super cute Peanut Butter Buckeye lollipops that, once again, satisfied both of our cravings. A Reese's Peanut Butter cup in ball form on a lollipop stick...what's not to love?

Peanut Butter Buckeyes

Ingredients:

1 1/2 cups creamy peanut butter
1/2 cup (1 stick) butter, softened
1/2 teaspoon vanilla
3 cups powdered sugar
4 cups milk chocolate

Directions:

Combine the peanut butter, butter, vanilla, and powdered sugar in a bowl.
Roll the mixture into tablespoonful size balls.
Stick a lollipop stick in the center of each ball.
Place balls on a plate lined with parchment paper.
Place the plate in the freezer for about 30 minutes.
Melt the chocolate in a double boiler or in the microwave.
Remove the balls from the freezer and carefully dip them in the melted chocolate, leaving a small portion of the peanut butter still showing. Return the balls to the plate.
Place the plate in the refrigerator and allow to cool for about two hours before serving.

What is your favorite chocolatey treat?

Chicken, Sausage, and Kale Stew

noreply@blogger.com (Jen) — Mon, 20 Feb 2012 16:54:00 +0000

My favorite items to peruse and shop for are kitchen tools, supplies, and gadgets. I love pitchers, serving trays, bowls, plates, silverware (old and new), bakeware, and cookware...just to name a few. Sadly, though, life in a D.C. rowhouse means that storage space is limited. Even though I'm slowly but surely running out of space to house all of my treasured finds and gifts, I'll always find room in my house to store all of my goodies.

What is your favorite kitchen tool? If you asked me, it would probably take me a while to decide since each one brings so much to the table, literally. However, one of my favorite tools would have to be my Dutch Oven, given to me from my in-laws a few Christmases ago.

Now, there are a couple different types of Dutch Ovens: bare cast iron and enameled. When asked what I wanted for Christmas, the first thing that popped into my head was a bare cast iron Dutch Oven. Even though I love the colors and functionality of the enameled kind, the bare cast iron always was so intriguing to me due to the seasoning and care.

With the proper care, after much use, the surface of the Dutch oven will become dark black, very smooth and shiny, and as non-stick as the best non-stick cookware. With each dish I prepare in my Dutch Oven and after each time the Dutch Oven is seasoned, I can't help but be hopeful that one day my children will enjoy cooking with it as well.

Chicken, Sausage, and Kale Stew

Ingredients:

5 medium redskin potatoes, quartered
3 tablespoons extra virgin olive oil
Salt and pepper
3 tablespoons of extra virgin olive oil
5 Johnsonville mild sausages, de-cased and sliced into 1/2-inch thick slices
1 large onion, chopped
1 large shallot, chopped
3 carrots, chopped
6 cups chicken stock
3 sprigs fresh thyme
1 rotisserie chicken from the grocery store, skin removed and white meat shredded
3 tablespoons Parmesan cheese
5 cups chopped kale
15-ounce can cannellini beans, drained and rinsed
1-2 tablespoons flour (optional)

Directions:

Preheat oven to 350 degrees. Place the quartered potatoes into a bowl. Pour 3 tablespoons of olive oil into the bowl. Add salt and pepper. Toss the potatoes to coat them. Prepare a baking sheet with aluminum foil. Pour the potatoes onto the baking sheet. Bake for 30-40 minutes or until the potatoes are browned and softened.
Pour 3 tablespoons of extra virgin olive oil into the dutch oven. Add the sausage pieces and chopped onion and shallot into the dutch oven. Cook until the sausage is completely cooked through.
Add the carrots into the dutch oven and saute the sausage, onions, shallots, and carrots until the carrots are softened.
Add chicken stock, thyme, chicken, potatoes, Parmesan cheese, salt, and pepper. Bring to a simmer.
Add the kale and beans. Simmer for another 20 minutes or until kale is tender and the beans are hot.
Note: If you would like the broth to be thicket, sprinkle 1-2 tablespoons of flour over the stew and stir into the mixture until completely dissolved.
Remove the sprigs of thyme and serve warm.

What is your favorite stew?

*Recipe slightly adapted from The Kitchn.

Valentine's Day Recipe: Strawberry and Chocolate Chip Cupcakes

noreply@blogger.com (Jen) — Tue, 14 Feb 2012 06:37:00 +0000

Hearts, flowers, chocolates, strawberries -- love is in the air and for someone who doesn't love the color pink, it's hard to escape the bright colors of February (aka the month of love). How do you celebrate Valentine's Day? As for me, if you don't know by now, my husband and I aren't that big on Valentine's Day. Romantic dinners? Never. Flowers? Nada. Chocolates? No thanks. Teddy bears? Cute but I'll pass.

I've never been a fan of pink, I'm not into hearts, and I'm not a lovey dovey overly romantic person. Don't get me wrong, I love showering my husband with love -- he's my best friend, love of my life, and soul mate. I don't know where I would be without his love, support, confidence, and friendship. I love him to pieces more and more with each passing day and year. But, when it comes to Valentine's Day, we simply wish each other a "Happy Valentine's Day" and then go about our business like any other day...and I'm completely fine with that.

With all that being said, this year was a little different. Usually I shy away from all things hearts and pink treats. So, what did I do this year? I allowed the pink vibes of the month to creep into my kitchen...through the form of a strawberry, my favorite fruit. That's right, my love for strawberries resulted in a Valentine's Day treat.

Am I destined to fall in love with Valentine's Day and all of its loveliness? Most likely not. However, if Valentine's Day treats call for strawberries, I will have no problem joining in on the fun...if only for a bite (or two) of a delicious cupcake.

So join in on the ~~strawberry~~ Valentine's Day fun with these Strawberry and Chocolate Chip Cupcakes. Whether you're a fan of Valentine's Day or not, one thing is for sure -- you will fall in love with these cupcakes and will love sharing them with your Valentine...if you're into that, of course.

Happy Valentine's Day!

Valentine's Day Recipe: Strawberry and Chocolate Chip Cupcakes

Tip: If you're not into baking, simply buy box mix. The best part about box mix? You can easily add different candy and flavors into the mix (and frosting) in order to customize the taste and look.

Ingredients:

1 box of vanilla cake mix (along with the additional ingredients listed on the box - e.g. oil, eggs, water, etc.)
1/2 cup of milk chocolate chips
1 package of strawberries, washed and hulled
1 container of classic frosting

Directions:

Preheat the oven to 350 degrees. Prepare a cupcake pan with liners.
Prepare the cake mix according to the directions on the box.
Reserve a few strawberries for garnish. Chop the rest of the strawberries and fold them and the chocolate chips into the cake batter.
Drop the cake batter into the liners until they're 3/4 full.
Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
Remove the cupcakes from the oven, allow them to sit in the pan for 2 minutes, and then transfer them to a wire rack. Let them cool completely before frosting.
Frost the cupcakes.
Slice the reserved strawberries in half and garnish the top of each frosted cupcake with a halved strawberry.

What is your favorite way to spend Valentine's Day?

Nutella and Cocoa Cupcakes

noreply@blogger.com (Jen) — Wed, 25 Jan 2012 22:18:00 +0000

It seems as though it's very rare to come across people who love to bake and cook. Usually, people who love to bake enjoy the measurements whereas the people who love cook take full advantage of the guestimates. And then there's me. I love to bake and cook. Baking fully embraces my control freak, anal retentive, OCD side while cooking allows me the freedom to experiment, taste-test, and educate myself. The two combined are me in a nutshell.

My Mom is one of those people who loves to cook and would be happy to never have to bake a treat in her life. So, how did I grow to love baking? That's easy. Whenever my family craved a tasty treat, I would always volunteer to spend some time in the kitchen whipping up chocolatey goodness.

This past fall, when we were visiting my parents, I decided to bake a batch of cupcakes...using my parents 20+ year-old oven. I got to work whipping up all of the ingredients. Into the oven they went and out of the oven they came...with tops as hard as hockey pucks. Knowing that I couldn't serve the cupcakes to family and friends, I worked on whipping up another batch. Into the oven they went and out of the oven they came...with inverted, sunken tops.

When my husband walked into the kitchen, his nose wrinkled, his eyes squinted and then widened, and a smile crossed his face as he asked, "What are those?" I was mortified, exhausted, and insanely frustrated. Why insanely? I'm pretty sure I was starting to go insane. In the past, I have never encountered such an awful experience trying to bake cupcakes.

With the greatest of determination, I whipped up yet another batch of cupcake batter. Into the oven they went and out of the oven they came...with tops that were even more inverted than the second batch. I didn't think it was possible. My husband was laughing, my mom was trying to tell me to just "fill the centers with frosting...no one will ever know," and my Dad was nervous. Why was he nervous? The oven was 20+ years old and, according to my Mom, "gets more and more inaccurate the longer it stays heated." Um...what?

My Mom was frustrated for years but it wasn't until my Dad saw my frustration that he knew that the end was near for the ~~trusty~~ old relic. A month later, my parents welcomed construction workers and delivery men into their home. During the holidays they were able to show off their new oven...oh yeah, and refrigerator, dishwasher, and granite countertops (you're welcome, Mom).

During the holidays, I made cupcakes in the new, trusty oven and guess what...they turned out perfect on the first try...and I immediately exhaled a sigh of relief.

Nutella and Cocoa Cupcakes

Tip: If you're not into baking, simply buy box mix. The best part about box mix? You can easily add different candy and flavors into the mix (and frosting) in order to customize the taste and look.

Ingredients:

1 box of vanilla cake mix
4 tablespoons of Nutella, divided
1/4 cup of chocolate chips, divided
1 container of classic frosting
2 tablespoons almonds
2 tablespoons peanuts
2 tablespoons white chocolate chips
1 teaspoon cocoa powder

Directions:

Preheat the oven to 350 degrees. Prepare a cupcake pan with liners.
Prepare the cake mix according to the directions on the box.
Place the Nutella in a bowl and microwave for 15 seconds. Drop 2 tablespoons into the prepare cake mix and gently swirl it into the mix.
Drop the cake batter into the liners until they're 3/4 full. Sprinkle 1/2 of the chocolate chips over top of the cupcake batter. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean.
Remove the cupcakes from the oven, allow them to sit in the pan for 2 minutes, and then transfer them to a wire rack. Let them cool completely before frosting.
Prepare the frosting by gently swirling together the frosting and 2 tablespoons of the Nutella in a small bowl. Frost the cupcakes.
Place the rest of the chocolate chips, white chocolate chips, almonds, peanuts, and cocoa powder in a food processor (or simply put them in a plastic bag). Process (or crush) all of these ingredients together until the mixture turns to a crumb texture. Sprinkle mixture over the frosting.

What is your favorite type of cupcake?

Chunky Apple Cinnamon Muffins with Crumb Topping

noreply@blogger.com (Jen) — Tue, 17 Jan 2012 21:18:00 +0000

Whenever I go to the grocery store, I almost always add to my cart fresh fruits and vegetables. We love to pair our main entrees with a fresh vegetable as well as a side salad. As for our lunches, I love to make deli-style turkey sandwiches with a side of chips, pickle, and slices of apples. My husband and I love eating our meals together so I'm always trying to come up with healthy sides that satisfy all of our cravings.

With that being said, sometimes I end up with too many fruits and vegetables and that's when my creativity starts to flow. I love adding beans to pasta dishes, potatoes to casseroles, and fruits to baked goods. With some herbs and spices, an ingredient that is on its last breath can easily turn into a delicious weeknight meal or dessert that is guaranteed to please.

This week, I had a craving for muffins and I knew that I had Granny Smith apples in my refrigerator that were begging to be baked. I love the taste of baked goods with apples in them and nothing beats the scent of baked apples. The smells that emanate from the kitchen remind me of my favorite season: fall. No matter what time of year it is, baked apples and their scent always provide just the perfect warmth to my house.

Today, I quickly whipped up a batch of these Chunky Apple Cinnamon Muffins with Crumb Topping and as I sit and write this, I'm surrounded by the beautiful apple cinnamon scent of fall. All of the candles in my house are of the apple cinnamon scent but nothing truly beats the real scent from the oven.

Chunky Apple Cinnamon Muffins with Crumble Topping

Ingredients:

For the muffins:

1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)
1 cup sugar
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon plus 2 pinches salt
1 tablespoon cinnamon
2 large eggs
1 cup buttermilk
1/2 stick unsalted butter, melted

For the crumb topping:

1/3 cup light brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
3 tablespoons diced apple

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.
Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.
Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.

Recipe slightly adapted from Martha Stewart.

What is your scent for your home?

White and Milk Chocolate Chip Cookies

noreply@blogger.com (Jen) — Mon, 16 Jan 2012 23:24:00 +0000

If you're anything like me, you love to cook for family and friends. One of the greatest joys I have is hosting dinner at my house. Filling bellies with home cooked food that I created and prepared in my kitchen is always so gratifying.

I love to experiment and try new recipes as a hobby. Adding rosemary here, lemon pepper there...basil here, oregano there...experimenting with spices, herbs, and flavor combinations keeps my time spent in the kitchen new and fresh. Sharing those recipes with all of you is an exciting experience.

With all that being said, even though I love to experiment and try new recipes, when it comes to cooking for guests, I stick to my go to dishes. Serving tried and true recipes leaves me less worried and stressed in the kitchen. Knowing the measurements and timing leaves me with a sense of control. Having the confidence that the dishes will look and taste delicious leaves me with a sense of satisfaction.

What are my go to dishes? Well, for starters I love to serve bruschetta or Bleu Cheese and Tomato Puff Pastry Tarts. For main dishes, my White Chicken Chili and the "Tilley Special" (aka Classic
Barbecue Spareribs) are always a big hit. For a side dish, my Mushroom Risotto is always a crowd pleaser. When it comes to dessert, Cookies and Cream Brownies always steal the spotlight.

My other favorite dessert? Sometimes nothing compares to warm cookies. Plus, if you have extra that you want to get out of the house (before you eat them all once the guests leave), package them up in cute bags and send them home with your guests as goodie bags. Not only will you serve your guests a fantastic dinner, they'll also have a nice treat to enjoy once they're home.

This cookie recipe is my go to cookie recipe because the cookies always come out perfectly sweet and soft. Take the main components (sugars, butter, eggs, vanilla, baking soda, salt, and four) and toss in your favorite cookie treat. Mix it all together, drop dough balls onto a baking sheet and stick them in the oven for 10-12 minutes and voila. You'll have perfect little cookies each and every time.

I had some extra milk chocolate chips and white chocolate chips in my freezer begging to be baked. So, I took my favorite go to cookie recipe, tossed in the chocolate chips, and baked cookie after delicious cookie. The best part? I had friends over the other night so I made sure to send them home with a couple bags of these tasty treats.

White and Milk Chocolate Chip Cookies

Ingredients:

1 cup sugar
1 cup dark brown sugar
1 cup (2 sticks) butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 cup milk chocolate chips
1 cup white chocolate chips

Directions:

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
Place sugar, dark brown sugar, butter, eggs and vanilla in a bowl and whisk together until smooth.
Add baking soda, salt and flour into a medium bowl and mix to combine. Add this mixture to the egg mixture and stir to combine.
Fold in themilk chocolate chips and white chocolate chips.
Drop rounded tablespoonfuls (or use an ice cream scooper) onto baking sheet approximately 2 inches apart.
Bake for 10-12 minutes, remove from the oven and allow to cool on baking sheet for 1-2 minutes and then transfer to a wire rack to cool completely.

What is your go to recipe?

Appetizer Meatballs

noreply@blogger.com (Jen) — Mon, 09 Jan 2012 19:00:00 +0000

I was a tomboy when I was little and I still am. Pink? No thank you. Stilletos and skirts over jeans and a t-shirt? No way. Take me to a baseball or hockey game any day over a trip to the mall.

Instead of doing the typical girly things when I was young, I loved helping my Dad fix and repair items around the house. Instead of getting a mani/pedi, I always preferred grabbing my softball glove and playing catch with my brother in our side yard. When I wasn't hanging out with friends or doing my homework, I was most likely found at the ice rink, baseball diamond, or track field.

I played sports all the way through high school and even found myself joining softball leagues when I moved to the D.C. area. Luckily, I married a guy who is literally a walking sports almanac. His knowledge about sports and the way he memorizes and remembers games, scores, and plays will forever impress me.

When I'm not watching HGTV or the Food Network, you will most likely find the television filled with ESPN or a game. We're always trying to escape to Michigan not only to spend time with family and friends but also to head to a Michigan State Football game. If I'm not heading to a football game, then I most likely end up finding myself at Comerica Park attending a Tigers game.

Simply stated: I, and my family, cannot get enough of sports. They are such a huge past time in our lives and we get so excited when big games are being played. We love to host parties to help bring people together over exciting games, finger-licking good food, and delicious cocktails.

The newest addition to my game day spread are these Appetizer Meatballs. With only a few ingredients and simple steps, you will be well on your way to serving up a great appetizer that is perfect for game day!

Appetizer Meatballs

Ingredients:

1 (15 ounce) can of jellied Ocean Spray cranberry sauce
1 (12 ounce) jar of Heinz chili sauce
1 tablespoon of brown sugar
1 1/2 tablespoons freshly squeeze lemon juice
16 large meatballs, cooked

Directions:

Add the cranberry sauce, chili sauce, brown sugar, and lemon juice into a medium crock pot or large saucepan. Whisk together the ingredients until combined.
Add the meatballs into the crock pot or saucepan and toss them into the sauce until completely coated.
Set the crock pot to medium or heat to stovetop heat to medium and simmer for one hour before serving.

What is your favorite appetizer?

Chocolate Chip and Peanut Butter Cup Cookies

noreply@blogger.com (Jen) — Sat, 07 Jan 2012 20:29:00 +0000

It's January 7 and it's 70 degrees in the Washington, D.C. area. I cleaned the house, did some laundry...and gardened. That's right, I was gardening in January. I went outside wearing yoga pants, a tank top, and flip flops...in January. Can you tell that I'm in shock?

I've been living in the D.C. Metro Area for the past four years and it has been quite an experience, especially coming from the suburbs of Detroit. Growing up, I lived in a house that was surrounded by land, a farm, cows, and horses. Now, I live in a D.C. rowhouse that is 18 feet wide which is surrounded by neighbors, concrete, and an alley. In other words, it's our little slice of pride and comfort. I have always craved the city life and now I finally have it.

The nice thing is that a majority of our family and friends still live in Michigan so we try to escape the city life every once in a while to breathe in the fresh air and surround ourself with the beauty of nature. Plus, we have two 70 pound dogs who, even though they have a nice, little backyard in the city that they enjoy, they love to tire themselves out by running and playing on our parents' land. Oh, and chase chickens, of course. Yes, this past holiday season during our visit to my parent's house, we discovered that Caster is a Chicken Chaser. I'll save that story for another day...crazy Caster.

Anyway...

Since I'm still a suburban girl at heart, I always try to create a green space out of this concrete jungle. Every spring, my husband and I do our best to green the outside of our home with flowers, grass, plants, and herbs. And, just like every homeowner in the burbs, during the winter we have to prepare our garden for the future spring season. It's always so sad clearing out the weeds that were once beautiful flowers. However, it's also exciting thinking of just how bountiful I hope to make my gardens this coming year.

With the new year comes the shedding of the old and the bringing of the new. An organized house, clean clothes, and cleared out garden help to give one's self a sense of refreshment. And to celebrate that feeling? These Chocolate Chip and Peanut Butter Cup Cookies with a glass of cold milk aren't a bad way to pat yourself on the back and get excited about the year to come.

Chocolate Chip and Peanut Butter Cup Cookies

Ingredients:

1 cup sugar
1 cup dark brown sugar
1 cup (2 sticks) butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
1 cup milk chocolate chips
12 Reese's Peanut Butter Cups, broken into chunks

Directions:

Preheat oven to 375 degrees. Prepare baking sheet with parchment paper.
Place sugar, dark brown sugar, butter, eggs and vanilla in a bowl and whisk together until smooth.
Add baking soda, salt and flour to the sugar mixture and whisk together until smooth.
Fold in chocolate chips and Reese's chunks (reserve 1/4 cup of chunks).
Drop rounded tablespoonfuls (or use an ice cream scooper) onto baking sheet approximately 2 inches apart.
Take the reserved 1/4 cup of Reese's chunks and stick the chunks into the tops of the cookie dough balls.
Bake for 10-12 minutes, remove from the oven and allow to cool on baking sheet for 1-2 minutes and then transfer to a wire rack to cool completely.

What is your favorite treat to add into cookie dough?

Top 12 Recipes of 2011

noreply@blogger.com (Jen) — Sat, 31 Dec 2011 17:30:00 +0000

So, where did this year go? Are we really ringing in 2012 tonight? Wow, what an incredible year 2011 was to me. I traveled a ton, spent a lot of time with family and friends, stood up in my friends' weddings, made trips to the lake house, attended sporting events, reconnected with old friends, became an aunt to the most adorable nephew, fell more and more in love with my husband, and experimented in the kitchen.

I cannot thank you enough for all of the love, support, tweets, comments, Facebook updates, well wishes, tips, tricks, and suggestions that you have given me throughout this past year. Thankfully through my work at Mom It Forward, I've attended a lot of conferences and have had the pleasure of meeting a lot of you. Being able to hug, share stories, and enhance our friendships has been such a gratifying experience. For those who I have yet to meet, I hope our paths cross soon.

As I said earlier, I have spent a lot of time in the kitchen this past year testing, experimenting, baking, and cooking all sorts of dishes and baked treats to share with family and friends. In celebration of 2012, I'm sharing with you the top 12 recipes of 2011.

1.) Apple Rings
2.) Pumpkin Bars with Cream Cheese Frosting
3.) Pumpkin Pancakes
4.) White Chicken Chili

5.) Chicken and Wild Rice Soup
6.) Banana Cream Cheese Muffins with Crumb Topping
7.) Mushroom Risotto
8.) Chocolate Chip Pancakes

9.) Chocolate Chip Waffle Cookies
10.) Apple Cinnamon Cookies with Maple Frosting
11.) Homemade Macaroni and Cheese
12.) Chicken and Mushroom Tostadas

I wish you a safe and Happy New Year! I look forward to sharing more stories, recipes, tips, and tricks with you in 2012! And once again, thank you for everything.

Festive Fruit Punch

noreply@blogger.com (Jen) — Thu, 29 Dec 2011 23:24:00 +0000

I absolutely love my house but I love it even more during the holiday season. With that being said, nothing beats making the drive to Michigan to spend the holidays with family and friends. Last week, we said goodbye to our holiday decor and Christmas tree as we packed up suitcases and made the drive to my parent's house.

I always look forward to spending time at my parent's house but this trip was extra special. A few days before our planned departure date, I received the following text from my brother: "You're going to be an aunt this weekend! Julie's water broke this morning and we're at the hospital." I immediately ran upstairs, woke up my husband, and shared the good news with him. Even though we were extremely excited to be an aunt and uncle for the first time, we were also nervous and glued to our phones throughout the weekend as we awaited updates.

The baby's due date was originally scheduled for January 25. However, my little nephew couldn't wait to celebrate Christmas...and, of course, be a Christmas baby like his aunt. His weight was a healthy amount but his little lungs needed a bit more time to develop. As soon as we arrived at my parent's house, we immediately went to the hospital to meet our nephew. The first moments shared with him were priceless.

The doctors kept hinting that due to his speedy progress, he had a chance of going home on Christmas...and, just like that, my brother was sending me picture messages of his cute little family in front of his Christmas tree on Christmas day. Talk about the best Christmas present ever. We stopped by their house and spent time holding him, loving him, and admiring every ounce of him. All of his noises and facial expressions brought out laughter from all who were in the room.

This year, I'm filling my glass with this delicious holiday fruit punch and am toasting to my family, friends, your support of How To: Simplify, all of my blessings, all of the love that I have in my life, and, most importantly, to my nephew...I can't wait to spoil him in the years to come!

What is your favorite part of the holiday season?

Prime Rib Roast

noreply@blogger.com (Jen) — Sat, 17 Dec 2011 04:45:00 +0000

Out of all the holiday dinners, Thanksgiving was always my favorite. We would always have a large Turkey roasting away in the oven all day long. The smells that filled the air always exuded the wonderful scents of fall. Paired with mashed potatoes, green bean casserole, gravy, stuffing, and cranberry relish only made the turkey even more delectable.

And then as the weather grew colder and colder, I had nothing but dread set in when it came to Christmas dinner. Don't get me wrong, I loved spending the entire day with family as we laughed, shared stories, and created lasting memories. However, I always had an enemy on Christmas Day. The enemy I'm referring to is the big 'ole ham in the oven. Ask me if I like ham and you'll likely get an immediate answer along the lines of "No." Simply put, I can't stand ham.

I would never consider myself a picky person. I'm always up for trying new foods and I'm of the nature where I can't officially say I don't like a particular food until I at least give it a try. As for ham, I've tried and tried. My Mom would always pack ham sandwiches in my lunchboxes growing up and I would always try to find ways to trade it for better sandwiches. I've come to terms with the fact that we just don't get along.

My fingers were always crossed every year around the holiday season because I had high hopes that one day that Christmas ham would be replaced. Unfortunately, my grandpa loved ham...and he hated turkey. We would always joke around with each other during Thanksgiving and Christmas when it came to our meat preferences. At least one of us was pleased during each holiday!

My Christmas fears and trepidations were soon calmed when my cousin's husband introduced beef to the Christmas menu one year. My mom even started preparing tenderloin for the Christmas Eve dinner. My fears around Christmas dinner have calmed down drastically over the past few years...now the only thing that I really need to worry about is my uncle's shrimp cocktail sauce...or should I say horseradish sauce...? There's enough horseradish in it to clear out your sinuses for an entire year. We used to have competitions to see who could eat the most. If that stuff is wrong, I don't want to be right. It's painfully delicious.

Although my grandpa is no longer with us, we still prepare the traditional Christmas ham. I mean, the holidays are all about tradition, right? Sorry, ham lovers. Thankfully, the Mom It Forward team is on my side when it comes to the main entree for Christmas Dinner. In our virtual Christmas dinner, we've shared with you Goat Cheese Pops with Herbs, Pecans and Bacon for an appetizer and Creamy Mashed Potatoes with Goat Cheese and Fresh Sage as a side dish. The main entree is definitely a crowd-pleaser. We're featuring a simple yet delicious Prime Rib Roast Recipe that everyone will love, even if you do have a few ham lovers in your family.

If you are interested in finding out more about this recipe and potentially making it for your family and friends during the holidays, be sure to stop by Mom It Forward to get the recipe! I know this year, as is the same with the past few years, I'll be piling my plate high with...you guessed it...beef. Sorry, ham...better luck next year.

Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

noreply@blogger.com (Jen) — Sat, 10 Dec 2011 01:05:00 +0000

I have some exciting news to share with you...we finally have a Christmas tree! Even though the weather is not too frightful at the moment, it's nice and cozy in our home with all of our Christmas decor, candles, and cinnamon-scented pinecones throughout our home. I love waking up in the morning to all of the lights and scents in our home, as well as going to bed with the lasting image of our Christmas tree in my head.

There's just something about this season that is filled with so much joy, celebration, love, and warmth. I love to spread the holiday cheer through cards, baked goods, decor, and most importantly food. And I don't think I'm alone on this one...

Since the Mom It Forward team shares a love of food, we thought that preparing a Christmas dinner and sharing it with our readers would be a great way to invite you to our virtual Christmas dinner table. Last week, we shared our appetizer: Goat Cheese Pops with Herbs, Pecans and Bacon. This week, we're sharing with you one of our side dishes: Creamy Mashed Potatoes with Goat Cheese and Fresh Sage. That's right, more goat cheese. Why? Because it's delicious and I, for one, cannot get enough of it.

If you are interested in finding out more about this recipe and potentially making it for your family and friends during the holidays, be sure to stop by Mom It Forward to get the recipe!

Goat Cheese Pops with Herbs, Pecans, and Bacon

noreply@blogger.com (Jen) — Fri, 02 Dec 2011 19:25:00 +0000

Yesterday marked the first day of December which means that the holiday season is upon us. My house is decorated and all that is missing is the tree. No matter how many Christmas decorations I put up around my house, it simply does not feel complete under we put up our tree and fill the house with the beautiful scent of evergreen.

Unfortunately, my husband refused to get a tree until the calendar read December. Well, it's December 2 and we still don't have a tree. That means we're waking up tomorrow morning to shop for a tree. By tomorrow afternoon, I will finally have a decorated tree in the house and my life will be complete.

Not only is my personal life being filled with the sights, sounds, and tastes of the holiday season, my work life is as well. This week, the Mom It Forward team researched and put together a holiday dinner menu that is guaranteed to please. Everything from an appetizer and main entree, to a dessert and festive beverage, we have all of your dining needs covered.

Yesterday I prepared the entire feast and photographed all of the yummy goodness. Today, I'm featuring the appetizer that is bound to be a big hit at your holiday dinner: Goat Cheese Balls with Herbs, Pecans, and Bacon. Not only are they easy to prepare, they are way too cute, easy-to-eat, and bursting with flavor. Trust me, I just ate five of them in the past two minutes. They are way too good.

To make some of your own goat cheese balls, please be sure to stop by the Mom It Forward website to grab the recipe! Next week, I'll be sharing the main entree: a simple and delectable prime rib roast that comes together in a matter of minutes and cooks in a matter of a few hours.

What is your favorite holiday appetizer?

Chocolate Swirl Cupcakes Topped with Chocolate Frosting and Pirouettes

noreply@blogger.com (Jen) — Tue, 08 Nov 2011 22:50:00 +0000

Tomorrow we leave for Michigan for a little escape from the city and I could not be more excited. My husband grew up in northern Michigan and I grew up in southeast Michigan. We met at Michigan State University during my last year at school. From East Lansing, we moved into an apartment in Brighton, Michigan where we stayed for a year.

I grew up in the suburbs of Detroit where we had tons of land, a tree fort in the backyard, dirt on our road, and a farm behind our house. To me, the house was a perfect house to have a childhood, especially in Michigan. My husband grew up in northern Michigan where he was surrounded by land, trees, water, and beauty. His surroundings during his childhood were so beautiful that people still look at his hometown as a vacation town during all of the months of the year due to boating, fall sightseeing, and skiing.

Even with all of the beauty of Michigan, I always knew that I would end up in a city at some point in my life. The city bug hit me when my family would take numerous trips throughout the years to visit my aunt and uncle in Chicago. The moment I set foot in that city I fell in love and that's when my determination to live in a city grew to exponential heights.

Having traveled throughout the U.S., Europe, and the Czech Republic, my love for cities continued to grow. One day, I figured enough was enough. During our year spent in Brighton, Michigan, I hinted to my husband (boyfriend at the time) that I wanted to move to a city. Hint after relentless hint soon turned into an ultimatum. He was either going to move to a city with me or we were over. Thank goodness he decided to stay with me on this one. I'm such a better person because of him and I don't know where I would be without him.

We both ended up finding jobs in D.C. and four years later we're still loving the city life. In that time span, we added a dog to our bunch, got married, and bought a rowhouse in the city. This city has been absolutely incredible to us and we look forward to all of the great memories that this city will help us create.

However, now that I have claimed stake on the city bug, is it weird that we always try to find ways to escape the city and enjoy the fresh air and beauty of Michigan? Thankfully, Michigan is easily achievable with a car ride. Seeing that blue Michigan sign as we cross into the state border always brings back such a flood of memories of the amazing times we had and continue to create whenever we visit.

During our trip these next couple weeks, we'll be touring the state as we visit our parents, attend a wedding, enjoy rest and relaxation, take in all of the beauty that the state has to offer, party during a tailgate, attend a Michigan State football game, and spend time with family and friends who we miss so much in between visits.

So this cupcake is for you, Michigan...and for us. We're celebrating the excitement for our big trip and thanking Michigan, as well as our family and friends, in advance for the great memories that will be created over the next few weeks.

Chocolate Swirl Cupcakes

1 box of white cake mix
1/3 cup of oil
3 eggs
5 ounces of milk chocolate chips
2 cups creamy chocolate frosting
Pepperidge Farm French Vanilla Creme Filled Pirouettes

Directions:

Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners.
Mix together the cake mix, 1/3 cup of oil, 3 eggs, and 1 cup of water for two minutes until well combined.
Melt the chocolate chips in a medium bowl. Pour half of the cake batter into the chocolate-filled bowl and then mix together until the chocolate is incorporated.
Fill the cupcake liners 1/2 full by pouring 1-2 tablespoons of white batter into the cupcake liners. Top with 1-2 tablespoons of chocolate batter. Continue to do so with all of the cupcake liners.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven, take them out of the muffin tin, and allow the cupcakes to completely cool on a wire rack.
Frost the cupcakes and then poke a small hole in the back side of the cupcakes. Break pirouettes in half and insert the pirouettes into the cupcakes at a slant.

What is your favorite type of cupcake?

Pumpkin Cream Cheese Scones with Brown Sugar and Honey Glaze

noreply@blogger.com (Jen) — Wed, 02 Nov 2011 19:05:00 +0000

Can you believe that it's already November? Wow, where has the year gone? I must admit, though. I'm doing my best to make the most of fall before winter arrives. My house has been decorated with pumpkins, fall garland, oranges, and reds for the past month or so. Even though Halloween has passed and I have to put away my jack-o-lanterns, I decided to keep the pumpkins and gourds throughout my house as we anticipate one of my favorite holidays: Thanksgiving.

To be completely honest, I don't think that there is one thing that I don't like about Thanksgiving. I love spending the entire day with family and friends as I prepare dish after dish. At the end of the meal, nothing satisfies me more than to look around our table and see my guests with bellies full of the food that I prepared throughout the day. In my opinion, the fact that Thanksgiving is celebrated during the fall is absolute perfection.

Thanksgiving is definitely a foodie's holiday and fall is definitely a foodie's time of year. There have been tons of pumpkin-filled recipes on so many food blogs. These recipes have served as mouth-watering inspiration to the recipes that I create in my kitchen. I love seeing pumpkin, cinnamon, and nutmeg used in a wide variety of ways to help satisfy cravings for fall-flavored treats.

Since I'm not putting away my pumpkins, I refuse to stop cooking with pumpkin until the last bite of pumpkin pie is enjoyed during Thanksgiving. I stumbled across Lorie's Mississippi Kitchen the other day and saw her recipe for Pumpkin Cream Cheese Scones. I knew that I had to make this recipe and put my own spin on it. So, in celebration of November and my love for pumpkins and pumpkin-filled treats, here's a delicious scone recipe that is filled with all of the wonderful flavors of fall.

Pumpkin Cream Cheese Scones with Brown Sugar and Honey Glaze

Ingredients:

Scones:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon Pumpkin spice mix
1/3 cup light brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
2 large eggs
8 ounces cream cheese, softened
1 can (15 ounces) pumpkin puree
1 egg, beaten
1 tablespoon sugar
1/2 cup granola

Glaze:

1/2 cup light brown sugar
1/4 cup honey
4 tablespoons butter

Directions:

Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
Mix together flour, baking powder, salt, cinnamon, nutmeg, ginger, and brown sugar in a large bowl.
Cut in butter, using fingertips, until mixture resembles coarse crumbs.
Whisk together the egg, cream cheese, and pumpkin in a medium bowl. Add this mixture to the flour mixture and stir until just combined.
Drop dough onto prepared baking sheet using an ice cream scooper. Brush with egg and sprinkle with sugar.
Bake for 15-20 minutes or until the scones are lightly browned.
Prepare the glaze: Place brown sugar, honey, and butter in a medium saucepan over medium heat. Bring to a boil while stirring often. Boil for one minute and then remove from the heat.
Remove scones from the oven and allow them to slightly cool over a baking sheet. Drizzle with glaze. Sprinkle with granola.

What is your favorite pumpkin treat?

*Recipe slightly adapted from Lorie's Mississippi Kitchen.

Spooky Graveyard Halloween Cupcakes

noreply@blogger.com (Jen) — Mon, 31 Oct 2011 16:03:00 +0000

When black cats prowl and pumpkins gleam,

May luck be yours on Halloween.

- Author Unknown -

Little ghosts are all about
Bats and witches flying out
Don't be scared, there's no doubt
Tonight is Halloween
- Author Unknown -

Happy Halloween!

Spooky Graveyard Halloween Cupcakes

Ingredients:

5 ounces milk chocolate chips
24 Oreo Cookies
White frosting gel
White cake mix
1 container creamy white frosting
Candy pumpkins
Green frosting

Directions:

Melt the chocolate chips. Fill a freezer bag with the melted chocolate and cut off one of the corners. Take a baking sheet and flip it upside down. Place a sheet of parchment paper over the baking sheet. Pipe 24 small leafless trees, each 3 to 4 inches tall (make them thick so that they don't break when hardened). Chill in the refrigerator until chocolate hardens.
Separate the Oreo Cookies so that you have 24 chocolate disks without cream filling on them. Snip the sides of the 24 disks on a diagonal with a pair of scissors so that the sides are flat and not rounded. Take the white gel and pipe "RIP" on the disks. Place the disks in the refrigerator to chill.
Prepare the cupcake batter according to the directions on the box. Crush the 24 leftover disks (the sides with the cream filling) in a freezer bag. Add the crushed cookies to the cupcake batter. Prepare a muffin tin with liners, fill the liners with the batter (3/4 full), and bake according to the directions on the box.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
Frost the tops of the cupcakes with the white frosting. Cut a slit at the back of each cupcake and insert the tombstone. Use a toothpick to poke a hole next to the tombstone and insert the tree. Place the candy pumpkin next to the tombstone. Pipe green frosting around the pumpkin and tombstone to make it look like grass. Sprinkle leftover crushed cookies around the tombstone, tree, and pumpkin.

How are you celebrating Halloween today?

Goulash

noreply@blogger.com (Jen) — Sun, 30 Oct 2011 15:26:00 +0000

... or should I say, "Ghoulash"...? Can you tell that I'm in the Halloween spirit this weekend? This past week, my husband and I had a cooking show on the television while we were doing chores around the house. All of a sudden, he said, "Goulash." I asked him why he said that and why he sounded so excited about it. He then said, "I love Goulash. You should make it this weekend. It just sounds like a Halloween dish. Get it..."Goul-ash"? Plus, you can post it on your blog for Halloween."

That's it. I officially have a food blogging husband. He knows to never touch a full plate of food that is in the refrigerator because it is most likely for a photography shoot the following day. He practices patience after I finish cooking a meal because he knows that I have to photograph it as soon as it's complete. He embraces the idea of trying new and different dishes since he knows that I want to eventually put those recipes on my blog. He checks my blog and sends me friendly reminders when a new post needs to go live on my site.

And now, he's brainstorming new dishes for me to try and is even taking a creative spin on the titles. I thought it was impossible to love him more than I already did but the fact that he has taken such a keen interest in my favorite hobby and supports How To: Simplify and me whole-heartedly? Words can't express just how awesome and amazing he truly is.

So now, thanks to Mr. How To: Simplify, I present to you Goulash...or the way we like to spell it, "Ghoulash." We can't wait to have this for lunch today in anticipation of one of our favorite holidays: Halloween!

Goulash

Ingredients:

2 lbs ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon seasoned salt
2 cups dried elbow macaroni
Salt and pepper to taste

Directions:

Heat a large dutch oven and saute the ground beef and ground turkey over medium-high heat. Remove any grease.
Add the onions and cook for five minutes or until onions become tender.
Add water, tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, and seasoned salt and stir tom combine. Cove and cook for 20-25 minutes.
Add the macaroni, stir to combine, cover, and simmer for 20-25 minutes.
Remove from the heat, discard the bay leaves, and allow the mixture to sit for 30 minutes before serving.
Serve warm.

*Recipe adapted from Food Network

What is your favorite cold weather dish?

Milk Chocolate Marble Loaf Cake

noreply@blogger.com (Jen) — Sun, 30 Oct 2011 00:19:00 +0000

The weather was extremely chilly in D.C. today as winter gave us a little preview in the form of snow. That's right, it snowed in my neighborhood today and the sight was absolutely beautiful. Due to the chilly temps, I decided to hibernate in the comforts of my kitchen today as I baked and cooked dishes to keep us warm and cozy.

As soon as I saw the snow, the first thought that came to mind my mind, "What are the little kids going to do when it comes to Halloween?" The thoughts of them running around the neighborhood on Monday night with sidewalks covered in snow had me worried. Growing up in Michigan, our Halloween escapades always involved pillowcases (I lived by four different subdivisions that were all connected...let's just say we were eating Halloween candy for months), friends, and costumes that resembled the little kid from A Christmas Story. We either had to have costumes big enough to go over our winter jackets or hide our costumes under our jackets and unzip our jackets at each house to show the homeowners our costumes.

When I moved to D.C., I thought that the kids here had it easy. The past three Halloween evenings here have been the perfect fall days, especially for trick-or-treating. Little kids crowd our neighborhood, running from house to house proudly sporting their costumes for all to see. This year, however, I have a feeling that things might be a little different around here due to Old Man Winter.

Will I finally be the homeowner who asks to see each and every costume, even if it's hidden under a winter jacket? I highly doubt it, especially since I'm so scarred from having to do that as a kid. Regardless, I'm looking forward to Halloween night since it's one of my favorite days of the year. I get to listen to Halloween music, pass out candy, dress the dogs in their costumes, and hand out candy to our cute neighborhood kids...all with my husband, finally. We actually get to spend Halloween together and I could not be more excited.

For now, I'll grab a slice of this Milk Chocolate Marble Loaf Cake, cuddle with my dogs as we try to stay nice and cozy during this chilly evening, and look forward to celebrating Halloween.

Milk Chocolate Marble Loaf Cake

Ingredients:

4 large eggs
1 1/2 cups sugar
6 tablespoons unsalted butter, melted
1/2 cup whole milk
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 ounces milk chocolate chips

Directions:

Preheat oven to 350 degrees. Prepare a 9x5x3-inch loaf pan by rubbing it with butter and sprinkling it with flour.
Whisk together the eggs, sugar, butter, milk, and vanilla in a medium bowl. In a separate bowl, whisk together the flour, baking powder, and salt. Mix the flour mixture in the egg mixture until just combined. Transfer 1/3 of the batter into a small bowl.
Melt the chocolate chips. Mix the chocolate and the small portion of the batter together.
Drop 1/4 cup of the plain batter into the prepared pan and top with 2 tablespoons of the chocolate batter. Repeat until all of the batter is in the loaf pan.
Bake in the center of the oven for 65 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the loaf pan on a wire rack for 10 minutes. Remove from the pan, return to the wire rack, and cool for at least 40 minutes before slicing.

*Recipe adapted from Better Homes & Gardens November 2011 issue.

What is your favorite comfort food?

Apple Cinnamon Cookies with Maple Cinnamon Glaze

noreply@blogger.com (Jen) — Fri, 07 Oct 2011 18:51:00 +0000

Even though it's still bright, sunny, and slightly warm in D.C., I can't help but be completely immersed in the spirit of the fall season. Everywhere you look in my house, you are guaranteed to find a pop of orange, green, or red as my house is covered in the sights of fall. Last week, I couldn't wait any longer when it came to fall baking so I decided to further awaken the smells and tastes of this season with pumpkin, cinnamon, nutmeg, and cloves.

To carry on with the theme of fall baking, I've had a bushel of McIntosh apples quietly begging to be incorporated into a baked good. I wanted a slight departure from the typical muffin or tart, so I decided to chop the apples and turn them into these rustic, fall-filled cookies that have given my house an amazing scent...so much so that these cookies awakened my husband this morning. He had to come downstairs to see what I was up to in the kitchen...and he was pleasantly surprised.

I look forward to continue celebrating the fall season by finding a pumpkin at a pumpkin patch, sipping cider at a cider mill, watching my favorite team play in a football game, and going to an apple orchard to pick juicy apples. This is truly my favorite season and I'm going to wrap my arms around it and celebrate all that it has to offer...while eating these cookies, of course.

Apple Cinnamon Cookies with Maple Cinnamon Glaze

Ingredients:

For the cookies:

1/2 cups butter, softened
1 cup brown sugar, packed
1 egg
2 tablespoons sour cream
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking soda
2-3 apples, chopped

For the glaze:

1 tablespoon melted butter
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon cinnamon
1-2 tablespoons water

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Cream together the butter and sugar in a large mixing bowl until light in color. Add egg and sour cream; stir to combine. Add remaining ingredients, except apple, and stir until combined. Gently fold in the apples.
Drop the cookie mixture by the tablespoonful onto the prepared baking sheet.
Bake for 10-12 minutes or until the tops are dry.
Make the glaze: Whisk together all of the ingredients in a small bowl. Add water until the glaze reaches the desired consistency.
Remove the cookies from the oven and allow to cool on a wire rack. Drizzle the glaze over the cookies.

What is your favorite way to bake with apples?

Whoopie Pies with Pumpkin Buttercream Frosting

noreply@blogger.com (Jen) — Mon, 26 Sep 2011 15:54:00 +0000

When Tiffany from Simply Modern Mom asked me to guest post for her, I could not have been more excited! She is an incredibly sweet person and her family is super cute, especially the newest addition! Similar to mine, Tiffany's life motto is simplicity and she exemplifies this on her site by providing quick, simple, easy to do ideas that are feasible for any mom’s lifestyle.

Keeping simplicity in mind, I poured through cookbooks and food magazines as I brainstormed what to prepare for her blog...and then it hit me. Since the first day of Fall was on Friday, I knew that I had to provide a pumpkin-filled treat that was full of Fall flavor.

If you're looking for a great way to celebrate the cool, crisp days of Fall, be sure to head over to Simply Modern Mom and check out my recipe for Whoopie Pies with Pumpkin Buttercream Frosting. And, since we're talking about pumpkin, the following are pumpkin-filled treats that are sure to be a big hit with your family and friends this season.

What is your favorite pumpkin-filled treat?

Chocolate Chip Waffle Cookies

noreply@blogger.com (Jen) — Mon, 19 Sep 2011 19:46:00 +0000

Leading up to our wedding, my husband took a look through our registry and could not understand why I had so many different types of cooking gadgets, kitchen tools, and pieces of china. He couldn't wrap his head around the idea of us ever using anything that was listed on the registry.

Me, on the other hand...I could not wait to start playing with all of my fun, new, and exciting pieces of kitchen equipment. After creating our registry, my mind started racing at all of the endless possibilities of unique dinners that I could create using my new tools and different ways I could serve these dishes using the platters and china.

When we moved into our house shortly after our wedding, I began unpacking all of the wonderful gifts that we received from our wedding and designated a massive amount of cupboard space to the new kitchen gadgets. Throughout the years, I've experimented with the blenders, mixers, cookers, and griddlers but one of my favorite gadgets is the waffle iron.

Growing up, I always loved eating waffles and would order them whenever my family went out for breakfast. My favorite was a Belgian waffle drizzled with strawberry syrup and topped with whipped cream. To this day, I enjoy playing with the waffle iron because it not only reminds me of those great breakfast memories but also because the dishes that I can create are always so cozy and comforting.

Speaking of cozy and comforting, did you know that you can bake cookies on your waffle iron? Talk about amazing. To combine my love for waffles and chocolate chip cookies was definitely an "aha" moment for me and I cannot wait to make this recipe again. Preparing the batter takes less than five minutes and the bake time is less than two minutes. The result are these sinfully delicious and soft cookies that, when paired with milk, are heavenly.

Chocolate Chip Waffle Cookies

Ingredients:

1/2 cup packed light brown sugar
1/4 cup sugar
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup milk chocolate chips
Confectioner's sugar (optional)

Directions:

Preheat the waffle iron to medium heat and grease the iron.
Combine the sugar, butter, egg, and vanilla in a large bowl. Gradually add the flour, salt, and baking soda to the mixture.
Stir in the chocolate chips.
Drop batter onto the waffle iron in tablespoonfuls (I like to use an ice cream scooper).
Bake for 1-2 minutes or until golden brown.
Remove cookies from the iron using tongs and place on a wire rack to cool. Dust with confectioner's sugar (optional).

What is your favorite cooking gadget?

*Recipe adapted from the Domesticated Diva

Mary Alice's Banana Cookies

noreply@blogger.com (Jen) — Fri, 09 Sep 2011 17:42:00 +0000

One of my favorite things about food is that it has the ability to conjure up so many great family memories. The first bite or the first smell can take you back to times that were happy, sad, comforting, and unforgettable.

When I was on Facebook yesterday, I came across an update from Jyl that talked about Mary Alice's Banana Cookies. She brought up this cookie recipe a few times in the past and I always made a mental note that I had to be sure to bake them. When I saw the update yesterday, I decided that was my final reminder, especially since I had bananas that were begging to be baked. I walked down to my kitchen and took inventory on all of the ingredients that I had on hand to prepare the recipe.

As soon as they were out of the oven, I snapped a few photos and sent the virtual package of cookies to Jyl to let her know that I was thinking about her. What I got in return was a virtual hug from her family and an amazing story about her grandma. These cookies are her family's comfort food and they conjure up so many happy family memories.

After learning more about the story behind Mary Alice's Banana Cookies Recipe, I couldn't help but think that I too had a cookie recipe that reminded me of a grandparent. Whenever I bite into a windmill cookie, I immediately think of one of my most favorite people, my grandpa. He passed away years ago but my eyes still well up at the thought of him. I looked up to him so much and treasured the special bond that we had. We had the type of relationship that is so hard to describe in words but for any of you who have had a close bond to a grandparent, I'm sure you know the feeling.

Whenever I would visit him, I knew where I could find his secret stash of windmill cookies. They were always in the cupboard above the refrigerator. And, luckily for me, there was always a step stool conveniently placed right next to the refrigerator. Some of my favorite moments with my grandpa are when we would snack on these cookies while sipping from ice-cold glasses of milk.

Whether it's sending virtual hugs through a cookie recipe from across the country or freezing a moment in time with loved ones over the simple act of dunking cookies into a glass of milk...it's amazing what food can do to your spirit and your soul.

What food conjures up great family memories for you?

Buttermilk Pancakes

noreply@blogger.com (Jen) — Tue, 06 Sep 2011 13:57:00 +0000

Six years ago our paths crossed in the kitchen of my college house. Five years ago we moved into an apartment together. Four years ago he moved to the new city to start our new life. A few weeks after that came the proposal. Weeks later I joined him in the new city. One year later my father walked me down the aisle, handed my hand from his to the groom's, and family and friends watched as we said our vows and sealed our marriage with a kiss.

Ever since I met my husband, I knew that there was something special about him. He is my best friend, soul mate, and the love of my life. I'm so thankful that I get to wake up to him every morning and kiss him goodnight every evening.

The fall is our favorite season and I love that many of the major steps that we have taken together happen to be during this season. I look at the fall not only as a beautiful season, but also as a celebration of my love for my husband and a sense of appreciation for all that we have been through together. In celebration of our third anniversary, I'm sharing with you one of my husband's favorite recipes.

Babe, if you're reading this, Happy Anniversary. I look forward to celebrating this day with you. I love you so much.

Buttermilk Pancakes

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 eggs
3 tablespoons butter, melted and cooled

Directions:

Preheat griddle over medium-high heat.
Stir together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk together the buttermilk, eggs, and butter in a small bowl.
Stir the buttermilk mixture into the flour mixture. Be careful not to overmix. Allow batter to sit for 10 minutes before cooking.
Spray the griddle with non-stick cooking spray. Ladle the batter onto the hot griddle in circles. Cook until the edges are golden brown and bubbles surface. Use a spatula to flip the pancakes and continue to cook until the other side is golden brown. Remove from the heat and serve immediately.
Repeat cooking process with remaining batter.

What is your favorite type of pancake?

*Recipe slightly adapted from Brown Eyed Baker

Chicken, Spinach, and Tomato Wrap

noreply@blogger.com (Jen) — Fri, 02 Sep 2011 22:17:00 +0000

I have some very exciting news to announce...our air conditioning is finally working! Yes, I'm actually sitting here in a very cool and comfortable house. We can finally enjoy the time spent in the house instead of being incredibly irritable as we try to find ways to escape the heat.

Thankfully, the repairman was able to fix the broken unit just in time for us to comfortably enjoy the upcoming weekend. As we enter into this long holiday weekend, I can't help but think about all of the delicious food that I'll be eating. Labor Day always reminds me of boating, beer, burgers, and...hmmm....what's another "b" word...barbecues. How could I forget such an important word?

I know that we'll be firing up the grill a lot over the next few days and I cannot wait to experiment with some new and tasty recipes. Our days will consist of grilling meats, sipping wines, relaxing with family and friends, and enjoying the outdoors.

To help you celebrate the holiday, I've compiled a list of some of my favorite recipes that I like to prepare when we have family and friends over for a barbecue at our house.

Appetizer Recipes

Main Dish Recipes

Side Recipes

Dessert Recipes

I also wanted to share with you a simple and delicious wrap that is perfect to serve at a picnic, on a boat, at a barbecue...or wherever your plans take you during this holiday weekend!

Chicken, Spinach, and Tomato Wrap

Ingredients:

4 tablespoons extra virgin olive oil, divided in half
3 chicken tenderloins
1/4 teaspoon salt, lemon pepper, dried thyme, and dried basil
1/2 cups cherry tomatoes, halved
1 flour tortilla
1 cup fresh baby spinach
1 teaspoon red wine vinegar
1 tablespoon shredded Parmesan cheese

Directions:

Preheat oven to 400 degrees.
Heat two tablespoons of olive oil in a pan.
Combine the salt, lemon pepper, thyme, and basil in a bowl and season the chicken with the mixture. Add season chicken to hot oil and heat until cooked through.
Place tomatoes on a baking dish and drizzle with 2 tablespoons of olive and sprinkle with salt and pepper. Bake for 5 minutes or until softened.
Warm a tortilla shell and then carefully fill the shell with chicken, tomatoes, and spinach. Sprinkle with red wine vinegar and Parmesan cheese.

I wish each and every one of you a safe and enjoyable Labor Day weekend!

What are your Labor Day weekend plans?

Gemelli with Asparagus and Sausage in a Ricotta Cheese Sauce

noreply@blogger.com (Jen) — Thu, 01 Sep 2011 19:07:00 +0000

Spaghetti, Vermicelli, Bucatini, Fusilli, Manicotti, Garganelli, Rigatoni...when it comes to pasta noodles, the types are endless. One of my favorite aisles in the grocery store is the past section because I love to peruse all the different options and think about recipes that I can create using various types of pastas. The last time I was in the pasta aisle, I recently picked up a box of Gemelli noodles since I haven't cooked with them in a very long time.

One of my favorite dishes to experiment with is pasta. The best thing about pasta is that you can always change up the sauces, spices, herbs, meats, and vegetables and have a final dish that explodes with flavor with each and every bite. After perusing the pasta section, I stopped by the meat department and grabbed Italian sausage, made my way through the dairy section to pick up cheeses and cream, and found myself in the produce section with bundles of asparagus in my hands.

Even though my favorite sauce for pasta is tomato-based, I wanted to experiment with a white sauce that I recently saw in a food magazine. The scent that filled the air as the sausage and onions simmered together was heavenly. I mixed in all the cheeses and cream which only to the already delicious aroma. Once the aroma traveled over to my husband who was patiently waiting on the couch, he immediately grew interested in my little experiment on the stovetop.

Once all was said and done, the end result was this delicious pasta filled with asparagus and sausage wrapped in a creamy white sauce. Thankfully, the recipe made a lot of servings because I was able to enjoy this dish for lunch and dinner yesterday.

Gemelli with Asparagus and Sausage in a Ricotta Cheese Sauce

Ingredients:

2 bunches of small or medium asparagus
1 lb gemelli
1 lb bulk Italian sausage
1 medium onion, chopped
1/3 cup whipping cream
1 cup whole milk ricotta
1/3 cup grated Parmigiano-Reggiano cheese
10 fresh basil leaves (optional)
Salt and freshly ground pepper (to taste)

Directions:

Bring a large pot of water to a boil and season water with salt.
Cut top 2 inches from asparagus stalks and add into boiling water. Cook for 3-4 minutes or until just tender. Remove asparagus from water with a slotted spoon and transfer to a cold water bath.
Bring asparagus water to a boil again. Add pasta and cook according to the directions on the package. Remove pasta with a slotted spoon and transfer to a bowl. Reserve the pasta water.
Heat a large skillet and cook the sausage and onion until meat is browned and onions are tender. Drain the fat. Add asparagus tips, cream, and salt; simmer for 2 minutes. Add pasta to the skillet. Add Ricotta, ground black pepper, 1/2 cup of pasta cooking water.
Toss pasta in the skillet until all of the ingredients are combined.
Add Parmigiana-Regiano and toss again.
Transfer pasta to a serving dish and garnish with basil.

What is your favorite vegetable to add into a pasta dish?

*Recipe adapted from Better Home and Gardens September 2011 Issue