I’ve never been a huge fan of plain white onions. Give me green onions any day and I’m a happy gal. But this soup turned out to be so amazing, I had leftovers the next afternoon and wished there was enough for a second dinner, too!

Last Sunday night was a chilly one, so this was the perfect recipe for the occasion. My cute fire-builder was unfortunately out of town, so we sat around in our pjs and devoured a couple of bowls each… pretending we had a nice fire to sit in front of. The soup was warm and comforting and so was the company. This is definitely a ‘repeat’ recipe (especially with the Roasted Garlic Italian bread I topped it with!)!

Click over to FFwD to see the ‘Leave-Your-Link’ post, filled with links to other ‘Cheese-Topped Onion Soups’ floating around the web today – so many yummy looking bowls!!

#74 – Cheese-Topped Onion Soup (pg.56-57)
Adapted from: Around My French Table by Dorie Greenspan

I am so excited to be working with the Texas Beef Council again this year! My fellow Beef-Loving Bloggers are at it again – Arena of The Nerd’s Wife, Brenda of Meal Planning Magic, Christina of A Closet Writer, Crystal of Crystal & Co., Amy of Mom’s Toolbox, Lori of A Day in Motherhood, Allie of Screwed Up Texan, Trista of Mommy Upgrade and Holly of June Cleaver Nirvana, our lovely hostess!

The focus of the Spring Campaign is ‘Healthy Meals to Fuel the Family,’ so to start off our first week, we’re all featuring dinners that are rich in nutrients! For last Saturday night’s dinner, C and I enjoyed this yummy Szechuan Beef Stir-Fry. It features tender steak and fresh veggies on a bed of fluffy white rice. Easy to make, takes no time at all… just perfect for a busy weeknight meal!

Click over to Holly’s blog for the links to all our dishes and for tons of information about healthy eating, along with nutrition & recipe tips for the kiddos!

Szechuan Beef Stir-Fry
Adapted from: Healthy Beef Cookbook by the Texas Beef Council

2 (8 oz) beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick
1 c teriyaki marinade
1 (10 oz) pkg fresh vegetable stir-fry blend
1/2 md green cabbage, chopped
6 tbsp water
1 clove garlic, minced
1-2 tbsp sesame seed oil
2 c hot cooked white or brown rice, prepared without butter or salt
1/4 c dry-roasted peanuts

Cut beef steaks into 1/4-inch thick strips and place in a Ziploc bag with the teriyaki marinade. Refrigerate for 1 to 2 hours.

Once the meat has marinated long enough, combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 8 minutes or until crisp-tender. Remove and drain vegetables. Set aside.

Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 3 to 4 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.

Return all beef and vegetables to skillet. Add sesame seed oil; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

Note: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for 1 package vegetable stir-fry blend. Your favorite stir-fry sauce flavor may be substituted for the teriyaki marinade.

You’re also invited to our Spring Twitter Party on March 6 from 8-9p (CST)! We’ll talk all things healthy and of course, beef! Click on the image below to RSVP to the Texas Beef Council (@TXBeef) and don’t forget that all important hashtag, #TXBeef!

Disclosure: I am participating in a four week campaign with the Texas Beef Council and am being compensated. All photography & opinions are my own. Recipes are courtesy of the Texas Beef Council.

Old. Over the Hill. The ‘death’ of my youth. And, according to my younger sister, “disgusting.” Yep, today I’m 30. Ewww.

I’ve dreaded awaited this day for quite a while now. Not only emotionally, but physically, as well. I’ve shared the last year with you in my infamous ’30 Before 30′ list. I ran a half-marathon (and lost two toenails because of the damn thing). I made doughnuts and graham crackers from scratch. I played golf with C and learned to sew (although, I didn’t get to share these things with you). I patiently waited while the lemons & vodka of my limoncello infused together. But without a doubt, the most meaningful thing that happened to me this past year was getting engaged to my true love. Recipes come and go, but getting to spend the rest of my life with C means the world.

We’re on a business trip this week, so to celebrate, I brought these cupcakes to work last Monday… with cupcake liners & candles that were purchased last March. See? I told you I’d been waiting for this day. And the dessert of choice? Black Velvet Cupcakes… you know, black because it’s a time to mourn.

Black Velvet Cupcakes with Chocolate Cream Cheese Frosting
Adapted from: Urban Comfort

Yields: 24 cupcakes

2-1/2 c sifted, unleavened cake flour
3 tbsp dark cocoa powder
1-1/2 teaspoons baking powder
12 tbsp unsalted butter, at room temperature
1 c Splenda for Baking
2 lg eggs, at room temperature
1 lg egg yolk, at room temperature
1 tsp pure vanilla extract
1/2 tsp Kosher salt
1 oz black food coloring
3 tbsp lukewarm water
1 c lowfat buttermilk, at room temperature
1 tsp baking soda
1 tbsp apple cider vinegar

Preheat oven to 350 degrees F. Line two muffin tins with paper liners and set aside. In a large bowl, sift together the cake flour, cocoa, and baking powder and set aside.

In a standing mixer, set on medium speed, beat together the butter and sugar until light and fluffy. Beat in the eggs and egg yolk one at a time, beating well after each addition. Beat in the vanilla and salt. Beat in the black food coloring, then the water, using a rubber spatula to scrape down the sides of the bowl, until well blended.

Using the lowest speed, beat in the flour mixture alternately with the buttermilk, for a total of 4 additions, ending with buttermilk and blending well. In a glass measuring cup, dissolve the baking soda in the vinegar. Pour in and beat on medium speed until just blended, about 10 seconds, scraping down the sides of the bowl as needed. Do not overbeat. Turn into the prepared muffin tins, filling each one 3/4 full.

Bake tins, one at a time, on the middle oven rack until a toothpick inserted in the center of a cupcake comes out almost clean, 22-25 minutes. Let the cupcakes cool in the pans for about 10 minutes, then remove to a wire rack to cool completely. Frost each with chocolate cream cheese frosting and serve!

Chocolate Cream Cheese Frosting
Adapted from: So Tasty, So Yummy

1 (8 oz) pkg low-fat cream cheese, at room temperature
12 tbsp unsalted butter, at room temperature
1/2 c dark cocoa powder
4 c Confectioners’ sugar

Beat cream cheese, butter and cocoa powder until combined. Add the Confectioners’ sugar a 1/2 cup at a time, making sure to incorporate it fully before you add the next 1/2 cup. Makes enough for one (two-layer) cake or 24 cupcakes.

The last ten years were a lot of fun and filled with things that I never imagined possible, so I hope the next ten will be as fabulous as everyone makes them out to be. And while I didn’t exactly complete my list, I’m excited about what I did accomplish. Heck, there’s always this year!

Goodbye, twenties… HELLO, THIRTIES!!

p.s. I guess Dad got his wish (or was it an ultimatum?)… he always said I wasn’t getting married until I was thirty!

I dropped C off at the airport this past Sunday morning, not realizing the emotional response I was about to have. Work is such a beast these days, for the both of us. And while we’ve spent stretches of time apart from one another before, this trip bears shades of California… where a long-distance relationship was all we knew. Flights between San Diego and Dallas were commonplace, and if we saw each other once a month, we were lucky (buying stock in Skype was probably a good idea!).

This time, he’s gone for a total of six weeks, and while he’s most likely coming home for a weekend in March, it’s still too long. I drove the hour back home crying my eyes out, when the day before, I just thought of this work trip as like every other. So, I spent the entire day in the kitchen… kneading crusts, whisking flours, stirring chocolate, whipping frostings and slow-cooking onions for Friday’s FFwD, Cheese-Topped Onion Soup (which is incredibly amazing, by the way).

Baking has always soothed my soul, so this was just the kind of therapy I needed. The crust comes together like a dream (love the mixing-by-hand method!) and the filling? Simply sinful. Rich and silky with a hint of crunch at the end, thanks to the biscotti. I’m still a little down, but now I have a delightful Chocolate Truffle Tartlet to drown my sorrows in.

Steph of A Whisk and A Spoon, Spike of Spike Bakes, Jaime of Good Eats & Sweet Treats and Jessica of Cookbook Habit are our four fabulous hostesses for the week! Check their blogs for the recipe and to see how the other Doristas fared, click over to the ‘Leave-Your-Link’ post!

Up next? Rugelach! In two weeks’ time, look for the recipe here! I’m hosting, along with Margaret of The Urban Hiker!

#2 – Chocolate Truffle Tartlets (pgs. 382-383)
Source: Baking With Julia by Dorie Greenspan

p.s. Thank you so much for all the votes and comments that we’ve received so far in Jessica D’Onofrio’s Engagement Session Competition! So far, C and I are ahead… but not by much! You can vote EVERY DAY until February 29th, so click on the ‘Competition’ link above and please continue to vote!! And for more support, follow our Pinterest board here: Competition – Jessica & Chris!!

I’d been eyeing these from the moment my sweet friend Jess posted them on her blog. And what a coincidence that it just happened to be one of the last things on my ’30 Before 30′ list. Granted, it’s not a ‘true’ pretzel, but it’s even better… you can eat lots of little bites and feel okay about it! They’re super-simple to make and super-tasty, as well. Great for parties and after-school snacks… heck, I might even make a batch for next week’s road trip!

Another goal bites the dust! Hee hee!

Pretzel Bites
Adapted from: Sunny Side Up in San Diego

4 tsp active dry yeast
6-1/2 tsp Splenda for Baking, divided
1-1/4 c warm water (110 degrees F/45 degrees C)
5 c all-purpose flour
1/4 c light brown sugar
1-1/2 tsp Kosher salt + more for topping
4 tbsp unsalted butter, divided & melted
4 c water

In a measuring cup dissolve the yeast and 1/2 teaspoon Splenda for Baking in warm water. Set aside (the mixture should become foamy; if it doesn’t, your yeast may be bad or your water too hot).

In the bowl of a standing mixture fitted with a dough hook, combine the flour, 6 teaspoons of Splenda for Baking, brown sugar and 1-1/2 teaspoons of Kosher salt on low speed. Turn off the mixer and pour the water/yeast mixture and 2 tablespoons of melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time.

Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (or until it’s doubled in size).

Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. For pretzel bites, roll each portion into a snake then cut the snake into bite size pieces, about 1-1/2 inches in width.

In a large saucepan, bring the water to a boil. Place 8-10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with a slotted spoon, and place bites on paper towels to drain slightly.

Move bites to greased baking sheets, and bake for about 15 minutes or until done and golden brown. Brush each pretzel bite with melted butter then sprinkle with Kosher salt. Serve warm or at room temperature.

Spicy Cheddar Cheese Dip

1 tbsp unsalted butter
1 tbsp all-purpose flour
1 c skim milk
1-1/2 to 2 c sharp cheddar cheese, grated
1 to 2 tsp Tony Chachere’s Original Creole Seasoning, to taste

Melt the butter in a medium saucepan over medium heat. Add the flour and stir until blended, and butter has turned a light, golden brown. Slowly whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese has melted. Season with Tony’s and serve.

Happy Thursday, my sweet readers! Yesterday was filled with such exciting news when Chris and I were announced as one of three finalists in an ‘Engagement Session Competition’ with our wedding photographer, Jessica D’Onofrio!!

But, it’s not just any other engagement session. Ours is themed with 40s attire… think vintage golf knickers, argyle sweaters, tams, wooden drivers, polka-dot dresses, ruffled aprons, pearls, red lipstick and lots of sweet treats!

A portion of the overall selections is based on votes, as well as messages of support left on the blog post! So email it, tweet it, like it, post it on Facebook, etc. Show your support by commenting and voting for us EACH DAY until March 1st! And if you’re on Pinterest, follow our board, re-pin our pins and like them, as well! Jessica’s original post below is where you’ll comment and find the link to our Pinterest board…

Finalists – Engagement Session Competition

If you have any questions about commenting, voting or how to get on to Pinterest, just send an email to jessica (at) mybakingheart (dot) com and I’ll help!

Thank you from the bottom of my heart for all of your support!!

While racing to complete my ’30′ things, I came across this easy recipe for croissants. Racing, because there are only seven days until the dreaded 3-0. Yuck.

I read through the ingredients and instructions, then thought, “Score! I can complete my goal and have some tasty carbs to go along with dinner one night!” Unfortunately, croissants this recipe did not make. The result was more like crescent rolls… thick, chewy, doughy… the complete opposite of the quintessential light and flaky French pastry. I was a bit disappointed, however, I know it’s always better to look on the bright side… I might have stumbled upon the copycat Pillsbury recipe!

Quick & Easy Croissants
Adapted from: About.com

Yields: 24 croissants

1/2 c water
1/3 c fat-free evaporated milk
3 tbsp unsalted butter, at room temperature
1 lg egg, at room temperature
1-1/2 tsp Kosher salt
1-1/2 tbsp Splenda for Baking
3 c bread flour
2-1/4 tsp active dry yeast

Combine yeast, 1 cup of flour and the other dry ingredients. Combine water and milk; heat to 120-130 degrees F.

Combine dry mixture, liquid ingredients and butter in the bowl of your stand mixer. With the paddle attachment, beat for about 4 minutes on medium speed. Add the egg and beat for 1 minute more. Switch to the dough hook attachment and gradually add the remaining flour, beating for another 5 to 7 minutes until smooth and elastic.

Place dough in a lightly-oiled bowl and turn to grease the top. Cover and refrigerate for 2 hours. Place dough on a floured surface and knead about 6 times to release the air bubbles. Divide into 3 parts and roll each piece into a 14-inch circle. With a bench scraper, or sharp knife, cut each circle into 8 pie-shaped wedges, until you have 24 wedges. Staring with the wide edge, roll each wedge toward the point. Place croissants on parchment paper-lined baking sheets, point side down, and curve into a crescent shape. Cover and let rise until an indentation remains in the croissant after touching.

Preheat oven to 350 degrees F. Combine the egg and 1 tablespoon of water and beat lightly. Brush croissants with the egg mixture, then place baking sheets in the oven to bake for 15 to 18 minutes, or until golden brown. Remove from baking sheets and cool on a wire rack.

Happy Valentine’s Day, my lovely readers! If you’ve followed the blog for any length of time, you know I’ve got a crazy-obsession with chocolate. And obviously, this recipe is no exception!

I’m also a big fan of the ‘chocolate wasted’ scene in the movie Grown Ups. Ever since that adorable little girl uttered those words, I’ve wanted to make these cookies. They’re fudgy, gooey, brownie-like and totally melt in your mouth. Prepare to get wasted…

‘Chocolate Wasted’ Cookies

PointsPlus™ Value: 5
Yields: 28 cookies (1 per serving)

6 oz semi-sweet chocolate chips
12 oz dark chocolate chips, divided
8 tbsp unsalted butter, divided & at room temperature
1-1/2 c all-purpose flour
1/3 c dark cocoa powder
1-1/2 tsp baking powder
1/2 tsp Kosher salt
3/4 c light brown sugar, packed
1/4 c + 2 tbsp Splenda for Baking
3 lg eggs
1-1/2 tsp pure vanilla extract

In a double-boiler or the microwave, melt the semi-sweet and 1/2 of the dark chocolate chips, along with 1/2 of the butter. Cool briefly. Sift together flour, cocoa powder, baking powder and salt; set aside.

Beat the remaining butter along with the brown sugar and Splenda for Baking, until the consistency of wet sand forms. Add the eggs one at a time, then beat in the vanilla. Mix in the chocolate/butter mixture, beating only until combined. Stir in the dry ingredients, just until combined. Chill for 1 hour.

Preheat oven to 350 degrees F. Using 2 spoons or a cookie scoop, drop golf ball-size balls of dough (about 4 teaspoons worth) onto parchment paper-lined baking sheets, spacing them 2-1/2″ apart. Bake one sheet at a time for 9 to 10 minutes. Do not over bake! Cool cookies on the pan for 2 to 3 minutes before moving to cooling racks.

Have a sweet day!!

It’s been a while since I posted a FFwD recipe, but since we celebrated ‘World Nutella Day’ this past Sunday, I figured this would be the perfect time to jump back in. Naturally, I bought the mega jar of Nutella for such occasions.

I couldn’t find any hazelnuts in these parts, so to make the Tartine a bit more ‘Southern’, I subbed chopped pecans on top. This is such a simple, yet indulgent, treat. Perfect for after-school snacks, after-dinner dessert on a weeknight or with a steaming cup of dark roast, as a sinful Friday morning breakfast.

Click over to the FFwD ‘Leave-Your-Link’ post to see more beautiful tartines from today!

#72 – Nutella Tartine (pg. 414-415)
Source: Around My French Table by Dorie Greenspan

I’m kicking Valentine’s Day off a week early this year by sharing these Valentine’s Day PB Blossoms over on ‘Live Sigma Kappa’ today! February is all about the heart and there’s nothing better than Dove dark chocolate hearts… both of Sigma Kappa’s symbols are combined in this delicious treat! Head over to check them out and if you give them a whirl, I’d love to hear how they turn out!

Love in the Dove,