Playing House

Roasted Carrots

2013-05-15T22:41:00.000-07:00

We just signed up for a CSA box again and I'm so excited! I've been wanting an excuse to get more adventurous with my cooking, and here it is. I've never liked cooked carrots but I thought that the munchkin might enjoy these. As usual, she completely defied my expectations and spit them right out. But I was pleasantly surprised to find that I loved them! They are like candy and I promptly ate the whole bunch for lunch today.

Roasted Carrots
1 bunch carrots
2-3 garlic cloves, peeled
Olive oil
Salt & pepper

1. Preheat oven to 375. Line a baking sheet with foil. Trim carrots so just a bit of each stem remains, then peel with a vegetable peeler.

2. Place carrots on foil and toss with olive oil, then sprinkle with salt and pepper and place the garlic cloves on top. Make a packet with the foil and seal tightly.

3. Bake for 20 minutes. Increase oven temperature to 400 and open the packet all the way so the foil is spread out on the baking sheet. Continue roasting until desired doneness, about 15 more minutes. Reserve garlic cloves to flavor salad dressings or oils if desired.

Crockpot Honey Sesame Chicken

2013-05-15T12:27:00.000-07:00

I got a new crockpot for Mother's Day! I'm hoping to return to work soon, so in preparation, I'm getting better acquainted with the slow cooker culture. This chicken was right up our alley, with Chinese-takeout-inspired flavors we love. I served it over white rice and broccoli. Munchkin approved!

Crockpot Honey Sesame Chicken
Adapted from Six Sisters' Stuff
Serves 4

4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.

2. Put honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes into a small bowl. Microwave for about 10 seconds to thin the honey and then stir the ingredients together. Pour mixture over chicken.

3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

4. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice and steamed broccoli.

Roasted Beet Salad

2013-03-19T21:27:00.001-07:00

I picked up some beets at the farmers market last weekend and threw this together for dinner tonight. It was divine. It's the kind of salad that a restaurant around here would charge you $15 for. Besides the beets, I had all of the ingredients on hand, thanks to my beloved Trader Joe's. I'm not one to gush over a salad, but this combination is my very favorite and I'd happily eat it every day.

Roasted Beet Salad
Serves 2

4 medium beets, rinsed, tops trimmed
Candied walnuts
Goat cheese crumbles
Arugula
Vinaigrette

Wrap each beet individually in a ball of aluminum foil. Place foil balls directly on oven rack at 425F, roast for 45 minutes and set aside to cool. When they're cool enough to handle, open the foil and peel the beets; the skin should come off with just a little rubbing. Slice beets.

Combine the rest of the ingredients (amounts to taste) and beets and top with your favorite vinaigrette.

Bubble Up Enchiladas

2013-03-19T21:11:00.000-07:00

I'm probably the 10 millionth food blogger to post this recipe. It's a Weight Watchers-friendly recipe gone viral via Pinterest. Cut Pillsbury biscuits (low fat, if you follow the recipe, or regular, if you're me and shop at Trader Joe's) into quarters, toss with enchilada filling, and bake. Super easy. Honestly, I prefer the tortilla version, but this was an easy weeknight meal that I might make again, especially since the turkey filling won the picky baby seal of approval.

Bubble Up Enchiladas
Makes 6-8 servings

1 ¼ lbs extra lean ground turkey
1 12 oz jar enchilada sauce (I used Trader Joe's brand)
1 8 oz can tomato sauce
Half 15 oz can black beans, drained and rinsed (you can use the whole can, I just don't like beans that much)
1 can refrigerator biscuits, cut into quarters
1 cup shredded low fat Mexican Cheese

1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.

2. Brown turkey in a large skillet or sauté pan.

3. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.

4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Crockpot Chile Chicken

2013-03-11T12:38:00.001-07:00

A friend of mine shared this recipe and it went viral among our group of friends. It's on weekly meal plan repeat now for most of us, and for good reason. This tastes amazing, and is so easy. The recipe is written as taco filling, but I love to use it in chicken enchiladas, salads, or rice bowls too. Baby girl loves it on its own. I usually sub a small can of green chiles for the chipotle in adobo when I'm making it for her so it's not too spicy. I also use chicken breasts instead of thighs, since that's what I keep on hand.

Crockpot Chile Chicken
From Martha Stewart
Serves 4-6

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced or pressed
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo or can of mild green chiles
1 tablespoon chili powder
Coarse salt and ground pepper
For tacos:
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, or use as desired.

Lighter Mac, Cheese, & Broccoli

2013-03-04T21:02:00.002-08:00

I finally decided recently that it was time (yup, almost a year later) to ditch the baby/breastfeeding weight I've been carrying around. Thanks to Dietbet and a competitive streak I didn't know I had, it's going really well. I know myself, and in order for my healthy kick to be sustainable, I can't feel deprived. So I've been looking for recipes that are lighter versions of my richer favorites. This one, from Martha Stewart's Everyday Food, is obscenely delicious. You'd never know it wasn't 100% full of fat. The addition of my favorite veggie, broccoli, is an extra bonus.

Don't forget to toast your panko in a dry pan over high heat while the mac is baking!

Lighter Mac, Cheese, & Broccoli
Adapted from Martha Stewart's Everyday Food
Makes 4-6 servings

Salt and pepper
1/2 pound short tubular pasta, such as cavatappi
2 cups broccoli, cut into florets, stalks peeled and thinly sliced
1 tablespoon olive oil
1 small yellow onion, minced
1/2 teaspoon ground mustard
5 tablespoons all-purpose flour
5 ounces Neufchatel cheese
3 cups 1% milk
1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
1/2 cup grated Parmesan cheese (2 ounces)
1/4 cup panko breadcrumbs, toasted

1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.

2. Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until melted and incorporated (Amy's note: I thought I was doing something wrong at this stage, it just felt wrong. But it will eventually melt and incorporate into the onions).

3. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.

4. Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.

Chocolate Peppermint Bark Cookies

2013-02-24T13:19:00.002-08:00

I know, it's almost March. These cookies are completely out of season. But I'm catching up on my blogging and these are too good to go unpreserved! I made these back when candy canes and peppermint extract were readily available. If you're a chocolate and peppermint fan, bookmark or pin these for your next round of holiday baking! If you're the impatient type, I bet those round red and white peppermint sucking candies would work well instead of candy canes.

Chocolate Peppermint Bark Cookies
Adapted from Sarah's Cucina Bella

1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
5 peppermint candy canes, crushed

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

2. In the bowl of a stand mixer, cream together the butter, sugar, eggs, vanilla and peppermint extract on medium speed until well mixed (about two minutes). In a large bowl, sift together the flour, cocoa, baking soda and salt. With the stand mixer running on low, add the dry ingredients a little at a time until just incorporated. Stir in the semi-sweet chocolate chips, white chocolate chips and crushed candy canes

3. Using a medium cookie scoop (or a tablespoon), drop cookie dough in balls onto the prepared baking sheet leaving about 2-inches between dough balls. Bake for 10-12 minutes until the cookies are cooked through. Let cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool.

Roasted Lemon Garlic Shrimp

2013-02-24T13:04:00.000-08:00

Another Pinterest success! That website is a never ending jackpot of great recipe ideas. This was a quick and easy weeknight meal. I served the shrimp over angel hair pasta with broccoli on the side. We haven't introduced shellfish to the little one yet since I'm paranoid about food allergies, but this seems like something she'll really enjoy when the time comes!

Roasted Lemon Garlic Shrimp
Adapted from Cinnamon Spice and Everything Nice

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper.

2. Bake for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

3. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often.

4. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Baked Pita Chips

2013-02-24T12:48:00.000-08:00

I have an obsession with Israeli salad (cucumbers and tomatoes chopped finely with lemon and olive oil), and these chips are perfect crumbled over the top. They're also great as a dip for hummus, baba ganoush, or tzatziki. Za'atar (the green one) and sumac (the red one) are Middle Eastern spices that you may or may not be able to find in a supermarket. I got mine at the Dubai Spice Souk. I know Amazon carries both if you can't find them locally.

Baked Pita Chips
From Smitten Kitchen

6 large pitas, cut into eight wedges each, then each wedge split into two layers (for small chips) cut into six wedges and split (for large, scoopable chips)
 Olive oil cooking spray or 2 tablespoons olive oil 
Sea salt
1 tablespoon za’atar and/or sumac

1. Preheat oven to 350 degrees. On a large baking sheet lined with parchment paper, arrange all of the pita slices so they do not overlap.

2. Either brush or spray with olive oil, then sprinkle with sea salt and your spice(s) of choice.

3. Bake for 10 to 15 minutes, or until they begin to color. Let them cool completely before using, or bagging for later.

Waffled Cinnamon Rolls

2013-02-21T22:45:00.000-08:00

I don't know if I dreamed up this idea or saw it on Pinterest. But wherever it came from, it's pure evil genius. I like to keep a can of Pillsbury cinnamon rolls in the fridge for a sometimes weekend treat. Cooking them in the waffle iron didn't make them taste any better necessarily, but it did make for a fun change of pace!

Waffled Cinnamon Rolls
A Playing House Original

Nonstick spray
1 can Pillsbury cinnamon rolls

1. Spray waffle iron with nonstick spray and preheat to your desired temperature.

2. Place 2 cinnamon rolls at a time in the waffle iron and cook as if you were making a waffle.

3. Drizzle with frosting to serve.

Broccoli Pesto

2013-02-21T22:34:00.000-08:00

This may not look very impressive, but please let me assure you that it tastes like heaven on a plate. I've had a strong aversion to pesto since my pregnancy. It's the only weird quirk remaining from those months when I couldn't eat anything, which are now a blur. Luckily that aversion is specific to basil pesto, because broccoli pesto might be the best thing I've ever eaten. I tossed this with pasta for dinner one night and ate the leftovers for days. Blogging about this now and remembering how tasty this was has me salivating; this will be on the menu again very soon.

Broccoli Pesto
From Smitten Kitchen

1/2 pound broccoli
1/2 pound dried spaghetti
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, minced (or, more to taste)
1/2 teaspoon table salt
Freshly ground black pepper or pinches of red pepper flakes
4 tablespoons heavy cream
A heap of grated parmesan (about 1/2 cup), to serve

1. Bring a large pot of salted water to boil for your pasta.

2. Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler and slice them into 1/2-inch segments.

3. Use your pot of future pasta water to steam (by suspending a mesh strainer over your pasta pot and covering it with a lid for 5 to 6 minutes)) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender, then drain if needed and set them aside.

4. Add pasta to water and cook until al dente, or about one minute less than fully cooked. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.

5. Wipe out pot so that you can use it again. In the bottom of pot, melt butter and olive oil together over medium heat. Add onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, salt and red or black pepper and turn the heat back up to medium-high, cooking it with the onion and garlic for a few additional minutes. Pour cream over mixture and let cook for 30 seconds.

6. Transfer broccoli mixture and all of its creamy bits at the bottom of the pan to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Don’t worry if it looks dry; that reserved pasta water will give it the sauciness it needs in a minute.

7. Add the broccoli sauce back to the pot with the drained spaghetti and a splash or two of the reserved pasta water. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add more pasta water as needed to loosen the sauce. Adjust seasonings to taste, adding more salt or pepper, and scoop into a serving bowl. Shower spaghetti with grated parmesan and dig in.

Funfetti Popcorn

2013-02-21T22:14:00.002-08:00

This stuff is ridiculous. It's so overpoweringly sweet. I only recommend making it if you're into that kind of thing, which you might be Just don't say I didn't warn you! This really does taste like Funfetti cake, and is a fun addition to a dessert or snack spread.

Funfetti Popcorn
From Tasty Kitchen

1-½ cup Melted Almond Bark Or White Chocolate
¼ cups Vegetable Shortening
1-½ cup White Or Yellow Cake Mix
6 cups Popcorn (popped)
¼ cups Sprinkles

1. Melt the almond bark/chocolate in the microwave. I put it in the microwave in 30-second intervals, stirring between each 30 seconds until it is fully melted.

2. Add the vegetable shortening to the almond bark/chocolate and stir until it is melted. I usually don’t have to put it back in the microwave to completely melt it but you can if you have to.

3. Add the cake mix to the almond bark/chocolate.

4. Pour the coating onto the popcorn and coat evenly. I use 2 spoons and toss it almost like a salad.
Pour the popcorn out onto cookie sheets to cool/harden. Sprinkle immediately with your choice of sprinkles. Wait until fully hardened and enjoy!

Soft Pretzel Bites

2013-02-20T21:16:00.002-08:00

These are addictive. So incredibly addictive. I made them one weekend afternoon and it took all of my strength not to eat all of them before our guests arrived that night. I served them with a cheddar cheese sauce that I'm not sharing here because we found it less than impressive, but there are plenty of recipe options floating around the internet if that excites you!

Soft Pretzel Bites
From Smells Like Home
Serves 6-8 as an appetizer

1 1/2 cups warm (110 to 115 degrees F) water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp instant yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
2 tbsp butter, melted
Pretzel or Kosher salt

1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a well-oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

2. Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside.

3. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.

4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Slice each rope into 1-inch pieces. Place a lightly damp towel over the pretzel pieces to prevent them from drying out while you roll and cut the other pieces.

5. Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets. Brush the top of each pretzel with the melted butter and sprinkle with the pretzel/Kosher salt. Bake until dark golden brown in color, approximately 10 – 12 minutes. Brush with remaining melted butter before serving. Serve warm.

Baked French Toast with Cinnamon and Sugar

2013-02-19T20:51:00.000-08:00

I have a secret to share. Most baked French toast recipes require an overnight soak in the fridge. My secret is that I really believe there's only a marginal improvement if you take the time to do that. So if, on a whim, you decide one cozy Sunday morning that you want baked French toast, don't despair! Just make it anyways. You can't really go wrong with bread, eggs, butter, and sugar. Ever.

The original Pioneer Woman recipe called for butter for serving. She wants you to drizzle melted butter over this before serving it. Seriously. That just sounds obscene even to me, so I took it out. Ick.

Baked French Toast with Cinnamon and Sugar
From The Pioneer Woman Cooks

Butter, For Greasing
1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
Topping
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Warm Syrup, For Serving
1 cup Fresh Blueberries, For Serving

1. For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

2. For the topping: Mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

3. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

4. Scoop out individual portions. Drizzle with warm pancake syrup and sprinkle with blueberries.

Spaghetti and Meatball Stuffed Garlic Bread

2013-02-18T22:03:00.000-08:00

This is not a joke. It is pure evil genius. I don't really have anything else to say about it. I added some meatballs to the recipe since someone in this house (not me, ahem) likes some protein to balance out the carb overload.

Spaghetti and Meatball Stuffed Garlic Bread
From Rhodes Bread (click on the link for helpful step-by-step photos)

1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
8 oz mozzarella cheese, cut into 1/2 –inch cubes
1 egg white
Meatballs or Italian sausage, cut into small chunks (optional)
Parmesan cheese
Garlic powder
Parsley flakes

1. Spray counter lightly with non-stick cooking spray (or use parchment paper).

2. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

3. Cook spaghetti according to package instructions. Drain and let cool slightly. Mix with sauce.

4. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with cheese and meat, if using.

5. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

6. Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese, garlic powder, and parsley.

7. Bake at 350 for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

BBQ Chicken Pizza

2013-02-18T21:45:00.000-08:00

I've tried so many pizza dough recipes over the years, and they've all fallen short. The recipes aren't to blame, it's user error. So I was elated to finally find a dough that would let me work with it! Not only was it foolproof, but the texture was perfect, the flavor was divine, and the recipe makes enough for 2 crusts. For this pizza, I used BBQ sauce instead of tomato sauce, topped the pie with pulled BBQ chicken from Trader Joe's, and then covered it all in mozzarella cheese. Definitely a winning combination!

Pizza Crust
From Annie's Eats
Makes 2 pizza crusts

½ cup warm water 
2¼ tsp. instant yeast
 4 cups (22 oz.) bread flour, plus more for dusting 
1½ tsp. salt 
1¼ cup water, at room temperature
 2 tbsp. extra-virgin olive oil

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

2. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

3. To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Tortellini Soup

2013-02-18T21:31:00.001-08:00

I'm obsessive about trying new recipes, so for a recipe to come into regular rotation in our house is a pretty big deal. This soup is in regular rotation, and it's even approved by my little picky eater.

Tortellini Soup
Adapted from Tasty Kitchen
Makes 4-6 servings

1 Tablespoon Olive Oil
2 cloves Garlic, Minced
½ whole Small Onion, Minced (about 1/4 Cup)
½ teaspoons Dried Oregano
1 quart Low-sodium Chicken Broth (or Vegetable Broth)
15 ounces, weight Canned Whole Tomatoes
Salt And Freshly Ground Black Pepper
9 ounces, weight Package Tortellini, Any Variety, Fresh Or Frozen
3 cups Fresh Spinach, Chopped And Loosely Packed
Parmesan Cheese, To Serve

1. In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.

2. Add the oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)

3. Bring the soup to a boil and add the tortellini. Cook according to the package directions.

4. One minute before the tortellini are done, add the spinach. Stir to combine.

5. When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook.

Season with additional salt and pepper, if necessary.

6. Serve the soup immediately, topped with grated Parmesan cheese.

I'm back!

2013-02-18T21:21:00.000-08:00

Hello hello hello! I'm so excited to be back here in my happy place! I've been cooking a lot lately with the help of my little sous chef (who'll be one year old next month, what??). I don't have the brain space to set up photo sessions and write thoughtful posts about each recipe, though, so I've been away from blogging.

But I was remembering tonight why I started this blog: to keep a journal of recipes I love so I can find them again later and share them with friends and family. If I use my iPhone camera and not my dSLR, or write a couple of sentences instead of a couple of paragraphs, that's completely okay! Nobody's judging me! So I'm going to get back to posting photos and recipes, and I'm really excited about it.

Blueberry Boy Bait

2012-10-02T23:58:00.001-07:00

I've been wanting to make this recipe for years, ever since the silly name caught my eye. It was worth the wait. I'm usually all about seasonal recipes, and blueberries aren't exactly in season right now, but I couldn't possibly deny you the chance to make this goodness!

This is an old-timey recipe from the 1950s Pillsbury baking contest. The 15-year-old contestant named her cake after the effect she hoped it would have on boys. Isn't that cute? It's been through various adaptations through the years; I found the basis for this one on Smitten Kitchen. The texture is like a cross between coffee cake and cornbread, and the flavor is simple, sweet, and lets the blueberries shine. The best part is the crunchy cinnamon sugar topping. You might think there's way too much of it when you're dousing the cake batter, but it's right, I promise!

Blueberry Boy Bait
Adapted from Smitten Kitchen
Serves 12-14
Printable Recipe

Cake:
2 cups plus 1 tsp all-purpose flour
1 tbsp baking powder
1 tsp salt
16 tbsp (2 sticks) unsalted butter, room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup blueberries

Topping:
1/2 cup blueberries
1/4 cup granulated sugar
1/2 tsp ground cinnamon

1. Adjust oven rack to middle position and preheat oven to 350F. Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. With an electric mixer, beat butter and sugars on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl.

3. Reduce speed to medium and beat in 1/3 of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.

4. Toss blueberries with remaining 1 tsp flour.

5. Using a rubber spatula, gently fold in blueberries, then spread batter into prepared pan.

6. Scatter blueberries over the top of batter. Stir sugar and cinnamon together in a small bowl and sprinkle over the batter.

7. Bake until a toothpick inserted in the center of the cake comes out clean, 45-50 minutes. Cool in pan 20 minutes, then turn out and place on a serving platter, topping side up. Serve warm or at room temperature.

Noodle Kugel

2012-09-16T22:13:00.000-07:00

In my ongoing quest to become a master balabusta, I made noodle kugel for the first time today. Tonight marks the beginning of the Jewish New Year, Rosh Hashanah, and the celebratory feast I envisioned wouldn't have been complete without this traditional noodle pudding.

If you're not familiar with kugel, it's like rice pudding or bread pudding, but with noodles. It's custardy, sweet, and borderline sinful. And, as I learned today, ridiculously easy! This is a family recipe that my mom and grandmother love to make. I think it should be your family recipe too.

Noodle Kugel
A Playing House original recipe
Serves 12-15
Printable Recipe

1 pound medium egg noodles
1 stick unsalted butter
4 eggs
1 pint sour cream
1 tsp vanilla extract or vanilla bean paste
3/4 cup sugar
1/2 tsp salt
1 cup yellow raisins
1 tbsp cinnamon mixed with 1 tbsp sugar

1. Cook noodles to al dente. Preheat oven to 350F.

2. While noodles are cooking, melt the butter in the microwave in a microwave-safe bowl, cooking for 30-second increments until completely melted. Pour into a 9x13 baking dish. Drain noodles and toss with butter in the baking dish until well coated.

3. In a medium bowl, whisk together eggs, sour cream, vanilla, sugar, and salt. Pour mixture onto noodles and stir until evenly distributed. Stir in raisins and top evenly with cinnamon sugar.

4. Bake for 1 hour. Allow to cool for at least 30 minutes before serving.

Peanut Butter Oatmeal Chocolate Toffee Cookies

2012-09-13T21:25:00.000-07:00

Finding time to bake these days is like finding a little hidden treasure. Those moments when the stars align and I have the killer combo of time, a recipe in mind, and ingredients on hand are priceless. Today, I had all 3, and it was magical.

These cookies definitely win for their convenience. The best thing about them was that they didn't require an electric mixer, so no extra cleanup. The other bonus is that the recipe doesn't call for softened butter. I hate getting foiled when I want to bake cookies and my butter is still in the fridge. They came together quickly and I got them prepped and baked all during nap time. Keeping this one on hand for whenever I need cookies in a pinch!

Peanut Butter Oatmeal Chocolate Toffee Cookies
Adapted from Averie Cooks
Makes 25-30 cookies
Printable Recipe

1/2 c (1 stick) butter
1/3 c chunky peanut butter
1 c dark brown sugar
1/2 c white sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 1/4 c all-purpose flour
1 c rolled oats
1/2 tsp baking soda
3/4 c semi-sweet chocolate chips
1/2 c Heath toffee bits

1. Preheat oven to 325F. Line 2 cookie sheets with foil, parchment, or a silicone baking mat.

2. Melt butter and peanut butter together in a medium microwave safe bowl: microwave in 30 second increments, stirring after each one, until melted. Stir sugars into butter mixture until well combined. Set aside to cool to room temperature.

3. Once cool, stir in egg, egg yolk, and vanilla extract with a rubber spatula.

4. Add flour, oats, and baking soda, and stir until well combined. Finally, add chocolate chips and toffee bits and stir until evenly distributed.

5. Scoop cookies by the tablespoon and place in rounds on baking sheets, approximately 2 inches apart. Bake one sheet at a time for 10-12 minutes, or until cookies are light brown. They may appear slightly underbaked. Enjoy!

Red Velvet Cheesecake Brownies

2012-08-24T23:05:00.000-07:00

These brownies were a disaster. I almost didn't blog about them, but was convinced by my friends who ate them that it would be a crime to withhold the recipe from you. They tasted great and even looked okay-ish, but I was bummed with the mistakes I made along the way and with the hasty way I photographed them.

See, they're supposed to be all pretty and swirly and stunning. But these are by all means unimpressive to look at. Luckily, they are indeed impressive to eat, and that saved my fragile ego as I shared these with friends. Even though I wasn't happy with the result, I still urge you strongly to make them. As long as you follow the directions and follow them in order, neither of which I did, you'll be fine. You will probably also end up with something much better-looking than this! Hopefully you'll consider these an all around non-disaster!

Red Velvet Cheesecake Brownies
Adapted from Sweet Pea's Kitchen
Makes 16 brownies
Printable Recipe

Nonstick baking spray
For the brownie batter:
1/2 cup (1 stick) butter
2 oz dark chocolate
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp red gel food coloring
2/3 cup all purpose flour
1/4 tsp salt
For the cheesecake:
8 oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

1. Preheat oven to 350 F. Line an 8-inch square baking pan with a foil sling (foil draped over the pan in both directions) and grease the foil with nonstick baking spray.

2. In a small, heatproof bowl, melt butter and dark chocolate together in microwave, heating in 30-second increments and stirring well after each. Set aside to cool.

3. In a large bowl, whisk together sugar, eggs, vanilla, and food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined.

4. Pour into prepared pan and spread into an even layer.

5. Beat cheesecake ingredients with an electric mixer until smooth. Place the cheesecake mixture in 8 dollops on top of the brownie batter, and swirl gently with a butter knife.

6. Bake for 35-40 minutes or until a knife inserted into the brownies comes out clean. Allow to cool completely before lifting the foil out of the pan to cut the brownies. Enjoy!

Banana Chocolate Chip Bread

2012-08-13T13:59:00.000-07:00

I've been all about simple pleasures lately. The days of spending all weekend poring over a recipe are over. My leisurely time in the kitchen has been replaced by food that can be made during naptime or in the short window of happy baby time between eating, sleeping, changing, and errands. This banana bread is the ultimate simple pleasure.

Miss M and I have been visiting my mom in the Midwest for the past week, and she dug up this old family recipe for us to use. It couldn't be easier or tastier, and it made the house smell divine all day. This is one of those recipes that's going to become a staple in our house. We don't have a lot of heirloom recipes in our family, but this is now officially one of the few!

Banana Chocolate Chip Bread
Makes 1 loaf
Printable Recipe

1/2 cup (1 stick) butter, room temperature
1 cup sugar
1/4 tsp salt
2 eggs, beaten
3 overripe bananas, mashed
2 c. flour
1 tsp. baking soda
1/2 cup semisweet chocolate chips
1/2 cup walnuts (optional)

1. Preheat oven to 425F and grease a large loaf pan. Combine all ingredients except chocolate chips and nuts (if using) in a large bowl. Beat with electric mixer until well combined. Stir in chocolate chips and nuts. Pour batter into pan.

2. Bake at 425F for 15 minutes. Reduce heat to 350F and bake for 45 more minutes, or until a knife inserted in the center comes out clean.

Funfetti Cookies

2012-07-24T12:44:00.001-07:00

Getting things done while my 4 month old daughter naps is like a giant game of roulette. I never know whether I'll have 20 minutes or 3 hours to get things done. This morning, I won at the baby casino. Not only did I get to shower, fold laundry, and do dishes while Miss M slept, I got to bake cookies too!

I've had success with cake mix cookies before and this was no different. If you're a fan of funfetti cake, you'll love these cookies. The original recipe calls for frosting too but I don't think that's necessary. The cookies are borderline sickeningly sweet on their own, in a good way!

If you're a fan of using cake mix in nontraditional ways, you might like these other creations:
Lemon White Chocolate Sunshine Cookies
Pineapple Lemon Inside Out Cake
Chocolate Ice Cream Cupcakes

Funfetti Cookies
Makes 18 cookies
Adapted from Pillsbury
Printable Recipe

1 box Funfetti cake mix
1/3 cup vegetable oil
2 large eggs

1. Preheat oven to 375 F.

2. In a large bowl, stir all ingredients together using a wooden spoon or rubber spatula until well combined.

3. Using your hands, shape dough into 1 inch balls and place 2 inches apart on cookie sheets lined with foil or a silicone baking mat. Using the bottom of a juice glass dipped in flour, gently flatten each cookie to 1/4 inch thickness.

4. Bake for 6-8 minutes or until cookies appear set. Allow to cool before serving.

Frosted Chocolate Chip Cookie Cake

2012-07-17T18:22:00.000-07:00

Three years ago, I made an ugly chocolate chip cookie cake for Andy's birthday. It tasted great; it was the perfect ratio of soft to chewy and had the sweet richness that every chocolate chip cookie should aspire to. Sadly, the frosting I used last time left everything to be desired, and since then I've been itching to remake it with frosting that really does the cookie justice. Luckily, he requested another one for his birthday this year, so I finally got my chance!

I wrote last time about how I was bummed at the dearth of Mrs. Field's copycat recipes on the internet. I hoped that searching again a couple years later would yield me better results, but it didn't. Happily, I had much more success with the frosting this time. I'd say this actually comes close to my beloved Mrs. Fields frosting. It was easily pipeable and held its shape great, even on a warm day. And although I hate shortening and hesitated to use it, I couldn't even tell that it was the key ingredient.

Click here for the cookie recipe!

Chocolate Chip Cookie Cake Frosting
Makes enough to decorate one giant cookie
Printable Recipe

4 cups confectioners sugar
1/2 cup shortening
5 tbsp. milk
1 tsp. vanilla extract
Gel food coloring

Combine all ingredients except food coloring in the bowl of a stand mixer. Beat on medium-high speed until smooth and stiff, 4-5 minutes. Stir in food coloring and pipe onto cake.