The Kitchen is My Playground

Baked Eggvocado

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sat, 25 Feb 2012 17:27:00 +0000

Every now and then I find something out in blogland that I just have to try. Immediately. This Baked Eggvocado from The Traveling Spoon was one of those finds. I came across this idea Thursday night while checking out one of my favorite blog hops, stopped at the store on my way home from work Friday to pick up some avocados, and whipped these up for Saturday morning breakfast this morning. One word - delicious.

Rachel of The Traveling Spoon wasn't so sure she liked the taste of the baked avocado, but I loved it. It was super creamy, and the runny egg yolk mixed with the creamy warm avocado was a really wonderful flavor combination - even better than I expected. I see so many possibilities with this method - and will definitely be experimenting. Wouldn't it be great with some salsa or pico de gallo spooned over it? Sort of like a baked avocado version of huevos rancheros?? Chipotle? Parmesan and marinara? Lots of thoughts ... lots of thoughts for this one.

And I certainly won't relegate this to breakfast. I see this becoming a regular in my easy-weeknight-dinners rotation.

All you do to make this Baked Eggvocado is slice an avocado in half and hollow out the center a little bit to make it big enough to hold an egg. The half on the left in the photo below has been hollowed out. See how I made it quite a bit bigger than 'the original?' (I ate the scooped out part straight from the spoon ... kinda like a breakfast appetizer, right?)

Then crack an egg into the hollowed out avocado center. A little bit of egg white will spill out ... that's okay, no worries. But, that's why the aluminum foil liner is in the pan ... it'll catch the spilled egg white and keep it from baking onto your pan and having to be scrubbed out later.

Sprinkle each egg with a little salt and pepper (and/or any other seasonings you'd like), and pop the pan in the oven. The only thing I had to change from Rachel's recipe was the cooking time - my oven took a little longer than the 15 minutes suggested.

When these little tasty treats come out of the oven, they'll look like this:

Serve them up with some fruit, and you've got one delicious and healthy breakfast! ... or lunch, or brunch, or dinner ...

Oh, yes ... I will be making these again.

Baked Eggvocado
Source: Adapted from The Traveling Spoon

1 ripe avocado
2 eggs
Salt & pepper, to taste
Other seasonings, as desired

Cut avocado in half, remove pit, and scoop out a little bit of the avocado flesh to make a hollow big enough to hold an egg. Place avocado halves in a small foil-lined baking dish. Crack an egg into each avocado half (don't worry if a little bit of the egg white spills over). Sprinkle each egg with salt, pepper, and/or other seasonings, to taste.

Bake at 375 degrees for 20-30 minutes until eggs reach desired doneness. (I baked mine for 28 minutes.) Serve warm.

Enjoy!

This post is linked with Fusion Friday hosted by Jennifer Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Tuesday Talent Show hosted by Chef in Training.

Chocolate Chip Pumpkin Muffins {a.k.a. 'Puffins'}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Fri, 24 Feb 2012 01:50:00 +0000

I absolutely love, love, love these Chocolate Chip 'Puffins!' (pumpkin + muffins = 'puffins' ... Clever, huh?). I know I'm posting a pumpkin recipe a bit out of season, but I just couldn't wait until next fall to share these scrumptious muffins with you. So if you have some 100% pure pumpkin squirreled away in your pantry (like me), or some pumpkin puree in your freezer, dig it on out and give these 'puffins' a try.

I got this recipe from a friend of mine (Jenny, whose hands play the starring role in my Salted Chocolate Cake Pops post). She made these for an event we had at our school, and I was in complete love after just one bite. There's just something amazing that happens when the pumpkin, pumpkin pie spice, and chocolate flavors collide. It's absolutely heavenly. I asked for the recipe ... of course!! ... and Jenny was more than happy to oblige.

Onto my "30 for 2012 Project" list the 'puffins' went. And here they are!

These can be made either as full-sized muffins, or mini muffins like I did here. Aren't mini muffins, with their little two-bite size, just perfect little nibbles? For portion-control-challenged me, they are indeed just perfect.

Go ahead - dig out your pumpkin, whip these up, and savor that unexpectedly delicious flavor combo of pumpkin and chocolate. You'll be so glad you did - even if it isn't 'pumpkin season.'

Chocolate Chip 'Puffins'
Source: A Friend

1 c. sugar
1 2/3 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) butter, melted
1 c. 100% pumpkin
1 c. chocolate chips
1/2 c. chopped pecans

Combine dry ingredients - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt - in a large bowl; stir with a whisk. Combine wet ingredients - eggs, melted butter, and pumpkin - in a smaller bowl; whisk together. Add wet ingredients to dry; stir until just combined. Gently stir in chocolate chips and nuts.

Spoon batter into greased muffin cups. Bake at 350 degrees.

For full-sized muffins: Bake for 20-25 minutes until center springs back when touched. Makes about 12 muffins.

For mini muffins: Bake for about 15 minutes. Makes approximately 40 mini muffins.

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday Link Party hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, A Themed Baker's Sunday hosted by Cupcake Apothecary, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks.

Broccoli & Apple Salad

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Mon, 20 Feb 2012 01:31:00 +0000

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with. It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it. And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand. Namely, I was lacking red onion, sunflower seeds, and, well, bacon. But hey - I had the broccoli! I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result. Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try. It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source: Adapted from Fake Food Free

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar. Pour over the broccoli mixture. Stir to coat. Stir in the dried cranberries and nuts.

Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

Biscoff-Stuffed Cookies {3 ways}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Thu, 16 Feb 2012 02:14:00 +0000

I have a serious crush on Biscoff Spread. In fact, I might be in love. Shhhhhh! ... don't tell my husband!

Seriously, if you haven't tried this stuff, you should. I was introduced to it back in July during a demonstration cooking class I attended (click to read my Biscoff Spread introductory post). It's made from Biscoff cookies, all smashed up with some brown sugar and other stuff to make a spread that resembles peanut butter ... resembles it in looks and consistency, but certainly not in taste.

I have to admit that the majority of my Biscoff Spread consumption has been straight out the jar on a spoon, spread on marshmallows, or spread on a banana (just ate a Biscoff-smothered banana while starting to write this post!). I haven't experimented much with baking with it. Why? Because, until very recently, Biscoff Spread wasn't carried in my local grocery stores. I could only get it at a specialty food shop about an hour from my house ... and at $10.99 for a 14 ounce jar, I wasn't much inclined to experimentation. I didn't want to risk any of it on a potential baking flop! I'm happy to say that one of my local grocery stores now carries it. And at about $4 per jar and only an 8 minute drive, I think I'll be more open to experimentation. Oh, the possibilities!

The one experimental leap of faith I did take with my $10.99-per-jar supply was these Biscoff-Stuffed Cookies, from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies. I'm not a huge fan of white chocolate, so I decided to make half the batch with semi-sweet chocolate chips and then compare the two versions. But then ... then! ... I got the idea to try out a S'mores version. Hmmmmm, add in a few mini marshmallows with the semi-sweet chocolate chips, and you've got a S'mores option. So, game on with a three-way head-to-head competition.

I whipped up one batch of the base dough and divided it into three equal portions ... white chocolate chips in one bowl, and semi-sweet chocolate chips in the other two, setting up my 'test conditions.'

Then, following Picky Palate's method, I dropped big scoops of dough on a baking sheet ...

... formed a well in the center of each, using my thumb ...

... filled the well with a dollop of Biscoff Spread, ...

... and then topped each soon-to-be-cookie with another big scoop of dough. (These end up being HUGE cookies, by the way!)

Next, I gently pressed down on each cookie to flatten it just a bit. Check out all that oozy Biscoff Spread! No worries ... that's how it's supposed to be.

I baked the beauties up, and they turned into these gorgeous golden cookies edged with ooey-gooey Biscoff.

For the S'mores version, follow the exact same method, but sprinkle some mini marshmallows on top of the Biscoff. I put on four mini marshmallows, but will put six or eight next time.

Squish on the top dough, just like before ...

... and bake. Now not only do you get ooey-gooey Biscoff Spread on the edges, but melty marshmallows too. Total yum.

You probably want to know which version I liked best, right? Well ... I liked them all. But I did like one best. S'mores. I'm a S'mores freak. Love 'em, no matter what the form.

So, if you're up for some Biscoff Spread experimentation, give these cookies a whirl. Do keep in mind, these are JUMBO cookies! If you're not ready for experimentation, I highly recommend a good ol' Biscoff Spread-smothered banana. Total deeee-lish.

Biscoff-Stuffed Cookies {White Chocolate Chip, Chocolate Chip, or S'mores versions}

Source: Adapted from Picky Palate's Biscoff Stuffed White Chocolate Chip Cookies

1 c. (2 sticks) unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 T. vanilla extract

4 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 1/2 c. white chocolate chips or semi-sweet chocolate chips

About 1 c. Biscoff Spread

Mini marshmallows (for S'mores version only)

With an electric mixer, cream together butter and sugars. Add eggs and vanilla extract; beat until well combined.

In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet ingredients, a little at a time, mixing until just combined after each addition. Gently fold in white chocolate chips OR semi-sweet chocolate chips, depending on the cookie version you're making.

Scoop cookie dough onto baking sheets, scooping about 1 to 1 1/2 tablespoons for each cookie, and placing scoops at least an inch apart. (I use a 1 1/2 T. cookie scoop to make this step really easy and to form consistently-sized cookies.) Using your thumb, gently press into each cookie to form a small well. Place a heaping teaspoon of Biscoff Spread into the well of each cookie. If making the S'mores version, sprinkle 6 or 8 mini marshmallows on top of the Biscoff Spread. Place another 1 to 1 1/2 tablespoon scoop of cookie dough on top of the Biscoff Spread; press down gently. Don't worry if some of the Biscoff Spread is showing or squishing out of the edges.

Bake at 350 degrees for 12-15 minutes, or until edges are just turning golden brown. Let cool for about 10 minutes on the baking sheet. Transfer to a cooling rack to cool completely.

Makes about two dozen large cookies.

Enjoy!

This post is linked with Creative Juice Thursday hosted by Momnivore's Dilemma, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks.

Clam Chowder with Greens {a lighter NE Clam Chowder option}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sat, 11 Feb 2012 15:41:00 +0000

The thick and creamy goodness of New England style clam chowder, chock full of clams, cream, and tender potatoes ... it's one of my favorites. But, I felt it necessary to find a lower-fat, lower-carb, healthier version to make at home that didn't induce the usual post-bowl guilt I felt after indulging in it's rich yumminess.

Still, it was difficult for me to let go of the traditional. I did grow up in New England, after all. When I came across a recipe packing in greens and boasting lower calories and carbs, I was skeptical, but tried to hold on to a chowder-open mind. Replace the traditional potatoes with leafy greens?? Really??? Though skeptical, I was intrigued.

So, figuring the worst that could happen was a wasted pot of chowder, I took the plunge and cooked up a batch. Well guess what? This is now my go-to Clam Chowder. No wasted pot of chowder here. While it's not quite as thick as the traditional fare, it's got great flavor and a healthy kick from the greens.

Healthy greens like these turnip and mustard greens ...

... chopped up and cooked up with a whole mess of clams, half-and-half, and turkey bacon.

Serve up a bowl with some whole-grain bread, and you've got yourself a hearty meal with all the creamy goodness of New England Clam Chowder ... and minus the guilt.

Clam Chowder with Greens

Source: Adapted from Prevention Healthy Cooking's Lose Weight the Smart Low-Carb Way

1/4 lb. (about 5 slices) turkey bacon

1 T. olive oil

1 large onion, finely chopped

1 garlic clove, minced

6 T. flour

4 c. (about 12 oz.) chopped turnip or other greens

2 (14 1/2 oz.) cans chicken broth

3 (10 oz.) cans chopped clams, juice reserved

1 c. milk or half-and-half

1/4 tsp. black pepper

Drain clams, reserving the juice.

Chop bacon; cook in a large saucepan over medium-low heat until crisp. Drain on a paper towel and set aside.

Add olive oil to the same pan, and then add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 8-10 minutes. Add flour and cook and stir about 1 minute, coating onions with the flour. Add chopped greens and cook about 2 minutes.

Stir in chicken broth and reserved clam juice. Bring to a simmer over medium heat and cook for about 10 minutes. Stir in milk or half-and-half and heat through. Stir in black pepper, clams, and turkey bacon; cook for 1-2 minutes more.

Note: I usually use a combination of turnip greens and mustard greens.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Foodie Friday hosted by Rattlebridge Farm.

Chocolate Root Beer Float Cake {Crazy Cooking Challenge}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Tue, 07 Feb 2012 17:00:00 +0000

My, how a month flies by! That's right ... it's Crazy Cooking Challenge time! This month's challenge - CHOCOLATE CAKE. Pretty appropriate for the week before Valentine's Day, wouldn't you say?

The rules - Must be cake. Must be chocolate. No cupcakes. No mini cakes. Recipe must be found in blogland. Anything else goes. My, oh, my ... my head was spinning with all the options! But, with a brand-spankin'-new bundt pan I got for Christmas, I imposed the rule upon myself that my cake had to be a bundt cake. This month's challenge served up the perfect opportunity for me to give my new bundt its inaugural run.

Off chocolate cake a-searchin' I went. I narrowed it down to three ... Chocolate Guinness Stout Cake, Red Wine Chocolate Cake, and Root Beer Cake ... and had a really tough time choosing my final contender. I so wanted to make all three! The choice came down to what I planned to do with the cake itself. See, I planned to ~~offload~~ share the cake with my teacher friends at school. I didn't think it would be a great idea to have a cake sitting there where all 750 of our students walk by to get their lunch with a big ol' sign saying "Guinness Stout Cake" or "Red Wine Cake." Probably not the most appropriate words for wee ones' eyes.

So, this Root Beer Cake I found at One Apron became my choice. I decided to "rename" it Chocolate Root Beer Float Cake because of the way the light-colored root beer glaze on top makes me think of the vanilla-ice-cream-foam on the top of an actual root beer float. Pretty, isn't it?

The root beer flavor in this cake is definitely "there," but it's not overpowering. It's a nice balance of the chocolate and root beer tastes, that still allows both to come through. That being said, if you're truly not a fan of root beer, this cake is probably not for you.

Begin your cake batter by melting some semi-sweet chocolate and butter together with sugar and root beer. Mmmmmmm ... sounds good already.

Let this cool in a mixing bowl ...

... and then add your dry ingredients.

Bake it up in a bundt pan. Once it's out of the oven, immediately poke holes in the cake ...

... and pour on some root beer.

Take a deep breath, say a little prayer that your cake won't stick in the pan, and then turn the cake out ...

Whew!!!! Success.

Cool the cake completely and then drizzle with root beer glaze.

Just look at those rootbeer glaze pools that form as it trickles down the cake. Yum.

And there you have it. Gorgeous and tasty Chocolate Root Beer Float Cake to ~~offload on~~ share with your friends!

Chocolate Root Beer Float Cake
Source: Adapted from One Apron, as adapted from Food Network Magazine

Cake:
1 stick unsalted butter
2 c. all-purpose flour
2 1/4 c. root beer, divided (total, this recipe uses just shy of two 12 oz. bottles or cans of root beer)
1 c. cocoa powder
2 oz. bittersweet or semi-sweet chocolate, chopped
1 c. granulated sugar
1/2 c. dark brown sugar
1 1/4 tsp. baking soda
1/4 tsp. ground allspice
1 tsp. salt
3 eggs, beaten

Glaze:
2 1/2 c. confectioner's sugar
1/4 c. root beer
1 tsp. vanilla extract
pinch of salt
1 to 2 T. warm water, if needed

Preheat oven to 325 degrees. Butter and flour (or spray generously with cooking spray) a 12-cup bundt pan or 2 loaf pans. Tap out any excess flour.

Heat 2 cups of root beer, cocoa powder, chopped chocolate, and the butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars; whisk until dissolved. Remove from heat and let cool.

Combine flour, baking soda, and the 1 teaspoon salt. Whisk the beaten eggs into the cooled root beer mixture, then gently fold in the dry ingredients. The batter will be slightly lumpy.

Pour batter into the prepared pan(s). Bake until a toothpick inserted into the cake comes out clean, about 55 minutes to one hour (mine took 50 minutes). When cake first comes out of the oven, gently poke the cake all over with a skewer or chopstick. Pour 1/4 cup root beer over the cake. Let cake cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Once cake is cooled, make the glaze. Whisk together the root beer, vanilla, confectioner's sugar, and pinch of salt. Check consistency of glaze, and add warm water, a very small amount at a time, if needed to make a consistency for drizzling. Drizzle over cake.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, Full Plate Thursday hosted by Miz Helen's Country Cottage, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Show Off Your Stuff hosted by Fireflies and Jellybeans.

1st Blogiversary! ... & Barefoot Contessa's Coconut Cupcakes to Celebrate

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Mon, 06 Feb 2012 10:00:00 +0000

Today is The Kitchen is My Playground's 1st blogiversary. Wow, what a year it's been! I thought it would be fitting, on this day, to share with you the story of how The Kitchen is My Playground came to be.

It all started with a snowstorm.

As have several big changes in my life. For example, that's how I ended up moving to North Carolina. See ... I had every intention of moving back to Vermont after finishing graduate school in upstate New York. Then it snowed. In late March. Enough to completely bury my car so it wasn't even a slight bump in the vast sea of white. In very. Late. March. Now I live in North Carolina.

I guess snowstorms make me think. Or give me time to think, perhaps. That's probably more the case. Plans and normal routines get put on hold. And there's time. Time to do what you weren't planning to do. During one such snowstorm late last January, this was the case for me.

Trapped in my house by a freakishly big storm for North Carolina (that led to school being cancelled for a week, mind you), I watched the movie "Julie & Julia" - you know, the one about a woman named Julie who decides to cook her way through Julia Child's cookbook and start a blog about it? Well, I had just published a family cookbook and given it as a Christmas present to all the ladies in my family. Inspired by Julie, I decided I should cook my way through my own family's cookbook (though not as ambitiously as Julie, who only gave herself a year!).

To get myself started, I made a list of recipes to get to during 2011 (my "50 for 2011" list) and shared it out with my Facebook friends. They then, in turn, requested updates and that the recipes be shared as I worked through them. I tried sharing the first couple of recipes (that very same week - yes, quick turn-around, but remember school was canceled for a week and I was bound to my house), and, well ... decided perhaps a blog would be a better way. I mentioned the idea to a few friends, and they whole-heartedly encouraged me to start a blog. I wasn't yet convinced.

On the evening of February 5th, 2011, while watching TV with my husband, I decided to just poke around Blogger for a bit and explore these things called blogs. I clicked a few design buttons ... thought, hmmmm, I might be able to figure this out ... thought, I wonder what this button does? Thought, what would I call my blog?

Around 10:00, my husband Mark said goodnight. I replied, "I'm going to play around with this blog stuff just a little bit more. I'll be up soon." At about 3:00 in the morning of February 6th, The Kitchen is My Playground was born. The inaugural post? ... "50 Recipes for 2011" Project - I better get cooking!

Now, though I haven't done very well working through my "50 Recipes for 2011" project list, I've had tons of fun taking on many other cooking adventures throughout The Kitchen is My Playground's first year. I've had tons of fun ... and, sometimes, a bit of frustration (especially with the photography part!!) ... trying to figure out this adventure called blogging. I've had tons of fun 'meeting' readers and other bloggers. Thank you so very much for reading my little space in blogland. And thank you for all your wonderful comments. I truly read and appreciate each and every one, and treasure them like gifts. I'm excited to see what adventures The Kitchen is My Playground's second year holds!

Now, let's celebrate The Kitchen is My Playground's first blogiversary with cupcakes! Barefoot Contessa's Coconut Cupcakes, to be exact.

These are a moist, decadently rich, and deliciously coconutty cupcake selected from my "30 Recipes for 2012" Project. Loaded with butter and sugar, I wouldn't consider them to be "everyday cupcakes" ... I would save them for more of a special occasion. I thought my 1st blogiversay was just such the perfect special occasion! And oh. my. goodness. - these are so good. A great selection for my celebration! I love that there's coconut both in the batter itself and on the top of the frosting. Yum, yum, yummy. And the hint of almond extract gives these a fabulous flavor.

So, if you've got a special occasion coming up or just feel like indulging in some coconut deliciousness, I highly recommend giving these beauties a whirl. Thank you for joining me on my blogiversary!

Coconut Cupcakes with Cream Cheese Frosting

Source: Adapted from The Barefoot Contessa Cookbook by Ina Garten

Cupcakes:

3/4 lb. (3 sticks) unsalted butter (at room temperature)

2 c. sugar

5 eggs (at room temperature)

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

14 oz. package sweetened shredded coconut, divided

Cream Cheese Frosting:

1 lb. cream cheese (at room temperature)

3/4 lb. (3 sticks) unsalted butter (at room temperature)

1 tsp. vanilla extract

1/2 tsp. almond extract

1 1/2 lbs. confectioner's sugar

Cupcakes:

Preheat oven to 325 degrees. Line two muffin pans with paper liners.

With an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

Fill each cupcake paper about 3/4 full with batter. Bake for 25 to 35 minutes until the tops are light brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes. Remove to a cooling rack and cool completely.

Frosting:

With an electric mixer, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioner's sugar and mix until smooth.

Frost each cupcake generously with cream cheese frosting and sprinkle with the remaining 7 ounces of coconut.

Enjoy!

This post is linked with Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, Full Plate Thursday hosted by Miz Helen's Country Cottage, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Friday Favorites hosted by Simply Sweet Home, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, A Themed Bakers' Sunday hosted by Cupcake Apothecary.

Tabouli {a 'girly' Superbowl option!}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sat, 04 Feb 2012 00:21:00 +0000

Are you ready for some football?!?!!? Yes, I will be watching the Superbowl this weekend. Just quietly at home. But I'll definitely be watching. I'm hard-pressed to say which part I like best ... the game itself or all the new commercials. It's probably a tie in my book.

Now, I love all the creamy delicious dips and fabulous finger foods we typically think of as Superbowl fare just as much as the next 'guy' (case in point - my hot corn dip) ... but I thought I'd offer up an on-the-healthy-side 'girly' option, too - tabouli. I just absolutely adore tabouli. Huge crush.

Some of you may be saying, huh? What's tabouli (or, 'taboulleh')? Well, in a nutshell, it's a Middle Eastern salad traditionally made with bulgar wheat, parsley, mint, cucumbers, tomatoes, lemon juice, and olive oil. Though, I eat mine more as a dip or spread than a salad. And it's yummy.

Bulgur wheat, the mainstay of tabouli, comes in a box and is typically found in the cereal aisle of the grocery store somewhere near the oatmeals, or in the ethnic food section. Straight out the box, it's hard itty-bitty nuggets ...

Bulgar straight out the box

... but when soaked in boiling water, it fluffs up and becomes a tasty little grain.

Soaking

After the bulgar wheat has soaked for a bit, you add in lots of fresh parsley, fresh mint, red onion, olive oil, and fresh lemon juice.

The recipe calls for 1/2 cup chopped fresh mint, but I don't really measure. I just chopped up about this much mint:

Stir this all together, and then refrigerate it for about three hours. This lets all the flavors come together, and gives the bulgar wheat a nice little time to continue to soften.

After the three hour chillin' time, gently mix in diced cucumber and tomato. Then you're ready to serve it up as a salad or a dip for pita chips and crackers ...

... or, as one of my absolute favorite sandwiches - Hummus & Tabouli Pita Pockets. I just love, love, love the combination of hummus and tabouli. If you're a fan of either hummus or tabouli, you've got to try them together. Fantastic. I promise.

No matter what you choose to tickle your taste buds on the big game day, I wish you all a happy Superbowl Sunday! I think it's going to be a great game.

Hummus & tabouli pita pocket sandwiches

Tabouli

Adapted from: Moosewood Cookbook by Mollie Katzen

1 c. dry bulgar wheat

1 1/2 c. boiling water

1 1/2 tsp. salt

1/4 c. fresh lemon juice (or fresh lime juice)

1 generous tsp. crushed fresh garlic

1/2 c. finely chopped red onion

1/2 c. chopped fresh mint (or about 1 tsp. dried mint)

1 generous c. chopped fresh parsley

1/4 c. extra virgin olive oil

Freshly ground black pepper

2 medium tomatoes, diced

1 c. chopped cucumber

Combine bulgar wheat, boiling water, and salt in a bowl. Cover and let stand about 20 minutes, until bulgar wheat is chewable.

Add lemon juice, garlic, olive oil, black pepper, mint, parsley, and onion. Mix thoroughly. Cover and refrigerate 2-3 hours to let the flavors meld and the bulgar wheat to continue to soften.

Add tomatoes and cucumbers and mix gently. Taste; adjust salt and pepper if needed. Serve as a salad, as a dip with pita chips or crackers, or in sandwiches (especially great with hummus in pita pockets!).

(Note: This is also good with any of the following additions - 1/2 c. cooked chickpeas, 1/2 c. grated carrot, scallions, or a little feta cheese.)

Enjoy!

This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Link & Greet Party hosted by Country Momma Cooks, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper.

Mocha Swirl Cookies

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Wed, 01 Feb 2012 11:06:00 +0000

Mocha. Check! Swirl. Check! Cookies. Double check!! I love all those words, so how could I not give these cookies a try? And they're so pretty! As soon as I saw these on Sprinkle Bakes' site, I knew I had to make them. Onto my Pinterest board they went.

I'll be up-front that making these cookies does entail quite a few steps, but if you like mocha flavor and shortbread'ish cookies, they're worth it. You get started by preparing a base dough that then gets divided in two. Half becomes coffee dough, using instant coffee granules (how easy!), and the other half becomes chocolate dough. These then get rolled together jelly-roll style to form the gorgeous swirl.

Sprinkle Bakes advises that the chocolate dough is a tad prone to cracking. If that happens, she says to STOP and fix it before continuing to roll. Well ... yes, I discovered first-hand that the chocolate dough does indeed crack quite easily. See that big ol' crack all the way down my dough roll?

But no worries. I just stopped, as advised, and gently rubbed and pinched the dough back together. It worked, and the dough log was none the worse for the wear.

Once the dough is rolled, chill it for at least an hour before slicing. Then give it a chop in half ... Check out that gorgeous spiral! Success!!

Then slice into 1/4" slices.

My slices squashed a little bit and the 'tails' of the end came a bit loose when I cut them. Once I placed the slices on the cookie sheet, I just gently reshaped them. All was well.

Once out of the oven, behold your beautiful spiral. Pretty, pretty, pretty! Oh, and yummy, too. Now stay tuned ... because this method gave me an idea that I just have to try. It's coming soon!

Mocha Swirl Cookies

Source: Adapted from Sprinkle Bakes

3 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1 c. butter, softened

1 c. sugar

1 egg

1 tsp. vanilla extract

1 1/2 tsp. instant coffee

2 oz. dark chocolate, melted and cooled slightly

Base Dough:

Combine flour, baking powder, and salt; set aside.

With an electric mixer, beat butter until creamy (about 3 to 4 minutes). With the mixer running at low speed, gradually add the sugar to the butter. Add egg and vanilla; beat well. Scrape down the sides of the bowl and mix again until well incorporated. Remove dough from the mixer and divide it into two equal portions.

Coffee Dough:

Return half of the dough to the mixer. Place instant coffee granules in a small zip-top plastic bag; crush fine with a meat mallet. Add crushed instant coffee granules to the dough in the mixer bowl. Mix until combined and dough is speckled with coffee granules. Remove coffee dough from the mixer.

Chocolate Dough:

Return the other half of the dough to the mixer and add the melted chocolate. Mix until well combined.

Assembly:

Roll out each dough separately between two sheets of wax paper to about 1/4" thickness. Each piece should be a 9 x 14" rectangle. Chill on baking sheets in the refrigerator for at least 1 hour.

When dough is thoroughly chilled, place the coffee dough on top of the chocolate dough. With a rolling pin, gently press together the two pieces of dough. Let the dough stand at room temperature until malleable.

Using a sharp knife, cut down one of the 14" sides to even the dough up. This provides an even start for the spiral when you roll up the dough. Very slowly and carefully, roll the dough very tightly jelly-roll style, using the wax paper to guide the dough. If the chocolate dough cracks while rolling, stop and gently press and pinch the dough back together before continuing to roll. Continue to roll very slowly.

Once rolled into a log, cover the dough roll in plastic wrap and chill at least 1 hour. Turn the dough log while chilling at least once (or more) so it doesn't become flat on one side.

Baking:

Preheat oven to 350 degrees. Remove dough log from the refrigerator. Uncover and slice in half with a sharp knife. Place half of the dough log back in the refrigerator to keep it chilled while you slice the other half. Using a sharp knife, slice dough into 1/4" thick rounds. If the ends of the spiral come loose or the shape warps, gently reshape once the slices have been placed on a cookie sheet.

Bake for 10 - 12 minutes. Let cool on the baking sheet for 2 - 3 minutes before trasnferring to a cooling rack. Repeat with remaining dough. Makes about 40 cookies.

Enjoy!

This post is linked with Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Weekend Bloggy Reading hosted by Serenity Now, Link & Greet Party hosted by Country Momma Cooks Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Cure for the Common Monday hosted by Lines Across My Face, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Show Off Your Stuff hosted by Fireflies and Jellybeans.

Delicious Honey-Sweetened Cornbread

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sun, 29 Jan 2012 14:46:00 +0000

Mmmmmm ... cornbread. Such a wonderfully comforting food. Especially when served up with a hearty bowl of chili or deliciously tummy-warming bowl of soup. But not all cornbreads are created equal.

Since moving south from Vermont, I've learned that Northern cornbread and Southern cornbread are distinctly different animals. Northern-style cornbreads include some form of sweetener ... just a touch to lend a mild sweetness ... and tend to be moister than Southern cornbreads. Southern-style cornbreads tend to be drier and crumbly, and decidedly do not include any form of a sweetener.

Which style one likes better, I think, depends on what one is used to. I, for one, prefer the slight sweetness of Northern style cornbreads, with my all-time absolute favorite being this honey-sweetened cornbread from Moosewood Cookbook by Mollie Katzen (which also happens to be one of my favorite cookbooks). The honey in this version lends the perfect subtle sweetness, while the buttermilk creates a beautifully moist result.

Serve up a hunk my Vermont way - slathered with butter or topped with a hunk of Cabot, Vermont cheddar cheese - and you've got yourself a little slice of cornbread heaven. Or, go Southern like my North Carolina-native husband's family and eat it just plain alongside a big glass of milk. Either way, it's delicious!

Delicious Honey-Sweetened Cornbread
Source: Adapted from Moosewood Cookbook by Mollie Katzen

1 egg
1 c. buttermilk
1/4 c. honey
1 c. yellow cornmeal
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 T. melted butter

Beat together egg, buttermilk, and honey. In a separate bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. Combine buttermilk mixture, dry ingredients, and melted butter; mix well. Spread batter into a buttered 8-inch square baking pan. Bake at 425 degrees for 20 minutes.

Enjoy!

This post is linked with Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Inspiration Friday hosted by At the Picket Fence.

Lemon Curd Tartlets

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Fri, 27 Jan 2012 04:09:00 +0000

I have a definite affinity for what I refer to as "little-bites" - bite-sized sweet treats like these rum balls, cherry-topped brownie bites, or mini mocha-toffee crunch cheesecakes that are just perfect for entertaining. (Of course, if you just feel like indulging in a variety of tastes for dessert, "little bites" are perfect for that too!) One of my all-time favorite "little-bites?" You guessed it! ... tart, tangy, and delicious lemon tartlets. And these tiny tarts pack a huge lemon punch. Lemon lovers beware, these are nearly impossible to resist.

In my humble opinion, fresh lemon juice is absolutely key for fabulous lemon curd. So, to get started with Lemon Curd Tartlets, squeeze some fresh lemon juice.

I use one of these hand-held juicers, which just so happens to be one of my favorite kitchen utensils. Fav. or. ite. I mean l-o-v-e love it! It's easy to use, gets the most juice out of the lemons of any type of juicer I've used, and keeps the seeds out of the juice and juice off my hands.

One of my favorite utensils!

Combine the lemon juice with some sugar, cornstarch, and eggs in a saucepan. Give it lots of stirring love with a whisk, and watch as it goes from a bright yellow watery mixture to a beautifully pale yellow and thickened lemon curd.

Whisking away to create beautiful-&-thick lemon curd

Once it's thickened, remove the curd from the heat and blend in some butter and lemon rind.

Melty, melty butter and yummy, yummy lemon

Then cool and refrigerate for several hours. The curd will continue to thicken as it cools.

When you're ready to enjoy these delectable tartlets, spoon the curd into phyllo shells, top with a dab of yogurt-&-Cool Whip topping, and sprinkle with a lemon zest garnish.

Gorgeous tartlets

Aren't they cute? Lemon lovers, make these. I promise you won't regret it.

Lemon Curd Tartlets
Source: Adapted from Cooking Light magazine

2 packages mini phyllo shells

Lemon Curd:
1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice (approximately 5 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind

Topping:
1 c. vanilla low-fat yogurt
1/2 c. Cool Whip
1/2 tsp. grated lemon rind
Grated lemon rind for garnish

Lemon Curd:
Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk. Stir in lemon juice and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat; simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter and lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool. Cover and chill at least 6 hours or overnight. Lemon curd will thicken as it cools.

Topping:
Pour off any liquid from the top of the yogurt. Combine yogurt and grated lemon rind. Fold in Cool Whip.

Assembling Tartlets:
Spoon lemon curd into phyllo shells, filling almost to the top. Top with a dab of the yogurt topping. Garnish with grated lemon rind. Serve immediately.

Note - The phyllo shells lose some of their crunch as they sit after filling, so it's best to assemble these tarts close to the time of serving. They are certainly still delicious after the shells soften (I've happily eaten leftovers the next day!), but will be missing the textural crunch from the shells.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Potpourri Friday hosted by 2805, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Link & Greet hosted by Country Momma Cooks, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff.

Hot Corn Dip

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sun, 22 Jan 2012 11:00:00 +0000

I love corn. I love warm-and-creamy comfort foods. I love spicy. I love dips. And this dip deliciously combines all these wonderful loves of mine. This recipe is from a friend of mine, who served it at her 40th birthday party. Let me just say, it was the hit of the party! (Well, aside from the guest-of-honor herself, of course.) And it's no wonder why. This dip is so, so, so good.

What could be better than this being a hit-of-the-party kind of dip? This being a hit-of-the-party kind of dip that is super easy to whip up!

You start with a Mexican blend canned corn. I tried making it with two different varieties - 'standard' Mexicorn and Chipotle White Corn. They were both good, but I liked the Mexicorn version better. By just a little bit.

Mexican corn blends

Mix the corn up with some cheese, mayonnaise ... ya know, the typical dip creaminess stuff ... and some chopped jalapeno, just to give it a little attitude.

Tasty creamy comfort is on it's way

Now resist the urge to eat it all up just like this. Trust me ... getting it all hot and bubbly is worth the wait.

After it's all baked up, dig in. I served it with pita chips, but it's also great with tortilla or corn chips. And probably most plain-type crackers, too. Whatever fits your fancy.

Dig in

So good, you may want to consider making a double batch. I'm just sayin' ...

Hot Corn Dip

Source: A friend

1 (11 oz.) can Mexican corn, drained

1 c. shredded Monterrey Jack cheese

1/2 c. shredded Parmesan cheese

1 c. mayonnaise

Several slices jalapeno diced, to taste (fresh or pickled)

Combine all ingredients. Spoon into a lightly greased baking dish. Bake at 350 degrees until bubbly and beginning to brown on top, approximately 30 minutes. Serve with tortilla chips, corn chips, pita chips, or crackers.

Enjoy!

This post is linked with Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Delightfully Dowling, Mingle Monday hosted by Add a Pinch, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Weekend Bloggy Reading hosted by Serenity Now, Cure for the Common Monday hosted by Lines Across My Face, Strut Your Stuff Saturday hosted by Six Sisters' Stuff.

Cherry-Topped Brownie Bites

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Fri, 20 Jan 2012 00:39:00 +0000

How absolutely precious are these little cherry-topped brownie bites? I just love them! I think they have so much potential ... great for a party ... a potluck ... a Christmas dessert tray .... or Valentine's Day!

And they're so absolutely easy, it's not even funny. Seriously. Easy.

All you do is bake up a batch of your favorite brownies. I used a regular ol' box mix. Then, use a round cookie cutter or biscuit cutter to cut brownie circles from your pan of brownies. Be sure to eat all the scraps you want. It's fun that way.

And finally, top each brownie circle with a cherry and a dab of the 'juice' from a can of cherry pie filling. Sweet! You've got cherry-topped brownie bites!

They're just the perfect size for a little finger food sweet treat. Serve 'em up on a platter and they're pretty, too. Fun and tasty doesn't get much easier than that!

Cherry-Topped Brownie Bites

Source: Adapted from King Arthur Flour, as seen in Christmas Cooking Southern Style magazine, Christmas 2011 edition

You'll need:

A baked batch of your favorite brownies

1 1/2 inch or 2 inch round cookie cutter or biscuit cutter

1 can cherry pie filling

Cool brownies completely after baking. Use a round cookie cutter or biscuit cutter to cut as many circles as possible out of the pan of brownies. (Note - using a 1 1/2 inch cutter, you'll get around 30 brownie bites from a 9x13" pan.) Just before serving, top each brownie circle with a cherry and a bit of the cherry liquid from the cherry pie filling.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma, Foodie Friday hosted by Designs by Gollum, Valentine's Day Linky Party hosted by Momnivore's Dilemma, Inspiration Friday hosted by At the Picket Fence, BFF Open House hosted by The Answer is Chocolate, Friday Favorites hosted by Simply Sweet Home, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Think Pink Sundays hosted by Flamingo Toes, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Savvy HomeMade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Delightfully Dowling, Mingle Monday hosted by Add a Pinch, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sharing Sundays hosted by Everyday Sisters, Friday Food hosted by Mom Trends.

A Hearty Bowl of Chili

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Mon, 16 Jan 2012 14:08:00 +0000

I don't know about you, but when the weather turns cold I crave warm-&-toasty, hearty soups and stews. And what's more satisfying and body-warming than a hearty bowl of chili? Not much.

When it comes to chili, I have a confession to make. For the looooooongggest time I made my chili with one of those store-bought little envelopes of chili seasoning. Now, there's absolutely nothing wrong with that ... but once I discovered how easy it is to throw together my own chili seasoning, and how much more flavorful my own chili mix is ... well, there was no turning back.

I was introduced to this particular chili by one of my friends back in graduate school in upstate New York (which is way longer ago than I'd care to admit!). And I've been hooked on this recipe ever since. It's a really nice blend of cumin and chili powder that results in a medium-spicy-with-a-hint-of-cumin-sweetness end product.

To quote my friend's Mom, who used to make this for us on bitter cold football-watching Albany, NY winter days, "You can't have too much garlic powder or too many onions in this!" But, as I've found out the hard way, it's best not to monkey with the other seasonings in this recipe ... other amounts just don't taste nearly as good as the original. I guess some combinations are just meant to be left alone!

This chili is a staple in our household - we probably eat it about every-other-week! The only change I've made over the years is that I now make it with ground turkey instead of ground beef. It's great either way.

And, Kate, if you're reading, know that I think about you and your Mom every time I cook this. Love and miss you both!

'Kate's' Chili

Source: My friend Kate & her Mom

1 lb. ground beef or ground turkey

1 large onion, chopped (add more, if you'd like! I do.)

Garlic powder, to taste (I put in about 2 tsp.)

Salt & pepper, to taste

2 (15 oz.) cans dark red kidney beans

2 (14.5 oz.) cans stewed tomatoes

1 T. chili powder

1 T. ground cumin

1 T. Worcestershire sauce

1 T. white vinegar

Drain and rinse kidney beans. Brown ground beef or turkey, onion, salt, pepper, and garlic powder together in a large saucepan. (Note - when using ground turkey, I put a small splash of olive oil in the pan. Since ground turkey has so little fat, it may stick to the pan without the olive oil splash.)

Add remaining ingredients and simmer over medium-low to low heat for 45-60 minutes.

Serve as-is, or with a sprinkling of grated cheddar cheese and/or chopped onions. I like mine just as-is.

Enjoy!

This post is linked with Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Savvy HomeMade A to Z, Mingle Monday hosted by Add a Pinch, FaveDiets Blog Hop hosted by FaveDiets, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations.

Easy Chocolate-&-Honey Fondue

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Wed, 11 Jan 2012 02:14:00 +0000

Oh, fabulous fondue. This is one of my absolute favorite meals to entertain with. Why? Because, truly, it's a really easy meal to prepare ... you gather together the stuff, and guests do their cooking themselves. I mean, how easy is that?? And another thing? - It's just. Plain. Fun.

Fondue holds a very special place in my heart. Growing up, fondue was my family's Christmas Eve tradition. Mom would prepare three fondue courses - cheese fondue with bread for dipping, steak and shrimp fondue'd (I may have just made that word up) with peanut oil, and chocolate fondue for dessert. Yum. I am hard pressed to say which course was my favorite ... so hard to choose. I can say for sure what my favorite dipper for the chocolate was - marshmallows! I loved the marshmallows.

Back in those days, our fondue pots were the ones you had to keep a flame burning under as the heat source. Anyone remember those little Sterno cup-like-things that burned blue flames? I remember how hard it was for my mom to keep the pots at the right temperature for cooking with those little things. We'd have to take breaks from the cooking during the steak & shrimp course to let the oil come back up to temperature! Now, now we're spoiled. With electric fondue pots. If you're thinking of getting into fondue'ing, let me tell ya, electric pots are the way to go. Easy sneezy (as we'd say in 1st grade).

Recently, Mark and I had the pleasure of having friends over for an evening of fondue. We had so much fun just chatting away, and cooking, and eating all evening long. Way too much eating. But hey, that's nothing loose-waisted pants can't accommodate, right?

So, just how easy is this easy chocolate-&-honey fondue? Well, all you do is melt up some chocolate, honey, and evaporated milk in a fondue pot, and then dip away to your heart's content. We usually make a big platter of dippers for people to choose from ... strawberries, bananas, and fresh pineapple are standard for us. Other great choices ... pieces of pound cake, angel food cake, Rice Krispy treats, pears ...

... oh, and don't forget the marshmallows! Happy fondue!

Easy Chocolate-&-Honey Fondue

12 oz. semi-sweet chocolate chips
3/4 c. honey
Evaporated milk

Melt chocolate chips over medium heat in a fondue pot. Stir in honey. Add evaporated milk until mixture is desired consistency for dipping (I usually add only about 1/4 c. or so). Keep chocolate mixture warm in fondue pot.

Serve with a variety of dippers, such as strawberries, banana slices, fresh pineapple chunks, pound cake cubes, angel food cake cubes, marshmallows, and Rice Krispy treat cubes.

Enjoy!

This post is linked with Tea Party Tuesday hosted by Sweetology, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Weekend Bloggy Reading hosted by Serenity Now, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Savvy HomeMade A to Z, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, Valentine's Day Linky Party hosted by Momnivore's Dilemma, Sharing Sundays hosted by Everyday Sisters, This Week's Cravings hosted by Mom's Crazy Cooking.

Creamy Chicken Noodle Soup with Brie, Spinach & Artichokes {Crazy Cooking Challenge}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sat, 07 Jan 2012 17:00:00 +0000

It's Crazy Cooking Challenge time! The challenge presented for January by our hostess, Tina of Mom's Crazy Cooking, was CHICKEN NOODLE SOUP. The rules? Our soups must include chicken, our soups must include noodles, and we must have found the recipe out there somewhere in blogland. That was it ... anything else goes. And you probably know me by now ... I had to find something that was, well, just a bit different. I love, love, love to try recipes that have a crazy-sounding flavor combination or just a little something in them you wouldn't ordinarily expect.

Enter ...Elizabeth of Pine Cone and Acorns' Chicken Artichoke Brie Soup. Ah hah! I had found my 'little something different.' Brie in chicken soup? Oh, I was all over trying that. And let me just say, I'm sooooooo glad I did. This soup is so richly creamy and flavorful, and beautiful, too, with the deep dark green of spinach running all through it. Yum.

Another great thing with this recipe - it's pretty 'flexible' ... I think you could easily make changes to the ingredients to suit your personal taste and it still be just as wonderful as the original. Here are the changes I made:
- Added noodles ... mini farfalle (bowties), to be exact. Hey, The Challenge did require me to use noodles, right?
- Increased the amount of spinach
- Substituted whole milk for the half-&-half and whipping cream (I just couldn't bring myself to use three different kinds of milk in this one single soup!)
- Left a little bit of the rind on my brie, instead of cutting it all completely off. It broke my heart to cut all the wonderful brie-y-ness off.
- Added a little extra seasoning of salt at the end of the cooking process
- Oh, and I changed the name. Like Elizabeth suggested, I wanted a name that encompassed all the yummy ingredients in this soup!

So ... let's see how to whip up this totally delicious, creamy dreaminess of a chicken noodle soup.

Just as so many totally tasty soups begin, start by cooking up some onion, celery, carrots, and garlic in a bit of butter. Just soften them up a little bit and let them get to know each another.

Oh .... this is how sooooooo many wonderfully tasty soups begin!

Add in some chicken broth ... simmer ... then add in some small pasta ... and simmer again. I chose to use this mini farfalle, also called bowties. I loved the itty-bitty size of the mini farfalle. Isn't it cute?

Mini farfalle - it's so cute!

Next, add in some flour that you've shaken up in a jar with some whole milk. This starts the 'creamy' part of this creamy dreaminess. Pour it on in ...

Bring on the creamy!

... and simmer it up for a bit. Now you're ready to add in the green veggies - artichokes and spinach.

"I'm ready for my dip in the hot tub!"

Stir the veggies in and behold your beautiful soup! Isn't it just gorgeous with all that deep dark spinachy green in it? I think so! Is it weird that I think food can be gorgeous? I hope not, 'cause I sure do think foods can be stunningly beautiful.

Beautiful soup

Oh, and don't forget the Brie! Stir this in at the end and get it all melty and creamy.

So-soft-and-squishy Brie

Now, let's talk about the Brie for a minute. Two things.

Thing 1 - Does the Brie add a flavor element?
In Elizabeth of Pine Cone and Acorns' post, she pondered about whether the Brie added flavor to this soup, or if it simply made it nice and creamy. Well, I had to explore that question further to find out. Ya know, that's just what I like to do ... I'm always full of "I wonders." So, I scooped out some of the soup before I melted in the Brie and later put it to a head-to-head comparison with the Brie'd version.

The verdict?? Brie does add a flavor factor, though it's indeed very mild. Without doing a side-by-side, head-to-head taste test, I think it would be difficult to discern the Brie flavor element. But the Brie flavor is indeed there. The Brie absolutely adds quite a bit of a creaminess factor. While the non-Brie version is certainly still creamy, the Brie puts this soup over the top in terms of creamy dreaminess. That being said, if you're not a fan of Brie or just don't feel like running to the store to get some Brie, rest assured that this soup is totally wonderful and flavorful even without it.

Thing 2 - To rind or not to rind? - that is the question!
The original recipe instructs us to remove the rind from the Brie. Well, as I mentioned earlier in this post, cutting off all that Brie-y-ness in the rind just broke my heart. So, I cut off some but also left some on. I think the answer to this question is a matter of personal preference. The rind that I left on melted into the soup just like the creamy inside, so there weren't any big ol' rind lumps. I do think the rind gave fabulous flavor to the soup. Next time I make this soup, I will simply shave off just a tiny bit of the rind and leave most of it intact. Personally, I love the flavor of Brie rind. But, if you don't, cut it off.

Serve this flavorful soup up with a salad and some biscuits or crusty bread, and you've got yourself one tasty and hearty meal. Enjoy!

Creamy Chicken Noodle Soup with Brie, Spinach & Artichokes
Source: Adapted from Pine Cone and Acorns Chicken Artichoke Brie Soup

3 T. butter
1 c. chopped carrots (about 2 carrots)
1 c. chopped celery (about 2 stalks)
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz.) cans chicken broth
1/2 tsp. ground white or black pepper
1/2 tsp. salt
2 c. whole milk
1/4 c. all purpose flour
1 c. small pasta (I used mini farfalle - a.k.a. mini 'bowties')
2 c. cooked chopped chicken (I used the white meat from a store-bought rotisserie chicken)
Additional 1 c. whole milk
1 (10 oz.) package frozen chopped spinach, thawed and well-drained
1 (9 oz.) package frozen artichoke hearts
4 1/2 oz. Brie or Camembert cheese, some or all of the rind removed, and cut into chunks

In a large saucepan, melt butter. Add carrots, celery, onion, and garlic; cook until tender, about 5-7 minutes. Add chicken broth, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.

Increase heat to return broth mixture to a slow boil. Add pasta; reduce heat to medium and simmer until pasta is al dente, about 5-7 minutes.

Combine 2 cups whole milk and flour in a large screw-top jar. Cover and shake well until smooth. Stir into soup. Increase heat back to medium-high; cook and stir until thickened and bubbly, about 8 minutes. Reduce heat to medium.

Stir in chicken, additional 1 cup whole milk, artichokes, spinach, and Brie. Cook and stir over medium heat about 5 minutes more until the soup is heated through and the Brie is melted. Be careful not to let the soup scorch.

Give the soup a taste, and add salt as needed. I found that an additional 1/2 teaspoon or so of salt added at the end of the cooking time really brightened up the flavors in this hearty soup.

Random thoughts:
- This soup is flavorful and delicious both with and without the Brie.
- Including the Brie's rind or cutting it off is a matter of personal flavor preference.
- I think this soup would be equally good with or without the artichokes. So, if you're not an artichoke fan, simply leave them out.
- You could make this with turkey, too. Great to use up leftovers from a big ol' turkey!
- Make sure to taste the soup at the end of it's cooking and add some salt, if needed. I found that a little sprinkling of salt at the end really brightened up the flavors.

Have fun checking out the other Crazy Cooking Challenge participants through the links below. Looks like there are some fabulous chicken noodle soup variations. Hmmm ... which shall I give a whirl first??

This post is linked with Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Mondays hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Tasty Tuesday, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence.

Traditional New Year's Day Collards {Pressure Cooker Method}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Tue, 03 Jan 2012 11:00:00 +0000

Every Southerner knows the traditional New Year's Day meal is collards, some form of pork, and black-eyed peas. Why, you ask? Because this, according to lore, brings you luck and good fortune for the upcoming year.

According to Southern Living, collards and black-eyed peas "all but guarantee a prosperous year. Some say the greens represent dollar bills and the peas, coins, ensuring wealth and luck." And, one reason pork is traditional for New Year's Day according to About.com is that "pigs have also long symbolized progress. A pig can't turn his head to look back without turning completely around, so it's believed that pigs are always looking to the future. They fit in perfectly with other New Year's celebrations."

Now, I'm not sure if this is true or not, but I'd rather not tempt fate to find out!

My husband Mark took point to prepare our New Year's Day meal this year, giving his pressure cooker a whirl for the collards and pork. And boy oh boy, were those collards tasty and tender! I can absolutely say they were the best collards I've ever had. And I'm not just saying that because my cute husband made them.

He loaded his pressure cooker up with collards ...

... and then put in some onions, garlic, ham hocks, and other good stuff.

He cooked it for about 20 minutes or so, and delivered up the most super tasty and tender collards I've ever had.

So, whether or not you ate your collards, pork, and black-eyed peas on New Year's Day, Mark and I wish you much luck and prosperity in 2012!

Collard Greens {Pressure Cooker Method}
Source: Adapted from Yummly

1 bunch fresh collard greens
1 1/2 c. chicken broth
2 T. olive oil
2 T. tomato paste
3 cloves garlic, minced
2 T. balsamic vinegar
2 tsp. salt
2 large onions, quartered
2 ham hocks
1/4 lb. hog jaw or fatback

Clean your collards by filling your sink with cold water and soaking them for 1/2 hour. Remove the thick part of the stems at the bottom of the greens. Give the collards a rough chop to cut them into large pieces.

Place the chicken broth, olive oil, tomato paste, minced garlic, balsamic vinegar, and salt in the bottom of the pressure cooker; stir to combine. Add collards and toss a bit to coat them with the chicken broth mixture.

Place the onions, ham hocks, and hog jaw on top of the collards. Seal the pressure cooker pot. Pressure cook for 20 minutes.

Enjoy!

This post is linked with It's a Keeper Thursday hosted by It's a Keeper.

Chocolate Almond Flourless Cake & My "30 for 2012" Recipe Project List

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Mon, 02 Jan 2012 15:12:00 +0000

Happy New Year, everyone! I'm not big on making New Year's resolutions, are you? I don't really like to make them because then I feel like a failure when I don't follow through ... which is usually the case. Instead, I like to set up little project goals for myself at the start of the new year ... things I'd like to get to ... but that I won't stress out about if I don't.

Like my "30 for 2012" Project - 30 recipes I've picked out to make in 2012 (click on the link or scroll to the bottom of this post to see the entire list). Last year my project list included 50 recipes, and I only got through about half of them. So, I decided to scale the list back for this year. Thirty should be doable!

And guess what?! I've already done one of the recipes on the "30 for 2012" Project list! ... this rich-and-delicious Chocolate Almond Flourless Cake. I'm so proud of myself for already tackling one of my project goals.

Chocolate flourless cake is one of those desserts that I've always seen on restaurant menus, but had never attempted myself. I don't know why ... I just hadn't. So, I decided to put it on "my list" this year.

One of my other goals this year is to incorporate more whole grain baking into my line-up. Mark and I switched over to all whole grains in our pastas and other store-bought goods a few years ago, but I haven't really made great strides in incorporating whole grains into my personal baking yet. So, I've decided this is one of my project goals for this year ... more whole-grain baking ... not a resolution, mind you (remember, I don't make resolutions) ... just a goal. And since you use finely ground nuts in this cake and no flour, this cake counts as whole grain!

Start this cake by finely grinding some almonds in a food processor. Or, if you are able to purchase almond meal in your local store, use that. I totally had some almond meal from Trader Joe's in my freezer and completely forgot about it until after I had already ground up my almonds. Oh well.

Finely ground almonds serve as the "flour" for this cake

Combine the ground almonds with melted semi-sweet chocolate (yum!), some sugar, egg yolks, sour cream, and a few other things ...

Semi-sweet chocolate & other good stuff

... and then gently fold in some beaten egg whites.

In go the egg whites ... be gentle

Bake it up in a springform pan, and you'll end up with a rich-and-delicious cake with a texture reminiscent of a light, fluffy brownie. Mmm, mmm, it's good. Do be aware though, you'll "feel" the almond pieces when you're eating this.

Yummy rich chocolate cake

The cake will rise up quite a bit while it's in the oven, but then fall drastically once removed from the heat. It'll be only about 1 or 2 inches thick once it falls. It's supposed to be like that.

This is how thick the cake is once it's fallen

Serve up slices with a dusting of powdered sugar, a few fresh raspberries, and a sprinkling of slivered almonds ... and, voila! ... you've got a beautiful dessert all dressed to impress.

An adorned slice

Then dig in! I dug right in during my photo shoot ... couldn't wait until I was all done staging the pictures.

Digging in during the photo shoot

The photo shoot slice didn't even make it back to the kitchen.

All gone!!

Chocolate Almond Flourless Cake
Source: Adapted from Prevention Healthy Cooking: Lose Weight the Smart Low-Carb Way's Chocolate Hazelnut Flourless Cake

2 T. butter
3 T. unsweetened cocoa powder, divided
1/2 c. almonds, ground (or a little bit less than a 1/2 cup of almond meal)
8 T. sugar, divided
3 oz. semi-sweet chocolate
1/2 c. reduced-fat sour cream
2 egg yolks
1 T. amaretto
1 tsp. vanilla
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh raspberries, slivered almonds, and powdered sugar for garnish

Generously coat an 8" or 9" springform pan with about 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa powder. Do not tap out the excess cocoa powder - leave it in the bottom of of the pan.

In a food processor, process the almonds with 1 tablespoon of the sugar until very finely ground. (If using almond meal, you can omit this step. Use just a little bit less than a 1/2 cup of the almond meal.)

In a small saucepan over very low heat, or in the top of a double boiler, melt the chocolate and remaining better, stirring occasionally, until smooth. Remove from heat and place the chocolate mixture in a large mixing bowl. Add the almond mixture, sour cream, egg yolks, amaretto, vanilla, cinnamon, 5 tablespoons of sugar, and the remaining 2 tablespoons of cocoa powder. Stir until well blended.

In another large mixing bowl, use an electric mixer on high speed to beat the egg whites and salt until foamy. Gradually add the remaining 2 tablespoons of sugar, beating until the egg whites make stiff peaks when the beaters are lifted.

Stir 1/4 of the egg whites into the chocolate mixture to lighten the chocolate batter. Then, gently fold in the remaining egg whites. Spoon into the prepared pan and smooth the top.

Bake at 350 degrees for 30 minutes. The cake is done when it has risen, is dry on the top, and a toothpick inserted in the middle comes out with just a few moist crumbs. As the cake cools, it will fall to be about 1" to 2" thick.

Loosen the edges of the cake with a knife and remove the springform pan sides. Serve each slice with a dusting of powdered sugar, a few raspberries, and a sprinkling of slivered almonds.

Enjoy!

Here's my "30 for 2012" Project list... 30 recipes I'd like to make by the end of the year.

Stay tuned for posts about the ones that turn out okay. And I'll update this list on my "30 for 2012" Project tab with post links as I work through them.

1. Mango Salsa
2. Spinach Cheese Swirls
3. Chocolate Chip "Puffins" (Pumpkin muffins, get it??)
4. Granola
5. Honey-Whole Wheat Biscuits
6. Peanut Butter-Chocolate Chip Waffles
7. Sourdough Bread (Oh my! This one scares me!!)
8. Caramel-Rum Squares
9. Coffee Thumbprint Cookies
10. Salted Cashew-Crunch Cookies
11. Barefoot Contessa Coconut Cupcakes
12. Neopolitan Cupcakes
13. Persimmon Cupcakes & Frosting (With wild persimmons from my mother-in-law's farm - yum.)
14. Baked Bananas with Rum Sauce
15. Chocolate Almond Flourless Cake
16. Coconut Pie
17. Fudge Pie with Peanut Butter Cookie Crust
18. Maple-Brown Sugar Pudding Cake
19. Shoo Fly Pie
20. Whole Wheat Gingerbread
21. Crab, Shrimp, & Wild Rice Casserole
22. Kiwifruit & Pineapple Marinated Chicken
23. Green Bean, Walnut, & Feta Cheese Salad
24. Mushroom Gouda Chowder
25. Stovetop Chicken Lasagna Soup
26. White Corn & Rosemary Soup
27. Dill Pickles (canned ... I've never canned before. I'm a little bit scared.)
28. Mashed Squash Casserole
29. Sauteed Cabbage
30. Sherried Fruit Bake

This post is linked with Savvy Homemade Monday hosted by Savvy HomeMade A to Z, Market Yourself Monday hosted by Sumo's Sweet Stuff, Tempt My Tummy Tuesday hosted by Blessed by Grace, Tea Party Tuesday hosted by Sweetology, Tasty Tuesday hosted by iBlog4Me, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Crafty Lassie Tuesday hosted by Sew Stylish Boutique, Wow Me Wednesday hosted by Polka Dots on Parade, Watcha Baking Wednesday hosted by Cajun Sugar Pie, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Friday Favorites hosted by Simply Sweet Home, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Weekend Bloggy Reading hosted by Serenity Now, Show and Tell Saturday hosted by Be Different ... Act Normal, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Totally Tasty Tuesdays hosted by Mandy's Recipe Box, The Cure for the Common Monday hosted by Lines Across My Face, Mingle Monday hosted by Add a Pinch, BFF Open House hosted by The Answer is Chocolate, Sharing Sundays hosted by Everyday Sisters, This Week's Cravings hosted by Mom's Crazy Cooking.

Your Top 10 of 2011 {Most-Viewed Recipes of the Year}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Thu, 29 Dec 2011 23:20:00 +0000

Well, here they are! Your top 10 of 2011 ... as 'voted for' by your clicks. And I must say, you all have great taste. Hee, hee.

1. Funfetti Cake Balls - By farrrrrrr your most clicked post. This post was viewed a whopping 7 times more than the #2 post. Boy, who would have thought that one of my biggest 'oops' of the year would turn into such a fabulous-little-favorite treat. One reader even called me "the MacGuyver of the kitchen" for this recovery of a flop ... I'm so flattered!

2. Salted Chocolate Cake Pops - Oooohh, this one brings back such a wonderful memory ... an entire day this summer spent making cake pops and cake ball truffles with my friend Jenny. Thanks so much for giving me this walk down memory lane!

3. Nutella French Toast with Maple Syrup, Bananas, & Strawberries - I've definitely been on a Nutella kick this year. Yum.

4. The BEST Vanilla Cupcake + the BEST Coffee Buttercream - Thank you for coming along on my quest for the BEST vanilla cupcake! It was surprisingly difficult to find a vanilla cupcake that I was truly happy with.

5. Stovetop Smoked Gouda Mac & Cheese - This one holds a special place in my heart, because it was created for the first ever Crazy Cooking Challenge, the brain child of and hosted by Tina of Mom's Crazy Cooking. I love participating in the Challenge with Tina and the other 80-or-so participating bloggers! (Hey, check us out on January 7th when we'll be going live with a Chicken Noodle Soup Crazy Cooking Challenge ... I know, I know, shameless plug.)

6. Margarita Cupcakes - a.k.a Top Shelf Margarita Cupcakes. These were a July creation that were just perfect for summer.

7. German Chocolate Chip Cookies - These tasty little beauties were also made for a Crazy Cooking Challenge ... the 2nd one, featuring chocolate chip cookies. I decided not to submit these as my entry though, going instead with Nutella Chocolate Chip Cookies (which also made the top 10 list at #9). Looks like you all liked these even better than the Nutella Chocolate Chippers ... maybe I should have gone with these for the Challenge!

8. Black Bottom Cupcakes - Chocolate & cheesecake together in a two-or-maybe-three-bite-sized cupcake. What more could we ask for? This is the post in which I included a blast from the past ... Animal of the Muppets singing "mnah-mnum" ... love that little puppet guy. This is also the sweet treat I featured in my personal cancer story post for 'Frosting for the Cause' in support of breast cancer research.

9. Nutella Chocolate Chip Cookies - My 2nd Nutella-based treat to make your top 10. These little tasties were baked up for the Crazy Cooking Challenge. Delish.

10. Margarita Cake Ball Truffles - Margarita Cupcakes' little sister! This post even features a visit from Elvis.

And I would like to include my favorite find from 2011 in blogland ... S'More Pralines, adapted from Bakergirl's Graham Cracker S'mores Candy. Incidentally, these made Bakergirl's 2011 Top Ten! Believe me, these are absolutely scrumptious.

Thank you to everyone who has stopped by my little spot in blogland this year! I truly appreciate you reading, your comments, your support, and your encouragement. Happy New Year to you!!

Tracey @ The Kitchen is My Playground

This post is linked with Savvy Homemade Monday hosted by Home Savvy A to Z, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma, Foodie Friday hosted by Designs by Gollum, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Countdown to 2012: Best Desserts of 2011 hosted by Finding Joy in My Kitchen, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Feature Yourself Friday hosted by Fingerprints on the Fridge, Mangia Mondays hosted by Shine Your Light, Cast Party Wednesday hosted by Lady Behind the Curtain, Inspiration Friday hosted by At the Picket Fence.

Tortellini Salad {By Request}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sat, 24 Dec 2011 02:01:00 +0000

Hello, everyone! This is just a real quick post to share a recipe that's been requested. Back this summer, I did a 'My Mom Throws a Great Party!' post series, featuring recipes she served at a wine tasting party. Well, see the tortellini salad in the bottom left of the photo below? A fabulous-and-faithful reader of The Kitchen is My Playground has requested the recipe for this salad. I'm more than happy to oblige! (And Mom doesn't mind either.)

The reader writes,

"Could you please post the Tortellini Salad recipe pictured in 'My Mom Throws a Great Party {Party Series Part 1}'? I simply can't take my eyes from this picture."

Sure thing! Here you go.

Tortellini Salad
Source: My Mom, and we're pretty sure she adapted the recipe from Cooking Light magazine

1 lb. frozen cheese tortellini (Mom uses tri-color tortellini - ya know, 'cause it's fun)
1/4 c. wine vinegar (Mom uses white wine vinegar)
1/3 c. extra virgin olive oil
4 tsp. prepared mustard
2 T. lemon juice
2 cloves garlic, mashed
1/2 tsp. ground thyme
1 tsp. dill weed
1 1/2 tsp. salt
1/8 tsp. black pepper
Your favorite vegetables*

Cook tortellini according to package directions; cool. Combine remain ingredients (except vegetables) to make the dressing. Combine tortellini and chopped vegetables; top with dressing. Toss to coat. Chill at least 2 hours before serving.

*My Mom used a combination of julienned red bell peppers, zucchini, and carrots. I think yellow bell peppers, yellow squash, or cherry/grape tomatoes would also be wonderful. Or ... whatever fits your fancy!

Enjoy!

The {Party Series} Posts:
My Mom Throws a Great Party! {Party Series 1}
Grand Marnier & Spiced Rum Fruit Dip {Party Series 2}
Antipasto Platter with Grape Tomato & Caper Salad {Party Series 3}
Marinated Cheese {Party Series 4}
Mini Mocha-Toffee Crunch Cheesecakes {Party Series 5}
Raspberry Chocolate Truffles & Drunken Cherries {Party Series 6}
Raspberry-Almond, Caramel-Walnut, & Lemon-Coconut Bars {Party Series 7}
Toasted Pesto Rounds {Party Series 8}

What's Your 'Perfect' Gingerbread Man?

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Thu, 22 Dec 2011 01:45:00 +0000

Each year at Christmas time, I do the tradition of gingerbread with my little 1st graders as we're learning about different holiday traditions. I'm always surprised to see how many of the students have never tried gingerbread before. This year was no different ... over half my class had never tried it. I love to introduce my students to new things! I've discovered that my idea of the perfect gingerbread man is drastically different than a 1st grader's idea of the perfect gingerbread man. Take a look at the photographs below and you'll see what I mean.

Here's my perfect gingerbread man ... just plain. No frosting. No icing. No decorations. Just 'nekked,' some might say. I like to taste the wonderful spicy gingerbread flavor without any competition from sweet icings or embellishments.

My idea of the perfect gingerbread man ... just 'nekked!'

Here's 1st graders' idea of the perfect gingerbread man ... their philosophy = the more frosting the better! It's so fun to watch them having a big ol' time decorating their gingerbread. (I especially love the cookie on the bottom right with the long red hair.)

1st graders' idea of the perfect gingerbread man

On 'Gingerbread Afternoon,' I set up three stations in the room that the students rotate through. At two of the stations, students work on the gift we make for their parents - a gingerbread ornament with a photograph of the student as the gingerbread "man's" face, and a gingerbread house gift bag made with a brown paper lunch sack. At the third station ... they get to decorate and eat their gingerbread cookie. And they love it!

What made this year's gingerbread stations extra fun was that my Mom and Dad came to help out. I loved having them there! My Mom facilitated the ornament station. My Dad helped me with the cookie station. It was my Dad's first time volunteering in my classroom, and he was so sweet with the kids. We worked together to demonstrate decorating a cookie for each group, and then we'd let them have at it themselves. Fun, fun, fun. It might be one of my favorite 1st grade days each year.

The recipe I use for my gingerbread cookies is adapted from Muster Day Gingerbread in Valerie Barrett's The Complete Book of Gingerbread. The recipe gets its name from the military Muster Day held in New England each year. According to the recipe note:

"In New England before the Civil War, the first Tuesday of every June was Muster or Training Day. All men from 18 to 45 were required to go for military training and many of them took their families along. It became a festive occasion and gingerbread was an essential part of the day's menu," (p. 18).

So, whether you prefer gingerbread 'just nekked' or the 1st-grade-way, enjoy creating your perfect gingerbread man!

I wish you a very merry Christmas filled with tasty treats and wonderful times with family and friends.

Gingerbread Cookies
Adapted from: Muster Day Gingerbread in The Complete Book of Gingerbread by Valerie Barrett

1/4 c. brown sugar
Generous 1/3 c. molasses
2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. baking soda
1/2 c. butter, cut into chunks
1 egg
2 1/2 to 3 c. all-purpose flour

Put sugar, molasses, ginger, cinnamon, and cloves in a pan* and heat to boiling point. Stir in baking soda. Take off heat and pour mixture over the butter in a bowl. Stir until the butter has melted. Break egg into the mixture and then work in the flour. Mix gently together until it becomes a smooth dough.

Cover the bowl with plastic wrap and refrigerate for about an hour. When chilled and stiffened slightly, roll out and cut out cookies with cookie cutters (I roll mine a bit thick ... probably about 1/4" thick. I like thick, soft cookies). Place cookies on a lightly greased cookie sheet. Bake at 325 degrees for 8-10 minutes.

Decorate with icing, if desired.

(*Note - Place your brown sugar, molasses, and spices in a saucepan larger than you think you'll need. When you stir in the baking soda, the mixture foams up on you!)

This post is linked with Tea Party Tuesday hosted by Sweetology, Mrs. Fox's Sweets Party hosted by Mrs. Fox's Sweets, These Chicks Cooked hosted by This Chick Cooks, Tuesday Talent Show hosted by Chef in Training, Full Plate Thursday hosted by Miz Helen's Country Cottage, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

Christmas White Chocolate-Dipped Pretzel Rods

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Sun, 18 Dec 2011 13:31:00 +0000

Need a quick-and-easy Christmas treat? Here's an idea for you! These White Chocolate-Dipped Pretzel Rods are perfect for little treat gifts, or for get-together nibbles. Not to mention, they're just fun... both to make and to eat.

And, again, I'm realizing that I've been on a total pretzel kick this Christmas baking season. So far, four out of my five posts for December have included pretzels! That was not at all intentional. First there was Dark Chocolate Pretzel Fudge for the December Crazy Cooking Challenge, followed by Pretzel Cookies with Chocolate & Peanut Butter Chips, and then Yuppy Chow with ... you guessed it ... pretzels! Now I've moved on to simply dipping pretzels in chocolate. White chocolate. With colorful sprinkles. Ya know, to deck them out for Christmas and all.

Don't they look cute? I think they came out pretty good, if I do say so myself.

I whipped these up at the last minute one night. I was asked to make a batch of cake pops (like these Salted Chocolate ones) to include as a little "giftie" with the gift cards our teacher staff was giving the office staff for Christmas. Now, I love to make cake pops ... but any of you out there who've made them know they aren't the quickest things to make. They happen to be just a teeny tiny bit tedious and time-consuming. So, I quickly said that wasn't going to happen at this point in the busy Christmas season. But ... I did have another idea for a cute tasty treat. And that's how these pretzels came to be.

I think I whipped up (or dipped up!) an entire bag of pretzel rods in less than 30 minutes. So quick. So easy. Then I put five of them in a cellophane baggy, tied it with a colorful ribbon, and voila! ... Christmas white chocolate-dipped pretzel rod bouquets!

All you need to make these beauties is a bag of pretzel rods, some white chocolate bark coating, a tiny bit of shortening, and an assortment of colorful sprinkles.

Melt some bark coating together with a tiny bit of shortening. The shortening thins the coating out a bit and makes it so you get a nice, smooth layer of white chocolate. Use a tall, skinny container that is tall enough to fit most of the length of the pretzel rod in it. I had a hard time finding something in my kitchen tall and skinny enough, and ended up using a pottery cup.

Once you've melted your coating, dip a pretzel rod in. Tilt the container a bit if you need to to get the coating as far down the pretzel as you can.

Dipping

Take the pretzel out of the coating, gently shake off the excess, letting it drip back into your container. Then, sprinkle with your chosen, well .... sprinkles.

I started off with my sprinkles laid out in shallow platters, thinking it would be best to roll the pretzel rods in the sprinkles. Not the case. It turned out to be easiest just to grab a pinch of sprinkles and sprinkle it over the pretzel rod with my fingers. Just make sure to do this over a bowl or something with a bit of a side ... not the flat platters like I did. Why? Because the sprinkles tend to bounce when they land back on whatever dish you're sprinkling over. I've swept my kitchen floor three times since making these pretzels, and I'm still finding little sprinkle balls hiding around my linoleum!

See my finger marks in the green sugar sprinkles below? Yup, much better way to go than rolling.

Sprinkle, sprinkle, sprinkle

Lay your dipped-and-sprinkled pretzels out on a sheet of waxed paper or parchment, let the coating set up, and then ... there you have it! A beautiful, festive platter of White Chocolate-Dipped Pretzel Rods.

Beautifully festive

Tie a few up with a bow for a cute and tasty little give-away treat.

Ribbon makes everything just that much more fun!

Christmas White-Chocolate-Dipped Pretzel Rods
Source: I'm sure I saw them somewhere, but I have no idea where!

1 (10 oz.) bag pretzel rods
1 (24 oz.) package white chocolate bark coating or 1 (1 lb.) bag white candy melts (you'll only use about 10 or 12 oz.)
1 to 2 T. shortening
Assorted sprinkles

In a tall skinny container (such as a pottery cup or perhaps even a small glass vase), melt bark coating or candy melts and shortening together in the microwave per package directions (typically in 30 second intervals, stirring in between). Dip each pretzel rod in the candy coating, letting excess coating drip off back into the container. Sprinkle with sprinkles, as desired. Place on waxed paper and let stand for coating to set up.

I pour the leftover white chocolate coating into a plastic storage container and save it for another use later. All you have to do is heat it back up in the microwave, omitting the shortening (since it's already in there).

Enjoy!

Place in a cellophane baggy for a sweet little bouquet

This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, Savvy Homemade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasty Tuesday hosted by For the Love of Blogs, Tuesday Talent Show hosted by Chef in Training, Tea Party Tuesday hosted by Sweetology, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, Foodie Friday hosted by Designs by Gollum.

'Traditional' & Nutella Yuppy (or Puppy) Chow

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Thu, 15 Dec 2011 03:01:00 +0000

Yuppy Chow. Puppy Chow. White Trash. Whatever you call it, the bottom line is ... this stuff is good! Not just good. Addictively good.

My family was introduced to this delectable sweet treat years ago by my brother's mother-in-law. And ever since, my Father has been in love with Yuppy Chow. To him, it's just not Christmas without it. Of course, the rest of us like it pretty good too. Crunchy cereal, pretzels, chocolate, ... all coated in powdered sugar ... what's not to love? (Well, the calories maybe. But we're going to forget those are there. Okay? Please just agree with my denial. And nobody will get hurt here. Deal?)

My Mom and I especially love the big hunks created when a bunch of pieces of the cereal-pretzel mixture all clump together. That means there's extra chocolate coating holding the big clump together! (You do all know I'm a choc-a-holic right? And you all have figured out who I inherited that from, right??)

Well, given my family's love of Yuppy Chow and my love of Nutella, can you imagine how excited I was when I came across Healthy Tasty Chow's Nutella version? I just had to give it a try! Had to. No choice about it.

So I did. And then, of course, I put it to a head-to-head taste test against the traditional version.

The results, you ask? This one was a super tough call! ... and I actually have to call it a tie. I love them both. I might ... might ... love the Nutella version just a teeny-tiny bit better. It's so slight it's impossible to decide! I think which one I like better just depends on my mood. If I'm in the mood for a chocolate-and-peanut-butter-kind-of-taste, then I like the traditional version better. If I'm in the mood for a chocolatey-hazelnutty taste, then I like the Nutella version better.

Here's how to whip these chows up, so you can decide for yourself.

Start by melting together your chocolate coating ingredients ... chocolate chips, butterscotch chips, and peanut butter for the traditional version ... chocolate chips, white chocolate chips, and Nutella for the Nutella version.

Melting

Then pour the melted mixture over your crunchy mixture. Ummmmm, does anyone else just want to stick their finger right into that beautiful chocolate waterfall?

Yummy chocolatey waterfall (Does "Charlie & the Chocolate Factory" come to mind??)

Next, gently stir the mixture together to coat the crunchies with the chocolate. Sometimes I use a spoon ... sometimes I just dive in with my hands. I'm not afraid.

All coated!

Once your crunchies are coated, dump them into a brown paper grocery bag and dump the powdered sugar on top.

Shake, shake, shake

Close up the bag real good, and then shake, shake, shake ... shake, shake, shake ... shake your baggie ... shake your baggie! (Gotta love a little play on the classic KC and the Sunshine Band! I haven't included a song in one of my posts for a while. I was due. Sooooo ... just in case you don't know that song, here it is! Classic "Shake Your Booty."

That was fun. Now back to Yuppy Chow.)

Your Yuppy Chow should now look like this ...

"Hey! Who left us out in a blizzard?"

... all nicely coated and white.

You're ready to serve up a bowl and enjoy. But be warned! ... once you start eating this stuff, it's really hard to stop!

'Traditional' Yuppy Chow

Source: A family friend

12 oz. (2 c.) semi-sweet chocolate chips

6 oz. (1 c.) butterscotch chips

3/4 c. peanut butter

3/4 c. (1 1/2 sticks) butter

1 box Kellogg's Crispix cereal

1 (12 to 16 oz.) bag small pretzel twists

1 c. peanuts

1 (1 lb.) box confectioners sugar

Melt chocolate chips, butterscotch chips, peanut butter, and butter together slowly over medium-low heat, stirring to combine well. If consistency is too thick for pouring, melt in additional butter.

Combine cereal, pretzels, and peanuts in a large bowl or other container. Pour chocolate mixture over the cereal mixture. Gently stir to coat the cereal mixture with the chocolate mixture. Place the coated mixture in a large paper grocery bag and add the confectioners sugar. Close tightly and shake to coat the cereal mixture with sugar. Place bag in the freezer for one hour to set the chocolate mixture. Store in an airtight container in a cool place. This can also be frozen.

Nutella Yuppy Chow

Source: Adapted from Healthy Tasty Chow

12 oz. (2 c.) white chocolate chips

6 oz. (1 c.) semi-sweet chocolate chips

1 c. Nutella

3/4 c. (1 1/2 sticks) butter

1 box Kellogg's Crispix cereal

1 (12 to 16 oz.) bag small pretzel twists

1 c. hazelnuts (or peanuts)

1 (1 lb.) box confectioners sugar

Melt white chocolate chips, semi-sweet chocolate chips, Nutella, and butter together slowly over medium-low heat, stirring to combine well. If consistency is too thick for pouring, melt in additional butter.

Combine cereal, pretzels, and hazelnuts in a large bowl or other container. Pour chocolate mixture over the cereal mixture. Gently stir to coat the cereal mixture with the chocolate mixture. Place the coated mixture in a large paper grocery bag and add the confectioners sugar. Close tightly and shake to coat the cereal mixture with sugar. Place bag in the freezer for one hour to set the chocolate mixture. Store in an airtight container in a cool place. This can also be frozen.

This post is linked with It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Savvy Homemade Monday hosted by Home Savvy A to Z, Cure for the Common Monday hosted by Lines Across My Face, This Week's Cravings hosted by Mom's Crazy Cooking, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasty Tuesday hosted by For the Love of Blogs, Tuesday Talent Show hosted by Chef in Training, Tea Party Tuesday hosted by Sweetology, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, These Chicks Cooked hosted by This Chick Cooks, This Week's Cravings hosted by Mom's Crazy Cooking.

Pretzel Cookies with Chocolate & Peanut Butter Chips

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Mon, 12 Dec 2011 00:57:00 +0000

I'm on a pretzel kick! - First, Dark Chocolate Pretzel Fudge, and now these Pretzel Cookies with Chocolate & Peanut Butter Chips. There's just something about the classic sweet-and-salty combination that I love.

When I found this recipe on Sugar Cooking's blog, I just knew I had to make them. And what better time than now - Christmastime!? So these little confections are going into my holiday goodie bags this year.

Now, if you pop over and check out Sugar Cooking's version (and I hope you will), you'll notice that hers and mine look a bit different. That's because Sarah of Sugar Cooking suggested changing the base cookie batter ... which I did. Taking her advice, I went ahead and just whipped up the classic Nestle Tollhouse chocolate chip cookie dough as my base batter. There it is below - all ooey-gooey and ready to go!

Classic Nestle Tollhouse chocolate chip cookie dough base

Then, per Sarah's original recipe, I crushed up some pretzels into pieces (hitting them gently with a meat mallet worked great) ...

Tap pretzels gently with a meat mallet ... or you'll end up with just pretzel dust!

... and tossed them into my cookie batter along with some chocolate chips and peanut butter chips. Yum! I could stop right now and just eat the batter. Really, I could. (And I might have. Just a little bit. Maybe.)

Yum

Next, drop the dough by spoonfuls onto a cookie sheet and sprinkle each dough ball with sea salt or fleur de sel. Oh my!

Sprinkling with fleur de sel

Pop 'em in the oven and bake 'em up. The Tollhouse cookie base worked beautifully. The cookies spread out the perfect amount, and stayed nice and soft - just the way I like them. As suggested by Sarah of Sugar Cooking, if you have a favorite base cookie dough, go ahead and use it. I think this combination of add-ins will make any delicious cookie base just that much better! (I think it would also be wonderful with just the chocolate chips, too ... ya know, if you've got something against peanut butter.) Enjoy!

Pretzel Cookies with Chocolate & Peanut Butter Chips
Source: Adapted from Sugar Cooking and Nestle Tollhouse Chocolate Chip Cookies

2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. (about 9 oz.) semi-sweet or milk chocolate chips
1 c. (about 6 oz.) peanut butter chips
1 c. pretzel pieces
Sea salt or fleur de sel (for sprinkling)

Combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, granulated sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well.

Stir in chocolate chips, peanut butter chips, and pretzel pieces. Drop by rounded teaspoonful onto a cookie sheet. Sprinkle the top of each cookie with sea salt or fleur de sel.

Bake at 375 degrees for 8 to 10 minutes. Let stand on the pan for about a minute or two before removing.

This post is linked with Cure for the Common Monday hosted by Lines Across My Face, Market Yourself Monday hosted by Sumo's Sweet Stuff, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasty Tuesday hosted by For the Love of Blogs, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweets Party hosted by Mrs. Fox's Sweets, Tea Party Tuesday hosted by Sweetology, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

Dark Chocolate Pretzel Fudge {Crazy Cooking Challenge}

noreply@blogger.com (Tracey @ The Kitchen is My Playground) — Wed, 07 Dec 2011 17:00:00 +0000

Well, hello there, Crazy Cooking Challenge time! The challenge presented for December by our hostess, Tina of Mom's Crazy Cooking, was FUDGE! Gloriously decadent and totally indulgent fudge.

I'm new to making fudge ... I made my first fudge just last month, when I put two family recipes to a head-to-head taste and texture challenge. (My mother-in-law's recipe beat my sister-in-law's!) I always thought fudge was difficult to make, but ya know, it's not. It's really pretty simple.

So, with just one batch of fudge under my belt, I set out to find a fudge flavor to play with for the Crazy Cooking Challenge. I came across many interesting and intriguing flavors ... like eggnog, mocha, and cappuccino ... but being a choc-a-holic, I went with a good ol' chocolate variation ~ Dark Chocolate Pretzel Fudge, adapted from Beantown Baker's Oreo Pretzel Fudge. When I saw the combination of fudge and pretzels, I just couldn't resist! I left off Beantown Baker's Oreo cookies 'n cream layer, and went with just straight chocolate and pretzels. Oh my.

This fudge is incredibly intense and rich, so just a little dab will do ya. But my oh my, it's a choc-a-holic's dream.

To make it, start by preparing an 8"x8" pan with an aluminum foil or parchment paper sling. This will make it easy to lift the finished fudge from the pan for cutting, and will make clean-up of your pan a breeze.

Melt some dark chocolate and combine it with sweetened condensed milk. I used Baker's semi-sweet chocolate squares.

Then stir in about a cup of crushed pretzels.

Pour half of this mixture into your prepared pan and top it with a layer of whole pretzels.

Pour the remainder of the fudge mixture on top and smooth it out.

Now, Beantown Baker suggested sprinkling the top with sea salt. And I agree. I wish I had taken her advice and done that. And next time I make this fudge, I will give it a little sprinkling. While you indeed do get the beautiful chocolate-and-salt flavor from the dark chocolate and pretzels, I think another little kick of salt on the top would be totally fabulous.

Cool the completed fudge and cut it into small squares. Pop it in your mouth and enjoy the salty goodness!

Dark Chocolate Pretzel Fudge
Source: Adapted from The Beantown Baker

1 (8 oz.) package semi-sweet chocolate squares (I used Baker's brand)
1 (14 oz.) can sweetened condensed milk
1 c. crushed pretzel pieces (approximately 25 small twist pretzels)
Additional whole small twist pretzels (approximately 20 additional pretzels)
Fleur de sel or sea salt (optional)

Line an 8"x8" pan with an aluminum foil or parchment paper sling.
Melt the chocolate and condensed milk together in a small saucepan over low heat. Remove from heat and stir in pretzel pieces. Spread 1/2 of the chocolate mixture in the prepared pan; top with a layer of whole pretzels. Pour remaining chocolate mixture on top and spread it evenly. Top with a sprinkling of fleur de sel or sea salt (optional). Refrigerate for about two hours or until firm; cut into small squares. Enjoy!

(Note - The pretzels do begin to soften after a couple of days. It's still tasty after they soften, but just be aware that the pretzel 'crunch' fades. So ... if you want to 'keep the crunch,' eat up within a day or two!)

Check out the other Crazy Cooking Challenge participants through the links below. Looks like there are some delicious fudge variations. Hmmm ... which should I try first??

If you like my recipe, please click the 'like' by entry #7 to vote for me as the ultimate fudge. Thank you!!

This post is linked with Wow Me Wednesday hosted by Polka Dots on Parade, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweets, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Friday Favorites hosted by Simply Sweet Home, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Christmas in the Kitchen hosted by At the Picket Fence, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light.