three square chef

Cinnamon Sugar Pull Apart Bread

2013-05-17T09:00:00.000-05:00

In our home we are big fans of cinnamin rolls and monkey bread. The warm chewy dough with cinnamin and sugar is a winning combination. This pull apart bread is a very similar idea but baked up in a loaf pan. I think it has a beautiful presentation and is still just as much fun to eat as its predicessors. I served this dish as the carb in our mother's day brunch menu and it was a favorite of our group!

I did have to cook mine a little longer than the original recipe to ensure the center was cooked but that might be due to my oven calibration. Just be sure to check the center before serving.

Cinnamon Sugar Pull Apart Bread
Source: Joy the Baker
Yield: 1 9x5x3 inch loaf

3 c all-purpose flour

1/4 c granulated sugar

2 1/4 tsp active dry yeast

1/2 tsp salt

2 oz unsalted butter

1/3 c whole milk

1/4 c water

2 large eggs, at room temperature

1 tsp pure vanilla extract

1 c granulated sugar

2 tsp ground cinnamon

1/2 tsp fresh ground nutmeg

2 oz unsalted butter, melted until browned

In a large mixing bowl of a stand mixer whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

In a separate bowl, whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115F to 125F.

Pour the milk mixture into the dry ingredients and mix on low speed with a hook attachment. Add the eggs and stir the mixture until the eggs are incorporated into the batter. Add the remaining 3/4 cup of flour and mix for about 2 minutes.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. [The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below]

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Serve warm.

Citrus Mint Salad

2013-05-15T09:00:00.000-05:00

For Mother's Day this year it was just the four of us [P, mom, stepdad and myself] so I kept the menu simple and light. I always love to serve a fruit salad for brunch to bring in a fresh healthy element. I am a huge citrus fan and grapefruits in particular remind me of my childhood where my grandmother who lived in CA would send a box at Christmas time and we would enjoy half for breakfast each morning. They were amazing! So when I saw this salad I knew it would have to make an appearance at brunch. The floral honey, sweet orange and tangy grapefruit really pair well with the mint. Plus cutting the fruit in rounds really looked elegant. Next time you want to step up a simple fruit salad I recommend this citrus mint salad!

Citrus Mint Salad
Source: Real Simple Magazine
Yield: 2-3 servings

1 grapefruit
1 navel orange
2 tsp honey
fresh mint leaves

Cut away away the peel and white pith of the grapefruit and orange and slice the fruit into 1/4 inch rounds. Toss with honey and top with fresh mint leaves.

Weekly Menu 3

2013-05-13T09:00:00.000-05:00

beer glazed fish tacos with kiwi mango salsa | arugula, steak and crispy potato salad | spinach artichoke grilled cheese sandwich | chicken with prosciutto, arugula and fontina | hassle back potatoes with beetroot pesto

I hope everyone had a lovely weekend and happy mother's day! P and I attended the American Beer Classic with some friends on Saturday and had a blast. There are so many amazing craft brewers out there and I just love the recent increase in popularity of this art! Sunday was spent at brunch with my mom and relaxing at home with my girl in the evening. It was a perfect day.

Here's to another week of meal planning!

Mother's Day Brunch Ideas

2013-05-08T09:00:00.000-05:00

For the past three years P and I have hosted a brunch to celebrate the mothers in our life and this year is no different. I am deep into meal planning and thought I would share some of my favorite brunch ideas in case you are still looking for some ideas for your Mother's Day meal.

Baked Oatmeal

This dish is great because it can be made the night before and is totally customizable with the add-ins.

Orange Scented Olive Oil Cake

This cake is great for those of us that don't have a major sweet tooth. It is decedent without being too sweet. [I actually made this for Mother's Day brunch in 2010. Click on the link to view that year's menu]

Bacon & Egg Cups

The best thing about these is they can be made in bulk for a crowd!

Jumbo Muffins

These muffins are my all time favorite. I love the addition of almond extract! And if you have leftovers [I rarely do] they freeze really well.

Cinnamon Rolls

These are slightly more advanced as it requires using yeast but they are made the night before and are so worth the work and wait!

This menu I used for baby shower in the past could also work for Mother's Day!

2010 Mother's Day Brunch Menu can be viewed here.

Weekly Menu 2

2013-05-06T14:12:00.002-05:00

Last week's menu planning was super successful and I am ready for week 2! The recipes below were found while catching up on my never ending pile of magazines and couple of found-via-Pinterest goodies that I have been meaning to try. [Are you following me on Pinterest?] Now I can't wait for dinner!

brown butter tortellini with toasted garlic and asparagus | curried pork burgers | spicy fish tacos with creamy cabbage and corn slaw | balsamic steak rolls | smoked salmon, rocket & baby spinach pizza

*all photos are taken from the blogs/websites that featured the recipe. please click the links above to view the original sources posted by these talented bloggers/writers!

Weekly Menu

2013-04-29T12:44:00.000-05:00

Sorry about the radio silence! Life just got in the way, as it tends to do. L has been sick, the weather finally got nice, work got busy and the house needed some repairs. To get back into the swing of things I thought I would start a new series on Mondays to showcase my weekly menus. This will feature both repeat recipes from the blog and others that I have yet to try. Hopefully, this will get me back in the kitchen cooking up blog worthy dishes.

lemon & arugula rigatoni | tex mex sloppy joes | egg sandwiches | blackened chicken & cilantro lime quinoa | smoked salmon quesadilla

*all photos are taken from the blogs that featured the recipe. please click the links above to view the original sources posted by these talented bloggers!

Deviled Eggs

2013-03-29T09:00:00.000-05:00

We have been busy coloring eggs in anticipation for L's first Easter egg hunt up at my mother-in-law's new farm house. I know come Monday we will have more hard boiled eggs than we know what to do with. If you find yourself in the same situation I suggest you turn some into deviled eggs. The addition of butter in the yolk mixture might sound odd but it keeps it creamy when at room temperature [do not serve yolk mixture cold] and the tarragon adds great flavor.

If you are looking for other egg ideas we add them to our favorite potato salad or on top of smoked salmon sandwiches!

Virginia Willis' Deviled Eggs
Source: Genius Recipes
Yield: 24 deviled eggs

12 large eggs
1/3 c mayonnaise
2 tbsp unsalted butter, at room temperature
1 tbsp Dijon mustard
Pinch of cayenne pepper
Coarse salt and freshly ground pepper
2 tbsp fresh tarragon, plus leaves for garnish

Place eggs in a saucepan and add water to cover them by one inch. Bring to a boil over high heat. Remove from heat, cover and let stand for 12 minutes. Drain the eggs and rinse them under cold running water. Set aside to cool completely.

Peel eggs and cut them in half length wise. Remove yolks and place them in the bowl of a food processor. Add mayonnaise, butter, mustard and cayenne and mix until smooth, season with salt and pepper. Stir in chopped tarragon.

Put mixture into a piping bag fitted with a large star tip. Pipe the yolk mixture into the whites and garnish with additional tarragon leaves.

Ham and Swiss Sliders

2013-03-27T09:00:00.000-05:00

I know this recipe has been making its way around the web since at least 2009 but if there is one person out there that has not tried them, you must. Plus next week you will be swimming in leftover ham and will be in need of a new use for it, so please keep this dish in mind.

Adults and kids alike love these sandwiches and they come together so quickly they are perfect for a hectic week night dinner. Or they also can be made in advance in large quantities which makes them ideal for feeding a crowd. However or whenever you decide to prepare these sliders they are a winner!

Ham & Swiss Sliders
Source: The Recipe Club
Yield: 12 sandwiches

12 Hawaiian rolls
3 pieces of Swiss cheese, cut into 4 equal pieces
12 pieces of good quality ham
Mayonnaise
3/4 tbsp poppy seed
3/4 tbsp yellow mustard
4 tbsp butter, melted
1 tsp dried onion powder
1/4 tsp Worcestershire sauce

Preheat oven to 350F. Assemble sandwiches layering ham, cheese and mayonnaise. Place sandwiches on a baking sheet.

In a small bowl combine the yellow mustard, melted butter, onion powder and Worcestershire sauce. Pour over ham sandwiches and top with poppy seeds.

Cover with foil and bake for 15 minutes or until the cheese is melted. Remove foil and bake an additional 2 minutes. Serve warm.

Sandwiches can be made a day in advance, kept in the fridge and topped with butter mixture and poppy seeds right before baking.

Bacon and Egg Cups

2013-03-25T09:00:00.000-05:00

Happy Easter week! I love this spring holiday because it usually means nice weather, time spent with family and a weekend full of great food. If you are looking for a breakfast or brunch option to feed a crowd these bacon and egg cups are the perfect recipe. They can be made in large quantities and prepped in advance [just top with an egg at the last minute] so that you can throw them in the oven and focus on other dishes or spending time with your friends and family.

Bacon and Egg Cups
Source: Annie's Eats
Yield: 6 cups

3 slices of whole wheat bread
6 eggs
6 slices of bacon

Preheat your oven to 325 F. Meanwhile, partially cook the bacon, drain on a paper towel and set aside till it is cool enough to handle.

Lightly grease a cupcake/muffin tin. Using a circle cookie cutter cut out 6 circles from the bread and place them in the bottom of the muffin tin. Wrap partially cooked bacon around each cup and fill with an egg. Sprinkle with salt and pepper. Bake for 20-25 minutes, or until the white of the egg is fully cooked.

Peanut Butter Yogurt Dip

2013-03-22T09:00:00.000-05:00

I am not sure I can even call this a recipe but in the never ending effort to eat healthier this dip is a great sweet option for snack time or as a dessert. I stumbled across it on Pinterest and realized I had all of the ingredients on had so I figured I would give it a try and I am sure glad I did. It satisfied my sweet tooth without the added guilt of my usual after dinner snack.

I even served some to L on a gram cracker and she ate it right up!

Peanut Butter Yogurt Dip
Adapted from Simply Southern
Yield: approximately 1 cup

[follow the hyper links for the homemade version of each of these ingredients]

6 oz Greek yogurt
1 tsp vanilla extract
2 tbsp peanut butter
1 tbsp honey
1/8 tsp cinnamon

In a small bowl combine yogurt, vanilla extract, peanut butter, honey and cinnamon. Enjoy with apples, bananas, gram crackers or pretzels.

Vanilla Extract: Basics

2013-03-20T09:00:00.000-05:00

Ready for another adventure in homemade basics? Great! Let's try our hand at vanilla extract today. Of course you could buy vanilla extract but once you see how simple it is to make why would you? Plus you know exactly what goes into it [which I am a huge champion of] and it is much cheaper than buying the real stuff at the store [any complaints here?].

This process it just as simple as combining vodka and vanilla beans. The hard part is letting them sit for a couple of months while the magic happens. But in the end it is totally worth the wait! No go pick up some vodka and vanilla beans on your way home today and get prepping.

Not only will you enjoy these yourself but the little bottles make wonderful holiday gifts because they literally last forever and EVERYONE uses vanilla extract. I bought my bottles from the container store and the vanilla beans from amazon.com to purchase in bulk. For gifts I like to accompany them

Vanilla Extract
Source: Simple Recipes
Yield: 1c.

3 vanilla beans
1 c Vodka
container with tight fitting lid

Using a paring knife, slice the vanilla beans in half length wise. Place in a jar or bottle and fill with vodka, covering the beans completely.

Make sure to shake the bottle every so often to distribute the vanilla seeds throughout the vodka. Store at room temperature for two months until dark in color.

Top off with more vodka as needed and shake to incorporate.

Cake Pops: My Tips

2013-03-06T09:00:00.000-06:00

When I was in college I had the opportunity to study abroad [twice] in London. During my second semester I was randomly paired with a room mate who grew to become one of my closest friends. During our time in the UK we met two other lovely ladies and the four of us have remained very close. Seven years after our return [yikes!] we still meet up two times a year for girls weekends. I cherish these outings as none of us live in the same state and really only have those few days to catch up every six months.

Well as life would have it two of these women are getting/ have gotten married this year [just a month apart] which means we get to see each other three times in 2013! I was so honored when Nancy asked me to make the favors for her special day. She requested cake pops and her and her finance selected the flavors: chocolate peanut butter, tres leche and tiramisu.

Now this was just my second time making cake pops and after churning out over 200 I have a few tips I thought might be helpful to others trying out this popular treat.

I know you can use store box mixes and frosting but that just isn't my preference, especially for my dear friend. I opted to make my own cakes and frosting, this did add some time to the process but I think it also added to the quality too!

The recipes I used can be found here:
Chocolate Cake with Peanut Butter Frosting
Vanilla Cake with Tres Leche [To adapt this recipe I kept the milk mixture to the side to use as my 'frosting']
Tiramisu Cake with Mascarpone Frosting

My Process:
First I baked the cake in a 9x13 pan and let them cool to room temperature. Meanwhile I made the frosting [or tres leche milk mixture].

Then I crumbled the cake into a large bowl. Note: Most recipes I found called for one cup of frosting but sometimes this made for cake balls that were too wet and other times they were too dry. I started with a half cup and added more as needed. You want the cake to hold its shape.

I then portioned and rolled the cake mixture into 1 1/2 inch balls and placed them on a parchment lined sheet pan and placed in the fridge.

Meanwhile I melted the chocolate bark using the double boiler method [you can do this in a microwave but we do not have one]. Once melted I removed the cake balls from the fridge. I dipped the sticks in the chocolate [about a half inch] and then inserted them into each cake ball. Note: to prevent splitting only insert the stick a quarter of the way into the cake ball. Then place the cake pops back on the parchment lined baking sheet and place it into the freezer for approximately 20 minutes.

I then worked in batches of a dozen [keeping the rest in the freezer] dipping the cake pops into the melted chocolate and spinning them slightly to remove the excess. I stood them up in Styrofoam and topped with sprinkles and let dry. Note: As they are partially frozen the chocolate will dry fast so I topped with sprinkles immediately after coating each in chocolate. For those that were drizzled with colored candy melts I waited until the base coat was completely dry before decorating.

Once they were all dry, approximately 20 minutes later, I individually wrapped them in cello bags and boxed them up for shipping. [When shipping I start and end with a layer of shredded paper and place cake pops or cookies in a single layer top with shredded paper and keep going until the box is full. Make sure the paper shreds are packed to support the treats.]

The process was time consuming and I lost several cake balls along the way but once I found a method that worked it was smooth sailing. I hope my experience can help you if you decide to try your hand at this tasty and fun treat.

Can't wait to celebrate at the wedding this weekend!

Jalapeno Popper Dip

2013-02-27T09:00:00.000-06:00

I have been eyeing this recipe for some time and was excited to give it a try as my selection for this edition of the Recipe Swap hosted by A Taste of Home Cooking. I am a huge fan of jalapeño poppers so turning it into a dip was right up my ally. I chose to use fresh jalapeños rather than canned that the original recipe called for as I had them on hand. I do not think this alteration took away from the recipe, so feel free to use what you have!

This is an easy appetizer for game day that will certainly be making more appearances at our house.

Please check out the other participating bloggers below.

Jalapeño Popper Dip
Source:Kate's Recipe Box, from Annie's Eats, originally from My Baking Addiction

16 oz cream cheese, softened
1 c mayonnaise
4 oz chopped green chilies
2 jalapeños, diced
1/2 c Mexican Style cheese, shredded
1/2 c mozzarella cheese, shredded
1 c panko breadcrumbs
1/2 c Parmesan cheese, grated

Preheat oven to 375F. In a medium bowl combine the cream cheese, mayonnaise, green chilies, jalapeños and shredded cheeses. Mix thoroughly with a spoon until smooth and evenly combined. Spread the mixture into a baking dish.

In a separate bowl combine the panko and Parmesan and stir with a fork. Sprinkle over the cream cheese mixture. Spray lightly with cooking spray. Bake for25-30 minutes or until the topping is golden brown.

Philly Cheesesteak Sloppy Joes

2013-02-24T10:49:00.000-06:00

While I still love this recipe for classic Sloppy Joes it is alway fun to change things up. I have been making this alternative for a year or so and we just love them. They are easy to make and the melty cheese sauce really brings them up a notch. If you are looking for a great weeknight meal look no further. We enjoy these with a side of oven sweet potato fries.

This time I made them on mini rolls and served them as sliders. I think these would be great for a party or tailgate!

Philly Cheesesteak Sloppy Joes
Source: A Taste of Home Cooking (originally from Rachael Ray)
Yield: 4 sandwiches

1 tbsp olive oil
1 lbs ground beef
1 large onion, chopped
1 green pepper, chopped
2 tbsp steak sauce
1 c beef stock
Salt and pepper
4 dinner rolls
1 tbsp butter
1 tbsp flour
1 c milk
1 c provolone, shredded

In a large skillet add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the veggies are tender. Stir in steak sauce and beef stock. Season with salt and pepper. Bring to a simmer and cook for 2 minutes.

Split open rolls and remove most of the insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

Meanwhile, melt the butter in a medium sauce pan. Stir in flour and cook for one minute. Whisk in milk, bring to a simmer and let thicken, about 2 minutes. Remove from heat and stir in cheese. Season to taste with salt and pepper.

To serve, place a scoop full of meat mixture onto the bottom of a roll, top with cheese sauce and replace the top of the roll.

Green Monster Smoothie

2013-02-20T09:00:00.000-06:00

This winter has been brutal on our house for illness and because of that I have been buying fruit smoothies from the grocery store like they are going out of style. The added fruits and veggies help keep our immune system working so they can fight off all the germs L brings home from day care. However, they are not cheap. I just spent $3.99 on one 15 oz bottle. Yikes! While our health thanks me our pocket book is crying. So, I decided to give a make at home recipe a try. I have to say that this recipe is just as good as what I am getting at the store [if not better] and it makes twice as much. I drink one in the morning and save the other for the next day. There is some seperation but I just give it a good shake and am on my way.

If you need to add more fruits and vegetables to your diet this is a great [painless] way to do so.

Green Monster Smoothie
Adapted: Confections of a Foodie Bride, originally from Annie's Eats
Yield: 2 Servings [10 oz each]

1 1/4 c fresh spinach, thick stems removed

1/2 c mango, chopped

1/2 large apple

1/2 large banana, frozen

3/4 c orange juice

1 tbsp honey (optional)

Add spinach, mango, apple, banana and juice to the blender and blend until smooth. Taste for sweetness and add honey as desired. Divide between two glasses and serve immediately.

Strawberry Sorbet

2013-02-18T09:00:00.000-06:00

Sorbet might seem like a strange dessert choice in February in Chicago but it is a relatively healthy option and that is exactly what drew me to it. See P has been working hard on getting and staying healthy since June and as a result has lost over 40lbs! I certainly don't want to be the cause a downfall so when searching for a dessert for our stay at home Valentine's Day dinner I figured sorbet was a good choice.

This recipe is so fresh and full of flavor! I can't wait to try it with summer strawberries [I used frozen this time because strawberries are sad this time of the year in the Midwest]. The best part is how quickly it all came together. I combined the strawberries and sugar then let them sit while I prepped dinner and while it was cooking I froze the sorbet. It really was doable on a weeknight and such a wonderful end to a celebratory dinner.

Strawberry Sorbet

Adapted: Sunny Side Up, Originally from The Perfect Scoop

Yield: 2 cups

1 lbs fresh strawberries, rinsed, hulled and slicked [or frozen]

3/4 c sugar

1 tsp Sparkling Wine [optional]

1 tsp fresh lemon juice

pinch of salt

In a medium bowl, toss together the sliced strawberries, sugar and sparkling wine. Cover and let sit for one hour in the fridge.

Add lemon juice and salt to the strawberry mixture. Using an immersion blender [food processor or blender] process until smooth. Press the puree through a mesh sieve to remove seeds. Cover the mixture and chill for an hour. Once thoroughly chilled, freeze in ice cream maker according to manufacturer's instructions.

Pickled Red Onions: Basics

2013-02-15T09:00:00.000-06:00

Knowing how much we love these refrigerator pickles I jumped at the chance to try my hand at pickling again. Red onions might sound like a strange choice but the flavor really transforms and becomes sweet and tangy. Plus the prep time is about 5 minutes and they are ready to eat in an hour, which makes them a perfect week night meal addition. But if made ahead they will last up to two weeks in the fridge, if you don't eat them all first!

[We added these pickles to black bean tacos but I hear they are great on sandwiches, salads or antipasta trays as well.]

Pickled Red Onion
Source: Bon Appetit
Yield: 1/2 c.

1/2 c apple cider vinegar
1 tbsp sweetener [sugar, honey or agave nectar]
1 1/2 tsp salt
1 c water
1 red onion, sliced

Whisk vinegar, sugar, salt and water together in a small bow until the sugar and salt dissolve. Place onion slices in a jar and pour vinegar mixture over. Let sit at room temperature for 1 hour. [If you are making ahead, store the jar in fridge]

Happy Valentine's Day

2013-02-14T09:00:00.000-06:00

Happy Valentine's Day!

We are spending our evening at home while grandma watches L. We will be enjoying fillet mignon with a red wine sauce, mashed potatoes and roasted Brussels sprouts. Can't wait!

'Petit Fours': Lemon Pound Cake

2013-02-13T09:00:00.000-06:00

While on Pinterest I found an image of 'easy petit fours' and thought it was a great idea to make for L's teachers. Now the Pinterest idea used store bought frosting and pound cake, which is what makes it 'easy' but I like the homemade stuff better and really do not think it took very long to come together. Since I love this lemon pound cake recipe I used it as my base. And what goes wonderfully with lemon but strawberries! And thus my creation was born.

I made the lemon cake [minus the glaze] and cut it into 1/2 inch slices. I frosted one side of a slice with strawberry buttercream and topped it with another cake slice. I then cut out shapes using mini cookie cutters. Finally, I used the lemon glaze and tinted it a shade of pink and decorated with sprinkles.

I think the end result is a fun, festive [and most importantly] tasty little treat.

It's not too late for you to try your hand at these little guys or save it for next year!

Lemon Pound Cake
Source: The Way The Cookie Crumbles
Yield: 1 loaf

For the cake:
¾ c cake flour
¾ c all-purpose flour
1 tsp baking powder
⅛ tsp baking soda
¼ c sour cream, at room temperature
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
16 tbsp (2 sticks) unsalted butter, room temperature
½ tsp salt
1 c + 2 tbsp sugar
2 tbsp grated lemon zest (from about 2 lemons)
4 large eggs, at room temperature

For the syrup:
2½ tbsp fresh lemon juice
2½ tbsp sugar

For the glaze:
1 c confectioners’ sugar, sifted
2 tbsp fresh lemon juice

Heat the oven to 350 degrees. Spray the sides and bottom of a 9-by-5-by-3-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, and baking soda together in a medium bowl. In a small measuring cup, whisk together the sour cream, lemon juice, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and zest together until fragrant. Add the butter and salt; beat on medium speed until the mixture is light and fluffy, 2-3 minutes. With the mixer running, add the eggs one a time. Once the eggs are in, stop and scrape the sides of the bowl, then continue beating for another 2-3 minutes. Reduce the mixture speed to low, add one-third of the flour mixture, then half of the sour cream mixture. Continue alternating additions of dry and wet ingredients, ending with the dry ingredients. Scrape the bowl and mix for another 20-30 seconds, until the flour is thoroughly incorporated.

Transfer the batter to the prepared pan, smoothing the top. Bake in the center of the oven for 20 minutes, rotate the pan, reduce the oven temperature to 325 degrees, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Invert the cake onto a cooling rack set over a rimmed pan. Use a toothpick to poke holes in the top and sides of the loaf. Brush the top and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely, at least 30 minutes.

In a small bowl, whisk together the confectioners’ sugar and the lemon juice. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Smoke Salmon Sandwich

2013-02-11T09:00:00.000-06:00

A few weeks ago I was grocery shopping at Whole Foods on my lunch break, you know trying to stay on top of things, and I decided to try one of their sandwiches. I am a big salmon fan and they had a salmon baguette so I went with it. Now I did not read the ingredient list before ordering, which is for the best, because if I saw salmon with hard boiled eggs I might have walked away and missed out on this amazing sandwich.

The creamy and smoky salmon mixture with the tangy capers and bright red onions really work well together. I have been dreaming about this sandwich ever since so I figured I could create my own version at home. Now I get to save myself the drive and money and enjoy this whenever I want at home. I hope you throw caution to the wind and give it a try too!

Smoked Salmon Sandwich
Source: three square chef original [inspired by Whole Foods]
Yield: two sandwiches

4 oz smoked salmon
2 tbsp cream cheese, room temperature
2 tbsp greek yogurt
1 tbsp capers, chopped
1 tsp fresh dill, chopped
1 egg, hard boiled, sliced
Red onion, sliced
2 slices sour dough bread

In a small bowl flake the smoke salmon with a fork. Add cream cheese, greek yogurt, capers and dill. Stir to combine. Season with salt and pepper.

Top one slice of bread with the salmon mixture, add red onions and sliced hard boiled egg. Top with second slice of bread. Toast on panini maker or cast iron skillet.

Pizza Pasta Bake

2013-02-08T09:00:00.000-06:00

Recently one of P's co-workers welcomed the addition of a healthy baby both to his family. This week we finally made time to congratulate the family and meet the little guy. We knew we wanted to bring a little gift and thought back to when L was born and the many little items friends and family brought for baby. While we appreciated all of the generous gifts, those that were so helpful were gifts of food. We had no energy with a new born and would rather sit on the couch and just coo over our bundle of joy. So, I decided to finally try this Pizza Pasta that I have seen floating around for a while. It really is perfect because the parents can enjoy it right away for freeze it for up to 3 months if needed.

I made a little extra for us to try and it really was yummy. All of the great pizza flavors you enjoy with the ease of a casserole. [no waiting for the dough to rise]. I also appreciate how customizable this recipe is. I added mushrooms to mine but peppers, olives or spinach would be tasty too. Plus it serves a crowd so you can enjoy half for an easy week night meal and freeze the rest for another time. As a busy working mom I always love that option.

Pizza Pasta Bake
Adapted: Taste of Home
Yield: 8-10 servings

1 lbs ground beef
1 onion, chopped
4 cremini mushrooms, sliced
2 cloves garlic, minced
2 tbsp olive oil
2 tsp Italian seasoning
1 jar pasta sauce, 16 oz
1 lbs pasta, short cut
2 c mozzarella cheese, shredded
16 pieces pepperoni

In a large skillet cook olive oil and garlic for 1 minute, until fragrant. Add onions and mushrooms and cook for another 3-5 minutes. Add ground beef and fully cook until no pink remains. Season with salt pepper and Italian seasoning.

Meanwhile bring a large pot of water to a boil add salt and cook pasta according to package instructions. Drain and toss with pasta sauce.

Combine pasta and meat mixture and pour into a greased 9x13 casserole dish. Top with cheese and pepperoni. [If freezing, cover and freeze for up to 3 month. Thaw in fridge when ready to use] Preheat oven to 350F. Bake uncovered for 25-30 minutes until heated through and cheese is melted.

Buffalo Chicken Pizza Sticks

2013-02-06T09:00:00.001-06:00

I know the big game is over but this is a recipe that is perfect for all sporting celebrations so I figured it was still safe to share.

One of my all time favorite game day snacks are wings with blue cheese dressing and celery. While they cure the craving, wings are messy and not always the best for a large party. This recipe solves that problem as it brings together the great classic flavors without the mess. I brought these to the Super Bowl party we attended this year and they were gone in a flash. I will certainly be making these again.

Buffalo Chicken Pizza Sticks
Adapted from: Inspired Taste
Yield: Approximately 20 Strips

1 pizza dough
1/4 c buffalo sauce
1 c chicken, shredded
1 c cheddar cheese, shredded
1 c mozzarella cheese, shredded
Ranch or Blue Cheese Dressing, for dipping

Preheat oven to 500F for 30 minutes. Meanwhile, roll out dough [in a circle or rectangle] and place on pizza stone. Combine chicken and sauce in a small bowl. Top dough with chicken mixture and cheese. Place in oven and bake for 8-12 minutes or until the cheese is bubbling. Cut into strips and serve with Ranch or Blue Cheese Dressing for dipping.

Pizza Dough: Basics

2013-02-04T09:00:00.000-06:00

Pizza dough is one of my favorite freezer go to items. I like to make a few batches and keep them on hand when time is tight or energy level is low on a busy week night. I have been using this particular recipe for a couple of years and was surprised that I have not shared it here before. It comes together quickly with staples that I keep on hand in my pantry so it really is a no brainer.

If you are looking for some new pizza ideas with all the dough you will be making, I have a few to share here.

Pizza Dough
Source: Baking Illustrated [via Annie's Eats]
Yield: Enough for 2 medium pizzas or 4 calzones

½ c warm water
2¼ tsp instant yeast
4 c bread flour, plus more for dusting
1½ tsp salt
1¼ c water, at room temperature
2 tbsp extra-virgin olive oil

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

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap, place in freezer bag and freeze. To use from frozen: defrost in fridge for approximately 2-4 hours.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to a large cutting board and shape the dough with lightly floured hands. Transfer to pan or stone and top as desired. Bake until the crust is golden brown, 8-12 minutes.

Baked Oatmeal

2013-02-01T08:00:00.000-06:00

This is my first time participating in the 'What's Cooking Recipe Swap hosted by Sarah at A Taste of Home Cooking. I have been following her blog for a few years now and kept meaning to participate but somehow time got away from me. I finally signed up and I am really glad I did. Turns out I work well under a time constraint. I selected my recipe and made it within two days of the assignment [you are given two weeks].

I was assigned Jenna's Cooking Journal where I selected the first item under her breakfast category, Baked Oatmeal with Apples and Mixed Fruit. I had never tried baked oatmeal before but I have been loving Panera's Steel Cut Oatmeal and thought this sounded similar.

I stayed true to the original recipe [not using Jenna's modifications] and I have to say this was a hit in our house. Even L ate it and we know that is saying something.

Baked Oatmeal
Source: The Balanced Baker
Serves: 12

2 apples, cored and rough chopped
1 c fresh cranberries
1/2 c unsweetened applesauce
3 c quick cooking oats
4 c milk
1 egg
1/2 c pure maple syrup
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 c chopped pecans
1 tsp vanilla extract

Combine all ingredients in a casserole dish (roughly 9x13). Bake at 350 for 45 min. Dish can be made ahead of time and stored in the refrigerator overnight before baking in the morning.

Valentine's Day Kitchen Wish List

2013-01-30T09:00:00.000-06:00

Valentine's Day is just two weeks away and below is my wish list for holiday inspired kitchen goodies. I am really hoping cupid brings me the letter press cookie cutters.

1. pink apron 2. red dipped rolling pin 3. chalkboard heart garland 4. made with love cookie stamp 5. heart cutting board 6. i love you photography print 7. tea towel 8. fleur de sel caramels 9. red batter bowl 10. letterpress cookie cutters 11. dark sea salt soriee bar

If you would like to see more Valentine's Day related items follow along here.

I have not been paid for mentioning these items. They are just on my personal wish list.