The Comfort of Cooking

Salmon Couscous Salad with Tomatoes and Zucchini

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 24 Feb 2012 06:00:00 +0000

We eat a lot of good food in this house, but one element that’s severely lacking in our daily diets is fish. What we need is fewer fats and more Mediterranean – olive oil, vegetables, red wine and plenty of thick pink salmon! …Not to mention more croissants than you can shake a pound of butter at. After all, that’s how the French women do it, right?

Let’s just go with that.

Truthfully, I most love salmon simply pan-fried in butter, lemon and herbs, but this delicious medley of all my favorite summertime flavors is a close second! It’s tasty served cool or warm, and makes for a fresh alternative to some of the season’s heavier dishes.

You could also add torn basil, which would compliment the lemon nicely, but as it’s out of season at the moment good luck finding a bunch of those beautiful, fragrant green leaves! I miss them so much this time of year.

Topped with a sprinkling of fluffy, freshly grated Parmigiano Reggiano, this dish is nothing short of absolutely delicious for a light lunch or dinner. The salmon flakes apart like butter with your fork, and the lemony couscous and crisp vegetables add the perfect amount of flavor and Mediterranean flair!

Salmon Couscous Salad with Tomatoes and Zucchini

Serves 2

Printable Recipe

Ingredients

1 (5.8 ounce) box Near East couscous

1/2 Tbsp. olive oil, plus more for pan

1 lb. (2 small fillets) salmon

1 large zucchini, chopped

1 pint cherry tomatoes

1 lemon, juiced

Kosher salt and freshly ground pepper

1 block Parmigiano Reggiano

Directions

Cook the couscous according to package instructions, drain and toss with olive oil. Set aside.

Bring a medium size pan to medium-high heat and add a heaping teaspoon of olive oil. Once pan is hot, add salmon and cook 3-5 minutes per side, depending on the thickness of your fish. Set aside on a cutting board.

Wipe any brown bits from the pan, add another teaspoon of olive oil and fry zucchini until golden, 5-7 minutes. Add cherry tomatoes to pan and remove from heat.

Cut salmon into small chunks and toss with couscous. Add zucchini, cherry tomatoes and lemon juice. Season with salt and pepper, to taste.

Serve warm or cool, and top with freshly grated Parmigiano Reggiano.

Enjoy!

This is an original recipe.

Chocolate Covered Strawberries

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 22 Feb 2012 06:00:00 +0000

So, yes. This may be a bit late, and too romantic of a scene for a random Wednesday, but I’ve had a revelation: Why do we only enjoy these tasty one-bite treats on Valentine’s Day anyway? Why not on a random Wednesday? Wednesdays are special, they deserve love. And so do you, especially on random days and not just Valentine’s Day. So make yourself, or someone else, some chocolate covered strawberries. Because… well… why the heck not?

The steps to making these scrumptious chocolate covered strawberries are nothing fancy, but the end result sure is! Simply melt together some milk chocolate and shortening, stir it all until velvety smooth, and dip those beautiful red berries in by their leaves.

Now, if you can stand the sight of the gooey, chocolaty strawberry, gently place it on a wax paper lined baking sheet, set in the refrigerator and step away. Or, abandon all self control and just dig in. Patience is for the birds.

If you like yours all fancied up, roll them while they’re still wet in various toppings. You can go for chopped nuts, shredded coconut, crushed cookies… whatever tickles you. Get inspired with more topping ideas by clicking below.

To get cutesy with designs, melt a little white chocolate, pour it into a piping bag with a small tip or small squeeze bottle, and go wild. You can also just dip a fork into the melted chocolate and drizzle it over the strawberries for a zigzag effect.

However you enjoy these little beauties, they will definitely make you or a lucky recipient feel special any day of the week!

Chocolate Covered Strawberries

Makes about 24

Printable Recipe

Ingredients

16 ounces milk chocolate chips

2 tablespoons shortening

1 pound fresh strawberries with leaves

8 ounces white chocolate chips, optional *

Other topping ideas: Chopped nuts, shredded coconut, candy sprinkles, mini chocolate chips or candies, crushed graham crackers, crushed cookies

Directions

Cover a large baking sheet with wax paper and set aside.

Microwave chocolate chips at 30-second increments for about 1 minute and 45 seconds, stirring until chocolate starts to melt. Add the shortening, stir until smooth, and dip the strawberries into the chocolate mixture, holding by the stems.

Roll strawberries in toppings, or place strawberries onto the wax paper lined baking sheet. Set in the refrigerator to harden, at least 20 minutes and up to 1 day. Allow chocolate coating to harden before creating designs with white chocolate, if desired.

* Tip: To create designs with white chocolate on top of strawberries, melt white chocolate in 30-second increments until beginning to melt. Add 1 teaspoon shortening and stir until smooth (if you want, you can also add food coloring at this point). Pour chocolate into a piping bag or squeeze bottle with small tip; design as desired. Refrigerate to set.

Enjoy!

This is an original recipe.

Crock Pot Chicken Taco Chili

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 20 Feb 2012 06:00:00 +0000

There’s nothing better than lazing around on a Sunday and being finished preparing dinner by noon. This chicken chili was so delicious, full of flavor, and super simple to boot! Just combine a bunch of basic ingredients, including kidney and black beans, chopped peppers, corn, tomatoes and spices, then top it all with whole chicken breasts, set it and forget it. On days when I don’t want to make a big fuss (otherwise known as every Sunday), that’s my kind of meal!

You can serve this chili over rice, with multigrain tortilla chips, or just as is with a dollop of sour cream, a sprinkling of cilantro and grated cheddar cheese. It’s so scrumptious and couldn’t be an easier way to have dinner ready after work, or during a relaxing weekend at home.

If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer the whole pot at 350 degrees, stirring occasionally, for 5 hours. Using either, you’ll end up with a delicious result and find that leftovers are even better the next day.

I also love to serve this chili with my one-bowl Honey Jalapeño Cornbread (recipe below), which is so moist and fluffy you might devour more than the chili itself! But, that’s okay… I’ve been known to have a piece or two for breakfast myself. Yum!

Crock Pot Chicken Taco Chili

Serves 6

Printable Recipe (includes Honey Jalapeño Cornbread recipe)

Ingredients

① 1 16 oz. can black beans

② 1 16 oz. can kidney beans

③ 2 garlic cloves, minced

④ 1 medium onion, chopped

⑤ 1 jalapeno pepper, minced

⑥ 1 green bell pepper, chopped

⑦ 10 oz. package frozen corn kernels

⑧ 1 8 oz. can tomato sauce

⑨ 1 28 oz. can diced tomatoes

⑩ 1 tbsp. cumin

⑪ 1 tbsp. chili powder

⑫ 1 tsp. dried oregano

⑬ 1 tsp. kosher salt

⑭ 1/2 tsp. freshly ground pepper

2 boneless, skinless chicken breasts

1/4 cup chopped fresh cilantro

Optional toppings: Additional cilantro, shredded cheese, chopped scallions, red onion, sour cream, etc.

Directions

Combine ingredients 1 through 14 in a slow cooker*. Stir until combined. Place chicken on top and cover. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Thirty minutes before serving, pull chicken breasts apart with two forks. Stir and continue cooking. Top with fresh cilantro or any other desired toppings.

Serve with Honey Jalapeño Cornbread (recipe below), if desired.

Enjoy!

* Tip: If you don’t have a slow cooker, you can also use an oven safe, 5 1/2 quart or larger pot. Simmer at 350 degrees, stirring occasionally, for 5 hours.

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Honey Jalapeño Cornbread

Serves 6

Ingredients

1 jalapeno

1/3 cup sugar

1 Tbsp. honey

1/4 cup melted butter

1 large egg

1/4 tsp. baking soda

1/2 cup buttermilk

1/4 tsp. salt

1/2 cup yellow cornmeal

1/2 cup flour

Directions

Preheat the oven to 350 degrees. Remove the seeds from and slice jalapenos finely. Set aside.

In a medium bowl, stir sugar, honey and butter together. Whisk in egg. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing. Add jalapeno.

Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for 28-30 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.

Enjoy!

Chicken chili adapted from Skinny Taste; Cornbread is an original recipe.

Rustic Peach and Ginger Tart

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 17 Feb 2012 06:00:00 +0000

Okay, now. I’m sure you’re not seeing too many peach recipes lately, and I’m well aware of why that is. Full disclosure: I moved to Texas last summer and immediately began living and breathing for ripe, in-season peaches that soften in your hand, drip down your chin and practically liquefy in your mouth. But let’s end this romance novel now - It is definitely not peach season. Not in Texas, not anywhere.

For that I am sad.

I still enjoy a good peach year-round, though, even if they’re a little more hard and tart this time of year. But alas, a Georgia needs her peach. These are just the facts.

So, I had some leftover peaches and decided to make a tart. A tart with lemon juice, fresh ginger and buttery homemade pie dough… and then dotted with more butter. Why? Because I have no resolutions this year and live with reckless abandon. At least in the kitchen that is. MORE BUTTER NOW!

But seriously, these tarts are my favorite thing – next to a pot of spicy chicken chili – to make in the entire world. They’re so easy and divinely delish with homemade whipped cream, not to mention pretty even if you just toss the fruit in the center and don’t arrange it all pretty.

Whether you make this with store bought or homemade dough, use any manner of fruit, or enjoy it in the company of family or friends, you will love it so much and savor its summery flavors even during this cold season.

Rustic Peach and Ginger Tart

Serves 4-6

Printable Recipe

Ingredients

All-purpose flour, for dusting your work surface

1 9-inch pie dough, store bought or homemade

2 peaches, sliced 1/4-inch thick

2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon grated fresh ginger

3 tablespoons plus 1 teaspoon granulated sugar

2 Tablespoons milk or heavy cream

Directions

Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet.

In a large bowl, toss the peach slices, cornstarch, lemon juice, ginger and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border. Fold the edges of the crust over the fruit mixture.

Brush the milk or heavy cream on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 25 to 30 minutes.

Enjoy!

This is an original recipe.

Asiago Mashed Potatoes and Broccoli

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 15 Feb 2012 06:00:00 +0000

My husband has been away on a business trip for nine days, and while I surrendered early on to the fact that peanut butter sandwiches and cereal would be my new meals, that’s not been the case at all. I’ve had dinner with neighbors, gone out with friends, and cooked plenty for myself. It’s just that lately, there are a LOT more leftovers and no help doing dishes. Le sigh.

One thing that I’ve made sure to do, though, has been comfort myself with a warm homemade meal. This bowl of mashed potatoes and broccoli with asiago cheese made a super delicious side dish to some grilled chicken. The flavor of the fresh broccoli and creamy, slightly smoky asiago added another dimension to plain old mashed potatoes! To kick up the flavor even more, I added in some garlic powder, heavy cream and butter, but for a lower-calorie option you could replace the fats with 1/3 cup chicken broth.

This delicious side dish is about as versatile as it gets, and is also a great way to get kids to scarf down some veggies! Make it some weeknight and hopefully you and your family will enjoy it as much as I did.

Asiago Mashed Potatoes and Broccoli

Makes 3 servings

Printable Recipe

Ingredients

2 medium potatoes, peeled if you prefer

1 cup broccoli florets, fresh or frozen

2 Tbsp. butter

1/4 cup heavy cream

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 cup freshly grated asiago

Directions

Bring slightly salted water to a boil in a medium pot.

Peel potatoes or leave skins on, and cut into 1/2-inch chunks. Chop off the broccoli stems if using fresh, and roughly chop the broccoli into small chunks. Boil potatoes and broccoli together for 20 minutes, stirring occasionally.

Drain the potatoes and broccoli into a colander or sieve, then return them to the pot and add the butter, cream, salt, pepper and garlic powder. Use an electric mixer or potato masher, blend the ingredients until smooth.

Add asiago cheese. Season to taste, and serve warm.

This is an original recipe.

Easy Chocolate Mousse

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 13 Feb 2012 06:00:00 +0000

There’s simply nothing better than a silky chocolate mousse made with good quality ingredients, served with homemade whipped cream and enjoyed with someone special. And ok, I usually advocate going on the cheap for ingredients, but why not spend a little more for your sweetheart’s sense of taste if you’re going without gifts this year?

I bought this beautiful blue box of melt-in-your-mouth chocolates during a day visit to one of Austin’s gems, Central Market. These little pieces of dark chocolate gold were on the list for my wine tasting party and I couldn’t pass up going a little overboard on one element of the tasting.

Little did I know that there would be half a box left over and that it would make for one mouthwatering mousse!

Cozying up to a bowl of this dreamy, creamy mousse is definitely one of life’s little pleasures, and you shouldn’t miss out by not making it for Valentine’s Day! It’s a little bit of heaven in a bowl, I tell ya. Or a lot, depending on how crazy for chocolate you are.

Make this super simple mousse some night, whether it be tomorrow or just on a random day to celebrate life’s little moments. It’s easier than you can imagine and produces an out-of-this-world, silky soft dessert that you and your Valentine are sure to enjoy!

Easy Chocolate Mousse

Makes 4 small servings

Printable Recipe (includes Homemade Whipped Cream recipe)

Ingredients

4 large egg yolks

1/4 cup granulated sugar

1/8 teaspoon table salt

2 tablespoons unsweetened cocoa powder (recommended: Valrhona)

2 ounces semisweet (dark) chocolate

3/4 cups heavy cream

Directions

Finely chop chocolate; set aside. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Pour into a medium bowl and cool to room temperature.

In another medium bowl, whip heavy cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four small serving dishes. Cover tops with plastic wrap. Chill at least 2 hours and up to 1 day.

Remove mousse from refrigerator 15 minutes before serving. Garnish with homemade whipped cream (recipe below) and shaved chocolate.

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Homemade Whipped Cream

Makes 1 cup

Ingredients

1/2 cup heavy whipping cream
1/8 cup powdered sugar

1/4 tsp. vanilla extract

Directions

In a medium-sized bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form.

Store in the refrigerator before serving with mousse.

Adapted from Martha Stewart

DIY Easy & Cheap Wine Tasting

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 10 Feb 2012 06:00:00 +0000

Last week, I hosted a fabulously fun wine tasting party with a bunch of girlfriends. We enjoyed good food, delicious wines, and lots of laughs, and it was a really creative, tasty way to toast Valentine’s Day early in the company of friends!

See, it all started with this innocent little photo from Pinterest, which inspired my idea. An entire wine tasting atop a homemade chalkboard – brilliant, beautiful and bountiful with all that yummy food and wine!

It took a whole lazy Sunday afternoon, but by party time the board was complete. All it took was a large piece of plywood, a jigsaw to cut it to the desired shape, a pot of chalkboard paint, and some cheapo chalk. The whole project cost under 20 bucks!

So, let’s just jump right in. First, some tips on how to do this on the cheap:

Most grocery stores have 10% off deals for purchases of 6 or more wines, so plan on serving 5-6 wines and scout your stores.
Since there will be plenty to taste and try, not every dish has to be homemade.
Store brand block cheeses and bite-sized chocolate candies work fine in lieu of more expensive options.
Consider asking your friends to contribute some of your planned food or wines, once you’re certain of pairings.
If you need more wine glasses, shop deep discounts at stores like Marshalls, TJ Maxx or Home Goods. Also search thrift stores for an eclectic mix. I offered plastic cups on the table for quick tastings, then wine glasses on a separate table for guests who wanted a full glass.

Also consider going along with a subtle theme to make the party feel more festive. In this case, I wanted to set a cute and casual scene, so I strung up this heart garland (snagged the hearts from Target’s dollar bin), lit lots of candles, and turned on some slow, jazzy tunes.

One thing that keeps party planning easy is deciding what serving dishes you’ll use days ahead of time, and then dotting them all with Post-It reminders so you don’t forget what goes where!

A little wine glass station is also helpful for your guests to just grab and start pouring, instead of having to ask or search around.

I had high hopes to make a homemade pizza, but with everything else to consider it just didn’t happen. So, I served two of these very tasty Mediterranean vegetable pizzas from Target’s organic Archer Farms brand, which paired well with a red Shiraz. Everyone loved them, and I loved the $4.99 price tag!

I also grabbed a $1 artisan baguette, a small package of genoa salami, and a block of fresh Parmesan to make these simple, flavorful crostini! So nice with a light, crisp Pinot Grigio.

In addition to fresh peaches and bowls of good-quality dark and white chocolates, I served a tray of cubed asiago and cheddar cheeses, and this crab-artichoke dip with buttery crackers which was a big hit with the white wines!

For place cards, I just resized a Word document to the shape of some 3.5” x 5” notecards and printed out the name of each dish, with suggested pairings below. The arrows pointing from the wines to each dish also made the pairings pretty clear.

If you’re interested in hosting a similar wine tasting party, whether for Valentine’s Day or another toast-able occasion, I hope these photos and ideas were inspiring to you. Also check out Hello Vino for lots of helpful pairing ideas. You can view my entire menu, along with more suggested pairings for each wine, by clicking below.

Cheers!

REDS

Shiraz (Medium to full bodied, with rich flavors of blackberry, clove, dark chocolate and smoked meat)

Pizza with mascarpone, red peppers, spinach and sundried tomatoes

Cheddar and asiago cheese

Other pairing ideas – Smoked meats, semisweet chocolate, spicy soup

Pinot Noir (Flavors of red berries, plums, cherries and earthy, wood-like aromas)

Dark chocolate

Other pairing ideas – Monterey jack, chocolate-peanut dessert, scalloped potatoes

WHITES

Pinot Grigio (Light and dry, with very little sugar and a refreshing, crisp citrus finish)

Fresh peaches

Salami-parmesan crostini

Other pairing ideas – Mozzarella cheese, shrimp, Greek salad

Chardonnay (Buttery oak overtones and fresh, fruity flavors of apple, citrus and pear)

Crab-artichoke dip

White chocolate

Other pairing ideas – Vanilla cake, sushi, pasta salad

Moscato (Slightly sweet and fruity, with a tart yet musky aroma)

White chocolate

Crab artichoke dip

Other pairing ideas – Gorgonzola, charcuterie, sugar or gingerbread cookies

Stained Glass Heart Cookies

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 08 Feb 2012 06:00:00 +0000

Last year, I wrote about a special memory of my first Valentine’s Day with my husband. Every year he’s been my Valentine since has been more special than the last, but though I may be a hopeless romantic I’ve never made a huge deal out of the heart-shaped holiday. So, this year, while he’s away on a business trip I’m happy enough with a dozen flowers and a date on the calendar for me to look forward to him coming home!

In the meantime, though, I figured I’d whip up a special cookie to celebrate early and give you a delicious, adorable idea for your own Valentine. Not to mention, it’s kind of amazing what a bunch of basic ingredients and a handful of Jolly Ranchers can produce! Kids would have a blast with this, and I think it’s safe to say anyone would be tickled pink to receive them!

These stained glass cookies are an impressive but surprisingly simple sweet treat for a special Valentine. Just make a basic sugar cookie and use a heart cookie cutter to shape the cookies. Use a smaller cutter to remove a tiny heart from the inside of the cookie, and fill it with crushed hard candies. After baking, the melted candy becomes glass-like and makes for a pretty cookie and a sweet, sentimental homemade treat that’s as tasty as it is fun to make!

Stained Glass Heart Cookies

Makes approx. 30 cookies

Printable Recipe

Ingredients
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 teaspoon salt
2 1/2 cups flour
15 small hard candies for cookie center (I used Jolly Ranchers), crushed

Directions
To make the dough: Using an electric mixer at medium-high speed, cream the butter, gradually adding the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.

With a wooden spoon, stir the flour into the creamed ingredients, about one third at a time, until evenly blended. Divide the dough in half. Flatten each portion into a disk and seal in plastic wrap. Refrigerate overnight.

To create the cookies: Heat the oven to 375 degrees. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between two sheets of waxed paper lightly dusted with flour, roll the dough to a 1/4-inch thickness. Remove the top sheet.

Cut out the cookies with a large heart cookie cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller heart cookie cutter.

Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. To prevent sticking, line your serving plate or tin with waxed paper and place additional waxed paper between layers.

Enjoy!

This is an original recipe.

35 Awesome Appetizers for the Superbowl

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 30 Jan 2012 06:00:00 +0000

Need some more ideas for delicious, easy munchies for this weekend’s Superbowl? I’ve got you covered. From dips and snacks to sandwiches, salsas and hearty homemade chilis, you’re sure to find something that you and your guests will enjoy! Why not try my Spicy White Bean and Roasted Red Pepper Dip, Oven Baked Onion Rings, or some Soft Pretzels and Baked Buffalo Wings? If you need enough to feed a big crowd, go for my Three-Bean Beef Chili with Honey Cornbread or some Roasted Sausage, Peppers and Sweet Potatoes! Both are simple, scrumptious and will help you keep your healthy New Year resolutions!

Click below for a whole bunch of great game day options, and feel free to leave your own suggestions in the comments. Whatever team you’re rooting for, be sure to enjoy the game with good friends and delicious food!

Dips & Salsas

Spicy White Bean and Roasted Red Pepper Dip

Spicy Sausage Dip
Caramelized Onion Dip
Spinach Dip
Avocado Salsa

Zesty Guacamole
Pico de Gallo

Sandwiches
Mini Meatball Subs with Provolone and Basil Pesto

Your Best Burger Ever: Tips & Tricks

BBQ Pulled Chicken Sandwiches

Slow-Cooked Pulled Pork Sandwiches

Italian Roast Beef Sandwiches

Appetizers & Snacks

Baked Buffalo Wings

Soft Pretzels

Oven Baked Onion Rings

Ham & Cheese Pretzel Bites
Potato Skins with Cheddar, Bacon and Shallots
Crispy Oven-Baked Potato Fries
Baked Zucchini Fries

Classic Baked Macaroni & Cheese

Artichoke Stuffed Baked Potato Bites

Jalapeño Cornbread with Honey-Lime Butter
Chocolate and Whiskey Shortbread Truffles
Spicy Cinnamon Roasted Almonds

Beer Battered Fish and Chips

Sweet ‘n Sticky Baked Chicken Drumsticks

Saucy Baked BBQ Chicken

Barbecued Baby Back Ribs

Roasted Sausage, Peppers and Sweet Potatoes

Soups, Stews & Chili

Chicken Tortilla Soup
Three-Bean Beef Chili with Honey Cornbread
Tuscan Beef Stew with Honey Cornbread
Turkey Chili
Hearty Vegetarian Chili with Polenta Cakes
Creamy Broccoli Cheddar Soup

Rustic Pear Tart

noreply@blogger.com (Georgia | The Comfort of Cooking) — Thu, 26 Jan 2012 06:00:00 +0000

I recently taught a cooking class for a bunch of lovely fellow food lovers, and during the class we made this delicious pear tart. It’s fabulously fragrant with spicy cinnamon, nutmeg and fresh ginger, and is really a cinch to pull together for a last-minute dessert. Not to mention, with some homemade vanilla whipped cream, it tastes like heaven on earth!

It’s the season of pears, and while most of the year I forget how luscious and purely decadent pears are, I always remember around this time of year to pop a pear dessert in the oven and savor the sweet smell!

The ideal pear is firm but fleshy, with a slight softness when handled. The riper the pear the sweeter it will be, so to ripen a hard pear simply leave it at room temperature until the neck of the pear yields to gently applied pressure – that’s a sign of ripeness and readiness to be baked with, cooked with or eaten as is!

Try this simple pear tart for yourself sometime, and feel free to get creative with the fillings! You can also use strawberries, peaches and blueberries, or apples, just to name a few of my favorites. Either way, the result is a divinely delish dessert that is as fun to make as it is to enjoy with family and friends!

Rustic Pear Tart

Serves 4-6

Printable Recipe

Ingredients

All-purpose flour, for dusting your work surface

1 9-inch pie dough, store bought or homemade

3 Bartlett or Bosc pears, peeled and sliced 1/4-inch thick

2 teaspoons cornstarch

1 tablespoon fresh lemon juice

1/2 teaspoon grated fresh ginger

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons plus 1 teaspoon granulated sugar

2 Tablespoons heavy cream

Directions

Heat oven to 400° F. On a lightly floured surface, roll the pie dough into one 9-inch circle. Transfer to a parchment-lined baking sheet.

In a large bowl, toss the pears, cornstarch, lemon juice, ginger, cinnamon, nutmeg, and 3 tablespoons sugar. Pour filling onto the pie crust, leaving a 2-inch border. Fold the edges of the crust over the fruit mixture.

Brush the heavy cream on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 25 to 30 minutes.

Enjoy!

This is an original recipe.

Roasted Sausage, Peppers and Sweet Potatoes

noreply@blogger.com (Georgia | The Comfort of Cooking) — Tue, 24 Jan 2012 14:23:00 +0000

For the past few weeks, I’ve been spending so much time enjoying the beautiful sights, sounds and end-of-winter weather in Austin that it’s distracted me from this blog! It’s been a nice first January here – except for this sickness that’s keeping me from smelling all the yummy things that come out of my oven.

When I’m not feeling my best and need to whip up something easy and healthy, I turn to this simply scrumptious recipe. The hearty, smoky turkey sausage mixed with crisp sweet potatoes and soft bell peppers and onions is a delicious medley in your mouth – and really light on calories, too! Just drizzle the chopped vegetables and sausage with a little olive oil, stir in some fragrant fresh garlic, and sprinkle on salt, pepper and herb de Provence (or, just use thyme and rosemary or any Italian seasoning mixture).

Enjoy this meal for weeknights, the upcoming Superbowl, or anytime in between. It’s an easy, mouthwatering meal with only basic ingredients and instructions! Plus, it’ll help you keep your healthy resolutions and feed all those hungry football lovers at the same time!

Roasted Sausage, Peppers and Sweet Potatoes

Serves 4

Printable Recipe

Ingredients

2 bell peppers

1 small onion

3 sweet potatoes, peeled

14 oz. lean smoked turkey sausage

4 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon herb de Provence

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Directions

Preheat oven to 450 degrees.

Chop bell peppers, onion, sweet potatoes and sausage into 1-inch pieces. Set aside chopped onion. Add chopped vegetables, sausage and minced garlic to a large baking sheet lined with nonstick aluminum foil. Coat with olive oil, herb de Provence, salt and pepper, and toss until coated. Roast for 40-45 minutes. (During last 15 minutes of roasting, add onion and toss gently to coat.)

Enjoy!

Tip: Serve with my Caesar Salad and Herb Garlic Bread for a delicious Italian meal!

Peppermint Candy Cane Brownies

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 09 Jan 2012 06:00:00 +0000

If you celebrate Christmas, chances are the saddest day of the year for you came shortly after the holiday. That’s right – the day it came time to deconstruct your home of Christmas decorations and dismantle the tree. With that goes precious ornaments, fuzzy stockings, and candy canes. Lots of them. So, what to do with all of those tasty peppermint treats? Well, I think the above picture probably already clued you in!

These decadent and devilishly good candy cane brownies were a well deserved treat, since a girl needs to unwind after the sometimes stressful holiday season, after all! Using my simple recipe for Best Cocoa Brownies, these babies came together in no time, and the peppermint added a pleasantly fresh kick to this dreamy, delicious chocolate confection.

If you have some leftover candy canes, try these for yourself and you’ll be glad you did. Then, let’s all pretend to go back to eating our vegetables like good little resolution-keepers!

Peppermint Candy Cane Brownies

Makes 12-16 brownies

Printable Recipe

Ingredients

1/2 cup butter

1-1/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

6 peppermint candy canes, crushed

Directions

Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

Melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and 1 teaspoon vanilla. Gently stir in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 28-30 minutes. Remove from oven and sprinkle with crushed candy canes. Cool for at least 15 minutes before cutting.

Enjoy!

This is an original recipe

Light & Easy French Onion Soup

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 06 Jan 2012 06:00:00 +0000

Today is the second anniversary of The Comfort of Cooking, and what better way to celebrate than with one of my favorite comfort foods gone light? Delicious and usually very decadent, French onion soup is the ultimate cozy, aromatic comfort-in-a-bowl meal for this time of year. But, seeing as we all have at least one occasion to slip into skirts or suits for this coming spring, I think it’s high time to skinny up our favorite indulgences. While still indulging, of course!

This recipe, adapted from Sargento’s Easy French Onion Soup, is unbelievably easy and absolutely delicious to warm up to this winter. Plus, using only a tablespoon of butter, low-sodium beef broth and Sargento Deli Style Sliced Reduced Fat Swiss Cheese, it’s light on calories, too.

Topped with a slice of French baguette, gooey melted cheese (You can also use provolone, gruyère, or mozzarella if you prefer) and a fragrant, flavorful broth full of white wine and robust herbs like bay leaf and thyme, this is a simple, scrumptious soup you won’t want to miss out on this season!

Light & Easy French Onion Soup

Serves 3

Printable Recipe

Ingredients

1 Tbsp. butter or margarine

3 medium yellow or sweet onions, thinly sliced

1 (14 oz.) can low-sodium beef broth

1/2 cup dry white wine

1 cup water

2 garlic cloves, minced

1 bay leaf

1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme

1/4 teaspoon sugar

1 French baguette, sliced into 3 small slices

3 slices Sargento® Deli Style Sliced Reduced Fat Swiss Cheese

Directions

Melt butter in large saucepan over medium-high heat. Add onions and cook 5-7 minutes or until golden brown, stirring occasionally. Stir in beef broth, wine, water, garlic, bay leaf, thyme and sugar; heat to a boil. Reduce heat to medium; simmer 20 minutes.

Divide soup between 3 small ovenproof bowls. Top with slices of baguette and Swiss cheese. Place bowls under preheated broiler 5 inches from heat; broil 2 minutes or until cheese is melted.

Enjoy!

Adapted from Sargento

50 Healthy and Delicious Dishes

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 04 Jan 2012 06:00:00 +0000

If your 2012 resolution is to eat healthier and fresher, you should know that you don’t need to sacrifice flavor for fewer calories. The options for enjoyable, easy and wholesome meals are endless, and in this post I’m sharing with you 50 ideas for more healthy appetizers, desserts, side dishes and full meals!

Whether your goal is to cleanse yourself completely of fatty foods or simply still enjoy the things you love in moderation, you are making a wise choice and a smart one for your body and overall well being. Learning to cook is an invaluable tool in developing a cleaner diet since you know exactly what goes into everything you eat! Many of the meals listed below can be frozen ahead of time as well, including my Turkey and Spinach Stuffed Shells, Hearty Vegetarian Chili with Polenta Cakes and Mom's Curried Butternut Squash Soup. So, really, you’re saving both time and calories!

Click below for plenty of delicious, nutritious recipes, including my personal favorites, Artichoke Stuffed Baked Potato Bites, Spiced Chicken with Tropical Salsa and Mini Apple and Cherry Pies. There’s plenty to choose from and inspire you to make 2012 your healthiest year yet!

Appetizers & Snacks
Oven Baked Onion Rings

Pico de Gallo
Mini Caprese Salad Bites
Spicy White Bean and Roasted Red Pepper Dip

Artichoke Stuffed Baked Potato Bites
Pumpkin Chocolate Chip Granola Bars
Spicy Cinnamon Roasted Almonds

Dessert
Mini Peach Tarts
Strawberry Galette
One Bowl Vanilla Cupcakes for Two

Mini Apple and Cherry Pies
Refreshing Watermelon Granita

Cherry Crisp
Pear Ginger Crisp with Vanilla Ice Cream
Mini Caramel Apples

Main Dishes

• Beef

Ginger Beef Stir Fry
Italian Roast Beef Sandwiches
Deep Dish Sausage Pizza with Spinach Salad

Minestrone

• Chicken

Spiced Chicken with Couscous Salad
Spiced Chicken with Tropical Salsa
Tandoori Chicken with Basmati Rice
Honey-Dijon Chicken Tenders with Zucchini Rice
Mediterranean Chicken Kebabs with Tzatziki Sauce
Chicken Tortilla Soup

Creamy Caesar Salad with Herb Grilled Chicken
• Pork

Country Frittata with Ham, Cheddar and Basil

Cranberry-Walnut Stuffed Pork Tenderloin

• Seafood

Gnocchi with Shrimp, Asparagus and Basil Pesto

Grilled New England Seafood Bake
Potato-Crusted Snapper with Bell Pepper Salsa
Chipotle Shrimp Tacos with Avocado Salsa
Red Snapper with Tomatoes, Olives and Onions
Steamed Mussels in White Wine and Tomato Sauce
Sautéed Citrus-Herb Salmon

• Turkey
Oven-Roasted Turkey Breast with Pan Gravy
Turkey and Spinach Stuffed Shells

Turkey Chili

• Vegetarian Friendly
Lemon Orzo with Sautéed Zucchini and Tomatoes
Pasta Salad with Tomatoes, Zucchini and Parmesan

Rigatoni Peperonata

Southwestern Stuffed Bell Peppers

Eggplant Parmigiana on a Toasted Baguette

Side Dishes

Parmesan Hasselback Potatoes
Ratatouille
Basil Pesto Potato Salad with Tomatoes and Mozzarella

Baked Zucchini Fries

Salad

Caprese Salad with Balsamic Dressing

Greek Panzanella Salad
Strawberry and Mixed Green Salad with Poppy Seed Vinaigrette

Soup

Mom's Curried Butternut Squash Soup

Hearty Vegetarian Chili with Polenta Cakes
Acorn Squash Soup with Swiss Crostini

Red Velvet Cupcakes

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 30 Dec 2011 06:00:00 +0000

I just love a frilly, festive and colorful dessert. They’re just much more fun to eat, don’t you think? Like savoring an absolutely delicious work of art… Not that these are art, but boy are they delicious!

To celebrate the just-passed Christmas season, and looking forward to the New Year ahead, I give you one of my favorite colorful and simply mouthwatering cakes. Red velvet. The name just oozes decadence and softness, everything that embodies this tasty, heavenly treat.

The cake itself is very moist thanks to a generous dose of buttermilk, and the cocoa powder (use one of good quality; I prefer Valrhona) sends each bite right over the scale of good and into amazing!

Combined with a bit of frilly, fluffy cream cheese frosting, the flavor of these red velvet cupcakes is a bit of melt-in-your-mouth heaven on earth.

As a gift for someone special, a delicious accessory to your New Year’s party dessert table, or simply a kitchen experiment, these cupcakes will definitely please. Until recently, my favorite cake flavor was boring old vanilla, but now that this red velvet recipe has come into my life, that has all changed. Try them for yourself and I think you’ll agree!

Red Velvet Cupcakes

Makes 10 cupcakes

Printable Recipe

Ingredients

1/4 cup butter, softened

3/4 cup white sugar

1 egg

1/2 cup buttermilk

1 tablespoon red food coloring

1/2 teaspoon vanilla extract

3/4 teaspoon baking soda

1-1/2 teaspoons distilled white vinegar

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F. Grease 10 cups in a muffin pan or line with 10 paper baking cups.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.*

Bake in the preheated oven until the tops spring back when lightly pressed, about 15 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting (I used my basic cream cheese frosting recipe).

Enjoy!

* Tip: For cupcakes that rise right to the top with no spill-over, fill the liners 3/4 full; a large cookie scoop helps

Adapted from AllRecipes

Creamy Broccoli Cheddar Soup

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 28 Dec 2011 06:00:00 +0000

I hope you all had a happy, joyful holiday rich with good food and the company of loved family and friends! I certainly had a special Christmas spending it with my in-laws, cozying up to cups of hot cocoa, making hundreds of homemade ravioli, and spending quiet quality time telling new and old stories. Though my own parents were in my thoughts, it was a treat to be with my husband’s family and I’m looking forward to seeing all of my family again in the coming year.

Now, onto to the soup: After a rushed day of traveling back home yesterday, a pot of this comforting, warm broccoli cheddar soup is just what we needed to relax. It’s so simple to whip up, and as you can imagine needs only a handful of basic ingredients. This stuff is seriously lick-the-bowl good with a hunk of crusty bread!

Here’s how it’s done… After cooking chopped onions in a bit of butter (is there any better aroma?), swirl in more butter, flour, half-and-half and chicken stock. Let it bubble, then simmer. Toss in the chopped broccoli and a bit of freshly grated carrot, along with grated nutmeg, salt and pepper. Simmer again, and then blend it all into a velvety, smooth consistency with an immersion blender or food processor. Stir in the gooey cheddar, and voila! Rich, hearty and absolutely scrumptious broccoli cheddar soup.

Cook it, share it and enjoy it to the fullest while swimsuit season is still far off!

Creamy Broccoli Cheddar Soup

Makes approximately 5 servings (1 1/2 cups per serving)

Printable Recipe

Ingredients

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 1/2 cups half-and-half

4 cups chicken stock

1 lb. (16 oz.) fresh or frozen broccoli florets

1 cup grated carrot

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

8 ounces grated sharp cheddar cheese

Directions

Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.

Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.

Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.

Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.

Enjoy!

Adapted from Food.com

15 Holiday Gifts from the Kitchen

noreply@blogger.com (Georgia | The Comfort of Cooking) — Wed, 21 Dec 2011 06:00:00 +0000

Wondering which stores to scour for last-minute holiday deals and the nicest gifts this season? You may not have to look far. The key to keeping your holiday shopping list simple can be found as close as your kitchen. With unique and simple homemade gift ideas like S’mores Truffles, Stained Glass Cookie Ornaments and Hearty Bean Soup Mix, you’ll keep it easy on yourself and your wallet. Not to mention, you’ll make one lucky recipient very happy to dig into any of these tasty, thoughtful homemade gifts!

Click the link below for plenty of inspiring recipes, and see the “Gifts from the Kitchen” section of my Recipes page for even more.

Here’s wishing you a very happy, healthy holiday season, from my kitchen to yours! I’ll be back next Wednesday with another easy, delicious dinner idea for you.

Spicy Cinnamon Roasted Almonds

Chocolate and Whiskey Shortbread Truffles

Sea Salt Caramel Candy

Oatmeal Chocolate Chip Cookie Mix in a Jar

Homemade Vanilla Extract

Homemade Limoncello

Chocolate, Caramel and Walnut Turtles

Homemade Whole Wheat Pancake Mix with Homemade Apple Cider Syrup

Pumpkin Cake Truffles with White Chocolate and Walnuts

Tuscan Herb Spice Mix

Mini Gingerbread Loaves with Cream Cheese Glaze

Stained Glass Cookie Ornaments

S'mores Truffles

Hearty Bean Soup Mix

Pumpkin Gingerbread Biscotti

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 19 Dec 2011 06:00:00 +0000

Here in Austin, we suffered an extremely hot summer, so I’m singing “Hallelujah!” for the wintry-like temperatures the city has been seeing lately. All I need to truly feel the winter spirit is a string of cold days, a toasty warm house and a pile of these delicious biscotti with a nice cup of chai tea. Oh! And my Snuggie, of course. A cold day simply isn’t complete without it.

Pumpkin season may be over to some, but I’m still taking full advantage of the warm, spicy flavor and endless flavor combinations that can be created with my leftover silky, smooth pumpkin puree. Biscotti has been a longtime favorite in my family, and as soon as I saw this delectable recipe from Dessert for Two, I knew I had to try it for myself.

The flavor was rich and robust, and every bit as lovely as I imagined. Dipped into white chocolate and coated with walnuts, this slender Italian cookie was il cielo sulla terra (heaven on earth)! Perfect for a cold day cozied up under a warm blanket.

If you think it would be nice to try these for yourself, think of nice they would be to give as a gift with a box of tea, too! It’s the season of giving after all, and once my mother and stepfather received a box of these, they gave them their own stamp of approval. I know you will, too, once you see how simple and simply delicious these biscotti are!

Pumpkin Gingerbread Biscotti

Makes 10-12 cookies

Printable Recipe

Ingredients

1 large egg

1/2 cup sugar

1/2 teaspoon baking powder

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon freshly grated ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1/2 teaspoon vanilla

1 1/4 cups flour

4 ounces real white chocolate, chopped, or white candy melts

3 tablespoons chopped walnuts

Directions

Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk the egg, sugar and baking powder. Whisk vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.

Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.

Finally, sift in the flour and fold it in with a spatula.

Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.

Remove from the oven, turn the oven down to 300 and let rest for 15 minutes. Slice into 1/2″ slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through.

Let cool completely on a wire rack.

When ready to serve, prepare chopped walnuts and melt the white chocolate or candy melts. Dip half of each biscotti into the white chocolate, sprinkle with a pinch of walnuts, and let set before serving.

Enjoy!

Adapted from Dessert for Two

Hearty Bean Soup Mix

noreply@blogger.com (Georgia | The Comfort of Cooking) — Thu, 15 Dec 2011 06:00:00 +0000

Today is a very exciting day for me, since I’ll be presenting this soup mix in a cooking segment on a local news station here in Austin called KXAN. I’m beyond thrilled and very thankful to have this opportunity, and I cannot wait to just get up there and start talking about good food! Which is, of course, my favorite subject.

While I’m chatting up a news anchor about this tasty recipe for homemade bean soup mix, though, I’ll also be making it! The above ingredients are pretty enough layered in a jar, but the deliciousness of the soup they make is even better than its eye appeal. Just combine the jar’s contents with ground beef or chopped chuck roast, diced tomatoes, tomato sauce and water for a surprisingly simple and comforting meal!

As a holiday gift to a special friend, neighbor, teacher or family member, this bean soup mix will warm the recipient’s heart and their tummy. Tie a pretty ribbon around the jar and attach a tag with instructions on how to make the soup, and send it off to that lucky lover of warm winter meals. They will have so much fun making it in their own home, and even more fun if you’re close enough to make it with them!

Update: Here’s the video from my cooking segment on Austin’s KXAN news…

• Also, if you live in the Austin area, come join my cooking class on Saturday, January 15, from 4-6pm! We'll be making a delicious menu of comfort food classics that is just as simple and scrumptious for weeknight dinners as it is for dinner parties! All skills levels are welcome.

Hearty Bean Soup Mix

Makes 2 1/2 cups soup mix

Printable Recipe

Ingredients

1/4 cup beef bouillon granules

1/2 cup green split peas

1/4 cup pearled barley

1/4 cup dry lentils

1/3 cup red kidney beans

1/4 cup dried onion flakes

2 teaspoons dried Italian seasoning

1/4 cup uncooked long-grain white rice

2 bay leaves

1/2 cup uncooked small, dry pasta

Directions

In a standard Mason jar, layer the bouillon, split peas, pearled barley, lentils, kidney beans, onion flakes, Italian seasoning, rice, bay leaves and pasta. Seal tightly.

To give as a gift, attach a small card with the following instructions…

___________________________________________________________________________

To make the soup:

Ingredients

1 pound ground beef or chuck roast, cubed

1 teaspoon kosher salt

1/2 teaspoon freshly grated pepper

1/4 teaspoon garlic powder

1 tablespoon olive oil

1 (14.5 ounce) can diced tomatoes

1 (14.5 ounce) can tomato sauce

2 1/2 quarts water

1 batch dry soup mix

Directions

Pat dry the ground beef or chopped chuck roast, then coat with salt, pepper and garlic powder.

Heat olive oil in a large pot over medium-high heat. Add beef and cook until no longer pink, 5-6 minutes. Add diced tomatoes, tomato sauce, water and soup mix. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour, or until the pasta, peas, lentils, beans and barley are tender.

Enjoy!

S’mores Truffles

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 12 Dec 2011 06:00:00 +0000

Truffles are one of my favorite holiday desserts to make, since they’re so simple and always an attractive two-bite treat for party guests craving something sweet yet small.

Here’s a tasty and different spin on truffles that you may have never seen before – s’mores! A mixture of butter, heavy cream and milk chocolate swirl together to create a velvety chocolate center for the truffle, and once hardened they easily roll into shape. While shaping the truffles, simply pop a mini marshmallow in the middle, then roll the truffles in crushed graham crackers. Voila! This classic campfire treat has been given a mouthwateringly easy, elegant makeover in no time.

As a sinful little sweet for dinner guests, a fancy nibble to bring to a holiday party, or just to keep for yourself, I know you will enjoy these s’mores truffles just as much as I have!

S'mores Truffles
Makes approximately 24 truffles

Printable Recipe

Ingredients
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups (12 oz.) milk chocolate chips
24 mini marshmallows
1 cup finely crushed graham crackers

Directions
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and able to be rolled.

Roll chocolate into 24 balls, stuffing a mini marshmallow into the center of each.*

Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.

Enjoy!

* Tip: I found the easiest way to do this was to roll the chocolate into balls with cold, damp hands, then make a small dent in the ball with your thumb and place the marshmallow inside. Then, fold the ball of chocolate over the marshmallow and continue to roll in your hands until smooth across.

Adapted from Sugar Plum Blog

Stained Glass Cookie Ornaments

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 09 Dec 2011 06:00:00 +0000

I can barely believe it’s been six months since we moved into our first home in Texas. And now, just as quickly as we signed on the dotted line, we’re celebrating our first Christmas here! Well, not exactly here, but at my in-laws’ cozy home in New Jersey. That doesn’t mean it’s any less festive here in Texas, though. The stockings are hung, the tree is twinkling, and the oven has been getting a good workout with a steady influx of cookies and cakes. Christmas is in full swing!

These fancy and fun, yet incredibly easy, cookies have been one of the most festive treats to make it out of my kitchen lately. Hopefully, you’ll try them in yours, too!

The base is just a simple sugar cookie from scratch, along with a small cut-out filled with crushed hard candies (I used Jolly Ranchers). The cookies are baked for 8-10 minutes, and right when they come out of the oven, pricked with small holes for the wire ornament hook. Once the cookies are cool, string ‘em up anywhere you like, or give them as a sweet gift to someone special!

If you’re not interested in making the ornaments and really just need the guidelines to a good, basic sugar cookie, the best recipe for you is included below. These cookies were very simple and quick to make, and yielded a sturdy yet buttery soft cookie that would make an ideal base for whatever designs you dream up!

Enjoy these cookies, and have a very happy holiday season! I’ll be back with more delicious ideas and sweet treats next week.

Stained Glass Cookie Ornaments

Makes 30 cookies

Printable Recipe

Ingredients

1 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1/3 teaspoon salt

2 1/2 cups flour

15 small hard candies for cookie center (I used Jolly Ranchers), crushed

Directions

To make the dough: Using an electric mixer at medium-high speed, cream the butter, gradually adding the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.

With a wooden spoon, stir the flour into the creamed ingredients, about one third at a time, until evenly blended.

Divide the dough in half. Flatten each portion into a disk and seal in plastic wrap. Refrigerate overnight.

To create the cookies: Heat the oven to 375 degrees. Cover a sturdy baking sheet with aluminum foil and lightly coat the foil with cooking spray. Between 2 sheets of waxed paper lightly dusted with flour, roll the dough to a 1/4-inch thickness. Remove the top sheet.

Cut out the cookies with a large cookie cutter or a round biscuit cutter. Use a lightly floured spatula to transfer the shapes to the baking sheet, leaving about an inch between cookies. Remove the centers of the cookies with a smaller cookie cutter of your desired shape.

Place a pinch of crushed hard candy into the center of each cookie and bake until the cookies start to brown lightly around the edges and the candy is melted, about 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. To prevent sticking, line your serving plate or tin with waxed paper and place additional waxed paper between layers.

To create ornaments: Immediately after removing cookies from oven, gently dot a small hole in the top of each cookie with a toothpick. Gently swirl the toothpick in a circular motion to create a larger hole. Allow cookies to cool completely, then hook through each hole with a wire ornament hook. Garnish with a ribbon, if desired, and hang. This is a fun activity for kids and a delicious treat to pluck from the tree! I recommend eating the cookies 1-2 days within hanging them.

Enjoy!

Adapted from Family Fun Magazine

Mini Gingerbread Loaves with Cream Cheese Glaze

noreply@blogger.com (Georgia | The Comfort of Cooking) — Mon, 05 Dec 2011 06:00:00 +0000

One of the things I love most about this season is giving. Giving heartfelt hugs to my family and friends, giving them a nice compliment, and best of all, giving them a gift home-baked from my kitchen. Besides hugs and compliments, it’s the way I show my love the best!

These spiced, soft gingerbread loaves with cream cheese glaze will be going to a few special people, and with just a handful of basic ingredients and an hour, they can be part of your home, or a lucky recipient’s, too!

I imagine, cuddled up with a cup of chai tea and a swipe of cinnamon-vanilla butter, a slice of this gingerbread loaf would be heaven on earth. For breakfast, dessert, a simple snack or anytime in between… no occasion needed to enjoy this tasty holiday treat!

The spiciness of the fresh ginger and warmth of cinnamon, cloves and nutmeg make these gingerbread loaves an irresistible Christmastime indulgence, and a pretty sweet gift, too! Topped with a luscious cream cheese glaze and a sprinkle of chopped walnuts, these loaves are both pretty and palate-pleasing.

Add this one to the holiday baking list, and get your family involved in this easy and delicious recipe! You’ll have just as much fun making it as you will devouring it hot out of the oven, or giving it to a special someone!

Mini Gingerbread Loaves

Makes 3 mini loaves

Printable Recipe (includes Cream Cheese Glaze)

Ingredients

① 2 cups all-purpose flour

② 1 cups sugar

③ 2 teaspoons baking powder

④ 1 teaspoons ground cinnamon

⑤ ½ and 1/8 teaspoons ground cloves

⑥ ½ and 1/8 teaspoons ground nutmeg

⑦ 1/2 teaspoon baking soda

⑧ 1/2 teaspoon ground ginger

1 egg

1 cup milk

1/2 cup maple syrup

1 tablespoon vegetable oil

1/3 cup chopped walnuts

Directions

In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.

Enjoy!

Adapted from Taste of Home

__________________________________________________________________________________________________________

Cream Cheese Glaze

Makes 1 cup

Ingredients

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

1/8 cup unsalted butter, room temperature

1/4 teaspoon vanilla extract

Directions
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Whisk until smooth. Spread glaze on warm gingerbread loaves, or use as desired.

Enjoy!

10 Tips to Simplify Baking

noreply@blogger.com (Georgia | The Comfort of Cooking) — Thu, 01 Dec 2011 06:00:00 +0000

Baking requires precision and patience, but it can be made perfectly simple with the help of a few handy tips and tricks. When you’re short on time, try softening butter with a rolling pin. Or, if you’re missing heavy cream, make your own by combining whole milk and butter. The options are endless for ways to improvise in a pinch!

Keep your holiday baking stress-free and seamless this year with these helpful tips, and feel free to share your own in the comments above.

• • • • • • • • • • • • • •

For a flaky pie crust, always use cold ingredients. To keep the dough from becoming dense, gently handle it and only use a dusting of flour on the rolling pin or counter. Rest the dough in the refrigerator for about 30 minutes to make it easier to roll. Click here for my favorite easy pie dough recipe, from Simply Recipes.

Rinse a measuring cup in hot water or coat lightly with cooking spray before measuring syrups and oils. This way, they will pour out clean and not stick to the cup.

To quickly soften butter, try one of these three methods: Cut the butter into small pieces. Spread out on a plate, the pieces will thaw more quickly than a whole stick. Pound the butter. Place a whole, unwrapped stick of butter in a re-sealable plastic bag and use a rolling pin to flatten the butter. This softens while still keeping it cool. Set the butter in a water bath. Place a whole, wrapped stick of butter in a re-sealable plastic bag. Float in a bowl of hot water until soft.

When you’re out of buttermilk, make your own by combining 1 tablespoon of lemon juice with 1 cup milk. Stir and let stand for 10 minutes.

To test the doneness of quick and yeast breads, use a digital thermometer. When it registers 200 degrees F, it’s done.

If you only have salted butter for a baking recipe that calls for unsalted butter, remove half of the salt called for in the recipe.

Store spices in a cool, dark place away from your stove. Light, heat and humidity will cause herbs and spices to lose their flavor.

If your baked good recipe calls for nuts or berries, toss them with flour before adding to the batter to keep them from settling to the bottom of the pan.

If you have spare egg yolks or whites and need a whole egg for a recipe, either mix 2 egg yolks with 1 tablespoon water, or mix 2 egg whites with 4 tablespoons vegetable oil.

If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter. This will give you 1 cup of heavy cream.

• • • • • • • • • • • • • •

For more helpful ideas, visit my Tips & Tricks page.

Happy holidays and happy baking!

Tuscan Herb Spice Mix

noreply@blogger.com (Georgia | The Comfort of Cooking) — Fri, 25 Nov 2011 06:00:00 +0000

Since Thanksgiving is now just a memory and another major holiday is just around the bend, you could probably use something easy in your life. This perfect blend of Italian spices to rub on a juicy roast or steaming medley of sautéed vegetables is just what you need, and will make preparing a warm wintertime meal all that much easier!

This blend of herbs includes dried basil, dried marjoram, garlic powder, oregano, thyme, rosemary, and crushed red pepper flakes. I’ve found it gives just the right amount of full-bodied, robust flavor when added to pasta sauces, gravy, homemade breads, roasted vegetables, sprinkled over pizza, and when used to make a marinade for chicken breasts and other meats. It also makes a delicious dipping oil when combined with olive oil and freshly grated Parmesan!

I know you’ll find just as many uses for this very versatile and flavorful blend of Tuscan spices as I have, and enjoy all the ways it can make your weeknight meal preparations and special dinners simple and absolutely scrumptious!

Tuscan Herb Spice Mix

Makes 1 ½ cups spice mix

Printable Recipe

Ingredients

4 tablespoons dried basil

4 tablespoons dried marjoram

2 tablespoons garlic powder

2 tablespoons oregano

2 tablespoons thyme

2 tablespoons rosemary

2 tablespoons crushed red pepper flakes

Directions

Mix all of the spices together until well blended. Store in a tightly capped jar and use as needed.

Enjoy!

Pumpkin Cake Truffles with White Chocolate and Walnuts

noreply@blogger.com (Georgia | The Comfort of Cooking) — Tue, 22 Nov 2011 06:00:00 +0000

Since Thanksgiving is near and my family is traveling today to spend the holiday with us, I figured what better time to celebrate with something sweet! As much as I love the traditional apple pie, I’m a big lover of cake, and especially cake truffles. Tiny little mounds of cake encased in a crunchy coating of white chocolate candy are the antidote to all your ails. Try one and you’ll trust me!

You may have seen and tasted plenty of variations of cake truffles, but you’ve never had them like this. The rich, moist pumpkin cake that goes together quickly is swirled with candy coating, covered in chopped walnuts and, just like that, they’re all devoured before you know it!

The recipe is super simple, great for families to make together, and just about as delightful as getting a fresh pot of pretty yellow mums for the fall season! You’re bound to enjoy whipping up a batch of these beauties as much as you will enjoy eating them, or giving them away to a grateful family member or friend.

Enjoy the holiday, foodie friends!

Pumpkin Cake Truffles with White Chocolate and Walnuts
Makes about 25 truffles
Printable Recipe

Ingredients
1 package (18 1/4 ounces) spiced cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup pumpkin puree
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons cinnamon, ground
1 teaspoon ground ginger
1 teaspoon cloves, ground
1 teaspoon pure vanilla extract

For coating:

1 (14 ounce) package white chocolate-flavored candy melts

Chopped walnuts, optional

Directions

Preheat oven to 350°F. Beat all ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended, then pour into greased and floured 13 x 9-inch baking pan. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Line two large baking sheets with wax paper and set aside. Scoop out small mounds of cake with your hands and roll into small dumpling-sized balls, then place on the baking sheets.

Melt the candy melts according to the package instructions, either in the microwave or a double boiler. Coat each cake truffle evenly in the candy coating and space evenly on the baking sheet, sprinkling with walnuts immediately, if desired.

Allow cake truffles to harden in the refrigerator at least 30 minutes, or overnight.

Enjoy!

This is an original recipe.