Tracey's Culinary Adventures

Scalloped Hasselback Potatoes

noreply@blogger.com (Tracey) — Fri, 27 Jan 2012 11:30:00 +0000

I usually try and post something sweet on Fridays, but with my baking mojo still nowhere to be found, I'm going a different route today. These potatoes are every bit as decadent as any cookie or cupcake I could share with you, and like those things, is best served as an occasional treat. Imagine a potato, thinly sliced and stuffed with butter and cheese. That potato is baked until the outer skin is crispy, the inside is creamy and the cheese is melted and gooey. Sounds good, right? But wait, there's more! Drizzle that potato with a little bit of heavy cream, top with more cheese and return to the oven to really put this over the top.

I've been yearning to try these potatoes for a while, and each time another blogger posted them, I made a mental note to fit them in my meal plan for the week. I'm not sure why it took me so long, but they absolutely lived up to all of the hype. As I was eating mine, it occurred to me that these potatoes might also be fun for the Super Bowl, maybe in lieu of twice baked potatoes? I garnished mine with sour cream and chives, but you could really put out any of your favorite potato toppings (bacon, perhaps?) for a party. These potatoes are pretty much guaranteed to be a hit with your friends and family!

(PS - If you're a visual person, there are great step-by-step photos for putting the potatoes together here.)

Scalloped Hasselback Potatoes
from Tasty Kitchen

{Note: you can definitely double (triple, or whatever you need) to serve more than 2.)

2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)

Preheat oven to 400 F.

Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.

Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.

Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.

How To: Homemade Gnocchi

noreply@blogger.com (Tracey) — Thu, 26 Jan 2012 15:07:00 +0000

Long before I started this blog, I was obsessed with cooking shows. I watched them all the time, and was always eager to try the recipes and techniques I saw demonstrated. Of course, I had no kitchen skills at the time, so there were quite a few recipe flops and disasters. Homemade gnocchi was actually one of the first things I tried to make from scratch and to say it was an epic fail would be putting it nicely :) It looked SO easy on tv, but in practice, not so much. That was over 4 years ago, and I thought it might be time to finally tackle gnocchi again. I don't remember which recipe I used the first time, and there are a ton of them out there, but I turned to this one I flagged in an issue of Cook's Illustrated at the end of last year. Their recipes rarely disappoint me so I figured this would give me the best chance of succeeding.

And what do you know, it worked! If you've never had gnocchi, they are little dumplings made from just a few ingredients - here it's potatoes, flour, salt and an egg. The egg isn't traditional, but I think it helps bind the dough together, making it easier to work with, and also tenderizes the gnocchi. These are light, delicate gnocchi with lots of potato flavor, and served with a brown butter sauce they are such a special treat. I think they'd be great with pesto too, or even a red sauce. You really can't go wrong!

I've made this recipe twice without any issues, so I'm pretty confident it wasn't a fluke :) Today I'm excited to share it with you, along with more photos than I typically include in my post, just in case you want to try it. If you do, I highly recommend using a scale to weigh the potatoes and flour rather than going with the volume measurements. That one step goes a long way to ensuring success I think. Also, don't get too frustrated if you struggle with the shaping. It takes some practice to get the hang of it, and at the end of the day, regardless of how your gnocchi look, they're all going to taste the same :)

Homemade Gnocchi with Browned Butter and Sage
from Cook's Illustrated, September/October 2011

Gnocchi
2 lb russet potatoes (about 4 medium)
1 large egg, lightly beaten
3/4 cup plus 1 tablespoon (4 oz) all-purpose flour, plus extra for work surface
1 teaspoon plus 1 tablespoon salt

Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced
1 teaspoon minced fresh sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt

Preheat oven to 450 F.

Start with 2 pounds of russet potatoes. Poke each of them 8 times with the tip of a paring knife. Microwave until the ends of the potatoes have slightly softened (flipping the potatoes halfway through) - it'll take about 10 minutes total, though all microwaves are different, so yours might take slightly more or less time. Transfer the potatoes to the oven (place them directly on the rack) and bake until a skewer glides easily in and out of the flesh, about another 18-20 minutes.

Remove the potatoes from the oven and immediately start peeling them with a paring knife. They'll be hot (obviously) so hold them with a potholder or kitchen towel. Transfer the peeled potatoes to a potato ricer (or food mill). If you don't have a ricer or food mill, I've read that mashing by hand will work, but haven't tried it myself to confirm.

Process the potatoes through the ricer (or food mill) onto a rimmed baking sheet. (I lined mine with parchment for easier cleanup.)

Spread the potatoes in an even layer on the baking sheet and allow them to cool for 5 minutes.

Transfer 16 oz of the warm potatoes to a bowl. You'll have a bit of leftover potato - don't be tempted to add it. Top the potatoes with the lightly beaten egg and use a fork to stir just until combined.

Add 4 oz of flour and 1 teaspoon of salt and gently mix into the potatoes just until no pockets of dry flour remain. The dough will not have come together, it'll look crumbly.

Gather the dough into a rough ball in the bowl.

Transfer the ball to a lightly floured work surface and knead for about 1 minute, or just until smooth. The dough should be slightly tacky, but if it's sticking to the work surface as you knead, you can add a bit of additional flour.

Line a rimmed baking sheet with parchment and dust liberally with flour. Divide the dough into 8 pieces - don't worry about making them all exactly the same size.

Working with one piece of dough at a time, roll it into a long rope about 1/2-inch in thickness. Add flour to the work surface as necessary to prevent sticking. Cut the rope into 3/4-inch pieces.

You can leave the gnocchi as they are and cook them just like that, but if you want to shape them so they have the traditional ridges, keep reading :)

To shape them, all you need is a fork. Hold it with the tines facing down, and with one piece of dough at a time, press down with your thumb and roll the dough down the tines of the fork and over your thumb. You want to be assertive, but gentle as you do it. One side of the gnocchi will have the ridges and the other will have a small indentation (both are good for catching sauce!). If you have forks that are different sizes as we do, I found the longer ones were easier to use. It'll take a little bit of practice to figure out this shaping, but once you do it's really easy - promise!

{If you want to see this in more detail, you can find several videos on YouTube that demonstrate the process.}

Transfer the shaped gnocchi to the prepared baking sheet. Repeat with the remaining dough. If you don't want to cook the gnocchi immediately, you can place the baking sheet in the freezer (make sure the gnocchi aren't touching) and once they're frozen, transfer them to a resealable plastic bag for future use.

To serve immediately:

Start by making the sauce - add the butter to a 12-inch skillet set over medium-high heat. Let it melt and then continue cooking, swirling the pan occasionally, until the butter has browned and has a nutty aroma. Remove the pan from the heat and add the shallot and sage (I didn't have sage on hand so just subbed parsley). Stir and cook (with the residual heat in the pan) for about 1 minute. Mix in the lemon juice and salt and cover to keep warm.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon of salt to the boiling water. Cook the gnocchi in two separate batches - each will only take about 90 seconds. They will float to the top after about 1 minute and should be firm and cooked through when they're done. Use a slotted spoon to transfer the gnocchi to the skillet with the sauce. Repeat with the other half of the gnocchi. Gently toss them with the sauce and serve.

Serves 2 to 3

Meyer Lemon Curd

noreply@blogger.com (Tracey) — Wed, 25 Jan 2012 13:17:00 +0000

One of the things I look forward to most every winter is the abundance of citrus fruit that makes its way to my local stores. All of the different varieties of oranges, the grapefruit, and especially the Meyer lemons. I'm rarely as excited about a grocery store find as I am the one or two times a year I come across Meyer lemons. The window of opportunity seems so short here so I always stock up, and then I hoard the lemons in my fridge, not wanting to use them all up for fear I won't be able to find them again :) Sometimes I leave a bowl of them sitting on the island in my kitchen, and within a day or so their fragrant aroma has spread throughout the first level of my house. And let me tell you, it's better than any candle I've ever bought!

I never have much trouble deciding what to make with my citrus fruit, curd is pretty much always on the top of the list. It's so versatile - you can use it to fill or top cupcakes, make ice cream, spread on toast or muffins, or just eat it with a spoon (guilty!). My only minor complaint about curd recipes is that they generally call for only egg yolks, which means leftover egg whites I need to try and find a use for. Given how much ice cream I make, there's always an abundance of egg whites in my freezer, and I try to avoid adding to the problem when I can. That's why I am such a big fan of this recipe - it uses whole eggs, and only 2 of them! As a result, the curd is a bit less vibrant in color than others I've made, but no less delicious. This was my first time making Meyer lemon curd, but it certainly won't be my last; the Meyers really are special! That said, if you can't find Meyers, you could definitely use regular lemons to make this recipe, though you will probably want to increase the amount of sugar since Meyers are sweeter than your typical lemon.

Meyer Lemon Curd
adapted slightly from Gourmet, December 1999 (via Confections of a Foodie Bride)

{Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}

1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces

In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Makes about 1 1/2 cups

Italian Wedding Soup

noreply@blogger.com (Tracey) — Tue, 24 Jan 2012 14:00:00 +0000

I'm pretty sure the only two places I've ever had Italian wedding soup were at weddings or at the small restaurant where I worked during high school, but it's always been a favorite. The little meatballs and the greens make for such a good combination! Since I've been on such a soup kick this winter, I knew I had to finally attempt a homemade version of this soup. Given Shane's feelings about carrots and greens (hint, they're not positive), I originally planned to make the soup just for me and eat it for lunch. Then I noticed that the recipe said "serves 10" and decided I definitely didn't want to eat it that many days...

Instead, I threw it on the menu for dinner one night and hoped for the best. Shane's actually been pretty good about eating veggies in soups this winter, especially if the soup also happens to include meat and pasta. Progress! I adapted the original recipe just a bit - it called for beans, which neither of us likes, so I omitted and replaced with pasta. I also baked the meatballs instead of browning them on the stove top - I think it's easier, plus one less pan to wash is always a good thing :) We served the soup with a little bit of garlic bread. When I saw Shane go back for a second bowl of soup, I knew it was a hit! I really enjoyed it too, and was surprised by how filling it was. A full recipe will serve two people for several meals as a main course (perhaps more). It's one of the healthier soups I've made this winter, and has definitely earned a spot in the dinner rotation for the next few months!

Italian Wedding Soup
adapted from Williams-Sonoma

2 1/2 quarts (10 cups) low-sodium chicken broth
2 cups water
4 carrots, cut into 1/2-inch dice
1 tablespoon (about 3 cloves) minced garlic, divided
1 bunch kale, stems removed, leaves cut into thin strips
1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 cup plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 lb ground pork
1 1/4 cups ditalini pasta (or other small shape)

Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray.

Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale in a large Dutch oven set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about 30-40 minutes.

Meanwhile, combine the cheese, eggs, bread crumbs, the remaining 1 teaspoon of garlic, salt and pepper in a medium bowl. Stir until well combined. Add the ground pork and use your hands to gently incorporate the meat - don't overmix. Use a small cookie scoop to portion the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.

Once the carrots are tender, and while the meatballs are baking, add the pasta to the soup. Continue simmering until the pasta is tender (check the package for cooking time). Add the meatballs to the soup (heat briefly to rewarm if necessary). Season with salt and pepper to taste. Garnish each bowl of soup with more grated Parmigiano-Reggiano before serving, if desired.

Toasted Marshmallow Ice Cream S'morewiches

noreply@blogger.com (Tracey) — Mon, 23 Jan 2012 07:00:00 +0000

Yes, this is in fact the second ice cream recipe I've posted in less than a week. I'm going through a phase, bear with me. Tomorrow we'll get back to something savory, promise :)

So, for at least a week now, I've been randomly craving toasted marshmallows. Something about their charred, toasty exteriors and gooey centers just renders me completely powerless. I tried to wait it out, but eventually it became clear that craving wasn't going anywhere. I made a point to add marshmallows to the shopping list, and grabbed them the last time I was at the grocery store. Originally I'd thought I'd make a toasted marshmallow milkshake, but at the last minute I found myself on Google searching for ice cream instead, and luckily for me, someone else loves toasted marshmallows just as much as me and had already figured out how to create this magnificent ice cream flavor!

As you might have guessed, toasted marshmallow ice cream starts with a whole bunch of toasted marshmallows. An entire bag, in fact. I used my kitchen torch to do the job, and when they were done, it was all I could do to resist the intoxicating scent. I'd only bought one bag of marshmallows, though, so it wasn't an option to devour a bunch and then toast more... A pretty basic vanilla ice cream custard is made and then blended with the toasted marshmallows to create the base.

I waited until the next day to churn the ice cream, and in the meantime, pondered what I would do with it. I ran the idea of a s'mores ice cream sandwich by Shane, and he was the one to suggest calling them s'morewiches (though in fairness, a quick Google search reveals that is sadly not an original idea) :) Toasted marshmallow ice cream sandwiched between two graham crackers with some chocolate thrown in for good measure? Sign me up! I used store bought graham crackers for this project, but if you're feeling ambitious, I'm sure homemade would be even better. I decided to press mini chocolate chips into the side of the s'morewiches for the chocolate component, but a layer of ganache would be tasty too.

The flavor of the marshmallows is prominent in the ice cream, and if you've really charred them while toasting, you'll pick up on that too. This recipe makes a lot of ice cream - my 1 1/2 quart ice cream maker was pretty much maxed out, so consider halving it if you don't need a ton. I'm pretty smitten with the cuteness factor of the s'morewiches but if you don't feel like taking the time to assemble them, just top a few scoops of ice cream with graham cracker crumbs and chocolate chips (or chocolate sauce). The flavor profile is just as good. Oh, and that craving? Consider it satisfied in the best possible way!

Toasted Marshmallow Ice Cream S'morewiches
ice cream from Roasting Rambler

10 oz bag marshmallows
1 vanilla bean
2 cups milk (I used 1%)
5 large egg yolks
scant 1/2 cup sugar
pinch salt
1 cup heavy cream
1 teaspoon vanilla

graham cracker squares (homemade or store-bought)
mini chocolate chips

Spread the marshmallows in a single layer on a parchment-lined baking sheet. Toast the marshmallows with a kitchen torch, flipping them to toast all sides (be careful when flipping, they'll be hot). If you don't have a torch, you could probably also toast the marshmallows using the flame on a gas stove or under the broiler in your oven. If you use the broiler, keep a close eye on the marshmallows. Set the marshmallows aside.

Use a small paring knife to split the vanilla bean down the middle. Scrape the bean with the back of the knife to remove the seeds. Add the seeds and the vanilla bean to a medium saucepan along with the milk. Set over medium heat and bring the mixture to a simmer.

Meanwhile, whisk the egg yolks, sugar, and salt in a heatproof bowl. Slowly add the warm milk mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into a heatproof bowl.

Let the mixture cool for a few minutes (you can stir it vigorously to cool it faster). Add the toasted marshmallows to your blender, and once it's cooled slightly, add the custard to the blender too (my blender was almost filled to the top, but it worked out fine - you could do it in batches if you'd rather). Blend until the marshmallows are completely broken down and the mixture is smooth. Add the heavy cream and vanilla to the blender and blend to combine.

Transfer the mixture to a bowl, cover with plastic wrap and refrigerate until thoroughly chilled (overnight is best). Before churning, whisk the mixture vigorously until the custard is smooth and has a pourable consistency (it might be slightly spongy when you first pull it from the fridge). Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and freeze until firm, at least 2 hours.

To make the ice cream sandwiches: Spread some slightly softened ice cream in a layer of the thickness you want for your sandwiches. Freeze until fairly solid, then use a cookie cutter roughly the size of your graham cracker squares to cut blocks of ice cream. Sandwich the ice cream between 2 graham cracker squares, and if necessary, pop in the freezer briefly to firm up. Press mini chocolate chips into the sides of the ice cream before serving. You can wrap the sandwiches individually in plastic wrap and store in the freezer.

Pina Colada Smoothie

noreply@blogger.com (Tracey) — Fri, 20 Jan 2012 15:00:00 +0000

It's getting to be that time of year when I find myself staring out the window daydreaming about a remote tropical beach with the softest white sand and the most gorgeous crystal clear blue water. A good book and a fruity drink by my side, it's my idea of paradise. It's an especially nice thought on this snowy Friday morning, with more of the white stuff in the forecast for tomorrow. And you know what? It *might* actually happen this year! Not that I'm excited about it or anything :) Shane and I will be celebrating our 5 year wedding anniversary in March, and an escape from this New England winter is definitely the goal. Now all we need to do is get our acts in gear and start planning... So, who has a (middle of the winter) warm weather destination they recommend?

Until then, I'll have to be content enjoying a pina colada smoothie under a giant blanket on my couch and really, it's not much of a hardship because this is a great smoothie :) I discovered this recipe on Pinterest a few weeks ago and have been itching to make it ever since - pina coladas are by far my favorite fruity cocktail! The recipe combines fresh pineapple, light coconut milk, a banana and a bit of honey to make a refreshing and delicious smoothie whose flavor is quite reminiscent of the cocktail. It's not overly sweet, even with the honey, but you could probably skip the honey if you wanted and it'd still be great. I've enjoyed it for dessert more times than I care to admit over the course of the past few days, and with a substantial stash of fresh pineapple in my fridge, there are probably several more pina colada smoothies in my future!

Pina Colada Smoothie
barely adapted from Paula Deen

1 cup fresh pineapple chunks
1 cup light coconut milk
1 frozen, sliced banana (I like to slice my bananas then pop them in the freezer so they're ready to use in smoothies)
1/4 cup ice cubes
2 teaspoons honey
pineapple wedges, for garnish

Combine all of the ingredients (except the pineapple wedge garnish) in your blender. Blend until smooth. You can add ice if you want a thicker smoothie or milk if you want a thinner consistency (for the record, I liked it exactly as written). Garnish with pineapple wedges, if desired, and serve.

Serves 2

Homemade Spaghetti-O's with Meatballs

noreply@blogger.com (Tracey) — Thu, 19 Jan 2012 15:06:00 +0000

I'll admit it, I've eaten my fair share of the canned version of this meal. It was never all that satisfying, it was really all about the quick and easy factor. Now that I'm older (and hopefully a little wiser) and actually read product labels, I understand why it's not exactly the best choice. But a homemade version - one that can be on the table in not much more than 30 minutes AND is also pretty healthy? Well that's a recipe I just had to try.

This recipe comes from the America's Test Kitchen Healthy Family Cookbook, which is one I've really been loving since I bought it last year. I probably wouldn't have been terribly intrigued by this recipe had it not also included the mini meatballs - I always went for the Spaghetti-O's with meatballs, never just the plain ones. These meatballs are made with ground chicken, and just two other ingredients - pesto and breadcrumbs - so they're simple to throw together, but they also pack a lot of flavor. They're poached in the thick tomato sauce right alongside the pasta which keeps them moist too. I wasn't able to find ring shaped pasta for my homemade Spaghetti-O's but ditalini was a good substitute. I was slightly nervous about serving this meal to Shane (I wasn't sure the tomato-based sauce would go over well), but he seemed to enjoy it just as much as I did. Not surprisingly, it's light years better than anything that comes from a can! It's great comfort food too, and comfort food I don't feel at all guilty about enjoying :)

Homemade Spaghetti-O's with Meatballs
from America's Test Kitchen Healthy Family Cookbook

6 oz ground chicken
3 tablespoons pesto (homemade or store-bought)
3 tablespoons plain breadcrumbs
1 tablespoon olive oil
1 onion, coarsely chopped
1 carrot, peeled and chopped medium
1 small celery rib, coarsely chopped
3 garlic cloves, minced
2 1/2 cups low-sodium chicken broth
1 (28-oz) can diced tomatoes
4 oz (about 1 cup) ditalini pasta (or other small shape)
Parmesan cheese (for garnish, optional)

In a medium bowl, combine the ground chicken, pesto, breadcrumbs, 1/8 teaspoon salt and a pinch of black pepper. Use your hands to gently mix until well combined. Form the mixture into small meatballs (each about 3/4-inch round) using a heaping teaspoon measure. You'll get about 28 meatballs - set them on a plate, cover with plastic wrap and refrigerate.

Set a large Dutch oven over medium heat and add the olive oil. When it shimmers, add the onion, carrot and celery. Cook for about 5 minutes, or until the onion is softened. Add the garlic and cook just until fragrant, about 30 seconds. Mix in the chicken broth and tomatoes (with their juice), scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer, then cover and reduce the heat to medium-low. Continue cooking for 15-20 minutes, or until the carrot is softened.

Turn off the heat under the pot and puree the soup with an immersion blender until very smooth (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 batches).

Set the soup back over medium heat and return to a simmer. Add the pasta and meatballs and continue simmering for 12-15 minutes, or until the pasta and meatballs are cooked. Season to taste with salt and pepper before serving.

(You can make the soup ahead and refrigerate for 3 days or freeze for 2 months. Gently reheat over medium-low heat.)

Chocolate-Raspberry Ice Cream

noreply@blogger.com (Tracey) — Wed, 18 Jan 2012 15:20:00 +0000

It doesn't matter how bitterly cold, windy or snowy the winter gets, I still find myself craving ice cream. And while our local ice cream shop remains open year-round (albeit with limited hours this time of year), I'd rather not have to bundle up and brave that cold weather to get my ice cream fix, especially when there's a perfectly good ice cream maker sitting right in my pantry! It's been over a month since I last churned a batch of homemade ice cream, and I think we can all agree that's WAY too long. So when I sat down to plan this week's menu, my copy of The Perfect Scoop, my ice cream bible, was among the stack of cookbooks on the table.

I had only flipped through a few pages when I came upon this chocolate-raspberry ice cream. That was it, no need to look any further. I adore the chocolate and raspberry combo, a fact I discovered last year when I made what has become one of my favorite cupcake recipes. It's as irresistible to me as chocolate and strawberries, maybe even more so. The decadent, rich chocolate and the juicy, tangy berries - yum!!

The simplicity of this ice cream can't be beat. It's not made with a custard base - the entire recipe includes just four ingredients and the hands-on time is probably less than 10 minutes. You can even use frozen raspberries, which are a lot easier to come by this time of year than fresh ones (or at least fresh ones that would be worth buying). The resulting ice cream is really creamy and decadent, with an intense dark chocolate flavor and plenty of raspberry goodness. It was so rich I could only savor a few bites at a time, but that's probably a good thing :)

Chocolate-Raspberry Ice Cream
from The Perfect Scoop by David Lebovitz

1 1/2 cups heavy cream
5 tablespoons (40 g) unsweetened Dutch-process cocoa powder
2/3 cup (130 g) sugar
2 cups (240 g) raspberries, fresh or frozen

Add the heavy cream, cocoa powder and sugar to a medium saucepan and whisk to combine. Set the pan over medium heat and, whisking frequently, bring the mixture to a full, rolling boil. Turn off the heat under the pan, then add the raspberries. Cover the pan and set aside for 10 minutes.

Puree the mixture in a blender (immersion blender works too, that's what I did!) or food processor. If desired, you can strain the mixture to remove the raspberry seeds.

Cover and refrigerate until thoroughly chilled (overnight is good). The mixture will be thick - almost like pudding - once chilled. Freeze in your ice cream maker according to the manufacturer's instructions. Transfer to airtight container and store in your freezer.

Makes about 3 cups

Pumpkin Streusel Coffee Cake

noreply@blogger.com (Tracey) — Tue, 17 Jan 2012 14:56:00 +0000

A few weeks ago I was at BJ's picking up a few things, and even though I didn't need anything in the baking supplies aisles, I had to take a quick look and see if they had anything new. It's a bad habit of mine. My curiosity really paid off this time, as I discovered they had cans of pumpkin on a huge sale - three of the warehouse-sized cans (I think they're 28-oz each) for only $3.99! Even though I already had pumpkin in the pantry at home, I couldn't resist stocking up just a bit more. The past few years there always seems to be a panic about pumpkin shortage when fall rolls around, and should that be the case this year I'll be prepared :)

As I drove home that day I couldn't stop thinking about baking up a few more pumpkin treats. I usually restrict most of my pumpkin baking to the fall months, but there's really no reason not to use it year-round. And when I mentioned what I was thinking of doing over on my Facebook page, you guys responded in a big way - apparently you love pumpkin all year too! Though it typically takes me forever to choose a recipe when I decide to bake, I'd had this coffee cake flagged for a while, so the decision was easy this time.

After all the anticipation, this recipe didn't disappoint. I loved it! Not surprisingly, the streusel was my favorite part - there's a layer baked into the middle of the cake and one sprinkled on top as well so every single bite is packed with that brown sugar and oat goodness. The pumpkin contributes a pretty orange color to the cake, but the flavor is surprisingly subtle. I didn't mind, but if you're looking for something with an assertive pumpkin flavor, this probably isn't the one for you. This morning I woke up to the first snow of the winter, and though it was just an inch or two, it was such a nice treat to enjoy a thick slice of this coffee cake under a blanket on my couch. The cake would be a great addition to a brunch menu I think, and with my enormous stash of pumpkin, it probably won't be long until it makes another appearance on my table :)

Pumpkin Streusel Coffee Cake
adapted from Williams-Sonoma

Streusel
1/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
pinch kosher salt
6 tablespoons cold unsalted butter, cut into small cubes

Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup pumpkin puree
1/2 cup sour cream, at room temperature

Glaze
1/2 cup confectioners’ sugar, sifted
1 teaspoon whole milk
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray with flour. (A 9-inch cake pan works too as long as it has about 3-inch sides.)

To make the streusel: Stir the flour, oats, brown sugar, cinnamon and salt together in a medium bowl. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs. Set aside while you make the batter.

To make the batter: Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and sour cream and beat until incorporated. With the mixer on low speed, add the dry ingredients, beating just until combined - the batter will be very thick.

Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use an offset spatula to spread it as best you can (it doesn't have to be perfect). Top with the remaining streusel.

Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.

To make the glaze: Whisk the confectioners' sugar, milk and vanilla in a small bowl until the consistency is thick, but pourable. You might need to add a little more milk to achieve the right consistency (I did). Drizzle over the top of the cake. Let the glaze set before serving.

Baked Mini Crab Cakes

noreply@blogger.com (Tracey) — Mon, 16 Jan 2012 15:35:00 +0000

After making the crab rangoon last week, I had leftover crabmeat, and given how much I'd spent on it, the last thing I wanted was for it to go to waste. The only problem was that I didn't have a ton of crab (about 5 oz), and trying to find a recipe that called for so little AND would feed both Shane and I for dinner was a challenge. Fortunately, I stumbled upon these mini crab cakes, which ended up working perfectly. It doesn't hurt that they're cute too, I have a soft spot for minis :) As written, the original recipe called for only 6 oz of crab meat, but many of the reviewers mentioned using more, so I upped the total to 10 oz. And yes, I also did that in large part because I wanted to halve the recipe and use all of my crab, but hey, it worked!

We really enjoyed these little bites. They have a crisp panko crust on the bottom as well as on the top, and sandwiched in the middle is the creamy crab mixture. That combination of textures was one of my favorite things about the crab cakes. I love that they're baked too, as I often find frying traditional crab cakes messy and time consuming. Another nice thing about this recipe is that you can bake the crab cakes up to 2 hours ahead and then reheat them briefly before you serve, which makes the recipe ideal for entertaining. I did have a little bit of trouble removing the crab cakes from the pan (despite using a nonstick pan and spraying it with cooking spray) but overall, a relatively minor complaint. We will absolutely be making these again!

Mini Crab Cakes
adapted from Bon Appetit, April 2009 (via Epicurious)

8 oz cream cheese, at room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1/2 teaspoon lemon zest
3 tablespoons chopped fresh chives, divided
1/4 teaspoon kosher salt
pinch cayenne pepper
10 oz fresh lump crabmeat, patted dry and coarsely shredded
1 cup panko breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

In a medium bowl, whisk the cream cheese vigorously until smooth. Add 1/4 cup of the Parmesan and the egg and whisk until well combined. Beat in the sour cream, lemon zest, 1 tablespoon chopped chives, kosher salt and cayenne pepper. Gently fold in the crabmeat with a rubber spatula. (You can make the filling 1 day ahead, cover and store in the refrigerator.)

Preheat oven to 350 F. Spray a mini muffin pan with 24 wells (or 2 pans with 12 wells) with nonstick cooking spray. Combine the panko, remaining 1/2 cup Parmesan and remaining 2 tablespoons chopped chives in a medium bowl. Add the butter and toss until evenly moistened. Spoon 1 generous teaspoon of the panko mixture into the bottom of each well of the muffin tin. Press to form a crust. Top each crust with 1 generous tablespoon of the crab mixture. Finally, sprinkle the top of each with 1 teaspoon of the panko mixture (the bites will slightly overflow the tops of the wells, that's fine).

Bake the crab cakes for about 30 minutes, or until the tops are golden brown and the filling is set. Transfer muffin pan to a wire rack and let cool for about 3 minutes then run a knife around each cake and gently lift out of the pan. Sprinkle with additional chives for garnish, if desired.

(Note: You can bake the crab cakes 2 hours ahead. Let them stand at room temperature and then right before serving, reheat in a 350 F oven for 6-8 minutes.)

Makes 24

Double Fudge Oreo Crunch Cookies

noreply@blogger.com (Tracey) — Sun, 15 Jan 2012 16:00:00 +0000

Last weekend I rolled out of bed bright and early on Saturday and the first thing I did was to start putting together the dough for these cookies. Oreos before 8 am are a good thing, right? :) Because the dough has to be refrigerated before baking, I didn't actually eat cookies for breakfast - it wasn't until later that afternoon that I put them in the oven. I couldn't resist trying one while it was still warm, and I just loved it. A chewy cookie with gooey chocolate chips and big chunks of Oreo throughout, rich but not too rich. I recreated that fresh from the oven taste every time I had these cookies by microwaving them for 15-20 seconds. It was perfection!

Unfortunately, my motivation to photograph the cookies was low, so a few sat on the counter all week waiting for me to get my act in gear. As I was getting ready to settle in for the Patriots game last night, I was trying to decide on a snack, and started craving the last two cookies. I finally took a few shots, then popped them in the microwave and retreated to the couch to watch the game. The bad news? Even with the microwave's help, my cookies were no longer soft and chewy - they were definitely past their prime. Lesson learned, sometimes being a procrastinator doesn't pay off. Luckily, any disappointment over the cookies was quickly forgotten as the Patriots cruised to an easy win :) On to the AFC championship game next week!!

Double Fudge Oreo Crunch Cookies
from How Sweet It Is

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (I used milk chocolate)
1 cup crushed Oreo cookies (I left mine in fairly big chunks)

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in 2 additions, beating until just combined. Fold in the chocolate chips and Oreos with a rubber spatula (the batter will be quite thick).

Cover the bowl and refrigerate the dough for at least 2 hours.

Preheat oven to 350 F. Line baking sheet with parchment paper. Use a small cookie scoop to divide the dough into 2 tablespoon balls and place on the prepared baking sheets, leaving 2 inches between them. Bake for about 12 minutes, or until the edges of the cookies are set (the centers may still feel soft). Transfer the baking sheet to a wire rack and let the cookies cool for about 5 minutes before removing them to the rack to cool completely. Repeat with remaining dough (be sure to let the baking sheet cool in between batches).

Store in an airtight container at room temperature.

Makes about 32 cookies

Baked Crab Rangoon

noreply@blogger.com (Tracey) — Fri, 13 Jan 2012 06:30:00 +0000

It's pretty rare that Shane and I don't eat dinner together during the week. We're both usually home, and I generally try to make something that appeals to both of us so we can enjoy this one meal of the day together. This week was a bit of an exception, though, as Shane's schedule meant I'd be left to my own devices two nights in a row. Any time Shane's not around for dinner, I use it as an opportunity to make something I know he wouldn't like (often something meatless or containing a ton of veggies). I've been pinning recipes like crazy over on Pinterest lately, and I knew I had a few that were not Shane-friendly, so I headed over to find some inspiration.

That's when I remembered these baked Crab Rangoon! We don't order Chinese food all that often, but when we do, Crab Rangoon is one of my very favorite indulgences. If you've never had it before, it's basically a fried wonton wrapper stuffed with a cream cheese and crab mixture. Utterly delicious, but not exactly healthy, which is one reason I was so intrigued by this baked version.

This recipe was really easy to whip up, and I enjoyed the Crab Rangoon so much I ate them both nights Shane was out! The filling was super creamy, and the wrappers crisped up quite nicely in the oven. These also had way more crab flavor than anything I've ever had from a Chinese restaurant. I splurged on good crabmeat for the recipe, but it was absolutely worth it. One tip if you decide to make these - it's really important to try to eliminate all of the air pockets around the filling as you assemble the Crab Rangoon because air bubbles will cause your wrappers to open up while baking resulting in some of the filling spilling out. It happened on a few of mine; it's not the end of the world, but worth trying to avoid, if possible :) (Updated: Check out the comments below for an idea from a commenter who suggested making these using a mini muffin pan to avoid the trouble of trying to get the air out of the wrappers!)

{PS - If you're wondering where to find wonton wrappers, they're available in most grocery stores these days. They're over in the refrigerator section of the produce department in mine.}

{PPS - I've also included a sweet chili dipping sauce recipe below that accompanied the recipe for the Crab Rangoon on Kristin's site. To be honest, I'm still on the fence as to whether I like it but she raved about it, and it had a ton of positive reviews on the original author's site, so it's entirely possible I'm the odd man out here.}

Baked Crab Rangoon
adapted from Food.com (via Iowa Girl Eats)

2 tablespoons sour cream (light is fine)
8 oz cream cheese, softened (I used reduced fat)
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24

Sweet Chili Dipping Sauce
from She Simmers (via Iowa Girl Eats)

3 garlic cloves, peeled
2 red serrano or jalapeno peppers, seeds removed
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1 1/2 teaspoons salt
1 tablespoon cornstarch
2 tablespoons water

Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes.

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup

Peanut Butter Dulce de Leche Cupcakes

noreply@blogger.com (Tracey) — Thu, 12 Jan 2012 14:30:00 +0000

This was a baking project born out of necessity. I've had leftover dulce de leche sitting in my fridge for a while and figured if I didn't use it soon I would wind up having to throw it away. And since I've really been trying to cut back on how much food we waste, I wasn't eager to do that. Side note, since I've started meal planning, I'm amazed by how little of our food winds up in the garbage as compared to when I was just shopping without much of a plan. Seems like common sense, I guess, but it's all the motivation I need to keep up the meal planning, even if it isn't always my favorite task every week :)

So anyway, I've discovered that searching my cookbook collection for recipes that use dulce de leche is fairly useless. It's just not an ingredient that's found its way into cookbooks (at least the ones I own). There are only a handful of recipes, and I've made quite a few of them, so I wound up on Google to see what I could turn up. Enter these peanut butter dulce de leche cupcakes. The minute I saw them I knew I had to make them happen. It's been a while since I made anything this indulgent, but oh man, these were worth every single bite.

The base is a devil's food cupcake, which was a new recipe for me, and one I will definitely turn to again in the future. The cupcakes were moist and fluffy with lots of chocolate flavor, and they baked up with the most perfect little domes. The magic really starts to happen with the filling. It's just three ingredients - peanut butter, dulce de leche, and a little heavy cream to thin the consistency, but it's so good! Its thick consistency works so well as a filling, and it was perfection paired with the devil's food cupcake and the peanut butter icing. The icing is not a new recipe to me, but it's a favorite. Hands down the best peanut butter frosting I've tried. As a whole, this cupcake combo ranks up in my top 3 among things I've made, and so far I've done well to only eat one of them. These need to find a new home, and soon! Any takers? :)

Peanut Butter Dulce de Leche Cupcakes
from Smells Like Home

Devil's Food Cupcakes
from Martha Stewart (via Smells Like Home)

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, at room temperature
4 teaspoons vanilla extract
1 cup sour cream, at room temperature

Preheat oven to 350 F. Line cupcake pans with paper liners.

Whisk the cocoa powder and water together in a small bowl then set aside. In a medium bowl, whisk the flour, baking soda, baking powder and kosher salt together.

Add the butter and sugar to a medium saucepan. Set over medium heat and cook, stirring occasionally, until the butter is melted. Pour the buter/sugar mixture into the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed for 4-5 minutes, or until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Add the vanilla, then the cocoa mixture and beat to incorporate. With the mixer on low, alternately add the dry ingredients (in 2 additions) with the sour cream (in 1), beating until just combined.

Divide the batter between the prepared cupcake liners, filling them about 2/3-3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them to the racks to cool completely.

Makes about 28 cupcakes

Peanut Butter Dulce de Leche Filling
from Smells Like Home, who adapted from Culinary Concoctions by Peabody

{Note: This recipe will make enough filling for about 2 dozen cupcakes.}

1 cup dulce de leche
2/3 cup creamy peanut butter
1/4 - 1/3 cup heavy cream (depending on how thick you want your filling)

Combine the dulce de leche, peanut butter and 1/4 cup heavy cream in a small saucepan. Set over medium-low heat and warm, whisking frequently, until the ingredients are combined and the filling is smooth. If the filling is too thick, add additional cream to the pan and whisk to incorporate. The filling will thicken as it cools so keep that in mind.

Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the peanut butter dulce de leche, then replace the top portion of the cone (you'll need to slice off the tip).

Peanut Butter Icing
from Ina Garten (via FoodNetwork.com)

{Note: this recipe makes enough frosting for 12-14 cupcakes, so double it if you're making the full cupcake recipe above.}

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Add the confectioners' sugar, peanut butter, butter, vanilla and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until creamy. Scrape down the sides of the bowl, then add the heavy cream and beat the icing on high speed until it is light and fluffy.

Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake then garnish with chopped peanut butter cups, if desired.

Broccoli Cheddar Soup

noreply@blogger.com (Tracey) — Wed, 11 Jan 2012 06:00:00 +0000

I know, second soup of the week. What can I say, I'm a little bit obsessed with soup right now :) It's just that time of year I guess, so hopefully you're not sick of the soup ideas. But if so, just bear with me, something indulgent and chocolatey is coming tomorrow!

If you've ever been to Panera, you've probably had their broccoli cheddar soup. I suspect it's probably one of their most popular menu items. And for good reason, it's delicious! This winter I really wanted to try a homemade version, one that didn't require me to change out of my pjs and drive 15 minutes to stand in line for. There are quite a few variations floating around the web, and I don't have any particular reason that I chose this one over the others, but I'm glad I did. It's become one of my favorite lunch options (no way is Shane touching this soup so it's out for dinner) and reheats really well so one batch will feed me for quite a few days. While most people are content to eat bread or rolls with their soup, I've developed a really bad habit of dipping potato chips in this one. Working hard to break myself of that...

I've made this broccoli cheddar soup on several occasions, and finally remembered to get some photos the most recent time so I could share it. A couple notes - first, don't use pre-shredded cheese. It just won't melt as well and you'll probably be disappointed. (I probably should have mentioned that when I posted the cheddar ale soup too.) Also, the recipe calls for pureeing the soup here, and as you can probably see, I like mine pretty smooth, but you could definitely keep it chunkier if that's your preference. The flavor is pretty close to the cafe version, and this alternative is definitely cheaper too. Gotta love that :)

Broccoli Cheddar Soup
from FoodNetwork.com

6 tablespoons unsalted butter
1 small onion, diced
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
kosher salt and freshly ground pepper
4 cups broccoli florets
1 large carrot, diced
8 oz (about 2 1/2 cups) grated sharp cheddar cheese

Add the butter to a large saucepan or Dutch oven set over medium heat. Once melted, add the onion and cook until tender, about 5 minutes. Add the flour to the pan and cook for 3-4 minutes (or until golden), whisking frequently. Gradually add the half-and-half, whisking constantly - the mixture may look lumpy at first, but it will smooth out. Stir in the chicken broth, bay leaves and nutmeg. Season to taste with salt and pepper then bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the soup and continue simmering until the veggies are tender, about 20 minutes. Discard the bay leaves. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in a few batches.)

Set the pot over medium-low heat and gradually add the cheese to the soup, whisking constantly to melt and incorporate. Adjust the seasoning to taste then serve.

Garlic-Potato Soup

noreply@blogger.com (Tracey) — Mon, 09 Jan 2012 15:00:00 +0000

I think I mentioned this last week, but to reiterate, I'm trying to incorporate more meatless meals into our dinner rotation. It's tough - we both love meat, especially Shane, who is a meat and potatoes guy through and through. So why am I doing it? Well, one, I know it's healthier for us to reduce the amount of meat we eat. And yes that's important. But honestly, in large part I'm also doing it to cut back on our grocery budget. It seems every time I'm at the store the prices have risen yet again, and meat is definitely one of the biggest expenses in our budget. Cutting it from just one or two meals a week adds up to big savings in the long run!

Slowly, I'm finding new recipes that make this goal more doable. In many instances, it's about baby steps, as was the case with this garlic-potato soup. The original recipe did not call for bacon, but I knew a potato soup topped with bacon would be more well received than one without it. Yes, there's some meat, but a few slices of bacon is a definite step-up from the steak I might otherwise have been tempted to serve. And the meat is no longer the focus of the meal, so that's a step in the right direction :)

This soup is packed with garlic and potato flavor, so while the bacon was a fun garnish, I definitely would have been happy without it (though I'm not sure the same can be said for Shane...). There are two kinds of potatoes - russets, which break down and thicken the soup, and Red Bliss, which up the potato flavor and maintain their shape better throughout cooking. As for the garlic, it's incorporated in three(!) ways - sauteed, poached and fried. The poached garlic heads winds up being quite similar to roasted garlic in both taste and texture (when mashed down to a paste), and it was definitely a new technique for me. We almost skipped the fried garlic chips, but I'm so glad we didn't. They were simple to make, and fun to eat (once we got over the fear of trying the first one). They're not overly garlicky, and add nice texture. This garlic-potato soup is a definite repeat here, and will be a welcome bowl of comfort as the winter nights get colder and colder!

Garlic-Potato Soup
adapted from Cook's Illustrated

Soup
4 strips thick-cut bacon, cut into 1-inch pieces
2 tablespoons unsalted butter
1 medium onion, diced
3 medium garlic cloves garlic, minced
2 heads garlic, rinsed, papery skins removed and top third of heads cut off and discarded
6 - 7 cups low-sodium chicken broth
2 bay leaves
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch cubes
1 lb Red Bliss potatoes (unpeeled), cut into 1/2-inch cubes
1/2 cup heavy cream
1 1/2 teaspoons minced fresh thyme leaves
1/4 cup minced fresh chives

Garlic Chips
3 tablespoons olive oil
6 medium cloves garlic, sliced thin lengthwise

Set a large saucepan or Dutch oven over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pot.

Add the butter and give it a minute to melt, then add the onions and cook until they've softened, about 5-8 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. Add the garlic heads, 6 cups of the chicken broth, bay leaves and 3/4 teaspoon salt. Increase the heat to medium-high, partially cover the pot the bring the soup to a simmer. Reduce the heat to maintain a simmer and continue cooking until the garlic is very tender when pierced with the tip of a knife, about 30-40 minutes. Add the potatoes and continue simmering (still partially covered) until the potatoes are fork-tender, about 15-20 minutes.

Remove the bay leaves and discard. Remove the garlic heads, and squeeze at the root end so the cloves slip out of the skins (the heads will be hot, it's easier if you hold them with paper towels or tongs to do this). Use a fork to mash the garlic cloves into a smooth paste.

Mix the cream, thyme and half of the garlic paste into the soup. Continue cooking until hot, about 2 minutes. Taste the soup and decide if you want to add the remaining garlic paste (we used all of it). Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in a few batches.) I left some chunks of potato so the soup had more texture, but you could process it further if you want. You can thin the soup with the remaining 1 cup of chicken broth if desired - I left mine thick.

Season the soup to taste with salt and pepper and serve, garnished with the garlic chips, chives, bacon, or your favorite garnish.

To make the garlic chips: Add the olive oil and garlic to a small pan or skillet and set over medium heat. Cook, stirring and turning the garlic frequently, until it is golden brown (about 3 minutes). Be very careful - you don't want to burn the garlic or it'll be bitter. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Sprinkle the chips lightly with salt.

Serves 6

Vanilla-Scented Granola

noreply@blogger.com (Tracey) — Sun, 08 Jan 2012 17:38:00 +0000

I've completely lost my baking mojo in the past few weeks. I can count on one hand the number of goodies that have been made in my kitchen. Baking 4 desserts over the course of a few weeks might still sound like a lot to you, but compared to my "normal," it's definitely not. I suspect I'm probably just burned out from all the holiday baking I did, though I haven't experienced that in previous years so I'm not sure why all of a sudden it's happened. Fortunately I haven't entirely lost interest in the kitchen; we've tried a ton of great new savory recipes lately that I'm looking forward to sharing with you this week. I just hope my desire to bake returns before we run out of Christmas candy to snack on :)

This vanilla-scented granola was one of the treats I made to include in my Christmas packages this year, and while granola doesn't generally excite me all that much, I really enjoyed this one quite a bit. I even kept a bag for myself and have been eating it with Greek yogurt for breakfast many mornings. All of the vanilla extract gives it a nice floral sweetness and texturally it has just the right amount of crunch. Like all granolas, it's highly adaptable too - you could easily substitute your favorite nut or dried fruit. I think my next batch might include coconut flakes as well, so definitely feel free to make it your own.

Hope you're having a great weekend!

Vanilla-Scented Granola
adapted from Bon Appetit, March 2002 (via Epicurious.com)

4 cups old-fashioned oats
1 cup pecans
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/3 cup vegetable or canola oil
1/4 cup honey
2 tablespoons granulated sugar
4 teaspoons vanilla extract
1 cup dried cranberries

Preheat oven to 300 F. Line a rimmed baking sheet with parchment paper.

Combine the oats, pecans, brown sugar, salt and cinnamon in a large heatproof bowl. Add the oil, honey, and granulated sugar to a small saucepan. Set over medium heat and bring to a simmer then turn off the heat and mix in the vanilla extract. Pour the hot oil mixture over the oat mixture and use a rubber spatula to mix until the ingredients are well combined.

Spread the granola on the prepared baking sheet. Bake for 30 minutes, or until the granola is golden brown, stirring occasionally. Let the granola cool then add the dried cranberries and stir to incorporate. Store in an airtight container at room temperature.

Makes about 8 cups

Buffalo Chicken Rolls

noreply@blogger.com (Tracey) — Fri, 06 Jan 2012 15:28:00 +0000

The week between Christmas and New Year's Day was a lazy one, and I filled my days with so many of the things I never seem to make time for the rest of the year. I watched more movies in those few days than I think I'd seen the rest of the year. I also read books - actual fiction books, not just cookbooks (though I did browse those too of course)! It reminded me how much I love reading, so I've definitely made it a goal to read more in 2012. One of the other highlights of the week was spending time discovering some new-to-me blogs. I added several to my Google Reader, including Andie's blog, Can You Stay for Dinner? It's full of great recipes, and I really enjoy her writing style. She lost 135 pounds a few years ago, and talks openly about that too - really inspiration stuff!

These buffalo chicken rolls were the first recipe I made from her site. As the NFL playoffs approach, and many of us start looking for snack/appetizer-type foods to serve while watching the games, these are a worthy contender. They're full of all the things you love about buffalo chicken wings, wrapped neatly in egg roll wrappers and baked to crispy perfection! I made mine with shredded chicken coated in buffalo sauce, crumbled blue cheese and thinly sliced celery, but they're highly adaptable so you could really use whatever you like. The original recipe called for broccoli slaw instead of the celery, but I had celery on hand and was trying to use it up (I swear, there's always celery dying a slow death in my produce drawer).

One more thing - I tried to include quantities below, but I really don't measure anything when I make these. As long as you don't overfill the wrappers, you can vary the quantities all you want. Oh, and don't be too worried if you can't fold the wrapper perfectly. I had to make these 3 times before any of mine looked remotely like the original :)

Buffalo Chicken Rolls
adapted from Can You Stay for Dinner?

{I didn't take step by step pictures, but you can find some great ones on Andie's blog using the above link.}

3/4 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
1 cup hot sauce
12 egg roll wrappers
1 cup crumbled blue cheese
1/2 cup celery, thinly sliced
water
nonstick cooking spray
blue cheese or ranch dressing, for serving

Preheat oven to 400 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray.

Stir the chicken and hot sauce together in a medium bowl until moistened - you can use more or less sauce depending on how spicy you want your rolls.

Place one egg roll wrapper on a clean work surface. Add about 1 tablespoon of the celery on the diagonal of the bottom right corner. Top with about 2-3 tablespoons of the chicken, and finally some blue cheese crumbles. Be careful not to overfill the wrappers.

To fold the roll: Bring the bottom right corner up and over the filling to cover it completely and make it snug. Fold each side over to form an envelope, then roll the wrap almost all the way to the top. Wet your finger with water and moisten the top corner, then fold it over the roll, pressing to seal. Place the roll on the prepared rack.

Repeat with the remaining wrappers and filling.

Spray each roll lightly with nonstick cooking spray. Bake for 15-20 minutes (flipping the rolls halfway through), or until the rolls are golden brown and crisp. Allow to cool for a few minutes, then serve with either blue cheese or ranch dressing.

Peanut Butter Crunch S'mores Bars

noreply@blogger.com (Tracey) — Thu, 05 Jan 2012 05:01:00 +0000

I volunteered to make dessert for our New Year's Eve gathering with friends this year. We weren't having a sit down meal, instead it was super casual with lots of finger food/appetizer-type options. There were only 4 of us, and based on previous years, I knew we'd be so full from the savory stuff that there was a decent chance no one would be up for dessert. I wanted to make a sweet treat just in case, though, so with that in mind, I set out to find something quick and easy I could put together that would be just as good on January 1st, 2nd, or 3rd as it was on December 31st.

Enter these insanely decadent bars - a s'mores-inspired variation on Rice Krispie Treats. They're practically no-bake, so they definitely fit into both the quick and easy categories, and they're also good keepers. Several days after I made them, neither the flavor nor the texture had suffered one bit.

So, want to know what the bars are comprised of? There's a graham cracker base, which is topped with gooey marshmallows and sweet mini peanut butter cups, and finally a rich, crispy, candy bar-like layer that includes melted chocolate, peanut butter and Rice Krispies. I don't know how you could possibly pack any more goodness into one treat! These s'mores bars are completely addictive, so if you've resolved to eat fewer sweets in 2012, don't say I didn't warn you :)

Peanut Butter Crunch S'mores Bars
adapted from Rice Krispies (via Bakergirl)

5 whole graham crackers (about 5 x 2 1/2 inch rectangles)
1 1/2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1/3 cup light corn syrup
1.5 tablespoons unsalted butter
1/4 cup creamy peanut butter
1 1/2 cups Rice Krispies
1/3 cup mini peanut butter cups

Preheat oven to 375 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out.

Arrange the graham crackers in a single layer to cover the bottom of the pan - you may need to break the graham crackers into smaller pieces to fill in gaps.

Sprinkle the marshmallows evenly over the graham crackers. Bake for about 7 minutes, or until the marshmallows are very puffy. Transfer the pan to a wire rack and allow to cool completely.

Add the chocolate chips, corn syrup and butter to a large microwave-safe bowl. Microwave in 30 second bursts on 50% power, stirring in between each, until the chocolate is melted and the mixture is smooth. Stir the peanut butter into the chocolate mixture then fold in the Rice Krispies until all of the ingredients are combined.

Sprinkle the mini peanut butter cups evenly over the marshmallows then press the Rice Krispies mixture into an even layer on top. Cover and refrigerate the bars for about 1 hour, or until firm. Use the parchment overhang to lift the bars out of the pan and cut into squares. Store in an airtight container in the refrigerator. (I liked these best at room temperature so I took mine out of the fridge in advance of eating them.)

Asian Turkey Burgers with Spicy Lime Mayo

noreply@blogger.com (Tracey) — Wed, 04 Jan 2012 02:11:00 +0000

We've had a relatively mild winter so far, and can I just say, it's been amazing. Sadly, 2012 seems to have brought frigid weather with it. While I do actually enjoy one or two major snowstorms a year, I don't like them enough to make up for the freezing temperatures that occupy the rest of the days of these winter months. Days like today, when the wind chill made it feel like it was in the teens. Tomorrow doesn't look much better with a "feels like" of 0 to start the day. On the plus side, this weather makes it really easy to justify time under a blanket on the couch either with a book (currently reading Hunger Games, and loving it) or a movie in the DVD player (it was Love and Other Drugs today).

Fringe benefits of winter aside, I'm really longing for warm summer days and everything that comes along with them. At our house, one of those things is burgers. They're strictly grill food here - we pretty much never cook them inside on the stove top, so I associate them with summer. I decided to make an exception to the grill rule for Jessica's Asian turkey burgers though, and I'm so glad I did. These aren't bland, boring turkey burgers - they're flavorful and fun, good enough that we made them twice in one week! I'm not usually a big fan of mayo, but I loved her spicy limo mayo in combination with the flavors in the burgers. I didn't think it was too spicy (a good thing in my book), but you could definitely add more sriracha to up the heat factor. As I've mentioned before, we buy a ton of ground turkey and I'm always looking for new ideas so I'm psyched to add these burgers to the dinner rotation, even if I have to cook them inside for the time being :)

Asian Turkey Burgers
barely adapted from How Sweet It Is

2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
3 scallions, thinly sliced
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 lb ground turkey

4 hamburger buns
spicy lime mayo (recipe below)
tomato slices (optional)

Add the garlic, ginger, scallions, soy sauce, rice wine vinegar, and sesame oil to a large bowl and stir to combine. Add the ground turkey and use your hands to gently mix. Divide the mixture into quarters and form each quarter into a patty about 1/2-inch thick.

Set a large, heavy-bottomed skillet or grill pan over medium-high heat. Cook the burgers for about 4 minutes per side, or until they are cooked through.

Top the burgers with the spicy lime mayo and tomatoes and serve on toasted buns.

Spicy Lime Mayo
from How Sweet It Is

1/4 cup mayonaisse
1 teaspoon sriracha sauce
zest of half of a lime
juice of half a lime

Mix all of the ingredients together in a small bowl.

Cheddar Ale Soup with Homemade Croutons

noreply@blogger.com (Tracey) — Mon, 02 Jan 2012 14:25:00 +0000

As I mentioned at the start of 2011, I'm not much for New Year's resolutions, and I certainly won't be making any related to dieting. I didn't always make the best choices around the holidays (cookies for lunch), so I'll definitely be working to clean up my act now that 2012 has arrived, but I won't be eating a salad for every meal or cutting all desserts out (because that would just be crazy!). I'm a firm believer in all things in moderation :)

All that said, throughout the year I'm continually setting food-related goals, both related to the way we eat and the things I want to do for the blog. Last year I tried to make better choices for breakfast and worked to expand our horizons and make us more adventurous eaters. Progress was made on both fronts, and we'll continue to work on these goals in 2012. I've also decided I want to add more soups to our meal plans in the new year. They're warm and comforting (especially nice at this time of year), plus they make it easier for me to sneak an occasional meatless meal by Shane! I'm looking forward to sharing these (and several other blog-related) goals with you along the way.

It would be fair to say the first soup we tried was a resounding success. This cheddar ale soup came together easily and was really warm and filling. Maybe it goes without saying, but the cheese is the prominent flavor, so use something you really like. The beer flavor is subtle but present, and though the recipe calls for a pale ale we didn't have one on hand and thought our lager substitute worked great. I urge you not to skip the bacon and crouton garnish (substitute store-bought croutons if you don't want to make your own) - they really elevate this soup from good to awesome!

Cheddar Ale Soup
adapted just slightly from Williams-Sonoma (originally seen on Fake Ginger)

6 thick-cut bacon slices, cut into 1/2 to 1-inch pieces
2 tablespoons unsalted butter
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup pale ale
1 tablespoon Worcestershire sauce
2 cups milk (I used whole)
2 cups low-sodium chicken broth
1 1/4 lb sharp cheddar cheese, shredded
Kosher salt and freshly ground pepper, to taste
croutons (optional, for garnish)

Set a large saucepan or Dutch oven over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all about 2 tablespoons of the bacon fat in the pot.

Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened. Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently (you're just trying to get the raw flour flavor cooked off). Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth. Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don't have one, in a traditional blender - you'll probably want to do it in 2 batches.)

Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you've added all of the cheese and the soup is smooth. Season to taste with salt and pepper. Serve garnished with the bacon and croutons.

Serves 6

Homemade Croutons

day old bread (I used French bread)
olive oil
kosher salt and freshly ground black pepper

Preheat oven to 400 F.

Cut the bread into 1-inch cubes and place on a rimmed baking sheet. Drizzle with olive oil then sprinkle with salt and pepper. Toss to mix well.

Baked for about 15 minutes, or until the cubes are golden brown and crisp.

Mimosa Granita

noreply@blogger.com (Tracey) — Sun, 01 Jan 2012 18:30:00 +0000

Happy New Year! We celebrated exactly as we did last year: with good friends and a whole lot of food!

Jude, our friend's adorable son, provided the entertainment :) Last year he was only about 5 weeks old, but now he's an outgoing, charming 1 year old - what a difference a year makes!

Before we headed out last night, I whipped up this super quick and easy mimosa granita. It takes all of about 5 minutes to make and only 4 ingredients - orange juice, champagne, sugar and lime juice. And don't worry, no ice cream machine required. Most granita recipes I've seen have you pour the liquid into a dish and then scrape it every so often as it freezes to produce the individual ice crystals. Not tough, but sort of tedious. This recipe instead calls for freezing the liquid in ice cube trays and then using your food processor to pulse the cubes into the crystallized granita treat. Because of the alcohol in the recipe, it won't freeze super hard - I recommend letting the ice cubes freeze at least overnight before processing into granita.

This mimosa granita was light and refreshing, and pretty terrific for breakfast this morning as I waited for Shane to get out of bed :) Happy 2012 friends, hope your year is off to a great start!

Mimosa Granita
from The Cook's Illustrated Cookbook

1/2 cup sugar
1 cup freshly squeezed orange juice (from about 3-4 oranges)
1 1/2 cups champagne (or sparkling wine)
1 tablespoon lime juice

Whisk the sugar and orange juice in a large measuring cup until the sugar has dissolved. Mix in the champagne and lime juice. Distribute the mixture evenly among 2 ice cube trays.

Freeze until firm, at least 2 hours (I think overnight is best). Once frozen, you can transfer the cubes to a resealable zipper bag if you want (they'll be good for up to a week). To serve - add only enough cubes to make a single layer in your food processor. Pulse about 10 times, or until there aren't any large chunks of ice left. Transfer to individual bowls and serve.

Serves 2-4

Best of 2011: Our Favorites

noreply@blogger.com (Tracey) — Sat, 31 Dec 2011 15:25:00 +0000

I can't believe 2011 comes to a close today, it's seemingly flown by in the blink of an eye. As I was looking back through my posts putting together these round-ups, I realized just how well we've eaten this year :) Yesterday's round-up of the most popular recipes of 2011 was fun to put together, and while many of my personal favorites made the cut, several did not, and today I wanted to highlight those recipes. I didn't realize how hard it would be though! It took me forever to narrow down this year's nearly 300 posts to a few favorites. I hope you discover something you may have missed this year that will become a new favorite in your house! So, in no particular order, here are my top 15 - oh, and recipes marked with an * also made Shane's list! :)

S'mores Cheesecake - Any time I come across a s'mores-inspired treat, I bookmark it and over the years I've made quite a few of them. This cheesecake reigns as my current favorite with its graham cracker crust, chocolate cheesecake interior and pillowy, lightly toasted marshmallow topping. I wound never turn down a messy campfire s'more, but it's also quite nice to have this more refined version of the dessert as an option too!

San Francisco Garlic Fries - Inspired by a treat served at the San Francisco Giants' ballpark, these garlic fries became an instant favorite at our house. They're baked, not fried, and with their crispy exteriors yielding to a fluffy interior, we found it all too easy to justify eating way too many of them.

Best Buttermilk Pancakes - I'm often too hungry (or lazy) to make anything more than cereal in the morning, but when I do, these pancakes are my go-to. They're as easy as combining wet in one bowl, dry in another and mixing them together, and the result is a wonderfully light and fluffy pancake. Sitting here staring at the pic has me thinking a batch might be the perfect way to kick off New Year's Day :)

Homemade Peppermint Patties - One of my favorite snacks is a peppermint patty that's been stashed in the freezer. I love when I put one in there, forget about it and then find it weeks later - such a good surprise! And now I can make homemade peppermint patties that taste just as good (ok, better) than the store-bought ones, which just blows my mind.

Chicken Tikka Masala* - A few years ago a meal like this was SO far outside of our comfort zone. It makes me really happy that we've slowly become more adventurous with our choices, and hopefully we'll continue to do so. I have no idea how authentic this version of the dish is, but it's so delicious I don't care all that much :)

Chocolate Croissants - I tackled homemade croissants for the first time in 2010, and this year I tried a completely different recipe and added chocolate to the equation. Both were equally successful and so gratifying. I bake a lot (obviously) but very little compares to the deliciousness of a buttery, flaky croissant. And truthfully, they aren't that hard - I hope you'll give them a try in 2012!

Caramel-Filled Brownies - Rich fudgy chocolate brownies stuffed with an ooey-gooey layer of caramel - these are pure decadence. They're pretty stunning visually too, which only makes me love them more.

Homemade Naan - If you've always wanted to make homemade bread, but aren't quite ready to tackle yeast, this naan is a great solution. It's pillowy and light, and is the perfect vehicle for soaking up any extra sauce on your plate. We always make it with the chicken tikka masala above - dinner is extra special on those nights!

Chocolate Chip Cookie Dough Cupcakes* - I actually made these for New Year's Eve last year so we've come full circle! As a cookie dough addict, it doesn't get much better than these cupcakes. A brown sugar chocolate chip cupcake stuffed with eggless cookie dough then topped with a cookie dough buttercream - have I convinced you yet?

Oven Braised Short Ribs* - I don't buy red meat very often, but these short ribs were an incredibly worthwhile splurge. The recipe only calls for about 10 minutes of hands-on prep time, and then your oven does the rest of the work - can't beat that! The meat was fall-off-the-bone tender and unbelievably flavorful; I know it's only a matter of time until I can no longer resist the temptation to make them again.

Lemon Bars - I absolutely adore lemon curd, so it's probably not terribly surprising that a rich, creamy lemon curd sitting on top of a buttery shortbread base would be a stand-out dessert for me. That said, I've made a lot of lemon bars and none compare to these. Plus, the incredibly vibrant yellow color of the bars just makes me smile.

Cheesy Chili Mac* - Given how much I despise washing dishes, I'm always thrilled to find another one-pot dinner to add to my repertoire. This one can be made in about 30 minutes too, which also makes it a winner in the "quick and easy" category. Perfect for those long winter nights when you're craving simple comfort food.

Homemade Flour Tortillas - Turns out you only need 4 ingredients to make flour tortillas that blow the store-bought variety out of the water. Who knew? I wound up eating most of my first batch plain I liked them so much, but these were also a fantastic base for homemade tacos.

Thin Crust Pizza - I'm a thick crust girl, but this year I also fell in love with homemade thin crust pizza thanks to this recipe. The thin crust is super flavorful and really lets the toppings shine. Plus, the dough can be made in advance so this is totally feasible on a weeknight!

Blueberry-Streusel Bars with Lemon Cream Filling - Four layers of blueberry, lemon, and oat-streusel goodness - these are probably my favorite thing to have ever made with blueberries. I only wish I didn't have to wait 6 more months for blueberry season to arrive...

I hope you all enjoyed these round-ups as much as I enjoyed putting them together. It's been a very delicious year and I look forward to more culinary adventures in 2012! Wishing you a fun and safe night tonight - I'll see you all in the New Year :)

Best of 2011: The Top 11 Recipes

noreply@blogger.com (Tracey) — Fri, 30 Dec 2011 05:01:00 +0000

Last year I put together a year-end round-up for the first time, and I enjoyed it so much I thought it would be fun to do again as 2011 comes to a close. I'm often surprised by which posts end up taking off once I hit publish, and this year was no exception! Today I'm recapping the most popular recipes I posted this year (these homemade croissants still hold the top spot of all time), and tomorrow I'll be back to share my favorites that didn't make the cut on this list.

I also wanted to take a moment to thank all of you for your support this year. Today marks the 4th anniversary of this blog, and I'm so glad you're all along for the ride :) This year we crossed the 1000 post mark, which just blows my mind. I can't wait to see what 2012 brings!

On to the recipes...

11. Margarita Cupcakes - I really don't drink much, but I love boozy cupcakes! Brushed with tequila and topped with a tequila-lime buttercream, these are packed with flavor. They were the perfect way to kick off summer with a few friends this year.

10. The Easiest Homemade Caramel Sauce - If you've ever struggled to make caramel sauce, I urge you to give this a try. The trick? Your microwave! I made this recipe over and over this fall when I was working my way through the apples we picked at the orchard. It became impossible to eat apple slices that weren't dipped in caramel :)

9. Mint Chocolate Chip Cupcakes - I love all things mint chocolate chip (especially ice cream and candles), but it never occurred to me to make a cupcake combining the flavors until earlier this year. I topped one of my favorite fluffy chocolate cupcakes with a sweet, minty buttercream and they were definitely a hit. Apparently my mom's coworkers (the recipients of most of them) still rave about these 9+ months later!

8. Peanut Butter-Oatmeal Chocolate Chip Cookies - When it comes to cookies, I prefer soft and chewy all the way, and apparently you guys do too! Of course, anytime you combine chocolate and peanut butter, it's bound to be a crowd pleaser so maybe that was the draw? Either way, these were one of my favorites this year too; I really loved the addition of the oats here for just a little bit of extra texture.

7. Nutella Marshmallow Turnovers - Buttery, flaky puff pastry. Creamy, rich Nutella. Mini marshmallows. Need I say more? Seriously, only three simple ingredients and totally worth every indulgent bite.

6. Carrot Cake Whoopie Pies - 2011 will go down as the year I fell in love with the whoopie pie. I've made at least six or seven variations, but this carrot cake version is the one you guys seemed most enamored with. I love that you could see the little specks of carrot in the fluffy cookies, and it certainly doesn't hurt that these were sandwiched around my very favorite cream cheese frosting.

5. Creamy Baked Chicken Taquitos - I'm not exaggerating when I tell you we ate these taquitos at least once a week (often more) for months after I tried them for the first time. And why not? They're delicious, and really easy to whip up. You can even make them in advance and stick them in the freezer for another day.

4. Cinnamon Sugar Pull-Apart Bread - I think just about every food blog I read has posted this bread, or some variation thereof. It's easy to see why, this is basically just a fun variation on a cinnamon roll, and who doesn't like those? There's a savory take on the bread floating around, and it's definitely part of my plans for 2012.

3. Homemade Wheat Thins - It would be fair to say I'm obsessed with learning to make homemade versions of things I'd normally buy pre-packaged at the grocery store. I never imagined crackers would be so easy, but I'm definitely glad they are because these disappeared in record time. And you won't believe how spot on the flavor is...

2. Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream - My mom loves strawberry cupcakes so I made these with her in mind, but we both wound up loving them. The strawberry swiss meringue buttercream is particularly irresistible - so silky and rich. These make me yearn to live somewhere like California where I could get perfectly ripe strawberries pretty much year-round!

1. Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes - It thrills me that this was the most popular recipe I posted this year because I think it is seriously worthy of the top spot. I think we all loved grilled cheese as kids, and this is just a slightly more sophisticated take on that childhood favorite. It's easily adaptable to your taste preferences or what you happen to have on hand too. If it weren't such a calorie bomb, I'd probably eat it for lunch several times a week :)

So, did any of your favorites make the list?? See you tomorrow for a list of my personal favorites!

Honey Barbecue Turkey Meatloaf

noreply@blogger.com (Tracey) — Wed, 28 Dec 2011 15:00:00 +0000

Confession: I just finished cleaning up the dishes from my Christmas baking marathon this morning.

Awful, right? It's been the very definition of a lazy week here. I really wouldn't mind if I didn't see another dirty dish for a few days (or weeks...) :) Due to said sinkful of dishes, I've been less than motivated to cook dinner this week. We had leftovers one night and might have ordered take-out on a few other occasions. The thing is, we actually have food in the house, and it makes me feel really guilty when we spend money to order in when there are a ton of options available to us here. So, last night I put a stop to the madness and revisited this meatloaf recipe that I'd made earlier in the month.

Meatloaf can be pretty divisive, people either seem to love it or hate it, and as you've probably guessed, we are big fans. It's such an easy meal and to me, is pure comfort food, especially when served with a big helping of mashed potatoes on the side. I always make ours with ground turkey but you could definitely substitute ground beef if that's what you prefer. I used a slightly spicy barbecue sauce for this recipe, and we enjoyed the sweet/spicy flavor combo we had going on. The recipe only dirtied one bowl and since I always line my baking sheet with foil, clean-up was an absolute breeze. Combined with the deliciousness factor, this one is a total win all-around!

Honey Barbecue Turkey Meatloaf
adapted slightly from Fake Ginger (originally from Can You Stay for Dinner?)

1/2 cup plus 2 tablespoons panko breadcrumbs
2 tablespoons plus 2 teaspoons worcestershire sauce, divided
1 tablespoon dijon mustard
3/4 cup barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper
1 lb ground turkey

Preheat oven to 350 F. Line a baking sheet with aluminum foil and spray with cooking spray.

Add the panko breadcrumbs, 2 tablespoons of the worcestershire sauce, the mustard, 1/2 cup of the barbecue sauce, 1 tablespoon of honey, the salt and pepper to a large bowl. Stir to combine. Add the ground turkey and use your hands to gently mix until just combined - do not overmix.

Transfer the mixture to the prepared baking sheet. Shape into a rounded loaf. Whisk the remaining 1/4 cup barbecue sauce, 1 tablespoon honey and 2 teaspoons of worcestershire sauce in a small bowl. Pour about half of the mixture over the surface of the meatloaf and spread to coat; reserve the remainder for serving.

Bake for 45-60 minutes, or until an instant read thermometer inserted in the center registers 170 F. Let rest for 5-10 minutes, then slice and serve with reserved honey barbecue sauce.

TWD: Kids' Thumbprints

noreply@blogger.com (Tracey) — Tue, 27 Dec 2011 18:00:00 +0000

Well, after nearly 4 years, it's the last hurrah for Tuesdays with Dorie. Today we are sharing the final recipe from the book, and fittingly, Dorie herself is our host. Like so many of my favorite recipes from Baking, this one was simple but delicious. Little peanut butter thumbprint cookies filled either with jam for a sweet twist on PB&J, or chocolate, for those of us who are powerless to resist the peanut butter and chocolate combo. I crammed little mini peanut butter cups into my cookies since I had some in my pantry, and Shane and I both really enjoyed them. The cookies don't stand a chance of lasting through the week, even with all of the other sweets hanging around. You can find the recipe for these cookies and a really wonderful wrap-up on Dorie's site.

Back in 2008 when I joined Tuesdays with Dorie, I'd only just started to experiment in my kitchen. I had little to no experience baking, but with each passing week, I gained confidence with Dorie acting as a teacher through the words in her book, and the other TWD members the most supportive friends one could hope for. Today, the kitchen is my happy place - it's where I spend a majority of my time each week. Whether I'm making meals for Shane and myself, or creating treats to share with friends and family, it's always time well spent.

So, I owe a huge thank you to Dorie, not only for writing this book which brought so many of us together, but also for her support of this group over the years. I had the privilege of meeting her last year, and she truly exceeded all expectations. Thank you also to Laurie who founded the group, and all those who have helped her to keep it running all this time.

A new group will start working its way through another of Dorie's books, Baking with Julia, in February, and while I won't be baking along with them, I know I'll check in on their blogs and follow along when I can. The friendships I have forged through my participation in TWD have been the highlight of the experience for me, and I know these friendships will last for many years to come.