The girls have been spending many Fridays home with their Daddy. They tool about town getting errands done and preparing for the weekend. A few weeks ago there was talk of cookie making. What to put in them? What kind to bake? One little mouth squealed for cranberries and white chocolate, the other preferred M&Ms.

When I came home Friday evening, a delectable aroma hit me at the door. I found these beauties cooling on the rack. Immediately, the bright colored confetti in the cookies made me smile from ear to ear. Why limit the mix ins? Everyone was thrilled with the outcome.

I was further surprised at the answer I received when I asked what recipe my little team of bakers had used. My husband said that it was adapted from Trisha Yearwood’s cookie recipe. I didn’t know much about Trisha and a little search turned up her list of accomplishments. The country star can win Grammys, have a dozen top singles AND cook? She has two cookbooks and a third in the works. Based on the deliciousness of these cookies, I think I’ll try some of her other recipes.

The Food Network recipe featured white chocolate chips, cranberries and macadamia nuts. My girls chose to leave out the nuts and add in M&Ms. In addition, my husband included a touch of salt, which we always like to balance the sweet. Experiment with your own favorite cookie “confetti.”
Confetti Cookies
Adapted from this Food Network recipe.

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup dried cranberries, chopped
3/4 cup white chocolate chips
3/4 cup M&Ms

Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.

With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and M&Ms. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

Those who have been following this blog for awhile know that my husband grew up in the Netherlands and spent summers on his father’s native island of Corfu in Greece. When we first met, I visited the Netherlands and easily became acquainted with his friends and family since nearly all Dutch people speak fluent English. The introductions to his Greek world were not as seamless.

Though younger people in Greek speak English, it isn’t customary for older generations. I did a lot of smiling and nodding and my husband translated as much as he could. Meals in Greece are long affairs prolonged by conversation and drink. The food is always captivating but feigning interest for a few hours without understanding a word was sometimes taxing. Over and over in my head, I giggled to myself, “It’s all Greek to me” as I laughed along with a joke I didn’t understand.

The first time we visited some cousins in Athens, they had set up a long table in their apartment to accommodate all the guests for a traditional meal. Kostas, the patriarch of the family, was an extremely hard-working man who managed many hours of physical work to provide for his family. He had a weathered face, a thick mustache, always a cigarette in one hand and big smile.

That evening, I ate Soutzoukakai for the first time. It was Kostas’ favorite meal and he made sure I understood that. He slowly repeated the words to me, “Thelo Soutzoukakia” and encouraged me to repeat it. It means “I want Soutzoukakai.” Like a good little parrot, I repeated over and over. A number of times throughout the meal, Kostas would break conversation and look at me with raised eyebrows. “Thelo Soutzoukakia!” I would announced. Bravo! Smiles, laughs and nodding heads. The American got it right. Kostas was proud that he had taught me what he considered to be the most important sentence in the Greek language.

Though I have made dozens of Greek dishes, until last week, I had never prepared these meatballs. A few years after meeting Kostas, we lost him to cancer. Though I didn’t know him well, we connected that evening thanks to his efforts. Perhaps I have been hesitant to make these meatballs since they hold such significance to my memory of Kostas.

Some weeks ago, I was contacted about reviewing a new line of cookware from Nambe. Though I don’t accept many product reviews, I was drawn in by the saute pans’ ability to move so seamlessly from stovetop to oven to table. Immediately, I knew I would devise a Greek meal around the shiny CookServ piece!

While brainstorming what to cook, my husband suggested Soutzoukakia. We fondly remembered our meal with Kostas and I realized that rather than keeping the meatballs from my repertoire, I should master the recipe and teach my children and all that come to my table to say, “Thelo Soutzoukakia!”

The Nambe pans were indeed successful atop the stove as I fried the meatballs in oil and later simmered them in sauce.

We invited friends over for dinner and transferred the pan directly to the table alongside a few other Greek specialities. Though our family serves the meatballs with rice, they are also delicious over pasta. During our dinner, a number of the kids and even the babies requested second helpings of the Soutzoukakia until we had eaten every last one of the meatballs. I like to believe that somewhere Kostas was laughing and raising a glass of ouzo to our feast.

Nambe is giving away a full set of their new CookServ Nambe pans. Click here to enter:
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Soutzoukakia: Greek Smyrna Meatballs in Sauce
Makes 18-20 small meatballs

1/2 cup water
2 slices white bread, crusts removed
2 cloves garlic, crushed
2 teaspoons salt
1/2 teaspoon white pepper
1 teaspoon cumin, ground
1/2 teaspoon dried Greek oregano
1 egg, slightly beaten
1 1/4 lb. ground beef
1/4 cup olive oil for frying
1 large can (24 oz.) crushed tomatoes
2 Tablespoons butter
1 teaspoon sugar

Pour water over bread and soak for 10 minutes then mash with a fork. Add garlic, 1 teaspoon of the salt, 1/4 teaspoon pepper, all the cumin, oregano and egg. Add the meat and mix until well combined.

Shape into 18-20 oblong meatballs (the size doesn’t matter really, it’s just a tradition.) Heat olive oil in the pan over medium high heat. Fry the meatballs on all sides until brown. Remove them meatballs to a plate.

Add tomatoes, butter, remaining salt and pepper, and sugar to the pan. Stir to incorporate leftover oil. Simmer for about 15 minutes. Add the sausages and cook over low heat for another 15 minutes. Serve hot alongside rice, potatoes or pasta.

Sure, it was 70 degrees and gorgeous in Chicago today but just a few days ago I was tugging my down comforter up to my ears at night. Such is our Midwest spring.

My husband first made this soup years ago. We found it in cookbook called 1,001 More Low-Fat Recipes. It is one of those recipes that we keep forgetting about and then resurrect and wonder why we forgot about it. The spices are minimal and turkey is often bland but somehow the ingredients all come together to make a simple but flavorful soup.

Though any pasta shape will work, we have found that the wagon wheels combined with the meatballs and the colorful carrots and beans make fun soup “fishing” for the kids. If you want to freeze this soup, I suggest leaving the pasta out until you thaw it and then bring it to a boil and add the pasta.

Now, I’ll start to focus more on peas and rhubarb and all the other spring treats that should front and center in our produce aisles.

Italian Turkey Meatball Soup
Slightly adapted from 1001 More Lowfat Recipes
Makes 8 servings

1 1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
2 tablespoons olive oil
8 cups chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2 inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 ounces pasta, wagon wheels
2 medium plum tomatoes, coarsely chopped
salt and pepper, to taste

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic and Italian seasoning until well blended. Shape into 32 small meatballs. Heat oil in a large saucepan over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan. Heat to boiling. Reduce heat and simmer, covered, until vegetables are almost tender, about 8 minutes.

Heat soup to boiling, add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

I love Chicago. Though I appreciate all that New York and other big cities have to offer, I am a hometown, Midwestern girl. It’s true that our fashion scene isn’t as savvy and I don’t expect us to keep up in that department. But, our food scene is pretty amazing and getting better all the time.

In the past decade that I have lived here, I have been eagerly watching from a front row seat as creative, entrepreneurial chefs and foodies surprise, engage and wow us. Through my work and this blog, I’ve had the pleasure of meeting many of them and I find myself further swelling with pride about how talented and passionate my fellow Chicagoan’s are.

A few weeks ago, I attended a press gathering for the new show, Food Revolution Chicago. The producers plan is to showcase our food scene with the help of a few cool food fellas. Starting this summer, I look forward to tuning in to the first episode.

Last week, I attended the TimeOut Chicago Eat Out Awards, reporting live for the Chicago Blogger Network. We drank, we ate, we rubbed elbows with those helping make the Chicago food scene spectacular. I was pretty excited to  spend a night downtown at the Art Museum drinking bourbon cocktails:

We made our way through dozens of small bites from oysters to pork belly tacos. Some of the food (like these S’mores tarts) was good:

AND, some was not so good (flashback to 1980′s Wendy’s commercials):

Since my work, attempted diets and two little kids keep me from eating out as much as I would like, it was most fun learning about the the hottest new restaurants, coffee shops, breweries and bakeries. You can find a full list here, which you may want to use as a “to eat” list for the coming year.

I had the pleasure of chatting with the owner of Kai Zan, best new sushi restaurant. He and his brother opened the small restaurant, building much of the interior themselves. They suggest that you put yourself in their hands and order the chef’s choice. They will serve you an unexpected, outstanding selection of sushi. They are expanding the restaurant so you might want to wait a few months for the hype to die down and for extra seats.

I also had a memorable conversation with the owner and the chef of Bar Pastoral. Cheese, wine, charcuterie, seasonal menu, and did I say cheese?! The team was interesting, passionate and knowledgeable. Their energy alone made me want to dine in their establishment.

The most surprising announcement of the evening for many was not a winner of any food or wine category but the news that TimeOut Chicago will no longer be printing their magazine. They will be an online only magazine. Starting now :(

But, don’t get all weepy just yet about not holding your reading material printed on paper. You could perhaps quench just an ounce of your thirst by subscribing to the new food magazine, Middlewest. A couple talented folks from the TimeOut Chicago crew have just launched this new venture. It is something new and different… Card stock? Envelopes? See for yourself.

Though my mixology skills are still somewhat limited, I am venturing into new territory through experimentation of flavored simple syrups. Ginger syrup led me to my cocktail “ah-ha!” last year. Since then, I have tried other infusions and sipped my way through various combinations.

Mixing homemade syrup with some sort of liquor and a some freshly squeezed syrup yields a wide variety of different drinks. My recipe creation is a bit like a slot machine. Start with 1 ounce of infused simple syrup. Let the wheel turn and land on any sort of liquor (2 ounces) and 1 ounce of any type of freshly squeezed citrus. Though certain combinations obviously turn out better than others, none have been losers.

Rhubarb is one of my favorite flavors. I’ve been watching my garden anxiously awaiting the emergence of the perennial stalks. I recently used my last bag of chopped, frozen rhubarb and I’m feeling culinarily insecure without a stash. After baking some rhubarb streusel muffins, I used the rest of my supply to make this syrup. The fragrant, pink sweetener was a delicious match for good tequila and a touch of lime.

Rhubarb Tequila Cocktails (or Rhubarb Margaritas)
for 1 cocktail

2 ounces good tequila
1 ounce freshly squeezed lime juice
1 ounce rhubarb simple syrup (recipe below)

Combine all ingredients with a handful of ice in a martini shaker. Shake for a minute until very cold and serve straight in a cocktail glass garnished with lime.

Rhubarb Simple Syrup Recipe
Makes about 1 cup syrup

2 stalks rhubarb
1/2 cup sugar
1/2 cup water

Chop rhubarb coarsely. Put the water, sugar and rhubarb in a sauce pan over medium heat. Bring to a bowl and then reduce to a simmer. Simmer on low for 10 minutes. Mash rhubarb to help release the flavor. Simmer for 10 more minutes. Strain the syrup and store it in a jar in the refrigerator for up to a month.

It is so easy to get in the habit of rewarding kids with sugar. We find ourselves taking away treats as punishment, offering M&Ms as a reward to go pee pee on the potty, and celebrating big occasions with sweets and desserts. During that past few years, my own love of desserts and baking has been a challenge as I’ve tried to diet and lose my leftover baby weight. I’ve been working hard to break my emotional bond to baked goods but my rational brain turns to mush around donuts, croissants and cookies.

In actuality, we have pretty balanced diets. It’s not as if we are eating tons of sweets every day. But, as I’ve been analyzing our habits around sugar, I am bothered by its tie to emotions, particularly around the idea of rewarding myself or the kids with it. So, I’ve been trying to come up with treats that aren’t filled with sugar but that feel equally as exciting to enjoy.

Presentation of foods and drinks makes a big difference. My girls love playing tea party so I took a few cues from the tea party set up and served their snack on a tray the other day. We’ve also devised a some milk drinks that have no sugar or sweetener added. With just a few drops of vanilla or almond extract and a sprinkling of cinnamon, milk becomes a special offering!

The girls now ask for “cinnamon milk” in the same voice they use when they are trying to con me into giving them something sugary. So, my plan must be working! I am putting things that aren’t as bad for them in a new “treat realm” with a few fancier serving pieces and by making up names that I announce in my most “convincing” voice.

Would anyone here like to have a Cinnamon Vanilla Milk Drink made especially for them, served in a pink cup on a fancy tray?  

me! me! me! yes, please!

You may be shaking your head at me as you notice the processed, store bought graham cracker in the photo. I have made homemade graham crackers in the past and I know something like apple slices are a better option. But, like I said, I’m not a purist – just working to make changes. Little by little.

Cinnamon Vanilla Milk

Warm milk mixes with the cinnamon better so I often warm milk, add a dash of cinnamon and a few drops of pure vanilla extract and then shake it in a closed container (closed sippy cup or even a jar.) Serve the milk warm or if you want it cold, you can then shake with ice and serve.

Somewhere online, I saw this book about desserts in jars. I sort of giggled at the idea that such a specific concept of “desserts in jars” could fill an entire book. But, once I thought about it, I decided it wasn’t such a bad idea. I haven’t yet flipped through Shaina’s book but it did inspire me to build these banana pudding parfaits in jars. They kept well in the refrigerator and would be perfect for picnics or meals on-the-go.

Old fashioned banana pudding has always been a favorite of mine. I like it best the next day when the pudding has made the cookies just soggy enough but the bananas haven’t broken down to mush. Since I am a vanilla pudding/custard addict, I prefer traditional, old fashioned vanilla pudding without flavorings or liqueurs adding banana flavor into the pudding. I let the fresh bananas do all the work. And, though I like whipped cream, I didn’t include it in this batch. A little, freshly whipped cream cloud on top wouldn’t hurt.

Usually, Nilla wafers are used in banana pudding recipes. I experienced a happy accident when I couldn’t find them at my local store. Instead, I bought a box of Lorna Doones. The buttery, shortbread cookies were a welcome substitute and will be my first choice in the future. If you have leftover Girl Scout shortbread cookies, this might be a nice place for the to find a final resting place. If you really want to impress, make your own homemade shortbread cookies!

When our last jar of this banana pudding was left, our four-person family eagerly crowded around to share. Fighting almost ensued as little eyes determined whether or not each bite was of equal size. Though the elements are simple, this is one of my all-time favorite desserts. So comforting. Unctuous, rich homemade pudding layered with buttery cookies and fresh bananas. What’s not to love?

Banana Pudding Parfaits
Makes 6 servings

Ingredients

2 ½ cups whole milk, divided
¼ cup cornstarch
½ cup sugar
¼ teaspoon salt
2 egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 fresh bananas cut into 1/8 inch slices
18 small shortbread cookies (I used Lorna Doones)
Whipped Cream (optional)

To make the pudding:
Put 2 cups of the milk in a medium saucepan over medium heat. In another bowl, combine cornstarch, sugar and salt with a whisk. Add the additional ½ cup cold milk and whisk to combine. Whisk in egg yolks until smooth.
When milk is hot but not boiling, slowly add a half cup of the warm milk into the cold mixture, whisking constantly. Then, slowly add the mixture into the pan of hot milk, whisking constantly. Continue to stir and heat until you see the first bubbles. Turn down to low heat and cook, stirring constantly, for another 1-2 minutes until pudding begins to thicken.

Pour the pudding into a bowl. Stir in butter and vanilla extract. To avoid a pudding skin on the top, you can place plastic wrap directly on the surface of the pudding. Cool the pudding in the refrigerator until ready to assemble. Whisk the pudding again before serving.

To Assemble Banana Pudding Parfaits:
Put a few spoonfulls of pudding at the bottom of each jar or serving cup. Spread a few banana slices on the pudding and crumble a cookie over the top. Add a few more spoons of pudding. Add banana and a cookie. Spread the final amount of pudding over the top and place a whole cookie on top.

If you are using whipped cream, add it between the layers of pudding.

I rarely jog, I’m much more of a swimmer. A few weeks ago, I decided to take a few laps around the small track at my gym. As I jogged around the corner, the sun was streaming in the windows, warming a 15 yard stretch of the path. As the light hit my face, I had a flashback to a moment almost a year ago.

It’s funny how memories are triggered. For a few seconds, it was as if the linear stream of time folded like a ribbon and transported me back. Last February, I had stopped in the same place while jogging to take the above photo. The same afternoon sun was streaming through the gym window. When I got home, I started a blog post titled “The Light at the End of the Tunnel.”

The post was about a moment of realization I had just before taking the photo. At the end of 2011, I made some big changes to slow down my work and spend more time with my kids. The alterations to my work life and income were a long time in coming and were the culmination of much deliberation. The hope was to write more, blog often and find better balance. After a number of weeks with my new schedule, I was feeling healthy, happy and confident. As I turned the corner of that gym track, the sunlight hit my face and I thought to myself, “I feel the light at the end of the tunnel.” The post was meant to encourage others to harness the power they have over their choices and their lives and to make positive change happen for themselves.

Just a few weeks after taking the photo and before I finished the post, my world was shaken. One year ago today, my husband unexpectedly lost his job. And, because of the type of banking he did, the prospects of finding a new job quickly weren’t good. Immediately, my new balance and less rigorous work schedule came to an end as I sought new clients and work to increase our income.

My confidence and control suddenly felt so false. Initially, I began 2012 thinking I had learned such valuable lessons about my ability to make change. With the flip of a switch, I was reeling with the aftermath of total lack of control. As the year progressed, we rallied and decided to turn our lemons into lemonade. We launched our new company, U.S. of Awesome, hoping to spread hope and optimism rather than wallow in our problems. Looking back, I think we might have still been in shock to think that we could handle two little kids and two businesses. The following months were filled with challenges, exhaustion and a seemingly unfair dose of additional bad news from family and friends. Luckily, we were bathed in unconditional love and found reservoirs of strength we didn’t know we had.

A few weeks ago, when I again found myself passing through the light of the afternoon sun as I jogged around the track, I melted back in time to the photo I had taken a year earlier. I chuckled to myself as I remembered the blog post I never finished and then found myself in the present with a new realization. The light isn’t the end of the tunnel. There are moments and periods of light through the journey. And, when I find myself in a bright spot, I will bathe in the warmth, knowing that unexpected darkness may be around the corner. Through the year, I have learned not to fear what may lurk ahead. Instead, we have strengthened our faith that we have what it takes to get through difficulties that come our way.

A year ago today, we felt like we were in a tailspin. Though we endured a lot of turbulence, it seems that we may have found a new cruising altitude. Over the past few weeks, a number of signs have suggested that we are regaining some balance. I am a naturally optimistic person and already, the silver linings of our recent challenges are shining so bright that they are helping light our way.

Red Velvet is today’s culinary “it” girl. Dozens of dedicated Pinterest boards, devoted red velvet enthusiasts, concoctions of all forms. I think Red Velvet, the old southern favorite, is at top of its bell curve. If you aren’t a fan, you may be rolling your eyes at every pancake recipe or cake pop. But, if you are like me, you are relishing in the light of its fame. I’m no fair-weather fan – I pledged my love years ago and I will be faithful when Red Velvet tips over the top of this roller coaster and lands on the “out” lists.

I used to recognize Valentine’s Day as the commercial holiday it is. As a kid, I enjoyed candy hearts as much as the next sugar fiend but as I matured, I never required my love interests to make a big deal of the holiday. However, sixteen years ago, I met my husband on Valentine’s Day and the day took on a more real meaning.

Fourteen years later, our second daughter (lovingly known as Baby Whipped) was born on Valentine’s Day. This year, as she approaches her second birthday, I’ve got the Valentine’s fever. Hearts, candies, gifts, special dinners, sappy sentiments… BRING it on. My heart is bursting.

This year, we decided to try a new Red Velvet recipe. These sandwich cookies were chosen in part so I could employ my favorite Linzer cookie cutter. The method of spreading out the batter is a little fussy. But, we loved the flavor of the cookies and the consistency. For almost a week, they lived on our counter in an air tight container and stayed soft.

If time allows, I’ve got my eye on these mini cheesecakes, red velvet waffles with cream cheese glaze, and red velvet doughnuts. Though I thought my love for red velvet knew no bounds, I must admit that even I feel THIS may be going too far.

Red Velvet Sandwich Cookies
From Krissy’s Creations recipe.

1 cup All Purpose Flour
2 tablespoon Cocoa Powder
3/4 cup Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup Unsalted Butter, at Room Temperature
3 tablespoon Milk
1 tablespoon Red Food Coloring
1 tablespoon Apple Cider Vinegar
1 teaspoon Baking Soda
2-inch Round Cookie Cutter

For the Cream Filling:
1/2 cup Shortening
1/2 cup Butter
2 cups Confectioners Sugar
2 teaspoons Pure Vanilla Extract

Directions:
Preheat oven to 350 degrees.

In the bowl of a stand mixer, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the butter and milk and beat until incorporated. Mix in the red food coloring. Combine the vinegar and baking soda in a small bowl, and then mix into the batter.

Transfer the batter to a sheet pan lined with a silicone mat or parchment paper. Using an offset spatula spread the batter until it reaches the edges of the pan and has evened out.Bake the large cookie until it has set, about 12-14 minutes. The edges make be crunchy but the center will spring back to your touch. Remove from the oven and let cool until its warm.

While the cookie is cooling, make the cream filling. In the bowl of a stand mixer, beat together the shortening and butter. Add the confectioners sugar and beat until smooth and fluffy, about 3 minutes. Mix in the vanilla.

Transfer the filling to a piping bag filled with a large round tip.

When the cookie is just slightly warm, carefully transfer the large cookie to a clean surface. Using a 2-inch round cookie cutter cut out the cookies leaving as little scraps as possible. Place the cookies in pairs, side-by-side. Pipe small rounds of cream filling on one cookie of each pair, top with the other cookie. Serve and enjoy!

These cookies last up to 6 days in a sealed container.

(The beautiful paper in the top photo is classic Snow & Graham cherry blossom wrapping paper.)

Pam C. Says: I am so glad that I don’t have to dress for dinner-sweatpants are much more comfortable than evening dresses.

Thanks again for your interest! Stay tuned for future book giveaways.