Chips That Pass in the Night

Cavatappi with Roasted Cauliflower, Garlic Breadcrumbs, & Bacon

2012-02-28T11:56:00.000-08:00

When I was in Kindergarten, they used to pass out a snack every day. Sometimes a graham cracker, sometimes...a raw cauliflower floret. This seemed cruel and unusual - the bad texture, the awful flavor, the horror! Nope - I was no fan of the white stuff.
My negative opinion of cauliflower carried with me for years. Then, one day, my husband bought me an new cookbook. In it was a trove of deliciousness, and one recipe was for cauliflower. It was wonderful. It totally changed my view of the veggie forever after.
Had it not been for that one recipe, I'd never have tried this one. I can tell you now, though, that it is absolutely worth trying. Roasting vegetables is a fantastic cooking method, and cauliflower is no exception. It is enhanced, transcended, transformed!
This is an easy recipe, and delicious. It is adapted from Martha Stewart. Perhaps the best commendation I can give it is that my kids (6 & 8 years old) LOVE it!

Cavatappi with Roasted Cauliflower, Garlic Breadcrumbs, & Bacon

Adapted from Martha Stewart

Ingredients:

Garlic Breadcrumbs -

4 slices good quality white bread, torn into large pieces

2 tbsp olive oil

1 tsp minced garlic

1/8 tsp salt

1/8 tsp dried oregano

1/8 tsp dried marjoram

1/8 tsp dry basil

Cauliflower -

1 head of cauliflower

2 tbsp olive oil

1/2 tsp Kosher salt

1/2 tsp ground black pepper

Pasta -

1 lb bacon

1 lb cavatappi (rotini or fusilli would be fine, too)

1 tsp olive oil

1 cup grated Parmesan

Directions:

1. For the Breadcrumbs: pulse the bread pieces in a food processor until they are crumbs.

2. Toss the crumbs together with the oil, garlic, and salt to coat.

3. Place the crumb mixture in a large skillet set over medium heat. Toast the crumbs, reducing the heat as needed, stirring often, until golden brown. Stir in the oregano, marjoram, and basil. Transfer the crumbs to a plate to cool. Set aside.

4. For the Cauliflower: preheat the oven to 475°. Line a baking sheet with parchment paper.

5. Cut the cauliflower into small, bite-sized florets (discarding leaves and stems). Toss the pieces together with the oil, salt, and pepper. Spread the mixture on the prepared baking sheet.

6. Roast the cauliflower for 10 minutes. Toss the pieces to help them cook evenly. Continue baking for 8-10 minutes more, or until browned. Set aside.

7. For the Pasta: cut the bacon into small pieces (make thin cuts vertically across the slab, making little rectangles). Place the bacon in a stock pot set over medium-high heat.

8. Cook the bacon, stirring often, until the fat begins to melt. Reduce the heat to medium. Continue cooking, stirring often, until the bacon is crisp and brown. Transfer the bacon bits to a paper towel lined plate (discard the grease). Set aside.

9. Boil the pasta in salted water according to package directions until al dente. Reserve 1/4 cup of the pasta water. Drain the pasta.

10. Return the pasta to the pot. Add the 1 tsp of oil, 1/2 cup of the Parmesan, and 2 tbsp of the pasta water to the pot. Toss to combine. Add more water if the pasta is too dry.

11. Gently stir the cauliflower into the pasta.

12. Plate the pasta, topped with breadcrumbs, bacon, and grated Parmesan. Serve!

Orange Cream Blondies

2012-02-24T11:52:00.003-08:00

Zesty orange and vanilla cream cheese nestled between layers of buttery, brown-sugary blondie. Yum! These bars have great flavor and texture. You should give them a try - and soon!

Orange Cream Blondies

Bar from America's Test Kitchen

Filling adapted from Brown Eyed Baker

Ingredients:

Filling -

8 oz cream cheese

1/4 cup sugar

1 egg yolk

1/2 tsp vanilla extract

1/4 cup orange marmalade

1 tsp finely grated orange zest

1/2 tsp orange extract

Bar -

1 1/2 cup flour

1 tsp baking powder

1/2 tsp salt

3/4 cups butter, melted & cooled

1 1/2 cups brown sugar

2 eggs

4 tsp vanilla extract

Directions:

1. For the Filling: beat the cream cheese together with the sugar in a medium bowl until creamy. Add the yolk and the vanilla extract and beat until well blended. Set aside.

2. In a small bowl, combine the marmalade, zest, and orange extract. Stir until no longer thick. Set aside.

3. Preheat the oven to 350°. Line a 9" square pan with parchment paper. Set aside.

4. For the Bars: in a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

5. Combine the butter and brown sugar in the bowl of a stand mixer. Beat until creamy.

6. Add the eggs and vanilla extract to the bowl. Beat until thoroughly combined.

7. Add the flour mixture and beat until the dry ingredients are just incorporated.

8. Spread half of the batter in an even layer in the prepared pan.

9. Scoop spoonfuls of the cream cheese mixture over the batter. Gently spread the cream cheese into an even layer, reaching nearly to the sides of the pan.

10. Drizzle the marmalade mixture over the cream cheese. Gently spread the mixture into an even layer.

11. Scoop spoonfuls of the remaining batter over the marmalade. Gently spread into an even layer, reaching to the sides of the pan.

12. Bake for 50-60 minutes or until the middle is set and the top is golden brown (mine took 55 minutes).

13. Transfer the pan to a rack to cool completely.

14. Cut into bars and serve!

Italian Chex Mix & Salad Topper

2012-02-19T14:58:00.000-08:00

Tired of the same old crackers and chips? This is a great snack mix that doubles as an awesome salad topper! It's crunchy, satisfying, and bursting with Italian flavor.
This recipe is adapted from Betty Crocker. It's super-simple and quick to make. So, next time you're in the mood for something different, give this one a try!

Italian Chex Mix & Salad Topper

Adapted from Betty Crocker

Ingredients:

1/2 cup grated Parmesan (for an extra cheesy mix, use 1 cup)

1/8 tsp dried oregano

1/8 tsp dried marjoram

2 cups of Rice Chex (you can use up to 3 cups if you want to stretch it a bit)

1 cup garlic croutons

1 cup mozzarella cubes

1 cup mini pepperoni

2 tbsp chopped fresh basil

Directions:

1. Preheat the oven to 350°. Line a baking sheet with parchment paper.

2. Mix the parmesan, oregano, and marjoram together in a small bowl.

3. Combine the Chex and the parmesan mixture in a medium bowl. Toss to coat.

4. Bake the Chex mixture for 3-5 minutes - until the cheese begins to turn golden brown. Be careful not to let it burn. Transfer the Chex mixture, still on the parchment paper, to a rack to cool.

5. In a large bowl, combine the Chex mixture, the croutons, mozzarella, pepperoni, and basil. Toss to combine. Serve as a snack or over a green salad!

Jello Jigglers

2012-02-17T16:09:00.000-08:00

As Valentine's Day approached, my daughter's Kindergarten teacher asked if I'd like to make the class a treat for their party. Sure, I said, as visions of cookies and cupcakes and brownies filled my head. But those weren't what she had in mind. The treat du jour - Jello Jigglers.
Now, I'd never made Jello Jigglers before. But why not? They're fun, and fruity, and wiggly - and really, they couldn't be easier! I got to work and came up with a festive platter.

For the platter I made half-batches of the box recipe - watermelon, strawberry, and raspberry. I also did a strawberries & cream flavor based on a Jello dessert that I saw on Brown Eyed Baker.
I was intrigued. Jiggler Mania had stuck. With St Patty's Day coming up, I wanted to make more, more, more! I started with another Jello & Cream flavor - this time using lime and a shamrock cutter.

What I really wanted to do, though, was a rainbow jiggler (see the top pic). It did take some time to complete and there was quite a bit of room for error - the layers couldn't be too hot or too cold or I risked meltage and separation. It ended up being a fun project, though, and I love the way it turned out.

My son, who's never before had Jigglers, quite approves of the whole endeavor and has been a very willing and happy taster!

Easter Jigglers? Indeed!

Variety of Jigglers

Fruity Layers from Jello

Creamy Layers adapted from Knox & Brown Eyed Baker

Standard Jigglers

Ingredients:

1 1/4 cups water

2 3-oz boxes Jello

Directions:

1. Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2. Bring the water to a boil in a small saucepan. Remove the pan from the heat. Add the Jello. Stir for a few minutes until the gelatin is completely dissolved.

3. Pour the mixture into the prepared dish. Chill for 4 hours or until completely set.

4. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Creamy Jigglers

Ingredients:

1 cup of hot water

2 packets of Knox unflavored gelatin

1 cup sweetened condensed milk

1/8 tsp vanilla extract

Directions:

1. Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2. Stir 1/2 cup of the water together with the gelatin in a small bowl. Set aside for five minutes so that the gelatin can hydrate.

3. Microwave the mixture for 30 seconds. Stir until the gelatin is completely dissolved. Heat a bit longer if needed.

4. Stir the gelatin mixture together with the remaining 1/2 cup of hot water in a medium bowl or large liquid measuring cup. Stir in the condensed milk and vanilla until well-blended.

5. Pour the mixture into the prepared dish. Chill for 4 hours or until completely set.

6. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Jello & Cream Jigglers

Ingredients:

1 recipe Standard Jigglers*

1 recipe Creamy Jigglers

*I preferred my Jello & Cream Jigglers using only a half batch of the Standard Jigglers recipe above. The other half is perfect for just eating as-is!

Directions:

1. Very lightly spray a 9" X 13" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2. Prepare the Standard Jigglers and allow to set completely.

3. Cut the Jigglers into very small pieces (1/4" cubes are nice). Scatter the pieces in to the prepared baking dish.

4. Prepare the Creamy Jigglers through Step 4. The mixture needs to be warm, but not hot or you will melt the Jello pieces. Let cool a bit if necessary.

5. Gently pour the mixture into the prepared dish. Chill for 4 hours or until completely set.

6. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Rainbow Jigglers

Ingredients:

Water

3-oz box Jello in the following flavors:

Strawberry

Orange

Lemon

Lime

Berry-Blue

Grape

*Be careful when you pour a layer of gelatin over a set layer. The instructions tell you to cool the mixture for 15 minutes, which is what worked for me. If it is really cold in your kitchen, it may take less time - or if very hot, it might take more. The gelatin needs to be warm to adhere to the set layer (otherwise the layers won't stick together). If it is hot, though, it will melt the bottom layer and the colors will mix.

Directions:

1. Very lightly spray a 9" X 13" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).

2. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Grape Jello. Stir for a few minutes until the gelatin is completely dissolved.

3. Pour the mixture into the prepared dish (tilt the dish as needed to achieve even coverage). Chill until set.

4. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Berry-Blue Jello. Stir for a few minutes until the gelatin is completely dissolved.

5. Cool the mixture for 15 minutes.

5. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.

6. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Lime Jello. Stir for a few minutes until the gelatin is completely dissolved.

7. Cool the mixture for 15 minutes.

8. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.

9. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Lemon Jello. Stir for a few minutes until the gelatin is completely dissolved.

10. Cool the mixture for 15 minutes.

11. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.

12. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Orange Jello. Stir for a few minutes until the gelatin is completely dissolved.

13. Cool the mixture for 15 minutes.

14. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.

15. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Strawberry Jello. Stir for a few minutes until the gelatin is completely dissolved.

16. Cool the mixture for 15 minutes.

17. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until completely set.

18. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!

Chocolate Fig Brownie Cookies

2012-02-04T20:07:00.000-08:00

The fig has long been considered an aphrodisiac. Clearly, it deserves a little bit of the spotlight on Valentine's Day. A starring role in a fine treat is a good start.
These cookies are rich and chocolatey, enhanced by bits of sweet, chewy fig. The recipe is adapted from Quaker. These cookies are easy to make and very customizable. Maybe you're making them for work and don't want to chance those aphrodisiac properties - well, just substitute the figs for dried cherries, dates, raisins, Craisins, or nuts. Or, go for all chocolate - nothing wrong with that!
Tis the season for chocolate (and figs) - enjoy!

Chocolate Fig Brownie Cookies

Adapted from Quaker

Ingredients:

12 oz semi-sweet chocolate, chopped or chi[s

1 1/2 cups flour

1 1/2 tsp baking soda

1/2 cup butter, softened

1/2 cup sugar

1 cup brown sugar

8 oz cream cheese, softened

1 tsp vanilla extract

2 eggs

3 cups old-fashioned oats

1 cup milk chocolate chips

1 cup chopped dried mission figs (stems removed)

*Milk chocolate chips can be substituted with semi-sweet or white chocolate. Figs can be substituted with another dry fruit (like cherries, raisins, or dates) or chopped nuts (like pecans, walnuts, or macadamias).

Directions:

1. Preheat the oven to 350°. Line baking sheets with parchment paper.

2. Place the semi-sweet chocolate in a medium bowl. Microwave for 60 seconds, stop, and stir. Microwave for 30 seconds, stop, stir, and repeat until the chocolate is just melted and smooth. Set aside.

3. Whisk the flour and baking soda together in a small bowl. Set aside.

4. Combine the butter and sugars in the bowl of a stand mixer. Beat until well-blended. Add the cream cheese. Beat until creamy and smooth.

5. Add the vanilla and eggs to the sugar mixture. Beat until well-blended.

6. Add the melted chocolate to the bowl. Mix well, stopping to scrape down the sides and bottom of the bowl.

7. Add the flour mixture to the bowl. Beat on low until the dry ingredients are almost fully incorporated.

8. Stir in the oats, chocolate chips, and figs.

9. Scoop 2-tablespoonfuls of dough onto the prepared baking sheets, leaving 2" between each.

10. Bake for 7-9 minutes or until the cookies are nearly set (do not over bake - the cookies will look underdone at first).

11. Cool the cookies for one minute on the baking sheet. Transfer to racks to cool completely. Serve!

Coconut Fudge Brownies

2012-02-01T10:17:00.000-08:00

Chocolate and coconut - a Valentine's Day miracle!
This recipe was adapted from allrecipes.com. There are a few steps, and quite a bit of cooling time (that will definitely test your willpower - these smell heavenly), but overall, they're simple to make and certainly worth the effort!

Coconut Fudge Brownies

Filling adapted from allrecipes.com

Brownie adapted from Cook's Illustrated

Ingredients:

Filling -

4 cups unsweetened desiccated coconut

14oz can sweetened condensed milk

1 tbsp vanilla extract

Batter -

3/4 cups butter, cut into 1" pieces

5 oz semi-sweet chocolate, chopped or chips

1 tbsp cocoa powder

1 1/2 cups sugar

3 eggs

1 1/2 tsp vanilla extract

3/4 tsp baking powder

1/2 tsp salt

1 cup all-purpose flour

Topping -

1 cup semi-sweet chocolate, chopped or chips

1 1/2 tbsp vegetable oil

Directions:

1. Preheat the oven to 350°. Line a 9" X 13" baking dish with parchment paper. Spray lightly with oil.

2. For the Filling: in a medium bowl, stir together the coconut, sweetened condensed milk, and vanilla. Set aside.

3. For the Batter: combine the butter, chocolate, and cocoa powder in a medium bowl. Microwave 45 seconds, stop, and stir. Microwave 30 seconds, stop, stir, and repeat until the chocolate is just melted and the mixture is smooth. Set aside.

4. In a large bowl, combine the sugar, eggs, vanilla, baking powder, and salt. Whisk until well-blended.

5. Whisk the chocolate mixture into the sugar mixture. Whisk until thoroughly combined.

6. Stir in the flour until it is just incorporated - do not over mix.

7. Spread half of the batter into the prepared baking dish. Spread the filling evenly over the batter layer (the easiest way to do this is to crumble it over the top with your hands). Spread the remaining batter over the filling.

8. Bake for about 35-40 minutes or until a toothpick inserted into the center comes out with only a few crumbs attached.

9. Transfer the baking dish to a rack to cool for one hour. Do not cool longer than one hour before adding the topping or it won't stick.

10. Meanwhile for the Topping: combine the chocolate and vegetable oil in a small bowl. Microwave 45 seconds, stop, and stir. Microwave 30 seconds, stop, stir, and repeat until the chocolate is just melted and smooth. Let cool to warm.

11. Spread the topping in an even layer over the brownies. Let cool completely.

12. Cut into bars and serve! I decorated mine with powdered sugar polka dots.

Chocolate Raspberry Sugar Cookies

2012-01-27T11:07:00.000-08:00

What we have here is a cookie perfect for Valentines Day. A buttery sugar cookie bursting with melty white and semi-sweet chocolate, studded with delectable red-raspberry candies. Sounds like love to me!
This recipe is adapted from Picky Palate. The addition of the raspberry sticks was genius and I send her my thanks! I found the sticks (see the pic below) in the Valentines Day candy section of the super market.
My son had the day off of school today and we made these cookies together - they're really fun and easy. We had a great time together in the kitchen and he's reaping the rewards right now. He gives them two chocolaty thumbs up!
I highly recommend these cookies. Surprise your Valentine (or yourself) with a batch as soon as possible!

Chocolate Raspberry Sugar Cookies

Adapted from Picky Palate & Cook's Illustrated

Ingredients:

2 cups flour

1 tsp baking powder

1/2 tsp salt

2 sticks butter, softened

1 cup sugar

1 egg

2 tsp vanilla extract

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 10.5oz pkg Raspberry Sticks, quartered

Directions:

1. Preheat the oven to 375°. Line baking sheets with parchment paper.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Combine the butter and sugar in the bowl of a stand mixer. Beat until light and creamy.

4. Add the egg and vanilla to the bowl. Beat until well blended.

5. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.

6. Stir in the white & chocolate chips and then gently stir in the candy pieces.

7. Scoop the dough into 2-tbsp size balls. Place on the prepared baking sheets, leaving about 2" between each.

8. Bake the cookies for about 10 minutes or until pale golden.

9. Let the cookies cool on the sheets for two minutes. Transfer the cookies, on the parchment paper, to racks to cool completely. Serve!

Soft Taco Sauce

2012-01-26T11:43:00.000-08:00

Mexican food is a biggie at my house, and soft tacos are one of the favorites. There are a variety of sauces that I like to use. The recipe below is one that my whole family enjoys. It has kind of a ranch-taco sauce flavor. We've tried it on chicken, shrimp, and meatless tacos with delicious results (I'm sure it would be just as yummy on steak and fish, too)!
This recipe has quite a few ingredients, but it comes together in a snap. Give it a try - you'll be glad you did. Olé!

Soft Taco Sauce

Ingredients:

1 tbsp buttermilk powder

1 tsp dried minced onion

3/4 tsp ground cumin

1/2 tsp dried parsley

1/4 tsp dried dill

1/4 tsp garlic powder

1/8 tsp black pepper

1/8 tsp sugar

1/8 tsp smoked paprika

1/8 tsp ancho chile powder

1/8 tsp salt

1/4 cup mayonnaise

1/4 tsp minced garlic

1 tsp white vinegar

1/2 cup tomato sauce

Directions:

1. In a small bowl, stir together the buttermilk powder, onion, cumin, parsley, dill, garlic powder, pepper, sugar, paprika, chile powder, and salt.

3. Stir in the mayonnaise until the dry ingredients are completely incorporated.

4. Stir in the garlic, vinegar, and tomato sauce until well blended.

5. You can use this sauce right away, but it's even better if you cover and chill for an hour or so to let the flavors mingle.

Caramel Latte Cereal Treats

2012-01-24T21:14:00.000-08:00

Caramel is a wonderful thing. So, when I saw Dulce de Leche Cheerios at the grocery store, into the cart they went. What better base for a tasty cereal treat?
I love the flavors of coffee and caramel together, so I added both to my recipe. The espresso powder can be easily omitted for a pure caramel treat if you prefer. Also, there's caramel in the binder and bits of caramel throughout, so using the Dulce de Leche cereal isn't imparative. Plain or Chocolate Cheerios would be perfect substitutions (as would many other similar cereal varieties).
These treats are super simple and very quick to make - and of course, totally yummy!

Caramel Latte Cereal Treats

Adapted from Kellogg's

Ingredients:

1/4 cup caramel dessert topping (I used Hershey's)

1 tsp instant espresso powder (this gives a light flavor - use 2 tsp for a stronger taste)

3 tbsp butter, cut into pieces

10.5 oz bag of mini marshmallows (as fresh as possible for best melting)

8 cups Dulce de Leche Cheerios (you can substitute regular Cheerios or other cereal)

11 oz bag Kraft Caramel Bits (or about 1 1/2 cups of chopped caramels)

Directions:

1. Line a 9" X 13" baking dish with parchment paper. Lightly spray the dish with oil. Set aside.

2. Stir the caramel topping and espresso powder together. Set aside.

3. In a large pot, melt the butter over medium-low heat. Once melted, reduce the heat to low.

4. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth. Stir in the caramel mixture.

5. Remove the pot from the heat. Add the cereal. Gently stir until the cereal is completely coated. Stir in the caramel bits.

6. Pour the cereal mixture into the prepared dish. Press firmly into an even layer (this is easier if you use an oiled piece of parchment or waxed paper). Allow the treats to come to room temperature.

7. Cut the treats into pieces. Serve! To store: cover and keep at room temperature. These are best served within 24 hours.

Cherry Mint Magic Ice Cream

2012-01-13T21:44:00.000-08:00

Silky smooth, delicious, dreamy ice cream. And here's the magic part: you don't need a machine to make it! I kid you not!
This recipe is embellished from one by Cook's Illustrated. The original recipe, vanilla, is wonderful. Add cherries and mint, though...well, now you've got something really special. Of course, you can make this ice cream whatever flavor you'd like - just don't add extra liquid or you'll get ice crystals.
I recommend that you drop everything and get started on a batch right this very moment. You'll be glad you did. It's magical!

Cherry Mint Magic Ice Cream

Adapted from Cook's Illustrated

Ingredients:

1/2 cup sweetened condensed milk

1/4 cup sour cream (or thickened yogurt)

1 tsp vanilla extract

1/4 tsp peppermint extract

1 tsp maraschino cherry liquid

A drop of red food coloring

1 oz white chocolate, chips or chopped

1 1/4 cups heavy cream

1/4 cup maraschino cherries, drained and chopped (about 1/2 a 10oz jar)

1/4 cup crushed peppermint candies

Directions:

1. Combine 1/4 cup of the milk with the white chocolate in a small bowl. Microwave for 30 seconds, stop, and stir. Repeat until the white chocolate is melted and the mixture is smooth.

2. Combine the rest of the milk, the sour cream, extracts, and food coloring in a medium bowl. Mix well.

3. Stir the white chocolate mixture into the medium bowl. Stir until well blended and smooth.

4. Whip the cream in a large bowl (or stand mixer) until soft peaks form.

5. Whisk 1/3 of the whipped cream into the milk mixture. Pour the mixture into the whipped cream bowl. Fold until well blended. Fold in the cherries and peppermint candy.

6. Pour the mixture into an 8" baking dish. Cover tightly with plastic wrap. Freeze for at least 6 hours. Serve!

Coconut Caramel Thumbprints

2012-01-13T12:38:00.000-08:00

Ahh...coconut. Tropical, fragrant, delectable - a perfect ingredient for a fine cookie. These buttery little delights are made and coated with coconut and topped with a caramel kiss. Where I live, Caramel Hershey Kisses are only available around holidays, but you could just as easily crown these cookies with Rolos (or regular chocolate Kisses, of course; cherry cordial or coconut Kisses would be excellent, too).

This recipe is adapted from Ina Garten. These cookies are easy to make, look fantastic, and are really delicious. A must-try!

Coconut Caramel Thumbprints

Adapted from Ina Garten

Ingredients:

5 oz sweetened shredded coconut

1 1/2 cups flour

1/4 cup desiccated coconut

1/4 tsp salt

3/4 cups (1 1/2 sticks) butter, softened

1/2 cup sugar

1/2 tsp vanilla extract

1/2 tsp coconut extract

1 egg white + 1 tsp water

Caramel Hershey Kisses OR Rolos, unwrapped (you will need about 37 candies)

Directions:

1. Preheat the oven to 350°. Line baking sheets with parchment paper.

2. Pulse the sweetened coconut in a food processor until it is cut into small pieces. Pour the coconut into a bowl. Set aside.

3. In a medium bowl, whisk the flour, desiccated coconut, and salt together. Set aside.

4. Combine the butter and sugar in the bowl of a stand mixer. Beat until creamy. Add the extracts and beat to combine, stopping to scrape down the sides and bottom of the bowl.

5. Add the flour mixture to the bowl. Beat on low speed until the dry ingredients are just incorporated.

6. Beat the egg white and water together in a bowl until well blended.

7. Scoop tablespoonfuls of the dough. Roll the balls in the egg wash, then roll in the sweetened coconut to coat. Place the coated balls on the prepared baking sheets, leaving about 1" between each.

8. Gently press the center of each dough-ball with your finger to make an indention.

9. Bake for about 12 minutes or until the coconut coating is golden brown.

10. Press a candy into the center of each cookie. Transfer the cookies to racks to cool completely. Do not disturb the cookies as they cool or the melting chocolate candies can become misshapen.

Cherry Cordial Cookie Kisses

2012-01-12T15:55:00.000-08:00

As Valentines Day approaches, it's not a bad idea to have a few appropriate treat recipes in store. Of course, these cookies are great anytime! I made my cookies with Hershey Cherry Cordial Kisses, which in my area, are only available around Christmas and Valentines Day. If you can't find cherry candies, regular Kisses work very well, too.
This recipe is just slightly adapted from one, credited to Better Homes & Gardens The Ultimate Cookie Book, on The Curvy Carrot. These cookies are very easy to make, quite pretty, and certainly tasty!

Cherry Cordial Cookie Kisses

Adapted from The Curvy Carrot

Ingredients:

1 cup butter, softened

1 cup powdered sugar

2 tsp maraschino cherry liquid

1/2 tsp vanilla extract

1/8 tsp salt

2 1/4 cups flour

10 oz jar maraschino cherries, drained & chopped

Unwrapped Hershey Kisses (I used the Cherry Cordial Kisses)

*The cookies in the photo were made from tablespoon-sized balls of dough. This resulted in 64 cookies. There were only 51 candies in an 11 oz bag. You could make the cookies from tablespoon and a half sized balls of dough to make fewer cookies, you could buy two bags of candy, or you can have some cookies without candies (they're still delicious).

Directions:

1. Preheat the oven to 325°. Line baking sheets with parchment paper.

2. Beat the butter in the bowl of a stand mixer until creamy. Add the powdered sugar and beat until creamy again. Add the cherry liquid, vanilla, and salt. Beat until thoroughly blended.

3. Add the flour and beat on low speed until the dry ingredients are just incorporated. Add the chopped cherries and continue beating on low until just blended.

4. Scoop tablespoonfuls of dough (see note above) onto the prepared baking sheets, leaving about 1 1/2" inches between each.

5. Gently press the center of each dough-ball with your finger, making an indention.

6. Bake the cookies for 12-13 minutes or until the bottoms are light golden brown.

7. Press a Hershey Kiss into the center of each cookie. Transfer the cookies to racks to cool completely. Do not disturb the cookies as they cool or the melting chocolate candies can become misshapen.

Cincinnati Chili

2012-01-11T20:28:00.000-08:00

What is this odd, yet intriguing combination of ingredients, you might be wondering. Well, it's a classic straight from the chili parlors of Ohio. A chili meat sauce served over pasta, topped with cheese and onions.
Traditionally, Cincinnati Chili contains a myriad of unexpected ingredients - cinnamon and cloves, vinegar and molasses, and even chocolate. The first time I made it, I tried it with the works. As it turned out, though, I and my family like it best with the a few of the spices omitted. The recipe below is for the chili as I like it best, but included are measurements for the missing ingredients, so make it either way - or try both!
This recipe is adapted from Leite's Culinaria. It is a fairly simple recipe. It's flavorful and unique, and most importantly, really good. The list of ingredients may be odd, but they totally work. You don't have to serve it over pasta, of course. Hot dogs make a great canvas, too. Give it a try!

Cincinnati Chili

Adapted from Leite's Culinaria

Ingredients:

2 tbsp dried minced onion

2 tbsp ancho powder

1 tbsp unsweetened cocoa powder

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp Mexican Oregano

2 tbsp vegetable oil

1 lb ground chicken

1 large (or 2 small) green pepper, chopped small

1 tbsp minced garlic

1 (15 oz) can tomato sauce

1 cup water

1 bay leaf

2 tbsp apple cider vinegar

1 tbsp unsulphered molasses

1 (14.5 oz) can diced tomatoes, with the liquid

1 can pinto beans, rinsed & drained (optional)

8 oz dry spaghetti

Shredded medium cheddar cheese, for serving

Finely chopped red onion, for serving (optional)

*Traditional Cincinnati Chili contains a few additional seasonings: 1 tsp ground cinnamon, 1/4 tsp ground allspice, and 1/4 tsp ground cloves. My family very much prefers this recipe without those spices. You might want to give them a try, though. You could divide the sauce in half and add 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, and 1/8 tsp ground cloves to one half and try it both ways.

*This recipe can be made with ground beef or turkey if preferred.

Directions:

1. Combine the minced onion, ancho powder, cocoa powder, paprika, cumin, salt, black pepper, and oregano in a small bowl. Stir to combine. Set aside.

2. Heat 1 tbsp of the oil over high heat in a large high sided skillet or dutch oven. Once hot, add the ground chicken. Cook, crumbling as you go, until the meat is completely cooked through. Remove the pan from the heat. Add the spice mixture and stir to combine. Allow the meat to cool slightly.

3. Pulse the meat in a food processor until well crumbled (but not pasty). Set aside.

4. Heat the remaining 1 tbsp of oil over medium-high heat in the same pan. Once hot, add the green pepper and garlic. Cook, stirring often, until the green pepper has softened.

5. Add the tomato sauce and water to the pan. Stir to combine. Reduce the heat to a simmer.

6. Stir in the bay leaf, cider vinegar, and molasses.

7. Pulse the diced tomatoes in a food processor until cut into small pieces. Add the tomatoes to the pan.

8. Simmer over very low heat until the meat is very tender and the mixture has thickened a bit (should end up the consistency of a ragu) - about 30-45 minutes. Add the beans, if using. Keep warm.

9. Cook the pasta according to package directions. Drain well.

10. Toss the pasta with 1/3 of the sauce.

11. Serve the pasta topped with additional sauce, cheese to taste, and red onions to taste.

Salted Caramel & Chocolate Coconut Macaroons

2012-01-10T19:14:00.000-08:00

Coconut macaroons are one of the first cookies I ever made all on my own as a kid, and I've loved them ever since. They're chewy and sweet and just really delicious. Add in some chocolate and salted caramel...well, you're talking cookie heaven (and no eggs or flour, for those concerned). They're so simple to make, too - you don't even need to break out the mixer! This is one of those recipes that's great to make with the kids. They'll love stirring and scooping, and of course, all of the compliments they'll receive. These cookies are definite crowd-pleasers!

Salted Caramel & Chocolate Coconut Macaroons

Adapted from Pillsbury

Ingredients:

1 (14 oz) can Sweetened Condensed Milk

1 (12.25 oz) jar Caramel Sauce (I used Smucker's Ice Cream Topping)

1 tsp coarse sea salt (plus extra for sprinkling)

4 cups unsweetened desiccated coconut

1 (14 oz) bag sweetened shredded coconut

1 cup mini semi-sweet chocolate chips

1 (11 oz) bag caramel bits

Directions:

1. Preheat the oven to 325°. Line baking sheets with parchment paper.

2. In a large bowl, combine the sweetened condensed milk, caramel sauce, and salt. Mix well.

3. Stir in the desiccated coconut until well blended. Stir in the shredded coconut, chocolate chips, and caramel bits.

4. Scoop tablespoonfuls of the mixture onto the prepared baking sheets, leaving about 1" between each. Sprinkle the tops with additional sea salt (these cookies are fabulous unsalted, too).

5. Bake for about 12 minutes or until golden brown.

6. Let the cookies cool on the baking sheets for two minutes, then transfer to racks to cool completely.

Sausage Bites

2012-01-05T10:05:00.000-08:00

These tasty little bites are simple crowd pleasers. They make delightful appetizers, but can also be served alongside a salad for lunch or dinner.
This recipe is adapted from Taste and Tell. The original calls for andouille sausage, which my family aren't big fans of. Luckily, this recipe is super-versitile . You can use any cooked sausage you like. I used Johnsonville Chili Cheese sausage for mine. It's delicious and has so much flavor that no dipping sauce was needed. Experiment, though - use smoked brats with mustard, kielbasa with chili sauce, Italian sausage with marinara, chicken sausage with bacon and honey mustard - the possibilities are many!

Sausage Bites

Adapted from Taste and Tell

Ingredients:

2 tbsp fine-ground cornmeal

1 egg

1 tbsp water

Flour (for dusting)

1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)

6 fully-cooked sausages (I used Johnsonville Chili-Cheese)

36 wooden round toothpicks

Directions:

1. Line a baking dish or plate with waxed or parchment paper. Set aside. Place the cornmeal on a separate plate. Set aside.

2. Make an egg wash by beating the egg and water with a fork until well blended. Set aside.

3. Roll the pastry into a 12" X 12" square, dusting lightly with flour as needed to prevent sticking.

4. Cut the pastry in half horizontally, then in thirds vertically, making 6 rectangles. You will work with one piece at a time. Keep the others covered to prevent drying.

5. Brush the pastry piece lightly with egg wash. Place a sausage on one long end and then roll it up in the pastry. Press to seal the edge.

6. Brush the pastry gently & lightly with egg wash. Roll the pastry in the cornmeal to coat. Place the pastry on the prepared dish or plate. Cover to prevent drying.

7. Repeat Steps 5 & 6 with the remaining pastry and sausages.

8. Tightly cover the rolled pastries. Chill for at least 30 minutes.

9. Preheat the oven to 400°. Line a baking sheet with parchment paper.

10. Using a sharp knife, cut the ends off of the rolled pastries (discard). Insert 6 toothpicks, evenly spaced, into each roll. Cut each roll into 6 pieces (a toothpick should be in the center of each).

11. Place the pieces, flat sides down, on the prepared baking sheet.

12. Bake for 10 minutes, flip, and bake for an additional 8-10 minutes or until golden brown.

13. Serve alone or with an appropriate dipping sauce.

Figgy Butter Tart Squares

2011-12-15T08:53:00.000-08:00

These little bars are ooey gooey delicious. They've got a buttery crust with a warm brown sugar fruit filling. They're easy to make and totally customizable. I love, love, love figs. But, if you aren't a fan, use any other dried fruit in their stead (all raisins, apricot, plum, or cranberry would all be great). Or, use walnuts or pecans (or half-half with fruit) for a butternut delight!
This recipe is adapted from Joy of Baking. Cook time is about an hour, but these squares are certainly worth the while!

Figgy Butter Tart Squares

Adapted from Joy of Baking

Ingredients:

Crust -

1/2 cup butter, softened

1/4 cup sugar

1/8 tsp salt

1 cup flour

Filling -

1 tbsp flour

1/2 tsp baking powder

1/4 tsp ground cinnamon

1/8 tsp salt

1/4 cup butter, softened

1 cup brown sugar

2 eggs

1/4 cup light corn syrup

1 tsp vanilla extract

1 tbsp brandy (you can use 2 tbsp if your fruit is very dry)

1/2 cup mission figs, chopped (to about raisin-size)

1/2 cup raisins (black or golden)

*Use any combination of dried fruit and/or nuts to make 1 cup (as a substitution for the figs and raisins called for above)

Directions:

1. Preheat the oven to 350°. Line an 8" X 8" baking dish with parchment paper.

2. For the Crust: combine the butter, sugar, and salt in the bowl of a stand mixer. Beat until creamy. Add the flour. Beat on low until the flour is just combined.

3. Press the crust evenly into the bottom of the prepared baking dish. Bake for about 15 minutes or until the edges are very pale golden. Remove the dish from the oven while you work on the filling.

4. For the Filling: stir the flour, baking powder, cinnamon, and salt together in a small bowl. Set aside.

5. Combine the butter and sugar in the bowl of a stand mixer. Beat until well mixed. Add the eggs. Beat until incorporated.

6. Add the corn syrup, vanilla, and brandy to the bowl. Beat until well blended, stopping to scrape down the sides and bottom of the bowl.

7. Add the flour mixture to the bowl and beat on low until the dry ingredients are just incorporated.

8. Sprinkle the chopped fruit evenly over the warm crust. Slowly pour the filling over the fruit.

9. Bake for 20-30 minutes or until the filling is set. Transfer the baking dish to a rack to cool completely.

10. Once cool, cut into squares. The squares will be softer at room temperature and more chewy if chilled. Serve!

Italian Sausage Soup

2011-12-15T07:34:00.000-08:00

A warm, hearty soup perfect for these chilly December nights. Molto bene!

Italian Sausage Soup

Katie Christy

Ingredients:

1 lb mild Italian sausage

1 tsp olive oil

1 yellow onion, chopped small

2 green bell peppers, chopped small

2 small OR 1 large zucchini, seeded & chopped small

2 slaks celery, chopped small

1 tsp minced garlic

Salt

14 oz can diced tomatoes with the liquid, pulsed in a food processor

2 quarts chicken broth

1/2 cup roasted red pepper, chopped small

1/2 tsp dried parsley

1/2 tsp dried basil

1/2 tsp black pepper

1/4 tsp red pepper flakes

1-2 Parmesan rinds (can substitute 1/4 - 1/2 cup grated Parmesan)

2 15oz cans cannellini beans, rinsed & drained

Directions:

1. Remove the casings from the sausages. Cut into pieces. Place a stock pot over medium-high heat. Once hot, add the sausage. Cook, stirring often, until the meat is browned. If your sausage is greasy, drain it. Transfer the sausage to a plate.

2. Add the olive oil to the pot. Once hot, add the onion, green pepper, zucchini, celery, and garlic along with 1/4 tsp of salt. Increase the heat to high. Cook, stirring often, until the vegetables soften.

3. Add the pulsed tomatoes to the pot. Cook for 30 seconds. Add the chicken broth. Return the sausage to the pot.

4. Add the roasted red pepper, parsley, basil, black pepper, red pepper flakes, Parmesan rind(s), and beans to the pot. Bring the soup to a simmer. Reduce the heat to low.

5. Simmer the soup for one hour, stirring occasionally. Add more salt to taste (this is dependent on the saltiness of your broth, sausage, cheese and on personal preference, but I add an additional 1/2 tsp to mine).

6. Remove the rinds (scraping any cheese into the soup). Serve! This soup is particularly lovely with a rustic Italian bread on the side.

Cranberry BBQ Sauce, Turkey Sandwich

2011-12-14T07:17:00.000-08:00

I'm not a fan of putting cranberry sauce on a turkey sandwich. I also don't usually enjoy citrus on my meat. But this sauce defies the norm; it's so very yummy! Perfect drizzled over leftovers, brushed on grilled turkey breast, as a braising liquid for drumsticks, or just as sauce on a turkey burger. Of course, it would be absolutely lovely with chicken, too (but let's not steal turkey's thunder - tis his season, after all)!
This recipe is adapted from Patio Daddio. It is quick, easy, different, and delicious!

Cranberry BBQ Sauce

Adapted from Patio Daddio

Ingredients:

1 can whole berry cranberry sauce

1/2 cup orange juice concentrate

1/4 cup brown sugar

2 tbsp unsulphured molasses

2 tbsp white wine vinegar

2 tbsp Worcestershire sauce

2 tbsp minced red onion (freeze dried works perfectly)

1 tsp black pepper

1/2 tsp dried thyme

1/2 tsp dried parsley

Directions:

1. Combine all of the ingredients in a medium saucepan set over medium heat. Bring the mixture to a boil, stirring occasionally.

2. Reduce the heat and simmer for 5-10 minutes.

3. Remove the pan from the heat and allow the sauce to cool.

4. Place the sauce in a food processor or blender. Process until smooth.

5. Optimally, cover and chill the sauce for at least 2 hours before using to allow the flavors to meld. Reheat as desired. Serve!

Turkey Tenderloin Sandwich with Bacon & Cheese

Ingredients:

1 recipe Cranberry BBQ Sauce

1 lb turkey tenderloins

4 large buns (I used potato buns)

4 slices colby-jack or cheddar cheese

4 slices bacon, crisped & crumbled

Directions:

1. Bring the BBQ sauce to a boil in a large saucepan.

2. Place the tenderloins in the sauce and reduce the heat to a simmer.

3. Allow the tenderloins to cook in the sauce, turning them occasionally, until they are cooked through. Turkey dries easily, so watch closely to avoid overcooking.

4. Remove the turkey form the pan and allow it to rest for five minutes. Slice the meat, against the grain, into strips. Toss the strips with additional sauce if desired.

5. Preheat a broiler to high. Place a slice of cheese on each bun top. Place the bun tops under the broiler and heat until the cheese is melted.

6. Divide the turkey slices evenly over the bun bottoms. Top with additional sauce and bacon pieces. Place the bun tops on top and serve!

Frosted Sugar Puff Cookies

2011-12-10T20:49:00.000-08:00

It's a tradition at my house to make Christmas cookies as a family at least once a year. These scrumptious little treats were just perfect for the occasion - easy to make, quick to bake, fun to frost, and yummy to taste! There are sprinkles everywhere, but it was totally worth it.
This recipe is adapted from Brown Eyed Baker and Cooks Illustrated. These cookies are akin to sugar cookies, but are lighter and more tender. The result is a lovely, moist, delicate puff that Santa would just love to find waiting for him on Christmas Eve.

Frosted Sugar Puff Cookies

Adapted from Cooks Illustrated & Brown Eyed Baker

Ingredients:

Cookies -

3 cups flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup butter, softened

1 cup sugar (plus a bit extra for shaping)

1 tbsp brown sugar

1 egg

1 1/2 tsp vanilla extract

3/4 cups sour cream OR plain yogurt

Frosting -

1/2 cup butter, softened

1/2 tsp vanilla extract

3 tbsp heavy cream

2 cups powdered sugar

Sprinkles or other decorations (optional)

Directions:

1. Preheat the oven to 375°. Line baking sheets with parchment paper.

2. For the Cookies: in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Combine the butter and sugars in the bowl of a stand mixer. Beat until smooth and creamy.

4. Add the egg and vanilla to the bowl. Beat until blended. Add the sour cream or yogurt. Beat until well mixed, stopping to scrape down the sides and bottom of the bowl.

5. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.

6. Scoop tablespoonfuls of dough onto the prepared baking sheets, leaving about 1" between each. Using the bottom of a glass (or a meat pounder, measuring cup, or other flat-bottomed tool), slightly flatten each dough ball. Dip the flattener in sugar between each press to prevent sticking.

7. Bake the cookies for 5-7 minutes or until the bottoms are golden (tops should still be pale, but set). Do not over-bake. Immediately transfer the cookies to racks to cool completely.

8. For the Frosting: beat the butter in a stand mixer until it is smooth and creamy. Add the vanilla and cream and beat until smooth. Add the powdered sugar and beat until smooth and fluffy.

9. Frost the cooled cookies. Decorate as desired.

Eggnog Rum Currant Cupcakes

2011-12-09T01:08:00.000-08:00

Almost every year I make a cake to take to family's house on Christmas. It's always a challenge to decide on a flavor. Something Christmasy, something delicious, so many possibilities... Well, here it is, my 2011 cake - and it's a good one!
The eggnog flavor really stands out in this recipe. Don't try to use light or fat free, though - you'll need the real deal. Rum is a natural addition to the classic nog, so rum currants were a natural fit. If you've never had them, currants are like tiny raisins. I like their unobtrusive smallness in this cake, and also the fact that they tend to be a bit dryer than their big cousins - all the better to soak up that rum flavor.
If you like eggnog, this is the recipe for you. A cupcake of good cheer!

Eggnog Rum Currant Cupcakes

Adapted from Cooks Illustrated

Ingredients:

1 cup currants (raisins or sultanas can be substituted)

2/3 cups dark rum

6 egg whites

1 cup + 1 tbsp eggnog

1 tsp vanilla

2 cups flour

1/4 cup cornstarch

4 tsp baking powder

1 tsp salt

1/2 tsp grated nutmeg

1 3/4 cups sugar

3/4 cups butter (1 1/2 sticks), softened and cut into 1" pieces

Frosting of your choice

Freshly grated nutmeg for sprinkling

Directions:

1. Combine the currants and rum in a small bowl so that the fruit is submerged. Cover and let sit for at least two hours. When soaking is complete, drain the currants well and set aside. The rum can be repurposed, but will not be used in the cake.

2. Preheat the oven to 350°. Line cupcake pans with paper liners (recipe makes about 28 standard cupcakes).

3. Combine the egg whites, eggnog, and vanilla in a liquid measuring cup. Whisk with a fork until well blended. Set aside.

4. Whisk the flour and cornstarch together in the bowl of a stand mixer. Set aside 2 tbsp of the flour mixture, leaving the rest in the bowl.

5. Add the baking powder, salt, nutmeg, and sugar to the stand mixer bowl. Whisk until well blended.

6. Place the butter pieces in the bowl. Beat on low speed until the mixture resembles wet sand.

7. Pour all but 1/2 cup of the egg mixture into the bowl. Beat on medium speed for about a minute. Add the remaining egg mixture and beat for about 30 seconds. Stop, scrape down the sides and bottom of the bowl, beat for another 30 seconds or until smooth.

8. Toss the currants with the reserved flour mixture. Stir the coated currants into the batter.

9. Fill the cupcake liners about halfway with batter. Bake for about 15 minutes or until a toothpick inserted into the center comes out with only a couple of crumbs attached.

10. Transfer the cupcakes to racks to cool completely.

11. Once cool, frost the cakes. Grate nutmeg very lightly over the tops. Serve!

Sloppy Cubanos

2011-12-06T17:39:00.000-08:00

A Cubano is an awesome sandwich made with roasted pork, ham, dill pickles, mayo, and mustard. Delicious! This recipe combines the fun and ease of Sloppy Joes with yummy Cubano inspired flavor.
This sandwich is loosely adapted from one by Rachel Ray. It makes a wonderful and fast lunch or dinner with plenty of great flavor. A must-try!

Sloppy Cubanos

Adapted from Rachel Ray

Ingredients:

2 tbsp dried minced onion

3/4 tsp ground cumin

1/2 tsp black pepper

1/2 tsp Mexican oregano

1/2 tsp ground coriander

2 tbsp lime juice (from about 1 lime)

1/4 cup orange juice (from about 1 small orange)

14.5 oz can diced tomatoes (with the liquid)

1 lb ground pork

1/4 cup dry sherry

1 tbsp brown sugar

1 tsp minced garlic

1 cup chicken broth

Salt

2 tbsp mayonnaise

1 tbsp yellow mustard

4 hamburger or sandwich rolls

4 tbsp dill relish

4 oz deli-sliced ham, chopped small

4 deli slices of Swiss Cheese

Directions:

1. In a small bowl, combine the onion, cumin, pepper, oregano, and coriander. Set aside.

2. In a small bowl, combine the lime and orange juice. Set aside.

3. Pulse the diced tomatoes with liquid in a food processor until no large pieces remain. Set aside.

4. Place a large skillet over medium-high heat. Once hot, add the pork. Cook, crumbling as you go, until the meat is browned.

5. Add the sherry and cook until most of the liquid is reduced.

6. Add the tomato, brown sugar, garlic, and the herbs and spices. Cook, stirring occasionally, until much of the liquid has reduced.

7. Add the chicken stock and lime-orange juice. Bring the mixture to a boil, reduce the heat to low, and simmer until much of the liquid has reduced and the mixture has thickened to the desired consistency. Salt to taste.

8. In a small bowl, stir together the mayonnaise and mustard.

9. Spread the mayo-mustard on both halves of each bun. Spread about 1 tbsp of dill relish on each bun top.

10. Preheat the broiler to high.

11. Place the bun bottoms on a baking sheet, Divide the meat mixture evenly over the bun bottoms. Top each with 1/4 of the chopped ham and one slice of cheese.

12. Broil the loaded bun bottoms until the cheese melts (watch closely - this will happen quickly).

13. Place the bun tops on top and serve!

Pfeffernussen

2011-12-06T10:52:00.000-08:00

One of my very favorite parts of the holiday season is the cookies. There are, of course, new recipes every year that I've just got to try. But, there are also those traditional cookies - the well loved, tried and true ones that evoke Christmases past. For me, this cookie falls into both categories. It's a recipe I've never tried before, but the flavors are classic and Christmasy. These cookies have made the list of ones that I'll be making in years to come.
Pfeffernussen are traditional German holiday cookies - the name means pepper nuts. And yes - they really do have black pepper in them (which is what caught my eye about these - my husband and kids are huge pepper fans). The flavor is subtle, though - it definitely adds something and would be missed, but it isn't really anything you'd notice if someone didn't tell you it was there. The cookies themselves are soft and spicy - quite tasty.
This recipe is adapted from one at Martha Stewart. These cookies require quite a few spices, but are very easy to make. And they're special - definitely deserving of a spot on your holiday cookie platter!
This cookie is being entered in the White Christmas Very Good Recipes Challenge at white-christmas-challenge!

Pfeffernussen

Adapted from Martha Stewart

Ingredients:

1 cup powdered sugar

2 cups + 2 tbsp flour

1 tsp lemon zest

1 tsp ground cinnamon

1 tsp black pepper (1 tsp provides a tiny spark of heat on the tongue - reduce to a 1/2 tsp if you're sensitive to such things)

1/2 tsp ground allspice

1/4 tsp ground ginger

1/4 tsp ground cardamom

1/4 tsp grated nutmeg

1/4 tsp ground cloves

1/4 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

3/4 cups brown sugar

2 tbsp molasses

2 tbsp honey (if you love molasses flavor, you can sub molasses for the honey)

1 egg

1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°. Line baking sheets with parchment paper. Place the powdered sugar in a medium bowl or paper bag. Set aside.

2. In a medium bowl, whisk together the flour, zest, cinnamon, black pepper, allspice, ginger, cardamom, nutmeg, cloves, baking soda, and salt. Set aside

3. Combine the butter, sugar, molasses, and honey in the bowl of a stand mixer. Beat until creamy and well-blended.

4. Add the egg and vanilla to the bowl. Beat until thoroughly mixed, stopping to scrape the sides and bottom of the bowl.

5. Add the flour mixture to the bowl. Beat on low speed until the dry ingredients are just incorporated.

6. Scoop tablespoonfuls of the dough onto the prepared baking sheets, leaving about 1" in between each.

7. Bake for 9-10 minutes or until the bottom edges are golden and the centers are fairly firm. Transfer the sheets to racks to cool for five minutes.

8. Working in batches, transfer the par-cooled cookies to the powdered sugar bowl or bag. Seal the bowl with plastic wrap or close the top of the bag. Gently tumble to cookies in the sugar to evenly coat.

9. Transfer the coated cookies to a plate. Serve!

Rum Meltaways

2011-12-02T19:36:00.000-08:00

These buttery, melt in your mouth cookies are a classic. Rum and nutmeg have been added here for a little special something, but they're great made with vanilla alone if that's your preference (coconut, almond, lemon, and lime are fantastic add-ins as well).
This recipe is only just slightly adapted from Joy of Baking. They couldn't be easier to make and are oh so tasty!

Rum Meltaways

Adapted from Joy of Baking

Ingredients:

3/4 cups powdered sugar for coating

1 1/2 cups flour

1/2 cup corn starch

1/4 tsp salt

1 cup butter, softened

1/4 cup powdered sugar

1 tsp rum extract

1/2 tsp vanilla extract

1/8 tsp grated nutmeg

Directions:

1. Preheat the oven to 350°. Line baking sheets with parchment paper. Place the 3/4 cups powdered sugar into a medium bowl. Set aside.

2. In a medium bowl, whisk together the flour, corn starch, and salt. Set aside.

3. Combine the butter and 1/4 cup powdered sugar in the bowl of a stand mixer. Beat until smooth and creamy.

4. Add the extracts and nutmeg to the butter mixture. Beat until thoroughly blended.

5. Add the flour mixture to the bowl. Beat on low speed until the dry ingredients are just incorporated.

6. Scoop rounded tablespoonfuls of the dough onto the prepared baking sheets, leaving 1" between each.

7. Bake for 9-10 minutes or until the bottom edges are just golden. Transfer the cookies, on the parchment paper, to racks to cool for about a minute.

8. Roll each cookie in the powdered sugar to coat. Return the cookies to the parchment paper to cool completely. Serve!

Peppermint Shortbread Squares

2011-11-30T20:34:00.000-08:00

Here is rendition two of the fudgy shortbread cookie (see Shortbread Spice Squares). This one was my family's favorite. Buttery, tender shortbread paired with cool peppermint and semi-sweet chocolate. Mmm mmm! Holiday goodness!

Peppermint Shortbread Squares

Ingredients:

Shortbread Crust -

1 cup flour

1/4 cup sugar

1/8 tsp salt

1/2 cup butter, cold & cut into 1" pieces

Filling:

3/4 cups (1 1/2 sticks) butter, softened

2 tbsp light corn syrup

1/2 tsp vanilla extract

1/2 tsp peppermint extract

2 cups powdered sugar

1/4 cup crushed peppermints or candy canes

1/2 cup semi-sweet chocolate, mini chips or chopped small

Directions:

1. Preheat the oven to 350°. Line a 9"X13" baking dish with parchment paper.

2. For the Crust: combine the flour, sugar, and salt in the bowl of a food processor. Pulse to blend. Scatter the butter pieces over the flour mixture. Process until the mixture resembles wet sand.

3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for about 15 minutes or until the edges a just pale golden.

4. Meanwhile for the Filling: melt the butter in a medium saucepan. Turn the heat off. Add the corn syrup, extracts, and powdered sugar. Stir to combine.

5. When the crust is done baking, place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Cook for 30 seconds, still stirring constantly. Pour the mixture evenly over the crust (tilt the baking dish as needed to fill to the edges). Sprinkle the mint pieces and chocolate chips evenly over the top. Allow to cool completely.

6. Cut into squares. Serve!

Shortbread Spice Squares

2011-11-30T20:24:00.000-08:00

These little taste treats are just perfect for the holidays. With a buttery shortbread crust and a sweet, fudgy spice filling, your dessert tray will be reduced to naught but crumbs.
This recipe is adapted from one, credited to Gourmet, on Savour Fare. I had a bit of trouble with the crust my first time through and ended up using a different recipe (Joy of Baking). These squares are easy to make and the result is lovely - a different kind of cookie; special and delicious!

Shortbread Spice Squares

Filling Adapted from Savour Fare

Crust from Joy of Baking

Ingredients:

Shortbread Crust -

1 cup flour

1/4 cup sugar

1/8 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

1/2 cup butter, cold & cut into 1" pieces

Filling:

3/4 cups (1 1/2 sticks) butter, softened

2 tbsp light honey

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 cups powdered sugar

3 tbsp minced crystallized ginger

*1/3 cup finely chopped walnut or pecans would be awesome to use along with the crystallized ginger!

Directions:

1. Preheat the oven to 350°. Line a 9"X13" baking dish with parchment paper.

2. For the Crust: combine the flour, sugar, salt, cinnamon, ginger, and nutmeg in the bowl of a food processor. Pulse to blend. Scatter the butter pieces over the flour mixture. Process until the mixture resembles wet sand.

3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for about 15 minutes or until the edges a just pale golden.

4. Meanwhile for the Filling: melt the butter in a medium saucepan. Turn the heat off. Add the honey, extract, cinnamon, ginger, nutmeg, and powdered sugar. Stir to combine.

5. When the crust is done baking, place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Cook for 30 seconds, still stirring constantly. Pour the mixture evenly over the crust (tilt the baking dish as needed to fill to the edges). Sprinkle the crystallized ginger evenly over the top. Allow to cool completely.

6. Cut into squares. Serve!

Butterscotch Pumpkin Butter Thumbprints

2011-11-19T15:15:00.000-08:00

Buttery butterscotch cookies with delicious spiced pumpkin centers. You can use pumpkin or apple butter for these, homemade or store-bought. These little taste treats are just perfect for Fall!

Buttersctoch Pumpkin Butter Thumbprints

Adapted from King Arthur Flour

Ingredients:

1/2 cup pumpkin butter

3.5 oz butterscotch chips (about 1/2 cup)

2 1/2 cups + 2 tbsp flour

1/2 tsp salt

1/4 tsp pumpkin pie spice

3/4 cups butter, softened

1 cup sugar

1 egg

1/2 tsp vanilla extract

Directions:

1. Preheat the oven to 350°. Line baking sheets with parchment paper. Place the pumpkin butter in a piping bag or ziptop bag with the very corner cut off. Set aside.

2. Place the butterscotch chips in a small bowl. Microwave for 30 seconds, stop, and stir. Microwave for 15 seconds, stop, stir, and repeat until the chips are melted and smooth. Set aside to cool slightly.

3. In a medium bowl, stir together the flour, salt, and spice. Set aside.

4. Beat the butter in a stand mixer until smooth. Add the sugar. Beat until light and fluffy.

5. Add the melted butterscotch and beat on low until incorporated.

6. Add the egg and vanilla to the bowl. Beat until well blended, stopping the mixer partway through to scrape down the sides and bottom of the bowl.

7. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.

8. Scoop teaspoonfuls of dough onto a prepared baking sheet, leaving about 1" between each. Use your finger to make an indention in the center of each dough-ball (do not press all the way through the cookie).

9. Bake for 5 minutes. Remove the baking sheet from the oven. Working quickly, press your finger into the indention you made in each cookie (if the cookies are too hot for you, you can use the handle of a wooden spoon) - be careful again not to go all the way through the cookie. Pipe pumpkin butter into each defined indention.

10. Return the baking sheet to the oven. Bake for about 8 minutes more - until the edges are golden brown. Transfer the sheet to a rack.

11. Allow the cookies to cool on the sheet for 10 minutes. Transfer the cookies to a rack to cool completely. Repeat Steps 8-11 for the remaining cookies. Serve!

White Chocolate Pumpkin Bars with Candied Ginger

2011-11-17T22:13:00.000-08:00

Another taste treat for autumn. These delicious bars are a lovely combination of flavors - pumpkin, spices, candied ginger, and luscious white chocolate. A great way to celebrate the season!

White Chocolate Pumpkin Bars with Candied Ginger

Adapted from Picky Palate

Ingredients:

1/4 cup butter, cut into 1" pieces

9 oz white chocolate, chopped or chips, divided (about 1 1/3 cups)

1 cup flour

1/2 tsp baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice

2 eggs

1/2 cup brown sugar

2 tbsp sour cream OR plain yogurt

1/2 cup canned pumpkin

1/4 cup candied ginger, minced

Directions:

1. Preheat the oven to 350°. Line a 8" X 8" baking dish with parchment paper.

2. Combine the butter and 5 oz (about 3/4 cups) of the white chocolate in a small bowl. Microwave for 30 seconds, stop, and stir. Microwave for 15 seconds, stop, stir, repeat until the chocolate is melted. Set aside.

3. In a medium bowl whisk together the flour, baking powder, salt, and spice. Set aside.

4. in a medium bowl, whisk the eggs. Add the brown sugar, sour cream, and pumpkin. Whisk until smooth.

5. Add the flour mixture to the wet ingredients. Stir until almost blended. Add the remaining 4 oz (aprx a heaping 1/2 cup). Stir until the dry ingredients are just incorporated.

6. Pour the batter into the baking dish. Spread evenly. Sprinkle the candied ginger over the top.

7. Bake for about 25-35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the baking dish to a rack to cool completely.

8. Cut into bars. Serve!

Pumpkin Rolls

2011-11-17T16:14:00.000-08:00

These rolls are Thanksgiving awesomeness. They are tender and soft and slightly sweet with subtle autumn flavor. They're a wonderful roll to serve with dinner. And transforming one into a leftover turkey sandwich...well, that would just be perfection.
This recipe is adapted from Technicolor Kitchen. It is a must-try.

Pumpkin Rolls

Adapted from Technicolor Kitchen

Ingredients:

3/4 cups lukewarm water

1 packet active dry yeast

3 1/4 cups unbleached flour

1/4 cup dry milk powder

3 tbsp brown sugar

1 tsp salt

1/4 tsp pumpkin pie spice

1/2 cup pumpkin

1/4 cup butter, very soft

Directions:

1. In a small bowl, stir together 1/4 cup of the water and the yeast. Let sit for five minutes to allow the yeast to bloom.

2. In the bowl of a stand mixer, stir together 3 cups of the flour, milk powder, brown sugar, salt, and spice. Add the pumpkin, butter, and remaining 1/2 cup water. Stir to make a shaggy dough.

3. Using the dough hook, knead on medium-low speed for 8 minutes. Watch the dough. It should be tacky and will stick to the bottom, but should clear the sides of the bowl. If it is too wet, add more flour a tablespoon at a time (wait for the added flour to be completely incorporated before adding any more).

4. Gather the dough into a ball. Place in a lightly oiled bowl (the mixer bowl is perfect), turning to coat. Let rise in a warm place until doubled in volume - about 1 1/2 - 2 hours.

5. Line a 9" X 13" baking dish with parchment paper. Lightly oil the dish & paper.

6. Divide the dough into eight equal pieces. Form each piece into a tight ball. Place, evenly spaced, in the baking dish. Lightly spray a piece of plastic wrap with oil. Place the plastic over the rolls. Let rise in a warm place until doubled - about 1 hour.

7. Preheat the oven to 350°. Bake the rolls until they reach an internal temperature of 195°-200° (about 30 minutes).

7. Transfer the rolls to a rack to cool. Serve!

Cream Cheese Alfredo

2011-11-16T10:56:00.000-08:00

My family are a bunch of picky eaters. One thing they all heartily agree on, though, is creamy, garlicy pasta with lots of Parmesan. And really, who wouldn't like that?
This dish is a variation on Alfredo. The addition of cream cheese just makes it that much more delicious. It's also quite versatile - you can add cooked chicken or shrimp or veggies. The sauce comes together in a snap - it's done in the time it takes the pasta to cook. This one's a must-have in anyone's recipe file. Yummy!

Cream Cheese Alfredo

Adapted from Real Women of Philadelphia

Ingredients:

1 tbsp salt

1 tsp olive oil

1 lb pasta (such as small shells)

1/4 cup butter, cut into 1" pieces

8 oz pkg cream cheese, cut into 1" pieces

2 tsp minced garlic

1/2 cup cream

1 1/2 cups grated Parmesan, divided

1/2 tsp salt

1/2 tsp black pepper

1/8 tsp ground nutmeg

1/2 - 3/4 cups milk

Directions:

1. Bring a large pot of water to a boil. Add the salt and oil. Add the pasta. Cook until al dente according to manufacturer directions.

2. Meanwhile: preheat the broiler to high.

3. Combine the butter, cream cheese, and garlic in a medium saucepan set over medium heat. Cook, stirring often, until the butter and cream cheese melt.

4. Add the cream, 1 cup of the Parmesan, salt, pepper, and nutmeg to the pan. Continue to cook, stirring often, until smooth.

5. Stir in 1/2 cup of the milk. If the sauce is a bit thick, you can add up to 1/4 cup more milk.

6. When the pasta is done, drain it thoroughly and return it to the pot. Pour the sauce over the pasta and stir to coat evenly. Pour the mixture into a 9" X 13" baking dish (or individual ramekins). Top with the remaining 1/2 cup Parmesan.

7. Place the dish under the broiler until the top is spotty brown (about 5 minutes). Serve!

Grapefruit Meltaways

2011-11-11T12:20:00.000-08:00

The kids had the day off from school today. So, of course, that meant we'd be making cookies together (an activity we all look forward to). Given the right jobs, kids make great little kitchen helpers - measuring, stirring, scooping, and tasting. And the kids will unfailingly love whatever it is they've had a hand in making.
Today's cookie was Grapefruit Meltaways. The recipe was inspired by The Modern Baker. They're yummy little iced butter cookies, tasting of delicious sweet grapefruit with a hint of almond. The texture is light and melts in your mouth. The recipe is very easy - perfect for baking with your little ones. It is also very customizable - you can switch out citrus and extracts as you please (though I urge you to try the grapefruit - it makes a really great cookie).

Grapefruit Meltaways

Ingredients:

Cookie -

2 cups flour

1/2 cup cornstarch

1/2 tsp baking powder

1/2 tsp salt

1 tbsp grapefruit zest

1 cup butter, softened

1 cup powdered sugar

1/2 cup sugar

1 tsp vanilla extract

1/4 tsp almond extract

1 egg

1 egg yolk

Icing -

2 cups powdered sugar

5 tbsp fresh grapefruit juice

1 tsp grapefruit zest

*I used Texas Sweets, but any red grapefruit is okay

Directions:

1. For the Cookies: preheat the oven to 350°. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Stir in the zest. Set aside.

3. Beat the butter in the bowl of a stand mixer until creamy. Add the sugars. Beat until light and fluffy.

4. Beat in the extracts. Beat in the yolk. Beat in the egg. Stop the mixer, scrape down the sides and bottom of the bowl. Beat until well blended.

5. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.

6. Scoop tablespoonfuls of the dough onto the prepared baking sheets, leaving about 1" of space between each.

7. Bake for 5-7 minutes or until the tops are no longer shiny. Transfer the cookies immediately to racks to cool.

8. For the Icing: combine the powdered sugar and juice in a medium bowl. Whisk until smooth. Whisk in the zest.

9. Dip the tops of the cookies in the icing, letting any excess drip off. Set right-side up on the rack. Allow the icing to set. Serve!

Caramel Potato Stick Cookies

2011-11-08T20:08:00.000-08:00

Chewy, brown sugary cookies with a subtle potato stick background, topped with caramel. It might sound strange to put shoestring potatoes into a cookie, but they really work. Think, caramel corn, but different.
This is a unique and tasty cookie - give it a try!

Caramel Potato Stick Cookies

Ingredients:

Cookies -

2 cups potato sticks (I used Picnic Shoestring Potatoes)

1 1/4 cups flour

1/2 tsp baking powder

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp vanilla extract

1 egg

Caramel -

6 tbsp sugar

1 tbsp water

1 tsp corn syrup

1 tbsp heavy cream

1 tbsp butter

1/4 tsp vanilla extract

*Melted soft caramels can be used instead of the homemade caramel.

Directions:

1. For the Cookies: preheat the oven to 350°. Line baking sheets with parchment paper.

2. Place the potato sticks in a ziptop bag and seal the top. Use a pounder (or other flat, heavy object) to break the sticks in to pieces (not into powder).

3. In a medium bowl, whisk together the flour and baking powder. Stir in the potato sticks. Set aside.

4. Combine the sugars and butter in the bowl of a stand mixer. Beat until light and creamy. Add the vanilla and egg. Beat until well blended, stopping to scrape down the bottom and sides of the bowl as needed.

5. Add the dry ingredients to the bowl. Beat on low speed until the dry ingredients are just incorporated.

6. Scoop about 2-tbsp balls of the dough onto the prepared baking sheets, leaving 2" between each.

7. Bake for 8-10 minutes or until the edges are golden brown. Transfer the baking sheets to racks to cool. Allow the cookies to cool on the sheets.

8. For the Caramel: have all of the ingredients ready - the caramel comes together quickly. Stir the sugar, water, and corn syrup together in a small saucepan. Wash down the sides of the pan (a pastry brush dipped in water works well). Cover and turn the heat to medium-high. Cook until the mixture comes to a boil.

9. Uncover the pan. Cook, swirling the pan occasionally, until the sugar mixture turns light amber. Immediately remove the pan from the heat.

10. Stir in the cream. Stir in the butter. Stir in the vanilla.

11. Use a spoon to drizzle the hot caramel over the cookies. Allow the caramel to set. Serve!