From Blah to Ta-Daa

Pecan Sandies for Valentine's Day

2012-02-14T08:00:00.000-05:00

Happy Valentine's Day!!

Bo has declared these to be "the best cookies in the whole world." Every time he snags a cookie from the container, he says those exact words. So we've got it on good authority that these little guys are yummy and perfect.

But why ask him? I mean, I am kind of a cookie queen, am I not? Well, today's recipe is a new one for me on so many levels. It's my first time making these cookies, my first time eating these cookies, and my first time seeing what these cookies are even supposed to look like. Yeah.

And while I'm being honest here, I'll admit that I'd always assumed that Pecan Sandies were named after some woman named Sandy, back in the 1950s. You should've seen Bo's face when I told him that part. He laaaaaughed at me and then said it had something to do with the sandy cookie texture. Turns out he's right! (I totally googled it last night.)

These cookies have a deliciously buttery, crisp texture and the hint of roasted pecans is such a perfect match. They're the best kind of crumbly cookie, but the addition of a Dove milk chocolate Promise just puts these cookies at the top of the list. Bo's list, that is. I'm still a tried and true chocolate chip cookie fan.

Wishing You Heart Smiles,

Pecan Sandies
adapted from Allrecipes

1 c. unsalted butter, softened
1 c. vegetable oil
1/2 c. (100g) sugar
1/2 c. (109g) brown sugar
1 c. (115g) confectioners' sugar, sifted
2 eggs
2 tsp. vanilla
4 c. (512g) flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. roasted, chopped pecans
48 Dove chocolate hearts, optional

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

In a large bowl, cream together the butter, vegetable oil, sugar, brown sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then beat in the vanilla. Whisk the flour, baking soda, cream of tartar, and salt in a separate bowl. Beat the flour mixture into the creamed mixture, 1/4 at a time, scraping down the sides of the bowl. Beat in the pecans. Dough will be a little sticky.

Chill the dough for an hour, then scoop dough into balls and place 2 inches apart onto prepared baking sheets. Keep remaining dough refrigerated. Bake cookies for 10 - 12 minutes, or until the edges are golden. Press chocolate hearts into centers of cookies, and remove from baking sheets to cool on wire racks. Makes 4 dozen.

Vanilla Pound Cake Cupcakes with Raspberry Filling and Cream Cheese Frosting

2012-02-10T10:02:00.000-05:00

Ok, I'm about to share some of my favorite recipes with you here. Favorite.

Favorite.

Favorite.

This little cupcake was dreamt up when a friend and I were testing recipes for her wedding. And these babies made their debut at her wedding reception. They're that good.

You start with a Pound Cake Cupcake. We chose a pound cake recipe because my issue with standard cupcake recipes is that they end up a little on the dry side, and don't even think about trying to eat them the next day - you'll need 4 glasses of water to get them down. Not so with pound cake. It maintains its moisture over a couple of days, and the flavor is just so buttery and delicious. Another thing that makes my heart flutter is the easy measurements for the recipe. It's a cinch to 1/2 or 1/3, or even 2/3 the recipe! When I made these last weekend, I made 2/3 the cupcake recipe below to end up with 2 dozen cupcakes.

The Raspberry Filling is perfectly raspberry-punched without being overly sweet. I choose to leave a few of the seeds in (rather than strain them all out) so that the filling doesn't look imitation. I like it to look a little jammy and definitely homemade.

And, that Cream Cheese Frosting is a hybrid of a standard buttercream frosting and a full-on cream cheese frosting, like you'd expect on a carrot cake. It adds a little bit of tart to contrast with the sweetness from the cupcake and filling, but it isn't so tangy that it overpowers the rest of your cupcake.

I'm seriously so excited to share these recipes with you. They're so pretty and just perfect for Valentine's Day. They're a bit over the top, but definitely have that homemade, homestyle flavor that I think is essential for baking up treats to share. I hope you love them just as much as I do!

Sugar Rush!!!!!

Vanilla Pound Cake Cupcakes

1 1/2 c. (3 sticks) unsalted butter, room temperature
3 c. (603g) sugar
6 eggs
3 c. (336g) cake flour
1 c. milk (2% or whole)
2 tsp. vanilla extract

Cream butter and sugar together, until light and fluffy. Beat in eggs, one at a time. Beat in one cup of the flour, then 1/2 cup of the milk. Continue alternating (flour-milk-flour), ending with the last cup of flour. Beat on medium-high for two minutes, scraping down the sides of the bowl. Fill cupcake liners 1/2 full. Place on middle rack of cold oven and set temperature to 275 degrees. Set timer for one hour, and bake until cupcakes pass the toothpick test. Makes 36 cupcakes. (Half recipe yields ~19 cupcakes, third recipe yields ~12 cupcakes.)

Raspberry Filling for Cakes and Cupcakes

12oz. package of frozen raspberries
2/3 c. water
3/4 c. sugar
1 Tbsp. lemon juice
2 Tbsp. cornstarch, dissolved in 1/4 c. water

In a saucepan, combine the raspberries, water, sugar, and lemon juice. Bring to a boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat. Whisk the cornstarch slurry into the raspberry mixture. Bring the mixture back to a boil and simmer 5 more minutes, stirring occasionally. Remove from heat and cool completely. Will thicken like a jelly as it cools. Makes about 1 ½ cups and fills 48 cupcakes.

Cream Cheese Frosting

2, 8oz. packages cream cheese, softened
1 c. (2 sticks) unsalted butter, softened
6 c. sifted powdered sugar
1 tsp. vanilla extract

In a large mixer bowl and using the whisk attachment, cream together the cream cheese and butter until light and creamy. Mix in the vanilla, then gradually beat in the powdered sugar until smooth, scraping the bowl often. Will generously frost 24 cupcakes.

To fill cupcakes:

I've used those cupcake filling tools, but my favorite tool is an apple corer.
They work better, and you probably already have one on hand.

Place end of apple corer over the center of the cupcake and twist downward, to about 2/3 of the way down the cupcake. Twist back upward and push the cake plug out of the corer. Optional: Snack on all the cupcake centers until you feel woozy from the sugar overload. (Just me?)

Pour your room temperature raspberry filling into a disposable pastry bag or large ziploc.

(You can store the filling for about a week in the fridge, so it can be made ahead.)

Fill cupcake centers just until level with their tops.

Frost, and then take a bite and swoon from the amazing creation you just put together.

Creme Brulee

2012-02-08T08:00:00.001-05:00

Wooooeeeeee, this week has been a doozy. These long, stressful work days have been taking their toll, and I keep daydreaming about that amazing Creme Brulee I made on Saturday. You know - the recipe I only got five bites of because of my body's ridiculousness with dairy. Le sigh.

But, now it's time to shift our focus to Valentine's Day treats! February is my favorite month for treats (hint), and one of my favorite traditions is making Creme Brulee for Bo. I made it for the first time for our first Valentine's Day together, because it's his favorite dessert. But, I love it because anything that reminds me of "Amelie" is worth squealing about :)

I'll be honest - the first time I made Creme Brulee, I was freaked out about it. But really, you just whisk a few ingredients and bake it in ramekins set in a water bath. After they're chilled, bust out your trusty kitchen torch and give it a crunchy topping. Done!

Tap Tap on the Sugar Top,

Crème Brûlée
adapted from Elegantly Easy Creme Brulee

8 egg yolks
1/3 c. sugar
2 c. heavy cream
1 tsp. vanilla bean paste or extract
1/4 c. sugar (for the caramelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and 1/3 c. sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Place a paper towel into a large baking dish and arrange 6 ramekins in it spaced evenly apart. Divide egg custard mixture among the ramekins. Place baking dish on middle rack of oven, and fill the dish with warm water, until the level reaches halfway up the sides of the ramekins.

Bake until custards are set around the edges, but still loose in the center, about 40-50 minutes. (Longer baking time may be necessary for larger or deeper ramekins.) Remove baking dish from the oven and leave ramekins in the water bath until cooled. Remove from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Use a kitchen torch to melt sugar, or place under a broiler until the sugar melts. Re-chill custards for a few minutes before serving. Makes 6 individual custards.

Ingredient Lineup:

When you first mix the sugar into the egg yolks, it's a dark yellow color.

After whisking, the mixture will turn pale in color and become thicker.

Pour the custard mixture through a fine mesh sieve to strain.

Place a paper towel into a large baking dish and arrange ramekins evenly spaced.
Pour custard mixture into ramekins to half full.

Place the baking dish onto the middle rack of your oven and pour in warm water so that it reaches halfway up the sides of the ramekins.

Divide sugar among the 6 ramekins and use a kitchen torch to melt the sugar.

Super Bowl Snack Ideas

2012-02-02T08:12:00.003-05:00

Have you ever noticed that when it comes to Super Bowl food, it's all about cheese and bacon and cream cheese? Oh, and throw in some sour cream and more melted cheese for good measure. Yikes! Aside from the fact that I have to avoid dairy, just thinking about all of that makes me feel bloated, and visions of buttons popping off my jeans start floating through my head. Booooo! I've been working hard at running and yoga and trying to keep my treats to a minimum, and I don't want to blow it all this Sunday! So, I've thrown together a list here of some potential ideas for your Super Bowl snack spread. I'm actually making a few of these for our party, and I'm so excited. (That Cookie Dough Dip made from chickpeas is gonna blow. their. minds.)

Are you making snacks and treats for Super Bowl Sunday? If so, got any ideas to share with us? We'd love to hear them!

Touchdown,

Spicy Bean Salsa

Stuffed Strawberries

Fruit Salsa and Cinnamon Chips

Cookie Dough Dip

Peanut Butter Chex Mix

Baked Coconut Shrimp

Buffalo Chicken Sliders

The Bomb Chili

Bo's Famous Sangria

Strawberry Mojitos

Pink Porchcrawlers

Food Rule 78 and Fruit Salsa and Cinnamon Chips

2012-02-01T08:39:00.003-05:00

Yum Yum Yum Yum Yum Yummmmmm! Is it obvious how much I love this recipe?

As I've mentioned in the past (here and here), I really struggle with getting more fruit into my diet. Veggies? Delicious! Fruit? Not so much. So anytime I find a way to eat fruit that has me reaching for seconds and gobbling up leftovers, it's a definite keeper. Something about these tiny pieces of mixed fruit with a touch of apricot preserves leaves me feeling so happy. And those baked cinnamon chips aren't anything to shake a stick at either. I'm so excited to make this recipe on Sunday for the Super Bowl party we're hosting!

Healthy and delicious and perfect for sharing - talk about a triple threat recipe!

Please Don't Ask Me Which Teams Are Playing,

Fruit Salsa and Cinnamon Chips
adapted from Allrecipes

2 kiwis
2 apples, peeled and cored
8 oz. peaches (frozen & thawed work perfectly)
1 lb. strawberries
3 Tbsp. all-fruit preserves (apricot flavor is fantastic)

10, 10" flour tortillas
butter flavored cooking spray
1/4 c. cinnamon sugar mixture (1/4 c. sugar + 1 Tbsp. cinnamon)

Finely dice all fruit and toss together in a large bowl. Stir in fruit preserves and chill in the refrigerator while you prepare the cinnamon chips.

Preheat oven to 350 degrees.

Coat one side of each flour tortilla with butter flavored cooking spray and sprinkle with desired amount of cinnamon sugar. Flip tortilla over and repeat for other side. Using a pizza cutter, cut tortilla into wedges and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Tortilla chips will continue to crisp up as they cool. Serve with chilled fruit mixture. Makes 8 servings.

Fruit Salsa Ingredient Lineup:

Cinnamon Chips Ingredient Lineup:

Food Rule 34 and The Bomb Chili

2012-01-30T08:00:00.000-05:00

True Story: I once made this oh-so-delicious chili recipe for a group of friends, and as we began eating, I was raving about how healthy my recipe is. Especially when I make it with the ground venison my dad packages just for me, without any fat added to it. Venison? You all are ok with venison, right? I'd forgotten that I was sitting at a table with a group of people raised in an enormous city and who'd probably never even met someone who hunts. To this day, my best friend teases me about "that time you served us venison and asked if we were ok with it after we'd already started eating." Ha! And sorry, guys.

But, really, as a red meat, venison is insanely healthier than the beef you typically find in grocery stores. And that's because it is wild game.

Plants and animals that are left to raise themselves turn out to be healthier options for eating, because they've grown as nature intended. Without bulking-up feeds and fertilizers. They're hearty because they've survived nature. And therefore, healthier for us to consume.

Wild game is packed full of Omega 3s, Vitamin E, and antioxidants and is typically very lean. Yes, it can taste "gamey," but I nearly always use it chili or taco recipes where the spices stand out as the main flavor. For those who don't have dads who fly clear across the country with a cooler full of venison and dry ice, you can definitely substitute with ground beef. Try to find some that's labeled "grass fed" and "free range" in order to get the greater health benefits.

Enjoy!

p.s. It was completely unintended, but that green towel in my photos looks like I'm trying really hard to be Superbowl festive! I didn't even think about it looking like football turf until I uploaded my photos later. But, I love it!

The Bomb Chili

1 medium onion, diced
1 – 2lb. ground venison or extra lean ground beef
4, 16oz. cans beans, rinsed and drained
2, 28oz. cans diced tomatoes in juice
1/4 c. Dijon mustard
2-4 Tbsp. red chili garlic paste
3 cloves garlic
1/2 bottle beer
6oz. can tomato paste
Johnny’s season salt (or your favorite seasoning salt), to taste

Cook the onion and ground meat in a skillet over medium-high heat until cooked through and onions are translucent. Drain any grease. Stir all ingredients into a crock pot or large roasting pan. Cook in crock pot on High for 4 hours or Low for 8 hours, or bake in large roasting pan at 250 degrees for 5 hours. Stir occasionally. Makes a vat (about 14 cups).

Ingredient Lineup:

(MIA: ground meat, beer, and tomato paste. Whoops!)

Food Rule 68 and Banana Pudding

2012-01-25T08:00:00.000-05:00

Attention, please! Raise your hand if you're incapable of eating just one cookie off the still piping hot baking sheet.

Anyone??

Please tell me that I'm not the only one who has zero willpower when it comes to a tray full of warm cookies! I can be utterly diligent with my meals and snacks all day, but put a tray of homemade cookies in front of me, and I'll inhale 7 of them before I've realized that my hand was even moving to grab them. It's awful. So, you can imagine how much I struggle with this food rule:

And I'm pretty sure that it doesn't mean I should grab all 7 cookies at once, haha. One easy way to keep desserts portion controlled is to divide them into dishes as you make the recipe. And what better portioned out - and pretty - dessert than a layered pudding? Dividing this recipe into individual glasses keeps me from sneaking spoonfuls and not paying attention to how much I'm actually eating. Perfect!

The other thing to note is that by using unsweetened almond milk instead of dairy milk, we shave nearly 200 calories off the recipe. I use almond milk for a lot of things (ranch dressing, even), so I was excited to make a treat that was not only nondairy (aka "Sara-safe"), but one that saved me a few calories to boot. You can go ahead and make this recipe using dairy milk or a mix of dairy and almond milk; it's up to you.

Yummmmmmm,

Banana Pudding
adapted from Food Network magazine Jan/Feb 2012

2 c. plain unsweetened almond milk
3 Tbsp. cornstarch
pinch of kosher salt
1/3 c. sugar
1 egg
2 tsp. vanilla extract
2 large bananas
6 graham crackers, broken into 1-inch pieces (or Nilla wafer cookies)
1 Tbsp. cocoa powder or cinnamon

Heat the almond milk in a saucepan over medium heat until almost simmering, whisking often. Meanwhile, whisk the cornstarch, salt, sugar, and egg in a medium heatproof bowl. Temper the egg mixture: Pour about half of the hot milk into the bowl and whisk vigorously until smooth. Pour the egg-milk mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Remove from heat and whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. The pudding will continue to thicken as it cools.

While the pudding is cooling, cut the bananas into thin slices. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa or cinnamon, then repeat to make 2 more layers. Cover with plastic wrap and chill for an hour. Makes 4 servings.

Ingredient Lineup:

Tempering the eggs isn't as tricky as it may seem!

Just think of when your hands are frozen on a cold day, and the last thing you should do

is put them straight into hot water. Ditto for eggs!

You'll put a little of the hot mixture into the cooler eggs, whisking to mix in evenly.

Then you'll whisk the warmed up egg mixture into the pot on the burner
to bring the entire milk-egg liquid up to boiling. Tempering accomplished!

Food Rule 28 and 100 Flower Blossoms

2012-01-23T08:00:00.000-05:00

Happy Chinese New Year! Today marks the start of the Year of the Dragon, and I thought it'd be fun to pair a Chinese dish with our new food rule:

I picked this particular recipe, because, if I'm being honest, I can't remember the last time I ate cauliflower. I love a million different vegetables, but I always skip over cauliflower. Maybe because I've only ever had it raw (yuck!) or smothered in goopy cheese (yuck! plus, I stay away from dairy). But in a light sauce, with some garlic and salt, it's pretty tasty. I'm going to try incorporating more of this little powerhouse vegetable into my rotation. It's high in fiber, vitamin C, and anti-cancer phytochemicals, and those are definitely welcome in my diet.

Enjoy!
ssssssss*

* My Chinese sign is a Snake :) What's yours??

100 Flower Blossoms
adapted from Steamy Kitchen

8 oz. cauliflower florets
6 oz. broccoli florets
6 oz. sliced carrots
salt to taste
1 tsp. cornstarch
1 tablespoon water
1 tablespoon cooking oil
1-2 cloves garlic, finely minced
1 cup vegetable broth
6 oz. crab meat, optional
1 egg white

In a large pot of salted water, boil the cauliflower florets for 1 1/2 minutes. Without removing the cauliflower, add the broccoli florets and the carrot slices to the same pot and cook for another 1 1/2 minutes, until fork tender at the stem. Rinse the vegetables with cool water to stop the cooking and drain. Lightly salt the vegetables.

In a small bowl or cup, stir together the cornstarch and the water to make a cornstarch slurry. Set aside.

Heat a wok or large frying pan until hot. Add the cooking oil and swirl to coat. Turn the heat to medium and add the garlic. Fry 15-30 seconds until fragrant, but do not burn. Pour in the vegetable broth and add the salt to taste. Let broth come to a boil.

Stir the cornstarch slurry one more time, and then pour into the broth. Stir and let simmer for 30 seconds until broth has thickened. Stir in optional crab meat. Slowly pour in the egg white and use a fork or chopsticks to gently swirl in one direction to create long tails. Immediately turn off the heat. Taste the broth, and add additional salt if needed. Pour mixture over the vegetables and serve.

Ingredient Lineup:

Food Rule 37 and Baked Teriyaki Chicken

2012-01-19T07:00:00.000-05:00

We all know by now that processed and fast foods contain loads of salt and sugar. That's no big secret anymore. But sometimes you just want some teriyaki chicken. Some teriyaki chicken dunked in a super delicious sauce. With a big pile of jasmine rice nearby to make everything feel cozy and right.

Cozy and right and perfect for today's food rule:

Instead of buying whatever teriyaki happens on your way home from work, you can make your own! And this sauce recipe is so easy and so, so, so good! We loved it drizzled over stir fried veggies, but it was especially good baked with the chicken. Yum!! This one's a keeper for sure.

Enjoy!

Baked Teriyaki Chicken
adapted from Allrecipes

12 boneless, skinless chicken thighs
2 Tbsp. cornstarch
1/4 c. sugar
1/2 c. brown sugar
1/2 tsp. ground black pepper
2 Tbsp. water
1 c. low sodium soy sauce
1/2 c. apple cider vinegar
4 cloves garlic, minced
1 tsp. ginger paste

Preheat oven to 375 degrees and line a 9x13 baking dish with aluminum foil.

In a small saucepan over low heat, combine the cornstarch, sugar, brown sugar, and pepper. Whisk in cold water, soy sauce, vinegar, garlic, and ginger. Bring to a simmer, whisking frequently, until sauce thickens and bubbles.

Place chicken pieces into the foil-lined dish and pour 1/3 of the sauce over the tops. Flip the chicken pieces over, and pour another 1/3 of the sauce over. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes, flipping the pieces over at the halfway point. Remove foil cover and bake for another 15 minutes, until no longer pink and juices run clear. Serve with vegetables and remaining sauce.

Ingredient Lineup:

Food Rule 75 and Three Salad Dressings

2012-01-17T08:00:00.000-05:00

Speaking of eating more greens... I bet you were wishing you had some yummy, homemade dressings to top your healthy green salads with, right? Easy homemade dressings at that? Consider it done, done, and done! Here are three quick salad dressing recipes to help out with our new rule:

When I first saw this rule, I felt a little miffed and thought it was implying that everything must be homemade and from scratch. Which is noble and all, but definitely tough in today's world where we're all so very busy. But, in actuality, it's about keeping advertising and propaganda off your dinner table. And the more I think about that, the more I like the idea.

Because, oh my, how I loathe TV commercials. I'm always asking Bo to mute them while I'm cooking, because I hate feeling like companies are yelling to get my attention with dumb tactics and persuasive words. So, as I think about a meal with "no labels on the table," I really what that looks like.

Just food, dishes, and conversation.

No labels yelling at me with brand advertisements or claims of health.

Even if it means dumping takeout food onto a real plate to eat with real silverware, it feels that much more satisfying and good. And that's what food is all about.

Enjoy!

p.s. Still want more dressing recipes?

Apple Vinaigrette Dressing is here

Asian Vinaigrette Dressing is here

Raspberry Vinaigrette
adapted from Allrecipes

1/2 c. raspberry vinegar
1/2 c. vegetable oil
1/4 c. sugar
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
pinch salt

Add all ingredients to a jar or container with a tight fitting lid. Shake well to combine and store at room temperature. Makes 1 cup (8 oz).

Creamy Two-Minute Dressing
adapted from The Kitchn

1/2 c. mayo or plain yogurt
2 Tbsp. Dijon mustard
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 c. Champagne vinegar

Whisk together the mayo, mustard, sugar, salt, and pepper until combined. Add the vinegar and whisk until smooth. Keep refrigerated. Makes 1 cup (8 oz).

Greek Vinaigrette
adapted from Allrecipes

1/2 c. red wine vinegar
1/3 c. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
3/4 tsp. pepper
3/4 tsp. salt
3/4 tsp. onion powder
3/4 tsp. Dijon mustard
Pinch sugar

Add all ingredients to a jar or container with a tight fitting lid. Shake well to combine and store at room temperature. Makes 1 cup (8 oz).

Food Rule 45 and Crispy Sweet Potato Fries

2012-01-12T08:29:00.002-05:00

This has got to be my one of favorite rules in the entire book:

Uh, hello! I love to cook, and who doesn't love to indulge in fatty, salty, or sweet foods? This is pretty much a done deal for me!

This recipe for Sweet Potato Fries deviates from your standard slice-em-and-bake-em recipe in that it turns out Crispy. Giving the sweet potato sticks a light coating of corn starch allows them to bake up with a barely-there coating (similar to the way that our Baked Coconut Shrimp crisp up). And, there are definitely no deep fryers involved here! Go on, and zoom in on a photo or two, if it's not too early to be scoping out french fries. No steamy, slimy outer layers in sight! Just a slight crisp without a greasy mess.

Ok, so I didn't go full blown junky junk food on you with this recipe (I honestly can't bring myself to deep fry anything at home), but these are still very much in the delicious category. As I was editing the photos last night, Bo commented, "Yeah, those were good."

We ate them dipped in a spicy mayo: About 1/2 cup mayo mixed with a teaspoon of chili sauce, 1/4 tsp. cayenne, and a pinch of salt. Feel free to change up the amounts to your liking. I just threw things into a bowl and tasted as I went.

Enjoy!

Crispy Sweet Potato Fries
adapted from The Art of Doing Stuff

1 large sweet potato
1/3 c. corn starch
seasoning salt
2 Tbsp. canola oil

Cut the sweet potato into even sticks. (No need to peel the potato first, because you can trim the skin as you cut the potato into sticks). Soak the sticks in water for an hour or more. Drain the potato sticks, but do not blot dry.

Preheat oven to 425 degrees. Place a baking rack onto a cookie sheet and lightly spray the rack with oil. (Note: You can skip the rack and just use a cookie sheet, but you'll need to flip the fries over midway through cooking in order to get all sides crisped.)

Working in batches, add a tablespoon of corn starch and a shake of seasoning salt to a plastic bag. Add in a small handful of sweet potato sticks (about 6 or 7) and close the top of the bag, making sure there is air inside to create a balloon shape. Shake the bag to completely coat the sweet potato sticks. Remove the sweet potatoes, shaking the excess corn starch off, and set aside. After all sticks have been lightly coated with corn starch, drizzle oil over all the sticks and use your hands to make sure the sticks have a light coating and then place onto prepared baking rack.

Bake for 20 minutes, or until sweet potato sticks are fork-tender. Increase oven temperature to Low Broil and continue baking for a few more minutes, until fries begin to crisp. Makes 2 servings.

Ingredient Lineup:

Food Rule 25 and Green Eggs, No Ham

2012-01-09T08:00:00.000-05:00

Drum roll, please! Introducing, our next Food Rule:

One of the things I love about this food rule is that it instantly makes you start mentally scrolling through all the fruits and vegetables you can think of that might have leaves worth eating. Here's an easy and delicious idea - Greens!* As you remember, I've already raved about kale and two of my favorite soup recipes call for collards or other greens. And I'm forever tossing collards and kale into stir fries and anywhere else that could use some extra vitamins. I'm learning that they're way more versatile than the typical way people serve them here in the South (stewed all day with bacon fat and served as a faded green soppy pile with hot sauce - delicious, but not terribly nutritious).

This recipe is yet another way you can toss greens into something basic and give yourself an extra punch of antioxidants, vitamins, and fiber. And what better time than at breakfast? This recipe has absolutely made its way into my morning routine, and I'm so excited to have found another way to cook with such a healthy vegetable.

Your turn - Have you tried out any new ways to get more green into your diet? We'd all love to hear!

Green Machine,

p.s. Everyone talks about how bitter greens are, and I was afraid to try them for that very reason. But I was totally surprised to find that they really aren't bitter at all. In fact, I think that both kale and collards are way less bitter than spinach! Greens just need a little broth for cooking and some salt to finish. Mmmmm... tasty.

* AKA: Collards, Kale, Spinach, Mustard Greens, Swiss Chard, Arugula, Dandelion Greens, or any of the family of green, leafy vegetables used for salad!

Green Eggs, No Ham
adapted from Cookus Interruptus

3 handfuls rinsed and chopped collards or kale
approx. 1/3 c. low-sodium broth or water
3 eggs
3 Tbsp. milk
1 Tbsp. oil or butter
your favorite seasoning salt, to taste
3 tsp. grated cheese, like Romano or Parmesan

Heat skillet over medium-high heat. Add enough broth or water to cover the bottom of the skillet and add the greens. Let greens cook down until wilted and moisture is absorbed, stirring occasionally. Continue cooking until greens start to toast, then remove greens from skillet and set aside.

Lower heat to medium. Add oil or butter to skillet. Whisk eggs and milk in a bowl until combined, then pour into skillet over hot butter. Gently stir eggs as they cook, lifting egg layer up from the bottom of the pan. When eggs are nearly cooked, add the greens to the pan and season with your favorite seasoning salt (I used Old Bay). Remove the pan from heat when eggs appear light and fluffy, but still shiny and wet. Serve immediately, sprinkling grated cheese over the top. Serves 2.

Add enough broth or water to a skillet over medium-high heat to cover the bottom of the pan.

Toss in greens and let cook down until wilted, stirring occasionally.

Continue cooking greens until moisture is absorbed and greens are soft and just starting to toast.

Serve with a sprinkling of grated Romano or Parmesan and a thick slice of toasted wheat bread.

Friday Fun: Hangry. (And a winner!)

2012-01-06T08:57:00.002-05:00

image via Pinterest

hangry
	A state of anger and irritability resulting from being hungry. Karen: What is up with you? You are being so annoying. Nini: Ugh. I didn't eat breakfast and I am starving. I am really hangry.

Tell me I'm not alone in this! Even before I had issues with hypoglycemia, waiting too long to eat would put me in a state of simultaneous grumpy, tired, and sad. I called it being wilty. But now, it's progressed to straight up "hangry."

For whatever reason, I only know of this affecting women - are you men truly not affected by extended periods of not eating?? Is there some biological reason for this?

Lunchtime!

And our winner!! Thanks to Random.org, lucky #14 won!

Wehaf, I'll email you right away, and as soon as I can get a shipping address from you, I'll get your winnings into the mail! Congrats!!

Food Rule 5, No Sugar Oat Cookies, and a Giveaway!

2012-01-03T08:00:00.000-05:00

(Giveaway details at the bottom of this post)

Good mooooooorning!

So. After yesterday's chatter about these mysterious and vague "Food Rules," I bet you're ready for something to sink your teeth into - both literally and figuratively. Behold! Our first Food Rule:

Over the past few months, I've been trying to eliminate excess sugar from my diet. And that includes the Splenda I once loved with all my heart. I've been reading too many scary things about artificial sweeteners, and if it's such a hotly debated topic in the nutrition world, I really ought not to be eating it. But, I can't bear the thought of using real sugar and adding all those calories back into my diet. So I did the one thing that seemed to make the most sense: I started teaching my taste buds to be ok with foods that are less sweet. Yep. The same way I taught my taste buds to be ok with vegetables (and then like them and then crave them and then actually love them way more than the other things on my dinner plate). I started with ditching the sugar in my morning coffee. Then I started digging through my pantry to see if sweeteners were sneaking onto the labels in my other foods. Did you know that a lot of canned soups have sugar? And that whole/real/natural fruit popsicles have sugar, fructose, and corn syrup at the top of their ingredient lists?! It's crazy town!

After really sticking to it (I'm a baker after all, and my favorite food is cake with frosting!), I discovered some things about sugar: When I don't eat it, I'm a lot nicer. Like, a lot nicer. And my skin looks better. And I don't find myself filled with an overwhelming urge to cram forkfuls of dessert into my face, like before. I'm not doing some crazy diet or counting carbs or using a new-fangled substitute. I'm teaching my taste buds to like foods that aren't dialed up to Holy Sugary Sweet Explosion.

Today's cookie recipe definitely fits the bill! I mean, it's got "No Sugar" straight up in the title, even. And if you look at the ingredient list, there is also no dairy, no gluten, and only a scant amount of added fat. The cookies bake up similar to a chewy bar, and I really, truly love them. When Bo first took a bite, he was expecting a sugary blast similar to my regular cookie recipes. But after I told him, "Dude, there's only fruit sugar in those things and almost zero fat," he paused to consider them and then promptly ate 4 cookies before I could yell at him to save some for me. I love that these cookies have an ingredient list I feel zero guilt about, and they're a perfect little snack to keep the tummy grumblies at bay.

Enjoy!

p.s. Don't forget to enter the giveaway! Details at the very bottom of this post!

No Sugar Oat Cookies
adapted from Blueberry Girl

1 1/2 c. (128g) regular rolled oats
1 c. (60g) unsweetened coconut flakes
1/4 c. (30g) almond meal
1/2 c. (60g) nuts, finely chopped
1 tsp. cinnamon
1/2 tsp. salt
1 c. (60g) dried fruit (I used blueberries and raisins)
4 (425g total) ripe bananas, mashed
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, stir together oats, coconut flakes, almond meal, nuts, cinnamon, and salt. Stir in dried fruit, making sure that the pieces do not stick together.

In a separate medium bowl, combine mashed bananas, oil, and vanilla. Pour wet ingredients into the bowl with the dry ingredients and stir until well combined.

Press batter into cookie cutters and space 1" apart onto parchment paper. (Or use a cookie scoop and flatten the balls to make them evenly thick.) Bake for 20 minutes, or until edges and bottoms are golden brown. Store in airtight container. Makes about 20 cookies.

Ingredient Lineup:

GIVEAWAY!

To celebrate kicking off this Food Rules series, I'm sponsoring a giveaway!

What the winner will get:

- A copy of Michael Pollan's newly illustrated "Food Rules: An Eater's Manual"

- 2 bottles of my homemade vanilla extract

- 1 "Cookies for Kids Cancer" cookie spatula

There are three different ways you can enter. That means that each person can enter up to 3 times!

1. Post a comment here telling me one area in your food world where you're thinking of cutting back on sugar or sweeteners. (Or post a comment telling me that cutting sweeteners is for the birds and that you really just want the pretty book, the pretty vanilla, and the pretty spatula.)

2. Post a link to this recipe on Facebook and come back here to leave a comment telling me you did that.

3. Post a link to this recipe on Pinterest and come back here to leave a comment telling me you did that.
(If you need a Pinterest invite, email me: skeddy @ gmail .com)

Drawing will take place this Friday, 1/6 at noon EST. And I'll email the winner right away!

Fine print: Giveaway open to US shipping addresses only, so if you live somewhere else, you'll need to regift these prizes to a best pal living in the US. This giveaway isn't sponsored by anyone or any company. It's all out of my pocket and, as my Dad used to say - the goodness of my pea pickin' little heart.

Food Rules: Not Your Typical Resolution Plan

2012-01-02T08:00:00.000-05:00

January's most popular four-letter word has got to be "diet." Followed by a string of other four-letter words I'm not going to type here :) But the basic story is that diets are rarely fun. We do them out of necessity, and we generally feel a little spiteful and resentful because of all the things we're giving up. And my problem with diets is that the second I stop actively dieting, the weight I've lost just goes back on. I love food way too much to be very successful at limiting myself to "diet foods" for a long period of time. So, over the years, I've learned that if I want to trim down, I absolutely have to add exercise into my regimen. And really, adding in a sixty minute workout versus spending my entire day obsessing over calorie count is actually an easier tradeoff, right? On top of the awesome calorie burn, working up a good sweat does sooo many good things for me: It makes me nice, zaps away anxiety, gives me pretty muscle tone, and makes my sleep so very restful. What I'm trying to say is that I won't be posting a lot of super-restricted recipes here this month. I'll be sticking to my usual fare of meals that are heavy on the veggies and not terribly decadent with the calorie count. And, I've assembled a collection of fairly healthy recipes up there on the new Healthy Stuff tab.

But!! What I will be Resoultion-ing here is a new series around Food Rules. Have you seen the movie "Food, Inc?" It really makes you pause to consider where your food came from and the things that are put into it as it's processed. With all the cancer that has popped up in my family and all the disease and poor health you see on the news every night, "Food, Inc" really inspired me to be more diligent about eating whole foods - those less processed and with fewer additives.

So, each week I'll be posting a couple of new Food Rules from Michael Pollan's book (Food Rules: An Eater's Manual) that I'm trying to adopt into my lifestyle. Some will be decently easy, others will definitely require some rearranging of how I shop and eat. But all are in the name of cleaning up my diet and being a healthier version of me, no matter the size printed on my jeans.

Let's Do This!

p.s. Be sure to check back in tomorrow, because I'm hosting a GIVEAWAY of Michael Pollan's book, plus a couple of other nifty items!! :)

A Peppermint Pause for the Holidays

2011-12-19T09:24:00.002-05:00

Good Morning!

I just wanted to stop in to say that I'm going to disappear on you for a bit over the next couple of weeks.

You see, I'm always fighting an internal battle of being "in the moment," and during times when my task lists are a million miles long, I especially struggle with enjoying the here and now. So this year, I'm vowing to let things fall off my gargantuan to-do list. I'm allowing myself to be ok with doing less. I'm embracing my inner slacker. And, as a result, I'm really going to soak in the spirit of Christmas, and that alone makes my heart beat a little faster.

I had a handful of recipes I wanted to post this week, but I let my weekend get jammed with holiday crafting and baking and shopping and sitting with piping hot coffee. And, honestly, all I can say is, "ahhhhh..." I'm feeling much more centered already. And after tomorrow night, my task list will be empty. Which means that I can fill my evenings with Christmas movies and board games and a baking session or two. Ahhhhhh...

I hope your holidays are magical and peaceful and filled with things that bring you contentment!

Happiness, Laughter, Love, and Vitality,

p.s. I've put together a collection of past holiday recipes for easy reference. Just look up to the new tab above or click this link! CHRISTMAS COOKIES & CANDIES

Homemade Cinnamon Ornaments

2011-12-15T08:00:00.000-05:00

Whenever I see a link for an adorable/neat/funny kid craft, I think, "Oh! I wonder if Mellisa and her kids would like this one?" So, I blast her email with links to random things in the hopes that at least a few will turn out to be goodies.

And look at these ornaments! Mellisa and her family made them this week, and they're seriously adorable. And, as I suspected, while the ornaments were baking, her house smelled like a cinnamon fairy had wafted through, making everything feel magical. Ahhhhh.... Love it.

Click over to Mellisa's post for the recipe and photos of her sweet family!

Homemade Cinnamon Ornaments

on Getting All My Ducks in a Row

Cookie Dough Dip

2011-12-13T08:00:00.000-05:00

Stop.

Hold the show.

This dip is seriously scrumptious. And it's way healthier than scooping out spoonfuls of regular cookie dough. (Not that I do that.) (Every single time I make cookies.) And this dip is easier and faster to make too!

(And, psst - wanna know a secret? Check out the ingredient list below. You won't believe your eyeballs. And then you'll accuse me of lying about how delicious this dip is. But I promise you. I cross my heart and pinky swear that it's super duper amazingly delicious. I promise.)

Cookie Dough Dip
adapted from Chocolate Covered Katie

1 can chickpeas, rinsed and drained (250g)
pinch salt
scant 1/4 tsp. baking soda
2 tsp. vanilla extract
1/4 c. nut butter (if you use peanut butter, it’ll have a very-slight “pb cookie dough” taste)
1/2 c. brown sugar
1/2 c. semisweet chocolate chips, mini size is best
3 Tbsp. oats (or flaxmeal)
1-4 Tbsp. milk/nondairy milk (start with 1 Tbsp., and add more as needed)

Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then stir in the chocolate chips.

Oatmeal Raisin variation: Use almond butter instead of peanut butter and add 1/4 tsp. cinnamon. Swap raisins for the chocolate chips.

It's A Marshmallow World

2011-12-08T08:00:00.000-05:00

Oh gosh, oh gosh, oh gosh.

My mom and I are currently in love with homemade marshmallows! We can't stop talking about them and gushing over how pretty they are and if I'm being honest, we can't stop sneaking them from the pantry to eat. They taste so much creamier than traditional marshmallows, and the texture is soft without being mushy or sticky. Oh me, oh my, how we love these things.

There are oodles of photos down below, but don't let that scare you. There are lots of steps, but they're easy steps, I promise. I included bucketloads of photos just so that you could see the process as it happens. I'm a visual person; I like to see how things come together, and I thought you might too.

We flavored these with just a really good vanilla, but you could definitely swap that out for other flavorings. We also thought we'd be super sneaky and roll the cut (read: sticky) edges in crushed candy canes or toasted almonds instead of the powdered sugar listed in recipes. And? It was amazing. Amazing. That bit of flavor and texture and color on the edges of each marshmallow gave it just enough flavor to jazz them up a bit and enough decoration to make them look way fancier than they are.

Mom and I have decided to make these every year, and I'm already plotting to whip up a second batch next week. They're just so fun to make part of our annual Christmas baking, we couldn't resist!

Swooning Over Marshmallows,

Homemade Marshmallows
adapted from Joy of Baking

1 c. (240 ml) cold water, divided
3, 1/4 oz. envelopes (21g) unflavored gelatin
2 c. (400g) granulated white sugar
1 c. (240 ml) light corn syrup
1/4 tsp. salt
2 tsp. vanilla extract
2-3 c. confectioners' sugar, sifted
optional: crushed candy canes or chopped toasted almonds, for rolling

Lightly butter or spray with a non stick vegetable spray the bottom of a 9x13 pan. Line the bottom of the pan with parchment paper. Then sift about 3 tablespoons of confectioners' sugar onto the bottom of the pan (this will help release the set marshmallow from the paper). Set pan aside.

Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff and glossy, about 10 minutes. Add vanilla extract and beat to combine, about 30 seconds longer.

Scrape marshmallow mixture into the prepared pan and spread with an offset spatula or rubber spatula dipped in hot water. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board or baking sheet. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or a sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

(Thank you to Mr. and Mrs. El Gaucho for my adorable North Dakota birch snowmen!!)

Ingredient Lineup:

Spray a 9x13 pan with baking spray, then line the bottom with parchment paper.

Then, scatter sifted powdered sugar over the parchment.

Sprinkle the gelatin packets over water and let sit for 15 minutes.

Use a candy thermometer to bring your syrup mixture to 240 degrees.

Pour the hot syrup down the side of the mixing bowl, into the gelatin blob.

Beat on high.

The mixture will start to increase in volume and turn bright white in color.

Then, become glossy and sticky.

Glossy, sticky, and pretty.

Pour the marshmallow into prepared pan.

And use an offset spatula or rubber spatula dipped in hot water to smooth the mixture evenly.

Sprinkle another 3 Tbsp. sifted powdered sugar over the top and allow to sit for 12 hours.

Place a large cutting board or cookie sheet over the 9x13 pan and
flip over to dump the marshmallow out. Carefully peel off the parchment paper.

Dip a pizza cutter in powdered sugar and cut the marshmallow into strips and then into cubes.

Dust the excess powdered sugar off the cubes and then roll the cut, sticky edges in powdered sugar.

Or toasted chopped almonds...

... or crushed candy canes!

Drizzle melted dark chocolate over the tops,
and you've got a gorgeous and delicious homemade gift to share!

Recipe Sneak Peek - Marshmallows!

2011-12-07T08:00:00.000-05:00

Mom and Dad are still here visiting, and I'm absolutely pooped (in the best way)! So, I'm giving you a quick sneak peek of a second recipe I'll be posting later this week.

I will tell you this about it - YUM. YUM. ABSOLUTELY FREAKING YUM.

Can't Wait to Share!

Caramel Nut Pops

2011-12-05T08:00:00.000-05:00

I've been lucky enough to have my parents visiting for a week, so of course I demanded that my mom jump into the kitchen with me to make Christmas candies :) How could I pass up the chance to soak up some of her wisdom and snap a few photos to share?

These little pops are a twist on a candy my mom has made since before I was born. She makes this candy in a log roll shape, but we thought it would be cute on a stick. Because sticks and ribbons make everything cute, am I right? Right. Plus, making them in individual portions makes it easier to share as gifts.

Later this week, I'll be posting our adventures making marshmallows from scratch (totally messy, totally fun)!

Candy Land,

Caramel Nut Roll Pops

1/2 lb. (230g) Kraft Caramels, 28-30 caramels
1/4 c. evaporated milk
2 Tbsp. unsalted butter
2 c. sifted powdered sugar *
36 regular marshmallows
1 1/2 c. chopped peanuts or pecans

lollipop sticks
white melting chocolate or white chocolate chips

In a double boiler over a medium boil, melt the butter with the evaporated milk. Add caramels and melt until smooth, stirring often. Stir in powdered sugar and stir until smooth. Remove from heat and dip marshmallows into caramel and then roll in chopped nuts. Allow to cool and set on parchment or wax paper. Melt white chocolate in the microwave at 50% power, stirring every 30 seconds. Dip end of sticks into melted chocolate and poke into marshmallows. Allow chocolate to cool and harden before handling. Store in an airtight container or wrap in individual bags with ribbon.

* Note: Sift the powdered sugar before measuring.

Ingredient Lineup:

In a double boiler, melt butter with evaporated milk.

Add the caramels:

And melt, stirring often, until smooth.

Add sifted powdered sugar:

The powdered sugar will be lumpy at first:

But keep stirring until smooth:

Hold each marshmallow by the edges, and dip into the caramel.

Stir caramel often so that it doesn't become too thick to easily dip the marshmallows.

Roll the dipped edge in chopped pecans or peanuts.

Allow to cool on parchment or wax paper.

Dip the ends of sticks into melted white chocolate

and poke into each marshmallow.

Once cooled, bag and tie off with ribbon.

Friday Fun: Oddball Food Habits

2011-12-02T08:43:00.000-05:00

'Mornin! So, let's get right to it - Do you have any weird-to-other-people food habits? Foods you love or hate that don't make sense to other people?

I read the comments on this post the other day and thought it was both hilarious and fun. And since my parents are here visiting right now, I thought I'd press them for details on their food habits. Turns out that they don't have as many oddball food things as I do (OCD for the win!), but there are still some "good" ones we came up with. Even Bo actually had a couple.

image source

One of my favorite things in life is that bananas will naturally break into thirds. Isn't nature fascinating? The only way I eat bananas is to break off a piece, then push it into thirds and eat the thirds individually. Turns out my dog, Rory, is the same way! She won't eat a chunk of banana, but she'll eat the thirds I break off for her. Solidarity! :)

I love Ranch Dressing on spaghetti, pizza, and lasagna.

Bean & Bacon soup and Vegetable soups are delicious straight from the can. Something about the cold carrots makes their flavor so much better!

My mom loves salted radish and butter sandwiches.

image source

Apparently, way back in the day, it was popular to serve "pear salads" at parties - pear halves with a scoop of mayo in the centers, over a bed of lettuce and sprinkled with cheddar cheese. I distinctly remember being grossed out by this as a kid whenever my parents ate it!

I just learned that my dad won't touch anything peppermint flavored but will chew any flavor of mint gum and not know the difference.

image source

Dad also loves an over easy fried egg sitting on top of his pancake stack, with syrup poured over the whole thing.

My grampa loved pouring vinegar into his cooked spinach.

My gramma often served us a slice of white bread with gravy as a side. Anyone else ever have this? So good!!

Our first Christmas together, Bo threw me a curveball by insisting we stop to get ice cream on our way to look at lights. Ice cream? At Christmas? But, oh yeah - he's from Florida! He said that's how they tried to get chilly at Christmas while they were driving around to see lights :) I've definitely embraced that tradition now; how fun!

My sister loves cold green beans, straight from the can, dipped into yellow mustard.

image source

Whenever I eat something in colored pieces - like Skittles or M&Ms - I first divide them into piles by color. Then I eat pieces until each pile has the same number in each. Then I eat them in order of least favorite to favorite. I'm always sad when there are tons of greens and purples and hardly any reds or yellows.

So, it's not a shocker when I tell you that I can't stand for my food to touch on my plate. I'll even take smaller helpings of each item and go back for seconds if it means that my steamed veggies won't dribble into my meat or my carb. And if I'm being utterly honest with you - big sigh - I'll admit to having occasionally propped an edge of my plate up a little so that juicy items contain themselves and don't spread to the rest of my food.

Canteloupe just doesn't taste as good if you don't salt it first!

I love salsa, tomato sauce, ketchup, and stewed tomatoes, but I cannot stand raw tomatoes. The taste, texture, and slime gross me out in a huge way.

Your Turn!!

What are some fun/funny/interesting/weird things

you have with foods??

So Fun,

Make It From Scratch: Vanilla Extract, Part 2

2011-11-30T08:00:00.000-05:00

Hurrah for adorable and homemade gifts!!

I finally dug my vodka bottles out of the pantry and got some 4 oz. jars ordered. So last night, I got everything strained and poured and labeled and ready to wrap up as Christmas gifts. And I'm pretty darn pleased with how it all turned out. Scratch that - I love how it all turned out!

Updated Cost List (for a double batch):

Vanilla Beans: $25.19
Vodka: $24
24 Bottles & Lids (including shipping): $27.27
Labels: no cost, because I already had some in our office supplies
Ribbons: no cost, because I had some leftover from my Sarandipity days

With my two vodka bottles brewing in my pantry, I ended up having enough vanilla extract to fill nearly 30 of the 4 oz. bottles! But because I only ordered 24, I poured the rest into canning jars to keep for myself :) So, for 30 bottles, the cost per 4 oz. bottle works out to around $2.60 per bottle. Which is dirt cheap for real vanilla extract. Plus, you can't beat an adorable personalized and homemade gift, am I right?

Now, Let's Bake Something!

Part 1 & Recipe can be found here

Wash your jars and lids and have them ready, with a funnel, for pouring.

I first tried straining with a coffee filter, but that took forever and eight days.

This fine mesh sieve does a decent job, but will allow a few seeds through.

Using a funnel, pour into each jar, leaving a little extra space for a piece of vanilla bean.

Snip off a small section of your vodka'd vanilla beans for each jar.

I like the end with the curl because it looks pretty in the jars.

See? Pretty!

Then, whip up a cutesy personalized label to slap onto each jar.

And gussy up with a ribbon. Perfect for gift giving!

Oh My Good Gravy

2011-11-28T08:00:00.000-05:00

Why is it that when I'm digging through the containers of Thanksgiving leftovers, there never seems to be enough gravy for the mountain of leftover mashed potatoes and turkey? And by that point, there aren't any drippings handy to whip up another batch of gravy. What to do, what to do....

You can make this no dripping gravy! The original recipe was intended to be a flavorful vegetarian gravy, so you can make this with either chicken stock or vegetable stock, depending on your needs or what you've got sitting in your pantry cupboard. The rosemary, poultry seasoning, and vegetables add amazing flavor to the stock, and it smells unbelievably delicious as it's cooking. This recipe makes a ton, so you'll definitely have enough to cover all those leftovers and then some.

Because this doesn't rely on pan drippings and because it actually doesn't have a ton of fat per serving, I'm most definitely adding this to my regular dinner rotation.

Turkey Coma Part II,

Oh My Good Gravy
(aka Gravy Without Drippings)

2 Tbsp. olive oil
1 c. finely diced onion
1 c. finely diced mushrooms
3 cloves garlic, minced
4 Tbsp. unsalted butter
1/2 tsp. poultry seasoning
1 sprig fresh rosemary
32 oz. chicken or vegetable stock *
salt & pepper to taste
1/3 c. cornstarch, dissolved in 1/2 c. broth or water

Heat olive oil in a medium saucepan over medium heat. Add onions and cook, stirring often, until caramelized, about 5 minutes. Add mushrooms, garlic, butter, and poultry seasoning, and cook until mushrooms are tender, about 2 minutes. Add rosemary sprig to pot and pour in stock. Bring to a boil and keep at a medium boil for 10 minutes, to reduce. Remove rosemary sprig and season with salt and pepper. While gravy is boiling, whisk in cornstarch and continue boiling for 1 minute. Serve immediately, or allow to cool and cover with plastic wrap before refrigerating. Makes about 3 cups.

* Note: If your container of stock is only 26 oz, don't bother opening another container to reach 32 oz. I've made this with both size containers, and it's yummy either way.

Caramelizing the onions will add much more flavor than just cooking them to tender.

Pour in the stock and keep at a medium boil for 10 minutes, to reduce.

(Leftover) Turkey Lentil Soup

2011-11-25T08:00:00.000-05:00

Oh boy. Who's still full from yesterday? And who ate way too much dessert and not enough veggies? Just me? I suppose that's not terribly surprising :)

This recipe is a yum-yummy way to use up some leftover turkey (or roast chicken) while getting in a bunch of vegetables and lentils for antioxidants and fiber. It leaves you feeling nice and cozy, but not heavy or sleepy. And doesn't it feel so good to scoop up all those brightly colored veggies after a day of Thanksgiving feasting?

Spending Today in My Fleeze PJ Pants (Not Shopping),

Turkey Lentil Soup
adapted from Allrecipes

2 Tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
4 oz. mushrooms, sliced
1 c. lentils, rinsed
16 oz. salsa
2 c. cooked turkey, diced
6 c. low-sodium chicken or vegetable broth
5 oz. spinach or collards or kale
salt & pepper to taste

Heat oil in a large saucepot or Dutch oven over medium heat. Add onion, carrots, and celery and saute until celery is tender, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are tender, about another 3 minutes. Add lentils, salsa, turkey, and broth and bring to a boil. Turn heat to medium-low and simmer for 60 minutes, stirring occasionally. Season with salt and pepper. Stir in spinach or collards and simmer 5-10 more minutes, until greens are softened.

Ingredient Lineup:

Blue Cranberry Sauce

2011-11-21T08:00:00.000-05:00

Poor cranberry sauce is so low on the list when it comes to Thanksgiving Dinner. It's been relegated to a jiggly can-shaped mass that gets picked at out of politeness.

But, not any more! This cranberry sauce is jazzed up with blueberries, cinnamon, cardamom, and vanilla. It sounds a bit crazy, but it definitely brings poor cranberries out of their doldrums. And the color is such a gorgeous addition to your table.

Happy Thanksgiving!

Blue Cranberry Sauce
adapted from Allrecipes

12 oz. fresh cranberries
1 c. water
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 tsp. vanilla
1 pint (16 oz.) blueberries

Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes, or until cranberries burst. Slightly mash the cranberries with the back of a wooden spoon to ensure all skins are broken. Add the spices and vanilla and mix well. Remove from heat and mix in the blueberries; don’t be afraid to break a few, but don’t overmash. The sauce will thicken as it cools. Transfer to a bowl, cool slightly, and place plastic wrap directly on the sauce to cover. Serve warm or refrigerate until chilled.

Note: This can be made up to three days ahead of time and stored in the fridge.

Ingredient Lineup:

Friday Fun: What Are You Most Thankful For?

2011-11-18T09:17:00.000-05:00

My favorite bridge on the Greenway paths near our house.

Happy Friday, you lovely cooks! I thought it might be fun to post a few photos of things I'm thankful for. And, to invite you all to fill up the comments with all the big and little things that make your heart smile.

I'm thankful for my favorite taste-tester, my sometimes camera man, and the person who encourages and praises me the most on this planet. And I'm thankful for his parents who raised such an amazing man.

I'm thankful - and really missing! - all my family back in the Pacific Northwest. This photo is with my parents, siblings and spouses, two grandkids, and grampa.

I'm so thankful to be living in a place where Fall - my most favorite season - is just so beautiful.

I'm thankful for my crazy, sweetheart of a dog, Rory. She makes me laugh every single day.

And, who isn't thankful for from-scratch, still-warm chocolate cake?! :)

Let's hear it - What are you thankful for this year?

And, Thank You!

Sage Stuffing

2011-11-16T08:00:00.000-05:00

Oh, sage, how I love thee. You taste amazing (especially with butter), and you look just beautiful (5 points to the first person to guess my favorite color!).

Last year, I took my gramma's stuffing recipe and threw in fresh sage, simply because I had it on hand. And, oh what a fantastic decision that was. It pushed an already yummy recipe to perfection.

I have a few tips for making stuffing:
- Opt for larger cubes and strips of dried bread to keep your stuffing from becoming a gooey paste. You can buy bags of stuffing cubes from your grocery store bakery.

- If you don't like mushrooms, don't use 'em. Throw in something else! People add all kinds of things to their stuffing; there are a million variations.

- If you don't like giblets, don't use 'em. My gramma also used to add sausage to her stuffing, and a popular variation is to make it with oysters. Go right ahead.

- You can prep all the veggies a few days early and store them in your fridge to save time on Thanksgiving Day. Once you have the ingredients prepped, it only takes about 15 minutes to get it all cooked and mixed and into the pan, ready for baking.

- You can call it dressing if you want, and we'll all still know what you mean :)

Sagey Sagey,

Sage Stuffing

1/2 c. unsalted butter
1 c. celery, diced
3/4 c. onion, minced
8 oz. mushrooms, diced
4-6 fresh sage leaves, finely minced
1 tsp. salt
1/2 tsp. black pepper
1 tsp. poultry seasoning
1lb. dry, day-old bread cubes
14oz. (or more) broth from turkey giblets (or chicken broth)
Turkey giblets, optional

Optional: Place turkey giblets into a medium saucepan with enough water to cover by 3”. Boil on low for 1-2 hours, while you’re preparing the other dinner items. Add more water if necessary, to keep the giblets well covered. Remove giblets from broth and finely chop for stuffing. Strain and reserve broth for stuffing mixture.

Preheat oven to 350 degrees. Butter a 9x13 baking dish and set aside.

Melt butter in a large saucepan over medium heat. Add celery, onion, and mushrooms, and sauté until nearly tender, about 3 minutes. Add sage and cook until vegetables are tender, about 1 more minute. Remove from heat. Add salt, pepper, poultry seasoning, and giblets, and then stir in bread cubes. Stir in enough broth to moisten all of the bread well, without making soggy.

Bake until stuffing is hot and the top is lightly browned, about 30 minutes.

Ingredient Lineup:

After combining the bread cubes with vegetables and sage,

add 14oz. broth, or enough to moisten the bread without its becoming too soggy.

Favorite Roast Turkey

2011-11-13T20:17:00.000-05:00

Happy Thanksgiving ten days early! :)

This recipe is my absolute faaaaavorite for turkey. I first brine the turkey overnight and then I roast it, based on Marcella Hazan's chicken method - starting out breast side down and then flipping it over partway through roasting. You would not believe how juicy this makes the white meat. Seriously. It's unreal.

As you follow through the recipe below, at first it looks like there are a lot of steps. But nothing is complicated and there's zero guesswork - which I love. I've been roasting turkey for ten years now, but I still always get a little nervous, and there's something reassuring about having a list of steps to follow.

If you have questions, definitely ask them! Next up - Sage Stuffing. AKA Sage Dressing. What does your family call it - stuffing or dressing??

Turkey Coma!

Brined turkeys don't generate as much drippings as you might be used to, but oh my lands, it makes for incredible gravy. It's so flavor-packed that you can add broth and it still tastes just amazing.

Roast Turkey

brine:
32 oz. vegetable stock, unsalted
56 oz. vegetable broth
1 c. kosher salt
1/4 c. Trader Joe's 21 Seasoning Salute
(or 1 Tbsp. each: dried rosemary, sage, thyme, savory)
1 gallon ice water

aromatics:
1/2 onion
1 carrot
2 sprigs fresh rosemary
4 leaves fresh sage

Brining the turkey:
In a large saucepan, combine the stock, broth, salt, and spice(s). Bring to a boil, stirring frequently to ensure the salt is completely dissolved. Remove from heat and let cool to room temperature. When cooled, pour the brine into a clean 5 gallon bucket lined with a brining bag. Stir in the ice water.

Remove the giblets from the turkey's cavity and reserve in a container in the fridge (to use for making stuffing). Rinse and pat dry the turkey. Place the turkey - breast side down - into the brine, making sure the cavity is filled with brine. Place the bucket in the fridge (or equally cold place) overnight, 8-16 hours.

Roasting the turkey:
Preheat the oven to 325 degrees, with the rack on the lowest level of the oven.

Remove the turkey from the brine and rinse completely with cold water, including the cavity. Place turkey onto roasting rack in a large roasting pan and pat dry. Put the aromatics into the cavity.

Roast the turkey, breast side down, for:
2 hours if it weighs < 18 lbs.
2.5 hours if it weighs 18-21 lbs.
3 hours if it weighs > 21 lbs.

Then, using silicone pot holders, flip the turkey over. Insert probe thermometer into the thickest part of the breast, and return the turkey to the oven until it reaches 155 degrees, about another hour.

Open oven door and quickly rub butter over the skin and raise oven temperature to 400 degrees. Finish roasting until the probe thermometer reaches 161 degrees, about another 15 minutes.

Remove turkey and roasting rack from pan and loosely cover with foil and let rest for 15-30 minutes before carving. Note: While turkey is resting, use roasting pan and its drippings to make gravy.

Brine Ingredients:

Allow brine to cool completely.

Pour brine into a brining bag, submerge turkey - breast side down,

and top off with additional ice water, if necessary.

(There is no brining bag in this photo. In my rush to get turkey done 2 weeks early, I forgot to buy a bag. Next year!)

To tuck the wings under:

Fold wing tip upward:

And tuck the tip under the bulk of the turkey:

Aromatics:

Put the aromatics into the cavity and first roast the turkey breast side down:

Then, lift the roasting rack up out of the pan, and use silicone pot holders to flip the turkey.

Insert probe thermometer into thickest part of the breast:

Probe thermometers are super handy. Just magnet to your oven door and set the beeper for

your desired temp. No need to open the oven door until it beeps.

(Note: the 187 is leftover from something else. Don't roast your turkey to that temp!)

Quickly rub skin with butter and raise oven temperature to 400 degrees.

When turkey reaches 161 degrees, remove from oven and loosely tent with foil for 15-30 minutes.

Then, carve and eat!

Pecan Pie

2011-11-11T08:00:00.000-05:00

True Story:

I pulled this pie out of the oven the other night around 9pm and promptly told Bo that he couldn't touch it until I got some photos taken. He knows by now that the photo magic happens during mid-day, when natural light is at its peak, so he put up a bit of a fuss and may have even stomped his feet. I reminded him that he's already had a pumpkin pie to sample this week and that he could just hold his darn horses for another 24 hours.

I took my photos during lunch yesterday and wrapped the pie back up and threw it in the fridge. Knowing that he'd immediately dig in when he saw it, I tucked a note into the plastic wrap: "Call me before you eat this."

You see, one of my most favorite things is to hear him gush about my cooking and baking. It's a total ego boost, and I eat it right up. I knew that if he sampled the pie - which, by the way, is his favorite kind of pie - I'd hear his review four hours after the fact. And you know how it is when you relay a story hours later - you gloss over details, the story loses its pep, it becomes a little cut and dry. (Do you see where I'm going with this?)

So, he dutifully called me and asked about the pie, full of intent and concern. My response? "Great! Go ahead and try it now. Yes. While I'm on the phone." So, yeah. I got to listen to him gush and ooh and ahh over the phone about this pie, and now one of my friends has taken to calling me a sly little wench. :)

By the way, Bo's review of this pie? "The best pecan pie I've ever tasted. It's really, really, really, really good." Oh, and he specifically wanted me to tell you that part of what makes this pie so good (other than the secret ingredient - cinnamon!) is that it's got just the right amount of filling and nuts. Not too gooey, yet full of flavor.

Sly Indeed,

Pecan Pie

1 c. pecans, quartered
1/2 c. pecans, chopped
1 c. pecan halves

3 eggs
3/4 c. light corn syrup
2 Tbsp. dark corn syrup
3/4 c. brown sugar
3 Tbsp. butter, melted
1 tsp. cinnamon
1 tsp. vanilla
1 pinch salt

1 unbaked 9-inch (4-cup volume) pie shell

Preheat oven to 350 degrees.

Spread quartered pecans over bottom of pie crust. In a medium bowl, stir together all remaining ingredients, except the pecan halves. Pour syrup mixture over top of quartered pecans, then arrange pecan halves on top of pie. Bake for one hour or until firm; let cool for one hour before serving.

Ingredient Lineup:

Pecan Halves Quarters Pieces

Pumpkin Pie

2011-11-10T08:00:00.000-05:00

Now that you've whipped up dough to make two crusts, you want a super easy filling to try them out, am I right? It honestly doesn't get much easier than pumpkin pie. You stir, pour, and bake. Then top with homemade vanilla bean- and cinnamon-spiked whipped cream and all is right with the world.

I wish that I could be fancy and be giving you an obscure family recipe, but honestly, my most favorite pumpkin pie is the one listed on the back of the Libby's pumpkin can. It's got just the right amount of spices and it turns out every single time. No weird rubbery flat store-bought pumpkin pies - we're making ours from scratch!

It's beginning to look a lot like ~~Christmas~~ Thanksgiving,

Classic Pumpkin Pie
from the Libby's can

3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) pie shell
whipped cream (not even close to being optional)

Preheat oven to 425°.

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in separate large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.Pour into pie shell.

Bake in preheated 425° oven for 15 minutes. Then reduce temperature to 350°, cover pie crust edges with a shield or aluminum foil, and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Ingredient Lineup:

The pumpkin mixture will be super runny, but don't worry!

Skip the impossible task of trying to make a circular crust shield with aluminum foil

and pick up one of these puppies - Pie Crust Shields. Reusable and will keep you from going batty.

Can we all just agree that pumpkin pie is one of the best whipped cream vehicles? :)

Perfect Pie Crust

2011-11-09T08:00:00.000-05:00

Dear Mom,

Have you ever noticed that we have the same hands?

Thank you for teaching my hands a zillion things about

baking. Especially your bits about pie dough, because

you're one of the few people I know who makes pie

completely from scratch. Not to mention that your pie

is the best pie in the entire world. Although my pie will

always pale in comparison to yours, I'm eternally grateful.

Love,

Sara Kay

Dear Everybody!

This is the first of a slew of Thanksgiving recipes - hurrah! I'm starting with pie because you can freeze the dough, so it's an easy one to make ahead. Tomorrow, I'll be posting Pumpkin Pie (the easiest pie on the planet) and then on Friday, I'll post a Southern-boy-approved Pecan Pie recipe. If time permits, I'll try to squeeze in my mom's apple pie recipe at some point. But I'm dedicating this weekend to turkey, stuffing, and gravy. Whew. (Anyone want to come over and take photos for me while I cook? And wash dishes?)

After researching this recipe, I decided to finally follow all the cool kids and make my dough in a food processor. I've been protesting for years, proudly raising my metal pastry blender in the air, embracing the old-school way of blending dough. Ahem. Until now. The cool kids were onto something with their new-fangled food processor ways. Aside from the dough coming together in mere seconds, the food processor really does a superior job of mixing in the fats and water without overworking the dough. I'm officially a fan.

I posted exactly 14 tons of photos below, hoping that they'll help illustrate the steps of making pie dough. Please let me know if it's helpful (or overkill), or if you have any questions, or tips to offer!

Pie in the Sky,

Perfect Pie Crust
adapted from Barefoot Contessa

makes 2, 10" crusts:

12 Tbsp. (169g) unsalted butter, very cold
6 Tbsp. (72g) butter flavor shortening, very cold
2 1/2 c. (320g) flour
1 tsp. (4g) kosher salt
1 Tbsp. (12g) sugar
8-10 Tbsp. ice water

Dice the butter and shortening and keep chilled in the freezer while you prepare the flour mixture.

Measure the flour, salt, and sugar into a food processor fitted with a blade and pulse a few times to combine. Add the butter and shortening pieces. Pulse 8-12 times, until the butter is the size of peas. Drizzle 8 Tbsp. of the ice water over the mixture. Process just until the dough starts to form a ball, adding more water - a Tbsp. at a time - if mixture is too dry. Gather the dough into 2 even balls and flatten into disks. Cover with plastic wrap and refrigerate for 30-60 minutes. These discs can be frozen for up to a week. Allow to thaw in your refrigerator and roll as directed below.

Roll each dough ball out on a well-floured surface, rolling from the center to the edge, turning and flouring the dough as needed to prevent sticking.

Note: My original pie crust recipe used all shortening, so I'm betting that this can be made nondairy by substituting shortening for all of the butter.

Ingredient Lineup:

Butter and shortening added to flour mixture:

Pulse until butter is the size of peas:

Add ice water then process until dough starts to form a ball,

adding tablespoons of ice water if dough is too dry.

Place chilled disc of dough onto a well-floured surface:

Roll dough from the center toward the edges, sprinkling with flour to keep from sticking:

Roll dough to a thickness like that of 3 stacked dimes:

Or, hold your pie plate over the circle to make sure you've rolled the dough wide enough:

Roll the edge of the circle over the rolling pin:

As you roll over the pin, sprinkle a little flour on the underside, to keep it from sticking:

Continue rolling over the pin until the entire circle of dough is coiled up:

Lift the pin with dough up onto the edge of your pie pan:

And roll the pin along the top edge of the pie plate, letting the dough circle unroll until it covers the plate:

Lift up the edges of the dough to let it fall into the bottom of the pie plate:

Trim the edge of the dough circle to roughly 1" from the pie plate's edge:

Tuck the cut edge of the dough circle under, creating a smooth rolled edge around the plate:

To crimp the edges, push your inside index finger into a V

created by your outside thumb and index finger:

Meatless Monday: Sweet Potato Burritos

2011-11-07T09:05:00.001-05:00

I have fun news! Today is my first time guest posting! My virtual pal, Allie, invited me to post a Meatless Monday recipe... which is also another first for me :) But I thought it might be fun, and I already had a recipe in mind, so I whipped it up and sent it on over to The Greenists.

This is a great alternative to standard burrito filling, and it's a fabulous change-up from our usual way of eating sweet potatoes - baked with butter. It's easily made nondairy/veganized, and it's a great way to get in loads of Vitamin A, fiber, and iron.

Click On Over!

Sweet Potato Burritos at The Greenists

Let's Talk Turkey

2011-11-03T09:03:00.000-04:00

image source

...shall we? I'm in utter denial that it's already November. Can anyone please explain to me how that happened?! My mind is still flittering around somewhere in September, while my calendar is trying to foist November on me, and it's all just so confusing. Sigh.

So, anyway - I need some input from you lovely cooks:

Would you like for me to post my Thanksgiving recipes here this month?
Would that be helpful or at all interesting?

I'm thinking things like my brined roasted turkey, my version of Gramma's stuffing, apple and pumpkin pie, and...? Oh, and if you're wondering, my style of cooking - especially for holidays - is homestyle; I don't do fancy Martha Stewart things like adding figs to stuffing or making apricot glaze for turkey.

If you want Thanksgiving recipes, I'll start in on them this weekend so that they can post over the next couple of weeks. So, speak up!!!

I Can't Hearrrrr Youuuuu*,

* I may or may not have watched a fair amount of Spongebob when it first came out.

Apple Pecan Cobbler

2011-11-02T08:00:00.001-04:00

Today's recipe is a lesson for me in being giving and gracious. It's not normally something I struggle with, but when it comes to recipes, I get so antsy to make them how I want to make them, and I have the hardest time fulfilling an exact and specific request. Sigh.

Example: For the past two weeks, while my back has been screwed up, Bo has been holding down the fort, unasked. He's kept my kitchen spotless, unasked. He's straightened up the clutter piles in our living room, unasked. He's insisted that I stay on the floor with my heating pad so that my back heals while he's been keeping my sanity in check. So, on Saturday, I decided to whip up a cozy dessert for him and asked what he'd choose if he could have any dessert.

He promptly said "Apple Cobbler." Huh. I'd never made apple cobbler. When I think apples, I think apple pie, which is my most favorite. So, I thought, ok, I can do that. Then when I started digging up recipes, I found one that was more cakey and looked amazing. I had a whole conversation with my mom over text messages about how we liked the other version better, even tho Bo had asked for a biscuit style cobbler with pecans. And then, I finally gave up that thing where I make what sounds good to me and decided to make what Bo had specifically asked for.

And I'm so glad I did. The first bite he took bopped him right up into heaven, and he absolutely loved it. It made him so happy to have a dessert all to himself, and it made me so happy that I listened and fulfilled his request. Giving and gracious with my cooking. I can do that, you betcha.

Thankful,

Apple Pecan Cobbler
adapted from Betty Crocker

filling:
4 c. (475g/20oz.) diced apples *
1/2 c. (100g) sugar
1 Tbsp. (8g) flour
1/2 tsp. cinnamon
1/2 c. chopped pecans

topping:
1 c. (128g) flour
1/4 c. (50g) sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 c. unsalted butter, cold and diced
1/2 c. (4oz.) milk

Preheat oven to 400 degrees. Arrange diced apples in a 2 quart baking dish. In a small bowl, mix remaining filling ingredients - sugar, flour, cinnamon, and pecans. Sprinkle mixture over apples.

In a medium bowl, whisk together the topping flour, sugar, baking powder, salt, and cinnamon. Cut butter into flour mixture with a pastry blender or using two forks, until mixture resembles fine crumbs. Stir in milk and drop by spoonfuls over apple mixture.

Bake for 25-30 minutes, or until topping is golden and apples are cooked through. You can test apples by poking a fork or skewer into them.

* Or equal amount of peaches or blueberries.

Ingredient Lineup:

Tip! Pour water from a large glass measuring cup into your casserole dishes to determine size.

Then mark each size on the bottom with a Sharpie. No more guessing!

Let me introduce my apple peeler corer slicer to you.

I'm not one for kitchen gadgets that serve just one purpose, but this thing saves soooo much time.

It only takes 20 seconds to peel, core, and slice one apple. 20 seconds!

Cut the butter into the flour mixture with a pasty blender or two forks.

The batter will look lumpy (and icky), but will bake up just fine.

Ben & Jerry's Creme Brulee ice cream is beyond amazing with this!

Browned Butter Pumpkin Spice Rice Krispies Treats

2011-10-31T08:00:00.000-04:00

Happy Halloween!!

If you manage to keep your hands out of your kids' candy tonight, make this your reward :) It's a slightly fancier version of rice krispy treats - with browned butter, vanilla bean, and pumpkin pie spices. Ohhhhh, yesssss. And we already know how much I love browned butter (this much and also this much). The pumpkin pie spices in this recipe are optional, but they add a hint of warmth and Fall to the taste, so I highly recommend including them.

And while we're here, did you know that I'm awful at making rice krispy treats? Seriously, every batch I make turns out hard as a rock or flavorless or both. Except for this one, hurrah! I got to comparing recipes from the back of the marshmallow bag, the cereal box, and a couple online. It's amazing how much different the amounts of cereal are. This recipe I'm posting for you calls for nearly half the cereal of the other recipes. Half! So it's no wonder that it turned out perfectly gooey and soft and definitely full of flavor. After all the cakes and cheesecakes and cake pops and candies, I'm so excited to have finally conquered what everyone else can make blindfolded! :)

Trick Or Treat!

p.s. Browned butter. There's really nothing else I need to say about this!

Browned Butter Pumpkin Spice Rice Krispies Treats
a mish mash of recipes from The Merry Gourmet and Cookies and Cups

1 c. (2 sticks) unsalted butter
1 tsp. vanilla bean paste
1 tsp. pumpkin pie spice (1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. cloves)
1/2 tsp. kosher salt
2 10oz. bags marshmallows
9 c. crispy rice cereal

Spray a 9x13-inch baking pan with cooking spray.

Add the butter to a large saucepan set over medium-low heat. The butter will melt, then begin to bubble and foam. Eventually it will start to turn golden brown and smell nutty. Be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, add the vanilla bean paste, the spices, and the salt. Then add all of the marshmallows and stir the mixture constantly until the marshmallows are completely melted.

Remove from heat and add the cereal, using a rubber spatula or wooden spoon to coat the cereal evenly with the marshmallow mixture. Spread the mixture in an even layer in the prepared baking pan. Let cool for 30 minutes before slicing.

Note: If you halve this recipe, use an 8x8" pan.

Ingredient Lineup:

Stages of Butter:

Melted, and starting to foam:

Starting to bubble:

Browned, with bits:

Stirring in the spices, vanilla, and marshmallows:

Friday Fun: Halloween Recipe Roundup

2011-10-28T08:11:00.000-04:00

Mischievous Meringues

Trick or Treaters' Swamp Juice

Spider Web Eggs

Caramel Apple Cupcakes

Fly Away Favor Bags

Spider Web Cupcake Toppers

Apple Monster Mouths

I'm Your Guinea Pig: Fall Sweets Edition

2011-10-26T08:00:00.001-04:00

image source

My back is still a pesky pain, so I wasn't able to make a second recipe for this week. Sad face. I'm hoping to whip up a bunch of things this weekend because there are at least three recipes I can't get out of my head - browned butter rice crispy treats, copycat Kind bars, and caramelized pears. I've already tested out two of the recipes, so I'm really itching to make them again with my camera handy!!

Anyway, I thought I'd take a moment to discuss holiday treats with you all. But not your typical bagged mini-sized chocolates. Nope. I'm talking about the lesser-loved varieties that come out this time of year. And since I've got such a massive sweet tooth, I've obviously tried a bunch of these babies out for you. (If I say I tried them out for you - for the greater good - I feel less guilty about my impulse purchases at 9pm on a Tuesday night at Walmart.)

Do you have any guilty pleasure treats during the Fall? I want to hear about them! Because maybe I'm missing out on something :)
Do Tell,

This is the first time I've seen Pumpkin Spice Marshmallows, so I'm guessing they're brand new this year. I love the fun shapes, and they taste like pumpkin pie spice (not so much like actual pumpkin). They'd be fun for decorating Halloween treats, but I can't say that I'll buy them again.

image source

Because I love the Gingerbread Marshmallows so much! These also have a ginger and cinnamon spice flavor, but it's a little stronger than the Pumpkin variety. Plus, the little man shapes are just too dang cute! I'll admit to having drawn on mine and last year, I put them on sticks and dipped them in white chocolate. So fun!!

I saw Candy Corn Kisses last year for the first time, and I immediately had to try them. I'm part of the minority who actually likes candy corn flavor, but these actually aren't much like the original. Maybe it's because they don't have that trademark weird flaky plastic texture? :) They are a gussied-up vanilla in a white chocolate texture. I really like these!

So, of course, I tried the M&Ms Candy Corn too. (It's all in the name of research, people!) These have a flavor very similar to the Kisses, but with the M&Ms candy shell. I can't say I enjoyed these much. They were vaguely chemical-y in flavor because the vanilla was just too funky.

If you absolutely hate Peeps, scroll on down. I won't be offended, I promise.

Peeps Cocoa Cats and Cocoa Bats. These are probably my favorite nontraditional Peep, because the cocoa flavor isn't overpowering, yet it adds a nice flavor. Kinda like how chocolate soft serve ice cream isn't overly chocolate flavored, but it's still yummy.

image source

Chocolate Covered Peeps. At first, I was excited by these, but they're basically just chocolate over sticky marshmallow and don't taste anything at all like regular Peeps. I wouldn't even call them Peeps at all. They're more like the Russel Stover or Whitman's marshmallow treats you see this time of year.

Holiday Cookie Peeps are sometimes hard to find, but they're yummy. Better than the Vanilla Peeps, these have a slight cinnamon/gingerbread flavor. Kinda like the scent of a cookie candle, but in sugary marshmallow form :)

image source

Peppermint Peeps will clear out your sinuses. Have you ever inhaled when you've got a strong mint in your mouth and it made your nose and throat really cold? It's like that. Great flavor, interesting experience.

THESE. You must, must, must pick up a bag of Andes Peppermint Crunch chips before Christmas. I bought some last year (see below), and Walmart ran out before I could pick up another bag. They taste a bit like those Hickory Farms mints - a creamy white chocolate-peppermint chip with a nice little crunch to it. I made my chocolate chip cookie recipe last year with these instead of chocolate chips, and they made my house smell amazinggg. I bought two bags last night, so I'm hoping to branch out with how I use them. Anyway, I Love These.

image source

But if you can't find the Andes chips, Hershey's Candy Cane Kisses are super similar. I bought some two years ago and made that bag last months. Seriously. These are the closest to the Hickory Farms mints I grew up with, and they even have similar nonpareils inside to give them crunch. As soon as they come out, you can bet I'll be grabbing these too.

Hershey's Cinnamon Baking Chips are another seasonal item, and these are probably the hardest to find. I only found them in one store last year, but I don't understand why because they are so, so good. The chips are creamy in texture (a bit like white chocolate) but taste like an explosion of cinnamon and brown sugar. They are amazing in oatmeal cookies and folded into homemade bread. I can't wait to get my hands on a few bags this year.

Full disclosure:

This is my hoard. I'm still clinging to these remnants from last year. Yes. Last year! It's embarrassing, but true. I'll talk more about the tea soon.

Pumpkin Rice Pudding

2011-10-24T08:00:00.000-04:00

I'm head over heels in love with this recipe. It's true. This rice pudding is cozy and creamy and pumpkiny and (shhhh.. don't tell!) it's pretty darn healthy. Instead of the standard white rice, it's made with brown rice, but you wouldn't know it. The only hint of it is the slight chewiness, which I think makes for a fantastic texture. It's got very little sugar, and lots of antioxidants from the pumpkin and spices.

But, really, all you need to know is that it's just so cozy and delicious.

Cuddle Up With a Bowl,

Pumpkin Rice Pudding
adapted from Not Without Salt

1 c. brown rice, cooked according to pkg directions (or 3 1/2 c. cooked brown rice)
3 c. milk (dairy or unsweetened almond or soy)
1/2 tsp. salt
1/4 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 c. canned pumpkin
1 tsp. vanilla (omit if using vanilla-flavored milk)

In a large saucepan over medium heat, combine the cooked brown rice, milk, brown sugar, salt and spices. Bring to a boil, then turn the heat to low and simmer uncovered for 20 minutes, stirring occasionally. Add pumpkin and vanilla. Cook on low for 10 minutes or until liquid is absorbed and rice is creamy, stirring occasionally. Remove from the heat and let sit 15 for minutes. Serve warm in a cute bowl. Can also be served cold, but is the coziest when warmed. Makes 4 cups.

Ingredient Lineup:

Cozy and delicious.

And beautifully steamy.

Friday Fun: Adorable Pie Carriers

2011-10-21T08:00:00.000-04:00

It's 38 degrees outside. My back has been in a ton of pain for six days now. I'd really just like some pie for breakfast.

Mom? If you're reading this? I'd like an apple pie, pretty please.

Vonny Pie Carriers and Casserole Totes

Halloween Idea: Spider Web Eggs

2011-10-19T08:00:00.000-04:00

I'm so excited about this recipe! Talk about easy! These would be so fun to serve your kids or friends. They look a little creepy and gross, but aren't so far out there that they won't get eaten :)

Enjoy!

Spider Web Eggs
adapted from Martha Stewart

eggs
black food dye

Place eggs in single layer in a large saucepan, and cover with water. Add enough food dye to make water nearly black in color. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.

Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with a spoon. Return egg to dyed cooking water and repeat with remaining eggs. Let eggs cool completely in water in refrigerator. Carefully peel shells from eggs. Serve with salt and pepper.

Ingredient Lineup:

Bourbon Pecan Chicken

2011-10-17T08:00:00.000-04:00

This recipe is all about Fall comfort food. Pecans and butter and bourbon and brown sugar, and oh yeah - chicken, too. Incidentally, those are also all of Bo's favorite things. So, making this earned me major points, hurrah! :)

But, really, this recipe feels fancy enough to serve guests, but isn't so overly complicated that you'd be stressed out in the kitchen while they were at your house. It turns out moist and flavorful and is a fantastic way to bring chicken breasts out of their boring rut. I hope you love it too!

Enjoy!

Bourbon Pecan Chicken
heavily adapted from Allrecipes

chicken:
2 boneless, skinless chicken breasts
3/4 c. finely chopped pecans
3/4 c. Italian bread crumbs
1/2 c. milk

1 Tbsp. unsalted butter
1 Tbsp. olive oil

sauce:
1/4 c. Dijon mustard
1/4 c. brown sugar
3 Tbsp. bourbon whiskey
2 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1/4 c. unsalted butter

Preheat oven to 375 degrees. In a small saucepan, whisk together all sauce ingredients except the butter and set aside.

Place a piece of plastic wrap or wax paper over chicken breasts and pound with a mallet to an even 3/4" thick. Cut each chicken breast in half to make 4 pieces total.

Stir together the pecans and bread crumbs in a shallow dish. Pour milk into a bowl. Dip each piece of chicken into the milk and allow excess to drip off. Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.

Heat olive oil and butter in a large, oven-safe skillet over medium heat. Place the coated chicken breasts in the pan and fry each side until browned, about 2-3 minutes per side. Put skillet with chicken into the oven and bake until cooked through, about 10 minutes.

Meanwhile, heat the sauce over medium heat. Bring to a boil and boil one minute. Remove from heat and whisk in remaining 1/4 c. butter until melted. Serve chicken with sauce. Makes 4 servings.

Ingredient Lineup:

Dip each piece of chicken into the milk and allow excess to drip off.

Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.

Pan fry until golden, about 2-3 minutes each side.

This is fantastic served alongside a side salad with Apple Vinaigrette Dressing

I'm betting that this bourbon sauce would be amazing drizzled over mashed potatoes too!

Friday Fun: 10 Seconds to Peel Garlic

2011-10-14T08:00:00.000-04:00

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com

This video has been making the rounds over the past couple of weeks, so I'm passing it on for you all. Seriously - why didn't we think of this?!

Happy Garlic Dancing,

Halloween Idea: Apple Monster Mouths

2011-10-12T08:00:00.000-04:00

I thought these apple treats were too fun - and too easy - to pass up! In a sea of candy and sugar-laden Halloween treats, these are a great little healthy option. And they'd be super quick to throw together for an after school snack!

If you'll be making these ahead of time or for a party, you can first soak the notched apple pieces in a bowl of water with a couple tablespoons of lemon or orange juice. Then continue decorating with peanut butter and almond pieces as directed.

Enjoy!

Apple Monster Mouths
idea adapted from Cute Food for Kids

Apples
Almond slices or slivers
Peanut butter
Toothpicks
Mini marshmallows

Core an apple and then cut it into 1/4ths. Using a small knife, cut a notched section from each apple piece. Spread the open notch with peanut butter and then press in the almond slices for teeth. Dot an eyeball onto mini marshmallows using food markers or chocolate syrup. Poke a toothpick into each marshmallow eyeball and then poke into the top of each apple piece.

Core an apple and then slice it into quarters.

Using a small knife, cut a notch into the side of an apple piece.

And then cut another notch perpendicular to the first notch.

Remove the cut out section and turn apple piece on its side.

Tip: If your apple slices don't want to stay upright, poke the eyeball toothpicks

all the way through the apple to prop up the slice from the back.

Halloween Idea: Spider Web Cupcake Toppers

2011-10-10T08:00:00.000-04:00

Know what I learned today? No matter how hideous a cupcake recipe turns out, as long as you have a great frosting and some cute decorations, no one will ever know. I wasted a bunch of butter and time (thanks a lot, Martha), but oh well - the point of today's baking extravaganza was to show you an easy Halloween idea, hurrah!

I invited the neighbor girls over to play with frosting and chocolate, and we had so much fun! All you need to transform a cupcake into a festive Halloween treat is some melting chocolate and a squeeze bottle. (You can find both at a craft store, like Michaels.) The girls made all the cupcake toppers, and I created a base and a topper for a mini-cake.

Chocolate Spider Webs

Melting/Dipping chocolates (like Wilton or my fave, Chocoley)

Squeeze bottle

Parchment paper or wax paper

Cookie sheet or cutting board

1. You can print out spider web templates or free hand them onto a sheet of paper.

2. Place a piece of wax paper or parchment paper over the template and place both onto a cookie sheet.

3. Melt chocolates according to package directions, and pour into a squeeze bottle.

4. Squeeze melted chocolate evenly along the template.

5. Place cookie sheet and parchment paper with melted chocolate web into the freezer for one minute or until hardened.

6. Remove from freezer and carefully peel the chocolate web off the paper.

7. Carefully press the chocolate shape into soft frosting on a cupcake, showing the reverse smooth side of the chocolate shape if desired.

The girls had the awesome idea of making spider shapes too!

They made the spiders separate from the web pieces, and then glued

the spider to top of the web with a small dot of frosting.

I made two large chocolate webs - one for the bottom of the cake and one for the top.

Then, I made a smaller web to accent the top of the cake.

Friday Fun: Halloween Cauldron Mugs

2011-10-07T08:00:00.002-04:00

Adorable!! These stoneware mugs are from Williams Sonoma (who doesn't drool over that store?!), and come as a set of four. They're microwave and dishwasher safe and cute as all get out. Pour in piping hot coffee or cider and cackle to yourself about how fun the little things are in life :)

Kale Chips

2011-10-05T07:30:00.000-04:00

Have you heard of these things? I keep bumping into recipes for them with all the food blogs I read, and I finally decided to just try the darn things. First off - they aren't chips; they're more a crisp than what we know a chip to be. I was super tempted to rename the recipe to "Kale Crisps" but because this recipe is making the rounds everywhere right now, I left the name as is.

Ok, so what I do love about this recipe is that it's a ridiculously easy way to get veggies into your diet and greens at that. Did you know that a cup of kale has just about as much absorbed calcium as a cup of milk? And it's got a ton of Vitamin A and almost your day's worth of Vitamin C, with fiber to boot. So, if you're looking for ways to add some greens to your diet, this is pretty darn fantastic. I almost ate one entire cookie sheet before I even realized it, which is half a bunch of kale. Madness, I tell you!

A tip to keep in mind:
Do add the oil to lightly coat the kale pieces. A sprayer like I show in my photo makes it easier to get a light, even coat. When the kale pieces don't have any oil, they get super crispy and it almost feels like you're putting a big piece of dried parsley in your mouth; it's kinda weird. The oil and seasoning salt help the flavor and texture in a huge way.

Enjoy?

Baked Kale Chips
adapted from Allrecipes

1 bunch kale
1 Tbsp. olive or canola oil
1 tsp. seasoned salt

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

With a knife, or with your hands, carefully remove the thick stems from the kale and tear the leaves into bite size pieces. Wash and thoroughly dry the kale with a salad spinner or paper towels, making sure no water drops remain. Drizzle kale pieces with oil, tossing to coat. Spread the kale pieces among the two cookie sheets and sprinkle with seasoning salt.

Bake until kale pieces are crispy and the center veins turn golden, 10-15 minutes.

Ingredient Lineup:

Before baking:

And after:

Bake until edges are crispy and the veins of the kale turn golden: