Baking for the boys

A Birthday Tradition (Recipe: Buttermilk Mashed Potatoes)

2012-02-12T10:44:00.000-06:00

At the beginning of the month we celebrated my husband's birthday. I am always prepared for his birthday dinner request because it has been the same for years...at least the last decade. We always have pot roast, carrots, and mashed potatoes served with au jus. This year instead of cake, pumpkin bread took its place at the table.

As I was preparing his meal I realized that I have never shared my mashed potato recipe on the blog. There are no substitutions for mashed potatoes here at this house. If I made it any other way there would be a riot on my hands.

I use Yukon Gold potatoes, which I could find at a drop of a hat living in Idaho but here in Texas the task is a little more pricey and difficult. If I used any other...remember that riot mentioned before, yeah, you get the picture.

I practice the techniques I learned long ago in culinary school, starting with placing the potatoes in cold water and then bringing them to a boil. If I can remember correctly, this is to ensure even cooking.

I also dry out my cooked and drained potatoes before mashing them. We used to lay them on sheet pans and dry them out in the oven-but who has time for that...not me. So, I just place them back in the pot where they came from and dry them out over the stove top. Water and cooked potatoes are really not that great of friends and mashed watery potatoes can become a gelatinous, gummy mess.

The potatoes are then put through the finest plate of my food mill transforming into a velvety, silky puree. I add heated milk, butter, salt, pepper, and buttermilk.

These mashed potatoes are silky smooth and the flavor is unbelievable. I really never feel the need to add gravy to these potatoes because they are that good.

Buttermilk Potatoes

serves 6

3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
salt & pepper

Place cubed potatoes in a large pot, cover with cold water and bring to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander and return to the pot. Heat over medium heat until the potatoes form a dry skin on their surface. A skin will also form in the pot as well.
Place a food mill fitted with a small disc/blade over a heatproof bowl. Process the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

The week has brought us (Recipe Links: Honey Oat Cookies & Curry Chicken Handpies)

2012-02-02T21:51:00.002-06:00

Honey Oat Cookies from Simple Bites

Lovely lighting for the holiday, thanks Pinterest!

Snow brought in to the neighborhood on a 70 degree day

A samosa inspired lunch-Chicken Curry Handpies (an overlooked recipe from this site)

A food trailer run: The Mighty Cone

A new super hero room...I can't wait to share the big reveal!

Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds

2012-01-30T14:54:00.001-06:00

It has seemed more like spring around here with quick winter moments peaking through maybe once a week. We had a terrible thunderstorm earlier last week and I found myself with eyes peeled open in the middle of the night listening for softball size hail or a tornado. I was terrified. I am not used to thunderstorms anymore, which I find strange since I grew up in the Coastal Texas Region where storms are aplenty.

Even though this has been a springlike winter I have been searching for a colorful salad that would brighten things up a bit. I think this salad is beautiful and so very colorful. I simply adore smoked almonds and snack on them quite often, so I thought they were a perfect fit for this crunchy, sweet salad.

Purple Cabbage Salad with Edamame, Golden Raisins, and Smoked Almonds
Vegetarian Times January 2011
serves 6

1 1/2 cups frozen shelled edamame
2 cups thinly sliced red cabbage
1 orange bell pepper, cored, seeded, and thinly sliced
1 cup finely diced pineapple
1/4 cup golden raisins
16 smoked almonds, coarsely chopped
1/4 cup chopped fresh mint
2 Tablespoons fresh lime juice
2 Tablespoons honey
1/4 tsp. chile-garlic sauce

Bring a small pot of water to a boil. Add frozen edamame, and cook for 8-10 minutes. Drain, rinse under cold water.
Transfer to a large bowl; add cabbage, bell pepper, pineapple, raisins, almonds, mint, lime juice, honey, and chile-garlic sauce. Toss well, and season with salt and pepper.

Birds Outside My Window (Recipe: Brown Sugar Oatmeal Pancakes)

2012-01-23T14:18:00.001-06:00

Winter's Solitude

"La-Di-Da-Da-Dah, birds outside my window," is the little melody I hear my son sing every morning the birds feed from the birdhouse hanging from the backyard tree. I can't keep up with their appetites and I'm afraid they are beginning to peck a hole in my pocket book.

Abandoned Homes

The winter birds are more pleasant that the grackles that monopolize the trees during the summer. I can see three abandoned grackle nests from a second story window and really don't feel myself missing their absence. The past weeks have brought us loads of house sparrows, a few finches, an occasional turtle dove, a few blue jays and cardinals. I wish more blue jays would visit, they are my favorite.

Camouflaged: Can you find the two birds in the left frame and the three in the right frame?

Baking Tot had put in a request for pancakes one morning and being that I hadn't made pancakes in a while thought it was a brilliant idea. I wanted to try something other than our usual buttermilk or whole wheat pancakes and came across a recipe for Brown Sugar Oatmeal Pancakes. They are perfect for the colder months. The oatmeal lends a hardiness that isn't found in our usual pancakes and the brown sugar adds a hint of caramel flavoring. It would be a great additional to your breakfast repertoire, as it is a quick recipe to whip up and the batter can be made in advance.

Brown Sugar Oatmeal Pancakes

Brown Sugar Oatmeal Pancakes
***need some batter advice: go here for the key to a light and fluffy pancake.
Yield: about 10 pancakes

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons canola oil
1 cup buttermilk

In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Bowl Game Recipe: Jalapeno Ranch Dip

2012-01-16T07:54:00.000-06:00

Unfortunately our beloved Houston Texas will not be moving on to the conference championship or the Superbowl for that matter. We (and when I say we, I mean my husband) are Dallas Cowboy fans by heart, but we will always support any team representing Texas!

I really love bowl game food. Pizza, lil' smokies drenched in BBQ sauce, buffalo wings and tons of chips and dips. This Jalapeno Ranch Dip is cool, fresh and lends some heat from the jalapeno. You can make it as spicy as you'd like by adding more peppers. My MIL likes about 3-4 peppers added to the dip and my FIL drizzles it over his salad. It is an easy, versatile and scrumptious recipe and would be a great addition to that Superbowl party you'll be attending.

Jalapeno Ranch Dip
1 1/3c. mayonnaise
1/3 c. buttermilk
2 jalapenos, finely diced
1/3 c. canned diced green chiles, drained
1/3 c. cilantro, chopped
1 package dry ranch dressing mix

Combine all ingredients into a bowl and stir until incorporated. Chill.
Serve with tortilla chips

***You can also use this dip for a wonderful salad dressing. Just thin it out a bit with water.

The color of winter (Recipe: WW Beer Bread)

2012-01-09T14:17:00.001-06:00

Nature's Ornaments

Its hard to believe that Christmas has passed, we rang in the New Year and have said goodbye to the second week of January, all the while wearing shorts and tee-shirts down here in The Lone Star State.
Today has finally given us something that resembles winter-overcast skies, wind and a cool drizzling of rain. The few handfuls of leaves still grasping to the pear tree won't last long now. They have a story of fight and survival on their hands and thus must be strong.

Somebody is hungry

My husband and I took very good care of our trees during this past summer's painful drought. We followed the restrictions but never missed a watering day-our trees can show for that. Their colors are great, from the deepest purple, to the crimson reds that fade to oranges and yellows. We must exercise patience here in Texas, as our changing of the leaves come during the winter months. They are resilient.

They have a story to tell

I've been tinkering with my new toy, a camera the hubs surprised me with for Christmas. I love it and am very pleased with it. I have a lot to learn in order to get the quality I hope for. The nature shots are with the new camera. The picture of the rather healthy hawk stalking my parent's backyard was taken from the inside of the house and the zoom impressed me greatly. Not a bad shot through a window pane on a rather foggy morning. The bread pic is taken with my oldie but goodie (which is still held together by tape).

They last few just holding on

When the weather turns cold you can usually find our kitchen bubbling with a spicy gumbo. We love beer bread paired with Cajun food. It accompanies gumbo and seafood stews really well. I think a thick slice slathered with butter is a perfect snack for a winter's day that is trying so hard to get here.

WW Beer Bread

Whole Wheat Beer Bread
1 loaf
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
4 1/2 t. baking powder
1 1/2 t. salt
1/3 c. packed brown sugar
1 (12-fl. oz) bottle beer (we use Shiner-'cause its the law)

Preheat oven to 350 degree F. Lightly grease a 9x5-inch loaf pan.
In a large mixing bowl, stir the flours, baking powder, and salt together. Add brown sugar and mix the dry ingredients together. Add the beer and stir until a stiff batter forms. Scrape dough into prepared pan.
Bake in preheated oven for 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

My love for sundogs (Recipe: Butternut Squash Risotto)

2012-01-05T23:30:00.000-06:00

I love sun dogs, the atmospheric phenomenon that happens when the sun is low and ice crystals reside in whispy cirrus clouds. At that perfect moment when the ice crystals refract the sun's rays and glint their light toward our eyes we can see a burst of color in a luminous, iridescent cloud. It is a rarity to see in Texas-I've only seen two, one on Christmas Day in 2006 and the second, yesterday. I had spotted them many times living in Idaho and felt yesterdays sun dog was a small Texas treasure.

When I laid my eyes upon the small cloud bursting with red, which faded to blue as it neared the sun, I was overjoyed and excited. I grabbed my phone to try to capture its beauty, but my poor camera was too weak. Soon after I found myself longing for a winter's drive in Idaho.

Its funny how one moment can take you back to someplace unexpected. I was quickly reminded of a drive my husband and I took on a cold January afternoon. We encountered a ground blizzard as we traveled into Cache Valley and had watched a rare, wet, slushy snow fall heavily to the earth during our lunch in Utah. I was hesitant to drive home with such inclement weather but was pleasantly surprise by the beauty that rode the coattails of the snow storm.

The weather became clear and crisp. Through the cliffs and hillsides we spotted herds of white tailed deer. We traveled over frozen creeks and rivers. But best of all there were sun dogs to west and a full moon rising in the east. A beautiful ending to the day.

I know you have probably seen a couple thousand recipes of Butternut Squash Risotto out in blogland. I am always pleased with the warmth and creaminess of this dish. I find it to be the perfect meal for a chilly sun dog kind of day.

Butternut Squash Risotto

6 servings

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio Rice (10 ounces)
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese

1. Preheatthe oven to 400 degrees.

2. Peelthe butternut squash, remove the seeds, and cut it into 1-inch cubes. Place thesquash on a sheet pan and season it with salt, pepper and toss it with oliveoil. Roast for 25 to 30 minutes,tossing once, until very tender. Set aside.

3. Meanwhile,heat the chicken stock in a small covered sauce pan. Leave it on low heat tosimmer.

4. Ina heavy-bottomed pot melt the butter and saute shallots on medium-low heat for10 minutes, until the shallots are translucent but not browned. Add the riceand stir to coat the grains with butter. Add the wine and cook for 2 minutes.

5. Add2 full ladles of stock to the rice, 1 teaspoon salt, and 1/2 teaspoon pepper.Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to addthe stock, 2 ladles at a time, stirring every few minutes. Each time, cookuntil the mixture seems a little dry, then add more stock. Continue until therice is cooked through, but still al dente, about 30 minutes total.

6. Offthe heat, add the roasted squash cubes and Parmesan Cheese. Mix well and serve.

Hello 2012 (Recipe: Black Forest Cookies)

2012-01-02T16:21:00.001-06:00

Its the beginning of the New Year and I haven't one goal set for the year. I'm glad. I want it that way. New and exciting things are upon us this year and I can't wait to share. First, we are finally back in the groove of home improvement. We took a year hiatus, but are now back in business.

Baking Tots room will be transformed from Nautical Nursery to Big Boy Superhero room. He is moving rooms as well, one that is not in the sun for the majority of daylight hours during summer. We are also getting rid of the nasty carpet that barely survived the family of six that lived here before us and was definitely laid to rest by a certain toddler. I am very excited about that!

I have a new and wonderful camera that I have been getting acquainted with, thanks to my hubby. It will be a great addition to the blog. A new baby will be arriving in July. Not mine! My sister's! And hopefully I'll have some foodie news to share in a few months. I have a good feeling about 2012. How about you?

As I said before, I did not lay any goals out for the New Year. And where there are no goals, there are no food restrictions and thus I must share a cookie recipe that is filled with dried cherries, subtle in chocolaty favor and sweetened with confectioners sugar.

Black Forest Cookies
yield: about 4 dozen cookies
1/2 cup unsalted butter
1 cup sugar
1 egg
1 3/4 cups flour
1/3 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon almond extract
2 tablespoons water
1 cup dried tart cherries
1/4 cup confectioners sugar

Preheat oven to 350 degrees F. Cream butter an sugar. Beat in egg.
Whisk together flour, cocoa, salt, and baking soda. Stir flour mixture into creamed butter mixture along with almond extract & water. Mix well until blended.
Stir in dried cherries.
Shape dough into 1 inch ball. Roll balls in confectioners sugar, twice, and place 2 inches apart on lightly greased cookie sheets.
Bake 15 minutes or until tops feel firm when touched. Transfer cookies to wire racks; let cool. Store in airtight container.

Top Ten of 2011

2011-12-29T18:10:00.002-06:00

Another year is behind us and a new one is about to begin. Each year, as it draws to a close I find myself going through posts reminding myself what I had made, what I loved, what photos pulled through, etc. I've put together a list of 2011's most visited recipes. The biggest surprises....Cream Cheese Breakfast Buns made the list and my favorite salmon recipe tops the list at #1. I hope you enjoyed this year's recipes and hope to see you pass through in 2012.

10. Brownie Bites

9. White Chocolate Thin Mint Cookie Ice Cream

8. Banana Oatmeal Cookies

7. Cream Cheese Breakfast Buns

6. Outrageous Brownies

5. Pesto Cream Cheese Spread

4. Crawfish Gumbo

photo courtesy of foodnetwork.com

3. Ham & Cheese in Puff Pastry

2. Lemon Sandwich Cookies

1. Smoky Maple Glazed Salmon

Coconut Swirls

2011-12-21T01:30:00.000-06:00


Did you know Santa was a coconut lover?

Merry Christmas everyone. I wish you all a wonderful day filled with family, joy, and laughter. This draws our Christmas Breakfast Series to a close. You always end it on a sweet note. Am I right?

Merry Little Christmas Breakfast Menu

Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit in Wine Syrup
Mocha Chocolate
Coconut Swirls

Coconut Swirls
1/3 cup butter
3 tablespoons water
1 teaspoon vanilla extract
2 cups sifted powdered sugar
½ cup instant nonfat dry milk powder
3 cups flaked coconut
1 cup semisweet chocolate morsels

1. Melt butter in a medium saucepan over low heat. Remove from heat and stir in 3 tablespoons water and vanilla.
2. Combine powdered sugar and milk powder; stir ½ cup at a time into butter mixture until smooth. Stir in coconut. Shape into 1-inch balls, and place on baking sheets lined with wax paper.
3. Chill 20 minutes
4. Place chocolate morels in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Store in refrigerator.

Grapefruit Cups In Wine Syrup

2011-12-19T02:00:00.000-06:00

This is a very festive way to serve grapefruit during Christmas breakfast. Segmented grapefruit are placed in hollowed out grapefruit halves and drizzled with a sweet red wine syrup. There is always a grapefruit lover sitting at the breakfast table and this recipe just makes it a little more special. The syrup and grapefruit segments can be prepared a day before and stored in the refrigerator and the cup can be assembled before service. It is a great dish for our Christmas Breakfast Menu!

Have Yourself a Merry Little Christmas Breakfast
Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit Cups in Wine Syrup
Mocha Chocolate
Coconut Swirls

Grapefruit Cups in Red Wine Syrup
serves: 8
Bon Appetit, December 2001

10 red grapefruit
3/4 cup dry red wine, such as Zinfandel or Cabernet Sauvignon
3/4 cup sugar

Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.
Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.)
Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups.
Add wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)
Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.

The reindeer need to eat too! (Recipe: Magic Reindeer Food)

2011-12-17T07:00:00.000-06:00

Then one foggy Christmas Eve....

I normally do not like my house dark and you will hardly ever find me sitting in a dimmed lit room. Tonight, however is different. I sit curled up on my couch as the soft glow of my netbook highlights my face. Overhead a string of white pearl lights are twisted throughout a glowing strand of holly and draped over the loft balcony. The silver beads hung on the Christmas tree act like little mirrors against the blue lights twirled up the tree. That is what Christmas does to me. For that small amount of time at the end of the year, you will find me in the darkness, enjoying the small, twinkling lights, sipping chamomile and feeling like a kid again.

Its a wonderful way to unwind, don't you think? Today was an amazing day filled with Christmas songs, the unveiling of my girlie white feather tree, some holiday house cleaning, a Christmas pageant, and the making of Magic Reindeer Food.

We woke up to heavy fog which didn't burn off well until eleven o'clock this morning. As the verse "...then one foggy Christmas Eve..." from Rudolph the Red Nose Reindeer kept repeating in my head, I knew we had to make Reindeer Food. We made a big batch to share with the Baking Tot's classmates. It is very easy to make, fun for the kids, and safe for the wildlife once it is scattered. One SUPER plus for me was the exclusion of glitter and substitution of sanding sugar (you could easily use edible glitter-but sanding sugar is what I had on hand.) We placed them in bags and included this little poem I found on the web:

Sprinkle on the lawn at night

The moon will make it sparkle bright

As Santa's reindeer fly and roam

This will guide them to your home.

Magic Reindeer Food

2 cups Sunflower Bird Seed
2 cups rolled oats
2 T. red sanding sugar
2 T. green sanding sugar

Mix all ingredients together in a bowl and bag them for gifts.
Sprinkle on the lawn Christmas Eve night!

A Merry Little Christmas Breakfast: The Beverage (two ways)

2011-12-14T02:00:00.000-06:00

Mocha Chocolate

This recipe is one of my first recipe clippings from Seventeen Magazine. I was most likely 12 or 13 years old when I cut it out of the recipe section found in the very back of the publication and I still make it every winter. I would stand and stir this drink over the stove top every rare, chilly, Texas winter's night. Stirring the drink was somewhat cathartic and soothing and just knowing that I'd be rewarded with a cup of chocolatey goodness made me even more so happy. Now the adult version...that is one I concocted on my own-so don't think Seventeen Magazine published alcoholic beverages back then!

Merry Little Christmas Breakfast Menu
Eggnog French Toast
Maple Glazed Sausage
Holiday Fruit Salad
Grapefruit Cups in Wine Syrup
Mocha Chocolate
Coconut Swirl

Mocha Chocolate
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
Whipped Cream
Chocolate Shavings

Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble.
Pour into glass, and top with whipped cream and chocolate shavings

To make chocolate shavings: Use a vegetable peeler to shave a room temperature Hershey's bar. For sprinkles, use a cheese grater the same way.

Mocha Chocolate (the adult version)
makes 1 serving

1 cup milk
1 teaspoon instant decaffeinated coffee
2 teaspoons chocolate syrup
1 tablespoon Kahlua or other coffee liqueur
Spiked Whipped Cream (recipe below)
Chocolate Shavings

Heat milk, coffee, and syrup in a small saucepan over medium heat until mixture starts to bubble. Remove from heat and add Kahlua
Pour into glass, and top with spiked whipped cream and chocolate shavings

Spiked Whipped Cream
1/4 cup whipping cream
1 Tablespoon confectioners sugar
1 teaspoon Kahlua

Whip ingredients until soft peaks are formed.

Merry Little Christmas Breakfast: Maple Glazed Sausage Links

2011-12-12T02:00:00.001-06:00

My husband loves these Maple Glazed Sausages. They are so easy to make! The maple glaze pairs well with the hint of spice from the sausage links. I hope you are enjoying this holiday series.

Merry Little Christmas Breakfast Menu

Eggnog French Toast with Cranberry Compote
Maple Glaze Sausage Links
Holiday Fruit Salad
Grapefruit Cups with Wine Syrup
Mocha Chocolate (two ways)
Sweet Treat: Coconut Swirls

Maple Glazed Sausages
from: Taste of Home

1 package (8 ounces) brown-and-serve sausage links
½ cup maple syrup
¼ cup packed brown sugar
½ teaspoon ground cinnamon

In a large skillet, cook sausage links until browned; set sausages aside to drain.
Combine syrup, brown sugar and cinnamon; stir into skillet. Bring to a boil; cook, swirling the pan to reduce to a glaze. Add sausage and stir, coating each one in the glaze.

Have Yourself A Merry Little Christmas Breakfast (Eggnog French Toast w/ Cranberry Apple Compote)

2011-12-05T01:02:00.000-06:00

Egg Nog French Toast with Cranberry Apple Compote and Sausage Links

Christmas morning in my childhood home was not a time for sleeping in. Rummaging through our stockings happened well before dawn and the anticipation of opening gifts wore off at least by six o' clock, as we were already playing with our new toys. I am sure it will be that way with The Baking Toddler as he grows older...he wakes up between six and six-thirty anyway, so it looks like my Christmas mornings have already been set.

Three years ago was the first time my husband and I woke up in our beds, under our own roof on Christmas morning. A few days before, I had planned a Christmas brunch which I hope to carry on as a morning tradition for our family.

Holiday Fruit Salad is a family favorite

The menu is as cozy and comfortable as your new Christmas slippers: a make-ahead french toast, maple glazed sausage, a bright salad and a wine soaked citrus fruit. With seasonal ingredients such as cranberries, grapefruit, and eggnog, Christmas Day is assured to begin sweetly!

I'll be posting recipes from our family's breakfast tradition to share! So come back for more-it will surely get you in the spirit!

Merry Little Christmas Breakfast Menu

Eggnog French Toast with Cranberry Compote
Maple Glaze Sausage Links
Holiday Fruit Salad
Grapefruit Cups with Wine Syrup
Mocha Chocolate (two ways)
Sweet Treat: Coconut Swirls

Eggnog French Toast with Cranberry Compote
Bon Appetit Magazine December 2001

8 servings
2 cups purchased eggnog
2 large eggs
½ t. ground nutmeg
½ t. ground cinnamon
1-7 ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
¼ stick unsalted butter, melted
Powdered sugar
Cranberry-Apple Compote (recipe below)

1. Whisk first 4 ingredients in large bowl. Place bread slices in single layer in a 13x9x2-inch glass baking dish. Pour custard over bread, cover dish and refrigerate at least 6 hours or overnight.
2. Preheat oven to 450F. Butter one large rimmed baking sheet with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter.
3. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer.
4. Place 2 French toast slices on a plate. Dust generously with powdered sugar; serve with Cranberry Apple Compote.

***Custard can be made 1-2 days in advance and stored in the refrigerator.

Cranberry Apple Compote
Makes about 3 cups
1 cup apple cider
3 T. light corn syrup
1 T. packed golden brown sugar
4 T. unsalted butter

1 large Golden Delicious Apple, peeled, cored , cut into ½ inch pieces
1 cup cranberries (fresh or frozen)
¼ cup plus 1/ 2 T. sugar

1. Whisk apple cider, corn syrup and brown sugar in heavy large saucepan. Boil over high heat until reduced to ½ c., about 15 minutes. Add 2 tablespoons butter, whisk until melted. Remove from heat.
2. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and ¼ cup sugar.
3. Stir until cranberries begin to pop, about a minute. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 3-6 minutes. Stir in more sugar if desired.

***can be made 2- 3 days ahead. Cover and refrigerate. Stir over medium heat until heated through.

the best pumpkin chocolate chip bread ever!!!

2011-11-28T01:30:00.000-06:00

It smells like the holidays in my house at this very moment. The scent of cinnamon, pumpkin, a hint of ginger and chocolate wafts through the air as Pumpkin Chocolate Chip Bread cools on the counter.

I would like to think that Christmas has a scent. It just doesn't smell like the holidays until I smell pumpkin, cinnamon or ginger. When I was younger, the subtle burning smell of the heater lit for the first time was a gentle warning that Christmas would be near. My mother's stove top potpourri, scented with citrus, cinnamon and clove was a warm welcome when returning home from school. And long before my dad banned live Christmas trees from the house, the piney scent of our tree would launch excitement of presents to come and evenings with dimmed house lights and a magical, twinkling tree. I love the smell of Christmas!

I wish everyone out there a wonderful and happy holiday season.

Pumpkin Chocolate Chip Bread
yield: 3-9x5 loaves

This bread is amazing. It makes 2-3 loaves. I have a larger loaf pan so I yield two. This bread is moist and flavorful and so good that my husband basically ate a whole loaf in one day! When I asked what he'd like for dinner this week, he replied, "(Pumpkin) Chocolate Chip Bread." Freezer friendly too!

3 cups white sugar
1 can (15 oz.) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups AP flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1/4 teaspoon ground all spice
1 teaspoon ginger
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup chocolate chips (I use a mix of milk & semi sweet)

Preheat oven to 350 degrees F. Grease & flour three 9x5 loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In a separate bowl, sift together flour, cinnamon, nutmeg, all spice, ginger, baking soda & salt. Add dry ingredients to the sugar/pumpkin mixture. Fold in chocolate chips. Fill pans 3/4 full.
Bake for 60-70 minutes, or until cake tester comes out clean. Cool on wire racks before removing from pans.

A Thanksgiving Recipe: Sweet Potato Casserole

2011-11-21T01:00:00.000-06:00

I always find myself going for a stroll after Thanksgiving dinner. How about you?

I think I may have been the only person in America who just realized that Thanksgiving is just days away. Even after I had enjoyed a Thanksgiving feast at The Baking Tot's day school, I was surprised at how fast it crept up on me.

I began to panic slightly. A few days. Which in my world means, working Black Friday, decking the halls and begin to buy/make Christmas gifts-and I am not yet mentally prepared. I'm not looking forward to Black Friday at all. People become a different animal (a not so nice one at that) during the holiday shopping season. Last year it put me in a bummer of a mood.


In my case, substitute "high end handbags" for coffee. From: PostSecret.com

And then there is the Baking Tot. He is so excited for Christmas, he asked to have it two Sundays ago. I love that he is now old enough to really enjoy it and experience the anticipation and excitement the season brings. At least he will make my season brighter.

Baking Tot's school caters a big Thanksgiving feast for the church every year. This was our first year to attend and it was pretty good. His class was assigned corn & sweet potato casserole. I volunteered to make sweet potato casserole and used my Nanny's recipe. It didn't last long and I noticed it was the first to be eaten off of alot of people's plates. With one bite, it sent me back to the children's table at my grandparents house for what seems like ages ago.

Nanny's Sweet Potato Casserole
4 cups cooked & mashed sweet potatoes
3/4 cup granulated sugar
1/2 teaspoon cinnamon
dash of ground all spice
dash of ground ginger
1/2 cup butter, softened
2 eggs beaten
1 teaspoon vanilla
2/3 cup evaporated milk
Topping
1 cup brown sugar
1/3 cup butter, chilled & cubed
1 cup chopped pecans

Mix sweet potatoes, granulated sugar, butter, eggs, vanilla and evaporated milk. Place in a buttered 10" square casserole.
Mix topping ingredients (brown sugar, cubed butter, chopped pecans) until crumbly. Sprinkle over top of sweet potato mixture.
Bake at 350 degrees for 30 minutes. Then place under broiler for 3-4 minutes to caramelize the topping.

A Must Share Recipe: Quick Beer Pizza Crust

2011-11-16T00:00:00.000-06:00

I've come across many wonderful recipes from the blogging world. I have my favorites, but this pizza is by far the current favorite and has been since August. When Amber , from Bluebonnets & Brownies, posted this recipe I knew I had to try it. She acquired it from the King Arthur Flour Co.'s blog and I'm so glad she shared it!

She had me at "quick." The recipe had me at "freezer friendly." These are the buzz words I search for nowadays. I am always looking for something quick to make and is able to satisfy two thirty-somethings and a three years old. The Baking Tot even helps out shaping the dough.

The recipe makes two pizzas, but I freeze half of the dough for a future dinner. Unfortunately, we don't venture out into anything other than a good slice of cheese pizza (because of said Tot) but I have at least found some great products that make a darn good cheese pizza.

Now remember, the key for me here is *quick*. So, I use Mario Batali Neapolitan Pizza Sauce. This is my favorite store bought sauce thus far (liked it better than my homemade) and therefore I don't feel the need to make any and thus saving TIME!!!!

According to Cook's Illustrated, Kraft Low Moisture Mozzarella (Block) was amongst their top choices in grocery store cheeses a few months ago and it does a great job. As for the beer, we use Shiner...because we are from Texas and that is just the law.

Please Note: We normally don't cook in our underwear. Baking Tot was in the middle of Potty Training Boot Camp, in which he hung around the house in undies for three days straight and was placed on the potty E-V-E-R-Y hour. By the way, it was a BEAMING SUCCESS!!!!

Quick Beer Pizza Crust
yield: 2-10" pizzas
tweaked a slight smidgen by yours truly from Bluebonnets & Brownies

4 cups AP flour
A pinch of each, dried oregano & dried thyme
2 teaspoons instant yeast
1 teaspoon baking powder
1 1/2 teaspoon salt
2 tablespoons olive oil
1 bottle Shiner Bock Beer, room temperature

Combine flour, herbs, yeast, baking powder, and salt into a bowl of an electric mixer fitted with a dough hook. Mix until combined.
Add the beer and olive oil to the dry ingredients and mix on slow speed for 1 or 2 minutes until ingredients combine. Increase the speed to medium and mix for 7 minutes or until dough is smooth and doesn't stick to the bowl.
Place dough in a lightly greased mixing bowl and let it rise for 30 minutes to 2 hours.
Deflate dough and divide in half (one half for now, the other half for freezer in my household). Shape dough onto a pizza stone or lightly spray baking sheet and let it rest for 5-10 minutes. Shape once more to desired size.
Preheat oven to 425 degrees. Place pizza dough into the oven and par-bake for 5 minutes.
Remove your crust from the oven and top with desired toppings.
Bake for 15 minutes, until bottom is nice and crisp and top is beginning to brown.

The Giddiness Snow Brings (Recipe: Oatmeal Cake)

2011-11-07T20:06:00.000-06:00

I've noticed a lot of talk about snow. Whether it be on the television, or my cousin posting first snow pics from Colorado on Face Book, or me checking in on the weather in Idaho, I've noticed the wintry weather trying to sneak in. It is no secret that I miss snow and the giddy feeling one gets with its arrival.

I am younger each year at the first snow.
When I see it, suddenly, in the air, all little and white and moving; then I am
in love again and very young and I believe everything.

-Anne Sexton

Oatmeal Cake
This recipe is from my college room mate, Jessica. She had rummaged through her mom's recipe box and had quite a collection. Scented with cinnamon and studded with pecans, this cake is a delicious autumn treat!

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups hot water
1 cup quick cooking oats
1/2 cup shortening
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla

Preheat oven to 350 degrees and pan spray a 9 x 13 cake pan.
Sift flour, baking soda, cinnamon & salt together
In a small bowl, pour the hot water over the quick cooking oats, set aside. Meanwhile, cream shortening, sugar, and brown sugar in the bowl of a mixer. Add the sifted dry ingredients to the sugar mixture. Mix in the oats and vanilla and mix until combined.
Bake for 30 minutes.

TOPPING

1 stick of butter
3/4 cup brown sugar
1 tablespoon milk
1 cup coconut
1 cup pecans

Bring to a boil and cook for 1 minute
Spread topping over hot cake and place under a broiler for 1 minute or until brown.

C'est si bon! (Red Beans & Rice)

2011-10-31T01:00:00.000-05:00

photo credit: gardner48197 wunderground.com

October had not been kind to me this year. On the first day of this month I found myself at the graveside of my Papa, saying goodbye. As I walked through the cemetery my feet became wet from the morning dew and a sadness hung over me as bag pipes were playing in the distance. I hate those bag pipes, I thought to myself, they add even more sorrow.

As the bagpipes faded to taps gently playing in the background, I couldn't help but to wonder if the trumpet was a silver Stradivarius. I listened to my cousin softly cry behind me. I wondered why I couldn't focus, why were my senses heightened, why was I not paying attention. So I made myself listen, cleared my head and watched as our nation's flag was presented to my Nanny.

As the sermon came to a close, a gust of wind lifted and golden leaves caught the morning light and drifted to the ground. He had said goodbye.

Upon my return home, I showed my husband a tattered, worn cookbook held together by a band. My Papa had offered it to me when I visited them in June, but my mom told him to keep it. He may have moved back to Nebraska after his retirement, but his love for Southern Cuisine (Cajun cuisine in particular) remained.

Tucked inside the book, C'est Si Bon!, were even more recipes torn from magazines, newspapers and printed from websites. We counted a dozen different gumbo recipes filled with notes, several different meatball recipes, and a myriad of other Cajun delights. I found this ironic as I featured Cajun Chicken Pasta the day of his passing. I almost took it down from the site, but it seemed fitting as an homage to him.

C'est Si Bon translates to it is so good! I believe that is what he strived for in the kitchen, in his life, in his family and hope that I can carry his love of the kitchen with me. I wish I had told him that his passion for food had been an influence to me back in June, but now I can only hope he just knew.

Papa's Red Bean & Rice

1/2 lb. andoille sausage, diced and sauteed and set aside to drain
1 lb. dried red beans (soaked overnight)
1 large yellow onion, diced
1 1/2 stalks celery, diced
4 cloves garlic, minced
2 bay leaves
3/4 cup olive oil
3-4 cups water
2 tablespoons ham broth (I browned my sausage in a pan, set the sausage on a plate to drain & deglazed the pan to create a "sausage broth")
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chili powder
1 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 tablespoon Worcestershire Sauce
2-3 cups cooked rice

Drain beans, discarding water, and set them aside in a pot.
Place onion, celery, garlic, sausage and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the mixture sit at room temperature for at least 30 minutes.
Pour olive oil/vegetable mixture over the beans and let sit at room temperature for 10-15 minutes.
Add enough of the water to cover the beans and bring to a boil. Lower the heat to a simmer, add the salt, pepper and all of the flavorings to the pot and cook until the beans are tender, about 3-4 hours. Remove the bay leaves and serve the hot beans over the rice.

Beer & Onion Braised Chicken Carbonnade

2011-10-26T17:13:00.002-05:00

I miss this view around this time of year. One day I'll be back, one day...

My poor baby is sick again. This year seems to be a cake walk compared to last years bi-monthly doctor visits. The poor little guy is missing his school's book fair today and most likely will miss his Halloween costume parade and party tomorrow. It breaks my heart, mainly because I lived for those days as a kid and want him to experience and enjoy them as much as I did.

As rumor has it, tomorrow is supposed to bring us a cool front with promises of rain. I hope it is not an empty promise. Our trees surely need it. Our neighborhood is such a sad sight, with what little vegetation our climate grants us, those few trees and bushes are struggling.

On our evening walk yesterday, I noticed what had been the changing of the leaves in the past is now a sad, drooping, green leaf with burnt, browned edges. Poor leaves. At least the green gives me hope.

I hope for the wind to pick up and for it to be a drizzly, grey day. Perfect comfort food weather. Perfect braising weather. Perfect stew weather. We shall see.

Regardless of what the weather brings, I do plan on making my Beer & Onion Braised Chicken Carbonnade. My neighbor had given us a six pack of beer and rather than drinking it, we cooked with it. This is a rendition of a Belgian beef stew made with onions, brown sugar and beer. We use Shiner Bock and serve it over egg noodles.

Beer & Onion Braised Chicken Carbonnade
4 servings
Print Me!

2 tablespoons (1/4 stick) unsalted butter
4 chicken breasts, boneless, skinless
salt & pepper
3/8 teaspoon ground allspice
1 large onion, thinly sliced
1/2 Tablespoon flour
3 teaspoons (packed) dark brown sugar
4 small bay leaves
2 teaspoons Dijon mustard
1 cup dark beer
1/2 cup beef broth
1 to 2 teaspoons red wine vinegar

Melt butter in large nonstick skillet overmedium-high heat. Season chicken well withsalt, pepper, and allspice. Add chickento skillet and sauté until brown, about 6 minutes per side; transfer to plate.
Add onions and brownsugar to skillet; sprinkle with salt andpepper. Cover and sauté until deep goldenbrown, stirring occasionally, about 10minutes. Add in flour, cook for 1 more minute.
Mix in bay leaves, mustard. Add chicken,skin side down, then beer, broth, and 1teaspoon vinegar. Bring to boil. Reduceheat to medium. Simmer, covered, 10minutes.
Uncover skillet and simmer untilchicken is cooked through and saucethickens, turning chicken occasionally,about 20 minutes. Season with salt andpepper and more vinegar and sugar, if desired.

***Note: The sauce is a thinner sauce, which I love, but know some prefer thicker. The thinner sauce accompanies mashed potatoes really well

Sometimes it just doesn't work out (Chocolate Chip Cookie Tart)

2011-10-24T09:39:00.000-05:00

A few Saturdays ago I was so excited to go to our neighborhood festival. For a neighborhood sponsored event, it is actually very well put on. I had envisioned us walking to the park, The Baking Tot enjoying the petting zoo, jumping in the bounce houses, and riding the kiddy train made from old oil drums. I was excited to have the chance to listen to the live bands and watch the silly pet competitions but alas, we were only there for two minutes. Just two minutes!

I had asked off from work so we could have this glorious day as a family but The Baking Toddler decided to throw a tantrum instead. Unfortunately the hubs and I had to make the decision to turn around, because that type of behavior was not deserving of a good time.

So reluctantly and sadly we walked home, as our child was screaming in the stroller. I cried. Once we arrived home, the hubs put The Baking Tot in his room and we cuddled on the couch and watch one of our recorded sitcoms in peace.

So yes, my day didn't turn out to be the one I had hoped, but it did have a sweet ending. Much like the photos for this recipe. The Baking Tot had been stalking the kitchen upon hearing the word "cookie." As you could see, my photo session with the tart didn't work out as I had planned either. But I think the photo above captures the anticipation and excitement any chocolate chip cookie (large or small) brings to a child-and I love it.

Chocolate Chip Cookie Tart

yield: Makes one 9-inch tart or pie plusabout 1 dozen cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature (plus more for the pan)
1/2 cup granulated sugar (plus more for the pan)
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Preheat oven to 325 degrees. Butter a 9-inch tart pan with a removable bottom and coat it with granulated sugar; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Freeze or bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.

Trying To Make An Entrance (Homemade Granola)

2011-10-10T14:40:00.000-05:00

My husband came home a little excited, "It almost feels like fall", he exclaimed as he walked through the door. The temperature has thankfully (and finally) taken a break from the triple digits. There is light rain and cooler weather and all I can do is hope for a change in pattern.

It seems as if I've been suffering from SAD (seasonal affective disorder), except there are no grey skies and months worth of snow on the ground, only a bright sun, dried up grass and dead trees. It has been months of dry, hot weather and I am done with it.

Today though, seemed different. On my drive to the Baking Tot's school it was still a little dark and the ceiling was low, almost giving the effect of fog. The sun had not peeked over the horizon but the light available made everything blue. I could see the layers of the hill country and I kicked myself for not having a camera.

When fall arrives it seems like I crave cinnamon and cranberries. The Baking Tot and I are both obsessed with Homemade Granola. Its spiced with cinnamon, sweetened with brown sugar and honey and tossed with almonds. We usually eat it right out of the jar-plain, but I do enjoy it with milk in the morning-it is so addicting I find myself making at least one batch a week.

Easy Homemade Granola

from: Baked: New Frontiers in Baking

Ingredients

2cups rolled oats

1teaspoon cinnamon

1teaspoon salt

3tablespoons plus 1 teaspoon vegetable oil

¼ cup honey

¼ cup firmly packed light brownsugar

1teaspoon pure vanilla extract

1/3 cup whole almonds

1/3cup whole hazelnuts (in a pinch when hazelnuts are unavailable, I substitute with morealmonds)

1/3cup golden raisins

1/3cup dried cherries

1. Preheat the oven to 325 degrees F. Line a bakingsheet with parchment paper.

2. In a large bowl, toss the oats with the cinnamonand salt.

3. In a medium bowl, stir together the oil, honey,brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oatsmixture and use your hands to combine them: Gather up some of the mixture ineach hand and make a fist. Repeat until all of the oats are coated with thehoney mixture.

4. Pour the mixture onto the prepared baking sheet.Spread it out evenly, but leave a few clumps here and there for texture.

5. Bake for 10 minutes, then remove from the ovenand use a metal spatula to lift and flip the granola. Sprinkle the almonds overthe granola and return the baking sheet to the oven.

6. Bake for 5 minutes, then remove from the ovenand use a metal spatula to lift and flip the granola. Sprinkle the hazelnutsover the granola and return the baking sheet to the oven.

7. Bake for 10 minutes, then remove from the oven.Let cool completely. Sprinkle the raisins and cherries over the granola andtoss with hands

8. Store in an airtight container, granola willkeep for 1 week…if it even sticks around that long! :)

I have been quiet....(Recipe: Cajun Chicken Pasta)

2011-09-28T00:25:00.000-05:00

I have been quiet during the month of September-not posting as much as I had been in the past few months. There was a change that stirred inside of me. A change in interests perhaps...I have always enjoyed cooking and baking but there are other things that hold my attention as well.

Now, with Baking Tot growing older, I find myself eyeing crafts we can do together. And as the season changes (elsewhere-I might add) I have found myself curled up on the couch clinking knitting needles together as a pale pink skein of alpaca yarn transforms into a hat. I long for the change in season, I long for mountains and snow. It seems like I can't get my mind off of it.

A toddler hat

I even find myself venturing off to new blogs. Blogs that reflect a lifestyle amongst nature, displaying the most beautiful scenery and I want to be there.

But have no worries, I will still be here my friends. And there will always be a recipe. But my posts may not be solely focused on food itself, as there are other things in life to discover.

Cajun Chicken Pasta
This was a recipe I clipped when I was a teenager. It has been around for a long time and is a family favorite. For some reason my mom calls it Garlic Chicken-even though it only has an 1/8 teaspoon of garlic powder in it. It drives me nuts when she calls it that! :)
serves four
2 chicken breasts, cut into thin strips and seasoned with salt and pepper
2 tablespoons butter
8 slices each, red and yellow bell peppers
1/4 of an onion, sliced
1 cup half-n-half
3/4-1 teaspoon Cajun seasoning
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine or spaghetti, cooked and drained
Parmesan to garnish

Over medium heat, saute chicken in butter until golden brown, 5-7 minutes. Remove chicken from pan and set aside.
Add peppers and onion to pan; cook and stir until vegetables are softened.
Reduce heat. Add half-n-half, and dry spices and bring to a soft boil to reduce sauce, stirring or swirling pan constantly, about 3-4 minutes. Add pasta and toss; heat through. Top with grated cheese.

Welcoming the rain (Freezer Friendly Crisp Topping)

2011-09-19T03:00:00.000-05:00

As I walked out from under our porch, I felt tiny drops of rain fall onto my shoulders. Could it be? Oh, my long lost friend how I've missed you! Even if you are here for a little while, I will welcome you with open arms! I paused for a moment listening to church bells in the distance. Could their sweet song be a hymn of rejoice solely because of the rain? I'd like to think so.

During the transition from summer to the much anticipated autumn I find myself longing to bake with apples, pears and warm spices and prematurely pushing summer out the door with a peach-berry crisp.

I make crisp topping and store it in the freezer to ease my cravings for last minute desserts. I toss fruit with a sprinkling of flour, sugar, cinnamon and let it sit for 30 minutes to macerate. Then top the fruit with the crisp mixture and bake. The house smells so delicious!

Crisp Topping

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Store in the freezer for up to one month or sprinkle evenly over the fruit, covering the fruit completely.
Bake 350 for 45 minutes to an hour, or when fruit juices are bubbly and topping is golden brown.

I recommend you NOT eating this...(Homemade Play Dough)

2011-09-12T19:29:00.003-05:00

Today was a day spent indoors. Although it was bright and sunny, the wildfires affecting this area has left our air quality poor. We pick and choose our outdoor days wisely, yesterday, being one because it was Baking Tots "Super Hero Pool Party". So that left today filled with indoor games, singing, cuddles, tickles and play dough.

The Baking Tot has spent the majority of our day playing with play dough. After I shaped them into various fruit shapes he has carried them around as if they were gold. He even wanted to take the apple & orange with him to nap time.

Last year I had made homemade play dough for the Baking Tot's birthday favors and forgot to share it with you dear readers. I don't remember how much it makes, or where I even found the recipe but I do remember it is really easy and fun to make. The dough is soft and supple and the colors can be as bright and vibrant as you want. Try it with your little one-it will be a hit.

Play Dough
4 cups of plain flour
1 tbsp cream of tartar
2 cups table salt
4 cups of water
1 teaspoon vegetable or canola oil
Food coloring (I prefer using gel based food dyes)

Combine the dry ingredients together.
Mix all of the ingredients in a large pan and heat it over medium heat.
Stir constantly until the dough feels like stiff, smooth, mashed potatoes. At this point, take it off the stove. Once it has cooled enough (about 2-5 minutes), knead it until it is blended smoothly.
Divide the dough into several balls. Add food coloring to each ball and knead until color is blended in. This works best if the dough is still warm.
Store the dough in an airtight container or bag.

When it all seems so small (Bastrop Fires)

2011-09-06T15:04:00.000-05:00

The Bastrop Texans know (photo credit: kempix; wunderground.com)

The Bastrop the rest of the world knows (photo credit: CenTexPhotoGal; wunderground.com)

Moments like these make those small troubling times throughout your day seem so insignificant. Six hundred homes destroyed, 5,000 residents displaced from homes, 30,000 (yes! thirty-thousand) acres burning, and 0% of the fire contained. Zero...zip...zilch. That means by the time you read this, more homes and land will be destroyed.

My uncle had a beautiful property in Bastrop and sold it three years ago. It was a wonderful property with a small thicket behind the house, a trail encircling the outskirts of the land and a small pond down the hill from their home. We would gather there for Thanksgiving and I was so sad to hear they had sold it. Now I am doubly sad to know it is gone. According to the devastation map, it is smack dab in the middle of it.

I will be gathering up the Baking Tot's old clothes and toys and will be donating them to the victims. If you would like to donate something, anything, please link here to the American Red Cross of Central Texas. If you are in the Austin area, here is a list of donations centers and drop offs.

It has dirt in it (Recipe: Spiced Peach Jam)

2011-08-31T01:27:00.002-05:00

My first job in the food industry was in the bakery/pastry department at Central Market-Houston. Central Market is a phenomenal grocery store concept which was inspired by fresh produce markets, Seattle's fish markets, French Boulangaries and pastry shops, quaint cheese shops and all things food. It is an experience and should be a destination for any foodie visiting the great state of Texas. If you don't take my word for it, maybe you'll take his.

I had the great opportunity to work there during its grand opening. Houston was very receptive to us and it was such a grand event. I mean its a building full of foodies-you would expect for us to throw a great party. Our weekday customers were primarily area foodies, chefs, local TV personalities, pro athletes & coaches, white collar workers on their lunch break and the wealthy River Oaks residents who lived just blocks away.

On the weekends, however, it became a madhouse. We were bombarded with non-foodies...sample seekers, if you will. Folks who had never sliced through an artisan loaf, tasted an aged English Cheddar, or gazed upon a star fruit would treat our store like an amusement park. They were the people who would call our Pain de Campagne, "Champagne Bread", say "Grand Mariner" instead of Grand Marnier and pronounce Boule as "Boo-lee". Weekends obviously made us smile.

One day I was working behind the pastry counter when a very irritated woman slammed her empty creme brulee cup onto the counter. "I have a problem with the 'Cream Brew-lee'! It has dirt in it!" As I looked into her cup I cracked a slight smile. "Ma'am, you shouldn't worry, you didn't eat any dirt. Those are vanilla beans."

Since then, every time I slice a plump, fragrant pod in half, or see tiny flecks of vanilla in my desserts, I crack a smile and think about that "dirt." Just as I did making this Spiced Peach Jam.

Spiced Peach Jam (and yes, it has dirt in it)

4 pounds peaches
4 cups granulated sugar
1/4 cup lemon juice
2 cinnamon sticks, each 3 inches long
1/2 teaspoons ground cardamom
4 whole cloves

Prepare an ice water bath for the peaches. Etch an X at the bottom of each peach. Bring a large saucepan of water to a boil. Working in batches, add peaches and blanch for 30 seconds. Using a slotted spoon, transfer the peaches to the bowl of ice water. Drain the peaches, then peel, halve and pit them. Working over a large, saucepan, cut the peaches into chunks, allowing their juices and the chunks to fall into the pan. Stir in sugar, lemon juice, cinnamon, cardamom and cloves. Let stand for 1 hour. (I macerated mine overnight)
Place the pan over medium heat and cook, stirring, until the sugar dissolves. Raise the heat and bring to a slow boil. cook uncovered to the jelling stage, stirring occasionally at first and then more frequently near the end of cooking, about 30 minutes. Perform the gel test to check to see if jam has cooked long enough.
Meanwhile, wash canning jars and lids in hot soapy water; rinse well. Fill the jars with hot water. Put the lids in a pan with water to cover and bring to a simmer. Remove from the heat.
Drain 1 jar. Remove cinnamon sticks and clove if you'd prefer. Spoon in the hot jam to within 1/4 inch of the top. Using a hot, damp towel, wipe the rim clean. Drain 1 lid and place on the jar; seal with the screw band. Repeat with the remaining jam and jars. Follow these directions, process the jars in a hot-water bath, check seals, label and store. (If keeping no longer than 3 weeks, omit the water bath and store in the refrigerator.)

Believe it or not...a casserole (Hatch Green Chile Enchilada Casserole)

2011-08-24T00:27:00.004-05:00

Alright, I promised nothing but peach recipes for National Peach Month, but thought that my previous post was fitting given the time and circumstances. And guess what...I'm posting another non-peach recipe today. I find it fitting as well, being that the star of this recipe has a very short season.

I am not a casserole girl. I don't know why I am not, I don't mind them, I just don't cook them. But for some reason last week I wanted to make a casserole. I had just bought my second round of hatch chiles and wanted to make something out of the ordinary, a la casserole.

Yes, hatch chiles. The Anaheim-esque chiles that make their short appearance in August and exit as soon as September has a chance to say hello. I stalk them. Buy them weekly. I relish in the pepper's short season as if it is some type of adult treat. What am I saying...it IS a treat.

So back to the casserole. This recipe is courtesy of Central Market, who has an awesome Hatch Chile Fest during August. This dish is cheesy, hearty, spicy and just plain good. Even my picky sister liked it!

Check this recipe out from The Homesick Texan. It is my husband's favorite BBQ side dish-and it is a real treat as well! Hatch Chile Potato Casserole- The Homesick Texan

Hatch Green Chile Enchilada Casserole
source: Central Market
serves: 6-8
1/4 cup cilantro, chopped
2-3 hatch chiles, seeded and chopped
2 T. canola oil
16 oz. shredded cheddar
3 flour tortillas
1 white onion, chopped
1tsp. cumin
2 boneless, skinless, chicken breasts, baked and diced
1 can Hatch Chile Sauce

Pre-heat oven to 350 degrees. Coat a 10-inch pie plate or round casserole with cooking spray.
Sauté onion and hatch chiles in Canola oil until translucent. Stir in Hatch Green Chile Enchilada Sauce, diced chicken, and cilantro. Bring to a simmer and cook for about 10 minutes.
Place 1 tortilla in the bottom of the prepared pie plate. Spread with 1/2 of the chicken mixture, and 1/3 of the cheese. Cover with a tortilla and the remaining 1/2 of the chicken mixture, and 1/3 of the cheese. Top with the remaining tortilla. Cover with aluminum foil. Bake for 30 minutes.
Uncover, sprinkle with the remaining cheese and bake another 10 minutes or until the cheese melts. Let cool for 10 minutes before serving. Cut into wedges and serve.

A Food Memory (Recipe: Summer Corn Chowder)

2011-08-22T01:45:00.008-05:00

This past month has brought some heartache to some of my old favorite and new found bloggers. They sadly expressed the hardship of losing a loved one and were so open to share with their fellow readers. One commonality they had were stories, or food memories of those they had loved and lost. A certain dinner, a favorite fruit, or a favorite pie-it is the something we all share, maybe even take for granted until we are made to remember.

This past Friday as I was at a stop sign it hit me. It was exactly one year since my grandfather's passing. Out of my four grandparents he was the one without any kitchen skills. He had warmed up a can of dog food on the gas stove once, but it exploded leaving the kitchen in a Purina coated mess and a stray dog hungry. That was the one and only cookery attempt I know of. Yet, when I rip into a fresh stalk of corn I immediately think of him.

The summer before my final semester in college my grandfather, who was 74, and his brother decided to plant a garden at the old family homestead. My sister and I, along with our boyfriends took the 45 minute jaunt over to help with the harvest. When I laid my eyes upon the "garden", I knew we were in for A LOT of work. "Garden"... that was an understatement. We had expected those old men to have planted a 20'X20' plot, but it was more like an acre. It was filled with tomatoes, new potatoes, purple hull peas, melons, squash, zucchini and corn.

We spent the majority of the day picking peas and hauling them up to the old farmhouse. My great uncle had invested in a sheller and we sat in the house packing purple hulls into gallon bags. We had enough purple hulls to feed the closest town, I have no doubt about that.

But it was the corn. The sweetest, most succulent corn I had ever laid my lips upon. We ate it right off of the stalk. Raw. The bright color, the musky sweet scent of the husk, the crisp crunch and sugary sweet kernels had imprinted on me, creating a food memory. And since, I don't recall ever eating corn so pure and sweet.

It is because of that hot Texas summer day, the over achieving farmer that rested in my grandfather, and that golden sweet corn, that I have a food memory of the one man in my family that never cooked. He may not have known how to prepare it, but he sure did know how to grow it.

Summer Corn Chowder
serves 6
source: Cooks Illustrated, Jul/Aug 2011
Unlike the corn chowder I posted a few years back, this chowder is not laden with heavy dairy. An extra and unique step of extracting corn juice from the pulp lends a very fresh, pure taste and a beautiful butter-yellow color to this soup.

8 ears corn, husks and silk removed
3 tablespoons unsalted butter
1 onion, chopped fine
4 slices bacon, halved lengthwise, then cut crosswise into 1/4-inch pieces
2 teaspoons of fresh thyme
Salt & Pepper
1/4 cup flour
5 cups water
3/4 pound red potatoes, cut into 1/2-inch pieces
1 cup half-and-half
pinch of sugar

Using chef's knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (making 5 to 6 cups of kernels). Holding cobs over second bowl, use back of a knife to firmly scrape any remaining pulp on cobs into bowl (making 2 to 2 1/2 cups of pulp). Transfer pulp into cheesecloth set in a medium bowl. Wrap cheesecloth tightly around the pulp and squeeze tightly until dry. Discard pulp and cloth and set corn juice aside (it should yield about 2/3 cup corn juice)
Melt butter in dutch oven over medium heat; add bacon and cook until bacon begins to brown. Add onion, thyme, 2 teaspoons of salt, and 1 teaspoon of pepper, cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium low and cook until potatoes have softened, 15 to 18 minutes.
Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve.

**Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material and you will not extract enough corn juice.

Barbecued Chicken Breasts with Spicy Peach Glaze

2011-08-15T03:00:00.006-05:00

My living room looks like a battlefield. We had laid a sleeping pallet and pillows down upon the floor and camped there all day Saturday. The Baking Tot had once again fallen ill from a stomach virus and we all piled together for snuggles, comforting hugs and movie time.

Initially, I was hoping for a different kind of weekend-one with family time, a day trip and a big family dinner, but as I was leaning against my son, who was laying on my husband, while the cat was curled up at my feet, it hit me...this is what I wanted after all. Unfortunately it was at the expense of the Baking Tot's stomach.

As our night drew to a close, my husband and I heard an all too familiar sound. A sound we hadn't heard in months...rain. I ached to go outside so I could feel it, listen to it spatter upon the concrete, smell it, but it was late and my son was drifting asleep in my arms. According to a neighbor, many did convene on their porches to witness this rarity, some may have even cheered.

Poor central Texas has fallen to a nasty, blazing, dry summer with temperatures in the triple digits. We have only whipped out the barbecue pit once this summer and it was well worth it. We deserve a perfect summer meal just like the next person and here is what we had: pasta salad, corn fricasse, barbecued chicken breasts with spicy peach glaze and ice cold lemonade. I suppose grilling this summer is as much a rarity as the rain, but at least we had one perfect summer meal on the coolest day of the season (I think it was 99 degrees).

Here's hoping for more rain and maybe a cooler day for grilling.

Barbecued Chicken Breasts with Spicy Peach Glaze
Great Parties, The Best of Martha Stewart Living

serves 8

1 cup peach preserves or jam
1 large clove garlic, minced
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon dry mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
4 chicken breasts, split (about 5 pounds)
4 ripe peaches, cut in half and pitted

Heat a grill to medium hot In medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
Sprinkle chicken breasts with additional salt and pepper, and place skin-side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking the chicken for another 10-12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until chicken is cooked through. Move chicken to oven or a cooler part of grill if it gets too dark before it is cooked through.
Place peach halves on grill, cut-side down, and grill for 2 minutes. Turn, and brush tops with glaze. Grill 3 to 4 minutes more, until peaches are soft and cavities fill with juices. Transfer cooked chicken and peaches to a serving platter.

***We used 4 boneless skinless chicken breasts and omitted the grilled peaches, cutting cooking time just a tad...it's just too darn hot out there!!!
****This chicken is even better served cold the following day!

Jam Session Part Deux: Peach Jam

2011-08-08T02:59:00.010-05:00

I had a pretty good weekend. I guess you could say it was down right peachy (yes, I feel nerdy typing that). Thanks to my neighbor, her daughter, and the peach tree on the corner of our street, I was the lucky recipient of seven pounds of freshly picked peaches. My neighbor made a small request for jam and I had no hesitation following through. This morning as I was sitting in my kitchen listening to the pot sputtering away, I quickly remembered the first time I had ever made jam.

Eight years ago I went a little overboard and purchased a myriad of strawberries from our produce market. Standing in my tiny kitchen, the abundance of beautiful red berries over shadowed the outdated harvest gold appliances and sent my mind in a quandary. With the ridiculous amount of berries standing before me, my husband and I would be eating shortcake for weeks! What else was I going to do with those tiny, sweet, red jewels? As I rifled through cookbook after cookbook I came upon a recipe for Ponchatoula Strawberry Jam (Ponchatoula is the strawberry capital of Louisiana-errrr, or the world if you are from there-you can thank me for the history lesson later). I had never made jam and was very hesitant to do so.

Wasn't special equipment needed? Did I have to go out and buy a ginormous canning pot? A jar lifter? As a lowly paid pastry cook and new wife of a grad student (which meant we still lived like college students), I could not justify buying all of this equipment for a few jars of strawberry jam. Guess what...I didn't have to buy all of that stuff after all.

So...What Do You Need?
All you need are canning jars, lids & screw bands (duh), stockpots or sauce pots, tongs and a wide mouth funnel. I use a small pot to heat my lids and screw bands, a large stockpot to sterilize and process my jars, a stainless steel trivet that fits perfectly into the stockpot to elevate the jars off of the surface of the pot (you can also use extra screw bands), a large sauce pot to make the jam in, wide mouth funnel for easy filling, a potato masher to break down the fruit, spoons and ladles for stirring, skimming and filling.

Keep It Sterile
The first thing I do is clean the jars, lids and screw bands in hot soapy water. Then I place the lids in a small sauce pot and simmer to keep them warm. I place the jars in a large stock pot, fill each of them with hot water, then fill the pot with hot water and bring them to a boil. I gently boil them for 10 minutes and keep them warm until ready to fill.

I'm Jamming!
After the fruit, sugar, etc., has macerated for at least two hours, I simply use the recipe as a guideline. Bring it to a boil and then gently boil it for the time instructed (more or less). Remember to skim off the foam-no one wants that!

Perform The Test
Place a plate in the freezer right when you begin this whole process to get it nice a cold. Once you think your jam has reached the point of jelling, spoon a teaspoon onto the cold plate and set it back into the freezer. Let it set for a few minutes and then push your finger through the jam-if it wrinkles-the jam is ready.

Are you filling me? Do you process?
Using tongs, lift your jars out of the stock pot, drain and place on a clean kitchen towel. Fill jars, leaving 1/4 inch spacing from the top. Using a hot clean towel, wipe any jam off of the rims of the jars. Place lid and screw band (not too tight) onto the jar. Place in hot water, making sure the jars are covered at least by an inch. Process jars, covered, for ten minutes, let jars sit for 5 minutes before you lift them out. Using tongs and trying not to tilt the jars, lift them and place onto to a kitchen towel to cool to room temperature.

Phew! I hope I remembered everything because I am way into Rocky IV as I type this! That's right, the training scene, jamming to Hearts On Fire...you get the picture. I do want to share this link for those of you new to canning or just need to be refreshed in the process.

If you have plums on hand, check out my recipe for Spiced Plum & Vanilla Preserves.

Peach Jam
yield: 4-1/2 pint jars
This jam has a pure, clean and fresh peach flavor. Simplicity at its best!

2 pounds peaches
2 cups sugar
2 Tablespoons lemon juice

Peel peaches. Score a small X at the base of the peaches. Submerge peaches in gently boiling water and blanch for 30 seconds or until the skin has slightly peeled back from the X. Place peaches in ice water. Using a paring knife, peel the skin off, cut into 2 inch pieces over a bowl allowing juices to fall into bowl. Discard seeds & peel.
Combine peaches, sugar and lemon juice together and let it sit out at room temperature for 2 hours. Alternatively, you may store the mixture in the refrigerator overnight.
Wash and sterilize jars. Boil the flat parts of the lids in a small pot and keep at a low simmer (I toss in the bands too).
Mash the peaches with a potato masher and place in a large heavy bottomed saucepan.
Place on a burner over medium high heat and bring to a rolling boil. Stir and boil for 1 min.
Lower heat and gently boil for 30 minutes, stirring occasionally at first then more frequently toward the end. Perform the gel test to see if jam is ready to be processed.
Ladle jam into hot jars, then place the lids on jars, and add screw rings.
Immerse jars in hot water bath, and boil rapidly for 10 minutes. Turn off heat and let jars sit in pot for 5 minutes. Remove from bath and place on a towel on the counter to cool.

National Peach Month: Peach Ice Cream

2011-08-01T02:04:00.004-05:00

If you couldn't tell, I kinda like themed blog posts; like my Cookie Box Series, my Summer Breakfast Series or my Sunday Dinner/Monday's Leftover feature. So, when I found out that August was National Peach Month and had been up to my eyeballs in peaches this summer, I only saw it fitting to celebrate the month with nothing but peach recipes. Oh yeah!

So lets get this month's peachy party started. How about dessert first? Peach Ice Cream. This is very easy to whip up and the only cooking it involves is that of the peaches- no custard, no creme anglaise, just peaches and cream. Hello??? Can we say perfect combination? The flavor is so delicate and fresh, the color is very pleasing to the eye and it just screams summer...AAAAAHHHHHHH! SUMMER!!!!!!!

And remember to come back next week for more peachy recipes!!!

Peach Ice Cream
inspired by Apricot Ice Cream, A Perfect Scoop, David Lebovitz
1 pound ripe fresh peaches
1/2 cup water
1/2 cup sugar
1 cup heavy cream
1/2 teaspoon almond extract
a few drops freshly squeezed lemon juice

Slice open the peaches and remove the pits, then cut each peach into 2 inch chunks. Cook the peaches with the water in a covered medium, nonreactive saucepan over medium heat until tender, about 8 minutes, and stirring occasionally. Remove from the heat and stir in the sugar until dissolved. Let cool to room temperature.
Once cool, purée the peaches and any liquid in a blender or food processor until smooth. Press the mixture through a mesh strainer to remove fibers and bits of peel. Stir in the cream, almond extract, and lemon juice.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Because I was lazy (Recipe: Pasta Salad)

2011-07-27T06:22:00.010-05:00

My husband and I attended a party earlier this month. The same party we have been going to for the past decade. And for ten years I have contributed to the potluck...except for this year. I didn't make a darn thing. I didn't even stop to purchase an artisan loaf, fruit platter, watermelon, or a cheap box of pre-fab cookies. I just brought myself (and the hubs & toddler) and did not feel guilty about it. I usually do, but not this time around.

I suppose I could blame it on potty training the days before and morning of. Or the fact that the Baking Tot had been ill for a few days. Or that I had been making jam in the wee hours of the morning. What the heck, I'll admit it, I was tired...and lazy. I had all the ingredients for my favorite pasta salad just waiting to be composed and yet I let them sit untouched in the pantry. And guess what, I am so glad I did.

Upon arrival I waltzed into the kitchen where a smorgasbord greeted me. Amongst the mounds of brisket, racks of ribs, fruit platters, beans, quick pickles, chips & dip, sat four, yes, FOUR pasta salads. Yes! My laziness had finally paid off!

The pasta salad of mention comes from a tiny tea house near Houston. It was a place where my high school friends and I would dine and feel very....ummmm...sophisticated, or grownup? It makes me laugh a little now. I would always order a trio of salads called "The Conductor's Plate". I loved their pasta salad so much and was ecstatic when my friend, Kara, sent me the recipe.

This recipe does make a lot and would be perfect for potlucks, family picnics or barbecues. I made it for my Grandparents 50th Wedding Celebration in June and it was a hit. I was actually surprised to see it dwindle so quickly off the buffet table. The tang of the dressing and array of textures make it very pleasing to the palate. No matter if you serve it cold or at room temperature, this colorful salad will certainly be a party pleaser.

Teapot Depot Pasta Salad
tweaked a tad by yours truly

12 cups Tri Color corkscrew pasta, cooked & drained
6 chopped tomatoes
2-3 broccoli crowns, chopped
1/2 c. sliced black olives
1/2 c. sliced green olives
1 lb. cremini mushrooms, sliced
1 small jar pimientos
Wishbone Italian Dressing (any other brand and it just won't taste right!), amount depends on how moist you like your pasta salad.
Salt & Pepper

Mix all together; season to taste

The Monkey, A Toddler Story; Recipe: Boardwalk Bananas

2011-07-25T04:08:00.013-05:00

from our family blog, July 9, 2011

Linkletter and Cosby had it right, kids say the darndest things. Baking Toddler has been in speech therapy for almost a year and has improved greatly; and for that I am very grateful and pleased with all the work we have done. Grateful yes, but today however was a different story.

As I was rifling through honeydew at our local grocery store, Baking Toddler became VERY excited and started to yell, "A MONKEY, A MONKEY!!!!" I responded, "Really, where do you see a monkey?" Following his tiny excited index finger, I turn around looking for a banner, sign, stuffed animal, picture on a shirt, and finally my eyes fell upon an older woman not more than 4'5" tall. Her facial structure resembled that of a Neanderthal and she had wild, black, long hair.

A little tickled and a bit embarrassed, I strolled him a few feet over and quietly told him that his "monkey" was actually a lady. He just sat there and looked at me for a minute, processing what I had said. I pulled around the corner and the little old lady happened to be standing 15 yards from us. Baking Toddler turned to her and chirped, "OOH OOH AHH AHH!"

Oh the things little ones will say, especially when they are just breaking out of their shell to talk. This just so happened to occur a few days after Baking Toddler had a meltdown at school because his chocolate fell off of his frozen banana. Therefore, this post is for my silly, sweet, happy boy who just so happens to love chocolate covered bananas and uhhhh....monkeys....

Boardwalk Bananas

makes 18 to 24 banana pops
adapted from Chocolate Holidays, Alice Medrich

6 to 8 firm ripe bananas
3/4 stick butter
10 oz. semisweet chocolate, cut into small pieces
1 cup chopped nuts, jimmies, sprinkles for toppings

2 dozen disposable wooden dowels (used for caramel apples) or Popsicle sticks
Tall Skinny Glass or container (I used a 6oz. pilzner)

To prepare the bananas, cut the ends off of the bananas and into thirds, leaving the peel intact. Push Popsicle sticks 1 inch or more into the flesh of the banana. Peel the bananas and place in the freezer. If not dipping right away, transfer them to an airtight container or Ziploc bag and return to the freezer.
Clarify the butter. Cut butter into small pieces and put it in a 1 cup glass measure or a small glass jar. Set the glass in a pan of simmering water and heat without stirring, until the butter is melted and hot and has separated into three layers: foamy milk solids on top, golden butter oil in the center, and a watery substance on the bottom. Skim and discard white foam, spoon out the golden oil (clarified butter) and discard the rest. ***Alternatively you can ditch the glass container and heat the butter straight in a pan until it separates; skim the foam off, save the clarified butter and discard the rest. If you have never clarified butter however, watch it closely because your butter can burn easily this way.
In the top of a double boiler, combine the chocolate and 4 tablespoons of clarified butter. Stir until the chocolate is melted and smooth.
Pour the chocolate mixture into the glass. Line a shallow pan with wax or parchment paper. Have the toppings ready. Remove the bananas from the freezer. Holding the stick, dip the banana quickly and completely in and out of the chocolate. Hold it over the lined pan and sprinkle all sides with nuts or sprinkles before the chocolate sets, which will begin to harden immediately. Set banana on the lined the pan. Repeat with the remaining bananas. Transfer the bananas to the freezer to harden completely, then to an airtight container or freezer bag. Keep frozen until ready to serve.

Leftover coating may be frozen and used again.

Blueberry Swirl Cheescake Ice Cream

2011-07-18T06:50:00.000-05:00

Because it was my birthday-

I asked for the day off from work.
Made blueberry pancakes for breakfast.
Sent my little one to MDO for a little peace and quiet.
The Hubs stayed home from work so we could spend some time together-just me & him, which doesn't happen often.
Watched American Pie because I wanted to laugh. And yes, I know it is a little raunchy.
Returned to the bed around 11am to take a nap with The Hubs (he started snoring within two minutes of hitting his head on the pillow).
Ate at a local restaurant and enjoyed a great Cobb Salad and a really good blueberry cheesecake.
Bought two toilet seats-because I HATED the ones I had. Happy Birthday to me!
Ate Double Stuft Oreos instead of a cake
And was too damn lazy to write in paragraph form for this post!

All in all-I made it MY day. Relaxation, good food, lots of laughs...it was a good way to spend my birthday. Inspired by the cheesecake I had at The Leaning Pear, I'm going to share with you the most delectable ice cream I've ever made. Blueberry Swirl Cheesecake Ice Cream is AMAZING! A must try for any cheesecake lover or any ice cream lover!

Blueberry Swirl Cheesecake Ice Cream
Makes 1 ½ pints
adapted from Martha Stewart Living, 2000

¾ cup plus 2 T. sugar
4 ounces cream cheese, room temperature
½ cup crème fraiche
1 egg
½ t. vanilla extract
¾ cup milk
1 cup heavy cream
1 ½ cups blueberries

1. In the bowl of an electric mixer fitted with the whisk attachment, place ¾ cup sugar, cream cheese, and crème fraiche. Whip at medium speed until smooth, about 1 minute. Add the egg and vanilla and mix on low speed until combined, set aside.

2. In a medium saucepan over medium heat, bring milk and cream to a low simmer until just steaming, about 3 minutes. With mixer on low, add half the warm milk to the cream-cheese mixture. When combined, add mixture back to saucepan. Stir mixture constantly over medium heat until thick, 4 to 5 minutes; do not allow mixture to boil.

3. Fill a large bowl with ice and water. Pour cheesecake mixture through a fine-mesh sieve into a medium bowl set in an ice bath; stir occasionally until cooled. When cooled, place mixture in an ice cream maker; process according to manufacturer’s instructions.

4. While ice cream is freezing, beat blueberries and 2 Tablespoons sugar in a saucepan over medium-high heat. Smash half the blueberries while cooking. Cook until thick and syrupy, about 3 minutes. Remove from heat, and allow to cool.

5. Remove half the ice cream from the machine, and transfer into a low-sided 2 quart container. Sprinkle half of the graham cracker mixture (recipe below) and spoon half the blueberry mixture over the ice cream, and repeat process with remaining ice cream. Sprinkle the remaining graham cracker crumbs and spoon the remaining blueberries over the top layer of ice cream and cover. Freeze overnight, or until firm.

Graham Cracker Crumbs
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup melted butter

Combine all ingredients into a bowl. Using fingertips mix ingredients together until the graham cracker crumbs are moistened. Set aside until needed.

Field Trip: Trailer Hopping for Tacos & Cupcakes

2011-07-13T04:26:00.000-05:00

Izzoz's Padre

My youngest sister, fourteen years my junior, and I have a lot in common despite the huge age difference. We both are very hard on people, quick tempered, have an obsession with lip gloss, watch the same food programs and like the same types of food.

When she came to visit me, we struck up a conversation about Austin food trailers featured on the Cooking Channel. As our conversation progressed, it became apparent that we were talking about the same episode of Eat St. We were even talking about the same taco! Pork! Pineapple! Avocado! Salsa! We were there...or at least a few days after the conversation we were there.

The Baking Toddler thought he was on a "picnic" :)

This was not my first time visiting Austin's food trailer scene and boy do they have one. Food trailers can be found all around the city serving up tacos, crepes, BBQ, cupcakes, Thai, Indian, farm to trailer-you name it, they probably have it. Our mission, however, was to find Izzoz Tacos and eat The Padre. The Padre is a delicious pork carnita taco with avocado, tomatillo salsa and pineapple. Two thumbs up!

Hey Cupcake! Vanilla and Carrot flavors

My sister is also a cupcake freak, so I had to take her to an Austin food trailer institution, Hey Cupcake! It was around 11:30 am, the sun was scorching and we broke a sweat walking across the crosswalk but we still managed to grab cupcakes to go. It was a great ending to a fun filled foodie day!

Trailer Hopping Sisters

Now she wants to make a weekend trip which involves us (plus my younger sister) eating from different food trailers-breakfast, lunch and dinner. I can't wait-that will be a fun and delicious weekend.

This is what happens when you go trailer hopping

What a Loser...Blueberry Pecan Sticky Buns

2011-07-06T06:07:00.000-05:00

Well in my mind this is a winner! That's right, I'm sharing a losing recipe with you guys. I entered this recipe for Blueberry Pecan Sticky Buns in a Holiday recipe contest and, well, I never got a response back from the hosts. I knew it was a risk entering a scratch dough into the contest and thought it would hinder my chances, but these are so irresistible. The color alone makes it all worth while; a golden bread topped with an intense, glistening purple glaze. It looks too amazing to eat!

Please don't be overwhelmed by the amount of instructions that come with this recipe (I have a feeling that is why it was overlooked in the first place); it is really easy and makes a beautiful dough. And best yet, it can be made a day in advance, kept in the pan, placed over low heat on the the stovetop for about 5 minutes before turning it out onto a plate for serving.

Oh, and by the way a cheeseball won the $3,000.00 prize...a freakin' cheeseball!

Blueberry Pecan Sticky Buns
adapted from Martha Stewart Living, 2000
yields: 12

1 envelope active dry yeast
1 ½ T. plus a pinch of sugar
2/3 cup milk, warmed (about 110°)
4 T. melted butter, plus more for bowl and pan
½ t. salt
1 egg, beaten
3 c. all purpose flour, plus more for work surface
2 c. blueberries
1 c. packed dark brown sugar
1 ½ T. cinnamon
½ c honey
¾ c. chopped pecans

1. In the bowl of an electric mixer, whisk yeast, a pinch of sugar, and ¼ cup warm water (110°). Set aside until foamy, about 5 minutes. Add milk, sugar, 2 T melted butter, salt, and beaten egg.

2. Attach bowl to mixer fitted with the dough hook. With machine running, gradually add 2 cups flour; beat on low speed. Continue to add remaining flour to create a sticky dough. Knead dough on low until smooth, about 5 minutes. Remove from bowl; knead about 1 minute more. Transfer dough, smooth side down, to a buttered bowl to rise until doubled, about 1 hour.

3. Meanwhile, in a medium sauté pan, cook blueberries in 1 tablespoon butter over medium-high heat until juicy, about 4 minutes. Set aside.

4. Mix brown sugar and cinnamon; set aside. Butter an 8-by-8 inch pan; sprinkle with pecans and ¼ cup reserved brown sugar mixture. Drizzle honey into pan; set aside.

5. Heat oven to 350°. On a lightly floured work surface, roll out half the dough into a 9-by-12 inch rectangle. Brush the dough with ½ tablespoon butter. Sprinkle half the brown-sugar mixture over butter and top with half the blueberries. Starting on the short side, roll the dough to create a 9-inch log, pinching the bottom seam to seal it. Repeat process with other half of dough.

6. Cut each log into 6 rounds, and place, cut side up, in prepared pan. Cover with plastic wrap, and let rise until double in size, about 30 minutes. Bake 25-30 minutes. Remove from oven, and allow to cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen; place serving plate on top of pan, and invert. Serve warm.

Jam Session: Spiced Plum & Vanilla Preserves

2011-06-27T06:01:00.000-05:00

An act of kindness can go a long way. One evening I took a stroll with Baking Toddler and came upon an elderly man tending to his vegetable garden. I had admired his garden many times and decided to stop and compliment his hard work. After a short conversation, he offered me fresh plums from his tree and I immediately accepted.

I was so happy with my bag of tiny, sweet, red plums and knew exactly what to make. Spiced Plum & Vanilla Preserves-a recipe I had been eyeing for years! Turns out it is the...Best. Jam. Ever. Out of the jellies and jams I've made in the past, this is by far the most delectable.

I packaged up a jar of the ruby colored jam and delivered it to the kind man's door. His daughter answered and seemed so happy (and surprised) to receive my gift of appreciation. They quickly offered me more plums and invited me back for figs later on in the season. It seemed like my act of kindness had worked full circle.

This is an amazing recipe with several layers of flavor. There is a natural sweetness from the fruit, a hint of citrus, spice from the cloves and warmth from cinnamon and vanilla. This crimson jam, full of depth and flecked with vanilla beans reminds me of Christmas...hmmm...Christmas gifts??? Ehhhh, this might even be too good to share. :)

Spiced Plum-Vanilla Preserves
source: Williams-Sonoma: Gifts from the Kitchen
makes about 4 pints
4 pounds plums
1 cup fresh orange juice
1/2 cup lemon juice
4 whole allspice
2 cinnamon sticks, each about 3 inches long
7 cups granulated sugar
1 vanilla bean, split lengthwise and then crosswise.

Halve and pit the plums, then cut into 1/2 inch slices. Place in a heavy non-aluminum saucepan and add orange and lemon juices, allspice and cinnamon. Bring to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally, until very tender, about 20 minutes.
Add the sugar and vanilla bean and stir until the sugar dissolves. Simmer, uncovered, occasionally stirring and crushing the fruit with the back of a spoon (I use a potato masher), about 45 minutes, until the jelling stage is reached. ***To Test: spoon 1 tablespoon preserves onto a chilled plate and place in the freezer for 2 minutes; it should wrinkle when gently pushed with a fingertip.
Meanwhile, wash four 1-pint canning jars and lids in hot soapy water; rinse well. Fill the jars with hot water. Place the lids in a small saucepan. Add water to cover and bring to a simmer for 10 minutes. Remove from the heat.
Drain 1 jar. Spoon the hot preserves and 1 vanilla bean piece into the jar within 1/4 inch of the top. Using a towel dipped into hot water, immediately wipe the rim clean. Drain 1 lid and place atop the jar; seal tightly with the screw band. Repeat the process with the remaining jars.
Follow the directions to process and process jars in a hot-water bath, check seals, label and store. Always follow food safety guidelines when canning.

Summer Breakfast Series (Recipe: Ricotta Doughnuts with Blueberry Compote)

2011-06-20T03:56:00.000-05:00

This is a recipe that is just plain fun to make. I hadn't had this much fun in the kitchen since dabbling in homemade ricotta (which of course I used in this recipe). I just loved watching the globs of dough transform into beautifully fried golden orbs. There was something about the whole process that made me very excited-maybe it was the frying, or it could have been shaking the warm doughnuts in the sugar filled paper sacks and eating them straight from the bag (yes, I did that)!

Not only were they enjoyable to make but they were fun to eat as well. I thought it would be something different to serve for my guests-I mean really, how often do you ever eat homemade doughnuts? I served them two ways, one tossed in cinnamon sugar served with a blueberry compote (my favorite), the other half was coated with confectioners sugar (kids and kids at heart favorite).

This recipe also made preparation for the party a breeze. The compote and cinnamon sugar could be made and stored two days in advance. The doughnut dough was prepared the night before and was frying away while the frittata was baking in the oven the very next morning. While everything was cooling, smoothies were taking a quick spin in the blender and soon we were gathered around the table enjoying each others company and noshing on a delicious breakfast.

Afternoon sun sets on a neighbors reserved bag of doughnuts-the kids loved these!

Ricotta Doughnuts
source: Gale Gand
6 large eggs
1/2 cup sugar
1 pound ricotta cheese
2 1/2 cups flour
1 heaping tablespoon baking powder
1 teaspoon vanilla extract
pinch of nutmeg
Canola oil for frying

Special Tools needed: deep fry or candy thermometer

Mix together eggs, sugar, ricotta, flour, baking powder and vanilla until combined, being careful not to over mix.
Heat 2-3 inches of oil in deep heavy pot to 350 degrees F. Drop batter by small ice cream scoop into oil and fry for 3 minutes, turning often, until golden brown on all sides. Scoop doughnuts with slotted spoon and transfer to a paper towel lined plate to drain. Let oil come back to temperature and repeat.
Dust heavily with powdered sugar or cinnamon sugar.

Cinnamon Sugar

Mix 1 teaspoon cinnamon to 1/3 cup sugar, store at room temperature; covered tightly.

Blueberry Compote
source: Nancy Silverton
1 pound blueberries
1/2 cup sugar
1 cinnamon stick
pinch of salt
1 teaspoon nutmeg
1 cup orange juice
1 vanilla beans, split and scraped
1/4 cup cornstarch

Combine blueberries, sugar, cinnamon stick, salt, nutmeg, orange juice, and vanilla bean in a saucepan over medium heat, bring to a boil. Cook for one minute. Remove from heat, pour mixture into a sieve over a medium bowl. Transfer solids to another bowl, set aside. Return liquid to saucepan; bring to a boil.
Combine cornstarch with 1/4 cup water. Add to boiling liquid. Cook whisking constantly until mixture coats the back of a spoon, about a minute. Remove from heat, add reserved blueberries, discard vanilla bean & cinnamon stick, serve warm.

A Summer Breakfast Series (Recipe: Raspberry Vanilla Smoothies)

2011-06-13T03:56:00.000-05:00

photo credit: www.raspberry.us

All I can say right now is that it is hot. Dang HOT! I couldn't believe my eyes when I checked the weather around 6:00 pm today, 101 degrees F. Too hot to go outside. Too hot to eat lunch or dinner al fresco. Just too dang hot. What really stinks is that it is mid-June and technically not even summer yet. I am back to the days of hitting the park by 8am because when 9:15 rolls around the sun sizzles down upon us and it is time to take that steamy, hot walk home. It stinks.

On the up side (if there is one), the heat brings cooler food to the table (literally and figuratively). I have found myself eating more salads and slaws, enjoying juicy peaches (Baking Toddler ate TWO today), and sipping on icy cold lemonade and sweet tea (I'm a southern girl-go figure). So in those early summer hours when the temperature is hovering around 80 degrees F, you can find me eating breakfast al fresco and definitely sipping on one of these smoothies.

This Raspberry Vanilla Smoothie is part of the Summer Breakfast Series in which our menu includes:

Potato Basil Frittata
Ricotta Doughnuts with Blueberry Compote
Sliced Fruit or a Summer Salad
Raspberry Vanilla Smoothies
Coffee & Orange Juice

Oh yeah, totally unrelated to this post or the Summer Breakfast Series but the Smoky Maple Glazed Salmon was featured on StumbleUpon. I am not a member but apparently one of their members seemed to like the recipe and shared it with the search engine. I had almost 800 views for that recipe alone last Monday. It freaked me out because I was afraid I had a creeper on my hands. Thanks for the props, whoever you are! Hope you are not a creeper.

Raspberry Vanilla Smoothies
serves 6
3/4 cup sugar
3/4 cup water
1 1/2 cups plain Greek Yogurt
1 1/2 cups frozen raspberries
3/4 cup cranberry juice
1 1/2 tsp. vanilla extract
3 cups ice

Combine sugar and water in small saucepan and cook over medium low heat until sugar has dissolved. Set aside and cool.
Pour cooled sugar syrup into a blender and add yogurt, berries, juice, vanilla and ice. Blend until thick and smooth. Pour into glasses and serve.

A Summer Breakfast Series (Recipe: Potato Basil Frittata)

2011-06-06T04:41:00.000-05:00

I find it a little ironic typing this as I eat my FiberOne Cereal. After all this post is about a delectable, summery and fun breakfast (or brunch). Truthfully, and sadly enough FiberOne Cereal or oatmeal is usually what you'll find me eating for breakfast every morning. I suppose since my daily breakfast is unexciting and not very illustrious justifies why I adore big breakfasts and brunches.

For the next few weeks I will be posting a Summer Breakfast Series. If you are looking for an easy-to-host breakfast or brunch this menu is perfect. What are we serving??? Check out this fun menu:

A Summer Breakfast Menu

Potato Basil Frittata
Ricotta Doughnuts with Blueberry Compote
Fresh Fruit (for early morning) or a Summery Salad (for brunch)
Raspberry Vanilla Smoothies
Coffee and Orange Juice

Now on to the first feature, potato basil frittata. Because of this fluffy egg dish I am officially addicted to frittatas and have been making them every Sunday. I find that leftover frittata accompanied with a salad makes for a great and light lunch. I also experimented with my homemade ricotta and found that the homemade cheese (drained for seven minutes) made for a ridiculously light and airy frittata. I don't know how much more I can gush about this dish-you just need to try it. After all, it sure is a nice change from the FiberOne.

Potato Basil Frittata
source: Ina Garten, Food Network

8 Tablespoons butter, divided
2 cups peeled, diced boiling potatoes
8 extra large eggs
15 oz. ricotta cheese
1/4 cup Gruyere, shredded
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup fresh basil, chopped
1/3 cup flour
3/4 teaspoon baking powder

Heat oven to 350 degree F.
Melt 3 tablespoons of butter in 10" omelet pan over med low heat. Add potatoes and fry 10-15 minutes. Melt 5 tablespoons of butter in a small dish in the microwave.
Meanwhile whisk eggs, stir in Gruyere, ricotta, melted butter, salt, pepper and basil in a medium bowl. Sprinkle with flour and baking powder and stir into egg mixture.
Pour eggs over potatoes and place in the center of the oven.
Bake for 50 minutes-1 hour until golden and firm in the middle. Use a cake tester if desired.

Smoky Maple-Glazed Salmon

2011-06-01T04:08:00.001-05:00

Five years ago my husband accepted a job that would uproot us from our Texas home and replant us directly into potato country-yes, I'm talking about Idaho. I was very excited to begin a new chapter in our lives and I was ready for the adventure of a new home, new climate, new people, and a new beginning.

The drive from our tiny condo in Bryan, Texas to our brand spanking new town home in Idaho was filled with three very long and intense days of travel-from sun up to sun down. The third and final day was the absolute worst. It was the longest. drive. ever. I swear if I go to Hell I will find myself eternally driving IH-80 from one Wyoming border to the other, just back and forth all day long. Such long stretches of highway, barren, unattractive land and sparse civilization. By midday I had my fill of reddish, rocky and scrubby terrain and I was done with Wyoming.

When we hit the eastern Idaho border I was pleasantly surprised by coniferous forests resting upon small peaks and winding streams and rivers running along side the highway. I remember peering down from my heavily packed car and seeing a fly fisherman down in a stream. Even though it was mid-July there was a light dusting of snow on the highest elevations. I couldn't believe my husband moved me to such a place of great beauty.

But the further west we traveled, the conifers became scrub brush, the stream disappeared into brownish terrain and the hills and small peaks flattened into a valley. I waffled.

Finally we arrived at our new home, the range bordering our town was desolate, brown and maybe a little burnt from a wildfire. It was ugly and I was crestfallen.

I imagine this was the impression a colleague of mine thought a few weeks ago during a recent visit to Idaho and upon his return he said, "I have no idea why anyone would want to visit there, much less live there." But I knew the answer and I knew from experience.

A days hike rewards with a view

Idaho is a place for those who love the outdoors, for people who have great respect for natural beauty, for people who love to hike, ski, snowmobile, rock-climb, hunt, fish or just enjoy Mother Nature's true gift. Once I got over the initial shock of the "Idaho Summer Uglies," I found a place where the stars seemed closer, the air smelled fresher, and a rigorous hike would be rewarded with a spectacular view.

I had traded thunderstorms for gently falling snow; the hustle and bustle for a slower pace; long, hot summers for powdery winters; bluebonnets for lilacs; and barbecue brisket for a superb local wild caught salmon. I was in love-and it may have just been the salmon that did me in.

Luckily our neighbor was a fisherman. He'd be gone for months fishing off of the coast of Alaska and would offer us fish upon his return. During the months of his absence we still had a plentiful selection because Idaho is the only inland western state with ocean run salmon and steel-head running through their rivers.

Now back in Texas I don't get to enjoy salmon as often as I used to (which was several times a week.) I miss it and I just might have to move back to Idaho for the fish alone.

Smoky Maple-Glazed Salmon
adapted from The Rachael Ray Show

serves 4
1/4 teaspoon all-natural liquid smoke
1/2 cup dark amber maple syrup
2 tablespoons cider vinegar
2 teaspoons Old Bay Seasoning
Salt & Pepper
1 tablespoon olive oil
4 8-ounce salmon filets

Preheat Broiler.
In a small saucepan, bring the liquid smoke, maple syrup and vinegar to a boil and reduce over high heat, stirring constantly for 2 minutes. Remove from heat.
Season the salmon with salt, pepper and Old Bay. Heat the olive oil over high heat in a non-stick, oven proof pan and cook salmon top-side down (skin side up) for 3-4 minutes. Flip the salmon over and pour glaze over top of fish and place under broiler for 3 minutes to caramelize fish.
Once the fish is caramelized, take out of the oven, tilt pan and spoon the hot glaze over the fish until sufficiently covered.

Just grin and bear it...and then eat ice cream (Recipe: White Chocolate Thin Mint Ice Cream)

2011-05-25T04:49:00.000-05:00

It only took a little over 2 1/2 years to finally receive unsolicited advice from a stranger regarding child rearing. There we were standing in the baking aisle at the grocery store as I was rummaging through white chocolate for this lovely ice cream when the Baking Toddler decided to unveil his true two year old self.

"I WANT A TREAT!" "TREAT! TREAT! TREAT!" I responded, "Sorry buddy, we'll go find a treat as soon as Mommy finds her stuff." At first I thought he had recovered, but then his arms started to flail and his body began to thrash and then the screams that would put any banshee to shame surfaced from that tiny little body. I quickly turned to him and corrected him. I gave him a warning, told him I'd find him a corner and that he would be getting NO treat for throwing tantrums. I didn't yell but was stern, in fact the next aisle over probably didn't hear me (I know they heard Baking Toddler.) I shot a look at the man standing a few feet from us. It wasn't a bad look, maybe apologetic and more likely a "he's two" kind of look.

I want 'chocky' NOW!

The man approached me, introduced himself as a professor of music and kept apologizing for his broken English (he knew very little English.) Then he proceeded using expressive body language, "You no shush children," he said in a heavy Italian accent, gesturing his finger pressed to his lips and then motioned toward my son. "You, women, no (I'm guessing no discipline) for the children...men its OK...its psychology-children need to shout, scream and yell. They need to run and play and be expressive."

If the man had better English I may have said something. But I thought what's the point, he won't understand me anyway. So there I was, standing in an aisle listening to this man tell me not to correct my child (all the while Baking Toddler was still moaning, whining and chanting "Chocky, chocky, chocky") and all I did was take it with a stupid grin on my face...and then I went home and made ice cream.

White Chocolate Thin Mint Cookie Ice Cream
serves 1 quart

1 1/2 cups milk
1 1/2 cups heavy cream
4 egg yolks
1/2 cup sugar
8 oz white chocolate, finely chopped
1 sleeve of Girl Scout Thin Mint Cookies (about 20)

Whisk the egg yolks and sugar together until they turn pale yellow, about 3-5 minutes. In medium saucepan, mix the milk and cream with egg yolks and sugar, and cook over low heat, stirring constantly, until the mixture thickens and holds a line on the back of a spoon.
Place white chocolate into a large bowl. Pour hot custard through a strainer into bowl with chocolate, and stir carefully until chocolate is fully melted and incorporated.
Let ice cream base rest at least 4 hours and up to overnight in refrigerator. Meanwhile, place cookies into a Ziploc freezer bag and pound them into pieces. Place cookies into freezer.
Spin the ice cream base in your ice cream machine according to manufacturer's instructions. Add frozen cookie pieces during the last 5 minutes of churning. Put medium mixing bowl in the freezer to chill. When ice cream is finished, scoop it out of machine into chilled bowl. Freeze until hardened, 1 to 2 hours.

Thank you, Anthony Bourdain (Recipe: Chicken Barley Soup)

2011-05-23T09:15:00.000-05:00

I really, really hate taking the Baking Toddler to the doctor. First let me say that Baking Toddler is a great toddler. He is happy, listens, minds well, bubbly and very hyper...that is until we walk into the doctor's office. Then he turns into the devil. The screams. The sobs. Ridiculously non-cooperative and what I can only imagine as the worst patient at NB Pediatrics. I dread taking him. DREAD IT.

Enters mysterious fever. Mysterious fever would not go away for days and I threw in the towel and made an appointment. Reluctantly I told him we were going to see the doctor in which he eagerly replied, "Doctors help ears, Toodee saw Doctor."

This probably does not make any sense, so let me explain. He had months of ear infections and ear related issues and therefore we went to the doctor every 2 weeks for almost 5 months. So he had visited his fair share of doctors. Toodee, however, is a character on Baking Toddler's favorite show, Yo Gabba Gabba. And guess what, the "Doctor" episode was awaiting patiently in the DVR.

PUSH PLAY. He was entranced. He wanted to watch it again...and I let him hoping to send love doctor vibes to his little body. Dr. Tony was cool and nice, and yes, I'm talking about Anthony Bourdain! So thank you, Tony Bourdain, you profane, racy, insult throwing, sarcastic culinarian, because of you my child was an angel at the doctor's office for the first time in a year and a half.

When Baking Toddler is out of commission it seems like I'm out of commission too. No time. No time to clean, to cook, to work, to catch up on emails, blogs or FB (because that is the important stuff, right? *snark-snark*) That is why I rely on my ridiculously easy, shortcut, cheating, but super scrumptious Chicken Soup.

I use a grocer's rotisserie chicken, fresh vegetables that I have on hand and whatever frozen vegetables need to be used up at the moment. Sometimes I'll add barley or wild rice, it just depends what is in stock in the pantry or in the fridge. It is a time saver for a parent and so, so good. Cranky Toddler Approved!!!

Ridiculously Easy, Shortcut, Cheating, Super-Scrumptious Chicken Soup
serves 4
1 tablespoon olive oil
1 small onion, diced
4 carrots, diced
2 stalks celery, diced
1 leek, white part only, sliced
1 clove garlic, minced
2 cups cooked chicken, cubed (in a pinch I use my grocer's (HEB) original rotisserie chicken)
1 parmesan rind
1 teaspoon dried thyme
4 cups chicken stock
1/2 cup frozen peas
1/2 cup barley (optional, mine was a leftover, already cooked)
Salt and Pepper, to taste

Over medium heat saute onions, carrots, celery and leek in olive oil until translucent, about 10 minutes. Add garlic and cook one minute more.
Add thyme, chicken and chicken stock. Bring to a boil and lower heat to a simmer. Add parmesan rind and let soup simmer for 30 minutes.
Add frozen peas and simmer for 10 more minutes or until peas are cooked. Add barley and heat through.
Season with salt and pepper.

Ultimate Streusel Coffee Cake

2011-05-16T02:16:00.000-05:00

I actually have nothing significant or witty to write about. No cute stories, no complaints worth the write-it has been quite calm around the house this week. So that just leaves me talking about this coffee cake. Oh. My. Goodness. It is wonderful, especially if you love streusel. It is a buttery, tender cake that surrounds a cinnamon pecan filling. To make it even more delectable it sits atop more of that deliciously crunchy streusel. It definitely is a must try!

Ultimate Streusel Coffee Cake
Make 1 ten-inch cake
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature, plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups buttermilk
2 1/2 cups sifted confectioners' sugar
1/4 cup milk

Preheat oven to 350 F. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3 quart capacity); set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combine. Add the reserved flour mixture and buttermilk, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean. about 1 hour.
In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, cover with plastic wrap, until ready to use. Cook cake until just warm before drizzling with icing.

Pecan-Streusel Filling
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
8 tablespoons butter, softened

Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl. Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

Throw On Your Aprons Girls! IT'S A GIVEAWAY!!!!

2011-05-09T05:20:00.000-05:00

Win Me!!!

OK, I have NOOOO idea why the announcement didn't post but I swear I wrote this already. Congratulations to Mama Pea! Random.org chose you as the winner. Oh wait! Blogger was having annoying difficulties that day. I wonder if my edit was erased. Rrrrrrr! My apologies to everyone. Blogger owes me one!

Throw on your aprons girls because today is National Wear Your Apron Day. It is held every Monday after Mother's Day. I thought this was the perfect time for a giveaway, don't you think so too? And what will I be giving away...an apron of course! I love aprons. I have an awesome reversible apron that a dear friend made for me and one that I won a few months ago. I just adore them because they bring out the modern June Cleaver in me.

So what am I giving away? A Vera Bradley Barcelona Apron (pictured above)...it is a very pretty apron with two deep pockets and drawstring adjustable ties for an easy and comfortable fit. It rests in a matching recipe box and includes a recipe for sugar cookies.

How do you enter? Ummmmm, super easy...leave me a comment, it could be about anything...your Mother's Day, Vera Bradley, food, a simple hello, whatever! Contest is open now and closes Wednesday May 11, 2011 at midnight. Just make sure I have a way of getting in touch with you, either through an email address or link to your blog.

How will I choose the lucky winner? I will give ol' random.org a spin to choose the lucky winner. The winner will be announced Thursday May 12, 2011 right here on Baking For The Boys.

So spread the word. Share the good news with your fellow apron lovers or Vera Bradley fans. Good luck!

***Any comments or opinions regarding this prize is based upon my personal thought and well..its just my opinion. Very Bradley did not sponsor this giveaway nor is endorsing Baking for the Boys. This giveaway is sponsored by the kindness of my heart and my pocketbook.
****offer is closed to International friends/pals/fellow bloggers, my apologies.

Moms Love Breakfast (Recipe: Cream Cheese Strawberry Breakfast Buns)

2011-05-02T04:19:00.000-05:00

If you haven’t noticed this mama really loves breakfasts and brunches. Its pretty obvious-I’d rather make a breakfast bread or cake than a traditional cake any day. Since Mother’s Day is around the corner I thought it would be nice to link up some of my favorite breakfast cakes…I think mom would really like one!

***postscript: forgot to mention a little giveaway...here! Monday, May 9!!! Come check it out.

Chocolate Swirl Sour Cream Coffee Cake
If mom loves chocolate, she will definitely love this cake. Chocolate pecan streusel swirled in the middle and sprinkled on top. Perfect with a cup of coffee.

Blueberry Cream Cheese Pound Cake
Moist, tender, delicious, studded with blueberries and drizzled with a sugary sweet icing.

Buttermilk Pound Cake
Our household favorite. Moist and versatile. This cake is great for morning, noon or night-just add your favorite accompaniment.

Lemon Pound Cake
How many times do I have to say moist in this post? This cake is the pinnacle of moist thanks to a puckery lemon glaze. Perfect for that lemon lover.

Chocolate Chip Cornbread
A unique and tender bread that is not too sweet.

My mom’s favorite breakfast bread is Strawberry Cream Cheese Buns. Sweet, delicately flavored and ummm, well…yes, moist. Strawberry jam is swirled into the batter creating a pretty and tasty cake. Enjoy!

Strawberry Cream Cheese Breakfast Buns
source: More From Magnolia
makes 9 buns
Bun
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla

Topping
1/2 cup strawberry preserves

Garnish
Confectioners' sugar

Preheat oven to 350 degrees. Grease and lightly flour 9 large muffin cups.
In a small bowl, combine flour, baking power, baking soda, and salt. Set aside.
In a large bowl, on medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth. Add eggs and beat well.
Add dry ingredients in two parts, alternating with the milk and vanilla.
Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoon each) of raspberry preserves onto the top of each buns and using the tip of a knife, swirl the preserves into the batter, forming a decorative pattern.
Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
Allow buns to cool for about 30 minutes before sprinkling with confectioners sugar.

The Taste of a Place-Tomato Salsa

2011-04-27T04:18:00.000-05:00

Is it strange that I consider chips and salsa as one of my favorite comfort foods? Not pot roast, not a roasted chicken but salsa...red salsa. Tomatoey, flecked with garlic, onion and cilantro, spiced with jalapenos and scented with lime-I could eat chips and salsa for dinner alone and be quite content.

When my husband and I uprooted from Texas and moved to Idaho we found ourselves eating Mexican food at least once a week. Our favorite and best Mexican food establishment in town did not serve chips and salsa and it killed me. We sometimes would settle for another restaurant (though not the best or our favorite) because they had chips and salsa. And with one bite it sent me home. In that moment I knew chips and salsa was one of my favorite foods of comfort.

The town or region in which one is born and raised has such an influence on what we find in a comforting meal. I suppose you can call it "the taste of a place." Growing up in east Texas, the taste of our place would be good southern fair, soul, Cajun and Creole cuisines, BBQ and Tex Mex. Chicken and Dumplin's, crawfish boils, chili served with rice, briskets, ribs and a Tex Mex restaurant at every corner.

Now I'm back in Texas a stone's throw away from one of the best briskets I've ever laid lips upon (I'll introduce you to them in another post). And even though I have four Mexican food restaurants within a five minute drive from my house I will always have a jar of salsa in the refrigerator waiting to comfort me at a moments notice.

Tomato Salsa
makes 4 1/2 cups
7 cloves of garlic
2 Serrano chiles, stemmed, halved and seeded
1 jalapeno chile, stemmed, halved and seeded
4 medium roma tomatoes, cored and seeded
1/2 red onion, roughly chopped
1 1/2 cups canned, drained, and diced fire-roasted tomatoes
1/3 cup fresh lime juice
1/4 cup chopped cilantro leaves
3 scallions
Salt

In a food processor, chop garlic and chiles. Add roma tomatoes and onion; pulse until chopped. Add fire-roasted tomatoes, lime juice, cilantro, and scallions; pulse until roughly chopped. Season with salt.

What to do with Easter Ham leftovers? (Bow-ties with peas and ham)

2011-04-18T07:37:00.000-05:00

Busy weekend behind me and busy week ahead! So sorry, my dear friends, there will be no super awesome stories or words of wisdom this week. I do wish you a wonderful Easter and hope everyone enjoys time with their family or friends.

I'm hosting Easter breakfast on Saturday before our neighborhood's big Easter Egg hunt. What's on the menu??? Ricotta Doughnuts with Blueberry Compote, Potato Basil Fritatta, Smoothies and Fruit Platter. What will you be making this weekend?

If you intend to make an Easter Ham this is the recipe for you...that is if you actually have leftovers.

Bow-ties with Peas and Ham
serves 4 to 6

One pound bow tie pasta
3 tablespoons butter
One onion, diced
2 cups ( 10 oz.) frozen peas
1 cup half-and-half
1/2 pound cooked ham
Salt and Pepper
Parmesan

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring , until soft, 3 to 4 minutes. Add frozen peas and half and half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.

All you have to do is plan your day

2011-04-13T09:33:00.000-05:00

Ham and Cheese in Puff Pastry

Several months ago my grandmother leaked out a secret, "...my oven hasn't worked in over two years." Now this may or may not seem like such a big statement but it baffled my husband and I. The hubs quickly asked, "How do make all those holiday meals?" Her answer was simple and to the point, "Well, all you have to do is plan your day...and I use a toaster oven."

I am a firm believer in planning your day (or week), especially when it comes to holiday entertaining. My mom may say I'm downright psychotic about it. One important skill culinary school taught me, besides cookery, was the art of planning, scheduling and timing your food so your guests can enjoy the best and freshest meal possible.

You've decided on the style of party (buffet, cocktail, four course, etc.). You've sat down and made your guest list, heck, you even sent the invites out one month in advance. The menu has been chosen-and it is deeeelish. You read through your recipes and have a shopping strategy. You've establish a timeline...wait...what? What do you mean a timeline?

The timeline in question is specifically for the day of the party. Plan the order in which you'll make specific recipes by starting with the time of service, then work your way backward. Take in consideration any recipes that can be made ahead or can be frozen. Read through all of your recipes and take note of their cooktime. Lets take a look at my Easter Brunch timeline to give you a little glimpse of how I plan my day...

Ham and Cheese in Puff Pastry
another winner from Ina Garten, via foodnetwork.com
yield: 6 servings; or a dozen appetizers

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches.
Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

***You can assemble this a few hours before cooktime and store it in the refrigerator. I guarantee though, it will NOT last too long on the table. A family and guest favorite!

I feed the hungry (Recipe: Lemon Sandwich Cookies)

2011-04-04T02:00:00.000-05:00

I work with at least two dozen college students. Two dozen hungry college students. And luckily enough they are eager and gracious to try any of the goodies (experiments) I bring them. I have brought cookies, these brownies, and brownie bites and our feature today, lemon sandwich cookies. On every occasion the treats are gone within five minutes. FIVE MINUTES! No exaggeration. I remember one day a girl exclaimed, "Oh, I am so happy! I've eaten nothing but Ramen for 5 days straight!"

I definitely can relate! I remember the spring semester of my sophomore year I ate cereal for dinner almost every night; well, with the exception of one day during the week. Just across our dorm parking lot sat Little Caesars Pizza and luckily enough they held their "crazy deal" on Wednesdays (a mere bag of 6 breadsticks for a $1.00.) I can smell them as I type. I LOVED them.

I brought these cookies on a busy workday and received many compliments...and a few requests to make more. Apparently, I work with some cookie lovers (or lemon lovers.)

Speaking of, I cannot believe my lemonade recipe has swiftly climbed up to the second most popular post on this humble little blog. There must be a lot of lemon fans out there. I know I'm one of them. So I'm positive there will be a lot of happy people visiting this recipe. These cookies are cakey and soft with a delicate and subtle lemon flavor-the first thought that crossed my mind after biting into one was ahhh! Spring has arrived! The second...wouldn't they be beautiful on your Easter table?

Lemon Sandwich Cookies
Bon Appetit January 2009
Filling:
2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/4 tsp. lemon juice
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups (packed) powdered sugar

Using back of spoon, mash lemon peel and salt to paste in medium bowl.
Add butter and lemon juice. Using electric mixer, beat until fluffy.
Add sugar in 4 batches, beating after each addition until blended.

The filling can be made one day ahead. Cover and refrigerate the filling; bring it to room temperature before using.

Cookies:
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolk

For cookies:

Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy. Add sugar; beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.

Assembly:

Gather 2 teaspoons filling and roll into a ball. Place in the center of the flat side of 1 cookie. Top with another cookie, flat side down. And gently squeeze cookies together. Repeat to make more sandwich cookies.

DO AHEAD: Can be made 2 days ahead. Store airtight in refrigerator.

Tomato Sauce Part II: Chicken Parmesan

2011-03-30T03:32:00.000-05:00

Aren't Wednesdays fun when I have a follow up to a previous post? I really love this chicken parmesan because it is so simple. I just whip some tomato sauce out of the refrigerator, season and quickly saute the cutlets, assemble the dish for the oven and ta-dah! I have dinner. It is a fave of the Baking Toddler and Baking Husband too!

Baking Toddler at 13mos old. 1 1/2 years later he's still digging the sauce!

Speaking of the Baking Toddler...for the last two weeks I have witnessed a miracle. I'm really hesitant to even tell you because I'm afraid I will jinx myself. But this is great...so here it goes. For the first time in two years, six months, two weeks and one day my son decided to sleep through the night. He has done this for two weeks straight. I just want everyone to know what an epic event this is in our house. So I urge everyone to congratulate me him on sleep...beautiful sleep. It is such a happy, momentous occasion.

Easy Chicken Parmesan
serves 4
4 (3oz) chicken cutlets
1 Tablespoons Olive Oil
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Kosher Salt & Pepper
1 cup Tomato Sauce
1/4 cup shredded mozzarella
1/4 cup grated fresh Parmesan
1 tablespoon unsalted butter, cut into pieces

Instructions

Preheat the oven to 500 degrees F.
Drizzle olive oil over both sides of the chicken and season with salt, pepper, thyme and basil.
Heat a heavy large skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon a small amount of tomato sauce in the bottom of a 9" baking dish or glass pie plate. Place chicken in dish and pour sauce over and around the cutlets.
Sprinkle mozzarella and Parmesan evenly over each cutlet. Sprinkle the butter pieces atop the cutlets.
Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

***Serve atop pasta or along side a simple salad.

In The Freezer: Tomato Sauce

2011-03-28T04:35:00.000-05:00

It wasn't until a month before the birth of my son that my freezer was stocked to the brim for the first time in my adult life. It almost felt like some sort of grown up accomplishment, a milestone if you will. My husband and I never really took advantage of freezer space and quickly discovered that once you have a child there is more to a freezer than the storage of ice cubes and occasional cartons of ice cream.

Soon I found bread, doughs, mac n cheese, casseroles, proteins, fresh berries, condiments, frozen pops and sauces stacked upon the freezer shelves. One staple I always have on hand is tomato sauce. Though not a meal in itself, it is a perfect springboard to make a quick and tasty meal. From a simple tossing of sauce and noodles to a quick chicken parmesan this is one of my go-to recipes for a delicious family dinner.

Now the sauce. I had been a big fan of Giada's marinara sauce...and then I had a kid...and then I didn't want to take the few extra minutes to chop onions, garlic, carrots, and a celery stalk. Yes, I had become lazy and maybe a little boozy because I was craving a sauce that had a little extra bite from wine. Luckily I found this recipe from an ancient MS Living magazine. This sauce is sweet with a little heat from the pepper, has a good bite from the wine and added freshness from the fresh herbs. Not to mention it is a dump, cook, serve, store, freeze kind of recipe...a winner for this mama!

Sneak Peak!!! Look what's coming on Wednesday!

Traditional Italian Tomato Sauce
adapted from: Mark Strausman, owner and chef, Campagna
makes 9 cups

4-28 ounce cans crushed tomatoes
1/4 cup extra virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper
1 cup Chianti or other dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Salt and Pepper

In a medium stockpot, heat olive oil over medium heat. Add garlic, and saute until golden brown, 1-2 minutes. Add red pepper flakes. While oil is sizzling, slowly add half of the tomatoes. Add wine, stirring to combine. Add remaining tomatoes.
Reduce heat. Add the oregano, and simmer, stirring occasionally, until sauce has thickened slightly, 1 1/2 to 2 hours.
Add the basil. Season with salt and pepper. Store sauce in an airtight container, refrigerated, up to 4 days. Store in freezer for up to 1 month.

Well that there is Yankee Cornbread!

2011-03-21T03:29:00.000-05:00

I grew up eating cornbread that came from a white and turquoise box. It is sweet and delicious and was one of my favorite things to eat at my childhood table. I remember slicing a piece in half and slathering it with butter at the end of a meal. It was so tasty and sweet, it could rightfully pass for a dessert in my book. But then again, I couldn't wait for morning to come so I could enjoy a slice for breakfast as well.

According to my father, who was raised on homemade southern cornbread, this cornbread from a box was "Yankee Cornbread." I think his argument was that it was too sweet, or maybe it was because it was from a box, or because my mom was from Nebraska (and yes, I realized Nebraskans are Mid-Westerners-but to some Texans anything north of the Red River would be considered 'Yankee')...whatever the reason that cornbread was not *real* cornbread.

Well, I wonder what he'd think of this cornbread. It is sweet and wait for it...wait for it...OK here it is...and loaded with CHOCOLATE! It would be perfect for brunch served with coffee or tea. And I'm pretty sure it could be a yummy midnight snack too.

Casa Luna's Chocolate Chip Cornbread
Bon Appetit October 2008
serves 8
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Nonstick vegetable oil spray
1 1/4 cups flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1 cup whole milk
1/4 cup canola oil
2 large eggs

Preheat oven to 375 degrees F. Spray 9x5x3 inch metal loaf pan with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in chocolate chips.
Whisk milk, canola oil and eggs in a medium bowl. Add milk mixture to dry mixture; stir until just blended. Transfer to prepared pan.
Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool 10 minutes. Invert cornbread onto a rack. Cool slightly. Serve warm or at room temperature.

I spy something green...(Almond Curried Chicken Salad)

2011-03-17T04:27:00.000-05:00

My sister-in-law, Sarah, sent me this recipe years ago when I was newly pregnant and battling the most awful "morning" sickness. I say "morning" because it began at 2am but it didn't end until 8 or 9pm. I was miserable. But finally after week 13, I felt like myself again...and I was hungry! Starving. I made this chicken salad at least once a week-I really love it. This week I had the worst craving for it (I missed it)-so I just had to make it.

Once I took the picture I thought it was such a lovely color green and perfect for a St. Paddy's day post. Boy, I sure am submitting a lot of non-baking posts-but they are so yummy! So why ignore, right?

Almond Curried Chicken Salad with Asparagus
Serves 4
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2 cups asparagus, 1-inch pieces cut on diagonal
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt, plus some for roasted asparagus
1/8 teaspoon fresh ground pepper, plus some for roasted asparagus
2 cups cooked skinless, boneless chicken breast, chopped
2 Tablespoons sliced almonds, toasted
Mixed or spinach leaves

Toss asparagus with olive oil, salt and pepper. Roast at 375 F for 10 minutes, or until crisp tender. Set aside to cool.
In a medium bowl, whisk together yogurt, curry, lemon juice, salt and pepper.
Add cooled asparagus, chicken and almonds, toss to coat.
Serve on a bed of mixed greens or spinach leaves.

Brownie Bites

2011-03-07T13:52:00.000-06:00

Alright. I have to admit that I hate edges on brownies. I just don't understand the allure of making brownies in that pan. I want my brownie to be chewy, fudgy and soft each and every bite, with that said, I created the edgeless brownie. It's simple, I took a biscuit cutter to an already made and cooled batch of brownies and cut brownie circles straight from the pan.

It was perfect-no edges...and they were all the same size...and they make great gift packages. But then I realized there were brownie remnants left over. What should I do with all of these bits of brownie left in the pan? Make brownie bites, of course! This is easy, can be a little messy and I think children would LOVE to make these tiny morsels of bite size brownies.

Brownie Bites
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3/4 cup sugar
3/4 cup water
1-9"x9" square pan of baked brownie or left over brownie edges and pieces (that what I use!)
2 cup sparkling sugar or nonpareils

Heat water and sugar in a small saucepan over medium heat, stirring, until sugar is dissolved. Set aside to cool.
Trim off any super hard edges of brownie. Grab about a tablespoon size piece of brownie, and roll into a ball with your hands, pushing the crunchy surface pieces to the center. Place on a parchment or wax paper lined sheet pan and repeat with the rest of the brownie pieces.
Roll the brownie bites into the sugar syrup and then roll into sparkling sugar or non pareils, coating well. Brownies bites can be made up to 3 days ahead and refrigerated, tightly covered.

An Attitude and Altitude Adjustment (Recipe: Brownies)

2011-03-02T03:08:00.000-06:00

Ugh...I've got to change my life!
At the beginning of the year I asked my husband if he believed in New Year's resolutions. His response was not too surprising, "No." As I fell back onto the couch I followed with, "Me neither...ugh...but I've got to change my life." Now picture the back of the hand raised to the forehead in a somewhat 'woe is me' moment as I fall limply onto the couch pillow.

"What do you mean?" he asked. And then I rattled a list of things I'd like to change: the tidiness of my house, my weight, unfinished projects, my punctuality at work, finding time to exercise...and the list goes on and on.

There is a simple solution, there really is, and its all about organization and time management. Two things that I think I'm lacking in my home life. Two things that could ultimately lead to all the little things I want changed.

First I tackled my house. I made a checklist of household chores (hate that word) to be done in a weeks time. I strive to hit everything on the list but won't beat myself up if I don't get there. Have I done my clean sweep today...no, as I type this, I'm sitting on two dozen Little People figures and it looks like the cast of Toy Story decided to camp out in my living room. I have a toddler and have to accept that my house will not always be spotless.

So please click the flower and it will take you to the checklist. I'd love to share it, and if it helps someone else out (even if its just ONE person) I will be happy with that.

An Altitude Adjustment
Now on to the eats! I used to make these brownies ALL THE TIME when we lived in College Station. So much that I had the recipe memorized by heart. Then we moved to Idaho, meaning we moved from sea level to an altitude of 5000 ft., and I could never get the brownies/altitude adjustment figured out. It was the only baked good that faltered and I quit making it. The Baking Husband asked if I'd make these brownies for him a while back...he missed them.

I would love for anyone that lives at an altitude of 5000 feet or higher make these and tell me if you did anything differently. I tried all different high altitude suggestions and could never find one that worked. I now live back on flat land, but would still love to know what you did!

Sneak Peek!!! Brownie Bites!!! Coming to you on Monday!

Outrageous Brownies
slightly adapted from Ina Garten, Barefoot Contessa Cookbook
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1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Preheat the oven to 350 degrees.
Butter and dust a 12 x 18 x 1-inch baking sheet with cocoa powder.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a separate large bowl, stir (do not beat) together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
On a large piece of parchment or waxed paper, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake. Allow to cool thoroughly, refrigerate, and cut into 20 large squares.

***I have stored the whole sheet pan of brownies in the freezer for up to two weeks, double wrapped in plastic wrap. Thaw them at room temperature and they are still awesome!

Soup-A-Palooza-Crawfish Gumbo

2011-02-14T23:27:00.000-06:00

Soup-A-Palooza

One of my co-workers noticed something about me the other day. "You always bring soup to work." I hesitated for a moment and noticed that yes indeed, I bring a bowl of soup to work at least once a week. But then again, I do make soup at least once a week for dinner.

I love soup almost as much as I love sandwiches, which are my fave, so when Dine & Dish announced the Soup-A-Palooza blog party I knew I had to participate. What are you waiting for!?! Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

So let me introduce you to Crawfish Gumbo-rich flavor from the dark roux, sweetness from the red bell pepper, a delicate smoky flavor from the sweet smoked paprika and a good amount of spice thanks to the cayenne and hot sauce. So delicious.

You say Etouffee, I say Gumbo

This recipe comes from My New Orleans, by John Besh. It was a recipe for etouffee, but after cooking it, it still seemed "soupy." Generally, an etouffee is a smothered dish and a lot thicker. I searched for others who had made the dish and had found several people experience the same consistency. Even the picture in the book looked to be more gumbo-like than etouffee...so with that said, we call this recipe Crawfish Gumbo at our house! Regardless of what you want to call it, it is FABULICIOUS! (yes, I made that word up!)

Crawfish Gumbo

yield: 4-6 servings

Feel free to substitute the crawfish meat with chicken, andouille sausage or even shrimp. Either way, it will be delicious!

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3 Tablespoons Canola Oil

3 Tablespoons Flour

1 small onion, diced

1 stalk celery, diced

half red bell pepper, diced

2 cloves garlic, minced

2 sprigs fresh thyme

1/4 teaspoon cayenne pepper

1 teaspoon smoked sweet paprika

1 small tomato, seeded and diced

1 quart shellfish or seafood stock

3 tablespoons butter

1 pound crawfish

2 green onions

2 dashes Worcestershire sauce

2 dashes Tabasco

salt and pepper

3 cups rice, cooked

Make the roux. Heat canola oil of medium high heat; add flour, reduce heat to medium and whisk continuously until the color is dark. (15 minutes)
Add onion and reduce heat. When roux is shiny and dark add the celery, bell pepper, garlic, thyme, cayenne and paprika. Cook for 5 minutes
Add tomato and stock and increase heat and bring to a boil. Once it has come to a boil, reduce heat to medium and simmer for 5-7 minutes, stirring often.
Reduce heat to low and stir in butter.
Add crawfish, green onions, Worcestershire, Tabasco and salt and pepper. Heat through. Serve over rice.

***Cooks Note: I used frozen cooked crawfish tails, rinsed well.

Happy Valentine's Day (Homemade Marshmallows)

2011-02-14T05:10:00.000-06:00

Homemade Marshmallows (recipe repost)
source: Barefoot Contessa Family Style, Ina Garten
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3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves.
Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
Dust the bottom of a 9x13 inch non metal pan with confectioners sugar and pour in the marshmallow batter. Smooth the top of the mixture with damp hands. Sprinkle more confectioners sugar to the top and allow to dry uncovered at room temperature overnight.
Remove the marshmallows from the pan and cut into squares (or use cookie cutters as I did above). Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Pot Roast Ragu

2011-02-09T04:33:00.000-06:00

Sunday's Pot Roast turned into Monday's Ragu

Remember that lovely Sunday Dinner Pot Roast I posted on Monday? My apologies for not providing a picture of the pot roast, but I just really, really think brown food (chocolate excluded) is just terribly U-G-L-Y. Delicious yes, but not too photogenic.

Pot Roast is The Baking Hubby's favorite meal. I think he could eat on it for a week, but why eat the same meal two, three, four times in a row? One of my favorite winter meals is a recipe that uses leftover pot roast, veggies and gravy. I chop some vegetables and meat, then stir them into a homemade tomato sauce to serve a fast, hearty and divine pasta ragu. It is a must try and I promise you it won't disappoint.

Pot Roast Ragu
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Martha Stewart Living February 2002

Serves 4

2 Tablespoons extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 c. dry red wine

2 c. finely chopped leftover roast & vegetables

1/2 c. leftover gravy or beef stock

1-28 oz. can of diced tomatoes, w/ juice

1 teaspoon chopped thyme

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Cooked pappardelle or other pasta

Parmesan cheese, grated or shaved for garnish
Red pepper flakes, for garnish

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 3 minutes. Add wine and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
Serve hot over cooked pasta, garnish with grated Parmesan cheese and red-pepper flakes, if desired.

Sunday Dinner-Pot Roast

2011-02-07T05:13:00.000-06:00

A Snowy Sunday Stroll

Does anyone ever have Sunday dinner anymore? You know the one-a picturesque family sitting down to a fabulous spread of food, everyone is smiling and passing various food platters around licking their lips with anticipation. It sounds and looks very much like a holiday dinner but lacking the actual holiday or forced purpose to celebrate.

We used to have Sunday dinner at my grandparent's house quite often when I was a kid. But I really don't remember any significant Sunday dinners past my teens years. If I'm not working I love to make something that fits the idyllic Sunday dinner-like roast chicken or roast beef, and I have to admit, it doesn't happen very often.

On my quest to become a better weekly menu planner (a topic for another conversation,) I hope to adopt my Sundays (if available) to make a good ol' fashioned Sunday Dinner. And what is even better, is that I can turn around the next day and use Sunday's leftovers as Monday's dinner (or lunch).

Tune in on Wednesday and see what happens to these Sunday Leftovers!

Sunday Pot Roast
This pot roast is AMAZING, so flavorful and cuts like "buttah." My husband is a roast fanatic and I've made several different recipes, this one is our household favorite.

yield: 4-6 servings

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
1 onion, sliced
6 cloves garlic, roughly chopped
1 cup red wine
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
4-6 carrots, cut into quarters
One dozen cremini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped

Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels and season with it really well with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium. Add the remaining oil and the onions and carrots. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits from the bottom of the pan with a wooden spoon. Stir in the broth.
Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed. Add mushroom after roast has cooked 1 1/2 hours.
Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Remove carrots and mushrooms and keep warm. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender (or blender), blend the pan juices and onion until smooth. Add the rosemary. Bring sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Souper Bowl Party-Split Pea Soup

2011-02-02T03:07:00.000-06:00

Hosting a gathering for Super Bowl Sunday? Why not make it a Souper Bowl Party! It is a great idea for a chilly weekend or game day party.

Souper Bowl Game Plan

Soup by nature is relaxing and so should your party! Ask your friends to contribute a favorite homemade soup, bread or other fixin' to the party. Does your bestie despise cooking? Well, someone needs to bring the wine, right? And don't forget the supply of tableware, napkins, glasses, etc.
Ask guests to bring their soups in their own slow-cookers if possible. Serve the meal buffet style. If you invite more than your burners can handle, set up a table or soup station where the cookers can plug in and wires can be tucked away for safety.
Your dining room table is probably not the best option to house the soup. Soup is a difficult balancing act, so you want your table free for guests to sit and eat at.
Keep tabs on who is bringing what to eliminate duplications. You want to avoid having six chicken noodle soups on the table.
Provide place cards and/or recipes in front of each pot to identify the soup.
Remember crusty bread, fabulous wine and a casual dessert are perfect accompaniments for a soup party.

Split Pea Soup

adapted from Barefoot Contessa Cookbook, Ina Garten

6-8 serving
soup will thicken as it sits, you may need to add extra stock if needed.

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup extra virgin olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 1/2 cups medium-diced red boiling potatoes, unpeeled
1 cup chopped smoked ham
1 pound dried split green peas
8 cups chicken stock

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Add smoked ham and cook until heated through. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

The Breakfast Cookie (Banana Oatmeal Cookie)

2011-01-24T07:07:00.000-06:00

These cookies remind me of the old adage "everything under the kitchen sink," except it would be called "everything in the toddler's pantry cookie." I really liked these cookies-oh and by the way, they are one of my "ones left behind" recipes. This cookie is an adaptation of NutureBaby's Banana Oatmeal Cookie or as our household dubbed it "The Breakfast Cookie."

I was so happy to have found the NurtureBaby website when The Baking Toddler was transitioning into solids. ~~I loved~~ He loved the Super Mac N Cheese and their recipes inspired me to dive in and feed him bolognese, lentils and other foods I really didn't think about giving him at the time. If you have babies or are interested in making your own baby food I highly recommend the site.

These cookies came from NurtureBaby except I added some dried fruits to the batter to make it extra special. The Baking Toddler didn't quite like dried apples or raisins at the time, but when I put them in a cookie, he quickly changed his mind.

Breakfast Cookies (Oatmeal Banana Cookies)
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1 ½ cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 tbsp. vanilla
2 ripe bananas
1/4 cup freeze dried apples (found in baby food section at grocery store)
1/4 cup golden raisins

Preheat oven to 350 degrees.
Whisk WW flour, salt, baking soda, cinnamon and oats in bowl and set aside. In large mixing bowl, cream butter and sugars together until well combined. Add eggs, one at a time, then add vanilla and bananas. Mix until bananas are well incorporated, then add flour mixture. Add apples and raisins and stir until just combined; over mixing will make the cookies tough.
Spoon cookies onto baking sheet and cook for 12-13 minutes. Cool on wire rack.

Sometimes You Just Need A Quickie (Wild Mushroom Agnolotti)

2011-01-17T06:58:00.000-06:00

That's right. You heard me. A quickie...and I was in need of one the other day. Now, get your mind out of the gutter! I'm talking about a quick meal, one made in a matter of minutes. You see, the Baking Toddler has had croup this week and a new ear infection festering up (can we say hello tubes?)

He has been sounding like a Phil Hartman-esque Frankenstein from the old SNL skit Frankenstein, Tonto and Tarzan. No words, just moans, grumbles and growls. All. Day. Long. The only thing that is missing is him grunting "Fire Bad." He even sports the same scowl.

One of my favorite quickie meals is Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan. Say what you will about me featuring an already made product on my blog, but it is tasty and quick and exactly what you need when you are tending to a sick Frankenstein all day long.

Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan
1-package Buitoni Wild Mushroom Agnolotti
2 Tablespoons butter
2 Tablespoons pignolis (pine nuts), toasted
Freshly Grated Parmesan Cheese

Cook Pasta according to package directions
Meanwhile, heat butter in a heavy saute pan until it has melted and has began to brown. Take off heat immediately and set aside. I set my skillet on the edge of the range so it is slanted and all the liquid falls to one side. Skim off foam once it cools.
Drain pasta, place onto plates and drizzle butter sauce over pasta, sprinkle with toasted pine nuts and Parmesan cheese.

***To toast pine nuts: In a clean, dry skillet, heat pine nuts over medium heat until fragrant and slightly golden. Remove immediately and cool.

The Ones Left Behind-Black and White Cheesecake Squares

2011-01-12T07:49:00.000-06:00

I am so glad the holidays are past us. This year was not that super jolly for me. I suppose I can blame it on my part time retail job. Its like the shoppers sucked all the Christmas spirit right out of the air. I don't know what it was with this year, but people seemed extra greedy. And it ate at me, almost every day.

I understand being frugal and thrifty, but some folks are ruthless once Black Friday rolls around. Why do they feel so damned entitled? I think I finally had it on Christmas Eve when a customer threw a fit over four measly dollars. Let me see if I can explain this:

She bought items all on sale for 20% off and then she added a $20 welcome offer (coupon) on top of that. The computer system totaled her items, deducted the $20, and then took 20% off of that final total. OH NO, that WAS NOT good enough...because if the computer deducted 20% off of her items FIRST, then took off the $20 for the coupon it would be four dollars less. She huffed and puffed over this until she figured out we couldn't change it and then ranted on how a 20% sale was not enough for the holidays. But here is the kicker people, I work in a store that sells high end purses/bags/accessories...already marked down 25-50% for an everyday price. What a moron. I wanted to give her four damn dollars and shove her out the door.

I just want to leave that day behind me, leave all of those stingy, greedy people behind, leave the season behind me...

Speaking of things being left behind, I found a few photos that were tucked away and just never made it onto the blog. And if the photo didn't make it, well, the recipe didn't make it either. It's not that they were bad recipes, but maybe I just thought something would be better at the time. So here is the first recipe that was left behind...in errr, 2009????

I wish I had these black and white cheesecake squares greeting me on Christmas Eve. They would have been the perfect pick me up!

Black and White Cheesecake Squares

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source: Martha Stewart Living April 2009

Makes 24.

Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar

Directions

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Please bring an appetizer...(Recipe: Pesto Cream Cheese Spread)

2011-01-03T03:41:00.000-06:00

"Please bring an appetizer..." were the words that left my husbands lips as he re-read a holiday party evite...an hour before we were supposed to leave! I had yet put on my party face, fed the Baking Toddler, packed my bag with toddler gear, or gotten dressed for that matter. Of course I wasn't going to walk through the door empty handed so I had to act FAST. Like make something in 5 minutes fast!

When I worked at Central Market, we would whip up a pesto cream cheese spread and serve it on our freshly baked breads. It became so popular that our store would sell out of Tex-A-France pesto every time we served it. You can choose your favorite pesto, it works well with all flavors. It has become a staple at my parties and always seems to be a crowd pleaser wherever I take it. And whats even better, you can make it in about (or less than) 5 minutes.

Pesto Cream Cheese Spread
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1-16 oz. container Whipped Philadelphia Cream Cheese
1-7 oz. container Tex-A-France Sundried Tomato Pesto (you can use any-but this is my favorite)

Place cream cheese and pesto in a bowl of a kitchen aide mixer and mix until incorporated.
Pour spread into a serving bowl. Serve with baguette slices.

Christmas Cookie Recap

2010-12-22T10:59:00.000-06:00

My plan for today's post was Christmas Brunch, I even have a teaser on the side of the screen to lure you in. Unfortunately, I've changed my mind. I'll still give you the recipe link to the Eggnog French Toast-just ask in the comment section of this post, but I really think that one post doesn't do this brunch justice. This brunch is very special to me and I feel it should be a special holiday edition much like the cookie series, so my apologies, but I hope you understand.

I hope you have enjoyed Baking for the Boys Christmas Edition, Inside the Cookie Box. It is so nice to share favorite recipes, especially those you enjoy during this time of year. I'd also like to wish everyone a safe, happy and healthy holiday season. Merry Christmas and Happy New Year to all!

Brown Sugar Shortbread

Inside the Cookie Box-Spice Cookies

2010-12-20T03:05:00.000-06:00

OK. I'm breaking the silence on my Monday cookie post. Only to inform you about this cookie. It is the most requested recipe from my repertoire. So yes, I've saved the best for last. I clipped this recipe when I was in high school, so I've had it for a long while. Every holiday season I whip it out of the recipe box (it makes quite a bit) for cookies swaps or parties, and every year I'm asked for the recipe...so here it is!!!

They have a warm, gingery spice flavor and are so soft on the inside. I think that is why people LOVE them, because they look look a ginger snap, have a crunchy exterior from being rolled in sugar and a surprisingly soft interior. I bet you, like me, you'll make these every year.

***From the "Inside the Cookie Box" edition.

Spice Cookies
Yield: about 6 dozen
1 ½ cups unsalted butter
2 cups sugar
2 eggs
½ molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.
2. Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
3. Shape into ¾ oz. (1/2 inch) balls; roll in granulated sugar.
4. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 7-8 minutes or until edges begin to brown. Cool for 2 minutes before moving to a wire rack.

"Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf."

2010-12-16T08:44:00.000-06:00

Actually, I don't hate meatloaf at all. My sister and I always loved that line from A Christmas Story and I'm sure we were guilty of chanting it just as my mother placed the meatloaf on the table. It seems that people either love meatloaf or hate it, never do I hear, "Eh, its tolerable..." Well, I have found one that is definitely lovable!

This meatloaf is truly great and has become our meatloaf of choice. For years I had made Ina Garten's Turkey Meatloaf and decided to give this one a try. Sorry Ina, this one has defeated you. There is heat from the Srichacha and sweetness from the brown sugar in the topping, mushrooms give a nice texture and moistness and best of all (and like Ina's) it is a lighter version of meatloaf because it is turkey. It is seriously good, so homey and perfect for chilly winter's night.

Spicy Turkey Meat Loaf with Ketchup Topping
yield: 8 servings

1 tablespoon butter
2 cups chopped onion
8 oz. cremini mushrooms, sliced
3 garlic cloves, chopped
¾ cup panko breadcrumbs
¼ cup low sodium chicken broth
1 ½ teaspoon dried thyme
1 tablespoon low sodium soy sauce
1 tablespoon Sriracha chile sauce
1 tablespoon Worcestershire sauce
½ teaspoon black pepper
1 ½ pounds ground turkey breast
1 large egg, lightly beaten
½ cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

1. Preheat oven to 350°
2. Melt butter in a large skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5-inch rectangle on a foil lined pan coated with cooking spray.
4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake for 40 minutes, or until a thermometer registers 160°. Let stand for 10 minutes before serving.
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Inside the Cookie Box-Sugar Cookies

2010-12-13T03:07:00.000-06:00

You can never go wrong with a Sugar Cookie. So simple, delicious and perfect to decorate for the holidays

Sugar Cookies
½ cup butter, softened
1 cup sugar
1 egg
2 tablespoons milk
½ teaspoon vanilla
2 cups flour
½ teaspoon salt
½ teaspoon baking powder

1. Combine butter, sugar, egg, milk and vanilla and beat until light and fluffy. Combine flour, salt and baking powder in bowl. Mix well. Stir into creamed mixture slowly until mixed well. Chill dough thoroughly.
2. Roll small portions at a time on a well-floured board. Cut out cookies.
3. Sprinkle cookies with sanding sugar and bake at 375° for about 8 minutes.

***For more cookies from "Inside the Cookie Box" click here.