Spiced Ginger Sandwich Cookies with Lemon Cream

Published on by Dawn2 Comments

Spiced Ginger Sandwich Cookies with Lemon Cream

First impressions can be tough – particularly when things don’t go so well.  So what happens if the second impression is not much better, and either is the third?  Well, it definitely can be tough to recover.  I say this because I am definitely not one that gives people lots of chances.  Most of the time you are guilty and then you must prove yourself innocent – I hate being this way, but it is just who I am.  I have worked hard over the years to adjust my style at work, but every once in a while I see myself slipping.  Years ago though, I was told I have a gift – I can certainly be hard on people, but I do it with a smile on my face.  And being in those situations on the other side – isn’t it always better to receive critical feedback when someone is smiling at you on the across the table?  It is all in the delivery.

Food is the exact same way.  How many times have you eaten something for the first time and hated it?  You might decide to give it another chance at some point – but if it doesn’t meet your expectations again – it is just that much harder to have an open mind the next time.  I have never been very fond of lemon flavored desserts.  My mother makes some amazing lemon squares – but I just can’t get myself to like them, no matter how hard I try.  I love lemons in savory dishes – and definitely in cocktails – but sweets just don’t cut the mustard.

The other week my daughters and I spent the afternoon at The Pantry at their Holiday Gift Workshop for Kids.  We made three delicious treats and then packaged them all up to give as gifts.  I have been there before for this workshop, but this was the first time they offered it for kids – it was awesome.  When I saw the recipe for Spiced Ginger Sandwich Cookies with Lemon Cream – I was hardly excited.  I knew I would love the cookies, but was not crazy about the lemon cream.  My daughters on the other hand couldn’t wait – they both love lemon desserts.  As we were finishing up, there were plenty of extras to snack on.  These were hands down their favorite treat that we made, and absolutely loved the lemon cream.  They convinced me to give it a try – and I am so glad they did – finally a lemon cream that I could have eaten with a spoon.  I know it was the cream cheese that won me over.  But seriously – put that on top of one of these crunchy cookies, and lemon – you just made it to my good side.  Thank goodness for second chances…or should we say, never underestimate the power of the delivery.

Ingredients

 Cookies

  • 9 ounces all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 4 ounces butter, melted and warm
  • ¼ cup unsulfured molasses
  • ½ cup sugar
  • 1/3 cup packed brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 large egg
  • 4 ounces diced crystallized ginger
  • ½ cup turbinado sugar

Filling

  • 4 ounces cream cheese, room temperature
  • 1 tablespoon finely grated lemon zest + 2 teaspoons (from about 2 lemons)
  • 1 ½ cups powdered sugar

Preparation

Pre-heat the oven to 350 F.  Position racks in the upper and lower thirds of the oven.  Combine the flour, baking soda, ground ginger, cinnamon, allspice, and salt in a medium bowl and mix thoroughly with a whisk or fork.  Combine the warm butter, molasses, sugars, fresh ginger, and egg in a large bowl and mix thoroughly.  Add the flour mixture and crystallized ginger and stir until incorporated.  The dough will be soft.

Form the dough into a log shape on a piece of parchment paper.  Roll into a 1 ¼ inch diameter log.  Sprinkle the outside of the log with the turbinado sugar and place in the freezer to chill completely.  Once chilled all the way though (about an hour), slice into 1/4-inch rounds and bake for 7-8 minutes.  Let cool on a rack.

In a medium bowl combine the cream cheese, lemon zest and powdered sugar until well mixed.  The frosting should be pretty stiff – add more powdered sugar as necessary.

Pipe filling over the bag side of one cookie, and place another cookie on top.

Makes about one dozen sandwich cookies.

For a printer-friendly version of this recipe, please click here:  Spiced Ginger Sandwich Cookies with Lemon Cream

Red Velvet Whoopie Pies

Published on by Dawn8 Comments

Red Velvet Whoopie Pies

My grandmother was 100% goodness.  There is really no other way to describe her.  She was beautiful – no stunning; she was quiet yet always had something to say; she was very strong, although she didn’t have a lot of will power when it came to sweets – which always cracked me up.  I spent a lot of time with my grandmother, and I always enjoyed it – in fact, I longed to be at her house with her.  She offered me advice from time to time, but like a good grandmother, mostly she just loved and supported me unconditionally.  In my life, she was a strong force of stability.

I have so many good memories over the years – her calming voice, her endless love of flowers (which I did not inherit), watching her play bridge with her friends or having a glass of Scotch before dinner, spending endless days at the beach then having her get the aloe plant for my very red body – it goes on and on.  She was a great traveler – and was very adventurous.  When most of her friends were spending their winters in Florida, she and my grandfather would go to Portugal.  About 12 years ago she wanted to go to Alaska, so I told her I would go with her.  We had a great week together and even went on some fun excursions – she was over 80 at the time, but that didn’t stop her.  She was incredibly active most of her life – and it inspired me.  I remember that my goal when I was younger was just to be able to keep up with her.  I remember the day when I started walking faster than her, and it made me sad.  When my daughters were born, she came out to Seattle to help – again, she was over 80 at the time.  The girls loved her – and she loved them.  I can still see her smile as she stared at them – even just watching them eat made her happy.

Sweets were just about her only vice that I knew of – my grandfather died when I was in high school – and he was diabetic.  She hid just about anything with sugar from him – and after he passed away, she was free to eat what she wanted.  I never saw her go nuts, but she would tell me stories about how she couldn’t keep ice-cream in the freezer because she would eat it all.  She always kept baked goods in the freezer just in case she happened to entertain – and she would wrap them tightly and in multiple layers – just another way to make it difficult for her to indulge.  She was never overweight – so I had a hard time believing she really had a problem – which made it somewhat funny to think about.

This year for my younger daughter’s birthday (which was on Thanksgiving), she had a very specific request – Red Velvet Whoopie Pies.  She loves her cream cheese frosting – and she wanted to make it clear that this dessert was all birthday and not about Thanksgiving.  She loved helping me find a good recipe on Annie’s Eats.  I remember telling my grandmother on the phone what I was going to make for her birthday, and she wasn’t quite sure what I was talking about – once I explained them to her – she told me they sounded delicious. I know she would have loved them – but what she would have loved more was watching my daughter devour hers.

When I saw my grandmother this summer, I remember I gave her an extra big hug when I said goodbye.  For some reason I knew it might be the last time.  Unfortunately I was right, but she was ready to go.  All I could think of when I hugged her frail body is that she will always be 100% goodness.

Ingredients

For the cookies:

  • 2 cups all-purpose flour
  • 2 tbsp. cocoa powder
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup buttermilk, at room temperature
  • 1 oz. red food coloring

For the frosting:

  • 8 oz. cream cheese
  • 5 tbsp. unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 2½ cups confectioners’ sugar, sifted

Preparation

Preheat the oven to 375˚ F.  Using a circular template (biscuit cutter), trace evenly spaced circles onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip.  Pipe the batter onto the parchment paper using the heart tracings as a guide.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.  Flip one cookie of each pair over so that the flat side is facing up.  Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  To store, refrigerate in an airtight container.

For a printer-friendly version of this recipe, please click here:  Red Velvet Whoopie Pies

Eggnog Coffee Cake

Published on by Dawn2 Comments

Eggnog Coffee Cake

Change can be hard – real hard.  I live a very different life at work and at home.  At work there is chaos constantly – and I love every minute of it.  I long for change at work – for things to be shaken up, and to try and put the pieces back together again – like a big puzzle.  If things stay static for too long, I get a little antsy.  At home, it is a completely different ball game.

I think one of the reasons why I can deal with such chaos at work, is because things are pretty stable at home.  Well, most of the time.  Tonight I attended a meeting at the new school my daughter will attend next year.  This is going to be the 5th school she has attended since kindergarten, and next year she will be in 7th grade.  The district likes to move them around – and it makes me sick.  Unfortunately she is being separated from the majority of her friends, and being taken out of a school that she has grown to love in only a few short months.  This new school has nothing.  It will start from the ground up.  There are no teachers.  There are no books in the library.  There isn’t a mascot.  There is no orchestra, band or choir.  There is only a principal who was hired to take on this great task.  And there are tons of very unhappy parents.  I had to fight back my tears as I heard parents tell their stories – stories about kids who have finally found their niche in the school they currently attend, only to be redistricted to a new school with lots of uncertainty.

I look at my daughter though in sheer amazement.  Sure, there were plenty of tears when she heard about the school board’s plan – but when the decision was made, she took the high road.  She sees this as an opportunity – a chance to create a school the way she envisions it.  She is an extremely strong willed 6th grader – she is a leader, and boy am I a proud parent.  It doesn’t make it any less painful for me – but knowing that she has a positive attitude is the only way I am going to deal with this change.

Last weekend she wanted to make sure she had something easy to eat for breakfast in the morning.  She found this recipe in Cooking Light – and was planning to make it for herself.  Unfortunately homework got in the way – so I decided to help her out (I know, twist my arm) – as I was making it though, she ran into the kitchen to remind me to make sure the coffee cake had lots of cinnamon.  I told her that the recipe had nutmeg instead – to give it that eggnog flavor – that’s where she drew the line.  She didn’t want that – she wanted a cinnamon coffee cake – that’s what she is used to.  This coffee cake was delicious – nice and moist, with lots of flavor.  Cinnamon or nutmeg, you can’t go wrong.  Again, change can be hard at times – and if this is the only change she wants to resist – I am completely supportive.

Ingredients

Crumble:

  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, chilled
  • 1/4 cup chopped pecans, toasted

Cake:

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 teaspoons freshly ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup 2% reduced-fat milk
  • 1/4 cup reduced-fat sour cream
  • 1 1/2 teaspoons  vanilla extract
  • Baking spray with flour

Preparation

Preheat oven to 350°.

To prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in toasted pecans.

To prepare cake, weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 4 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add whole egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed for 1 minute or until well combined. Add the flour mixture; beat at low speed 1 minute or just until combined.

Spoon half of batter into an 8-inch round metal cake pan coated with baking spray. Sprinkle with half of crumble mixture. Spread remaining batter over crumble, smoothing top with a spatula. Sprinkle evenly with remaining crumble mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Place a plate upside down on top of cake; invert onto plate. Place another plate upside down on top of cake; invert onto plate.

For a printer-friendly version of this recipe, please click here:  Eggnog Coffee Cake

Fudgy Oatmeal Bars

Published on by Dawn1 Comment

Fudgy Oatmeal Bars

I am in the throws of the “December chaos,” I like to call it.  There is always so much I want to accomplish in December, and so very little time to get it all done.  This year I am getting a little smarter, and will actually take a couple of days off from work – just to be home by myself – and be ridiculously productive.  Between work, kid stuff and holiday stuff – I am completely maxed out.

Last week I was involved in a 2-day offsite at work.  I will admit, it is not easy stepping away from the my day job for two days – it is not like works stops around you.  You just sign up for working a lot at night.  The ironic part was that during this offsite, we had some folks at the Energy Project work with us for a half-day.  It was definitely sobering.  I know that sleep is incredibly important – in fact, nothing they told me was a surprise – but it really got me thinking.  I am already so productive during the day…what if I actually got 7-8 hours of sleep every night?  Would I become unstoppable?  Would I actually accomplish more so I had more time to rest?  Who really knows, but I am going to try hard to figure it out.  The problem is that I am not willing to cut out baking/cooking to reach that goal.

Everyone has their “thing.”  I know that when you don’t sleep a lot, you need to get your energy from another source.  Many people that don’t get a lot of sleep are overweight – they replace building energy from sleep with eating – which is another way to drive energy.  I actually don’t do that (or maybe I do, but I also love to exercise, so it cancels out the food…), but believe it or not, I get energy from baking.  Cooking not as much, but definitely baking.  I often get so much energy from baking, that I have no desire to really eat what I made.  Of course I will take a bite to try it, but I am certainly not baking to eat.  I am an enigma.

I found this recipe in Cooking Light – in a section where they were focusing on healthy snacks.  Now, I hardly think that these should be classified as healthy, but I guess everything is relative.  These had a wonderful oat crust, and the filling was chocolate heaven.  They were not too sweet, but definitely rich, so a small square is all you need for those mid-afternoon chocolate cravings.  So even if you didn’t get a lot of sleep the night before, no need to worry – these will definitely give you the energy you need – but seriously, shouldn’t we have our fudgy oatmeal bars and eat them too?  Don’t skimp on the sleep.

Ingredients

Crust:

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup old-fashioned rolled oats
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 cup canola oil
  • 2 tablespoons unsalted butter, melted
  • Baking spray with flour

Filling:

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup evaporated fat-free milk
  • 1 tablespoon instant espresso granules
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2  large eggs, lightly beaten
  • 1/2 cup bittersweet chocolate chips

Preparation

Preheat oven to 350°.

To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a medium bowl. Add 1/4 cup canola oil and 2 tablespoons butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside. Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350° for 13 minutes or until lightly browned. Cool slightly.

To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack. Cut into 28 bars.

For a printer-friendly version of this recipe, please click here: Fudgy Oatmeal Bars

Peanut-Almond Snack Bars

Published on by Dawn1 Comment

Peanut Almond Snack Bars

The long Thanksgiving weekend is behind us…my favorite food holiday of the year.  Our Thanksgiving dinner was absolutely delicious, and day was just a little sweeter as it was my daughter’s birthday as well.  Of course our Thanksgiving was not nearly as exciting though as what happened at my mother’s house – thank goodness for that.  My grandmother is almost 94 years old – and unfortunately her body is starting to slow down.  There are times on the phone that she just can’t get the words out – and I know it is frustrating for her, but she tries to stay in good spirits as best as she can.  Most of the time she just ends up saying the opposite of what she means – and as long as you know what is going on, it is just humorous.

So – back to Thanksgiving.  Everyone was just sitting down to Thanksgiving at my mother’s house – when my grandmother took a bite, and choked.  My stepfather – who is very skilled at this – tried to dislodge the food with the Heimlich Maneuver, but was unsuccessful.  She ended up passing out, as they called 911 – and fortunately they were able to save her.  A few hours later she was back at the house eating ice-cream, and what did she say to my mother?  I am glad I ruined your Thanksgiving – omitting the important word *didn’t*.

I don’t often bake with nuts – mostly because my younger doesn’t care for them in her baked goods – but occasionally I find a recipe where nuts are an integral part, and I cannot omit them.  I found this recipe in Cooking Light – and after the last marshmallow crispy dessert I made, I was definitely up for another.  This one had peanut butter and Cheerios (my all time favorite cereal) in the mix, which definitely intrigued me.  I noticed that this recipe called for whole almonds – and I have to admit, that scared me just a little.  The last thing I wanted was to pack these in my older daughter’s lunch, and for one of those almonds to go down the wrong pipe.  I almost chopped them up, but I decided I was being a little too paranoid…

These were a delicious snack – the pretzels with the Cheerios were a perfect combination, and I loved the peanut butter flavored marshmallow that covered everything.  They were definitely not too sweet – which was very much needed after eating sweets all week.  So, if you are looking for a quick and easy treat for the lunch box this week, look no further.  I won’t blame you one bit though after reading this post – if you decide to chop up those almonds, or even omit them all together…maybe being paranoid is a good thing.

Ingredients

  • 2 1/2 tablespoons butter
  • 3 cups miniature marshmallows
  • 1/2 cup chunky peanut butter
  • 2 1/4 cups toasted oat cereal (such as Cheerios)
  • 1 1/4 cups old-fashioned rolled oats
  • 1 cup crushed hard pretzel twists
  • 1/3 cup roasted, salted almonds
  • 1/4 teaspoon kosher salt
  • Cooking spray

Preparation

Melt butter in a large saucepan over medium heat. Add marshmallows and peanut butter; cook 3 minutes or until smooth, stirring constantly. Remove mixture from heat; stir in cereal and next 4 ingredients (through salt).

Working quickly, spread mixture in an 8-inch square metal baking pan coated with cooking spray. Using a wet spoon, spread mixture into an even 1-inch layer; let stand 1 hour or until set. Cut into 16 squares.

For a printer-friendly version of this recipe, please click here:  Peanut-Almond Snack Bars

Chocolate Peanut Butter Acorns

Published on by Dawn3 Comments

Chocolate Peanut Butter Acorns

Not only it is Thanksgiving at our house tomorrow – we are also celebrating the first day of Hanukkah – and my younger daughter’s 8th Birthday.  It is quite the celebration, the trifecta to end all trifectas.  There has been a lot of activity in the house this week – with the birthday party this weekend – and then guests arriving for the week.  It has been quite something – but the best is yet to come.

One of our special visitors this week is my sister-in-law – she is a “real” foodie (where I just play one on TV) – she does this for her career, so she actually knows what she is talking about.  One of the treats I made for Niela’s birthday party were these cute little acorns.  For the life of me, I can’t remember where I saw these, but I remembered there were 3 ingredients, and I knew they would be adorable.  I usually make treats from scratch, but occasionally I find something like this that I can’t resist.  When I saw her pop one in her mouth – I was a little worried, but she had the same reaction as me.  Wow, what a combination.  Nutter butter’s are not my favorite cookies – but stick a Hershey’s kiss on top, with a chocolate chip on the bottom, and boy do you have yourself a delectable morsel.  That got us talking about how there are certain combinations of foods that are just meant to go together.  Hands down – these win.  I can pass of a peanut butter cup any day of the week – but these babies are in a different league.

So, as you celebrate Thanksgiving tomorrow, take some time to remember what this holiday is all about.  I am so thankful for my family and friends, and the food I am always surrounded by.  I am thankful that I have a beautiful kitchen to cook in tomorrow, and my family around me to share the bounty.  I am thankful that my children understand they will not get Hanukkah presents tomorrow, but at some point this month they will…and I am thankful that my daughter’s birthday party this past weekend was a complete success, and that she is thrilled to be sharing her day with a turkey and a menorah tomorrow.  Happy BirthGivakkah everyone!!

Ingredients

  • Mini Nutter Butter Sandwich Cookies
  • Hershey Kisses
  • Chocolate Chips

Preparation

Place 1/2 cup chocolate chips in a microwave safe bowl.  Melt the chocolate in the microwave in 30-second intervals, stirring each time, until melted.  Dip the bottom of the Hershey Kiss in the melted chocolate, and stick onto one side of the cookie – do the same with the chocolate chip on the other side.  Let sit until the chocolate gets hard.

For a printer-friendly version of this recipe, please click here:  Chocolate Peanut Butter Acorns

Apple-Cranberry Jam

Published on by Dawn2 Comments

Apple-Cranbery Jam

Someone needs to shake some sense into me.  A wise man once said, “If it is worth doing, it is worth overdoing.”  Yes, I often feel like those are the words I live by – particularly this time of year.  If you look into my pantry right now, you would completely agree with me.  We are on the final countdown to Thanksgiving – but that is not the only thing going on in our family at the moment.  We are about to embark on the Trifecta of holidays – Thanksgiving, Hanukkah and my younger daughter’s birthday – yes, all on the same day.  She could not be more excited.  Me, well, I would rather spread the cheer, but it is what it is.

I got back from another adventure, only to be thrown right into the birthday celebrations.  Last week was not my best international travelling experience when it came to sleeping.  For some reason almost every night between 2:30 and 3:00am, I decided I had slept enough, and it was time for my body to wake up.  I was exhausted. Three hours of sleep a night is not nearly enough for me – I can get away with it for a couple of nights – but then I really turn to mush.  The good news – I was finally able to sleep on the airplane – I was just done.  I couldn’t take it any longer.

Aside from birthday baking this weekend, I had to get one last batch of jam in before I call it quits for the season.  With Thanksgiving coming right around the corner, I decided to try out a new recipe from Food in Jars using cranberries and apples – both which I found at the farmer’s market this weekend.  This jam is mighty delicious – and so versatile.  I could see this on a peanut butter sandwich, as well as a turkey sandwich.  Oh, and on a bagel with cream cheese – it would make it sing.  So – as you are preparing for your Thanksgiving feast – why not make a batch of this.  And if you really want to make your guests happy, give them a small jar as they are leaving.  Again – this is the time of year where people tend go a little overboard – and my philosophy is, if you can over do it now, then you can rest later.  Is it later yet?

Ingredients

  • 8 cups of peeled and diced apple (approximately 5-6 large apples, 1/2 inch dice. Use a softer apple like a Golden Delicious. Firm apples won’t cook down as well.)
  • 4 cups of whole cranberries
  • 6 cups sugar
  • 1 cup water
  • 2 lemons, zested and juiced

Instructions

Combine the apples, cranberries, sugar and water in a large pot (use a big one, this jam will bubble) over high heat. Bring to a boil, skimming off the foam that develops on the top of the fruit. Cook for 10-15 minutes, until the cranberries pop and the apples soften.

Add the lemon zest and juice and simmer until the liquid in the pot begins to thicken (because both apples and cranberries are naturally high in pectin, you won’t need any additional pectin to help this jam set, as long as you cook it until thick and syrup-y).  If you like a smoother jam, now is the time to use an immersion blender.

Ladle into prepared jars, wipe rims, apply lids and process in a boiling water canner for 10 minutes. Label nicely and distribute to those you love.

Makes about 4 (1-Pint) Jars.

For a printer-friendly version of this recipe, please click here:  Apple-Cranberry Jam

Double Chocolate Crispie Treats

Published on by Dawn4 Comments

Chocolate-Espresso Rice Krispie Bars

I am off on another adventure.  I am hoping that this one is even better than the last one.  India was quite an experience.  It was a place that I have been fascinated with for years.  I knew that eventually there would be a need for me to go there, but I really had no idea what I was in for.  Whenever I travel anywhere – it is always important for me to connect with the food.  It started in college when I travelled and I have continued that tradition.  Supermarkets are my museums, and finding just the right specialties of the region is what I am after.

When we were in India, we had a free night for dinner.  I didn’t want to go to a fancy restaurant, or someplace at the hotel – I wanted to experience some good local cuisine.  Fortunately at work, there are plenty of other people just like me, and when you work for a global company where people are always travelling, you can get some really good recommendations if you use your resources wisely.  There is an alias called “Food & Wine Enthusiasts” where there are over 1000 foodies just waiting to give you their thoughts and preferences on food and wine.  I sent a mail to the alias, and got exactly what I was looking for.  The restaurant actually had a website, although it pretty much just explained their safety precautions in cooking.  It was a vegetarian restaurant, so I felt safe about my seafood allergy.

The restaurant was in the old part of Bangalore.  It was actually an old house with 2 different restaurants inside.  There was a snack section, an a-la-carte area, and then a set menu where they just bring you food.  People hardly spoke English there, and so it took us a while to figure out that we were standing in the set menu area – we kept asking questions about the menu, and they kept saying “ALL”.  Finally we had figured it out.  When we asked how much it was – they told us 175 Rupies.  That equates to about $2.80.  How could we say no?  We were served bottled water, soup, curries, breads, rice dishes – it went on and on, and even bananas and ice cream for dessert.  It was a feast – and everything was absolutely delicious.

When I came home, I was craving simple food – and my girls were craving sweets.  Normally Rice Crispie treats is not where I would usually land, but I was up for something exactly like this.  Cooking Light had a whole section of these with all sorts of different options, and we decided to give one a try.  These were exactly what the doctor ordered – and the girls were super happy about having these in their lunches.

Ok – I have to go catch my flight – can’t wait to see what food is in store for me this week!

Ingredients

  • 2 tablespoons butter
  • 10 ounces marshmallows
  • 1/4 cup unsweetened cocoa
  • 6 cups rice cereal
  • 4 ounces bittersweet chocolate

Preparation

Melt butter and marshmallows over medium-low heat.  Add the cocoa into the melted marshmallows and cook for 3 minutes.  Add cereal, and toss well to combine.  Press cereal mixture into a 13×9-inch pan coated with cooking spray.  Heat chocolate in microwave at HIGH for 30 seconds, stir, and repeat until completely melted.  Drizzle over cereal mixture. Chill 10 minutes before slicing.

For a printer-friendly version of this recipe, please click here: Double Chocolate Crispie Treats

Pork Posole

Published on by Dawn8 Comments

Pork Posole

I have started trying something new on the weekends.  I have been very spoiled for some time now – my husband has a toy, it is called The Big Green Egg, and Sunday’s are egg day.  I am no longer responsible for Sunday night dinners, and haven’t been for a few years.  He has taken that responsibility (of course I help with the sides), and I have definitely been benefiting.  It allows me to focus on making jam and baking on Sunday, which is absolutely what I love to do.

The other weekend though I had a thought – cooking during the week is hard.  We cook every night (we are not a take out family, nor do we go to restaurants on school nights), and let me tell you – after being at work all day, it is hard to get home and then cook a meal from scratch every night.  Before we had kids – I would cook every weekend, for the entire week.  We worked even more back then, and when we got home at 8pm, we just wanted to be able to throw something in the oven, but still have a home cooked meal.  So why don’t I do more of that now?  Well, I have limited cooking time, and like I mentioned, I need to save some for jamming and baking.

So, I decided to make one meal over the weekend, that we could warm up later in the week – and I saw this recipe in Cooking Light and thought it would be perfect.  It was super easy to make, and it warmed up just perfectly.  I think it actually even had a better flavor after letting it sit in the refrigerator for a few days.  The pork was so ridiculously tender, and the hominy really softened up.  Let’s see if I can actually keep this going…and maybe add another meal in there at some point.  I can always dream.

Ingredients

  • 1 teaspoon olive oil
  • 12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 4  garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 cup beer
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1/2 cup salsa verde
  • 1  (28-ounce) can hominy, drained
  • 1/4 cup cilantro leaves
  • avocado

Preparation

Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).

Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and avocado.

For a printer-friendly version of this recipe, please click here:  Pork Posole

Dairy-Free Apple Cake

Published on by Dawn4 Comments

Dairy-Free Apple Cake

The human body is just amazing – for so many reasons, I could go on for days.  If you have ever been hurt, and then in a very stressful situation, it is amazing how your adrenaline can make your pain go away.  I have read about it before – but only recently have truly experienced the power.  But what is the hormone that can help you if you are hurt emotionally?  Many people think it is food – they turn to food when they are upset – and more often than not, when that is the case – you are looking at a serious weight problem.  Other people are quite the opposite – they starve themselves when they are hurt or depressed – it seems as though depriving yourself food can make people feel more in control, and sometimes feel better.

Most of the time, when I am in this situation, I go right to the kitchen.  Not to eat, but to cook.  When I am cooking, it releases some type of chemical in me that makes me feel better.  I can get lost in the kitchen, forget about all of my troubles – and just focus on the food.  When it is all over, the hurt comes back, but at least for a few hours, I am able to put things aside, and just relax.  Now that my kids are getting older and they can be in the kitchen cooking along side of me – it is even better medicine – there is nothing I love more.

Today my husband and I celebrated our 17th anniversary.  It is hard to believe that I have spent more of my life with him than without him.  I am an unbelievably lucky person – he loves and supports me unconditionally, but always pushes me to be the best person I can be – he is the best father in the world, and has helped me to be the best mother – he has dedicated his life to cancer research, and never ever stops forging ahead.  I admire him more than he will ever know.

He has been staying away from dairy for some time now – but I know how much he loves cinnamon cake.  My mother sent me a recipe that her friend had made, who also stays away from dairy.  This is very similar to my mother’s recipe for blueberry cake – but for a cinnamon lover like my husband, this recipe definitely “took the cake.”  He absolutely loved this cake – I have a feeling I will be making this weekly for a while.  It is the least I can do, for all he does for me.

Ingredients

  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 1 tsp. vanilla extract
  • 3 eggs
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 Tbs. cinnamon
  • 4 cups peeled, chopped apples
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Preparation

Preheat oven to 350o. Grease and flour a 13×9 inch baking pan. In large bowl, cream together first four ingredients thoroughly. Sift together dry ingredients and add to creamed mixture, mixing well by hand. Stir in apples.  Spread batter into prepared pan.  Mix the 2 tablespoons of sugar and cinnamon in a bowl – and sprinkle over the top of the batter.

Bake for 25-35 minutes, or until straw inserted in center comes out clean. Cool completely.

For a printer-friendly version of this recipe, please click here: Dairy-Free Apple Cake