First Look, Then Cook

Chocolate Buttons

Published on December 13, 2009December 9, 2010 by Dawn11 Comments

This time of year I am always looking for little treats that I can give with holiday cards to my neighbors, teachers, friends at work, the list is endless. My standby is the caramel chocolate covered pretzel rods – as my sister-in-law once coined, “Rocky Rods.” You will see that post soon – but I didn’t have time this weekend to make those – so instead we went for the quick fix – the chocolate buttons. These are so great because they are so simple – and kids of all ages can help you. We had an assembly line going – my youngest daughter was peeling the papers off of the Hershey’s Kisses, my older daughter was arranging pretzels on the cookie sheet then placing the kisses in the center – and I was taking the buttons out of the oven and placing an M&M in the center. It was teamwork at its best – and everyone was occupied.

I got this recipe from my mother – and she probably saw it on the internet somewhere. Obviously the combinations are endless with the varieties of Hershey’s Kisses and M&Ms out there – this year I went with the Peanut Butter M&M’s, and I will probably stick with that for a while – the combination was perfect.

Ingredients

Snyder’s Snaps – Pretzels
Hershey’s Kisses
Peanut Butter M&Ms

Preparation

Preheat the oven to 170 degrees. Place pretzels on a baking sheet covered in parchment paper. Place a Hershey’s Kiss on top of each pretzel. Bake in the over for 5-8 minutes – the kisses should be melted all the way through, but still in its original shape. You can test to see if they are ready by taking an M&M and placing it in the center and pushing down. If you can push down easily all the way, they are done. Otherwise, put them back in the oven until ready. Take them out and push an M&M inside the center of each kiss and press down. Let them cool on the cookie sheet until hard.

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Mexican Chocolate Cookies

Published on December 11, 2009December 11, 2009 by Dawn3 Comments

Yes, it is cookie time. Although, when is it really not cookie time? I just love this time of year though because there are cookie recipes every where you look. I am always looking for cookies I have not made before until my family insists on the good old-fashioned chocolate-chip version (that post will come eventually). I saw this recipe and knew it would be a hit. The cookies were crunchy on the outside, soft on the inside – the best of both worlds. The rich chocolate flavor combined with a hint of spice was really something. And because the recipe came from Cooking Light, I felt like I could eat twice as many…

The dough is very stiff – so to make perfect rounds, I used a miniature ice-cream scoop. If you do not have one for cookies, I highly suggest it. It makes the job much easier – and the shape of the cookies come out perfect. I have a couple different sizes depending on how big I want the cookies.

Ingredients

5 oz. bittersweet chocolate (60% cacao), coarsely chopped
3.4 oz. all-purpose flour (about 3/4 cup)
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees. Place chocolate in a small glass bowl; microwave at HIGH for 1 minute or until almost melted, stirring until smooth. If not smooth, microwave for 30 seconds and stir again. Cool to room temperature.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through ground red pepper); stir well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg, and beat well. Add chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended.

Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper. Bake at 350 degrees for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool on a wire rack. Makes about 32 cookies.

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Spinach Bites

Published on December 9, 2009December 10, 2009 by Dawn20 Comments

If you are a parent – have you ever tried to get your kids to eat their vegetables? Better question, besides my sister-in-law, do any of your kids actually like to eat vegetables? I was shocked to hear that my nephew loves Brussel sprouts, and will pretty much eat anything his mother makes him (ok, maybe it is because she is such a great cook, but still). I consider myself a decent cook – and if I can get my girls to eat a vegetable, it is a very good day. Years ago I found a recipe for these Spinach Bites – every time I would make them, they would be gone in an instant. I decided to make them as an experiment – my older daughter has never liked spinach – but she helped me make these – and when they were ready – she ate 4!! She loved them.

These are so easy to make, and are perfect to bring for a pot-luck, or as an appetizer for a dinner party. I like them plain, but they are also very good dipped in a honey-mustard sauce.

I made these the easy way using some short-cuts based on what I had in the house, but you can definitely make these with all fresh ingredients. Use 10 oz. of fresh spinach – first saute 1 cup of chopped onions until soft, add 2 cloves of garlic, then the chopped spinach and 1/2 tsp of salt. Instead of prepared stuffing mix, use 2 cups of small dried bread cubes and substitute chicken broth for the water.

Ingredients

1/2 cup hot water
2 T butter
2 cups prepared stuffing (like Stove Top)
10 oz. frozen chopped spinach, thawed and drained
2 eggs, slight beaten
1/4 cup parmesan cheese
1/8 tsp ground nutmeg

Preparation

Preheat oven to 350 degrees. Mix water and butter in a medium bowl. Stir to melt butter. Stir in stuffing, spinach, cheese, eggs and nutmeg. Form into 1 inch balls and place on a cookie sheet sprayed with cooking spray. Bake for 12 to 15 minutes or until firm. Serve with honey mustard if desired. Makes about 3 dozen.

For a printer-friendly version of this recipe, click here: Spinach Bites

Chocolate Spiders

Published on December 7, 2009December 8, 2009 by Dawn5 Comments

If there is one dessert that reminds me of my childhood, it is this one. These spiders made it to every holiday event, every family dinner, whether it was summer, winter, spring or fall. In the summer, they would melt all over the place – but they were still delicious. I had no idea how ridiculously simple they were to make until I made them myself after I graduated from college. I have seen people make these with half peanut butter chips, and half butterscotch chips as well – I’m sure they are just as good – although I prefer the pure version – just semi-sweet chocolate chips. This is my grandmother’s recipe – just one of many I hope to publish on the blog. It is only fitting that this is the first of her recipes to be posted.

Ingredients

5 oz. Chow Mein Noodles
12 oz. semi-sweet chocolate morsels
1 cup mini-marshmallows
Confectioners sugar for dusting

Preparation

Melt chocolate using a double boiler over medium high heat (or microwave in increments of 30 seconds) and gently fold into noodles and marshmallows until noodles are coated. Spoon onto cookie sheet lined with waxed paper and chill until set. Freeze. Defrost 5 minutes. Sift on confectioners sugar and serve.

After they are frozen, they can be stored in a plastic bag in the freezer. Do not sift on confectioners sugar until you are ready to serve them.

For a printer-friendly version of this recipe, click here: Chocolate Spiders

Ancho Pork and Hominy Stew

Published on December 5, 2009December 5, 2009 by Dawn4 Comments

I am a huge fan of Posole – which is a Mexican stew make with pork and hominy, often served on Christmas Eve. If you have not had hominy before, it is dried and puffed kernels of white corn. They make a great addition to stews because they are hearty like beans, and have a wonderful corn flavor. I found this recipe in Cooking Light and only made a couple of changes. If you don’t have ancho chile powder, it is fine to use regular chile powder. This is definitely one of the healthiest versions I have made, with no compromise on flavor. There is no need to cook this stew for hours, it comes together very quickly. I must say though, the best Posole has been frozen and then reheated – so make some extra and freeze it, you will very happy with the results. This stew is perfect with cornbread – and also delicious over polenta.

Ingredients

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
3/4 cups chopped green bell pepper
3/4 cups chopped red bell pepper
1 small can of diced green chiles
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, chile peppers, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

For a printer-friendly version of this recipe, click here: Ancho Pork and Hominy Stew

Doodle Bug Cupcakes

Published on December 3, 2009 by Dawn3 Comments

Usually my cooking and baking is all about taste – if it happens to look good too, well that is a bonus. Two times a year though everything changes. It is all about the appearance – if it happens to taste good, well that is a bonus.

My daughters are allowed to pick out whatever they want for their birthdays. We have plenty of kids cookbooks in the house – as well as cookbooks that focus on cupcakes or cakes – so pretty much they have their birthday treats picked out well in advance. As soon as their birthday is over, they start planning for the next. In fact, I believe my older daughter already has her cake picked out for her birthday that is two years away.

These cupcakes were a last-minute surprise – ok, not completely last-minute, but a month before the party – the pink Princesses turned into Doodle Bugs (from the book “Kids Cake Mix Fun and more”). I was thrilled – I was getting tired of the pink and purple icing with all the girly toppings. The big question a couple days before the party was – vanilla or chocolate? She chose vanilla – so I was off to find a recipe that would be easy, but actually taste delicious – without succumbing to the box mix, which I have to admit I have done in the past. I found a wonderful recipe for Vanilla Cupcakes on the blog SugarCooking – which I only changed slightly. The recipe actually was adapted from “Baking: From my Home to Yours” – by Dorie Greenspan. The frosting, well I used my favorite Cream Cheese Frosting, and they made a perfect pair.

Ingredients

Cupcakes:

2 ¼ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 tsp vanilla extract

Frosting:

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar
Food coloring

Decorations:

Thin licorice ropes, cut into 3 inch strips
Round candy coated chocolates (or skittles would work)
Candy coated chocolate covered sunflower seeds

Makes 20 cupcakes

Preparation

Center a rack in the oven and pre-heat the oven to 350 degrees F. Line cupcake pans with paper liners.

Whisk together the milk and egg whites in a medium bowl.

Beat together the butter and sugar at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and will aerated.

Fill each cupcake 3/4 full. Bake for 18 to 22 minutes, or until the cupcakes are well risen and springy to the touch- a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool.

To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined.

Divide the frosting into 4 bowls. Use the food coloring to create different colored frosting of your choice, then mix well. Frost the cupcakes once completely cooled.

Use a toothpick or wooden skewer to make three small holes on opposite sides of each cupcake. Insert licorice piece into each hole for the legs. Decorate the tops of cupcakes with the assorted candies.

For a printer-friendly version of this recipe, click here: Doodle Bug Cupcakes

Coconut Cake with Cream Cheese Frosting

Published on December 1, 2009January 14, 2010 by Dawn22 Comments

This is by far the best recipe for coconut cake that I have ever tasted. I started making this when I first became a manager at work. I took over managing a team that had a high percentage of turnover each year. I wanted to do something that would give people incentive to stay…and since you are reading this, you know that all roads lead to food. I came up with an idea – that I would bring in a baked good of the employees choice twice a year – once for their birthday, and once for their anniversary with the company. Early on I was asked to make a coconut cake, so I searched the web and looked for the recipe that sounded the most interesting. Based on my obsession with cream cheese frosting, this one was the clear winner. Needless to say, I made this coconut cake more than any other baked good – it was requested over and over again. I stopped doing this when I had my first child – my team was getting too big, and my time was wearing thin. Let me tell you though – it worked – I had very little turnover during my time managing that team. They were a happy bunch.

I found this recipe in Bon Appetit, and the ingredient that struck me was the Coco Lopez Cream of Coconut. This product makes the cake spectacular – it is in both the batter and the frosting. The cake is not overly sweet, but has an aroma and taste that is perfectly coconut. Because you fold egg whites into the batter, the cake is light and fluffy. The cream cheese frosting with the cream of coconut is decadent – and the combination with the cake is sinful. If you like coconut cake, there is no need to look any further than this recipe below.

Ingredients

Cake

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco López)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt

Frosting

2 (8-ounce) packages cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut (such as Coco López)*
1 teaspoon vanilla extract

4 cups shredded coconut

*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Preparation

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.

Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.

Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Make the frosting. Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)

For a printer-friendly version of this recipe, click here: Coconut Cake with Cream Cheese Frosting

Pumpkin Pie

Published on November 29, 2009November 30, 2009 by Dawn2 Comments

The organic dilemma. It is a hot topic – one I think about often. I switched over to a CSA market basket where I get all organic fruits and vegetables every week. I pretty much only buy organic milk for my kids. But, for the most part – organic foods are just more expensive, and I am cheap. If I happen to be at Whole Foods picking up a few things I need (ok, I guess I can’t be that cheap if I shop at Whole Foods, but really you can get some good deals there), I will pick up some items that I would ordinarily get at Trader Joes. I did just that for this Pumpkin Pie – and it was very interesting. I picked up a container of organic sour cream (it was actually on sale, and a very good price) as well as a can of organic sweetened condensed milk. When I opened the sweetened condensed milk, I noticed that there was a hard layer on the bottom that I could not scoop out – I have never seen that happen with the Eagle Brand that I normally use. Also – when I whisked in the sour cream – little tiny bits did not get absorbed. Ok, so maybe it was not the fact that it was organic, but I have never had that happen to me with the non-organic brands I use. Still, the pie came out fantastic – but I am sure it would have tasted great using non-organic products as well – I just felt so much better knowing that there were no pesticides or other chemicals in that filling – or would the 350 degree oven have killed them off anyway?

I found this recipe in Bon Appetit and thought the filling looked perfect – although I wanted a cookie crust, so I borrowed a recipe from my neighbors for theirs – and what a great combination. The spice cookies with that pumpkin filling was a fall harmony in my mouth.

Ingredients

Crust:

1/3 cup crushed Anna’s orange spiced cookies
2/3 cup crushed Petite Beurre cookies
1 1/4 tsp ground cinnamon
3 T unsalted butter
2 T sugar

Filling:

1 15-ounce can pure pumpkin
1 14-ounce can sweetened condensed milk
1/4 cup sour cream
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/4 tsp ground allspice
2 large eggs

Spiced Cream:

3/4 cup chilled whipping cream
1/2 tsp cinnamon
1/4 tsp ginger
2 T sugar

Preparation

Pre-heat oven to 350. Combine all crust ingredients in a food processor. Press into a 9″ pie plate using the bottom of a glass. Bake at 350F for 10 minutes. Transfer pan to a wire rack and let cool completely.

Whisk pumpkin, condensed milk, sour cream, cinnamon, ginger, vanilla, and allspice in a large bowl to blend. Whisk in eggs. Pour into crust (there may be some filling left over).

Bake pie until filling is puffed around the slides and set in the center, about 55 minutes. Cool pie on a rack. (Can be makde ahead. Let stand at room temperature for 2 hours, or cover and chill overnight.)

Beat whipping cream, cinnamon, ginger and sugar in a bowl intil peaks form. Spoon large collops around the endge of the pie and serve.

For a printer-friendly version of this recipe, click here: Pumpkin Pie

Old-Fashioned Lattice-Top Apple Pie

Published on November 26, 2009 by Dawn3 Comments

What happened to the Granny Smith apple? I remember growing up my grandmother always told me that Granny Smith apples were for baking. I made lots of crisps and pies with Granny Smith apples – before I discovered that using a variety of apples was actually better. About 10 years ago I found this recipe for a lattice-top apple pie in Bon Appetit (which I adapted below) – and it called for Golden Delicious apples. I was surprised – I had never cooked with those. Living in the Pacific Northwest – we never have a shortage of apple varieties. I went to the store, picked up some Golden Delicious apples, and proceeded to make the best apple pie I have ever tasted. I still use a variety of apples when making a crisp – but when I make this pie (which I now do every Thanksgiving – even when I was 9 months pregnant and as big as a house) I only use Golden Delicious apples, the way the recipe calls for.

Now for some commentary on the picture…I was taking pictures of the pie when my older daughter walked in with my niece. They thought I should get an apple to put next to the pie – and then take a picture to show what the pie was made out of. They asked what kind of apple I used so they could get the same variety – but I had used up all the Golden Delicious apples. They grabbed another one and said that no one would notice. So, for any of you that are apple experts – I know, that is not a Golden Delicious apple – but yes, I used them in the pie…

Ingredients

Crust

2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water

Filling

1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 tablespoons all-purpose flour
1/2 tablespoon lemon juice
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
3 pounds Golden Delicious apples, peeled, cored, thinly sliced

Milk
Additional sugar

Preparation

For crust:
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water one at a time and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; divide into 2 pieces. Flatten each into disk. Wrap each in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.)

For filling:
Position rack in lowest third of oven and pre-heat to 400°F. Mix first 6 ingredients in large bowl. Add apples and toss to blend.

Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch round. Cut into twelve 1-inch-wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk. Sprinkle lightly with additional sugar. Bake pie 10 minutes. Reduce oven temperature to 375°F. Continue baking until juices bubble thickly and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour. (Can be made 8 hours ahead. Let stand on rack.)

For a printer-friendly recipe, click here: Apple Pie

Pumpkin Snack Cake with Cream Cheese Frosting

Published on November 24, 2009 by Dawn6 Comments

I have to admit, I am obsessed with cream cheese frosting. It really doesn’t matter what the cake is – if it has cream cheese frosting on top, I am in. Another obsession I have though is with snack cakes. Maybe it is because I was not allowed to have sweets growing up. My friends would bring these snack cakes to school in their lunches (mostly the prepackaged kinds), and I would stare longingly. I remember there was one girl in my class in 5th grade that brought some type of snack cake (Yodels, Twinkies, Ding Dongs, Ho Hos, etc…) every day in her lunch. I decided that I needed to be friends with her in hopes that she would invite me over after school – just so I could try one of those goodies when we got to her house. I still remember the strawberry rolls we had. That marshmallow cream in the middle was the best. At the time, that fake strawberry jelly was like heaven. I am so glad those days are over, and that I can make my own snack cakes with good fresh ingredients – instead of eating cakes that can sit on a shelf for years and still be moist when you open them.

I saw this recipe in Cooking Light, and the cream cheese frosting was calling me. The cake was moist and flavorful, and not too sweet. The frosting was a perfect match. Do me a favor, make this for your child and pack it in their lunch. Have them be the one that other people are jealous of.

Ingredients

Cake:

10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray

Frosting:

2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

Preheat oven to 350°.

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

For a printer-friendly version of this recipe, click here: Pumpkin Snack Cake with Cream Cheese Frosting

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