Honey Beer Bread

Fall, to me, screams for warm baked goods. and beer. So, beer bread is the perfect solution. This recipe affirms my belief that should be beer in bread (and bakers). So grab a bottle (or two or three) of your favorite beer and set aside about an hour for this quick, delicious and dense bread.

I've also decided that this would make phenomenal french toast (so if there's any bread left, you may see that recipe come up in the future).

Recipe adapted from Cookie Monster Cooking

Ingredients:
3 c. all-purpose flour*
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. honey
1 12-oz bottle of your favorite beer**
4 Tbsp. unsalted butter

*the original recipe called for 2 c. all-purpose flour and 1 c. bread flour. I substituted with 3 c. all-purpose King Arthur flour, which has a higher gluten content than most white flour.
**I used Yuengling, which is a close to second to my all-time favorite - the Dortmunder Gold from Great Lakes Brewing Company

Directions:

1. Preheat oven to 350 degrees. Grease a 9x5" loaf pan with cooking spray. Melt butter and set aside to cool slightly
2. In a large bowl, whisk together dry ingredients. Add honey and beer and mix until just combined. Pour the batter into the loaf pan and top with the melted butter.
3. Place the loaf pan on a baking sheet to catch butter that may drip and cook for 50 minutes.

Waffled Chocolate Chip Cookies

A couple of years ago, I decided to reinvent the chocolate chip cookie. Enter the waffle iron. Waffled chocolate chip cookies? Not too shabby and oh so fun.

Disclaimer: Again, not entirely sure what I based the recipe off of :/

Ingredients

1 stick unsalted butter, melted

1/2 c + 2 Tbsp. packed brown sugar

2 large eggs

1 Tbsp. vanilla

3/4 c. flour

1/2 tsp. baking soda

1/4 tsp. salt

3/4 c. oats

3/4 c. mini chocolate chips

Directions

1. Whisk butter and sugar. Add eggs and vanilla. Stir in dry ingredients. Incorporate chocolate chips.
2. Great waffle iron. Pour batter into compartments and close lid. Let sit 2-3 minutes. Nommmm.

Turkey Avocado Panini with Roasted Cherry Tomato Relish

I have to admit that for the longest time (aka my entire childhood) I did not like (aka refused to eat) sandwiches with cold cuts. I actually don't enjoy lunch - I don't appreciate it as a meal and thought I recognize it's physiological importance, I find it unnecessary and bland. That is until I discovered paninis. They changed my world and made lunch that much more complicated.

I have also for the longest time (aka my entire childhood and most of my adulthood) hated tomatoes. But, recently I've been on a quest to make myself enjoy them. I now love tomato with fresh mozzarella and basil or pesto. And then my good friend from college taught me that if you cook the life out of cherry tomatoes, they're rather enjoyable.

General rule of thumb: avocado makes everything better.

Ingredients:
Two slices of bread
Handful of cherry tomatoes, sliced in half
A slice of swiss cheese
1/2 avocado
3-4 slices of turkey

Directions:

1. Heat olive oil and roast cherry tomatoes for 15-20 minutes over medium low heat in a frying pan. Make sure they don't burn, but rather give up totally and shrivel
2. Pull tomatoes out of oil and clean pan. Butter one side of each slice of bread. Layer with all of the ingredients and toast until the cheese gets deliciously melty.

Now that's a sandwich.

Big, Fat, Chewy Chocolate Chip Cookies

Chocolate chip cookies are kind of a classic. Actually, they're definitely a classic. And, this is America - so, bigger is better. Drop these suckers by the 1/4 c. They are big and delicious. A fun alternative to the standard, tried and true Toll House recipe. 

Disclaimer: I don't know where I originally found the original recipe

Ingredients

2 c. flour

1 1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. butter, melted

1 c. brown sugar

1/2 c. sugar

1 Tbsp. vanilla

1 egg

1 egg yolk

2 c. chocolate chips

Directions

1. Sift flour, baking soda and salt. 
2. Cream melted butter and sugars in a separate bowl. Beat in vanilla, egg and egg parts.
3. Mix the dry ingredients and wet ingredients and stir in the chocolate chips. 
4. Drop by the 1/4 c. Bake at 325 for 15-17 minutes

Plum Galette

Because I discovered that galettes are fun and we had a bajillion plums and my best friend's family was visiting and they love plums. Enter the plum galette. 

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay flat on parchment paper

Filling ingredients: 

1 1/2 pounds of plums

3/4 c. sugar
1/3 c. water
2 Tbsp orange juice

dash of salt

3 Tbsp. flour
2 Tbsp. melted butter
2 Tbsp. raw sugar

Directions:

1. Quarter plums and mix with the 3/4 c. sugar, water, orange juice, salt and flour. Place in the middle of the pie crust and fold up the edges.
2. Brush pie crust with melted butter and sprinkle with raw sugar. Bake at 400 for 45 - 50 minutes.
3. Serve with vanilla ice cream (duh).

Cherry Galette

One day we got cherries from the CSA. But, not enough cherries to make a pie, and they weren't sweet enough to just eat. The solution: cherry galette. Or a small, flat pie. 

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
2 Tbsp. melted butter
2 Tbsp. raw sugar


Filling Ingredients:
2 c. pitted fresh ripe tart red cherries,
3/4 c. sugar
3 Tbsp. flour
1 tsp. lemon juice

Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. 
2. Mix filling ingredients and place in the middle of the pie crust.
3. Fold up edges. Brush with melted butter and sprinkle with sugar
4. Bake at 400 for 50 to 55 minutes until crust is golden (I would bake on parchment paper to minimize the mess.)

Peach Crumb Pie

Because sometimes you can't just make the same peach pie over and over again no matter how delicious it is. and a crumb topping makes everything, everything better.

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay in pie pan and patch cracks (let's face it, they happen).

Filling ingredients: 

5 c. sliced peaches (8 peaches, maybe - I mixed yellow and white peaches)

3/4 c. - 1 c. sugar

dash of salt

3 Tbsp. flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Boil peaches in large pot for 1 minute, then peel, core and slice. Combine with the rest of the ingredients and fill pie. Top with crumb topping (below). Bake at 400 for 45 - 50 minutes.
2. Serve with vanilla ice cream (duh).

Topping ingredients:

1/3 c. sugar

3/4 c. flour

6 T. butter

1 tsp. cinnamon

Directions:

1. Cut butter into dry ingredients until crumbly. Top the pie.

Plum Upside Down Cake

How many variations of plum desserts are there? We're well on our way to finding out.. This time my childhood best friend was visiting and we whipped up a plum upside down cake - with only minor burns ensuing. The plums created a delicious pseudo frosting and the sponge cake was perfect.

Recipe adapted from Martha Stewart and Drizzle and Dip

Ingredients
10-12 red or purple plums
6 Tbsp. butter
9 Tbsp. sugar
1/2 tsp. cinnamon
1 c. butter, softened
1 c. sugar
1 c. flour
2 tsp. baking powder
4 eggs
1/2 tsp. almond extract

Directions

1. Cut plums into quarters and remove pits. heat 6 Tbsp. butter in a large saute pan over medium heat until it sizzles. Add plums and cook for 2-3 minutes.
2. Add 9 Tbsp. sugar and cinnamon. Cook stirring frequently, 10-15 minutes. Remove fruit with a slotted spoon and transfer to a baking sheet lined with aluminum foil. Remove pan from heat and save syrup.
3. Butter and flour a 9 1/2 by 2 inch round cake pan. Arrange cut fruit with cut edges down. 
4. Return syrup to medium heat and boil until thick with large bubbles. Immediately pour over fruit and set aside.a
5. Preheat oven to 325. Beat 1 c. butter and 1c. sugar until light and fluffy. Add almond extract and eggs one at a time, allowing to fully combine between each addition.
6. Pour over plums and cook 1 hour.
7. Let cool, run a knife around the outside edge and invert.

Peach Quinoa Breakfast Bowl

I'm on a quinoa craze right now. At first, I was terrified of quinoa. I mean, how do you even say "quinoa" ? As it turns out, it's keen-wah. Regardless, I'm a starch and carb-loving midwesterner at heart. Quinoa wasn't one of my things. Until I tried tabouleh, recipe to follow in weeks to come. Now, I'm on a craze and decided to have it for breakfast with some of our CSA fruits.

Ingredients
1/4 c. quinoa
1/2 c. water
1 Tbsp. brown sugar
1 peach
hand full of sliced almonds
1 dash cinnamon
1 dash vanilla
2 Tbsp. milk

Directions

1. Mix quinoa and water in a small saucepan and bring to a boil. Reduce to a simmer for 10-15 minutes until all of the water is evaporated. 
2. Fluff quinoa and move to a separate bowl. Mix in sugar, cinnamon, vanilla and milk. Top with fruit and almonds. Enjoy warm!

Guacamole (for a crowd)

My guacamole brings all the boys to the yard. (except that I broke up with boyfriend a few weeks ago, but he really did like that guacamole.) Anyways, my roommate used to say that in college and then demand I make guacamole. So this is my treasured guacamole recipe. I think nothing is better than a few simple, fresh ingredients.

Ingredients:
2 avocados
2 garlic cloves, minced.
salt
3/4 lime, juiced

Directions:

1. Peel, pit and mash avocados. Add garlic, salt and lime juice. Serve with chips. NOM.

Parmesan Crusted Pork Chops

A couple summers ago I was a personal chef for an elderly couple. The first meal I ever took them? These delicious pan-seared Parmesan crusted pork chops. And the recipe is practically fool-proof...practically, of course. I've made them time and again for various occasions. They're even easy enough to cook in a dorm/college apartment kitchen with a half-sized stove.

Disclaimer: I have no idea where my mom got this recipe, but I got it from her.

Ingredients:
4 bone-in pork chops
1 1/2 c. unseasoned panko crumbs
1 c. grated Parmesan cheese
1 c. flour
salt & pepper
2 eggs
1 Tbsp. lemon zest
1 Tbsp. ground sage
2 Tbsp. olive oil
2 Tbsp. butter

Directions:

1. Preheat oven to 425. Mix flour, salt and pepper on a plate. Beat eggs and pour into a separate. In another plate, mix panko crumbs, Parmesan cheese, lemon zest and sage.
2. Dredge pork chops in flour until completely coated, followed by egg and finally Panko mixture.
3. Melt butter and mix with oil in a large pan over medium heat. Cook pork chops for 2 minutes on each side.
4. Transfer pork chops in pan to oven and cook for 20 minutes. (Note: Pork chops should reach an internal temperature of 150.)

Peach Pie

Peach pie (aka summer incarnate) is one of my favorites. I say that a lot. I guess I like food (aka why I'll never have a six pack). But, back to peach pie. My grandma's crust recipe and our fresh CSA farm peaches. Yuuuuuuum. A dash of cinnamon, a hint of nutmeg and just enough sweetness.

Recipe adapted from Grandma's recipe book and Better Homes and Gardens Cookbook

Crust ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. Crisco
2 Tbsp. ice water
Directions:

1. Combine flour, salt and crisco. Cut Crisco through with knife and combine with flour. Combine until Crisco is combined with flour mixture. Add water and roll out on a flat, flour coated surface. Lay in pie pan and patch cracks (let's face it, they happen).

Filling ingredients: 

5 c. sliced peaches (8 peaches, maybe - I mixed yellow and white peaches)

3/4 c. - 1 c. sugar

dash of salt

3 Tbsp. flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Boil peaches in large pot for 1 minute, then peel, core and slice. Combine with the rest of the ingredients and fill pie. Bake at 400 for 45 - 50 minutes.
2. Serve with vanilla ice cream (duh).

Canadian Bacon & Scrambled Egg Pancake Muffins

Breakfast is my favorite meal of the day. More often than not, I would rather eat breakfast food than anything else. As such, I love trying anything new. And anything in a muffin pan. Enter my new love interest: Canadian bacon and scrambled egg pancake muffins. Dipped in syrup. Done.

Recipe adapted from: Better Homes and Gardens, April 2012

Ingredients:
4 slices of Canadian bacon, cut in sixths
5 eggs
1 c. all purpose flour
1/2 c. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 c. milk
1/4 c. vegetable oil
1/2 c. shredded cheddar cheese
Maple syrup

Directions:

1. Preheat oven to 400. Cook bacon in large skillet until it's brown on both sides. In a small bowl lightly beat 3 eggs, 2 Tbsp. water and a dash of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on the bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside.
2. Brush twelve muffin cups with cooking spray. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil and remaining two eggs in a separate bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups.
3. Place two bacon pieces on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup. Serves 12.

Ranger Rick Cookies - Happy Father's Day

I'm so so late on this - clasically behind. For Father's Day, we always whip up a batch of some of my dad's favorite goodies. This year, I broke out my grandma's recipe for one of my dad's favorite cookies - Ranger cookies.  In my mind, my grandma called these cookies "Ranger Rick Cookies" for my dad, but apparently I made that up. Anyways, they're sweet and chewy and nutty and crunchy - basically a wonderful cookies, especially as a snack during a hike or kayak session.

Ingredients:
1 c. butter
1 c. brown sugar
1 c. sugar
2+ tsp. vanilla
2 eggs
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
2 c. flour
1 c. quick oats
1 c. shredded coconut
2 c. corn flakes
1 c. chopped walnuts

Directions:

1. Cream butter, sugars and vanilla
2. Add eggs and beat
3. Add the dry ingredients and stir unti combined
4. Drop by the rounded tablespoon on a cookie sheet lined with parchment paper. Bake 15 minutes at 350 (rotate pan with 3 minutes left on timer)

Blueberry Pancakes

I LOVE PANCAKES. Plain. Chocolate chip. Peanut butter chocolate chip. Banana. Cinnamon vanilla. Pumpkin. and especially blueberry pancakes in the summer. My dad has making these pancakes for as long as I can remember.

Adapted from Better Homes and Gardens Cookbook

Ingredients:
1 1/4 c. flour
3 tsp. baking powder
1/4 tsp. salt
1 Tbsp. sugar
1 egg, lightly beaten
1 1/4 c. milk
2+ tsp. vanilla

Directions:

1. Mix together dry ingredients.
2. Mix together wet ingredients; add to dry ingredients and gently whisk until just moistened. Batter will be slightly lumpy.
3. Over medium heat, pour 1/3 c. batter and let cook until bubbles stop popping. Add blueberries, flip and brown on the other side.

Apple Tart

Many, many months ago (enough for boyfriend and I to have broken up and gotten back together twice in the time frame), I was invited to boyfriend's house to celebrate his father's birthday. Now, I love to give gifts, but boyfriend forebode me from buying anything. So I decided to bake something, but what? As it was fall (and boyfriend's mom is lactose intolerant), apple something seemed like the only option. But, as boyfriend purports his mother's apple pie as the best it seemed foolish to make one and seemingly compete. I opted for a fun, rustic apple tart. The difference between this and apple pie, which seemed so huge and important at the time and so miniscule in retrospect, an apple tart is flat.

Recipe adapted from Real Simple.

Ingredients:
1 c. flour
1/2 tsp. salt
1/3 c. Crisco
2 Tbsp ice water
5 apples, peeled, cored and sliced
3/4 c. sugar
2+ tsp. cinnamon
1 tsp. grated lemon peel
1 egg, lightly beaten

Directions:

1. Mix flour, salt and crisco together with a fork or fingers until it clumps together into little balls
2. Add ICE water and mix until it forms a ball
3. Roll out pie crust into a large, rough circle
4. Mix apples, sugar, cinnamon and lemon peel in a bowl. Arrange apple mixture in center of pie crust. Fold edges over apple mixture, making pleats around the outside. (Note: I used an excess of cinnamon because I think it is wonderful. The prescribed 2 tsps however is a reasonable amount.)
5. Brush pie dough with egg. Bake 20-30 minutes or until crust is golden and apples have lost some of their crunch.

Fourteen Layer Cake - Happy Birthday to Me!

For my 22nd birthday, I decided to indulge the crazy side (the one that always finds a more difficult way to do something) and make a 14-layer cake. I'm not going to lie - I am a huge fan of funfetti cake from a box, which contradicts almost everything I love about cooking and almost everything anyone knows about me. I'm also a huge red velvet cake fan. But, when it comes down to it - nothing beats yellow cake and chocolate frosting, especially when it's made from scratch. And a rainy Saturday with boyfriend in tow makes for the perfect day to make it a little bit more complicated.

When I announced with great excitement to my little sister and her friends about the 14-layer adventure, suffice it to say a little mockery ensued with the general idea that 14-layers is absurd and why stop there? After all, I did turn 22 and an equal number of layers only seems appropriate. After doing some quick mental calculations (and receiving a little, much needed discouragement from boyfriend), I decided that 22 layers was too much of an undertaking for the day, possible ever.

Anyways, the result of my endeavor was a spectacular seven pound cake. Absurd? Yes. Delicious? You bet.

Recipe adapted from Oprah and Bakerella.

Cake Ingredients:
4 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. (3 sticks) unsalted butter at room temperature
2 1/2 c. sugar
6 large eggs at room temperature
3 c. milk
2 tsp. vanilla extract

Frosting Ingredients:
1/2 c. butter at room temperature
8 oz. cream cheese at room temperature
1/2 c. unsweetened cocoa powder
1 box (1 lb) confectioner’s sugar
2 tsp. vanilla
3+ Tbsp. milk

Cake Directions:

1. Preheat to 375°. Spray cake pans with Pam and line bottoms with rounds of parchment paper (having an extra set of hands aka boyfriend around to do this while you prepare the batter makes the experience much more enjoyable). Shake flour in  the pans to lightly cover the bottom and the sides. Tap extra out. (Note: I purchased 14 aluminum 9 inch round pans from Walmart and baked all of the layers at once, but you can bake them in batches as well.)
2. Stir together flour, baking powder and salt.
3. Beat the butter and sugar in a bowl until light in color and texture. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer. (Note: When I filled the pans with batter, it didn't spread to the edges completely evenly despite my many attempts so the layers came out a little bit uneven.)
4. Bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. (Note: Because I baked all 14 layers at once, I checked the cakes after 6 minutes and rotated them at 9 minutes.)

 Frosting Directions:

1. Cream the butter and cream cheese with a mixer.
2. Add the cocoa and vanilla.
3. Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down sides with each addition.
4. Add 3 Tbsp of milk and increase it 1 Tbsp at a time until you get the consistency you desire.
5. Frost cake with a relatively thin layer between the pieces of cake. Use remaining frosting to thickly cover the outside and top of cake, filling in any gaps. (Note: Because the layers of my cake were uneven, I tried to fill in the gaps with frosting. Another unfortunate side effect - my cake began to lean, so after assembling all the layers of the cake, I inserted two skewers to hold it together. Also, in the future I would use more frosting in between layers - I was conservative for fear of running out of frosting.)

Double Blueberry Muffins

There are blueberries everywhere. I don't even like blueberries that much and I can say these muffins are delicious. Easily the best blueberry muffins I've ever had. I thought the blueberry preserves would act as a filling, which I was not excited about, and much to my surprise it worked very differently. These are so yummy that I've made them twice in the last week and have to plans to make them 2-3 more times in the coming weeks - an unprecedented occurrence.

Recipe adapted from Better Homes and Gardens

Ingredients:
2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 c. buttermilk
6 T. butter, melted
1 c. fresh blueberries
1/2 c. blueberry preserves
1 tsp. orange zest
1 tsp. lemon zest
2 Tbsp. sugar
2 Tbsp. butter, melted

Directions:

1. Preheat oven to 375. Line 12 muffin cups with paper liners (or parchment paper!)
2. Stir together flour, the 3/4 c. sugar, baking powder and salt. Make a well in the center of the flour mixture; set aside.
3. Whisk together eggs, buttermilk and 6 Tbsp. melted butter (note: the butter may congeal upon being mixed with cool eggs and buttermilk, this is OK). Add all at once to the flour mixture and stir just until moistened (batter should be lumpy). Fold in blueberries. Remove 1 1/2 c. batter.
4. Spoon remaining batter into prepared muffin cups. Spoon 2 tsp. of blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 minutes.
5. Stir together orange zest, lemon zest and 2 Tbsp. sugar. Remove muffins from oven; brush with 2 Tbsp melted butter and sprinkle citrus-zest on top.

Strawberry Muffins

Nothing says spring like strawberries. Nothing says perfect-ending-to-a-stressful-week-slash-sad-night-after-watching-the-dead-poets-society-which-is-not-a-comedy like muffins. I also really enjoy finding ways to use up ingredients that are on their last legs (or about to grow legs). We had these very sad, sad strawberries that were not going to be eaten, so I turned them into muffins.

Recipe adapted from Feisty, Frugal & Fabulous

Ingredients

• ½ c unsalted butter, softened
• ¾ c sugar
• 1 egg
• 2 c flour
• 2 tsp baking powder
• ½ tsp salt
• ½ c milk
• ½ tsp vanilla
• 1½ c chopped strawberries
• 3 Tbsp sugar
• ½ tsp cinnamon

Instructions

1. Preheat oven to 400 degrees.
2. Cream butter and sugar in a large bowl.
3. Add egg and mix well.
4. Mix flour, baking powder, and salt in a small bowl.
5. Next, alternately add the flour mixture and milk to butter mixture in the large bowl.
6. Add vanilla, then gently fold in the strawberries
7. Spoon batter into muffin pans (this makes approximately dozen muffins).
8. Combine sugar and cinnamon and sprinkle over muffins. You will have a lot of sugar, but this allows you to be as generous as you like.
9. Bake at 400º for 20 minutes.

Cupcake Puppy Chow

I'm a puppy chow addict. I never make it anymore because I could sit down and eat the entire thing in about an hour. (For those of you who are unfortunately living under a rock, puppy chow or muddie buddies is a chocolate peanut butter chex snack that is highly addictive). For my college roommate's birthday this year, I tried a cupcake puppy chow recipe - which tasted surprisingly like cupcakes!

Recipe adapted from Sally's Baking Addiction

Ingredients
12 oz white chocolate
6 T butter
3 T milk
5-6 cups rice Chex cereal*
1 tsp. vanilla extract
1 tsp. almond extract
1 1/2 c. powdered sugar
SPRINKLES

Directions

1. Melt butter, white chocolate and milk in a saucepan over medium low heat.
2. Remove from heat and stir in milk, vanilla and almond extract (use almond extract sparingly and vanilla generously).
3. Pour white chocolate cereal over Chex cereal and mix.
4. Pour coated Chex into bag and add 1 1/2c. powdered sugar. Shake until Chex is covered. Add sprinkles.

*next time I'm going to try to corn Chex - as the rice Chex got a little soggy

French Onion Soup Stuffed Mushrooms

I really like the idea of like mushrooms. They're kind of like tomatoes. I know they're good for me and I really really want to like them. So, I'm sneaking them into things and hoping that I either won't notice or will eventually start to like them. It's been working, so I've started to get a little more adventurous. French onion soup is one of my absolutely favorite things at absolutely any time of year. On debatably more than one occasion, I turned the air conditioning all the way up (or down? I'm not sure how that works - basically I made it cold), so that it would be soup weather inside even if it wasn't outside. When I saw these french onion soup stuffed mushrooms come across my Pinterest page I knew I had to try them at some point. They fit right into the menu for my winter board game night. Now, it's beginning to seem a little silly that I'm posting about a winter board game night in spring. Oh well.

Recipe adapted from The Pioneer Woman

Ingredients:
2 T Butter
2 whole Large Onions, Halved And Sliced Thin
1/4 c Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
1/2 c Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

Directions:

1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. (I forgot to grate the Gruyere, so I just shaved pieces off using a vegetable peeler and quite liked the look). Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
4. Sprinkle minced parsley over the top and serve.

Spanish Paprika Wings

Another appetizer from a winter game night. These have a very subtle heat with a crispy, flaky outside, so they're good for a large crowd. I'm kind of a wings fanatic. I might beef up the spices for a little bit more flavor next time, but they were cooked to perfection.

Recipe adapted from The Nest

Ingredients:
2 tsp. ground cumin
1 tsp. granulated (or powdered) garlic
1 tsp. paprika, preferably Spanish smoked paprika
1 tsp. salt
2 lb. chicken-wing pieces
2 Tbl. olive oil

Directions:
1. Preheat the oven to 425°F.
2. Mix together the cumin, garlic, paprika, and salt in a small bowl. Rinse the chicken pieces and pat dry. Rub the spice mixture all over the chicken. Pour the olive oil onto a large baking sheet and spread it around. Roll the chicken pieces in the oil until lightly coated on all sides, then arrange them neatly in a single layer without touching.
3. Bake for 20 minutes. Flip the pieces over and bake for another 20 to 25 minutes. They should be slightly crisp and golden on the outside. Serve hot or at room temperature

Crispy Brussel Sprouts with Garlic Aoli

These tasty little treats were a yummy appetizer for a winter game night. The perfect combination of healthy and indulgence with a tangy garlic aoli.

Recipe adapted from Costa Kitchen

Brussel Sprouts Ingredients:
20 frozen Brussel Sprouts, partially thawed cut into halves
Canola Oil
Salt & Pepper

Aoli Ingredients:
6 tbs mayonnaise
1/4 tsp garlic minced fine
1 tsp lemon juice
1 tbs flat leaf parsley chopped fine


Brussel Sprouts Directions:

1. Preheat oven to 400.
2. Place brussel sprouts on a baking sheet and drizzle with canola oil. Crack some fresh salt & pepper to taste. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil.
3. Bake for 15 minutes or until golden brown on at least one side.

Aoli Directions:

Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

Best Cinnamon Rolls Ever

Over the last year I've found several excuses to make these including preparation for Hurricane Sandy and for the morning after a New Year's Eve party. When the power is out and the house is cold and you're forced to make coffee using a french press a homemade cinnamon roll can go a long way (man that was a crazy party - JK oh, Sandy.)

 Recipe adapted from Bobbi's Kozy Kitchen

Dough Ingredients:

1 cup warm milk

2 eggs, room temperature

1/3 cup margarine, melted

4 ½ cups all purpose flour, sifted

1 teaspoon salt

½ cup white sugar

1 package active dry yeast

Filling Ingredients:

1 cup brown sugar, packed

2 ½ tablespoons ground cinnamon

1/3 cup butter, softened

Frosting Ingredients:

3 ounces of cream cheese, softened

¼ cup butter, softened

1 ½ cups confectioners’ (powdered) sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

Directions:

1.       Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add the flour in quarters and mix well. It will get a little tough, but keep at it until it’s well mixed! If it starts to get way too hard to mix anymore, dust your hands with some flour and finish mixing it by hand.

2.       Knead the dough into a large ball and put it back into the bowl. Cover it with a dish cloth and let it rise in a warm place for about an hour, or until doubled in size.

3.       Preheat your oven to 400 degrees F

4.       Roll dough into a large rectangle (Make sure not to roll it too thin, or it will rip when you roll it up). Spread dough with the softened butter and sprinkle the brown sugar and cinnamon mixture evenly over it. Roll the dough up and cut into rolls about 1 1/2 to 2 inches thick (I always end up making a different number). (Dough can be stored in the fridge at this point for later use.)

5.       Place rolls in a lightly greased 9x13 inch baking pan (or two). Cover and let rise until nearly doubled, about thirty minutes.

6.       Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together the ingredients for the frosting. Spread or drizzle it on warm rolls before serving.

Stuffed Red Bliss Potatoes

I love twice baked potatoes. Big and Small. and these tiny ones are so yummy - even left over.

Ingredients:  
8 small red bliss potatoes, about 2" diameter
1 tbsp light Mayonnaise
2 tbsp fat free sour cream
4 tbsp olive oil
6 cloves garlic
2 tbsp fresh thyme (or rosemary)
3 tbsp grated parmesan or asagio cheese
salt and pepper to taste
paprika

Directions:

1. In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes). Drain and run under cool water. Set aside.
2. While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft. Remove garlic and discard oil. Mash garlic.
3. In a medium bowl combine garlic, thyme, cheese, mayonnaise, sour cream, salt and pepper. Mix well.
4. Preheat oven to 350°. Using a teaspoon, scoop out potato leaving 1/4 inch shell.Mix the potato with the other ingredients and fill potato shells. Sprinkle with paprika. Bake in the oven for 20 minutes.

Best Sugar Cookies

This Valentine's Day I wanted to make heart shaped sugar cookies with leftover dough from Christmas. However, when I defrosted it and tried to roll it out, it just crumbled. So, I quick got on the interweb and found this gem - buttery sugar cookies that don't require any fridge time.

And then I found the perfect icing. It dried hard and shiny, but was still yummy and sweet.

Cookie recipe adapted from Food.com; Icing recipe adapted from AllRecipes.com

Cookie Ingredients
1 c. butter, softened
1 1/2 c. sugar
1 egg
1 T vanilla
2 3/4 c flour
2 t baking powder
1 t salt

Icing Ingredients
1 c. powdered sugar
2 t corn syrum
2 T water
1 T vanilla
food coloring

Cookie Directions

1. Preheat oven to 400
2. Cream butter and sugar. Add eggs and vanilla.
3. Mix dry ingredients; add to wet ingredients 1 cup at a time
4. Don't chill dough. Roll out dough and cut cookies.
5. Bake on an ungreased cookie sheet lined with parchment paper for 6-8 minutes until golden brown.

Icing Directions

1. Mix all ingredients and add water as needed.

Cinnamon Swirl Bread

I seriously love nothing more than cinnamon crunch or coffee cake or cinnamon swirl or whatever you want to call it muffins/bread/cake. I found this delicious recipe while preparing care packages to send to friends who are still in school. I knew immediately that I would have to double the recipe to keep some at home.

Recipe adapted from Mangio da Sola

Bread ingredients:
1 and 1/3 c. sugar
1 heaping Tbsp. cinnamon
2 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/3 c. oil

Glaze ingredients:
1 c. powdered sugar
1 1/2 Tbsp. water
1/2 tsp. vanilla
1 Tbsp. cinnamon

Bread

1. Preheat oven to 350. Grease a 9x3x13 loaf pan.
2. Mix 1/3 c. sugar and cinnamon in a bowl and set aside.
3. Mix flour, remaining sugar, baking powder and salt in another bowl.
4. In another bowl, beat egg. Add milk and oil. 
5. Add egg mixture to flour mixture and mix until just incorporated. Batter will be lumpy. Do not overmix.
6. Pour half of the batter into the pan. Sprinkle half of the cinnamon sugar on top. Pour remaining batter on top and sprinkle with remaining cinnamon sugar.
7. Bake 40-50 minutes until toothpick comes out clean.

Glaze

1. Mix all ingredients together.
2. Pour over the top of bread.

Red Velvet Brownies

I love red velvet. You might say that I have a red velvet obsession. Normally I bake red velvet cupcakes or red velvet cake roll, but I feel these demand a cream cheese frosting - which you just can't mail. So for my Valentines' Day or Singles Awareness Day care packages I made red velvet brownies and decorated them with a white chocolate heart.

Recipe adapted from How Sweet It Is

Ingredients

1/2 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 heaping tablespoons cocoa powder

2 tablespoons red food coloring

Directions

1. Preheat oven to 350. Line pan with parchment paper for easy removal (I used a 9x13 for maximal brownies you can use an 8x8 or 9x9 for thicker brownies).
2. In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired.  Add flour and salt, mixing until just combined. 
4. Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before decorating.

Chocolate Eclairs

I love donuts. I have a major weakness for donuts. Eclairs are not donuts. I discovered this recently after I made eclairs and they did not taste like a donut. While surprised, I was not remotely disappointed. How could you be? The pastry is light and doughy, the custard is smooth and vanillay and the chocolate glaze is just sweet enough. LOOK AT THEM.

Ingredients:

Custard Filling

2 cups milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs

Egg Wash

2 egg whtes
1 1/2 teaspoons water

Chocolate Glaze

1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Directions:

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir until all the flour is incorporated. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don’t stuff them full). [Or, cut the eclairs in half like a hotdog bun and pipe custard down the middle]

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled. If not serving immediately, store in the fridge.

Source: Food Network